Naomi Sherman | Contributors - Nourish plant-based living

Naomi Sherman

Naomi Sherman at kitchen bench
Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

Articles by Naomi Sherman

View ›
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
View ›
Recipe

Sauerkraut latkes

Sneak some healthy biotics into your family’s diet with these fritters, packed with probiotics from sauerkraut and yoghurt and prebiotics from...

- Naomi Sherman
View ›
Recipe

Tempeh tacos with charred corn salsa

Forget Taco Tuesday, you’ll want to taco every day with this bright and colourful dish! It’s versatile and powered with probiotics from...

- Naomi Sherman
View ›
Recipe

Sticky date and fig puddings with rum sauce

Sweet, sticky, spicy warm puddings crowned with a rich and boozy sauce are the perfect dinner party finale.

- Naomi Sherman
View ›
Recipe

Spiced apple overnight oats

A batch of these delicious overnight oats will feed you for days. Plus, you’ll be starting your day well with the prebiotics from oats, apples,...

- Naomi Sherman

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Cheezy broccoli soup

Naomi Sherman

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

dinnerlunch
gluten-free optionkid-friendly

Ingredients

Serves 6

Method

 

  1. Heat the olive oil in a large heavy-based pot and then sauté the onions and garlic until soft and fragrant.
  2. Place the oat milk and tofu into a blender and blitz until smooth. Set aside.
  3. Mix the flour and all the seasonings together and then add to the pot, stirring until a roux forms. 
  4. Add the oat milk and tofu mixture slowly, whisking until a thick soup forms. Add the vegetable stock and mix well. Then add ¾ of the grated cheddar and continue to stir until melty.
  5. Add the broccoli florets and stir gently while they cook so that you don’t break them up too much. Cook until the broccoli is tender enough to pierce with a fork.
  6. Serve in bowls and season to taste, then garnish with chervilini and the remaining grated cheddar.

 

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

This article is an edited extract from Nourish plant-based living, Issue 71 • View magazine

Enjoying our inspiring stories? Sign up to our newsletter and receive our latest editorial and offers directly in your inbox.

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Sauerkraut latkes

Naomi Sherman

Sneak some healthy biotics into your family’s diet with these fritters, packed with probiotics from sauerkraut and yoghurt and prebiotics from garlic and leek. They’re also deliciously crispy on the outside and tender on the inside.

side dishstarter
finger foodkid-friendly

Ingredients

Serves 4

TO SERVE

Method

  1. Place the sauerkraut into a strainer and press as much moisture out as possible. Set aside.
  2. Peel the potatoes then grate them onto a clean tea towel. Squeeze the potatoes in the tea towel until no more liquid comes out. It’s important to remove as much moisture as possible to ensure crispy latkes.
  3. Place the potato and sauerkraut into a large bowl with the remaining ingredients, except the oil, and mix to combine. Let the batter sit for 15 minutes.
  4. Heat oil in a large frying pan. Use a ¼ cup measure to scoop batter into the pan to form latkes. Flatten each latke slightly and cook for 5 minutes on each side. Once cooked through, remove from the oil and drain on paper towel. Repeat until all of the batter is used up. The mixture should make about 16 latkes in total.
  5. Serve latkes either warm or cold with a sprinkle of sea salt, a dollop of coconut yoghurt, and a squeeze of lemon. Garnish with some dill for extra flavour.

TIP: These latkes can be frozen and quickly reheated in a sandwich press. 

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

This recipe was originally published in Nourish plant-based living, Issue 68 • View magazine

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Tempeh tacos with charred corn salsa

Naomi Sherman

Forget Taco Tuesday, you’ll want to taco every day with this bright and colourful dish! It’s versatile and powered with probiotics from tempeh and yoghurt.

dinner
gluten-free option
Mexican

Ingredients

serves: 4

charred corn salsa

Coriander and lime dressing

to serve

Method

  1. First, prepare the corn for the corn salsa. Brush the corn cobs with the olive oil and cook them on a grill until charred (see tip). Once cooked, remove the cobs from the grill, cut the kernels off, and allow to cool. Place the corn kernels in a bowl with all of the other salsa ingredients and toss well to combine. Set aside.
  2. To make the filling, heat the olive oil in a frying pan and crumble in the tempeh. Cook until it starts to get a touch of colour, then add the taco seasoning and the tomato paste, stirring until the tempeh is well coated. Start to add the water until you reach your preferred consistency for taco filling. Cook for another few minutes then remove from the heat.
  3. Meanwhile, mix all of the dressing ingredients together in a small bowl and then set aside.
  4. To serve, place taco filling and corn salsa in soft taco shells along with some sliced avocado. Garnish with a healthy dollop of the dressing, a squeeze of lime, a sprinkle of coriander, and sliced jalapeno, if using.

