by Anya Saikkonen | Jul 10, 2020 | Breakfast, My Food Bag, Recipes, Veggie & Plant-based
Caramelised Onion Scrambled Tofu with Minty Crushed Peas & Spring Veggies Plant-based breakfast is sorted with this tasty recipe! Feel free to switch up the toppings. We call for peppery watercress, however, rocket would also be great. Broad beans or edamame would...
by Anya Saikkonen | Jul 10, 2020 | Dinner, Fresh Start, Recipes
We couldn’t have a comfort food section of Fresh Start, Feel Good and not include this favourite! Our mac ‘n’ cheese is packed with vegetables and topped with a deliciously creamy cauliflower cheese sauce. This recipe is from Nadia Lim’s Fresh...
by Anya Saikkonen | Jul 7, 2020 | Blog, My Food Bag, Nadia's Kitchen Hacks
We love soup, especially pumpkin and it’s a great way to get extra vitamin A into your diet to help aid your immunity this winter. For more on vitamins that support our immune system, read our blog here. To incorporate more pumpkin into your meals, try our delicious...
by Anya Saikkonen | Jul 1, 2020 | Dinner, My Food Bag, Recipes
Seared Lamb Fillet with Moemoe Potatoes & Watercress Béarnaise Known for its multi-coloured skin with cream-coloured, patterned flesh and excellent flavour, Moemoe is a wonderful taewa (Māori potato) to cook with. We've paired this rīwai (potato) with...
by Anya Saikkonen | Jul 1, 2020 | Dinner, Recipes, Veggie & Plant-based
Seeded Portobello Schnitzel with Feta White Bean Mash A tasty crumb coating enhances the subtle flavour of portobello mushrooms in this vegetarian dish. Schnitzel250 grams portobello mushrooms1 egg (whisked)1 Tbsp plain flourSeeded crumb ((100g brown breadcrumbs, 20g...
