METHOD
Soak the kasha in water to cover overnight. Drain and rinse in cold water.
Bring the cup of water and the beetroot juice to the boil. Add the kasha and simmer for about 15 minutes or until tender. Remove from the heat, cover and stand until cool. The grain will have absorbed the liquid and be a little sticky.
Place a sheet of nori shiny-side down on a bamboo rolling mat or a clean tea towel.
Season the kasha and spread evenly over the nori leaving 2-3cm free on the side furthest away from you.
Add some carrot, avocado and spinach across the kasha just back from the centre line towards you. Roll the nori away from you. Seal at the other end. Repeat. Cut the rolls into 3-4cm pieces.
Great served with wasabi or a mayo and wasabi dip. - Makes 10
BELLA'S BARLEY SALAD
Based on a recipe from vegan friend Bella. One cup of raw pearl barley produces four cups of cooked. The barley is sometimes called pearled barley.
INGREDIENTS
1 cup pearl barley
3 cups water
1 tsp olive oil
sea salt to taste
Dressing:
1/4 cup cider vinegar
2 tsp each: Dijon mustard, maple syrup
1 clove garlic, crushed
sea salt to taste
Salad:
2 shallots, diced
2 tomatoes, seeds removed, diced
2 tsp finely chopped chilli
1 cup whole kernel corn
1/4 cup each: chopped parsley, fennel frond
Topping:
1/4 cup each: pumpkin seeds, sunflower seeds
METHOD
Wash the barley under cold water. Bring the 3 cups water to the boil and add the barley, oil and salt. Cover and simmer for about 45 minutes, until tender. Remove from the heat, cover and stand for 10 minutes. Drain, if necessary. Cool.
Meanwhile, in a large bowl, whisk the ingredients for the dressing. Add the barley and salad ingredients. Mix carefully.
Serve topped with the seeds. - Serves 4-6
RASPBERRY SAGO SOUFFLÉ
This yummy dessert bears no resemblance at all to ye olde English sago pud.
INGREDIENTS
3 Tbsp sago
2 Tbsp sugar
2 cups milk
1 large egg, separated
1 cup fresh or frozen raspberries
METHOD
Preheat the oven to 180C. Combine the sago, sugar, milk and egg yolk in a saucepan and bring to the boil.
Reduce the heat and stir constantly for 15 minutes, until cooked. Cool.
Beat the egg white until stiff. Gently add the raspberries to the sago mixture and then fold in the egg white.
Pour into six individual ramekins and bake for 20 minutes. Serve with a raspberry purée and extra raspberries. - Serves 6
