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Plant Food
Plant Food
Plant Food
Plant Food

Address

45 Hume St
Crows Nest NSW 2065

Phone

Phone: 02 9437 0438

Service Area

Australia Wide

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ISBN: 978-0-9923512-6-7

Summer Shoots and Leaves

Serves 4

Root vegetables paired with sprouting vegetables brings together two dynamics, and in this example, with much success. The heavier roots benefit from the lighter, airy presence of the sprouts, and the visual results are just as compelling. — Matthew Kenney

Ingredients

Roots and Shoots

  • 2 large yellow carrots
  • 1 tablespoon olive oil
  • 1 teaspoon apple cider vinegar
  • Pinch of sea salt
  • 6 baby carrots
  • 2 baby candy cane beets
  • 2 small radishes
  • 4 asparagus

Herbed Macadamia Cheese

  • 1 cup macadamia nuts, soaked overnight
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 tablespoon nutritional yeast
  • Pinch of sea salt
  • 2 tablespoons minced tarragon

Garnish

1⁄2 cup mixed micro herbs or small leaves of herbs (mint, basil, cilantro, etc.)

Method

Roots and Shoots

  • Slice large yellow carrots lengthwise on a mandolin on the widest setting.
  • Toss with oil, vinegar, and salt.
  • Remove carrots from dressing and place in a vacuum bag. Seal at 100 percent to marinate and compress carrots.
  • Slice the rest of vegetables vertically and toss in the dressing.

Herbed Macadamia Cheese

  • Add macadamia nuts, lemon juice, zest, nutritional yeast, and salt to a food processor. Pulse until fluffy and creamy.
  • Fold in tarragon.

Assembly

Lay a large carrot slice on each serving plate, and using a pastry bag, dollop macadamia cheese randomly on top of carrot. Place some of the remaining vegetables on top of the carrots and garnish nicely with micro herbs. Sprinkle sea salt on top.


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