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Let’s take a step back in time – my 21st Birthday. I got together with my friends and went to a well known (and still around) vegetarian restaurant. Cooking and eating food made only with plants has been something I’ve always been interested in.

Now I grow all my own vegetables and look for many ways to serve them. I ferment, I pickle, I cook and eat them raw. I am always on the lookout for meals that have vegan recipes that I can share with my non-vegan friends. This has led me to a plant-based menu for some of my harvest lunches. You will regularly find vegan harvest lunches on my calendar of events.

A plant-based diet doesn't mean a quick cooking process. I start with dolmades filled with freekeh wrapped in beetroot leaves that I fermented over the winter. Lots and lots of garden mint to season.

To add an extra kick to my fermentation, I regularly add kimchi (I’m getting in the kitchen this afternoon to start one).

Seasonally I follow with tofu stuffed zucchini flowers with a side of fresh tomato relish. If the season does allow fresh zucchini flowers, I add fried green tomatoes. Pasta  is made with locally ground whole wheat flour and wild garden greens. Occasionally, it may be nasturtium flavoured pasta – spice and a little bit zingy.

I grow yacon in the garden. It is a sweet-tasting tuber plant that is good for gut health, high fibre, but low in calories. From the Yacon, I make a yacon and date cake – vegan, process sugar-free, gluten-free. This goes well with a sorbet made from the babaco tree, a cold climate paw paw. Babacos are sour but not sharp – like lemon. They taste like good champagne hence they are known as champagne fruit. 

To finish a meal, there are my own fruit pastilles made with fresh juice and pectin. There is always milk alternatives in the fridge to have with coffee and all the teas. I might even make a pot of fresh herb tea!

Menu for a Vegan Harvest Lunch

Freekeh beetroot dolmades, fresh kimchi

Zucchini flowers filled with whipped tofu, fresh garden herbs. Fresh tomato relish

Fresh whole wheat hand-cut nasturtium pasta, wild green salad

Yacon & date cake with champagne fruit sorbet

Fruit pastilles, Jacican wine spritzers, tea coffee

Vegan harvest lunches are held throughout the year at Jacican and will only serve food suitable for a vegan diet. Vegan harvest lunches at Jacican can be booked on scheduled dates, or as private functions throughout the year.

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