Cooking with the Fi Global Team by figlobalinsights

Cooking with the

Fi Global Team

Cooking with the

Fi Global Team

Introduction Our team is passionate not just about events, but also the industry we work in. Some of our very own Jamie Olivers & Nigella Lawsons have shared their favourite vegetarian & vegan recipes for you to enjoy. So, put on your chef’s hat and get experimenting! BREAKFAST/LUNCH • Golden mango overnight oats • Avocado & mushroom toast • 5-minute energy balls • Pan Bagnat • Veggie ‘throw together’ Salad

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MAINS • Roasted Cauliflower Tacos with Chipotle Romesco • Vegan Nut Roast • Mushroom Bourguignon • Aubergine, rice with artichoke • Vegetables with coconut rice and nuts • One-pot Mexican quinoa • Vegan Spinach stew • Aubergine Tagine • Spanish Tombet • Roasted sweet potatoes with hummus & pesto • Pumpkin Falafels with Tahini sauce

DESSERTS • Silky Vegan Chocolate Mousse • Vegan Pistachio Tart

Golden Mango Chia Pudding

INGREDIENTS (serves 1) • 100 gram mango (in pieces) • 150 ml coconut rice milk • 30 gr chia seeds • 1 tsp turmeric powder • 1 tsp cinnamon • 10 gr honey

METHOD 1. Cut the mango in small pieces 2. Mix all ingredients together in a jar (glass) and store in the fridge for at least 4 hours or even better for a night. 3. Garnish the Golden mango chia pudding before serving with grated dried coconut and fresh blue berries.

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5 Minute Energy Balls INGREDIENTS (10+ energy balls) • 1 cup medjool dates (pitted) • 3/4 cup almonds 3/4 cup walnuts • 2 tb spoon chia seeds • 1tb spoon coconut oil • 1 tb spoon hemp protein powder (optional) • 1 tb spoon raw cocao powder • 3 tb spoon desiccated coconut (optional)

METHOD 1. In the food processor , blend the almonds , walnuts and chia seeds for 1 minute 2. Add the remaining ingredients and blend until formed a paste 3. Using your hands shape the mixture into small balls

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4. Roll the balls in the desiccated coconut 5. Store in the fridge

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Avocado & Mushroom Toast INGREDIENTS (serves 2) • 1 tbsp. olive oil • 2 cloves garlic, minced • 2 2/3 cups (200g) shitake mushrooms, sliced • 2 tbsp. tamari or soy sauce • 1 avocado • 4 slices medium whole meal bread, toasted • Chilli flakes, to taste • 1 tsp. sesame seeds

METHOD 1. Heat the oil to a pan on medium heat 2. Add the garlic and cook for about 2 minutes until aromatic. 3. Add in the mushrooms to the pan and drizzle over the tamari. 4. Season with salt and pepper and cook for 3-5 minutes, often stirring, until the mushrooms are starting to brown. 5. In the meantime, toast the bread. 6. Mash the avocado flesh on to the toast, season with salt and pepper, and top with the mushrooms. Sprinkle with chilli flakes and sesame seeds to serve.

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Veggie ‘throw together’ Salad INGREDIENTS (serves 2) • 1 medium sweet potato • 120g chickpeas, drained • 1 tbsp. olive oil • 250g asparagus • 30g spinach • 30g kale • 30g rocket • 500ml vegetable broth • 1 tomato, chopped • 80ml plant-based cream

For the dressing: • 1 tsp. mustard • 1 tbsp. tahini • 2 tbsp. lemon juice • 1 tbsp. olive oil • 1 tsp. honey

METHOD 1. Preheat oven to 190C. 2. Wash and chop the potato into bite size pieces, then place on a baking tray with the chickpeas. Drizzle with 1 tbsp. olive oil and season with salt and pepper and roast for 30 mins 3. Add the asparagus in the last 10 mins of roasting 4. In the meantime, prepare the dressing by mixing all the dressing ingredients

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5. Place spinach, kale and rocket in a bowl and rub the dressing into the leaves 6. Once the roasted veggies are ready, divide the salad between bowls and top with the baked potato, chickpeas and asparagus.

