“Images and recipes from The Naked Vegan by Maz Valcorza (Murdoch Books) RRP $39.99”
Sadhana Kitchen Super Bowl
SERVES 4
“This is one of our most popular dishes at Sadhana Kitchen because it’s so vibrant, beautiful and delicious. That it’s one of the healthiest things you could eat is just a happy bonus.”
baby English spinach leaves, to serve
1 batch Brazil nut cheddar cream cheese (page 79)
1 batch Tomato, paprika & zucchini hummus (page 125)
1 batch Sauerkraut (page 84)
1 batch Beetroot dip (page 122)
Zoodles
2 zucchini (courgettes), spiralised
1 tablespoon lemon juice
1 tablespoon cold-pressed extra virgin olive oil
pinch of Himalayan pink salt or Celtic sea salt
Minted cucumber
2 large cucumbers, sliced
2 tablespoons finely chopped mint
1 tablespoon lemon juice
Lemony kale
140 g (5 oz/2 cups) shredded kale
1 tablespoon lemon juice
1 tablespoon cold-pressed extra virgin olive oil
Parsley tomatoes
250 g (9 oz) cherry tomatoes, cut in half
1 tablespoon cold-pressed extra virgin olive oil
2 tablespoons finely chopped flat-leaf (Italian) parsley
Put the zoodles ingredients in a small mixing bowl and toss together. Toss the minted cucumber ingredients together in another bowl, and the lemony kale and parsley tomatoes in two separate bowls.
Line a large bowl or platter with some baby spinach leaves. Arrange the four different salads on top, along with the Brazil nut cheddar, hummus, sauerkraut and beetroot dip. Enjoy straightaway.