slice of nice: the age of the legacy sandwich
dairy-free superfood ice-cream sandwiches and almond milk
Recipe Heidi van Loggerenberg Serves 6–8Ingredients 200g cacao butter 1/2 cup agave syrup or raw honey 1t vanilla seeds (optional) 2 cups cacao powder, sieved 2 cups cashew nuts, soaked for 2 hours or more 2 cups young, green coconut meat 1 cup filtered water 1/2 cup coconut butter or oil 2T vanilla extract 1 vanilla pod 1/2t salt
Method Melt the cacao butter in a double boiler (not higher than 40˚C). Pour into a blender with the agave syrup and vanilla seeds, and blend briefly on the lowest speed to mix. Add the sieved cacao powder slowly and blend again on the lowest speed, just enough to mix properly.
Line a baking tray with wax paper and spread the chocolate mixture onto the paper in discs, making sure they do not touch each other. (If desired, sprinkle cacao nibs, goji berries or pomegranate seeds over the top before refrigerating for one to two hours to set.)
To make the ice cream, blend the cashew nuts, coconut meat, water, coconut butter, vanilla extract, vanilla pod and salt until smooth, being careful not to allow the mixture to heat while blending.
For goji berry ice cream (red): add half a cup of goji berries to the ice-cream mixture in the blender, and blitz until all the berries are almost broken down. Add the remaining berries, pulse once or twice to mix through (large chunks of goji berries add chewiness), pour into ramekins and freeze.
For mint Klamath ice cream (green): blend half a cup of fresh mint leaves, stalks removed, and four to six Klamath (algae) pills or two teaspoons of Klamath crystals with the ice-cream mixture until smooth, pour into ramekins and freeze.
For bee-pollen ice cream (yellow): blend one tablespoon of bee-pollen granules with the ice-cream mixture until smooth. Stir in one tablespoon of bee pollen just before freezing, pour into ramekins and freeze.
For pomegranate camu camu berry ice cream (pink with red bits): add two tablespoons of camu camu berry powder to the ice-cream mixture in the blender. Pulse briefly on low speed to just mix. Stir in half a cup of pomegranate arils just before freezing, pour into ramekins and freeze. To unmould, briefly stand the ramekins in hot water then slip the moulded ice cream out. Place a chocolate ‘sandwich’ base on a flat surface and stack two different flavours of ice cream on top, then top with the remaining disc. Serve with almond milk.
Note: almond milk is the standard milk used in most raw-food recipes, but may be substituted with hazelnut milk or any other nut milk.
wholewheat sandwiches with tapenade, cannellini-bean spread, rocket and grilled sweet peppers
Recipe Phillippa Cheifitz Serves 8
Ingredients For the grilled sweet peppers: 4 sweet peppers olive oil sea-salt flakes and milled black pepper, to taste
For the cannellini-bean spread: 1 can cannellini beans, rinsed and well drained 2 garlic cloves, crushed 1T lemon juice 2T olive oil sea salt and milled black pepper, to taste
For the sandwiches: thick mayonnaise olive tapenade whole-wheat seed loaf, sliced rocket leaves, to serve
Cut off the tops and bottoms of each sweet pepper, slice in half and remove the seeds and membranes. Arrange on a grill pan (skin side up) and grill until the skin blisters and chars. Bundle into a brown paper bag and allow to cool. Slip off the skins, oil lightly and season.
Combine the ingredients for the cannellini-bean spread and blend until smooth. To assemble the sandwiches, spread the mayonnaise and tapenade on the bread slices. Sandwich together with dollops of the bean spread, a few rocket leaves and sweet peppers.
mushy peas and broad beans on toast
Recipe Raphaella Frame-Tolmie Serves 8
Ingredients 450g frozen peas 400g podded broad beans a large handful of mint leaves 4T crème fraîche 50g finely grated Gruyère cheese, plus extra for serving 1t ground nutmeg, grated salt and milled black pepper, to taste a squeeze of lemon juice 1/2 cup mayonnaise 1/4t cayenne pepper sourdough bread, sliced crème fraîche, to serve a handful of pea shoots, to garnish
Cook the frozen peas and broad beans in boiling water, rinse with cold water and drain. Slit the skins of the broad beans, peel and discard the shells. Place two thirds of the peas and beans in a food processor with the mint leaves, crème fraîche and Gruyère. Season well with nutmeg, salt and pepper, and blitz quickly to form a thick but textured paste. Add a squeeze of lemon juice to taste, and stir in the mayonnaise. Adjust the seasoning accordingly.
Toast the bread and spread the mushy peas on top. Serve with a dollop of crème fraîche if desired, a grinding of black pepper, and garnish with fresh pea shoots.