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Vegetarian Pan Bagnat INGREDIENTS (serves 2) • 2 tbsp red wine vinegar

• 3 tbsp vegan mayo

• 1 shallot, sliced

• 1 garlic clove, minced

• 14 oz hearts of palm, drained and chopped

• 1 tsp lemon juice

• ½ cup Nicoise or Kalamata olives, roughly chopped • ¼ cup parsley, chopped • 3 tbsp olive oil

• 1 baguette, cut in half lengthwise • 1 tomato, sliced • ½ cup arugula • ¼ cup basil leaves

METHOD 1. Combine red wine vinegar, shallot and a pinch of salt in a medium bowl. Let sit for 5 minutes. 2. Add hearts of palm, olives, parsley, and olive oil. Toss to combine. 3. In a small bowl, combine the mayo, garlic, lemon juice, and a pinch of salt. Mix the aioli to combine. 4. Spread aioli on the bottom half of the baguette. Add marinated hearts of palm, tomato, arugula, and basil leaves.

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Close the sandwich with the remaining baguette half and cut the sandwich in two.

5. Tightly wrap each half in plastic wrap, and add a heavy skillet on top. Let sit for 10 minutes so that the baguette soaks up juices from the sandwich.

Roasted Cauliflower Tacos with Chipotle Romesco INGREDIENTS (serves 4/5) • 2 small heads cauliflower (chopped into bite-sized pieces // smaller pieces roast more quickly!) • 2-4 Tbsp avocado or coconut oil (if avoiding oil, omit or sub with water) • 3 tsp ground cumin • 2 tsp chilli powder • 2 tsp smoked paprika • 1 tsp sea salt

SAUCE • 4 small-medium cloves garlic (skin on) • 1/4 cup raw almonds • 1 15-ounce can fire-roasted tomatoes (drained) • 1-2 medium cloves raw garlic (peeled) • 2 Tbsp olive oil (or sub water) • 1 medium lime, juiced • 1/4 tsp smoked paprika • 1/2 tsp cumin • 1/4 tsp sea salt (plus more to taste) • 1 Tbsp maple syrup (plus more to taste) • 1-2 whole chipotle peppers in adobo sauce (more for spicier sauce)

METHOD 1. Preheat oven to 204 C and add cauliflower to 2 large baking sheets 2. Add oil, cumin, chilli powder, paprika, and salt. Toss to combine and roast on the bottom rack for 20-25 minutes or until golden brown and tender. 3. To a separate baking sheet, add raw almonds and the 4 unpeeled garlic cloves Roast on the center rack for 10-12 minutes, checking at the 8 minute mark. If the almonds are dark brown and cracking, remove from the oven to avoid burning, but continue cooking garlic until light golden brown and slightly softened. Remove from oven and set aside.

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FOR SERVING • 12-15 whole corn tortillas • Lime juice / wedges Fresh cilantro (optional) • Thinly sliced red cabbage (optional) • Pepitas (optional) • Sliced avocado (optional)

4. While cauliflower finishes roasting, add drained, fire-roasted tomatoes to a high-speed blender along with almonds, roasted garlic (peeled), raw garlic (peeled), oil (or water), lime juice, paprika, cumin, salt, maple syrup, and chipotle peppers in adobo sauce. Blend on high until creamy and smooth, scraping down sides as needed. Taste and adjust flavour as needed, adding more lime for acidity, garlic for kick/zing, salt for saltiness, paprika or cumin for smokiness, maple syrup to offset heat/add sweetness, or chipotle peppers for more heat. 5. To serve, warm tortillas in the microwave or in the oven directly on the still-warm oven racks until pliable. Then add 1-2 Tbsp of the romesco sauce and a generous portion of cauliflower. Serve as is or garnish with lime juice/wedges, cilantro, cabbage, and/or pepitas (optional).

Aubergine, rice with artichoke INGREDIENTS (serves 6) • 60ml olive oil • 2 aubergines , cut into chunks • 1 large onion, finely chopped

• 2 x 175g packs chargrilled artichokes • 2 lemons 1 juiced, 1 cut into wedges to serve

• 2 garlic cloves, crushed • Small pack parsley, leaves picked, stalks finely chopped • 2 tsp smoked paprika • 2 tsp turmeric • 400g paella rice • 1 ½l vegetable stock

METHOD

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1. Heat 2 tbsp of the oil in a large non-stick frying pan or paella pan. Fry the aubergines until nicely coloured on all sides (add another tbsp of oil if the aubergine begins catching too much), then remove and set aside. 2. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. 3. Heat for 2 mins, add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking. 4. Mix the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through. Chop the parsley leaves, stir through with the lemon juice and season well. 5. Bring the whole pan to the table and spoon into bowls, with the lemon wedges on the side.

