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
Read More

HENLEY’S CHICKEN SANDWICHES { “I LOVE ENTERTAINING AND THESE SANDWICHES GO DOWN A TREAT WITH A HERBAL TEA OR A GLASS OF BUBBLES! WITH HELGA’S NEW GLUTEN FREE WHOLEMEAL LOAF AND HENLEY’S DAIRY FREE “SOUR CREAM”, YOU KNOW YOU CAN TREAT YOURSELF AND STILL TREAT YOUR BODY RIGHT.” SOPHIE HENLEY, HENLEY’S WHOLEFOODS. } Contributor: Helga’s { INGREDIENTS } POACHED CHICKEN 1 whole chicken 1 tablespoon whole black peppercorns 1 stalk celery, roughly chopped 1 onion, roughly chopped 1 carrot, roughly chopped 2 bay leaves 1 sprig rosemary   HENLEY’S “SOUR CREAM” 165ml can coconut milk 3 teaspoons lemon juice 1/2
Read More

FRESH TOMATO PASTA { A SIMPLE, FRESH DINNER OF SWEET SUMMER TOMATOES TOSSED WITH PASTA AND SPINACH AS A NO-COOK VEGGIE-FILLED SAUCE. THIS EASY PASTA DISH IS A SUMMERTIME FAVOURITE! } Contributor: Amy Chatwin { INGREDIENTS } 150 grams (5 ounces) dry gluten free pasta 500 grams (generous 1 pound) mixed cherry/grape tomatoes 4 cups baby spinach 1 tablespoon garlic-infused olive oil 1/2 teaspoon salt 1/2 teaspoon fresh ground black pepper 60 grams feta, crumbled { METHOD } Halve the tomatoes and set aside. Cook gluten free pasta according to instructions on the packet. In the last minute of cooking
Read More

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
Read More

THAI PESTO NOODLES WITH ZOODLES, CORN AND HONEY-MISO TOFU { BRIGHT BASIL AND CORIANDER THAI-INSPIRED PESTO NOODLES AND ZOODLES PAIR PERFECTLY WITH SWEET CORN KERNELS, AND SMOKY HONEY, MISO AND SESAME TOFU. } Contributor: Amy Chatwin { INGREDIENTS } FOR THE PESTO 1 packed cup coriander leaves 1 packed cup basil leave 1/3 cup salted peanuts 3 cloves garlic Juice of 2 limes   FOR THE NOODLES 100 grams gluten free rice noodles, prepared as per package 1 zucchini, spiralised or chopped finely 3/4 cup corn kernels (I used fresh but you can used frozen)   FOR THE TOFU 300
Read More