Kate's Plate

Takes 20 mins | Serves 4

GF, NF*, SF, OF*

Ever batch cook for the week, then get bored with the same old flavours day in day out?

Meet Kate's Plate. With my brand new Guest Chef - Kate Hall from Ethically Kate. Kate is New Zealand's leading sustainability maven (and she does it with such flair), and is passionate about inspiring you to live a more conscious eco-friendly lifestyle. She's a pretty out there kind of gal (as you'll soon see), and the dish she's sharing with us today is equally wild!

Set aside any reservations you have - when we sat down to this magnificent plate, oh my, it was a party in my mouth. So many flavours and textures - it works in a way I've never experienced before.

In this episode you'll also learn…

• How to regrow your spring onions (so you don't have to buy more)
• How to make homemade vege stock with your cut offs (without them going mouldy)
• And, what to do with your banana peels (hint: it involves your house plants)
  

As Kate says, there are no rules with a Kate's Plate - go wild, tune in to what's in your fridge, and get ready for a taste bud bonanza. Once you've learned these techniques, you'll never have to go the store for a specific ingredient again!

Watch this episode now - I can't wait to hear what you think.

INGREDIENTS

Potato salad

4 medium sized potatoes, boiled

2 spring onions, finely sliced

2 tbsp chopped chives

few borage leaves / edible weeds (optional)

1 red onion, diced

⅓ c vegan aioli / mayo

½ tsp apple cider vinegar

½ c pumpkin seeds

Sautéed cauliflower leaves

Handful cauliflower outer leaves, sliced

1 c kale, sliced

1 c red cabbage, chopped

½ tsp turmeric

½ c almonds, toasted

Toasted chickpeas

400g can chickpeas, drained

2 cloves garlic, sliced

1 tsp cumin

½ tsp salt

Coconut banana

1 banana, sliced

juice of ¼ lemon

¼ c desiccated coconut

1 cucumber, sliced in batons

2 plums, sliced

INSTRUCTIONS

1. Potato Salad: Mix together, then keep chilled while preparing the other components so the flavours can intensify.
2. Sautéed Cauliflower Leaves: Sauté in a little olive oil or water. Toast the almonds in a small pan for a few minutes until golden, then set aside ready to sprinkle on top.
3. Toasted Chickpeas: Toast together in a frying pan with a little olive oil.
4. Coconut Banana: Covered bananas in lemon juice, then toss in coconut.
5. Slice the cucumber and plums, then layer into individual bowls with each component placed separately.

NOTES

• Gluten free: As is.
• Nut free: Swap the almonds for pumpkin, sunflower, or hemp seeds.
• Sugar free: As is.
• Oil free: Cook the cauli leaf medley and chickpeas in a little water instead of oil.
• Weight loss: Serve ½ cup potato salad with 1 cup cauli leaves, ¼ cup coconut banana, and ½ cup toasted chickpeas. Essential the exact recipe above, split into the four suggested portions.
• Sub ideas: Try kumara instead of potato; any herbs in the potato salad that are growing in your garden; celery instead of the borage leaves; green beans or broccoli stems instead of cabbage / cauli leaves; walnuts or pumpkin seeds instead of almonds; cannellini, kidney or black beans instead of chickpeas; and any fresh fruit instead of plums.

If you try this recipe, let me know. Leave a comment below, or share a photo on Instagram and tag me @begoodorganics - I'd love to hear from you.