Vegetarian
You can make these in big batches and freeze them after crumbing. They make a great lunch snack in the middle of winter.
Vegetarian
Vegetarian
There’s nothing worse than having a small RV fridge cluttered with leftovers. Use up any spare rice or veggies in these delicious recipes that taste of summer, from Bri DiMattina.
Vegetarian
If you are what you eat, then you’re going to be amazing after tasting these delicious plant-based recipes inspired from Jeremy Dixon’s popular Auckland vegan café.
Vegetarian
This salad is so zingy and refreshing. It’s an ideal topping for curries, salads or anything Mexican. Or just eat it with corn chips.
Vegetarian
There’s nothing prettier than a salad that’s bursting with the flavour and colour of summer. Chives, borage, calendula, viola, nasturtium, lavender, rose, cornflowers and marigolds are all delicious to eat; find them in your local specialty grocery or just in a field!
Vegetarian
Take your bread game to the next level with this amazing flavoured butter. There’s more to those bright fresh flowers than just gorgeous
colours; some are just as good to eat as they are to look at.
Vegetarian
It’s very tempting to bite into a hot, blistered tomato, but no amount of cooling white beans will soothe your burnt mouth. Add crusty bread and a simple green salad, and dinner is ready.
Vegetarian
Nothing says spring quite as eloquently as a fresh asparagus salad. This delicious vegetable is in season now (see page 88), and tossing it through a salad like this is easily a meal in itself. For a more substantial meal, serve with grilled white fish or chicken.
Vegetarian
Pimp up your pesto! Homemade pesto is great, but we’ve made an easy option even simpler by using store-bought pesto as the base for this tangy meal option.
Vegetarian
Traditionalists will say this dish needs homemade broth, but when you’re on the road, it’s OK to fudge it slightly! This version is ready in 20 minutes.
Food & Drink
As food prices bite, it’s never been more important for us to buy seasonal food to match the season. Local shops and markets are always your best bet for fresh food, with buckets of flavour and crunch.
Vegetarian
The trick to this stovetop mac & cheese is the evaporated milk, and minimal cooking water. Evaporated milk has more protein than regular milk, so the sauce is thick and creamy without the need for making a roux. All these ingredients have a long shelf life, making it easy to whip up this easy meal wherever you are.
