Cauliflower Supreme

Vegan Cauliflower bake1

Ingredients

  • 1 large head cauliflower
  • 2 Tbsp coconut oil
  • 2 Tbsp water
  • 2 Tbsp. Shawarma* or curry powder
  • 1-2 Tbsp. Marcea’s North African Spice Paste
  • 2 tsp maple syrup or coconut sugar
  • 1/2 tsp Himalayan salt as needed

 

*Shawarma

Middle Eastern Street Food Spice Blend

Use it on anything.

  • 1/2tsp ground cinnamon
  • 1/4tsp cardamom (or cloves)
  • 1tsp ground coriander
  • 1 1/2tsp ground turmeric
  • 1/2tsp ground ginger
  • 2tsp smoked paprika
  • 2Tbsp ground cumin
  • 1/2 tsp ground black pepper

Method for Shawarma

  1. Add all the spices to a small jar and shake or stir to combine. Will keep at room temperature for several months.

   

Marcea’s North African Spice Paste

This spice blend is ideal for seasoning things like roasted vegetables, tofu, tempeh, fish, beans and more!

 

  • 4 Tbsp. chopped ginger root
  • 1Tbsp (heaping) cumin seeds or ground
  • 2tsp coriander seeds
  • 1tsp caraway seeds
  • 4cloves garlic, minced
  • 1 ½tsp smoked paprika
  • 1tsp Himalayan salt or 1 Tbsp. Shiro or Kome miso to taste
  • 2Tbsp lemon juice
  • 1Tbsp apple cider vinegar
  • 3 Tbsp tomato paste or pasta sauce
  • 1/4cup olive oil

      Method for North African Spice Paste

  1. Chop ginger root. If your using whole spices then toast them to bring up the flavour until fragrant.
  2. . Then just add to a food processor and crush into a fine powder.
  3. Next add caraway seeds, minced garlic, smoked paprika, and salt, and mix. Add lemon juice and vinegar and process or blend again until you’ve achieved a paste and then add the tomato paste.
  4. Stream in the olive oil to create a smooth sauce. If using miso blend in here. Add more water if needed to get the desired consistency that you want.
  5. If it’s not spicy enough at this point, you can either add some chilli or more ginger root.
  6. Scoop extra paste into a jar to store in the refrigerator for up to 1 month. If storing in the freezer, scoop into an ice cube tray, freezing, and storing in a freezer-safe container up to 2 months. Add cubes directly to warm foods (like stews or cooked sauces). If adding to cold foods (like dressings or dips), let thaw before adding.

Method for putting it all together

  1. Preheat oven to 400 degrees F (204 C). Also fill a small baking pan halfway with water and set on the floor (bottom) of the oven. This will provide steam to help the cauliflower cook more evenly.
  2. Rinse and dry the head of cauliflower and carefully cut off the bottom stalk without removing too much of the core. You want the entire head intact for baking. Peel away any remaining green leaves and place in a cast-iron skillet (i lov
  3. In a mixing bowl, mix together melted coconut oil, water, spice paste, shawarma, maple syrup, and salt or miso.  Add more liquid to adjust texture. Taste and adjust flavor if you feel it needs it.

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  1. Flip your cauliflower upside down and pour or spoon on most of  the sauce. Let the sauce pour down the core, shake it around so it infuses the centre, and then flip the cauliflower over and use a brush to coat the leftover sauce (including any that seeped into the pan) all over the outside of the cauliflower for maximum flavour.

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  1. Place cauliflower core-side down before baking.
  2. Place skillet ( I like solidtechnics cast iron cookware)  in oven and bake for 35-50 minutes (depending on size of cauliflower) or until a knife easily pierces the core. If you prefer softer cauliflower, then bake longer. For cauliflower with a little bite reduce the baking time.
  3. To brown the outside more, increase heat to high and bake 2-4 more minutes, watching carefully as not to burn.

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4. Remove from oven and serve with quinoa, vegetables, ferments and anything else you want. I served it with some quinoa, pumpkin, red and white cabbage sauerkraut, celery, sauteed kale and chickpeas and a green vegetable sauce (see ….)

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Leftovers can be stored in the refrigerator up to 4 days. Reheat in a 350-degree F (176 C) oven until hot.

