The Shared Table

kumara tart

asian

quinoa

herbed

cheese

wonder

punch

papaya

salad

papaya coulis

These recipes are for you to create and relish with the

people you love.

veg salad

nut Loaf

spicy dip

roast veg

vegieparcels

the

turkey!

Happy holidays, With love, Kunara

The Shared Table

Drink

The Wellness Wonderpunch V DF

StarterS

Trio of Dips (Deep Green Minty, Savoury Vegan Pate, Sweet ‘n’ Spicy Exotica)

V DF GFHerbed Cashew Cream Cheese V DF GF

Chargrilled Vegie Parcels V GF

SalaDS

Zesty Greens with Lime Papaya Coulis V DF GFTaste Of Asia Quinoa Cups V DF GF

Caramelised Roast Veg with Balsamic Port Reduction V DF

MainS

Wild Grains Nutloaf V DFLemon Roasted Turkey DF GF

Kumara & Thyme Tarte Tatin V DF GF

DesseRTs

Beetroot & Berry Wilde Cacao Tartlets V DF GFLime, Raspberry & Chia Cheezcake V GF

Kunara superfood Christmas Brittle V DF GFThe Kunara Christmas Cake V DF GF

keY

V – VegetarianDF – Dairy FreeGF – Gluten Free

menu

The Shared Drink

Kombucha is known for its probiotic benefit & most of us could use some

extra digestive support during Christmas feasting.

The Kombucha and coconut water contain less sugar than most

commercial soft drinks and offer refreshing hydration on a hot

Summer day.

Ingredients1 punnet strawberries, washed

1 orange2 limes

1 bunch fresh mint2 cm knob of ginger, grated

1l coconut water1l organic pineapple juice

1l ginger kombucha

methodThoroughly rinse strawberries, oranges, limes and mint. Remove green tops from strawberries and cut into quarters. Slice 1 cm thick rounds of oranges and limes. Tear mint leaves from their stalks. Grate ginger and set aside.Place cut fruit, grated ginger and mint sprigs into the base of a punch bowl. Pour over coconut water, pineapple juice and ginger Kombucha. Stir well & enjoy!

The Wellness Wonderpunch

V DF

The Shared Starters

The shitake mushrooms add a lovely, savoury ‘umami’ flavour. ‘Umami’ is considered one of the five basic tastes and creates the savoury taste associated with traditional cured meats & pates.

Ingredients2 cups green peas (frozen)

1 can navy beans½ bunch fresh mint

½ cup olive oil1 tbsp apple cider vinegar

Juice of 1 lime1 chilli, or to taste

1 clove garlic, crushedS & P to taste

Optional – natural unsweetened yoghurt, additional olive oil, slivered chilli & lime zest for

garnish.

savoury veGan paTe

deep Green mInTy

methodFully submerge brazil nuts and raw cashews in a bowl of filtered water and soak overnight.Reconstitute shitake mushrooms in boiling water, as per packet instructions.Finely slice shallots and garlic. Fry shallots and garlic in oil for approximately 2 minutes until slightly brown and caramelised. Drain water from nuts and rinse lightly. Drain canned beans and rinse thoroughly. Combine brazil nuts, cashews, canned beans, shitake mushrooms, fried shallots & garlic, apple cider vinegar, tamari, nutritional yeast and rice bran oil in a food processor and blend until smooth. Season with sea salt, to taste. Leave to cool and set in refrigerator before serving.

methodDefrost green peas. Drain beans and rinse. Remove mint leaves from stems and rinse. Combine green peas, navy beans, mint, olive oil, apple cider vinegar, lime, chilli and garlic in a blender and mix until a rustic puree is formed. Season to taste with S&P. Serve with a swirl of yoghurt, drizzle of olive oil, mint garnish, slivered chilli if desired. *This is also a fabulous dressing for a potato salad. Simply steam 1kg pink potatoes, cool & quarter, then toss with dressing and top with toasted flaked almonds.

