Cover -- Title -- Copyright -- Dedication -- Contents -- Introduction -- Elements of a Two Raw Sisters Salad -- Layering Process -- Make Your Own Two Raw Sisters Salad -- Make Your Own Two Raw Sisters Dressing -- Section One: Green Things -- Sesame Tahini Kale -- Kale Slaw -- Malaysian Stir-fried Beans -- Sumac Charred Beans, Almonds and Miso Tahini -- Sesame Greens -- Grilled Broccoli, Sumac Tahini and Pine Nuts -- Tahini Broccoli -- Miso Charred Broccoli, Fried Garlic and Chilli -- Sesame Broccoli Buckwheat -- Roasted Sprouts, Caramelised Onions and Tahini -- Brussels Sprout and Kale Slaw -- Miso Brussels Sprouts -- Caesar Salad -- Garlic Zucchini and Mint Pine Nut Salsa -- Roasted Zucchini, Fennel, Garlic and Capers -- CABBAGE, LEMON TAHINI AND PINE NUTS -- Baked Cabbage, Fennel, Pear and Herbs -- Cabbage, Apple, Mint and Sesame -- Roasted Cabbage Slaw and Mint Yoghurt -- Section Two: Above the Ground -- Pumpkin with Walnut Apple Salsa -- Pumpkin, Lentil, Avocado and Roasted Lemon Oil -- Pumpkin, Chickpea, Spinach, Caramelised Onion and Tahini Yoghurt -- Cumin Pumpkin, Walnut and Miso Yoghurt -- Spiced Eggplant, Butter Beans and Pomegranate Tahini -- Roasted Vegetables, Herb Oil and Yoghurt -- Thyme and Pomegranate Baked Eggplants with Lemon Yoghurt -- Miso Sesame Roasted Eggplant -- Roasted Eggplant, Chickpea Smash and Herb Yoghurt -- Roasted Cauliflower, Lentil Tabbouleh and Cumin Yoghurt -- Paprika Cauliflower, Pea Mint Smash and Lemon Yoghurt -- Sumac Roasted Cauliflower, Pomegranate Caper Salsa and Tahini -- Cauliflower, Kale and Seeds -- Whole Roasted Spiced Cauliflower -- Section Three: Below the Ground -- Roasted Beets, Nectarines and Dukkah -- Cumin Roasted Beets and Grilled Pepper Salsa -- Miso Radishes -- Roasted Kūmara and Miso Tahini Butter -- Cheesy Kale Kūmara -- Roasted Vegetables and Miso Tahini.

Crispy Parsnips, Broccoli and Caper Lemon Salsa -- Middle Eastern Roasted Carrots and Tahini Yoghurt -- Miso Roasted Carrots and Tamari Ginger Crumble -- Honey Thyme Roasted Carrots and Tahini Yoghurt -- Moroccan Carrot Rice -- Potatoes, Pea Mint Smash and Herbs -- Potato, Chickpea and Leek Tray Bake -- Section Four: More than Plants -- How to Cook Grains -- Turmeric Green Sorghum -- Pesto Sorghum and Beans -- Pomegranate Sorghum and Cumin Roasted Eggplant -- Rice, Pumpkin and Rosemary Butter -- Middle Eastern Rice and Fried Onions -- Brown Rice, Ginger Roasted Carrots and Mint Yoghurt -- Peanut Sesame Rice -- Pesto Eggplant Millet -- Lemon, Herb and Almond Millet -- Millet, Harissa and Roasted Carrots -- Quinoa Tabbouleh -- Crispy Quinoa, Tahini Cauliflower and Avocado -- Satay Broccoli -- Quinoa, Kale, Almonds and Tomato Pesto -- Asian Noodles -- Tahini Chickpeas -- Dukkah Smashed Cheesy Chickpeas with Grilled Broccoli and Kale -- Tomato, Herbs, Fried Chickpeas and Capers -- Section Five: Sweets -- Walnut and Date Baked Pears with Dulce de Leche -- Miso Caramel, Walnuts, Chocolate and Ice Cream -- Beetroot Avo Mud Cake, Peanut Butter and Raspberries -- Anzac, Strawberries and Burnt Caramel Yoghurt -- Section Six: Extras -- Pickled Onions -- Tomato Harissa Paste -- Pea Mint Smash -- Aioli -- Herb Oil -- Pesto -- Capsicum Walnut Sauce -- Tahini-based Dressings -- Miso Tahini -- Sesame Tahini -- Lemon Tahini -- Cheesy Tahini -- Yoghurt-based Dressings -- Garlic Yoghurt -- Lemon Yoghurt -- Miso Yoghurt -- Tahini Yoghurt -- Meal Suggestions -- Index -- Acknowledgements.