Veggie meals that‘ll have you licking your lips | The Source SA – food, wine and reviews

JYOTI Bindu is on a mission to vary the best way many individuals eat however she isn’t going to shout or preach. She prefers to transform them by stealth, letting the scrumptious vegan meals she cooks at her southern suburbs cafe Pollen 185 converse for itself.

So if somebody needs dairy milk with their coffee through the day, she is comfortable to oblige.

The similar goes for eggs on her brunch menu. Only at night time does Pollen convert to a totally vegan menu.

media_cameraJyoti Bindu from Pollen 185 “vegetables can be amazing and delicious” Picture Matt Turner

It’s a stance that follows Jyoti’s personal consuming sample.

“I’ve never been hardline about it,” she says. “We all go at our own pace. I may well end up vegan but at the moment I can’t say that I am.”

While she “won’t go near dairy”, she does style different individuals’s meat dishes and eat “quite a bit of fish”, particularly when eating out. “I really like the big- bang flavours that a actually good restaurant can put out,’ she says.

“I need to attempt their best issues to see what’s on the market.”

Jyoti finds inspiration from these experiences and her travels abroad for the cooking at Pollen 185.

“If people learn that vegetables can be amazing and delicious then that’s a great start,” she says. “I really like the features at Pollen when it’s a party and the entire household comes alongside. Lots of the males will stuff themselves silly earlier than they arrive as a result of they assume there shall be nothing to eat.

“By half means by means of, I have fathers and grandfathers coming to the kitchen and hugging me as a result of they now know their daughter isn’t
going to starve. That’s what makes it for me.”

By half approach by means of, I have fathers and grandfathers coming to the kitchen and hugging me as a result of they now know their daughter isn’t going to starve. That’s what makes it for me.”


The perception that vego dishes may be each bit as satisfying, nutritious and, most significantly, scrumptious as some other meal can also be the driving drive behind “Seed and Soil”, one of many Glasshouse Kitchen collection throughout subsequent month’s Tasting Australia pageant.

Jyoti will be a part of Paul West (River Cottage Australia), Italian pastry chef Andrea Tortora (three-Michelin starred St Hubertus) and pageant director Simon Bryant to create a feast “full of goodness” with “unbridled colour and creativity” that may convert “even the most sceptical carnivore”.

media_cameraRiver Cottage host Paul West

It would be the first meat-free occasion managed by the pageant. “Tasting Australia has never done a vego event,” Simon says. “I don’t assume anybody has been courageous sufficient.

“But all the individuals who consider on this type of meals are getting a second wind as a result of the large stars of the Top 50 and Michelin world have actually embraced vegies within the final 5 or 6 years and that’s unbelievable.”

While menu particulars are nonetheless being finalised, Simon expects the massive match pit at Town Square to be nicely used. “We want to change the perception that vego food is lacking in flavour and over-healthy,” he says. “I think everyone is on that page.”


Like many issues in life, making a big change in the best way you eat can appear overwhelming.

“It’s a big step to change after a lifetime of eating meat or to give up dairy after being told every day how good it is for you,” Jyoti concedes.

Her suggestion is to start out by selecting a number of favorite meals and understanding learn how to convert them into vegan (or vegetarian) options.

Learning tips on how to prepare dinner with veggies opens up an entire new world of prospects within the kitchen, says Paul.

“There is so much variety of flavour, texture and colour that you don’t get when you are cooking with meat,” he says. “It’s like an entire new palette.

“And you get the thrill of the altering of season within the kitchen. You get that anticipation of issues that could be out there just for a short while.”

Simon reckons that is the best time of yr to fall in love with greens.

“I always love autumn,” he says. “You have that crossover of the last bits of summer, even a little bit of stone fruit, with all those root vegetables coming through.”

media_cameraJyoti Bindu from Pollen 185. Picture: Matt Turner


Finding a dependable supply of fruit and veg that’s grown and dealt with with care can also be very important.

“People are starting to taste a proper tomato or a peach and discover all of a sudden that is what it is meant to taste like,” Simon says.

Paul believes following the seasons is the important thing. “Vegetables can be unforgiving in terms of quality,” he says. “If you are shopping for crappy tomatoes out of season, there’s solely a lot salt, pepper and vinegar you can placed on it.

