RECIPE HUB
Sunflower soufflé lentils
I usually always use cashews to create creamy bakes, but a couple mama friends told me their little ones couldn’t eat nuts. I experimented with sunflower seeds and holy moly it absolutely worked! The light and fluffy soufflé texture melts in your mouth with every bite!
Dusty was 14 months old and a confident eater when I served him up this. You can always use a stick blender to blend up your baby’s portion depending how confident you are with their eating skills.
Check out the reel for this recipe here ❤️
INGREDIENTS
Sunflower Cream
1 cup sunflower seeds soaked for 1 hour in 1 cup of boiling water
1 extra cup of water
1/3 cup hemp seeds
1/2 Tb garlic powder
1/2 cup nutritional yeast 1 freshly squeezed lemon (juice)
Freshly ground black pepper to taste
Roasted Vegetables
2 medium kumara
2 medium agria potatoes
400g pumpkin
Drizzle extra virgin olive oil
Freshly ground black pepper
Creamy Lentils
1/2 Tb extra virgin olive oil
1 large onion, diced
1/2 Tb garlic powder
1 can lentils drained and rinsed
450g firm tofu
2 cups liquid gold for little ones
2 Tbs tahini
1 Tb miso paste
2 Tbs balsamic glaze
METHOD
Pour the boiling water over the sunflower seeds to soak.
Preheat the oven to 200°C. Line a roasting dish with baking paper.
Chop your vegetables into bite sized pieces and place in the roasting dish, drizzle with a little oil and toss them, add some cracked pepper and roast for 30 minutes.
In a frying pan in medium heat add a drizzle of oil then diced onions and fry for 10 minutes stirring frequently. Add the drained rinsed lentils then the tahini and miso, give it a stir then add your stock 1 cup at a time stirring.
Crumble the tofu into the pan, stir it all around then take off the heat.
Add all the Sunflower Cream ingredients including the water that the sunflower seeds were soaking in, to a blender and blend until smooth.
Assemble the bake: Layer the roasted vegetables on the bottom of a large greased with a little oil roasting dish. Top with the lentils smooth it all out and then pour the sunflower cream on top, smoothing it out over the entire surface.
Bake for 20 minutes, at the same 200°C heat then devour with your family.
Store leftovers in an airtight container in the fridge for up to 3-4 days. More recipes like this one in the Dusty’s Delicious Dishes Cookbook - The Flavour Formula
Vegan ‘Tuna’ Pinwheels
This recipe is from the Dusty’s Lunch Box Series. It’s simple, super delicious and really fun to make. Dusty ate it all and I served mine up on top of fluffy rice. A fun spin on a tuna dish that great for the planet and your little one’s tummy.
Check out the reel for this recipe here ❤️
INGREDIENTS:
2 cans of chickpeas drained and rinsed
1/3 cup vegan mayo
1/2 Tb Dijon mustard
1 tsp 50% less salt and sugar tomato sauce
1 Tb vegan fish sauce or soy sauce
Juice and rind of 1 lemon
2 x mini nori sheets snipped up with kitchen scissors into little slithers
1/2 a wrap or as many as you need to feed your tribe
METHOD:
Don’t use a masher for the chickpeas, cook smarter not harder and whizz those babies up in your food processor on pulse until they are nice and blended with a few chunky bits for texture.
Pour them into a bowl and add the rest of the ingredients excluding the wrap.
Mix until fully combined.
Spread a nice layer onto your wrap and roll up then take a sharp knife to slice into yummy pinwheels.
Save the left overs in an airtight container in the fridge for 5 days.
You can also serve on top of fluffy rice and top with cucumber DELISH. 💚
mighty mince mash up
This banger of a recipe is ready on the table in 20 minutes! I love TVP (textured vegetable protein). It’s a dry ingredient that gives meals a meaty vibe. It’s high in plant protein, fast, easy to prepare and it absorbs all the flavours you cook with it! Dusty devours this meal every time I serve it to him. It’s BLW friendly, good to practise with using a fork, and easy to eat. Enjoy making this beautiful, quick, flavoursome and easy dish for your whole family.
