The Gentle Kitchen – Page 2 – For a wholefood plant-based lifestyle

Salad is the main dish! Quinoa & kale

This has a lot of ingredients but is perfect for a main meal salad and leftovers keep for several days. If you don’t fancy kale, you could substitute english spinach, just make sure there is plenty of green ribbon in the dish.

Asian red cabbage salad

This takes a little time to assemble because of the grating and shredding but if you make a big batch of the vegies you can keep half of it in a sealed bag, undressed, in the fridge for a few days.

Satay dressing

You can serve this cold or warm, make a big batch – it’s very versatile. This dressing is perfect with Asian salads (cabbage, limes, bean sprouts and chilli!)

Hearty dressings for salads

Salads are the main dish not a side dish. Just make a substantial dressing using a plant-protein such as nuts, seeds, avocados and other healthy fats.

Easy tahini salad dressing

Every salad leaf tastes better with a great dressing! This is my go-to dressing to tart up lunch.

Get your mind into the fridge

Plant-based living is about rejuvenation! Take a look in the fridge and be motivated to prepare some greens and beans.

Creamy versatile cashew ‘bechamel’ sauce

Smooth and creamy cashew bechamel is so versatile you will enjoy expanding your plant-based repertoire.

Fridge staples: Perfect brown rice every time

Always have a container of rice in the fridge ready to use for salads, or sides or to blend with beans and greens.

Power of chickpeas

Chickpeas are so versatile, whether you buy them canned or soak them from bulk-buying. This is

Never tired of legumes- Fava beans two ways

Two ways to use the richly flavoured and traditional Middle Eastern Fava bean.

Asparagus makes for green risotto

This makes a great starter or a main course for summer or winter served with crusty bread and salad.

Traditional twist for tempeh: Chinese stir fry

Choosing a Chinese flavour profile is a great way to bring in complementary ingredients like light Chinese soy sauce and build depth of flavour into the dish around the tempeh.

Fennel Fridays & other crowd pleasers

Peter Clarke, head chef of the award-winning Vintners Bar & Grill in the Barossa Valley, South Australia, gave us this lesson on some basic crowd pleasers anyone can make.

Thai Coconut Rice with Tofu & Red Peppers

Creamy rice studded with colourful edamame and red peppers, plus chunks of chewy tofu.

Three Bean Quinoa Chili

Nearly everyone loves chili, and this thick, chunky version is loaded with three different types of beans, as well as protein-rich quinoa.

I’ll take pot luck: Family-sized pumpkin, sage and walnut pasta bake

This satisfying pasta casserole channels all the flavors of autumn.

Oodles of veggie noodles

If you haven’t heard of Attila Hildmann, check out his site and his recipe books are easily available. He cooks with a lot of olive oil but you can leave that out and saute in water for the health benefits of wholefood plant-based cooking.