Clean Crunch & Green Mash!
It’s possible to have cooking success almost every dinner! I'm convinced. The secret variety in texture, Mixing variety for delicious sensations. To further illustrate the power of texture, think about “the one ingredient meal”, a mini trend favored by chefs eager to show off their creative skills. Eating one ingredient cooked in various ways not only reveals new sides to that various vegetables, but also how texture itself changes flavor. Take a potato or beet, A thin baked crisp taste very different then a pure or mash of the same vegetable.
Mixed texture is also good when combining a bunch of ingredients. To experiment with texture go wild! Cook in various manners. Just add some basic flavors like salt and lemon, honey and garlic or create more interest by adding, ginger or and chili. Learning to think like a good chef is a great start for making your own dishes from scratch. Once you nailed this way of thinking and cooking, you have a great base for all kinds of dishes.
But hey, you are probably interested in the dish on the photo! My family was so enthusiastic during dinner that I knew this had to be a blog post soon. It’s healthy, clean, and vegan. Playing with a bunch of contrasts: textures, sweet and savory, and hot with cold. There’s so much interesting happening in this dish that your mouths kind of shouting - Wait, slow down! I have to savor this. The various parts of this meal can all be enjoyed individually or combined with other dishes. Here's the recipe. Bon appetit!
CLEAN GREEN CRUNCH & MASH
Serves 4 pers
Working order: start with cooking lentils and roasting the carrots, The rest is done in a flash!
The green Mash
400 gr (a tin) pre-cooked chickpeas
1 medium sized, broccoli in pieces, steamed for 6 minutes, stem removed
1-2 tbsp olive oil
a pinch of fine sea salt
Blend the chickpeas with the steamed broccoli with olive oil and salt until smooth. Cover and keep warm in the oven on low heat until serving.
500 gr de puy or beluga lentils, cooked according to instructions
½ red cabbage head, cleaned and stem removed, finely shredded
300 gr fresh green leaves, like spinach and rucola, washed and roughly chopped
½ tsp cumin
3 tbsp soy sauce
2 cloves of garlic, crushed
¾ tsp fine sea salt and more to taste
2 tbsp olive oil
3-4 shallots, finely chopped
1 tbsp cilantro, finely chopped
1-2 tbsp chili sauce (like Sriracha)
1 tbsp tamarind sauce
HOW TO: In a pan, fry the shallots on medium heat with one tbsp oil for a few minutes, until transparent. Add another tbsp oil and the cooked lentils to the pan and stir it together with the onion. Add the rest of the ingredients except the red cabbage, the green leaves and the fresh coriander. Stir it together for a couple of minutes. Turn of the heat and add the lentil mix with the shredded red cabbage, green leaves and cilantro, to a bowl. Toss around and set aside until serving.
Honey Roasted Carrots
2-3 young organic carrots per person (if you can find multi colored ones, it will look great!)
1cup olive oil for drizzle and baking
2-3 tbsp honey, drippy a good pinch of sea salt
1 tbsp lemon juice
Preheat oven to 175 ℃, Place the carrots in an oven tray, drizzle with olive oil, honey and lemon, sprinkle salt and let it roast for 40 minutes.
I ½ tsp ras el hanout, spice mix
1 tbsp coconut oil
400 gr Chickpeas pre-cooked
Add coconout oil to a pan and the fry chickpeas with the Ras el Hanout.
Almond tahini sauce
1 tbsp tahini sauce
2 tbsp extra virgin olive oil
juice of a ½ lemon
3 tbsp almond milk
1 clove of garlic, pressed
1 tsp honey
Whizz together all the sauce ingredients in a bowl and set aside before serving.