tofu

Serves 2EASYGREAT VALUEPreparation: 5 minutesCooking: 2 minutes extra-firm tofu 1 x 297 g block, crumbledground turmeric ¼ tsmoked paprika ½ tground cumin ¼ t garlic powder ¼ tonion flakes ½ tcoconut oil, for fryingsea salt and freshly ground blac

Hands-on Time 10 minutes, plus marinating Cooking Time About 10 minutes Makes 4 280g firm tofu 8 spring onions 120g baby pak choi, each quartered lengthways 3 tbsp soy sauce 1 tbsp runny honey 1 tsp sesame oil juice of 1 orange 3cm piece fresh r

Poke bowls (pronounced po-kay — you deserve a poke in the eye if you pronounce it po-kee) originated in Hawaii and began simply as chunks of raw tuna served with salt, candlenuts and seaweed. These days, poke bowls are a global food phenomenon and ha

I love this stir-fry because it’s so fast and full of flavour! Plus, you can add any ingredients you desire on the day. I love substituting chicken for tofu and throwing in a handful of crisp snow peas. Serves: 2 3 tbsp tamari1 tbsp honey2 clov

SERVES 4 Our intention is to eat in a way that supports the flow of vital prana—the life force that comes from the breath and intake of nutrient-rich food. This meal is our go-to dinner because it’s delicious and has all five elements: brown rice com

PREP + COOK TIME 30 mins SERVES 4 • 2 medium eggplants• 450g packaged ready-made gluten-free falafel• 2 cloves garlic, quartered• 2 tablespoons tahini• ¾ cup Greek-style yoghurt• 2 tablespoons lemon juice• 250g rocket leaves• 2 tablespoons oli

Precooking the tofu in boiling water helps to firm it up, which in turn prevents the tofu from breaking down as it stir-fries. Makes 4 servings Total time: 20 minutes + steaming rice 1 recipe steamed rice, right 1/4 cup brown miso (2 3/4 oz.)2/4 o

In the seaside town of Ayvalik, Turkey, what started as a competition, turned into a social project to empower women through art and creativity. Each bottle of this first cold-pressed (extra-virgin) olive oil is one-of-a-kind and hand painted by the

MAKES 6 SERVINGS SERVING SIZE: ABOUT 1 CUP SOUP Nutrients per Serving: Calories 98, Total Fat 2g, Saturated Fat 1g, Protein 10g, Carbohydrates 12g, Cholesterol 18mg, Dietary Fiber 1g, Sodium 73mg Dietary Exchange: ½ Bread/Starch, ½ Vegetable, 1 Meat

In Australia, we have more than 5000 species of edible native plants. However, if you asked the average Australian to name some, they may struggle to get past macadamia and lemon myrtle. In researching this article I have had the loveliest time learn

Archaeological evidence suggests that humans have been eating from bowls for at least 20,000 years. But never have bowls been as trendy as they are now. Noodle bowls, breakfast bowls, veggie bowls, taco bowls, and more (what’s a Buddha bowl?) are all

BY THE 3RD CENTURY, Chinese cooks had found that soy milk could be curdled to create a meat replacement known as tofu. Nearly two millennia later, the Gardenburger hit shelves, followed by the vegetarian’s answer to Thanksgiving: Tofurky. Now you can

These are delicious on the barbecue, and a nice, lighter alternative on a vege day. With a simple salad dressing for the greens, and the cooked quinoa, it’s a complete meal. Serves 4 1 block of organic tempeh, cut into cubes1 cup vegetable stock2 cou

You won’t believe that something so delicious is actually good for you. This thick and super-creamy smoothie bowl is packed full of nutrients, antioxidants (to help fight those nasty free radicals) and protein. And the even better news? It’s ready in

Makes: 1 cup 125g pine nuts 50g hulled Organic Hemp Seeds 100g fresh basil leaves 3 large cloves garlic Juice ½ lemon Pinch oregano, to taste Pinch salt, to taste2 tbsp Hemp Oil Add all ingredients to blender or food processor and pulse/blend un

Serves: 6–8 225g plain flour 75g wholemeal flour 50g coconut oil, solid Pinch Nirvana Himalayan Crystal Salt™ 2 scoops (scoop provided) Nirvana Stevia™ Pure Extract Powder210mL almond milk, unsweetened vanilla 1 cup frozen mixed berries/strawb

You don’t need to use spinach wraps but I just love the green colour against the pink salmon and creamy white cheese. This is one of the best and easiest bulk-batch snacks to serve for a crowd and, with a luxurious ingredient like salmon, people thin

Last year, the test kitchen published a vegan cookbook (Vegan for Everybody), so for a while there was a lot of dairy- and egg-free food around here. It’s not a diet I’ve ever subscribed to, but watching (and tasting) the development process gave me

I'm a chef, but I'm also a busy working mom. I know how to make classic dishes by the traditional method, but after years of working, I figured out a better way of cooking that doesn’t take more time than it needs to. Because who wants to do 40 minut

BY MARIANNE WREN PHOTOGRAPHY BY BEATA LUBAS A common Japanese condiment, miso is a fermented paste made from cooked soybeans and koji, a rice starter culture. Packed into fermentation crates and left to culture for weeks or years, miso contains benef

From nutritious nourish bowls to salads and soups bursting with healthy ingredients, it’s as easy as a quick swap to change up these flexible recipes and turn them vegetarian, or vice versa. By switching out the protein you can suit your mood or plea

BY THE EDITORS OF BETTER NUTRITION The 1990s were bookended by competing nutritional philosophies: First, everyone was on the low-fat bandwagon, but by the end of the decade, low-carb diets like the Atkins Diet were all the rage. For low-fat proponen

I think chocolate and coffee are a match made in heaven. This nourishing slice is a guilt-free piece of heaven and a must to share with a coffee-loving significant other. Makes: 12 slices 200g hazelnut meal ¼ cup sweetener such as rice-malt sy

Kimchi is a traditional fermented Korean side dish made largely with cabbage. Its big, bold flavour is an excellent way to spice up condiments like the mayonnaise in these fish tacos. Miso (also a fermented product) is the base of the marinade for th

Once your chile paste is made, homemade kimchi is simply a matter of mixing everything together, sealing the jar, then just patiently waiting. “This is the number-one thing,” Choi says about salting, a part of the process called joelim in Korean. Sal

PREP + COOK TIME 30 mins + chilling SERVES 6 • 2 slices white bread• ⅓ cup milk• 1 tablespoon olive oil• 1 onion, finely chopped• 2 cloves garlic, crushed• 1 carrot, finely grated• 1kg beef mince• ¼ cup chopped flat-leaf parsley• 1 egg• 2 tabl

Serves 4 10 cups cold water1 tablespoon salt1 tablespoon baking soda4 Russet potatoes, scrubbed and cut into ½-inch-thick friesCanola oil cooking spray, for greasing2 cups Savory Vegan Gravy, divided (see recipe)Vegan Cheesy Curds (see recipe) 1. Pre

SHANGHAI DINERS ARE NO STRANGER to steaming kitchens and elbow-bumping communal tables when slurping noodles or their beloved xiaolongbao soup dumplings. But more elevated culinary experiences in China’s second city have long carried the expectation