VEGAN FESTIVAL ADELAIDE Vegan Cookbook Delicious Vegan Recipes from the 2018 Cooking Demonstrations
CONTENTS Foreword Page 1 Alfie’s Kitchen Page 2 Francesco’s Page 4 Dr Heleen Roex-Haitjema Page 8 Tegan Steele Page 12 Zac Bird Page 16 Bonus: Vegan Festival Adelaide at Adelaide Central Market Session 1 Page 22 Session 2 Page 26
FOReWoRD In 2018, Vegan Festival Adelaide had an even bigger focus than usual on environment. In the largest study of its kind, researchers showed that a vegan lifestyle was the single largest way a person could limit their impact on the planet. And this across so many, key indicators of planetry health, including: CO2 production, water use, transport cost, and land use. In this book, we collate the amazing recipes demonstrated at Vegan Festival Adelaide 2018 and its satellite events. This is amazingly good food for body, soul, and planet. We all hope you enjoy trying these dishes at home and are inspired to experiment and create even more amazing, cruelty-free food for yourself. The vegan movement is continuing to break into mainstream conciousness. Share these recipes with your friends and family, and celebrate this beautiful planet, its amazing wildlife, and the future. Lea x Lea McBride Director and Festival Coordinator
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Alfie’s Kitchen Alfie’s Kitchen is an alternative vegan food company that values creative, sustainable, and wholesome food practices. They work with like-minded small producers who share their vision and passion for produce. Alfie’s focusses on how food brings people together as well as connecting their diners to the field. Alfie’s Kitchen is a vegan pop-up restaurant, a mobile catering kitchen, and a producer of pickles. The menus are inspired by the seasons and the produce is sustainable and traceable to origin. Local practitioners, makers, producers, and growers in the community are showcased, whilst the team practices ethical food production and sustainable business methods. By Alfie’s Kitchen: - Oyster Mushroom Ceviche Mix - Cabbage Cream - Cabbage Chips
To serve spoon a portion of cabbage cream, place down a portion of ceviche mix, top with crispy cabbage leaves and dust with porcini powder
Find Alfie’s online: Website: paperbarkrestaurant.com
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OYSTER MUSHROOM CEVICHE MIX 200 g oyster mushrooms finely sliced 1/2 bunch chives chopped 1/2 bunch dill chopped 200 ml lime juice 100 ml x v olive oil Salt to taste
CABBAGE CREAM
1 cabbage finely sliced 1 tbsp Dijon mustard 1. Remove stalks from mushrooms 100 ml lemon juice and finely slice length ways. White pepper to taste Salt to taste 2. Combine ingredients and 1. Finely slice cabbage. massage well.
2. SautĂŠ in olive oil with a lid on
3. Let mix sit for 20 minutes and
strain strain excess liquid
until transparent.
3. Blend on high speed and add
the remaining ingredients.
CABBAGE CHIPS 1 l sugar syrup Large cabbage leaves Porcini powder
1. Peel back leaves whole. 2. Blanch leaves in sugar syrup. 3. Dehydrate for 4 hrs at 80 degrees. 4. Deep fry at 180 degrees. 5. Sprinkle with porcini powder. Mushroom Creviche
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FANCESCO’S Francesco’s Cicchetti is a full blown Italian family affair, bringing authentic Venetian Street Food to events and markets around Adelaide. Sarah and Francesco lived in Venice, Italy for 20 years before they relocated the family to Australia, and now live in Adelaide for most of the time. Their passion for real, whole, unprocessed food means that they make everything from scratch, sourcing the freshest local, sustainable, mostly organic ingredients from around South Australia, promoting a nutritious, healthy Mediterranean style diet. All dishes are traditionally handmade, offering a vegan twist on classic Italian recipes, creating a special kind of “Venetian Soul Food” Franceco’s is committed to creating a business with the lowest carbon footprint possible, this includes a no palm oil and no fried food policy. Polocies that also support a philosophy of slow food using recipes handed down from Francesco’s family and elaborated on by Sarah to create delicious vegan dishes. By Francesco’s: - Lasagna di Lenticchie con Peperonata (a traditional lasagna with lentil ragu and plant based bechamel, topped with peperonata salsa of local capsicum, olives and capers)
Find Franceco’s online: Website: francescososteria.com 4
LASAGNA DI LENTICCHIE CON PEPERONATA LASAGNA 2 packets Gluten Free pulse pasta PLANT BASED BECHAMEL lasagna sheets ¼ cup rice bran oil 1 cup tapioca flour ½ L organic unsweetened soy milk LENTIL RAGU ½ L organic unsweetened rice milk 1 L vegetable stock 1 brown onion 2 carrots 1. Ground nutmeg, salt and pepper 1 celery stalk Chopped parsley, sage, rosemary and to taste. thyme 300g dried brown lentils (smaller French 2. Place all ingredients into a saucepan and bring almost to the boil or Spanish variety) stirring constantly over moderate heat, 1 bottle (690g) tomato passata 1 x 400g can chopped tomatoes or 1 taking care not to let the mixture get lumpy or to stick to the bottom. large punnet local cherry tomatoes Pepper and salt 3. When the bechamel has ¼ cup extra virgin olive oil thickened, take off heat and use as soon Water as needed as possible. 1. In a large saucepan, on low heat, saute finely chopped onion, carrots, celery and herbs in olive oil and a little water - this keeps the temperature low and stops the vegetables from frying.
