Dairy free Archives

Curry recipes

Burmese red curry

1 hour

Chicken recipes

Coconut chicken with pumpkin tagliatelle

30 minutes

Asian recipes

Pork larb with cos spears

20 minutes

Afternoon tea

Easy coconut-and-chocolate macaroons

15 minutes

Coconut recipes

Tropical coconut snow

Coconut recipes

Spicy tofu in coconut

Afternoon tea

Coconut meringue cake

40 minutes

Battered and

Mackerel with warm vinegared potatoes

15 minutes

Chicken recipes

Turmeric-and-coconut broth

20 minutes

Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes

Dip recipes

Home-made aïoli

Beetroot recipes

Beetroot broth

30 minutes

Beetroot broth

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 30 minutes

Ingredients

For the sauerkraut dressing:

1 cup Woolworths 100% beetroot juice blend
1⁄4 cup avocado oil
1 T ginger, finely grated
3 garlic cloves, chopped
200 g Woolworths Gundelsheim barrel sauerkraut
Sea salt and freshly ground black pepper, to taste

For serving:

250 g Woolworths Blue Elephant Thai black rice
4 baby turnips, roughly chopped
3 sliced beetroot
100 g radishes, thinly sliced

Method

Combine all the ingredients for the sauerkraut dressing and allow to stand for 5 minutes.

Cook the black rice according to package instructions.

To serve, pour the sauerkraut dressing over the black rice and top with the baby turnips, beetroot and radishes.

Cook's note: The earthiness of the beetroot and turnips is complemented by the sweet-sour tang of sauerkraut.

Discover more soup recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Burmese red curry

Coconut chicken with pumpkin tagliatelle

Pork larb with cos spears

Easy coconut-and-chocolate macaroons

Tropical coconut snow

Spicy tofu in coconut

Coconut meringue cake

Mackerel with warm vinegared potatoes

Turmeric-and-coconut broth

Beetroot-marbled picnic eggs

Home-made aïoli

Beetroot broth

Beetroot broth

Ingredients

Method