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Vegan Nut Roast INGREDIENTS (serves 6) • 300g mixed nuts, such as almonds, hazelnuts, walnuts, pecans or Brazil nuts

• 4 tbsp cashew butter

• 1 vegan-friendly vegetable stock cube

• 75g dried cranberries

• 180g cooked chestnuts, broken into small pieces

• 20g bunch fresh parsley, finely chopped • 2 tbsp extra virgin olive oil, plus extra • 1 lemon, finely grated zest only for greasing • 4 tbsp milk alternative, such as soya • 1 onion, finely chopped or almond • 2 celery sticks, finely chopped • 1 tsp sea salt freshly ground black pepper • 1 leek, trimmed and thinly sliced • 2 carrots, coarsely grated • 2 garlic cloves, crushed

METHOD 1. Put the nuts and stock cube into a food processor and blitz on the pulse setting until chopped into small pieces, but not fully ground. If you don’t have a food processor, chop all the nuts as finely as you can. 2. Preheat the oven to 200C/180C Fan/Gas 6. Lightly oil then line the base of a 900g/2lb loaf tin with baking paper. 3. Heat the oil in a large frying pan and gently fry the onion, celery, leek and carrots for 5 minutes, or until softened, stirring regularly. Add the garlic and cook for a few seconds more. 4. Tip into a mixing bowl and stir in the cashew nut butter. Add the chopped nuts, chestnuts, cranberries, parsley, lemon zest, soya or almond milk and salt. Season with lots of ground black pepper and stir until thoroughly mixed. 5. Spoon the mixture into the prepared loaf tin. Press down with a spoon firmly to compact the mixture. Cover with foil and bake for 30 minutes. Remove the foil and bake for a further 20 minutes, or until the loaf is hot throughout and lightly browned. 6. Remove the tin carefully from the oven and cool for 5 minutes before loosening the edges of the loaf with a table knife and turning out onto a board or platter. Cut into thick slices and serve hot with vegan gravy.

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Vegetables with coconut rice and nuts INGREDIENTS (serves 4) • 400 g rice

• 200 g shiitake mushrooms sliced

• 400 ml coconut milk

• 1 pak choi washed and cut in thick slices

• 60 g unsalted mixed nuts (cashews, almonds, peanuts) • 20 g pine seeds or sunflower seeds

• 4 tbsp woksauce (5 spices or garlic based)

• 10 g sesame seeds • 1 tbsp oil • 1 onion cut in big chunks • 1 red pepper, remove seeds and cut in half rings • 1 aubergine cut in big pieces

METHOD 1. Cook the rice in 400 ml water and the coconut milk for 9 minutes or until ready. Remove the pot from the heat and let the rice steam with the lid on. 2. Meanwhile toast the nuts and seeds on a low heat in a dry pan until golden brown, set aside. 3. Coat the bottom of a wok or large pan with oil and cook the onion and pepper until glazed. Add the pieces of aubergine and cook on medium heat for 2 minutes. Afterwards add the shiitake mushrooms and cook for 1 minute. At the end add the pak choi and woksauce, let cook slowly for 2-3 minutes. 4. Serve the vegetables with the coconut rice and sprinkle generously with the nuts and seeds.

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One-pot Mexican quinoa INGREDIENTS (serves 2/3) • 1 tbsp. olive oil

• 1 can (14 oz./400g) chopped tomatoes

• 2 cloves garlic, minced

• 1 avocado

• 1 chilli pepper, sliced

• 1 lime

• 1 cup (170g) quinoa, uncooked

• Handful fresh coriander

• 1 cup (240ml) vegetable stock • 1 tsp. paprika • ½ tsp. hot paprika • ½ tsp. cumin • 1 cup (165g) sweet corn, drained • 1 cup (170g) black beans, canned, drained

METHOD 1. Heat the oil in a large pan over medium heat. Add in the garlic and half of the sliced chilli pepper, cook for about 2-3 mins. Add in the raw quinoa and vegetable stock, increase the heat and add the spices (paprika, hot paprika and cumin) season with salt and pepper and mix well. 2. Next, add the sweet corn, black beans and chopped tomatoes. Mix well to combine, cover and bring to boil. Reduce the heat and simmer covered for about 20 minutes until quinoa is cooked. 3. Serve with the avocado, drizzle of lime juice, fresh coriander and the remaining sliced chilli pepper.

