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Even though the weather is cooling down in the southern hemisphere and warming up in the northern hemisphere, this wrap is perfect for all seasons because it has some warming ingredients like chili, miso, walnuts and lentils and cooling, raw vegetables. Have it for lunch or serve it as an appetizer. It’s a delicious, nutrient-packed dish. Lentils are the perfect protein boost, a complex carbohydrate, high in fibre and low in fat. And, we all love quinoa because quinoa is blah blah blah blah blah…
- quinoa 200g
- lentils 80g
- pumpkin 200g
- sprouts 120g
- walnuts 40g
- cherry tomatoes 16 pc
- bok choy 40g
- vietnamese rice paper wrap
- get a freaking kitchen scale
The only cooked ingredients are the quinoa and lentils. Cook each separately until um, cooked. Salt them, too. Nothing worse than unseasoned lentils. If you are feeling particularly affectionate towards clove, throw some in with the lentils as they cook. I find it morally questionable to cook beans and lentils without clove. They are God’s little heat missiles, warming up the extremities and adding general joy to the oral cavity. Good luck fishing them out, though. Or, if you are serving them to anyone you don’t feel a horrible affection towards, leave them in.
After the quinoa and lentils are cooked, drained and cooled, combine with with the rest of the ingredients. You want to grate the raw pumpkin (yes, yes, you can eat pumpkin raw and you really should), quartered cherry tomatoes, roughly torn bok choy leaves, roughly chopped sprouts (have you ever been able to bite into a long-ass sprout without completely unraveling your wrap or your dignity? No? I didn’t think so. Rough chop). Finally, rough chop the walnuts and throw them in, too.
If you are not deft with handling gooey, sticky, temperamental rice paper wraps that simply collapse into a sticky heap in under 1 minute, then stop here and simply eat the salad out of the bowl, after adding this insanely delicious miso sauce. If you can handle rice wraps then lay one out on your board, using your palms, lightly rub them down with wet hands. Lay them back down again and spoon a few spoonfuls into the middle of the wrap, then say a prayer to the rice paper gods and start wrapping. Here’s a helpful video using the soaking method:
Sawse Recipe: (see how I made it rhyme with “bawse”? Cos this sawse truly is bawse.
- cashew 200g
- miso 40g
- liquid amino 12g
- lemon juice 8g
- maple syrup 18g
- thai chili 4g
Soak the cashew for 8 hours. This removes the thick starch, phytic acid (which inhibits digestion) and dodgy black dust from transportation. After soaking, rinse well a few times. Next, add the cashew to a blender and process with the rest of your ingredients unto smooth and silky. Liquid amino is a soy sauce substitute that is also gluten free and way more delicious than soy sauce. Easily discoverable at any organic store or the treasure troves of online supermarkets.
This is a large amount of sauce. Portion and freeze. It will last three months in the freezer, 5 days in the fridge and 1 second on your lips. Hopefully, it will last 32 seconds in your oral cavity before it plummets into the digestive chamber because you know, chewing food properly is the second phase of digestion, the first being smelling the food. Prevent bloat and gas by chewing your food. Also, don’t talk with your mouth full because that is quite unpleasant to look at. Finally, be a good human and just make this goddamn recipe.
PS: plating suggestion in picture.
Don’t forget to Pin the Recipe!
Nothing screams “Comfort” like a good slider. Small enough to not be considered an overindulgence yet packed with nutrition and bold flavours. These sliders are a party favourite and make a good afternoon canapé with a beer. Join me as I demo how to make them from scratch.
I will teach you how to make a simple but oh so delicious BBQ sauce using only five ingredients, turning from separate ingredients into one rich, silky, thick, dark and spicy sauce with the perfect sweet edges. Tempeh is the perfect playmate to all that BBQ sauce and sucks it up with gusto. Finally crisp, fresh coleslaw and a creamy, tart cashew sour cream to round it off and you have a perfect BBQ slider that will make your friends respect and adore you even more than usual 😉
For our eggplant burger, our focus will be on a gorgeous pub cheddar cheese sauce (piquant as hell) and of course the secret rubbing spices that take the the pan-grilled eggplant to the next level. A generous serving of richly caramelised onion on top of the grilled eggplant and crunchy fresh cucumber and butter lettuce to balance the richness out.
This is a demo class (you watch as I fiddle about with the food) then group tasting to follow. Recipe handouts will be emailed to all who attend.
Date: March 7, 2020
Time: 14:30 – 16:00
Cost: NT 800
Please email me on email@example.com to register.
We all want to ensure we get the best, most diverse nutrition from the meals we prepare and eat but we usually don’t have time to cook and end up compromising on our healthy choices. In this class, we are going to learn how to get the most delicious flavours, textures, tastes and nutrition efficiently and easily. You are going to feel nourished and satisfied.
On our Menu:
* Beet, Persimmon and Jicama Salad with Cumin-Lemon & Garlic Dressing
* Tempeh-Mushroom Stew with Barley (imagine the magical flavours of ginger and sesame)
* Orange-Almond Cake
Class will be 3 hours long. We will cook together then sit down and enjoy the meal together.
Date: January 11 or January 12 (pick one date)
Time: 11:00 – 14:00
Cost: NT 2000
Please email firstname.lastname@example.org for registration details.