Check out the reel for this beauty here ❤️
Serves 2 adults and a hungry bubba
INGREDIENTS:
2 medium potatoes
1 large kumara (sweet potato)
1 Tb olive oil
1 cup TVP (texured vegetable protein)
1 tsp olive oil
50g tomato paste
1 onion diced small
1 carrot diced small
For the marinade:
1 cup boiling liquid gold for little ones (baby stock or regular stock)
1 Tb soy sauce
1 Tb vegan Worcestershire sauce
1 teaspoon garlic powder
1 Tb marmite
1 Tb reduced salt soy sauce
1/2 tsp smoked paprika
METHOD:
Chop your potato and kumara into bite sized pieces, place in a pot, cover with water and put on the element on a high heat. Boil for 15 minutes until you can pierce each piece with a fork easily.
While your potatoes and kumara are boiling, prepare your TVP meat mix.
In a measuring cup, stir together all the marinade ingredients.
Once fully mixed, stir in the TVP and let it hydrate and soak up all the yummy flavours for 5 minutes.
Heat oil in a pan and add your diced onion and carrot, fry for 5 minutes, add your tomato paste stir then add your TVP meat mix.
Fry for about 10 minutes, or until nice and browned.
Drain your cooked potatoes and kumara in a colander with a bowl underneath to catch the cooking water. This is your liquid gold for little ones (baby stock). Freeze it in 1 cup weighed out snap lock bags for future recipes.
Tip your drained potatoes and kumara back into the pot and add a Tb olive oil, mash with a potato masher until smooth. You can also add a little bit of the cooking water if it’s too dry just not too much.
Serve your TVP meat on top of your golden mash and enjoy with your family ❤️
Chiky Leek Pot pie
Whoaaah this recipe is so yummy!! The creamy centre is made from a blended up butter bean mix which is super nutritious and the whole meal comes together in only 40 minutes! Experimenting with dehydrated chikn pieces is exciting, rewarding on the taste buds and the whole family will love it. You can use a stick blender to blend up your baby’s portion depending on how advanced their feeding skills are.
Check out the reel for this recipe here ❤️
Nutrients in this bad boy here:
High in Plant-Based Protein: Thanks to the seitan and butter beans.
Rich in Dietary Fibre: From the beans, potatoes, and leeks.
A Source of Healthy Fats & Minerals: Provided by the pumpkin seeds and olive oil.
Packed with Vitamins and Antioxidants: Found in the vegetables and herbs.
Serves 4 adults and a hungry bubba
INGREDIENTS
1 white onion
1 large leek
2 medium potatoes
1 cup dehydrated seitan
2 sheets pastry
2 Tbs olive oil
Spray oil
2 cups stock
Butterbean cream -
1 can butter beans with the juice
1/4 cup pumpkin seeds
1 tsp Dijon mustard
1 Tb dried sage
1 Tb dried thyme
METHOD
Heat 1 cup of stock up in a measuring glass cup and pour in the seitan to hydrate for 5 minutes.
Chop the onion, slice the leek and dice the potatoes into small 1 cm bite sized cubes, then add to a non stick pan with the Tb olive oil on a medium heat and fry for 10 minutes.
Get the hydrated seitan out of the stock with tongs, cool them down then squeeze out as much liquid as you can, (keep the measuring glass stock water to the side) and fry the pieces in another small frying pan to brown the sides slightly.
Make your butter bean cream by blending the left over stock from the seitan, pumpkin seeds, can of butter beans with the juice and the Dijon mustard.
Add the seitan to the frying pan with the leek mix, add the dried sage, dried thyme, give it a mix then pour in the butter bean cream, turn the heat down and add the last cup of stock, mix it all then take off the heat.
Preheat the oven to 200ºC.
Get your pastry sheets out the freezer and thaw slightly.
Grab a baking dish, 20x30cm, give it a little spray of the oil then pour in your chiky leek mix.
When your pastry sheets are soft enough, layer them on top of the pie mix tucking in the sides. Use a sharp knife to 2 cut crosses on the top so the heat can escape nicely. Pour 1 Tb olive oil on top and use a pastry brush to evenly spread it over all the pastry.
Place in the oven for 20-30 minutes until golden brown.
