Amerae Vercueil has used her many talents to produce a book that will appeal to vegans and vegetarians looking for something different, as well as anyone who simply wants to add more veggies to their diet. Based on recipes that she enjoys cooking and eating, Food That Loves You Back presents popular veggies in a way that will inspire you to go beyond ‘meat-free Mondays’!
INDEX
CAULIFLOWER SOUP
with crispy bits
Serves: 4–6
Ready in: 45 MINUTES
CAULIFLOWER SOUP
2 Tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
1 cauliflower head or precut florets (± 500 g)
750 ml fresh vegetable stock or 2–3 Tbsp stock powder plus 750 ml water
1 can (400 ml) coconut cream or cream
Salt and black pepper
Extra coconut cream, for serving
Green oil, for serving, see Note
Microherbs or leafy herbs, for serving
Heat the oil in a large pot and cook the onion over low heat for 5 minutes. Add the celery and cook for another 5 minutes. Add the cauliflower and vegetable stock. Cover the pot and simmer for 10 minutes, until the cauliflower is tender. Remove from heat and stir in the coconut cream. Blend the soup to a smooth pureĢe using a hand blender or jug blender. Season well with pink salt and ground black pepper.
Simmer for 3 minutes to reheat. Dress the soup with crispy bits and a swirl of coconut cream or dairy cream. Garnish with herbs and green oil. The soup can be stored in the fridge for up to 3 days, or frozen.
CRISPY BITS
1 Tbsp olive oil
100 g diced tempeh or chopped cashews
3 Tbsp honey
1 Tbsp balsamic reduction or balsamic vinegar
1 tsp paprika
cayenne pepper or chilli flakes
Heat the oil in a pan. Add the tempeh or cashews and fry for 2 minutes, until golden. Add the remaining ingredients and fry for 2 minutes, until reduced to a sticky sauce.
NOTE
Green oil: Combine 1 Tbsp finely chopped parsley or coriander leaves with 3 Tbsp extra-virgin olive oil and leave to stand for 15 minutes. For convenience, you can combine 1 Tbsp ready-made basil pesto with 1 Tbsp extra-virgin olive oil.
Green Pea & Dill Hummus
Makes: 2 cups
Ready in: 45 minutes
Gluten-free
Sugar-free
Vegan
1 cup split green peas
¼ cup olive oil, plus extra for dressing
¼ cup Tbsp plain full cream yoghurt, sour cream or (V) coconut yoghurt, plus extra for dressing
2–3 Tbsp chopped fresh dill, plus extra for garnish
Pink salt and black pepper
2 feta wheels, optional, for serving
Cook the split green pea’s, place one cup of split green peas in a saucepan with 2 cups of water. Cook slightly covered for 25-30 minutes. Drain excess water then set aside to cool.
Place the cooled peas in a blender or food processor with the olive oil, yoghurt and dill and pulse until smooth. Add up to ¼ cup water to help blend the mixture.
Season to taste with salt and black pepper. Place in the fridge to firm up. If preferred, crumble over some feta before serving.
Basil-Olive Oil Mayo
4 large egg yolks
¼ cup apple cider vinegar or lemon juice
1 tsp wholegrain mustard
½ tsp stevia powder
1 tsp pink salt
½ cup (125 ml) extra-virgin olive oil
2–3 Tbsp hot water
1 handful basil leaves
½ tsp xanthan gum
Salt and black pepper
Place the egg yolks, apple cider vinegar or lemon juice, mustard, stevia powder and salt in a blender. Pulse for 5 seconds to combine.
Slowly add the olive oil, pulsing for 3 seconds between each addition (drizzle in 1–2 Tbsp at a time; don’t rush it!) As you add more oil, the dressing will start to thicken and emulsify into a smooth sauce.
Add the hot water and the basil leaves and blend until fully combined and green in colour.
Add the xanthan gum and stir through. Taste for seasoning and adjust as necessary. Scoop the mayo dressing into a bowl or jug for serving. Keep refrigerated.
Extracted from Food the Loves you Back by Amerae Vercueil, out now.
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