The festival is over for 2020, but to keep the delicious vibes going, here are some recipes from some of our favourite vegan-food lovers.
“This recipe is from my book Little Bird Goodness and it’s one of our most loved recipes in the cafe and at home. It uses one of my favourite fermented foods: kimchi. Koreans have known about the benefits of kimchi for centuries, but the rest of us are only just cottoning on to the probiotic properties and general deliciousness of this fermented dish. Most kimchi contains fish sauce, so if you’re vegan, find someone who makes a vegan version or make your own — it’s easy, this recipe is based on the kimchi recipe in the same book.” - Megan May, Little Bird Organics
Makes 8 pancakes (serves 3–4)
2 cups kimchi
2 cups chickpea flour
3 tbs tapioca starch or arrowroot
2 tbs sesame oil
1/4 avocado, sliced (per person)
2 tbs cashew aioli
2 tbs sweet chilli sauce
Watercress or mesclun mix
Sesame seeds, to sprinkle
To prepare the pancake batter, mix kimchi, flour, tapioca starch or arrowroot and 1 1/2 cups filtered water together in a bowl, making sure there are no lumps. Let it sit overnight or for at least 8 hours before using — this allows it to ferment and create a fluffer and crispier result (a lot like a naturally occurring baking powder). It also makes it more digestible as the chickpea flour sours and ferments. You can store it in the fridge for about a week once it has fermented.
Heat a medium non-stick pan over medium heat, add sesame oil, then add about 1/2 cup of the batter (it will be about 1cm thick). Cook about 3–4 minutes or until golden and crispy, then flip over and cook for another 3 minutes. It’s important to cook it all the way through, so give it a little extra cooking time at a lower heat, if you’re feeling unsure. Repeat for remaining batter.
Place kimchi pancakes on serving plates and top with avocado slices, cashew aioli, sweet chilli sauce, watercress or mesclun and a sprinkle of sesame seeds, then serve.
Grilled Asparagus with Hollandaise
“This vegan hollandaise uses cashews for the creaminess and black volcanic salt to add that eggy edge. Black volcanic salt is an absolute magic dust in the kitchen — its sulphurous flavour (think Rotorua) means you can add an eggy flavour to anything. The hollandaise is good on top of any veges, as a dynamite dipping sauce, or stirred through pasta with some wilted spinach and peas.” - Buffy Ellen, Be Good Organics
Serves 2 or 4 as a side
2 bunches asparagus
2 tsp extra virgin olive oil
Chopped parsley and toasted hazelnuts, to serve
1 cup raw unsalted cashews*
3/4 cup water
Flesh of 1/2 lemon
1/2 shallot or 1/8 onion
1 clove garlic
1 tsp dijon mustard
3/4 tsp black volcanic salt
1/2 tsp ground turmeric or 2 drops of turmeric essential oil
Preheat oven to 180°C. Snap off woody ends of asparagus (about 3cm). Place spears in an ovenproof dish and drizzle with olive oil, 1 tsp sea salt and cracked pepper. Mix and bake for about 12 minutes or until tender.
While the asparagus is in the oven, add the hollandaise sauce ingredients to a blender with 3/4 cup water. Combine until super smooth and creamy. It’s best to chill the hollandaise in the fridge for a few hours before serving to thicken it up. (Refrigerate leftover hollandaise for 4–5 days.)
Drizzle the hollandaise on top of the baked asparagus and top with fresh parsley and hazelnuts. For a main meal, serve with hot wholegrain toast or an English muffin, or with a side of potato salad. Enjoy!
*Soak your cashews in cold water for 1–5 hours (or 5 minutes in hot water). This softens them, making it easier on your blender and easier to get that super-smooth consistency.
Creamy Avocado Potato Salad
“Easy to whip up, delicious and filling, this salad is fabulous on a bed of salad with a chopped tomato.” - Nicky Skinner, Nourished and Vibrant
1kg waxy potatoes
1/2 cup frozen peas
1/2 telegraph cucumber, finely diced
Fresh basil and chilli flakes, to serve
1 medium avocado
1 garlic clove, minced
1/2 tsp mustard powder
Juice of half a lemon
1 tsp maple syrup
Boil the potatoes until tender but still holding their shape (you don't want them to be mushy!).
About 3 minutes before the potatoes are ready, add the peas to the boiling water. Drain and set aside
to cool (or if in a hurry, use an ice bath).
Throw the dressing ingredients into a blender and whiz until creamy (or use a stick blender).
Season to taste.
Add the cucumber to the potatoes and peas, then stir through the avocado dressing. Top with
fresh basil, chilli flakes and freshly ground pepper, then serve.
Crunchy Blueberry Oat Slice
“This delicious slice is super filling and low in added sugars - easy to grab for breakfast as you fly out the door, but equally yummy for morning tea. Substitute the blueberries for whatever you've got in the freezer.” - Nicky Skinner, Nourished and Vibrant
Makes 1 slice pan
3 cups rolled oats
2 tbs cashew butter
3 tbs maple syrup
1/2 cup plant milk
1/2 tsp cinnamon
2 cups frozen blueberries, defrosted
1/4 cup chopped dates
1 tbsp cornflour
3 tbs coconut oil
2 tbs honey
1 tsp cinnamon
1/2 tsp ground ginger
2 cups jumbo rolled oats
Heat oven to 180°C. Grease and line a slice pan.
Add all base ingredients into a food processor and blend until combined. Spread the mixture into
the slice pan and bake for about 15 minutes. Set aside to cool.
For the blueberry layer, place berries and dates in a saucepan with ¼ cup water and cook until soft. Mash gently with the back of a spoon so berries stay chunky. Add cornflour and stir over low for another 2 minutes until it resembles a compote consistency. Spread the blueberries over the cooled base and set aside.
For the crunchy topping, add coconut oil, honey and spices to a saucepan over medium heat until melted and combined. Stir through the oats, then crumble mixture over top of the blueberries.
Place in the oven for 35 minutes or until the topping is crunchy and golden. Allow to cool in pan,
then slice and enjoy.