STIR-FRIED PURPLE POTATOES WITH JAPANESE BITTERGOURD
1 tbsp organic toasted sesame oil 1 organic purple potato, peeled and cut into long 1cm-thick strips 1 nigauri, halved and sliced (also known as goya, or Japanese bittergourd).
1 tsp organic minced garlic 1 tsp organic minced young ginger 1 tbsp organic mirin 1 tbsp organic dashi sauce ½ tsp pink Himalayan salt Pinch of organic white sesame seeds Pinch of fried whitebait Brown rice.
1 Heat a frying pan with 1 tsp sesame oil.
2 Add potatoes and fry for 7 minutes until cooked, but not softened.
3 Add remaining oil, bittergourd, minced garlic and ginger. Stir-fry for 5 minutes.
4 Pour in mirin, dashi and salt.
5 Cook for a few more minutes, and garnish with sesame seeds and whitebait.
6 Serve with a side of organic brown rice.
SALMON BALLS IN DASHI BROTH
250g cold water salmon.
½ tsp pink Himalayan salt 250ml dashi stock.
1 slice old ginger.
1 tsp sake.
1 tsp organic mirin.
2 to 3 stalks organic kale 1 stalk spring onion, diced For yuzu kosho dipping sauce 1 tbsp yuzu juice.
1 tbsp dashi sauce.
1 Drain excess water from salmon and blend in food processor with salt.
Set the processor on pulse mode for about 30 seconds. Do not overblend – it shouldn’t be finely minced.
2 Heat dashi stock in a pot and add ginger, sake and mirin.
3 Shape the minced salmon into balls, or 5cm to 6cm in diameter, and boil them in stock for 7 to 10 minutes.
Season stock with salt.
4 Poach kale for 1 to 2 minutes.
5 Serve stock, salmon balls and kale alongside a dipping sauce of yuzu kosho. Garnish with spring onions.
ORGANIC TOFU DASHI SOUP WITH BAMBOO SHOOTS AND MIZUNA
250ml dashi stock
4 slices old ginger 1 tbsp dashi sauce
(available at Meidiya) 1 tsp sake
1 tsp organic mirin 1 packet of organic tofu ½ cup fresh organic bamboo shoots, cut 3cm thick
¼ bunch organic mizuna (Japanese mustard greens)
½ tsp pink Himalayan salt Multigrain rice
1 Heat dashi stock in a pot and add ginger, sauce, sake and mirin.
Boil for 15 minutes.
2 Scoop tofu into a bowl.
3 Add bamboo shoots and mizuna into soup. Cook gently over heat for 5 minutes.
Season with salt.
4 Arrange bamboo shoots and mizuna with tofu in bowl.
5 Pour hot soup into bowl, and serve with multigrain rice.
VEGAN POMEGRANATE TARTS
Serves 6 to 8
¼ cup organic rolled oats 3 tbsp organic rice flour ¼ tsp pink Himalayan salt 1½ cup organic desiccated coconut 1 cup organic spel flour ¼ cup melted organic coconut oil 2 tbsp maple syrup.
1 tbsp organic vanilla extract For filling
1.4 litres cold pressed almond and coconut milk
2 tsp agar powder
½ cup maple syrup
A pinch of pink Himalayan salt 2 tsp arrowroot powder Water
½ cup pomegranate powder ¼ cup beetroot juice
1 tbsp organic vanilla extract To make the pastry
1 Preheat oven to 180 deg C. Line the bottom of a 23cm round springform tin with baking paper and oil the sides.
2 Blend oats, rice flour, salt and half of desiccated coconut in a food processor till the mixture is finely grounded.
3 Pour into a bowl and add spel flour and the rest of the desiccated coconut.
Add the coconut oil and mix through with your fingertips.
4 Add maple syrup and vanilla extract, then continue until mixture is even.
5 Press pastry evenly into the tin and push up all around the tin. Prick the bottom and place in oven for 20 minutes.
6 Remove from oven and set aside to cool while you make the filling.
To make the filling
1 Bring milk to a boil while whisking in agar, maple syrup and salt. Reduce heat and simmer for about 15 minutes.
2 In another bowl, dissolve arrowroot powder with 1 tbsp water. Add to milk and continue whisking.
3 Add pomegranate powder and beetroot juice. Lastly, whisk in vanilla extract.
4 Set aside and let cool for 10 minutes, then whisk for the last time and pour into the tart shell.
5 Once the filling stops steaming, place in fridge to set for about 3 hours.
6 Dust pomegranate powder on tart before serving.