Balsamic Bean Salad

Balsamic Bean Salad-5678

A great dish to go with your BBQ dinner, or just on its own for lunch.
So easy – so delicious!

100g cooked kidney beans
100 g cooked white beans
100 g cooked chickpeas
50 g fresh spinach
1 sliced red onion

1 tbsp dijon mustard
3 tbsp balsamic vinegar
3 tbsp olive oil

1. Rinse the beans under running water.
2. Place in bowl together with the onion and spinach.
3. Mix mustard, oil and vinegar.
4. Pour mixture on beans.
5. Let sit for a few hours in the fridge for extra flavour.

Red Sauce

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Red Sauce (not a ketchup).
Sometimes, it is good to have some healthy, tasty sauces on hand. I like to make this Kidney Bean sauce which can be used together with so many different things. It’s beautiful pinkish red coloured sauce to plate with (goes especially well with smoked and BBQ dishes). Make ahead and keep in the fridge.
Below you will find three other suggested uses.

The Red Sauce:
250 g Kidney Beans, cooked (about 350 ml)
1 lemon, juice from
1 tablespoon olive oil
½ medium sized red onion
1 tsp apple cider vinegar
A few drops of honey
Pinch of salt
½ tsp chili flakes

1. Run in blender until smooth. Taste. Season some more if needed.
2. If too thick add another spoon of olive oil. Consistency should be like a smooth apple sauce.

SERVE AS A SAUCE WITH GRILLED AUBERGINE/EGGPLANT AND DIJON BALSAMIC DRESSING: (great starter or snack)

– pour the Red Sauce into a squeezy bottle and place in fridge until time of use.

Dijon Balsamic Dressing:170607 Not a Ketchup -5569
50 ml olive oil
50 ml red wine vinegar
1 tsp Dijon mustard
Salt

1. Whisk or shake to combine. Make sure it blends well.
2. This sauce is rather thin, plate with pipette or drop from tip of spoon.
3. Drizzle on plate.

Roasted Aubergine:
1 large, sliced aubergine
Olive oil
Sea salt

1. Oven on 200 C
2. Place on baking sheet. Drizzle with salt and oil.
3. Roast 35 minutes.

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SERVE ON TOP OF AN AVOCADO SANDWICH:
Please see my previously posted Crisp Bread recipe.
SERVE AS A DIP:
– with serve with carrot sticks, celery or sliced apple

Creamy Aubergine Chickpea Casserole

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Sometimes you just need to make something quick (and delicious) with ingredients on hand. The only fresh ingredient (that is necessary in this recipe) is one aubergine (eggplant). The rest is probably already in your cupboard (or can be omitted).

Serves 4

Ingredients:

1 large aubergine/eggplant, medium sized, cut into cubes

Riced cooked potato, Quinoa or Rice

1 large onion, chopped
1 garlic clove, crushed
Olive oil

3 tablespoons tandoori paste
400 g chickpeas, cooked
400 g chopped canned tomatoes

50 ml coconut milk

3 tsp mango chutney

Salt and pepper to taste

Cherry tomatoes (quartered) and parsley

1. Sautee the cubed aubergine in olive oil until browned.
2. Cook the potato and put through a potato ricer or prepare the quinoa or rice.
3. Sautee the onion and garlic until soft (do not brown them). Add the aubergine.
4. Stir in the tandoori paste, chickpeas and canned tomatoes. Let simmer for 15 minutes.
5. Add the coconut milk and heat up to a simmer.
6. Stir in the chutney.
7. Season with the salt and pepper
8. Serve with the potatoe/quiona/rice and tomatoes and parsley on top.

Aubergine Lentil Lasagna

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A nice and spicy “lasagna”. Don’t forget to start by soaking the almonds in water at least 8 hours in advance. Then, for a whiter sauce, remove the almond peel, or, like me, let it stay on.

Makes a lasagna 25 cm by 25 cm

150 g green lentils, cooked
1 aubergine/eggplant, thinly sliced (about 3-5 mm slices – use a mandolin)
A bit of olive oil
Salt

Sauce:
½ white onion, chopped
½ small garlic clove, crushed
1 green pepper, chopped
1 zucchini, diced
½ red chili, deseeded and finely chopped
400 g canned chopped tomatoes
Salt and pepper to taste
2 tbsp lime juice.

