Gone are the days of the best vegan option on a menu being rice and a side salad! In 2018 the difficulty in being Vegan comes from being spoilt for choice and the wine industry has been taking notes. More and more vineyards are moving towards a style of winemaking that takes the environment into consideration with it’s production.
At The New Zealand Cellar we’re proud to offer over 50 vegan wines of varying grapes and we would love for you to try some of these wines at your next vegan dinner party.
Mt Difficulty now owns some of the oldest vineyards in the Bannockburn sub-region of Central Otago. The vine age gives the wines extra complexity and concentration. This can be found in the Roaring Meg Pinot Gris, where it’s creamy texture and subtle sweetness will balance the spice and diversity of flavours from the tacos wonderfully. Don’t forget a salsa that has some kick!
The savoury flavours and dark cherry & juniper berry of the Framingham Pinot Noir will work nicely alongside the garlic and salty aspects in this dish.
The Seresin philosophy is to work with the natural elements in their wine production. When Seresin Estate began in 1992, organics was a founding principle, with the entire estate now farmed biodynamically.
Seresin Sauvignon Blanc goes well with so many meals, so make it a healthy one by combining asparagus, zucchini and broccoli salad with pine nuts, pomegranate and a sesame seed dressing. The zest and crispy nature of this wine will go down a treat with the herbaceous flavours of the veges.
The Millton Viognier is a great match for the spicy elements from the Kimchi and the natural sweetness is well suited with sweetcorn and other root vegetables. Milton happens to be the first producer in New Zealand to gain Bio-Gro certification for organic wine production in 1989, and later gained the biodynamic certification Demeter in 2009. New Zealander, Chef and friend of The New Zealand Cellar has provided the recipe below. The recipe can be found in her book Planted. Which is available here and is perfect for your plant based friends.
Barbecued lettuce is a really delicious way to do something different with lettuce, other than using it in salad. If you don’t have a BBQ, a chargrill pan will work just as well. Just ensure it is as hot as can be.
4 cobs sweetcorn
1 onion, peeled and halved
2 bay leaves
1/4 bunch of thyme
1/2 bunch of tarragon, leaves picked and chopped, stalks retained
50g non-dairy butter
100g coconut milk
50g non-dairy melting cheese, grated
sea salt and freshly milled black pepper
1 teaspoon onion seeds
25g plain flour
1/2 teaspoon mustard powder
2 garlic cloves, peeled and finely microplaned
1/2 teaspoon smoked paprika
2 red onions peeled and cut into 6 wedges each
2 tablespoons vegetable oil
50g coconut milk
1/2 teaspoon xanthan gum
6 baby gem
2 tablespoons vegetable oil
Preheat oven to 180℃.
Begin by cutting the kernels off the sweetcorn. Place the corn husks in a large saucepan and cover with water. Add the onion, bay leaf, tarragon stalks and thyme to the pan. Place over a high heat and bring to the boil for 30 minutes. Strain off the liquid and place into another saucepan. Bring to the boil and leave to reduce until you have 400ml of liquid remaining.
Place the butter in a large frying pan and add the corn kernels, seasoning well with salt and pepper. Cook through then remove half of the kernels. Add the reduced corn stock and coconut milk to the frying pan and simmer for 5 minutes. Blend until smooth then add to the cooked sweet corn kernels, with the tarragon. Place into an ovenproof casserole and top with the grated cheese and black pepper. Bake for 16 minutes until golden and heated through.
For the onions, mix the onion seeds, flour, mustard powder, garlic and smoked paprika together. Add a good amount of salt and pepper. Coat the onion wedges in the mix and drizzle with oil. Heat the BBQ or griddle pan until hot, then grill the onions on all sides until golden and cooked through, approximately 12-15 minutes.
For the kimchee dressing, place all of the ingredients in a blender and blend until a thick sauce consistency has formed. Season to taste.
For the baby gem, cut each in half lengthways. Drizzle with oil and season well then grill until golden on the outside and almost cooked through, approximately 6-8 minutes.
To serve, place the onions and baby gem on a platter, drizzle with the kimchee dressing and serve alongside the sweet corn pudding.
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