This is a wonderful hearty salad that is perfect in summer to early autumn when there is an abundance of zucchini, capsicums which all taste great with a little smoky char from the BBQ. Buckwheat is a lovely earthy grain, which is gluten free. Alternatively you could use couscous, millet or quinoa. Buckwheat & Roast Vegetable…
DetailsRecipe courtesy Megan Priscott, Red Kitchen, Te Awamutu; Photography by Tracie Heasman Buckwheat and Bowties with Caramelised Onions and Watercress (Gangster Buckwheat) 2 tbsp canola oil 1 cup roasted buckwheat 1 large egg 2 cups good strong vegetable stock 175g farfalle pasta, cooked and cooled ¼ cup olive oil 2½ cups sliced onion 2 cups watercress…
DetailsPack your calzone (folded pizza) with any number of fillings! Grilled portobello mushrooms, spinach and feta, leftover broccoli and blue cheese, sun-dried tomato, mozzarella and spinach….. Makes 4 large calzone 2 tspns active yeast 1&1/2 cups luke warm water 1 tsp sugar 1 tsp salt 1 tblspn olive oil 3 cups flour Place all the…
DetailsRecipe: Vicki Ravlich-Horan | Photography: Brydie Thompson The classic flavours of a Caprice salad are turned into a simple but gorgeous pasta. I cheat and use thin dumpling or wonton wrappers (available at most Asian stores), but feel free to spend a beautiful summer’s day making your own pasta. I’ll be at the beach! The…
DetailsRecipe: Megan Coupland of Red Kitchen | Photography: Brydie Thompson Crust 2 cups wholemeal flour ½ tsp salt 220g cold butter, cut in cubes ¼ cup iced water cracked pepper ½ cup walnuts Pulse the flour and salt in a food processor then add the butter and mix until just broken up. Add the walnuts…
DetailsRecipe: Justin Thomson at The Shack, Raglan | Photography: Leah Hoskins Serves 3-4 | Gluten Free, Vegan Cashew Cream ½ cup cashew nuts ½ cup water 2 tsp lemon juice ½ tsp sea salt Cover the cashew nuts in water and let soak for at least 3 hours or overnight. Drain, rinse and place them in…
DetailsRecipe and photography: Vicki Ravlich-Horan Serves 4 2 cups grated carrot 1 cup fresh coriander 1 tin of chickpeas, drained and rinsed 1 spring onion, roughly chopped 1 cup Panko breadcrumbs 2 eggs 1 tsp cumin 1 tbsp Harissa ½ cup flour 1 tsp baking powder ½ tsp salt 2 tbsp sesame seeds Place the…
DetailsRecipe: Henry and Ted Cafe, Papamoa | Vegan, GF, nut free and can be made paleo Easy, fast, tastes amazing! This makes a large salad – perfect if you are feeding a crowd or can easily be halved. 8 cups grated carrot 2 red onions, thinly sliced ½ cup tamari roasted pumpkin seeds 1 cup…
DetailsRecipe and Photography: Amber Bremner Cauliflower isn’t typically a soup vegetable, but paired with walnuts it creates a beautifully creamy, earthy and satisfying soup. Give it a lift with a splash of sherry vinegar and a garlicky, mildly spicy and smoky crumb topping of fried cauliflower crumbs and walnut pieces. 2 tbsp olive oil 1 onion, chopped 3 cloves garlic, finely chopped…
DetailsRecipe extract: The Fearless Kitchen, Vanessa Baxter | Photography: Todd Eyre Vegan | Dairy Free | Gluten Free 1 head cauliflower 1 red capsicum, diced 1 yellow capsicum, diced 1 cucumber, diced 2/3 cup cashews, toasted and roughly chopped 2 spring onions, chopped on the diagonal 1 large handful of fresh mint leaves 1 large handful of coriander…
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