Every year, Tasting Australia showcases some of our best culinary talent. With the festival done and dusted, we thought what better way to continue the food lovin’ than with recipes for us to make at home.
With a number of events and food venues centered around vegetarian and vegan dishes, we spoke to some of Adelaide’s top vego-vegan chefs and food business owners. They’ve built their careers from the ground up, with produce from the ground. Listing vegetables as some of their favourite ingredients to eat and cook with, we ask them to share their top-notch vegan recipes to show just how sexy a dirty veggie can be.
Festival Director for Tasting Australia, Simon Bryant also owns his own legume business Dirty Food. He’s an avid veggie fan, a convert from an early age. “It’s been my preference to be vegetarian, but in no way is it something that defines me. It’s important to be a good guest still, and eat what you are given. But we’ve been living a bit of a dream. The food system is not completely broken but it’s well on its way. I think it’s important to be educated about what this is causing.”
Fig Leaf Babies With Hommus And Walnut
4 minikins ( baby pumpkins) jap, butternut or blues
8 fig leaves
150 ml extra virgin olive oil
Salt flakes and freshly roasted and cracked black pepper
1⁄2 cup walnuts
Handful picked parsley leaves
2 tbl tahini
1⁄2 tsp smoked paprika
1/3 cup kabul chickpeas
30 ml lemon juice
50 ml un hulled tahini
1 clove australian garlic
120 ml extra virgin olive oil
2 tsp salt flakes
Soak 1/3 cup Kabul chickpeas in 2 cups water overnight in fridge
8 fig leafs stolen from your local neighbourhood fig tree soaked in plenty in tepid water
On the day
Light a fire and burn some hard wood or charcoal down to coals so it’s a moderate heat and you don’t see flame (or just run your oven at 200°C).
In the meantime, drain most of the chickpeas (hold back a couple of tablespoons for later). Simmer in 4 times their soak volume of fresh water over medium heat for 45 minutes.
Scalp the pumpkins from the stem end at 1 cm, scoop out seeds. Pop them in a pot of cold salted water with fig leaves and bring to the boil. Pull pumpkin and leaves out after 2 minutes of simmering.
Pour 120ml olive oil inside and outside pumpkins and rub into their skins. Season with salt and pepper, put lid on and wrap each in 2 fig leaves. Wrap in double layer of tin foil, and bury in coals with scalp up (or put on an oven tray in the oven. Cook till soft, approximately 30 minutes to 1 hour.
If using a fire pit, you can preheat your oven to 250°C while cooking the pumpkins. If using the oven, wait until the pumpkins are cooked and turn the oven up.
Pat the chickpeas dry, rub them in a splash of olive oil, salt and pepper. Pop on oven tray.
Toss the walnuts in remaining oil and place on another tray.
Put both chickpeas and walnut trays in oven. Toast the walnuts for up to 6 minutes, or until a little coloured and aromatic. Remove the walnuts and continue cooking chickpeas on fierce heat until they go crispy and crunchy (around 20 minutes). Some will pop (never fear), and don’t forget to stir now and again as the edges may burn easily.
To prepare the hommus, place the cooked chickpeas and garlic in a food processor, blitz and then chuck in lemon juice, tahini, olive oil and salt and pulse briefly .
To serve, smear hommus on plate, unwrap pumpkin from tin foil, peel off any “too burnt “ fig leaves and throw the pumkpin on plate. Scatter walnuts and crispy chick peas over dish, through a little paprika, tahini and parsley around (get creative) and eat!
Forage Supply Co.
Scott Rogasch and Justin Westhoff want to change the perception of veganism and have created their own plant-based food truck – Forage Supply Co. “We wanted to create a sustainable meal option and showcase cool ways to use plants that are healthy and filling,” Scott says. “We didn’t want to stereotype veganism. We don’t like to label our food because you don’t have to be vegan to enjoy a plant- based meal. If you want to go out and have a burger with no dairy or no meat in it, you can. We love the public to come and try a vegan meal if they perhaps haven’t before. We want to be able to show what a difference it can make on the environment.” They also develop school gardens and support the Hutt Street Centre with meals and train those disadvantaged to work in the truck. Well done, lads.
Forage Supply Co, recipe created by Forage recipe developer Tracy Collins of Harvest Kitchen.
Pulled Jackfruit Burger
2 x 20 ounce tins of jackfruit in water, drained, cores removed (this is often how they come in asian grocers)
1⁄3 cup vegan smokey bbq sauce, plus extra to serve (many brands like heinz have vegan tomato sauces)
1⁄2 tsp cayenne powder
1 tsp garlic powder
1 tsp smoked paprika
1 1⁄2 tsp salt
1⁄2 tsp achiote paste (available from adelaide central market)
4 tbsp grapeseed oil
1 bunch of coriander with roots (finely chopped roots and stems for jackfruit, leaves for slaw)
250g brown onion, thinly sliced
1⁄2 cup red cabbage, finely shredded
1⁄2 cup green cabbage, finely shredded
Juice of 1/2 a lime
Leaves from coriander, as above
6 burger buns of your choice
1 avocado, mashed
For the jackfruit, mix all ingredients except grapeseed oil and onion.
Place grapeseed oil in frying pan over medium heat, add onions and cook until caramelized.
Add jackfruit mix to onions in frypan and cook for a further 20 minutes, breaking up jackfruit as it cooks. Add small amounts of water to loosen up mixture if it becomes too dry (approximately 1⁄4 cup water).
For the slaw, mix all ingredients in a bowl together, season with salt to taste.
To serve, smear some avocado onto burger bun. Top with slaw, dollop of jackfruit and eat.
Got any delicious vegan recipes? Let us know in the comments below.
Photos: Daniel Purvis