National Vegetarian Week!

Celebrate National Vegetarian Week (20th - 26th May) with some delicious meat-free recipes from our veggie-loving authors! Who says meat-free is boring?!

Beet Bourguignon from The Green Kitchen by David Frenkiel and Luise Vindahl

Serves 4

(Vegan and gluten free)


2 tbsp extra virgin olive oil

1 brown onion, chopped

4 garlic cloves, finely chopped

8 small beetroots (red beets), peeled and quartered (we used Chioggia beets)

6 carrots, sliced in large pieces

3 bay leaves

2 sprigs of thyme

sea salt and freshly ground pepper

2 tbsp tomato purée (paste)

250 ml (8½ fl oz/1 cup) red wine, use vegan wine if you are vegan

500 ml (17 fl oz/2¼ cups) vegetable stock

400 g (14 oz/2 cups) puy lentils

a pinch of sea salt

2 tbsp extra virgin olive oil

2–3 portobello mushrooms, sliced

10 crimini mushrooms

10 pearl onions, peeled

2 tsp arrowroot, dissolved in 2 tbsp water

a few springs of thyme, leaves picked, to garnish


Heat the olive oil in a thick-bottomed saucepan or Dutch oven over a medium heat. Stir in the onions and garlic and sauté until soft. Toss the beetroot, carrots, bay leaves, thyme and salt and pepper into the pan and cook for 5 minutes, stirring occasionally.

Stir in the tomato purée, red wine and vegetable stock and simmer on low heat for 20 minutes.

Meanwhile, rinse the lentils under running water. Bring 1 litre (2 pts/4 cups) of water and the  lentils to a boil. Lower the heat to medium and simmer gently for 15–20 minutes. When almost cooked, add the salt. Drain off any excess water, cover and set aside.

Now heat the olive oil in a large frying pan, lower the heat and sear the mushrooms and pearl onions, stirring occasionally, until tender and golden in colour. Season to taste and set aside.

Taste the stew and add more wine, stock or herbs if you like. Add the arrowroot mixture. Stir gently, just until thickened and clear. Add the mushrooms and onions and simmer for 10 more minutes. Remove the bay leaves and thyme sprigs before serving. Spoon the stew into 4 bowls together with the lentils, and sprinkle with fresh thyme.




Harissa Ravioli from Super Natural Every Day by Heidi Swanson


Serves 4


1 garlic clove, smashed

1/teaspoon fine sea salt

2 tablespoons freshly squeezed lemon juice

2 tablespoons harissa

60 ml extra-virgin olive oil

340 g fresh or frozen cheese-stuffed ravioli or tortellini

225 g broccoli florets or broccolini, trimmed into bite-sized pieces

30 g pepitas, flaked almonds, or pine nuts, toasted

30 g feta cheese, crumbled

5–6 oil-cured black olives, pitted and torn into pieces


Bring a large pot of water to a boil. In the meantime, make the harissa oil. Sprinkle the smashed garlic clove with the salt and chop into a paste. Transfer it to a small bowl and stir in the lemon juice, harissa, and olive oil.

Taste and add more salt, if needed.

When the water boils, salt it generously, add the ravioli, and boil until they float and are cooked through, usually just 1–2 minutes. About 30 seconds before the ravioli has finished cooking, add the broccoli to the pot, boil for the remaining time, then drain.

Put the ravioli and broccoli in a large mixing bowl.

Toss with a couple spoonfuls of the harissa oil and most of the pepitas. Taste and add more salt, if needed. Turn out onto a serving platter and top with more harissa oil, the remaining pepitas, the feta cheese, and olives.


Happy New Year (and Happy Health Kick!)

Happy New Year from all of us here at the Hardie Grant office! We hope you had a great Christmas and that Santa brought you all those books you asked for!

With the start of a new year, it seems like everyone, from your neighbour to your Granny, enthusiastically embarks on a health kick to shed those extra few pounds that creep on over the festive season. If you, like the rest of the western world, feel like you may have indulged in one (or four) mince pies too many, then we have the answer for you – some healthy and nutritious recipes from Heidi Swanson’s Super Natural Every Day. Drastic detoxes and juice fasts are so 2012 - instead, nourish your body with Heidi’s wholesome recipes, which include energy-boosting wholegrains and in season fruit and vegetables, jazzed up with some delicious flavour combinations. These simple recipes from the queen of vegetarian eating will delight meat-eaters and non meat-eaters alike (who needs more meat after all that turkey anyway?!) and help us over-indulgers give our digestive systems a bit of a TLC in the new year.

You can buy Super Natural Every Day here.

Super Natural Every Day
by Heidi Swanson 

Published April 2012 in the UK

We’ll be running a competition to win a copy next month. Watch this space!