Summer Goddess Bowl

| 25 May 2018

If we could, we would put all our favourite dishes on our menu AT THE SAME TIME.

Nearly seven years (how did that happen??) of deep explorations in the Wild Food Cafe kitchen, and then prior to that, over 20 combined years of immersion into all things plans and wellbeing have brought too many delicious results to fit into a single menu!

Like this Summer Goddess Bowl, the absolute superstar of the last summer. Whether you choose to make one part of it or the whole bowl with its many colourful parts, it is guaranteed to bring a super yummy kaleidoscope of summery flavours onto your plate.

Ingredients

(serve 4-6)

Cucumber and Pepper Salad:

350 gr red pepper

350 gr cucumber (deseeded, chopped)

50g gherkins (sliced)

1/2 red onion

1 tsp salt

1 tsp lemon juice

1 tbsp dill (chopped)

Marinated Tomatoes:

200g heritage tomato

1/4 tsp salt

1/4 tsp black pepper

1/2 tbsp garlic powder

1/2 shallot (finely chopped)

Pine Nut Sauce & Cauliflower:

1/2 cup water

1 cups pine nuts

1/2 cup of nutritional yeast

1/2 tsp salt

1/4  tsp turmeric powder

1/2 cauliflower (broken down into nugget size pieces)

1 bunch of finely chopped chives

Frozen Peas:

1/2  bag frozen peas

Pinch of salt

Pepper

Olive oil to taste

a bunch of finely mint leaves (finely chopped) 

For Serving:

½ avocado (sliced)

sprouts warmed slightly in tamari

pea shoots or other fresh greens

Method

First, begin by defrosting the peas; roughly chopping and preparing marinated tomatoes so they have extra time to marinate and release the flavours. Then, steam the cauliflower for 5 minutes on a low/medium heat. In the meantime, prepare the pine nut sauce by blending all the ingredients (apart from cauliflower and the chives)  in a high-speed blender. Set cauliflower and pine nut sauce aside. In the same way, prepare the cucumber and pepper salad, season to taste and set aside. Finally, prepare the peas by mashing them (either manually with a wooden spoon or in a food processor) with finely chopped mint, salt, pepper and olive oil.

To assemble the bowl, place the cauliflower warm with a generous serving of the pine nut sauce and a sprinkling of fresh chives on top. The rest of the salad proportions are up to you – may your imagination run wild! We love ours with couple of big tablespoons of mashed peas, some slices of avocado, fresh  and gently warmed sprouts with a bit of Tamari.

Enjoy!

With Celebration & Appreciation,

Joel & Aiste