Let’s not sugar-coat things. These last few months have been tough and devastating for many businesses and their people. Plenty of doom and gloom, but fortunately some light too. We continue to be inspired by those who are reinventing their businesses to better serve their customers and suppliers.
Once such business is Granadilla.Eats.
From swimwear brand to veg supplier and now a full-on grocery store, they’re not only delivering our Pesto Princess range (and those of so many other dynamic small businesses) but they’ve also got me to try so many new ingredients and recipes in my kitchen. Please give this recipe a try for a taste of the ridiculously good Bao Down Kimchi and the super easy to make, Outcast Falafel.
Strength & stamina, light & love.
You will need
Falafel we made our own with the Outcast Falafel Mix.
Seasonal veggies (we used ± 5 medium carrots, 1 small head of broccoli, 1 onions and 5 baby beetroot), all ordered through Granadilla.Eats.
1 cup Jasmine rice
3 Tbsp coconut milk
1 Tbsp soya sauce
1 Tbsp lime juice
Bao Down Kimchi (this staple of Korean cuisine is considered a powerhouse in fermented foods and packed full of probiotics – available here on Granadilla.Eats).
4 Tbsp Pesto Princess Coriander & Chilli Pesto (available here on Granadilla.Eats).
1. If you are making your own falafel, prepare the Outcast Falafel Mix according to the package instructions. Bake in the oven or fry in olive oil.
2. To prepare the seasonal veggies:
Beetroot – leave the skin on and drizzle with a little olive oil, then wrap tightly in foil and place in a baking dish. Roast in a preheated oven at 180°C for about 20–30 minutes, until a knife glides into them with no resistance. Remove from the foil and let them cool slightly before sliding the skins off. Quarter and set aside.
Onions – peel and quarter, quarter again and place on the same tray as the beetroot. Drizzle with a little oil and toss to coat before seasoning.
Carrots – now here’s a little secret (a simple way to the most insanely delicious carrots). Peel and chop on the diagonal. Heat one tablespoon of butter in a small pot with a fitting lid. Once the butter is melted, add the carrots and toss to coat. Place the lid on the pot and reduce the heat to medium-low. Allow to steam for about 8–12 minutes, checking on them about halfway through to make sure the heat is not too high. They will steam and not lose any flavour! We found this amazing tip from local foodies Nikki Werner & Brandon de Kock’s book, Cook. Better.
Broccoli – You can oven roast the florets or steam.
3. Now for the rice. This rice method is inspired by Deliciously Ella. Rinse one cup of Jasmine rice until the water runs clear. Place in a pot and add just over one cup of water. Bring to the boil without a lid, then turn down the heat and place the lid on. Allow to steam cook for 15 minutes. Turn the heat off but leave the lid on for another 10 minutes. Fluff with a fork before adding the coconut milk, soya and lime juice.
4. Divide the rice between four bowls and top with the veggies, kimchi and a drizzle of Pesto Princess Coriander & Chilli Pesto (you can thin the pesto a little by adding a few tablespoons of hot water or sesame oil).
Photography, Recipes and Styling by Michelle Parkin.