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Vegan Spinach stew INGREDIENTS (serves 4) • 1 tbsp. coconut oil • 14 oz. (400g) spinach, fresh • 2 cups (400g) lentils, can, drained • 1 ½ cup (300g) chickpeas, can, drained

• 2 carrots • 2 tbsp. tahini • 2 cups (500ml) vegetable stock

• ½ cup (15g) parsley, chopped • ½ cup (15g) basil, chopped • 1 onion, chopped • 2 cloves garlic, chopped • 1 tsp. ground coriander • 1 tsp. ground cumin

METHOD 1. Heat a large pot over medium heat, add the spinach with a splash of water and cook until wilted. Remove from pan and allow to cool.

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2. In the same pot heat the coconut and cook the onion and garlic until frequent and soft. Chop the carrots and add them. Add the cumin and coriander powder and mix well, fry together with the onion for another 2 minutes. Next, add the lentils and pour in the stock. Bring to a boil, reduce the heat and simmer for 10 minutes covered. 3. Put the spinach together with the parsley and basil in a high-speed blender or food processor and mix until smooth. Stir in the tahini and season with salt and pepper. 4. Add the spinach mixture and chickpeas to the lentils and warm through to serve.

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Aubergine Tagine INGREDIENTS (serves 2) • 1 large eggplant • 2 tbsp. coconut oil • 1 onion, sliced • 1 tbsp. lemon juice • 1 tomato, diced • 1 tsp. smoked paprika • Pinch of saffron • Pinch of sugar • 6 dried apricots, halved • ½ cup (125ml) vegetable stock

METHOD 1. Cut the aubergine into thicker slices, and then half again. 2. Heat 1 tbsp. of oil in a frying pan and cook the aubergine until browned on both sides, but still firm inside. 3. Heat the remaining tablespoon of oil in a second pan and fry the onion for about 5 mins. Add the lemon juice, diced tomato, smoked paprika, saffron, sugar and apricots. Pour in the broth, mix well and bring to a boil. Add in the fried eggplant, cover and cook for about 20 minutes until tender. 4. Then remove the lid and cook for another 2-3 minutes until the sauce thickens a little. Serve with couscous, bulgur or rice.

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Spanish Tombet INGREDIENTS (serves 4) • 1 eggplant, sliced • 1 lb. (450g) potatoes, peeled, sliced • 1 onion, chopped • 2 garlic cloves, chopped • 1 14oz. (400g) can chopped tomatoes • 1 red bell pepper, sliced • 4 tbsp. olive oil • 2 bay leaves • 1 tsp. oregano • 1 tsp. thyme

METHOD 1. Cut the aubergine into slices and sprinkle with sea salt on both sides, then place on a paper towel and let it rest for about 20 minutes. Peel the potatoes and cut into slices. In a large frying pan, heat 1 tbsp. of olive oil and fry the potatoes for 5-10 minutes until golden brown. 2. Layer the fried potatoes on the bottom of an ovenproof dish, and season with sea salt and pepper. In the meantime, heat another tbsp. of oil in a pot and fry the onion, garlic, and spices, for about 3 minutes. Add in the chopped tomatoes and bring to the boil. Cook uncovered for about 10 minutes in the meantime, occasionally stir until the sauce is reduced. In the pan, heat another tbsp. of oil and fry the sliced pepper, for about 5 mins. 3. Layer them on top of the potatoes. Next, pat dry the aubergine heat the last tbsp. of olive oil and fry it for about 5 minutes on each side until golden brown. Arrange the aubergine on top of the peppers. Remove the bay leaves from the tomato sauce and pour it over the layered vegetables. Place in the oven and bake for around 30 mins at 190C

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Roasted sweet potatoes with hummus & pesto INGREDIENTS (serves 4) • 1 lb. (450g) sweet potatoes • 2 tsp. ground coriander • 2 tsp. ground cumin • 1 tsp. hot paprika or chili flakes • 2 tbsp. olive oil • 10 oz. (300g) hummus • 2 tbsp. green pesto

METHOD 1. Prepare the hummus or use store-bought 2. Heat the oven to 190C. 3. Wash the potatoes and cut lengthwise into wedges—season with salt, pepper, and spices (coriander, cumin, paprika). Then grease with olive oil and place in an ovenproof dish or on a baking tray. Bake for about 30 - 35 minutes (or until soft). 4. Serve the roasted potatoes on a bed of hummus.

