Talia Yilmaz | Contributors - Nourish plant-based living

Talia Yilmaz

Talia is a private chef, food stylist, and recipe writer who specialises in plant-based cooking. Her food journey has seen her working as a chef at Ottolenghi's and NOPI in London and as a senior chef de partie at NOMAD in Sydney, famed for its focus on sustainable, zero-waste cookery.

Articles by Talia Yilmaz

View ›
Recipe

Green split pea coconut curry

Bursting with goodness, this nutritious and ultra-satisfying green curry combines tofu, green split peas, luscious fresh greens and the...

- Talia Yilmaz
View ›
Recipe

Moroccan black lentil and chickpea tagine

Of the myriad ways to enjoy legumes, Moroccan tagine (or tajine) is an all-time classic. In this recipe, Talia Yilmaz includes a luxurious lemon...

- Talia Yilmaz
View ›
Recipe

Smoky roast pumpkin pastry wreath with black olive tapenade

Roasted vegetables in smoky spices form the centre of this crispy puff pastry shell, along with a salty olive tapenade. Shaped into a...

- Talia Yilmaz

Enjoying our inspiring stories? We always love to hear from you with suggestions for the content you want more of. Suggest a topic here.

Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Sophie Steevens View ›
Recipe
Smoky coconut bakon and creamy raw broccoli slaw

I love the wholesome crunch of raw broccoli in a slaw, especially here where it’s drenched in a creamy sunflower dressing with chewy...

Sophie Steevens
View ›
Recipe
Orange Vegemite noodles

Vegemite is a great source of Vitamin B and so is this delicious noodle dish.

Tammy Fry View ›
Recipe
Coconut chilli lime strip kebabs

Kebab sticks are the perfect BBQ food, and these ones prove that anything they can make, we can make vegan!

Tammy Fry
Kynd Community View ›
Recipe
Simple scramble

This tofu scramble is tasty, super simple, and doesn’t take all morning to make.

Kynd Community
View ›
Recipe
Raspberry and coconut yoghurt dipped and dusted almond bark

Enjoy it as a snack, dessert, or even breakfast – you won't be able to get enough of this treat!

Tess Eden View ›
Recipe
Raw passion fruit and lemon cheesecake bars

These citrus slices are the sweetest summery treat!

Tess Eden
Claire Power View ›
Recipe
Barley chickpea stew

This wholesome stew combines succulent barley, tender chickpeas, and cubed sweet potato in a fragrant cumin-spiced tomato broth. This is...

Claire Power

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Green split pea coconut curry

Talia Yilmaz

Bursting with goodness, this nutritious and ultra-satisfying green curry combines tofu, green split peas, luscious fresh greens and the irresistible flavours of Thailand.

dinner
bowl foodgluten-free option
Asian fusion

Ingredients

Serves 4

Method

  1. Soak the split peas in water overnight, or for at least 4 hours. After soaking, drain and rinse, then set aside.
  2. Remove the tough outer leaves of the lemongrass stalk, then remove the root and green top part. Place the lemongrass in a blender along with the garlic, ginger, chilli, and coriander. Add a dash of water and blend to a smooth paste.
  3. Heat a little olive oil in a large saucepan over medium heat. Fry the onion with a pinch of salt until softened. Add the curry paste to the pan, cooking for a further 2 minutes or until fragrant.
  4. Add the soaked split peas and vegetable stock. Bring to a simmer and then cook for 15–20 minutes or until the split peas are cooked through.
  5. Stir through the coconut cream, bok choy, and tofu, then continue to cook until the bok choy is wilted and everything is heated through. Remove from the heat and add the juice of half a lime and season with salt and pepper.
  6. Garnish with the reserved coriander leaves and the remaining lime cut into wedges, then serve with jasmine rice.
Talia Yilmaz

Talia is a private chef, food stylist, and recipe writer who specialises in plant-based cooking.

This recipe was originally published in Nourish plant-based living, Issue 70 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Moroccan black lentil and chickpea tagine

Talia Yilmaz

Of the myriad ways to enjoy legumes, Moroccan tagine (or tajine) is an all-time classic. In this recipe, Talia Yilmaz includes a luxurious lemon tahini coconut yoghurt to drizzle on top before serving.

dinner
entertaininggluten-free option
Moroccan

Ingredients

Serves 2–4

Lemon tahini yoghurt

Method

  1. Heat a little olive oil in a deep saucepan over medium heat. Add the onion, carrot, and cherry tomatoes, then cook for 8 minutes or until softened and caramelised. Add the garlic, tomato paste, and spices, then cook for 2 minutes or until fragrant. 
  2. Next, add the black lentils, chickpeas, and apricot to the saucepan. Pour over the chopped tomatoes and vegetable stock, then simmer for 30–35 minutes or until the lentils are cooked through.
  3. Meanwhile, make the yoghurt. Combine the lemon, tahini, olive oil, and coconut yoghurt in a small bowl. Set aside.
  4. When the tagine is ready, remove from the heat and stir through half of the chopped mint leaves. Serve in bowls, drizzle over the yoghurt, and garnish with the remaining mint leaves. Enjoy with a squeeze of fresh lemon.
Talia Yilmaz

Talia is a private chef, food stylist, and recipe writer who specialises in plant-based cooking.

