Summer Recipes Inspired by the Many Colours of Our Bobbi Gumboot!

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Summer Recipes Inspired by the Many Colours of Our Bobbi Gumboot!

SUMMER RECIPES & BOBBI BOOTS


After our recent research into delicious summer cocktails, we've decided to keep the dining theme going with an exploration into recipes inspired by the colours of our Bobbi boot!  All recipes are either vegetarian or can be adapted for vegetarians. 

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ORANGE & POMEGRANATE SALAD | Pair with: Bobbi Orange & Pomegranate

From The Mediterranean Dish

This zesty and colourful dish is a bright addition to any meal! It's simple to make, but there are a few tips and tricks to make it so beautifully presented.  We recommend reading the original blog post for all the details. Click here to read. 

Ingredients & Method

  • 50g thinly sliced red onions (about 1 cup)
  • 25 fresh mint leaves, chopped
  • 6 Navel oranges, peeled, sliced into rounds
  • Pinch kosher salt
  • Pinch sweet paprika
  • pinch ground cinnamon
  • Seeds (arils) of 1 pomegranate
Dressing, mix together: 
  • 1 lime, juice of
  • 1 tbsp extra virgin olive oil 
  • 1 tbsp honey
  • 1 1/2 tsp orange blossom water, optional

Make the dressing. In a small bowl, mix together the lime juice, olive oil, honey and orange blossom water. Set aside. Place the sliced onions in a bowl of ice-cold water. Set aside for 5-10 minutes, then remove the onions from the water and dry them completely.

Prepare a serving platter. Sprinkle half the amount of chopped mint leaves on the platter, then arrange the orange slices and onions on top. Sprinkle a pinch of salt, sweet paprika, and cinnamon. Now spread the pomegranate seeds on top. Drizzle or spoon the dressing over the orange pomegranate salad (You can add as little or as much as you want of the dressing.)

Finally, top the salad with the remaining fresh mint leaves. Set aside for 5 minutes or so before serving.

 

KATEY'S LAZY SUMMER FRUIT CRISP | Pair with: Bobbi Beetroot & Pink

We debated adding a pavlova here, but it was a hard call to pick a recipe to choose from! So instead, we bring you Katey's (our resident American) favourite and super easy summer dessert. We promise, it is very simple to whip up with common pantry ingredients and whatever fruit you desire. 

Cherry and pineapple oatmeal crisp

Ingredients & Method

  • 2 cups oatmeal, halved
  • 3/4 cups brown sugar
  • 8 tbsp butter (or vegan substitute, like Nuttalex), melted
  • dash of salt
  • 1 tsp vanilla (optional)
  • 4 cups chopped fruit. Stone fruit works well here, but can also add in some chopped strawberries, blueberries, or even pineapple.
  • 2 tsp cinnamon (optional)
  • 1 tsp nutmeg (optional)
  • 1/3 cup sugar (optional)
  • 2 tbsp corn flour
  • 1 tbsp lemon juice or white vinegar

Preheat oven to 190 degrees C.

Chop up all your fruit into small pieces and mix together. From here, you can add the optional sugar and spices. Personally, I rarely add the sugar in as I find the sweetness from the baked fruit is enough -- but I love adding some cinnamon and nutmeg to spice it up! This is where I find finely chopped pineapple to be a nice addition as it will release a lot of sugar during the baking process. Let sit and soften for a few minutes until fruit juices are released.

Add cornflour and lemon juice to fruit and toss until coated. Pour into baking dish.

Blitz 1 cup of oatmeal in a food processor or small blender for a few minutes, until it is broken down into a flour. NOTE: if you have regular flour on hand, you can use that instead. 

Mix together the 1 cup of oat flour with remaining 1 cup of oats, melted butter, sugar, salt, and vanilla until everything is coated and small clumps form. 

Top the fruit with the crisp crumble, making sure to spread evenly and leaving large clumps (mini cookies!). Bake for 30-35 minutes, then leave to cool for 15 minutes before serving. Best paired with vanilla ice cream. 