2. Stir over moderate heat for a few minutes.
3. Add pepper, salt and lentils, keep
stirring for a few more minutes and then add tomato passata and enough water to cover the lentils.
4. Bring to a simmer, then cook for 5
ASSEMBLING THE LASAGNA
12. Let sit for at least half an hour
before serving to let the flavours get more concentrated and the juices to Assemble layers in a rectangular oven settle tray
1.
Start with a light layer of bechamel PEPERONATA SALSA and a dash of water 4 large red capsicum 2 large yellow capsicum 2 white onions 4 large garlic cloves 5 tablespoons extra virgin olive oil 1 sprig fresh rosemary 4 tablespoons chopped parsley ¼ cup salted capers ¼ cup pitted kalamata olives Salt and pepper to taste ¼ cup tomato passata ¼ cup water
2. Layer of Pasta 3. Layer of Lentil ragu 4. Layer of Pasta 5. Layer of Lentil ragu 6. Layer of Pasta 7.
Layer of Bechamel
1.
Put all ingredients into a heavy bottomed pan and bring to the boil stirring constantly, turn heat down and 9. Layer of Pasta simmer with a lid on for 20 minutes checking every now and then, adding 10. Layer of Bechamel generously more water if needed. covering pasta sheets, forming the top layer 2. When the peppers are tender
8. Layer of Lentil ragu
and water has absorbed, take off heat
11. Decorate with dried oregano, and let sit for at least 10 minutes for tomato slices and cracked pepper flavours to enhance. Bake in a moderate to high oven (180 to 200 C) for 40 minutes until golden 3. Serve on top of the vegan Lasagna brown
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Lasagna di Lenticchie con Peperonata
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DR HELEEN ROEX-HAITJEMA Dr Heleen Roex-Haitjema, paediatrician (not-practicing), migrated to Australia in 2000. She received her medical training in paediatrics at the Free University in Amsterdam, and, since 2010, has been researching the medical and nutrition literature on the relationship between nutrition and health, becoming fascinated by the abundance of well executed studies that indicate that a healthy plantbased diet is not only preventative of many chronic diseases but can also play a curative role. Heleen earned her Certificate in Plant Based Nutrition through e-Cornell University, New York. She is the first Food for Life Instructor for The Physicians Committee for Responsible Medicine, Washington DC and is now running 5-week courses in Adelaide. Heleen, along with Raw Events Australia, co-organises Nutrition in Healthcare educational symposiums aimed at bringing knowledge of the latest in plant-based nutrition to health professionals and the general public. By Heleen: - Breakfast Tofu Scramble - Quick Black Bean Chilli
Find Heleen online: Website: wholeplantshealth.com.au 8
BREAKFAST TOFU SCRAMBLE makes 4 servings
425 g tofu, firm (light or low-fat when possible) 1 clove garlic, minced 1/2 cup onion, diced 1/2 cup green capsicum, diced 1/2 cup red capsicum, diced 3/4 cup mushrooms, chopped 1/4 teaspoon turmeric powder 1 teaspoon cumin powder 3/4 teaspoon black pepper Whole-grain bread or corn tortilla
1.
pan.
