RECIPES VEGAN AND VEGETARIAN - CORNER - NZ Vegetarian Society
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ISSN 1176-9335
AUTUMN 2021 VOL. 77, NO.3
RECIPES
VEGAN AND
V E G E TA R I A N
PRODUCTS
RRP $7.90
TRISTAN’S
CORNER
EDITORIAL
editor@vegetarian.org.nz
There are also several new Approved
We are a quarter of
and Certified products as well as new
the way through 2021
Corporate members which you can read
already! I attended
about throughout this magazine. Snippets
a Convention early in
from many sources bring us up to date
January which had as
with research, reports and developments
it’s theme “Awakening Compassion
in the world of food (pages 4–5), and
– Deepening the Connection”. The
Briana expands on foods to boost your
theme was explored and enlarged on by
immunity to help avoid disease (page 11).
the speakers so that everyone present
This issue also contains several reviews
COVER PHOTO:
became more aware of how needful
of veg~n cafes around the country which
Let’s Eat Burger Patties - P7 the world and humanity in general is of
members visited over the summer months.
compassion today. Our knowledge of
Anna has again provided some delicious
Cover Articles physics and the interconnectedness of not
and exciting recipes on pages 8 & 9 – the
just everything on this planet Earth, but
P1 | Vegan and Vegetarian Products Rice Crackles look and sound great for
of the whole universe, was also explored
lunch boxes!
P2 | Tristan’s Corner and expanded. It was an enlightening and
enjoyable 4 days. Remember, if there’s something kind,
P8–9 | Recipes
compassionate and/or Veg~n related
The increasing interest in veg~n food
happening in your neighbourhood that you
and way of life encourages people to
think other members would be interested
think about the interconnectedness of
in reading about, send a photo and
everything and helps them to become
description to editor@vegetarian.org.nz
aware of the need for compassion in our
for our Kindness Corner or just for general
EDITORIAL TEAM daily lives, not only towards animals but
Margaret Johns, Jeanette Blackburn inclusion in the magazine.
also towards our fellow human beings.
GRAPHIC DESIGNER Sandi Wilson
PRINTING 3A Copy & Design, Manukau Road, The Think Kind Competition for school
We are very fortunate in New Zealand that
Epsom, Auckland students will be run again this year – look
we can actually grow our own food and
Vegetarian Living NZ is produced and distributed out for the official launch on the website
have access to organically grown produce
by The New Zealand Vegetarian Society Inc. www.vegetarian.org.nz and Facebook
in most parts of the country.
(@NZVegetarianSociety) and encourage
No statements or opinions in this publication
may be construed as policy or as an official In this issue, Maja shares some of her students in your family, local school,
announcement by the Society unless so stated. Christmas memories, and Tristan shares and neighbourhood to take part in the
We are always happy to receive contributions. All competition. Taking part helps students
some of her Summer memories and
material undergoes an editing process and we
recipes (pages 2 & 3); Krishna shares to think outside themselves, to develop
cannot guarantee publication.
some photos and facts about his wedding compassion and to become aware of
Vegetarian Living NZ is published in Spring (Sept- to Manika in Hydrabad just before the the interconnectedness of everyone and
Nov), Summer (Dec-Feb), Autumn (Mar-May), everything.
Winter (Jun-Aug). Editorial copy and advertising first major lockdown (page 10); as well as
deadlines are two months prior to publication: 1 a heart-warming story in our Kindness
July (Spring), 1 October (Summer), 15 January Corner (page 4). - MARGARET
(Autumn), and 1 April (Winter),
To discuss advertising, contact the National
Vegetarian Centre 09 523 4686 or info@
vegetarian.org.nz
NZ Vegetarian Society Inc.,
National Executive
POSTAL PO Box 26 664, Epsom, Auckland 1344
OFFICE 10 Warborough Ave, Epsom, Auckland Vigour and Vitality have a new website,
PHONE 09 523 4686
and they're offering a 15% discount to
EMAIL info@vegetarian.org.nz
www.vegetarian.org.nz members when you use the coupon
code 'vegetarian' at their online store.
NZ Vegetarian Society
Wellington Centre
Their nut and seed VV Mylk
PHONE 04 478 4665
EMAIL wellington@vegetarian.org.nz concentrates can be used as
www.vegetarian.org.nz/about-us/who-we-are/ substitutes for other milks.
wellington-centre/
https://vvmylk.nz/
(Full Directory listing inside back page)
ii | VEGETARIAN LIVING NZ
VEGAN CERTIFICATION /
VEGETARIAN SOCIET Y APPROVED
WE HAVE LOTS OF NEW VEGAN CERTIFIED AND Our favourite kombucha brand, Good Buzz, has
VEGETARIAN SOCIETY APPROVED PRODUCTS! two new Vegan Certified flavours - Blueberry Peach
and Passionfruit Guava. I tried them at the Go Green
You might have noticed the advert for Killinchy Gold’s new Vegan
Expo last summer. They were delicious.
Certified Dairy Free range in our last issue. Have you found them
in your supermarket yet? There are four delicious flavours - Mint Another addition to our Vegan Certified list is Round
Chocolate, Salted Caramel & Cashew, Strawberry & Boysenberry, Theory Wines. They’re sustainably sourced, climate
Chocolate Hokey Pokey. They’re made with Harraways Oats, so you positive, New Zealand wines. There’s a Marlborough
know they’re going to be good. Sauvignon Blanc, Pinot Gris, White Field Blend, and
Hawke’s Bay Rosé.
Food Nation has released a range of plant-based products -
Mexican Mince, Mushroom & Hemp Mince, Beetroot Amaze Balls, And if you’re feeling peckish, Chasers have a range
and three flavours of Happy Patties. They of Vegan Certified Indian snacks - Bhuja Mix (Mild
come in funky packages, and best of all, and Hot), Chilli & Garlic Peas, and Salted Peas. Yum!
they’re Vegan Certified!
Finally, a special congratulations to Organic Bioactives, who placed
You may also have spied Let’s in the top 10 finalists for the L’Oreal Innovation Runway 2020 for clean
Eat products in your supermarket green new raw materials!
fridge. You’ll find Burger Patties,
A full list of Vegan Certified and Vegetarian Society Approved products
Golden Nuggets, and Tasty
can be found on the back pages of this magazine and you can stay
Tenders. They’re all Vegetarian
up-to-date by liking our Facebook page.
Society Approved.
Pasta Vera has released a new Vegan PHILIP MCKIBBIN
Basil Pesto. If you’re like me, you’ll love Trademark Manager
basil. If there’s a better herb, I haven’t tasted it! E: trademark@vegetarian.org.nz
CORRECTION: NEw
In the previous issue of Vegetarian Living NZ, the
tag 'New Vegan Certified Product' was misapplied
to a number of advertorials. We apologise for any
confusion. For up-to-date lists of Vegan Certified
and Vegetarian Society Approved products, please MADE IN NZ
refer to the inside back & back cover.
