tofu

Serves 10 Preparation time 12 minutes Cooking time 45 minutes • Olive oil spread, for greasing• 200g/7oz plain flour• 1 tsp baking powder• 1½ tsp ground cinnamon• ½ tsp ground nutmeg• 75ml/3fl oz rapeseed oil• 100g/4oz golden caster sugar• 150ml/¼p

20 mins Serves 4 Cost per serve $3.80 ✔gluten free ✔vegetarian 8 small corn tortillas1 x 435g can refried beans1 avocado2 limes1 x 300g jar salsa dip1 baby cos lettuce, shredded2 large tomatoes, roughly chopped2 carrots, cut into matchsticks80g re

Recipe on page 98 It can sometimes be harder to cook for just one or two people than it is to make a big pot of food to feed the whole family. But these scrumptious recipes make small meals simple, since they’re low on prep but big on taste. Filled w

Serves 4 This meatless version of traditional tacos packs a generous dose of protein from the nutritional yeast, tofu, and pinto beans, plus iron from the spinach—nutrients often lacking in vegan diets. 1 block firm tofu1 Tbs. olive oil2 shallots, ch

Pork and apple is a classic combination, we have mixed the two together and stuffed them into a roasted butternut squash to make this cosy winter dinner. SERVES 2 ✣ Small to medium-sized butternut squash✣ 2tbsp olive oil✣ 400g (14oz) of pork sausa

SERVES 4, PREP + COOK: 5-10 MINUTES 2 large cucumbers2 garlic cloves, minced1½ tbsp black vinegar1 tbsp light soy sauce2 tsp pure maple syrup1 tsp toasted sesame oil¼-½ tsp salt, to taste 1-2 tsp Chinese chilli oil, to taste½ tsp toasted sesame s

Whether you’re veggie, vegan, flexi, or finally getting around to trying a meat alternative or two, there’s now plenty to choose from in shops and restaurants when it comes to plant-based proteins. Most meat-free products tend to use soya or soya bea

Start your day with this grownup version of egg and soldiers. SERVES 2 261 cals, 13.5g fat, 5g sat fat, 18g carbs ✣ Small handful of baby spinach✣ 4tbsp reduced-fat creme fraiche✣ 2 large eggs✣ 30g (1oz) smoked salmon, cut into strips✣ 2 slices

WHETHER YOU’RE GROCERY shopping for one or trying to nourish a family, food bills can add up fast — especially if you’re consistent with your healthy get-lean diet. After all, wild salmon, grass-fed beef and microgreens aren’t cheap. What’s more, foo

1 onion, roughly chopped8cm piece fresh ginger, peeled and roughly chopped3 garlic cloves, roughly chopped5cm piece fresh turmeric4 tbsp light-flavoured oil3 tsp fenugreek seeds3 tsp yellow mustard seeds3 tsp ground coriander3 tsp ground cumin1½ tsp

45 MINUTES | SERVES 2 | EASY | LC corn on the cob 1 large, or 198g tin of sweetcorn in water, drainedrapeseed oil 1 tspblack beans 1/2 x 400g tin, drained and rinsedcherry tomatoes 70g, choppedspring onions 2, finely slicedred chilli 1 small, seed

serves 1 | prep 5 mins Q E H LC GF LF 1⁄2 medium mango, sliced, frozen1 small banana, sliced, frozen250ml (1 cup) unsweetened almond milk90g (1⁄3 cup) natural yoghurt2 tsp chia seeds, plus 1⁄2 tsp, extra, to serve Pulp of 1 passionfruit 1 Place the m

SEATTLE, WA IN THE LAND OF RAIN AND COFFEE, comforting vegan grub is practically a way of life. From a hot dog truck to a familyrun Thai spot to the country’s oldest vegan pizzeria, there’s no shortage of indulgences in Seattle. But when lifelong veg

The benefits of watercress are endless. It’s rich in vitamin A (good for eye health and immune function) and vitamin C (beneficial for growth, development and repair of body tissues), and calcium (good for bone health), iron (beneficial for energy le

