Close Tasty! Indian Spiced Cauliflower Pizza w/ Banana, Goat Cheese & Coriander Pesto Ingredients ✓ ½ medium cauliflower ✓ 1 teaspoon curry powder ✓ ½ teaspoon ground turmeric ✓ ¼ teaspoon ground cardamom ✓ Oil for roasting ✓ ½ medium All Good banana – thinly sliced ✓ 50 grams goat feta – roughly crumbled ✓ Pesto ✓ ¾ cup olive oil ✓ 1 clove garlic – roughly chopped ✓ Handful fresh mint leaves ✓ Handful fresh coriander leaves ✓ Handful fresh parsley leaves ✓ ¾ cup toasted cashews ✓ Sea salt and cracked black pepper ✓ Pizza Base ✓ 1 ¼ cups almond meal ✓ 1 cup tapioca flour ✓ ½ teaspoon sea salt ✓ ½ teaspoon dried Italian herbs ✓ 1 free range egg – lightly beaten ✓ ½ cup All Good Original Oat Milk ✓ 2 tablespoons olive oil ✓ To serve : finely sliced spring onion, mint leaves, sesame seeds, chilli flakes i optional Method #1 Pizza base: Preheat oven to 220 degrees celsius #2 Combine all the pizza base ingredients in a mixing bowl and whisk together. Set aside for 5 minutes. Mix well. #3 Line a baking sheet with baking paper. Use a thin spatula to spread the mixture into a thin circle that is roughly 30cm in diameter and 1/2cm thick. Bake for 10 minutes until lightly golden and place on a rack to cool. Can be made up to 24 hours in advance #4 Topping: Preheat oven to 200 degrees. Cut cauliflower into florets. Drizzle generously with oil. Sprinkle with the curry powder, turmeric and cardamom. Season generously and toss well. #5 Roast for 20 minutes until slightly tender and the tips are browned. #6 Use a small food processor or stick blender to blitz the pesto ingredients to a relatively even consistency. Taste and season generously. Store in the fridge. #7 To assemble: Preheat oven to 220 degrees. #8 Spread the pizza base with the generous dollop of pesto (the recipe will make more pesto then you probably need). Top with the cauliflower pieces, sliced banana and crumbled goat cheese. Bake for 8-12 minutes until the crust is golden on the edges. Top with cracked black pepper, chilli flakes (if desired), spring onion and sesame seeds.
Close Smoky Roast Jackfruit Tacos w/ Charred Pineapple & Banana Salsa Ingredients ✓ Ingredients for the Jackfruit ✓ 1 can Ceres Organics jackfruit, drained and rinsed ✓ 1 cup Ceres Organics canned chopped tomatoes ✓ 2 tsp smoked paprika ✓ Salt and pepper to season ✓ Ingredients for the salsa ✓ 1 spring onion, finely sliced ✓ ½ cup Ceres Organics pineapple ✓ ½ All Good Banana, finely diced ✓ Juice of ½ a lime ✓ 1 TBS Ceres Organics coconut cream ✓ Salt and pepper to season ✓ Ingredients for the jalapeno cream ✓ ½ an avocado ✓ 2 TBS organic jalapenos ✓ ½ tsp Ceres Organics onion powder ✓ ½ tsp Ceres Organics garlic powder ✓ ¼ cup Ceres Organics coconut cream ✓ 6 tortillas, or tacos. You could also use collard leaves to be 100% organic. Method #1 Preheat your oven to 180 deg C. #2 Prepare the jackfruit by marinating in a bowl with all the ingredients. #3 Place on a lined, roasting oven tray and place in the oven for 30 mins. #4 Meanwhile, prepare the jalapeño cream by placing all the ingredients into a blender or food processor and whiz until silky smooth. If you are having young kids join you, perhaps leave the jalapeño out and stir through at the end for the adults. #5 Place the cream in the fridge to set slightly. #6 Now to prepare the salsa. #7 Heat a little coconut oil in a pan and place the pineapple pieces in. On a high heat, cook and turn the pieces until they are nicely browned. Place on a paper towel to absorb any excess oil. #8 Place the remaining salsa ingredients in a bowl, and lastly, chop the pineapple into cubes and stir through. #9 Once the jackfruit has cooked, grab two forks and “pull apart” the fruit to resemble a pulled pork or chicken scenario. #10 Prepare your tacos, tortillas, or collard leaves, depending on which you are using. Layer with the jackfruit first, followed by the banana salsa, and top with the jalapeño cream.
Close Yum! Crunchy Cajun Spiced Tofu w/ Banana Salsa & Herby Millet Ingredients ✓ 1 x 275gram block firm tofu - cut into wedges ✓ 1/4 cup tapioca flour i can also use spelt or regular flour ✓ 2 tablespoons Cajun seasoning* ✓ Oil for frying ✓ Millet ✓ 2 cups cooked millet** ✓ 1 red onion – finely sliced ✓ 1 garlic clove – finely diced ✓ 1 tablespoon fresh thyme leaves ✓ Large handful fresh parsley leaves ✓ Oil for sautéing ✓ Banana, corn and chilli salsa ✓ ½ medium banana – cut into small pieces ✓ ½ cup sweetcorn kernels ✓ ¼ red onion – finely diced ✓ ½ avocado – cut into cubes i ripe but still firm ✓ 1 large red chilli – seeds removed and thinly sliced ✓ Large handful fresh coriander – roughly chopped ✓ Juice of 1 lemon Method #1 Combine all the salsa ingredients in a bowl and toss gently until well combined. #2 Heat a generous amount of oil in a sauté pan. Gently cook the onion and garlic until the onion is translucent and tender. Add the thyme leaves and sauté for a further minute. Season generously. Remove from the heat and stir through the parsley. #3 Combine the flour and Cajun seasoning in a bowl and stir well. Dust the tofu pieces in the flour evenly. Heat 1 cm of oil in a sauté pan over a medium-high heat. Cook the tofu in 2 batches until golden brown on both sides. #4 To assemble: Divide the millet between 4 plates. Top with the tofu pieces and a large spoonful of salsa. Serve immediately. #5 ** Hulled millet is available at health food stores or in the health food aisle of good supermarkets. Cook it as you would rice or quinoa.
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