Whether you're following a meat-free diet or are just looking for creative ways to up your vegie intake, try this delicious whole roasted cauliflower. Find this recipe and more like it in The Australian Women's Weekly's 'Eat Well Live Well' cookbook, out January 1, 2017.
If you're looking for healthy ways to satisfy your sweet tooth, this deliciously creamy frozen terrine from The Australian Women's Weekly's 'Eat Clean with Superfoods' cookbook is for you. With all the flavours of chocolate and coconut ice-cream, this is vegan and sugar-free.
This refreshing citrus and hazelnut salad from The Australian Women's Weekly's 'Eat Clean With Superfoods' cookbook is packed full of flavour and textures that'll complement any dinner spread perfectly.
While traditional granitas and sorbets are packed full of sugar, this refreshing melon and citrus recipe from The Australian Women’s Weekly’s ‘Sugar-Free’ cookbook is sweetened naturally with stevia for a healthy, cooling dessert.
This gorgeous tart from Amy Chaplin's 'At Home in the Whole Food Kitchen' by Amy Chaplin is a quick, fuss-free, easily adaptable dessert, perfect to serve at a summer dinner party. The toasted almond and salt-kissed crust, maple roasted figs and fresh raspberries topped with organic whipped cream is an all-round hit.
These tasty lettuce wraps from The Australian Women's Weekly and Disney's 'Healthy Family Eating' cookbook are packed full of zesty homemade carrot kimchi and grilled tofu for a healthy vegan twist on classic sang choy bau.
This vegetarian take on lasagne from Amy Chaplin's book, 'At Home in the Whole Food Kitchen" is inspired by butternut squash ravioli. The squash and tofu ricotta is velvety smooth with a layer of succulent caramelized onions and folds of nutty, wholewheat lasagne sheets to give it structure.
The addition of roasted pumpkin in this delicious tabbouleh dish adds a hearty, flavoursome note to this dish, making it filling enough to enjoy on it's own as a light lunch or as part of a big dinner spread.