Super Food: Try Our Healthy Kimchi Recipe
Recipe: Kimchi, Miso Cashew Cream and Coconut Whole Grain Rice Cakes
By Patricia Romero from Heal Collective
Kimchi is a spicy side dish made from fermented vegetables and Korean red pepper. However, there is a lot more to kimchi than its bold, savoury flavours.
Because it is a fermented food, it is really good for your gut health, since it is loaded with nutrients and healthy lactic acid bacteria, which have probiotic properties.
We had the pleasure of featuring Yumchi kimchi (certified organic, naturally fermented kimchi) at our May 2019 event in a canapé as part of our starter. It sat on a base of cashew miso cream and a homemade coconut and wholegrain rice cake, providing fibre, protein and good fats—all in a one bite.
Total time: 2 hours (including soaking time).
Serves: 8 people
1 pack Yumchi kimchi (or any brand of your choice)
250g raw cashews, soaked
1 tbsp nutritional yeast
1 tsp miso paste
1 tsp salt
1 tbsp apple cider vinegar
200g wholegrain rice
1 tbsp coconut oil
Pinch of sea salt
Black sesame seeds for garnish
Start off by soaking the cashews in warm water for at least 2 hours.
While the cashews are soaking, make the rice cakes by cooking the rice according to instructions on the pack. Once cooked and cooled down, place the rice, coconut oil and salt into a food processor and pulse until it forms a dough.
Preheat oven to 180°C and line a baking tray with baking paper.
Scoop out 1/2 tablespoons of mixture, roll into a ball and place on tray. Once all the balls are on the tray, lay another sheet of baking paper over the top and flatten each ball with your fingers or rolling pin.
Remove the top layer of baking paper and bake for 20-30 minutes or until slightly golden and crispy.
Allow to cool on tray.
Return to your cashews and blend them along with the water, yeast, miso paste, salt and apple cider vinegar in a high-speed blender or food processor until creamy and smooth.
To plate your canapés, scoop a teaspoon of cashew cream on each rice cake and add a piece of kimchi on top.
Garnish with black sesame seeds.