Name: Dear Jervois: Be good vegan
Prep time: 50 min
Total time: 50 min
Yield: 1
Ingredients: Cashew aioli; 50 gram raw cashew nuts, soaked in water overnight and drained; 1/4 cup water; 1/2 lemon, juice and zest; 1/4 cup ground almonds; 2 teaspoon apple cider vinegar; 1 teaspoon minced garlic; 1 teaspoon mustard; 1 teaspoon salt; Salad; 1/4 cup brown rice; 1 tablespoon black quinoa; 25 gram kimchi; 3/4 cup roasted vegetables (we used kumara, red onion, capsicum, parsnip, carrot, eggplant and pumpkin); 1 teaspoon roughly chopped fresh baby coriander; 1 teaspoon roughly chopped fresh basil; 20 gram julienne raw beetroot; Garnish; radish roots; 1 teaspoon pumpkin seeds; 1 teaspoon white sesame seeds, lightly toasted in a dry pan; 1 teaspoon sunflower seeds

Ingredients

Cashew aioli

50 gram raw cashew nuts, soaked in water overnight and drained

1/4 cup water

1/2 lemon, juice and zest

1/4 cup ground almonds

2 teaspoon apple cider vinegar

1 teaspoon minced garlic

1 teaspoon mustard

1 teaspoon salt

Salad

1/4 cup brown rice

1 tablespoon black quinoa

25 gram kimchi

3/4 cup roasted vegetables (we used kumara, red onion, capsicum, parsnip, carrot, eggplant and pumpkin)

1 teaspoon roughly chopped fresh baby coriander

1 teaspoon roughly chopped fresh basil

20 gram julienne raw beetroot

Garnish

radish roots

1 teaspoon pumpkin seeds

1 teaspoon white sesame seeds, lightly toasted in a dry pan

1 teaspoon sunflower seeds

Method

Cashew aioli

1.To make the cashew aioli, place all the ingredients in a blender and blend until combined then chill until ready to use. This amount makes enough aioli for four portions.

Salad

2.To prepare the salad, cook the rice and black quinoa together according to the packet instructions

3.Pan-fry kimchi on high heat until browned and soft. Cool before using

4.Season warm roasted vegetables then place in a large bowl and mix with warm rice and quinoa, coriander and basil.

Garnish

5.Plate the mixture onto a serving dish.

6.Spoon 2 Tbsp cashew aioli on top and add beetroot and kimchi. Garnish with radish shoots and seeds.

Check label if eating gluten free.
Note

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Ingredients

Method

Cashew aioli

Salad

Garnish

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