It feels like spring, which means we should lay emphasis on fresh, organic, and local produce for a healthy lifestyle. Time to get into shape before summer sets in, and introduce some healthy vegetables with a dash of herbs, sauces and spices in place. We bring you a few lovely plant-based dishes in red, green and yellow variations to keep you busy cooking this Easter break!
Soneva Fush, Shades of Green gives us a few delectable recipes.
Yellow Menu – Grains
Light Salted Onions, Sweet Corn, Tarragon, Spelt, Leek Ash, Watercress, Yellow Pepper Hummus, Wild Garlic
2 Corn on the Cob
• 50g Pickled Garlic in Vinegar
1) Cook the corn. Cut the corn into 3 pieces and then slice again.
2) Arrange with yellow pepper hummus in the centre, onions, corn, spelt, watercress and leek ash
Grilled Yellow Pepper Hummus
• 1 Yellow Bell Pepper, Grilled
• 100g Chickpeas, Cooked
• 2 Tablespoons Olive Oil
• Lemon Juice
1) Grill the pepper until it is medium charred all over. Remove the skin and seeds.
2) Blend with chickpeas and olive oil.
3) Season with salt and lemon juice.
Leek Black Ash
• 1 Leek
1) Wash the leeks well.
2) Split in the middle and spread out on a paper lined baking tray. Bake in the oven on 240C until the leeks are black and dry.
3) Keep in an airtight container for up to 1 month.
• 200g Onions
Cook the onions with the peel in lightly salted water until tender.
Remove from water and let cool.
Store the onions in the cooking water, until ready to use.
• 100g spelt
• 1 Carrot
• 1 Leek
• 1 Small Onion
• 1 Celery Stick
• 5g Tarragon, Chopped
• 1 Tablespoon Olive Oil
• Salt and Black Pepper
1) Peel, clean, and dice the vegetables. Keep the trimmings for cooking the spelt.
2) Sauté the vegetables in olive oil for 5 minutes.
3) Cook the spelt in water with vegetables trimmings and salt until al dente.
4) Drain and cool.
5) Mix with cooked vegetables, tarragon and season with salt and pepper
Green Menu – Raw
Asparagus, Morning Glory Flower, Green Mango, Wing Bean, Bok Choy, Garden Leaf, Green Tomatoes, Salted Lemon, Kombu Oil, Avocado Dip
• 4 Asparagus, Peeled
• 4 Morning Glory with Flower
• 4 Wing Beans
• 1 Green Mango, Sliced
• 1 Bok choy, Cut into 4 Pieces
• 4 Servings Rucola
• 1 Green Tomato, Cut into Quarters
• 1 Banana Leaf
1) Clean and cut all vegetables.
2) Arrange all the raw vegetables on a banana leaf.
3) Serve it with avocado dip and kombu oil and kombu crackers.
• 2 Avocados
• ¼ Salted Lemon
• 100g Cashew, Soaked in Water for 6 Hours,
• 2 Tablespoon Black Kombu Oil
1) Peel the avocado.
2) Chop lemon peel into small pieces.
3) Blend the avocado with cashew nut, lemon juice and season with salt and pepper.
• 200g Kombu Seaweed + Extra 100g for Crackers
• 400ml Vegetable Oil
1) Wash the kombu with water.
2) Bake the kombu in the oven for 60 minutes on 160C.
3) Cool and blend with the oil.
4) Leave to infuse for 1 day at room temperature.
5) Refrigerate up to 1 month.
Red Menu – Fire
Grilled Rice Cake, Lemongrass, Kaffir Lime, Beetroot Pickle, Yuzu Watermelon, Roasted Cashew Nut
• 4 Rice Cakes
• 4 Pieces Watermelon, Marinated
• 4 Teaspoons Pickled Beetroots
• 16 Roasted Cashew Nuts, Chopped
• 5g Thai Basil
1) Arrange the grilled rice cake on a plate with pickled beetroots, and marinated watermelon.
2) Sprinkle with cashew nuts and Thai basil.
Sticky Rice Cake
• 100g Glutinous Rice
• 2 Sticks Lemongrass
• 4 Leaves Kaffir Lime
• White Pepper
1) Soak the rice in water overnight or at least 6 hours. Drain.
2) Steam in a bamboo basket for 15-20 minutes.
3) Remove the central vein from the kaffir lime leaves, then roll like a cigar and julienne.
4) Remove the 2 outside leaves of the lemongrass, cut 1cm from the bottom and then 3 cm from the top and then chop super fine in rings.
5) Spread the rice out on a tray and cover with a cloth.
6) Mix kaffir lime and lemongrass in the steamed rice and season with salt and white pepper.
7) Roll it up in a sushi mat, to long rice stick, add a grill skewer
8) Grill the rice stick until it is crispy.
• 500g Beetroots
• 10 Coriander Seeds, Toasted
• 50ml Coconut Vinegar
• 2 – 3 Tablespoon Soya Sauce
1) Bake the beetroots for 2 hours on 185C until very tender. Remove the peel when still hot.
2) Toast coriander seeds and grind.
3) Grat the beetroots, add the coriander and vinegar, mix together.
4) Season with soya and a little sugar.
Watermelon with Yuzu
• 2 Slices Watermelon
• 1 Tablespoon Yuzu
• 1 Tablespoon Tamari Soya Sauce
1) Cut the rind of the watermelon.
2) Place in a bag and add yuzu and soya sauce. Marinate for up to 2 hours.