This simple and satisfying recipe comes from volunteer Anne MacArthur. Ingredients: 3 cups of cooked chickpeas 2 tablespoons olive oil 2-4 tablespoons tahini (stirred to make smooth) Fresh herbs of choice Method: Boil the cooked chickpeas for 3 minutes or until very hot. Drain chickpeas and place half in a bowl. Mash with a fork….
Featuring coconut, almonds, raw cacao and avocado, this wonderfully healthy chocolate cake made by The Health Emporium in Bondi Beach is high in protein, antioxidants and super-good fats. And even though it has three layers, it is actually very simple and easy to make. It also tastes amazingly delicious! Ingredients: Chocolate Cake Base Layer: 2 large organic eggs 1/4 cup coconut oil,…
Photo by Salem Lassoued Before summer heats the house and you no longer want to fire up the oven, bake a batch of these moist banana walnut muffins, made with almond meal, gluten-free flour, desiccated coconut and a hint of nutmeg (adapted from the Passion Organic Vegan Recipes to Live For cookbook by Anthea Amore). They…
This soup is perfect for windy, wintry days. During our Film & Feast in June, we screened the documentary A New Economy and heard from a panel that included Robert Rosen and Michael Zagoridis, speaking about community energy and urban agriculture respectively. Our kitchen volunteers prepared a 3-course vegan feast to feed the 60-odd attendees….
Words by Kit QUINCE! Just saying the name of this ‘rare’ fruit gets the mouth salivating 🙂 Recently we received a huge one in our OOOOBY box – about the size of a rock melon – and were then prompted to experiment with it. Without the childhood memories of my mother baking quince overnight in…
This simple cauliflower and kidney bean salad has an unexpected ingredient – curry paste. It can be made ahead of time and refrigerated. Ingredients 1 Cup of cauliflower florets, cut into very small florets 1 Cup red kidney beans, cooked 1/4 Cup Spanish onion (or other mild variety), chopped finely 1/2 Cup coconut cream Curry…
