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Recipe

Dear Jervois: Be good vegan

A favourite from the Dear Jervois menu.

Dec 08, 2015 6:19am
  • 50 mins preparation
  • Serves 1
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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.

Notes

Check label if eating gluten free.

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