 

Sweet Potato Coconut Curry Soup

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Do you ever have one of those moments when you just don’t know what your going to serve for dinner after a busy day? I opened up the cupboard and there staring me in the face was a can of organic chickpeas. On the counter was a pumpkin, onions and it was  getting later and later. Then it all fell together, Took out the spices, whatever you have will do just fine,  onions sweet potato and the other ingredients and a sweet and spicy soup with sweet potato, coconut milk, and yellow curry powder practically cooked itself.. Creamy and smooth with a slight crunch and heartiness from spicy baked chickpeas satisfied my hunger and cravings at the same time – spicy, smooth and creamy.

Ingredients

  • 1 medium white onion (diced)
  • 4 cloves garlic minced
  • 1 large sweet potato (cubed)
  • 2 Tbsp yellow curry powder
  • 1/4 tsp chipotle (or cayenne) powder*
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 3 cups almond or coconut milk

Spicy Chickpeas

  • 1 ½ cups cooked or canned chickpeas
  • 3 Tbsp olive oil
  • 1/2 tsp yellow curry powder
  • 1/4 tsp  salt
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1 pinch ginger powder (or cayenne) powder

Method

  1. Preheat oven to 400 degrees F (204 C).
  2. Heat a deep pot. Add the oil and sauté the onions over medium heat in 1/2 Tbsp olive or coconut oil Cook for a few minutes and then add garlic and stir.

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  1. Season with 1/4 tsp each salt and pepper and stir (amount salt/pepper as original recipe is written // adjust if altering batch size). Add sweet potatoes, curry powder, and stir.
  2. Cook for 5 minutes, stirring frequently.

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  1. Add 1/4 tsp more salt and pepper and the milk Then cover.
  2. Bring to a simmer and then reduce heat to low. Simmer for 25 minutes more.
  3. In the meantime, prep your chickpeas by tossing them in olive oil and spices and spreading evenly on a baking sheet. Bake for 25-30 minutes or until crispy on the outside and slightly soft on the inside. Remove and set aside for serving.

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  1. At the end of 25 minutes, taste and adjust seasonings as needed. If using miso add it before blending. Then puree Transfer back to the pot if needed and keep heat on low until ready to serve.

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  1. Will keep in the fridge for several days and the freezer for a month or so.
  • Add Kome miso to taste and top with basil and ferments!

 

 

Sweet Potato Latkes

latkes 1

Growing up in NYC, these were part of my weekly yummy Jewish meals, especially in the colder months around  Christmas and Hanukah.    I have kept the tradition and just changed the topping from applesauce or sauerkraut which we had in the winter to berries and other summer fruits, to mark Christmas  “Down Under“. Hope you enjoy!

Berry Sauce

Ingredients

  • 1 cup raspberries, or other berries fresh or frozen
  • 2 Tablespoons water
  • 1 Tablespoon rice honey or maple syrup to taste
  • 2 Tablespoons chia seeds
  • pinch of salt or 1/2 teaspoon Shiro miso

Method

  1. Combine all the ingredients into a blender or food processor and process until smooth. You may need to add some extra water to help it combine.2. Pour mixture into a saucepan and heat over medium heat until the mixture begins to bubble. Reduce the heat and stir until thickened, about 3-5 minutes.
  2. Serve with latkes.3. Store in an airtight container in the fridge for 1 week. It can also be used as a jam on bread or other desserts.

Sweet Potato Latkes

Ingredients

  • 3 cups sweet potatoes * 450 gr. (1 pound) , peeled and shredded with a box grater or a food processor
  • 2 tablespoons diced onion or shallots
  • 1 clove garlic, minced
  • 3 eggs or flaxseed egg substitute **
  • 2-3 tablespoons flour (any kind is fine)
  • 1 teaspoon Himalayan salt
  • ½ cup olive or sesame oil

* If you prefer, you can use regular potatoes instead

Flax egg

  • 1 Tbsp flaxseed meal (ground raw flaxseed)

  • 2 1/2 Tbsp water

  • Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1 egg  (triple for this recipe)
  • It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does.

