Veganissimo! Beautiful Vegan Food by Leigh Drew.
Published by Arbon Publishing (RRP Aus $34.99) Classic Vegetable Kebab Wraps
SERVES 18 kebabs/6–8 wraps
Low Fat Soy Free Gluten Free
Soak the wooden skewers in water before making your kebabs -this will ensure that the skewers do not burn during the cooking process.
Kebabs11 oz/310 g mixed mushrooms, quartered2 red bell peppers (capsicums), sliced into 1-in (2.5-cm) squares2 red onions, sliced into wedges3 summer squash, sliced into eighths11 oz/310 g cherry tomatoes2 zucchini (courgettes), sliced into1-in (2.5-cm) chunks1 batch Chilli Citrus Ginger Marinade 1 tablespoon canola oil
To Serve1⁄2 batch Creamy Baba Ganoush 6–8 gluten-free or standard wraps1 large carrot, grated1 large beet, grated
15 minutes, plus at least 30 minutes marinating**
COOKING TIME : 25 minutes
1 Alternate the vegetable pieces on 18 wooden skewers to make colourful patterns. Place the kebabs into a tray that has sides, and pour over the Chilli Citrus Ginger Marinade. Set the kebabs aside to marinate for at least 30 minutes.
2 Either barbecue the kebabs until they are dark golden, brushing them with additional marinade if necessary, or heat the canola oil in a frying pan over medium heat, and panfry the kebabs until they are dark golden, brushing them with additional marinade if necessary. Just before serving, remove the vegetable pieces from the skewers.
3 To serve, spread a thick layer of Creamy Baba Ganoush over the centre of each wrap. Top with the grated carrot and beet, and then the vegetables from two or three skewers.
** plus 1½ hours for the Chilli Citrus Ginger Marinade and the Creamy Baba GanoushChili Citrus Ginger Marinade
Soy Free, Gluten Free, 30 minutes or less
MAKES 2 cups2 red chillies, deseeded (optional) and chopped1⁄2 cup (4 fl oz/120 ml) orange juice1⁄4 cup (2 fl oz/60 ml) lemon juice1 tablespoon lime juice1 piece of ginger (approx. 1 in/2.5 cm), peeled and chopped1 tablespoon olive oil1⁄4 cup (2 fl oz/60 ml) cold salt-reduced vegetable stock
PREPARATION TIME 5 minutes COOKING TIME None
Place the chillies, orange juice, lemon juice, lime juice, ginger, olive oil, and salt-reduced vegetable stock into a food processor. Blend the ingredients until the marinade is as smooth as possible - some small pieces of chilli and ginger are fine.Creamy Baba Ganoush
MAKES 6–8 portions
Soy Free Gluten Free
Baba Ganoush2 large eggplants (aubergines)3 garlic cloves, minced1⁄4 cup (2 fl oz/60 ml) lemon juice1⁄2 cup (4 oz/115 g) unhulled tahini1⁄4 cup (2 fl oz/60 ml) water1 teaspoon ground cumin3⁄4 teaspoon ground coriander seeds2 teaspoons smoked paprika1 teaspoon sea salt
To Serve1 tablespoon olive oil2 teaspoons smoked paprika
PREPARATION TIME 5 minutes
COOKING TIME 45–60 minutes, plus 30 minutes cooling
1 Preheat the oven to 400°F (200°C).
2 Gently prick the eggplants (aubergines) all over with a fork, and place them directly onto the middle shelf of the oven. Roast them for 45–60 minutes or until they have completely softened and the skin is wrinkled. Remove the eggplants (aubergines) from the oven, and set them aside for 30 minutes to cool completely.
3 Once they are cool, cut the eggplants (aubergines) open lengthwise and scoop out the flesh. Place the flesh into a food processor, along with the garlic, lemon juice, unhulled tahini, water, ground cumin, ground coriander seeds, smoked paprika, and sea salt. Blend the ingredients until the baba ganoush is smooth.
4 To serve, pour the baba ganoush into a shallow bowl. Smooth the top, then drizzle it with olive oil and sprinkle it with smoked paprika.
