PUMPKIN, CHICKPEA AND DATE TAGINE { VEGETARIAN, SWEET AND AROMATIC, THIS HEARTY MEAL IS PERFECT FOR A COOL EVENING OR SATISFYING HUNGRY BELLIES } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon olive oil 1 tablespoon butter or coconut oil 1 medium onion, finely chopped 2 cloves garlic, finely chopped 1 thumb-sized piece ginger, finely chopped 1 teaspoon cumin 1 teaspoon turmeric 1 heaped teaspoon dukkah 400 grams pumpkin, cut into small chunks 1 cup water 400 grams tinned tomatoes 1 cinnamon stick 400 grams tinned chickpeas 1 cup spinach leaves 40 grams dates, roughly chopped { METHOD } Heat
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MEXICAN BOWLS { THIS MEXICAN-INSPIRED DINNER IS A SIMPLE, BUT DELICIOUS MEAL, THAT CAN BE WHACKED IN A BOWL. IT’S A TASTY SPIN ON FAJITAS, WITHOUT THE NEED FOR EXPENSIVE OR BREAKAGE-PRONE GLUTEN FREE WRAPS! } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon extra virgin olive oil 500 grams chicken breast 1 packet (30 grams) gluten free taco spice mix 3 cups pre-cooked brown rice 1 bunch coriander, finely chopped 1/4 cup lime juice 1 tablespoon minced garlic 10 cherry tomatoes, diced 2 avocados, mashed 210 grams tinned black beans, drained 1/4 cup gluten free tomato salsa 1/2 lettuce,
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San Choy Bow { THIS ASIAN-INSPIRED DISH IS A QUICK AND EASY DINNER THE WHOLE FAMILY WILL LOVE } Contributor: Georgie Botto { INGREDIENTS } 1 tablespoon sesame oil 350 grams beef mince 2 spring onions, finely chopped 1 clove garlic, minced 1/2 red capsicum, finely diced 1 small carrot, finely diced 3 tablespoons gluten free sweet chilli sauce 1 teaspoon gluten free oyster sauce 1 teaspoon gluten free soy sauce 8 lettuce cups 1 tablespoon sesame seeds, to garnish { METHOD } Heat the oil in a medium-sized saucepan over high heat. Add the mince and stir continuously until browned.
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DOSA { A SOUTH INDIAN SPECIALITY, THESE SAVOURY VEGETARIAN PANCAKES PACK A FLAVOUR PUNCH. } Contributor: Georgie Botto { INGREDIENTS } PANCAKES 3/4 cup chickpea flour 1.5 cups rice flour 1 teaspoon fenugreek seeds 2 cups water POTATO FILLING 500 grams potato, peeled and chopped into small chunks 1 teaspoon turmeric 1 tablespoon wholegrain mustard 1 tablespoon hot curry paste 3/4 cup green peas 3 tablespoons olive oil { METHOD } Place all the ingredients for the pancake batter into a large mixing bowl and stir until smooth. Cover with a damp tea towel and leave to ferment on the
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Thai Green Curry { A VEGETARIAN TAKE ON A FAVOURITE THAI DISH. FORGO ONE OF THE CHILLIES TO MAKE THIS SUITABLE FOR THOSE WHO PREFER LESS HEAT. } Contributor: Georgie Botto { INGREDIENTS } 1 teaspoon olive oil 1 teaspoon minced garlic 1 spring onion 2 red chillies, finely sliced 3 tablespoons of gluten free green curry paste 1 red capsicum, finely sliced 1 green capsicum, finely sliced 1 broccoli, cut into small pieces 1 zucchini, cut in small chunks 1 carrot, cut in small chunks 1 large sweet potato, cut in small chunks 750 ml tinned reduced-fat coconut milk
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FISH TACOS { KEEPING IT FRESH WITH GLUTEN FREE FISH TACOS THIS SUMMER } Contributor: Georgie Botto { INGREDIENTS } CRUMBED FISH 3 bassa fillets, sliced into 3cm-thick strips 1/2 cup gluten free plain flour 2 eggs, whisked 1 1/4 cups gluten free breadcrumbs 1/2 teaspoon dried basil salt and pepper 1 teaspoon paprika 1/2 teaspoon ground coriander   SLAW 1/4 purple cabbage, roughly chopped 2 large carrots, grated 3 tablespoons fish sauce 1/4 cup lime juice 1 tablespoon sugar 1 tin (approximately 420 grams) corn   GUACAMOLE 2 avocados 1/2 teaspoon minced garlic 1 tablespoon Greek yoghurt salt and
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