How often do we feel sickly full even before Christmas nibbles are done? These lovely dips are plant-based and lighter than many popular dips. You’re not missing out on flavour by eating them but you are missing out on a stuffed-full & bloated tummy!

Ingredients2/3 cup brazil nuts

2/3 cup raw cashews½ cup dried shitake mushrooms

4 shallots, sliced2 garlic cloves, sliced

1 can navy beans4 tsp apple cider vinegar

4 tsp tamari2 tbsp nutritional yeast

2 tbsp rice bran oil, plus extra for frying

Sea Salt, to taste

V

V

DF

DF

GF

GF

sWeeT ‘n spIcy exoTIca dIp

This dip is a balanced blend of spicy Moroccan flavours & the natural sweetness of roasted vegetables. The nuts & bread give

this dip more body and softens the spices. Terrific with cucumber sticks or corn chips. Ingredients

1 cup peeled & diced pumpkin¼ cup macadamia oil, plus

additional for roasting and frying1 red capsicum, quartered

2 tomatoes, quartered½ red onion, diced

2 garlic cloves, sliced1 chilli

1 tsp each ground cumin &coriander½ tsp ground ginger

¼ tsp ground cinnamon 1 slice gluten free bread

½ cup brazil nuts4 dates, seeds removed & chopped

Juice of half a lemonS & P, to taste

methodPreheat oven to 180oC.Coat pumpkin with macadamia oil and roast for approximately 15 minutes – turning pumpkin pieces halfway – until pumpkin is soft and easily pierced with a knife. Add capsicum and tomatoes and toss through oiled pumpkins. Roast the tray of combined vegetables for a further 10-15minutes until the tomato and capsicum are soft and blistered. The pumpkin should be slightly caramelised and collapsed. Once cooled, remove skin from capsicum. Fry onion, garlic and chillies in macadamia oil for approximately 3 minutes until onion is translucent. Add ground spices and a pinch of salt and fry for another 30 seconds until spices are fragrant.Tear gluten free bread into small chunks. Combine pumpkin, capsicum, tomatoes, the onion, garlic and spice mixture, dates, brazil nuts, dates and lemon juice in a blender and mix to form a rustic consistency. Season with S&P to taste.

V DF GF

The Shared Starters

herbed casheW cheese

method Submerge cashews and almonds in a bowl of filtered water and soak overnight. Drain away soaking water and combine soaked nuts, almond milk, cacao butter, garlic, lime, sugar and salt into a blender, mixing until a thick and smooth cream is formed. Pour nut cream into an oiled round bowl to form a ‘cheese mould’. Sprinkle dill and peppercorns over top and press lightly into surface. Leave to set in freezer. Allow to thaw and soften prior to serving.

This delicious alternative to cream cheese is best served with a firmer style

cracker or veggie stick. You may also like to leave out the dill & peppercorns & pour over a little sweet chilli sauce to create your own healthy ‘Chilli Philli’.

Ingredients1 cup raw cashews

¼ cup blanched almonds¼ cup almond milk¼ cup cacao butter

2 cloves minced garlicJuice of one lime

½ tsp organic white sugar½ tsp Sea salt

1 bunch roughly chopped dill2 tbsp roughly ground tri-coloured peppercorns

V DF GF

method Coat eggplant and zucchini strips in oil and chargrill over barbeque or corrugated griddle pan. Allow vegetable strips to cool. In a small bowl, swirl pesto through yoghurt cheese (be mindful not to overmix- it won’t look as pretty!) Smear a layer of the pesto yoghurt mix over the flat strip of chargrilled vegetable. Place a thin line of sundried tomatoes at the end of the vegie strip, then roll. Pierce the vegetable roll with a toothpick to secure it closed & place on a serving platter.

Simple yet elegant, these party pleasers are quick & easy to assemble. Quark is also a delicious substitute for the yoghurt cheese in this recipe. These

can easily be made a day in advance to simplify your Christmas preparations.

