Alexander Gershberg

Alexander is a vegan chef, cooking teacher and author of three cookbooks. Over the past ten years, he has set up various creative and innovative culinary projects that have received international acclaim. His cooking style is rich, creative, dynamic and full of flavour. His latest cookbook, Plantbased, was published in 2023.

alexandergershberg.com

More delicious vegan recipes

Adam Guthrie View › Massaman curry

Recipe

Massaman curry

Chef Adam Guthrie puts a wholefood, plant-based spin on Massaman curry in this vibrant dish, packed with the flavours of southeast Asia.

Adam Guthrie

View ›

Recipe

Strawberry miso cheesecake

This naughty but nice strawberry miso cheesecake tastes too good to be true. Raw, vegan, and full of flavour and goodness.

Annie van Halteren View › Tomato galette with almond pesto

Recipe

Tomato galette with almond pesto

Sophisticated and enticing, these savoury galettes are packed with Mediterranean flavours, including a divine almond-based pesto. They make a...

Annie van Halteren

Amanda Logan View › Watermelon and tomato gazpacho

Recipe

Watermelon and tomato gazpacho

Refreshing, zingy, and packed with phytonutrients, this simple but flavoursome chilled soup is perfect for hot days and sultry soirées.

Amanda Logan

Maša Ofei View › Tempeh Buddha bowl with green goddess dressing

Recipe

Tempeh Buddha bowl with green goddess dressing

This green tempeh Buddha bowl is super easy to make and packed full of protein. The perfect fuel for your day!

Maša Ofei

View ›

Recipe

Chocolate and hazelnut doughnuts

These decadent doughnuts are gluten-free, refined sugar free, and easy to make. What's not to like!

View ›

Recipe

Smoky BBQ Tender Jack tacos

A rich, smoky taste adds depth to these juicy jackfruit tacos.

Our latest inspiration

Rachael Morris View › Mythbusting: Gut health

Health

Mythbusting: Gut health

If you want to get your gut in order, Dr Will Bulsiewicz is the expert to help you sort out fact from fiction. This is the gut-health cheat sheet...

Rachael Morris

Nicole Kennedy View › Mindful escapes with Billabong Retreat

Health

Mindful escapes with Billabong Retreat

In the fast-paced and demanding world we live in, finding moments of stillness and calm can be challenging. In an attempt to find a little peace...

Nicole Kennedy

More inspiration from our mindful collective

From Breathe Magazine View › Time to live

Wellbeing - Breathe Magazine

Time to live

Does life feel like an uphill battle? Maybe it’s time for change

From Breathe Magazine

From Breathe Magazine View › Natural sleep oils

Wellbeing - Breathe Magazine

Natural sleep oils

Spraying sheets and pillows with calming scents can be a wonderful aid to slumber

From Breathe Magazine

From Mindful Puzzles View › Start with you

Wellbeing - Mindful Puzzles

Start with you

Taking a look at self-reflection

From Mindful Puzzles

From Mindful Puzzles View › To wander with no purpose

Wellbeing - Mindful Puzzles

To wander with no purpose

The next time you go for a walk, discover the wonder of the everyday world around you

From Mindful Puzzles

From Breathe Magazine View › Let it glow

Wellbeing - Breathe Magazine

Let it glow

A skincare routine can be a way to nourish yourself inside and out

From Breathe Magazine

From Mindful Parenting View › Seeking the silver lining

Wellbeing - Mindful Parenting

Seeking the silver lining

When the clouds converge, practise gratitude for the smallest of glimmers, and learn to dance in the rain.

From Mindful Parenting

Tahini almond mousse with grilled prunes and caramelised pistachio

Alexander Gershberg

The tahini, almond butter and silken tofu in this Middle Eastern-inspired recipe create a super creamy mousse, which pairs beautifully with the indulgent caramelised pistachios and tender grilled prunes.

dessert Middle Eastern

Method

To make the almond mousse, place the almond butter, dates, silken tofu, lemon juice, almond milk, tahini and a pinch of salt in a food processor and process until combined.
Heat the apple juice concentrate in a chargrill pan over medium–high heat. Add the prunes, cut side down, then sprinkle with the orange zest and a pinch of salt and grill for 2–3 minutes on each side.
Heat the pistachios in a saucepan over medium heat and roast, stirring constantly, for 2–3 minutes, until golden brown. Add the maple syrup anda pinch of salt and stir until most of the maple syrup has evaporated.
Spoon the almond mousse onto small serving plates in neat mounds, then top with two prune halves and sprinkle over the caramelised pistachios.

TIPS:

You can grill any fruits that are in season. I used prunes but you can also use apricots.
Freeze the mousse mixture a few hours before it’s needed and blend just before serving. The mousse will turn into delicious ice-cream. This is way better than serving it at room temperature!

	This recipe is an edited extract from Plantbased by Alexander Gershber. Photography by Yannick van Leeuwaarde. Published by Smith Street Books. Distributed by Thames & Hudson Australia