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

Anthea Cheng View › Strawberries and cream tart

Recipe

Strawberries and cream tart

With its beautiful topping of fresh strawberries, this gorgeous cream tart by Anthea from Rainbow Nourishments is a feast for the eyes as well as...

Anthea Cheng

Katie White View › Lemon tart

Recipe

Lemon tart

With perfect texture, delicious flavour, and a pop of gorgeous golden colour, this lemon tart is a definite must-try for all.

Katie White

Cherie Tu View › Pad Thai

Recipe

Pad Thai

With the perfect balance of sweet, sour and salty, pad thai is a classic dish that everyone loves. It is so easy to make at home so there is no...

Cherie Tu

Chef Cynthia Louise View › Coconut lentil soup

Recipe

Coconut lentil soup

You’ll be scoffing mouthfuls of this rich, hearty, budget-friendly soup before anyone else has a chance to dive in. It’s that good! I...

Chef Cynthia Louise

Adam & Emma from I Should Be Souvlaki View › Garlic mash

Recipe

Garlic mash

Think mashed potatoes, but elevated. Our take on the traditional side dish features vegan sour cream, garlic, and a secret weapon that might...

Adam & Emma from I Should Be Souvlaki

View ›

Recipe

Smoky BBQ Tender Jack tacos

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

Naomi Sherman View › Cheezy broccoli soup

Recipe

Cheezy broccoli soup

Made with just a few simple ingredients, this thick and creamy soup is full of luscious cheezy flavours and fresh pops of broccoli.

Naomi Sherman

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