Meat, dairy, and egg free recipes
Bok Choy and Mushroom Stir-Fry Ingredients 450g baby bok choy 4 teaspoons vegetable oil 2 garlic cloves, chopped 1 teaspoon minced fresh ginger 30g small fresh mushrooms, such as shiitake, [...]
Shingiku stir fry Ingredients 250 to 300g Shingiku (Edible Chrysanthemum) 1 teaspoon Salt for cooking 1 teaspoon Toasted Sesame Seeds Dressing 1 tablespoon Soy Sauce 1 tablespoon Rice Vinegar 1 [...]
Quick pickled Kohlrabi - 2 ways Ingredients 1/2 cup white vinegar 1 1/2 cups water 1 1/2 tsp salt about 5 small kohlrabi, peeled and sliced thin, about 0.6cm thick [...]
Lebanese pickled turnips Ingredients 3/4 cup (175 mL) cold water, divided 1 tablespoon (14 g) coarse salt 1/4 cup (60 mL) white vinegar 2 small white turnips 1 small beet [...]
Roasted Zucchini chips Ingredients 900g zucchini 3tbsp olive oil 1/2tsp garlic powder 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper Method Preheat the oven to 204 degrees C. [...]
Roasted radish polenta Ingredients 1 cup water 1 cup low-sodium vegetable broth ½ cup medium-grind polenta 1 tablespoon butter (or non-dairy alternative) salt and pepper, to taste 3 cups quartered radish (cherry, breakfast, [...]
Garlic Roasted Radishes This is an easy roast recipe that'll take away the bitter taste that we usually associate with these root veg, try it for yourself and see how [...]
Goma Ai Shingiku - Sesame and Chrysanthemum Greens Ingredients 1 bunch of chrysanthemum greens, stems and leaves 2 teaspoons sesame seeds 2 teaspoons soy sauce 1 1/2 teaspoons sugar Method [...]
Homemade Kimchi Recipe - Makes around 1 Litre Ingredients 1 medium head Chinese cabbage 1/4 cup Himalayan or Celtic sea salt 1/2 cup water 5 to 6 finely chopped garlic [...]
Vegan Beetroot Risotto - Serves 2/3 Ingredients 3 medium sized beetroots 40 ml / 2½ tbsp extra virgin olive oil, plus more for grilling ¾ tsp salt, more to taste [...]