“Even shopping for from the grocery store there’s a marked distinction in high quality when consuming with seasons. And much more so if that produce is coming from the opposite aspect of the planet as a result of they aren’t in season right here.

“Try to get the best high quality, in season veg you can. Then a bit of little bit of salt and pepper, a number of recent herbs and it’s superb what you can put collectively. It doesn’t all the time fly on the restaurant menu, however it works on the house desk.”


Simon says that most individuals ought to be cooking vegetarian meals at the least three nights every week. And he believes that message is beginning to get by means of.

“I’d hate people to stop eating meat,” he says. “But the portion sizes for meat wants to return down and a couple of meals every week must be meat free.

“I feel individuals are beginning to realise it’s not a second-fee method to eat,” he says. “It’s not like cooking vego, it’s just cooking beautiful veggies. It’s not a minus night, it’s a plus night.”

With Australia (and notably South Australia) having one of many largest and best high quality provides of grains and pulses, Simon says, it’s also straightforward to seek out meat-free sources of protein.

Here then are a couple of easy vegetarian and vegan meal concepts to get you going.


“You can do a phenomenal pasta with no meat or dairy,” Jyoti says. She suggests making an attempt broccoli and mushrooms in a vegan “bechamel” sauce made with oil as an alternative of butter, rice milk and rice flour. Pump up the umami flavour with dietary yeast flakes as an alternative of parmesan. “The result is beautiful.”

Simon likes to make use of an entire wheat pasta (attempt the native L’Abruzzese, Pangkarra or San Remo manufacturers) to make a dish extra satisfying and substantial.

“Then I pick one or two ingredients,” he says. “One of my favourites is chickpeas and avocado, with slightly uncooked garlic (search for pink-skinned first-flush garlic), lemon, mint and coriander.

“And I do know it’s a cliche and I really feel like such a nanna however a lentil bolognese is such an amazing dish. I can’t even inform it isn’t meat.”

Paul’s favorite summer time pastas embrace a mixture of eggplant, inexperienced beans and torn fior di latte, or a fast sauce made with onion, garlic and recent tomatoes from the backyard.

media_cameraJyoti Bindu. Picture: Bianca De Marchi


Jyoti all the time has a pizza on the menu at Pollen 185, its crust full of a cashew and herb cheese. Try toppings comparable to potato slivers and rosemary or zucchini with a salsa verde minus the anchovies if you need to hold it vegan. “Just make sure it is packed with mint, and a little dill and parsley,” Jyoti says.

For Simon, it’s all concerning the fruit of the season. “Right now if you don’t pull a fig off a tree and put it on a simple pizza base you are silly,” he says. “It goes with any cheeses, even a brie.”


Indian meals, notably from the south of the subcontinent, is filled with vegetarian choices. Each area has a barely totally different model of dal based mostly on lentils, chickpeas or beans. Try curries of eggplant or cauliflower. Or prepare dinner certainly one of Simon’s favourites, saag paneer — a spicy spinach puree with a recent, agency cheese.

Paul makes use of curry as an “end of the week” meal, utilizing up no matter is left within the fridge in a sauce of garam masala, turmeric, coconut milk and tomato.


Tofu and tempeh come into their very own when mixed with daring Asian flavours similar to garlic, chilli and soy, says Simon.

Try tempeh in a stir-fry the place the searing wok warmth provides it sensible flavour or Simon’s vego model of mapo tofu, with a base of crumbled arduous tofu and floor shiitake mushroom, then fragile silken tofu added on the finish.

And it’s straightforward to make pad thai with out meat. Simon suggests substituting fermented turnip instead of prawns and with beans sprouts, peanuts and a tamarind-based mostly sauce there are “lots of great flavours going in”.


Roasting veggies is all the time a winner, notably when cooking for kids, says Paul. “I like to roast all the root vegetables and brassicas,” he says. “Cut a cauliflower into quarters, blanch it lightly and then roast. It brings out the natural sugars and caramelises them. Especially if you are going meat-free, it brings some of that flavour some people might be missing if cooking primarily veggies.”

