Vegetarian Shepherd’s Pie

This recipe is vegetarian and easily vegan and gluten free but very wholesome and tasty! I used red lentil but you can use other lentil varieties such a puy they just won’t break down as much so it’s really a matter of preference.

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Vicki’s Risotto

I always have Arborio rice in the cupboard so I can whip up a risotto in 20 minutes and have either a complete meal or hearty side dish.  A risotto is a great way to use whatever veg you have on hand from pumpkin to mushrooms, asparagus to frozen peas. 1 cup Arborio rice olive…

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Warm Roast Vegetable & Lentil Salad with Zahtar & Sundried Tomatoes

Recipe: Alison Mawer Crunchy vegetables with soft lentils all wrapped up in a thick flavoursome dressing, this recipe from Alison Mawer is quick and delicious.  Click here to read Alison’s blog Pease Pudding 200g baby beetroot, peeled and halved 200g baby carrots, scrubbed and stalk removed 400g tinned lentils 4 sundried tomatoes handful fresh parsley handful…

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White Bean Soup with Kale & Pumpkin Seed Pesto

Recipe and photography: Emma Galloway This is the kind of hearty, hug-from-the-inside kind of soup I crave on cold winter days. Blending a portion of the soup, then adding it back to the pot creates a lovely creaminess without actually adding cream. The kale and pumpkin seed pesto will likely make twice as much as…

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Wild Mushroom, Black Garlic and Halloumi Toast

People often ask my husband about the amazing dinners he must get. The truth is we often have toast and this recipe is a great example how you can whip up a nutritional and delicious dinner of toast. Per person you will need: 2 heaped cups of sliced mushrooms* 25g butter 1 black garlic clove chopped…

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Wild Rice Stuffed Mushrooms

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires Vegan, Gluten Free | Serves 2 4 portobello mushrooms 1 tbsp oil ½ onion, finely diced 1 clove garlic, finely chopped 1-2 cups mushrooms (a variety if you can find them, button, oyster, porcini …)* ½ cup wild rice (I used Cere’s Sprouted Wild Rice, available from be.organics, The…

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Yummo Brown Rice Salad

Recipe: Kennedy Family | Excerpt from Around Our Table by the Puahue School PTA, available from Paper Plus Te Awamutu or online This is a recipe we are frequently asked for. It’s a great one for summer BBQs as an alternative to the good ol’ lettuce, tomato and cucumber salad. Kids and hubby love it and…

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Zingy Springy Spelt Salad

Recipe: Rachel Hart | Photography: Ashlee DeCaires Serves 4 ¾ cup spelt berries 4–5 kumara 6 carrots 1 head broccoli 2 tbsp olive oil salt pepper 4 handfuls mesclun (or other leafy greens) 1 orange 4 tbsp olive oil 2 tbsp apple cider vinegar 1 tsp honey 1 thumb size knob of fresh ginger 1…

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ZUCCHINI & BASIL SOUP 

This delicious soup (from the team at Dinners by Kitchen HQ) is perfect for a late summer lunch or these cooler Autumn nights while there is still an abundance of Zucchini and basil in the garden (Serves 6) ¼ cup olive oil 1 onion, diced 2 stalks celery, chopped 3 cloves garlic 2 medium potatoes,…

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Zucchini & Quinoa Fritters

½ cup quinoa 4 cups zucchini, grated (approximately 2-3 zucchini) ½ onion, finely chopped 2 small eggs ½ cup fresh herbs (I used fresh oregano and Italian parsley, but basil, chives or coriander would also work well) salt and pepper oil Rinse the quinoa and then cook by adding it to 1½ cups of boiling…

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