Italian Carpaccio is raw meat or fish in thin slices and served mainly as an appetizer. The vegan version replaces the meat or fish with zucchini/courgette and also uses tofu, basil, and other healthy goodies. Zucchini is extra good for us because it contains dietary ﬁber. Dietary fiber helps lower cholesterol by attaching itself to bile acids that the liver makes from cholesterol for digesting fat.
A great side dish for hot summer evenings or as a snack with a glass of chilled white wine.
The hazelnuts needs to soak 8-12 hours before blending, so make a decent batch: it keeps for months in the fridge, and works well as a replacement for butter in vegan cakes and cookies; it’s ace on toast, too. Roasting cauliflower brings out its wonderful, nutty flavors and goes so well together with the vegan butter.
500 g/ 1.1 pound peeled hazelnuts ½ tsp salt 1 cauliflower Olive oil Lemon (or lime) juice, to serve Coarse sea salt and freshly ground black pepper
Soak the hazelnuts about 8-12 hours and put in in a blender and blitz until very smooth. Pour the mix into an airtight plastic container, leave to cool, then store in the fridge.
Remove the leaves from the cauliflower, then cut the head into florets; halve or quarter any particularly large ones. Roll the florets in oil, then cook on the barbecue – towards the end of cooking if you are using charcoal, on low if gas – turning often: we are after a slow caramelize here, not instant charring. Once it’s a deep golden color all over, transfer to a dish and season with a squeeze of lime or lemon juice, Celtic sea salt, plenty of hazelnut butter (the butter will need a good stir, because the solids will settle to the bottom) and a grind of black pepper.
The first thing to consider is which oil to use when you want to grill asparagus. Coconut oil is more healthy when used for high-heat cooking. Use your expensive Extra Virgin Olive oil for salad dressings. It is easy to use coconut oil and if it’s still solid then just take a small amount between your hands. Then give the asparagus a little massage and ‘voila’ you have the asparagus covered in coconut oil. Avocado oil is also good for high-heat cooking.
For 2 generous servings you will need:
500 g /1 lb. asparagus
2 Tbsp / 10ml coconut oil
1/2 tsp salt
1/2 tsp freshly ground pepper
Trim the bases of the asparagus spears. Break them off by hand. I prefer to break them off by hand by starting with the base between my thumb and index finger and giving it a slight bend.
Heat your grill to high 200°C /400°F. Wash the asparagus and pat dry. Place in a baking dish and toss with coconut oil, salt, and ground pepper until all of the spears are coated. When the grill is hot, place the spears across the grates and grill about 3 minutes then flip them over. Grill another 3 minutes or so until just blistering. Remove from heat and serve.
1. In a large bowl, whisk together almond butter, oil and tandoori seasoning. Depending on the texture of your almond butter, squeeze in some lemon juice or a tablespoon of water if you find the mixture a little dry. Toss the florets into the mixture and coat well.
2. Adjust the top oven rack, so the cauliflower will be about 4-5 inches away from the heat. Preheat the oven for a few minutes on the low broil setting.
3. While oven is preheating, spread out the cauliflower in a single layer on a foil lined baking pan.
4. Roast under the broiler for 10-12 minutes, until just tender and golden brown (remove from oven halfway to flip florets over). When cooked, sprinkle with Sweet Ginger Sea Salt or coarse salt, squeeze lemon or lime juice over, and garnish with fresh cilantro leaves or parsley. For extra crunch, and to add texture for presentation, top with crushed toasted almonds. Serve hot.