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Savoury

Discover new ways of using your favourite RFC products

Mini Naan Pizzas (v, df)

These mini naan pizzas make a great snack or appetiser. Top with any vegetables you have, or follow the suggestions below. Ingredients: ½ cup warm water 1 ½ tsp active yeast 1 tsp sugar  1 tbsp olive oil  ¼ cup Raglan Food Co coconut yoghurt - Natural Greek-Style  ½ tsp salt  1 tbsp nigella seeds 2 ½ cups flour Tomato sauce: 1 can chopped tomatoes  1 small onion - sliced 1 clove garlic - crushed  1 tbsp paprika  1 sprig of rosemary - finely chopped  Salt & pepper Toppings: Handful of fresh spinach  3-5 large mushrooms - sliced + 2 cloves garlic, chopped + 1 tbsp tamari  12 cherry tomatoes - halved   ½ tub vegan cream cheese Pumpkin seeds [...]

Mini Naan Pizzas (v, df)2022-11-10T17:06:52+13:00

Parsnip & Carrot Soup (v, df, rsf, gf)

Sweet and creamy soup, perfect for a cosy night in! Ingredients: 400g parsnips  400g carrots  1 onion - sliced 2 cloves of garlic - crushed 750ml vegetable stock  Fresh black pepper   400ml water or dairy-free milk  Salt to taste  3-4 tbsp Raglan Food Co coconut yoghurt - Natural Greek-Style  Chilli flakes (optional) Method: Add onion to a large saucepan with olive oil on a low heat. Saute until translucent.  Chop carrot and parsnips into cubes. Add to pan with the vege stock. Cover, bring to the boil, then simmer for around 20 minutes. Until the veggies are soft.  Remove from heat and blend using an immersion blender. Add water (or milk) until it's your desired consistency.  Add plenty of [...]

Parsnip & Carrot Soup (v, df, rsf, gf)2023-03-30T10:53:37+13:00

Nourishing Dahl (v, df, gf)

A nutritious warming dahl, perfect served with a slice of sourdough, rice or roti on a chilly day. Ingredients: 2 tbsp coconut oil  2 onions, diced 4 cloves of garlic - crushed 1 thumb of fresh ginger - crushed 3 tsp curry powder 1 tsp turmeric 1 tsp aleppo chilli flakes  1 tsp coriander seeds 1 tsp cumin seeds 1 tsp black mustard seeds Pinch of cayenne pepper (+ more for more heat)  1 ⅔ cup split red lentils - rinsed well 4 cup veggie stock  1 ¼ cup fresh tomatoes - chopped  1 cup Raglan Food Co coconut yoghurt - Natural Greek-Style 2 tsp coconut sugar  4 tsp fresh lime juice To serve: Rice, roti or toasted sourdough [...]

Nourishing Dahl (v, df, gf)2022-08-24T15:05:02+12:00

Roast Pumpkin Soup (v, df, rsf)

A simply delicious pumpkin soup -  creamy and lightly spiced. Ingredients: ⅓ - ½ large pumpkin 3 cloves garlic - whole 2 small onions - sliced 1 tsp cumin seeds 1 tsp nigella seeds 1 tsp black mustard seeds 1 tsp coriander seeds  1 ½ tsp curry powder  Pinch of cayenne pepper  1 medium zucchini - cubed 750ml - 1L vegetable stock Lots of black pepper  Salt  Olive oil  ½ cup Raglan Food Co coconut yoghurt - Natural Greek-Style To serve: A couple of slices of fresh sourdough 2-3 tbsp per bowl of Raglan Food Co coconut yoghurt - Natural Greek-Style Chilli flakes Method: Preheat oven to 200°C. Peel and chop pumpkin into 2-3cm chunks. Place on a baking [...]

Roast Pumpkin Soup (v, df, rsf)2023-03-30T10:53:04+13:00

Vegan ‘Egg’ Sammies (v, df)

A vegan alternative to a classic sandwich! Can easily be made gluten-free by swapping out for GF bread. Ingredients: Scrambled tofu: Dash of olive oil ¼ tsp garlic powder ¼ tsp onion powder ¼ tsp paprika 1 tsp ground turmeric 2 tsp nutritional yeast Block of tofu - crumbled 65ml coconut cream 3 tbsp chopped fresh chives Dash of water To serve: 4 slices of your favourite bread Raglan Food Co's Vegan Mayo Salt & pepper to taste Method: Place all the scrambled tofu ingredients into a pan, on a medium heat. Cook the tofu through, mixing in all the spices for approximately 5 minutes. Smear your chosen bread generously with Raglan Food Co's Vegan Mayo. Fill your sandwich [...]

