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Spicy Broccoli Pasta

Spicy Broccoli Pasta

Alyce Alexandra | January 30, 2019

 

The perfect quick meal for two, you’ll have dinner on the table in less than 15 minutes! Our star ingredient broccoli forms the bulk of the sauce, enhanced with chilli, garlic, lemon juice, olive oil and cheese – it’s a winning combination. Finish this dish off with toasted pine nuts for creaminess and crunch, there’s nothing unsophisticated about this simple dish.

This recipe is vegetarian, serves two people & can be made gluten-free by using your favourite gluten-free pasta!

Ingredients

250g orecchiette, or gluten-free penne, spiral pasta or spaghetti
1 brown onion, peeled and halved
3 cloves garlic, peeled
2 long red chillis, halved
100g olive oil
2 heads broccoli, cut into florets
1 lemon, juice only
1 tsp fine salt
50g pine nuts, toasted
80g cheese, to serve (Parmesan, Pecorino, Feta, blue, to make vegan use nutritional yeast instead)
Chilli flakes, to serve (optional)

 

Method

1. Cook pasta according to package instructions.

2. Meanwhile, place onion, garlic and chilli in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add olive oil, sauté for 5 minutes, 120°C, speed 1.

4. Add broccoli, chop for 5 seconds, speed 4, or until finely chopped, assisting with spatula if necessary.

5. Add lemon juice and salt, heat for 3 minutes, 80°C, reverse speed soft.

6. Toss broccoli mixture, pasta and pine nuts. Top with cheese and chilli flakes (if using) to serve.

 

Total time: 15 minutes.

 

Find more of Alyce’s fantastic whole food Thermomix recipes on her website.

 

Share your delicious pasta recipes with us on Instagram with #myTWC

 

Toasted Almond Mango Salad with Sweet Chilli Dressing

Toasted Almond Mango Salad with Sweet Chilli Dressing

Lyndi Cohen | January 24, 2019

Boy oh boy, I love bright, fresh summer salads like this one. This beauty is ideal to take along to a BBQ. It’s interesting and filling and even non-salad lovers will dig it.

I’m always adding nuts and seeds to salads for more crunch (and healthy fats/protein). When I toast seeds and nuts, I do it in bulk and then store them in airtight jars. This simple meal prep hack saves me time and really motivates me (and makes it easy) to whip up more gourmet meals and interesting salad bowls.

When you’re toasting the almonds or any nuts, consider that they brown VERY quickly so don’t get distracted or step away. You’ll often smell them when they’re ready so keep your senses alert if you are busy in the kitchen.

I also always use a V-slicer (also known as a mandolin) to easily slice onions and other veggies. It means fewer tears (from the onions) and faster meal prep. Just be careful not to slice your fingers! I also use a vegetable peeler to slice the cucumber into ribbons, leaving out the very wet middle bit. I just like the way they look so feel free to chop or slice the cucumber instead.

My family is South African (and I was born there) so I grew up eating fruit in salads. I love to add mango to salads as well as blueberries, strawberries, pomegranate, watermelon, peaches, lychees and apricots.

I made this salad for my family’s Friday night dinner (catering to about 12 adults) and it was perfect as a side. Simply half the recipe if you’re making this for a simple mid-week meal.

If you don’t have broccolini, I think asparagus would work well here too. I also imagine you could swap out mangos for strawberries if it’s not summer but I am yet to try this! And of course, use rocket leaves or mixed lettuce instead of baby spinach if you prefer.

I really love a bit of chilli so I also added a sliced large red chilli on top afterwards, seeds removed. They aren’t very hot but give great colour. Adding red cherry tomatoes would also be a great option!

This is a great basic salad dressing so keep it on hand for future recipes too. It makes about 1 cup. Enjoy this recipe, my friends!

 

Ingredients

⅓ cup flaked almonds
1 tablespoon extra virgin olive oil, for cooking
2 bunches broccolini, sliced diagonally
2 cucumbers, sliced into ribbons
1 teaspoon chilli 
4 cups baby spinach leaves
2 large mangoes, cubed
2 large, ripe avocados
½ red onion, sliced
½ cup extra virgin olive oil
¼ cup sweet chilli sauce
¼ cup of lemon juice (ie. juice of 1 lemon)
Pinch of salt

 

Method

1. Heat large fry pan to med-high and toast almonds for 2-3 minutes, or until brown. Remove almonds and return pan to heat.

