Dusty’s Delicious Dishes

Dusty’s Delicious Dishes Natalie & Dusty, 🌱 foodies from day dot! Cookbook available now👇🏽

Educational digital products for happy BLW and meals for the whole family 🫶🏽
A lifetime of healthy cooking experience and half a decade in the healthy food production industry.

12/08/2026

Celebrating my first home sale with my new career .raywhite by whipping up a Chicky Pot Pie from the Dusty’s Delicious Dishes E-Cookbook The Flavour Formula 🥧

Ingredients
2 Tbs extra virgin olive oil (for greasing the dish, pot, and brushing pastry)
1 medium onion, diced
100g celery stalks, diced into 1cm chunks
200g carrot, diced into 1cm chunks
400g potato, cut into 2cm chunks
200g pumpkin, cubed into 2cm chunks
400g vegan chicken pieces OR firm tofu (ripped into bite-sized pieces)
1 Tb vegan butter
1/2 cup toasted pumpkin seeds (page 16)
1 can cannellini beans, with liquid
1 cup Creamy Creamy H**p Milk (page 22)
1 cup Liquid Gold For Little Ones (page 32)
1 Tb garlic granules
2 tsp dry sage
1 Tb fresh thyme
2 Tbs fresh rosemary, chopped
2 Tbs fresh parsley, chopped really fine
Pinch of ground black pepper
Ground salt (for adult portions)
2 sheets savoury pastry (thawed)

Method
1. Prep & Sauce: Heat oven to 200°C fan bake. Chop veg and herbs. Blitz pumpkin seeds, cannellini beans with liquid, and h**p milk with a stick blender until smooth.
2. Cook: Heat oil in a pot over medium. Fry onion 5 mins. Add garlic, celery, carrot, potato, pumpkin, pepper, and Liquid Gold; fry 5 mins. Add herbs; fry 1 min. Stir in cream sauce, bring to boil, cover, and simmer on low for 10 mins. Stir in protein, then remove from heat.
3. Bake: Pour into oiled dish. Cover with pastry, tuck edges, cut 2cm slits across the top, and brush with oil. Bake 30 mins.
4. Serve: Cool 10 mins. Season adult portions with salt. Blitz filling for baby if needed.

06/08/2026

Tempeh bacun crumbles with a side of some real estate learnings 🥓 🏠

Break up 1 block of tempeh into a food processor and pulse until it’s crumbly
Add a swirl of oil into a pan on medium heat and add the tempeh crumbles and stir occasionally
In a cup pour in, 1/4 cup soy sauce, 1 Tb Worcestershire sauce, 1/2 tsp liquid smoke, 2 Tb dark soy sauce, 2 Tbs oil, 1 Tb maple syrup
Pour into the crumbles and stir frequently for 5-10 minutes. Deglaze with the juice from one lime, give it all a good stir then take it off the heat.

Sprinkle on anything and everything for the next 5 days.

What I’ve learnt in real estate so far:

I’m absolutely made for this career path, it’s all about people and that’s my strong suit.

I can work full throttle the whole day into the night and still feel like I’m 10 days behind and haven’t scratched the surface.

People need help with their biggest asset. Helping them is the biggest reward and giving me so much purpose.

The variety of homes and people in West Auckland is so unique, extensive and fascinating.

I’ve found my calling ❤️

11/07/2026

My new chapter has officially commenced!! 🏡 🔑

6 months of hard study and work experience…you are now looking at a licensed real estate salesperson! 📚

I’m the sales associate to Alyshia Marshall | Ray White West Auckland Ray White’s #1 agent in West Auckland. I’ve been giving such an amazing opportunity and I’m going to work so hard and help so many people with their biggest asset! 👯🏽‍♀️

My yummy food content will still come through, just on a busy career driven mama prep style 🥰

Please support me by following my real estate page Natalie Richards Real Estate and if you or know anyone you know are looking to buy or sell. Come my way so I can look after you with the top tier service! 💛

Always helping people. 🙋🏽‍♀️

Always striving to be better than yesterday. ✅

Smokey Corn + Pot Chowder 🌽 Ingredients• 2 cups corn kernels (for charring)• 1 tsp olive oil (for charring)• 450g h**p c...
03/07/2026

Smokey Corn + Pot Chowder 🌽
Ingredients
• 2 cups corn kernels (for charring)
• 1 tsp olive oil (for charring)
• 450g h**p chicken
• 1 Tbsp olive oil (for pot)
• 1 large onion, diced
• 850g potatoes, cubed
• 500g parsnips, cubed
• 250g capsicum, diced
• 3–4 cloves garlic, minced
• 3 Tbsp thyme
• 750ml coconut cream
• 500ml water
• 300ml water (separate, for gravy)
• 2–3 Tbsp Mingle’s Mushroom Umami Gravy powder
• Salt and pepper to taste
Method
1. Heat 1 tsp olive oil in a frying pan over medium heat. Fry 2 cups corn until charred and starting to blacken. Set aside.
2. Air fry h**p chicken for 8 minutes until crispy. Slice up the chicken; set aside a small amount for garnish and the rest for the pot.
3. In a deep pot, sauté onion in 1 Tbsp olive oil on medium heat until softened.
4. Add potatoes, parsnips, capsicum, garlic, and thyme.
5. Pour in 750ml coconut cream and 500ml water. Bring to a boil, then reduce heat and simmer until vegetables are tender.
6. Mix 2–3 Tbsp gravy powder into 300ml water and stir with a fork until smooth.
7. Stir the gravy mixture, the extra corn, the charred corn, and the sliced chicken into the pot.
8. Simmer for 10 minutes.
9. Season with salt and pepper. Serve topped with the reserved crispy chicken.

