Balanced Roots

Name: Balanced Roots
Total time: 1 h
Yield: Serves: 4 as a main
Cuisine: British
Ingredients: 1 punnet of mushrooms (I like to use shiitake), roughly sliced (approx. 150 g/5¼ oz/1½ cups); 1 punnet of mushrooms (I like to use shiitake), roughly sliced (approx. 150 g/5¼ oz/1½ cups); 2 avocados, peeled, pitted and sliced; 8 cherry tomatoes, quartered; 2 butternut squash (approx. 800 g/28 oz each), peeled, deseeded and cut into 1cm/½in moons; olive oil; 250 g/9 oz curly kale, tough stalks removed; 1 garlic clove, roughly chopped; ¼ teaspoon salt; 3 tablespoons lemon juice; 1 teaspoon black peppercorns; 1 teaspoon smoked garlic granules; 250 ml/9 fl oz/1 cup water; 140 g/5 oz/1 cup raw cashews soaked for 4–6 hours, then drained; salt and pepper; salt and pepper; a handful of pistachios, crushed; 125 ml/4 fl oz/½ cup olive oil; a pinch of salt; 2 teaspoons lemon juice; 40 g/1½ oz/¼ cup hulled hemp seeds; 60 g/2¼ oz/2 cups basil leaves; 30 g/1 oz/1 cup nettle leaves; 1 tablespoon nutritional yeast; amaranth micro herbs and edible flowers; 1 chilli, chopped; amaranth micro herbs and edible flowers

Preparation info

Serves:
4
as a main

Difficulty
Easy
Ready in
1 hr

Appears in

Plant Feasts

By Frankie Paz

Published 2024

About

This recipe is inspired by the UK, the land that I call home, and my time spent in the jungle. It took me a while to see that I was surrounded by nature. I used to think everything I needed was outside of myself. Until I started looking right where I was. That’s when I began to see beauty all around me, even in London, and to feel more content.

When living on a boat, you can’t not be connected to the seasons. This dish reminds me of autumn, and balance is what I think of when making

Ingredients

Europe
United Kingdom
Main course
Mediterranean
Vegan
London
Gluten-free
Autumn

Ingredients

Method