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 […]
Carrot, Tofu + Shiitake Stir-Fry
Recipes and images by Emma Galloway Carrots bulk out this super quick midweek meal. I used fresh shiitake here, found at most supermarkets; however, you can also use dried shiitake. Just rehydrate them in warm water for 10 minutes before slicing. Serves 2 generous portions refined (odourless) coconut oil 300g packet firm tofu, sliced […]
Getting Dippy
Recipes and images by Amber Bremner Warmer days, relaxed evenings, casual meals. What’s not to love? Grazing platters are our friend when celebrating or entertaining, but they’re also a great way to put together a bit of this and that to make a nutritious meal with something for everyone. Here are two delicious plant-based dips […]
Wholesome Black Bean Nachos with Cashew Cheese
Healthy Kelsi: Simple, vibrant plant-based food by Kelsi Boocock, photography and recipes by Kelsi Boocock, published by Bateman Books, RRP$39.99, Release Date 13 September, to purchase check your local bookstore for possible click and collect options (outside of Auckland) and also Fishpond and Mighty Ape for online and contactless delivery.
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 […]
SPICED KŪMARA & RED LENTIL SOUP
Recipe & Images EMMA GALLOWAY This flavoursome soup uses pantry staples and is super easy to pull together, making it perfect for mid-week meals or leisurely weekend fare. If you’d like, a handful of roughly chopped greens, such as spinach, silverbeet or kale, can be added in the final 5 minutes of cooking. Serves 4–6 […]
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 […]
LIME AND VANILLA VEGAN CHEESECAKE
Recipe & Images AMBER BREMNER This easy no-bake vegan cheesecake uses tofu as a main ingredient, creating a lighter result than typical nut-based vegan cheesecakes. It’s creamy and subtly sweet with a perfectly silky texture and has been one of the most popular recipes on my website for years. Freeze leftovers in single serve portions, […]
LIME, CASHEW AND CORIANDER RICE
Recipe & Images AMBER BREMNER My current home came with well-established citrus trees that gift us more than we can handle, every year. Limes are the most well used—so versatile in both sweet and savoury dishes, and even just a cheeky squeeze can give a lift where it’s needed most. Try freezing excess limes, pre-chopped, […]