Add 1/4 cup water to large sautĂŠ
2. Once heated, add onion. When
the aroma releases from the onion and Brekafast Tofu Scramble it starts to become translucent, add garlic.
3. Cook
for 2 minutes, add capsicums and mushrooms and add 1/4 cup water to assist with sautĂŠing.
4. Cook for about 4 minutes or until vegetables are tender.
5. Add tofu and turmeric and mix well.
6. Add cumin powder and pepper, and cook for another 4-6 minutes until everything is cooked through.
7.
Serve with whole grain toast or on a warm corn tortilla.
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QUICK BLACK BEAN CHILLI makes 4 servings
1 brown onion, diced 2 cloves garlic, minced 450 g black beans, cooked or canned, rinsed 230 g crushed fire-roasted tomatoes / or add 1 teaspoon of smoked paprika to plain crushed tomatoes 1-2 teaspoons of mild chili powder 2 teaspoons ground cumin 1 teaspoon oregano Water Fresh coriander, chopped (optional) Fresh squeezed lime juice (optional)
1.
Over medium-high heat, sautĂŠ the onion until browned.
2. Add a thin layer of water and quickly stir the onion.
3. Let the onion sit and the water evaporate.
4. Repeat this process again up to four times.
5. Reduce the heat to medium, add garlic, and sautĂŠ for 1 minute more.
6. Add black beans, tomatoes, chili
powder, cumin, and oregano mixing everything together. Simmer for at least 5 minutes.
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Quick Black Bean Chilli
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TEGAN STEELE Tegan is an author, a Motivational Speaker, Entrepreneur, Health & Wellbeing guru, Wholefood alchemist, Kundalini & Yin Yoga Teacher, Beauty Therapist, Personal Trainer & animal advocate. She is passionate creative with intention & love woven deep into spreading true health to as many as possible. Tegan is a specialist in the field of physical detoxing & healing the body of ailments. Her energy is refreshing & exciting to be around as she paves a sparkling path on her journey of helping uplift others. Tegan is based in Melbourne where she runs regular Workshops. Retreats, leads Women’s Circles, helps run her family’s thriving café Urban Projuice, & continually creates health-inspired products & offerings for her Ocea Body and Indi & Ocea Ethical range. ‘Helping to make the world a healthier place one person at a time.’ By Tegan: - Snickers Smoothie - Rice Paper Rolls - Fruity Summer Rolls - Choclate Dip
Find Tegan online: Website: tegansteele.com Instagram: @tegansteele 12
SNICKERS SMOOTHIE 1 -2 cups Almond Milk 1/4 cup ice cubes 2-3 bananas 1 teaspoon Cacao Powder 1 teaspoon Peanut Butter
1. Peel the bananas and remove the pips from the dates.
2. Place the dates and water in the
blender first and blend until smooth. Then add the banan- as and blend for a further few minutes until smooth.
3. Add more water and ice for the desired consistency of choice.
4. Enjoy
Chocolate Smoothie
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RICE PAPER ROLLS
5. Fold in uncovered sides of the
rice paper, then roll tightly to incase the filling. Repeat until the rice paper and filling is completely used up.
1 bunch Vietnamese mint 1 Carrot peeled 1 Cucumber peeled 1 Lettuce finely sliced 6. Serve with Sweet chilli sauce or 1 cup bean shoots homemade peanut sauce to dip. Enjoy! 1 packet Rice paper 1 packet Rice vermicelli noodles 1 avocado finely diced. Vietnamese mint or fresh Coriander Sweet chilli sauce
1.
Boil some water and pour over the noodles in a large bowl until the noodles are covered and cook for 5-10 minutes. Drain and rinse in cold water
2. Peel the carrots, cucumber and finely slice the lettuce and dice the avocado.
3. Mix together all the vegetables
with the rice noodles in a large mixing bowl.
4. Fill a shallow bowl or plate with
warm water. Dip one rice paper into the water for a few seconds to soften. Lay the rice paper on the bench and place the Vietnamese mint on the rice paper. Then add a large spoonful of the filling rice noodle mix towards the center of the rice paper.
