Njam Jim Dressing:
1 stalk coriander
6 x limes - juice
2 tbs vegan fish sauce (Asian grocer)
1 x green chilli
palm sugar to taste (aprox ½ cup, however you can add more or less depending on your personal taste)
1 x mango diced
1 x yellow witlof cut into bite size pieces
1 x red witlof cut into bite size pieces
1 cup julienne cut green papaya
1 x avocado diced
2 cups mixed leaves
(you can also use Chinese cabbage for crunch)
200g firm tofu diced
3 x fine julienne cut kaffir lime leaves
½ cup raw cashew nuts
1. Roughly chop all ingredients for the Njam Jim Dressing, and put into blender and blend well then put to the side
2. For the salad, cut your mango and avocado and put to the side to add later
3. Take remaining salad ingredients chop into bite sized pieces then place in a large mixing bowl, add cashew nuts, dressing and mix well.
4. Add in your chopped mango and avocado then toss lightly so these remain firm and hold their shape
5. Plate up your salad in a pretty salad bowl or on a large serving platter then garnish with hemp seeds and coconut flakes
2 tbs hemp seeds
1 tbs toasted coconut flakes
Vegan Tropical Pavlova
Every year our whole clan gather for a family Christmas and everyone brings a few dishes to share. Nestled amongst the Christmas puddings is always a classic Australian Pavlova or two. The fresh seasonal fruit exploding with colour, laying on a bed of whipped cream, sitting on the perfect cloud of fluffy meringue, with a crisp shell that just melts in your mouth when you eat it.
I can’t imagine a Christmas without it and it’s an essential recipe that should be in everyone’s arsenal.
So what do you do when you are a vegan and you can no longer eat cream and eggs? You turn to coconuts and chickpeas of course! The following recipe will satisfy any pavlova lover and will make you feel like Christmas is complete.
I recommend having fun and experimenting with different variations of seasonal toppings like figs, apricots, pistachios, pomegranate, mandarins and edible flowers.
Merry Christmas from Heaven Leigh and the team at Bodhi
420g can unsalted chickpea
1 cup of castor sugar
1tsp of vanilla essence or vanilla bean paste
1tsp xanthan gum
½ tsp cream of tartar
Sweetened Coconut Cream
¼ cup sifted icing sugar
2 x 420g cans organic coconut cream
1tsp vanilla essence or vanilla bean paste
You will need to refrigerate some of your ingredients overnight for the best result and this recipe will take 2 hours and 45 min to make
Place the can of coconut cream in the fridge overnight to chill, which will allow the water and cream to separate with the cream rising to the top and hardening. When you take it out or open it be careful not shake the tin.
Preheat your oven at 150 degrees. Cut baking paper to fit your 2 trays. Draw a 20cm circle (I like to use a large overturned bowl) in the middle of each piece of baking paper. Turn the baking paper over so as not to get any ink on your meringue, set to the side.
Take the tin of chickpea, drain and save the liquid. Put chickpea in airtight container and fridge to use for another recipe. The liquid is aquafaba and will be used to make the meringue. Using your electric mixer, beat the aquafaba with the cream of tartar on high speed until stiff peaks form, this can take 5-10min. Continue to beat while gradually adding your castor sugar one spoon at a time. Add vanilla bean paste and cornflour, mix well. Add xanthan gum last as this will harden your meringue quickly while you are mixing to form a sticky marshmallow texture.
Equally distribute meringue between both sheets of baking paper in the centre of the circle. With spatula sculpt meringue until it’s the size of the circle. Bake for 20 min then reduce heat to 120 degrees and bake for a further 1 hour and 45 min. Remove from the oven to cool.
While your meringue is cooking cut fruit and put aside in fridge to use on top later. I like to use slightly sour fruit to offset the sweetness of the meringue.
Once your meringue has cooled remove coconut cream from fridge and carefully open tin. Scrape the solid cream that has formed on top and put in bowl. Add vanilla and sifted icing sugar then beat gently until soft peaks form. Do not overbeat. Divide cream in half and place a layer on the 1st meringue. Layer some passionfruit on top then place the 2nd meringue on top and use remaining cream for the top layer.
Garnish with fruit and mint to taste then serve.
Vegan Wasabi Mayo
180ml grape seed oil
120ml soy milk
4 tbsp. wasabi
Pinch of salt
Put grape seed oil, soy milk, wasabi and a pinch of salt into a blender
and blend well until the mixture comes together and sticks to the side of your mixer. Serve fresh, or store in air tight jar and refrigerate for up to 2 weeks.
Note: This recipe is very versatile, you can add as little or as much wasabi as you like. For plain mayonnaise leave out the wasabi or if you prefer you can replace this with a Thai style sweet chilli sauce. Happy Cooking!
Bodhi Vegan San Choy Bao
This recipe makes 4-5 servings.
2 Tablespoons Olive Oil
2 Teaspoons Ginger (minced)
1 Red capsicum (diced)
100g Celery (diced)
100g Baby Corn (diced)
100g Water Chestnut (diced)
100g Spicy Tofu (diced)
1 Baby Cos Lettuce Head
Lime Wedges (optional)
Mix well all sauce ingredients
Heat olive oil in a wok or pan, on high heat. Add minced ginger
Cook for 1 minute, add all filling ingredients, cook for 2 minutes or until the ingredients slightly soften.
Add sauce and cook for another 1 - 2 minutes, make sure sauce coats the filling.
Transfer filling into a serving bowl. Lay out lettuce leaves.
Spoon enough filling into lettuce leaf, squeeze lime juice and serve.
2 Tablespoons Light Soy Sauce
2 Tablespoons ABC Sweet Soy
1 Tablespoon Vegan Oyster Sauce
2 Tablespoons Water
Salt, Pepper & Sugar to (taste)