Cool for 5 minutes on an oven rack before serving.
Sourdough
Welcome to a world where homemade sourdough isn't a chore, it's a joy! Have you ever been intimidated by the thought of baking sourdough? We know that feeling. The complex steps and long rise times can seem daunting at first, but we're here to share a game-changing secret: the magic of delicious sourdough is truly about 15 minutes of hands-on work. The rest is all about timing and patience!
This isn't just a recipe; it's a simple, foolproof method designed to take all the guesswork out of baking. Our guide is perfect for beginners and busy parents who want to enjoy the satisfying, high-frequency feeling of a warm, crusty loaf straight from the oven.
This sourdough recipe is a core part of our philosophy at Dusty's Delicious Dishes, proving that healthy, wholesome eating doesn't have to be complicated. It’s food that nourishes your body and makes you feel truly vibrant.
Why this recipe is a game-changer:
Minimal Effort: With just 15 minutes of active work, you can create a beautiful loaf of bread.
Foolproof Method: We've taken all the intimidation out of the process with clear, simple steps.
High-Frequency Fuel: Enjoy wholesome, delicious bread that supports your energy and well-being.
Ultimate Satisfaction: Experience the pure joy of baking and sharing homemade bread with your family.
This simple recipe is designed to help you create delicious, satisfying sourdough with ease.
Makes 1 loaf
INGREDIENTS
100g sourdough starter
500g flour
1 tsp pink Himalayan salt
1.5 cups warm water
METHOD
Day 1
1pm - Tip the top liquid (the hooch) of your sourdough starter out then feed your sourdough starter with 1/4 cup flour and 1/4 cup warm water and give it a good stir. Place the lid on loosely.
3pm - In a large mixing pour in 100g of your activated sourdough starter, the flour, salt and warm water. Mix it with a spatula until it’s a big ball. Cover it with a tea-towel and for the next 4 hours stretch and fold each corner out and back on top of it every 30mins.
7pm - Take it out the bowl, give the bowl a good clean then tip it back in the bowl, cover it and put it in the fridge overnight.
Day 2
7am - Bring it out of the fridge, put it into another dish, keep it covered with a tea towel and you want to get it up to room temperature. Give it a few folds over that time.
Midday - Turn the oven to 250°c when it’s up to temperature turn it down to 230°c. Put your loaf in a dish lined with baking paper and a light spray of oil. Cut a slit in the top, dust with four. Cover with a lid (a Dutch oven is good for this or round roasting dishes). Place it in your oven and set a 30 minute timer.
12.30 - Turn the oven down to 200°c. Take the lid off and bake it for 15minutes.
12.45 - Take your loaf out of the dish and place it directly on your oven rack in the middle of oven and bake for a final 15 minutes.
1pm - Use a sharp knife to make sure it’s baked in the middle, if not bake for another 5 minutes. If it down then bring it out, place it on a cooling rack and let rest for an hour.
2pm - Slice up with a sharp serrated knife and enjoy with some of the delicious dips that are in the Dusty’s Delicious Dishes Cookbook- The Flavour Formula
Lemony LEntils
Welcome to a world where a nourishing, delicious meal isn't a chore, it's a lifesaver! As a parent, you know the feeling of desperately needing a comforting, healthy remedy for sick kids who won't eat. This Lemony Lentils recipe is the answer. We're here to share a game-changing secret: the magic of a deeply flavorful, easy meal is truly about whipping up a quick spice paste. The rest is all about letting the pot do the work!
This isn't just a recipe; it's a simple, foolproof method designed to take all the guesswork out of cooking a hearty, comforting meal that works for the whole family. Our guide is perfect for beginners and busy parents who want to enjoy the satisfying, high-frequency feeling of a warm, flavourful meal straight from the stovetop.
This Lemony Lentils recipe is a core part of our philosophy at Dusty's Delicious Dishes, proving that healthy, wholesome eating doesn't have to be complicated. It’s food that nourishes your body and makes you feel truly vibrant.
Watch the reel for this recipe here ❤️
Why this recipe is a game-changer:
A Nutritious Remedy for Sick Kids: When my little one, Dusty, was down with RSV, this dish was a true lifesaver. It’s a warm, easy-to-digest meal that can be blended into a soothing puree or served as a comforting soup, ensuring your child gets the nourishment they need without a battle.
