Vicki’s Nutty Dukkuh
Making dukkuh from scratch is the best way to enjoy it as the store bought stuff just isn’t as fresh. Don’t skimp on the salt, it’s there for a reason! Use dukkuh on top of roasted veggies, salads, or hummus, or simply dip fresh torn bread into avocado oil, then into dukkuh as a nutty […]
Swede-as Christmas Ham
If you’re stuck on what to feed your vegan guests this Christmas, or are opting for a meatless celebration, this is the hero dish for you. This glazed swede has the sweet scent of bay leaf, cloves and sticky muscovado sugar. It will leave everyone curious and wanting more, even those Christmas ham worshippers. […]
Scope’s Raw Chocolate Orange Tart
Recipe Scope Rotorua, Images Ashlee Decaires Scope’s Raw Chocolate Orange Tart This is another gem of a recipe from Dana at Scope in Rotorua, and it ticks all the boxes—vegan, paleo, gluten free and refined sugar free. At Scope they make one large (23cm) tart where you can buy a slice to enjoy, but at […]
Quinoa Carrot Bowls with Lemon Sesame Dressing
Words and images by Emma Galloway It is at this time of year when we all start to crave something fresh, but the weather might not be quite warm enough to warrant fully raw salads just yet. That’s when lightly cooked salad bowls come into their own. Just enough freshness but still nourishing and warming […]
The Shack’s Chilli Crunch Rice
Recipe Justin Thomson, Images Brydie Thompson We featured Justin from the Shack’s Chilli Crunch Rice in our On the Menu feature in the Winter issue of Nourish and they have had so many requests for this crowd pleaser of a dish Justin agreed to share it. Covering all the bases as a vegan and gluten […]
Poaching an Egg – Harriet’s How To
Words Harriet Boucher, Images Brydie Thompson As a chef, people are always asking me for cooking tips. One of the most common queries is how to poach eggs. So, to start off the ‘Harriet’s How To’ segment, I am going to dive right into world renowned chefs’ take on perfect poachies. I was taught by […]
KŪMARA TEMPEH BURGERS
Recipe & Images EMMA GALLOWAY I use the standard red (Owairaka) kūmara in these patties as orange (Beauregard) kūmara contain too much moisture. These can be prepared up to three days in advance and make use of leftover cooked brown rice. If you’re using ground cumin, add to the onions along with the turmeric instead […]
SEEDED CRACKERS
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Packed full of seeds, these super simple crackers are delicious topped with avocado for the perfect snack. They are also an awesome addition to a platter with cheese or hummus. ⅓ cup ground almonds ⅓ cup sunflower seeds ⅓ cup sesame seeds ⅓ cup pumpkin seeds ⅓ cup […]
MUSHROOM AND LENTIL SPAGHETTI
Recipe & Images: EMMA GALLOWAY You’ll probably notice I’m not the biggest fan of pasta. I much prefer to eat rice, gluten-free grains or vegetables … with the exception of this Mushroom + Lentil Spaghetti (and a couple of recipes in Chapter 8: Plan Ahead). This is a riff on the lentil spaghetti recipe I […]
STICKY TOFU & PINEAPPLE LETTUCE CUPS
Recipe & Images EMMA GALLOWAY There is so much flavour packed into these sweet and sour lettuce cups, and while the ingredients list may look long, they’re super simple to pull together. You’ll find makrut lime leaves and tamarind puree at selected supermarkets or Asian grocers. Makes approx. 8–10 3-4 tbsp coconut or peanut oil […]