Vegan chef and Compass Ireland brand ambassador Holly White is sharing some sensational vegan recipes.
Ingredients
- 70g of soaked cashew nuts (pre-soaked weight) soaked for a minimum of 8 hours
- 1 clove of pressed garlic
- 1 teaspoon of Tamari
- 1 tablespoon of nutritional yeast
- 30ml of warm water - if needed
- 1 tablespoon of lemon juice
- 1/4 teaspoon of English mustard powder
- 2 tablespoons of capers
- 2 tablespoons of olive oil
- Salt and pepper
Roasted chickpeas:
- 1 x 400g tin of chickpeas, drained and rinsed - approx 250g weight
- 1 tablespoon of Tamari
- 1/2 teaspoon of smoked paprika
- 1/2 tablespoon olive oil
- Salt and Pepper
To serve:
Shredded Kale
1 tablespoon of hemp seeds per salad
Optional - a handful of nuts for topping.
Brazil Nut Parmesan:
- 125g brazil nuts
- 1Tbsp shelled hemp seeds
- 35g nutritional yeast
- 1/2 tsp sea salt
- 1/4 tsp garlic powder
Method
Chickpeas:
- Drain and wash the chickpeas as blot them dry. Place them in a roasting tin and season with the salt, pepper, paprika, tamari and olive oil.
- Roast for 40 minutes at 180* agitating them once throughout to ensure they cook evenly. Allow to cool. They should be crispy on the outside.
Dressing:
- Blend all ingredients together until a thick creamy dressing is formed. Ensure it is silky smooth. Add a little water, if needed, if it is too thick.
- To serve pour the dressing over the kale leaves and ensure all the leaves are well coated. Top with chickpeas and a tablespoon of hemp seeds.
Brazil Nut Parmesan:
- Add all ingredients to a food processor pulsing into a fine meal. Be careful not to over process or a nut butter will form.
- Taste and adjust flavor as needed, adding more nutritional yeast for "cheesiness" or salt for saltiness.
- Garlic powder adds more depth. Store in a covered container in the refrigerator up to 2-3 weeks.