GrIlled veGIe parceLs

Ingredients1 eggplant, sliced lengthways2 zucchinis, sliced lengthways

250 tub Babushka Yoghurt Cheese 100g marinated sundried tomatoes, diced

Small tub Chickweed Pesto (available from kunara Café)

Oil of your choice, for chargrillingYou’ll also need: toothpicks or small skewers

V GF

A zingy, zesty salad with an infusion of light Thai flavours. This salad is a lovely

accompaniment to poultry or seafood dishes. Prep the salad a day in advance &

dress the day of eating!

zesTy Greens W. LIme papaya couLIs

Ingredients4 cups mixed greens of your choice (kale, spinach,

dandelion greens, rocket & mixed lettuce etc.)10 snow peas, julienned

1 small head of raw broccoli, cut into small florets1 avocado, sliced

1 cup (approx.) diced papayaJuice of 2 limes

½ cup natural Co Yo yoghurt1 tbsp toasted pepitas

1 cup of any of the following herbs as you desire: mint, thai basil, coriander

*1 tbsp dulse flakesS & P to taste

Optional extra’s: extra sliced papaya and black sesame seeds for garnish

methodArrange greens, snow peas, broccoli and avocado attractively on a serving plate. Blend together papaya, lime juice and Co Yo to form a coulis. Season coulis with salt & pepper to taste. Drizzle coulis over salad and garnish with toasted pepitas, torn herb leaves & dulse flakes. (We’ve added some additional papaya and black sesame on top for an extra WOW factor!) *Never heard of DULSE before? Dulse is a dried seaweed which is rich in iodine. It has a lovely salty flavour and is delicious sprinkled over salad, soups & stirfrys. Available instore!

V DF GF

The Shared Salads

The Shared Salads

carameLIsed roasT veG W. baLsamIc porT reducTIon

methodPreheat oven to 180oC. Arrange pumpkin, sweet potato, carrot and onion on one baking tray. Arrange eggplant, garlic, zucchini and capsicum on a second baking tray. Evenly divide olive oil, rapadura sugar, rosemary sprigs & salt between the two trays to coat the vegetables. Roast the first tray containing pumpkin, sweet potato etc for approximately 10 minutes before adding the second tray of softer vegetables to roast for another 10-15minutes until all the vegetables are soft & caramelised. In a medium saucepan, bring balsamic vinegar, brown sugar & port to boil on a low heat for 10 mins, stirring frequently. Stir & simmer for another 15mins, until sauce thickens. Set aside to cool. (Cooking for longer will further reduce the alcohol content and thicken the reduction). Crumble feta through vegetables and drizzle over balsamic reduction.

Ingredients¼ jap pumpkin, cut into thick wedges

1 small sweet potato, peeled & diced into thick chunks

1 carrot, cut into thin ‘fingers’1 red onion, halved and sliced

1 eggplant, halved lengthways and sliced5 whole garlic cloves

1 zucchini, sliced into 2cm thick rounds1 red capsicum, cut into 2cm thick strips

¼ cup cold pressed olive oil2 tbsp rapadura sugar

1 bunch rosemary1 tsp sea salt

Optional: 250g fetaReDuCTiON

1 cup balsamic vinegar¼ cup brown sugar

¼ cup port

The balsamic port reduction in this recipe is a little bit naughty and more than a little bit nice! You can substitute port with orange juice and orange peel.

Mmm…

V DF

The Shared Salads

TasTe of asIa quInoa cups

methodRinse quinoa and boil in 4.5 cups water for approximately 25minutes until the centre of the quinoa grains are translucent. Drain excess water and leave aside to cool. Whisk all ingredients for the dressing together. Combine quinoa, beans, coriander, tomatoes, carrot & shallots in a large bowl. (Also add cooked wakame if desired.) Stir through dressing just before serving.

Spoon quinoa salad into the outer leaves of red cabbage to form bright ‘cups’. Garnish with chilli slices and roasted crushed peanuts if desired.