Vegan ‘Egg’ Sammies (v, df)2022-08-24T15:08:01+12:00

Roasted Broccoli w Citrus Tahini Yoghurt Dressing (v, df, gf)

A zesty dish that's sure to be a crowd pleaser! Dressing: 2 tsp tahini 2 tbsp Raglan Food Co yoghurt 3 tbsp fresh orange juice 1 tsp fresh lemon juice Orange zest Salt & pepper - to taste 1 clove of garlic - minced Broccoli: 1 head of broccoli 2 tbsp olive oil Salt & pepper to taste Garnish: Chilli flakes Method Preheat your oven to 190°C. Cut broccoli into long florets. Place into a large bowl and toss with the olive oil, salt and pepper. Spread out onto a lined baking tray. Bake for 16 minutes in the middle of your oven. Remove from the oven and allow to cool slightly. While the broccoli is roasting, make the [...]

Roasted Broccoli w Citrus Tahini Yoghurt Dressing (v, df, gf)2021-08-17T12:09:29+12:00

Peanut, Ginger & Coconut Tempeh (v, df, rsf)

Simple to make, but super delicious... Ingredients: 1 large knob of ginger - grated 2 tsp minced garlic 1 stalk of lemongrass (bash with the back of a knife 3-4 times) 2 tsp olive oil 1 tbsp soy sauce 1 tbsp peanut butter ½ cup vegetable stock + 1 cup water 250g tempeh - cubed ¼ cup Raglan Food Co coconut yoghurt To Serve: Rice or noodles - whichever grain and style you favour Vegetables of choice to stir fry (pictured is zucchini & capsicum) Chilli & coriander Method Place a non-stick pot or pan over medium-high heat, adding in the olive oil. Once hot add in the garlic, ginger and lemongrass and cook for 2-3 minutes until fragrant. [...]

Peanut, Ginger & Coconut Tempeh (v, df, rsf)2021-10-20T11:32:03+13:00

Vegan Chipotle Sauce (v, df)

This sauce will pack a punch and is super easy to make! 1 cup Raglan Coconut Yoghurt 1 tin La Morena Chipotle Peppers in Adobo Sauce (seeds removed and use less peppers for less spice) 1 clove crushed garlic Juice of 1 lime Salt to taste Method: Add all the ingredients into a blender and mix until combined and a creamy consistency. This sauce is the perfect vegetable dip and will take your wrap to the next level! Thank you to Doreen over at @nzfoodpics for this delicious recipe!

Vegan Chipotle Sauce (v, df)2020-11-05T10:45:51+13:00

Coconut Coriander Tofu Bowl (v, df, rsf)

If you're a lover of coriander, then you'll love this easy dish! Ingredients Dressing: 75g Natural Greek-Style Raglan Coconut Yoghurt ½ a lemon - juice & zest ¼ cup approx of coriander (leaves & stems) Salt & pepper to taste Bowl: 300g firm tofu 1 cup cooked brown sushi rice 1 small head of broccoli - cut into small florets ¼ cup desiccated coconut ¼ purple cabbage - thinly sliced 1-2 tbsp tamari sauce (or soy) Method Start by cooking the sushi rice as per packet instructions. Half a cup of raw rice will yield approximately one cup cooked. Preheat your oven to 180ºC. Chop the tofu into cubes, placing them on a lined baking tray. Drizzle generously with [...]

Coconut Coriander Tofu Bowl (v, df, rsf)2020-09-03T10:44:26+12:00

Harissa Chickpeas with Natural Greek Style Yoghurt (v, df)

Hello chickpea! Enjoy this simple and nutritious meal... Ingredients  1 red onion  1 & ½ tbsp of harissa 1 can chickpeas - drained 1 tsp cumin Large handful of cherry tomatoes Salt & pepper to taste Juice of ½ a lemon - use the other half for dressing at the end Very generous drizzle of good quality olive oil Any vegetables you have - I used mushroom, capsicum, and mesclun salad To Serve 2 tbsp Raglan Food Co Natural Greek Style yoghurt - 1 tbsp per serving Handful of parsley - roughly chopped Method Fry off the red onion for a few minutes, then add the harissa and chickpeas. Cook on low in a frying pan for 2-3 minutes. [...]

