Friday, November 16, 2018

From cutlets to brownies, try out these recipes

Banana Cutlet
100g - Boiled and mashed potatoes
Salt to taste
5g -Red crushed chili
5g - Crushed black pepper
30g - Peas boiled
30g - Carrot diced, boiled
30g - Beans diced, boiled
250g - Raw Banana mash, boiled
5g - Fried and crushed cumin seeds
4 - Green chilies (thinly chopped)
1/2 bunch - Fresh coriander (chopped)
10 to 12 - Mint leaves
Breadcrumbs as required
Oil as required to fry
* Take a bowl. Add mashed potato, boiled vegetables, steamed banana mash, salt, crushed red chilies, black pepper, and cumin seeds. Mix well.
* Then take a small portion of potato mix and green masala and make cutlet shape.
* When it’s done, dip in lightly beaten batter, then roll in breadcrumbs.
* Then put them in the fridge for 1/2 an hour.
* Shallow fry in oil from both sides until golden brown.
* Serve with any kind of sauce or chutney.

Basil, Spinach and
Avocado Pizza
(Use flat pita bread as pizza base)
3 - Garlic Cloves
2 - Fresh basil leaves
5-6 - Spinach leaves
1 - Avocado
1/3 cup - Pine nut kernels
2/3 cup - Light olive oil
1/3 cup - Nutritional yeast
Pinch of salt and pepper
For the toppings
4 Medium - Sweet onions (thinly sliced and caramelized)
1 cup - Roma tomatoes (sliced)
Pine nuts (optional)
Rocket leaves
Basil leaves
Vegan cheese (usually made of nuts and plant-based milk)
* Place the pine kernels in a large wok/pan and lightly roast until light brown.
* Place the roasted pine kernels, garlic cloves, basil leaves, oil, yeast and seasoning into a food processor/blender and whizz up until smooth.
* This will take around 2 minutes on high.
* Spread a good amount of pesto onto the flatbread base and top it with your favourite toppings.
* Pop the pizza into the oven and cook for around 2-5 minutes, or until the vegan cheese has melted.
* Place thin slices of Roma tomatoes on top of the pizza and garnish with sweet caramelized onion.

Vegan Papad Tacos
2/3 cup - Crushed walnuts
8 ounces - Button mushrooms, sliced
4 cups - Cauliflower florets, chopped
Iceberg (chopped)
1 tsp - Extra virgin olive oil
1 - Garlic Clove (minced)
2 tsp - Jalapeno (minced)
1 tsp - Chili powder
1 tsp - Ground cumin
1/4 tsp - Dried oregano
1 tsp - Fine sea salt
Freshly ground black pepper
Fresh cilantro leaves (for garnish)
1 small - Jicama (peeled and sliced into 1/8-inch thick rounds)
3 - Limes (quartered)
Papad (roasted and mold into taco)
* In a food processor, pulse the walnuts until ground but not powdered, about 7 pulses. Transfer to a large bowl.
* Place the mushrooms in the food processor and pulse until finely chopped, about 15 pulses. Add them to the bowl with the walnuts.
* Place the cauliflower in the food processor and pulse until crumbled, about 10 pulses. Do not over pulse. Add to the bowl with the walnuts, and mushrooms.
* Heat the olive oil in a large, wide skillet over medium-high heat. When the oil is shimmering, add the garlic and jalapeno and cook until fragrant, about 30 seconds.
* Add the cauliflower mixture, chili powder, cumin, and oregano. Season with salt and pepper. Cook, stirring occasionally, until the mixture is no longer crunchy, about 5 minutes.
* Stir in the beans and cook for 2 minutes, until heated through. Taste and adjust the seasonings as needed.
* Transfer the meat mixture to a serving bowl and top with the cilantro and iceberg.
Serve alongside the papad shells, lime wedges, and optional toppings of your choosing for tableside assembly.