Ingredients1.5 cups tri-coloured quinoa

10 green beans, cut into approx. 1cm slices1/2 bunch coriander, chopped

1 punnet cherry tomatoes, halved½ small carrot, finely diced

2 shallots, sliced1 red cabbage (outer leaves only)

DRessiNG¼ cup organic tamari

¼ cup peanut oil1 tbsp honey

1 inch knob of ginger, grated1 tsp Chinese five spice

Optional: ¼ cup cooked wakame for a high-iodine, chewy & deliciously salty addition to the salad, sliced chilli & ¼ cup crushed and roasted

peanuts for garnish

This salad is almost a mini-meal in its own right. With a little added tofu or soy chicken, this can be easily modified for a family meal at any time of the year.

The quinoa and dressing can be made a day or two in advance but fresh salad ingredients should be chopped

& mixed with dressing close to serving time.

V DF GF

The Shared Mains

Kumara & Thyme

TarTe TarTIn

IngredientsFOR THe TART

500g kumera/sweet potato, cut into 2cm thick wedges

500g jap pumpkin, cut into 2cm thick wedges2 red onions, halved & sliced

4 garlic cloves, minced1/2 cup rapadura sugar

1/3 cup red wine vinegar½ bunch fresh thyme, leaves removed

½ bunch fresh rosemary, leaves removedextra virgin olive oil, for roasting and frying

FOR THe PAsTRy1 ¼ cup brown rice flour

½ cup rice bran oil½ cup water

½ cup tbsp tapioca/arrowroot flour1 tsp xanthan gum

1 pinch S & POptional: 250g ricotta

This ‘upside-down’ pie is a savoury twist on a popular French dessert. It is a little less finicky to assemble than classic closed pies but still looks fancy once served. If you happily eat dairy

foods, a little bit of crumbled feta through the caramelised onion layer is

A La Delicieuse!

methodPreheat oven to 180oC. Place kumara & pumpkin wedges onto baking tray & drizzle with olive oil, thyme, rosemary, salt & ¼ cup rapadura sugar. Roast for approximately 20 minutes, flipping vegetables halfway, until everything is soft & caramelised. Sift brown rice flour, tapioca & xanthan gum into a large bowl with a little salt and pepper. Add oil and rub thoroughly into flour. Gradually add water to form soft, slightly crumbly dough. In a frypan over medium heat, fry onion and garlic in a generous quantity of oil until the onions are translucent. Add remaining rapadura sugar, salt and balsamic, continuing to sautee the mixture until it has caramelised. In a round, greased baking dish, place vegetable wedges along the entire surface of the base in an attractive overlapping design. Sprinkle over the caramelised onion mixture to form the middle layer. Press dough over the top and bake for approximately 30 minutes until the pastry is golden brown. Cool & garnish.

V DF GF

The Shared Mains

WILd seed nuTLoaf

Nutloaf is a hearty, nutritious & deeply satisfying alternative to a roast meat meal. Better yet, the

leftovers are very versatile! What remains (if any) can be added to

sandwiches, wraps and salads or added to thicken vegetable soups. It also freezes well for a

healthy snack on-the-go. Served with a vego gravy, even meat-

lovers won’t be able to resist this!

