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Savoury Dishes

BURGER AND WILD GARLIC PESTO

For the burger:

• 120g (⅞ cup) almonds

• 90g (⅔ cup) pecans

• 1 large carrot, grated

• 1 medium beetroot, grated

• ¼ cup hemp seeds

• 40g (¼ cup) flax seeds

• Handful fresh coriander

• Handful flat leaf parsley

• Juice and zest 1 lemon

• ½ red onion

• 1 clove garlic

• 1 tbsp cold pressed extra virgin olive oil

• 2 tbsp water

For the wild garlic pesto:

• 100g (½ cup) wild garlic

• 50g (½ cup) pine nuts

• 1 tbsp cold pressed extra virgin olive oil

• Juice ½ lemon

• 1 handful fresh basil

• 1 handful fresh flat leaf parsley

1 Finely pulse all the ingredients in a food processer until you have a rough paste that is slightly chunky.

2 Press into rings or form patties by hand.

3 Place in a dehydrator for 2.5 – 3 hours.

4 To make the pesto, place all the ingredients into a food processer and blend together well. This can be stored in an airtight jar in the fridge for 4-5 days.

ENCHILADAS

Serves: 2

• 1 sweetheart cabbage

• 1 yellow pepper

• 1 carrot

• 1 beetroot

• 1 small avocado

• 1-2 spring onions

• 1 carrot

For the mushroom mince:

• 150g (1½ cups) chestnut mushrooms, minced

• 1 tbsp soy sauce

• ½ tsp cumin

• Optional ½ tsp chilli powder

For the raw salsa:

• 2 beef tomatoes – skinned and deseeded

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About PlantBased

As we sat down this month to decide on our main theme for the June issue, we came to a quick decision that the arrival of summer must mean that it was time for a salads feature — something of an easy decision. Nonetheless, the debate that then ensued on what actually constitutes a salad left PBHQ far more divided. Should we still call a dish with grains and pulses and tofu and fruit and other obscure ingredients a salad, or should the name salad simply be reserved for the more traditional lettuce-tomato-dressing set up? Is it okay to get experimental when tackling a salad dish, rather than limiting yourself to the restricted old school definition of a salad? Facetious questions, yes. But if you’re anything like us, you may be feeling just as ardent in your views. Wherever you sit in the great salad debate, we should have something for you, head straight to for more. Let’s talk summer holidays! We’ve been compiling some amazing retreats that offer a relaxing atmosphere, serve dishes that are healthy and will leave you feeling refreshed and ready to tackle whatever life has to throw at you. Take a read and let your imagination run wild. And finally, if you’re keen to find new ways to not only get your children thinking about food and nutrition, but also get them involved with cooking in the kitchen, see how our talented young chefs Ruby and Faith got on in the PlantBased Kitchen recently. Plus, don’t miss our selection of child-friendly recipes, geared up to impress the whole family.