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“The choices we make about what we eat affect
our health, our environment, our families and communities”- Ronit.
Roasted Bok Choy stalks & young cabbage, Bok Choy leaves, sunflower seeds served with tahini Tamari dressing
Vegetables:3 Large Bok Choy Bunches 2 Cabbages Marinade: 3 tablespoons sesame oil2 tablespoons ginger, grated finely1 tablespoon rice vinegar2 tablespoons tamari100 g sunflower seeds, roastedSea salt & ground black pepper, to tasteTahini & Tamari dressing:¼...
Stuffed “pumpkin boat” with Basmati rice & chickpea pilaff
These stuffed roast pumpkins with nuts and rice are garnished with parsley, coriander and mint. It gives the vegetarians a main course worthy of a place at the dinner’s table. When selecting the perfect pumpkin, choose one with no soft spots. It should also be uniform...
Potato, onion and silverbeet Tortilla
Are you planning on preparing tapas for #Mondaymeatfreemeal? Then you should definitely include one of our favourite last-minute dinner solutions, the versatile potato, onion and greens tortilla- it tastes really yummy and super affordable to make.The nice thing about...
Rhubarb black tahini frangipani tart
The first sign of transition into autumn the first rhubarb haul from the farmer’s market and should be celebrated! This recipe takes a flaky filo pastry crust, and fills it with rich black tahini vanilla frangipane and tarty...
Grilled/Smoked Zucchini “Mama Ganush” with Labane and yoghurt dressing
"Mama ghanush" funny as its sounds ( inspired by Baba Ganush) is made with zucchini or squash. The best way is to broil in the oven or better char-grill on the BBQ for the smoky flavour. This resulting in creamy and smooth dip...
Sweet banana peppers stuffed with quinoa, halloumi & sun-dried tomato
Sweet Banana - A great pepper for short season climates because it produces so quickly. It is versatile and flavourful and can be used successfully in a wide range of dishes. Pickled, stuffed or jellied are a few. Full of wonderful flavours and textures, these...
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