Ingredients1 cup peeled & diced pumpkin

½ cup peeled & diced sweet potato1 cup canned lentils, washed & drained

1 onion, quartered2 garlic cloves

½ cup tri-coloured quinoa ½ cup pepitas

½ cup almond meal½ cup quick cook oats¼ cup dates, chopped

¼ cup raisins½ bunch fresh parsley, chopped

2 tbsp tahini1 tsp caraway seedsJuice of one orange

1 chilli chopped (omit if desired)Salt & pepper to taste

½ cup flaked almonds, lightly toastedYour preferred oil for roasting and frying

methodPreheat oven to 180oC. Place pumpkin, sweet po-tato, onions, garlic and chilli on tray together, then coat in oil and roast for approximately 20minutes until soft and slightly golden. Boil quinoa in 1 cup water for approximately 20 minutes until the quinoa grain is translucent upon piercing. In a food processor, roughly pulse all dry ingredi-ents and transfer to a large bowl. Process pumpkin, sweet potato, quinoa, pepitas tahini and orange juice. Add the wet and dry mixtures together and combine well.Sprinkle the almond flakes over the base of a lined bread loaf tin. Press the nutloaf mixture on top and compact the mixture firmly. Bake for approximate-ly 50minutes. Serve with the rice surface topside and an extra garnish of fresh parsley if desired. Delish served with chutney or lemon garlic tahini sauce!

V DF

The Shared Mains

methodPreheat oven to 180oC. Wash and pat turkey dry. Place on a roasting tray with breast side up.Rub turkey all over with oil and sprinkle with S&P. Tuck ½ the thyme or rosemary inside the cavity, along with 1 lemon and the garlic. Pour 1cup water into the roasting pan.Cook turkey for 40minutes, then squeeze over 2 pieces of lemon. Place squeezed rinds into tray and cook for further 20 minutes. Remove from oven and squeeze over last pieces of lemon. Rest for 10 minutes.Place on serving platter and tuck remaining herbs into legs. Reduce cooking liquid in a small pan with 1 cup apple cider vinegar for delicious gravy.

Lemon roasTed TurKey

Ingredients1 organic or free range turkey

2 tbls olive oil S & P, to sprinkle

1 small bunch of thyme or rosemary sprigs2 fresh lemons – quartered

2 cloves garlic1 cup apple cider vinegar

We are working with GreenAg to bring beautiful Christmas turkeys to your

table this year. You can now download the turkey order form from the Specials

Page on our website at http://www.kunara.com.au/specials.

html to arrange your order today.

DF GF

The Shared Desserts

The Shared Desserts

methodPreheat oven to 180oC.Peel beetroots and wrap in foil. Roast beetroots for approximately 40 minutes or until tender. Once cooled, dice beetroots.For the pastry, combine coconut flour, almond meal and cacao powder in a large bowl and mix well. Lightly heat the syrup, 100g dark chocolate, coconut butter and coconut cream until the ingredients are quite runny and well combined. Combine wet and dry ingredients together and knead with hands to form soft dough.Stir lemon juice and coconut sugar with 1 tbsp of water over low heat until sugar is dissolved. Blend this syrup with blueberries, raspberries and beetroot to form a coulis.Melt 250g dark chocolate and blend with coulis, seeds from vanilla bean and silken tofu. Refrigerate for 30mins. Grease the cupcake moulds or paper holders before pressing dough into the base to form a tartlet style base. (This mixture should comfortably make 12 tartlet bases. If the dough is too cold or getting crumbly to work with, add a little extra oil and rice malt syrup). Remove silken chocolate mixture from fridge and divide into tartlets. Freeze overnight. Remove tartlets at least 15mins before serving. Garnish with fresh berries, mint leaves & a dusting of icing sugar if desired.

beeTrooT & berry TarTs

IngredientsFOR THe FiLLiNG

2 medium beetrootsJuice of 1 lemon

¼ cup coconut palm sugar150g blueberries (fresh or frozen)150g raspberries (fresh or frozen)

250g dairy free dark chocolate250g silken tofu

1 vanilla bean (seeds)

FOR THe CACAO TARTLeTs1½ cups coconut flour1¼ cups almond meal

1½ cup raw cacao powder½ cup rice malt syrup100g dark chocolate

50g raw coconut butter1/3 cup coconut cream

Optional: extra berries, mint leaves and icing sugar for decoration

You will also need: cupcake moulds or long, shallow tart tin

The rich chocolatey velvet filling is beautifully balanced by the berry tang. Convenient cupcake servings also make

dishing up and cleaning up a breeze. Your guests will never guess just how much nourishment is actually packed into these decadent, dainty desserts…

V DF GF

The Shared Desserts

raspberry, LIme & chIa cheezcaKe

This is a light, refreshing dessert that is deceptively

simple to create. The vibrant colours speak of tantalising flavours that burst in your

mouth – and they do! Strawberries or blueberries

would also feature nicely as a topping instead of raspberries.

