Culinary Hotline - 09 November 2022

This week on our Culinary Hotline, we are exploring plant based foods in light of Vegan.

Marinated tomatoes a la caperese

Serves: 8-10
Time: 4 hour
Recipe by: Nicole Snelling


2 bell peppers, seeded and cut into chunks
2 jalapenos
1 whole garlic clove
½ Cup dill
½ Cup parsley
½ Cup red wine vinegar ( or use white vinegar)
½ Cup olive oil ( or use acocado oil)
½ Cup coconut sugar
salt to taste
1 punnet (about 250g) strawberries (2-3 per person)
black pepper
2.5kg assorted heirloom tomatoes – cut small ones into half and larger ones into quarters


In a food processor, pulse the peppers, jalapenos, garlic, dill and parsley to a fine mixture. Transfer to a glass bowl and whisk in the vinegar, oil, coconut sugar and salt.
Place tomatoes in an airtight container and cover with mixture. Refrigerate upside down for at least 12 hours.
Cut the strawberries in quarters and marinate in rosewater with a few twists of black pepper for 3-4 hours.
To serve, combine marinated strawberries and tomatoes in a serving dish.


Chefs Tip: Serve with basil pesto, chilli paste and olive breadsticks.

Nut parmesan
Serves: 20 


1 Cup raw, unsalted cashew nuts (or use Brasil nuts, macadamias, pine nuts or almonds)
4 Tbsp nutritional yeast
¾ tsp smoked sea salt
½ tsp garlic powder ( or use onion powder)


Combine all ingredients in a food processor and pulse until you get a grainy result. Place in a clean jar and store in the fridge.

Chefs Tip: Do not pulse the ingredients too much or you will get nut butter.

Samp and mushroom risotto
Serves: 3-4


400g samp and beans
3 Tbsp olive oil
1 onion, diced
2 garlic cloves, finely chopped
8 Cups vegetable stock
1 Cup white wine
30g vegan parmesan
Salt and white pepper
1 Cup mixed dried mushroom ( or use 230g fresh ones)
2 Cup boiling water


Rinse the samp properly. Cover with enough cold water, then cook al dente. Drain and leave to cool.
Heat the olive oil and fry the onions and garlic until soft and translucent. Add in the samp. Now start adding the stock – 1 cup at a time while stirring continuously. Once it reaches boiling point, reduce the heat. Retain one cup of stock.
Add the wine and reduce the liquid. Now add the last bit of stock, bring back up to boiling point, then reduce to a slow simmer. Keep stirring until the samp is cooked-through and creamy. Remove from the heat and stir through the parmesan. Season with salt and pepper to taste.
Soak the mushrooms in boiling water. Drain – retaining the liquid for the stock – and flash fry in a heavy bottomed pot over moderate heat. Season with salt and pepper. (if using fresh mushrooms. You can use any oil to fry.)
Stir the mushrooms through the samp and serve your risotto with a green salad.

Chefs Tip: Try not to use precooked samp.

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