2. Add 1 tablespoon of extra virgin olive oil to the pan. Once hot, add broccolini, salt and chilli flakes. Saute for 5 minutes, or until cooked.

3. In a large salad platter/bowl, layer the ingredients starting with the spinach, broccolini, cucumber, red onion, avocado and mango.

4. Mix up the dressing (oil, sweet chilli sauce, lemon juice and salt).

5. Add the almonds and dress the salad just before serving for the best result.

 

Details

Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

Serves: 10-12 as a side

 

Share your summer salad creation with us on Instagram with #myTWC

Find more fabulous recipes, health advice and more on Lyndi’s website.

Rich Tomato Pasta Sauce

Rich Tomato Pasta Sauce

Kate Parker | January 23, 2019

Ingredients 
1kg ripe tomatoes
1 bulb of garlic
1 medium onion, quartered (optional)
2 tbsp of olive oil
Salt and pepper to taste
Pasta (or zoodles) to serve

Method 
1. Preheat your oven to 180 degrees Celsius while you prepare your tomatoes. Any tomato variety will work as long as it’s ripe.

2. Put 1 tbsp of olive oil in a roasting pan and add in your tomatoes and onion quarters, roll about to coat the tomatoes in the oil, then season with salt. Roast in the oven for 40-90 minutes. The roasting time depends on the size of your tomatoes, if they’re cherry tomatoes they’ll break down much faster than large oxheart tomatoes.

3. Slice the bottom off the garlic blub so it’s easy to squeeze out the cloves once roasted. Place your garlic bulb (or bulbs if they’re small, or you’re a garlic fiend like me) into the pan to roast with about 20-30 minutes remaining. They will roast and stew in the juices and the sugars will naturally caramelize.

4. When the skin on your tomatoes starts to brown, and the tomatoes are broken down remove from the oven and sit to cool for 5-10 minutes.

5. Remove your garlic bulb from the pan and tip all the tomatoes and juices into a blender.

6. Squeeze the soft, roasted garlic from the bulbs into the blender as well.

7. Season with pepper and blend on low until all the tomatoes are chopped.

8. Add in any other ingredients you’d like such as freshly chopped basil, roasted eggplant or zucchini, roasted chillis, nutritional yeast and blend to combine.

9. Pour over hot pasta to serve.

We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts.

Cheezy Mac & Cheese Sauce

Cheezy Mac & Cheese Sauce

Kate Parker | January 23, 2019

This veggie-loaded sauce is perfect for potato bakes, mac & cheese, veggie or pasta bakes! This sauce freezes well, so you can make a big batch and pop half in the freezer to defrost for an easy meal any day!

Pair it with a nutrient dense pasta like our rice & quinoa penne.

Ingredients
½ head cauliflower roughly chopped.
1 large onion finely diced
1 clove garlic minced
3 tbsp nutritional yeast
¾ cup cashews
1 tbsp miso paste (optional)
1 tbsp coconut aminos or tamari
2 tsp apple cider vinegar
½ cup nutritional yeast (optional, makes it extra cheesy!)
2 tbsp olive oil
½ tsp turmeric
Salt & pepper to taste

Method

1. Heat oil in a large saucepan. Add onion & garlic and saute for a few minutes until softened.

2. Add in cauliflower and cook for a few minutes longer, stirring.

3. Add cashews and ¾ cup of water. Simmer covered until cauliflower is soft. This is a great recipe for people terrible at watching pots because overcooking isn’t too much of an issue here.

4. Add in nutritional yeast, miso, tamari, vinegar and turmeric and additional stock or water if your mix is too thick.

5. Using an immersion blender or blender jug blend until smooth. You may need to blend in two batches if using a blender jug.

6. Season to taste and add more water if needed.

7. Pour over hot pasta or vegetables for an oven bake and enjoy!

We love to see your amazing kitchen creations! Tag us #myTWC in your Instagram posts.

Sweet Potato Burgers with Tomato Pesto

Sweet Potato Burgers with Tomato Pesto

Ellen Babauskis | January 21, 2019

 

Who needs meat when you’ve got delicious sweet potato patties?

