Pumpkin Dal

Recipe: Vicki Ravlich-Horan | Images: Ashlee DeCaires Madhur Jaffrey, the Queen of Indian cuisine, writes of the importance of dal when she says in her Curry Bible “you can take meats and fish and vegetables from an Indian, but you cannot take away his dal – the core of his meal”. Technically dal (also known…

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Pumpkin Risotto Cakes

Turn a great risotto into another meal. Double the recipe and serve pumpkin risotto one night as a side and then use the rest the next night to make risotto cakes.

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Pumpkin Spinach & Ricotta Cannelloni

This also makes a great lasagne. 4 cups pumpkin, peeled & chopped 2 onions – diced 3 cloves of garlic – crushed 150 g feta 500g ricotta 4 big handfuls of baby spinach 3 cups tomato pasata 1 packet of fresh lasagne sheets Grated cheese (I used cheddar & parmesan) Drizzle the pumpkin with some…

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Pumpkin Tart

To make the pastry, place the flour in a food processor along with the chopped cold butter. Process until you get a fine bread crumb texture. With the motor running add 3 Tablespoons of cold water continue to process until the mixture comes together.

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PUMPKIN, SPINACH AND RICOTTA CANNELLONI

Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires This quirky looking dish uses the pumpkin as cannelloni tubes which means it’s gluten free. To get the thin strips of pumpkin, I used a mandoline (The Scullery in Hamilton have a great range), (The Gilded Edge in Mount Maunganui have a great range), but be warned, mandolines…

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Pumpkin, Spinach, Ginger & Tofu Curry

Revive have 2 fabulous cafes in Auckland (Lorne St and Fort St). What sets Revive apart from most cafes is they serve healthy vegetarian meals. With a wonderful salad bar, healthy hot meals and smoothies all served in a relaxed and friendly environment hter eis little wonder the queues are often out the door.

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Quinoa & Spinach Cakes with Chipotle Cashew Sauce

Recipe & Photography: Emma Galloway I make versions of these quinoa cakes whenever I find myself with leftover cooked quinoa. That said, if you don’t have leftover quinoa at hand, rinse 1 cup of quinoa grains in a fine sieve. Bring 1½ cups of water to the boil, add quinoa, reduce heat to the lowest…

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Quinoa, Cranberry and Walnut Salad with Ume Plum Vinaigrette

Recipe by Megan Priscott from Red Kitchen 1½ cups quinoa (I use a mix of brown and white) 1 cup chopped parsley 1 cup toasted walnuts 1 cup dried cranberries 1 cup spring onions chopped cracked Black pepper Dressing 40ml olive oil 20ml sesame oil 20ml ume plum vinegar 10ml rice wine vinegar 30ml pomegranate…

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Ratatouille

Ratatouille is a versatile sauce that makes the most of the produce in abundance in autumn. Serve as a wonderful meat-free meal over pasta or polenta or as an accompaniment to steak or chicken. Double, triple or quadruple the quantities and freeze in convenient portions for a quick dinner and a taste of summer throughout…

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