by Chef Kendall Huff
Native Foods Cafe
Today is Hug an Australian Day and as an early 80’s baby, I started liking Australia after Mick
Dundee showed me what was going on. I would definitely give Mick a hug today!
I have never been to the continent, but I have heard that
vegetarians and vegans are a huge population over there. So this sheila starting doing a little
research on the vegan cuisine and found a few trends. I noticed a lot of
recipes using capsicums (red peppers), sweet potatoes and bean burgers. So in
honor of this intriguing place, I have made a pretty ace lunch for myself!
A Proper Australian Vegan Lunch
Roasted Sweet Potato Salad
2 each sweet potatoes
1 TBSP safflower oil
2 cups chopped romaine lettuce
4 each cherry tomatoes, halved, or 1 Roma tomato diced
¼ cup chopped, raw almonds
1/8 tsp sea salt
a drizzle of balsamic glaze
a pinch chopped parsley
1. First preheat your oven to 350 degrees.
2. Rub the sweet potatoes with the safflower oil and place
then on baking sheet.
3. Roast for 30 to 40 minutes. The larger sweet potatoes
will take longer. Use the toothpick method to make sure they are done. Once
they are, allow them to cool before peeling.
4. Once the potatoes are cool, peel off the “wilted”
/roasted skin and dice into cubes.
5. Arrange the romaine on the plate, add the tomatoes, cubes
potatoes and chopped almonds. Drizzle with a little olive oil and the balsamic
Bonzer Bean Burger :
Makes 2 burgers
1.5 cups cooked and cooled beans (kidney or adzuki work
½ cup red onions, diced
1 clove garlic, minced
¼ cup scallions, sliced
1 tsp soy sauce
1 cup breadcrumbs
1 tsp poultry spice
1 TBSP unbleached flour (any flour will work)
1 TBSP safflower oil
1. After the beans are cooked (you can used organic canned
also- I like Eden’s brand), place the beans in a bowl and mash them with a
potato masher or whisk. Set them aside.
2. Heat the oil in a sauté pan and add the red onions and
garlic. Sauté for about 2 minutes are until the are translucent. Add them to
the beans bowl.
3. Add the scallions, soy sauce, breadcrumbs, poultry spice
and flour. Mix well with clean hands.
4. Form patties using your hands or ring mold. Heat up
another sauté pan with 1 TBSP of safflower oil. Place the patty in the pan and sear
on both sides.
5. Dress up your bun with whatever you like. I used arugula
(for my bitter), vegenaise and avocado (for my creaminess) and alfalfa sprouts
for a crunch. And serve it with the Sweet Potato Salad.
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