Mixed Berry Tart with French Vanilla Coconut Cream by Raw chef Nicole English


New Zealand-born, Sydney-based, Raw Vegan Chef On Ingredients She Swears by and the Most Underused Foods in the Kitchen

Instagram: @rawkiwi

Q: What’s an ingredient you recommend that most of us probably don’t use?
A: Something I’d recommend using in meals are kelp noodles. They are light, nourishing, and fantastic with fermented vegetables. Paprika and dill seem to be commonly underused ingredients. I like to use dill for fermenting and in salads. Paprika is great in hummus and pasta sauce.
Q: What do you swear by in the kitchen?
A: Two foods that I swear by are fresh turmeric root and medjool dates. Turmeric is amazing in fresh juice, and if you can’t put down the candy bars, dates will save your life.

Mixed Berry Tart with French Vanilla Coconut Cream

1 cup almonds
1 cup walnuts
15 soft medjool dates, pitted
1 tsp pure vanilla paste
French Vanilla Coconut Cream
1 400 ml can pure organic coconut milk (kept in the fridge for at least
48 hours)
1 tsp pure vanilla extract (or paste)
Medley of fresh strawberries, blueberries, and raspberries


For the crust
In a food processor, blend the nuts and vanilla paste, adding the dates one at a time until the mixture results in a crumbly, sticky consistency. Press firmly into a large, lined flan tin and store in the fridge.

For the coconut cream
Open the can and scoop out the thick top layer of coconut fat, transfer to a bowl, add the vanilla, and quickly whip into a stiff peak. Spread onto the tart base and top with fresh fruit.

Serve immediately.

Portobello Steaks with Pesto

Serves 1
(pictured top)

2 portobello mushrooms
1 small zucchini
2 tbsp pesto
4 radishes
½ avocado
4-5 cherry tomatoes
Extra virgin olive oil
Sea salt and chili flakes


Remove the stalks from the mushrooms and rub a little olive oil into them.

Put them in the dehydrator on 45°C/115°F or higher until warm. Alternatively, place them in the oven on fan bake on the lowest temp. Don’t leave them in the oven too long.

Spiralize the zucchini and chop the radishes and tomatoes.

Once the mushrooms are warm enough, remove them from the dehydrator and spread on the pesto (recipe below), adding the zucchini, radish, and tomatoes. Add salt and chili flakes to your taste.

Eat immediately or put back in the dehydrator or oven, long enough to warm through the rest of the dish.

Serve with sliced avocado.



1-2 cloves garlic, peeled
2 bunches basil
2 large handfuls baby spinach
½ cup pine nuts (or walnuts, or sprouted sunflower seeds)
½ tsp sea salt
¼ cup extra virgin olive oil
Juice of ½ lemon


Put the ingredients into a food processor (or high-speed blender) in the order listed, and process until you reach the consistency you like. Store in a glass jar with a lid in the refrigerator.