Vegan territory: tasty plates that provide a feast for the senses
These delicious recipes by Graham Higgins will add a dash of flavour to Veganuary
They’re calling it ‘Veganuary’ at the Purty Kitchen in Dún Laoghaire, where a flavoursome vegan menu will be available from January 10-28. Highlights include these two delicious vegan dishes by chef Graham Higgins, which you can try at home. If you’d rather go out, you can book your vegan feast at partykitchen.com. It’s priced at €35 for three vegan courses, or €60 when paired with expertly balanced vegan wines. purtykitchen.com
Heirloom Tomato Salad
Serves 2
Ingredients
500g heirloom tomatoes
1 courgette
50g dehydrated black or fresh black olives
2 whole avocados
1 lime
Coarse sea salt
1/2 bulb of fennel
150g basil
200ml olive oil
Method
1. Using a peeler, slice the courgette into thin ribbons by pulling the peeler the length of it. Lightly season with a pinch of your sea salt and set aside to stand for as close to one hour as possible.
2. Take the basil and olive oil and add them to a blender. Blitz until completely smooth, but pass it through a sieve into a jug or bottle to be sure. Cover the container and set to one side for later. You will need to wash the blender out before the next step.
3. Peel and destone your avocados and chop them up and add to the blender. Grate in the zest of your lime and then squeeze in the lime juice of the full lime. Add a pinch of your sea salt to season. Blitz in the blender until smooth and then scoop into a container and cover for later.
4. Take your fennel and shave it as finely as possible. Place it into some ice water for no more than five minutes then remove and set to one side.
5. While the fennel is in the ice water, chop your tomatoes into halves or quarters and sprinkle with a smidge of sea salt.
6. If you are using dehydrated olives, crush them into a fine crumb. If using fresh olives, chop them into slices to suit your taste.
7. Removing the fennel from the ice water and patting it dry, we are now ready to plate. Start by lacing the courgette around the plate, then add your tomatoes. Dot some of the avocado purée around the plate, add your fennel and then drizzle the basil oil (we suggest sparingly, you can always add more to taste) and then sprinkle with either the olive crumb or olives.
Cauliflower Steak
Serves 2
Ingredients
1 large cauliflower (500g plus)
200g harissa spiced hummus
150g organic puy lentils
35g pumpkin seeds
35g toasted almond shavings
50g quinoa
Small bag of frisée lettuce (endive; this is non-essential, so don’t fret if you can’t source it)
Small bag of watercress
1 teaspoon icing sugar
50ml lemon juice
250ml olive oil
Coarse sea salt
Method
1. Bring a pot of salted water to the boil.
2. Take your head of cauliflower and cut it down the centre to make two cauliflower steaks. Blanch the cauliflower heads for eight minutes and strain.
3. While the cauliflower is in the pot, add your lemon juice, olive oil, icing sugar and a pinch of sea salt to a bottle or jug and shake or stir vigorously until well mixed. Set to one side. This mix will last five days if kept sealed in the fridge, so it won't go to waste.
4. Now heat a griddle or frying pan with a little olive oil to a high heat. Carefully take the cauliflower heads out, place them into the preheated griddle/pan and sear until golden brown on both sides. Keep a close eye, this won't take long and we don't want them to burn.
5. Deep fry the quinoa for one minute, carefully remove and place on a clean J-cloth and allow to strain thoroughly.
6. While the cauliflowers are browning, add your frisée and watercress to a bowl, and drizzle with 35-50ml of your lemon juice and olive oil mix. Toss the leaves to coat them in the oil.
7. Remove your cauliflower and leave to rest for one minute. Use this time to heat your puy lentils in the microwave for 30 seconds.
Plating
1. Spoon the hummus onto the centre of the plate and, using the back of the spoon, spread out into a circle just slightly bigger than the size of the cauliflower steak.
2. Place the cauliflower in the centre of the hummus.
3. Put the puy lentils on top of the cauliflower and then add the nuts, seeds and crispy quinoa.
4. Finally, top with your dressed watercress and frisée.
