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 salad is fresh, zesty, and loaded with the good stuff— roasted beetroot and kumara, avocado, pickled red cabbage and a punchy salsa verde.
This Tofu Katsu recipe brings daikon into the spotlight, adding a mild sweetness that works beautifully with the rich, comforting Japanese curry sauce.
Get your favourite falafel going green with this simple recipe that uses the whole broccoli for delicious, low waste cooking.
Crispy, crunchy loaded potato salad with asparagus and fennel, coated in a zesty mustard-lemon dressing.
This red cabbage, fennel, and tangelo slaw brings together a zesty dressing, crunchy pumpkin seeds and a burst of citrus.
A crunchy and refreshing spring salad featuring raw broccoli, apple, cabbage, spinach and seeds topped with a creamy avocado dressing
Turn smashed potatoes into a naturally gluten free pie crust loaded with wonky green veggies and cheese.
These Spiced Cauliflower and Chickpea flatbreads are the perfect vegetarian dinner option, using a treasure trove of veg like spinach, avocado and onion.
Give this veggie-packed pizza a try for a healthy twist. Using parmesan gives it a really tasty flavour that's just as delicious as a classic pizza base.
You can add veggies to these rice paper rolls, so they are perfect for using up bits in the fridge. Serve with a peanut satay sauce for a fresh vegan snack!
This chutney is delicious in sandwiches, with crackers or with salad. It's easy to make and a useful way to preserve veg that you can't eat in time.
Start your morning with some spice with this quick and flavourful greens and eggs recipe. A perfect breakfast in under 10 minutes!
These spooky apples, with their eerie appearance and deliciously spooktacular flavour, are the ultimate Halloween dessert or treat!
This is not just hummus! This hummus features a way to use up your carrot tops and asparagus stems, making it extra tasty and impressive.
Create these spooky Mandarin-Tangelo Jellies, a treat, not a trick, for Halloween! A fun activity for the kids plus a vegan-friendly recipe bursting with citrus flavour.
Often, the woodier ends of the asparagus are shopped off and thrown away, but not in our watch! Here, you boil them, whizz them up and incorporate them into the risotto for extra added flavour.
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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