Rice Paper Rolls
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FRUITY SUMMER ROLLS 1-2 Bananas 1 Punet of strawberries Any Seasonal Fruit (e.g. Mango, Kiwi, peaches, melon, etc.) Coconut chips CHOCOLATE DIP Rice Noodles or Rice cooked Peanut butter 1 cup coconut cream 1 block of Vegan Chocolate 1/4 cup unsweetened cacao powder 1. Boil some water and pour over 2 tablespoons pure maple syrup
the noodles in a large bowl until the noodles are covered and cook for 5-10 1. In a medium bowl, combine minutes. Drain and rinse in cold water coconut cream and maple syrup. Using a hand mixer, beat until well combined.
2.
Chop up the bananas, strawberries 2. Gradually add cacao powder. Mix and other seasonal fruit until smooth.
3. Prepare all the filling ingredents on a large plate, grate chocolate
3. Store in an airtight container in refrigerator.
4. Fill a shallow bowl or plate with
warm water. Dip one rice paper into the water for a few seconds to soften. Lay the rice paper on the bench and place the filling ingredients in the center of the rice paper starting with peanut butter.
5. Once filled fold in uncovered
sides of the rice paper, then roll tightly. Repeat until the rice paper and filling is completely used up.
6. Serve with Chocolate Dip
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ZAC BIRD Zac is a home cook who loves to create food that is fatty, indulgent and all the things people think vegan food shouldn’t be. He was vegetarian for 8 years and have now been vegan for 2.5 years and only wishes he had become one sooner. After starting an Instagram account in order to surround himself with cruelty free food on a regular basis, he fell in love with engaging with the community and creating things to share. Since then, he has operated a pop up ice-cream shop, worked with brands to introduce vegan products, given food demonstrations, and had recipes shared around the world. Zac loves anything deep fried and gluttonous and is happiest with a glass of wine in hand, funky music playing and spending time tinkering away in the kitchen. You can find him anywhere delicious vegan food is served or being talked about. By Zac: - Vegan Honey - Cruelty Free Chicken Drumsticks
Find Zac online: Website: zaccharybird.com Facebook: @zaccharybird Instagram: @zaccharybird 16
VEGAN HONEY Honey is one of the easiest things to substitute when going vegan, as it’s just a sweetener with tonnes of replacements that do largely the same job in any recipe. That’s why it’s so strange that there’s apparent confusion over the general vegan stance on honey. Skipping over the fact that honey is nectar that bees have regurgitated into other bees’ mouths (why people fight so hard to justify eating vomit is beyond me), honey is made by bees, for bees. It takes twelve bee lifetimes to make one teaspoon of honey, so it’s not hard to justify simply switching for an alternative sweetener. Obvious choices are maple syrup, agave nectar, molasses, sugar syrup, xylitol and stevia. For recipes that call for the flavour of honey in addition to simply using it as a sweetener, this below method to create a vegan version of honey will do the trick. The finished product is an amber-dark caramel colour, has a high viscosity and holds up well when used as honey! Filling a jar with this liquid gold keeps super well if you’d like to have a nice substitute on hand for when you’d normally use honey/give homemade gifts.
Makes approximately 1 litre/4 cups. 2 litres of apple juice (totally fine to use the non-refrigerated kind) 4 cups white sugar 1 tablespoon carob syrup
1. Bring apple juice to a boil and allow to reduce by half. Remove from stove.
2. Bring 1 litre of water to a boil
before stirring in white sugar; continue stirring for about 3 minutes until sugar dissolves.
3. Add the apple juice back in and
allow to simmer for 30-40 minutes before stirring in the carob syrup.
4. Remove from heat and allow to
cool before pouring into jars for storage.
If you’re planning on storing this for a while, be sure to use the nonrefrigerated kind of apple juice you can find at the supermarket as the finished product will keep longer. A note on apple juice: some brands use non-vegan products to filter apple juice so give the brand you pick a quick Google search before picking it. 17
CFC (CRUELTY FREE CHICKEN) DRUMSTICKS Makes 4 faux-chicken They’re very filling.
