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Home > Wellbeing > Little Bird Organics plant-based challenge: Tom Hishon

Little Bird Organics plant-based challenge: Tom Hishon

Megan May

Megan May

Bite

22/10/2018
Little Bird Organics plant-based challenge: Tom Hishon

My request to Tom Hishon from Orphan's Kitchen and Daily Bread to create a dish for the Little Bird Organics Plant-Based Challenge resulted in this warming vegan cassoulet. It has been developed using a pressure cooker only as it is important to cook any dried legumes this way to help break down any harmful lectins which inhibit digestion - something which standard boiling does not achieve.

Make this dish at home or taste it at The Unbakery Cafe from now until October 28, with $1 from each sale going to Garden to Table. Get involved in the Little Bird Organics Plant-Based Challenge yourself. Post your own creation to Facebook or Instagram with #PlantBasedChallengeNZ anytime from now until November 4, for the chance to win over $5000 in prizes. Find out more here.

Shiitake, celery and kumara bean cassoulet recipe

vegan-cassoulet-inline.jpg

https://www.eatwell.co.nz/hot-topics/wellbeing/3986/Little-Bird-Organics-plantbased-challenge-Tom-Hishon/

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Bite Magazine

Dedicated to food and wellbeing, Be Well is The New Zealand Herald's weekly Monday magazine that celebrates your relationship with food. Be Well offers recipes and kitchen tips contributed by some of New Zealand's most talented cooks and chefs, reviews and insider knowledge on where to eat in New Zealand and abroad, gardening and fresh food tips as well as new trends to help you live well.
Be Well – Your recipe for life.

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