Ideal for Baby-Led Weaning (BLW): The soft, scoopable texture of the lentils and tender vegetables once blended makes this a perfect BLW option. Babies can easily mash the food with their gums and practice self-feeding with their hands or a spoon.
Delicious for the Whole Family: This isn't just a kids' meal—it's a one-pot wonder that parents will love just as much as their children. The balance of warm spices and bright lemon zest makes it a delicious and satisfying dinner for everyone.
Packed with Essential Nutrients: This dish is a powerhouse of health benefits. Lentils are an excellent source of plant-based protein, iron, and fibre, which helps with digestion and keeps you feeling full. Potatoes provide complex carbohydrates and potassium, while carrots are rich in Vitamin A. Kale is a nutritional hero, packed with vitamins K and C and powerful antioxidants.
This simple recipe is designed to help you create a nourishing and satisfying meal with ease.
Makes 5 servings
INGREDIENTS
1.5 cups dried red lentils
1/2 a pot of water
4 bay leaves
1 red onion
2 garlic cloves
300g potatoes
2 large carrots, diced
2 large handfuls kale leaves ripped up
1 400g can crushed tomatoes
1 thumb sized knob of ginger, grated
1 Tb olive oil
1.5 cups baby stock or low sodium stock
1 400ml can coconut milk
Juice and rind from 1 lemon
Fresh coriander leaves or coconut flakes for garnish
Spice paste mix:
1 tsp ground cumin
1 tsp ground coriander
2 tsp curry powder
2 tsp turmeric powder
1/2 tsp ground black pepper
2 Tbs water to make a paste and a little more if it needs it
Cornflour slurry:
2 Tbs cornflour
4 Tbs water
METHOD
Tip your lentils in a bowl and cover them with water, swish them around with your fingers until the water is murky then tip them into the sieve and rinse them under water. Repeat this process until the water is clear and the lentils are washed.
Pour them into a medium pot and 1/2 fill it with water. Place on the element on high, bring to a boil then turn down to low and cook for 10 minutes. Drain them in the sieve and put to the side.
Dice up your onion, finely chop your garlic. Dice up your potatoes, carrots, rip up your kales leaves.
Make your spice paste mix in a little jar and set aside.
Heat the oil in a large pot on medium heat. Add the onion and fry for 5 minutes, add the garlic, potatoes and carrots and cook for 5 minutes stirring frequently.
Add the grated ginger and the spice paste mix and fry for 1 minute stirring. Add the canned tomatoes, coconut milk, kales leaves, cooked lentils, stock and lemon juice without the zest. Stir it all up then place the lid on the pot. Cook for 15 minutes giving it a good stir every 5 minutes.
Check to see the potatoes and carrots can be pierced easily with a fork. If not keep cooking until they are tender and soft.
Add the cornflour slurry. Give everything a good stir then take off the heat and stir in the lemon zest.
Use a stick blender to blend up a portion and pour it into a reusable pouch so your baby can smash it all easily.
Add salt to the adults servings if you feel the need before devouring.
This dish pairs beautifully with the Easy Peasy Flatbread Recipe that is in the Dusty’s Delicious Dishes Cookbook- The Flavour Formula
CReamy Spaghetti FRitters
I’m always on the hunt for ways to make Dusty’s lunches delicious with minimal mess. Last week, I packed his lunchbox with a creamy butter bean spaghetti. He absolutely devoured it, but the clean-up was ruthless! It got me thinking: how can I give him those delicious dinner leftovers without so much mess?
The solution is these Creamy Spaghetti Fritters! A simple, magic batter of chickpea flour and cashew milk binds the spaghetti together, while hidden kale leaves add a boost of nutrients and texture. It’s the perfect way to turn messy leftovers into a tidy, tasty, and nutrient-packed lunchbox hero.
Watch the reel for this recipe here ❤️
Why this recipe is a game-changer:
A Parent's Dream for Mess-Free Meals: Forget the relentless clean-up! These fritters are the perfect solution for a tidy lunchbox. The chickpea flour acts like a magic binder, containing all the deliciousness without the sticky, saucy mess of traditional spaghetti.