Plant-based cooking can be so much more than bland tofu and rubbery fake cheese. Part cookbook, part veggie guidebook, How to be Vegan in 28 Days shows you all you need to know to thrive on a colourful, tasty and nutritious plant-based diet. Who said

Plant-based cooking can be so much more than bland tofu and rubbery fake cheese. Part cookbook, part veggie guidebook, How to be Vegan in 28 Days shows you all you need to know to thrive on a colourful, tasty and nutritious plant-based diet. Who said

SERVES 8 AS A SIDE DISH PREP + COOKING TIME: 45 MINUTES This recipe is perfect for a picnic. Transport the eggplant salad and yoghurt sauce separately; assemble the salad just before serving. • 1 small (100g) red onion, halved and sliced very thi

If you're looking to lose weight, a healthy and satiating breakfast smoothie is a good (and quick) way to start off your day. You'll need to be in a slight calorie deficit if you want to drop pounds, but it's also important to focus on whole, nutriti

1 (14-oz.) pkg. extra-firm tofu, drained1 small head cauliflower (about 1¼ lbs.), cut into florets2 medium-size (8 oz. each)bell peppers, thinly sliced1 medium-size (9-oz.) white onion, thinly sliced1 cup sliced fresh cremini mushrooms (about 3½ oz.)

Why do you follow a plant-based (vegan) diet? I strongly believe that eating “animal-free” is healthier for us, the planet and, of course, the animals. The easier it is to adopt a vegan lifestyle, the more people will choose it. That is why I have ma

Use a vegetable peeler or mandolin to make cucumber ribbons. PREP + COOK TIME (+ CHILLING) 35 MINUTES SERVES 4-6 500g chicken mince2 tablespoons Kewpie Mayonnaise Sriracha Flavour1 tablespoon grated ginger2 tablespoons cornflour1 small white oni

Serves 4 Cost per serve $3.90 ✔diabetes friendly ✔dairy free ✔gluten free 20 mins 100g vermicelli noodles2 medium carrots, finely julienned1 medium zucchini, finely julienned¼ red cabbage, finely sliced½ red capsicum, finely sliced½ yellow capsicu

Serves 4 Cost per serve $1.95 Time to make 15 min ✔gluten free ✔dairy free 1 tablespoon vegetable oil2 garlic cloves, chopped2 spring onions, chopped2–3 cups thinly sliced vegetables such as: green beans, carrot, asparagus, zucchini, broccoli, capsi

This effortless pie looks rustic, tastes like autumn and takes just 30 minutes to put together – perfect for a quick supper the whole family will love. Many brands of pre-made filo pastry contain vegetable oil instead of butter, making it suitable fo

Serves 4 Total Time: 30 minutes If there’s not enough brine in the kimchi jar to yield ¼ cup, add water to compensate. Make sure to use firm (not soft) tofu here. 1 pound 85 percent lean ground beef½ teaspoon table salt½ teaspoon pepper1 tablespoon g

If you love Japanese food but feel intimidated by the difficult techniques and hard-to-source ingredients, you are who Aya Nishimura, the Japanese-born food stylist and home economist, had in mind when creating Japanese Food Made Easy. Within the bea

40 MINUTES | SERVES 1 EASY | firm tofu 130gdried noodles 60g, cooked following pack instructionsedamame beans 80gcooked beetroot 80g, cut into chunkscherry tomatoes 80g, halvedmango chunks 80g tamari 1 tbsp (see cook’s notes)ginger ¼ tsp, finely g

• 2 cups all-purpose flour• 1 tsp salt• ½ cup cold vegan butter• ½ cup cold water • 1 Tbsp olive oil• ½ large onion, chopped• 2-3 cloves garlic, minced• ½ cup tomatoes, chopped• 3 oz spinach, fresh• 5-6 sun-dried tomatoes, sliced• 5-6 artichoke heart

Every time I exercise, I wonder if I’m eating or drinking the right thing based on today’s science—knowing that it’s important for muscle repair and recovery. Wouldn’t you love to know what people eat who exercise for a living—who are experts on how

I HAVE ALWAYS believed Australia serves the sort of food that brings people together – over coffee, over communal tables, over all-day menus – and makes us all feel good. There’s no ‘set menu’ for Australia. We’re up for anything and open to change.