A plateful OF LOVE.

Be nourished Stuffed field mushrooms with spiced cauliflower rice» SERVES 4» COOK 40 MINUTES 8 field mushrooms 500g cauliflower, roughly chopped 2 tbsp extra virgin olive oil 1 onion, finely chopped 1 garlic clove, crushed ¼ cup (35g) cashews, chopped ¼ cup (40g) currants 2 tsp curry powder 1 tsp ground turmeric ½ tsp smoked paprika 1 tsp tamari or light soy sauce 2 cups (100g) baby spinach ½ cup coriander leaves, chopped ½ cup flat-leaf parsley leaves, chopped ¼ cup mint leaves, chopped 1 tsp grated lemon zest ¼ tsp salt ½ tsp freshly ground black pepper 1 Preheat the oven to 180°C. Tuna chilli spaghetti» SERVES 4» COOK 15 MINUTES 400g wholemeal spaghetti 1 tbsp extra virgin olive oil 8 mushrooms (about 200g), finely diced 1 red onion, finely diced 1 garlic clove, crushed 2 anchovy fillets 425g tin tuna, drained 1 bird's eye chilli, finely chopped (optional) 2 x 400g tins no-added-salt crushed tomatoes 1 tbsp flat-leaf parsley leaves, roughly chopped 120g baby spinach ½ tsp ground black pepper 60g feta cheese or soft goat's cheese, crumbled 1 Bring a large saucepan of water to the boil. Banana raspberry nut loaf» SERVES 10» COOK 1 HOUR 120g buckwheat flour 100g hazelnut meal 2 tsp baking powder 1 tsp mixed spice 3 ripe bananas, mashed (about 300g in total) 1/3 cup (115g) honey 2 large eggs, lightly whisked ¼ cup (60ml) mild-flavoured extra virgin olive oil 1 cup (12g) fresh or frozen raspberries 1 Preheat the oven to 180°C. [Extracted from the article]