Mushroom Wellington

  This is a great special occasion dish and would be wonderful for Christmas for any vegetarian. The original recipe comes from The Cranks Bible by Nadine Abensur. If you are into vegetarian food I can’t recommend this book enough. It’s not one of those “food porn” recipe books full of delicious looking photos, instead…

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Mushroom Pie

20g butter ½ an onion finely sliced thinly sliced fennel bulb equal in amount to the onion 1 garlic clove, finely chopped ½ cup dried oyster mushrooms 1 cup hot water 1 tsp finely chopped thyme 500g mushrooms, roughly chopped wine 1 tbsp flour 125g cream cheese (or sour cream, mascarpone or Philadelphia cooking cream)…

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Mushroom Pasta

    Quick and easy this recipe wont take you long to whip up! Remember not to wash your mushrooms, they’re like sponges and will soak up the water, just wipe them with a damp piece of paper towel to remove any grit. Mushroom Spaghetti (Serves 2) 2 tbsp extra virgin olive oil 1 onion,…

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Mushroom Breakfast Muffins

Recipe & Image: 5+ a Day Serves 12  1 cup button mushrooms, wiped and thinly sliced 6 large eggs ½ cup milk ½ red onion, finely chopped 1 cup baby spinach, roughly chopped ½ cup cherry tomatoes, quartered ½ cup cheddar cheese ¼ cup parsley, chopped 1 tablespoon oil salt & freshly ground black pepper…

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Mushroom and Spinach Cheese Bake

Serves 4-6 This easy one dish meal is super quick to put together and will have the whole family coming back for more. 3 cups pasta 1 cup vegetable stock 1 cup water 2x 200g packet Tatua Cheese Sauce 1 bay leaf 3-4 cups sliced mushrooms 100g spinach Place the pasta in a large (approx…

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Moroccan Sweet Potato Chickpea Salad

Recipe: Henry and Ted Cafe, Papamoa | GF, DF, Vegan, Nut free A little bit of fruity goodness with a hint of a spicy kick. 1 x 400g tin chickpeas, rinsed and drained 250g sweet potatoes peeled, diced and roasted until soft ½ red onion sliced 4 tbsp olive oil 2 tbsp orange juice 1…

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Moroccan Pumpkin Parcels

Recipe and Photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil 1…

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Moroccan Pumpkin Parcels

Recipe and photography: Vicki Ravlich-Horan Pumpkin is the perfect sweet and savoury vegetable which is why it lends itself perfectly to the Moroccan flavours. These gorgeous parcels can be made vegan simply by using oil instead of butter and serving with coconut yoghurt. Makes 4 600-750g butternut pumpkin peeled and deseeded extra virgin olive oil…

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Miso Potatoes

Recipe: Lisa Quarrie from Hayes Common | Photography: Brydie Thompson If you haven’t tried these moreish potatoes you’ve been missing out! 2 large Agria potatoes or 2 cups baby (gourmet) potatoes 1 cup aioli or mayonnaise 1 tsp miso paste ½ cup grated Pecorino cheese (or Grana Padano) 1 spring onion extra virgin olive oil…

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Mexican Slaw

  This is the perfect spicy fresh coleslaw to load on top of your summer veggie burgers.  Alison Mawer created this recipe.  She has a fantastic blog Pease Pudding Ingredients Serves 8 burgers easily 1/2 white cabbage (or 1/4 of each red and white), outer leaves and core removed 6-8 large radish small bunch fresh…

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