tofu

MAKES ABOUT 50 DUMPLINGS This versatile Chinese-style filling recipe can easily be adapted to one or two of our variations (opposite), or sub in other ground meat for the pork and almost any leafy vegetable or mushroom for the bok choy. Tofu adds moi

IF YOU’RE FEELING PARTICULARLY stressed or anxious, there’s a good chance what you’ve eaten has exacerbated or even created those unfomfortable feelings. That’s because your digestive system is incredibly sensitive and comprises a whole microbiome of

Farm-to-table – a movement that highlights locally grown, seasonal produce – is nothing new in many parts of the world. For some it’s a lifestyle choice, while others view it as a passing fad. But health-conscious diners in Hong Kong are now starting

Cutting out meat and replacing it with plants could have a huge carbon-cutting effect. In fact, according to a report recently covered by Popular Science, "the most effective regimens [for cutting climate changing-causing emissions] were veganism, wh

How our food works for you see page 90 PREP TIME: 15 MINS COOK TIME: 50 MINS SERVES 4 (AS A LIGHT MEAL) 1 Tbsp olive oil1 Tbsp harissa paste or gluten-free harissa paste900g butternut pumpkin, skin on, seeds removed, choppedFreshly ground black peppe

tofu, red curry paste, brown lentils, fresh coriander Serves 4 EASY 1 hr 10 mins Heat a glug of olive oil in a large pot (with a lid for later use) over high heat. Add 400g cubed Earth Products Firm Japanese-Style Natural Tofu (find at select Pick n

PREP + COOK TIME 55 MINUTES (+ STANDING) SERVES 4 ¼ cup (60ml) extra virgin olive oil2 teaspoons finely grated ginger6 cloves garlic, crushed4 green onions, sliced thinly, green tips shredded2 tablespoons spicy black beans in chilli oil2 tablespoon

Apples Bananas Dates Figs Finger limes Grapes Guava Kiwifruit Limes Mangosteens Nashi Oranges: Valencia Passionfruit Pawpaws Pears Plums Pomegranates Tamarillos Asian greens Beans Bok choy Broccoli Capsicums

Many of my friends have  children who are, to put it mildly, fussy eaters. So when I heard that Chanel Grantham and Davey du Plessis’s three-year-old son, Noah, would also be featured in TASTE’s shoot with these photogenic vegans, my single, 32-year-

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

If you grew up consulting the "Joy of Cooking," revisions over the past many years may have left you with mixed feelings. But the newest edition, due Nov. 12 from Scribner, will delight you. And if you're not familiar with the "Joy of Cooking," the n

This is a delicious addition to a cooked breakfast that’s high in protein, iron, zinc and manganese while being very low in saturated fat. If you’re looking for dinner inspiration, try throwing some vegetables in with the scramble and serving with ri

A staple in Asian cuisine, tofu has been eaten for over 2,000 years as a valuable source of protein, but it only really gained traction in the West in the 1960s. Since then, a curiosity for discovering global cuisines, as well as an interest in healt

Having cooked salmon in the fridge means there’s always a great second meal to be made. Serve with couscous tossed with currants, roasted nuts and lots of chopped herbs. ½ cup olive oil1 teaspoon finely grated orange zest¼ cup orange juice2 teaspoons

SERVES 1 PREP AND COOK TIME 20 MINUTES 20g butter1 garlic clove, chopped finely1 medium (170g) onion, diced finely1 buttercrunch lettuce, trimmed and chopped1 cup (120g) frozen peas2 cups (500ml) chicken stock10 mint leaves1 slice sourdough bread2

Any leftovers can be eaten the following day in a bread wrap or crusty roll. SERVES 1 PREP AND COOK TIME 20 MINUTES 20g butter1 garlic clove, chopped finely1 medium (170g) onion, diced finely1 butter lettuce, trimmed and chopped1 cup (120g) froze

Hands down some of the easiest yet wow-factor dishes are those that land in a slow cooker. The slow, low nature of the cooking process allows more of the flavour to be released and to combine with the complementary ingredients of the dish. I’m on a m

SERVES 4 | 45 MINUTES Bombs of green pesto, olive tapenade, creamy mozzarella & basil 300g basmati rice1 small red onion1 courgette4 ripe mixed-colour tomatoes4 tablespoons green pesto olive oil8 black olives (stone in)White wine vinegarExtra virgi

“Baked tofu adds texture and protein to an easy stir-fry you’ll make again and again.” Serves 4 EASY Preparation: 20 minutes, plus 30 minutes’ draining time Cooking: 30 minutes Woolworths firm tofu 1 x 297 g cartonpeanut oil 1 Tsoya sauce

PREP + COOK TIME 40 mins + standing SERVES 4 • 4 dried shitake mushrooms• 1 tablespoon extra virgin olive oil• 1 small onion, finely chopped• 1 tablespoon finely chopped lemongrass• 2 cloves garlic, crushed• 1 tablespoon finely grated ginger• 1kg

Gaijin is the Japanese term for people like me. I used to cringe when I heard it. It took years to overcome the shame of it. But these days I don’t mind it so much. Partly because it doesn’t really apply to me anymore. Mostly because I’ve come to acc

Prep 10 mins | Cook 15 mins | Serves 4 3 green onions, cut into thin strips2 tsps vegetable or peanut oil1 onion, halved, thinly sliced4 cm piece fresh ginger, grated2 cloves garlic, crushed1.5 litres (6 cups) boiling water, plus 2 tbsps extra2 lar

GFO LC Embrace the chillies, then mix and match your favourite vegies. see recipe, page 69 PER SERVE 1280kJ, protein 14g, total fat 15g (sat. fat 6g), carbs 22g, fibre 12g, sodium 487mg • Carb exchanges 1½ • GI estimate low • Gluten-free option • Low

How good tofu is really comes down to how it’s prepared. Cutting tofu into sticks, then seasoning it with salt and pepper, and sautéing it in olive oil bumps up the flavor like you can’t believe. When served alongside a spinach pasta topped with brin

MAKES 4 SERVINGS SERVING SIZE: 1½ CUPS Nutrition Facts Per Serving: Calories 231, Total Fat 8g, Saturated Fat 1g, Protein 15g, Carbohydrates 28g, Cholesterol 0mg, Fiber 8g, Sodium 432mg Dietary Exchange: 2 Bread/Starch, 2 Vegetable, 2 Meat 1 tablespo

Magnesium is in many menopause supplements and tuna is a great natural source. Hormonal changes during menopause can cause bones to weaken, increasing the risk of osteoporosis. Calcium and vitamin D are linked to good bone health, so pack dark leafy