The festive season can be one of overindulgence, so these delicious plant-based recipes are the perfect antidote. Rich in flavour and taking inspiration from Healthy Kelsi Travel Kitchen, author Kelsi Boocock’s travels around the world; it’s a feast for your palate as well as a healthy kick-start to 2024.
Lemon pistachio loaf
Ready in 1 hour. Serves 8. GFO
This loaf was inspired by one of the loaves I had at the famous Marrakech coffee shop Bacha. It has such a subtle flavour but is also super satisfying. The nutty pistachio taste blends so well with the olive oil and lemon. It’s not super sweet so I recommend serving it with a little honey drizzled over the top.
- 2¼ cups plain or gluten-free flour\
- 2 tsp baking powder
- ½ cup agave or brown rice syrup
- 1 cup pistachios
- 1 medium-sized avocado
- ⅔ cup plant-based milk
- ⅓ cup olive oil
- ¼ cup lemon juice
- 1 tsp vanilla extract
To serve
- Honey
- Pistachios
- Vegan butter
- Preheat the oven to 180°C. Line a loaf tin with baking paper.
- Sift the flour and baking powder into a bowl.
- Combine the agave, pistachios, avocado, milk, olive oil, lemon juice, and vanilla in a blender or food processor and blend until smooth.
- Pour the mixture into the flour and fold to combine. Tip into the loaf tin and bake for 50 minutes until golden and cooked through.
- Top with a drizzle of honey and extra pistachios.
- Serve with vegan butter.
Smokey popcorn cauliflower
Ready in 50 minutes. Serves 4. NF, GFO
Cauliflower is such a popular vegetable in many different parts of the world but I think this way of preparing it takes the cake. I love the crunchy batter coating and perfectly tender middle. And it works perfectly with my Tofu Mayo.
- 1 cup chickpea flour
- 1 cup plant-based milk
- 1 tsp salt
- 2 Tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp cracked black pepper
- 1 cauliflower, chopped into florets
- 2 cups panko breadcrumbs, gluten-free optional
- 1 Tbsp olive oil
To serve
- Tofu Mayo (see below)
- Siracha sauce
- Handful of parsley, finely chopped
- Place the zucchini, capsicum, and onion in a bowl with the oil and the salt and pepper. Toss to coat.
- Grill the vegetables on a hot barbecue until slightly charred and cooked through.
- To make the Feta Whip, mix the ingredients until smooth.
- To serve, spread the Feta Whip on the base of a platter. Top with the rocket or spinach and the grilled vegetables. Scatter with the pine nuts and drizzle with the balsamic glaze.
Tofu mayo
Ready in 10 minutes. Makes 1 cup. GF, NF
I make a batch of this Tofu Mayo almost every week. It’s perfect for dipping sauces and dressings and is super high in protein.
- 150 g silken or firm tofu
- 2 Tbsp plant-based milk
- 1 clove garlic
- 1 tsp lemon juice
- 1 tsp salt
Add all of the ingredients to a blender and blend until smooth. Store in an airtight container in the fridge for up to 7 days.
Skin-glowing smoothie
Ready in 5 minutes. Serves 1. GF, NFO
Full of delicious healthy fats like chia seeds and almond butter as well as turmeric and cinnamon, which contain antioxidants and anti-inflammatory components, this smoothie makes my skin look and feel great.
- 1 frozen banana
- ½ cup frozen pineapple pieces
- 1 Tbsp chia seeds
- 1 tsp almond butter, tahini for nut-free
- ½ tsp cinnamon
- ½ tsp ground turmeric
- 1 cup plant-based milk
Combine all the ingredients in a blender and blend until smooth.
Healthy Kelsi Travel Kitchen: Plant-based recipes from around the globe by Kelsi Boocock, RRP $49.99, published by Bateman Books
