Autumn Zucchini and Carrot Soup
2 medium zucchinis, chopped 3 large carrots, peeled and chopped 1 large onion, chopped 2 cloves garlic, minced 4 cups vegetable broth 1 tablespoon
Roasted vegetable and quinoa salad
1 cup quinoa 2 cups water 1 zucchini, chopped 1 red capsicum, chopped 1 yellow capsicum, chopped 1 eggplant, chopped 1 small red onion,
Hopewood vegetable lasagne
250 grams pumpkin or sweet potato, sliced thinly 1 medium aubergine (eggplant), sliced into thin rounds 1 red capsicum, sliced into wide strips 3
Savoury fruit and nut salad
There’s nothing better than a healthy salad on a hot summer’s day. If you love fruit and nuts then you’ll love this Hopewood favourite!
Vegetable lo mein
Ingredients: 250 grams Asian noodles (vermicelli) 1 cup broccoli florets 1 cup carrot, sliced into matchsticks ½ cup zucchini, sliced 1 cup mushrooms, sliced 1
Orange, witlof and bocconcini salad
Ingredients: 1-2 witlof 2 oranges 300 grams bocconcini 200 grams assorted lettuce leaves snow pea sprouts, for garnish and to taste Dressing: ½ cup red
Have yourself a merry veggie Christmas
Who says Christmas feasts have to be filled with the traditional turkeys or hams? For the vegetarians and vegans amongst us, having a meatless Christmas doesn’t mean losing all
Spring greens salad with radishes and feta
Mixed spring greens Radishes (thinly sliced) Feta cheese (crumbled) Vinaigrette dressing (olive oil, lemon juice, Dijon mustard and honey) Sunflower seeds (toasted)
Spring pea and mint soup
Vegetarian soups are nutritional powerhouses. When soups are packed with vegetables, legumes, and lean proteins, they provide a wealth of vitamins, minerals, and fibre.
Spring seasonal salad
This salad is not only vibrant and flavourful but also packed with nutrients from fresh, seasonal produce. Mixed greens (such as spinach, arugula, and