Creamy Tahini, Butternut & Carrot Tagliatelle

        Recipe: Raw Balance, Taupo | Photography: Vicki Ravlich-Horan This recipe was inspired by a recipe I saw online that used hemp powder and hemp oil. I changed it completely by adding raw tahini and sesame oil for the creaminess. With the ginger it is delicious! Raw butternut is great in salads,…

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Roasted Kumara, Kale & Buckwheat Salad

Recipe: Pluto Juice & Salad Bar, Tauranga | Photography: Brydie Thompson As well as our staple salads we like to change up three or four of our salads frequently with a particular focus on seasonality and food trends. For this recipe we wanted to create a salad that could stand up on its own but…

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Ginger Pumpkin Soup

Recipe: Rosie Palmer, Henry and Ted, Papamoa | Photography: Brydie Thompson Gluten Free, Dairy Free, Vegetarian, Grain Free, Egg Free 2 tbsp extra virgin olive oil 1kg pumpkin, peeled and chopped 1½ shallots, peeled and chopped 1 tsp fresh ginger, grated 2 tbsp chives ½ cup fresh mint ½ tbsp chilli powder 1 litre (4…

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Macadamia Cheese and Caramelised Onion Tarts

Recipe: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99 | Photographs by Sally Greer Makes 4 tarts Tart Cases 2 cups gluten-free oats 2 cups cashews ½ shallot, peeled and chopped 3 tbsp filtered water 3 tbsp extra virgin olive oil ½ tsp salt ½ tsp freshly ground black pepper Caramelised Onion ½ red…

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Saffron-buttered Pumpkin with Herbed Brown Rice

Recipe and Photography: Emma Galloway | A Year in my Real Food Kitchen Don’t let this recipe’s humble looks deceive you. For beneath the tomatoey goodness lies tender chunks of pumpkin in a sauce rich with saffron, spice and most importantly …  butter! The vinegar-soaked sultanas add a nice piquant note, while the herbed rice…

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Roast Baby Leek, Butternut Squash and Three Cheese Tart

Recipe and photography: Vicki Ravlich-Horan This beautiful tart is a perfect Autumn dish. Feel free to replace the hazelnuts with walnuts. Hazelnut and Parmesan Pastry ½ cup hazelnuts ½ cup wholemeal flour 1 cup flour 150g butter, cold ¼ cup grated Parmesan ½ tsp salt 1/8th cup cold water Place the hazelnuts into a food processor…

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Char-grilled Vegetable Burritos

4 large round wraps 1 eggplant 2 capsicums 1 large or 2 medium zucchini 2 cups rocket pesto or tomato chutney fresh baby mozzarella Slice the eggplant and zucchini into ¼cm thick slices and char-grill. Halve the capsicums, remove the seeds and membranes and char-grill. Spread pesto or chutney in the centre of each wrap. Place a…

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Mushroom, Leek and Gorgonzola Strata

Like a savoury bread and butter pudding a Strata is a great way to use up old bread as well as many of the veg lurking at the bottom of your veggie bin. This version combines mushrooms, leek and sharp Gorgonzola. butter or oil of your choice 1 leek 400g mushrooms 2 cloves garlic 6-8…

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Tomatoes, Beans and Paneer

Vegetarian, Gluten Free | Serves 2 This is a great dish when you have surplus tomatoes but will work equally well with tinned tomatoes, just shorten the cooking time. Likewise frozen beans can be used although will only need 2-3 minutes cooking. I am a wuss when it comes to chilli so didn’t add any. If,…

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