Brussel Sprout Salad with vegan bacon & chestnut cashew cream
Did you see our video?! A few weeks ago I cooked live with Deliciously Ella on her Facebook page. If you didn’t catch it, you can still watch it here (although, please, no more comments on my mandolining skills! I brought a blunt one with me, alright!?)
We made a vegan Thanksgiving salad, consisting of a sprout salad base with a chestnut and cashew cream topped off with homemade vegan bacon. The "bacon" is amazing!! And went down so well at DE HQ - as soon as we stopped filming, I was suddenly making more for the whole office to try! Can't recommend it enough - though watch out as it burns quickly. The whole recipe is so easy, festive and very pretty if we do say so ourselves.
THANKSGIVING SPROUT SALAD
For the salad
300g brussel sprouts
A handful of fresh parsley
A small handful of dried cranberries
For the Salad Dressing
Juice of 2 clementines
Juice of 1/2 lemon
1 tablespoon of mustard
3 tablespoons of olive oil
salt and pepper
Finely slice the sprouts, or use a mandolin to grate them.
Blanche the peas into boiling water for a minute or two, to soften but keep a crunch.
Finely chop the parsley and chop the cranberries into small pieces.
Stir all the dressing ingredients together, and stir the salad in a bowl.
Now make the chestnut cashew cream (recipe below) but simply adding all the ingredients to a food processor and blending until smooth and creamy.
Place the salad on a plate, piping or spooning the chestnut cashew cream onto the salad and then adding the ‘bacon’ (recipe below) either as strips or chopped on the top.
CHESTNUT CASHEW CREAM
This can also be made into a cream cheese, or an icing – all methods are below.
200g roasted cashews
30g Dijon mustard
30ml apple cider vinegar
15g nutritional yeast
30g olive oil
1 tsp maple syrup
½ tsp cinnamon
½ tsp nutmeg
½ tsp cardamom
To make the cream, blend all the ingredients in a blender, adding water gradually to loosen.
To make this into a cream cheese, remove spices and add more yeast, mustard and vinegar to make it more cheesy.
To make this into a vegan icing, replace mustard and yeast with more maple or icing sugar.
Makes about 30 thin slices
2tbsp nutritional yeast
½ tbsp maple syrup
¼ tsp garlic powder
½ - ¾ tsp liquid smoke (available online)
½ - ¾ tsp smoked paprika
2tbsp olive oil
6 – 8 slices rice paper
Mix all the marinade ingredients together and stir well, adding olive oil last, until you have a nice emulsion.
Carefully cut the rice paper into strips – however thin you’d like them.
Brush well with the marinade and bake on a baking sheet at 200c for 3 minutes. Watch it like a hawk – you want a nice dark colour, but catch it just before it starts to burn.
Wait for it to cool and crisp up.