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

Butter bean smash with roasted mushrooms

Creamy beans with a hint of lemon are the perfect base for delicious, garlicky mushrooms.

- Naomi Sherman
View ›
Recipe

Pear, walnut, and blue cheese pizza

Make pizza night a bit more special with this glorious and aromatic combination of sweet, crunchy, salty, cheesy flavours and textures.

- Naomi Sherman
View ›
Recipe

Caramelised onion and chèvre tarte tatin

Rich, sweet, caramelised onions are perfectly paired with the tanginess of a sophisticated vegan chèvre in this rather fancy tarte tatin.

- Naomi Sherman
View ›
Recipe

Creamy beetroot and pepperberry crackers

Pepperberry and beetroot are a flavour pairing made in heaven. Combine them in this simple but delicious canapé recipe to kick off your evening...

- Naomi Sherman
View ›
Recipe

Sweet aminos glazed pumpkin wedges

Gloriously rich and sweet, these caramelised pumpkin wedges are topped with a luscious dollop of melty homemade vegan mozzarella.

- Naomi Sherman

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Butter bean smash with roasted mushrooms

Naomi Sherman

Creamy beans with a hint of lemon are the perfect base for delicious, garlicky mushrooms.

dinnerside dishstarter
entertaininggluten-free option

Ingredients

Serves: 6

MUSHROOMS

BUTTER BEAN SMASH

Method

  1. First, make the mushrooms by heating the olive oil over a medium-high heat and then adding the mushrooms, garlic, and thyme leaves. Cook, stirring regularly, until the mushrooms are a deep golden-brown.
  2. Pour the coconut aminos over the mushrooms and toss to combine. Finish with chopped parsley.
  3. To make the butter bean smash, heat the oil over medium-high heat. Add the garlic and remove from the heat to infuse for 5 minutes.
  4. Place the drained butter beans into a food processor and add the hot garlic oil and salt. Carefully blitz until your desired consistency is reached, adding warm water as required to assist in achieving a creamy texture.
  5. Once the smash is the desired consistency, stir through the lemon juice and zest while the smash is still warm. Spoon onto serving plates immediately or return to the pot to be warmed up later.
  6. To serve, top the butter bean smash with the cooked mushrooms, some fresh thyme sprigs, and a generous grind of black pepper.

TIP: Both components of this dish can be made in advance and heated just prior to serving.

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 64 • 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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Pear, walnut, and blue cheese pizza

Naomi Sherman

Make pizza night a bit more special with this glorious and aromatic combination of sweet, crunchy, salty, cheesy flavours and textures.

dinner
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Italian

Ingredients

SERVES: 6

PIZZA BASE

TOPPINGS

Method

  1. Combine the warm water, yeast, and sugar in a small bowl and leave to bloom for 5–10 minutes.
  2. Next, place the yeast mixture into the bowl of a stand mixer, then add the flour, salt, and 2 tbsp of the olive oil. Mix on low using a dough hook for 7 minutes. The dough should be soft and elastic. When you push your finger onto the surface, the indent should slowly spring back. If it doesn’t, knead it for a few more minutes (you can also do the kneading by hand).
  3. Place the dough in a lightly oiled bowl and cover with cling wrap or a tea towel. Leave in a warm, draught-free spot for 1½ hours.
  4. After 1 hour, preheat the oven to 240°C, and place a pizza stone or baking tray in the oven to heat.
  5. When the dough has doubled in size, uncover it and punch it down to remove any air pockets. Then turn out onto a lightly floured surface.
  6. Knead the dough lightly and then divide into 6 even balls. Using your fingers, push each piece of dough out into an elongated oval shape with organic, uneven edges. (You can also make larger pizzas if you prefer.)
  7. Brush each pizza base with the remaining olive oil, then sprinkle with a touch of sea salt. Bake in the oven for 12 minutes.
  8. When ready, remove the pizza bases from the oven. While hot, dress each pizza with the pear slices, a scattering of the toasted walnuts, and chunks of the vegan blue cheese. Finish with a drizzle of olive oil and a sprinkle of fresh thyme to serve.

TIP: Strong flour is also labelled as bread flour or baker’s flour. If you can’t find this, plain flour will be fine.