Almond Cream:
300 ml soaked almonds (should be soaked about 8 hours)
100 ml water
50 ml almond milk (unsweetened)
½ tsp nutritional yeast
2 tsp lemon juice
dash of salt

Parsley, chopped

1. Oven at 200C. Slice the aubergine thinly, spray (coat) with some olive oil and sprinkle some salt on top.
2. Roast the aubergine slices until brown (about 15 minutes)
3. In a pan, boil the lentils in plenty of salted water for about 20 minutes.
4. Sautee the onion and garlic until soft but with no colour
5. Add the green bell pepper and the zucchini – sautee for another few minutes.
6. Add the chopped tomatoes. Simmer a few minutes. Season with salt and pepper.
7. Add the cooked lentils and remove from heat.
8. Stir in the lime juice.
9. Take a few spoonfuls of the sauce and spread on the bottom of an oiled lasagna casserole.
10. Lay a layer of roasted aubergines, then another layer of the sauce, continue the layering and finish by a layer of sauce.
11. Bake in oven 180C for 15 minutes.
12. Make the almond cream by combining all ingredients in a blender and then running until smooth. The cream will not be completely smooth, though, (unless you change the almonds for cashews).
13. When the lasagna is ready, serve with the cream and some parsley on top.

Spicy Salad with Balsamic Pearls

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This is a way to jazz up the serving of a tasty, but ordinary looking, salad.
The ingredients aside, you will need a pipette and a slotted spoon (or a fine strainer) for this recipe. Looks really professional and is so easy to make!

Ingredients:
3 medium sized tomatoes, quartered, seeds removed and chopped
½ cucumber, seeds and skin removed, chopped
¼ chopped leek
1 yellow pepper, chopped
1 green pepper, chopped
1 red chili, seeds removed, chopped
50 ml dry toasted sunflower seeds, salted
1/2 lemon, zest

Dressing:
30 ml olive oil
1 tablespoon balsamic vinegar
Juice from 1/2 lemon
1/2 tablespoon honey
Salt and pepper

1. In a bowl, combine the salad ingredients.
2. Whisk together the dressing and pour on top.
3. Refrigerate.

Pearls:
90 ml balsamic vinegar
1 tsp of honey
1 tsp of lemon juice
½ tsp agar agar

Vegetable oil as below for the freezer

1. In a freezer, for minimum of 30 minutes, chill enough oil to measure 15 cm tall in a glass.
2. In a small pan, bring the mix for the pearls to a boil and then take it off the heat.
3. Let sit for 5 minutes.
4. Using a pipette, drop the dressing mix into the glass containing the cold oil. Let sit for 2-3 minutes.
5. Remove the pearls from the oil using a slotted spoon or pour the oil with the pearls through a fine strainer.

Serve the pearls with the spicy salad.

This technique can be used with many other sauces apart from balsamic dressing. Just play with it and be sure to (in the comments below) let me know what you did and how it turned out!

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Aubergine Chutney, Coconut Chickpea Hummus with Quinoa

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This dish has three main components and makes for a delicious light lunch or a starter. Of course, the chutney and hummus can be used on their own too. The toasted coconut/nuts/seeds in the hummus gives a wonderful crunch to each bite! A must try!!

1.Aubergine Chutney
2 aubergines, finely chopped
1 red onion, finely chopped
2 garlic cloves, crushed
olive oil

½ tsp curry
½ tsp turmeric
2 tbsp white wine vinegar
1 tsp agave syrup
1 tbsp soy sauce

50 ml water
50 ml olive oil
75 ml coconut cream

Shredded basil.

1. Sauté the onion, garlic and aubergine over low heat until soft.
2. Add the spices, vinegar, agave and soy sauce. Stir for a few minutes.
3. Add the liquids and simmer 10-15 minutes.
4. Lastly, stir in the basil.

