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!
- 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
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.
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
Once hard, leave to cool and then break the parmesan into small pieces and store in an air tight container until ready to use.
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
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.
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.
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
To serve
Place the oats on the plate with a spoonful of tomato oil, foraged leaves and a few shards of seed parmesan.