This dairy-free pumpkin pie has a wholesome base made of cashews, oats and dates and is just a little bit naughty with crystallised ginger. Silken tofu has a very smooth texture and a milky, nutty taste that pairs happily with pumpkin and coconut cream for the filling. Choose a good dry pumpkin otherwise the filling will be too wet — buttercup is ideal. This pie will keep in the fridge for at least a week. It’s good to make it the day before you want to serve it so the bas...
One-Pot Spaghetti Squash & Meat Sauce (Pressure Cooker and Slow Cooker) Make meat sauce AND Spaghetti Squash at the same time with this delicious one-pot meal ready in under thirty minutes (if using a pressure cooker)!
'Fresh' Falafel leave mix in fridge for one hour to allow flavours to blend. Falafel are an ultra flavorful Mediterranean bean patty packed with fresh herbs and spices. Enjoy as an appetizer, on a salad, or stuffed into a pita.
No fuss beef stew. Placing in the oven for a few hours makes the meat tender and this method is ideal for a slow cooker as well.
Lamb and lentil soup. Warren Elwin gives roast lamb leftovers a tasty second innings.
Curried tofu and green beans recipe, NZ Womans Weekly – 2 tbsp ricebran oil 2 large onions coarsely diced 350g firm tofu cut into 2cm cubes 2 tbsp red curry paste available from supermarkets and Asian food stores 400g can chopped tomatoes 300g green beans – bite.co.nz