gluten free diet

This vegan taco recipe is packed with protein from the Beyond Meat and an abundance of savory tex-mex flavor; vegan taco night just got spicier.

Vegan Beyond Burger Tacos

Beyond Meat

avocado oil

yellow onion, diced

garlic cloves,

vegetable stock

taco shells, hard

pico de gallo

avocado

cilantro, chopped

lime,

smoked paprika

chili powder

onion powder

black pepper

coriander

allspice

oregano

Blend your taco seasoning by whisking together the spices until evenly combined.

To prepare your taco filling first place your skillet over medium-high heat. Add in the oil, and saute the minced onion and garlic for 3 minutes until they begin to brown. Add your beyond meat and cook for 4 minutes then mix in 2-3 tablespoons taco spice and continue to cook until meat is golden brown.

Add 1/2 cup vegetable stock and saute meat and spices for 1-2 minutes until the stock has been reduced by half.

To prepare your taco toppings, rinse the cilantro and roughly chop then set aside in a small bowl. Slice the lime into wedges and set aside as well.

Now you're ready to plate your tacos or package it up to enjoy later on!

Upside-down roast chicken comes from Corey Costelloe, who turns the concept of the humble roast on its head. "Roasting a chicken breast-down means it won't dry out... just turn it over at the end for crispy skin."

Upside-down roast chicken

Lilydale Free Range Whole Chicken

bay leaf

lemons, halved

garlic

oregano, leaves picked

(80 milliliters) extra virgin olive oil

tsp sumac

tsp cumin

baby (Dutch) carrots, trimmed

red onions,

green chillies

can chickpeas, rinsed, drained

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A hint of orange blossom adds a floral touch to the this polenta and almond-based orange cake.

Orange and polenta cake

unsalted butter,

demerara caster sugar

eggs

vanilla essence

(200 grams) almond meal

coarse polenta

oranges

tsp orange blossom water

gluten-free baking powder

Creme fraiche

(250 milliliters) orange juice

milliliters orange blossom water

cardamom pods, crushed

caster sugar

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Life is busy, but that doesn't mean there isn't time for dessert. Silvia Colloca shares her hacks for impressive Italian bakes made at the touch of a (food processor) button.

Coffee and hazelnut amaretti

eggwhites,

caster sugar, plus extra to sprinkle

(300 grams) hazelnut meal

vanilla bean paste

instant coffee powder

dark chocolate coated coffee beans

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This crustless baked ricotta cheesecake with no refined sugar is a guilt-free dessert.

Ricotta cheesecake with roasted blueberries

cream cheese, softened

maple syrup

cinnamon

ricotta

vanilla bean, split, seeds scraped

blueberries

(75 grams) roasted hazelnuts, chopped

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This Phoebe Wood dish is positively moreish. Given its flavours, it's also quite Moorish. Bound to warm you up this winter.

Curried lamb shank, amaranth and chickpea soup

tbs extra virgin olive oil

lamb shanks

onion, nely chopped

garlic cloves, chopped

ginger (25 grams), chopped

coconut milk

1.5L (6 cups) chicken stock

(100 grams) amaranth (from health food stores) or quinoa

broccolini,

kale, stalks removed, nely chopped

shiso leaves, to serve

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Shannon Harley's lasagne is a vegetarian tweak on the meaty original. It's delicious, easy to make, and always welcome at the dinner table, even by hardened carnivores.

Summer vegetable lasagne

(160 grams) finely grated parmesan

fresh or frozen peas, blanched, refreshed

basil, leaves

lemon

tsp dried chilli flakes

(120 grams) roasted almonds, chopped

(750 grams) butternut pumpkin, seeds removed, halved, peeled

tbs honey

yellow squash

baby zucchinis

tbs apple cider vinegar

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The humble chicken thigh is chargrilled and slathered in a creamy, rich satay sauce.

Almond butter chicken satay with Asian slaw

tbs coconut oil

lemongrass

garlic cloves, finely grated

ginger,

red onion, finely chopped

tsp coconut sugar

tamarind paste

tbs tamari

almond butter

limes

Chinese cabbage (wombok), finely shredded

red cabbage,

kale leaves,

(35 grams) sesame seeds, toasted

tsp sesame oil

(800 grams) chicken thigh fillets, cut in half

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Craving takeaway fried chicken? Well look no further than your own kitchen with this baked-not-fried chicken with garlic Sriracha yoghurt. It's crunchy, delicious and, most importantly, gluten free.

Baked-not-fried chicken with garlic Sriracha yoghurt

eggwhites

(240 grams) millet flakes

tsp mixed dried Italian herbs

tsp smoked paprika (pimenton)

cayenne pepper

chicken drumsticks and thighs (bone in)

Olive oil spray

thick Greek-style yoghurt

garlic cloves, crushed

tbs Sriracha

small cucumber (qukes), quartered

radishes, trimmed, quartered

tbs brown mustard seeds, toasted

tbs shiro miso (white miso paste)

(500 milliliters) apple cider vinegar

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Paul West says "Roasting a big free-range cook adds to the sense of occasion when entertaining." Butterflying your chicken also increases the surface exposed to direct heat, making sure every member of the family gets a piece of crispy, delicious chicken on their plate!

Butterflied chicken with chargrilled lemon

chicken

Extra virgin olive oil,

Flat-leaf parsley and oregano leaves,

(165 grams) each sea salt flakes and caster sugar

tsp each coriander seeds, cumin seeds

onion and carrot, chopped

garlic cloves, bruised

bay leaves

thyme

baby spinach leaves

tbs tahini

extra virgin olive oil

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Taking inspiration from the Rio Olympics, try this super healthy brown rice, lentil and lamb dish. It's the right combination for an easy to make, healthy meal.

Brown rice mujadarra with lamb cutlets

milliliters extra virgin olive oil,

red onions, sliced

cinnamon quill

(200 grams) brown rice

can lentils, rinsed, drained

coriander, leaves

chopped,

French-trimmed lamb cutlets

Quartered cukes, chopped roasted almonds, yoghurt and lemon wedges, to serve

Seed and feed, who says you need a backyard? These days, home grown produce can be found in pots, on walls and even on top of garages and houses. For the first instalment of his new column sharing family-friendly recipes, Shannon Bennett raids his own urban garden to beat the dinner rush.

Chermoula snapper cooked in a bag

skinless snapper

red onion, chopped

tbs each cumin and coriander seeds

coriander parsley

tbs each sweet paprika turmeric

tbs ras el hanout (Moroccan spice mix)

tbs ground chilli

olive oil

A quick canapé that will be a real crowd please and have everyone going back for seconds.

Chicken and haloumi skewers with crispy oregano and lemon

chicken breast fillets,

lemon juice

sea salt and cracked black pepper

haloumi,

natural Greek-style (thick) yoghurt, to serve

This easy chicken curry recipe with coconut imparts the flavours of Sri Lanka, making it a firm favourite once the weather turns.

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