Delicious vegan seasonal delights

From odt.co.nz

These quick and easy vegan dishes make the most of stonefruit and delicious field mushrooms, writes Angela Casley.

Barbecued mushrooms and flatbread

PHOTO: BABICHE MARTENS

Cook the flatbreads just before serving for the best results. The dough can be made well ahead of time (refrigerate and remove 30 minutes before cooking). This dish is versatile — try adding your favourite seasonal fillings to change it up.

Serves 4

Marinade

1 clove garlic, crushed

1 tsp smoked paprika

2 Tbsp tomato sauce

2 tsp soy sauce

pinch chilli flakes

6 field mushrooms, cut into 2cm slices

¼ cup water

Flatbread

1 tsp dried yeast

1 tsp sugar

1 cup hot water

1½ cups plain flour

1 tsp salt

2 Tbsp olive oil

To serve

2 cups baby cos leaves

1 cup corn

1 avocado, chopped

½ lemon, squeezed

Method

1. For the marinade, place the garlic, paprika, tomato sauce, soy and chilli flakes in a bowl and combine. Remove half into a cup and add quarter of a cup of water to make the sauce.

2. Add the sliced mushrooms to the remaining marinade, tossing gently to cover.

3. To make the flatbread, mix the yeast and sugar, then sprinkle over the hot water. Leave for 10 minutes until frothy. Place the flour and salt in a large bowl. Add the oil to the frothy yeast and pour into the flour, mixing well. Knead on a lightly floured bench for 5 minutes. Place in a clean bowl, cover and put in a warm area for 50 minutes to rise.

4. Cook the mushrooms on a barbecue hotplate for 3-4 minutes on each side. Set aside.

5. To cook the flatbread, divide the dough into 8 balls and roll to 5mm thick. Plate one or two on to a clean hot barbecue plate and cook for 3 or 4 minutes until bubbled, then flip and cook for a further 3 minutes. Stack while you cook the remainder.

6. To serve, place the lettuce in a bowl. Combine the corn, avocado and lemon. Place a bit of each on a flatbread with mushrooms. Wrap and enjoy.

Grilled apricots with custard

PHOTO: BABICHE MARTENS

Add a pinch of turmeric and no more, or your custard will become bright yellow. I used oat milk, but almond or soy are also great. The less-watery milks make for a creamier texture. A sneaky extra dash of maple is allowed if you have a sweet tooth.

Serves 4

Custard

2 Tbsp cornflour

¼ cup water

pinch turmeric

400ml non-dairy milk

1 Tbsp maple syrup

1 tsp vanilla extract

8 medium-sized apricots, halved

1 Tbsp coconut oil

½ cup chopped almonds

Method

1. To make the custard, combine the cornflour and water with a pinch of turmeric. Heat the milk in a medium-sized pot until just boiling. Stir through the cornflour mixture until the custard is smooth and has thickened. Add the maple and vanilla to taste.

2. Preheat a grill pan to a medium heat. Brush the apricots with warmed coconut oil and cook for 5 minutes, then turn and cook for a further 2.

3. Serve the apricots warm with custard and chopped nuts.

https://www.odt.co.nz/lifestyle/food-wine/delicious-vegan-seasonal-delights