Main Dishes

SWEET POTATO AND MINT BALLS

This recipe has been adapted from The Revive Cookbook 4 See Revive Café The original recipe uses fresh coriander which tastes great but does not grow well in the Australian summer so I have substituted mint as I have plenty growing at present and the flavour works well with the sweet potatoes. By the way,…
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BLACK BEAN BURGERS

Black beans are one of my new discoveries in the legume world. They have a mild flavour and a nice smooth texture making them very versatile. Black beans are a good source of fibre and protein as well as Vitamin A, calcium, iron, and magnesium. Their rich black colour is indicative that they are also rich…
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COCONUT TURMERIC TOFU

Tofu, the star of this recipe, is an excellent source of protein containing the 8 essential amino acids as well as being a very good source of calcium and iron. The spice turmeric, is also well known for its anti-inflammatory effects on the body. This is a simple dish with lots of flavour which can be teamed with rice and…
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CAULIFLOWER RICE

This recipe is very much like fried rice but uses cauliflower instead of rice. Cauliflower belongs to the cruciferous family of vegetables which are known for their health promoting benefits. For this recipe, I used what vegetables I had in the fridge at the time but you could truly use whatever vegetables you liked…
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SWEET POTATO AND VEGETABLE PATTIES

This recipe was adapted from the Revive Cookbook (Number 5). Revive’s two (largely vegan ) cafes are located in Auckland and their founder Jeremy Dixon has a passion to help people add energy and vitality to their lives by cooking and eating more natural plant based foods. Check out the Revive website https://www.revive.co.nz/
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ROAST PUMPKIN, BEETROOT AND TOFU SALAD (with Minted Cashew Cream)

The bright orange colouring of pumpkin and the bright red colouring of beetroot suggests that these two root vegetables are full of key nutrients. Add in some greens as well as tofu for a protein source and you have a superfood salad which is really a meal in itself rather than a side dish!
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CAULIFLOWER, QUINOA and CHICKPEA SAVOURY

Quinoa is a regular part of my diet. I often eat it cooked up for breakfast topped with fruit, seeds and coconut cream however it is very versatile and can be used as the basis of many salads and savoury dishes. Technically it is a seed but it is generally treated as a grain. It has…
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ZUCCHINI AND KALE PIE

I have adapted this recipe from the one found in Kaye Sehm’s “Back to Eden” cookbook. I replaced 1 cup of zucchini in the original recipe with 1 cup of kale. Kale has deservedly earned the title of superfood containing such nutrients as beta-carotene, calcium, folate, iron, magnesium, potassium, vitamin A, C and K in larger quantities than many…
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BEETROOT AND SPINACH PIE

I love beetroot but I would never have thought of putting it in a savoury pie until I saw the idea in the window of a healthy café one day. It looked so colourful so I came home and adapted a recipe I already had to include this new flavour discovery.
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SAVOURY TOFU SLICE

This tofu slice is the vegan version of a traditional egg quiche. It is tasty and easy to make especially as it is crustless! Tofu is protein rich and a very good source of iron and calcium. To obtain maximum health benefits make sure the tofu label says made from non-GMO (genetically modified) soy beans and preferably…
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Main Dishes