Cauliflower Steaks with Lemon-Herb Sauce

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Cauliflower Steaks with Lemon-Herb Sauce
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Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
Course Main Dish
Servings
Ingredients
LEMON-HERB SAUCE
  • 1 cup parsley leaves
  • 1/2 cup coriander leaves
  • 1/2 cup Mint leaves
  • 1/2 cup roughly chopped green onion
  • 1 garlic clove smashed
  • juice of 1 lemon
  • 1/3 cup olive oil
CAULIFLOWER STEAKS
  • 1 large head cauliflower
  • 4 tablespoons extra-virgin olive oil divided
  • 4 teaspoons smoked paprika
  • Salt and freshly ground black pepper to taste
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Instructions
MAKE THE HERB SAUCE: In a blender or food processor, pulse the parsley, cilantro, mint, green onion, garlic, lemon juice and olive oil until completely smooth. Set aside.
  1. Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Working in batches, sear the cauliflower steaks until they are golden brown, 3 to 4 minutes per side. The cauliflower should be easily pierced with a fork but not so tender that it falls apart.
MAKE THE CAULIFLOWER STEAKS: With a sharp knife, cut the cauliflower into 1-inch-thick slices. (You should get about 8 slices.) Rub both sides of each piece of cauliflower with about 1 teaspoon olive oil. Sprinkle both sides of each piece with 1/2 teaspoon smoked paprika, salt and pepper.
  1. To serve, place 2 cauliflower steaks on each plate and top with a generous drizzle of the lemon-herb sauce. Serve immediately with steamed wild rice.
Recipe Notes

Leftover sauce will keep in the refrigerator for up to a week.

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STUFFED ROASTED BUTTERNUT PUMPKIN

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STUFFED ROASTED BUTTERNUT PUMPKIN
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Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
Servings
Ingredients
For the butternut pumpkin:
  • 1 butternut pumpkin
  • 1 tablespoon olive oil
For the stuffing:
  • 1 tablespoon olive oil
  • 2 carrots peeled and chopped
  • 2 stalks of celery chopped
  • 1 brown onion chopped
  • 2 cloves garlic minced
  • 1/2 cup wild rice
  • 2 cups vegetable stock
  • 1/2 cup white rice we used basmati
  • 1/2 cup walnuts chopped
  • 1/2 cup dried cranberries
  • 1 teaspoon fresh sage chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon dried thyme
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Instructions
  1. Preheat your oven to 180C.
  2. Cut the pumpkin in half lengthwise. Scoop out and discard the seeds, then put both halves on a baking tray, cut side up. Drizzle the olive oil on top of each half and rub around to coat. Bake for 60 to 75 minutes until the pumpkin is cooked and fork tender.
  3. Let it cool enough so that you can handle it. Scoop out the flesh in the centre of both pumpkin halves, leaving about a 1-inch border all around.
  4. For the stuffing: In a large pan, heat the olive oil over medium-high heat. Sauté the carrots, celery, onion, and garlic until softened and begining to brown. Add the wild rice and stock to the pan, give it a stir, then cover and bring to a simmer. Cook for 10 minutes. Now add the white rice to the pan, cover, and continue to cook another 8 to 10 minutes until the rice has cooked and fully absorbed the stock.
  5. Add in the walnuts, dried cranberries, sage, thyme, salt, and pepper. When ready, add in the scooped out and chopped pumpkin flesh. Stir well to combine.
  6. To stuff the pumpkin: Pack in as much of the stuffing into both sides of the pumpkin as you can. Pick up one pumpkin half and flip it on top of the other. Use kitchen string to tie up the pumpkin in 3 or 4 places holding it together.
  7. When you are ready to bake, lightly brush the top with more olive oil. Bake for 20 to 35 minutes until hot all the way through. Season the top with cracked pepper, and a sprinkle of chopped sage. Slice carefully and serve hot with you favourite vegan gravy.
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Butternut Pumpkin Laksa

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Butternut Pumpkin Laksa
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Course Main Dish
Cuisine Asian
Servings
Ingredients
For the Spice Blend
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground
For the Laksa
  • vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli
For Garnishing
  • Chili slices
  • fresh coriander torn
  • Shallot sliced spring inion
  • red onion sliced thin half moons to
  • Lime wedges
Course Main Dish
Cuisine Asian
Servings
Ingredients
For the Spice Blend
  • 1 tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon turmeric
  • 1/2 teaspoon cayenne pepper
  • 1 pepper
  • 1/2 teaspoon black pepper freshly ground
For the Laksa
  • vegetable oil neutral tasting
  • 1 onion
  • 5 garlic cloves
  • 2 tablespoons fresh ginger
  • 1 lemongrass stalk
  • 3 small red chilis or one bigger adjust amount to taste
  • 3 dried kaffir lime leaves
  • 2 1/2 cups of vegetable stock divided in half
  • Juice of one lime
  • 1 tablespoon tamarind paste
  • 2 tablespoons soy sauce or to taste
  • 2 tablespoons brown sugar
  • 10 20 gram pieces of tofu
  • 3/4 cups full-fat coconut milk
  • Rice noodles/rice vermicelli
For Garnishing
  • Chili slices
  • fresh coriander torn
  • Shallot sliced spring inion
  • red onion sliced thin half moons to
  • Lime wedges
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Instructions
  1. Heat oven to 180°c. Peel, de-seed, and cube the pumpkin. Set the pumpkin cubes is a baking tray, drizzle with some oil, and roast for 20 minutes, or until soft.
  2. Peel and dice the onion. Mince ginger and garlic. Slice chilis. Mince the white part of the lemongrass and save the greenish stalk.
  3. Heat a heavy-bottomed saucepan without oil. Toast coriander, cumin, and fennel seeds are dry pan until fragrant. Transfer toasted spices to mortar and grind them to coarse powder. Add cayenne pepper, turmeric, and pepper, and mix spices together.
  4. Heat some oil in the saucepan. Add onions and fry until sautéed. Add garlic, ginger, half of the chili slices, minced lemongrass, and dry spice mixture. Fry for a couple of minutes. Add half of the vegetable broth, reserved lemongrass stalk and kaffir lime leaves. Simmer the broth for 10 minutes or until butternut pumpkin is done.
  5. Take the saucepan off from the stove. Remove lemongrass stalk from the broth. Add about one-third of the roasted butternut pumpkin cubes to saucepan. Puree soup with an immersion blender. Set the saucepan back to heat and add rest of the broth, lime juice, tamarind paste, soy sauce, brown sugar, and coconut milk. Adjust the taste. Add rest of the chili slices if desired. Add more broth if the soup seems too thick. Cube the tofu and add it, along with the remaining pumpkin, to the soup.
  6. Slice the red onion to thin half moons, chop the scallions, slice the chili, and cut the lime to wedges. Prepare rice noodles according to package instructions. Divide noodles to soup bowls and ladle some soup over them. Garnish with scallion, red onion, chili slices, and lots of fresh coriander. Serve with lime wedges.
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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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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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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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