Harissa Chickpeas with Natural Greek Style Yoghurt (v, df)2023-03-13T11:49:04+13:00

Creamy Cauliflower Pasta (v, gf, df)

This creamy cauliflower pasta is the perfect winter meal! Ingredients 500 g raw cauliflower 1 tbsp nutritional yeast 1 tsp dijon mustard Juice of ½ a lemon 3 cloves crushed garlic 1 tbsp olive oil 4 tbsp Raglan Coconut Yoghurt Generous amounts of salt and pepper 250 g (or 1 packet) buckwheat pasta Garnish (Optional) Chopped parsley Chopped red chilli Drizzle of olive oil Method Add chopped cauliflower to your steamer and steam for 20 minutes until very soft (soft enough to blend to a smooth consistency). Cook your buckwheat pasta as per packet instructions. Add the cauliflower and all the sauce ingredients apart from the coconut yoghurt into a blender, blend until smooth. Add salt and pepper to [...]

Creamy Cauliflower Pasta (v, gf, df)2023-03-16T16:19:55+13:00

Tofu & spinach filo pie (v, df, rsf)

Nothing beats getting cosy and baking a pie for dinner! This super yummy recipe is a great go-to when you’re wanting a comforting vegan meal.Ingredients:Filo pastry4 tablespoons Raglan Coconut Yoghurt (Natural)300g firm organic tofu3 big handfuls of spinach1 teaspoon of chilli flakes2 teaspoons of garam masala spice1 teaspoon of Himalayan salt1 onion3 cloves of garlicOlive oilMethod:Take frozen filo out of the freezer and allow to defrost completely, turn oven onto 180°C.Dice onion and garlic and cut tofu into small cubes, add all ingredients into a pan (except the yoghurt, olive oil & pastry) and cook on medium heat until onion is soft and brown.Pour ingredient into a bowl, add yoghurt and mix. Set aside.Line a dish with baking paper and put [...]

Tofu & spinach filo pie (v, df, rsf)2020-04-15T14:44:22+12:00

Four 4-Ingredient Vegan Salad Dressings (v, gf, df, rsf)

These 4 vegan salad dressings will take your salads to the next level! They’re super easy to make and only require four ingredients! Skip the bottled stuff, and use these healthy salad dressing recipes to make your own. Ingredients: “Honey” Mustard Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ¼ cup whole grain mustard juice of one lime 3 tbsp maple syrup (or honey for non-vegan option) (salt & pepper to taste) Zesty Tahini Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style 2 tablespoons tahini 2 tbsp lemon juice ½ tsp salt Creamy Balsamic Dressing ½ cup Raglan Coconut Yoghurt Natural Greek-Style ½ cup balsamic vinegar 1 tbsp maple syrup 1 tsp dijon mustard (salt & pepper to taste) [...]

Four 4-Ingredient Vegan Salad Dressings (v, gf, df, rsf)2020-04-15T15:12:33+12:00

Peanut-coconut curry (v, gf, df, rsf)

We love a heart-warming curry on a cold winter’s evening. This peanut-coconut curry is full of sweet, slightly spicy flavours and is the perfect warm, comforting meal for any night of the week! Leftovers? Lucky you! This curry might be even tastier on the second day. The spices will have had more time to integrate into the sauce and the curry will have an even more amazing flavour.IngredientsServes 2—31 large carrot15 g ginger1 large onion3 cloves garlic1 tbsp coconut oil1 tsp turmeric1 tsp salt2 tsp garam masala2 pinches cayenne pepper400ml Raglan Coconut Yoghurt (Natural)½ cup water4 tbsp peanut butter (smooth)400g chickpeas, cooked (from dried or canned)1 medium broccoli1 (red) capsicum1 lemona small handful of fresh coriandera small handful of peanutsTo [...]