2 teaspoons nutritional yeast (nooch) 1 teaspoon onion powder 10 drops of liquid smoke 500-750ml vegetable oil for frying drumsticks. (I used canola)
SPICE MIX BATTER
3/4 cup plain white flour 3/4 tablespoon brown sugar 1/2 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/2 teaspoon chilli powder 1/4 teaspoon garlic powder 1/4 teaspoon celery salt 1/4 teaspoon sage 1/4 teaspoon all spice 1/4 teaspoon dried basil Pinch of dried oregano Pinch of turmeric 1 can’s worth of aquafaba (the liquid drained from a can of chickpeas) 1/2 teaspoon kala namak (Indian black salt, can be substituted for regular salt) OPTIONAL: 1 teaspoon MSG/umami flavouring (I used Aji-No-Moto brand, and it really helps bring out the spice mix)
FAUX-CHICKEN DRUMSTICKS
2 cans young green jackfruit (565g cans before draining, 280g cans after draining) 1 medium cauliflower, washed and dried 1 + 1/2 cups of chicken style stock (I used Australia’s Own Organic brand)
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1. Open the two cans of jackfruit
and discard the liquid, rinse the pieces in a colander. Each piece will be triangular shaped, with a harder core - cut off this core before squeezing the jackfruit so that any seeds pop out, all of the brine is squeezed out and it spreads out to become stringier.
2. Place the jackfruit in a pot with the
chicken style stock, nutritional yeast, onion powder and liquid smoke. Bring the stock to a boil whilst stirring and then cook on medium for 10 minutes. Reduce heat to low, cover the pot and cook for a further 10 minutes or until the liquid has been absorbed by the jackfruit. Remove from heat and allow to cool.
3. Take your cauliflower and cut off
all leaves as close to the stem as you can, whilst making sure to not cut off any of the stem. Cut the whole cauliflower into quarters, slicing from the stem to the florets of the cauliflower - you want to keep the stem attached to the florets as this is what will make your ‘bone’ and also hold onto the flesh of the jackfruit. Cut off the majority of the florets of each cauliflower quarter, so that you get the basic shape of a drumstick. See images for a guide as to how this should look before moving on to the next step.
4. Place a piece of clingwrap on 7. Pour the canola oil into a deep your bench, followed by one of your cauliflower ‘bones’, and a quarter of the jackfruit mixture spread around the floret part of the cauliflower. Wrap the clingwrap around the jackfruit flesh, leaving the stem of the cauliflower exposed, and twist the clingwrap until it wraps around the flesh tightly. Use this opportunity to mould the fleshy part of your drumstick, mushing it around until you achieve the desired shape. Repeat for each cauliflower bone, then place all of the drumsticks in your freezer for at least an hour to firm up.
pan, and heat until bubbling. Cook the drumsticks in batches of two, constantly turning until they become a nice brown colour on all sides. Use tongs to turn, and make sure you grip the drumsticks by the fleshy part as you turn them so they maintain their shape. After 3 - 5 minutes, remove from the pot and place on the paper towels - serve immediately with your choice of dipping sauces!
5. Mix all spice mix ingredients
except for the aquafaba in a large bowl, and pour the aquafaba into a separate bowl - also set up a plate of paper towels to transfer the drumsticks to once fried.
6. Once the drumsticks have firmed
up a little, take them out of the freezer and unwrap the clingwrap - and this is where it gets tricky. Once aquafaba hits the jackfruit flesh it will want to fall apart, so be sure to work quickly from this point. Dip both of your hands into the aquafaba and coat the whole drumstick before dipping it into the flour mixture and compressing the flesh onto the Cruelty Free Chicken Drumsticks cauliflower as much as possible. Once you’ve coated the drumstick in the flour mixture, it will sit on the ‘bone’ much easier and you can use this opportunity to reshape the flesh on the bone so that it looks just right. Dip your hands back into the aquafaba, coat the drumstick once more and cover it in another layer of the flour mixture. Repeat for each drumstick.
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BONUS: VEGAN FESTIVAL ADELAIDE AT THE ADELAIDE CENTRAL MARKET Vegan food for all! Throghout the year, the team behind Vegan Festival Adelaide has teamed with the fantastic Adelaide Central Market and the stunning expertise of Bob Bowl’s Catering Co., PureVitalU, and Nathan Bakes to explore the everexpanding universe of vegan food. Collected here, as a bonus entry into this year’s Vegan Cookbook, are these events recipes. Time to indulge yourself! Keep an eye on the Vegan Festival Adelaide Facebook page to catch more special, one-off cooking demonstrations outside of the Festival weekend.