2.Coconut Chickpea Hummus

100 ml un-peeled almonds, chopped
75 ml shredded coconut
75 ml sunflower seeds
salt and pepper

400 g cooked chickpeas
2 tsp chili flakes
1 tsp smoked paprika
1 lemon, zest and juice

1. Toast the almond, coconut and sunflower seed in a pan. Season. Set aside.
2. Combine the chickpeas, chili, paprika and lemon in a blender and run until well blended. Add some water (or juice from the chickpeas) if it is too thick. It doesn’t have to be smooth.
3. When done, turn off the blender and stir in the toasted mix.

3.Quinoa
200 ml quinoa
500 ml water (or vegetable broth)
salt and pepper
1 bay leaf
1 garlic clove, whole

1. Wash the quinoa and combine all ingredients in a pan
2. Cook the quinoa for 12-15 minutes
3. Discard the bay leaf and garlic

4.Plating.
Rocket salad
Tomato
Olive oil

1. Plate on rocket salad with tomato sliced.
2. Chop some rocket salad and sprinkle on top together with some olive oil.

Beetroot Quinoa

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I know cooks who avoid cooking with beetroots as they turn everything bright red. But beetroots are so delicious and versatile!! This dish can be served as a great side, starter or as a full meal. A delicious alternative to an ordinary risotto. The parmesan can be replaced with nutritional yeast.

Steamed beetroots:
5 medium sized beetroots
25 ml olive oil
50 ml water

Mixing ingredients:
1 lemon, zest and juice
100 ml finely grated parmesan cheese or 50 ml nutritional yeast
25 ml olive oil
½ tsp agave syrup
juice from the steamed beetroots
salt and pepper
Plus, the steamed beetroots (those you’ve just steamed)

½ onion finely chopped
2 garlic cloves, crushed
olive oil
4 beetroot stalks and leaves, washed and chopped (leave some for the decoration, if you are using the leaves then quickly blanch them in boiling water before serving)

200 ml uncooked quinoa
500 ml water
salt

Olive oil
Parmesan shavings or finely diced beetroot stalks

1. Oven at 200 C
2. Trim the stalks and tips of the beetroots
3. Place in foil with oil and water, close the foil and steam in the oven for 45 minutes
4. Take out, cool for a bit and then peel (the peel will just fall off, you can use paper towels to rub it off)
5. Put beetroots and mixing ingredients in a food processor. Run until smooth. Set aside.
6. Cook the quinoa.
7. In a pan, sauté the onion and garlic in oil until soft. Add the chopped stalks and leaves.
8. Add the cooked quinoa. Stir.
9. Mix the beetroot mix into the quinoa pan.
10. Add some olive oil.
11. Serve with parmesan shavings (or, as I did in the photo, finely diced beetroot stalks)

Thin Crust Pepper Pizza

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Some people like their pizzas nice and thick. I published a wonderful recipe like that about a year ago (type in “pizza” in the search bar). Others want the crust really, really thin. This is a recipe for a really, really thin pizza crust that will have wonderful texture and won’t break when being handled. With this pizza I’m also posting my favorite red pepper pizza sauce (can also be used for many other dishes).

Makes 8 small pizzas

Sauce:
300 g roasted red peppers
2 tbsp olive oil
3 tbsp tomato puree
1 tbsp maple syrup
salt and pepper
1 garlic clove, crushed

Toppings:
Red onion
Mozzarella pieces
Mushrooms, sliced
Rocket salad
Grated cheese

Pizza crust:
12 g fresh yeast
300 ml room temperature water (plus some more to ensure you have a loose/sticky dough)
300 ml rice flour
150 ml buckwheat
50 ml cornstarch
2 tbsp psyllium husk (finely ground)
1 tsp salt
¼ tsp agave or rice syrup

Baking parchment (oven proof paper) enough for 8 small pizzas.