Peanut-coconut curry (v, gf, df, rsf)2020-04-15T15:24:52+12:00

3-ingredient cheese scones (v, df, rsf)

These beauties? Just 3 simple ingredients – self raising flour, coconut yoghurt and vegan cheese. They’re light and fluffy, but crunchy where they need to be. Dairy free and amazingly easy. And best of all, incredibly delicious! Ingredients: 1 1⁄4 cups self-raising flour 1 cup of Raglan Coconut Yoghurt (Natural) 1 1⁄4 cups of grated vegan cheese (Angel Food cheddar) Method: Preheat oven to 200°C and line a baking tray with baking paper. Grate cheese and combine 1 cup of cheese with 1 1/4 cups of flour, adding 1 tsp salt if you like Add yoghurt and bring together with a knife to make a soft dough Make 6 small balls and sprinkle with remaining cheese Bake for 15 [...]

3-ingredient cheese scones (v, df, rsf)2020-04-15T15:42:37+12:00

Roasted butternut squash soup (v, df, gf)

This roasted butternut squash soup is deliciously nourishing. The warmth of fresh ginger adds a lovely kick to the sweet base of coconut and squash. Ingredients: 1 litre of water salt and pepper 3 tbsp olive oil 3 tbsp of tamari 1 tbsp of red curry paste 2 tsp of freshly grated ginger vege stock for 1 litre fresh herbs (coriander or parsley) 1 red onion 1 clove of garlic 1 medium butternut squash ½ cup of long grain white rice 400g of Raglan Food Co coconut yoghurt - Natural Greek-Style Method: Preheat oven to 180 C and line a large tray with baking paper (or use a non-stick tray). Peel pumpkin and cut into even-sized chunks. Place on [...]

Roasted butternut squash soup (v, df, gf)2022-05-11T13:19:02+12:00

2-ingredient naan flatbread (v, df, rsf)

Easy, breezy 2 ingredient naan flatbread recipe. Serve as a side or turn it into mini pizzas! Super easy to make with no yeast and no waiting for dough to rise.Ingredients:2 cups of self-raising flour1 cup of Raglan Coconut Yoghurt (Natural)Method:Place 2 cups of self-raising flour in a bowlAdd 1 cup of Natural Coconut Yoghurt and stir until combinedTurn out onto a well-floured surface and knead until smooth and well combinedDivide the dough into six portionsUse a well-floured rolling pin to roll out each portion to an 18 cm roundCook the bread in a dry pan over medium-high heat for 2-4 minutes per side, until golden brown and cooked throughEnjoy!

2-ingredient naan flatbread (v, df, rsf)2020-04-15T15:56:00+12:00

Vegan Dahl Curry with Naan Bread (v, gf)

Ingredients:Dahl Curry2 cups yellow split peas or lentils1/2 medium sized onion, diced4 chopped tomatoes1 stock cubeVegetable oil2 teaspoons turmeric 3 teaspoons cumin seeds1 teaspoon garam marsala1 teaspoon curry powder1 teaspoon saltChilli powder to taste1/2 cup Raglan Coconut Yoghurt3 ingredient Naan Bread250g Raglan Coconut Yoghurt250g self raising flour1/2 teaspoon baking powderMethod:CurryTo cook the split peas, place them in a saucepan with 4 cups of water and simmer for approximately 20-30 minutes. If desired, add some stock to the pan to give more flavor.In the meantime, place 2 teaspoons of oil, the diced onion and cumin seeds in a pan – fry till the onions are translucent. Add the tomatoes and combine well.Once the split peas are cooked (soft but not soggy), drain [...]

Vegan Dahl Curry with Naan Bread (v, gf)2020-04-15T16:25:15+12:00

Vegan Alfredo Pasta (df, v, gf)

Creamy Alfredo sauce made from cauliflower! Who needs cream and butter when you have this recipe????? Ingredients: Serves 2 300g Gluten free pasta (or whatever pasta you have on hand) 1 cup of frozen peas 300g cauliflower 2 tbsp Raglan Coconut Yoghurt 1/2 cup vegetable stock 1 clove of garlic Basil Parsley 2 tsp lemon juice Salt and pepper to taste 2 tbsp nutritional yeast or dairy free cheese Method: Put the pasta into a pot with a little bit of salt and let it boil away slowly while you prepare the sauce. Cut up the cauliflower into small pieces and put it into a pot with water and boil until its soft but not falling apart. This should [...]