FROM 100%
PLANT-BASED
PROTEIN
www.lETsEATplANTBASED.co.NZ
Vol. 77 No.3 | 1
TRISTAN’S Corner
I’ve had a wonderful summer and I hope COCONUT CURRY RECIPE
you all have, too. We have obviously been INGREDIENTS:
extremely fortunate in New Zealand to have a revelation jackfruit has been! I
had the freedom to gather with friends and 1 pumpkin tried a pulled jackfruit burrito at a
family, attend festivals and rub shoulders with 4 cm piece of ginger Mexican restaurant and knew I had
people at beaches and campgrounds. 1 medium onion to try to recreate it which turned out
4 cloves of garlic to be surprisingly easy, especially if
For me, food is an important part of summer. 1 fresh red chilli you buy jackfruit in a tin. One word
So many delicious fruits and vegetables were A handful of curry leaves of caution, it’s usually tinned in brine
in season in the summer months. Feeding my A bunch of coriander so don’t add any extra salty flavours
family gets more exciting each year as the Oil for cooking to it.
children get older and their palates expand, 1 tsp mustard seeds
allowing me to experiment with more flavours 1 tsp turmeric All I did was drain the jackfruit
and recipes. 1 x 400 gm tin of chopped tomatoes from the tin, pull it apart with a
2 x 400 gm tins of light coconut milk fork and then fry it in a tiny bit of
I would like to take this opportunity to share a
2 x 400 gm tins of chickpeas oil until it’s sufficiently soft and
couple of recipes I made during the summer
golden. Then I put it out on the table
holidays, which are equally good for autumn.
METHOD: with other suitable ingredients for
The smell of these meals as I cooked them,
stuffing burritos, like grated carrots,
the taste of the food as I dined outdoors in the Chop the pumpkin into 3cm chunks
cucumber, lettuce, salsa and rice. I
warm air, in the company of good friends and and cut the ginger finely.
gave everyone a tortilla and let them
family, has characterised these recipes in my
Pluck off the coriander leaves and pile in the fillings of their choice, fold
mind as happy memories which will always
finely chop the stalks. it like an envelope and eat it. Again,
remind me of the summer which has just been.
Pour some oil into a large saucepan this meal is perfect for a summer
I hope whoever else enjoys these recipes will
and put on a high heat. Add the ginger, picnic or an autumn feast.
create wonderful memories to go with them.
garlic, red chilli, onions and coriander I will remember the end of 2020 and
The first of my “happy memories” meals is a
stalks and reduce to medium heat. beginning of 2021 with awe at the
curry. The thing I find with curry is it can be
Cook until the onion browns then add goings on in the world but equally
a comforting cold-weather meal, yet it is also
the mustard seeds and turmeric. Add with happy memories of mealtimes
perfect for summer, sitting around a campfire
the tomatoes and coconut milk. with loved ones and the taste of two
or at an outdoor picnic table, served with rice
Bring to a simmer, then add the favourite meals.
in the winter or flatbread in summer.
pumpkin and chickpeas.
This coconut curry recipe is one I made a
couple of times over summer using chickpeas Cover with a lid and simmer for 45 Tristan Hooker is a full-time writer
and carrots. However, the good news is minutes, then cook for a further 15 based in the Waikato. She’s also a
card-carrying vegetarian and mother
pumpkins are coming into season in autumn minutes with the lid off, to thicken the
to two bouncing vegetarian sons.
so I’ve swapped the carrots for a pumpkin, sauce. Scatter with coriander leaves
which I think is even better, as it matches so and serve with rice or flatbread. You can see more of Tristan’s work
at www.tristan.nz or follow her on
well with the chickpeas. This recipe can feed The second dish I simply must share Facebook or Instagram.
a family over a few days and, as curries do, it is, “pulled jackfruit burritos.” What
gets better when it sits for a while!
2 | VEGETARIAN LIVING NZ
Advocate
Animals MAJA SKILLING
In the moment, I eagerly loaded my plate
and tucked into what was probably the
best Christmas dinner I had ever had.
In hindsight however, it occurred to me
that despite only a handful of my family It is full of simple but delicious plant-based
being vegan there had only been one dish recipes. My mum and auntie both have copies
containing animal products on the whole and many of our delectable Christmas dishes
table. came from it. The author is not vegan herself,
she simply wanted to write a plant-based
This was a very different picture to a few cookbook as she felt it was the way of the
years ago when I first became vegan and future.
had to find my one vegan dish among a
myriad of meat dishes on the table. It has been heartening to see how my family,
who were once averse to eating veg~n food,
I was interested to see how my meat- now embrace it because it really is a wonderful
eating family members felt about a way to eat.
predominantly veg~n Christmas dinner, so
I asked my Grandma. I felt she would be In the same way, it is heartening to see how
an interesting person to ask as she has food writers are turning to plant based recipes
had a lifetime of eating traditional meaty as material for their books, simply because
dishes on Christmas Day. they feel as though that is what people want
to eat.
On Christmas day a few months ago, I She told me that she thought the food
remember sitting down to a table that was was “fresh and filling” and that it was It is so inspiring that the world is coming to
topped with veg~n food: mushroom and “an enticing Christmas dinner” that she see how amazing plant based food can be!
walnut sausage rolls; a turkey made from “thoroughly enjoyed”. “The kind of vegan (Supergood by Chelsea Winter is available
tofu with a herb, onion and breadcrumb dinner we had on Christmas Day was from the Warehouse for $35)
stuffing; roast vegetables with soy milk aioli; completely satisfying”. Maja is 16 years old, became a vegan when she
vegetable sushi, as well as a whole variety of was ten and has been campaigning for animal
The beautiful veg~n spread that we rights ever since. She writes regular articles about
salads. Then there was dessert: a decadent
had indulged in was in part thanks to a animal activism on her blog
chocolate cake with a nutty base, strawberry
wonderful new cookbook that had just www.changeforanimalsnz.wordpress.com and
and banana ice cream, vegan pastries filled promotes a veg~n lifestyle on her instagram page
come on the market called “Supergood”
with fruit mince and chocolate bark. @majakir_
by Chelsea Winter.
Are you inadvertently funding animal abuse with your KiwiSaver?
Many KiwiSaver plans invest in unethical companies. Luckily, there is
a good option: CareSaver! CareSaver is issued by Pathfinder, whose
animal welfare policies are the strongest of any KiwiSaver providers.
What’s more, despite the financial disruption from coronavirus,
CareSaver’s Growth and Balanced funds were over 5% ahead of the
average KiwiSaver in the first quarter of 2020.
IT’S EASY All you have to do is to fill out a simple online form.
TO SWITCH Visit www.caresaver.co.nz where you will find a
copy of the CareSaver product disclosure statement
as well as their ‘people, planet, principles and profit’
approach. Please nominate the NZ Vegetarian
Society as your chosen charity if you switch to
CareSaver so we can get a donation.
