FOODVEGETARIAN
Quinoa& sweetpotatofritters
withgarlickymatchamayo,
egg& salad
Readyin 40 minutes | Serves4 |DF|GF
1 cupcookedquinoa
2 cupsgratedkūmara
2 tspgratedfreshginger
2 springonions,finelysliced
1 cupchickpeaflour
1 egg,beaten
Oil,forfrying
1 clovegarlic,crushed
1 tspmatchapowder,dissolvedin1 Tbspwater
Largehandfulbabyspinachleaves,blanched
(pourboilingwater on top, squeezeout liquid
anddrainwell)
¾cupthickmayo*
4 poachedeggs
2 cups mesclun salad leaves
1 Forthefritterscombinethecooked
quinoa,gratedkūmara,ginger,spring
onionandchickpeaflourandtoss
togethertodispersetheflourevenly.
2 Addbeatenegg,seasonwithsaltand
pepperandmixwell,thenshapeinto
10-12fritters.Heat1 Tbspoilina frying
panovermediumheatandgentlyfry
frittersinbatchesfor2-3minuteson
eachsideuntilgolden(flattenslightly
witha spoonwhenyoufirstaddtopan).
Transfertoanoventrayandkeepwarm
inovenwhilecookingremainingfritters.
3 Forthematchamayo,placegarlic,
matchawaterandspinachintheblender
andpulsetoblend.Addmayonnaise,
pulsetocombineandseasontotaste.
4 Servefrittersona fewsaladleavesand
topwitha poachedeggthendrizzlewith
thematchamayoand grind over some
cracked pepper.
Creamycashewnutpastawith
chilli-roastedpumpkin& sage
Readyin 30 minutes plus soaking time |
Serves4 |DF¾cuprawcashews,soakedin¾cupjust-boiled
waterforatleast 30 minutesuntilsoft
½pumpkin,peeled,cutinto bite-sized pieces
Oliveoil,forcooking
1 Tbspmaplesyrup
1-2redchillies,sliced
½tspsumac
1 lemon,cutintowedges
Smallhandfulsageleaves
1 clovegarlic,finelychopped
1 tspDijonmustard**
½tspeachcelerysaltandpepper
4 portions dried or fresh pasta (we used rigatoni)1 Soakthecashewsinthewaterforat
least 30 minutesuntil soft. Preheat
ovento180°C.2 Tosspumpkinwith2 Tbspoliveoil,
syrup,chilli,sumacandlemonwedges
untilwellcoated.Arrangeona lined
bakingtrayandroastfor15-20minutes
untilpumpkinisgoldenandtender.3 Searthesageleavesin1 tspofoilover
medium-lowheatuntilsee-through.4 Tomakea cashewcream,transfer
cashewsandsoakingwatertoa blender,
addgarlic,mustardandseasoning and
whizuntilthickandcreamy.5 Cookpastainplentyofboiling,salted
wateruntilaldente,drainandtosswith
halfthepumpkin-and-lemonmixture
andallthecashewcream.Arrangein
bowls,topwithremainingpumpkin
mixtureandgarnishwithcrispy sage.** Check label if eating dairy freeCrispysesametoastedtofuwith
rainbowsalad& misodressing
Readyin 25 minutes | Serves 41 egg,beaten
2 Tbspcornflour
1 cuppankocrumbs
2 Tbspsesameseeds
¼cupfinelygrated parmesan
400gfirmtofu
Oil,forshallow-frying
SALAD& DRESSING
1 carrot,peeledintoribbons
4 radishes,halved
100gsnowpeas,sliced
1 yellowcapsicum,sliced
1 Tbsppinkpickledginger,sliced
Smallbunchherbs,roughlychopped(we used
babybasil,corianderandparsley)
1 Tbspwhitemisopaste
¼cuphotwater
2 Tbspsesameoil
2 Tbsppinkpickled ginger juice
1 Tbsphoney
Chilliflakes (optional)1 Placetheegg,flourandpankocrumbs
inseparatebowls.Addthesesameseeds
andparmesantothepankoandmixwell.2 Cutthetofuinto thicksteaksandpat
drywithpapertowels.Oneata time,dip
eachpieceinthecornflouruntiljust
coated,thenintheeggandlastlyinthe
sesamecrumbs.Setasideona plate.3 Placecarrot,radishes,snowpeas,
capsicum,pickledgingerand herbs in a
bowlandtosstogether.4 Mixthemisopasteandwaterina jar
thenaddthesesameoil,pinkginger
juice,honey,andchillitotaste(orjust
usecrackedblackpepper).Mixwell.5 Overmediumheat,heatenoughoilto
coverthebaseofa smallfryingpanand
cookthetofufor1-2minutesoneach
sideuntilgoldenandheatedthrough.6 Servethetofuwiththesaladonthe
side and drizzle with miso dressing.