An earthy and nutty smooth vegan pâté made with mushrooms, hazelnuts and lots of fresh sage.
refined sugar free
A decadent cashew-based feijoa cheesecake made with whole foods and the unique tang of feijoa, New Zealand’s favourite fruit.
A nourishing and comforting sweet potato soup, mildly spiced with cumin and cayenne, and topped with salty, savoury tamari roasted pumpkin seeds.
An uncomplicated but delicious bruschetta topping made with cannellini beans, cherry tomatoes, basil and capers.
These vegan cauliflower tacos are oh-so-satisfying with oven baked cauliflower, smooth ‘n smoky almond chipotle salsa, and a lime-zingy sweetcorn salad.
Tikka masala spiced vegetables grilled on the barbecue and served with cooling cucumber and coconut yoghurt raita.
A light and refreshing cauliflower salad with brown rice and pumpkin seeds, loaded with fresh herbs and lime juice.
A hearty lentil salad with maple and balsamic roasted baby carrots and red onion, tossed with baby kale and dressed with chimichurri sauce.
Bring on the berries and enjoy a bowl of antioxidant blackcurrant and chia seed overnight oats for breakfast.
Oven baked potato nests topped with crisp radish, apple and beetroot matchsticks are a welcoming change to traditional appetisers or hors dóeuvres for pre-Christmas entertaining.