CRAFT by Under My Host® Issue No. 15 Classics - Page 156

CORIANDER CASHEW CREAM Use this cream anywhere you would use sour cream in a recipe. 155 g (5 1/2 oz / 1 cup) raw cashews, soaked (we use broken cashew pieces which only have to be soaked for 1 hour, but if you can only find whole cashews, soak them for at least 5 hours) juice of 1 lemon 1 tablespoon apple cider vinegar large handful coriander (cilantro), stalks and leaves roughly chopped 1 teaspoon salt Rinse and drain the cashews, then place in a blender with the remaining ingredients and 170 ml (5 1/2 fl oz / 2/3 cup) cold water. GARBANZOS ESTOFADOS Chickpea Stew This is one of those magical Shannon Martinez dishes that is made purely of veg, but still has a very meaty taste and is just as filling (if not more) than a beefy stew. Also, it’s a seemingly typical dish to find in a vegan cookbook, but there’s definitely something different about the bold, big and juicy flavours of this stew that are typically missing in dishes that don’t rely on animal flesh. That’s Martinez gold right there. Serves 4–6 2 tablespoons olive oil 1 large onion, finely chopped 1 large red capsicum (bell pepper), finely diced 2 celery stalks, finely diced 2 garlic cloves, crushed 2 teaspoons sweet paprika 1 teaspoon smoked paprika 1/2 teaspoon chilli flakes 1/2 teaspoon dried oregano 1 pinch of saffron threads 400 g (14 oz) tinned whole peeled tomatoes 750 g (1 lb 11 oz) potatoes, peeled and chopped into chunky pieces 400 g (14 oz) carrots, peeled and cut into chunky pieces 400 g (14 oz) cooked or tinned chickpeas, drained and rinsed 350 g (12 1/2 oz) silverbeet (Swiss chard) stalks removed and chopped, leaves sliced 2 fresh bay leaves small handful thyme 1 litre (34 fl oz / 4 cups) vegan chicken or vegetable stock, plus extra if necessary handful flat-leaf parsley, roughly chopped crusty bread, to serve