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Raw Anzac Balls



  • 1 cup Alison’s Pantry wholegrain oats
  • ½ cup Alison’s Pantry shredded coconut
  • ½ cup Alison’s Pantry Natural Almonds
  • ½ cup Alison’s Pantry Raw Cashews
  • 1/3 cup Maple Syrup
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 ½ tablespoon coconut oil
  • Pinch of sea salt





  1. Place the dry ingredients in a food processor and process until a powder is formed
  2. Add all other ingredients and process until a dough is formed
  3. Add a tablespoon of water if the mix is too dry
  4. Roll into balls and chill
  5. Will keep in a fridge for up to 2 weeks




Walnut Hummus

1/2 cup Alison’s Pantry Walnuts
1 can of chickpeas, drained
3 tbsp olive oil
2 cloves garlic
3 tbsp lemon juice
1/2 tsp orange zest
1 tsp salt
1/4 tsp black pepper


Toast the walnuts in the oven at 180 c for 8 minutes or until golden brown. Cool to room temperature.

In a food processor or blender, combine the toasted walnuts with oil and garlic then blend until smooth.

Lastly, add the lemon juice, orange zest, chickpeas, salt and pepper and continue to blend or process until smooth.

Walnut & Cashew Nut ‘Mince’ Tacos

Vegan (check tortillas are vegan)
Prep & cook time: 30 mins
Serves 4

This gorgeously rich and meaty (but entirely vegan) nut mince is delicious. It makes a brilliant taco filling but can also be enjoyed in a burrito bowl, tossed through pasta as a vegetarian bolognese or as a wonderful twist on mince on toast, topped with slices of avocado.

Make sure you take the time to really caramelise the carrot. This adds a wonderful depth of flavour to the finished product.



Walnut & cashew ‘mince’ tacos

1 1/2 cups Alison’s Pantry American Walnuts
1 cup Alison’s Pantry Natural Cashews
1 medium onion – finely diced
1 large garlic clove – finely diced
2 medium to large carrots – peeled and grated
1 ½ teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried oregano
Couple of pinches cayenne pepper (optional)
2 tablespoons tamari or soy sauce
2 tablespoons tomato paste
1 cup water
¼ cup olive oil for sautéing
Cracked black pepper and sea salt

To serve: Soft corn tortillas, avocado, coriander and your favourite fresh salad ingredients


Place the walnuts and cashew nuts in a large bowl and cover with boiling water. Leave for 15 minutes. Drain, rinse and then chop finely. It’s ideal to do this in a food processor if possible so that the texture is even.


Heat the olive oil in a sauté pan over a medium heat. Add the onion and garlic. Sauté for 5 minutes gently until the onion is translucent and tender. Add the carrot, turn the heat up and cook until carrot is very tender and a bit caramelised. Add the spices and oregano and cook for a further minute. Add a little more oil if the pan is too dry. Toss the chopped nuts through the spices, along with the tamari, tomato paste and water. Sauté over a medium heat for 5 minutes.


Season with cracked black pepper and some sea salt to taste.


Leftover nut mince can be stored in an airtight container in the fridge for up to 4 days. Gently reheat it in a sauté pan. Add a little water as needed to loosen it.

Creamy Cashew, Lemon & Pea Pasta

Vegan (check pasta doesn’t contain egg)
Prep & cook time: 1 hr
Serves 4

You’ll adore this completely dairy-free sauce because it’s so creamy and full of flavour. The best news is that this sauce is simple enough to throw together on a weeknight and use in your favourite dish.

This versatile sauce can also be used to make a creamy mushroom pasta, as a creamy addition to lasagna or poured over steamed vegetables. My favourite use is as a base for dairy-free macaroni cheese. Simply omit the lemon zest and juice and use one of the wonderful vegan parmesan cheeses now available.


Creamy cashew sauce ingredients

2 cup Alison’s Pantry Natural Cashews

1 onion – finely diced

2 garlic cloves – finely diced

1/2 teaspoon fennel seeds

Zest of 2 lemons

1 1/2 cups unsweetened almond milk (or any milk will work)

1 cup vegetable stock

Juice of 1 lemon

Creamy cashew, lemon & pea pasta ingredients

500g dried spaghetti

3/4 cup frozen peas (or more if desired)

70g baby spinach leaves

Olive oil for sautéing

Sea salt and cracked black pepper



Creamy cashew sauce

Place the cashew nuts in a large bowl. Cover with boiling water and soak for 15 minutes. Drain and rinse well.


