{"id":298,"date":"2016-08-01T06:11:26","date_gmt":"2016-08-01T06:11:26","guid":{"rendered":"https:\/\/greenrabbitkitchen.com\/?p=298"},"modified":"2017-02-28T10:47:13","modified_gmt":"2017-02-28T10:47:13","slug":"chick-pea-broccoli-cake-with-swizz-chard-and-roasted-sweet-potatoes-and-red-wine-mustard-sauce","status":"publish","type":"post","link":"https:\/\/greenrabbitkitchen.com\/?p=298","title":{"rendered":"Chick Pea \/ Broccoli Cake with Swizz Chard and Roasted Sweet Potatoe and red wine \/ Mustard sauce"},"content":{"rendered":"

Hey Guys, are you looking for a food adventure? If so, I think this dish is<\/p>\n

just for you! We are going to explore tastes from Asia and mix it with<\/p>\n

those from Europe!<\/p>\n

I will be happy if you let me know about your adventure with this recipe.<\/p>\n

Let\u2019s cook together.<\/p>\n

\"\"<\/p>\n

 <\/p>\n

Recipe:<\/strong><\/p>\n

Cake:<\/strong><\/p>\n

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

    Sauce:<\/strong><\/p>\n

      \n
    • 2 baby shallots<\/li>\n
    • 1\/2 small red pepper<\/li>\n
    • 1 tbsp tahini<\/li>\n
    • 1 spoon pressed coconut oil<\/li>\n
    • 3 spoon soya cream<\/li>\n
    • 200 ml red wine<\/li>\n
    • 1 \u00bd tbsp French mustard (no Dijon!)<\/li>\n
    • 1 tbsp dark agave syrup<\/li>\n
    • 10g fresh coriander<\/li>\n
    • S+P<\/li>\n<\/ul>\n

      \"\"<\/p>\n

       <\/p>\n

      Method:<\/strong><\/p>\n

      Sweet potatoes are one of my favourite veg, there are so many ways to<\/p>\n

      prepare them. For this recipe just peel them and cut into larger cubes, add<\/p>\n

      five Chinese spices and roast them around 55 min\/180 oC.<\/p>\n

      Wash the leaves of the swizz chard, chop them and prep a pot with a little<\/p>\n

      bit of salty water. Wait till boiling and blanch for 50 sec. (again it\u2019s up to<\/p>\n

      you if you prefer chard or spinach, sugar snaps or green beans, they all<\/p>\n

      work nicely as a garnish).<\/p>\n

      Cake:<\/em><\/p>\n

      Wash the cooked, or ready cooked from a can, chickpeas and drain well.<\/p>\n

      Blend well together in a salad bowl with chopped garlic and smoked tofu,<\/p>\n

      paprika, salt and pepper, peanut butter, orange zest and juice, and chunky<\/p>\n

      chopped raw broccoli. Shape as a cake, pan fry from both sides and stick<\/p>\n

      into oven for 55 min\/180-200 o C.<\/p>\n

      Sauce:<\/em><\/p>\n

      In a large pan or pot fry diced shallots and pepper in cooking olive oil<\/p>\n

      until golden in colour. Add wine, mustard, tahini and cream. Reduce till<\/p>\n

      smooth in texture and then add coconut oil, agave syrup, fresh coriander,<\/p>\n

      and blend.<\/p>\n

      \"\" \"DSCF2663\"<\/p>\n

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      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\u2019s cook together.   Recipe: Cake: […]<\/p>\n","protected":false},"author":1,"featured_media":306,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","loftocean_post_format_gallery":"","loftocean_post_format_gallery_ids":"","loftocean_post_format_gallery_urls":"","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"","loftocean-like-count":0,"loftocean-view-count":1866,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","footnotes":""},"categories":[11],"tags":[118,25,100,117,116,24,119,18,120,93],"yst_prominent_words":[],"_links":{"self":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/298"}],"collection":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=298"}],"version-history":[{"count":6,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/298\/revisions"}],"predecessor-version":[{"id":604,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/posts\/298\/revisions\/604"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=\/wp\/v2\/media\/306"}],"wp:attachment":[{"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=298"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=298"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=298"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/greenrabbitkitchen.com\/index.php?rest_route=%2Fwp%2Fv2%2Fyst_prominent_words&post=298"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}