Plant-based
Melbourne’s hottest new food precinct is… Marvel Stadium?
Marvel Stadium is dishing up a dining revolution with food by hatted chefs, vegan parmas and restaurants open well beyond game day.
- Emma Breheny and Andrea McGinniss
Star Hellenika owner launches a fancy (but affordable) vegan butter
Bu Deli looks like cow’s butter and is packaged like cow’s butter, and is hitting stores as you read this.
- Matt Shea
The insect in these brownies will soon be enriching more of your favourite foods
From cricket corn chips to plant-based meat made, literally, “out of thin air”, this is how leading scientists are changing the way we eat.
- Bianca Hrovat
Why the UK can’t get enough of a boy from Sydney’s suburbs and his pioneering desserts
Australian-born head pastry chef at Harrods Philip Khoury and his creative plant-based pastries have captured the attention of food-lovers in London and beyond.
- Rob Harris
People in the Blue Zones are more likely to live past 100. So, what are they eating?
What are the long-lived communities in Sardinia, Okinawa, Nicoya, Icaria and Loma Linda doing that others are not?
- Susie Burrell
Still don’t know what umami means? You will after trying this I-can’t-believe-it’s-vegetarian pie
This winter-warmer of a dish is so comforting and umami-rich, you won’t believe it’s vegetarian.
- 1-2 hrs
- Danielle Alvarez
- Recipe collection
- Pasta
10 bright and breezy vegetarian pasta recipes, starring Adam Liaw’s speedy cauli spaghetti
Boost your vegie intake and make the most of those spare packets of spaghetti, macaroni and pappardelle lurking in your pantry with these simple pasta dishes. They’re so delicious you won’t even miss the meat.
How to make a no-churn vegan Viennetta (aka veganetta) using only seven ingredients
This take on the aspirational retro classic ice-cream cake uses just a handful of ingredients and requires no churning and no cooking.
- Richard Makin
A dermatologist’s guide on what to eat for healthy-looking skin
To keep skin looking flawless, what we want is a really vibrant, colourful diet with plenty of fruits and vegetables
- Dr Thivi Maruthappu
Sticky roasted pumpkin and miso rice bowls
Tumble pumpkin wedges in a vibrant dressing, roast until sticky and yielding, and serve over rice with green vegetables.
- 30 mins - 1 hr
- Jessica Brook
Original URL: https://www.brisbanetimes.com.au/goodfood/topic/plant-based-6fwh