1. Combine the yeast with 50 ml water. Let proof for 10 minutes.
2. Add the remaining water and other ingredients for the crust. Mix well. You want a sticky dough, if too dry add some more water.
3. Let rise for 4 hours under plastic wrap.
4. Set the oven to 225 C and, if using a pizza stone, place the stone in the cold oven. Otherwise, place a baking tray in the oven.
5. Take out the dough, using rice flour, work it into a ball. Divide into 8 smaller balls.
6. Using a rolling pin, roll the dough into a 2 mm thick pizza round. Place on a baking parchment. Make only one pizza at the time (or more if they can fit into the oven at the same time).
7. Combine all ingredients for the sauce, run in a blender.
8. Spread the sauce on top, add the sliced mushrooms, mozzarella pieces, red onion and the grated cheese on top.
9. Place the pizza (on the paper) on the baking tray or the pizza stone.
10. Put in the hot oven, bake for 12-15 minutes.
11. Add the rocket salad.

Charred tomatoes:
Vine tomatoes
Olive oil
Butan torch

1. Brush the tomatoes with some olive oil, avoiding the greens.
2. Using a butan torch, scorch the skin of the tomatoes, avoiding the greens as much as possible.

Parmesan Foam, Parmesan Risotto, Parmesan Spinach Noodles

Risotto w SpinachParmesan Noodles-3933

Parmesan Parmesan Parmesan

Do you love parmesan? Then this recipe is for you!

Parmesan foam, parmesan risotto and parmesan/spinach noodles – yum!
Also, why not play with some agar liquid parmesan/spinach (or cranberry) shapes for the decorations?

Serves 4

Start by making the noodles. They are quite easy.

The Parmesan Noodles:
300 ml water
150 g frozen chopped spinach
300 ml water
400 ml parmesan cheese, finely grated
1,5 tsp agar agar

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1. Bring the water and spinach to a boil. Using a handheld immersion blender, mix into a “spinach water”.
2. In a separate pan, bring the water and parmesan cheese to a boil. Take off heat and let sit for 10 minutes. The cheese will sink to the bottom and you can slowly pour the “parmesan-water” into the spinach water. Throw away the cheesy remains at the bottom of the pan.
3. Add the agar agar
4. Simmer a few minutes.
5. Pour onto a flat tray and refrigerate.
6. When you have a solid “pasta sheet” on your tray, cut the sheet into thin tagliatelle strips.

As always with agar agar, if you don’t have a solid anough outcome you can always reheat the mix on the stove and add some more agar agar.

You can also play with other shapes and liquids for decoration.

For the serving, if you want, you can heat the noodles slightly by placing them in a colander and pouring some warm (not hot) water over them.

Risotto w SpinachParmesan Noodles-3971
The Parmesan Risotto:

1 leek, finely chopped
1 garlic clove, crushed
Butter
500 ml mushrooms of your choice, sliced
300 ml risotto rice
4-500 ml vegetable broth
200 ml white wine
200 ml grated parmesan
Salt and pepper to taste

1. Sautee the leek and garlic in butter over low heat in a thick bottom pan.
2. Add the mushrooms and fry until most of the water is gone.
3. Add the risotto rice and gently sauté while stirring. You don’t want to burn the kernels.
4. Warm the wine and broth mix.
5. Slowly add, a bit at the time, the warm liquid, to the risotto rice. As soon as the rice have gone dry you can add some more liquid. Keep simmering until most of the liquid is used up. Taste the rice to make sure that the kernels are a little bit “al dente”, not too mushy, but creamy.
6. Remove from heat and add the grated parmesan, stir until melted and incorporated into your risotto.
7. Add some pepper (but probably no salt) to taste.

The Parmesan Foam (I found this recipe at instructables.com):
300 ml water
400 ml parmesan cheese
2 g soy lecithin

1. In a saucepan, bring the parmesan and the water to a boil, use an immersion blender to make sure that it is well blended.
2. Let boil for a few minutes.
3. Take off heat and let the cheese solids sink to the bottom.
4. Carefully pour the parmesan water into a shallow container.
5. Tilt the container slightly as you whisk air into the mix with an immersion blender.
6. A thick foam will appear. Spoon it off into a separate bowl and continue to create some more foam.
7. The foam will only stay stable for about 20 minutes so it is best to make the foam as the last of your dinner preparation.

Lemon infused Carrots and Elderflower infused Beetroots

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Surprise your guest by serving vegetables with a whole new taste to them! First dehydrate your vegetables so that they lose a lot of their moisture, then add a new flavour of moisture by infusing the vegetable for a long time in a chosen liquid. WILL TAKE A COUPLE OF DAYS TO MAKE!

