SWEET POTATO CAKES WITH CRISPY TOFU AND PEA PESTO
Makes 6 cakes Easy 1 hr
WHAT YOU NEED
Sweet potato cakes:
• 400g sweet potatoes
• extra-virgin olive oil, to drizzle
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp ground cinnamon
• 100g tinned corn kernels, drained
• 2 tbsp fresh chopped coriander
• 3 spring onions, finely sliced
• 1 fresh chilli, finely chopped
• 1 garlic clove, peeled and mashed
• sea salt flakes and freshly ground black pepper, to taste
• oil, to fry
Pea pesto:
• 130g (1 cup) frozen peas
• 1 tbsp torn basil leaves
• 1 ripe avocado, pitted and flesh removed
• 25g (¼ cup) walnuts, chopped
• 1 tbsp lemon juice + extra, to taste
• 1 garlic clove, peeled and mashed
• 60ml (¼ cup) olive oil
• 350g tofu, cut into 1cm-thick slices
HOW TO DO IT
1│For the sweet potato cakes, preheat the oven to 200°C. Peel the sweet potatoes and cut into 3cm chunks. Place in a baking tray, drizzle with the olive oil and season with the paprika, cumin and cinnamon. Bake in the preheated oven until tender, about 30 minutes.
2│While the sweet potatoes are roasting, make the pesto. Blanch the peas in a small saucepan of boiling water over high heat. Refresh in iced water, then drain well.
3│In a food processor, combine the peas with the basil, avocado, walnuts, lemon juice and garlic. Pulse until finely chopped. Add the 60ml (¼ cup) olive oil and process until a thick paste forms. Season with sea salt flakes and freshly ground black pepper, and add more lemon juice if desired. Set aside.
4│Remove sweet potato from oven. Turn oven down to 100°C. Allow the sweet potato to cool for a while, then mash with a fork. Add the remaining sweet potato cake ingredients, except the oil, and mix well with a fork. Divide the mixture into 6 equal portions, then roll into balls between your palms. Flatten each ball with your hand to about a 1cm-thick patty.
5│In a non-stick pan on medium heat, fry the sweet potato cakes in a little oil in batches until golden, turning once, about 5 minutes. Carefully place on a wax paper-lined baking sheet and keep warm in the oven.
6│For the tofu, place the slices on paper towel, cover with more paper towel and press gently to release as much liquid as possible.
7│Pour a little oil in a non-stick pan over medium heat and fry the tofu until crispy and golden on both sides, about 5 minutes.
8│Serve the sweet potato cakes topped with a dollop of pesto and slices of crispy tofu.
Cooking tip: If you prefer, you can use crispy fried bacon, chorizo or fried haloumi in place of the tofu.
VEGAN NACHOS
Serves 6 Easy 1 hr
WHAT YOU NEED
Salsa:
• juice of 1 lime + extra half, to serve
• 60ml (¼ cup) extra-virgin olive oil
• 2 spring onions, finely sliced
• 4 tomatoes, seeded and finely diced
• 1 red pepper, seeded and finely diced
• 1 yellow pepper, seeded and finely diced
• 2 tbsp fresh flat-leaf parsley, roughly chopped
• sea salt flakes and freshly ground
• black pepper, to taste
Guacamole:
• 2 ripe avocados, pitted
• 1 small red onion, roughly chopped
• 1 fresh red chilli, roughly chopped
• 2 tbsp fresh coriander,
• roughly chopped
• juice of 1 – 2 limes
Vegan queso sauce:
• 1 medium aubergine
• olive oil, to drizzle
• sea salt flakes, to taste
• 250ml (1 cup) unsweetened almond milk + extra, if needed
• 2 tbsp nutritional yeast
• 1 garlic clove, peeled and mashed
• 1 tsp ground cumin
• ½ tsp dried chilli flakes
• ½ tsp smoked paprika
• 1 tsp cornflour mixed with a little water to form a paste, if needed
• 250g tortilla corn chips
• 1 x 400g tin black beans, drained and rinsed
• sliced fresh or pickled jalapenos, to serve
HOW TO DO IT
1│For the salsa, mix the juice of 1 lime and the 60ml (¼ cup) extra-virgin olive oil in a bowl, then add the remaining salsa ingredients. Mix gently, season to taste and set aside.