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PUMPKIN FALAFELS with Tahini sauce INGREDIENTS (serves 4) • 1 cup pureed pumpkin* (approx. 650 g fresh) • 1 tbsp olive oil (plus slightly more for baking) • ½ cup chickpeas, soaked overnight • 1 garlic clove, sliced • 1 tsp salt • 1 heaped tsp cumin • 1 tsp ground coriander

• 2-4 tbsp chickpea flour (or all-purpose wheat flour if not gluten-free) • sesame seeds, to coat TAHINI SAUCE • 2 tbsp tahini • ½ lemon, juice only • salt and pepper to taste

• 1 heaped tsp smoked paprika • 1/8 tsp cayenne pepper (optional, adjust to taste)

METHOD PUMPKIN FALAFELS 1. Peel and cut the pumpkin into equal size cubes and coat in 1 tbsp of olive oil. Roast in a 200° C oven until soft, it takes about half an hour. 2. Rinse your soaked chickpeas and grind them quite finely in a food processor. Transfer to a large bowl. 3. Place baked pumpkin and sliced garlic in the food processor and process until smooth. 4. Transfer pumpkin puree to the bowl with chickpeas, add salt, dry spices and flour and mix very well. The mixture is meant to be very wet. Place in the fridge for several hours (or freezer for an hour) to firm up. 5. Put sesame seeds on a plate. Using your hands, gently form small falafels out of the mixture (around 20 g each). Once shaped, dip your hand in sesame seeds and press them into the falafel with your fingers.

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6. Preheat the oven to 2 00° C / 390° F. Brush a bit of olive oil onto a baking tray and place falafels on it, making sure they do not touch. Bake for 10 minutes on each side. They are done when the exterior is crispy and golden. TAHINI SAUCE 1. In a bowl, mix tahini with lemon juice and a splash of water. 2. Add a bit more water to achieve a pourable consistency. Season with salt and pepper

Vegan Chocolate Mousse INGREDIENTS (serves 4) • 100g Dairy-Free Dark Chocolate (ideally 70% +) • 340g Silken Tofu (drained) • 2 tablespoons of sweetener of choice (maple syrup, agave syrup) • Toppings of Choice (Mint, Berries, Mango, Chocolate Shavings,Nut Butter)

METHOD 1. Melt the chocolate 2. Mix the silken tofu and the sweetener in a blender, until smooth 3. Add the melted chocolate 4. Place the mixture into small ramekins and refrigerate for at least 30 minutes 5. Add your toppings of choice - and serve

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Vegan Pistachio Tart INGREDIENTS (makes 1 tart) CRUST

• 122 g vanilla soya yoghurt

• 21.5 g cacao powder

• 118 ml maple syrup

• 1.25 g Himalayan pink salt

• 60 g coconut oil solid

• 6 medjool dates pitted

• 5 ml almond extract

• 44.5 g coconut oil solid

• 30 g chopped pistachios for garnish

• 44.5 ml maple syrup

• 45 g chopped dark chocolate for garnish

FILLING

• 32 g dried rose petals for garnish

• 184.5 g pistachios shells removed • 1 400ml can chilled coconut milk use only the thick part from the top of the can

METHOD 1. Add the pistachios to a large bowl, cover with water and refrigerate overnight (or a minimum of 6 hours). 2. Rinse the pistachios with clean water and remove as much of the skins as possible. They should coming off easily using your fingers as the water will have loosened them 3. For the crust, add the buckwheat, oat flakes, salt and cacao powder to your food processor and process to a light crumb consistency. 4. Add the dates, coconut oil and maple syrup and continue to process until the ingredients begin to stick together and form a dough like consistency. If the dough isn’t holding together when you press it between your fingers, add a teaspoon or two of water and blend until it sticks. 5. Line the base of a 9” springform cake tin with parchment paper. Press the dough into the base and push it up the sides of the tin to form a crust. You can

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use a spatula or the bottom of a flat glass to smooth is out. Trim around the rim of the crust to make it as even as possible. Set the base aside in the freezer. Add all of the filling ingredients to your high speed blender and blitz until completely smooth and creamy without any lumps. Pour the mixture onto the crust and tap the cake tin off of your work surface to knock out any air bubbles. Place the tart into the freezer to set for about 2-3 hours. Once set, carefully remove the tart from the springform tin whilst still frozen. Decorate the tart by adding chopped pistachios, chopped dark chocolate and rose petals around the outer surface of the cake. Allow to defrost for 30-40 minutes before serving.