These burgers are seriously satisfying and bursting with flavour, thanks to a clever combination of spices. The nutritional yeast flakes (affectionately known as ‘nooch’) give a real cheesiness to the pesto, making it a great all-rounder for anyone avoiding dairy.

You can load this burger up however you like – we’ve opted for roasted mushrooms instead of a burger bun, which we cooked alongside the patties, but, of course, the world is your oyster. You can even roll the mixture into little ‘meatballs’ making a great snack or lunch for lunchboxes.

Give it a go and let us know what you think!

This recipe is: Gluten free, dairy free, vegetarian, vegan, nut free, soy free and serves 4-8 people.

Sweet Potato Patties Ingredients

1 large sweet potato, chopped into 3cm pieces (approx. 600g)
400g cooked chickpeas, drained and rinsed
2 tbsp toasted sesame seeds, plus extra for rolling
1 tsp ground cumin
½ tsp ground cinnamon
1 tsp ground turmeric
1 tsp fine salt
1 tsp cayenne pepper

Sun-dried Tomato Pesto Ingredients

1 garlic clove, peeled
200g semi sun-dried tomatoes
40g olive oil
10g nutritional yeast flakes
Salt, to taste

Method

1. Preheat oven to 160°C. Line a baking tray with baking paper or a baking mat.

2. Steam the sweet potato until soft.

3. Add sweet potato, chickpeas, sesame seeds, cumin, cinnamon, turmeric, salt and cayenne pepper to a food processor and blend until smooth and combined.

4. Roll mixture into 8 balls, coat in sesame seeds and place on a single baking tray. Flatten to form patties. Bake in the oven and cook for 25 minutes, or until golden.

5. Meanwhile, to make pesto, finely chop garlic and sundried tomatoes or process in a bullet blender or small food processor.

6. Add oil, yeast flakes, and salt to garlic & sundried tomato and mix until combined.

 

To Serve

Serve patties in burger buns or, for a low carb gluten-free option, on top of large roasted mushrooms (pictured). Top with sundried tomato pesto, avocado, leafy greens, chutney etc.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your simple whole food dinners with us on Instagram with #myTWC. 

 

Get Your Daily Greens Pesto

Get Your Daily Greens Pesto

Ellen Babauskis | November 1, 2018

 

I hope you enjoy my pesto pasta recipe, with some fresh greens and some of my favourite Wholefood Collective pantry staples it’s an absolute winner. 😊

We are huge fans of anything quick, delicious and nutritious, which is why this recipe is one of our favourites! Kale season is nearly over, so make the most of it with this pesto pasta. Any pasta can be used – pick your fave and cover it with pesto.

This recipe is:
+ gluten free (option)
+ dairy free
+ vegetarian
+ vegan

SERVES 5

Ingredients

500g pasta
200g frozen green peas
3 garlic cloves, peeled
100g olive oil
2 x limes, juice only
80g walnuts
80g cashews
60g kale leaves
Large handful basil leaves
80g water
2 tbsp nutritional yeast flakes
1 tbsp coconut sugar
1 ½ tsp fine salt
1 tsp onion powder
1 handful mint leaves
30g black sesame seeds

 

Thermomix Method

1. Cook pasta according to packet instructions. Add peas for the last minute and then drain with pasta.

2. Place garlic in TM bowl, chop for 5 seconds, speed 5. Scrape down sides.

3. Add 50g olive oil, sauté for 5 minutes, 100°C, speed 1.

4. Add remaining 50g oil, lime juice, walnuts, cashews, kale, basil, water, yeast flakes, coconut sugar, salt, onion powder, blend for 30 seconds, speed 8. Scrape down sides.

5. Blend for a further 10 seconds, speed 6.

6. Toss pesto sauce with cooked pasta, peas and fresh mint. Garnish with sesame seeds and serve.

 

Conventional Method

1. Cook pasta according to packet instructions. Add peas for the last minute and then drain with pasta.

2. Finely chop garlic and saute lightly in 1 tbsp of the olive oil.

3. Add remaining oil, lime juice, walnuts, cashews, kale, basil, water, yeast flakes, coconut sugar, salt, onion powder to a food processor or blender.

5. Blend until well combined, scrape down the sides as needed.

6. Toss pesto sauce with cooked pasta, peas and fresh mint. Garnish with sesame seeds and serve.

 

Tip: Use gluten-free or buckwheat pasta for a gluten-free meal.

 

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