Duang shares the inspiring story (and Recipe) behind her carrot and chickpea Makhani - a fusion dish born from lunches with Tamil refugee and friend, Raj, and meeting Alice Zaslavsky at the Bendigo Writer’s Festival.
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Every year, Australians throw away $2.67 billion worth of fresh food, largely because we don’t get around to cooking and eating it before it expires.
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The Veg Action group are kickstarting 2021 with a celebration of zucchini at their Zucchini Harvest Brunch. All are invited, but numbers are limited so RSVP now.
Looking for a Christmas meal that is light, inclusive, delicious and more sustainable? Here are a few ideas to get you started.
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Veg Action and Cobaw Health, with the help of Tara Murphy, a student on placement from Deakin University, are developing a directory to connect consumers with their local fruit, veg, nut and legume growers. You can help by nominating your favourite grower and go in the draw to win!
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In this short blog, Annie Reeve from the permaculture garden shares tips on growing artichokes, a dramatic garden plant which is also a delicious addition to any diet.
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Last month, Veg Action hosted the Range’s first ever Master Chef style recipe competition: The Winter Veg Recipe Competition. Since the competition ended, we have been beating back requests for the recipes. So here, good reader, are the top 3. You’re Welcome.
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Veg Action’s entertaining and very “real” cook-off, styled on Master Chef, was the final instalment of Macedon Ranges Winter Veg Recipe Challenge. Streamed live on facebook to over 2k viewers, the show involved three “celebrity” judges appraising three dishes and selecting a winner.
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Looking for an #isoproject in the kitchen? For those that have never made it, home made almond milk is delicious, creamy and easy to make.
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Planning your meals (including at least 3-4 vegetarian meals a week) and eating seasonally is a great way to reduce your food waste, and ensure that you are improving both the population’s health and planetary health. Here we list all the veg box suppliers in the Ranges that can help you eat more seasonal veg and get started in your meal planning journey.
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Let's take this stressful situation and turn into an opportunity to reset, get back to the basics and create some lasting healthy eating habits that are good for us, other animals and the earth. How do we get started, you ask? Well….
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Increasingly organisations and friends are serving plant-based food at their events. It may seem a little terrifying to think about hosting your own plant based party, but there are so many good reasons to shift the focus of our food away from meat - and as you’ll find out - it is not as hard as you think!
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In the November and December the VEG Action team were at Macedon Farmer’s Market and Woodend Farmer’s Market speaking to punters about their diets. We chatted to over 50 people in Macedon and a whopping 82 people in Woodend.
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Australians are the second biggest meat eaters in the world. We eat approximately 110kgs of meat per person per year, which is roughly 2kgs per person per week. This obsession, however, does not come without costs.
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Need some inspiration to help you eat more veg more often?
In this blog post, Sue Barker, leader of MRSG Sustainable Homes Action Group shares one of her staples: Brussels sprouts, breadcrumbs and parmesan on pasta.
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Need some inspiration to help you eat more veg more often?
In this blog post, Katherine Bishop, Market manager of the Woodend Farmer’s market shares one of her staples: Sweet potato brownies.
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Plant-based dishes are healthy, good for the environment, reduce animal suffering, and provide scope for endless diversity and complexity of flavours. But finding them in local restaurants can be hard.
That is why I was so excited to meet Stephanie Raybould, who runs a plant-based food stall (Artizan Kitchen) at the Woodend Farmer’s Market.
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Need some inspiration to help you eat more veg more often?
In this blog post, Claire Rowland, VEG Action Group leader shares one of her staples: Brown rice bowl with kailan, marinated tofu and egg.
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Need some inspiration to help you eat more veg more often?
In this blog post, Heather Steele, a VEG Action Group member shares her staples: Smokey sweet tofu, corn and zucchini fritters and potato scallops (all plant based).
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Need some inspiration to help you eat more veg more often?
In this blog post, MRSG’s president (David) and MRSG’s permaculture garden group’s leader (Sara) share their perfect veg staple: pizza from the garden.
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