Breakfasts
Buckwheat pikelets with blueberry chia jam
Eat your reds granola with beetroot and berries
Nourishing carrot cake overnight oats
Raw buckwheat porridge with grilled bananas
Almond, apple and banana breakfast muffins
Peach melba breakfast trifle
Black rice pudding with grilled nectarines
Orange and golden sultana quinoa porridge
Apple and oat hotcakes
Chocolate overnight oats with chia jam
Lemon, apple and coconut loaf
Snacks and sides
Muhammara – red pepper and walnut dip
Gluten-free oaty chocolate cranberry cookies
Chai spiced grapefruit marmalade
Potato foccacia with olives and rosemary
Gado gado rolls with peanut sauce
Mushroom and hazelnut vegan pâté
Cannellini bean and cherry tomato bruschetta
Barbecue grilled curry vegetables with coconut raita
Cucumber sushi with white bean ‘tuna’ by Jennifer Leckey + Judy Moosmueller
Quite Good Food top 10 recipes from 2017
Potato nests with radish, apple and beetroot
Cajun polenta fries with smoky tomato sauce
Salads and dressings
Urab sayur: Balinese coconut and vegetable salad
Cauliflower salad with lime and herbs
Lentil salad with roast baby carrots + red onion
Mango + avocado noodle salad with puffed black rice
Lentil salad with orange, dates and kale
16 amazing vegan Christmas salads, sides, mains and desserts
Sweet potato salad with pomegranate, pecans and barley
Rocket and strawberry salad with strawberry vinaigrette
Asparagus salad with golden turmeric dressing
Thai noodle salad with grilled pineapple
Sweet potato and kale salad with miso cashew dressing
Red pepper and lentil panzanella
Main meals
Quinoa, kale and eggplant bowl with muhammara
Baked sweet potato with crunchy chickpeas & parsley pesto
Balinese tempeh and potato curry
Thai curry noodle soup with chilli and lime cakes
Mushroom and lentil vegan spaghetti bolognese
Cauliflower tacos with smoky almond chipotle salsa
Barbecue grilled curry vegetables with coconut raita
Quite Good Food top 10 recipes from 2017
Little lentil loaf with mushrooms and sage
Oh mommy umami lettuce wraps by Sam Turnbull
Broad bean falafel with tahini sauce
Creamy spinach and artichoke borek
Soups and stews
Saffron-infused cauliflower soup with sumac oil by Vicky Cohen & Ruth Fox
Black bean and corn nacho soup
Sweet potato soup with tamari pumpkin seeds
Restorative rainbow chard and leek soup
Cauliflower and walnut soup with a smoky crumb topping
Thai zoodle soup with eggplant and peanuts
Green lentil soup with harissa
Parsnip, cannellini and cumin soup
Lentil dal
Olive and rosemary polenta with braised chickpeas
Pumpkin soup with walnut and parsley pesto
Roasted carrot soup
Sweet treats
Gluten-free oaty chocolate cranberry cookies
Coffee granola slice
Feijoa and mint vegan cheesecake
Hot cross bun bliss balls
Thai mango sticky rice summer rolls
Quite Good Food top 10 recipes from 2017
Vegan Christmas tiramisu with kirsch and cherries
Buckwheat pikelets with blueberry chia jam
Spiced pumpkin loaf with dates and pecans
Vegan coffee cheesecake with salted caramel popcorn
Sweet potato coconut butter fudge
Carob muffins + book review
Drinks
Boysenberry and apple cider vinegar shrub
Jamu: Indonesian turmeric and ginger health tonic
Hydrating watermelon smoothie with raspberry and cucumber
Pomegranate and strawberry red wine sangria
Pineapple and ginger rum cocktail
Immune boosting avocado and mint green smoothie
Peanut butter and chia jelly cacao smoothie
Pineapple and sage mojito
Strawberry and basil champagne cocktail
Pumpkin pie spiced breakfast smoothie
Turmeric pina colada smoothie
