HHere’s a short excerpt for the post:
A Vegan Haggis Wellington makes a delicious plant-based centrepiece, with homemade vegan haggis wrapped in mushroom duxelles, crêpes and golden puff pastry. The components can be prepared ahead, then assembled and baked when needed.
OAfter a few patient years, my asparagus bed is finally producing enough for proper meals. There’s nothing quite like those first crisp spears, roasted with olive oil, garlic, and lemon until the edges char. Simple, fresh, and exactly what spring tastes like.
CCrispy Chickpea Trail Mix – Allergen Free is hands down my most taste-tested recipe. Hundreds of hungry high school campers have helped me perfect it. When I’m not working on The Green Gourmet, I’m cooking at Boyle River Outdoor Education Centre in Lewis Pass, fuelling adventures with real, nourishing food.
HKnobbly, earthy, and low maintainence in the vege garden, Jerusalem artichokes are a winter kitchen staple. Also called sunchokes, they transform from humble soil-clingers into creamy soups and caramelised roasts. Once planted, they return year after year, a quiet reminder of resilience and seasonal eating.
RIn this recipe for Roasted Carrots and Chickpeas with Zesty Vegan Lemon Dressing, the carrot steps out of the background. Roasting transforms it into something sweet, savoury, and worthy of being the star. To complement the carrots and make this a full meal, roasted chickpeas bring both texture and flavour.
EThese homemade fluffy flatbreads are soft, golden, and endlessly versatile. Perfect with dips, piled with your favourite fillings, or simply enjoyed warm from the pan, they’re quick to make and use just a few simple ingredients – the kind of recipe you’ll want to keep on repeat.
