This quick version of satay sauce doesn’t require any cooking to thicken, which makes it the perfect midweek meal alongside ...

Peanut butter is such a versatile ingredient, especially in plant-based cooking. Be sure to try these savory vegan peanut butter recipes.

This satay chickpea and quinoa salad from Sophie Waplington’s cookbook Soph’s ... The crunch from the carrots, red cabbage, and cucumber keeps things fresh, while the chickpeas and tofu make it hearty ...

The best thing about them is you can tailor them to your own taste by adding whatever veggies, salad and meat you like. Try capsicum, cucumber and prawns with a squeeze of lime and satay sauce for ...

Fortunately, Auckland has heard my cries for help and come to the party with a smorgasbord of cheap and cheerful eats, from healthy salad bowls and sandos right ... shallots, red cabbage, dukkah, ...

Servings: 6 (makes about 9 cups) Storage: The salad is best eaten immediately, but leftovers can be refrigerated for up to 2 days. Substitutions: For Napa cabbage, regular green cabbage.

Enter: Farmer J's chickpea and pickles salad. That's right ... and shredded white cabbage for freshness and fibre.

Especially if you don't find them that appealing to eat. One such example may be cabbage. While it can be a really tasty addition to a meal, sometimes people can be put off trying it. Perhaps ...