Keane's Organic Food in Adelaide, South Australia | Organic food shop

Keane's Organic Food

Locality: Adelaide, South Australia

Phone: +61 435 900 530

Address: Trott Park 5158 Adelaide, SA, Australia

Website: http://www.keanesorganicfood.com.au

Likes: 3117

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• Fruit & vegetable shop
• Grocers
• Speciality food shop
• Organic food shop

25.01.2022 Dinner is served I hadn’t tried the lettuce bun substitution before and I have to admit it was lovely! It was however also very very messy! Ours was super simple today with just tomato, cucumber , kimchi, cheese and a homemade patty! Fried tempeh or firm tofu works well too!

19.01.2022 It’s time to start rejoicing in flavours This dish here was just oozing in tasty juices. I lined the bottom of a non stick baking tray with zucchini and then layered cottage cheese on top. Then I layered turkey mince on top of the cottage cheese. In a seperate bowl I mixed sliced mushrooms, yellow capsicum, onion and the remaining zucchini in a tablespoon of Dijon mustard. I added this last to the bake and then coated with freshly grated Parmesan cheese. The end result? An extremely juicy, low fat, low carb meal for the whole family to enjoy! Psst: Don’t forget to add a handful of baby spinach to the finished dish and pour the remaining juices from the bake on top

19.01.2022 The Game Changer: Vegan Mac N Cheese Ingredients:... 1 pack macaroni 1 cup cashews raw 1 cup diced potato 1 cup cauliflower cooked 1 tomato sliced 1/2 cup nutritional yeast 3 tbsp apple cider vinegar 2 tsp onion powder 1 tsp salt 1 cup water Method: Preheat oven to 180 degrees. In a saucepan bring the potatoes, cauliflower and cashews to the boil and simmer until potatoes are soft. (Roughly 2O minutes) In a seperate saucepan cook the macaroni pasta. Add all the ingredients except for the macaroni into the blender and blend into a cheesy mixture. Combine macaroni and ‘cheese’ sauce in an oven proof dish and top with diced tomato. Bake in the oven on 180 degrees for 20 minutes. Voila: A Family friendly, reduced carb, vegan, no fuss meal

17.01.2022 We have some endive making an appearance in the boxes at the moment, this lovely leaf can be eaten fresh in a salad, wrap or sandwich or lightly sautéed with lemon olive oil salt and pepper!

15.01.2022 Buddha Bowls. I use to love looking at them but they just looked far too complex for my liking. Then I actually tried making one and realised there is no set way of making them. You just dice up whatever veggies are left in the fridge and mix in a bit of fermented goodness. There are no rules with this dish. Just go for it! This weekend I dare you all to get creative with the Buddha Bowl.

13.01.2022 Coconut Poached Tofu Soup with LemonGrass and Red Curry! Our family is having a bit of a vegan fiesta tonight with each person creating their own special meal. This was our starter and it was licked bowls all round Ingredients 2 Cloves Garlic 2 Stalks Lemongrass... 1 1-Inch Piece Ginger 1 Bunch Coriander 1 Lime 1 Package Firm Silken Tofu 1 Red Capsicum 1 Spring Onion 0.75 Cup Jasmine Rice 2 Tablespoons Red Curry Paste 1 400 Gram Can Unsweetened Coconut Milk 2 Teaspoons Coconut sugar About 460 Calories Per Serving Makes 2 Servings See more

11.01.2022 Picture perfect. An empty plate speaks for itself..... We have some beautiful beetroots in the boxes this week which are simply divine roasted and tossed through some kale with curried chickpeas, cooked barley, lemon juice or apple cider vinegar and a dollop of curried yoghurt or tahini.

09.01.2022 What they don’t know won’t hurt them My girls love to pick out the spinach when I toss it through their pasta at the last minute but an entire bunch of kale stirred through a bolognese sauce goes perfectly unnoticed

08.01.2022 Don’t need flowers if you have some lovely fresh kale!

08.01.2022 You simply can’t go wrong with Friday night vegetable soup. Have you tried adding white miso paste to your favourite veggie soup? The fermented paste is a good source of complete protein and provides the gut with a healthy dose of good bacteria. Imagine how happy your body will be with all them delicious veggies inside? A great way to add a spring to your step for the weekend.

06.01.2022 Stuffed sweet potatoes are wonderful and versatile. Simply roast your sweet potato in the skin then once cooked slit down the middle, I love to stuff mine with spinach and feta. The kids love theirs with mince and a good helping of cheese

06.01.2022 To make an amazing frittata put the love in the Veg right at the beginning. If you spend a bit of time frying off your veg with some herbs and spices it takes your frittata to the next level. The spinach and zucchini were the stars in this slice and they were coated in some delicious pesto before being stirred through the egg mix.

05.01.2022 Wild rice is a great addition to a loaded salad. Leftover roast pumpkin and bok Choy were delicious with a zesty dressing and perfect on a day when the suns out but you still have a winter appetite!