Black Beluga Lentil & Mushroom Burgers
The deep savoury flavour of these burger patties is layered against vine ripe tomatoes, pickles, ruby red kraut, and that all important melty cheese (vegan style). The patty took me a few goes to get right...
Recipes.
The Curious Avocado Christmas Spiced Buckwheat Waffles
To celebrate the launch of our new Pantry Staples Range, we asked some of our favourite foodies to create a Christmas recipe for us, using some products from the new range. First up is plant based foodie and blogger Ella Farrugia of The Curious Avocado with these incredibly delicious Christmas Spiced Buckwheat Waffles, perfect for your Christmas Day brunch!
Smoky shiitake mushroom, tomato and avocado collard wrap
There are so many great things about this beautiful green wrap. Firstly, it contains shiitake mushrooms, which have incredible inflammation reducing and immune-boosting properties
Blueberry & Coconut Frozen Yoghurt
A dairy free, gluten free and refined sugar free frozen yoghurt alternative that's super light and delicious. Made with nutritious ingredients you will be familiar with. This frozen yoghurt will be sure to satisfy your cravings and impress your tastebuds.
Choc Topped Vanilla & Raspberry Jelly Ice Creams
This updated version of a classic from my childhood is made using only real wholefood ingredients, but delivers the same flavour and experience as a Jelly Tip icecream. It’s hard not to love this flavour combination and it’s extremely fun to eat. These frozen treats are extremely popular with my 2-year-old, so they don’t last long in our freezer...
Mango & Cardamom Smoothie Bowl
This smoothie bowl is incredibly easy to whip up. Mangoes give it that sweet tropical flavour, as well as a good dose of natural antioxidants, fibre and vitamins like A, B, C and K. I often share this bowl with my daughter after preschool as an afternoon wholefoods treat, or even as a dessert.
The Coconut Goddess Rose Turkish Delight Ice Cream
As part of our nationwide September Plant Based Challenge, we were incredibly lucky enough to get plant based foodie and queen of healthy treats Ashlee Adams of The Coconut Goddess to give us a recipe to share with you all!
Sarah Lemkus Garden Millet Salad with Garlic Roast Potatoes
As part of our nationwide September Plant Based Challenge, we were incredibly lucky enough to get plant-based eco warrior and all around incredible mother Sarah Lemkus to give us a recipe to share with you all! The result? This incredibly easy spring recipe she whipped up at the last minute for us!
Michael Meredith's Celeriac, Pumpkin, Sprouted Seeds, Shiitake, Sorrel
We challenged celebrity chef Michael Meredith of Meredith's to create a plant-based dish for The Unbakery Café. The result? This seasonal creation that showcases the best of Spring produce.
Ceres Organics Miso Roasted Vegetables & Quinoa
As part of our nationwide September Plant Based Challenge, we asked Ceres Organics to give us a simple, easy and delicious plant based recipe perfect for those easy weeknight dinners. The result? These throw together Miso Roasted Vegetables & Quinoa Bowls.
Panaceas Pantry Lavender, Blueberry & Buckwheat Bowls
As part of our nationwide September Plant Based Challenge, we were incredibly lucky enough to get the wonderful Kath and Jade from Panaceas Pantry to give us one of their exceptionally delicious and beautiful smoothie bowl recipes - and we couldn't be more thrilled to share it with you!
The Curious Avocado Miso Eggplant Nourish Bowl
As part of our nationwide September Plant Based Challenge, we asked plant based foodie and blogger Ella Farrugia of The Curious Avocado to create a quick, easy, satisfying and nourishing plant based recipe for us to showcase just how delicious and easy it is to add more veggies to your plate! The result? This incredibly simple, delicious and nourising miso eggplant bowl.