Chick Pea / Broccoli Cake with Swizz Chard and Roasted Sweet Potatoe and red wine / Mustard sauce - Green Rabbit Kitchen

Chick Pea / Broccoli Cake with Swizz Chard and Roasted Sweet Potatoe and red wine / Mustard sauce

by Tomas

Hey Guys, are you looking for a food adventure? If so, I think this dish is

just for you! We are going to explore tastes from Asia and mix it with

those from Europe!

I will be happy if you let me know about your adventure with this recipe.

Let’s cook together.

 

Recipe:

Cake:

  1. 250g sweet potatoes
  2. 400g chick pea
  3. 115g smoked tofu
  4. 2 cloves of garlic
  5. 2 tbsp peanut butter
  6. 1 tbsp paprika powder
  7. 1 orange
  8. 150g broccoli
  9. S+P

Sauce:

  • 2 baby shallots
  • 1/2 small red pepper
  • 1 tbsp tahini
  • 1 spoon pressed coconut oil
  • 3 spoon soya cream
  • 200 ml red wine
  • 1 ½ tbsp French mustard (no Dijon!)
  • 1 tbsp dark agave syrup
  • 10g fresh coriander
  • S+P

 

Method:

Sweet potatoes are one of my favourite veg, there are so many ways to

prepare them. For this recipe just peel them and cut into larger cubes, add

five Chinese spices and roast them around 55 min/180 oC.

Wash the leaves of the swizz chard, chop them and prep a pot with a little

bit of salty water. Wait till boiling and blanch for 50 sec. (again it’s up to

you if you prefer chard or spinach, sugar snaps or green beans, they all

work nicely as a garnish).

Cake:

Wash the cooked, or ready cooked from a can, chickpeas and drain well.

Blend well together in a salad bowl with chopped garlic and smoked tofu,

paprika, salt and pepper, peanut butter, orange zest and juice, and chunky

chopped raw broccoli. Shape as a cake, pan fry from both sides and stick

into oven for 55 min/180-200 o C.

Sauce:

In a large pan or pot fry diced shallots and pepper in cooking olive oil

until golden in colour. Add wine, mustard, tahini and cream. Reduce till

smooth in texture and then add coconut oil, agave syrup, fresh coriander,

and blend.

DSCF2663

 

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