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Try some tasty recipes from our beautiful, charitable and eco friendly cook book 'The Sustainable Table'.

Here are some beautiful vegetarian recipes from one of our great gift products, cook book
 'Martha Goes Green' - enjoy!

Curry

• 2 Tbsp oil
• 2 tsp cumin seed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp dried chilli flakes
• 1 tsp garam masala
• 1/2 tsp turmeric
• 1 tsp ground coriander seed
• 2 x 400g cans chickpeas, rinsed, drained
• 2 x 400g cans diced tomatoes
• 1/2 tsp salt

To Serve

• cooked basmati rice
• 1 bunch coriander leaves, chopped
• 1 lemon, chopped into wedges

Method

To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

Heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for
20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.

Note: Adjust chilli to taste, this recipe results in a medium spiced curry.

Chocolate tofu mousse

Serves 4, vegan, gluten free

Ingredients

• 250g silken tofu
• 250g vegan chocolate, melted
• 2 tsp pure maple syrup
• 2 tsp peanut butter

To serve

• grated chocolate

Method

Blend all ingredients until just smooth, be careful not to overmix. Pour into jelly moulds, small dishes or glasses and garnish with grated chocolate.

Refrigerate for a few hours until set.

Mini asparagus and mint frittatas

Makes 12

Ingredients

• 1 bunch asparagus
• 1/2 Tbsp oil
• 8 eggs
• 1 cup frozen peas, thawed
• 1/4 cup self raising flour, sifted
• 2 Tbsp roughly chopped fresh mint
• 1/2 cup grated tasty cheese
• 200g feta cheese, cubed
• 1 tsp salt
• black pepper, to taste
• cooking spray, to grease

Method

Preheat oven to 180°C. Snap woody ends off asparagus, discard ends and cut stalks into quarters. In a small pan, heat oil over a medium heat and cook asparagus pieces for 5 minutes or until bright green and tender.

In a large bowl whisk together eggs, add cooked asparagus and remaining ingredients and stir through.

Grease a 12-hole muffin pan with cooking spray, spoon mixture evenly into each hole and bake for 15-20 minutes, or until cooked through.

Lentil, haloumi and asparagus salad

Serves 4, gluten free

Ingredients

• 2 x 400g cans brown lentils, rinsed, drained
• 1/2 red onion, finely sliced
• 1/2 red capsicum, diced
• 1 small Lebanese cucumber, halved lengthways, sliced
• 1/2 cup kalamata olives, halved
• 1/2 cup roughly chopped fresh mint leaves
• 1 1/2 Tbsp extra virgin olive oil
• 1 1/2 Tbsp lemon juice
• salt and pepper, to taste
• 1 Tbsp oil, for frying
• 2 bunches asparagus
• 250g haloumi cheese, drained and sliced

To serve

• 1 lemon, cut into wedges

Method

In a large bowl combine lentils, onion, capsicum, cucumber, olives and mint leaves. Pour over olive oil and lemon juice, season with salt and pepper and toss to combine.

Heat half a tablespoon of frying oil in a large pan over a medium heat. Snap woody ends off asparagus, discard and add stalks to the pan. Cook for 5 minutes, turning halfway through, or until asparagus is tender and has turned bright green. Remove from pan and heat remaining half tablespoon of oil. Add sliced haloumi and fry for 1-2 minutes, turning halfway through. Haloumi should be golden on both sides.

Divide lentil salad between four plates, top with asparagus and haloumi and serve with lemon wedges.

Vegetarian pho (rice noodle soup)

Serves 4, vegan

Ingredients

• 2 cinnamon sticks
• 4 whole star anise
• 4 whole green cardamom pods, bruised
• 6 whole cloves
• 3 shallots, peeled, halved
• 6 garlic cloves, halved
• 5cm piece of ginger, peeled and sliced
• 1/2 cup dried shitake mushrooms
• 6 cups of vegetable stock
• 3 cups water
• 1/4 cup of light soy sauce
• 200g vermicelli (rice noodles)
• 2 cups fried bean curd puffs, cut into bite sized cubes
• 3 cups roughly chopped chinese cabbage or pak choy
• 16–20 whole vietnamese mint leaves
• 1/2 cup roughly torn fresh coriander leaves
• 2 long red chillies, thinly sliced
• 1/2 cup thinly sliced spring onions
• 1 1/2 cups mung bean sprouts

To serve

• 2 limes, cut into wedges

Method

Place cinnamon sticks, star anise, cardamom pods, cloves, shallots, garlic, ginger and dried mushrooms in a large pot over a medium to high heat. Dry roast for 2-3 minutes or until garlic and ginger begin to char. Add vegetable stock, water and soy sauce to the pot, bring to a boil, reduce heat and simmer uncovered for 30 minutes.

Strain broth through a colander, discard solids and return liquid to pot. Place back on to heat and simmer for a further 15 minutes.

Meanwhile prepare rice noodles by placing in a bowl or pot and covering with boiling water. Rice noodles generally take 2-5 minutes to soften but more specific times can be found on the back of the packet. Drain and divide into four large serving bowls.

In the last few minutes of simmering time place bean curd puffs and Chinese cabbage or pak choy into broth to heat through for 2-3 minutes. Using a slotted spoon or tongs, remove vegetables and bean curd puffs from pot and divide among serving bowls.

Ladle broth into each bowl and top with Vietnamese mint, coriander, chilli, spring onions and bean sprouts. Serve with lime wedges.

Note: Fried bean curd puffs are found in the chilled section of Asian supermarkets.