Recipes

For the eggplant hummus, soak chickpeas in a bowl of water overnight.

The next day, drain chickpeas, transfer to a saucepan, cover with cold water and place over high heat. Add bay leaves and bring to the boil. Simmer for 40-50 minutes or until tender, skimming off any foam with a slotted spoon. Drain, reserving cooking liquid and discarding bay leaves. Set aside.

This dish is perfect as appetizer or as sides to your meat or fish. Gluten-free, too!

This unique approach to a more healthy dish is a must-try; using kale leaves to recreate ravioli!

Mashed and braised, healthy vegie dish is featured in this recipe which is way comforting to devour after a long day.

Simple and easy to prepare, slow-cooked healthy vegie dish. Serve with crunchy green side salad and sourdough bread.

Easy-to-make? Yes! Vegan? Yes! This soup recipe never fails with ingredients you normally find in your everyday kitchen.

Plump and juicy in the inside roasted eggplant and crispy kale is a perfect combo for a dish. Plus, a spoon of yoghurt!

A vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes improved with the richness of flavors of onion, garlic, and fresh herbs.

Baked pastry with pesto spread, topped with eggplant and capsicum and sprinkle with goat’s cheese and rocket leaves.