A great simple soup for autumn, especially if you have locally grown, freshly harvested tomatoes – the taste is amazing. The more the tomatoes are vine-ripened, the better the flavour. Great served with a swirl of thinned-down cashew topping and fresh basil leaves.
Delicious, slightly curried roast capsicum & tomato soup. Hearty flavours and great colour. Made by kids for kids @ Youth Space, Palmerston North
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.
Beans are a great option, especially in winter. Economical and nutritious. The children at our early childhood centre love these beans, as do the adults 😉 We serve them with baked polenta wedges or over brown rice.
This hearty bolognese sauce gets extra body from the addition of a baked cauliflower/walnut/tomato paste mixture.
Tasty and satisfying with the goodness of chickpeas and flavour base from ginger, garlic, turmeric and cumin. The grated lime (or lemon) zest just gives it that final twang.
Zucchinni and scaloppini! What a great season they’ve had this summer. I think we came up with a new way of serving them every third day over the last couple of months to keep them exciting. Here’s one of our old favourites that makes a hearty and warming meal. This recipe is very easy to…