Roasted beetroot blended into a velvety sauce, stirred through butter beans, topped with golden feta and walnuts for scooping bliss.
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This warming roasted Kohlrabi and Harissa Cauliflower salad served atop creamy, vegan friendly whipped tofu is going to turn you into a kohlrabi convert!
An essential cooler weather recipe to have up your sleeve - creamy pumpkin soup. This version is dairy free and makes the most of the whole pumpkin.
Filled with a seasonal mixture of leeks, mushrooms, and aromatics, these vegetarian dumplings are fun to make and even more satisfying to slurp from your soup.
Baked jacket potatoes topped with a comforting cheesey sauce and a tasty hit of green broccoli goodness.
If you like the sound of crunchy yet melt in your mouth eggplant coated in gooey melted mozzarella, then you have to try these Eggplant Schnitzels.
Grab your crunchy toast and get dipping into this bowl of creamy, garlicky goodness that features an entire leek and your favourite white beans.
This family friendly vegetarian recipe is a great way to sneak extra veggies in, plus they're packed full of Autumn favourites like leeks, kumara and apples.
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Our leftover loving guide to building the perfect, nourishing salad bowl with what you've got at home.
This soup is a freestyle creation that turns your fridge's odd and ends into a winter warmer. The best part? You can toss in literally any veggie you have lying around – the more, the merrier!
Do you ever find yourself with a surplus of fruits and veggies that you just can't seem to eat in time? Introducing the smoothie hack that will revolutionise your mornings.
These oven-baked "sundried" tomatoes are delicious in salads and sandwiches and are a delicious addition to antipasti boards.
We're calling this build-your-own ice cream because you can experiment with any fruit you have lying around.
Carrot tops are often overlooked and discarded, but they are full of flavour and packed with nutrients. So we've put together three simple and delicious recipes to use them up.
It’s super easy to make your own veg stock and a great way to use up all your scraps. Whether it's leek tops, carrot peel or onion skin, chuck it in!
This salad is a crisp and fresh blend of grapefruit, avocado, almonds, and apple, all tossed in a tangy honey-Dijon dressing. It's a tasty side for four, offering a mix of citrusy & creamy flavours.
This recipe can use Yams or Earth Gems and is super quick and easy to make. Enjoy as a side dish with your dinner or with a salad to complement.
1/3 of food globally is wasted and it’s estimated that up to 40% of produce grown doesn’t leave the farm gate.
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