2018 Plant Based Challenge Closed 4th November

Tom Hishon's Shiitake, Celery & Kumara Bean Cassoulet

We challenged Tom Hishon of the renowned Orphans Kitchen and Daily Bread to create a plant based dish for the Little Bird Organics Plant Based Challenge. The result? This delicious, hearty and warming vegan cassoulet! Make the dish at home or taste it at The Unbakery Café from now until 28th October.

Want to get involved in the Little Bird Organics Plant Based Challenge yourself?
Post your own creation to Facebook or Instagram with #PlantBasedChallengeNZ anytime from now until 4th November for the chance to win several prizes; including flights to Auckland for two, an all-new Hyundai Kona Electric for 3 days on Waiheke Island, and two nights luxury accommodation with breakfast and dinner at The Boat Shed. 

 

Shiitake, Celery & Kumara Bean Cassoulet

This recipe has been developed to be made using a pressure cooker only, as it is important to cook any dried legumes in a pressure cooker to help break down any harmful lectins which inhibit digestion – something which standard boiling does not achieve.

Pressure Cooker Ingredients

1 ¼ cups dried navy beans, soaked overnight or for 12 hours in 1L filtered water. Drain and rinse well.
3 carrots, peeled and diced
2 celery stems, peeled and diced
2 brown onions, peeled and diced
4 shiitake mushrooms, sliced
50g preserved lemon, finely diced
200g purple kumara, peeled and diced
4 cloves garlic, sliced
3 bay leaves
20g white sesame seeds
5g whole black peppercorns
2g dill seeds
½ tsp cayenne pepper
½ tsp smoked paprika
1L filtered water
12 large leaves of collard greens. Stems removed and sliced (add the sliced stems to pressure cooker and reserve the leaves).

To Finish

Reserved collard greens leaves
50g miso paste
Onion weed, stems and flowers
Zest of 1 lemon
Extra virgin olive oil
Sprouted bread (I used Daily Bread gluten-free Sprouted Quinoa Loaf)

Add all pressure cooker ingredients into a pressure cooker. Stir and cook for 40 minutes, leave in the cooker until cooled.

Before serving, mix in 50g miso and reserved collard greens. Top with lemon zest, olive oil, onion weed and serve with toasted sprouted bread.

 

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