Quite Good Food

Lentil salad with orange, dates and kale

Middle Eastern inspired lentil salad with orange, dates and kale, served with baked sweet potatoes as a complete meal.

Farinata with charred broccoli, lemon and capers

Italian-style chickpea farinata topped with charred broccoli, lemon and capers is a very simple to make but deeply satisfying meal.

Carob muffins with pear and blueberries (vegan and gluten free).

Carob muffins + book review

A review of There’s a beetroot in my cake, by Judy Moosmueller and Jennifer Leckey from Heart to Plate.

Edamame and pumpkin seed hummus

A non-traditional but satisfying edamame hummus made with nutritious edamame beans and pumpkin seeds.

Black burger with crispy oyster mushrooms and spicy eggplant (vegan).

Black burger with oyster mushrooms and spicy eggplant

Home made black burger buns filled with drool-worthy crispy fried oyster mushrooms and spicy eggplant.

Jamu: Indonesian turmeric and ginger health tonic

Turmeric and ginger jamu, an anti-inflammatory health tonic to add to your arsenal of home remedies.

Restorative rainbow chard and leek soup

Good for what ails you, this restorative rainbow chard and leek soup with basil and rice is both comforting and packed with nutritious green leafy vegetables.

Dark chocolate beetroot cake with dairy free ganache frosting and marzipan eggs (vegan and gluten free).

Dark chocolate beetroot cake with chocolate ganache frosting

A dense and fudgy dark chocolate beetroot cake with dairy free chocolate ganache frosting and marzipan eggs, perfect to celebrate Easter or any other cake-worthy life event.