Category: Uncategorized | Page 10 of 14

Fish Head and Clam Chowder

This soup is based on a soup we’d often eat when I was a child – although what Dad made was much simpler and certainly didn’t have miso or shiitake mushrooms in it. Our food was very simple but my Māori heritage meant I was born to love fish heads. In Māori culinary culture they’re often thought of as the best part, reserved for chiefs. In Western culture they and the frames are thought of as a by-product to the chosen cut – the fillet. In my cooking class ‘Kai Moana’ (seafood) I teach people how to eat the whole fish from head to tail, including this recipe. I also teach it to communities living with food poverty (albeit I often make it simpler and less expensive) and we work with our great friends at Papatūānuku Kōkiri Marae in Mangere East and the Kai Ika Project – who have saved hundreds of tonnes of heads and frames from ending up in landfill or on the ocean floor and instead been gifted to their community – feeding people with little cost.

The Chefs' Manifesto

Recipe

White Bean Dark Chocolate Oat Bites

A bean bar that delivers both flavor and nutrition. This nutrient-rich white bean bar is packed with deep-rich dark chocolate flavors, crunchy pumpkin seeds and delicious ripe dates all brought together with hints of fresh orange zest and natural maple syrup. These bean bars are super easy to prepare and will satisfy all your taste buds in just a few bites.

Beans is How

Recipe

Swahili red kidney beans & Black beans in coconut (Maharagwe & njahi ya nazi)

This is a delicious Swahili staple recipe using beans and coconut, usually red kidney beans and rose coco beans are used for this recipe but I decided to add in black beans in the mix to make the dish more delicious these black beans are known as Njahi they are also very popular, readily available and loved in Kenya.

Beans is How

Recipe

Baked Beans Cheela

A cool new way to use Baked beans (which are easily available) into a gluten free pancake. Chila or Cheela is a classic Indian eggless pancake made with chickpea flour but I’ve incorporated the beans to give it that extra boost of nutrition. It’s easy and delicious. Do give it a try!

Beans is How

Recipe

Smoky baked beans

Is there anything more satisfying than having some flavour-packed baked beans to look forward to for breakfast? These fully loaded baked beans take advantage of paprika-laden chorizo sausage, as well as the piquancy of tomatoes, to offer a warming bowl of beans that are much grander than the sum of their parts (which, let’s face it, simply involves opening a few tins and stirring ). If you’d prefer to go chorizo-free, that’s totally cool – just up the olive oil, paprika and cumin factor and we’ll call it square

Beans is How

Recipe

Chickpea and Used Coffee Brownies

This is the ultimate gooey, chocolate brownie and it ticks all the boxes. Gluten free, high in protein, lower in calories, high in Iron and uses up coffee grounds... We always associate beans with savoury dishes and in this recipe, it’s great to be able to highlight how versatile they are in sweet dishes too. I’m using chickpeas in this recipe but you can also substitute them for other beans that are available to you and follow the same recipe..... enjoy.

Beans is How

Recipe

Lentil & bean casserole withbread hummus & carrot top pesto

Chef Conor’s lentil & bean casserole with bread hummus & carrot top pesto is delicious at any time of year! Combining chickpeas, green lentils, cannellini beans and black beans, it is packed full of nutritious, tasty fresh ingredients, that are readily available in many locations. Bringing together Chef Conor’s love of vegetables, together with his ‘zero waste’ cooking philosophy and his love of good food for all, this dish is sure to tempt the taste buds

Beans is How

Recipe

Caraotas de mi Madre(Mom’s Black Beans)

Black beans, also known as turtle beans, have lots of different names in different countries, and again, everyone has their own method. Soaking vs not soaking is the biggest debate. I used to swear by soaking, but a Mexican friend told me he never soaks and his beans are perfect, they just take a bit longer. So here is a non-soaking, gluten free recipe, with my mom’s flavours.

Beans is How Recipe

Recipe

Bean Festival Toast

Inspired to combine flavors, color, taste and texture of beans, this is chickpeas, and lentil on top of wanton chips, finished with colorful micro- organic greens.

Beans is How

Recipe

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Fish Head and Clam Chowder

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White Bean Dark Chocolate Oat Bites

Swahili red kidney beans & Black beans in coconut (Maharagwe & njahi ya nazi)

Baked Beans Cheela

Smoky baked beans

Chickpea and Used Coffee Brownies

Lentil & bean casserole withbread hummus & carrot top pesto

Caraotas de mi Madre(Mom’s Black Beans)

Bean Festival Toast

Featured

All Articles

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