This is such a fun project. You really do need a food dehydrator for this one though. An oven may be used but it will need to stay on low temp for many hours…

I infused the carrots with lemon and the beetroots with elderflower but there are endless possibilities of combinations. A pretty foam and some greens will go nicely with this beautiful dish.

A “sous vide” to cook the vegetables in low temperature is useful for this recipe but not necessary.

Serves 4

Ingredients:

Carrots:
12 small and thin carrots
Liquid: 100 ml lemon juice mixed with 200 ml water

1. Wash and scrub the carrots. Then let dry at 45 C for at least 15 hours (depending on the size of your carrot) in your food dehydrator.
2. If cooking in a sous vide: Place your vegetable in a freezer zip lock bag, pour the liquid in, press as much air out as you possibly can (submerge the bag into water up to the top of the bag, that way the air will be pressed out of the bag, then close the bag). Put the bag in the sous vide pan, set it for 60 C and cook for 10 hours. No, the carrots will not get soggy at this low temperature cooking.
3. If cooking in a pan on the stove, let simmer (or just below simmer) in the liquid until almost soft. Then cool and let sit in the juice for another 4-5 hours.

Beetroots:
4 small beetroots
Liquid: 200 ml elderflower syrup and 300 ml water

1. Scrub the beetroot well removing the outer skin. I usually use plastic gloves for this step.
2. Place in a dehydrator 50C for 24 hours. Or in an oven 70 C for 14 hours. Depending on the size of your beetroot.
3. When all shrivelled up it is time to replace the moisture with the elderflower mix.
4. Either place in a bag (as above) and cook in a sous vide 70C for 3 hours, or, simmer on the stove (covered with the liquid) for 60-90 minutes. Take away from the heat and keep in the hot water for another hour. Then keep in the fridge for 3-4 hours.

Now you have “carrolemons” and “elderbeets”. Serve with some greens, an elderflower/beetroot foam and some salt.

Eldeflower/beetroot foam:
150 ml elderflower liquid (that you boiled the beetroots in).
About 1 gram of soy lecithin.

1. Take 150 ml of the elderflower liquid that you boiled the beetroots in.
2. Pour into a shallow dish.
3. Add the soy lecithin.
4. Tilt the dish and, using an immersion blender, whisk air into the mixture. May take a few minutes to get enough foam. Spoon off the resulting foam and let it sit to stabilize a few minutes in a separate bowl.

Spoon the foam onto the dish. Serve immediately (the foam may start to disappear in about 10 minutes).

Three Cheese Gluten Free Ravioli

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The dough is the challenge in this dish. Pasta dough must be very dry. The balance between dry dough and crumbles is fine but not impossible. This recipe has enough “binders” to keep the dough hold together which can otherwise be a problem. The best would be to use a pasta machine, but you can easily roll this dough by hand with a rolling pin.
Be prepared, the making of raviolis is quite time consuming. Count on a good 2 hours for this recipe…
This recipe can also be used for pasta noodles or lasagna.

Makes 2 large servings or 4 starters

1 tbsp psyllium husk
50 ml water
100 g rice flour plus extra for dusting
30 g potato flour
10 g corn flour
40 g buckwheat flour
1 egg
Salt
1-3 tbsp water (the dough must NOT be wet, just add enough to make it stick together)

Filling, anything you like. In these raviolis, I made a mix of:
Grated cheddar cheese
Ricotta
Boursin cheese
Salt and pepper

Tomato sauce:
400 g tomato passata
2 tbsp balsamic vinegar
4 tbsp lemon juice
Lemon pepper
Salt

Decorations:
Grated Parmesan cheese
Finely cut basil (chiffonade)

The filling:
1. In a bowl, combine the ingredients for the filling and set aside.