Heat a generous glug of oil in a sauté pan over a medium heat. Add the onion and garlic. Cook without browning, until very tender. Add the fennel seeds, lemon zest and cashew nuts. Cook for a further 4 minutes. Combine this with the almond milk, vegetable stock and lemon juice. Use a powerful blender or hand blender to blitz until silky smooth. It’s important to have the sauce be as smooth as possible. Taste and then season very generously. The addition of salt and cracked black pepper is important.

Creamy cashew, lemon & pea pasta

Bring a large pot of salt water to a boil. Cook the pasta according to the packet instructions adding the frozen peas to the pasta water in the last minute of cooking. Drain well and toss with the cashew sauce and baby spinach leaves. Add a little water to the sauce if it is too thick.

Divide finished pasta between the plates. Garnish with cracked black pepper and fresh basil leaves.

Leftover sauce will last 4 days in an airtight container in the fridge. It may be necessary to whisk in a little water when reheating.

Click here to download the recipe as a PDF.




Moroccan Hemp Quinoa Salad

Prep time: 15 mins
Cook time: 35 mins
Serves 6

Enjoy this tasty salad alone or pair with grilled halloumi or fish. It’s perfect to take along to summer BBQs. Serve warm or at room temperature.


1 cup Alison’s Pantry quinoa
2 cups water or vegetable stock
1 medium onion – diced
3 garlic cloves – finely diced
1/2 teaspoon fennel seeds
2 teaspoons ground cumin
1/2 teaspoon garam masala
½ teaspoon smoked paprika
¼ cup Alison’s Pantry hemp seeds
1 x 400g can chickpeas – drained and rinsed well
Zest of 1 lemon
2 medium carrots – peeled and cut using a julienne peeler (can also grate)
Juice of 2 lemons
6 Alison’s Pantry select dates – diced
1/3 cup Alison’s Pantry shelled pistachio nuts – roughly chopped
Large handful fresh parsley – roughly chopped
1 tablespoon fresh thyme leaves
Sea salt and cracked black pepper
Olive oil for sautéing
To serve: sliced avocado, additional hemp seeds, fresh herbs to garnish


Place the quinoa and water (or vegetable stock) in a medium saucepan and bring to a boil. Cook, with a lid ajar for 12-15 minutes until tender and the liquid has been absorbed. Remove from heat. Place the lid on tightly and leave to sit for 5 minutes. Remove lid and set aside until ready to use.


Heat a very generous glug of oil in a sauté pan over medium heat. Add the onion and garlic. Cook gently, without browning, for 5-10 minutes until tender. Add the fennel seeds, cumin, garam masala and smoked paprika. Cook for a further minute, adding additional oil if needed. Add the chickpeas and lemon. Cook for 4 minutes. Add the quinoa and the hemp seeds. Season generously with sea salt and cracked black pepper.


Remove from the heat and leave to cool for 5-10 minutes before adding the carrot, lemon juice, dates, pistachios, parsley and thyme.


Top with the avocado (if using) just prior to serving. Garnish with extra hemp seeds and fresh herbs.


Kelly’s Mushroom & Lentil Pie

Vegetarian & Vegan friendly
Prep & cook time: 70 minutes
Serves 4-6

This cosy vegan dish is my ideal comfort food. Full of gorgeous, rich flavour. It’s simple to put together and freezes well. A fantastic recipe to add to your repertoire.



Pie Filling

1 onion, diced finely
4 garlic cloves, diced finely
1 carrot medium, peeled and diced
1 celery stalk, finely diced
1 tsp dried thyme leaves
1 tsp rosemary leaves, finely chopped
250g portobello mushrooms, cut into cubes
2 ½ cups Alison’s Pantry quick-cook green lentils*
1 litre vegetable stock
1 x 400g tin chopped tomatoes
1 tsp slightly heaped cornflour
2 tbsp tamari
½ cup peas
¾ cup Alison’s Pantry walnuts, roughly chopped

Kumara Top

2 medium orange kumara
3 tbsp olive oil
¼ cup coconut cream (may need to add a little more to achieve a smooth mash)
¼ cup Alison’s Pantry sliced natural almonds
Olive oil for sautéing
Sea salt and cracked black pepper


Heat olive oil in a large saucepan over medium heat. Add onions, garlic, carrots and celery. Cook until the onions are soft and translucent. Add the dried thyme and rosemary. Cook for a further minute. Add the mushrooms and cook for a few minutes until softened and glossy.