A Picky Eater's Dream: Kids love eating with their hands, and these fritters turn a familiar meal into a fun, new form. It's an easy way to get nourishing kale leaves into their diet without a battle, as the greens are cleverly mixed right into the batter.
Creative, Zero-Waste Cooking: This is the ultimate "leftovers-makeover" recipe. By turning last night's dinner into a new, delicious meal, you reduce food waste while saving time and money on meal prep.
Nutrient-Packed Goodness: These fritters are a powerhouse of nutrition. The chickpea flour adds a solid dose of plant-based protein and fibre, while the kale provides a boost of vitamins K, C, and A. It's a satisfying meal that fuels the body and mind.
Makes 6 fritters
INGREDIENTS
300g left over spaghetti from the fridge
1/2 cup cashew milk made from 2 Tbs Fix and Fogg’s Creamy Cashew Butter and water
1/2 cup chickpea flour
2 handfuls of ripped up and massaged with lemon juice and olive oil kale leaves
1 Tb olive oil
METHOD
If you haven’t already make your cashew milk by blending 2 cups of water and 2 Tbs of Fix & Foggs Creamy Cashew Butter. This will give you around 700mls and will last in the fridge for a week.
In a mixing bowl pour in your chickpea flour and 1/2 a cup of your cashew milk, garlic powder, onion powder and cracked pepper, whisk it together with a fork until a batter forms.
Add your spaghetti along with the kale and mix folding it all together with your hands until it’s all combined.
Using your hands, make 6 fritters around a handful each of the spaghetti mix and press each one firmly together. Let them sit for 5 minutes while the chickpea flour does its thing and binds everything together.
Heat 1 Tb olive oil in a nonstick frying pan on a medium heat. Place your fitters carefully in the heated pan and after around 4-5 minutes check to see if they are starting to turn a golden colour.
Flip them carefully and use the flat side of the egg flip to gently press them down to flatten them.
Once both sides are fried golden take them out and sit them on a paper towel. Slice each one in 1/2 for plenty of lunch box delish options throughout the week.
cheesy baked Potatoes
Introducing our Cheesy Baked Potatoes—a deliciously comforting, plant-powered masterpiece. Say goodbye to boring baked spuds and hello to a flavour-packed, cheesy feast. This recipe takes your favourite comfort food and loads it with a savoury TVP and kidney bean mix, a punchy hit of spices, and a layer of creamy, dreamy sunflower seed guacamole. It’s the perfect, feel-good meal that proves healthy eating can be both easy and incredibly satisfying.
Watch the reel for this beautiful recipe here
Why this recipe is a game-changer:
The Ultimate Plant-Based Comfort: This recipe proves you can have your comfort food and eat it too. The creamy, savoury filling with a squeeze of gooey cheese on top makes it feel like an absolute indulgence, while secretly fuelling your body with wholesome, plant-based ingredients. It's a satisfying, feel-good meal that hits all the right notes without any of the guilt.
A Protein-Packed Powerhouse: Say goodbye to flimsy baked potatoes! The combination of TVP and kidney beans creates a hearty, flavourful "mince" that's loaded with protein and fibre. This isn't just a side dish; it's a complete, powerhouse meal designed to keep you full, satisfied, and energised for hours.
Sassy & Speedy Prep: We all know a classic baked potato can take ages. This recipe uses a smart microwave-to-oven hack to get you to deliciousness in record time. It’s perfect for those busy weeknights when you need a satisfying and delicious meal on the table fast—no fuss, just pure flavour.
Next-Level Toppings: The magic is in the details. The savoury mince, the cheesy squeeze, and the rich, homemade guacamole topping all come together to create a symphony of textures and flavours. It’s a bold and delicious combination that elevates a simple spud into a meal you’ll be excited to devour.
