Vegetarian Sharing Plates / Wholesome Nourishing Recipes

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ROMESCO, BUTTER BEAN & MISO CAULIFLOWER PLATE
Miso cauliflower:
1 medium cauliflower
1.5 tsp. white miso paste
3 tsp. extra virgin olive oil
1 garlic clove
1 tbsp. tamari
1/2 tsp. honey
1 chilli (use seeds accordingly)
Butter beans:
500g butterbeans
25g fresh coriander (cilantro)
1/4 small red onion
1tsp. Cumin powder
1tsp. Lemon juice
Salt & pepper
Romesco sauce:
3 red peppers
40g blanched almond
80g sun dried tomatoes
1.5 tbsp. lemon juice
1 garlic clove
1/4 tsp. chilli flakes
1/4. tsp. paprika
salt
WHIPPED BASIL RICOTTA, SMASHED LEMON & HERB POTATO PLATE
Smashed potatoes:
500g baby potatoes
60 ml EVOO
1 tsp. oregano
1 tsp. garlic powder
1/4 tsp. paprika
1.5 tsp. lemon zest
Whipped ricotta:
125g ricotta
75g greek yogurt
35g basil
1.5 tbsp lemon juice
Salt
Toppings (optional):
Handful chopped chives
Quick pickled red onions
½ red onion
1/2 cup apple cider vinegar
1 tsp. sugar
Pinch salt
CRISPY LENTIL, ROASTED BEET + SQUASH, ROSEMARY & ALMOND CRUMB YOGURT PLATE
Yogurt base:
4 heaped tbsp. Greek yogurt
Roasted beets & squash:
1 medium/ large beetroot
½ butternut squash
15g roasting herbs of choice: rosemary, thyme
salt & pepper
extra virgin olives oil
Lentils:
250g puy or beluga lentils (I used merchant gourmet cooked lentils in pouch)
1 tbsp. butter
2 garlic cloves
1/2 tsp. Herbes du Provence
handful fresh parsley
1 tsp. lemon zest
Salt
extra virgin olive oil (optional)
Almond and herb crumb:
50g flaked almonds
1 sprig fresh rosemary
Salt