• November 30

    Grilled Eggplant Burgers

    Gilled-Eggplant-Burgers-800x520

    Indulge this evening with an umami take on your typical plant-based patty – try out our Vegan Grilled Eggplant Burgers! ????

    Packed with crunchy fresh veg and perfect for wrapping your hands around on a summer evening.

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    Ingredients :
    Method :
    1. Grill the eggplant in some olive oil for 5 minutes on each side. Warm the burger buns, then slice in half.
    2. Add the tomato chutney to the bun. Then add the lettuce, tomato, grilled eggplant, and cucumber.

    Enjoy!

    This recipe by A Better Choice !

    Shop for your ingredients in-store or online.

  • September 7

    Vietnamese Inspired Crispy Salad

    Vietnamese Inspired Crispy Salad
    This slaw-like Vietnamese Inspired Salad is everything we love about Vietnamese food: Fresh and bright, yet full of flavour.
    The perfect lunchtime meal, highlighting some delicious fresh produce.

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    Ingredients :
    Method :
    1. Prep all fresh ingredients and add to a large bowl.
    2. Cook rice noodles according to package instructions.
    3. For the dressing, combine sesame oil, sweet chili sauce, garlic powder, and chili flakes in a small bowl.
    4. Pour the dressing into the large bowl with fresh produce, and noodles, mix everything through and enjoy!

    This recipe by A Better Choice.

    Shop for your ingredients in-store or online.

  • August 17

    Braised Fennel with Garlic Butterbeans

    Braised Fennel with Garlic Butterbeans

    “This dish really highlights the amazing flavour of fennel as it transforms from fresh and crispy to sweet, meaty and caramelly when slow cooked.

    It’s simple and so spectacular. This dish is no waste as well, using the fennel tops at the end to add a fragrant, fresh element to the dish.

    Serve with fish, chicken, roast meats, spoon over marinated feta and enjoy on its own or slice the cooked fennel and spoon it with the butterbeans and fennel tops, through some cooked pasta with more lemon, olive oil and some parmesan to finish.”

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    Preparation : 30 Minutes

    Serves : 4 (as a side)

    Ingredients :
    • 1 large head fennel, trimmed, tops reserved
    • ¼ cup olive oil + extra to drizzle
    • Salt, pepper
    • 3 clove garlic, roughly chopped
    • 1 cup white wine
    • 1 tin butterbeans, drained, rinsed
    • ½ tsp dried chili flakes
    • 1 lemon
    Method :
    1. Place a large frying pan over medium/high heat and add the olive oil and fennel.
    2. Season well with salt and pepper and cook for a couple of minutes, until it begins to colour. Then flip the fennel onto the other cut side and cook until that begins to caramelise nicely.
    3. Scatter the garlic over the fennel and gently shake the pan to let the garlic fall through. Then add the white wine to the pan, reduce the heat and cover with a lid. Simmer the fennel for 8-10 minutes, topping up with a little water if needed then remove the lid and scatter over the dried chilli. To serve, roughly slice the reserved fennel tops and add to the pan with the butterbeans, squeeze over the lemon and finish with an extra drizzle of olive oil.

    This recipe was created by Tom Walton.

    Shop for your ingredients in-store or online.

  • July 27

    Sweet Potato Satay Curry

    Sweet Potato Satay Curry

    Preparation : 45 Minutes

    Serves : 4

    Ingredients :

    CURRY PASTE

    CURRY

    • 1 tbsp oil
    • 1 large brown onion, chopped
    • 3 garlic cloves, minced
    • 2cm cube ginger, peeled and chopped finely
    • 3 tbsp red thai curry paste (homemade as above or store bought)
    • 1 tbsp smooth peanut butter
    • 500g sweet potato, peeled and cut into chunks
    • 400ml can coconut milk
    • 200ml water
    • 150g spinach
    • Cooked rice, to serve
    • 1 lime, juiced (optional)
    • Salt & pepper, to taste
    • ½ cup peanuts, chopped (optional)
    Method :
    1. If making the curry paste from scratch, use a mortar and pestle to finely grind ingredients together. Alternatively, place all ingredients in a food processor and blend until smooth. 
    2. Melt oil in a saucepan over medium heat and cook onion until soft. Add garlic and ginger, and cook until fragrant. 
    3. Stir in the red Thai curry paste, smooth peanut butter and sweet potato. Pour in the coconut milk and water. 
    4. Bring contents to the boil. Once boiled, turn down the heat and simmer, uncovered, for 25-30 mins or until the sweet potato is soft. 
    5. Stir through the spinach and the juice of one lime. Season with salt and pepper.  
    6. Serve with cooked rice. Top curry with chopped peanuts if you’d like a bit of crunch! 

    Recipe by A Better Choice

    Shop for your ingredients in-store or online.

  • May 12

    Lentil Dal

    Preparation: 1 hour

    Serves: 8

    Ingredients :
    • 1 cup split chickpeas
    • 2 tbs olive oil
    • 4 garlic cloves, minced
    • 1 tsp ginger, grated
    • 1 large red onion, finely chopped
    • 1 tsp each of fennel seeds, mustard seeds and coriander seeds
    • 1 carrot, peeled and diced
    • 1 white potato, peeled and cubed
    • 1 cup cauliflower florets
    • 1 small zucchini, cubed
    • 1 cup pumpkin, diced
    • ¼ cup split red lentils
    • 400g light coconut milk
    • 1 tsp ground turmeric
    • 1 tbs ground cumin
    • 1 tsp ground coriander
    • ½ tsp ground chilli
    • ¼ tsp ground cinnamon
    • 2 tsp sea salt flakes
    • 300ml water
    • Coriander leaves, to garnish
    • Cooked white rice, to serve
    Method :
    1. Thoroughly rinse the split chickpeas, then drain. Soak chickpeas in a bowl with enough cold water to cover them. Soak for at least 4-5 hours, ideally overnight.
    2. Heat olive oil in a deep saucepan or pot (with a 2-3L capacity) over a medium heat. Add the garlic, ginger, onion, fennel seeds, mustard seeds and coriander seeds to the pan and sauté for a few mins, until the onion starts caramelizing.
    3. Add the carrot, potato, cauliflower, zucchini and pumpkin. Reduce heat to a medium low heat and cook for around 6-8 mins until the vegetables are turning a shade darker.
    4. Add the soaked chickpeas to the pot, along with the soaking water, stirring well.
    5. Then add the split red lentils, coconut milk, spices, salt and water, stirring to combine. Increase the heat to medium, then cover and simmer for 10 mins.
    6. Reduce the heat to medium-low, cover and simmer for a further 15-20 mins. If starting to thicken, add some water, then reduce the heat slightly and continue simmering until the vegetables and chickpeas are cooked.
    7. To serve, garnish the dal with freshly chopped coriander on a bed of steamed rice.

    Enjoy ! Shop for your ingredients in-store or online.

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