Recipe created by Naomi Sherman for Dilectio

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 extract from Nourish plant-based living Issue 69 • View magazine

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Caramelised onion and chèvre tarte tatin

Naomi Sherman

Rich, sweet, caramelised onions are perfectly paired with the tanginess of a sophisticated vegan chèvre in this rather fancy tarte tatin.

dinnerlunch
entertaining

Ingredients

SERVES: 4-6

Method

  1. Preheat the oven to 180°C.
  2. Heat the olive oil in a 20cm oven-safe frying pan. Place the onions in the pan, cut side facing up. Cook over medium heat for 8 minutes without moving the onions.
  3. Carefully turn the onions over so they are cut side down and then add the coconut balsamic dressing and rosemary to the pan. Season to taste, then cover with a lid and cook in the oven for 15 minutes.
  4. Meanwhile, roll the vegan puff pastry out into a circle, approx. 30 cm in diameter. If you find that you have to roll it paper-thin to get that size, roll out a second sheet and layer it on top of the first one.
  5. Remove the frying pan from the oven and drape the pastry over the top of the onions, carefully tucking any excess pastry down the sides of the pan.
  6. Increase the oven temperature to 200°C and place the pan back into the oven. Cook for a further 25–30 minutes, until the pastry is crisp and golden.
  7. Remove from the oven and allow to cool for 5 minutes before carefully placing a plate over the top of the pastry and flipping it over to remove the tart from the pan.
  8. Serve dotted with chunks of creamy chèvre and garnished with a little fresh rosemary.

TIP: We used Ceres Organics brand of coconut balsamic dressing from Woolworths, but you can make your own by using ¼ cup of coconut aminos and topping this up to ⅓ cup in total with balsamic vinegar.

Recipe created by Naomi Sherman for Dilectio

Naomi Sherman at kitchen bench
Naomi Sherman

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

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

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Creamy beetroot and pepperberry crackers

Naomi Sherman

Pepperberry and beetroot are a flavour pairing made in heaven. Combine them in this simple but delicious canapé recipe to kick off your evening with style.

dinnersnack
entertaining

Ingredients

SERVES: 6

Method

  1. In a small bowl, place the cashew cream cheese and the ground pepperberry. Mix to combine and then set aside to allow the flavour to infuse the cheese.
  2. Using a sharp knife or mandolin, carefully slice the cooked, whole beetroots into very thin slices.
  3. To assemble; lay out the crackers and dollop some of the prepared pepperberry cream cheese onto each one.
  4. Fold and drape the beetroot slices on top or around the edges of the cream cheese and then drizzle lightly with balsamic reduction.
  5. Finish with some sprigs of herbaceous greenery and serve.

TIPS:

  • While any vegan cream cheese will work, we love the decadence of Nutty Bay Classic Cashew Cheese.
  • Pepperberry is native to Australia and can be found in stores where premium spice ranges are sold.
  • Aim to make the pepperberry cream cheese 24 hours in advance to allow for a full favour to develop.
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

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

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Ingredients

SERVES: 6

SWEET AMINOS GLAZE

MOZZARELLA

Method

  1. Preheat the oven to 200°C.
  2. Make the glaze by whisking all the ingredients together in a small jug.
  3. Slice the pumpkin into wedges, lay them out on a lined tray, and drizzle the glaze over the top, making sure to give them a good coating.
  4. Roast the pumpkin for 20–40 minutes, depending on the thickness of your wedges. Carefully turn the wedges over and brush with the glaze halfway through cooking.
  5. Meanwhile, make the mozzarella. Drain the soaked cashews and then place in a high-speed blender with all the other mozzarella ingredients. Blend until smooth and well-combined.
  6. Pour the blended liquid into a saucepan and heat over medium heat. The mozzarella will go lumpy before it suddenly turns smooth and silky, so just keep stirring. Keep warm until ready to use, stirring occasionally.
  7. De-stem the kale and tear into rough pieces. Heat the olive oil in a large frying pan and add the kale, tossing until wilted and dark.
  8. To serve; place some kale on each plate and then top with the glazed pumpkin wedges. Dollop some warm mozzarella over the top and finish with a scattering of pepitas.

TIP: I like to toast my pepitas for an extra nutty crunch.

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 64 • View magazine

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