Makes: 20 tostadas
Time taken: 30 minutes, plus overnight fermentation (optional)
For the CBD slaw
2 cups grated roots, such as parsnips or carrots
1 batch Pomegranate and CBD Dressing (see below)
1 fresh pomegranate
1 avocado, diced
Sprouts or leaves, to garnish
For the black beans
1 x 400g (14oz) tin of black beans
1 avocado, halved, stoned and flesh cubed
20g (¾oz) coriander, chopped
¼ tsp salt
For the tostadas
250g (9oz) chickpea flour
Clever Kimchi (see below), drained
2 tbsp nutritional yeast
1 tsp turmeric
100ml (scant ½ cup) olive oil
For the buttered corn
1 tbsp plant-based butter
50g (⅓ cup) sweetcorn kernels, fresh or frozen
¼ tsp salt
¼ tsp chilli flakes
In a glass bowl, whisk together the chickpea flour, kimchi and water until smooth and leave to ferment overnight. This step is not essential, but makes the batter more exciting.
CBD SLAW METHOD
Pour the dressing over the grated roots and set aside to marinate while you prepare the rest of the dish.
BLACK BEANS METHOD
Drain the black beans, then place them in a bowl with the lime juice, zest and salt and stir. Next, add the avocado and coriander.
Fold the kimchi into the chickpea batter then add the buckwheat flour to the mixture which will bring the dough together. The buckwheat flour will create a firmer dough that is easy to roll out and work with. If the dough is sticky add more buckwheat flour until you have something the consistency of pastry dough.
Flour a clean work surface and roll the dough out to 2mm (1/8in) thick and then use a pastry cutter to create 7–10cm (3–4in) rounds. Repeat until you have the number of tostadas you need. The remaining dough can be kept in a sealed container in the fridge.
Heat a large frying pan with half of the olive oil and add a large tablespoon of the tostadas mixture, making sure to spread it into little round pancake shapes. Fry for 2–3 minutes on each side until golden, then repeat with the batter and oil until the batter is used up.
BUTTERED CORN METHOD
Heat a small frying pan and melt the butter. Add the corn and fry with the salt and chilli until golden – about 3–4 minutes. Remove from the heat and prepare to serve.
Once cooked, place the crispy tostadas onto your plate with the avocado pieces, slaw and pomegranate seeds, then finish with a squeeze of lime.
Makes: 1 x 500ml jar
Time taken: 20 minutes, plus 3–5 days ferment
Kimchi packs a punch and adds so much to the simplest of dishes with its hot, spicy and utterly unique flavour. If you haven’t tried kimchi before, it has a very particular taste that can split the crowd and the smell is also quite potent. If at first it seems a bit too far out to try, ferment for a longer or shorter time and try again until you get the ferment just right for you. The longer you leave the kimchi the softer and more mellow it will become, while a shorter ferment will give more crisp, crunchy and fresh results.
1 large Napa or Chinese leaf cabbage
3 tbsp sea salt
50g carrot, peeled and chopped into matchsticks
1 apple, cored
1 fresh red chilli
1 tsp dried chili flakes
2 garlic cloves
2.5cm (1in) piece of fresh ginger
75g (2¾oz) red bell pepper
1 tbsp Gochugaru chilli flakes (optional)
Separate and wash the cabbage leaves thoroughly and tear into small pieces. Sprinkle the salt on the cabbage in a large bowl. Massage firmly with clean hands to release liquid that will form a brine and then add the carrots.
Blend the other ingredients in a food processor or blender into a paste until smooth. Wearing gloves, rub the blended seasoning paste into the cabbage.
Once the cabbage leaves are coated with the paste, and a good amount of water has been released, transfer the mixture, vegetables and brine to a glass container and compress the mixture to ensure all contents are submerged under the brine. This will prevent any spoilage. Make sure the mixture is completely covered with at least 2.5cm (1in) of brine.
Close the lid and leave it to sit somewhere out of direct sunlight and at cool room temperature, ideally 20°C (68°F) for 4–10 days. Check daily and press it down if the cabbage is floating above the liquid. You can use a ceramic fermenting weight to keep the cabbage submerged if necessary.
When the fermentation process is complete, open the jar and remove the weights (if you have used them) and then store in the fridge.
Pomegranate and CBD dressing
Time taken: 5 minutes
2 tbsp white miso
1 tbsp pomegranate molasses
2 tbsp olive or hemp oil
½ tbsp lion’s mane mushroom powder
1 pipette CBD
Add all of the ingredients to a jar, along with 2 tablespoons of water, and shake to mix.
Store in the fridge and use on salads, grains or on bread.
Text and images from Mind Food by Lauren Lovatt, photography by Sara Kiyo Popowa. Leaping Hare, RRP $39.99.