CRAFT by Under My Host® Issue No. 15 Classics | Page 156

CORIANDER CASHEW CREAM
Use this cream anywhere you would use sour cream in a recipe.
155 g (5 1/2 oz / 1 cup) raw cashews, soaked (we use broken cashew pieces which only have to
be soaked for 1 hour, but if you can only find whole cashews, soak them for at least 5 hours)
juice of 1 lemon
1 tablespoon apple cider vinegar
large handful coriander (cilantro), stalks and leaves roughly chopped
1 teaspoon salt
Rinse and drain the cashews, then place in a blender with the remaining ingredients and 170
ml (5 1/2 fl oz / 2/3 cup) cold water.
GARBANZOS ESTOFADOS
Chickpea Stew
This is one of those magical Shannon Martinez dishes that is made purely of veg, but still has
a very meaty taste and is just as filling (if not more) than a beefy stew. Also, it’s a seemingly
typical dish to find in a vegan cookbook, but there’s definitely something different about the
bold, big and juicy flavours of this stew that are typically missing in dishes that don’t rely on
animal flesh. That’s Martinez gold right there.
Serves 4–6
2 tablespoons olive oil
1 large onion, finely chopped
1 large red capsicum (bell pepper), finely diced
2 celery stalks, finely diced
2 garlic cloves, crushed
2 teaspoons sweet paprika
1 teaspoon smoked paprika
1/2 teaspoon chilli flakes
1/2 teaspoon dried oregano
1 pinch of saffron threads
400 g (14 oz) tinned whole peeled tomatoes
750 g (1 lb 11 oz) potatoes, peeled and chopped into chunky pieces
400 g (14 oz) carrots, peeled and cut into chunky pieces
400 g (14 oz) cooked or tinned chickpeas, drained and rinsed
350 g (12 1/2 oz) silverbeet (Swiss chard) stalks removed and chopped, leaves sliced
2 fresh bay leaves
small handful thyme
1 litre (34 fl oz / 4 cups) vegan chicken or vegetable stock, plus extra if necessary
handful flat-leaf parsley, roughly chopped
crusty bread, to serve