Vegan Savoury, Wholesome Dinners
Vegan Mac n Cheese
This weeks Recipe of the Week is a classic recipe made vegan by Meg Phillips. Meg’s Vegan Mac n Cheese features nutritional yeast flakes, cashew nuts and rice & quinoa pasta so it’s also suitable for those on a gluten free diet. Enjoy! Serving Size: Serves 4 Ingredients: 3 cups of rice and quinoa penne 1 brown onion, finely…
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Healthy Breakfast
Smokey Black Beans with Lime Smashed Avocado on Sourdough
This weeks Recipe of the Week is a delicious vegan breakfast recipe from Anthea Amore, cooked and photographed by Affordable Wholefoods owner Denise Evans. It features black turtle beans, fresh tomato and onion, lime and avocado and is best served on a piping hot crusty sourdough. Enjoy. Serving Size: makes 4 Preparation time: 5 minutes Cooking time: 50-70 minutes…
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Desserts & Baking
Apple Tea Cake
This weeks Recipe of the Week is another beautiful gluten and dairy free cake from local cook and artist Alyssia Fraser. This one is super moist, simple to make and the apple filling is delicious. Enjoy! Ingredients: Cake 300g almond meal 1 1/2 teaspoons baking powder 2 teaspoons cinnamon powder 75ml rice bran oil 1/2 cup rice syrup 4…
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Healthy Breakfast
Gluten Free Power Porridge
This weeks Recipe of the Week is a warming gluten free power porridge made with gluten free wholegrains and seeds. The skies the limit with your toppings, though we’ve made this one simply with raspberries and chopped toasted almonds. Serving size: 3/4 cup porridge mix serves one Ingredients: 2 cups rolled quinoa (quinoa flakes) 2 cups rolled brown rice…
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Soups, Casseroles & Curries
Broccoli, Lemon & Parsley Soup
This weeks Recipe of the Week has been made by Affordable Wholefoods owner Denise Evans, and inspired by local author and recipe creator Anthea Amore from her book ‘Hungary – for more crazy good vegan food’. This soup is super nourishing and a great one for immunity coming into winter. It can also be adapted slightly in the summer…
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Healthy Breakfast
Scrambled Tofu with Kale & Broccoli
This weeks Recipe of the Week is Scrambled Tofu with Broccoli & Kale ~ a recipe inspired by local Vegan Cook & Author Anthea Amore from her recent cookbook ‘Hungary; for more crazy good vegan food’. Traditionally eaten for breakfast, this recipe can really be enjoyed any time of day. Serving Size: 4-6 serves Ingredients: 250g firm tofu, crumbled…
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Raw & Delicious
Raw Cacao Baklava Fudge
This delicious recipe has been contributed by Abigail O’Neil from Model Chocolate… a decadent Raw Cacao Baklava Fudge with a pistachio crumble base. Enjoy. Ingredients: Pistachio Crumble Base and Topping 1 1/4 cups raw pistachios 1 1/4 cups desiccated coconut 1 teaspoon cinnamon powder 3 drops pure essential oil of lemon or 1 – 2 teaspoons of lemon zest…
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Wholesome Dinners
Gluten Free Falafel Bowl
This weeks Recipe of The Week comes to us from Janine Whitling of Janine’s Gluten Free Kitchen. Janine is a fabulous chef specialising in gluten free recipes. Her falafel bowl is absolutely delicious and comes highly recommended. Enjoy. Note: this recipe features fava beans, which are the traditional legume used in Egypt to make falafel. However, you can substitute…
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Desserts & Baking
Mandarin Cake
This weeks Recipe of the Week has been shared with us by ‘The Food At My Table’ author and designer Alyssia Fraser. A super delicious gluten and dairy free (in season) Mandarin Cake made with 5 simple ingredients. You’ll love this one. Ingredients: 3 medium size mandarins 250g of almond meal 1 tsp of baking powder 1/2 cup rice…
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Wholesome Dinners
Mexican Stuffed Sweet Potatoes
This weeks Recipe of the Week has been shared with us by Casey-Lee Lyons of Live Love Nourish. We love the versatility of this recipe – a hearty vegetarian dish that can be enjoyed anytime of year. Enjoy. Preparation Time: 10 minutes Cooking time: 1 hour Ingredients: 4 small sweet potatoes For the filling: 1 tablespoon extra virgin olive…
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