Print RecipeThis weeks Recipe of the Week is a scrumptious Polenta cake with mixed berries from Gateway Fine Foods. This one looks so good, we could almost smell it just looking at the photo. Love to hear some feedback from makers. Enjoy. Serving Size: Makes 2 loaf cakes or 1 large round cake Ingredients: 175 grams polenta 175 grams rice…
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Print RecipeThis weeks recipe of the week comes from Affordable Wholefoods owner Denise Evans. Denise made these for friends recently and they were a big hit. Particularly good served with your favourite aioli or mayonnaise and a light salad. Ingredients: 450g sweet potato, peeled and cut into cubes Olive oil for drizzling 1 cup of falafel mix 3/4 cup water…
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Print RecipeThis weeks Recipe of the Week is another sweet vegan treat from Meg Phillips. This time its a ‘Caramel Biscuit Bar’….half slice, half biscuit, it has a beautiful caramel flavour with a delicious sweet almond base, crunchy toasted macadamias and of course in Meg’s usual style finished with chocolate. Enjoy. Ingredients: For the Base: 3 cups of blanched almond…
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Print RecipeThis weeks Recipe of the Week is a delicious Roast Chickpea & Sweet Potato Salad. Using our signature biodynamic chickpeas with spices, herbs, roasted sweet potato and fresh salad ingredients, this one is perfect to enjoy year round. Thank you to Meg Phillips for contributing another beautiful vegan recipe. Serving Size: 2 Ingredients: 1 cup of dried biodynamic chickpeas…
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Print RecipeThis weeks ‘Recipe of the Week’ has been contributed by our Lismore store manager Caroline. A delicious gluten and dairy free Date and Walnut loaf. Enjoy. Ingredients: 110g gluten free plain flour 110g gluten free self-raising flour 110g nuttelex (or non-dairy alternative) 1 teaspoon bicarb soda 130ml boiling water 60g walnuts, chopped 230g dates, chopped 1 x egg, lightly…
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Print RecipeThis weeks Recipe of the Week has been shared with us by Debbie McQueen from Gateway Fine Foods; a catering business located in Kyogle, NSW. With just five main ingredients, this salad is simple to make, totally delicious and perfect for Summer and Autumn entertaining or when you just want to make something for yourself and your family that…
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Print RecipeThis weeks recipe of the Week comes again from our Instagram style master Meg Phillips. Having a Vegan diet herself, Megs recipes are always free of animal products as she’s mastered the art of cooking without eggs. This cake is super moist and delicious, enjoy. Ingredients: 3 cups of gluten free self raising flour 1 tablespoon gluten free baking…
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Print RecipeThis weeks recipe of the week has been contributed by our Lismore store manager Caroline. Caroline has been making this slice for the staff (and her family) for the past year and it’s always a hit. Enjoy. Ingredients: 1 cup dried dates 3 tablespoons coconut oil 1 cup of peanut butter 1 teaspoon vanilla essence 1 1/2 cups puffed brown…
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Print RecipeThis weeks Recipe of the Week is a tasty Lentil & Pasta Bake by Affordable Wholefoods owner Denise Evans. Using our favourite organic French puy lentils and gluten free rice & quinoa penne pasta, it has delicious Mediterranean flavours and is both vegan and gluten free. You’ll love serving this and enjoying the lefts overs next day. Ingredients: 2…
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Print RecipeThis weeks recipe inspiration (made by Denise) came from the Home Beautiful magazine. A deliciously lemony lemon tart with all the trimmings. This is a no holds barred dessert that will have your tastebuds singing with the lemon zing. Enjoy. Ingredients: Almond Quinoa Pastry 1/2 cup organic rolled quinoa 1/2 cup blanched almond meal 1/2 cup organic unbleached plain…
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