ROASTED PUMPKIN WITH ORANGE AND AJILLO
Recipe & Image: KATHY PATERSON Ajillo is the magic condiment used in dishes in the Spanish-speaking world. Ajillo gives a lift to many dishes so keep a jar in the fridge. It stores well. Serves 4 1kg pumpkin, skin on, cut into about 5cm wedges ½ cup orange juice 1 tsp ground cinnamon, or use […]
ORANGE, CARROT AND RADISH SALAD
Recipe & Image: KATHY PATERSON Serve as part of a shared meal or I like to begin a meal with this salad. Cut carrots into paper-thin rounds with a sharp knife or if you have one, use a mandolin. Serves 4 4 oranges 2 medium carrots, scrubbed or lightly peeled 2 radishes, trimmed juice of […]
HEIRLOOM TOMATO SALAD, SILKEN TOFU, SHISO, SESAME
Recipe HAYES COMMON | Images ASHLEE DECAIRES 2 large heirloom tomatoes 8 small cherry tomatoes 200g silken tofu (available at most Asian supermarkets) shiso (can be substituted with basil leaves, tips and flowers while in season) salt & pepper Dressing This will make more than required but will keep in the fridge. 300g sherry vinegar […]
TOMATO AND CASHEW SOUP
Recipe & Images AMBER BREMNER This is a simple soup recipe that’s ideal to help use up a glut of home grown tomatoes (or cheap seasonal produce from the shops). Soaked cashews blend with roasted tomatoes to create a silky, creamy and perfectly smooth tomato soup. This soup is vibrantly coloured and tastes purely of […]
GOCHUJANG BEAN AND WALNUT BALLS
Recipe & Images AMBER BREMNER I have a whole nut and seed department in the fridge (they last longer there) because they’re an absolute staple in a plant-based diet. Nuts provide healthy fats, protein and fibre, but most importantly—texture and flavour. Cashews are my go-to for creamy dishes, including desserts, while walnuts are the winner […]
CHOCOLATE BOUNTY BALLS
Recipe VICKI RAVLICH-HORAN | Images ASHLEE DECAIRES Makes 16–18 balls Low carb and very low in sugar but still able to help with the sweet cravings, I sweeten mine with maple syrup, 1–2 tbsp is plenty, but you can switch this out for other sweeteners like monk fruit, yacon or xylitol. 2½ cups desiccated coconut […]
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 […]
WATERMELON POKE BOWLS
Recipe & Images AMBER BREMNER Poke (pronounced poh-kay) is a Hawaiian diced raw fish dish, typically marinated in a tangy Japanese influenced dressing. This twist on the classic transforms diced watermelon into a flavoursome substitute for raw tuna, with a surprisingly ‘meaty’ texture. Serve with brown rice, fried tofu and vegetables for a fun and […]
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 […]
SPRING VEGETABLE SALAD WITH GOLDEN TURMERIC DRESSING
Recipe & images: AMBER BREMNER We are fortunate to have a number of asparagus growers in the Waikato, making it easy to find locally grown, perfectly fresh asparagus at an affordable price. Choose asparagus with firm stems and tight tips. Store it in the fridge with the cut ends wrapped in a wet tea towel […]