Add the lentils, stock, water and tinned tomatoes. Bring to a boil and then reduce to a simmer for 25-30 minutes, stirring regularly, until reduced.

Combine the cornflour with a small amount of water to make a paste. Add to the saucepan along with the tamari and peas. Stir well. Reduce the heat to low and cook for a further 15 minutes until the sauce is thick and glossy. Add the chopped walnuts. Taste and season generously with sea salt and cracked black pepper. Remove from the heat and put aside.

Peel and chop the kumara into cubes. Steam until very tender. Mash with the olive oil and coconut cream until smooth. Season to taste.

Preheat oven to 180° Celsius

Pour lentil and mushroom mix into an ovenproof casserole dish (you can make one large pie or several smaller ones). Top with the mashed kumara and scatter the sliced almonds on top. Bake for 20 minutes until crisp on top.

Note: If you are not using the Alison’s Pantry Quick-Cook Green Lentils, you can achieve the same result by using 2 cups of Alison’s Pantry Brown Lentils. Increase the amount of stock to 6 cups and increase the simmer time by 20 minutes.


Ideas to make more of the dish

  • Leftovers can be stored in an airtight container in the fridge for up to 3 days. The cooked lentils can be frozen for up to 3 months.
  • The lentils and mushrooms make an incredibly delicious vegetarian ‘mince’ on toast.
  • Use the lentils as a tasty filling in a vegetarian lasagna or moussaka.
  • Create a more decadent pie topping by replacing the kumara mash with a sheet of good quality store-bought puff pastry. Bake until golden brown.


Sam’s Sesame Coated Tofu & Green Bean Stir Fry

Vegetarian and Vegan friendly
Prep & cook time: 40 minutes + marinating time of 2 -12 hours
Serves 4

I love Japanese flavours, especially pickled ginger, which is a fabulous way of lifting a dish and keeping it lovely and fresh. Tofu is so often ignored or overlooked – but I see it as the perfect vehicle for other flavours. I’m fond of using the rice and grain medley as a staple for salads – it’s an excellent base for just about anything you like – be it roast winter vegetables and a bit of chevre; or folded together with some hot-smoked salmon, shaved fennel, capers and dill.

Tofu Stir Fry Ingredients

400g firm tofu
1 tbsp miso paste
Soy sauce
Sesame oil
1 lemon
2 cups Alison’s Pantry rice & grain medley
3 tbsp Alison’s Pantry ground almonds
2 tbsp Alison’s Pantry sesame seeds
2 tbsp flour
Salt and pepper
Cooking oil
Large handful of green beans
2 tbsp pickled ginger, finely sliced
1 spring onion, shredded
1 tsp Alison’s Pantry sesame seeds, to serve


Cut the tofu into 4cm chunks. Combine the miso paste with 2 tbsp of soy sauce and a tbsp of sesame oil and a squeeze of lemon. Drizzle over the tofu and gently toss together so that the pieces are well covered. Cover and pop in the fridge, leave to marinade for a couple of hours, or overnight, if possible.

Add the rice and grain medley to a saucepan, cover with water and leave to simmer gently over a moderate heat for 15 minutes. Drain once cooked.

In the meantime, combine the ground almond, sesame seed, flour and a generous seasoning of salt and pepper. Spread out on a plate and then dredge the tofu through so that it is covered on all sides.

Get a frying pan going over a moderately high heat. Add some oil, let it heat up and then gently fry the tofu until golden brown on all sides. Wipe down the pan, add a little sesame oil and quickly fry the green beans for several minutes. Add the rice and grain medley and quickly heat through, followed by a little soy sauce to taste and the ginger. Toss through the tofu pieces, then scatter over the spring onion and sesame seeds and serve.





Dal Makhani

Vegetarian and Vegan friendly
Prep & cook time: 35 mins
Serves 4-6

This so much more than just a lentil curry. It hails from the Punjab and was originally a royal dish. Nowadays it is popular all over India and it is easy to see why; for me it is classic comfort food. Don’t skimp on the cream as it absolutely defines the dish, making it rich and luxurious.

I rather like combining any leftovers into an oven proof pan with some sliced spring onion, coriander and a few sliced tomatoes, dropping a couple of eggs over the top and then quickly grilling until the eggs are only just cooked but still nice and runny. That – and a bit of flatbread to mop everything up with – makes for a perfect supper!