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Keep your eyes and ears open for one-off cooking demonstrations around Adelaide (or follow Vegan Festival Adelaide on Facebook and get notifications)
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Session 1: June BOB BOWLS CATERING CO. With a little bit of love and creativity vegan food can be done right and overflow with flavours. Influenced by Bob Marley’s lifestyle of love, unity, and respect for all beings on the planet the business was born. Bob Bowls Catering Company started in April 2016, a market food stall that provides hungry customers with a nutritional, wellbalanced bowl that is not only satisfying but packed with taste! Now, the team provide a catering service and cooking lessons. Jessie Morris is driven to cook 100% vegan, gluten-free, and allergy friendly food, that is organic when possible, and always local, sustainable, and ethical, allowing him to express himself through flavour. It was this passion to provide delicious food options for vegans and people with food intolerance that inspired Bob Bowls Catering Company.
Find Bob Bowls online: Website: bobbowls.com Facebook: @bobbowlsco 22
PUREVITALU ‘Helping people find their Pure Vitality through food and holistic living’ Wholefood Vegan Cooking Classes, Retreat Catering, Yoga teacher: Leonie’s love for wholesome, healthy vegetarian and vegan cooking was born after helping her young son to overcome digestive problems. After changing to more wholesome and plant based living, she realised the increased energy and vitality that it gave her and her family. Her ongoing yoga practice has helped her in establishing and maintaining a healthy and vibrant lifestyle, balancing work, and young children. Through her business, PureVitalU, Leonie is able to bring these two sustainable practices together and she is so excited about sharing her passion for combining flavours and creating simple yet delicious vegan meals. She teaches and continues to study the Iyengar yoga method and really appreciates this incredible practise, art, and science.
Find PureVitalU online: Facebook: @Purevitalu Instagram: @purevitaluleonie 23
RAINBOW VEG BAKE WITH CHEEZY CASHEW SAUCE
3. Fry carrots & pumpkin in oil till soft
4. Blend cashews & vinegar till
2 kg root vegetables, various colours (eg. sweet potato, carrot, beetroot, parsnip) 1 butternut pumpkin 1kg carrots 6 cups cashews 1 cup nutritional yeast ¼ cup apple cider vinegar Tapioca flour S&P to taste Olive oil
smooth, empty into large saucepan
5. Blend pumpkin, carrots, yeast in food processor till smooth, add some oil to make smooth if needed
6. Mix pumpkin & cashew mix together over low to medium heat
7.
Gradually add small amounts off tapioca flour till slightly stretchy, but still smooth. Add salt and pepper to taste
VEGETABLE PREPERATIONS 1. With mandolin, slice as many 8. Layer the vegetables and cheese
different colour root vegetables as sauce and bake in oven at 180C for 45 mins, or until golden brown. possible.
2. Slice enough to cover large baking 9. Serve topped with fresh mixed tray and layer to top with “cheeze” garden herbs & greens, finished with squeeze of lemon & drizzle of olive oil. sauce between every layer.
3. Cover top of veg bake with layer of “cheeze” sauce, and crushed cashew nuts.
CHEEZE SAUCE METHOD 1.
Soak cashews in warm water
2. Dice carrots & pumpkin medium
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COCONUT RICE PUDDING serves 4
200 g Arborio or short grain rice 800-1000 ml coconut milk 60 g caster sugar ½ vanilla pod, split Lemon rind (of Ÿ lemon) Pinch nutmeg (optional) Pinch cinnamon Pinch of Himalayan or sea salt
1.
In a medium heavy-bottomed saucepan combine the coconut milk, Arborio rice, vanilla pod (scrape seeds in mixture) and salt. Place saucepan over high heat and bring to a boil.
2. Reduce the heat to medium or medium-low and simmer until the rice is tender (about 25 minutes), stirring regularly to prevent mixture from sticking to the bottom of the pan. 3. When the rice is tender remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the pudding thickens, about 5 to 10 minutes.
4. Eat warm. Add extra toppings
such as fresh fruit (e.g. berries), raisins, sliced almonds, pistachios or stewed fruit.
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Session 2: SEPTEMBER BOB BOWLS CATERING CO. Bob Bowls returned to the Adelaide Central Market with a little bit more love and creative vegan food for the second cooking demonstration. Influenced by Bob Marley’s lifestyle of love, unity, and respect for all beings on the planet the business was born. Bob Bowls Catering Company started in April 2016, a market food stall that provides hungry customers with a nutritional, wellbalanced bowl that is not only satisfying but packed with taste! Now, the team provide a catering service and cooking lessons. Jessie Morris is driven to cook 100% vegan, gluten-free, and allergy friendly food, that is organic when possible, and always local, sustainable, and ethical, allowing him to express himself through flavour. It was this passion to provide delicious food options for vegans and people with food intolerance that inspired Bob Bowls Catering Company.