TIP: If you don’t have a grill, you can cut the kernels off the corn cobs and cook them over high heat in a frying pan until they blacken slightly.

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

This recipe was originally published in Nourish plant-based living, Issue 68 • View magazine

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Sticky date and fig puddings with rum sauce

Naomi Sherman

Sweet, sticky, spicy warm puddings crowned with a rich and boozy sauce are the perfect dinner party finale.

dessertdinner
entertaining

Ingredients

SERVES: 6

RUM SAUCE

Method

  1. Preheat the oven to 180°C.
  2. First, prepare the rum sauce by placing all the ingredients, except for the rum, into a small saucepan over medium-high heat. Stir to combine and then continue stirring until the sugar has dissolved. Bring to a boil and cook for 30–45 minutes, or until the caramel is thick and glossy.
  3. Stir the rum through and cook gently for a further 2 minutes. Keep warm while you make the puddings.
  4. To make the puddings, chop the dates and figs into small pieces and place in a heatproof bowl.
  5. Heat the almond milk over medium heat until barely simmering. Pour over the dried fruit and then add the bicarb soda, stirring to combine. Use a fork to mash the dried fruit in the milk until there are no big pieces left. Set aside until ready to use.
  6. Next, cream the coconut oil. Place the coconut oil, vanilla extract, and coconut sugar in a mixing bowl and beat with a mixer until fluffy. Gently mix the dried fruit mixture through the creamed coconut oil.
  7. In a separate bowl, sift the flour with the spices and the baking powder and then add the almond meal. Fold the dry ingredients into the wet mixture until a batter forms.
  8. Grease 6 x 200ml pudding moulds (or use an oversized muffin tin) with coconut oil. Spoon the batter into the moulds and bake for about 30 minutes, depending on the size of the moulds.
  9. Allow to cool for 10 minutes in the moulds before carefully running a knife around the edges and turning out. Serve warm with a hefty dollop of warm rum sauce.

TIP: The sauce can be made in advance and stored in a jar in the fridge for up to one week. It will thicken in the fridge but just needs to be heated up to return it to a pourable consistency.

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

This article is an edited extract from Nourish plant-based living, Issue 64 • View magazine

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Spiced apple overnight oats

Naomi Sherman

A batch of these delicious overnight oats will feed you for days. Plus, you’ll be starting your day well with the prebiotics from oats, apples, and flaxseeds and a dollop of probiotics from the yoghurt.

breakfast
kid-friendlyrefined sugar free

Ingredients

SERVES: 4

TO SERVE

Method

  1. First, heat the coconut oil over medium–high heat in a large frying pan. Add the diced apple pieces, water, 2 tsp of the cinnamon, and 2 tbsp of the maple syrup. Stir constantly to coat and heat the apples until they are caramelised and softened. Remove from the heat and set aside.
  2. In a large bowl, combine the rolled oats, almond milk, chia seeds, ground flaxseeds, vanilla, the remaining cinnamon and maple syrup, and a dash of sea salt. Stir to combine and set aside for 10 minutes.
  3. Using about half of the apples, spoon some into the bottom of four serving jars, then add the oats, dividing them evenly between the jars. Top with the remaining apple, making sure to spoon any of syrup left in the pan over the top. Refrigerate overnight or for at least 4 hours.
  4. When ready to serve, add a dollop of coconut yoghurt and a sprinkle of nuts or granola for crunch, if using.

TIP: We used Pink Lady apples because they hold their shape well after cooking.

Naomi Sherman at kitchen bench
Naomi Sherman

Naomi Sherman is a food creative with a passion for healthy wholefood cooking and photography.

This recipe was originally published in Nourish plant-based living, Issue 68 • View magazine

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