Eat More Vegan

REGARDLESS OF YOUR FOOD PHILOSOPHY, ONE THING WE CAN ALL AGREE ON IS THAT WE NEED TO EAT MORE PLANTS. IN EAT MORE VEGAN, LUKE HINES SHARES 100 PLANT-BASED RECIPES THAT ARE PACKED WITH FLAVOUR, FULL OF VIBRANT COLOUR AND BURSTING WITH NUTRITION.

Try his zingy breakfasts, such as sweet potato rostis with Indian avo smash, cauliflower and ‘chorizo’ scramble with spicy green sauce, or peanut butter and pumpkin spice pancakes. There are more substantial roasts, bakes and barbecued dishes, such as hasselback sweet potatoes, sensational jackfruit souvlaki and tempura tacos. Finish off with a wholesome treat, such as blueberry bounty bars or spiced roasted pineapple with macadamia crunch.

EAT MORE VEGAN BY LUKE HINES, PUBLISHED BY PLUM, RRP $26.99, PHOTOGRAPHY BY MARK ROPER

INGREDIENTS

MAKES 12 BARS

• 270g (2 cups) coconut flour • 375ml (1½ cups) melted coconut oil • 3 tbsp maple syrup, coconut nectar or monk fruit syrup • 1 tsp vanilla bean paste or powder • Pinch of sea salt • 300g (2 cups) roughly chopped

Luke’s Chocolate

METHOD

Preheat the oven to 180°C. Line a 20 cm square baking tin and a large plate or tray that will fit in your freezer with baking paper. Add all the ingredients except the chocolate to a bowl and whisk together well. Spoon the mixture into the prepared tin and bake for 10–12 minutes, or until golden brown around the edges. Remove from the oven and leave to cool completely, then cut into 12 evenly sized bars. Arrange the bars on the prepared plate or tray, transfer to the freezer and leave for 30 minutes to chill and firm. Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and leave to cool slightly so that it is still runny but not super hot. Remove your chilled biscuit fingers from the freezer. Using your fingers, dip one of the bars briefly into the chocolate to coat completely, then place the bar back on the plate or tray. Repeat with the remaining bars, then transfer the tray to the freezer for 5 minutes for the chocolate to set. Return the chocolate to the stove and keep warm over low heat. Once the first layer of chocolate has had a chance to set, dip the bars back in the chocolate as before, then transfer to the fridge until ready to serve. The bars will keep in the fridge for up to 1 week or in the freezer for up to 3 months.

REALLY GOOD ROCKY ROAD

INGREDIENTS MAKES 16 PIECES

• 80g (½ cup) macadamia nuts • 70g (½ cup) pistachio kernels • 50g (½ cup) pecans • 80g (½ cup) Brazil nuts • 30g (½ cup) flaked coconut • 450g (3 cups) roughly chopped Luke’s Chocolate • 15g (½ cup) freeze-dried blueberries • 15g (½ cup) freeze-dried raspberries

METHOD

‘KITKAT CHUNKY’ BARS

Line a 20 cm square cake tin with baking paper. Place the nuts in a large frying pan over medium heat and toast, tossing to keep them moving so they don’t burn, for 4–5 minutes, or until golden brown and aromatic. Remove from the pan and set aside to cool. Place the flaked coconut in the pan and toast, tossing, for 1–2 minutes, or until golden, then remove from the pan and add to your toasted nuts. Mix well. Melt the chocolate in a small saucepan over low heat, stirring as you go, until thick and creamy. Remove from the heat and allow to cool slightly and thicken up. Add the nut and coconut mixture along with the freeze-dried blueberries and raspberries to the prepared tin and spread them out in an even layer. Pour over the melted chocolate and transfer to the fridge for 30 minutes to set. To serve, cut into 16 chunky pieces with a warm sharp knife and devour. Store any leftovers wrapped in baking paper in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.

