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THE V.F. RECIPE E-BOOK A VERY FRIENDLY PAIRING OF VEGAN DISHES BY OUR VERY FRIENDLY HELLO FAMILY @HELLOVERYFRIENDLYWINES


THERE ARE SO MANY POSSIBILITIES WHEN IT COMES TO VEGAN FOOD AND IT’S FAST BECOMING MORE THAN JUST A FAD. IN TERMS OF A VEGAN DIET, THE SKY’S THE LIMIT WITH A HOST OF ALTERNATIVES TO PROTEIN IN THE VEGAN ARSENAL THAT CAN REPLICATE MEAT AND DAIRY. THIS ENSURES THAT THE WINE YOU PAIR WITH IT CAN BE JUST AS FLAVOURSOME TO MATCH BODY, WEIGHT AND ACIDITY. SO WE THOUGHT WE'D CALL OUT TO THE HELLO FAMILY AND CREATE THE PERFECT PAIRING E-BOOK SO THAT YOU CAN CREATE DELICIOUS MEALS TO PAIR WITH YOUR FAVOURITE WINES.


Contributors @theplantbasedpom

@purely.vegan.existence

@likeavegan


VEGAN ZUCCHINI FLOWERS


WITH ROSÉ INGREDIENTS

DIRECTIONS 1. Make the filling by breaking the tofu into chunks and popping it into a blender or food processor, along with the nutritional yeast, 1 teaspoon of salt, crushed garlic, lemon juice, lemon rind, olive oil and soy milk. Process until smooth, scraping down the sides occasionally. Remove and fold through the finely chopped mint.

Filling 300g firm tofu 2 tablespoons nutritional yeast • 1 teaspoon salt 1 clove garlic, crushed 1 tablespoon lemon juice 1 teaspoon lemon rind 1 tablespoon olive oil 4 tablespoons soy milk Handful of fresh mint, finely chopped Batter 3/4 cup plain flour 1 teaspoon salt 220mL chilled soda water Other Stuff 12 zucchini flowers, stamen removed • Oil for deep frying Salt • Lemon wedges Extra mint to serve

RECIPE BY @LIKEAVEGAN

2. Roll about 1 tablespoon of filling into a little log and gently place it inside the zucchini flower before carefully pressing the petals of the flower to seal in the filling. Repeat with the remaining zucchini flowers and set aside. 3. Make your batter by adding the flour and 1 teaspoon of salt to a medium-sized bowl and whisking in the chilled soda water until creamy. You want a fairly runny batter and a few lumps are fine. 4. Heat your oil in a medium-sized saucepan over medium-high heat. I always like to test with a little bit of rolled up filling to check the oil is nice and hot. 5. Using a pastry brush, coat the skewers in the chimichurri. If you're planning to cook them later, it's best to do this ahead of time to give the flavours extra time to sink in! 6. One at a time, dip your zucchini flowers into the batter, removing any excess, before popping them into the oil. Be careful not to overcrowd the pan. 7. Once golden, allow to drain on paper towel while you cook the rest of your zucchini flowers. 8. Serve immediately with salt, extra mint, lemon wedges and a nice cold glass of Hello! Rosé!


VEGAN PICNIC QUICHE


WITH PINOT GRIGIO INGREDIENTS “Egg Mix” 1 pack firm tofu (400g) 2 Tbsp cornflour 2 cloves garlic minced 1 Tsp onion powder

DIRECTIONS 1. Preheat oven to 180c. 2.Place all the “egg mix” items in a food Processor and blend until smooth. 3. Prep your veggies and cook lightly in a pan, in this recipe we used zucchini, spring onions, mushrooms and cherry tomatoes.

1 Tsp dried basil 1/2 Tsp turmeric ( for colour) 2 Tbsp nutritional yeast 2 Tbsp Soy Mylk Salt & Pepper to taste

Others 2 cups vegetables 1/2 cup grated vegan cheese Vegan shortcrust pastry sheets

PREP TIME: 20 MINS COOK TIME: 50 MINS TOTAL TIME: 1HR 10 MINS

4. line a loose bottomed flan tin with the shortcrust pastry, pressing into the bottom and sides of the tin. Trim away excess. then squeeze out excess moisture from the veg and then spread them onto the pastry base. 5. Sprinkle with the vegan cheese and then pour over your “egg mix”. 6. Bake in the preheated oven for around 50 minutes until lightly browned and set. 7. Allow to cool as this willl “ firm up” your quiche. 8. Cut and serve with some salad and a glass of Hello Pinot Grigio!

RECIPE BY @THEPLANTBASEDPOM


VEGAN MUSHROOM RISOTTO


WITH PINOT NOIR INGREDIENTS 1 tablespoon olive oil 1 tablespoon vegan butter 1 onion, finely chopped 4 cloves garlic minced 450g mushrooms 350g Arborio rice ⁄ cup dry white wine 4 cups vegan stock 1 Tbsp dried sage Salt and freshly ground pepper 1/4 cup Vegan Parmesan 1/2 cup Chopped Fresh Parsley Bunch of Asparagus Spears Juice from half a lemon

DIRECTIONS 1. Heat the oil and butter in a large saucepan. Add chopped onions stirring occasionally for 3–4 minutes until softened. 2.Add the garlic and cook for an additional minute. 3. Clean and slice your mushrooms then add 3/4 of them to the pan and cook until they release their moisture (2-3 minutes) 4.Next stir in the rice and the dried sage, then pour in the wine, stirring continuously until all the wine is absorbed. 5. Begin to add the stock 1/2 cup at a time, stirring after each edition until the liquid has been absorbed by the rice. 6.Continue until all the stock is incorporated and you have a thick risotto, check that the rice is cooked through. 7. Turn off the heat and stir in the vegan parmesan and parsley. Season with salt and pepper.

