End of summer appetizer/brunch platter // vegan

End of summer appetizer/brunch platter // vegan(cliccate qui per la versione italiana)

The end of summer has always been a moment of confusion for me: I’m sad because sun and sea are over (well, sun will remain for a bit, but definitely not the sea), but I’m also happy because I won’t be constantly sweaty and the air is crisp. Too bad it lasts for a few days only. I wish it were September always!

I’ve wanted to make a Buddha bowl/bliss bowl/macro bowl/goodness bowl for a long time. For who doesn’t know, it’s sort of a deconstructed salad made up of a little bit of a lot of ingredients. Usually it’s all quite balanced, so you will have vegetables, both raw and cooked, protein, carbs, fat, sprouts, seeds/nuts and fruit too, maybe.

In the end – mostly because I didn’t have a big/good enough dish – I ended up making two separate small “bowls” to be used as an appetizer or brunch idea, of course along with other goodness. It serves 2 or more people, it depends on the situation and how much food you’re offering, or it can also be for one…like me, as I ate this up for lunch (hey, I was hungry!!). but it sure is better to share 🙂

You can assemble it any way you prefer. At first I wanted to separate raw and cooked ingredients but I ended up mixing them up a bit. One thing I’ve noticed is that beets and guacamole taste amazing together so you may want to serve those close by.

End of summer appetizer/brunch platter // vegan

End of summer appetizer/brunch platter // vegan  

END OF SUMMER APPETIZER/BRUNCH PLATTER
by Marta’s Plants

Recipe
serves 2
prep time: 30 mins, cooking time: 20 mins, total time: 50 mins

 

Marinated purple cabbage slaw
1/8 of a head of purple cabbage
juice of a lemon
1 tbsp olive oil
salt
small handful fresh coriander

 

Method

  • Shred cabbage by using a vegetable peeler (or slice it very thinly with a good knife, or use a food processor with the shredding blade) and transfer to a small bowl.
  • Add lemon juice, olive oil, a pinch of salt and a small handful of coriander. You will notice that the color of the cabbage will change from purple to bright magenta. Stir well, cover and let rest in the fridge while you prepare the other ingredients.

End of summer appetizer/brunch platter // vegan

Turmeric coriander hummus
1 cup uncooked chickpeas or 1 can chickpeas
2 tbsp tahini
olive oil
water
juice from ½-1 lemon
1 garlic clove (optional)
1 tsp turmeric
1 tsp ground coriander
salt
sweet paprika for garnish

 

Method

  • If you’re using uncooked chickpeas, soak them overnight in plenty of water (about double their volume). When ready to cook, drain them and place in a pot along with plenty of water. Cook for 1-2 hours (check when cooked). Transfer to a large sieve or colander over your sink. Open cold water tap and at the same time rub chickpeas together in your hands and try to remove as many skins as possible (optional – this helps make a smoother hummus).
  • If using canned chickpeas, simply drain and rinse. Transfer to a large sieve or colander over your sink. Open cold water tap and at the same time rub chickpeas together in your hands and try to remove as many skins as possible (optional – this helps make a smoother hummus).
  • Transfer chickpeas to a blender. If you have a mortar and pestle, crush half a garlic clove with the salt, then add to blender. If not, simply chop the clove (I would start with half because it may get too strong otherwise) and add along with a pinch of salt, 2 tbsp tahini, the juice of one lemon (or half, according to your taste), and the spices. Pulse until you achieve a creamy texture. Add a tiny bit of water if needed (depends how powerful is your blender).
  • Transfer to a bowl or container, cover and place in the fridge while you prepare the other ingredients. When ready to serve, drizzle with olive oil and sprinkle some sweet paprika.

 

Guacamole
1 ripe avocado
a handful of small tomatoes (date, cherry, etc.)
1 small or ½ a big onion (any kind)
juice of 1 lime
handful fresh cilantro
olive oil
salt

 

Method

  • Mash avocado with a fork or cut in very small pieces.
  • Finely chop tomatoes, onion, coriander. Add to avocado. Dress with olive oil, salt and lime, adjusting to taste. Stir well to incorporate.
  • Transfer to a bowl or container, cover and place in the fridge while you prepare the other ingredients.

 

Grilled sweet corn
1 ear of corn
olive oil
salt

 

Method

  • Husk the corn. Brush it lightly with olive oil.
  • Heat up a grill pan on high heat. When it’s super hot, turn the heat down to medium and start cooking the corn.
  • Rotate it with tongs or with a fork and spoon until all sides are lightly browned and the corn is tender (try with a fork). It should take about 10-15 minutes depending on your pan.
  • When it’s done, remove from heat and sprinkle with a little salt. Set aside to cool.

End of summer appetizer/brunch platter // vegan

Sautéed portobello mushrooms
3 portobello mushrooms
olive oil
salt
garlic
fresh parsley

 

Method

  • Heat up a non-stick pan over medium heat and add 1 or 2 tbsp olive oil. Crush 1 or 2 garlic cloves and add to pan. Lower heat and cook the garlic until it browns slightly (be careful not to burn it).
  • Clean the mushrooms, slice thinly and add to pan. Bring heat back to medium and cook, stirring frequently, until they are tender, about 10 minutes. At the last minute add chopped parsley and stir to combine. When ready, remove from heat and set aside.

 

Other ingredients
handful radishes
1 or 2 carrots
a few leaves of radicchio (Italian chicory) or other leafy vegetable
cooked beet, sliced very thinly
sprouts

 

Method

  • Assemble as you wish! Get creative and happy brunching!

End of summer appetizer/brunch platter // vegan

End of summer appetizer/brunch platter // vegan

 



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