EMV_Resize_Final_SI.indd 165SALTED PEANUT AND CHOCOLATE TART

27/4/20 12:14 pm

INGREDIENTS SERVES 12

• 135ml coconut cream • 115g Luke’s Chocolate, roughly chopped • 140g smooth peanut butter • ½ tsp ground cinnamon • ½ tsp vanilla bean paste or powder • 3 tbsp maple syrup, coconut nectar or monk fruit syrup

CRUST

• 3 tbsp melted coconut oil, plus extra for greasing • 3 tbsp maple syrup, coconut nectar or monk fruit syrup • 60g (½ cup) cacao powder • 120g (2 cups) shredded coconut

TO SERVE

• 1 tbsp cacao powder, sifted • 3 tbsp chopped roasted peanuts • 75g Luke’s Chocolate, peeled into small curls using a vegetable peeler (optional) • 125ml (½ cup) whipped coconut cream (optional)

SERVES 4

• 3 tbsp espresso, cold • 4 tbsp cacao powder, plus extra to sprinkle • Luke’s Chocolate, coarsely grated, to serve (optional)

SPONGE

• 100g (1 cup) almond meal • 125g (1 cup) arrowroot or tapioca flour • 3 tbsp coconut sugar • ½ tsp gluten-free baking powder • ¼ tsp bicarbonate of soda • 1 tbsp apple cider vinegar • 125ml (½ cup) coconut milk • 125ml (½ cup) melted coconut oil • 1 tsp vanilla bean paste or powder

COFFEE CREAM

• 200g (1¼ cups) cashew nuts, soaked in water for 2 hours, drained • 125ml (½ cup) espresso, cold • 3 tbsp maple syrup, coconut nectar or monk fruit syrup • 2 tbsp coconut cream • 2 tsps melted coconut oil

COCONUT CREAM

• 4 x 400ml cans coconut cream, refrigerated upside-down overnight • 2 tbsp maple syrup, coconut nectar or monk fruit syrup • 1 tsp vanilla bean paste or powder

METHOD

Preheat the oven to 180°C and line a 20 cm x 30 cm baking tin with baking paper. To make the sponge, add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk the wet ingredients. Add the wet ingredients to the dry ingredients and mix everything well to form a batter. Pour the batter into the prepared tin and bake for 15–20 minutes, or until light golden brown and a skewer inserted in the centre comes out clean. Set aside to cool completely. For the coffee cream, place all the ingredients in a food processor or highspeed blender and blitz until smooth. (You may need to stop and scrape down the side with a spatula a few times to ensure everything gets mixed well.) Refrigerate until needed. For the coconut cream, remove the cans of coconut cream from the fridge, taking care not to shake the cans as you go. Scoop the solid set coconut cream from the cans into the bowl of a food processor or high-speed blender, being careful not to add any of the clear coconut liquid (keep this for using in smoothies, sauces and curries). Add the remaining ingredients and blitz until smooth and fluffy. (Be mindful not to over-blend here as you will lose the fluffiness.) Transfer to the fridge until needed. When you are ready to eat, take four 375 ml (1½ cup) capacity jars, clear ramekins or glasses and cut four circles out of the sponge to a size that matches the base of your vessels. Begin layering your tiramisu jars by placing a sponge circle in the bottom of each. Pour a few tsps of coffee over the sponge circles to soak slightly, then layer over half the coffee cream followed by half the coconut cream. Sprinkle with 1 tbsp of cacao powder and repeat the layers, starting with four sponge circles and finishing with a final sprinkling of cacao powder and some grated chocolate, if desired.

METHOD

Preheat the oven to 180°C. Line the base of an 18cm loose bottomed fluted tart tin with baking paper and grease with coconut oil. To make the crust, mix the melted coconut oil and your sweetener of choice in a bowl. Whisk in the cacao powder to incorporate, then stir in the shredded coconut. Spoon the mixture into the prepared tin and use your fingers to press it into the base and side in an even layer. Bake for 15–18 minutes, or until firm, crunchy and crispy around the edge, then remove from the oven and set aside to cool. Warm the coconut cream in a small saucepan over medium heat. Once hot, remove the pan from the heat, add the chocolate and stir until the chocolate has melted down completely and is incorporated. Add the peanut butter, cinnamon, vanilla and your sweetener of choice and whisk well, then pour the mixture over the cooled base and refrigerate for 1 hour to set. When ready to serve, dust with the cacao powder and scatter over the peanuts and chocolate curls (if using). Cut into slices with a warm knife and serve with some whipped coconut cream, if desired.