2│For the guacamole, scoop out the avocado flesh onto a cutting board. Add the red onion and chilli. Chop together until combined. Add the fresh coriander and chop again. Spoon into a bowl and add the juice of 1 – 2 limes, tasting as you go. Season to taste with sea salt flakes and freshly ground black pepper. Set aside.
3│For the vegan queso sauce, preheat the oven grill. Slice the aubergine into 1cm-thick rounds. Arrange the aubergine rounds on a baking sheet lined with baking paper. Drizzle with the olive oil and season with the sea salt flakes. Grill in the preheated oven, turning once, until the flesh is tender, about 6 minutes on each side. Keep a close watch so the aubergine does not burn. Remove from oven and wrap loosely in foil to allow the slices to steam for a few minutes. Unwrap, then remove and discard the aubergine skins.
4│In a blender, combine the grilled aubergine slices with the almond milk, nutritional yeast, garlic and spices and blitz until smooth and creamy. Taste and adjust the seasoning, if needed.
5│Pour the mixture into a small saucepan on medium heat and cook until thickened and bubbly, about 5 minutes. Add more almond milk to thin it out, if needed. Alternatively, add a little cornflour paste to thicken, if necessary.
6│To assemble, spread the tortilla corn chips evenly on a large ovenproof plate. Spoon the well-drained black beans on top and place under the preheated grill until warmed through, about 3 minutes. Keep a careful watch so they do not burn. Remove from oven. Serve immediately scattered with sliced jalapenos, and with a lime half and the salsa, guacamole and queso alongside.
Cooking tip: -For the vegan nachos, if you’re not vegan, you can replace the queso with mozzarella. Simply bake with the tortilla corn chips and black beans until melted. -In the same recipe, meat eaters can replace the black beans with cooked beef mince, boerewors or fried chorizo, if desired.
HEIRLOOM TOMATO TART
Serves 4 – 6 Easy 1 hr 10 mins
WHAT YOU NEED
• 5 sheets filo pastry, covered with a damp tea towel
• 50g butter, melted
• 4 tbsp za’atar
• 350g ricotta
• 70g (5 tbsp) basil pesto
• 6 – 8 medium heirloom tomatoes, thinly sliced and placed on paper towel to drain for 10 minutes
• extra-virgin olive oil, to drizzle
• sea salt flakes, to taste
• 10 small heirloom tomatoes, halved
• fresh basil leaves, to serve
HOW TO DO IT
1│Preheat the oven to 200°C. Line a baking tray that is slightly smaller than the filo with baking paper. Place 1 sheet of filo on top. Brush with melted butter and sprinkle with 1 tbsp za’atar. Top with another sheet of filo, brush with butter and sprinkle with za’atar. Repeat until you have 4 layers.
2│Top with the last sheet of filo and brush with butter. Spread the ricotta evenly over the pastry. Carefully spread the pesto on top of the ricotta. Arrange the tomato slices on top, drizzle with olive oil and season with sea salt flakes.
3│Bake in the prepared oven until the flio is golden brown, about 30 minutes.
4│Remove from oven and allow the tart to cool slightly before scattering the fresh tomato halves over. Drizzle with more olive oil and garnish with the basil leaves.
GRILLED PINEAPPLE AND COCONUT SOFT SERVE
Serves 8 Easy 45 mins + overnight, to freeze
WHAT YOU NEED
• 500g fresh pineapple slices, peeled and cored oil, to brush
• 70g (⅓ cup) sugar
• 125ml (½ cup) water
• 1 x 400ml tin light coconut milk
• 1 tbsp lemon juice
• pinch salt
• freeze-dried coconut chunks, to serve (optional)
HOW TO DO IT
1│For the pineapple, place a griddle pan on high heat. Lightly brush each pineapple slice with oil and grill until caramelised and slightly charred in places, 3 – 5 minutes on each side.
2│In a food processor, blitz the grilled pineapple until smooth.
3│Meanwhile, in a small saucepan over medium-high heat, bring the sugar and water to the boil, stirring until the sugar has dissolved. Set aside to cool slightly.
4│Add the sugar syrup, coconut milk, lemon juice and salt to the pineapple and pulse until combined.
5│Spoon the mixture into a zip-seal bag, gently squeeze out most of the air and close the bag. Place flat on a baking sheet and freeze overnight.
6│To serve, break the frozen mixture into pieces. Place in a clean food processor and blitz until smooth and the texture is that of soft-serve ice cream. Serve immediately topped with freeze-dried coconut chunks, if using.
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