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.