Recipe Category: Fiona Smith Issue 205

Recipe

TOMATO, QUINOA & BLACK BEAN PIE

You can make this pie strictly vegan using the coconut pastry recipe that follows; it has a lovely subtle coconut flavour and is delightfully crisp and short. Alternatively, use any savoury shortcrust pastry you like. The pie filling, with its South American flavours, can also be used for nachos, as a taco filling or simply served over the potato & kūmara mash or rice.

COCONUT OIL PASTRY
You need to soak the seeds overnight to activate their gel-like qualities.

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Recipe

KERALA-STYLE VEGE CURRY

I love the deep flavour and mild coconut of a Kerala-style curry. I have replaced the more traditional chicken with lentils and included more lentils in the rice for extra protein but you could serve with plain rice if you prefer. Cooking the onion is the most time-consuming part of this dish, but it is important to achieve a deep, rich flavour. If time is short you can skip the spice mix part and substitute 1 tablespoon of good garam masala instead. Like most curries and stews, this is even better heated up after a day or two; just hold off frying the curry leaves and mustard seeds and adding the cashews until you serve so they stay lovely and crunchy.

Recipe

TEMPURA VEGETABLES WITH RICE AND CHICKPEA CHIPS

Fish and chips has got to be one of our most popular takeaways – I mean, who doesn’t just love a hearty pile of fried food occasionally? While I love a fried potato, most vegetables, when dipped in batter and fried, transcend this to become even more magical. The vegetables to use are up to you: I have used broccolini, carrot, pumpkin, kūmara, kale and kohlrabi, and used about 1.2kg veges in total for four people. To prepare the vegetables you need to cut or slice them into suitable sizes. Denser root vegetables should be cut slightly thinner than quicker-cooking greens, but I find this way of cooking is very forgiving and tends not to overcook. I won’t lie, deep-frying is a big commitment – made a whole lot easier if you have a deep-fryer – but it is so worth the effort for that fresh-tasting, super-crunchy result. The rice and chickpea chips are fun to make if you are in the deep-frying zone. They have a wonderful chewy centre and crisp outer, and are great dipped in a mixture of mayo, tomato sauce and sriracha.

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Recipe

TOFU VEGE BURGER WITH KIMCHI & CARROT KETCHUP

This burger is super-simple to make, packed with flavour and different textures. You could use any vegetable in here that is suitable to slice and bake; I find the best combo is to use one vegetable that is dense, such as kūmara, pumpkin or cauliflower, and one that roasts soft and juicy, such as eggplant, portobello mushroom or zucchini. I have used the eggplant-kūmara combo here. The kimchi and carrot ketchup really adds some wow factor, and it is simple to make and a great addition to many other dishes.

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