Vol. 77 No.3 | 3
SEND US A PHOTO & PARAGRAPH
OF WHAT YOU'VE BEEN DOING TO MAKE
CORNER THE WORLD A KINDER HEALTHIER PLACE
We were happily having our dinner one night
when we heard an insistent meow at the ranch
slider. Glancing up we thought we saw our
neighbour’s cat, known to harass our cat, so
we tried shooing him away, but he kept coming
back.
We soon realised he wasn’t our neighbour’s cat
but must have been abandoned as his fur was
matted, his eye infected and he was sneezing.
The cat gulped down the food and water we
offered and responded with purring to being
petted, so we decided to take him to the vets
in the morning in the hope that he was micro
chipped and we could return him to his owner.
However, how to keep him safe and not let
our cat pick up infections or feel threatened?
Fortunately a kind neighbor was happy to have
him in her garage over night. The vet looked at him straight away and However the vet told us not to worry, “We
to our disappointment there was no will fix him up and find him a home,” and by
In the morning we gave him another big fussing
microchip; he was an un-neutered male. the end of the week he had a new forever
and my Mum and I took him to the vets. I was
It was really sad to learn from the vet home. The vet treated him and microchipped
really hoping he wouldn’t have an owner and
that sometimes people just leave their him all for free. So there are some good
we could keep him, but Mum said “Only if the
cats behind when they move or leave the people in the world.
cat is a female”, as our cat was male and very
country. It’s not fair that beautiful animals
nervous (an SPCA rescue animal). ZOE C.
are treated this way.
SNIPPETS FROM ALL OVER:
PLANT-BASED MILK FACTORY CELLULAR FOODS SO WHAT ELSE IS OUT THERE?
Nine months after Otis Oat Milk launched, the Researchers are doing some really interesting Kiwi startup company Leaft Foods2
company has announced plans for a purpose- and almost sci-fi stuff researching food could be the first in the world
built factory capable of producing 25 million litres production and its environmental impact and to develop a leaf-based protein
a year. Oats grown for Otis Oat Milk are grown whole new food groups are being created. In concentrate that can be used in
in Gore, milled in Dunedin and then sent to a New Zealand, Dr Laura Domigan of Auckland place of a range of foods such as
factory in Sweden to be turned into milk. The University is leading our cellular charge, eggs and other proteins. And it has
milk product is then returned to New Zealand. having won funding in late 2020 from a joint already passed the complex, and
Singaporean and New Zealand fund to explore very Kiwi, task of being whisked into
Managing director Tim Ryan said that demand
aspects of scaling cellular foods. A protein a pavlova!
had exceeded their expectations so they are
biochemist by training, she initially had to focus
going to expand their productive capacity and The scientifically developed process
her efforts on creating artificial corneas for eye
distribution. Their plans include building the turns leafy crops grown in the
surgery but then she secured funding for a PhD
country's first processing facility for plant-based Canterbury plains into a protein with
student to begin developing formulations of
dairy alternatives in Dunedin. high nutritional value that also has
nutrient media to grow cell-based meat.
a lighter environmental footprint
“New Zealand-grown oats are especially high in
Then, in October 2020, a team led by Domigan than either animal or grain-based
beta glucan, a natural fibre, which helps lower
won a multi-million dollar grant from the New sources of protein.
cholesterol, improve blood sugar control, and
Zealand and Singaporean governments to
boost the immune system”, Ryan said. The process also produces a high-
explore questions such as which cells are the
quality stock feed that has the
"The category holds enormous potential for best starting material for cultured meat, and
potential to increase dairy and beef
New Zealand farmers who'd like to shift towards is the nutritional profile of meat grown in a lab
performance, while reducing their
producing higher-value and more environmentally equivalent to the real thing. “There is so much
excess nitrogen. This could provide
sustainable products." research that needs to be done,” Domigan
a viable option for farmers to reduce
The company is also looking into the possibility says. And much of it is only beginning to
their environmental footprint.3
of making other oat milk products, including ice happen, at least in any sort of transparent way.1
cream and flavoured milks.
4 | VEGETARIAN LIVING NZ
AROUND & ABOUT
JOY FEST
Anna Valentine, from The Veggie Anna writes: Such an awesome tranquil
Tree, who provides us with the setting for a super positive amazing festival.
delicious and adventurous recipes With yoga, healing, massages, children’s
featured in each issue of Vegetarian activities, eco workshops, fantastic music,
Living NZ, has had a very busy start we served up summer pakoras, super salad
to the year after some lovely time off and salted caramel slice which went down
over Christmas and New Year. Here a treat. Dancing to Matiu Te Huki and a
is ‘Mr Veggie Tree’ and Anna at the beautiful meditation circle to wrap up the
Far North Joy Fest on the 10th of day hosted by event organiser Hari Bans was
January. especially amazing.
WELCOME TO BARBARA MORAN
The Executive Committee of the NZ Vegetarian Society “My background consists of
Inc is delighted to welcome Barbara to the Committee as running my own business for 25
its Treasurer, filling the gap left by Viki’s move to Rotorua. years and I now hold an Admin
Barbara brings a wealth of knowledge and expertise with her Manager position handling the
and when asked about her vegetarian journey, told us: accounts for an international
company.
“I had been thinking of becoming vegetarian for some time
but it became a reality when I undertook a detox and found I “I feel it is so important that
did not miss meat at all and in fact felt much better without it. accurate information is out there
for aspiring vegetarians and I
“Julia [current President of the NZVS] provided valuable
would like to lend my support in
information from the Vegetarian Society that showed I could
achieving this.”
get all the nutrition I needed from vegetables, fruit and nuts,
etc. I have now been vegetarian for about five years.
BETTER FUTURES REPORT THE FUTURE OF FOOD on tilled fields is being lost at 100 times
the rate it is being formed; about 25 to
Colmar Brunton's Better Futures report An article by Gilbert Wong looking at the forces
30 percent of food production is lost or
2020 reveals almost 50 per cent of Kiwis shaping the future of food and how research by
wasted. Meanwhile, two billion adults are
agree we need to change our diet to the University of Auckland alumni is contributing
overweight or obese and 821 million are
reduce the impact on the environment. to this, makes very interesting reading.5 It points
undernourished. The main conclusion
And with one in five Aucklanders now out that one in ten New Zealand is going (mostly)
of the report is that there is a window of
going meat-free (or plant-based) all or meat free and that the future of food is likely to
opportunity to reduce climate change by
most of the time, the idea seems to be be driven by millenials (those born between 1981
diversifying food production systems and
catching on. and 1996) and then by Generation Z (those born
what we eat.
since 1997). According to Dr Rosie Bosworth,
You don't need to go full vegan or
a University of Auckland Alumna, millenials are More and more scientifically researched
vegetarian to improve your health and
driven by health, ethics and environment where reports are being published pointing to the
the health of the planet; having just one
their food is concerned. However Generation Z advantages of plant-based foods, and most
or two additional meat-free days a week
say that “there are new ways to produce food studies conclude that a diet rich in plant-
can have a big impact. For example, if
that don’t have the environmental, ethical and based food and with fewer animal-source
all Kiwis had one more meat-free day
sustainability baggage.” So global food giants foods confers both improved health and
a week, we could save over 700,000
are “hedging their bets” and investing in the environmental benefits.
tonnes of carbon a year, that's like
production of plant-based meat alternatives just 1 Outlook 19 December 2020 [www.nature.com/
driving from Auckland to Wellington five
in case. articles/d41586-020-03448-1]
million times (in a medium sized car).
