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A Bowl of Sunshine ☀️

This dish is called a bowl of sunshine, that’s because its infused with saffron and is a delicious sunshine colour!

Ingredients
  • Seed Parmesan
  • 100g fermented cashew creams
  • 50g Hemp Seed Hearts
  • 1 tsp white miso
  • 1 tbsp lemon juice
  • Confit Tomato + Hemp Oil
  • 100g cherry tomatoes, cut in half
  • 50ml olive oil
  • 150ml Hemp Oil
  • 1.5 tsp smoked salt
  • Savoury Saffron Oats
  • 400ml saffron infusion
  • 150g oat groats, soaked and rinsed
  • 100g white onion, diced
  • 1 clove of garlic, finely chopped
  • 1 tsp white miso
  • 30ml olive oil or sesame oil

Method

1

Seed Parmesan:

Blend the cashew cream with hemp seeds, white miso and lemon juice until smooth. Spread this mixture onto a teex sheet/piece of baking paper, making it as thin as you possibly can and dehydrate for 24 hours until hard to touch.

2

If you don’t have a dehydrator try placing the baking paper on a baking tray in a very low temperature oven until you get a hard sheet of parmesan

3

Once hard, leave to cool and then break the parmesan into small pieces and store in an air tight container until ready to use.

4

Confit tomato 

Preheat your oven to 160 degrees Celsius.

Place the tomatoes onto a small baking tray lined with baking paper and add the olive oil and salt

5

Bake for 45 minutes until roasted.

Let the tomatoes cool and then blend them with the hemp oil until smooth. Store in the fridge until ready to serve.

6

Savoury Saffron Oats

Sauté the onion with the oil and salt for a few minutes until translucent, add the garlic and cook for a further minute.

7

Add the oats and cook with the saffron infusion stock on a medium heat for 35 minutes. Once 80% of the stock is absorbed and the oats are al dente, turn o the heat and add the miso

8

To serve

Place the oats on the plate with a spoonful of tomato oil, foraged leaves and a few shards of seed parmesan.