House call: Aaron Brunet and his plant based methods hit the road
As you may have noticed, all my recipes since early 2015 have been plant-based. Why? Because I’m super-inspired by the idea that the single most powerful thing we can do to reduce our carbon emissions and improve our health is to eat more plants, more often. As famous food writer Michael Pollan says, “eat food, not too much, mostly plants”.
Now let’s get real — I don’t think everyone in New Zealand is going to go vegan anytime soon. What I do hear is that lots of people are keen to make more of their meals plant-based — we all know fruit and vegetables are great, right? It’s just that we haven’t grown up knowing this stuff, and it can be a little challenging to head off into uncharted territory.
We also feel much happier trying new things if we can relate to others like us who have already gone there. This week I am starting a new series of features called House Call, where I visit people, we make plant-based food together and I share their reactions. I’m hoping that by showing what everyday Kiwis think of my food I can make it more relatable and inspire you to give it a go.
Who knows — you might find a new favourite. It’s been both exciting and a little scary taking this on. Will people like my food? Can they see themselves actually making this dish again once I’m gone? Talk about keeping me honest and holding me accountable!
You’ll see with this week’s recipe that Sam liked it and Jo found it “interesting” — eek! But I’m so glad she was honest, I reckon we all need more of that.
If you’d like to be part of this and have a visit from a vegan masterchef (me), cooking together at your place and having fun in the process then I want to hear from you. Visit me at aaronbrunet.co.nz and look for the House Calls link for more info.
Initially I can travel within the North Island, then maybe do South Island visits a little down the track. I want to get out of my comfort zone, hear what you guys really think, and find out how I can help you love eating food that’s great for you and great for the planet.
I made turmeric porridge with tamarillo for Sam (41), a video editor, and Jo (34), a real estate agent, at their home in Kohimarama, Auckland. These open-minded omnivores had this to say:
Sam “The first mouthful was quite a surprise. I like it, it’s a great concept, the sweet tamarillo next to the savoury porridge. I like it with a bit of sugar on top, feels more breakfasty, and the sugar brings out the turmeric flavour.”
Jo “I like the colour contrast of red and yellow. It’s a very interesting breakfast, something I’ll never forget, I’ve never had anything like it.”
Get the recipe for Aaron's plant based porridge here