Category Archives: Mains

Vegetable Pad Thai

Ingredients: 200g firm organic tofu chopped into small pieces 1 red onion roughly chopped 1/4C crushed peanuts ½ C beansprouts 1 finely chopped carrot 2 diced tomatoes 4 tbs soy sauce 2 tbs brown sugar 1 tbs red chilli past … Continue reading

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Massaman Curry

Ingredients: Red chilli paste 1 red onion 4 carrots 4 potatoes 2 zucchini 1 red capsicum 1C sliced button mushrooms 1 tbs curry powder 1 can of light coconut cream 1C of low fat soy milk 1 tbsp of canola … Continue reading

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Carrot and Red Lentil Soup

Ingredients 400g uncooked red lentils 500g carrots roughly chopped. 1C light coconut milk (or replace with soy/almond milk + coconut essence if trying to avoid fat) 1 tsp ground cumin 500ml vegetable stock 1 tbs nutritional yeast 1 garlic clove … Continue reading

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Vegan Nachos

Ingredients Base 2 x packets of organic tortilla with flaxseed chips 1 can of black beans Salsa 4 chopped field tomatoes 1 red chilli 1 green chilli Juice of 1 lime ½ tsp raw sugar ¼ tsp salt 1/2C fresh … Continue reading

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Pumpkin and Ginger Soup

Ingredients ½ large Kent pumpkin chopped 1C reduced fat coconut milk 1 diced red onion 2 garlic cloves 1inch chopped ginger 1L water and 2 tbs vegetable stock powder 1 tsp olive oil Fresh parsley Cumin powder Red chilli powder … Continue reading

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Winter Warmer Flu Soup

Ingredients 250g silken tofu 1 avocado 200g kent pumpkin roughly chopped 1 zucchini diced 2 cans tomatoes 1 tsp garlic paste 3 carrots chopped 1 can chickpeas 200g baby kale 500g frozen peas 1C water 2 chopped green chillies 1 … Continue reading

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Creamy Pesto Pasta

Ingredients 500g wholemeal pasta ½ Kent pumpkin roughly diced into 1cm cubes and boiled. 4 chopped roma tomatoes 1.5C Chobani Greek yogurt 1C walnuts 1 bunch fresh coriander Juice of one lemon 2 zucchinis roughly chopped 1/4C water 1 tsp … Continue reading

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