Never serve a quinoa salad or grilled eggplant at a meat-free dinner again (unless you want to). Here’s what we make when we’re not doing meat.
"If I’m honest, brown rice is the only variety I’m good at cooking without the help of a rice cooker. For this recipe I tend to overcook the brown rice to make a congee-style dish that is brilliant on its own or with most other things as a side." Matt Wilkinson
This is an extract from our new book, Feel Good Food.
"I love carrots! The combination of frying and baking brings out the best flavour of root vegetables. Give your carrots a good sniff before buying – if they smell sweet and earthy, they’re good to go." - Matt Wilkinson
"This recipe originally came about when I had a little leftover spaghetti in a peperonata sauce and was wondering how to stretch it to make another meal. This is the rather fabulous result – it’s become so popular at home, that I now cook the peperonata and spaghettini especially to make this frittata! You can break this up into stages if you like: the peperonata and spaghettini can be cooked and combined a day ahead, then all you need do is reheat them gently before making the frittata." – Belinda Jeffery
Try this fresh pasta dish that's packed with delicious greens!
Experience the rich flavours of Malaysia with this vegan pancake dish. Packed with herbs and spices, even meat lovers will be begging for more.
"Eat nothing white" seems to be a common chant whether you are talking to Oprah's health guru or mine - Matt Preston
Wrap up your day with Matt Preston's delicious homemade yoghurt bread topped with zesty spinach, tomatoes and Italian cheese.
The subtle smokiness of the grilled avocado along with peppery radishes and freshly picked herbs take this salad to a whole other level.
"This dip is made with some pretty simple ingredients, but it is so important to roast your garlic before you use it. Roasting removes the astringent flavour that can be a little overpowering. There is nothing worse than going out for meal and tasting it again the next day, if you know what I mean." George Calombaris
This warm harissa chickpea and silverbeet dish is a good source of plant protein and is also no-waste, as you use the silverbeet leaves and stalks. Eat it for breakfast, lunch or dinner!
This is not your standard vegie burger. Forget processed patties and go for home-made haloumi hash, with an earthy aioli and punchy Sriracha to round things out.