Vegan Alfredo Pasta (df, v, gf)2020-09-22T14:22:44+12:00

Spring Veggie Hash (df, v, gf)

A delicious mix of hearty root veggies, fresh spring greens and a herby RCY dressing with balsamic glaze. As tasty as it is colourful!Ingredients:2 large potatoes, 2cm cubes1 kumara, 2cm cubes3 small beets, 1cm cubes1/3c pumpkin, 1cm cubes4 shallots, sliced2 cloves of garlic, finely diced1 tsp cumin seeds1/2 tsp smoked paprikahandful fresh thyme1 large handful spinach or silverbeet, chopped1 handful rocket1/2 tsp fresh black pepper1/2 tsp sea salt250ml Raglan Coconut Yoghurt1/4c chives, chopped1/4c parsley, chopped60ml balsamic vinegar1 tsp coconut sugar2c curly kale, torn8 sun-dried tomatoes2 tbsp  olive oilMethod:Part boil the potatoes and kumara.Place beets and pumpkin in a small oven tray with a dash of oil and smoked paprika. Roast for 10-15mins, then keep warm.Heat 1 tbsp oil in a [...]

Spring Veggie Hash (df, v, gf)2020-04-15T17:21:10+12:00

Classic Dip Duo (df, gf)

Last minute pot luck contribution? Mix up these classic dips in no time and grab a bag of chips or crackers for a yummy, dairy-free pre-dinner snack! Ingredients: ‘Sour Cream’ and Chive Style 250ml RCY Greek Style 3 tbsp Chives, chopped 1/2 tsp Coriander Juice from 1/4 Lemon Tamari Seeds, pumpkin and sunflower Garlic and Onion 250ml RCY Greek-Style 1 clove Garlic, finely diced 2 tbsp Chives, chopped 1/2 Spring Onion, finely chopped including green 1/4 tsp Coriander 2 tbsp Fresh parsley, chopped Fresh Parsley to garnish Method: Mix up the ingredients of each dip into two seperate bowls, add seeds or parsley to garnish. Serve with your favourite chips or crackers, carrot, celery or cucumber sticks. [...]

Classic Dip Duo (df, gf)2020-04-15T17:34:02+12:00

Smoky Winter Soup (df, v, gf)

We love warm smoky flavours this time of year. Try out this chunky winter soup if it gets cold! Ingredients: 2 cloves garlic, finely sliced 1 onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 large potato, cubed 1/2 choko, chopped 1 courgette, sliced 1 tsp cumin 1 tsp ground corriander 1 tsp ground black pepper 1 tsp ground chilli 2-4 drops liquid smoke (I used Angel Food’s Hickory Smoke) 2c vegetable stock 1 can chopped tomatoes 4 tomatoes and a large handful of cherry tomatoes 1 can organic lentils, drained and rinsed Spinach or similar greens, chopped 1c Raglan Food Co coconut yoghurt + a dash to serve! Method: Sautee onions in a large pot until brown. Add garlic [...]

Smoky Winter Soup (df, v, gf)2022-05-11T13:26:10+12:00

Classic Nachos – the RFC way! (serves 3-4), (v, df, gf)

Our spin on Veggie Nachos – a party favourite & flavour fiesta! Ingredients: Bean Mix 1.5c chopped fresh tomatoes 1c cherry tomatos 1 can red kidney beans 1 red onion 2 cloves garlic 2 sweetcorn cobs, de-cobbed 1/2 tsp smoked paprika Handful fresh coriander, chopped Hot sauce (opt) 1/2 tsp chilli 2 tbsp fresh lime juice 1/2 tsp cumin seeds 1/2 tsp black pepper Pinch of salt Topping & Base 1 spring onion, chopped Avocado, sliced 2-400ml RFC Greek Style Toasted Seeds 1 bag of Organic corn chips Method: Fry onion and garlic in a heavy based pan with a little coconut oil. Sauté onions on low heat. Add cumin seeds. When cumin seeds have popped, add all other ingredients except [...]

