LIME AND VANILLA VEGAN CHEESECAKE
Recipe & Images AMBER BREMNER This easy no-bake vegan cheesecake uses tofu as a main ingredient, creating a lighter result than typical nut-based vegan cheesecakes. It’s creamy and subtly sweet with a perfectly silky texture and has been one of the most popular recipes on my website for years. Freeze leftovers in single serve portions, […]
LIME, CASHEW AND CORIANDER RICE
Recipe & Images AMBER BREMNER My current home came with well-established citrus trees that gift us more than we can handle, every year. Limes are the most well used—so versatile in both sweet and savoury dishes, and even just a cheeky squeeze can give a lift where it’s needed most. Try freezing excess limes, pre-chopped, […]
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 […]
WATERMELON CORDIAL
Recipe & Images AMBER BREMNER Watermelon infused syrup makes an excellent DIY summer fruit cordial and cocktail mixer, with a subtle flavour and the most vibrant coral pink colour. This recipe makes approximately 500ml of syrup, which can be stored in a glass bottle in the fridge for up to a week. 800g cubed watermelon, […]
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 […]
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 […]
ASPARAGUS FARINATA
Recipe & Images: AMBER BREMNER Farinata (also known as socca in France) is made with chickpea flour and water. These simple ingredients can be enhanced with herbs, spices or vegetables, then cooked in a very hot oven to create a deeply golden quiche-like pancake with lacy edges. Use any fresh soft green herbs you like […]
Mexican Black Bean Pasties
Recipe and Images: Amber Bremner One of the first pies I learned to make was a good old Cornish pasty in home economics class at intermediate. This meat free version is much tastier and an absolute hit with my kids. The flavours are loosely Mexican and inspired by South American empanadas, but using store bought […]
Mushroom, Onion and Lentil Pie
Recipe & Images: Amber Bremner There’s nothing more comforting than a pie on a cold winter’s day, and making them yourself is ever so satisfying. A crisp, flaky pastry case breathes new life into pantry ingredients, something that’s more welcome now than ever. I used New Way flaky puff pastry, which is vegan, available from […]