2 www.leaftfoods.com/
The report from the Intergovernmental Panel on
A diet centred on plant foods also 3 Stuff – Katy Bluett 27 Jan 2021[www.stuff.co.nz/
Climate Change covering Food production and
lowers the risk of heart disease and business/farming/agribusiness/124054241/]
security gives somewhat mind-boggling estimates
benefits overall health according 4 www.heartfoundation.org.nz/wellbeing/healthy-
of environmental loss (backed up by Sir David eating/nutrition-facts/plant-based-vegetarian-
to information from the NZ Heart
Attenborough’s latest programmes on the same vegan-diets
Foundation4, and there's a lot more
topic). According to the report, agriculture utilises 5 www.auckland.ac.nz/en/news/2019/11/25/the-
plant-based meal inspiration these days. future-of-food.html
about 70 percent of the world’s fresh water; soil
Vol. 77 No.3 | 5
NEW VEGAN
CERTIFIED
PRODUCT
FOOD NATION
Food Nation is an innovative new entrant
whose Magic Minces, Happy Patties and
The products include
Amaze Balls are not just plant based, they
Established in 2019, Food Nation is a NZ are jam packed full of fresh ingredients and
Magic Mince:
business founded with a clear mission of delicious goodness you can actually see.
• Mexican Corn & Capsicum
getting more plants on more plates for the Food Nation is food for all, delivered in
health of people and the planet. well known formats consumers recognise • Mushroom & Hemp
Plants take centre stage in all the products and love. Easy to use and designed for
omnivores, carnivores, vegans, vegetarians Happy Patties:
where the focus is on celebrating the taste,
texture and nutrition the fresh ingredients and flexitarians to enjoy, the range is • Beetroot, Kumara & Kiwi Quinoa
provide. The range uses fresh mushrooms creating quite a stir with their on-trend
• Cauliflower, Turmeric & Ginger
and chickpeas as a base and has no added ingredients that will tempt even the most
avid meat lover to give them a spin on the • Broccoli, Pea & Hemp
soy, gluten or dairy.
BBQ this summer.
Made in New Zealand with love, Food Nation Amaze Balls:
has been celebrated globally as the Winner They are unmissable in bold, engaging
packaging, that is livening up fridges • Beetroot, Kumara & Kiwi Quinoa
of the best meat alternative at the October
World Plant Based Awards and domestically across New Zealand and enticing kiwis to
by FMCG Business who recently awarded try a more plant-powered diet.
them The FMCG Product of the Year. www.foodnation.co.nz
and a Hawke’s Bay Rosé) the perfect
wines for helping consumers make
ecologically ethical choices.
In addition to carbon minimising
NEW VEGAN
initiatives, Round Theory has CERTIFIED
partnered with Kiwi company PRODUCT
Drink Sustainably This Summer CarbonClick to offset at least twice
With Round Theory Wines the number of emissions produced
by each bottle of wine, ensuring the
The launch of Round Theory
product that reaches consumers is
– a new range of sustainably vineyards. The vineyards also work
actually climate positive.
sourced, climate positive, towards independently audited reduction
vegan-friendly New Zealand Through CarbonClick, Round initiatives, to further reduce their
wines means that consumers Theory financially supports local environmental impact.
can now make a truly good and international ecology projects
The increasing number of consumers
choice in the wine aisle. like conservation of the Arawera
adopting veganism in order to reduce
native forest in Taranaki, Yarra
“We set out to make wine that their carbon footprint and contribute to
Yarra’s biodiversity corridor, a clean
didn’t just taste good, but did the fight against climate change, can
energy wind power project in India
good as well. Every aspect of enjoy Round Theory wines knowing they
and rainforest conservation and
Round Theory is consciously are all certified animal friendly and vegan.
agroforestry in Panama.
crafted to have a positive impact on
Round Theory’s deliciously tempting,
the planet; from the sustainably grown Round Theory’s distinctive bottle has been designed
environmentally friendly wines are
grapes we select, to our bottles which and produced with a focus on environmental
designed for modern, sustainable
are specifically designed to have a stewardship. It uses 30 percent less glass than
lifestyles. They are available from leading
lower carbon footprint and an initiative regular wine bottles (and between 7-10 percent less
bottleshops and supermarkets across
that offsets at least twice the emissions than new lightweight bottles) and the glass used has
New Zealand, with an RRP of $21.99.
we generate,” says Rowan Dean, Vice improved recyclability. Its lighter weight and shorter
President of Commercial Development profile produce shipping efficiencies which in turn For more information about Round
at Constellation Brands. generate a smaller carbon footprint. Theory Wines, please visit www.
roundtheorywines.com. For more
This makes Round Theory’s four All grapes used in Round Theory’s wines are
information about how Round Theory
varietals (a Marlborough Sauvignon sustainably grown and sourced from Sustainable
offset their emissions, please visit
Blanc, Pinot Gris and White Field Blend Winegrowing New Zealand (SWNZ) Accredited
https://rt.carbon.click/.
6 | VEGETARIAN LIVING NZ
NEW
VEGETARIAN
APPROVED
PRODUCT
LET’S EAT : VEGETARIAN FOODS EVERYONE CAN ENJOY
With the huge growth in demand for vegetarian Plant-based protein delivers the essential protein we
foods, Let’s Eat has recently launched a range of need for healthy growth and well-being. “Increasingly,
wheat and pea protein frozen foods, with each consumers are looking for food that does not require
serve offering at least 10-13g of protein. The range compromise. They are seeking to be adventurous whilst
includes crispy golden nuggets, delicious burger still wanting convenience and tastiness – Let’s Eat delivers
patties and tasty tenders, all made right here in on all of this”, says Matt Easton, GM Marketing & Sales for
New Zealand. All three products are approved Let’s Eat. Let’s Eat is currently available in the freezer aisle
by the NZ Vegetarian Society, are GMO-free, as through leading supermarkets, and other selected grocery
well as having no artificial colours, flavours or retailers and food service outlets.
preservatives. For more information, visit www.letseatplantbased.co.nz
PASTA VERA
Established in 2001, Christchurch’s You can find Pasta
NEW VEGAN
Pasta Vera works alongside chefs Vera’s products through CERTIFIED
to help develop their recipes. They your local distributor, PRODUCT
now not only supply the country’s supermarket, at their
top eateries with fresh pasta, pesto & factory shop in Wigram,
lasagne but are also on a mission to Christchurch, or directly
help Kiwis achieve restaurant-quality on their website
pasta dishes at home. Its delicious and www.pastashop.co.nz
high-quality range now extends to a
Over lockdown, Pasta Vera was
new retail range, vegan options – and
extremely popular as an online
even a celebrity collaboration.
delivery option, with the business
Sourcing fresh, local, premium often being asked for recipes.
ingredients it was Pasta Vera’s This ignited a collaboration with
aspiration to bring quality products much-loved local celebrity chef,
to the forefront, meeting dietary Jax Hamilton, to create high-quality
requirements that everyone can enjoy gourmet dishes that anyone can
for all occasions. make in under 10 minutes. These
recipes feature their vegan certified
Pasta Vera is proud to announce that
Basil Pesto, for example: Vegan
their Vegan Basil Pesto is now vegan
Hemp & Spinach Tagliatelle with
certified. The product uses fresh NZ
Pesto, Chilli & Pumpkin. The mouth-
grown basil, adding a vibrancy in colour
watering recipes can be found on
and flavour to the pesto as well as
their website www.pastashop.co.nz
pumpkin kernels to keep the product
nut free.
