Mexican Street Corn W. Lime Crema & Coriander

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Mexican Street Corn W. Lime Crema & Coriander
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Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
Servings
ears of corn
Ingredients
  • 12 ears of fresh sweet corn
  • 1 cup of cashews soak for at least 4 hours
  • 1/3 cup fresh lime juice
  • 3 tablespoons coconut milk
  • 1/8 teaspoon Sea salt
  • 1/4 cup water
  • 1/2 bunch chopped fresh coriander
  • sesame seeds to garnish
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Instructions
  1. Preheat BBQ/Grill, on a medium/low heat.
  2. Remove husks and silk from corn, leaving a bit of the stalks to hold onto when eating.
  3. Prepare lime crema by combining cashews (drained) with lime juice, coconut milk, salt and water. Blend until creamy. Add additional water, one tablespoon at a time, if needed. Crema should be thin enough to easily pour buy not watery.
  4. Grill corn over medium heat, turning often, until cooked through and slightly charred.
  5. Presentation is so much with this dish so have fun with it! Place grilled corn on a platter, drizzle with crema, sprikle generously with coriander, sesame seeds and sea salt flakes. Enjoy!
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SMOKEY BLACK BEAN BEETROOT BURGERS

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SMOKEY BLACK BEAN BEETROOT BURGERS
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Rating: 5
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Servings
Ingredients
  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal
Servings
Ingredients
  • 3/4 cup cooked quinoa
  • 1/2 large red onion finely diced
  • 1 cup finely chopped mushrooms
  • pinch each salt & pepper
  • 1 400 g can black beans well rinsed and drained
  • 1 cup finely grated raw beetroot
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/2 cup raw walnuts crushed or ground into a loose meal
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Rating: 5
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Instructions
  1. Heat a large fry pan over medium-low heat and add some nonstick spray or a bit of olive oil. Once hot add the onion and sauté, seasoning with a pinch each salt and pepper.
  2. When the onions are soft – about 5 minutes – turn up the heat to medium and add the mushrooms. Season with another pinch of salt and pepper and cook until the mushrooms and onions are slightly browned and fragrant – about 3 minutes.
  3. Remove from heat and add black beans and mash roughly.
  4. Transfer the mixture to a mixing bowl and add the quinoa, beets, spices and stir. For even more flavour, add a shake of worcestershire
  5. Lastly, add the walnut meal a little at a time until the mixture is able enough to form into patties. Set in the fridge to chill,
  6. Coat a baking sheet with nonstick spray or olive oil. Form mixture into roughly 8 patties.
  7. Heat a non stick pan over medium heat lightly coated with olive oil. Cook until brown on both sides around 3 - 4 minutes each.
  8. Serve on small buns or atop mixed greens with desired toppings.
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SWEET POTATO TOAST WITH HERBY BEANS

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SWEET POTATO TOAST WITH HERBY BEANS
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Servings
Ingredients
For the topping:
  • 1/4 cup fresh oregano leaves finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 clove garlic crushed or finely grated
  • 1/2 tsp fennel seeds
  • 1 tsp capers finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup (or sweetener of your choice optional)
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • Freshly ground black pepper to taste
  • 1 zucchini courgette
  • 1 can of cannellini beans drained
For the toast:
  • 1 large sweet potato orange kumara
Servings
Ingredients
For the topping:
  • 1/4 cup fresh oregano leaves finely chopped
  • 1/4 cup fresh parsley finely chopped
  • 1 clove garlic crushed or finely grated
  • 1/2 tsp fennel seeds
  • 1 tsp capers finely chopped
  • 1 tbsp lemon zest
  • 1 tbsp maple syrup (or sweetener of your choice optional)
  • 2 tbsp lemon juice
  • 2 tbsp extra-virgin olive oil
  • 1/4 tsp salt
  • Freshly ground black pepper to taste
  • 1 zucchini courgette
  • 1 can of cannellini beans drained
For the toast:
  • 1 large sweet potato orange kumara
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Instructions
For the topping:
  1. Mix everything except for the cannellini beans and zucchini ribbons together in a mixing bowl. The sweetener is optional - taste your dressing and see if it needs it. My lemons were new season, only just ripe and very tart, so some sweetener was essential to balance out the flavours.
  2. Stir the cannellini beans through the dressing.
  3. Use a vegetable peeler to make ribbons with your zucchini, then add the ribbons to the bowl too. Give everything a good stir, ensuring the ribbons separate from each other and are all coated in dressing. Set aside to soften and soak up the flavours while you make your toast.
For the toast:
  1. Slice your sweet potato lengthways, into pieces about 1cm (just under half an inch) thick. Trim the ends if necessary to allow the slices to fit inside your toaster for cooking.
  2. Put the sweet potato slices in your toaster and let it do its thing, repeating the toasting cycle as many times as needed to reach a level of doneness you're happy with. Mine took four goes.
  3. Once your toast is cooked, serve immediately with a big pile of herby beans and zucchini ribbons on top.
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Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl

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Harissa-Roasted Broccoli, Tofu, and Quinoa Bowl
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Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
Servings
Ingredients
  • 250 g extra-firm tofu
  • 3 garlic cloves grated
  • 2 tablespoons harissa paste
  • 7 tablespoons olive oil divided
  • 1/4 cup apple cider vinegar divided
  • Sea salt flakes freshly ground pepper
  • 1 large head of broccoli cut into large florets with some stalk attached
  • 1.5 cups quinoa
  • 1/2 inch red onion cut into 1/2slices
  • leaves Sliced avocado and mint for serving
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Instructions
  1. Preheat oven to 200c. Lay a double layer of paper towel on a large plate. Place tofu on towel, then cover with another layer of towel. Cover with another plate and place something heavy (a few cans of beans or tomatoes will work) on plate to act as a weight. Let sit at least 10 minutes; pressing out excess liquid in tofu is key to a crisp, not soggy, bowl. Remove weight and towels and cut tofu into 5cm pieces.
  2. Whisk garlic, harissa, 1/4 cup plus 2 Tbsp. oil, and 3 Tbsp. vinegar in a large bowl; generously season with salt and pepper. Toss broccoli and tofu in harissa mixture until coated. Season with salt and pepper. Transfer broccoli mixture to a lined baking tray, spread out evenly, and roast, turning everything halfway through, until broccoli is lightly browned and cooked through, 30–40 minutes.
  3. Meanwhile, place quinoa in a small bowl and cover with cold water. Let soak about 15 minutes, then drain through a fine-mesh sieve. Cook quinoa in a large pot of boiling salted water, stirring occasionally so quinoa doesn’t stick to bottom, until tender, 10–12 minutes. Drain again; transfer to a medium bowl. Toss and fluff with remaining 1 Tbsp. oil and 1 Tbsp. vinegar; season with salt and pepper.
  4. Divide quinoa among bowls. Top with broccoli mixture, onion, avocado, and mint.
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LEMONY CAULIFLOWER CAKE

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LEMONY CAULIFLOWER CAKE
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Course Dessert
Servings
6 inch cake
Ingredients
  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers
Course Dessert
Servings
6 inch cake
Ingredients
  • Crust Ingredients:
  • 1.5 cups pumpkin seeds (or sunflower seeds or any nut of your choice if not nut-free)
  • 8 soft medjool dates pitted
  • 1 tbsp maple syrup
Filling:
  • 2 cups steamed cauliflower florets
  • 2 medium avocados peeled and de-seeded
  • 1 cup chopped pineapple fresh or thawed out
  • 8 tbsp maple syrup
  • 6 tbsp lemon juice
  • 1/2 tsp lemon extract or zest of 1 lemon or more to taste
  • 1 tsp pure vanilla extract
  • 1/4 tsp salt
  • pinch optional: aof turmeric for a yellower colour I didn't use
  • 1/4 cup poppy seeds
  • Toppings:
  • a few handfuls of pumpkin seeds poppy seeds, and fresh flowers
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Instructions
  1. Process all crust ingredients into a sticky crumble in a food processor. Transfer the mixture into a 6" springform pan with tall walls. Press down to compact into an even crust along the base. Freeze while working on the next step.
  2. Blend all filling ingredients, except poppy seeds, into a smooth mixture in a power blender.
  3. Add in the poppy seeds and pulse briefly to blend them in without crushing them (or can stir them into the mixture by hand if you prefer). Transfer this mixture over the prepared crust and smooth out the top.
  4. Sprinkle with any desired toppings (except fresh flowers) and freeze for 5-6 hours or overnight.
  5. Decorate with fresh flowers prior to serving if using. Thaw the cake out on the counter a few minutes and enjoy!
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