With the exception of the pearled spelt, this recipe is raw, meaning it's quick and easy to cook, and boasts plenty of nutritious goodness. Packing in colour, flavour and bite, there's also a wonderful balance of sweet and sour to the dish.
For the miso marinated mushrooms:
- 2 large portobello mushrooms
- 1 tbsp of tamari soy sauce
- 1 tbsp of brown rice vinegar (or other vinegar)
- 1 tbsp of sesame oil
- 1 tsp of nam pla (optional)
- 1 tsp of runny honey or maple syrup
- 1 tsp of brown rice miso paste
For the spelt:
- Approximately 1 - 1.5 cups of cooked pearled spelt
- 2 stalks of celery
- 4 spring onions
- ½ a small cucumber
For the sweet chilli pickled carrots:
- 2-3 medium organic carrots
- ½ cup of vinegar (white wine or brown rice is best)
- ¼ cup of water
- 1 tbsp of tamari soy sauce
- 1 tbsp of honey or maple syrup
- 1 red chilli (or ½ tsp of chilli flakes)
For the garnish
- Toasted peanuts
- Sesame seeds
- Fresh coriander
1. First, cook the spelt as per the packet’s instructions, then drain and allow the steam to billow off as much as possible. Allow to cool slightly.
2. If you are garnishing with peanuts, toast these in a preheated oven (approximately five minutes at 180°C); or toast sesame seeds in a dry frying pan on a gentle heat for three minutes.
3. In a small saucepan gently warm all the ingredients for the carrot’s pickling liquor, until the honey dissolves and gives off a little steam – there’s no need to bring it to simmer.
4. Peel the carrots and make carrot ribbons using your peeler; (lie the carrot flat on the chopping board and press the peeler harder than you normally would). Submerge the carrot ribbons in the pickling liquid. The pickled carrot will last for up to a week in the fridge.
5. Whisk together all the ingredients for the mushroom marinade; make sure the miso paste is well mixed in particular. Don’t wash the mushrooms, but wipe with a dry square of kitchen paper. Slice them across their full width, approximately 1cm thick. Submerge these in the marinade for at least twenty minutes; they can of course last in the marinade longer if you wish to prep ahead, but the longer they marinate the softer they become.
6. Finely slice the spring onions for the spelt base, and dice the cucumber and the celery into little cubes. These provide a cooling crunch in amongst all the hot, tangy, sweet & sour flavours. Mix these green veggies into the cooked spelt. The spelt is deliberately plain, as this allows its natural nutty flavour to shine through, and let’s it soak up both the miso marinade and the sweet chilli dressing.
7. Spoon the spelt into the bowls first, followed by the carrot ribbons and a few tablespoons of their pickling liquid, then the mushrooms along with the miso marinade.
8. Garnish with toasted sesame seeds, peanuts and chopped fresh coriander as you wish. If you fancy adding some extra substance to this dish, marinade some crumbled tempeh along with the mushrooms for some plant-based protein.