PREP TIME: 1HR 10 MINS COOK TIME: 15 MINS TOTAL TIME: 1HR 25 MINS

8. Add a little olive oil to a griddle pan and cook your asparagus and the remaining 1/4 of the mushrooms for a couple of minutes. Squeeze over the lemon juice and continue to cook until lightly browned. Season with salt and pepper.

RECIPE BY @THEPLANTBASEDPOM

9. Serve with a glass of Hello Pinot Noir and Enjoy!


THE V.F SOURDOUGH PIZZA


WITH ROSÉ INGREDIENTS

DIRECTIONS

PIZZA BASE

1. Combine the base ingredients in a large bowl until a dough forms then allow to rise in a warm place for an hour or so.

150 g sourdough discard 200 g plain flour 50g wholemeal flour

2.Preheat oven to 230C. 3. Flour your surface and then split the dough into 2 and shape each into a 12in pizza shape.

10g sea salt 2 Tbsp olive oil 125 ml warm water TOPPINGS Vegan Olive pesto Vegan mozzarella I use @hellofriendfoods for that real pizzeria look and taste Sliced red onions, lightly cooked in olive oil

4.Top with the pesto sauce, sliced vegan cheese, onions and tomatoes and any other topping that you wish to have. . 5. Bake for around 10 minutes on a baking tray then slide the pizza off the tray and bake for a further 2-3 minutes to crisp.

6.Serve topped with fresh basil . 7. Optional: drizzle with homemade garlic dill aioli.

Sliced vine tomatoes Fresh basil leaves

PREP TIME: 1HR 10 MINS COOK TIME: 15 MINS TOTAL TIME: 1HR 25 MINS

8. Enjoy with a glass of Hello Rose!

RECIPE BY @THEPLANTBASEDPOM


CHIMICHURRI VEGAN SKEWERS


WITH PINOT GRIGIO INGREDIENTS

DIRECTIONS

Chimichurri

1. Heat your grill or pan to high heat and if you're using wooden skewers, soak them in water so that they don't burn when it's time to cook them!

1 bunch continental parsley, very finely chopped 4 cloves garlic, crushed • 1 small red chilli, very finely diced

2.In a bowl or jug, combine all of the chimichurri ingredients and mix vigorously until well blended.

Juice of 1/2 small lemon 1/2 cup olive oil Salt and pepper Everything Else 8 wooden or metal skewers 350g block of high protein, firm tofu, pressed and chopped into chunks 1 cup button mushrooms, washed 1 small red onion, chopped into chunks 1 small red capsicum, chopped into chunks 1 zucchini, chopped into chunks 1 cup cherry tomatoes

PREP TIME: 30 MINS COOK TIME: 15MINS MINS TOTAL TIME: 45MINS RECIPE BY @LIKEAVEGAN

3. Slide a chunk of the zucchini onto the skewer, followed by a chunk of tofu, some onion, capsicum, a mushroom, more onion, another chunk of tofu and finally a cherry tomato. 4. Repeat the above until you have eight skewers ready to go. 5. Using a pastry brush, coat the skewers in the chimichurri. If you're planning to cook them later, it's best to do this ahead of time to give the flavours extra time to sink in! 6. Carefully place your skewers onto the grill plate or pan. Cook them for about 10 minutes, rotating every couple of minutes until you start to see some nice golden colour developing. Throughout the process, brush more chimichurri onto the tofu and vegetables as they cook. 7. Remove from the heat and coat with any remaining chimichurri and serve immediately with a chilled glass of Hello! Pinot Grigio.


VEGAN JACKFRUIT STEW


WITH SHIRAZ INGREDIENTS

DIRECTIONS 1. Wash, cut, dice and prepare all ingredients into either a pressure cooker or a slow cooker.

1 yellow onion diced 2 carrots sliced 4 med size garlic minced 2 tins of organic young jackfruit total 800g About 6-8 potatoes diced into medium size squares

2.In a pressure cooker, cook all ingredients for 20 minutes on a high setting, then 10 minutes on a low setting. 3. In a slow cooker, cook on a high temperature for 3.5 hours and 1.5 hours on a low temperature.

1X 400 g tin of crashed tomatoes 4. Prepare some sourdough toast, with coconut oil and salt to taste.

3/4 cup frozen green peas About 1/4 cup of fresh thyme 2 bay leaves 6 cups plant-based chicken stock 1/3 cup of red wine- Hello Shiraz!

5. Serve into bowls. 6. Pour a glass of Hello Vegan Shiraz 7. Enjoy!

salt + pepper to taste 1/3 of a cup of tapioca flour 1/4 cup fresh parsley chopped 2 tsp of dry rosemary

PREP TIME: 30 MINS COOK TIME:

30 MINS P/COOKER OR 3-5 HOURS S/COOKER

TOTAL TIME: 45 MINS OR 3-5.5 HOURS. RECIPE BY @PURELY.VEGAN.EXISTENCE