To coincide with the release of my new plant-based cookbook, Little Bird Goodness, I decided to challenge four of the most influential chefs and cooks in New Zealand to create a plant-based dish, in an effort to showcase just how easy and delicious plant-based cuisine can be, and how beneficial incorporating more plants into our diet can be for our health, and the planet.
Eggplant curry laksa with kelp noodles and asian greens
This plant based laksa by Nadia Lim uses 2 cups coconut milk. Get the recipe
Moroccan spiced eggplant with cauliflower falafels, coconut yoghurt and avocado salad
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The French Cafe's Simon Wright created this North African-inspired dish. Get the recipe
Spiced banana and date loaf with coconut yoghurt, honey, orange marmalade and almond butter
Celeriac, pumpkin, sprouted seeds, shiitake, sorrel
Last, but not least, in this month's challenge is Michael Meredith with this seasonal creation that showcases the best of spring produce. Get the recipe
