Chickpea flour is a fantastic gluten free ingredient. The viscosity of the chickpeas are binding, so they act as a great alternative to any batter or breading that would normally use egg. Chickpea flour is savoury, nutty and packed with plant protein – high in iron and many other vitamins and minerals. It’s used to make Indian pakoras and is perfect for healthier frying!
There’s something incredibly zen-like about the risotto cooking process. It’s one of those easy, one-pot meals that doesn’t require a lot of labour but it involves a bit of babysitting. Risotto is also extremely versatile and a great vegetarian dinner option. This risotto recipe celebrates the humble herb garden; whether it’s a large backyard planter or a small window box, grab as many herbs as you can spare and get cooking!
Potato salad is a well loved summertime recipe. It’s a great contribution to an outdoor gathering with friends like a picnic or a BBQ, it’s simple to prepare and there are endless opportunities to deviate from a classic potato salad, putting a unique spin on the classic recipe. This recipe uses bright spring asparagus, savoury whole grain mustard and lots of punchy onion flavour!
Falafel is a real treat, rarely enjoyed at home. Many people are intimidated by the deep frying process, but using the Kana skillet, your falafel balls are shallow fried, to achieve a perfect golden crispy texture. You can enjoy your falafel in so many ways, in a delicious fresh summer salad, wrapped in a pita with all the fillings, or simply on their own for a protein-filled nutritious snack!
Togarashi is a Japanese spice blend, used as a condiment to sprinkle over noodles, rice and veggies. All togarashi blends contain toasted sesame seeds and nori (seaweed) and this recipe uses chilli flakes and delicious coconut sugar to give it a sweet and spicy kick. Try sprinkling this blend over salmon and rice, or over some raw cucumber for a tasty snack!