Makhani Dal

400g Alison’s Pantry brown lentils
Vegetable oil
2 onions, finely sliced
3 tsp cumin seeds
3 cloves of garlic, finely chopped
Two thumb’s worth of ginger, peeled and finely chopped
4 tomatoes, chopped
150g butter
3 tbsp Alison’s Pantry ground almonds
½ cup cream or coconut cream
1-2 tsp chilli powder, to taste

To serve

Fresh coriander
3 tbsp Alison’s Pantry roast salted cashews, roughly chopped


In a large pan over a moderate heat, add several tablespoons of vegetable oil, followed by the onion. Fry gently for 5-8 minutes, until golden brown, then add the cumin seeds, garlic and ginger and continue to fry for several minutes until everything is starting to caramelise.

Add the tomatoes, cook for several more minutes, then add the lentils and 3 cups of water and bring up to a simmer. Leave to bubble away for about 10-15 minutes until the lentils are cooked and are starting to break down, then add the butter and the ground almonds. Continue to cook for several minutes until the mixture has thickened nicely. Adjust the seasoning, add as much chilli powder as you fancy, then stir in the cream.

Scatter the coriander and the cashews over the top, serve with rice and grain medley and perhaps a bit of yoghurt on the side.



Sam’s Kumara, Date & Almond Tagine

Vegetarian & Vegan friendly
Prep & cook time: 1 hr and 25 mins
Serves 4

A tagine may sound like a whole lot of exotic complication, but it’s surprisingly simple. Basically, it is a delicious vegetable stew, the longer you cook it the better. You don’t have to have a proper tagine dish to make one though; a lidded casserole dish will do superbly.

The thought of using dates in a savoury context may seem a bit strange, but that distinctly Moroccan combination of spices such as cinnamon, cumin and paprika acts as a beautiful foil for the sweetness. This is stunning winter comfort food, perhaps with a little spiced yoghurt as a garnish to counter the richness. 

Tagine Ingredients

1kg kumara* scrubbed and chopped 3cm
2-3 tsp each cinnamon, ground cumin, ground coriander, turmeric, sweet paprika and cumin seeds
A thumb’s worth of ginger, peeled and finely chopped
Sea salt and cracked pepper
Olive oil
1 large onion, sliced
A handful of Alison’s Pantry select dates, roughly chopped
700ml vegetable stock
½ cup (50g) Alison’s Pantry ground almonds
2 carrots, roughly chopped
2 cups Alison’s Pantry jumbo chickpeas, cooked**

To Serve

3 tbsp Alison’s Pantry sliced natural almonds, toasted
A small handful of coriander leaves
Alison’s Pantry couscous

Preheat the oven to 180°C.

In a roasting dish, combine the kumara with the spices, ginger, a brave seasoning of salt and pepper and a couple of tablespoons of olive oil. Spread out in an even layer and roast for about 35-40 minutes, until the kumara is lovely and caramelised, and cooked through.

In a large, lidded casserole or large cooking pot, over a medium heat, add a glug of olive oil, let it heat up and gently cook the sliced onion for about 10 minutes until soft and golden brown, then follow with the chopped dates and cook for a further 5 minutes, until the dates have softened. Add the roasted kumara with the scrapings from the pan, the stock, ground almond, carrot and chickpeas, stir well, cover and cook for about 25 minutes. Season well to taste.

Whip up some couscous (1 cup couscous to 1 cup boiling water cover and leave for 5 minutes, will make enough for 4 serves), then flavour with a generous amount of butter, a bit of chopped coriander, some toasted cumin seeds and fluff with a fork.

Serve Tagine with the couscous and scatter over the flaked almonds and the coriander leaves This reheats well, so cook in advance if you fancy.

*Any variety of kumara can be used, or whole scrubbed yams are a great option for this dish.

** Chickpeas – soak overnight in a bowl with 5 cups of water. Rinse and place in a pot with plenty of water. Bring to the boil, then reduce heat to simmer and cook till tender, 1.5 – 2 hours.

Ideas to make more of the dish

This reheats well, so cook in advance if you fancy.

The possibilities for leftovers are many

  • Use as a filling for a pie
  • Add several lightly beaten eggs to the cold mix and fry off dollops as fritters, excellent with a bit of spiced yoghurt.




