Sprouted Lentil Salad

Have you ever come across a salad that looks great, tastes great, is super healthy, and so easy to make? This is one of them, and it sells out fast in our cafe. To sprout the lentils you just need to soak them overnight, then rinse them morning and evening the next day, keep them…

Couscous Eggplant Salad

This has been a popular choice in our cafe lately. It’s a tasty, hearty salad. It takes a bit longer to make, but it’s worth the effort, and leftovers travel well in a sealed container for lunch the next day.

Tomato Basil Soup

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.

Roasted Fennel Pesto

Roasted fennel bulb with roasted almonds, fennel fronds, olive oil and garlic make a more-ish pesto that teams up very nicely with anything. What’s anything? We mixed it through roasted potatoes, yum. You can also spread it on wholegrain bread,  use it as a dip with carrot sticks and celery sticks, or mix it through salads. Or just eat…

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!

Chia ‘Cheesecake in a glass’ Pudding

We all enjoyed this delicious creamy chia dessert at our mid-year Youth Space dinner. Themed on a cheesecake but served in a glass, it looks good, tastes good and is loaded with nutritional goodness – including lots of minerals, omega 3s, fibre, good fats & protein. There’s no cooking (apart from lightly toasting some slivered almonds to…

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.