This baba ganoush can be stored in an airtight container in the refrigerator for up to three days.Fennel, Asian Vegetable, and Fresh Fig Salad
Soy Free Gluten Free
SERVES 6–82 fennel bulbs, finely sliced lengthwise1⁄2 batch Chili Citrus Ginger Marinade1 tablespoon olive oil3 baby bok choy, halved1⁄2 Chinese cabbage, finely sliced1⁄2 daikon, peeled and finely sliced5 figs, quarteredSeeds from 1 pomegranate2 teaspoons Dijon mustard2 teaspoons sesame oil2 teaspoons canola oil
PREPARATION TIME 20 minutes, plus 10 minutes marinating**
COOKING TIME 20 minutes
1 In a medium bowl, marinate the sliced fennel in half of the Chili Citrus Ginger Marinade for 10 minutes.
2 Heat the olive oil on a griddle or in a nonstick or cast-iron frying pan over medium–high heat. Cook the fennel for about 2 minutes on each side or until it has coloured in parts. Brush the bok choy with the marinade, and cook it for about 2 minutes on each side or until it has coloured in parts. Set aside the fennel and bok choy to allow them to cool.
3 To serve, arrange the Chinese cabbage over a large platter, then half of the daikon. Place the fennel and bok choy in layers, and finish with another scattering of daikon. Top the salad with the figs, and scatter over the pomegranate seeds.
4 In a small bowl, whisk together the remaining Chili Citrus Ginger Marinade, Dijon mustard, sesame oil, and canola oil. Drizzle the mixture over the salad just before serving.
If you cannot find daikon, replace it with five standard radishes. If you cannot find Chinese cabbage, replace it with either white or red cabbage
** plus 5 minutes for the Chili Citrus Ginger MarinadeCorn Fritters with Tartar Sauce
Soy Free Gluten Free
SERVES 12–14 fritters11⁄2 cups (10 oz/285 g) corn kernels (fresh or frozen)1 medium red onion, finely chopped1 garlic clove, minced1 medium red bell pepper (capsicum), finely chopped1 bunch cilantro (coriander) (approx.4 oz/115 g), finely chopped1 cup (51⁄2 oz/155 g) masa harina or polenta1⁄2 cup (2 oz/60 g) chickpea (garbanzo bean) flour1 teaspoon salt1 teaspoon ground black pepper1 cup (8 fl oz/240 ml) soy-free or soy non-dairy milk1⁄4 cup (2 fl oz/60 ml) olive oil1⁄2 batch Tartar Sauce to serve
PREPARATION TIME 15 minutes**
COOKING TIME 1 hour
1 Preheat the oven to 375°F (190°C). Line a cookie tray with kitchen baking paper.
2 In a large bowl, mix together the corn kernels, red onion, garlic, red bell pepper (capsicum), and cilantro (coriander). Stir through the masa harina or polenta, chickpea (garbanzo bean) flour, salt, and ground black pepper. Pour in the soy-free or soy nondairy milk and olive oil, and mix the ingredients together well. Set the bowl aside.
3 Place a nonstick or cast-iron frying pan over medium heat. Form ½-cup portions of the mixture into patties, and panfry the fritters in batches of three or four at a time. Cook the fritters for about 5–7 minutes or until they are golden on the underside, flip and fry them for a further 3–5 minutes, and then place the fritters onto the cookie tray. Place the fritters into the oven to bake for 15 minutes or until they are fully cooked and set in the center.
4 Serve the fritters topped with the Tartar Sauce.
** plus 5 minutes and overnight soaking for the Tartar SauceTartar Sauce
Soy Free Gluten Free
PREPARATION TIME 5 minutes, plus overnight soaking
COOKING TIME None
MAKES 2 cups1 cup (41⁄2 oz/130 g) cashews, soaked overnight and drained3⁄4 cup (6 fl oz/180 ml) water1⁄4 cup (2 fl oz/60 ml) white balsamic vinegar1 tablespoon lemon juice1 teaspoon Dijon mustard1 garlic clove, minced1⁄2 teaspoon salt1⁄2 teaspoon white pepper1 tablespoon olive oil1 bunch chives (approx. 1⁄2 oz/15 g), finely chopped1⁄3 cup (21⁄2 oz/70 g) finely chopped cornichons (gherkins)1⁄4 cup (11⁄2 oz/45 g) finely chopped capers
Tartar sauce can be used on sandwiches, served with panfried or battered tofu, and even offered as a dip.
Place the cashews, water, white balsamic vinegar, lemon juice, Dijon mustard, garlic, salt, white pepper, and olive oil into a food processor. Blend the ingredients until the sauce is smooth. Pour the sauce into a bowl, and stir through the chives, cornichons (gherkins),