Lemon Mousse ‘Cheesecake’

Vegetarian and Vegan friendly
Prep time: 45 minutes
Serves 12

You won’t believe this gorgeous creamy and decadent cheesecake is plant-based and it’s rather nutritious for a dessert! The base is a decadent blend of natural nuts and coconut and the filling gives you lusciously creamy cashews and coconut yoghurt bursting with the tart zing of fresh lemons (this one is good and lemony). It takes a little prep to soak the cashews, but I promise it’s well worth it – this is a very special dessert that everyone will enjoy whether they eat dairy or not.

Cheesecake Base

1 ½ cups Alison’s Pantry deluxe natural nuts
1 cup Alison’s Pantry shredded coconut
¾ cup Alison’s Pantry wholegrain oats
1/3 cup Alison’s Pantry sultanas
Zest of 1 lemon, plus 2 tsp juice
1 tbsp coconut oil
¼ tsp salt

Cheesecake Filling

2 cups Alison’s Pantry natural cashews (pre-soaked, in water for at least 4 hours – or overnight in the fridge, then drained and well rinsed)
½ cup lemon juice
½ cup coconut oil, melted
½ cup caster sugar
1 tsp pure vanilla extract
¾ tsp salt
1 ¼ cups thick (Greek-style) coconut yoghurt
Zest of 4 lemons
1 x 400g can chickpeas

Cheesecake Topping

Berries of your choice

Line the base and sides of a 23cm tin with baking paper.

Add the base ingredients to a food processor and whizz until you have a nice fine crumb – tilting the processor sometimes helps it blend better. It will probably need a good couple of minutes, process until the mixture gums a bit when you press it between your fingers. Tip out into the prepared tin and flatten into an even layer.

Add to the food processor prepared cashews, lemon juice, coconut oil, sugar, vanilla and salt. Whizz on high for a few minutes (scrape down the sides once or twice) until the mixture silky smooth – it may take a while. Scrape the mixture into a large mixing bowl.

Add the coconut yoghurt and lemon zest to the bowl, and fold to combine.

Drain the tin of chickpeas so the liquid (aquafaba) goes straight into another medium mixing bowl (keep the chickpeas to use in another recipe). Using an electric beater, beat on high for a good few minutes, until the mixture is super thick and voluminous, white and fluffy, and forms very stiff peaks. Add ¼ cup of the aquafaba fluff to the cashew mixture and fold with a spatula to aerate it. Then add about three-quarters of the remaining fluff and fold in to evenly combine (if you add the whole lot that’s fine, it will just be a very light cheesecake texture).

Scrape the lemon mixture into the tin on top of the base and smooth out. Cover tightly and freeze for 4-5 hours, or overnight.

To serve, remove from the freezer about half an hour beforehand. (If you need to wait longer than that you can put it in the fridge it will keep its shape perfectly). Pull off the paper and adorn the top with berries of your choice. Dust with icing sugar. Use a hot sharp knife to cut into slices.

Chelsea’s helpful tips

You can freeze the cheesecake (unadorned) for up to a month – just make sure it’s tightly sealed so it doesn’t taste like the freezer.

If you have a bullet/high speed blender, you can use this for the cashew mixture as it will give a silkier texture. You may need to do the mixture in two lots, though.

Once it’s been frozen, it will keep covered in the fridge for a few days. You don’t have to store it in the freezer.

If you can’t find fresh berries, some half-defrosted blueberries will work fine.


Veggie Burgers

Vegetarian & Vegan friendly
Prep & cook time: 60 minutes
Makes 6 patties


Burger Patties

⅓ cup brown rice
¾ cup Alison’s Pantry brown lentils
1 brown onion, finely chopped
250g Portobello mushrooms, finely chopped
¾ cup grated beetroot
½ cup Alison’s Pantry wholegrain oats
¼ cup flour
1 tbsp Alison’s Pantry chia seeds
1 ½ tsp paprika
1 ½ tsp vegetable stock powder
¾ tsp ground black pepper
1 tsp salt
1 garlic clove, crushed
1 tbsp tomato paste

Burger Fillings

6 burger buns
Mayonnaise (store-bought or make your own vegan friendly mayo, see below)
Crunchy cos or iceberg lettuce leaves
Thinly sliced red onion
Sliced gherkins or pickle
Mustard & ketchup
Cheese or Vegan cheese (optional)


In a large pot add the rice and 4 cups of lightly salted water (big enough to let the lentils double or triple in). Bring to a boil, reduce the heat and simmer for about 10 minutes. Add the lentils, cover and simmer for a further 25-30 minutes or so, or until the lentils are tender. Drain and set aside.

