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Vegan Sausage Rolls

Vegan Sausage Rolls

These vegan/vegetarian sausage rolls and tomato chutney recipes come from Margaret’s dear friend Nicky, who is a nutritionist. She has been making them for years. They are great for serving at parties. Meat eaters love them too - they taste like meat sausage rolls, most people don’t even realise they are eating a meat-free snack! They are great for vegans - if you don’t use butter puff pastry, there are plenty of puff pastry sheets not made with butter. The recipe is easy to make and easy to double the quantities if catering for a big party.

Our Five Fave Winter Warmers

Our Five Fave Winter Warmers

Well, we’re not sure about where you live but in the Southern Hemisphere and certainly Sydney, Winter has arrived! We’ve dusted off our winter coats and boots, so now it’s time for those delicious winter warmer recipes, just perfect to warm the soul on these chilly days.

A Vegan Chinese Hot Pot from Fooderati and Melissa Leong

A Vegan Chinese Hot Pot from Fooderati and Melissa Leong

With Lunar New Year celebrations coming up soon, we wanted to share an Asian recipe with a difference. This Vegan Hot Pot is by Melissa Leong of Fooderati. Known for her hosting duties on SBS’s The Chef’s Line, writing for Delicious and a host of other food-related books and events, this is one talented woman. A first generation Chinese-Singaporean Australian, Leong isn’t afraid to try anything once.

Pav Bhaji from Rediscovering Our Recipe Roots

Pav Bhaji from Rediscovering Our Recipe Roots

This recipe comes from the 2nd version of our eBook - Rediscovering Our Recipe Roots: More Traditional Recipes from Refugees and Migrants. It was kindly shared by Madhumitha (Madhu) Arul Nandeeswaran who is a migrant from South India, specifically Tamil Nadu.

Melissa's Cucumber Coodles with Dill-icious Mango Sauce from OMD by Suzi Amis Cameron

Melissa's Cucumber Coodles with Dill-icious Mango Sauce from OMD by Suzi Amis Cameron

Never heard of a coodle? They’re “noodles” made from fresh cucumber! What’s most important to know is that these veggie cups are just as fun to make as they are to eat.’

Like this recipe and want to learn more about OMD - One Meal A Day and Suzi Amis Cameron’s philosophy of replacing at least one meat meal with a plant-based meal instead? Click ont he cover below and grab a copy of OMD today.

Fried Rice Inspired by Our Big Kitchen

Fried Rice Inspired by Our Big Kitchen

When FoodFaith went to visit Our Big Kitchen, the team helped cook fried rice to be distributed to the different groups they work with to feed those in need. This is a version of that recipe that you could easily use as a base at home to make a delicious healthy meal for your family.

Kiki's Dad's Lussekatter - Saffron Buns

Kiki's Dad's Lussekatter - Saffron Buns

Families observe St. Lucia’s Day in their homes by having one of their daughters (traditionally the eldest) dress in white and serve coffee and baked goods, such as saffron bread (lussekatter) and ginger biscuits, to the other members of the family. These traditional foods are also given to visitors during the day.

Rediscovering Our Recipe Roots: MORE Recipes from Migrants and Refugees

Rediscovering Our Recipe Roots: MORE Recipes from Migrants and Refugees

Today we’ve launched the 2nd version of our eBook - Rediscovering Our Recipe Roots. Featuring an additional 11 recipes from migrants and refugees, this 2nd edition comes just in time for holiday entertaining and hopefully a break from routine that offers you more time to cook.

Turkey Chao - A Leftover Recipe

Turkey Chao - A Leftover Recipe

With Thanksgiving last week and Christmas coming soon, many of us are going to end up with leftover meat and poultry, hopefully still on the bone. Today’s recipe come from FoodFaith intern Madalena Tran whose cultural background is Vietnamese living in Boston. You can read more about Maddy’s time with FoodFaith in part 1 and part 2 of her cultural series.

