Thoughtful Foods is a volunteer-run co-operative. We sell minimally packaged, ethically produced, non-genetically modified and affordable whole foods and household products to the UNSW community and beyond.
A Volunteer-run Cooperative at UNSW
Welcome to Thoughtful Foods. You can explore this website by clicking on the menu tabs along the top of this page. There you can access our product and price list, get recipes, check the roster for the coming weeks, or check out our links page.
Cake stall a fundraising success
Our recent cake stall, fundraising for the peanut butter machine, was a huge hit. We had an impressive spread of cakes (thanks to all the Thoughtful Foodies who baked for us), and made over $550!
If you're keen to be involved in the next cake stall (Monday 16 August), email info@thoughtfulfoods.org.au.
Choko Pickles
Ingredients
1.5 kg chokos
1 kg onions
½ cup salt
1 l brown vinegar.
1 cup plain flour
2 cups sugar
1 dessertspoon each of turmeric, mustard powder, curry powder
½ teaspoon ground ginger
Banana and Pear Muffins
They are sugar free but pears add sweetness and I experiment by adding berries, corn and peas (ah ah, sneaking in the veggies) and grated carrot. Use oil instead of the butter to make muffins dairy free although my experience is they can feel a little oily.
Ingredients:
Method:
Sun, 25/04/2010 - 15:28 — sheree
Ingredients:
- 1 cups of wholemeal flour
- 2 tsp baking powder
- 2 bananas
- 2 pears
- 2 eggs
- ½ cup olive oil or 75g butter
- ½ tsp cinnamon
Method:
Okra and Tomato Dish
2 tbsp olive oil
½ large onion, chopped
2 cloves of garlic, crushed
½ green capsicum, chopped
400g can chopped tomatoes
Beetroot Salad
This raw salad is rich in nutrients, textures, colours and flavours.
Sun, 25/04/2010 - 15:21 — sheree
Sat, 24/04/2010 - 21:47 — sheree
Sat, 24/04/2010 - 21:46 — sheree
1 cup of grated beetroot
1 cup of grated carrots
1 cup of sunflower or other seed sprouts
mixed greens including the beetroot leaves
1 heaped tbsp of dried cranberries or other berries
1 tbsp raw pumpkin seeds
¼ cup of chopped fresh mint leaves
1 cup of grated carrots
1 cup of sunflower or other seed sprouts
mixed greens including the beetroot leaves
1 heaped tbsp of dried cranberries or other berries
1 tbsp raw pumpkin seeds
¼ cup of chopped fresh mint leaves
Sun, 25/04/2010 - 15:24 — sheree
Spicy Lentil soup
Thoughtful Foods stock 2 varieties of lentils, plus a soup mix. Either of these could be used for the soup below.
Lentils don’t require soaking and avoid adding salt to the water when cooking as this prevents them softening. Although lentils can be stored for up to a year, over time they toughen.
Vegan jelly
6 cups water
4 teaspoons agar agar powder
1 cup sugar
3-4 drops rose essence
1/2 teaspoon vanilla essence
3-4 drops almond essence
Sun, 25/04/2010 - 15:17 — sheree
4 teaspoons agar agar powder
1 cup sugar
3-4 drops rose essence
1/2 teaspoon vanilla essence
3-4 drops almond essence
Sun, 25/04/2010 - 15:17 — sheree
Stir-fried Chokoes, two ways
1. Peel the chokoes, remove the seed, slice or julienne them.
2a. Stir-fry in olive oil with garlic and chopped parsley, then add a splash of balsamic vinegar at the last minute.
OR
2b. Stir-fry in sesame oil with garlic, ginger, chilli. Add a dash of lime juice and some tamari.
Can be served as a side to other dishes, or add more veggies and serve over rice for a main meal.
Kumara scones with beetroot jam
Makes 16
Ingredients
- 225g self-raising flour
- 1/2 tsp salt
- 1 tsp sugar
- 45g unsalted butter
- 1 cup cooked mashed sweet kumara
- 150ml buttermilk
- Beetroot jam, to serve (recipe follows)
- Creme fraiche, to serve
- Thyme leaves, to garnish
Beetroot jam*
Warm beetroot, bean & walnut salad
Ingredients (serves 6)
- 300g French beans, ends trimmed
- 3 large beetroot, cooked, peeled, sliced into 1cm-thick rounds
- 1/4 cup (60ml) olive oil
- 2 tbs walnut oil (or extra virgin olive oil)
- 2 tbs balsamic vinegar
- 1/2 cup walnut pieces, lightly toasted
Method
Blanch beans in a saucepan of boiling salted water for 1 minute, then drain and refresh. Toss together with beetroot and place on serving plates. Combine oils and vinegar with salt and pepper. Drizzle over salad and sprinkle with toasted walnuts.