Method

  1. Peel and grate the potatoes and combine with diced onions. Save peels and toss with oil and salt and bake for chips.
  2. Then, using cheesecloth or a paper towel, squeeze and remove all the moisture from the potatoes if necessary.
  3. Combine potatoes, onion, garlic, eggs, flour, and salt together in a bowl.
  4. Heat a large pan over medium-high heat and add some of the oil and continue to heat. You know it is hot enough when you drop a bit of the latkes batter and it starts to sizzle.
  5. Drop large spoonfuls of the potato mixture into the oil, and flatten them down to form ½ inch patties. Brown on one side, and then flip and brown the other. Continue till all cooked adding oil as needed.
  6. Place on paper towels to absorb any excess oil.
  1. Serve with berry sauce and/or sauerkraut ***or other fermented vegetables

Winter Sweet Pot Pancakes (1)

 

 

 

 

 

 

 

Fermented Radish, Cauliflower, and Coriander Brine Vegetables

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Ingredients

  • Sliced cabbage, carrots, cauliflower, beets or radishes cut into 1cm chunks (just enough to fit in a litre jar)
  • Capsicums, onions, or garlic to season
  • A few sprigs of parsley, cilantro, dill, oregano, or any other herb you have
  • A couple of grape leaves or black tea (to keep them crunchy)
  • 1 litre of warm filtered water
  • 2 tablespoons sea or Himalayan salt

Brine veg.

Method

1. Combine water and sea salt, stir well and set aside.

2. Add a few pinches of herbs and the vegetables of your choice along with the onion, garlic and fresh herbs like coriander or parsley, oregano, thyme to the bottom of a jar.

fer. ingred brine

3.Fill the jar halfway up with chunks of vegetables. Add a bit more herbs and seasonings and fill the jar with more slices up to 2.5cm below the rim.

4. Pour salt-water brine over the vegetables. At this point, you want to weigh the vegetables down in order for it to remain below the level of the brine to ferment evenly. (I like to use a narrow glass weight, long strips of carrots, a sterlised rock, or a smaller glass jar filled with water that fits into my wide-mouth litre jar.  Just press it down until enough brine covers everything in the jar. 

5. Cover tightly with the lid. (if using a glass jar you can use cheesecloth or a towel to cover.  Allow to sit at room temperature, ideally between 15-26 degrees. Check your jars and burp or open them every few days by loosening the lid and allowing some gas to escape. You will also see bubbles rise as the fermentation takes place which is perfectly normal.

6. Allow the vegetables to ferment 5 – 7days, depending on the temperature. Smell and taste and when you think they are ready, transfer the jar to the refrigerator.

NTP Califlower pickle

 

Fermented Chickpea Wraps

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I have a love affair with Chickpeas and especially chickpea flour. It’s so versatile I use it for sauces, to thicken a soup, fritters, and even in savoury muffins. It’s actually used in Europe as a traditional flatbread as it picks up the taste from the fillings and toppings that you use.

I try to ferment almost anything–most vegetables, fruits, grain and bean products whatever will create healthy flora for our gut biome and make it easier to absorb is a bonus to help digest the food that I eat. 

Play around with seasonal toppings and fillings. For summertime, try avocado, rocket, hummus & fresh greens. For wintery warming, load it up with lightly sauteed greens, chopped roasted vegetables, refried beans, herbs and spices.  Virtually anything that you have in the fridge that you want to re-use just warm up with some different herbs and spices and create a whole new taste sensation.

Ingredients

  • 1 cup water
  • 1 cup chickpea flour (besan, chana)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • oil for frying

Method

1. Mix the chickpea flour and water thoroughly in a bowl. Stir through the spices then cover with a tea-towel, clean cloth or wrap.

2. Leave for 24-48 hours. I usually add 2 tablespoons of water and 2 tablespoons of chickpea flour every day to feed it but you don’t have to do that. In warm weather, you’ll find it ferments fairly quickly, sending a few bubbles to the surface.

3. When the batter is ready, mix through the salt, and decide how you want to cook it:

4. For little bites, heat the oven to 175C and oil the muffins cups well,  pour about 1 heaping tablespoon of batter into each hole. Bake for 10-12 minutes. The batter will start to pull away from the edges and may go a little golden.

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5. For bigger pancakes heat a large skillet, (cast iron is best )add a little oil and rub it into the cast-iron skillet, (if using stainless steel don’t rub it in)  Then pour in enough batter to thinly cover the base of your pan. Cook over a medium heat, pile some toppings on top while the batter is still wet and let it cook through.

