Following our interview with Ellie Bullen on her brand new cookbook, The Global Vegan, here are three delicious recipes shared exclusively with The Grace Tales.
Get ready to be converted…
The Global Vegan is by Ellie Bullen, Published by Plum, RRP $34.99. Photography by Ellie Bullen.
Watermelon Ceviche With Coconut Milk
When I was in Mexico I tried a few variations of vegan ceviche. There, heart of palm was a popular ingredient, but I’ve struggled to find it back here in Australia. Having seen some fun poke bowl recipes using watermelon, I decided to add some to my ceviche, which makes it fresh, summery and zesty! This recipe also has similar ingredients to a watermelon gazpacho.
- 250 g watermelon, cut into 1.5 cm cubes
- 80 ml (1⁄3 cup) freshly squeezed lime juice 1⁄4 teaspoon sea salt
- 1 avocado, diced
- 1 fresh jalapeño, finely sliced
- 1⁄2 green capsicum, diced
- 1 sweetcorn cob, kernels removed
- 125 ml (1⁄2 cup) coconut milk
- 1 tablespoon coconut aminos
- small handful of coriander leaves
- tortilla chips, to serve
- Place the watermelon in a large bowl with the lime juice and salt. Toss together, then set aside to marinate for 15 minutes.
- Add the remaining ingredients except the tortilla chips to the bowl. Spoon 3 tablespoons of water over the top and gently toss everything together.
- Chill in the fridge for 15 minutes, then transfer to a shallow serving bowl and serve with tortilla chips on the side.
When it comes to handy on-the-go brekkies, a good toastie is unbeatable. I love the combination of baked pumpkin and creamy hot avocado sandwiched between two pieces of deliciously crunchy sourdough bread. The pesto also gives this toastie a big flavour hit.
- 4 x 1 cm thick slices peeled and deseeded pumpkin 3 teaspoons olive oil, plus extra for brushing
- 1⁄2 avocado
- juice of 1⁄2 lemon
- sea salt and freshly ground black pepper
- 40 g (1 cup) shredded kale leaves
- 4 slices sourdough
- 2 tablespoons pesto
- 1⁄2 tomato, sliced
- 3–4 tablespoons Vegan Mozzarella
- 1⁄2 teaspoon chilli flakes
- Preheat the oven to 180°C fan-forced.
- Place the pumpkin on a baking tray, drizzle over 2 teaspoons of the oil and bake for 25–30 minutes or until soft and cooked through. Transfer to a bowl and lightly mash with the back of a fork.
- In a bowl, mash the avocado with the lemon juice and season with salt and pepper.
- Heat the remaining oil in a small frying pan over medium heat. Add the kale and sauté for 1 minute or until just wilted.
- Preheat a sandwich press.
- Brush the sourdough slices on one side with a little olive oil. Spread the pesto on the other side of two slices and top with the sautéed kale, pumpkin, tomato, avocado and vegan mozzarella. Sandwich together with the remaining bread, with the oiled side facing upwards. Transfer the toasties to the sandwich press and toast for 3 minutes or until golden and crispy. Alternatively, place the toasties on a baking tray and toast in the oven for 10–15 minutes.
- Cut the toasties in half, sprinkle with the chilli flakes and a little salt and serve.
Inspired by my travels to South Korea, this spicy, salty and warming noodle soup will knock your socks off! Of course, if spice isn’t your thing, no worries, just leave out the fiery sauce.
- sesame oil, for pan-frying
- 150 g medium tofu, cut into 1 cm cubes
- 1 teaspoon sesame seeds
- 100 g shiitake or oyster mushrooms, finely sliced
- 180 g ramen, soba or rice noodles
- 1 shallot, finely sliced
- 1⁄2 carrot, julienned
- 1⁄4 red capsicum, julienned
- 1 head of bok choy, sliced
- 1 litre vegetable stock
- 11⁄2 teaspoons dried wakame
- 2–3 cm piece of ginger, sliced
- 2 garlic cloves, sliced
- 1 teaspoon freshly ground black pepper
- 2 tablespoons tamari or soy sauce
- 1–2 tablespoons Fiery Korean Sauce (plus extra to serve)
- 2 Vegan Fried Eggs (see cookbook, or substitute for tofu)
- pinch of chilli powder (optional)
- 1⁄2 long red chilli, finely sliced
- 1 nori sheet, shredded
- 4 sorrel leaves
- 1 spring onion, sliced
- Spicy Korean Kimchi
- Place the ramen broth ingredients and 250 ml (1 cup) of water in a large saucepan over medium–high heat and bring to a simmer.
- Heat 1 teaspoon of sesame oil in a non-stick frying pan over high heat. Add the tofu and sesame seeds and sauté for 4–5 minutes or until the tofu is golden. Transfer to a plate and set aside. Add the mushroom and a little more sesame oil to the pan and fry for 4–5 minutes or until golden. Set aside with the sesame tofu.
- Meanwhile, bring another saucepan of water to the boil and cook the noodles according to the packet instructions. Drain and rinse the noodles under cold running water and divide between serving bowls.
- Add the shallot, carrot, capsicum and bok choy to the simmering broth, then reduce the heat to medium and simmer for 3–5 minutes or until the vegetables are just cooked through.
- Ladle the broth and veggies into the noodle-filled bowls and add the tofu and mushroom. Add the fried eggs and sprinkle over a little chilli powder, if desired. Top with the sliced chilli, nori, sorrel and spring onion. Serve with a side of kimchi and extra fiery Korean sauce if you like it hot!
Serves 2 generously