Dear Jervois: Be good vegan

Ingredients

• Cashew aioli
• 50 grams raw cashew nuts, soaked in water overnight and drained
• 1/4 cup water
• 1/2 lemon, juice and zest
• 1/4 cup ground almonds
• 2 teaspoons apple cider vinegar
• 1 teaspoon minced garlic
• 1 teaspoon mustard
• 1 teaspoon salt
• Salad
• 1/4 cup brown rice
• 1 tablespoon black quinoa
• 25 grams kimchi
• 3/4 cup roasted vegetables (we used kumara, red onion, capsicum, parsnip, carrot, eggplant and pumpkin)
• 1 teaspoon roughly chopped fresh baby coriander
• 1 teaspoon roughly chopped fresh basil
• 20 grams julienne raw beetroot
• radish roots
• 1 teaspoon pumpkin seeds
• 1 teaspoon white sesame seeds, lightly toasted in a dry pan
• 1 teaspoon sunflower seeds