Ingredients500g ricotta cheese

200g dairy free dark chocolate*1 cup raspberry chia jam

1 cup raw cashews2/3 cup maple syrup2/3 cup almond meal½ cup coconut cream

1/3 cup shelled pistachios, chopped & toasted¼ cup shredded coconut

¼ cup raw coconut butter1 tbsp grated fresh ginger (juice only)

1 tbsp agar agar flakesJuice & zest of one lime, plus extra strips of lime skin

for garnish1 vanilla bean

1 pinch saltFOR TOPPiNG

Simply blend 1½ cups raspberries and stir through 1/3 cup chia seeds and leave for 30min to set to make

your own raspberry chia jam.

*For simplicity, you can use a punnet of halved strawberries to decorate the top of the cake.

methodGrease a round cake tin. Soak cashews (fully submerged) in filtered water for at least 6 hours. In a food processor, blend cashews and maple syrup to create a smooth puree. Dissolve the agar agar in 4 tbsp of hot water and allow to cool.Add ricotta cheese, vanilla bean seeds, salt, ginger juice, coconut cream, agar agar mix, lime juice & lime zest to the cashew/maple puree. Blend until creamy and smooth. Set aside. Melt dark chocolate and coconut butter and stir through almond meal and shredded coconut. Press mixture into the cake tin base. Pour the ricotta mix over this tart base and refrigerate overnight.Carefully remove cake from tin. Sprinkle pistachio’s onto the cake sides and pipe attractive dollops of the raspberry chia jam on top. Ta da!

V GF

The Shared Desserts

superfood brIttLe

Ingredients500g dairy free dark chocolate, chopped into

‘chocolate chips’1 tsp vanilla essence

½ tsp salt50g crystallised ginger, diced300g kunara Superfood mix

methodLine a flat tray with cookie sheet or baking paper. Melt chocolate with vanilla essence and salt. Spread melted chocolate over lined tray. Sprinkle over Super Food w and crystallised ginger and lightly press into chocolate. When cold and hardened, break into shards.

And you thought our Superfood mix was just for snacking! We’ve created an oh-so-tasty Superfood Brittle that truly

tastes every bit as good as it looks…

V DF GF

Kunara chrIsTmas caKe! Ingredients

1kg mixed dried fruit*½ cup rum

1 tbls cinnamon1 tsp nutmeg

200g flaxmeal300ml hot water2 tbls orange zest

400g almond meal400g gluten-free flour

120g walnuts½ tsp salt

1 tbls fresh ginger, grated700ml sunflower oil400g rice malt syrup1/4 cup marmalade

methodSoak mixed fruit, rum, cinnamon & nutmeg for at least one night and up to two weeks in the fridge.Mix flaxmeal with hot water, stir well and leave to gel to make ‘flax eggs’.Preheat oven to 130oC.In a food processor, process the orange zest with almond meal & flour. Place in a large bowl. Add fruit with soaking liquid, walnuts, salt & fresh ginger.Place flax eggs in processor and drizzle in the oil until thick and creamy. Add rice malt syrup to processor and pulse until just incorporated then add these ingredients to dry and stir until well combined.Grease a square baking tin (if using a timber cake box, do not grease) and then line your tin with 2 layers of baking paper or brown paper. Pour mix carefully into the centre of the tin and use a spoon to push into corners and level the top.Bake in oven for approx. 1.5 hours or until firm to touch and deep golden brown. Mix marmalade and extra roughly chopped dried fruit. Pile this mixture onto the hot cake.Best left to sit overnight before cutting.

V DF GF

May your day be merry & bright...

330 Mons Road Forest Glen QLD 07 5445 6440

www.kunara.com.au