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Cook Republic has hundreds of vegetarian/vegan recipes (and occasional seafood and meat ones too!) that are quick, easy and delicious! Built around seasonal fruit and veg, these family-friendly recipes are perfect for work lunches, after-school snacks, weeknight dinners and holiday feasting. Expect to find glorious vegetarian curries, vibrant salads, healthier take-out at home, Asian stir-fries, traybake dinners and sturdy cakes from all around the world.
Inspired by Ottolenghi's famous Very Full Tart from the Plenty cookbook, this Sour Cream Tart is lighter and full of the robust flavours of a sour cream shortcrust pastry, creamy ricotta filling and roasted vegetables and herbs.
Weekends are for relaxing with the family, for leisurely breakfasts that are shared over a pot of tea and plenty of chatter. This a recipe for a non greasy fry-up with sausages, eggs, cherry tomatoes and mushrooms cooked in one pan with plenty of fresh herbs.
A rich and indulgent dessert that is slow baked in a water bath. The result is a delectable combination of flavours, the chocolate and beetroot marrying beautifully into one moist, brownie like pudding cake.
Vegetable Fritter Salad, is a delightfully crunchy and quirky salad made of spicy Indian bhajis served on a bed of salad greens and drizzled with a lemony sour cream dressing.
Chickpea Bhel Salad is inspired by Mumbai's most popular street snack - bhelpuri. It is light, healthy, tangy and packs a crunch with chickpeas, peanuts, capsicum and lime.
Daisy Cake is a beautiful 2 layer, old-fashioned, home-made cake baked from Margaret Dunn's charming cookbook Mrs. Harvey's Sister-In-Law And Other Tasty Dishes. The cake has yellow and white layers, hence the name.
Apricot Fig And Goji Berry Powerballs for a no-cook, light and healthy snack. Ready in less than 10 minutes and perfect to have stocked up on your desk for those pesky snacking bouts.
Brown Mushroom Tortano - A gorgeous yeast Napolitan bread stuffed with balsamic glazed swiss mushrooms and stringy cheese. Perfect for picnics and barbecues.
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This recipe is proof that less really is more. I don’t think I’ve ever left a review in my life but after still making these several years after originally discovering the recipe I just feel the need to say that this *is* the best cookie I have ever made. Everything about it is perfect- it’s balance of salty, sweet, light and dense.
And not to mention the ingredients are so clean! If I’m in a chocolate mood it’s easy to just add some sugar free dark chocolate chips, the recipe is so versatile. Thank you for such a flawless recipe!
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