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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.

 

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

 

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Cinnamon Roasted Carrots with Tahini Yoghurt and Dukkah

Jacqueline Alwill | November 19, 2018

 

This recipe is gluten-free, sugar-free & vegetarian. Make it vegan by swapping out dairy yoghurt for coconut yoghurt, adding lemon juice and salt cuts down on the coconut flavour.

 

Ingredients

4 bunches heirloom Dutch carrots or 1kg carrots, washed, trimmed and sliced lengthways
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 cup (250g) greek or natural yoghurt
1 tablespoon tahini
1 orange, peeled and cut into segments
2 tablespoons dukkah
1/4 cup walnuts, roughly chopped
2 tablespoons mint, finely sliced

 

Method

1.Preheat oven to 200C and line a large baking tray with greaseproof paper.

2. Rub carrots in olive oil and cinnamon, season with sea salt and arrange on the tray.

3. Place in oven to cook for 1 hour.

4. Whilst carrots are cooking make the tahini yoghurt by whisking together yoghurt and tahini.

5. To serve, spread tahini yoghurt over a serving platter, arrange carrots and orange over the top, then sprinkle with dukkah, walnuts, mint and a good grind of black pepper.

 

*If using dutch carrots the cook time will be approximately 30 minutes.

 

Share your Christmas dishes 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.

 

Plan on making this at home? Share it 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.

 

 

Pumpkin Pies with Chickpea + Coconut Pastry

Pumpkin Pies with Chickpea + Coconut Pastry

Jacqueline Alwill | October 7, 2018

 

What better way to get in the spooky spirit of Halloween or celebrate Thanksgiving than with a pumpkin pie? This incredible recipe from Jacqueline of Brown Paper Bag Nutrition is an absolute winner, not only is it gluten-free but it’s packed full of nourishing ingredients and is an absolute knockout dish to sit in the centre of a celebratory table.

Give this recipe a go, or even just try creating her fabulous pastry with your own filling ideas. This recipe makes 2 individual pies

 

Pastry

¾ cup besan (chickpea flour)
3-4 tbsp coconut flour
½ tsp salt
2 tbsp olive oil
¼ cup water
+ You will need baking weights, some rice or dry legumes to dry bake the pastry.

Filling

1 leek, white part only, finely sliced
1 tsp coconut oil
2 cups cooked pumpkin pieces – roast with your preferred oil, salt + pepper to bring out the natural sugars beautifully.

Option 1 Filling Additions (to make 2 pies)
½ cup quark – a fresh acid set cheese -, cottage cheese or cashew cheese.
1-2 tsp harissa paste, or to your desired spicy taste
½ tsp lemon rind and lemon wedges to serve
Herbs of choice: chives and coriander work well, or whatever is on hand for garnish

Option 2 Filling Additions: (to make 2 pies)
1 cup feta cheese
1 tsp lemon thyme sprigs
2 tbsp smoky tomato relish or chutney

 

Pastry Method

1. Preheat oven to 180C.

2. In a food processor, combine flours with salt and blitz briefly, before slowly pouring in liquids as the blade is moving. It should form a sticky dough. You may need to increase the amount of coconut flour slightly if the dough feels too wet.

3. Remove from food processor, roll dough in two pieces and place each on two large separate pieces of baking paper. Cut the paper so that it can be rolled out to a size to fit your pastry moulds/tins, and can be double over the top ready to roll. I used 11cm diameter springform tins.

4. Using a rolling pin, roll out the dough evenly between the two sheets of baking paper. Use your pastry moulds to gauge the size and thickness required. Approx 50mm thickness is appropriate.

5. Leave both sheets of baking paper on the pastry and shape into your moulds/tins, followed by pastry weights and place in oven for 15 minutes to blind bake.

6. Remove from oven and fill.

 

Filling Method

1. You can use the filling to do two of the same pies or mix it up and make two different ones, they’re both as easy as pie! (Sorry, but that had to happen)

2. Saute your leeks in coconut oil in a small fry pan over medium heat for approximately 4-5min.

3. Remove baking weights and the layer of baking paper holding them from the pastry.

4. Spread either filling additionals you choose into the base, then sprinkle evenly with the sautéed leeks.

5. Top with pumpkin pieces and place in the oven for a further 30min.

6. Allow to cool for 5min before lifting the pies from their moulds/tins and removing all baking paper.

7. Serve with herbs to garnish or a dollop of smoky tomato relish.

 

Want a sweeter pumpkin pie to celebrate Thanksgiving, Halloween, or just your love of pumpkins? Try this beautiful healthy pumpkin pie!