Archive for Vegan recipes

Cooking vegan recipes with a Masterchef

No one was more surprised than us.

The first ever Vegan Expo in Whangarei last October was a roaring success!

People were … ah excuse the pun, hungry for information about the vegan lifestyle and health. They wanted to learn more about vegan cooking, plant-based nutrition + fitness.

Everybody feasted on the fabulous food while soaking up the smooth vibes of Franko Heke and The Gaya Tree.

We had vegan athletes + teenagers, doctors + chefs all sharing their knowledge, experience and love of a plant-based diet.

Which is where our story begins.

Masterchef Aaron Brunet delighted a pack-out room with a layered salad. Squeezing every sort of citrus over the top, he created a textural zingy, and dare I say, seductive dish.

Next up was Vegan Cuisine’s Kate Broughton (that’s me) demonstrating an amazingly easy yet flavoursome savoury sauce made from leeks, roasted cashews and just 3 more ingredients. Kind of like cheese sauce but way better!

What happens when two foodies are in the same space?

They talk food. No, actually they gush about food!

Especially when they’re equally passionate about the life-giving nature of a plant-based diet for people and the planet.

And that’s how it happened.

Standing on the side of the road still buzzing from our day at the expo, Plant-Powered Kitchen was born.

A hands-on cooking workshop designed to delight your senses + take your food to a whole new level.

Both Aaron and I are about transformation. Because there’s no limit to how good you can feel. And when we humans feel good we have the energy to give our love and attention to what matters most in our lives.

At Plant-Powered Kitchen we are going to chop, zest and whizz our healthy vegan recipes into your heart.

Our first workshop is coming up March 18th at Social Cooking in Auckland. We have room for 20. Do join us! Check availability We’d love to see you there.


Simple summer soup

When I want to combine all the flavours of summer this is the soup I crave. Simple, tasty and flexible.SAM_1760 (Small)

1 onion, diced

2 cloves garlic, minced

1 carrot, chopped

2-3 new potatoes, scrubbed, halved and sliced thickly

1 zucchini, chopped

Handful of green beans

2 tomatoes

6 cups water/vegetable stock

1 C fresh basil leaves

1/2 roasted cashews

  • Roast the cashews in a medium oven for ~ 10 mins (watch them carefully).
  • Saute onion, garlic and carrot. Add potatoes and water/stock and bring to the boil. After five minutes add zucchinis, beans and tomatoes and simmer until potatoes are cooked.
  • Blend half the soup with roasted cashews and fresh basil.
  • Season well.
  • Serve with walnut parmesan and fresh basil leaves.

Psst parmesan used to be my cover-up-anything-solution and was one of the last types of dairy I stopped eating. Thankfully this walnut/yeast alternative not only tastes great, it comes without the high acidic rating of its dairy cousin.

Click here to receive my lover-of-food letter

Related links:

How to replace dairy