Vegan chocolate, cherry & honeycomb parfait

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This continues on from my fennel theme! Its in season right now and super delicious, so couldn’t go past throwing it in this recipe! The goji berries add a touch of sweetness and give you a superfood hit. Serves 4.

Ingredients for the salad:

  • 2 large fennel bulbs finely sliced
  • 2 bunches fennel tops, chopped (reserve 1 bunch for garnish and dressing)
  • 2T dill
  • 1/2C goji berries, soaked
  • 1/2 green cabbage, finely shredded
  • 1/2C sunflower seeds
  • 1/4 white onion, finely sliced
  • 1 bunch rocket

Method for salad ingredients:

Combine all in a bowl and set aside while you make the dressing.

Dressing ingredients:

  • 1/2C cashews, soaked 20 mins to soften
  • 1T miso paste
  • 1/4C fennel tops
  • 2T dill
  • juice of one lemon
  • 1 clove garlic
  • 1t garlic powder
  • 1t onion powder
  • pinch himalayan crystal salt
  • few drops stevia

Method for Dressing:

Combine all ingredients in a high speed blender. Adjust to taste. Pour over salad and serve with extra sunflower seeds, goji berries and fennel tops for garnish. Enjoy!

- See more at: https://therawfoodkitchen.com.au/recipes/rocket-fennel-and-goji-berry-salad-with-lemon-fennel-cashew-dressing/#sthash.3ShDJnVX.dpuf
This continues on from my fennel theme! Its in season right now and super delicious, so couldn’t go past throwing it in this recipe! The goji berries add a touch of sweetness and give you a superfood hit. Serves 4.

Ingredients for the salad:

  • 2 large fennel bulbs finely sliced
  • 2 bunches fennel tops, chopped (reserve 1 bunch for garnish and dressing)
  • 2T dill
  • 1/2C goji berries, soaked
  • 1/2 green cabbage, finely shredded
  • 1/2C sunflower seeds
  • 1/4 white onion, finely sliced
  • 1 bunch rocket

Method for salad ingredients:

Combine all in a bowl and set aside while you make the dressing.

Dressing ingredients:

  • 1/2C cashews, soaked 20 mins to soften
  • 1T miso paste
  • 1/4C fennel tops
  • 2T dill
  • juice of one lemon
  • 1 clove garlic
  • 1t garlic powder
  • 1t onion powder
  • pinch himalayan crystal salt
  • few drops stevia

Method for Dressing:

Combine all ingredients in a high speed blender. Adjust to taste. Pour over salad and serve with extra sunflower seeds, goji berries and fennel tops for garnish. Enjoy!

- See more at: https://therawfoodkitchen.com.au/recipes/rocket-fennel-and-goji-berry-salad-with-lemon-fennel-cashew-dressing/#sthash.3ShDJnVX.dpuf
This continues on from my fennel theme! Its in season right now and super delicious, so couldn’t go past throwing it in this recipe! The goji berries add a touch of sweetness and give you a superfood hit. Serves 4.

Ingredients for the salad:

  • 2 large fennel bulbs finely sliced
  • 2 bunches fennel tops, chopped (reserve 1 bunch for garnish and dressing)
  • 2T dill
  • 1/2C goji berries, soaked
  • 1/2 green cabbage, finely shredded
  • 1/2C sunflower seeds
  • 1/4 white onion, finely sliced
  • 1 bunch rocket

Method for salad ingredients:

Combine all in a bowl and set aside while you make the dressing.

Dressing ingredients:

  • 1/2C cashews, soaked 20 mins to soften
  • 1T miso paste
  • 1/4C fennel tops
  • 2T dill
  • juice of one lemon
  • 1 clove garlic
  • 1t garlic powder
  • 1t onion powder
  • pinch himalayan crystal salt
  • few drops stevia

Method for Dressing:

Combine all ingredients in a high speed blender. Adjust to taste. Pour over salad and serve with extra sunflower seeds, goji berries and fennel tops for garnish. Enjoy!

- See more at: https://therawfoodkitchen.com.au/recipes/rocket-fennel-and-goji-berry-salad-with-lemon-fennel-cashew-dressing/#sthash.3ShDJnVX.dpuf

Ingredients

200 g dark dairy-free chocolate
85 g blanched almonds
150 g dairy-free margarine
85 g glacé cherries
100 g dried cranberries
For the honeycomb:
5 tbsp granulated sugar
2 tbsp golden syrup
1/2 tsp bicarbonate of soda

Method

1. Begin by making the honeycomb. Generously grease a baking tray with vegetable oil. Melt the granulated sugar and golden syrup in a high-sided saucepan over a low heat. Once melted, turn up the heat a little and bubble the syrup until it turns to a rich, caramel gold colour.

2. Whisk in the bicarbonate of soda. The syrup will foam up – immediately pour it onto your greased baking tray. Set the tray aside and leave it to cool for 20 minutes. Slide the honeycomb off the tray and roughly chop it up.

3. Line a 450g loaf tin with enough cling film to allow it to drape over the sides by about 7–8cm, smoothing the cling film into the tin to form a crease-free surface. Break up the dark chocolate and roughly chop the almonds. Place the chocolate and margarine in a heatproof bowl over a pan of simmering water, stir together until melted and combined to a smooth and glossy finish.

4. Take the bowl off the heat and stir in the chopped honeycomb, almonds, cherries and cranberries. Spoon the mixture into the lined tin and level the top. Fold the overhanging cling film loosely over the parfait then freeze for 1 hour.

5. Remove from the freezer and transfer the parfait to the fridge until completely set. Once you’re ready to serve, carefully lift the parfait from the tin, unwrap the cling film and cut into 2cm slices.

www.jamieoliver.com

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