Whole Foods customers can now find Real Kombucha in all of their UK stores. To mark the occasion, we asked our friend and vegcentric genius, Joey O’Hare, to create a recipe that perfectly pairs with our Smoke House kombucha. All of the ingredients used in this recipe are available at Whole Foods (and other good foodie supermarkets across the nation, of course). You can get a printed version of this recipe from Whole Foods outlets across London while stocks last.
Joey O’Hare is highly commended from the Ballymaloe Cookery School, in Ireland, and has an FdSc in Culinary Arts from Westminster Kingsway College. She has worked as a chef for 10 years, both in restaurants and private homes in the UK and abroad. In 2015 she had a blast on Masterchef the Professionals, making it to the final twelve. In March 2016 Joey launched Hare on the Hill, a vegcentric supper club that puts the thinking behind her website, Food with Time, into practice and was shortlisted for a YBF Award for her work with vegetables. She’s worked as a recipe writer for various organic food brands and for Great British Chefs, and as an ambassador for Daylesford Organic, to coordinate and host monthly panel evenings that focus on food, farming and sustainability. Joey has recently joined allplants as Senior Development Chef – one of the fastest growing vegan start-ups in Europe.
Recipe for Vegan Rhubarb and Apple Crumble with a Ginger and Sea Salt Oat topping
Serves 4. Pairs with Smoke House by Real Kombucha.
- 35g coconut oil/vegan butter
- 30g brown sugar
- 30g oats
- 60g wholegrain spelt flour
- Pinch of ground ginger
- Pinch of sea salt
- 20g chopped pecans, optional
Apple & rhubarb filling
- 1 bramley apple
- 2-3 cox apples
- 150g diced rhubarb
- 150ml Smoke House Kombucha
- Juice 1/2 lemon
- Zest 1/2 lemon (removed in strips with peeler)
- 30g sugar
Lemon & Cardamon Frozen Yogurt (Vegan)
- 80g light agave
- 50g water
- zest 1 lemon
- 6/8 cardamon pods
- 50g cashews, soaked for 4 hours
- 500g plain soya yogurt
- 1 tsp vanilla paste
- 2/3s tsp xanthum gum
Gently melt the coconut oil &/or vegan butter. Pour the melted fat onto the dry crumble ingredients and rub it in with your fingers to resemble dry breadcrumbs.
Peel and dice the apples, and dice the rhubarb.
In a small saucepan combine the prepped fruit, sugar, strips of lemon zest, lemon juice and the Kombucha.
Bring to a boil with the lid on the saucepan. Simmer gently just until the fruit starts to soften but not fully break down. Approx 5 mins.
Remove the fruit with a slotted spoon and place into an ovenproof serving dish; pick out the strips of lemon zest.
Reduce the liquid by half until it is syrupy in consistency. Once thick and glossy pour this over the fruit in the crumble dish.
Scatter over the crumble topping. Note – the dish can be pre-prepared up to this point.
Preheat the oven to 190 degrees.
Bake the crumble for 15-20 mins until golden on top and bubbling at the edges.
Allow to cool for 5 mins before serving with the lemon & cardamom frozen yoghurt.
Method (Lemon & Cardamon Frozen Yogurt)
In a small saucepan combine the agave, water, strips of lemon zest and crush cardamon pods. Warm over a low heat to encourage the flavours to infuse. Simmer for 1 min only. Strain the syrup and allow to cool.
In a high power blender combine the drained cashews and agave syrup. Blend on highest setting for 1-2 mins until totally smooth and creamy.
Add the soya yogurt, vanilla and xanthum gum, and continue to blend to fully incorporate. Blend on highest setting to avoid any clumps of xanthum gum!
Pour into shallow tray or Tupperware container (metal will freeze faster!) and freeze for 1 hour. Remove from freezer and whisk up the semi-frozen yogurt with a fork or whisk. Repeat again after 2 hours. And again after 3 hours. After 4 hours your fro-yo should be ready.