 

BLACKENED TOFU | Pair with: Bobbi Black Gumboots

From The Simple Veganista

This hot take on cajun blackened tofu is perfect for serving with grains and greens, over a simple salad, or chop up and use as a filling in summery tacos with a cabbage slaw.  

    Blackened tofu from The Simple Veganista

    Ingredients & Method

    • 1 block (14-16 oz) organic tofu, super firm (pref) or extra firm
    • 2 tablespoons tamari, coconut amino’s or light soy sauce
    • 1 tablespoon olive oil
    Spice Blend
    • 2 teaspoons paprika
    • ½ teaspoon black pepper
    • 1 teaspoon corn flour, optional
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon salt
    • 1 teaspoon thyme
    • ½ teaspoon oregano
    • ⅛ teaspoon cayenne pepper

    In a flat bottom bowl, add and mix together the paprika, corn flour, black pepper, garlic powder, cayenne, onion powder, thyme, oregano, and mineral salt.

    Press the tofu into the mix, coating it well on all sides. Cook in flat bottom skillet until blackened and crispy on each side.

    Serve as desired (e.g, over a salad, with grains and sauteed greens) and be sure to head over the The Simple Veganista's page for pairing suggestions! 

           

          MUSTARD VINAIGRETTE WITH GRILLED VEGETABLES | Pair with: Bobbi Mustard Yellow

          Perfect for summer BBQs, this easy dish is great on its own, or served as a side to complement whatever else you may be BBQ-ing up!

          Grilled summer vegetables

          (Photo by Daniel Hooper on Unsplash)

          Ingredients & Method

          • 1/4 cup red wine vinegar
          • 1 tablespoon Dijon mustard
          • 1 tablespoon honey
          • 1/2 teaspoon salt
          • 1/8 teaspoon pepper
          • 1/4 cup canola oil
          • 1/4 cup olive oil
          • Lots of vegetables! Summer pumpkin, zucchini, broccoli, onions, capsicum - you choose!

          Add all ingredients (except the vegetables) to a bowl and whisk to combine. Set aside. 

          Chop the vegetables and either thread onto a skewer to BBQ, or keep as large pieces that can be placed directly on the grill.  If you do not have access to a grill, a cast iron griddle pan will work as well to help cook and char the vegetables. 

          Once cooked, plate and drizzle with mustard vinaigrette. Enjoy!

           

          EASY VEGAN PESTO | Pair with: Bobbi Alpine Green or Bobbi Pear Green

          From Minimalist Baker

          This easy vegan pesto is a cinch to whip up and can be served with pasta, fresh zucchini noodles, or as a side dish with bread.  Make ahead and refrigerate for up to 1 week, or prepare on the day. 

          vegan pesto from Minimalist Baker

          Ingredients & Method

          • cups packed fresh basil (large stems removed)
          • 1.5 Tbsp pine nuts or walnuts (if nut-free, try sunflower seeds!)
          • 1.5 large cloves garlic (peeled)
          • 1 Tbsp lemon juice
          • 1.5-2 Tbsp nutritional yeast
          • 0.13 tsp sea salt (plus more to taste)
          • 1-1.5 Tbsp extra virgin olive oil
          • 1.5-3 Tbsp water (plus more as needed)

          Blitz the basil, nuts, garlic, lemon juice, nutritional yeast, and sea salt in a food processor or small blender until a loose paste forms. Add olive oil a little at a time (streaming in while the machine is on if possible) and scrape down sides as needed. Then add 1 Tbsp (15 ml) water at a time until the desired consistency is reached – a thick but pourable sauce.

          Taste and adjust flavour as needed, adding more nutritional yeast for cheesy flavour, salt for overall flavour, nuts for nuttiness, garlic for bite / zing, or lemon juice for acidity.

          Be sure to check out the full recipe over on Minimalist Baker to see a video of how to prepare this easy sauce!

           

            Stay Merry everyone!