Keep up with the latest from Pasta Vera online at:
@pasta.co.nz @pasta_vera_nz www.pastashop.co.nz
Vol. 77 No.3 | 7
Recipes
Anna Valentine has generously shared some more of her
delicious recipes with us – some warmer dishes perfect
for Autumn. See Anna’s website www.theveggietre.com
for information about classes and more recipes.
TWO PEA SOUP
K
MA ES
This is a variation on pea and ham soup. It’s 1 tsp vegetable bouillon stock powder
VEGAN & 4-6 a real winter warmer, thick and nourishing.
The minted yoghurt to finish gives it a bit of
1 cup (200g) fresh or frozen peas
REE
GLUTEN-F SE
RVES freshness and complements the pea. 8. Bring back to the boil, then take off the heat
to cool slightly. Blend until smooth. Add a
1. The green split peas need a good soaking little boiling water if it has become too thick.
to cut down some of the cooking time, so 9. Add:
get these soaking in the morning for the
1 tsp salt
evening meal.
1 tsp cracked pepper
2. Soak for at least 2 hours:
10. Stir well and serve with minted yoghurt and
1 cup green split peas
a drizzle of extra virgin olive oil in each bowl.
1.4 Litres water
3. Gather your ingredients and prepare the MINTED YOGHURT
following vegetables:
You can do this in a mortar and pestle or in a
1 onion, chopped
mini food processor.
2 cloves garlic, chopped
1 potato, scrubbed and diced 1. For the food processor, just throw all the
ingredients in and whizz them together.
1 plant-based sausage, sliced
2. If using a mortar and pestle, add the
1 stick celery, chopped
following to the mortar bowl:
4. In a large soup pot melt:
1 clove garlic, peeled
5. ¼ cup extra virgin olive oil
4 sprigs fresh mint
6. Add your prepared vegetables to the pot ½ tsp rock salt
and fry for 30 seconds, then add the split
peas and the water they were soaked 3. Crush together, then add:
in. Cover with a lid and bring to the boil; juice of 1 lemon
then simmer until the split peas are soft 4 Tbsp thick yoghurt, coconut or dairy
and you can squash them between your
a couple of cracks of pepper
fingers.
4. Stir through and serve.
7. Add:
Vegetarian/Vegan
ISSN 1176-9335
AUTUMN 2019 VOL. 75, NO.3
Starter Kit
$45 $30.00 AN INTERVIEW WITH
SARA KIDD
IN DEBT TO
NATURE
RRP $7.90
AROUND & ABOUT
A PERFECT GIFT FOR VEGETARIANS AND RECIPES
BY ANNA VALENTINE
VEGANS OR THOSE CONSIDERING GOING VEG.
The pack includes:
• Home Tried Favourites Recipe book – over 80 easy-to-make
100% plant-based recipes.
• Vegetarian Living, NZ magazine
• Going Vegetarian Booklet – Everything you need to know
about how to go and stay vegetarian/vegan.
• Plant-based Nutrition Chart – a must-have in every
vegetarian/vegan household GOING
• ‘Vegetarianism doesn’t cost the earth’ Eco Shopping Bag
VEGETARIAN
THE ULTIMATE GUIDE TO A PLANT BASED LIFESTYLE
8 | VEGETARIAN LIVING NZCHICKPEA & FENNEL TAGINE WITH
ALMOND COUSCOUS
Tagines are beautiful to cook 150g olives, pitted
with and to look at, but you 1 large fennel bulb, sliced into
can use any ovenproof dish sixths
with a lid if you don’t have one.
OR
Warming the dish up in the oven
is essential for cooking time. To 2 sticks celery, quartered
make this meal gluten-free, use 6 baby carrots
quinoa in place of couscous, but VEGAN &
OR REE
you’ll need to cook the quinoa GLUTEN-F
K
1 capsicum, cored, deseeded and MA ES
first instead of just leaving it to
sliced
steam. Omit eggs for a vegan
option, There are still chickpeas 3. Next, toast the following seeds
4-6
together then smash them up a SE
and almonds in there for protein. RVES
little in a mortar and pestle or a
1. Heat the oven to 180°C with spice grinder.
the tagine or ovenproof dish 4. Add the toasted seeds to a 7. Now add: ½ tsp salt
inside. spice grinder or mortar and 2 Tbsp extra virgin olive oil cracked black pepper
2. Gather your ingredients. pestle to grind up.
1½ cup boiling water 10. Stir through. Carefully
Prepare the following: 5. Bring the tagine from the crack onto the top:
8. Cover the bowl and leave to
1 red onion, sliced into wedges oven and add 2 Tbsp olive oil
steam for at least 10 minutes. 4-6 eggs (omit for vegan
along with all of the prepared
1 x 400g can chopped Fluff with a fork then add: option)
ingredients and ground spices
tomatoes, plus 1 can water put the lid on and bake for one ½ cup ground almonds or hemp 11. Leave the eggs where
1 x 400g can chickpeas, drained hour. hearts you placed them and
6 small flat mushrooms 6. Meanwhile, make the couscous. 2 Tbsp sesame seeds, toasted cook for five more
You can make this in the same minutes with the lid on.
2 cloves garlic, crushed ½ tsp salt Remove from the oven
bowl you serve it in. Measure
1 lemon, sliced into thin rounds, into the bowl: a few cracks of black pepper and top with:
pips removed or 1 preserved 1 tsp sumac
1 cup couscous, wholemeal or 9. Mix these through well. Now
lemon skin, sliced
regular back to the tagine - after an 3 Tbsp fresh fennel flowers
6 dried apricots, figs or fresh hour, season with:
pinch of saffron (optional) 2 Tbsp extra virgin olive oil
figs halved
RICE CRACKLES ½ cup butter
K
MA ES
OR ½ cup coconut oil + a pinch of salt
Not just a party treat, these yummy rice VEGAN &
crackles are fantastic for lunch boxes. With 1/3 cup honey, brown rice or golden syrup 24 GLUTEN-F
REE
the added nutritious goodies of chia, sesame ½ cup unrefined cane sugar BARS
seeds, amaranth, quinoa and/or millet they
4. On a medium high heat melt together while
are sure to please adults and children alike.
stirring gently, then bring to a steady boil for
1. Line a 30 x 20 cm slice tin. three minutes.
2. Gather your ingredients and measure the 5. Working quickly, pour the bubbling mix into the
following into a large bowl: bowl with the puffs and mix well. Scrape into
the lined tin and press down flat as you can
3 cup rice puffs
with the back of a spatula. To get it really flat I
1 cup millet, amaranth or quinoa puffs like to then go over it with one of the kid’s mini
¼ cup chia seeds and sesame seeds rolling pins.
