Adventurous tastes
Keen to explore some new flavours? These plant-based recipes
by The Intrepid Vegan will really take you places.
Recipes & Photos Tracie Heasman
CAULIFLOWER ALFREDO
Serves 4
INGREDIENTS
6 cups raw cauliflower florets (approx 1 medium-sized head of cauliflower)
5–6 unpeeled garlic cloves
2 tbsp extra-virgin olive oil
1 tsp vegetable stock powder
1/2 cup raw cashews
1 cup unsweetened plant milk (eg oat, soy)
1/2 lemon, juiced
1/3 cup nutritional yeast
500g fettuccine pasta
Cashew parmesan or cheese of your choice
METHOD
Preheat the oven to 200ºC.
Toss to coat the cauliflower and garlic in the olive oil and stock powder, then place on a baking tray and roast in the oven for 20 minutes, until golden.
Meanwhile, place the cashews in a bowl and cover with boiling water. Soak for 15 minutes, then rinse under cold water and drain.
Remove the tray from the oven, and when cool enough touch, carefully peel the garlic cloves. In a blender, combine the cooled garlic and cauliflower with the cashews, plant milk, lemon juice and nutritional yeast, then blitz until smooth.
Cook the pasta according to the packet instructions, then drain and return to the pot. Pour the sauce over the top and gently stir through.
Serve in bowls, sprinkled with cashew parmesan.
RAW BROCCOLI SALAD WITH CREAMY CASHEW DRESSING
Serves 6
INGREDIENTS
2 medium-sized broccoli heads, cut into bite-sized florets (approximately 6 cups)
1 cup raw sunflower seeds
1/2 cup raw sesame seeds
1 cup goji berries (or raisins or sultanas)
1/2 red onion, thinly sliced
2 spring onions, thinly sliced, plus 1 tbsp extra to serve
Creamy Cashew Dressing
1 cup cashews, soaked
1 1/2 tbsp apple cider vinegar
1 tbsp pure maple syrup
1 large clove garlic, diced
1 tsp wholegrain mustard
2 tbsp lemon juice
1/3 cup water
METHOD
Place the broccoli, seeds, berries and onions in a large bowl and toss to combine.
To make the dressing, place all of the ingredients in a blender and blend until smooth and creamy.
Pour the dressing over the salad and mix until just combined. Transfer the salad to
a serving bowl and garnish with the extra spring onion.
GNOCCHI WITH KUMERA SAUCE
Serves 4
INGREDIENTS
400g orange kūmara, diced into 2cm cubes
2 cups plant milk (I used oat)
1 tsp cinnamon
1 tbsp olive oil
3 garlic cloves, minced
10g fresh sage leaves
3 cups spinach
500g cooked gnocchi
Coconut yoghurt
METHOD
Preheat the oven to 180ºC and line a tray with baking paper.
Spread the kūmara on the tray and bake for 20 minutes or until golden and tender. Place the kūmara, plant milk and cinnamon in a blender, blitz until combined, then set aside.
Heat the oil in a large frying pan over a medium heat, then sauté the garlic and sage for 2 minutes or until the garlic is almost golden and the sage is crispy. Add the spinach and stir gently for 1 minute or until wilted.
Add the kūmara mixture and stir for 1 minute or until heated through, then add the cooked gnocchi and toss to coat. Fold through the coconut yogurt and serve.
VEGAN CHOCOLATE BROWNIES
Makes 12
INGREDIENTS
2 large ripe bananas, mashed
1/2 cup smooth, salted peanut butter
1/2 cup cacao powder
3/4 cup walnuts, chopped
1/4 cup maple syrup
1 pinch sea salt
Icing sugar, to dust
METHOD
Preheat the oven to 180ºC and line a tin with baking paper.
Place all of the ingredients in a blender and blend to form a thick, uniform batter. Transfer the batter to the tin and bake for 10-12 minutes.
Allow to cool completely before dusting with icing sugar and cutting into squares.