Tag: vegetarian



This Thai style pineapple fried rice is sweet, savoury and spicy, and super easy to make. Serves 4.


2 cups brown rice
1 cup chopped pineapple
1 cup diced carrots
½ cup frozen peas, thawed
½ cup chopped spring onion
2 tbsp coconut oil
1 tbsp soy sauce
1 tbsp grated ginger
1 tsp Sriracha
½ cup unsalted cashews
2 cloves garlic, minced
Chopped fresh red chilis, to taste
Fresh coriander


Cook the rice in a separate saucepan. When cooked, let it chill in the fridge for at least two hours.

Heat the coconut oil in a large pan over medium heat. Add the chopped spring onions and sauté until softened. Add the garlic, ginger and carrot and sauté until the carrots are tender. Mix in the pineapple chunks and stir until lightly browned. Add in the rice, peas, soy sauce and Sriracha. Stir frequently for around five minutes, ensuring the ingredients are well combined.

Remove from the heat and divide between bowls. Garnish with red chili, cashews and coriander.

Tip: Serve the fried rice in a hollowed-out pineapple for a tropical look.



These homemade muesli bars are delicious to take to school or work, or make a yummy quick breakfast full of goodness.


3 cups muesli
1 cup sultanas
¾ cup honey
½ cup cacao nibs
¼ cup brown sugar
¼ cup pumpkin seeds
1 tsp cinnamon
50g butter


1. Preheat oven to 180°C. Line a rectangular slice tin with baking paper.

2. In a pan over medium heat, combine the sugar, butter and honey. Continue stirring for 5 minutes or until the sugar is dissolved.

3. Bring the mixture to a boil and cook for 2 minutes to thicken the syrup. Remove from heat.

4. Combine the muesli, pumpkin seeds, cacao nibs and cinnamon in a large mixing bowl. Pour the hot syrup over it and combine.

5. Spoon the mixture into the rectangular slice tin and press down to ensure the entire surface is covered.

6. Bake in the oven for 30 minutes or until crisp. When it’s done, set the pan aside to cool completely. Once entirely cool, cut into strips of desired size.

PakMag tip: As well as making a fantastic healthy lunchbox addition, these homemade muesli bars are also a great after school snack or breakfast on the go.



This little pizza is nutritious and super easy for little ones to make.

RECIPE Dorothy Richmond, Dorothy Dietitian

(serves 4 or 8 depending on the age of the child)


4 halved English muffins
¼ cup tomato pasta sauce
225g chopped pineapple (or 1 can drained pineapple pieces, in natural juice)
½ medium red capsicum, seeded and chopped
½ medium green capsicum, seeded and chopped
100g mushrooms, sliced
150g grated Mozzarella (or tasty) cheese
1 tbs chopped herbs (parsley, oregano or basil) or a pinch of dried mixed herbs


Get your little friends to help at every step.

1. Preheat oven to 200˚C.

2. Lightly spread muffin bases with pasta sauce.

3. Top with cheese then pineapple, capsicum, and mushrooms with a sprinkle of herbs.

4. Bake for 10-15 minutes until the cheese has melted on the pizza.

5. Cool and decorate with other local vegetables in season to make a happy face on the pizza. For example grated carrot, shallots, tomatoes and cress.

Place in the lunchbox for a happy school or daycare lunch.


This deliciously raw lemon caramel buckini cheesecake is great for your next morning tea, birthday party or sweet treat.

Serves 10. Recipe by Ashley Alexander @gatherandfeast


1 ½ cups caramelised buckinis
½ cup coconut flakes
1 ¼ cups dates
1 tsp vanilla powder
2 tbs coconut oil
pinch sea salt flakes


2 ½ cups raw cashews (soaked and drained)
150ml coconut cream
½ cup coconut oil
¾ cup pure maple syrup
2 tsp vanilla powder
Zest of 3 lemons
Juice of 1 lemon
Pinch of sea salt
80g salted caramel chocolate


Line a 20cm spring form pan with baking paper and set aside. In a food processor add the coconut flakes, dates, vanilla, coconut oil, sea salt and half the buckinis and blend until combined. Place the mixture into a mixing bowl and add the rest of the buckinis, mixing together well with your hands. Press the base mixture firmly into the pre lined pan and set aside.

Now add the filling ingredients to the food processor and blend until very smooth. Pour the creamy cashew mixture onto the base. Then cover and place in the freezer overnight to set. When you are ready to serve, place on a serving plate. Gently melt the salted caramel chocolate over low heat, then drizzle it over the cake.

Your raw lemon caramel buckini cheesecake is done!

NOTE: Remove the cake from the freezer 15- 20 minutes before slicing and serving. Keep any leftover cake in an airtight container in the freezer.