Butternut pumpkin, spinach & tofu curry

This simple, plant-based and full flavoured curry is very nice served with brown jasmine rice, fresh spray-free tomatoes, coriander and green salad from the garden.   

Not Meatballs – Nutballs

This recipe has been a tried and true favourite for some time now. The cashew nuts, sunflower seeds and tofu contribute plenty of protein. The balls are full of flavour and very simple and quick to make – we’ve had a lot of success with school-aged children making these at our workshops for vegan spaghetti bolognaise & not…

Roasted Butternut Hummus

Here is our take on Gordon Ramsay’s Moroccan Roasted Squash Hummus, a delicious winter hummus. Using local organic butternut pumpkin and home-cooked organic chickpeas it is simply delicious, and very economical. Pair with a hearty soup, or use it in a pita or wrap.

Roast Capsicum and Tomato Soup

Delicious, slightly curried roast capsicum & tomato soup. Hearty flavours and great colour. Made by kids for kids @ Youth Space, Palmerston North

Creamy Potato Celeriac Soup

Ever tasted something and though, ‘wow, I have to have that again!’? This soup was one of those items for us. A friend of ours made it, based on recipes she grew up with in Poland. It’s a thick, creamy soup, served with fried onions, roasted diced potatoes and celeriac on top, and a sprinkling…

Warming Carrot & Kumera Soup

This beautiful looking and delicious tasting soup is easy to make, and with the addition of a few special toppings it makes a satisfying meal. The hint of ginger and lime bring an oriental influence to this classic autumn favourite. Enjoy!

Sprouted Chickpea Salad

We’ve had this for lunch several times recently, it’s packed with flavour and colourful. The nutty tahini flavour complements the chickpeas to make a hearty, satisfying salad. Tahini is one of the best sources of calcium, as well as being  high in iron, potassium, and magnesium. Chickpeas give a great package deal of protein and fibre.

Potato Fritters

These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is…

Beetroot and Carrot Soup with Fresh Herb Drizzle

Wow – this soup tastes as interesting as it looks – but it’s so yummy. The balance of acidity and natural sweetness combined with the rich, hearty flavours and body of the chickpeas make it a favourite.

Brussels Sprouts in Coconut Cream Sauce

It’s winter and Brussels sprouts are in season. Here’s one delicious way to serve them. Like any vegetable, the Brussels sprouts are best cooked in the minimum amount of water possible so they are more steaming than boiling. We can then use that water in the sauce, keeping all the flavour and nutrients in the…

Vegan Creamy Celery Soup

Here is a creamy and delicious vegan take on celery soup. The flavours are subtle but well balnanced. Creaminess comes from potato and soy cream – you could also use some cashew topping instead of the soy cream.

Seasonal Pasta

This delicious meal is an adaptation of a dish done by Thomas Keller. He used homemade gnocci, we are using brown rice pasta spirals. The dish is done in a frypan, limiting serves to one or two at a time – if you try to do more at once, the different elements lose their shape…