Serves 4
INGREDIENTS
One Love Planet’s Big Sqeezey Cheese
4 potatoes
1 red onion
1 can kidney beans
1 cup TVP
1 cup boiling water
1 stock cube
50g tomato paste
1 Tb dark soy sauce
1 Tb Worcester sauce
1 tsp ground coriander
1 tsp garam masala
1 tsp paprika
2 avocados
1/4 cup roasted sunflower seeds
1/2 lemon
Salt and pepps
METHOD
Preheat the oven to 220°c
Wash your potatoes, pierce them with a fork and put them in the microwave for 5 minutes on high, flip them and then again for another 5 minutes.
Wrap them individually in tinfoil and place in the oven for 15 minutes
In a measuring jug crumble the stock cube and add the tomato paste, spices, soy sauce and Worcester sauce. Pour in the cup of boiling water and mix with a fork until the stock cube is dissolved. Add the TVP, mix it up and let it hydrate for 5 minutes.
Dice up the onion, drain and rinse the kidney beans and fry them in a frying pan with a little oil, add the TVP mix and fry for a further 5 minutes. Use a potato masher to gently mash up the mix so the beans are mashed.
Make your guacamole by dicing up the avos in a bowl, squeeze the lemon, season and sprinkle on the sunflower seeds, stir with a fork until it’s nicely mixed.
Get your potatoes out the oven, slice them half way, open them and slightly mash them with the masher. Top with the TVP mix, squeeze on your desired amount of the Squeezy Cheese and place under the grill on high for 5 minutes or until the cheese is bubbling nicely.
Plate them up then top with your guac and devour!
Potato Slice
Dusty and I were getting ready to go on holiday in Melbourne, I needed to use up the veggies that I had and what better way than to make a big old cheesy, Potato Slice with layers and layers of melt in your mouth golden potatoes, roasted pumpkin, a hint of spinach and a delicious white sauce that comes together in minutes in the blender.
I need quick and easy bakes when I’m packing bags as well as looking after Dusty boy, this is the perfect solution and I hope you love it too.
Watch the reel for this recipe here ❤️
Why this recipe is a game changer:
The Ultimate Plant-Based Comfort: This bake proves you can have your hearty comfort food and feel amazing about it. The thick, creamy sauce, the tender layers of potatoes and pumpkin, and the bubbling vegan mozzarella make it feel like an absolute indulgence, while secretly fuelling your body with wholesome, plant-based ingredients. It hits all the right notes without any of the guilt.
A Protein-Packed White Sauce Secret: Say goodbye to traditional, high-fat cream sauces! We've engineered this sauce using silken tofu, cashew pieces, and nutritional yeast to create a rich, dreamy, creamy texture that's completely dairy-free and packed with protein. This elevates a simple side dish into a complete, high-protein meal designed to keep you full and satisfied for hours.
Flavour-Layered Perfection: The strategic layering of sweet pumpkin, savoury potato, and frozen spinach ensures every bite is balanced. The sauce—infused with garlic, dijon, and a hint of maple—seeps into every space, guaranteeing maximum flavour and moisture throughout the bake.
Make-Ahead & Freeze-Ready: This recipe is perfect for batch prepping. It’s designed to be layered, baked, and easily portioned. It travels beautifully and freezes like a dream, making it a fantastic addition to your weekly rotation for quick, stress-free meals.
Serves 5
INGREDIENTS
2kg potatoes
500g pumpkin
2 cups frozen spinach
1/2 cup vegan mozzarella
For the sauce:
2 cups water
1/8 cup hemp seeds
1/2 Tb maple syrup
1 cup stock
1 cup cashew pieces
300g silken tofu
1/2 cup nutritional yeast
4 garlic cloves
1 Tb apple cider vinegar
1 tsp Dijon mustard
pinch of salt and pepper
METHOD
In a blender place 2 cups water, 1/8 cup hemp seeds, 1/2 Tb maple syrup and blend. This is your hemp milk. Then add 1 cup stock, 1 cup cashew pieces, 300g silken tofu, 1/2 cup nutritional yeast, 4 garlic cloves, 1 Tb apple cider vinegar, 1 tsp Dijon mustard, pinch of salt and pepper.
Blend for 3 minutes.
Slice up thinly 2kgs potatoes and 500g pumpkin. Grease a large roasting dish with a dash of oil and layer 1/2 the potatoes slightly over lapping each other. Layer the pumpkin. Add a layer of frozen spinach. Pour over 1/2 the white sauce. Give the tray a jiggle so the sauce gets in all the spaces.
