Mushrooms give this dish a real “meatiness”. While kale is touted as the super green of the minute, so surely baby kale is even better! 75g butter 1 onion 3 cloves garlic 500g mushrooms* 125g packet of baby kale** 500g ricotta 2 eggs 25g grated Parmesan 5 sheets filo pastry Melt 50g butter in a…
DetailsLike a savoury bread and butter pudding a Strata is a great way to use up old bread as well as many of the veg lurking at the bottom of your veggie bin. This version combines mushrooms, leek and sharp Gorgonzola. butter or oil of your choice 1 leek 400g mushrooms 2 cloves garlic 6-8…
DetailsRecipe & Photography: Amber Bremner Inspired by Italian caprese salad made with tomato, mozzarella and basil, this nectarine and tofu salad is a dairy free twist on the original, with similarly complementary flavours. The tofu marinade gives it a sharp and salty flavour, made slightly savoury by nutritional yeast—a deactivated yeast culture that’s high in…
DetailsThis was one of our most popular salads in the café and I am always asked by the family to bring it when we have a BBQ. The problem is I have lost the original recipe! We use to make it in such large quantities we would make a huge amount of the dressing and…
DetailsRecipe & Photography: Amber Bremner The trick to successful tofu is draining it well, before marinating it in something flavourful. You can buy tofu presses online, or use the method I describe below. Heating the marinade also helps the tofu suck up all those flavours. This Mexican inspired marinade uses zesty fresh orange with smoky…
DetailsIndian cuisine has some wonderful vegetarian dishes. This one is very similar to the oh so popular butter chicken but uses paneer, a pressed Indian cottage cheese, similar in texture to haloumi but perhaps a little more solid.
Details(Serves 4) Vegetarian These simple fritters are based on my favourite corn fritter recipe from our Nourish Cookbook. 2½ cups of peas ½ red onion 1 cup self-raising flour 2 eggs Salt and pepper 200g halloumi, chopped Fresh coriander and/or parsley Oil Bring a large pot of salted water to the boil, add the peas…
Details(makes approx 24) Vegetarian 1 cup peas, fresh or frozen 1 cup cottage cheese ½ onion 1 garlic clove ½ tsp chilli 1 tsp cumin 1 tsp garam masala Fresh coriander, chopped Salt 24 wonton or dumpling wrappers Oil for deep frying Bring a large pot of salted water to the boil, add the peas and…
DetailsRecipe: Henry and Ted Cafe, Papamoa | vegan, nut free Easy, fresh, light and vibrant. Perfect with a side of anything. 2 cups pearl (Israeli) couscous, cooked off 1 courgette, grated ¼ cup dill, chopped 2 tbsp capers Dressing ¼ cup lemon juice 1 tbsp whole grain mustard ¼ cup olive oil 2 tsp garlic…
DetailsRecipe: Rosie Palmer from Henry & Ted Cafe | Photography: Brydie Thompson Gluten Free, Grain Free, Vegetarian 3 tbsp olive oil 2 stalks celery, diced 2 carrots, diced 1 onion, diced salt and pepper to season 2 tbsp tomato paste 6 cups vegetable broth 300g green beans, halved 400g chickpeas soaked, cooked, drained, rinsed, or…
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