For the roots, fruits and shoots (choose as many as you like)
root vegetables, thinly sliced
fennel, thinly sliced
courgette, thinly sliced and tossed in a little olive oil, lemon and sea salt
tomatoes, cut into wedges
radishes, quartered
fresh chillis, thinly sliced
fresh sprouts, herbs, micro greens or edible flowers
Cashew soured cream
300g raw cashews, soaked in just-boiled water for 1 hour
2-3tbsp lemon juice
1-2tbsp apple cider vinegar
1 small garlic clove, peeled
1/tsp sea salt
100ml olive oil
Miso and mustard vinaigrette
150ml olive oil
3tbsp lemon juice
1tbsp Dijon mustard
1tsp miso (preferably white)
1/2-1tsp honey or agave or to taste
Method
Preheat the oven to 200C/ 180C F/Gas 6 and line a large baking tray with baking paper.
For the granola, in a large bowl whisk together the oil, tamari and maple syrup until combined, then add the rest of the ingredients and mix everything together with a spoon, ensuring the dry ingredients are thoroughly coated in the liquid. Set aside for 5 minutes. Add the granola to the prepared baking tray and spread it out so it is even and not too thick.
Bake in the oven for around 30 minutes, shaking the mixture every 10 minutes, until cooked through and golden, but neither dark nor soft. Remove from the oven and leave the granola on the tray to cool. Once cool, it can be stored in a glass jar or other sealed container at room temperature for up to 1 month.
To serve, put a few tablespoons of the cashew soured cream in two bowls, then add your chosen roots, fruits and shoots in sections around each bowl. Add the granola to one section and drizzle the entire bowl with dressing. Serve immediately.
For the cashew soured cream:
Rinse and drain the cashews, tip them into a blender with 100ml water and blend until totally smooth. Add the remaining ingredients and blend once more until smooth. Transfer the cashew cream to a container, seal and store in the fridge for up to 4 days. Makes 550ml
For the miso and mustard vinaigrette :
Put all the ingredients in a jar, with up to 1/4tsp salt (depending on the saltiness of your miso) and shake vigorously to combine. Alternatively, whisk or blend them together. Store in a sealed glass jar in the fridge until ready to use. Makes 200ml
Recipes and photographs taken from Plant Academy: The Cookbook by Lauren Lovatt, photography by Sara Kiyo Popowa (Leaping Hare Press, £20)
