Recipes Archive

Breakfast recipes

Egg white breakfast sandwiches

15 minutes

Salad recipes

Shredded tofu-and-crispy kale salad

25 minutes

Air-fryer recipes

Mediterranean pitas with Beyond Mini Rounds™

20 minutes

Dip recipes

Easy plant-based dips

10 minutes

Afternoon tea

Hot cross bun jaffles

10 minutes

Dressing recipes

Jalapeño atchar dressing

Jelly recipes

Apple & cherry lollies

Leftovers recipes

Leftover mince pies

25 minutes

Salad recipes

Steak salad

35 minutes

Green queen miso dressing

Serves 8 to10

Difficulty Easy

Prep Time 5 minutes

Ingredients

30 g Flat leaf parsley
coriander (small pack)
rocket (small pack)
11 Woolworths pitted queen or Manzanilla olives
1 T anchovies
2 T Woolworths miso paste
½ cup olive oil
1 lemon, zested and juiced
2 T sherry vinegar
sea salt and freshly ground black pepper, to taste

Method

1. Place all the ingredients into a blender and blend until smooth. Season to taste.

Cook’s note: You can store this in a jar for up to a week in the fridge so make a double batch.

Find more dressing recipes here

Photographer: Jan Ras
Videographer: Romy Wilson
Food assistant: Bianca Jones
Production: Amy Ebedes-Murray

Spinach lasagne

Apple, honey and almond cake

Chicken in tomato sauce

Egg white breakfast sandwiches

Shredded tofu-and-crispy kale salad

Mediterranean pitas with Beyond Mini Rounds™

Easy plant-based dips

Hot cross bun jaffles

Jalapeño atchar dressing

Apple & cherry lollies

Leftover mince pies

Steak salad

Oyster steaks with mushroom butter and chips

Seafood risotto with saffron

Green queen miso dressing

Green queen miso dressing

Ingredients

Method