Feature

Ways with whole foods

Janella Purcell shares some of her delicious, healthy wholefood recipes that are suitable for any occasion.

Long green soup

Long green soup

Credit: Heath Missen

Millet burgers with miso and pumpkin sauce

Millet burgers with miso and pumpkin sauce

Credit: Heath Missen

Falafel with carrot salad and green tahini dressing

Falafel with carrot salad and green tahini dressing

Credit: Heath Missen

Veggie and tofu gado gado pies

Veggie and tofu gado gado pies

Credit: Heath Missen

Janella's Wholefood Kitchen

These recipes are an excerpt from from Janella's Wholefood Kitchen, by Janella Purcell, $39.99, Allen & Unwin.

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Long green soup

Janella says "This soup is perfect on a hot summer night, when you want to eat lightly but still need nourishing. It's raw, so it retains all the enzymes that are usually destroyed through cooking". Serves 2-4

1/4 avocado
1 1/2 zucchini, chopped
1 cup basil leaves
1 cup baby spinach leaves
1 cup orange juice
1 garlic clove
1 tsp grated fresh ginger
1 tsp coconut, palm sugar or panela
1 tsp sea salt or umeboshi vinegar

TO SERVE
1 tbsp flaxseed oil
1/2-1 tsp cayenne pepper

- Place all the ingredients in a blender and whiz until very smooth. Taste and adjust seasoning if necessary. Finish by swirling in the flaxseed oil and sprinkling on the cayenne.

Millet burgers with miso and pumpkin sauce

"This sauce is so good, you'll want to use it on other things aside from these very yummy vegan burgers. It is a good idea to start this recipe a day ahead," says Janella. Serves 2

1/2 cup millet
1 1/2 cups filtered water
1/2 cup grated Japanese pumpkin
1/2 onion, brown or white, diced
1 tbsp finely snipped chives
tamari, to taste
1 tbsp brown rice flour, if needed
1/4 cup sesame seeds
1 tbsp olive oil or rice bran oil

SAUCE
1 tbsp shiro miso
1 tbsp hulled tahini (stir the tahini before using it as the oil separates)
1/2 cup chopped Japanese pumpkin, steamed
1 tbsp sake or mirin (optional)
1 tbsp grated fresh ginger
sea salt, to taste

TO SERVE
4 spelt sourdough buns
4 iceberg lettuce leaves

1. To cook the millet, place it in a saucepan and wash well. Drain and add the water. Bring to the boil, then drop to a simmer. Put the lid on half the pan and gently cook over a medium heat until the water has almost evaporated. Taste the millet- it should be just tender. If not, add a little more water. Cover completely with the lid and remove from heat. Let sit, covered, for 10-15 minutes to allow the millet to continue cooking in the steam.

2. Allow the millet to cool a little, then add to a bowl with the pumpkin, onion, chives and tamari. Mix well. You may need to add the brown rice flour if the mixture is too wet. Cover with a plate or lid and leave in the fridge overnight to firm up. (If you don't have time for this step, you will need to mix in a couple of eggs.) Shape the millet mixture into patties (the number and size depends on the size of your buns), then roll in the sesame seeds.

3. To make the sauce, mash the miso, tahini, pumpkin, sake or mirin and ginger, or purée them using a hand-held blender. Taste for seasoning. Heat the oil in a hot cast-iron or non-stick pan then cook the patties for about 1 minute on each side, until golden.

4. To serve, spread the inside of each bun with about 1 tablespoon of the sauce, then top with a patty. Finish with a lettuce leaf and close up.

Falafel with carrot salad and green tahini dressing

Janella grew up on falafel, hummus and tabouleh, so she says, "this trio is like coming home to me".
"I have changed things slightly by adding the carrot salad, which is more Israeli than Lebanese, and made the tahini dressing green by adding coriander. Start this recipe the day before. Leave out the bread for a gluten-free version." Serves 2

FALAFEL
1 cup dried chickpeas, soaked in water overnight, then drained
1 onion, chopped
1 tsp ground cumin
1/2 cup chopped coriander leaves and stems
1/2 cup chopped mint leaves
1 garlic clove, crushed
2 tbsp brown rice flour
1 tsp sea salt
2 tbsp rice bran oil or olive oil plus extra for frying

SALAD
2 cups grated carrot
1 1/2 cups raisins
1 1/2 cups orange juice

GREEN TAHINI DRESSING
1/3 cup hulled tahini (stir the tahini before using it as the oil separates)
1/2 cup coriander leaves
1/2 tsp ground cumin
1/2 tsp cayenne pepper (optional)
juice of 2 lemons
1 garlic clove, crushed
1tsp sea salt

TO SERVE
wholemeal pita bread

1. For the falafel, combine all the ingredients except the oil in a food processor and blitz until a thick paste forms. Keep it a little chunky. Place the mixture in the fridge while you prepare the sides.

2. For the salad, mix together the carrot, raisins and orange juice in a bowl. Set aside.

3. For the tahini, process all the ingredients in a food processor, or mix together in a bowl with a fork. Taste and adjust the seasoning and/or consistency using a little more water or lemon juice, if needed.

4. Using about 1 tablespoon for each falafel, mould the falafel mixture into football shapes with your hands. Heat the oil in a frying pan over high heat and shallow- or deep-fry the falafel in batches until golden on all sides, without overcrowding your pan. (It'ss up to you how much oil you use to fry them.) Drain on a paper towel.

5. Serve the falafel on a platter with the pita bread, salad and tahini.

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