Classic Nachos – the RFC way! (serves 3-4), (v, df, gf)2021-08-20T14:20:11+12:00

Super Easy Creamy Mushroom Pasta (df, v, gf*)

This simple, quick and delicious meal is great for when you haven’t got time or energy to think about what to cook. You can use gluten free pasta*, or black rice is especially yummy in this dish. Ingredients: Serves 2 4 Handfuls of your favourite pasta* 1 Red onion, diced 2 Cloves garlic, diced Handful of fresh thyme 3c Mixed mushrooms, chopped e.g. oyster, button, portobellos 3-4 tbsp Balsamic vinegar 1/2c Raglan Coconut Yoghurt, natural 2 Spring onions Salt and black pepper Fresh rocket, spinach or greens 4 tbsp Toasted seeds, eg. sesame, pumpkin, sunflower Method: In a pan, pop the pasta on to boil. Once cooked, turn off the heat and cover. In a heavy frying pan, sauté [...]

Super Easy Creamy Mushroom Pasta (df, v, gf*)2020-04-16T13:29:15+12:00

Mushroom Risotto (gf, df, v)

A beautifully creamy mushroom risotto. The fresh thyme, rosemary and parsley make this dish simply delicious, and the combination of local Prinz mushrooms with Angel Food Vegan Parmesan and Raglan Coconut Yoghurt is perfect. Hope you enjoy this as much as we did! Ingredients: Serves 2 1c Aborio Rice 3-4c hot vegetable stock 1/2 onion 3 cloves garlic Fresh parsley, thyme and rosemary, chopped Salt and pepper 2 large portobello mushrooms, chopped into chunks 1/2 bag Prinz oyster mushrooms, sliced 1tsp smoked paprika 4 tbsp olive oil 200ml Raglan Coconut Yoghurt 2 tbsp nutritional yeast 3-4 large fresh spinach leaves, torn Handful of mixed pumpkin and sunflower seeds Angel Food Vegan Parmesan Fresh herbs to garnish [...]

Mushroom Risotto (gf, df, v)2020-04-16T13:54:49+12:00

Savoury Sauerkraut & Coconut Loaf (df, gf, paleo*)

If you’re looking for that perfect Autumn afternoon tea snack minus the guilt, then look no further than this easy Savoury Sauerkraut & Coconut Loaf.Ingredients:3/4 Cup Coconut Flour 1/2 cup Blanched Almond Meal2 tsp Baking Powder6 Free Range Eggs1/2 Cup Raglan Coconut Yoghurt1/4 Cup Coconut Milk3/4 Cup Be Nourished Sauerkraut (I used their ‘Amala Curry’ flavour)1/4 Cup Maple Syrup1 Tsp Vanilla Essence1/4 Cup Coconut Oil (melted)Pinch of SaltMethod:Heat the oven to 180C and grease a 9×5 inch loaf pan with coconut oil.Add all ingredients to a blender or food processor.  Blend on a low setting, pulsing a few times. Be careful not to over mix.Spoon the mixture into your greased pan and bake for 35-40 minutes or until a knife comes out [...]

Savoury Sauerkraut & Coconut Loaf (df, gf, paleo*)2020-04-16T14:25:00+12:00

Kumara-Beetroot Bites with Lemon Coconut Yoghurt (df, v, gf*)

These Kumara Bites are absolute winners combined with our Raglan Coconut Yoghurt.Ingredients:Lemon Coconut Yoghurt1 cup Raglan Coconut YoghurtJuice of 1/2 fresh Lemon1-2 Spring Onions3 Fresh Mint LeavesHandful of fresh ChivesSalt to tasteWrapsFlour of Choice* (approx 2 1/2 cups)Luke warm Water1 tsp SaltDash of OilKumara and Beetroot Bites2 med Kumara, cooked and mashed2 med Beetroot, grated2 cloves garlic, finely chopped2 Spring Onions/ 1/2 red onion, diced1 tsp Nigella Seeds1 tsp TumericThumb of Fresh Ginger, grated1/3 cup Brown rice flour (or flour of choice)Salt and PepperCoconut Oil to cookMethod:Begin by making the bites. Heat coconut oil in pan with garlic and onion. Once browned, add spices and beetroot. Gently fry until beetroot has softened. Take off heat.Combine kumara and beetroot mix, adding [...]

