Make veges the hero

PHOTO: DANIELA AEBLI/FOOD PHOTOS: MARGO FLANAGAN
PHOTO: DANIELA AEBLI/FOOD PHOTOS: MARGO FLANAGAN
Rosa and Margo Flanagan are on a mission to get Kiwis to think about food differently.

They want people to start with plants and then add meat, fish, dairy, poultry or tofu, rather than the other way around.

"It’s quick and easy, with minimal meal preparation and time and using few dishes."

All Eaters Welcome is the follow-up to their first cookbook, Two Raw Sisters, which was released last year.

"Neither of us are vegan or vegetarian, and we love all kinds of food. But we are firm believers in creating a life-style based around eating a majority of plants and whole, unprocessed raw ingredients."

THE BOOK: Two Raw Sisters:  All Eaters Welcome, by Rosa and Margo Flanagan, published by Bateman...
THE BOOK: Two Raw Sisters: All Eaters Welcome, by Rosa and Margo Flanagan, published by Bateman Books, RRP $39.99.

They have continued their method of using cost-effective unprocessed raw ingredients that can be found in most home pantries. They include a handy "starter pack" of common ingredients used in their recipes and what they are.

"We will show you new and inventive ways to make these basics taste more fun exciting and delicious.

There are no rules. The kitchen can be a stressful place for a lot of people due to all of the dos and don’ts around food."

They say their recipes do not require people to be a slave to measuring cups and spoons and they urge people to have confidence and trust in themselves in the kitchen to use ingredients that are in season or ones they like.

There are chapters on breakfasts, snacks, mains and desserts as well as a good section on salads that are lunch-box-worthy.

"Most of the salads last three to five days in the fridge, making them great to make at the start of the week to have for your work lunches or a quick dinner."

 

Chocolate tart with tahini salted caramel

Such a decadent, indulgent tart. An earthy walnut base paired with an incredibly silky-smooth chocolate filling of dark chocolate, tahini and coconut milk. The coconut whip helps mellow out the richness, and the salted caramel rounds everything off beautifully. This is a great one to make when you want to impress some guests, or just when you need a slice of deep, cosy comfort.

Prep time 40 minutes

Setting time 2 hours

Serves 12

Base

1 cup walnuts

½ cup buckwheat or rolled oats

½ cup dates, softened in boiling water for

5-10 minutes, then drained

¼ cup cacao powder

1 tsp vanilla bean paste or extract

pinch of sea salt

Chocolate filling

200g dark chocolate, roughly chopped

½ cup tahini

1 cup coconut milk

3 Tbsp maple or honey

½ tsp sea salt

Caramel

1 cup dates, softened in boiling water for

5-10 minutes, then drained

¼-½ cup coconut milk

2 Tbsp tahini

1 tsp vanilla bean paste or extract

¼ tsp sea salt

Coconut whip

1 cup coconut yoghurt

1 tsp vanilla bean paste or extract

To serve

dark chocolate, roughly chopped

Method

To make the base

Line a tart tin with beeswax wraps or cling film, and set aside. Place the walnuts and buckwheat into a blender or food processor. Blend into a fine flour. Add the remaining base ingredients, and blend until you have a smooth cookie-dough consistency.

Transfer the base into the lined tin, and evenly press up the sides and on the bottom, using the back of a spoon to flatten it. Set the base aside.

To make the filling

Melt the dark chocolate using a double boiler. Once the chocolate has melted, add the remaining ingredients for the chocolate filling, and whisk until you have a shiny, thick, smooth liquid. Pour the filling over the base, and bang the tin on the bench top a couple of times to get rid of any air bubbles and get a smooth finish. Place in the freezer for 2 hours, to set.

To make the caramel

Simply put all of the ingredients into the blender or food processor, and blend until you have a smooth caramel. Set aside.

To make the coconut whip, place the coconut yoghurt into a bowl, and mix in the vanilla bean paste or extract until well combined. Set aside.

