Capsicum quinoa salad
Recipe by:
JADE2001AD
Quinoa is a low GI grain. This is a great light lunch especially to take to work or uni. I chop the capsicums and mix them up with quinoa (rather than leave them in halves) if I'm packing them as a lunch.
African Peanut Soup
Recipe by:
PIETOGO
This oddly wonderful combination of ingredients makes a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of yoghurt on top and some crusty bread for dipping.
Basmati Rice
Recipe by:
Kristine Weatherly
Growing tired of takeaways? Make your own basmati to go with a spicy homemade curry.
Brown rice and sultana porridge
Recipe by:
Jessie
A brown rice stovetop rice pudding. Gluten-free and dairy-free. Can be served hot or cold and is a great use for leftover rice.
Zucchini Sauté
Recipe by:
NIBLETS
A colourful combination of tomatoes, green capsicum and zucchini. Rice cooked with the vegetables rounds out this one-pot meal, which is so easy and healthy.
Spicy Lentil Spread
Recipe by:
Noni
Lentils are blended until smooth with curry-scented spices like cumin, garlic and cayenne pepper. Can be a spread for toast or bread and also served as a dip. An excellent way for non-meat eaters to get protein.
Homemade Granola
Recipe by:
Susan Johnson
This recipe calls for almonds but you can use any nuts you like - it's always delicious! A healthy and energising way to start your day. Also great for making your own yoghurt pots!
Indian Peanut Curry
Recipe by:
HOOLIE
This is an easy, authentic dish that appeals to a wide range of tastes. The combination of ingredients may appear unusual, but even those shy to experiment with new flavours love this one. Vegan friendly!
Indian spiced rice
Recipe by:
jen
I came up with this Indian-inspired rice that is a meal in itself!
Jeera Indian Rice
Recipe by:
Moomal Abro
In India, jeera is the word for cumin. This Indian fried rice is fragrant and delicious and makes a perfect side dish for any curry or Indian main.
Kidney Beans and Rice
Recipe by:
Chris Barila
Kidney beans simmered with onion, capsicum, garlic, tomato paste and rice. A perfect one-pan meal. Leftovers are tasty wrapped in a tortilla, too.
Nutty Brown Rice
Recipe by:
Deborah Westbrook
Pecans sautéed with onion, parsley, basil and ginger make plain brown rice come to life. Substituting oil for the butter makes it vegan friendly.
Quinoa pilaf with silverbeet
Recipe by:
ASTROPHE
This simple vegan dish combines the distinctive, nutty flavour of quinoa with silverbeet, mushrooms and lentils. Spinach leaves work well in this recipe too.
Quinoa Pilaf
Recipe by:
Laura Jull
Quinoa is a nutty seed native to South America. It can be found in most health food stores. For an even more flavourful pilaf, use vegetable stock in place of the water.
Quinoa with Black Beans and Cumin
Recipe by:
3LIONCUBS
Quinoa is a nutty seed from South America. Whether you're trying quinoa for the first time, or just looking for a new recipe for quinoa, this vegan recipe of quinoa, South American black beans, sweetcorn and cumin will make this dish a new favourite.
Salsa Rice
Recipe by:
Linda Correia
This tomato rice dish couldn't be easier, makes a good side dish and is also an easy and filling lunch or main. Add kidney or borlotti beans for a Mexican-inspired dish.
Strawberry Soy Breakfast Smoothie
Recipe by:
ASTROPHE
This is a quick vegan smoothie with a rich, creamy texture. It keeps you full and is perfect for people in a rush in the morning. You don't have to give up a good breakfast when it's this easy!
Green Garden Soup
Recipe by:
CORWYNN DARKHOLME
A rich puréed soup made with a combination of spinach, lettuce and parsley. Serve warm or cold and garnish with fresh dill and a dollop of crème fraîche.
Stuffed Tomatoes
Recipe by:
Krista B
If you prefer to use small tomatoes, bake in a muffin pan and reduce cooking time to 15 minutes.