Layer the rest of the potatoes on top then pour over the rest of the white sauce. Slightly press the potatoes slices so they get submerged in all the sauce. Sprinkle with 1/2 cup of grated vegan mozzarella and crack over some black pepper.
Cover with tinfoil.
Roast in the oven for 45 minutes at 200°c. Take off the tinfoil, and roast for a further 30-45 minutes until the potatoes are cooked fully and you can slice through them easily with a butter knife.
Rest for 5 minutes before serving up and devouring.
Portion out leftovers into small containers and freeze down for up to 6 months.
This is the perfect way to use up any vegetables before going on an epic holi 🏖️
Zesty Lemony Minty Pea Risotto
Whenever I whip up this dish for my Personal Cheffy Clients they go wild, they always message me after saying the flavours in it are out of this world. The secret is LOVE and patience with the cooking process and fresh organic produce. The zest from an organic lemon adds such a zing and the mint leaves cleanse your palate with every bite.
Yes this take’s 45 minutes plus, but the results speak for themselves.
Why this recipe is a game changer:
The Vibrant Flavour Fusion that Redefines Comfort: This recipe takes the classic, heavy reputation of risotto and infuses it with ultimate freshness. The bold pairing of mint and lemon creates a zesty, almost cold-like sensation that cuts perfectly through the creamy starch. It transforms the dish from a winter warmer into a vibrant, all-season showstopper, proving that comfort food can be both satisfyingly creamy and incredibly refreshing.
Next-Level Texture without Heavy Cream (The Silky Secret): This method focuses on maximising the natural starches from the Arborio rice to achieve a perfect, luxurious all'onda consistency. By building the base with coconut oil, garlic oil, and wine, and integrating the peas and mint at the ideal time, you create a silky, high-end texture without the need for high-fat cream, ensuring every spoonful feels clean and light.
The Simple Umami Power-Up: A truly great risotto relies on a deep, savoury liquid base. This recipe uses the secret weapon of Vegeta stock as its backbone, providing a hidden layer of complex, full-bodied umami that plain broth often lacks. This efficiency allows the bright, simple flavours of lemon, mint, and pea to stand out against a surprisingly deep, nuanced background
Serves 5
INGREDIENTS
2 big handfuls of mint leaves
1 Tbs coconut oil
1 large lemon
2 cups Arborio rice
1 large onion
2 Tbs garlic oil or 2 garlic cloves
2 cups peas
1/2 cup white wine
3 tsps Vegeta stock + 6 cups boiling water or 6 cups of stock with potentially more if needed
Salt and pepper to taste
METHOD
Wash your mint leaves and lemon.
Wash your rice in a bowl by filling it with water and swish your fingers around and carefully tipping out the water, repeat until the water runs clear.
Prep your veggies - dice up your onion, finely chop your garlic cloves, zest your lemon and cut it in half, finely chop your mint.
Heat a large non stick pot or wok over a medium heat - add the coconut oil.
Add the onion and garlic oil or garlic cloves, fry them gently for 4-5 minutes making sure the garlic doesn’t burn.
Add the washed rice and mix it all up so it gets coated nicely in the onion garlic mix
Add the white wine carefully and mix it all for 3 minutes until the alcohol has been cooked off.
Now it’s time to add your stock, I like to put 1 tsp of the stock in a measuring jug and fill it with 2 cups boiled water, mix then slowly start adding the stock 1/2 a cup at a time to the risotto. Use your wooden spoon to stir gently constantly mixing and when the stock is all absorbed by the rice, add the next 1/2 cup and repeat the mixing. This takes time but it’s a beautiful process. Just remember that when you can drag your spoon through the middle of your rice and it doesn’t fall back together you’re ready for the next pour of stock.
Once the 6 cups of stock have been absorbed try your rice, if it’s still too hard for you then add another 1/2 cup stock until it’s cooked al dente.
Add your lemon zest, the lemon juice and the mint leaves, stir until it’s all combined.
Season with salt and pepper.
Add your peas and stir it all then take it off the heat, serve up and enjoy.