¾ cup desiccated coconut 6. Leave to cool in the tin, then cut into bars
before it’s totally cold. Store in a baking tin or
3. Set aside. Measure the following an airtight container.
ingredients into a pot:
THE VEGGIE TREE - Autumn & Winter Schedule:
1. Natural Self-Care Workshop - Sunday 7th 5. Greek Cooking Class and Meal - Sunday 10. Eat a Rainbow Kids Class Cauliflower
March 2-5pm 30th May 1-5pm Macaroni Cheese - Thursday 22nd July
2. Preserving, Fermenting & Homemade Vinegar 6. Sprouts Workshop - Sunday 6th June 11-1pm
Workshop - Sunday 18th April 2-5pm 3-5pm 11. Specialty Cakes and Decorating
3. Eat a Rainbow Kids Class Blueberry Hotcakes 7. Pot Sticker Dumplings from Scratch - Workshop - Sunday 1st August 2-5pm
- Thursday 29th April 11-1pm Sunday 27th June 3 - 5pm 12. Master Pasta - Sunday 8th August
4. Winter Weeds & Sea Weeds Workshop - 8. Sushi Skills - Sunday 4th July 3-5pm 3-5pm
Sunday 16th May 2-5pm 9. Indian Thali Cooking Class and Meal - 13. Sourdough and Easy Cheese Workshop
Sunday 11th July 1-5pm - Sunday 29th August 3-5pm
Vol. 77 No.3 | 9Krishna & Manika - Hyderabad wedding Pre-Covid-19 one of our valuable committee members The day of the wedding is a long one with many traditional rituals and Krishna, and his fiancée Manika, were making wedding ceremonies being performed, leading up to the actual exchange of plans in accordance with Hindu tradition. With a choice of 3 vows. available dates they toyed with a July date but settled on 26 These include: Maṅgaḷa Snānaṃ purifying bath; Haldi turmeric February 2020, proposing to return to New Zealand at the ceremony; Aarti or Hārati application of oil; Snātakaṃ ritual; Prayers end of March. However, the coronavirus threat resulted in to the Goddess Gauri; Kanyādānaṃ; Paṇigrahaṇa promise to them changing their plans, and by good fortune they arrived live together and not part ways; Jīlakarra-Bellamu ritual signifying back in NZ on 9th March, two weeks before the March 2020 unbreakable bond between bride and groom; Madhuparka change of lockdown. clothes; Sumangaḷi rice and lamp symbolising abundance and light Normally, wedding preparations start a few months before ritual; Maṅgaḷasūtra Dhāraṇa partition between bride and groom is the actual wedding date, but as it turned out, they ended up removed; Akshitalu exchange of garlands of flowers; Saptapadi Bride with 12 days to organise everything, which they managed to and groom take oath of lifelong commitments; Sthālīpākaṃ ring ritual; do with the help of relatives. Typically a wedding function is Arundhati Nakshatram star ritual and finally Gr̥ uhapravēśam where held at the bride’s home town (in this case North India), but the bride formally leaves for her new home where she is welcomed for a number of reasons they decided to hold it in Krishna’s by the groom’s mother and close relatives. It was midnight by the time South Indian home city of Hyderabad. Because there was a they left the wedding venue. huge language barrier between the two families this meant The following day they had more prayers and rituals: Satyanārāyaṇa both Krishna and Manika had to be involved with all the (“The highest being who is an embodiment of Truth”) ; Vratam wedding preparations. (fasting); pooja (prayers for blessed married life), attended by their As is traditional, a henna/mehendi ceremony was held families and relatives. There were several other rituals and prayers on the eve of the marriage ceremony with a professional performed as well, as they broke their fast and had lunch with their mehndi artist applying mehndi to the bride’s hands and feet. family. Mehendi/henna represents the bond of matrimony and is About 100 guests attended the wedding and, of course, only considered a shagun or sign of good luck signifying the love vegetarian food was served with around seven dishes for dinner, 2 to 3 and affection between the couple and their families. dishes in starters, and ending with dessert. 10 | VEGETARIAN LIVING NZ
EXPAND YOUR DIET TO INCLUDE
THESE VEGETARIAN SUPERFOODS
ONE IN TEN NEW ZEALANDERS1 WERE MOSTLY OR COMPLETELY MEAT-FREE IN 2019,
ACCORDING TO RESEARCH, AND THIS NUMBER IS STEADILY INCREASING.
Many people worry that their diet will no have different properties. The most common A 2017 review of literature in the Journal of
longer be as tasty or as interesting when immune booster is the Reishi mushroom, the Royal Society of Medicine suggests that
switching to vegetarianism, but there are also known as the Mushroom of Immortality. a boost in Vitamin C reduces the incidence
numerous foods which are full of flavour to It contains polysaccharides, which balance of common cold6 in those with acute stress.
broaden your vegetarian options. Evidence the immune system and blood sugar levels. It also shows that pneumonia incidences
also suggests that vegetarianism could help A 2013 study published in the Journal were lower in males who consumed an
boost the immune system2, provided that of Medicinal Mushrooms shows that the adequate amount of Vitamin C, particularly
diet choices are healthy and nutritionally polysaccharides found in these mushrooms when combined with Vitamin E. Add some
balanced. It is thought that this is due to the contribute to cancer cell death. Lion’s Mane citrus fruits to your breakfast meal, or have
abundance of fruit and vegetables in the diet mushrooms support brain health, while as a snack throughout the day to add some
- but precisely which foods should you be Chaga mushrooms support the body’s sweetness to your diet.
eating more of to avoid disease? stress response. Add powdered medicinal
mushrooms to teas, or cook up a tasty HEALTHY ALMONDS
LEAFY GREENS risotto for dinner.
