
Mee rebus
One of the first dishes I started cooking when I went plant based
Ingredients
4 ripe tomato chopped
20g fermented turmeric, if not freshly grated
2 red chillies
20g ganlaga / ginger
2 clove of garlic
1 coconut cream
1 onion diced
1 large sweet potato, peeled, diced
1 lemongrass chopped
2 lime leaf
20g miso
120ml oil
100ml of water or stock
Preparation
Put the chillies, galangal, turmeric, garlic, onion, miso, lime leaf, lemon grass and the 120ml oil in a blender and blend to make a smooth paste
Heat the 1–2 tablespoons oil in a pan and add the spice paste. Cook for 3 minutes, stirring
Add the sweet potatoes, miso, coconut cream and chopped tomatoes to water. Bring to the boil, then simmer for 10–15 minutes or until the sweet potatoes are soft
Remove from the heat and blend until smooth. Check seasoning finish with a little lime juice
Pot roasted cauliflower
Trim the base of the cauliflower (save the trim for kim chi) and with a sharp knife insert into the core both ways making a X, place in a cast iron pot, with a little water in the base
Season with salt and pepper, drizzle a generous amount of olive oil
Cook at 160 until tender