In the mayhem of COVID-19, you may have cupboards that are now piled with shelf-stable goods to last weeks. However, the last thing you want is to feel bored by the same tinned foods and pantry meals. Take these moments of self-isolation to get creative in the kitchen and experiment with new ingredients and recipes. This creamy walnut and miso sauce is a fusion between Italian and Japanese cuisines, and will definitely make your tastebuds smile. Plus, it’s gluten-free, dairy-free and vegan so it can be shared with anyone and everyone (care packages – tick!).
- ¼ cup walnuts
- 1/3 cup nutritional yeast
- 2 tsp miso paste
- 1 garlic clove
- 1 onion
- 2/3 cup water
- 1 packet black bean fettuccine
- Juice of 1 lemon
- 1 cup roast pumpkin
- 100g mushrooms, sliced
- 250g spinach
1. Add walnuts to a bowl and soak in boiling water for at least 30 minutes.
2. Blend walnuts, nutritional yeast, miso paste, garlic, onion, water and pepper.
3. Cook fettuccine and add spinach in the last 30 seconds of cooking the pasta.
4. Drain the pasta and spinach, add to the sauce and stir in 2 tbsp pasta water and the lemon juice.
5. Add in roast pumpkin and mushrooms.
6. Serve warm and enjoy.
The COVID-19 pandemic is a scary and confusing time for all but you and your loved ones
still need to eat. It’s important that we continue to nourish our stomachs, minds and hearts
by creating pleasurable food that the whole family can enjoy.
As a vegetarian, falafels make up a huge part of my diet so I decided to experiment making a
tart using a falafel crust. The pink beetroot filling is perfect to brighten up these days filled
with stress and uncertainty, and it can be topped with any vegetables that you have on hand. A tart
is also the perfect recipe for sharing with your family. I encourage you to sit down for a
family meal, start a conversation and indulge others by presenting this gesture of love and
- 3/4 cup lentils
- 1/3 cup wholemeal flour
- 1 onion
- 3 garlic cloves
- 4 tbsp tahini
- 3 tbsp chia seeds
- 1 cup parsley + a handful
- 2 tbsp cumin
- 2 tbsp ground coriander
- 1 can chickpeas
- 1 beetroot, boiled
- 1 bunch asparagus, sliced
- 250g mushrooms, sliced
1. Blend lentils, wholemeal flour, onion, 2 garlic cloves, 2 tbsp tahini, chia seeds, parsley, cumin and ground coriander.
2. Spread into a tin to form a pie crust and bake for 10 minutes until dry when touched.
3. Process chickpeas, beetroot, 2 tbsp tahini, 1 garlic and a handful of parsley.
4. Layer beetroot hummus into the falafel crust and top with asparagus and mushrooms (Note: You can cook these ahead of time if you would like – grilled or in a pan is perfect).
5. Bake at 180°C until the vegetables have cooked, approx. 30 mins.
6. Slice into portions and enjoy.
I believe that baking exists for pleasure. Whilst it may not be able to cure the ailments of today or tomorrow, stepping into the kitchen is the first step towards looking after yourself! It can be an unconventional solution to stress but has been proven to be beneficial for our mental health. When we bake, we enter a world of focus that helps relieve our stress and worries. It is so important now more than ever! On top of this, creating a baked good can provide you with a deep satisfaction, which greatly lifts your mood.
Plus, getting to eat it at the end will leave your heart and mind smiling for days! This tahini banana bread crumb cake is naturally sweet and the perfect companion to brighten up your days in self-isolation. It is also an easy treat that you can slice up and use to share the joy with others.
- 2 bananas, mashed
- 1/3 cup tahini
- 2 3/4 cups oat flour
- 2 tbsp cinnamon
- 1 tsp baking soda
- 2 eggs
- 1/4 cup coconut sugar
- 3-4 tbsp coconut oil
1. Combine bananas, tahini, 1 ¾ cups oat flour, 1 tbsp cinnamon, baking soda, eggs and a pinch of salt.
2. Pour batter into a lined tin.
3. Mix together 1 cup oat flour, coconut sugar, coconut oil and 1 tbsp cinnamon. Fluff mixture with a fork to create crumbs.
