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:
- 250g sweet potatoes
- 400g chick pea
- 115g smoked tofu
- 2 cloves of garlic
- 2 tbsp peanut butter
- 1 tbsp paprika powder
- 1 orange
- 150g broccoli
- 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.