Golden Sheppy’s Pie Serves 8 - the ultimate meal prep for busy parents 1.3kg potatoes 500g pumpkin 1 Tb crushed garlic 3...
24/06/2026

Golden Sheppy’s Pie

Serves 8 - the ultimate meal prep for busy parents

1.3kg potatoes
500g pumpkin
1 Tb crushed garlic
3/4 cup h**p milk
2 Tbs oliviano
Small handful fresh parsley
3 spring onion stalks

800g vegan mince
4 cups frozen mixed veggies (peas carrots corn)
70 tomato paste
2 Tb Worcester sauce
2 Tb soy sauce
2 onions
2 Tb olive oil
2 Tbs flour
1.5 cups stock
1 Tb dried oregano
1 Tb dried sage
1 Tb dried thyme

Boil the jug, wash and chop up the potatoes and pumpkin, place in a large pot l, sprinkle with 1 tsp salt, cover with boiled water and place on the element on high. Boil until you can pierce the pieces with a fork easily, usually 20-25 minutes.

Dice up onion and fry in 2 Tbs olive oil in a large pot or frying pan on a medium heat for 5 minutes

Preheat the oven to 200°c fan bake

Add the tomato paste to the onions, stir, then add the plant based mince and stir cooking for 2 minutes

Add the frozen veggies, dried herbs, Worcestershire sauce and soy sauce, give it a good stir

Add the flour, stir, then pour in the stock, season with salt and pepper, mix it all and cook for a further 3 minutes then take off the heat

Drain the potatoes and pumpkin, tip back into the pot, add the crushed garlic, oliviano, season with salt and pepper and milk and mash intil smooth

Finely chop up the parsley and spring onions and mix them through the mash

Line a large rotting dish with a little olive oil, pour the meet mix in, smooth down with a spatula, top with the mash and use a fork to make a pattern on the top

Place in oven for 20-30 minutes until golden on top. You can use the fan grill setting for the last 10 minutes just keep checking to see that it doesn’t burn.

Bring out the oven and rest for 10 minutes before serving

17/06/2026

Green goddess dressing 💚

2 x big handfuls of spinach
1 x 300g block of silken tofu
4 Tbs nutritional yeast
3 spring onions
Big handful of coriander
Whole avo
Tsp Dijon mustard
Zest and juice of 1 lemon
Juice of 1 lime
4 garlic cloves grated
Handful of pumpkin seeds
1 Tb red wine vinegar
1 Tb chilli oil
1 tsp Malden sea salt flakes
Crack of black pepper
Handful basil leaves and 1/4 cup water
Blend all that until smooth in a food processor

For the salad I finely chop up
1/4 green cabbage
1/2 cucumber and mix it with
1 cup chickpeas
1 cup cooked mung beans
1 can drained butter beans
1 cup cooked green peas
1 cup cooked edamame beans
1 cup cooked sweet corn kernels.
I mix the desired amount of green goddess sauce through and save the rest of the sauce to mix with cooked fettuccine pasta or top vegan chikn schnitzels.

Eco Luxe Cleaning top

11/06/2026

Shout out to the prettiest gangster taste tester! laurendolly_

Check out the Dusty’s Delicious Dishes e-cookbook The Flavour Formula by hitting the link in the bio

Oneloveplanet feta cheese
Pinchy Products™🦞 chopping board
Our Place frying pan

17/05/2026

Creamy Lentils (Toddler’s Dream Dinner)

Serves 5

Ingredients
1 Tb coconut oil
2 onion
4 garlic cloves
4 small carrots
1 thumb-sized piece of ginger grated
1/2 Tb garam masala
1/2 Tb turmeric
1/2 Tb curry powder
1/2 Tb ground cumin
1/2 Tb ground coriander
1.5 cups red lentils
2 cup veggie stock
400ml can chopped tomatoes
400ml can coconut milk
Salt and pepper to taste
Garnish
Greek flavoured coconut yoghurt
Coriander

Method:
Peres the biggest and throw them all in the food processor with the grater part
Heat coconut oil in a large pot on medium heat
Add the processed veggies and the grated ginger
Rinse the lentils in a sieve under water, add them to the pot with the tomatoes, stock and coconut milk
Stir
Put the lid on and simmer for 25 minutes stirring a couple times
Take off the heat and serve in brown rice and garnish with yoghurt and coriander

11/05/2026

Check out .eats new insulated lunch boxes and everything else they have. It’s the elite for kids feeding gear and Dusty loves his lunch times! 🍲

is where I’ve been taking Dusty for his swimming lessons. It’s a hot inside pool and he’s getting so confident in the water 💦

💙

Address

Auckland

Website

,

Alerts

Be the first to know and let us send you an email when Dusty’s Delicious Dishes posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Featured

Share