Kumara-Beetroot Bites with Lemon Coconut Yoghurt (df, v, gf*)2020-04-16T15:09:12+12:00

Savoury Coconut Biscotti

The perfect Summer snack to enjoy at your next picnic. Full credit to my Mum (Kathy) for another delicious recipe!Ingredients:1 cup wholemeal flour1 tsp baking soda½ tsp salt1 cup Raglan Coconut Yogurt¼ cup milk2 tbsp brown sugar¼ cup toasted pumpkin seeds¼ cup toasted sunflower seeds¼ cup sesame seeds¼ cup flaxseeds – ground3 tbsp grated Parmesan cheese2 tbsp fresh rosemary – choppedMethod:Add dry ingredients plus rosemary and mix well.  Stir in yogurt and milk, mix until combined.Pour batter into a lined 110mm x 200mm loaf tin.  Bake at 180C for about 35 mins.  Allow to cool completely for several hours or overnight.Using a sharp serrated knife, slice loaf very thinly.  Lay slices on an oven tray and bake again at 180C [...]

Savoury Coconut Biscotti2020-04-16T15:20:25+12:00

Roast Pumpkin in Creamy Coconut Sauce

Try this dish of creamy deliciousness for a Dairy Free dinner idea. Big thanks to my Mum (Kathy) for sharing her recipe with us! Was a hit when she made it for me and Mr Coconut.Ingredients:½ squash/pumpkin2 sticks sliced celery1 clove finely chopped garlic5 cm ginger root, finely chopped1 tsp cumin1 tsp ground coriander1 chilli finely chopped (or 1 tsp chilli powder)400ml Raglan Coconut Yogurt½ bunch fresh coriander, chopped½ cup slivered almonds and sunflower seeds (roasted)Method:Peel the pumpkin and cut into 4cm cubes. Lightly toss in coconut oil and roast at 180 degrees in a baking tray until tender.Sauté celery in 1 tbs oil until transparent.  Add garlic, chilli, ginger, cumin and ground coriander.  Cook for two minutes then add Raglan Coconut [...]

Roast Pumpkin in Creamy Coconut Sauce2020-04-16T15:49:20+12:00

Coconut Yoghurt Sourdough

This bread is grain, egg, dairy, starch and refined-sugar free – making it an ideal for anyone with special dietary requirements. Thanks to our friend Kayla for sharing this recipe!Ingredients:1 cup raw cashews1/3 cup Raglan Coconut Yoghurt1-2 teaspoons liquid honey3 tablespoons coconut oil¼ teaspoon salt¾ teaspoons baking soda3 tablespoons coconut flour3 gelatin “eggs” as belowGelatin Eggs3 tablespoons gelatin3 tablespoons vinegar3 tablespoons boiled waterMethod:Preheat your oven to 150 C on fan bake.Line a large loaf pan with baking paper. Mini loaves or large muffin tins also work well if you want to create bread rolls – due to the dense nature of the batter, the bread cooks best in small batches or as a “flat bread” as pictured.Blend the cashews, coconut [...]

Coconut Yoghurt Sourdough2020-04-16T16:08:10+12:00

Indian Spiced Chickpea Stew & Coconut Raita

A cooling coconut raita makes the perfect accompaniment to this spicy stew. Thanks to Lily from The Lil Chickpea for this delicious recipe!Ingredients:Coconut Raita2 cups Raglan Coconut Yoghurt1 chopped brown onion1 medium carrot, chopped finely or grated2 fresh chilies chopped finely with or without seeds (depending on your spice preference)1 tbsp fresh grated turmeric1/2 tbsp ground turmeric2 garlic cloves crushed and finely chopped1 tbsp cumin seeds – toastedjuice of half a lemonhandful of fresh coriander, choppedsmall drizzle of olive oilgood pinch of sea salt and pepperHeat up a frying pan and add cumin seeds. Keep them moving over a low heat until they release their fragrant aroma. Then chuck all of the ingredients into a big bowl, mix it up, [...]

