Wellington food show is nearly here

Wellington food show is nearly here

Looking forward to the chance to cook with Ceres organics delicious range of foods at the Wellington food show this weekend! Teamed up with Hannah from The Better Base we will be sharing plant based nutrition tips, tricks and tasty treats

Panang curry with spinach, cashew and kumara

Panang curry with spinach, cashew and kumara

Panang Curry:

Serves 4

  • 4 cloves garlic chopped

  • 2 thinly sliced red onions

  • 1 heaped tablespoon grated fresh ginger

  • 1 teaspoons of tumeric

  • 2 teaspoons red curry paste

  • 1 teaspoon ground cumin

  • 2 teaspoons ground coriander

  • 2 tablespoons palm sugar (or brown sugar)

  • 1/4 cup peanut butter

  • 1 can coconut milk

  • 1/3 cups vegetable stock

  • 200g spinach or silver-beet

  • 1 large orange Kumara

  • 1 cup peas

  • zest and juice of 1 small lime

  • 1/2 cup roasted cashew nuts

  • firm tofu optional

  • coriander and a thinly sliced chili to garnish

serve with rice or udon noodles

If you are going to use tofu for this, start your meal preparations by pressing the Tofu. Put it onto a few paper towels on a plate. Pop another plate on top and weigh down with some heavy cookbooks while you prepare the rest of your meal. Tofu acts like a sponge and by pressing out all the water it allows it to soak up more yummy curry flavours when it cooks.

Saute onions, garlic and ginger until soft. Add turmeric, cumin, coriander and red curry paste and cook for a further 2 minutes. Add peanut butter, coconut cream, sugar and stock. Bring to the boil. Add kumara and spinach. When Kumara is nearly cooked throw in peas, tofu and lime and cook for a further 5 minutes. Serve on a steaming hot bowl of rice or noodles with cashews, coriander and chili to garnish.

Boss burger -black bean, cashew and kumara patty

Boss burger -black bean, cashew and kumara patty

Makes 4 large patties


1 can black beans

1 onion

4 cloves garlic

1/2 cup grated orange kumara

1/2 cup ground cashew nuts (or grind your own)

1/2 cup bread crumbs

2 flax eggs ( 4 tablespoons of water or vegetable stock mixed with 2 tablespoons ground flax seeds)

2 tablespoons worcester sauce

2 tablespoons tomato sauce

2 tsp ground cumin

big hand full of fresh herbs (I like to use basil)

1/2 tsp smoked paprika

pinch cayenne pepper

salt and pepper to taste

flour to dust patties in

Finely chop onions and garlic and saute in a pan until soft. While this is cooking drain and rinse black beans and add to a large bowl. Mush up with your hands, until around half of the black beans are into a paste, leaving the rest for texture. Add the cooked onions and garlic and rest of the ingredients apart from the flour and stir well. Form into patties and dust with flour. Shallow fry for around 8 minutes each side or bake in the oven for 1 0 minutes each side or until golden and cooked through..

Almond Korma

Almond Korma

Serves 4


  • 1 onion

  • 4 cloves garlic

  • 1 tablespoon minced ginger

  • 2 tablespoons curry powder

  • 1 teaspoon cumin powder

  • 1 teaspoon coriander powder

  • 1/4 tsp turmeric powder

  • 2 cans tomatoes (best if blended until smooth)

  • 1 cup soy yogurt or light coconut cream

  • 1/2 cup ground almonds (or grind your own from whole roasted almonds)

  • 1/2 red capsicum

  • 1/2 cup corn kernels

  • 1 block tofu (or I sometimes use a pea protein based chicken free chicken called sun fed chicken)

  • salt and pepper to taste

  • Coriander to garnish

Finely chop onions and garlic and saute on medium heat until soft. Add minced ginger, curry powder and spices with a few tablespoons of water and fry off for a few minutes while stirring. Add canned tomatoes and let simmer for 20 minutes. Finely chop capsicum and add along with corn. Simmer a further 5 minutes. Chop tofu into small 2 cm squares, fry in a separate pan until just turning golden on each side. Add yogurt, ground almonds and tofu to the curry and simmer for a further 5 minutes. Season to taste and serve with chopped coriander, naan bread and fluffy rice.

Lentil Spaghetti Bolognese

Lentil Spaghetti Bolognese

Serves 4

1 packet of spaghetti

1 onion

4 cloves garlic

1 large carrot

2 cans of tomatoes

1 heaped tsp smoked paprika

1/2 tsp salt + pepper to taste

1/2 cup red wine (optional)

2 tablespoons Balsamic vinegar

2 tablespoons Date paste (or 1 Tablespoon brown sugar)

1 can of brown lentils

4-5 large mushrooms

A small splash of olive oil for sauteing (optional)

A big handful of fresh herbs

Sauté onions and garlic until soft in a large pan. Chop carrot into small cubes and add to pan, sauté for 5 minutes until becoming soft. Add canned tomatoes, date paste, paprika, balsalmic, 1/2 the fresh herbs, salt and pepper and wine. Simmer on low for 20 minutes with lid on and a further 10 with the lid off. Transfer to a blender or use a blender stick to blend into a smooth sauce. Put back on the stove to slowly simmer while your pasta cooks.

Put a pot of boiling water on the stove for the pasta – add a few teaspoons of salt. Once simmering boil pasta until al dente*. Drain when ready. While your pasta cooks chop mushrooms into chunks and in a new pan sauté until browning. Drain lentils and rinse with cold water in a sieve. Add lentils and mushrooms to the sauce and cook for further 5 minutes.

Plate up spaghetti with a generous spoonful of Bolognese sauce on top. Sprinkle with some fresh chopped herbs and homemade walnut crumble.  Bon appetit!

*Al Dente -when you bite into it there will be a slight crunch in the very middle and a small white dot in center of the pasta.

Walnut Crumble

1/2 cup walnuts

1/2 cup nutritional yeast flakes

½ tsp white pepper

½ tsp salt

Put all ingredients in food processor or bullet and grind until fine and crumbly. Store in the fridge for up to 1 month. Use like Parmesan to give a yummy cheesy nut flavor to your dinners and sandwiches.