Almonds are a versatile,
Leafy greens are a tasty nut that can be
staple ingredient SWEET POTATOES added to just about
in many meals, A great source of any meal, including
but you can starch, potatoes are nut roasts, puddings
make things more a versatile food that and cereals. They
interesting by including can be used in a contain healthy fats,
more flavoursome greens like peppery range of recipes. magnesium, Vitamin E
spinach or rocket, earthy kale and sweet Sweet potatoes are and fibre, which all have benefits to blood
cabbage. Inflammation is the immune full of flavour and are sugar levels, blood pressure levels and
system’s response to harmful substances riche immune system. cholesterol. Almond skins are also beneficial
or stimuli. Excessive inflammation is linked Vitamin A has various functions, including to the immune system, as they stimulate
to heart disease3 and type 2 diabetes. promoting growth and development, and the production of white blood cells which
Highly processed foods can contribute to maintaining vision. It also plays a regulatory fight infection and disease. A study from the
an inflammatory response: for example, role in the immune response. Deficiency of Institute of Food Research found that the
white bread, soft drinks and deep fried Vitamin A has been shown to cause a defect skin of almonds contains chemicals which
foods. However, a vegetarian diet has in the T cell and antibody responses5 to improve the ability of white blood cells to
been shown to prevent inflammation due disease. These cells play a role in fighting detect viruses, and also can help the cells
to the abundance of antioxidants in the infections such as viruses. The vitamin prevent viruses replicating.
foods commonly eaten. A 2015 study from is also essential for the development of
Remember to include some rich sources
Advances in Nutrition showed that people cells called Macrophages, which produce
of iron and B12 in your diet to promote the
who had a higher intake of dark green leafy chemicals inducing the inflammatory
production of red blood cells and prevent
vegetables and grains had lower levels of response to infection. For a healthy immune
anaemia. Supplements can help boost
c-reactive protein, a protein associated system, add some sweet potato fries or a
the immune system, but should not be
with increased inflammation. Additionally, baked potato to your main veggie meal as a
a substitute for a healthy, balanced diet.
consumption of green vegetables like delicious side.
If you’re looking to expand your culinary
cauliflower and broccoli has been shown to
horizons, cooking with immune health in
stimulate certain immune cells called IELs4, CITRUS FRUITS mind is a great place to start.
which enables an optimal immune response.
Eating some juicy Article researched and contributed by
fruits can help you Briana B
MEDICINAL MUSHROOMS avoid reaching for
Mushrooms are processed foods
1 Better Futures report released February 2019
abundantly used in such as snack bars (https://www.stuff.co.nz/environment/110495348/
Eastern medicine, and chocolate. Mostly one-in-ten-new-zealanders-mostly-or-
completely-meatfree)
and have many sweet but also bitter, citrus fruits will make
2 Evening Report NZ 07.03.2019 (https://
beneficial your vegetarian diet more versatile. They eveningreport.nz/2019/03/07/eat-your-
properties. They contain a source of sugar, so should also vegetables-studies-show-plant-based-diets-are-
good-for-immunity-107964/)
are richly flavoured help hamper cravings. Oranges are the most
3 https://www.heartfoundation.org.nz/about-us/
and easy to prepare for common source of Vitamin C, but fruits news/blogs/food-and-inflammation
those who are looking to like lemons, limes and grapefruit are also 4 https://umbrellalabs.is/effective-immunity-
add something new to their diet. Mushrooms great sources. The vitamin is essential in boosters/
are also rich in nutrients which help boost the first immune response, and supports 5 J Clin Med. 2018 Sep; 7(9): 258 (https://www.
ncbi.nlm.nih.gov/pmc/articles/PMC6162863)
the immune system and fight disease such the epithelial cell barrier function of the
6 J R Soc Med. 2007 Nov; 100(11): 495–498
as cancer, heart disease and viruses such skin. It also enhances the performance of (https://www.ncbi.nlm.nih.gov/pmc/articles/
as influenza. Different kinds of mushroom key immune cells. Vitamin C also prevents PMC2099400/)
respiratory infections such as pneumonia.
Vol. 77 No.3 | 11second. Adorned with beautiful hanging Feriza has created her own signature vegan
baskets, and with the delicious smells from dish ‘Feriza Eggplant’, grilled eggplant
the kitchen, you could easily believe that you served with capsicum, mushrooms, onion
are in the Mediterranean. Feriza has always and tomatoes and served with rice and
had a focus on vegetarian and vegan food, coconut yoghurt. Other favourites are
and while they do serve meat, they find that the Ottoman Pilaf, and my favourite, the
more and more people are asking vegetarian Dolma, capsicums roasted to
for the vegetarian and vegan an amazing softness and stuffed
dishes they have on offer. with Turkish rice, spices,
Indeed, they even have pinenuts and currants
a completely separate and served on yoghurt,
menu for vegans which (see photo). They offer
often gets requested. a vegan mezze platter,
the traditional felafel
Meral has been a
are delicious, and
vegan for 7 years,
there are salads and
CONSTANTINOPLE having grown up as
flavoursome vegan dips like
mainly vegetarian in
RESTAURANT REVIEW Turkey and never needing
babaganaoush and hummus.
a doctor, she attributes this Feriza and Meral can see a
– EMMA GOUGH
to her now completely vegan growing interest in the vegetarian
Since its doors opened in August 2019, diet. Frustrated that she could not and vegan food and sweets, with people
Constantinople, a wonderful Turkish find vegan alternatives for Turkish favourites, coming back just to buy the baklava and
restaurant situated just behind Albany she decided to try making her own. The Turkish Delight, as it’s not found elsewhere.
Village, has become a local favourite. Run cabinet at Constantinople now features
Constantinople is open 7 days, has a
by Feriza and her husband, and Meral in the vegan baklava, chocolate and lemon cakes,
lunch and dinner menu, and is growing in
kitchen, they serve authentic, delicious home and vegan Turkish Delight made with
popularity so it’s wise to book.
cooked food that never fails to delight. natural fruit juices, offering a wide variety
of flavours from the traditional rose, to Constantinople Café and Restaurant
Feriza has been a chef for 14 years, since
lemon, chocolate, black grape and orange. 7/28 The Avenue, Albany, Auckland
arriving in New Zealand from Northern
There are no chemicals, artificial flavours 09 414 7424
Turkey. Having previously owned and run her
original restaurant in the City, she decided or enhancers at Constantinople, all food is www.constantinople.co.nz
to move to the space of Albany to open a natural and cooked fresh.
CORPORATE
COMPANY
SUPPORTER
For the Love of Animals
VOCKSOCKS
VENTURING AROUND THE WORLD FOR SOME YEARS AND WORKING AS A PLUMBER, I HAVE MANY IDEAS
- WANTING TO HELP ANIMALS IN NEED WHILE ALSO EARNING A LIVING.
I have been a vegetarian for over 10 a favourite. The socks are made from In the up and coming days, weeks,
years. From a young child, I chose on organic cotton and packed in an eco- months, years, I will be introducing
and off to be vegetarian but as I grew up friendly recyclable box. more socks, sizes, colours, designs
I realized it was the right thing to do. To celebrate the start of my tiny business, and ideas. I hope many people will
I decided to make a sock brand as you can use the promo code “NZVEG” to enjoy my new socks/design ideas.
socks can be fun and a useful daily receive a 20% discount on your first order. VOCKSOCKS and the elephant logo
item. The elephant logo I designed as Plus, for every sale made in NZ, I will be symbolizes love for animals and the
I am fascinated by elephants. I love all donating $1 to the NZ Vegetarian Society earth as we try our best to do what we
animals, but surely most of us have to support our community. can to make a difference.
