Recipies/mains

Warming Lentil Stew

Lentils are the oldest pulse crop known, and among the earliest crops domesticated in the Old World, having been found as carbonized remains alongside human habitations dating to 11,000 BCE in Greece. The origins of lentils are in the Near East and Central Asia. Ingredients 2... read more »

Sesame Crusted Baked Tempeh

Tempeh is a traditional soy product originating from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Tempeh is the only major traditional soy food that did not originate from Greater Chinese cuisine. Ingredients 200g pack... read more »

Summer Quinoa Salad with Sweet Maple Dressing

Quinoa Chenopodium quinoa; is a flowering plant in the amaranth family. It is a herbaceous annual plant grown as a grain crop primarily for its edible seeds. Quinoa is not a grass, but rather a pseudocereal botanically related to spinach and amaranth. Ingredients 1 cup yellow... read more »

Grain Burgers Supreme

Brown rice is whole-grain rice with the inedible outer hull removed; white rice is the same grain with the hull, bran layer, and cereal germ removed. Red rice, gold rice, and black rice are all whole rices, but with differently pigmented outer layers. Ingredients 2 cups... read more »

Quick Miso Broth with Ramen Noodles

Miso is a fermented soybean paste used to flavour various dishes, but most widely used as a stock to season soups. Miso’s natural fermentation process creates a combination of enzymes that strengthen and nourish the intestinal tract. As a result, the blood that nourishes... read more »