CORN SALAD WITH BASIL PESTO AIOLI

SERVES 4 PORTIONS

FOR THE BASIL PESTO AIOLI

2 cups (60 g) packed baby spinach

1 cup (40 g) fresh basil leaves

2 tbsp. (28 ml) lemon juice

1 tbsp. (4 g) nutritional yeast

1 clove of garlic, peeled

1 tbsp. (15 ml) olive oil

1 tbsp. (15 ml) water

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/2 cup (112 g) vegan mayonnaise (soy-free, if necessary)

FOR THE SALAD

5 cups (820 g) cooked sweet yellow corn kernels

1 cup (30 g) packed ribbon-cut spinach

1/3 cup (55 g) sliced red onion

Salt and freshly ground black pepper, to taste

NUTRITIONAL VALUES

Calories: 289kcal
Fat: 12.7g (0.9g S.Fat)
Carbs: 44.1g
Protein: 7.6g
Sugar: 6.9g
Sodium: 1095mg

METHOD

TO MAKE THE BASIL PESTO AIOLI In a food processor, combine the spinach, basil, lemon juice, nutritional yeast, garlic, olive oil, water, salt, and pepper to make a paste. As needed, scrape down the sides. In a food processor, combine the mayonnaise and pulse until evenly combined.

TO MAKE THE SALAD In a medium mixing bowl, combine the corn, spinach, onion, and basil pesto aioli. Season to taste with salt and pepper and chill for 15 to 20 minutes before serving.

ZUCCHINI “SPAGHETTI” SALAD WITH WILD GARLIC PESTO

SERVES 1 LARGE OR 2 SMALL PORTIONS

FOR THE SALAD

2 medium zucchini

1 1⁄3 cup (200 g) cherry tomatoes

FOR THE PESTO

1⁄3 cup (50 g) pine nuts

2 oz. (60 g) wild garlic

5 tbsp. extra virgin olive oil

2 tsp. yeast flakes

1/2 tsp. lemon juice

1 tsp. sea salt

pinch of freshly ground black pepper

pinch of sugar

NUTRITIONAL VALUES

Calories: 570kcal
Fat: 51.5g (6.4g S.Fat)
Carbs: 26.1g
Protein: 10.7g
Sugar: 7.9g
Sodium: 972mg

METHOD

To make the salad, spiralize the zucchini into long, thin "spaghetti" shapes with a spiralizer. Alternatively, make long, thin slices with a potato peeler and then cut these into fine strips with a knife. In a bowl, combine the zucchini "spaghetti." Cut the tomatoes in half and toss them with the zucchini.

To make the wild garlic pesto, lightly toast the pine nuts in a dry pan until the aroma begins to release. Combine the wild garlic, oil, yeast flakes, lemon juice, salt, pepper, and sugar in a mixing bowl. Using a handheld blender, purée the ingredients to the desired consistency (fine or coarse).

Mix the pesto and zucchini spaghetti salad together before transporting, or pack them separately to take with you. Salad should be served cold.

PESTO AND “RICOTTA” BALLS

10 SERVINGS

4 cups (1 litre) soy milk

5 tbsp. cider vinegar

bunch of Thai basil

5 tsp. vegan basil pesto

1/2 tsp. chili powder

sea salt

freshly ground black pepper

olive oil, for marinating

NUTRITIONAL VALUES

Calories: 121kcal
Fat: 9.5g (1.3g S.Fat)
Carbs: 6.4g
Protein: 3.4g
Sugar: 4.1g
Sodium: 105mg

METHOD

In a saucepan over high heat, bring the soy milk to a boil. Stir in the vinegar as soon as it starts to boil. Remove the pan from the heat and set aside to cool—the solid components will settle during this time.

Pour the liquid away with caution. Fill a strainer lined with a clean kitchen towel with the remaining solid ingredients. Bring the towel's corners together and twist to squeeze out as much liquid as possible.

Remove the basil leaves and coarsely chop them. In a mixing bowl, combine the soy "ricotta," pesto, and chilli powder, and season with salt and pepper to taste. Form the mixture into 10 small balls and place them in a screw- top jar or preserving jar with the basil leaves. Cover completely with oil and leave to infuse for 3–4 days.

RECIPE NOTES

If possible, keep the jar in the refrigerator in your office kitchen and help yourself whenever you want. These go well with salad, bread, or layered in a lunch box with sliced tomatoes.