@vocksocks www.vocksocks.com
12 | VEGETARIAN LIVING NZKAIAROHA CAFÉ, PARNELL
We visited the vegan Kaiaroha Deli and the south side of the building, with the white brine in the middle. It would work better to
Eatery in December 2020 for an end-of-year décor softened by indoor plants climbing right slice it through and only use one half.
lunch. It is a 100% plant-based Eco-Eatery up the two-stories-high walls.
We finished off our lunch sharing a plate
in Parnell's 6 Greenstar building, ‘The Rise’,
Five of us decided to try different menu items of delicious vegan fudge, vowing to return
specialising in aged artisan vegan nut
so we could taste and compare some of the and try the rest of the menu next time.
cheeses and delicatessen products.
options on offer. We enjoyed the veganised
- JEANETTE B
There is an extensive offering of vegan meals such as the Field Mushroom Omellete,
options in the cabinet, including deli cheeses Reuben Grilled Cheese Sandwich, Louisiana Kaiaroha Vegan Deli and Eatery
and ‘meats’ which you can eat on site or Chickun Burger and the Peace Burger with a
take home, and also an a la carte menu mushroom pattie. However, the Fush Burger 100 Parnell Rd The Rise, Garfield street
which changes seasonally, offering fresh with a banana blossom was not so successful. entrance, Parnell, Auckland 105
ingredients and innovative vegan food. The Using the whole ‘blossom’ meant it didn’t Hours: Monday to Friday 7am – 5.30pm;
space is bright and airy, even though it’s on cook through completely and still tasted of the Saturday 7am – 4pm; Sunday 10am – 4pm
THE FOUR LEAF CLOVER VEGETARIAN RESTAURANT
A story in the Timaru Herald in November last About 80 percent of the menu is Hours: Tuesday to Saturday
year reported the opening of The Four Leaf vegan, the rest vegetarian, and Lunch 12pm~2pm. Takeaway or dine-in.
Clover Vegetarian Restaurant which has it there are gluten-free options and Dinner 5pm~8.30pm. Takeaway or dine-in.
origins in The Vegetarian Grocery Store at 41 Danny Goh said they make sure
Restaurant Buffet:
Stafford Street, Timaru. the ingredients in the recipes are
Friday night, Saturday Lunch & Dinner
available in Timaru to show what’s
Danny Goh, a vegetarian for 25 years who moved
around. There are also frozen and dry Reservation: 022 078 6881
to Timaru from Singapore in 1999, is the restaurant
ingredients available to purchase from Email: timaru.vegetarian@gmail.com
manager and said that the four families behind the
the front of the restaurant, to help www.facebook.com/TimaruVegetarian/
venture had been arranging cooking lessons since
people cook at home.
2001 and wanted to showcase recipes from round
the world.
DUX DINE
Our friends wanted to take us out to
dinner during our recent visit to beautiful
Christchurch. We were delighted with their
thoughtful choice, a menu suitable for our
vegetarian dietary requirements and their
own different requirements.
Dux is located in a magnificent restored Villa
with a variety of eating spaces catering for
both small and large groups. We loved the
menu choices and mocktails that were on
offer. The service was of a high standard and
we rate it ten out of ten. Take the opportunity Dux Dine (Seafood & plant-based Restaurant)
to dine there when you can.
28 Riccarton Road, Riccarton, Christchurch 8014
- JUDITH H Open 7 days, 9am to late
Vol. 77 No.3 | 13NO VEG EVENT IN YOUR AREA?
EVENTS in your CONTACT US & WE’LL HELP
YOU GET ONE ORGANISED
area .
Details of events and activities are Regular vegan potlucks which are
TAUMARUNUI
also included in the E-Newsletter also alcohol-free occasions. Open
KAWERAU
Events are being planned.
emailed out each month to for all vegans, vegetarians and Contact Chris on chrisbrady71@
members and Friends of the those who want to learn about hotmail.com to get involved
NZVS – contact info@vegetarian. this way of living. Want to know and to find out where to meet
org.nz if you’d like to be added to when and what to bring? Contact everyone.
the email list. Loretta: 0212361859 lorettainnz@
Active for Animals! A fun, gmail.com
supportive club where veg kids
can feel normal and meet like
MOTUEKA
minded friends; enjoy games, Contact Steph Thompson at The Vegetarian Grocery Store has
visits from interesting speakers, 0211677011 or stephanie. now been converted into the Four
cooking and eating! Open to
AUCKLAND
thompson@gmail.com for details Leaf Clover Vegetarian Restaurant
all 8 to 13 year olds, $7 per
TIMARU
of happenings in Motueka. at 41 Stafford Street, Timaru.
session for non-members, $5 for Opened on 15 November with a
members. fund raising buffet for the SPCA,
NAPIER
Contact Donna on email contact them to find out more
Hey kids! Why not join us and
donna444@gmail.com or information about vegetarian food
hang out with kids who are all
phone 027 588 7756 for more and try some of their delicious
veg? You could also bring along a
information dishes.
wanna-be-veg friend, so they can
get a taste of veg life with us. Ask
NELSON
your parents to give us a ring on Monthly veggie get togethers –
523 4686 and enrol you. contact Jace on 021 051 1666 if
Members of this group meet
Meeting dates: Every 1st you want to join in.
monthly to chat and share
WAIRARAPA
Tuesday of the month, February
delicious veg~n food and
to November.
occasionally watch a movie.
PLYMOUTH
Check the website for more Calling New Plymouth/Taranaki Are you interested in a lifestyle
details. www.vegetarian.org.nz/ vegetarians and vegans – let’s change to veg~!nism and would
NEW
events/youth-group-a4a get together to share a meal and like support? Contact Eleanor.
socialise! Contact Katrina 021 749 harper@gmail.com or 027
552 or Tessa 021 057 4011 3288518
CHRISTCHURCH
Contact christchurch@ For events and local news,
PALMERSTON
vegetarian.org.nz for more please check the Palmerston
details about what’s happening so North Vegans and Vegetarians
NORTH
WAIUKU
you can join in. Facebook group: www.facebook. For information about pot luck
com/groups/palmyveg.ns/ dinners in Waiuku, contact Tara:
Alternatively, email Helen: taramurphy@gmail.com
vegnz001@gmail.com or ph 06
358 9470, or text 021 065 0754
Interested in vegan food? For
DUNEDIN
information on pot luck dinners
and other activities etc, check the
Dunedin/Otepoti Vegan Society
website http://dovesnz.weebly.
com/
HAWKES BAY
Contact Donna on email
/ HASTINGS
donna444@gmail.com or phone
027 588 7756 for information
about activities, or join the
Facebook group Hawkes Bay
OVER 100 DISHES ON THE MENU Phone orders
Veg*ns.
(85% vegan) or reservations
03 348 2630
OPEN MONDAY TO SATURDAY
INVERCARGILL
12noon to 8pm 2 Wharenui Rd,
(off Riccarton Rd)
Details of activities available at: Open Sunday by prior arrangement.
Christchurch
facebook.com/pg/INVSOC/
events
WWW.WELCOMECAFE.CO.NZ
14 | VEGETARIAN LIVING NZYou can also read