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The dough:
1. Place the psyllium in the water for a few minutes to swell. Then add to the other ingredients.
2. In a food processor, combine all the ingredients, except the 1-3 tbsp water, for the dough.
3. Let run until well combined, then add the water drop by drop and stop as soon as the dough forms a ball. Sometimes, depending on your type of food processor, the dough will stay in crumbles. Then press the crumbles into a ball by hand. The dough should be dry, not wet.
4. Take a piece of dough and roll out (with a rolling pin) into a rectangle. Run though a pasta sheet maker on the largest setting. Fold 2 flaps on top (so that you have a third left of the size of your rectangle) then run through the pasta maker again. Keep on doing this until you get rid of any tears or holes. Then you can go for a smaller setting. Then repeat and do one smaller setting still. If you a working by hand with a rolling pin only, follow the same folding steps and stop when the sheet feels elastic and is thin enough for a ravioli.
5. You now have your first ravioli sheet. Dust one side with rice flour and place it flour side down. Make another sheet of ravioli which will soon go on top.
6. Using a ravioli shape (or not), place small fillings on top of the sheet. Cover with another sheet and, if using a ravioli shape (as in the photo) then separate the raviolis with a rolling pin, otherwise cut them into raviolis with a knife.
7. Make all the raviolis you need.
8. Cook in a large pan of boiling water for 2-3 minutes.

The sauce:
1. Combine all ingredients for the sauce and simmer a few minutes in a pan.

Serve immediately with grated parmesan cheese and basel.

Carrots Carrots Carrots

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Sometimes you come across the most beautiful carrots in several colours. Take the opportunity of this and make a Carrot Salad. Soften the carrots a bit with this marinade and serve as a starter or as part of a main course. Beautiful, simple and delicious.

Ingredients:

3 different coloured carrots

Marinade:
100 ml olive oil
100 ml white wine vinegar
1 tbsp honey
2 tbsp lemon juice
Salt and pepper

Basil to decorate, cut into chiffonade (thinly sliced)

Day one:
1. Using a peeler, shave long thin strands of the carrots. Reserve the remaining carrot “blocks” (the part that is too small to shave any more strand from).
2. Whisk the marinade. Combine all strands of carrot except for the dark coloured (the colour might bleed and stain the others) and pour the marinade on top, saving some for the dark coloured strands which should marinate in a separate bowl (again, to save the colours from bleeding). Refrigerate.
3. Now take the remaining carrot “blocks”, cut into small pieces (brunoise) and again, keep the dark coloured apart. Add some lemon juice and set aside in the fridge.
Day two:
1. Plate the strands and the brunoise of carrots in a fun way. Now is OK to combine the dark colour with the lighter, they won’t bleed too much.
2. Sprinkle the basil on top and serve as a starter or as a side.

 

Oat Groat Risotto

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This dish is like a normal risotto but with a fuller, nuttier flavour as I use oat groats instead of rice. If you don’t cook with oat groats already then it is time to try it out!

Groats are the hulled kernel of the grain which is rich in fibre and protein. It will keep you fuller for a longer time, has less carbs than rice and is also, supposedly, helpful against high cholesterol. But first and foremost, it has lots of wonderful flavour!

Serves 6

400 ml oat groats
800 ml chicken broth or water and vegetable stock cube
100 g Parmesan, grated (or some crumbled feta cheese)
600 g brown button mushrooms, sliced
100 ml sundried tomatoes
100 g fresh spinach leaves
1 red onion, finely chopped
Salt and pepper

Zucchini, thin slices, for decorations

• Sauté the mushrooms over medium heat until all liquid has evaporated. Add the onion and sauté until soft. Stir in the sundried tomatoes and the spinach during the last few minutes.
• Boil the oat groats in bullion over medium heat (this has a tendency to overflow while boiling so keep a close watch) until done (15-45 minutes, please see the manufacturers recommendation – some will tell you to soak the groats before cooking).
• Add the mushroom mix into the ready oats.
• Take off heat and stir the Parmesan cheese (or feta cheese) into the mix.
• Season.

Serve with a fresh salad or, as I’ve done here, on a braided Zucchini/Courgette mat.

Crispy Veggie Balls

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These small veggie balls are really tasty and beautiful! Don’t try to make them into a whole meal though, they are far too cumbersome to make, but rather make them as a colorful, decorative garnish to go with any other dish.

You will need 1-2 round tea strainers (see photo), thongs and oven mitts.