Seed & Soil, Glasshouse Kitchen, Town Square, Adelaide, April 18. Tickets $195, together with wine from Bellwether, Kalleske and Alpha Box & Dice. Further info

media_cameraJyoti Bindu’s Banana Blossom Salad. Picture Matt Turner


Serves four


1 can banana blossom (see notes), drained

four tbsp sesame oil

2 tbsp minced garlic

1 carrot, sliced into matchsticks

1 zucchini, sliced into matchsticks

1 pack black bean soba noodles, cooked, rinsed in chilly water

2 cups combined micro salad greens

½ cup fried onions (see notes)

1 bunch coriander, roughly chopped, together with tops of stalks

Black and white sesame seeds, to garnish

Edible flowers, to garnish (elective)


1 finger-size piece ginger

1 cup peanuts, roasted till golden brown

four cloves garlic

1 lengthy purple chilli

1 ½ tbsp tamari

1 tbsp coriander powder

2 tbsp rice malt syrup

1 cup full cream coconut milk

1 tsp chilli oil or to style (non-compulsory)

For the sauce: Preheat oven to 180C. Lightly coat ginger in oil and roast on a baking tray for

20 minutes.

Finely chop roasted ginger. Put peanuts, garlic, ginger and chilli in a medium saucepan. Stir to mix and get some warmth and color into the combination – it ought to odor fragrant. Add tamari, coriander powder and rice malt syrup, stirring with a stainless-steel spoon till it coats the peanut combination. After a minute, add coconut milk and chilli oil, if utilizing.

Let this comfortable combination simmer for a couple of minutes and stir sometimes as it’d need to keep on with the underside of your saucepan.

Blend or blitz in no matter gizmo you have till it’s a clean paste. Kept within the fridge in an hermetic container, this could final no less than a few weeks. You’ll add it to every thing, so I like to recommend no less than doubling this recipe.

For the salad: Cut the stalks from banana blossom and slice the “flower” into skinny, diagonal strips. Slice the stalk individually into skinny strips.

Place a big frypan over medium warmth, add a heavy slug of sesame oil, then the garlic and banana blossom and stir to coat. Fry blossom for two to

three minutes, till wilted slightly. Add carrot, zucchini and soba noodles. Stir via, heating for a minute at most.

Add half a cup of water and the roast ginger satay sauce and actually stir by means of. Let it simmer away till the liquid has virtually evaporated.

Take off the warmth. Add micro greens gently stir via (utilizing tongs makes it simpler).

Put into serving bowl and prime with fried onions, coriander, sesame seeds and flowers, if utilizing.

NOTES / You should buy banana blossom and fried onions from Asian supermarkets

RECIPES / Jyoti Bindu

media_cameraJyoti Bindu’s Autumn Tortilla. Photo: Matt Turner


THESE babes are recent, mild and tasty – good for this in-between season. The colors and flavours pop.

You could make all of the sauces forward of time (or purchase on the grocery store) and they may final fairly properly within the fridge. You’ll need to slice and cube all of the stuff to be able to serve and eat as soon as the tortillas are scorching.

You will want:

● Tortillas: I get La Tortilleria model from House of Health on the Central Market. Totally genuine!

Marinated artichokes: Two per tortilla. Fry off till crispy golden on all sides.

●Fennel: Slice thinly. Store in water in fridge to maintain crunchy.

Corn: Slice off the cob. Add to frypan over excessive warmth with recent herbs of selection, a bit of oil and salt. Cook for 1 minute max.

Radish: Slice tremendous-skinny. A mandoline is sweet however watch out of your fingers — we need to hold this vegan!

Mint: The cute little leaves on the prime.

Lime: Cut into cheeks – you’ll get three per lime.


Heat tortilla in a frypan till toasted. Start with a layer of paste or hummus, then the fried artichoke, then the opposite veg. Add a blob of this or that, relying on what you have.



Blitz a handful every of mint, parsley and dill, the juice of 1 lemon, a clove or two of garlic, salt, white pepper and a can of rinsed white beans.


Blend a cup of coconut yoghurt (I like Coyo), a drizzle of lemon juice and as a lot adobo sauce as you can deal with from a can of chipotle peppers.


Blend 450g can beetroot, 400g can chickpeas, garlic, 1 tbsp tahini, 1 tsp cumin and 1 tbsp lemon juice. Add 2 tbsp olive oil in a gentle stream.

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