Pumpkin Spinach & Ricotta Cannelloni

This also makes a great lasagne. 4 cups pumpkin, peeled & chopped 2 onions – diced 3 cloves of garlic – crushed 150 g feta 500g ricotta 4 big handfuls of baby spinach 3 cups tomato pasata 1 packet of fresh lasagne sheets Grated cheese (I used cheddar & parmesan) Drizzle the pumpkin with some…

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Pumpkin Tart

To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 Tablespoons of cold water continue to process until the mixture comes together.

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PUMPKIN, SPINACH AND RICOTTA CANNELLONI

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Scullery in Hamilton have a great range), (The Gilded Edge in Mount Maunganui have a great range), but be warned, mandolines…

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Pumpkin, Spinach, Ginger & Tofu Curry

Revive have 2 fabulous cafes in Auckland (Lorne St and Fort St). What sets Revive apart from most cafes is they serve healthy vegetarian meals. With a wonderful salad bar, healthy hot meals and smoothies all served in a relaxed and friendly environment hter eis little wonder the queues are often out the door.

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Quinoa & Spinach Cakes with Chipotle Cashew Sauce

Recipe & Photography: Emma Galloway I make versions of these quinoa cakes whenever I find myself with leftover cooked quinoa. That said, if you don’t have leftover quinoa at hand, rinse 1 cup of quinoa grains in a fine sieve. Bring 1½ cups of water to the boil, add quinoa, reduce heat to the lowest…

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Quinoa, Cranberry and Walnut Salad with Ume Plum Vinaigrette

Recipe by Megan Priscott from Red Kitchen 1½ cups quinoa (I use a mix of brown and white) 1 cup chopped parsley 1 cup toasted walnuts 1 cup dried cranberries 1 cup spring onions chopped cracked Black pepper Dressing 40ml olive oil 20ml sesame oil 20ml ume plum vinegar 10ml rice wine vinegar 30ml pomegranate…

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Ratatouille

Ratatouille is a versatile sauce that makes the most of the produce in abundance in autumn. Serve as a wonderful meat-free meal over pasta or polenta or as an accompaniment to steak or chicken. Double, triple or quadruple the quantities and freeze in convenient portions for a quick dinner and a taste of summer throughout…

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Raw Asparagus Salad with Avocado Dressing

Raw, vegan, gluten free 20 large asparagus spears 1 ripe avocado ⅓ cup lemon juice ⅓ cup extra virgin olive oil 3 tbsp toasted pine nuts 3 tbsp currants Using a vegetable peeler turn the asparagus into thin strips. Make the dressing by placing the avocado, lemon juice and olive oil together in a small…

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Raw Coconut Macaroons

Photography: Tracie Heasman Makes 10, GF, DF, Vegan, Raw, Refined Sugar Free 2 cups coconut ½ cup maple syrup ½ cup yacon syrup 2 tbsp coconut oil, softened ¼ cup raw cacao pinch sea salt Place all the ingredients in a bowl and mix well. With clean wet hands roll into 10 large truffle sized…

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