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WorldVegan Saturday: N is for New Zealand

I gave VegKid a list of countries that started with the letter "N," and she chose New Zealand. I must admit I was a little lost on what to make. I read somewhere out here on the world wide web that New Zealand's cuisine is similar to that of Australia. Oh ok awesome, thanks. That doesn't really help me as I have never been to either. Have you?

After some extensive research (not really; the information super hi-way is at my finger tips), I found quite a few sweet potato dishes (mainly salads) and a love for fresh, seasonal ingredients. All my dishes for New Zealand are adapted from various non-vegan recipes that I found out there in the 1s and 0s; save the Roasted Sweet Potato salad. That was adapted from one of ChefMom's jams. Feel free to cut that recipe in half. This particular one made a lot and I have plenty of leftovers to last me through the week. 

Brussels Sprouts

20 Brussels sprouts, halved
1/3 c dulse
a splash liquid smoke
2 large shallots, thinly sliced
1 1/2 tbsp of olive oil
Sea salt
Black pepper
  1. Pre-heat the oven to 350. Line those Brussels sprouts  up face down in a baking dish and drizzle with olive oil, a little salt and pepper. Roast for 15-20 minutes. 
  2. Meanwhile, fry up the dulse and liquid smoke in a pan on a medium-low heat until crispy; roughly chop.
  3. Turn the heat down a little and fry the shallots in the same fry-pan until light brown and caramelized.
  4. Place the sprouts in a mixing bowl with the dulse and shallots. Mix to combine and then serve.

Roasted Sweet Potato Salad

2 sweet potatoes, peeled and cut into approx. 1 in cubes
2 yams, peeled and cut into approx. 1 in cubes
3 tbsp olive oil
1 tsp salt
1 tsp black pepper
2 c fresh pineapple chunks
1 red bell pepper, diced
1 yellow bell pepper, diced
1/2 c shallots, diced
1 jalapeno, seeded and finely chopped
1/2 c scallions, thinly sliced scallions
1/2 c fresh cilantro, chopped
1/2 c flat leaf parsley, chopped

Dressing

2 tbsp apple cider vinegar
2 tbsp brown sugar
zest of 1 grapefruit
2 tsp deli style mustard
1/2 c vegetable oil
  1. In a roasting pan, combine sweet potatoes and olive oil, salt, and pepper. Stir around coating potatoes in oil. Roast for 25-30 minutes at 425, until fork tender and golden brown.
  2. In a large bowl, add potatoes and mix with the rest of the non dressing ingredients.
  3. Let cool while you prepare the dressing. To prepare dressing, whisk together the apple cider vinegar, brown sugar, orange zest, mustard and vegetable oil.
  4. Pour dressing over cooled potato salad. Toss. Chill in refrigerator until ready to serve. Toss again prior to serving.


Lemon Custard with Blackberries

zest of 2 lemons
juice from 2 lemons
3/4 c maple syrup 
1/2 c sugar
12 ounces silken tofu, firm or extra-firm, drained
fresh blackberries
  1. Combine 2 1/2 teaspoons of the lemon zest, lemon juice, maple syrup, sugar, and tofu in a blender.
  2. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
  3. Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.


It's not New Zealand but it is the soundtrack to this feeding opportunity

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