Makes about 10 balls

1 red skin potato
1/3rd daikon
½ carrot
1/5th leek
¼ zucchini/courgette
1 tsp salt
Vegetable oil for frying

1. Cut fine julienne slices (thin batons) of the vegetables. (First slice thinly, then cut into batons)
2. Place in colander and add the salt. Let sit for 10 minutes (in order to remove some moisture before frying).
3. Rinse the vegetables and pat them dry with kitchen towels.
4. Heat the oil in a deep pan. Make sure the oil will cover the tea strainer but use a deep pan so that the oil does not reach higher than halfway up the side.
5. Take a small amount of veggies and place in a tea strainer, dip into the oil and let cook for a 30 seconds. Do not overstuff.
6. They should be served warm. I like to make them before hand and then, just before serving, reheat them in the oven.

160921-crispy-veggie-balls-9880160921-crispy-veggie-balls-9866Some tips for frying:
• Dip a small piece of vegetable in the hot oil, if it sizzles then the oil is hot enough.
• Don’t worry if some pieces stick out of the tea strainer, it will just make a more interesting looking ball.
• 30 seconds is usually a good amount of time but check to make sure that they are not still soft or too burnt and adjust you time accordingly.
• Don’t expect them all to come perfectly the first time. It takes some practicing to get the cooking just right and to remove them from the tea strainer without breaking. You will probably start by throwing out every 4th ball…
• If you have two tea strainers going, one can be dropped into the oil while you empty and re-stuff the next.
• Have a small spoon handy to empty out the vegetables if they stick a bit to the net.
• Use a thong and oven mitts so you don’t burn yourself.

Sweet Potato Crunch with Vegetables

Sweet Potato Crunch with Noodles, Pickled Onion and Salsa

A beautiful vegan dish, served on its own or as a side dish.
This recipe is quite similar to another sweet potato dish I have previously posted. The accompanying vegetables makes it into a new dish though. The potato crunch can be used as a base in many different recipes, even for desserts! An absolute favorite of mine. This is also one of the recipes I have developed under the guidance of Matthew Kenney Culinary School.

If you do not have a dehydrator, you can use a normal oven and bake the Crunch at 175C for 30-40 minutes (depending on the thickness of your Crunch).

Serves 6

Sweet Potato Crunch:
1 large sweet potato
2 carrots
1 red apple
¼ cup lemon juice
2/3rd cup of cashews
1 tsp salt
½ tsp freshly ground black pepper

Zucchini Spaghetti:
3 medium sized zucchini
2 tbsp olive oil
1 tbsp apple cider vinegar
¼ tsp salt
¼ tsp agave
2 tsp fresh thyme

Pickled Red Onion:
2 red onions, thinly sliced
1 tbsp white wine vinegar
3 tbsp olive oil
½ tsp agave
¼ tsp salt

Tomato Corn Salsa:
1 cup diced tomato, seeds removed
1 cup sweetcorn
½ tsp salt
¼ tsp Cayenne pepper
3 tsp lemon juice
2 tbsp cilantro, chopped

Avocado Puree:
2 avocado
3 tbsp lime juice
¾ tsp salt
½ tsp ground black pepper
¼ tsp agave

Garnish:
1 cup rocket salad (drizzled with a little bit of olive oil for shine)
Pea sprouts
3 colors of cherry tomatoes
Chili flakes

1. Clean the vegetables to be used for the crunch mix and cut up in chunks.
2. Process the vegetables and nuts in a mixer.
3. Make 18 (3 per person) small rounds (use a mold to shape them) or rectangular sticks if you prefer (see photos).
4. Dehydrate over night (or longer, depending on the thickness of your rounds), or bake in a 175 C oven for 30-40 minutes depending on the thickness.
5. Spiralize the zucchini and marinate in the oil, vinegar, salt, agave and thyme mixture for about 30 minutes.
6. Slice the red onion thinly, using a mandolin. Marinate in the vinegar, oil, salt and agave for 30 minutes.
7. Combine the ingredients for the salsa. Set aside for the flavors to blend and mature, 30 minutes.
8. Serve the colorful dish on individual plates. Garnish.

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