A smokey delight

GRILLED SMOKEY PORTOBELLO STEAKS

Very easy to put together, best eaten on the day with a large salad or a pile of green vegetables and mashed potato. by Catherine Barclay | Serves 2 people

INGREDIENTS

4 1/4 cup 2 sprigs 1 tsp 2 1 tsp 2 Tbsp 2 drops large portobello mushrooms balsamic vinegar fresh thyme (or 1 Tbsp dried) grated ginger garlic cloves, diced paprika miso paste liquid smoke

METHOD

1. Remove the stems from each mushroom and carefully prick with a fork. 2. Combine all marinade ingredients into a large bowl and mix thoroughly 3. Add in the mushroom, spoon over the mix to make sure all are completely covered and then leave to marinate for at least 10 mins. 4. Place the mushroom in a sandwich press or grill in the oven (180°C) and baste with any leftover liquid, then grill for 5 mins. 5. Flip, baste and repeat for another 5 mins 6. Serve immediately.

POTATO AND KUMARA RICE BALLS

Super easy to put together. A great party dish for your next gathering. by Catherine Barclay | Makes 16 balls

INGREDIENTS

225 g 225 g 100 g 2 2 2 5 Tbsp 1 Tbsp 1 1 tsp potatoes kumara (sweet potato) cooked brown rice onions, diced garlic cloves, diced carrots, finely grated parsley, chopped nutritional yeast

flax egg (1 Tbsp flaxseed / 2.5 Tbsp water) chilli flakes bread crumb to roll balls in

Dipping sauces can be as simple as sweet chilli sauce or peanut sauce. Also, Fiona's coleslaw dressing on p 36 can be used as a dipping sauce. METHOD

1. Boil potatoes and kumara until soft. Mash with a little plant-based milk and a small amount of dijon mustard (optional) 2. Saute onion and garlic in a little water, then add the carrots and simmer until the carrot is soft. 3. In a large bowl, combine all ingredients except for the crumb. 4. Divide ingredients into 16 balls, rolling each into the crumb. 5. Place into an air fryer for 20 mins or into the sandwich press (make a flatter version of the mix) for 25 mins.