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A carrot a day keeps the doctor away

Autumn is a perfect time to grow all sorts of herbs, veggies and fruit in your garden. Although the weather may be cooling down, the soil is still warm from the summer months and rain showers are beginning to pick up across the country. Australia has different climates within and between states which means we get some fruit and veggies all year round, aren’t we lucky! Seasonality refers to the times of year when the harvesting is at it’s peak. Vegetarian diets are significantly healthier than diets that contain animal products, especially when you are serious about your daily fat intake. Not only do vegetarian diet remove animal fat and cholesterol from their diets but they also consume more fiber and antioxidants, well known for their ability to fight cancer! Whether you want to eat more meatless meals or are a seasoned vegetarian you’ll find great inspiration here. Us here at My Foodie Box meal-kit delivery service Perth love supporting vegetarian diets and local farmers by creating our recipes based on what’s currently in season. We source, we prepare and we deliver so that you can spend your time doing what you love instead! We have prepared some amazing vegetarian and vegan recipes with seasonal produce for you to try this week.

 

 

CRUMBED HALOUMI WITH WEDGES AND GARDEN SALAD

A vegetarian take on nuggets, chips and salad. Our crumbed haloumi fingers with wedges and a fresh garden salad will have the kiddies coming back for more! Easy to make and super tasty, do yourself a favour and add this dish to the menu!

INGREDIENTS

Haloumi, potato, baby spinach, cherry tomatoes, avocado, cucumber, breadcrumbs, dried oregano, garlic powder, dried thyme, onion powder, dried sage, citric acid, tomato chutney, eggs (pantry), plain flour (pantry), balsamic vinegar (pantry), olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 35.8g | CARBS 52g | PROTEIN 30.2g | SALT 1.4g | ENERGY 2844kJ/680kcal

 

 

JACKFRUIT POKE BOWL WITH EDAMAME

Poke means to slice or cut in Hawaiian – this poke bowl is sure to present beautifully and impress the whole family! Chunks of jackfruit, edamame beans and avocado are the perfect combination! Enjoy!

INGREDIENTS

Jackfruit, edamame, red radishes, avocado, cucumber, spring onion, lime, carrot, short grain rice, sriracha, GF soy sauce, rice vinegar, maple syrup, seaweed, sesame seeds, ginger powder, garlic granules, sesame oil, Chinese 5 spice, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 21.1g | CARBS 106.8g | PROTEIN 23.0g | SALT 2.1g | ENERGY 3150kJ/753kcal

 

 

VEGAN CHILLI WITH SWEET CORN, AVO AND LIME PICKLED ONION

Who doesn’t love a tasty chilli and the addition of textured vegetable protein is next level! This dish will not disappoint! Served with sweet corn, avocado and lime pickled onion, this is one delicious dinner! Enjoy!

INGREDIENTS

Textured vegetable protein, red kidney beans, tinned tomato, red capsicum, red onion, corn, avocado, lime, green chilli, coriander, quinoa, coconut yoghurt, cayenne pepper, garlic powder, caraway seeds, smoked paprika powder, cumin seeds, tomato paste, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 22.7g | CARBS 135.6g | PROTEIN 67.6g | SALT 0.7g | ENERGY 4417kJ/1056kcal

 

 

MOROCCAN MUSHROOM AND CHICKPEA CURRY WITH COUSCOUS

This Moroccan inspired mushroom and chickpea curry will bring some flavour into your kitchen! With delicious veggies and couscous to serve – it’s hearty – it’s tasty & it’s ready in just 35 mins.

INGREDIENTS

Mushrooms, chickpeas, textured vegetable protein, yoghurt, couscous, carrot, onion, tomato, coriander, sultanas, turmeric powder, tomato paste, stock paste (veg), dried mint, ginger powder, garlic powder, biryani masala, olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 8.2g | CARBS 146.3g | PROTEIN 45.3g | SALT 1.4g | ENERGY 3601kJ/861kcal

 

 

HOISIN-SESAME TOFU NOODLES 

This delicious and super easy hoisin flavoured stir-fry is perfect for a mid-week dinner. Ready in just 25 mins you will be enjoying the tastes of Asia in no time!

INGREDIENTS

Tofu, carrot, red capsicum, Brussels sprouts, onion, vermicelli noodles, ginger, spring onion, garlic, palm sugar, pureed prune, Chinese 5 spice, black pepper, garlic powder, peanut butter, miso paste, sesame seeds, soy sauce, rice vinegar, sesame oil, vegan hoisin sauce, olive oil (pantry), pepper (pantry), salt (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 17.9g | CARBS 72.08g | PROTEIN 24.92g | SALT 2.5g | ENERGY 2474kJ/591kcal

 

 

GARLIC MUSHROOM AND CHICKPEA FETTUCCINI

Simple yet delicious sums this dish up perfectly. Mushrooms, chickpeas and cherry tomatoes lift this simple pasta dish to another level. Enjoy!

INGREDIENTS

Pasta, mushrooms, chickpeas, cherry tomato, garlic, lemon, mesclun, rosemary, parsley, cashew nuts, nutritional yeast, garlic powder, balsamic vinegar (pantry), olive oil (pantry), salt (pantry), pepper (pantry).

NUTRITIONAL VALUE PER SERVING

FAT 15.6g | CARBS 121.4g | PROTEIN 31.8g | SALT 0.6g | ENERGY 3275kJ/783kcal

 

More seasonal vegetarian and vegan recipes available on our website! We hope you’ll enjoy this week’s recipes and we would love to see your cooking in the action. Upload a photo or video on your INSTAGRAM and tag us – @myfoodiebox and #farmtofoodie, #myfoodiebox!

Bon Appetit!

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