Meanwhile, heat 2 tbsp oil in a pan over medium heat. Add the onion and cook, stirring every now and then, for 7-10 minutes until softened. Add the mushrooms, beetroot and a big pinch of salt and cook for another 10 minutes or, stirring frequently, or until the mixture is mushy and reduced. Set aside.

Whizz the oats, flour, chia seed, paprika, stock powder, pepper and salt in a processor until fine. Add to a large mixing bowl along with drained lentils and rice, the onion mixture, garlic and tomato paste. Mix vigorously to combine so you mush the lentils and rice up a bit and get it the mixture nice and sticky. It might look too wet right now but that’s OK. Cover and refrigerate for half an hour (or until needed).

Preheat the oven to 180c on fan bake.

Shape the mixture into 6 patties (using clean damp hands so the mixture doesn’t stick). Arrange on a baking tray and bake in the oven for 30 minutes. Remove from the oven and allow to sit for 15 minutes – or cover and leave as long as you need.

When ready to serve, fry the patties in a little oil over medium-high heat for about minute each side, until browned and crispy – they won’t need long.

Serve on lightly grilled buns halves (you can spread them with dairy-free spread or butter first if you like) topped generously with your choice of condiments and fillings (see mayo recipe).

Lovely served with oven baked chips and tomato sauce.





Kelly’s Herby Quinoa Salad

Vegetarian & Vegan friendly
Prep & cook time: 35 minutes
Serves 4 (main)
Serves 6 (side dish)

Everyone needs a salad like this in their repertoire. This hardworking dish is great for dinner, lovely as a packed lunch and if stored properly in the fridge, will last a couple of days.

The dish is vegan as I’ve written, and I love it just on its own, but it’s also delicious with a little feta or goat cheese crumbled through it, served with marinated tofu or tempeh on top or with some pan-fried fish as part of a shared meal with friends.

Use this recipe as inspiration and add your own favourite ingredients.


2 cups Alison’s Pantry quinoa
3 cups vegetable stock
1 cup frozen edamame beans (buy the ones already podded)
½ cup Alison’s Pantry natural pistachios, roughly chopped
½ cup Alison’s Pantry unsalted roasted cashews, roughly chopped
½ cup roughly chopped sundried tomatoes
½ cup pitted kalamata olives – roughly chopped
3 stems kale – spine removed and finely chopped


½ cup Alison’s Pantry pine nuts
150ml olive oil
60ml lemon or lime juice
1 small garlic clove – finely chopped
1 packed cup parley or basil (or a combo of both is nice)
Sea salt and cracked black pepper

Place the barley and stock into a medium saucepan. Bring to a boil. Reduce to a simmer and cook with a lid slightly ajar for 20 minutes. Place the lid on tightly and leave to sit for 10 minutes while the remaining stock is absorbed.

Leave the barley to come to room temperature or chill in the fridge. You can speed this up by spreading on a couple of plates.

Toast the pine nuts in a dry skillet over a medium heat until lightly golden.

Add to a small food processor or use a hand blender to blitz together with all the dressing ingredients until fairly smooth. Taste and season well.

Cover the edamame beans in boiling water and leave for 5 minutes. Drain well.

Combine the cooled barley, nuts, edamame beans, sundried tomatoes, olives and kale. Stir well. Drizzle over the dressing and toss to coat evenly. Taste salad and season again if necessary.



It’s important that the barley is properly cooled when mixed with the other ingredients or the dressing will be absorbed into the grain and leave the salad dry.

**To replace the barley with quinoa.

Place 1 ½ cups of Alison’s Pantry quinoa that has been rinsed well, into a medium saucepan with 3 cups of vegetable stock. Bring to a boil. Reduce to a simmer and cook, with a lid slightly ajar for 15 minutes, until tender and the liquid has been absorbed. Remove from the heat, place the lid on tight and leave to sit for 5 minutes. Fluff with a fork and then cool as per the recipe.




Egg-free Mayo

Vegan & vegetarian friendly

1 cup Alison’s Pantry natural cashews, (soaked in water for at least 6 hours or overnight, drained and well rinsed)
2 tbsp grapeseed, sunflower or rice bran oil
1 tbsp lemon juice
1 tsp apple cider vinegar
1 garlic clove, crushed
1 tsp Dijon mustard
¼ cup water
½ tsp salt
¼ tsp ground black or white pepper


Add prepared cashews to a high-speed processor/bullet along with the remaining ingredients and blend until smooth and creamy. Season to taste.

