A Golden Menu

Inspired by Klimt's Golden Period

Recipes & Photos: Lauren Caris Short

Roasted Golden Beetroot Tart

INGREDIENTS

• 1 sheet vegan puff pastry

• 6-7 tbsp onion jam

• 200 g yellow beetroot

• 200 g fresh asparagus

• 1 tbsp almond milk

• 1-2 tbsp mixed seeds

FOR TOPPING :

• Fresh greens

• Fresh peas

• Fresh red beetroot

PREPARATION

STEP 1: Preheat the oven to 180°C. Drizzle the yellow beetroot with a little olive oil, season with salt and pepper and wrap in tin foil. Bake for 30-40 minutes until soft. Allow to cool then chop into chunks.

STEP 2: Unroll the puff pastry sheet and place on a baking sheet lined with baking paper. Score the pastry with a knife all the way around about 1cm in from the edges to create a border. Be careful not to cut the pastry all the way through. Brush the border with the almond milk and sprinkle on the mixed seeds.

STEP 3: Spread the onion jam onto the pastry inside the border, then place the asparagus on top, followed by the golden beetroot chunks.

STEP 4: Bake for 30 minutes until the pastry is golden.

STEP 5: Top with fresh greens, fresh peas and some raw slices of red beetroot for a sweet crunch.

Thai Sweet Potato Red Curry Soup

INGREDIENTS

• 1 red onion

• 500 g sweet potato

• 1-2 tbsp vegan Thai Red Curry paste

• 750 ml vegetable Stock

• 400 ml Coconut milk

• 1 inch piece of ginger

• 3 cloves garlic

• 2 tbsp Peanut butter

• Juice of 1 lime

TOPPINGS:

• fresh Coriander

• Coconut milk

• Red Chilli

• Crushed salted Peanuts

PREPARATION

STEP 1: Roughly chop the red onion, and mince the garlic and ginger together. Saute in a soup pot with a little oil for 3-4 minutes until the onion softens.

STEP 2: Peel and chop the sweet potato into 1 inch cubes, and add to the pan with the onions and toss to coat. Add the red curry paste, stirring so everything is coated and cook for a couple of minutes.

STEP 3: Add the vegetable stock, coconut milk and peanut butter and stir. Cover with a lid and cook for 20 minutes until the sweet potato is completely cooked. Either use a stick blender to blend the soup, or transfer to a blender and blend until smooth. Finally stir in the lime juice.

STEP 4: Top with an extra swirl of coconut milk, chopped coriander, fresh chillies and chopped salted peanuts

Golden Smoothie Bowl with Turmeric Granola

INGREDIENTS

GRANOLA:

• 4 tbsp Coconut oil

• 4 tbsp Maple Syrup

• Zest and juice of 1 orange

• 200 g Oats

• 30 g ground Almonds

• 130 g Almonds - roughly chopped

• 1/2 tbsp Ground Turmeric

• 1/2 Ground Cinnamon

• 1/8 tbsp Ground Ginger

SMOOTHIE BOWL:

• 3 frozen Bananas

• 300 g fresh Mango

• 1 cm piece Ginger

• 250 ml fresh orange juice

• Ice cubes (if desired for a slightly thicker smoothie).

PREPARATION

STEP 1: Preheat the oven to 160 °C.

STEP 2: First make the granola. In a saucepan, combine the zest and juice of one orange, the coconut oil and the maple syrup and heat gently until the coconut oil is melted and everything is mixed.

STEP 3: Place all the dry ingredients for the granola into a bowl and pour over the heated mixture. Mix thoroughly until everything is evenly coated.

STEP 4: Put the granola mixture onto a flat baking sheet lined with baking paper and spread into an even layer. Bake for 20 minutes, the stir and bake for another 5 minutes. Remove from the oven and allow to cool completely to harden up.

STEP 5: Place all the ingredients for the smoothie bowl into a blender and blend until completely smooth. Top with some granola and fresh fruits.