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Feijoa Cake

Feijoa season is chaos—in the best way. One minute you’ve got none, the next you’re wondering why you have 47 sitting on the bench. This feijoa cake is a simple, no-fuss way to use up a decent pile of fruit without ending up with something overly sweet or heavy.  The texture is quite dense (almost like a cross between a cake and a pudding), with that classic feijoa graininess coming through. It’s not a sugary cake—which means it pairs perfectly with something creamy like yoghurt or ice cream to balance it out. INGREDIENTS   1 cup Ripe Feijoa ½ cup Shredded Coconut (or chopped nuts) 1 cup Coconut Milk ⅓ cup Mild-Flavor Extra Virgin Olive Oil ⅔ cup Raw Cane Sugar 1 teaspoon Vanilla Extract 2 cups Self-Rising Flour 1 teaspoon Cinnamon METHOD   Preheat the oven to 180°C (350°F). Line a 9-inch cake tin with parchment paper. Slightly oil the paper and tin with oil spray. Set aside. Cut the ripe feijoa in half crosswise and scoop out its flesh with a teaspoon, placing it on a ch...
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Easy Mushroom Soup


Inspired by Luke Hines cookbook, Eat More Vegan (worth buying...two thumbs up) this easy mushroom soup makes a quick weekend lunch or easy weekday meal. Serve with fresh sourdough and enjoy!

Ingredients

  • Extra virgin olive oil
  • 1 onion or srping onions, chopped
  • 4 garlic cloves, finely chopped or 2 tsp garlic powder
  • 800g (approx) mix of mushrooms, sliced
  • 2 cups vegetable stock
  • 400ml can organic coconut milk
  • handful of chopped fresh herbs or 2 tsp dried thyme/oregano or whatever you have on hand that will go well with mushies!
  • 2 Tbsp Pesto or Waiheke Herbs Pesto (optional)
  • freshly ground sea salt & black pepper
  • more fresh herbs to serve like parsley
  • sourdough to serve

Method

  1. Heat olive oil in a large saucepan over medium-heat and cook onion & garlic until soft & translucent. 
  2. Add chopped mushrooms and cooked until they have softened and start to brown, about 5 minutes.
  3. Add vege stock & coconut milk to saucepan and stir in herbs, pesto (if using) and season.
  4. Bring to boil then simmer for 5 minutes or until slightened thickened.
  5. Ladle into bowls and serve with fresh herbs like parsley & enjoy!



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