123

FREE DELIVERY on orders $140+
(Cond. Apply)

Latest Recipes

Im looking for

recipes that are

Found
160
88
49
52
28
122
5
93
recipes
Found 293 recipes
Sorted by date
Glorious Gluten-Free Baked Christmas Stuffing for Your Chrissie Feast

Glorious Gluten-Free Baked Christmas Stuffing for Your Chrissie Feast

FoodMatters | December 5, 2018

 

Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.

 

IngredientsVegan Baked Christmas Stuffing

2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season

Method

1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.

 

Share your comforting Christmas creations with us on Instagram with #myTWC

 

Lemony Millet Salad with Sweetcorn and Spinach

Lemony Millet Salad with Sweetcorn and Spinach

FoodMatters | November 27, 2018

 

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.

 

Ingredients

3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

 

Method

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

 

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.

 

Spring into Sweet Corn Season with Lemony Millet Salad With Chickpeas, Corn & Spinach

Spring into Sweet Corn Season with Lemony Millet Salad With Chickpeas, Corn & Spinach

FoodMatters | November 27, 2018

 

Don’t you love those dinners when you have extra for lunch or even another dinner that week? Fresh. This recipe is exactly that. Simple. Leftover-friendly. Nourishing.

If you’re new to millet it’s a definite must try.  It’s a bit thicker + chewier than quinoa with a less earthy flavor.

This recipe is gluten-free & vegan and serves 3-4.

 

IngredientsCorn and spinach

3 cups cooked millet
1 ½ cups fresh or frozen corn
1 ½ cups cooked chickpeas, drained + rinsed
7-8 cups chopped spinach
2 cloves garlic, minced
1 teaspoon cumin
salt + pepper
1 tablespoon safflower oil
¼ cup extra virgin olive oil
3-4 tablespoons fresh lemon juice
zest from ½ of a lemon

toppings: fresh thyme, oregano, avocado, pepitas, hot sauce, etc.

 

Methodlemon olive oil thyme

1. Pour 1 tablespoon safflower oil [or other cooking oil] into a large pan over medium heat.

2. Once hot, add the chickpeas and cook for 5 minutes, stirring occasionally.

3. Add the corn and cook for another 7-10 minutes until the beans + corn are starting to turn golden brown.

4. Add in the cumin, garlic, and a big pinch of salt + pepper.

5. Stir for about 30 seconds until the garlic is fragrant then stir in the spinach and cook until just wilted [about 2 minutes].

6. Remove from heat and toss with 3 cups of millet, then refrigerate uncovered until fully chilled.  Stir the mixture while chilling to speed up the process.

7. Combine the olive oil, 3 tablespoons lemon juice, lemon zest, and a pinch of salt and pepper in a jar and shake vigorously to combine.

8. Pour the desired amount of dressing over the chilled millet mixture and toss to coat.  I used nearly all of it. Or, leave undressed and portion out dressing to package up and take to work with you if desired.

9. Taste and adjust salt + pepper and add more lemon juice if desired.

10. Finish each serving with a sprinkling of fresh herbs + avocado or place in an airtight container in the fridge until ready to eat.  Keeps for about 2 days after dressing.

 

Notes/subs: Feel free to serve this hot if desired: After step 6, toss with the dressing and serve with fresh herbs + avocado.  I prefer this meal chilled. If you don’t have millet on hand quinoa would work perfectly. A non-gluten-free alternative would be couscous.

 

Gluten-Free Baked Christmas Stuffing

Gluten-Free Baked Christmas Stuffing

FoodMatters | November 19, 2018

 

Stuffing is a Christmas classic and this gluten-free recipe is one you can’t live without this Christmas. Plus it’s vegan! Bursting with the rich, earthy flavours of mushroom and thyme, it’s bound to be a hit with your guests.

 

Ingredients

2 tbsp olive oil
1 large onion, diced
3 cloves of garlic, crushed
350g mixed wild mushrooms
400g closed cup or chestnut mushrooms
½ bunch of fresh thyme
100g pecans or hazelnuts
1 bunch of fresh, flat-leaf parsley
25g dried porcini, rehydrated in boiled water
½ cup cooked quinoa

Gluten Free Bread Crumb Topping
½ cup almond meal
100g pecans, crushed
2-3 tbsp nutritional yeast
Salt and pepper to season

Method

1. Preheat oven to 180ºC.

2. Add olive oil to a fry pan and heat over low-medium heat. Sauté onion and garlic for 5 minutes then add in mushrooms and cook over medium heat until mushrooms are cooked.

3. Add cooked quinoa, thyme, chopped nuts, parsley and porcini to the pan.

4. For the topping, in a small bowl mix together almond meal, crushed pecans and nutritional yeast.

5. Spread mushroom mixture into baking dish and top with the almond crumb.

6. Bake for 15-20 minutes until golden brown on top.

 

Share your comforting Christmas creations with us on Instagram with #myTWC

 

Chickpea & Corn Falafels

Chickpea & Corn Falafels

FoodMatters | October 21, 2018

 

 

Ingredients

Falafel
2 cups cooked chickpeas
1/4 cups coriander
1/4 cup mint leaves
1/2 red capsicum, chopped finely
1/2 tbsp fresh ginger, grated
1 tsp cumin powder
1/2 cup fresh/frozen corn kernels
1/2 cup oat flour
Salt and pepper, to taste

Salsa
3 ripe tomatoes, chopped
1 tbsp tomato paste
1/2 tsp coconut sugar
1/4 tsp chilli powder (or to taste)

 

Method

1. Add all the salsa ingredients into a pot and heat over low heat for 10 minutes or until heated through. Set aside until later.

2. Combine the chickpeas, coriander, mint, ginger, chiles, cumin, salt and pepper in a food processor.

3. Pulse until coarsely chopped. Add the corn and pulse a little more until the corn is slightly broken. Transfer the mixture to a bowl.

4. Fold in the flour and diced capsicums. Mix to fully incorporate the flour. The mixture should be fairly stiff. Add more flour if necessary.

5. Form the mixture into 6 patties with moistened palms. Pour sufficient oil in a frying pan and place over moderately high heat.

6. Fry the patties for 3-4 minutes on each side, or until well browned.

 

Reheat the salsa and serve alongside the patties with a fresh salad.