Asparagus and Feta Risotto

Recipe extract: Source New Zealand, available from all good bookshops nationwide and online here. Serves 4-6 250g asparagus 5 cups vegetable stock 2 tbsp olive oil 1 small onion, finely diced 1 clove garlic, finely diced or crushed 2 cups risotto rice 1 cup kalamata olives 200g feta 1 knob butter zest from 1 lemon…

Details

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…

Details

Balsamic-Glazed Pumpkin, Date and Halloumi Quinoa Salad

Recipe extract: Nadia Lim’s cookbook Let’s Eat, available in book stores from 7th September One of my favourite vegetarian meals — hearty and filling enough to have as a meal on its own, but it would also make a fantastic extra-special side. Serves 4 or 6 as a side salad | Gluten Free ROAST PUMPKIN 500g…

Details

Leek & Ricotta Cannelloni

Recipe and photography: Vicki Ravlich-Horan extra virgin olive oil 2 leeks 2 cloves garlic, finely chopped 500g ricotta 2 cups grated pumpkin (approx. 250g) 3-4 cups baby spinach ¼ cup grated Parmesan 50g butter 1 tbsp flour 1 cup vegetable stock Trim the ends off the leeks.  From the white end cut each leek so…

Details

Mex Bowl with Coconut Avocado Mousse

Recipe Extract: The Raw Kitchen by Olivia Scott, Beatnik Publishing, RRP $59.99, beatnikshop.com Serves 4 1 cauliflower 1 broccoli 1 red capsicum, finely chopped 12 cherry tomatoes, diced ¾ cup corn kernels ⅓ cup diced red onion ½ cup roughly chopped coriander leaves 1 tsp Himalayan sea salt 1 tsp freshly ground black pepper Dressing…

Details

Roasted Vege Buddha Bowl with Turmeric Lemon Tahini Dressing

Recipe extract from My Green Kitchen | by Neena Truscott & Belinda MacDonald Photography | Belle Photography/Neil Gussey Published | by Bateman Freekeh (pronounced free-kah) is an ancient wheat grain that is low in fat and high in protein and fibre. It’s an amazing chewy grain with a distinct flavour that’s earthy, nutty, and slightly smoky. ‘Buddha…

Details

Hearty Winter Soup

Recipe: Two Birds Eatery | Photography: Leah Hoskin 2 tbsp extra virgin olive oil 1 tbsp garlic, finely diced 1 tbsp ginger, finely diced 1 jalapeño, finely diced and destemmed (optional) 1 yellow onion, diced 1 large sweet potato, peeled and chopped ½ head cauliflower, stems removed and chopped 1 can (400ml) coconut milk 800ml…

Details

Baked Pumpkin, Leek and Lemon Risotto

Food Styling: Charley Chop Chop Photography Shannon Schnittker Recipe extract: Charley Chop Chop Shares Her Culinary Magic  1 leek, chopped grated zest of 1 lemon 350g chopped pumpkin 1 cup arborio rice 2½ cups vegetable stock 60g butter ½ cup grated parmesan 1 cup frozen peas cracked black pepper and salt to taste Pre-heat your oven…

Details

Lentil & Coconut Dhal with Lime and Cashews

Recipe excerpt: Homegrown Kitchen by Nicola Galloway Published by: Potton & Burton Note from Nourish: Nicola has used bone broth in this recipe but this can easily be changed out for vegetable stock to make it a vegetarian dish. I make this dhal often during the cooler months to fight off winter bugs, as it…

Details

Spiced Vegetable Fritters

Recipe: Tracey-lee Hooten from Tearfund’s One Helping Photography: Angela Scott 1 onion, finely chopped 2 cups grated vegetables (whatever’s cheap and in season; courgette, carrot or pumpkin work well) 1 tsp salt 1 cup chickpea flour 1 tsp curry powder oil for frying 4 tbsp sweet chilli sauce for dipping Heat a little oil in…

Details