Find Bob Bowls online: Website: bobbowls.com Facebook: @bobbowlsco 26
NATHAN BAKES Nathan Bakes was borne from a love of delicious treats and goodies, that not everyone gets to enjoy - and life being too short for bad cake! With over 11 years experience of adapting his classical training into 100% vegan 100% gluten freeness, Nathan is committed to bringing the very best of baked yumminess to those who are vegan, coeliac or gluten intolerant as well as catering for a raft of other dietary requirements without knowing you are eating dietary requirement cake. With demand for gourmet cupcakes only on the rise, Nathan Bakes has answered the call to take up the Producer in Residence stand at Adelaide Central Markets for a limited 3 week run with a variety of flavors to excite every taste bud out there. Never again will your vegan/gluten free guests be relegated to a sad stale afterthought dessert!
Find Nathan Bakes online: Website: nathanbakes.com Facebook: @gourmetnathanbakes 27
VEGAN QUICHE
Make Filling: 1. Place soaked cashews, garlic,
water, lemon juice, nutmeg and a pinch of cayenne in the bowl of your 260 g or 2 cups of whole wheat flour food processor or blender. Pulse until 1 tsp salt smooth and silky. Add more water if 80 ml or 1/3 cup olive oil you think it’s too thick (it should have 100 ml cold water the consistency of hummus or a bit thinner). Add chopped herbs, salt and Filling: 125 grams or 1 cup raw cashews soaked black pepper to taste. in water over night Prepare Veggies: 160 ml or 2/3 cup water 1 teaspoon nutritional yeast 1. If you choose to use asparagus in 2 cloves garlic your quiche, blanche them first. Trim the 1 tablespoon lemon juice ends and put asparagus in salted boiling 1/2 teaspoon nutmeg water vertically (stems down) for a few a pinch cayenne minutes. This way you will pre-cook the 2 tablespoons freshly chopped herbs thickest parts of your stems while the (eg. Spring onion, garlic stems, oregano, tops will be nice and crunchy. thyme) salt and freshly ground black pepper to 2. If you make your quiche with any taste other vegetables from the list above Veggies: fresh & seasonal, e.g. Asparagus, (except of dried tomatoes), you can zucchini, pumpkin, mushroom. slightly pre-cook them too. The quiche takes 20 minutes to bake, most veggies PREPARE CRUST: won’t be completely done if you put 1. Preheat the oven to 180 ℃. them raw into the oven. Stir-fry, bake Combine whole wheat flour, salt, olive or steam them before adding. oil and water in a medium mixing bowl. Knead until the dough forms a ball. Roll Assemble Quiche it and transfer to a rectangular quiche 1. Spread the filling over the crust. or tart pan (25 x 20 cm or 10 x 8 inch). Arrange asparagus on top and gently Bake blind for 15 minutes. press it.
Crust:
2. Bake for 20 minutes or until he
top is golden. The middle will be a little unset still; you can increase baking time to 30 minutes for a firmer result.
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SUPER SIMPLE VEGAN PEANUT BUTTER FUDGE
4. Spoon out blobs of the two
mixtures into a ‘chequerboard’ pattern: Don’t worry about making this neat, it’s about just having blobs of alternating colour.
225g Dark chocolate 2 x 80g Smooth Peanut Butter 225g Vegan White Chocolate
5. Take a skewer, or knife, and run
it up and down the lines of different colour to marble them together – keep 1. Melt dark chocolate and 80g of going until you like the pattern created. peanut butter together until completely melted – either in microwave or in a 6. Cut into squares, or use a cookie double boiler. cutter to cut into shapes.
2. Melt together white chocolate
7. Eat, or use to decorate baking and 80g of peanut butter together until completely melted – either in Will keep in the fridge for as long as you microwave or in a double boiler. would keep peanut butter! 3. Prepare a standard baking tray by lining it with baking paper
Super Simple Vegan Peanut Butter Fudge
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Produced as part of Vegan Festival Adelaide 2018 (Contact: admin@veganfestival.info) Vegan Festival Adelaide is brought to you by Any Excuse... Event Styling and Planning All recipes used with permission.