Before you start thinking we've lost the plot and really outdone our healthy selves, we're kind of messing with you. See, our MasterChef inspired culinary curiousity has taken us to a whole new level. Ever wanted to perfect that visual trickery where a dish looks like something but tastes like something else? We know we have and its led us to this: wholefood based Edible Dirt. That's right, for once we're relishing in the fact that our dish looks like dirt, but don't worry because it tastes a million times better than real dirt. Yep, no real soil dirt was used in this recipe! We styled it into a salad-come-veggie-patch that's both deliciously wholesome and a fun way to make fruit and vegetables more exciting, especially for kids (and kids-at-heart).

This Savoury version makes a really cool base for a salad or roast vegetables. Made with Morlife Organic Tricolour Quinoa and pumpernickel bread, the base has an amazing, soft dense texture. As you may or may not know, quinoa is in a league of it’s own when it comes to grains because, unlike most other plant based sources of protein, quinoa contains all 9 of the essential amino acids. Bonus points, the sunflower seeds are also jam packed with nutrients such as vitamin E, B vitamins and selenium and magnesium to name a few. 

After making the base we simply roasted up some seasonal veggies and 'planted' them into our edible savoury dirt patch! You don't have to use the exact vegetables we chose as we picked based on what is in season. Pairing perfect with our savoury dirt is the Morlife Spinach Herb & Onion Super Dip.  It’s got a gentle delicious flavour that goes really well with any vegetable, plus a heap of nutritious benefits. If spinach isn’t your thing then we also have Smokey Barbeque and Tangy Turmeric to choose from. If you make this recipe be sure to tag us #Morlife so we can see your epic creation!

SAVOURY EDIBLE 'DIRT'

PREP TIME: 25 mins

INGREDIENTS

DIRT

3 slices Pumpernickel or Dark Rye bread (the darker the better)

½ cup Morlife Certified Organic Tricolour Quinoa 

2 tablespoons tahini

1 tbsp olive oil

2 tbsp Sunflower seeds

1 tbsp soy

1 tsp garlic

Salt and pepper to taste

VEGETABLES

1/2 cup cauliflower florets

1/3 cup broccoli florets

1/2 bunch radish

3-4 medium carrots 

bunch asparagus spears

DIP

1 packet Morlife Spinach Herb & Onion Superdip Mix

250ml Greek yogurt (if vegan, this can be coconut yogurt or hummus)

STEP BY STEP

1. Cook quinoa in boiling water for 15 minutes, then drain.
2. Blitz the 3 slices of pumpernickel bread in a food processor until crumbly. Add in the tahini, cooked quinoa, olive oil, sunflower seeds, soy, garlic, salt and pepper and blend until desired texture is achieved.
3. Roast or steam your selected veggies, season to taste!
4. Combine a sachet of Morlife Spinach Superdip with 250ml of unsweetened greek yogurt.
5. Arrange your selection of raw and cooked veggies and salads in the dirt and serve with your dip (to be drizzled over).