Store in a jar or airtight container in the fridge for 3-4 days.





Create these funky Raspberry Bliss Ball Easter Egg Cups for your family and friends this Easter! A decadent crunchy, chocolatey base with Alison’s Pantry Shredded Coconut and Sliced Natural Almonds. Dairy free, gluten free and vegan-friendly.

Happy Easter from the team at Alison’s Pantry!

View full recipe




Kelly’s Pea & Barley Falafels

Vegetarian friendly
Prep & Cook time: 30 minutes
Serves 4 (makes 22-25 falafels)

My version of falafels is not traditional at all but I think you’ll absolutely love them. The barley has a lovely firm bite and the herbs give this a punchy freshness.


1 ½ cups cooked (and cooled) Alison’s Pantry quick-cook pearl barley*
¾ cup Alison’s Pantry roast unsalted supreme nuts, roughly chopped
1 cup peas (thawed)
1 free range egg
¾ cup flour (can use regular flour, spelt flour or GF flour)
Handful fresh mint leaves, roughly chopped
Handful fresh coriander leaves, roughly chopped
Zest of 1 lemon
1 tsp ground cumin
½ tsp salt
½ tsp garlic powder
Cracked black pepper to season
Olive oil for sautéing

Tahini Sauce

½ cup Greek yoghurt
1 heaped tsp tahini
Sea salt and cracked black pepper to taste

Toasted Seeds

½ cup Alison’s Pantry sunflower seeds
½ cup Alison’s Pantry pumpkin seeds
¼ cup Alison’s Pantry sesame seeds
1 tablespoon tamari or soy sauce

To serve

Flatbreads or wraps
Shredded red cabbage
Diced cucumber
Fresh herbs for garnishing


Place all the falafel ingredients into a food processor and blitz until the peas have broken up and the mixture has a uniform consistency, this should only take a couple of minutes. Scrap the sides of the mixer if necessary.

Heat a generous glug of olive in a sauté pan over medium-high heat. Cook tablespoons (the mixture will be quite sticky) for 2-3 minutes on each side, until golden brown. Place cooked falafels on a plate lined with a paper towel while you finish cooking the remaining mixture.

Combine all the tahini sauce ingredients in a bowl and stir well. Season generously.

Place all the seeds in a dry sauté pan over medium heat. Cook, moving regularly for 3-5 minutes until lightly golden. Remove from the heat. Splash the tamari over the seeds and stir quickly to coat evenly. Tip seeds onto a plate and spread out in a layer. Once completely cool, store in an airtight jar.

To assemble

Heat flatbreads and spread with a spoonful of tahini sauce. Top with the falafels, shredded red cabbage and cucumber. Garnish with toasted seeds and fresh herbs as desired.

*This recipe could also be made successfully with Alison’s Pantry rice & grains medley or cooked brown rice.

Leftovers can be stored in an airtight container in the fridge for 3 days

Ideas to make more of the dish

  • Wrap the falafels in a cos lettuce leaf instead of a wrap for a lighter, more vegie-full option.
  • Play around with condiments to serve with this. A beetroot hummus works really well as does a smoky sundried tomato pesto.
  • Use the mixture to make smaller ‘meatball’ sized balls and pair with a simple tomato sauce and spaghetti once you’ve cooked them. Top with some dried chilli flakes and a handful of finely grated parmesan.





Nourish Muesli

Delicious toasted muesli with lots of nuts & seeds and just a little fruit

  • Alison’s Pantry Toasted Muesli 175g (2 scoops/2 cups)
    Sweet and crunchy oat-based muesli, toasted with seeds and coconut
  • Alison’s Pantry American Walnuts 75g (1/2 scoop)
  • Alison’s Pantry Hazelnuts 75g (1/2 scoop)
  • Alison’s Pantry Premium Sultanas 75g (1/2 scoop)
  • Alison’s Pantry Cranberry Sprinkle 1 cup*

Good source of fibre.  Source of protein.  Low sodium

Recipe makes 500g of cereal and costs approx $13.50**

*For ingredients in the top bins (bins with lever), please use the cup measurement lines on Alison’s Pantry bags.
** Approximate cost per 500g is based on the normal recommended retail price, which may vary by store.