vegetarian

Lentil + quinoa pilaf

June

The Slowpoke: LENTIL QUINOA PILAF Whether it’s raining, freezing or you’re still blessed with the sun this weekend, wherever you are in this diverse country of ours, this simple and healthy – and so darn delicious – recipe is just about all you need. It’s another beauty from Chrissy Freer’s new book on the power of legumes, Superlegumes.
Lentil + quinoa pilaf
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Honey-roasted pumpkin + borlotti bean salad

June

The Slowpoke: HONEY-ROASTED PUMPKIN + BORLOTTI BEAN SALAD With pumpkins in abundance it’s a great time to tuck into a warm salad of them roasted with ethical and locally sourced honey. Hearten it up further with a good serve of beans and hazelnuts. This recipe is a great one from Chrissy Freer’s new book on the power of legumes, Superlegumes.
Honey-roasted pumpkin + borlotti bean salad
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INTERVIEW: TWO CHAPS

May

The Slowpoke: INTERVIEW TWO CHAPS Tucked into an industrial street of Marrickville in Sydney, next to a small school filled with vegie gardens, inside an old welding warehouse resides Two Chaps – a café buzzing with local community and local produce.
INTERVIEW: TWO CHAPS
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CHARGRILLED CAPSICUM

February

The Slowpoke: ROASTED CAPSICUM They’re handy little morsels, perfect on pizzas, sandwiches, antipasto and burgers, with the list certainly not ending there. While you could pick up your roasted capsicum in a jar from the store, they’re stupidly simple to make. And with local sweet red capsicums in season, there’s no better time than now.
CHARGRILLED CAPSICUM
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PLENTY MORE

January

The Slowpoke: PLENTY MORE More than ever there is a limelight shining on the plants on our plates. There are a host of reasons this can only be a good thing (our health, the less environmental strain, and the lives of animals that are less likely lost in eschew of a plateful of plants). And this vegetable renaissance may partly be thanks to the rise of chefs like Yotam Ottolenghi and their out and proud love for the vegetable.
PLENTY MORE
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