Vegetarian

the dishes in this category are mainly plant base but can contain eggs & dairy.

Sea Lettuce Leaves with Roasted Pineapple Chunks

I have found that Sea Lettuce pairs really well with fruits. I like to work with the leaves, their bright colour never fails to lift the look of a dish and their delicate taste doesn’t need strongly flavoured seasoning. This surprising combination is visually stunning, super easy to prepare and really pleasing to the taste buds ! Try it next time you entertain…serve it as a canapé, in individual spoons as shown here, with a glass of sparkling wine !! This recipe is sure to impress !

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Sea Spaghetti & Kale salad with fresh Ginger

The truth is that I have always struggled to find tempting recipes using kale. Kale is incredibly nutritious and that it has a reputation for being full of cancer-preventing compounds, so it is well worth eating it ! The Sea Spaghetti adds colour, a whole host of different nutrients and a flavour that complements the greens & the ginger wonderfully.

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Karengoïade, a cheeky twist on a tasty French garnish

Karengoïade can be made quite chunky and used this way as a garnish on vegetables; it is also delicious ground finer in a food processor (or pestle & mortar), turned into a tasty spread for crostinis.

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Spicy Vegetables stir-fry with Wakame

Wakame has a silky texture, a lovely green colour and a delicate taste. Try this fantastic combination, a feast for all the senses.

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Roasted Pumpkin Crescents with New Zealand Vegan Furikake

For those who have had pumpkin in their diet for years, this preparation may be a welcome change to the traditional methods of preparation. This recipe features pumpkin seasoned with Pacific Harvest Furikake. It is natural & vegan and its flavour & colour comes from the variety of seaweed in the mixture (5) as well as Chilli, Garlic or Citrus.

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No Fat Tarragon Dressing Using Agar

I would like to tell you about a use for agar that is not widely understood and yet, has been used for years in industry for food products and many other applications.

This particular property has to do with the harmonisation of a mixture when the various ingredients have different size, weight and velocity. Imagine a vinaigrette dressing for example; if it is left to stand for 15 minutes, the various ingredients will separate and some will come to the surface while others will sink to the bottom. As you shake the mixture, the oil emulsifies and keeps the other ingredients in suspension for some amount of time.

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No Fat Tarragon Dressing Using Agar
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