Jill Dupleix's Crash Hot Potatoes

Jill Dupleix's Crash Hot Potatoes

As Jill says she is known for these potatoes and everyone will love them! Need we say more?? Except we will say that Jill’s country upbringing has informed her food choices and this is one of the ways she utilises her knowledge and passion for food. Another way is in her role as founding editor of Truth, Love & Clean Cutlery, a world-first eating guide focusing on ethics and sustainability. To find out more, read our in-depth interview with Jill here.

Asparagus & Chicken

Asparagus & Chicken

Spring but especially October is when asparagus is in abundance here in Australis so now is the perfect time to make use of this lovely vegetable. Today, we’re sharing a recipe from one of the Towson University students who visited FoodFaith earlier in the year that not only uses asparagus and pairs it with chicken (always a good combination) but also highlights the importance of family mealtimes.

Our Top 5 Vegetarian Recipes for Meat Free Week

Our Top 5 Vegetarian Recipes for Meat Free Week

Hopefully you’ve all risen to the wonderful challenge the folks at Meat Free Week have set for us this week and that is…you guessed it, to go meat free!

Today we thought we’d highlight some of our favourite vegetarian recipes we’ve shared on the site over the last few years - which was a tough choice - but here they are in no particular order.

Sausage Gravy

Sausage Gravy

This recipe has been submitted by Kaitlyn Clark, a health student from Towson University, USA. Kaitlyn and her classmates recently came to Australia and met with the FoodFaith team before submitting recipes that had cultural and family significance to them. With this recipe coming from her father's side of the family an one they often shared as a Sunday breakfast, we thought it could be a good option for a different kind of Father's Day breakfast this weekend.

Strashanadi - The Next Generation

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Strashanadi - The Next Generation

This recipe has been submitted by Katie Vannozzi, a health student from Towson University, USA. Katie and her classmates recently came to Australia and met with the FoodFaith team before submitting recipes that had cultural and family significance to them. Katie's story is below and a wonderful reminder of the power of food through the generations.

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Chestnut, Spinach & Green Pea Soup

Chestnut, Spinach & Green Pea Soup

For many with European backgrounds, roasted chestnuts are the perfect symbol of winter-time but here at FoodFaith, with National Tree Day coming up this weekend, we thought what a wonderful time to celebrate the delicious and often underrated nut that grows on beautiful trees - the Chestnut. Head over to Chestnuts Australia for more info on chestnuts - growing them, harvesting and of course eating them!

Baked Zucchini from Low Tox Life

Baked Zucchini from Low Tox Life

Today's recipe comes from the wonderful book Low Tox Life by Alexx Stuart. Not only does it have some delicious recipes but it really is a handbook for a healthy you and a happy planet, something we at FoodFaith can really get behind!

Shiro Wot - Ground Lentil & chickpea Stew

Shiro Wot - Ground Lentil & chickpea Stew

This flavorsome stew is an Ethiopian favourite. The recipe comes courtesy of Yodit Desta, who is well-known to Sydney-siders for her authentic and delicious Ethiopian dishes served at events, festivals and through catering.

Meat & Chicken Kebab

Meat & Chicken Kebab

This recipe has been submitted by Dzhan Saburi from Mt Druitt. He migrated to Australia from Afghanistan (via the Ukraine) two and a half years ago. The FoodFaith team was lucky enough to meet Dzhan and some of his classmates to taste their delicious creations in the lead up to our 'Redsicovering Your Roots Recipe Collection' for Refugee Week on June 22nd.

Sambousa - A Recipe for Ramadan

Sambousa - A Recipe for Ramadan

Sambousa or samosa is not only known in the Arabian Peninsula, but it is known in South and Central Asia, the Mediterranean, North and South Africa, and the Horn of Africa. The recipe is different in each area.

Grandma's Tortilla from Barcelona Cult Recipes

Grandma's Tortilla from Barcelona Cult Recipes

Grandma’s truita catalana is yet another version of tortilla, but quite a bit richer. It is not
often found on restaurant menus, as it involves a little more work, but it’s definitely worth it!