Shiitake, celery and kumara bean cassoulet
Photo by Tam West
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
- 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.