Method:
Finely julienne carrot and capsicum thinly slice spring onion. In a bowl combine carrots, capsicum, spring onions, bean shoots, ketchup manis, sweet chilli and lime juice. Mix until completely covered in sauce. Sit for ½ hour.
Soak rice paper sheets in warm water until soft. Place on a tea towel to absorb any excess water and place 1/8 of the filling in the rice paper roll, 2 coriander stalks and a few pickled ginger slices. Fold over the top of the rice paper and then bring the sides together and continue rolling. Continue and roll the rest of the rice paper rolls. Serve with sweet chilli sauce.
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ROASTED PUMPKIN CURRY WITH CORIANDER, ONIONS AND TOASTED ALMONDS.
Ingredients:
1 small pumpkin,
3 onions (diced),
600mls coconut cream,
5 tbls curry paste,
2 tbls crushed garlic,
2 tbls crushed ginger,
toasted almonds.

Method:
Peel and cut pumpkin into large chunks. Place in a tray drizzled with salt and olive oil. Roast in 180 C° oven for 1 hour. In a large frying pan sauté diced onions, garlic, ginger and curry paste for 5 mins. Add the roasted pumpkin chunks and coconut cream bring to the boil and reduce heat and simmer for 20 mins. Season with salt and pepper, garnish with coriander and toasted almonds when served in a bowl.
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TURMERIC RICE WITH RED ONION
Ingredients:
1½ cups basmati rice,
1 red onion,
2 tsp turmeric,
2 ¾ cups water.

Method:
Finely dice one onion, heat oil in a pot and sauté for 4 mins. Add turmeric and cook for a further 2 mins stirring constantly. Add the rice, water and salt and bring to the boil. Reduce heat and simmer for 3 mins. Cover the pot with a lid and turn off heat, leaving the pot on the stove. Leave for ½ hour not removing the lid. Fluff the rice with a fork before serving in a bowl.
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STIR FRY BROCCOLI, ZUCCHINI & SNOW PEAS
Ingredients:
400g broccoli,
200g snow peas,
2 zucchinis,
sesame oil,
salt,
pepper,
olive oil.

Method:
Wash and slice zucchini on an angle into 1 cm thickness. Cut broccoli into flowerets. Top and tail snow peas. In large frying pan heat olive oil, sesame oil until smoking, then add the 3 vegetables and sauté until cooked it takes about 4 mins. Be careful not to over cook the vegetables. Season with salt and pepper and serve in a bowl to go with the curry and rice.
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For dessert make up a fruit platter of fruits that are in season. It is also nice to have dried fruits on the platter with some walnuts or some macadamia nuts. It is really up to you.

This dinner for 4 is totally wheat free and gluten free.

Taken from Animals Matter, broadcast on channel 31 Melbourne 2005. http://www.animalsmatter.com.au/

Duration : 0:3:23

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Expert: Jay Golden
Contact: Jay Golden
Bio: Jay Golden
Filmmaker: Suzie Vigoin

Duration : 0:1:51

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Expert: Jay Golden
Contact: Jay Golden
Bio: Jay Golden
Filmmaker: Suzie Vigoin

Duration : 0:1:57

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Expert: Matt Senatore
Bio: Matt Senatore is a record producer, songwriter, caterer, and cook.
Filmmaker: matt senatore

Duration : 0:2:16

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Expert: Amanda Pearson
Bio: Amanda Pearson is skilled at preparing delicious and healthy vegetarian dishes.
Filmmaker: Michelle Kohrs

Duration : 0:1:31

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Expert: Jay Golden
Contact: Jay Golden
Bio: Jay Golden
Filmmaker: Suzie Vigoin

Duration : 0:2:7

[youtube 6HlwVCXy4KY]