Megan May's request to Tom Hishon from Orphan's Kitchen and Daily Bread to create a dish for the Little Bird Organics Plant-Based Challenge resulted in this warming vegan cassoulet. It has been developed using a pressure cooker only as it is important to cook any dried legumes this way to help break down any harmful lectins which inhibit digestion - something which standard boiling does not achieve.
Make this dish at home or taste it at The Unbakery Cafe from now until October 28, with $1 from each sale going to Garden to Table. 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 November 4, for the chance to win over $5000 in prizes. Find out more here.
Pressure cooker ingredients
| 1 ¼ cups | White haricot beans, (called navy beans in the US) soaked overnight for 12 hours in 1 litre filtered water then drained and rinsed well (Main) |
| 3 | Carrots, peeled and diced |
| 2 | Celery stalks, peeled and diced |
| 2 | Brown onions, peeled and diced |
| 4 | Shiitake mushrooms, sliced |
| 50 g | Preserved lemon skin, finely diced |
| 200 g | Purple kumara, peeled and sliced (Main) |
| 4 cloves | Garlic, sliced |
| 3 | Bay leaves |
| 20 g | White sesame seeds |
| 5 g | Black peppercorns, whole |
| 2 g | Dill seeds |
| ½ tsp | Cayenne pepper |
| ½ tsp | Smoked paprika |
| 1 Ltr | Filtered water |
| 12 large | Collard leaves, stems removed and sliced; add the sliced stems to the pressure cooker and reserve the leaves (Main) |
To finish
| 50 g | Miso paste |
| 12 | Collard leaves, reserved from above (Main) |
| 1 | Lemon, zest only |
| 1 drizzle | Extra virgin olive oil |
| 1 handful | Onion weed flowers, with stems |
| 1 loaf | Sprouted bread, we used Daily Bread's gluten-free Sprouted Quinoa (Main) |
Directions
- Add all pressure cooker ingredients into the cooker. Stir and cook for 40 minutes. Leave in the cooker until cooled.
- Before serving, mix in 50g miso and reserved collard greens, and cook down on a stove-top to reduce the liquid a little.
- Top with lemon zest, olive oil and onion weed and serve with toasted sprouted bread.
