Recipes from the FWC Community
November – Spring Tempeh Rice Salad
This recipe is a great way to use up leftover rice from the day before. We’ve added the rice to seasonal veg and seasoned with coconut aminos. We’ve also marinated the tempeh in
October – Hemp & Pumpkin Seed Slice
Life seems to always get too busy this time of year and before you know it, Christmas is here! We’ve been trying to slow down a little and find baking very therapeutic, as
September – Banana Oatmeal Muffins
Yay for Spring and having more energy to bake and get out in the garden more often. We love the change of seasons here in Naarm, even if the weather is temperamental! This
July – Miso Soup
This recipe uses the brown rice miso from Cooking with Koji. Yoko, the woman behind this local Victorian business ferments the miso the traditional Japanese way. Unlike the stuff you get at the
April – Kitchari with Coconut Sambal
This recipe is thanks to Renee Jennings, co-author of Nurture the Seed. Kitchari is an ancient, Ayurvedic, Indian dish. It’s a delicious, yet simple, one-pot meal that’s nourishing and warming. A perfect dish
March – Green Lentil Dish
This recipe is thanks to Ottolenghi from his book Plenty More. It’s his take on a typical Arab hummus. It’s a simple, but hearty meal, served with eggs, bread or rice. It’s best
February – Tom Yum Tomato Soup
This soup is our take on a Thai Tom Yum soup. We have replaced lemongrass with lemon myrtle and soy sauce with coconut aminos. Plus we use our coconut milk powder to make
January – Nutty Rice Salad
This salad is great either on its own or alongside fish, meat or tempeh. You can alternate the fresh herbs, depending what’s in season. We like to use parsley if we don’t have
December – Homemade Granola
There’s nothing better than receiving a homemade gift and this recipe makes the perfect Christmas pressie for friends and family. It’s super easy to make, so you can make a big batch and
November – Spring Green Pancakes
This recipe is great for Spring, incorporating spinach leaves that are usually in abundance this time of year. These pancakes make a great protein rich breakfast, or a simple, nutritious meal any other
October – Pumpkin Beetroot Delight
This recipe is a really simple, quick meal. You can either use homemade bone or veg stock for added nutrients or just substitute for water. We like to use whole cumin and coriander
September – Lentil Bolognese
This lentil bolognese is always a winner, no matter the season. We made this one with whole red lentils from Burrum Biodynamics and served it with spelt pasta from Powlett Hill Farm. We
August – Brown Rice Risotto
Rice is back in stock and we have a new supplier of brown and white rice from Randall Organic in Murrami, NSW. This recipe uses brown rice to make a delicious baked risotto.
July – Chicken Noodle Soup
This soup is great for when the weather gets cold in Melbourne. The ingredients help to fight off colds and boost your immunity. You don’t have to make your own stock, but it’s
Chocolate bliss balls
Here’s a great recipe for chocolate bliss balls, using local ingredients. You can add more almond butter in place of less sultanas if you’d like them less sweet. Or add honey for those
June – Beef Stroganoff
This recipe uses a slow cooker. We use ours all the time, especially this winter in Melbourne which feels colder than normal. The beauty of slow cooking is you can throw everything in
May – Hummus with Native Spices
Hummus has become a global favourite for many. There’s even an International World Hummus Day on the 13th May! In this recipe we’ve used native, indigenous spices to give this traditional dish an
April – Veggie Burger Patties
We’re so often disappointed by the texture of vegetarian patties. We want them a bit crunchy and crisp on the outside, not mushy in the middle! These are the perfect patties for burgers.
Chocolate Coconut Slice
This recipe has been taken from Well Nourished. It’s so quick and easy and is a great not-too-sweet afternoon treat. If you are short on time, you can simply melt some ready made
March – Vegan Aussie Rendang
This is a vegan version of a classic Malaysian rendang. It incorporates native Australian spices, substituting lemon myrtle for lemongrass and pepperberry in place of regular pepper. We like to use native spices