 

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Fermented Miso Eggplant

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Ingredients

 3 tablespoons unpasteurized organic rice or barley miso

2-3 tablespoons organic coconut sugar or rice honey

½-3/4 cup stock or water

2 teaspoons grated ginger root

2 clove pressed garlic

3 tablespoons mirin rice wine

1 teaspoon organic apple cider vinegar

the grated rind of organic orange or lemon rind

1 slice of a large eggplant

oil for deep frying

seasonal lettuce and sesame seeds for garnish

Method

1. Preheat oven to 180°C and line a tray with baking paper.
2. Make miso sauce. marinade (see below).
3. Slice the eggplant in half, lengthways, then score the flesh in a diagonal pattern, taking
care not to slice through the skin.
4. Brush all over with sesame oil and cook, skin-side down, in a frying pan for 2-3
minutes until the bottoms flatten and the incisions begin to open. Turn over and cook
cut-side down for around 2 minutes until lightly browned. Transfer to prepared tray.
5. Spoon miso sauce over the cut sides of the eggplant until it runs into the incisions.
Left over marinade can be refrigerated.  Bake for 20-25 minutes until tender and shiny.
Scatter with toasted sesame seeds and lettuce if desired.
Sauce

In a small saucepan combine all the ingredients except the vinegar, eggplant, oil, and lettuce.   Cook over low heat, stirring frequently. Stir in the grated rind.

  1. Taste and adjust. Set aside.

Miso sauce can be kept refrigerated up to 30 days in a glass container.

 

 

 

Fermented Plant-based Kimchi

 

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Ingredients

    •  1 large Napa (Chinese) cabbage ( 1 kg. )
    • 2% sea or Himalayan salt
    • Spring or filtered water
    • 4 finely minced garlic cloves
    • 1 cup finely chopped onion
    • 1/2 cup radishes
    • 2 grated apples
    • 1-2 tablespoons grated ginger
    • 1-2 teaspoons (or more – depending on your taste and tolerance) chilli (you can also use a small fresh red chilli, removing some of the seeds) (optional)
    • 1 tablespoon Shiro or another kind of unpasteurized miso
    • 2 cups finely chopped spring onions
    • 1 cup grated carrot
    • ½ cup thinly sliced daikon or red radish
    • 2 tablespoons wakame or dulse sea vegetable (useful if you should avoid cabbage)

 

 

Method

  • 1. Cut the cabbage lengthways and then into quarters. Remove the inner core. Cut each quarter into thin slices. Weigh the cabbage. Grate the carrots and weigh them. Then calculate the amount of salt according to the weight of the vegetables.
  • 2. Combine the garlic, onion, apple, grated ginger, spring onions, miso and wakame and mix or blend well to make a paste. Add water if necessary. Set aside.
  • 3. Place the cabbage in a large bowl and massage the sea salt in, it should start to soften and feel a little rubbery. Cover with boiled or filtered water, let soak for a few hours.

Kimchi prep.

  • 4. Drain and rinse lightly.
  • 5. In a large bowl, combine the cabbage with the other vegetables then add the paste and massage in to coat everything.kim kneading 1
  • 6.  Pack the mixture into a sterilised glass jar or crock leaving one inch of space at the top (it may expand as it ferments). Make sure you pack it down tight so that the salty brine oozes over the top of the vegetables.
  • 7.  Take a large cabbage leaf and cover the Kim-chi so no vegetables are exposed to the air. Then put a heavy  weight on top, cover and set aside for a week in a cold dark place.kim ingredients 1
  •  8. If it is warm, it will ferment faster. You can open up for a taste and smell test as the days or weeks go by till you are happy with the flavour.
  • ( If there is any mould on the top when you open it up, just scrape it off and discard it unless it is green. Then toss it away and start all over again.)
  • Store in the fridge when you think it is ready and the fermentation will slow down.  Will keep for up to 6- 12 months

Fer. jar

Fermented Sourdough Sweet or Savoury Crepes

Ferment Crepe

Shelley and I shared these crepes first having some savour with beans and vegetables and then onto the yummy sweet ones with berries, mandarins and coconut yoghurt.   The uncooked batter can be stored in the fridge for 5 days if it lasts that long before using it up.  Just stir every few days to keep it fresh. It keeps fermenting just like a sourdough starter so if you don’t use it for 7 days remove it from the fridge, add some flour, water, stir and return it to the fridge where it should last another few days.

