Lentils with beetroot leaf chimichurri by Chef Tom Hunt
Lentils with beetroot leaf chimichurri
Savory Cassava beignet crusted black beans
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.
Millet Mathri
International Year of the Millets
Caramel Millet Cake
International Year of the Millets
Spice Baked Aubergine and Millets
This is a very quick and easy recipe that’s not only delicious and healthy but is also very filling. I’m using Kodo Millet - it is estimated to have been domesticated in India 3000 years ago. Kodo Millets are a good source of magnesium which is known to be promoting heart health. It helps to reduce blood pressure and is highly fibrous.
Bean Ragu with Marmite Turnip and Millet
This no waste dish really celebrates two crops that point towards a climate resilient agricultural system. The dish is packed with protein and nutrients. The beans can be substituted for any beans that are available to you and the cheese can be substituted for miso or nutritional years to taste to make the dish vegan.
Anaaj ki Nazaakat
International Year of the Millets
Fox tail millet uppuma
International Year of the Millets
Summer Tabbouleh
International Year of the Millets
Crawfish Pie
In my home, Sunday Supper is all about decadent comfort food served family style, and this crawfish pie is exactly that. When sourcing crawfish, I look for Louisiana farm raised—which is a Seafood Watch “Best Choice” Green rating. Doing so supports small family farmers, a healthier planet, and aquaculture—which can play a critical role in the UN’s 2030 agenda.
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.
Green Goddess Soup
This is my recipe using all parts of the broccoli plant that I grew from seeds on my terrace garden. I've used parts of the plant that are otherwise thrown away and wasted, such as the leaves and the stems, as they are thought to be a surplus part of the plant with verv little nutrients and flavour. However, these parts contain much of the same, if not more, nutrients that the broccoli florets carry. Broccoli is what is known as a 'nutrient dense' food, which means that it packs a lot of vitamins and minerals into relatively few calories, so you can get everything your body needs
Hemp Flour Pizza with Zucchini Blossoms, Walnuts & Mushrooms
chose these ingredients because I wanted to create a planet-friendly, sustainable dishwithout compromising the taste of it: hemp flour is next level, I love using it to make any sort of dough, bread, focaccia, pizza... not only it is a very tasty food, but hemp is also a very sustainable crop that renews very fast and doesn’t need any fertiliser or pesticide thanks to its resilience; zucchini blossoms are a delicious and versatile ingredient that you can use for so many preparations and guess what, they’re incredibly tasty. I paid particular attention in selecting the mozzarella cheese, choosing to source it from a local dairy farm that operates in asustainable, ethical manner-if you want a vegan option you can try and swap it with some vegan mozzarella or why not, add some crumbled fresh tofu! As an Italian who is very passionate about food, I like to pay great attention to the provenience and seasonality of the ingredients I use and the overall nutritional value of the dishes that I make.That is how I came up with this pizza recipe (as stereotypical as it can get, I really can’t live without pizza!) that features ingredients that are in large part -if not entirely- grown around the area where I live, in season around this time of year til the beginning of summer, sourced from local farmers whenever possible. Another great advantage of this recipe is that its nutritional values are way higher than the average pizza, with hemp flour’s high protein content, good fats from walnuts and a fair bit of micronutrients from the mushrooms and zucchini blossoms.
Sesame Chicken with Vegetables & Millets
One of my favourite 'Go -To Recipes'. Its easy, tasty, packs nutrition and is extremely healthy.
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.
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.
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!
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
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.
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
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.
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.
Butternut Hummus with Feta and Roasted Seeds
Butternut squash are grown and easily accessible all year round in South Africa. I love using butternuts in cooking, baking, and easy eating like this hummus recipe. Butternuts are sweet, creamy and pair very well with salty and sweet dishes. They are packed with vitamins, minerals, fibre, and antioxidants that our bodies need to function properly and are also low in calories. I serve this hummus as part of a grazing board with crusty, as a spread for sandwiches or as a dip with raw vegetables. *
