Vegan

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Ingredients
  • 1 tablespoon olive oil
  • 1 garlic clove, chopped
  • 4 (25cm diameter) Lebanese bread
  • 2 400g cans brown lentils
  • 300g (about 3) vine-ripened tomatoes, diced
  • 1 cup roughly chopped fresh continental parsley
  • 1 red onion, quartered, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 60ml (1/4 cup) fresh lemon juice
  • 3 garlic cloves, chopped
  • 1 teaspoon grated lemon rind
  • 1/2 teaspoon ground cumin
  • Salt & freshly ground black pepper
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Nutrients
  • 1484 kj ENERGY:
  • 14g FAT TOTAL:
  • 2g SATURATED FAT:
  • 8g FIBRE:
  • 14g PROTEIN:
  • 224.96mg SODIUM:
  • 5g CARBS (SUGAR):
  • 39g CARBS (TOTAL):

Lentil & tomato salad with garlic lebanese…

How to Make Lentil & tomato salad with garlic lebanese bread Recipe? Credit by: KingOfChef

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Ingredients
  • 2.4kg watermelon flesh, chopped
  • 185ml (3/4 cup) passionfruit pulp
  • Ice cubes, to serve

Watermelon & passionfruit juice

There is no better way to cool down than watermelon and passionfruit – so why not combine them both with this…

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Ingredients
  • 2 teaspoons vegetable oil
  • 1 teaspoon brown mustard seeds
  • 1 red onion, finely chopped
  • 1 garlic clove, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 200g (1 cup) brown lentils, rinsed, drained
  • 1 small (about 125g) desiree potato, peeled, cut into 2cm pieces
  • 250ml (1 cup) Massel vegetable liquid stock
  • Salt & freshly ground black pepper
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Nutrients
  • 95 kj ENERGY:
  • 0.5g FAT TOTAL:
  • 1g FIBRE:
  • 1.5g PROTEIN:
  • 3.5g CARBS (TOTAL):

Lentil & coriander spread

How to Make Lentil & coriander spread Recipe? Credit by: KingOfChef

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Ingredients
  • 400ml Massel vegetable liquid stock, plus 100ml extra
  • 500g pumpkin, peeled, chopped
  • 400ml can coconut milk
  • 150g instant polenta
  • 2 tablespoons vegetable oil
  • 1 garlic clove, crushed
  • 1 teaspoon finely chopped ginger
  • 100g fresh wood ear mushrooms (see note), sliced
  • 100g canned baby corn, halved lengthways
  • 100g (about 1/3 bunch) gai lan (Chinese broccoli), cut into 4cm pieces
  • 1 long red chilli, deseeded, finely chopped
  • Coriander, to serve
  • Toasted cashews, to serve

Stir-fried vegetables on asian-style coconut & pumpkin…

Give an Asian twist to this classic Italian ingredient, and serve stir-fried greens on a bed of creamy coconut polenta. Credit…

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Ingredients
  • 1kg golden delight potatoes, scrubbed, cut into wedges
  • olive oil cooking spray
  • 1 large avocado, diced
  • 1 large tomato, finely diced
  • 1/2 small red onion, finely diced
  • 1/4 cup roughly chopped fresh coriander leaves
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons lime juice
  • 1 small red chilli, deseeded, finely chopped
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Nutrients
  • 1637 kj ENERGY :
  • 24.7g FAT TOTAL:
  • 4.5g SATURATED FAT:
  • 5.4g FIBRE:
  • 7.4g PROTEIN :
  • 74mg SODIUM:
  • 31.6g CARBS (TOTAL):

Mexican potato and salsa salad

How to Make Mexican potato and salsa salad Recipe? Credit by: KingOfChef

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Ingredients
  • 250g dried cous cous
  • 2 tablespoons olive oil
  • 1 small clove garlic, crushed
  • 3 roma tomatoes, seeded and chopped
  • 1 cup roughly chopped mint
  • 1 cup roughly chopped flat leaf parsley
  • 3 green onions, sliced
  • 2 tablespoons lemon juice
  • salt and cracked black pepper
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Nutrients
  • 1390 kj ENERGY:
  • 10g FAT TOTAL:
  • 2g SATURATED FAT:
  • 9g PROTEIN:
  • 21.61mg SODIUM:
  • 2g CARBS (SUGAR):
  • 50g CARBS (TOTAL):

Quick couscous tabouli salad

This couscous tabouli is perfect for serving with felafel wraps or as a side to a Middle Eastern feast. Credit by:…

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Ingredients
  • 1 tablespoon olive oil
  • 2 garlic cloves, crushed
  • 200g yellow grape tomatoes, halved
  • 250g red cherry tomatoes, halved
  • 2 (300g) vine-ripened tomatoes, sliced
  • 2 tablespoons white balsamic vinegar
  • 1/2 cup fresh basil leaves
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Nutrients
  • 155 kj ENERGY:
  • 2.4g FAT TOTAL:
  • 0.3g SATURATED FAT:
  • 1.6g FIBRE:
  • 0.7g PROTEIN:
  • 33mg SODIUM:
  • 2.1g CARBS (TOTAL):

Warm tomato salad

Inject flavour into this vibrant Mediterranean tomato salad. Credit by: KingOfChef

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Ingredients
  • 4 roma tomatoes, halved lengthways
  • 175g vine sweet minicaps (baby capsicums)
  • 1/3 cup mixed olives
  • 1 tablespoon olive oil
  • 1 tablespoon fresh rosemary leaves
  • 2 teaspoons baby capers, drained, rinsed
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Nutrients
  • 338 kj ENERGY:
  • 4.5g FAT TOTAL:
  • 0.6g SATURATED FAT:
  • 2.2g FIBRE:
  • 2g PROTEIN:
  • 150mg SODIUM:
  • 6.9g CARBS (TOTAL):

Slow-roasted tomatoes with olives and capers

For the perfect accompaniment to your roast dinner, serve this tangy tomato and capsicum side dish. Credit by: KingOfChef

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