Delicious Plant-Based Recipes from Hara Wholefoods

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Delicious Plant-Based Recipes from Hara Wholefoods

I had a pleasure to meet Cass at an Ooooby Eats event in July that I wrote about my experience in this article. Cass calls herself ‘the creator of plant-based wholefood joy‘ and is the founder of Hara WholeFoods. Cass and I share the same belief that wholefood local and organic food creates the greatest amount of nourishment for our bodies, minds and happiness.

Her dishes are just amazing and nutritious, below are some photos of the food she made for the event.

organic plant-based dishes

Image credit: Photos by Chauk

She has kindly shared with Naturely Shop the recipes of the following 2 tasty dishes Cauliflower, mint, pickled chilli, almonds and Kimchi Doughnuts. If you are looking for delicious and healthy food options for your next event, check out her catering service.

 

5 from 2 votes
Cauliflower, Mint, Pickled Chilli and Almonds
Smear serving plate with mint pesto, pile cauliflower on top. Scatter pickled chilli, almonds, and mint leaves over the top in quantities that make you happy
Course: Main Course
Servings: 4 People
Author: Cass Hay
Ingredients
Cauliflower
  • 1 head cauliflower
  • 1/4 cup olive oil
  • salt
  • pepper
Mint
  • 1 bunch mint leaves only
  • 1 bunch coriander roughly chopped, including stems and roots (wash thoroughly)
  • 1 clove garlic smashed
  • 1 thumb ginger peeled and grated
  • Zest and juice of two limes
  • 1 red chilli
  • 1/4 cup sunflower seeds
  • 1/4 cup olive oil
  • 2 tbsp boiling water
  • 1/2 tbsp murray river salt
Pickled Chilli
  • 4 long red chillis
  • 1/2 cup white vinegar
  • 1/2 cup water filtered preferred
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 peppercorns
  • 2 slices ginger
  • Peel from 1/2 lime
Instructions
Cauliflower
  1. Break into florets, toss in a large mixing bowl with olive oil, and a generous amount of salt and pepper.

  2. Transfer to a large oven tray, so that the cauliflower is a single layer.

  3. Roast at 200 degrees for 20 mins. 

Mint
  1. Place all ingredients in blender or food processor (herbs and seeds first), blend until smooth. The hot water helps emulsify the sauce, add a little more if you would like it smoother/looser/thinner. 

Pickled Chilli
  1. Place vinegar, water, sugar and salt in small saucepan. Bring to boil. 

  2. Remove from heat, allow to cool slightly as you slice the chillis (remove seeds and membranes if you wish to reduce the spice level). 

  3. Place chillis, pepper, ginger and lime in a clean jar, pour hot vinegar brine into jar until everything is covered and there is a 1inch space at the top of the jar. Close jar with lid. The heat will create a vacuum effect on the lid, helping preserve the chillis. 

  4. Use the next day, or the next month. The flavour will develop and soften with time: i really like to wait at least a week and up to 3 months. Use the pickling liquid as a base for salad dressings, using equal parts pickling liquid to olive oil

  1. I have access to a smoker and smoked a handful of almonds using hickory chips. There are many easy ways to smoke things at home, including the "woodchips in a wok" method or a handheld smoking gun. If you're curious about this at all, there are many resources available on the internet, just remember to stay fire safe and never leave a smoker unattended.

    You can also purchase smoked almonds, which has smoked flavour added: personally, I would prefer using roasted or tamari almonds which are fine substitutes.

5 from 2 votes
Kimchi Doughnuts

These doughnuts are absolutely delicious as is. When serving, you can garnish them with kimchi icing and leek ash.

Course: Side Dish
Servings: 40 mini doughnuts
Author: Cass Hay
Ingredients
  • 2 cup soy milk
  • 3/4 cup coconut oil
  • 1 1/3 cup pumpkin, roasted and pureed
  • 1 cup kimchi
  • 4 tbsp coconut sugar
  • 4 tsp instant yeast
  • 3 cup all purpose flour
  • 3/4 cup almond meal
  • 1 tbsp baking powder
  • 1 tsp salt
Instructions
  1. Heat soy milk and oil. 

  2. Blend in food processor with pumpkin puree, kimchi and coconut sugar until smooth. 

  3. Add yeast, blend briefly. 

  4. Mix with all dry ingredients, and allow to rest for 15 mins. Preheat oven to 180 'C

  5. Grease mini donut trays, fill each section half full. Allow to rest for 10 mins

  6. Bake for 12-15 mins. Allow to cool in tin for 5 mins before inverting onto cooling rack

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Comments (3)

  • Ann Reply

    I’m rating it 5 stars, why not? 😉

    August 19, 2018 at 1:03 pm
  • Ally Reply

    Wow, these vegan food look so yummy. I’ll try the doughnuts one!

    August 22, 2018 at 6:00 am
  • Iris Reply

    Yummy! I’m a big fan of cauliflower, mint and almond. Your dish includes these 3 favourite ingredients of mine! Will definitely try to make it next week when I have a few days off

    August 26, 2018 at 10:35 am

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