Indian Spiced Chickpea Stew & Coconut Raita2020-04-16T16:13:08+12:00

Rosemary, Carrot & Coconut Yoghurt Wholemeal Scones

These scones are light, moist, and very simple to make. Perfect for weekend brunch! Ingredients: 3 cups of wholemeal spelt flour 3 tsps baking powder 4 large tablespoons of Raglan Coconut Yoghurt 1 grated carrot Half a cup of water Generous handful of pumpkin seeds Fresh rosemary, chopped Method: Combine ingredients, adding more water if needed to get the mixture to a nice, kneadable texture. Knead it all through until there are no lumps. Form into scone shapes on a lined baking tray. Top each scone with a spring of rosemary, and bake in the oven on 200C for approx 15 minutes, or until a fork comes out clean. Serve warm with cashew nut butter and a sprinkle of [...]

Rosemary, Carrot & Coconut Yoghurt Wholemeal Scones2020-04-16T16:14:36+12:00

Kimchi & Coconut Yoghurt Dip

This zingy dip couldn’t be any easier! Try it with carrots, celery sticks, or served as a topping with veggie burger patties. Ingredients: 1/2 a jar of Be Nourished Kimchi 1 jar of Raglan Coconut Yoghurt Method: Mix together throughly, then store in a sealed container overnight in the fridge; the flavours will develop and the yoghurt will thicken up. Easy as!

Kimchi & Coconut Yoghurt Dip2021-06-21T09:46:55+12:00

Kumara, Lemongrass & Coconut Soup

This fragrant, Thai-inspired soup is quick and easy to make – perfect for those cold winter nights!Ingredients:Serves 2Coconut oil for frying1 small onion, diced1 stalk of lemongrass, finely chopped1 thumb-sized piece of ginger, finely chopped or minced1-2 large kumara, peeled and chopped1 large carrot, peeled and diced600ml – 1 litre of stockHalf a cup of coconut milk or creamSalt and pepper to taste2-4 spoons of Raglan Coconut YoghurtMethod:Using a large saucepan, lightly brown the onion. Add the lemongrass, ginger, kumara and carrot, and cook for around five minutes until softened.Add the coconut milk and stock, and simmer for around 20 minutes or until the vegetables are cooked right through.Puree the soup with a stick-blender. Add salt and pepper to taste, [...]

Kumara, Lemongrass & Coconut Soup2020-04-16T16:27:19+12:00

Indian Spiced Roast Cauliflower Salad

Created by the awesome peeps down at Commonsense Organics in Wellington, this is a healthy, satisfying option for winter days! Makes a big batch to get your lunches sorted for the week.Ingredients:Dressing700ml jar of Raglan Coconut Yoghurt1 tsp crushed garlic2 tbsp crushed ginger2 tsp saltZest of three lemons1 tbsp ground cumin1 bunch of herbs chopped (mint, coriander, parsley)Filling5 cups cooked puy lentils2-3 heads cauliflower florets6-7 grated carrotsSliced cabbage, red and green (¼ of each)2-3 sliced capsicums, mixed coloursMethod:Mix all the dressing ingredients together in a bowl.Roast the cauliflower heads in a splash of sunflower oil, cumin, coriander, cayenne pepper, salt, turmeric. Cook at 250c for 10 min, toss and roast for another 5 min.Combine all ingredients together, mixing the dressing [...]

Indian Spiced Roast Cauliflower Salad2020-04-16T16:36:04+12:00

Roasted Pumpkin Garlic Soup

Local chef Jimmy Boswell has been experimenting with our yoghurt, here’s one of his recipes that is perfect for winter-time …Ingredients:1kg pumpkin1 head garlic3 tablespoons olive oilSaltFresh ground pepper1 tablespoon olive oil1 onion2 stalks celery2 medium carrots1/2 tsp each ground cumin and cardamom1 tsp turmeric3 cups chicken or vegetable stock1/2 teaspoon fresh chilli, crushed (optional) or ¼ ground chilli powder.½ cup Raglan Coconut YoghurMethod:Cut the pumpkin into medium wedges, skin on. I don’t cut them too small since I am roasting them without peeling to get a bit of extra flavour into the pumpkin while it roasts. Toss in olive oil, season with salt and pepper in a roasting tin.Cut the top off a head of garlic and drizzle a little oil over the cloves then wrap the garlic in tin foil and add to the pumpkin. [...]

Roasted Pumpkin Garlic Soup2020-04-16T16:59:16+12:00

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