Ingredients

  • ½ cup oat flour
  • 2 cups sorghum or besan (chickpea) flour
  • 1/2 teaspoon salt (omit if using Miso)
  • 1 Tbsp maple syrup
  •  2 tablespoons flax egg*
  • 1 teaspoon chia seeds (optional)
  • 2 cups lukewarm water
  • 4 Tbsp sauerkraut juice or 1 Tbsp miso (this will help the batter ferment faster) optional

Method

  1. Combine the dry ingredients in a large bowl.
  2. Add the water and juice or miso and flax egg* stirring to make a batter.
  3. Cover tightly. If you fail to wrap it tightly it will partially dry and will not work as well.
  4. Set aside in a warm place.  Stir daily until bubbles appear. Usually ready after sitting aside overnight unless it very cold outside, then plan for another day.
  5. Place a small frying pan or skillet (for which you have a lid) on medium-high heat until it is warm. Oil pan.
  6. Using a measuring cup, pour ½ – ⅔ cup of batter into the centre of the pan. Quickly pick the pan up and move it to distribute the batter. Cover with lid and cook until bubbles appear then turn over and cook a few minutes longer. Repeat.
  7. Fill with your favourite filling-  fruit,  mandarins, apples, pears, dried fruit, coconut yoghurt, or leftover veg, tofu, beans, potatoes, hummus, and of course some ferments.

Flax Egg*

2 Tbsp. flaxseed meal (ground raw flaxseed) and 3-4  Tbsp. water

Add flaxseed meal and water to a dish and stir. Let rest for 5 minutes to thicken. Add to recipes in place of 1-2 eggs

It’s not an exact 1:1 substitution in every recipe because it doesn’t bind and stiffen during baking quite like an egg does

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Fermented Lemon Glazed Tempeh

Melbourne has the best selection of local fermented foods ever. Tempeh which I love to cook, has an enormous variety and one that I played around with while visiting a few months ago.  It is a wonderful food for vegans, vegetarians alike and anyone who would like to try a different kind of protein that is fermented and can increase your friendly microbes to boost your immune system and general wellbeing.

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Ingredients

½ cup fresh lemon juice

The rind of ½ lemon finely grated

1 tablespoon finely grated fresh ginger

1 tablespoon tamari or Shiro miso

1 1/2 tablespoons mirin

2 teaspoons maple syrup

1/2 teaspoon ground turmeric

¼ teaspoon freshly ground black pepper

150 gm. tempeh

2 – 3 tablespoons sesame or coconut oil

½ cup finely chopped spring onions

a handful of coriander leaves

½ cup pomegranate seeds

Method

1. Combine the juice, rind, ginger tamari, mirin, maple syrup, turmeric and ground pepper in a small bowl or jar. Mix together, taste and adjust if necessary. Set aside.

2. Cut the tempeh in half diagonally, then cut each half again. Pat dry with a paper towel. If very thick, cut in half horizontally as well, but you may need to increase the amount of other ingredients.

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3. Place the coconut oil (more if you have cut thick tempeh in half), so the base of the pan is well covered, over a medium high heat. When the oil is hot add the tempeh and fry until golden. Turn the heat down and cook until golden on the other side.

4. Pour the juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced down to a thick glaze.

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Turn the tempeh over once or twice during this time and spoon the sauce over the tempeh from time to time.

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5. Sprinkle with spring onions, fresh coriander and pomegranate seeds just before serving or cook along in the sauce.

Tempeh 4

 

Zucchini Cashew Cream Rolls

Zucchini close rolls

 Ingredients

1 cup unsalted cashews soaked for 30 minutes in warm water

½ cup almond milk

¼ cup basil leaves

2 garlic cloves

2 teaspoons Shiro Miso

1 large egg or Flaxseed egg *

a little leftover cooked veg.(optional)

1-2 cups pasta sauce

1-2 large zucchini or a few slices of Chinese cabbage

Method

  1. Soak cashews in warm water and set aside.
  2. Preheat oven to 200 C. Oil a sheet of natural baking paper with oil and set aside.
  3. Slice the zucchini into 3 mm thin slices. Lay zucchini onto an oiled sheet and roast in the oven 10 minutes. Remove and set aside for 5 minutes before moving.
  4. If using cabbage, drop into boiling water for 1 minute and drain and cool.
  5. Meanwhile, drain cashews, and put in a food processor with the rest of the ingredients Blend till lightly cracked.
  6. Spread some of the pasta sauce into an oiled casserole dish.
  7. Lay a strip of zucchini or cabbage and spread about 1-2 tablespoons of the cashew mixture over each individual strip.
  8. Roll up and top with a teaspoon of the pasta sauce.
  9. Bake uncovered 15-20 minutes or until set. Serve topped with any ferment of your choice.
  • To make a flax egg, mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and set aside for 15 minutes to set up and thicken.

 

zucchini roll ferment