Kiwizine


Vegan recipes

Posted February 21st by barton in Dessert, Fusion, Greens, Kiwi, Recipes

The vegan pop dining event was a huge success, thanks to all those involved.

Biggest mistake of the evening was no taking any photos.

If the number of requests for recipes is used as a judge for the standard of food I did pretty well

Pseudo sushi – see previous post

Satay –
In a pot sweat down a diced onion, shallot, thumb of ginger and few garlic cloves in a glug of sesame oil
Once cooked out a little – lightly coloured and smelling great add a tin of coconut milk, a bashed (this released more flavour) lemongrass stick and a lime leaf.
Simmer gently.
Toast or roast some (a cup or two) peanuts (cashews work great too), add to pot
after 20 mins or so remove lemongrass and lime leaf and blitz
Add sweet soy and taste, taste and adjust seasoning
I wanted to finish with fish sauce but that would have not been very vegan.
Great with tofu, chicken, beef and vegetables.

Cashew cheese –
Rejuvelac this is a little time consuming but relatively simple. Soak a cup of wheat berries in filtered water overnight. Drain and rinse, keep moist in a sprouting jar (can use any container but if you intend to get into sprouting it worth getting one), rinse a couple of times a day until 2-3cm sprouts appear 1-2 days depending on conditions. Cover with filtered water and leave in a dark space for 24-48 hours of until a slight white foam appears and smells sour. Drain off liquid – this liquid is your rejuvelac. You can used the sprouted wheat berries for a second wash – just cover with water again.
Rejuvelac will now keep in the fridge for a few days.
Soak 2-3 cups cashews in filtered water for at least 2 hours – I put them in the fridge overnight. Drain and rinse. Blend with a clove of mince garlic, salt and just enough rejuvelac to make a thick paste. Taste and adjust seasoning. Optional extras – nutritional yeast, white miso, roast peppers, sundried tomatoes, wine and anything else you like, get experimental.
Rest at room temperature for 6-12 hours then refrigerate. will keep for 5 days or so.

Roast pepper vinaigrette
Finely dice a shallot and marinate in sherry vinegar
Roast and peel peppers, break into large strips
Season pepper strips with salt, freshly ground pepper and a sweetener (I used agave nectar but sugar works)
Sear in a hot pan with plenty of olive oil
Deglaze pan with vinegar and shallot mix
Taste and adjust seasoning
Finish with more olive oil and finely chopped chives

More recipes to folow in another post.
Thanks for your interest
Ben


One comment to... “Vegan recipes”
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Belinda @zomppa

Awesome! I LOVE cashew cheese but having a hard time to get the guts to make it myself….




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