Recipe Category: Emma Galloway Issue 190
This vibrant crunchy salsa can be eaten after a couple of hours, but is even nicer if left in the fridge overnight where it turns the most beautiful shade of pink. I’ve served these with vegan mayonnaise to keep things plant-based, but use regular mayonnaise if you aren’t fussed.
These vanilla coconut creams are my go-to vegan panna cotta, and these are topped with tart rhubarb jelly. They’re slightly firmer in texture than a traditional gelatine-set dessert due to the use of the plant-based setting agent agar-agar, which is made from algae. Popular throughout South-East Asia, you’ll find it (sometimes referred to simply as ‘agar’) at your local health food or Asian supermarket, though if buying from the latter, make sure you buy plain unflavoured agar as there’s often flavoured agar on offer as well. I recommend always using good-quality coconut milk containing only coconut and water, and free from additives and thickeners (Chantal Organics and Aroy-D both do great ones). If you find your rhubarb stalks are more on the green side of pink, you can add a couple of frozen raspberries to the puree for a natural colour boost.
Tart and zingy all at once, this rosy-pink drinking vinegar is the perfect spring celebration. Look out for a good quality, preferably NZ-made raw, unpasteurised apple cider vinegar with the ‘mother’ to get the most beneficial bacteria.
These simple little no-bake tarts are the perfect thing for afternoon tea. If you don’t fancy making tarts, just make the curd to serve on toast, over yoghurt or with cake. If you find your rhubarb stalks are more green than pink, you can add a couple of frozen raspberries to the puree to enhance the colour.