This has been a 100% hit with the teenagers I work with at school – who are by and large not used to vegetarian food at all. In fact some don’t like “vegetables” at all – and enjoyed this meal. The lasagne sheets are instant wholemeal lasagne, made from 100% whole durum wheat semolina.
Left overs keep well and also freeze well, make a big batch and enjoy it another day. Continue reading
This crisp and satisfying salad has been a hit at our food trailer today – sold out in one hour. The combination of crunchy (briefly blanched) broccoli and cauliflower, with tasty roast tofu cubes and crunchy toasted nuts dressed with a creamy cashew, lemon and ginger dressing is very delicious. It also fills you up, and the protein in the nuts and tofu keeps you going…
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Greetings 🙂 The last couple of weeks we have been very busy kicking off our Wednesday afternoon cooking workshops at Youth Space in Palmerston North. What great fun, with around 10 – 12 teens cooking with us each Wednesday.
Today’s recipe is a thick and tasty roasted cauliflower and parsnip soup garnished with fresh thyme. Continue reading
Delicious, light, healthy and tasty – vegetables still crisp and full of colour.
Stir-frying is a great way to prepare spring and summer vegetables without compromising texture and colour. The short cooking time also preserves vitamins and minerals. Continue reading
This hearty bolognese sauce gets extra body from the addition of a baked cauliflower/walnut/tomato paste mixture. Continue reading
