Recipe of the week: Kohlrabi Hemp Pesto

I've been thoroughly enjoying my new favorite vegetable: with the apple-cross-broccoli-stalk flavour, delightfully crunchy texture and explosively  juicy mouth-feel, kohlrabi is a culinary enthusiast's dream!

I happened across this recipe from the archives that has filled me (and my tummy) with great delight… and I thought it would be too rude not to share with you!

The Ingredients:

  • 1 whole Kohlrabi
  • 3/4 cup Raw Cashews
  • 1/4 cup Hemp Seeds
  • 1 tablespoon ACV
  • 1 teaspoon Miso
  • 2 Garlic Cloves
  • 1 1/2 teaspoons Onion Powder
  • 1/2 teaspoon Sea Salt
  • 2 tablespoons Nutritional Yeast
  • Water
  • Greens from 1 Kohlrabi
  • 3 tablespoons Hemp or Olive Oil
  • 1/4 cup Hemp Seeds
  • 1/2 teaspoon Sea Salt, to taste
  • Water

The How To:

For the Cultured Hemp Cashew Cheese Spread:

I’ve used lightly cultured hemp cashew cheese in these, which requires a bit of time to let the fermenting do its magic. So first things first, soak the raw cashews in hot water for at least 4 hours, then rinse and put in a blender along with hemp seeds, ACV, miso, garlic, onion powder and nutritional yeast. Add juuust enough water to allow the mixture to process- I used about 3/4 cup, but begin with less; you don’t want your mixture too wet and soupy. It’ll likely take a few stop-starts and scraping the mix down, in order to get it to a smooth consistency. Don’t worry if it’s not perfectly velvety smooth, as making this ‘cheese’ is less pedantic than other cashew based foods. Think more ricotta, less cream cheese. Once the cashew chunks have disappeared and the mixture is blended, scrape into a bowl and set on a countertop covered by a light cloth for the day to allow the good bacteria to do their thing.

For the Kohlrabi Hemp Pesto Sauce:

Cut the stems from the kohlrabi. Dice the stems finely and chop the leaves. Lightly cook the greens until softened. In a blender place cooked greens, hemp seeds and oil, sea salt and about 3 tablespoons of water. Whiz until a smooth dreamy green sauce appears, slowly adding more water/oil as necessary. This is a saucier version of traditional pesto.

For the Kohlrabi Paper Moons:

Peel the ‘bulb’; the outer thick skin is tough and fibrous. You want the tender inner. Then, using a careful hand with a sharp knife or mandolin, slice the thinnest rounds you’re able from the peeled kohlrabi. Continue until you’ve sliced the whole globe into opaque moons.

To assemble:

Place a round of kohlrabi down, spoon hemp cashew cheese in the centre, then gently press another round over, lightly sandwiching it together. Continue until all rounds are filled.

Here’s the fun creative part: On a plate arrange the filled kohlrabi against/beside/atop/around the kohlrabi pesto sauce. Stack ‘em. Fan them like cards. Perfectly symmetrical. Abstract. Garnish as you’re inspired.

(OR to heck with all the above arty business; chop that kohlrabi into thicker rounds or sticks and dip it like a chip.)

Update: these taste even better the following day!

Tidbits:

-You will have extra Hemp Cashew Cheese Spread, and that’s a great thing. It’s delicious as a dip, sandwich or wrap spread, filling, whatever. Store in the fridge for up to 2 weeks. The flavour will continue to deepen as it slowly cultures further. Yum.

- Also likely you’ll have leftover kohlrabi pesto. Toss with vegetables or pasta, top your savoury breakfast, drizzle over salad bowl. Good green stuff.

Recipe thanks to Elena Kier of Naked Cakes and Wholefoods

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