4. Sprinkle the crumbs over the bread batter.
5. Bake at 180°C for 45-55 mins.
6. Allow to cool completely in the pan.
7. Slice and enjoy!
Broccoli is a highly underappreciated vegetable – particularly the commonly discarded stems. We too often chuck the stalk into the compost without giving it a second thought. However I believe that the stem is actually the best part of a broccoli and should be the star of the show – in fact, the stems are actually sweeter than the florets!
Broccoli stems are so versatile and can be used in countless dishes. I love using them to make soups, stir fries or this flavoursome broccoli stem pesto. By using the stalks, you’re not only being frugal and conscientious – helping to minimise food waste – but you’re maximising your intake of nutrients and vitamins too!
This pesto is best enjoyed with fresh pasta or mixed into a potato salad. The broccoli stems can also be easily replaced for cauliflower or kale stems, and will deliver the same delicious result!
• 1 cup broccoli stems, chopped
• 1 cup parsley/basil with stems, packed
• ½ cup walnuts/pine nuts, toasted
• 2 garlic cloves
• ½ tsp salt
• Juice of ½ lemon
• Zest of 1 lemon
• 1/8 cup olive oil
1. Cook the broccoli stems in the microwave for 1 minute until softened, then cool.
2. Blend all the ingredients except the olive oil in a food processor until crumbly.
3. Drizzle the oil in slowly and continue to pulse until mostly smooth with a bit of texture.
4. Add extra oil if you prefer a runnier pesto.
5. Enjoy in pasta, on pizza, or in a salad. It’ll keep for about a week in the fridge.
Sourdough starters are demanding! They’re constantly hungry and you spend hours feeding them, only to have to throw away the discards with each feed. If you’re one of the many keen bakers who attempted to conquer the sourdough during quarantine, then this zero-waste recipe is your new best friend! It makes the best thin, crispy and tangy crackers that are perfect for pairing with hummus, cheeses or enjoying on their own. What’s better is that it only uses 4 core ingredients – too easy.
- 1 cup sourdough starter
- 1 cup flour of your choice (wheat, rye or spelt flours work best)
- 1/4 cup olive oil
- Pinch of salt
- Any flavours you’d like – rosemary, pepper, sesame seeds etc
- Preheat the oven to 180 degrees C.
- Mix the sourdough starter with the flour
- Add the olive oil and a generous pinch of salt
- Add in any additional goodies you’ve chosenCombine until it forms a smooth dough
- Roll out the dough until it is as thin as possible
- Slice into cracker sized pieces, prick the centre of each piece with a fork and sprinkle with sea salt
- Bake for 20-30 minutes or until golden brown
- Leave to cool and then crack into pieces!
Tip: Store a separate glass jar of sourdough discard in your fridge until for use!
It’s pumpkin season right now and there’s nothing I’m loving more than a warm bowl of soup with some fresh bread. This pumpkin, capsicum and spinach loaf is not only easy but super healthy and delicious. It’s dedicated to those of us who haven’t quite been able to master the art of sourdough and uses no starter or yeast. Enjoy it plain or with your favourite soup for breakfast, lunch or even an afternoon snack!
• 1 cup wholemeal self-raising flour
• 1 cup self-raising flour
• 200g pumpkin, peeled and cubed
• 1 ½ tbsp dairy-free spread
• 1 egg
• 1-3 tbsp almond milk
• 100g capsicum, chopped
• 100g baby spinach, chopped
1. Preheat oven to 180 degrees.
2. Roast cubed pumpkin and capsicum until tender.
3. Transfer pumpkin to a bowl, mash until smooth and set aside to cool.
4. Combine flours in a bowl and rub in the dairy-free spread using your fingertips until it forms a bread crumb consistency.
5. Add egg and milk to the mashed pumpkin, and combine.
6. Add pumpkin mixture, capsicum and spinach to flour, and combine using a round bladed knife.
7. Knead dough on a lightly floured surface until smooth.
8. Shape dough into an 18cm circle and use a sharp knife to mark the surface into 6 wedges.
9. Bake loaf at 180 degrees for 30 minutes or until it sounds hollow when tapped.
Best served warm!