When the tart is set, take it out of the freezer.

Spread the coconut whip over the top, using the back of a spoon to spread it out. Then drizzle the caramel over the coconut whip — we like to serve some extra caramel on the side, too. Lastly, sprinkle with roughly chopped chocolate.

Serve immediately, or store in an airtight container in the fridge, where it will keep for up to 7 days.

 

Cumin kumara rice salad with garlic mint yoghurt 

We love grain-based salads like this, because they are so filling and don’t take too much thinking about what else to add on the side. This is such a winner during the week, and lasts well; all you need to do is scoop it into a container. If you are making it for the week, we suggest leaving out the avocado and adding it as you need it. Delicious with salmon or lamb.

Prep time 25 minutes

Cooking time 40 minutes

Serves 8

1½kg kumara (approx. 3 large), cut into

large, random chunks

2 red onions, sliced

pinch of sea salt

2 tsp ground cumin

pinch of chilli flakes

oil

1½ cups brown rice

2 Tbsp tamari

3 stalks kale, finely chopped

1 400g can of black beans, drained and

rinsed

1 avocado, cut into cubes

1 cup flaked almonds, toasted

large handful of fresh coriander, roughly

chopped

Garlic mint yoghurt

½ cup coconut yoghurt

juice of 1 lemon

1 clove of garlic, crushed and roughly

chopped

¼ cup packed mint leaves, roughly

chopped

1 Tbsp tahini

pinch of sea salt

black pepper

Method

Heat the oven to 200degC.

Place the kumara, onion, sea salt, cumin and chilli flakes on 2 baking trays, then drizzle over the oil. Toss everything until well combined.

Place the baking trays in the oven and cook for 35-40 minutes, or until the kumara and onion are soft and golden. Once cooked, remove from the oven and allow to cool slightly.

Cook the brown rice according to the packet instructions, but add the tamari to the water at the beginning.

To make the garlic mint yoghurt

Place all of the ingredients into a blender or food processor, and blitz until smooth and creamy.

Pour into a bowl and set aside.

To assemble the salad

Get out a large, flat salad platter.

Start with a layer of brown rice, followed by the roasted kumara and onion, then the kale, black beans, avocado, garlic mint yoghurt, almonds and coriander.

Continue this process for another 1–2 layers.

This salad will last in your fridge in an airtight container for 3-4 days.

 

Dukkah roasted cauliflower and avocado dressing

This salad is one of our very first 2RS recipes. We had so many people disappointed that it wasn’t in the first book, so here it is for you now.

Roasted cauliflower with a creamy fresh avocado mint dressing and spicy crisp radish slices. The pastel colours scream summer, but it's great anytime you can get your hands on good avocados.

Prep time 15-20 minutes

Cooking time 20 minutes

Serves 4

1 large head of cauliflower, cut into florets

2 400g cans chickpeas, drained and rinsed

oil

1 Tbsp dukkah

pinch of sea salt

bunch of radishes, mandolined

large handful of fresh mint, roughly chopped

½ avocado, sliced

Dressing

½ avocado

½ cup coconut yoghurt

handful of fresh mint, roughly chopped

zest and juice of 1 lemon

pinch of sea salt

black pepper

Method

Heat the oven to 220degC.

Place the cauliflower and chickpeas on to 2 large baking trays, and drizzle with the oil.

Top with the dukkah and salt, and toss to combine. Roast for 18–20 minutes, or until golden brown. Remove from the oven.

To make the dressing

Place the avocado in a medium-sized bowl. Add the yoghurt, mint, lemon zest and juice, and salt and pepper.

Using a hand-held blender or a food processor, blend until smooth and creamy.

Top the cauliflower and chickpeas with the radish, mint and remaining avocado. Drizzle with the creamy avocado dressing to serve.

Store any leftover salad in an airtight container in the fridge, where it will keep for up to 4 days.

TO SEE

All Eaters Welcome launch workshop, 
Catalyst, Dunedin, October 28, 6pm.

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