Great balls of fire
The hardest part of a plantbased diet can be giving up cheese, but cafe owner, cook and television host Jeremy Dixon has made it easy. Dixon has created 13 vegan cheese recipes and shares them in his recently released cookbook, The Revive Cafe Cookbook 7.
All of Dixon’s cookbooks feature healthy and delicious foods, but this one goes a step further with totally plant-based/vegan recipes.
It’s not just savoury food, though. Also included are three of the most popular sweets from the Revive Cafe this year — Pistachio and Rose Slice, Too Good To Be True Tiramisu, and Mocha Slice.
Following is a recipe from the book:
CAULI & QUINOA BALLS with MASALA GRAVY
These balls are a real hit in the cafes. They have a lovely texture and the masala sauce has amazing aroma and flavour!
1 1⁄2 cups cooked quinoa (1⁄2 cup raw quinoa and 1 cup boiling water)
2 cups cauliflower roughly chopped
1⁄2 cup fine rolled oats (quick- cook oats)
1⁄2 cup chickpea (chana/besan) flour
2 cloves garlic crushed or finely chopped
2 tsp cumin
1 tsp turmeric
1⁄4 tsp chilli powder or cayenne 2 Tbsp honey or date puree
1 cup carrot grated (around 1⁄2 carrot)
1 tsp salt
2 tsp oil
1 cup onion finely diced (around 1 onion)
1 cup celery finely diced (around 1 stalk celery)
1 clove garlic
1 tsp cumin
1 tsp garam masala
1 tsp turmeric
1 tsp fennugreek powder
1 tsp salt
1 cup coconut cream
1⁄2 cup water
Garnish: finely chopped parsley
Put quinoa and water in a pot. Place the lid on and bring to boil. Turn down to a simmer (just bubbling) and cook for 12 minutes or until the water has disappeared. Leave to sit for 10 minutes and then fluff up with a fork.
In a pot cook the cauliflower in boiling water for 5 minutes or until soft.
Mix all the balls ingredients in a large mixing bowl.
Line a baking tray with baking (parchment) paper.
Measure out 1⁄2 cup scoops of the ball mix, make them round in your hand and place on the tray.
Bake at 180C for 30 minutes or until firm and golden.
To make the masala gravy: In a pot or pan saute the oil, onion, celery and garlic for 5 minutes or until soft.
Add the various spices and salt and stir for 30 seconds to activate the flavour.
Stir in the coconut cream and water and heat (but do not boil).
Place the cooked balls in the pan of masala gravy to serve. Garnish with chopped parsley. —
Cauli and quinoa balls with masala gravy.
Cafe owner and TV chef Jeremy Dixon.
The Revive Cafe Cookbook7by Jeremy Dixon, Published by Revive Concepts Limited, $30