This recipe was originally published in Nourish plant-based living, Issue 70 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Smoky roast pumpkin pastry wreath with black olive tapenade

Talia Yilmaz

Roasted vegetables in smoky spices form the centre of this crispy puff pastry shell, along with a salty olive tapenade. Shaped into a show-stopping Christmas wreath, this makes the perfect table centrepiece.

dinnerlunch
entertaining

Ingredients

SERVES: 6-8

Vegetable filling

Olive tapenade

Method

  1. Preheat the oven to 190°C, fan forced (or 210ºC if using a conventional oven). Place a large baking tray in the oven to heat.
  2. First, prepare the vegetable filling. Cut the pumpkin into 1cm chunks. On a separate baking tray (not the one heating up), place the pumpkin, onion, and capsicum then toss with a good drizzle of olive oil, the spices, and salt and pepper, to taste. Place in the oven and roast for 15 minutes until the vegetables are cooked and caramelised. Set aside to cool.
  3. To make the tapenade, either finely chop or place all the ingredients into a blender and pulse until you have a thick, chunky paste. Set aside.
  4. To make the puff pastry shell, lay out a large piece of baking paper and draw a circle with a 10cm diameter in the centre (you can trace around a small bowl for this) .
  5. Cut the square puff pastry sheets in half, then cut each rectangle in half diagonally, so you have 8 pastry triangles. Place 1 triangle on the outside of the circle you have drawn, with the short side touching the circle and pointing outwards. Arrange the rest of the triangles in the same way, moving around the circle so they are all overlapping  a little around the edge of the circle.
  6. Place 1 tbsp of tapenade at the base of each triangle, then spoon the roast vegetable filling on top, creating a circle of filling. Carefully lift the point of each triangle to wrap over the filling, tucking the point under the pastry at the edge of the circle to seal it. Brush the melted butter on top of the pastry wreath and sprinkle over the sesame seeds.
  7. Take the hot baking tray out the oven. Carefully lift the baking paper with the pastry wreath and place it on the tray. This will help crisp the bottom of the wreath. Place in the oven for 20–25 minutes until the pastry is cooked through, risen, and golden. Serve warm, garnished with rocket leaves.
Talia Yilmaz

Talia is a private chef, food stylist, and recipe writer who specialises in plant-based cooking.

This recipe is an edited extract from Nourish plant-based living, Issue 67 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

More delicious vegan recipes

Raya Higgs View ›
Recipe
Mie goreng

This Indonesian fried noodle dish can be found at both high-end restaurants and street food vendors in the region – it’s a popular dish for...

Raya Higgs
Rebecca Stonor View ›
Recipe
Indonesian salad with spiced tempeh topping

This salad is a take on urap sayur that instead uses crumbled tempeh and toasted almonds to top the dish. A balance of spicy, sweet, and sour...

Rebecca Stonor
Rebecca Stonor View ›
Recipe
Lemon cheesecake

Shifting to a wholefood plant-based diet doesn’t mean missing out on cheesecake. This recipe uses tofu instead of cream cheese and is therefore...

Rebecca Stonor
Clare Scrine View ›
Recipe
Roasted broccoli green curry with coconut rice

The trick to this super-vibrant green curry is to add a bunch of blitzed leafy greens into the paste to ensure a lovely, bright-green colour. I...

Clare Scrine

Our latest inspiration

Rachael Morris View ›
Health
Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris
Nicole Kennedy View ›
Health
Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy
Samantha van Egmond View ›
Earth
Elevate your eco cred

Time for an eco spring clean? Here are seven simple swaps for the conscious consumer

Samantha van Egmond
Rohini Bajekal View ›
Health
The cycle of hormones

If you haven’t quite got your cycle phases figured out, you’re not alone. But it’s time to tune in to your body’s rhythms - so that you...

Rohini Bajekal
Kate Hall View ›
Earth
Sustainable and eco-friendly period products

Eco period products have risen in popularity – they’re sustainable, affordable, healthy, and convenient. Here’s what you need to know so...

Kate Hall
Elizabeth Douglas View ›
Mind
Seven stages of going vegan

Going vegan can be a life-changing experience, and it’s not without its challenges. The good news is you’re not alone. There are identifiable...

Elizabeth Douglas
View ›
Culture
A haven on Earth

Mountains stretch down to coastal plains, which hug the curves of over 100 pristine beaches, all gazing out towards the stunning waters of the...

More inspiration from our mindful collective

From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
Start with you

Taking a look at self-reflection

From Mindful Puzzles
From Mindful Puzzles View ›
Wellbeing - Mindful Puzzles
To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles
From Breathe Magazine View ›
Wellbeing - Breathe Magazine
Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine
From Mindful Parenting View ›
Wellbeing - Mindful Parenting
Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting
YOUR INPUT