Ingredients: 9 oz Tahini 10 Medjool Dates 5 Mint leaves 3 Cauliflower heads (yellow, purple and white for nice colors) Pistachios Dill sprigs 2 Tbs Olive oil 2 Tbs Soy sauce This is wonderful vegan course, either to be served by its own as a nice appetizer or as a side to a good steak or chicken. It has a nice creaminess to it that compliments the charred flavor of the roasted cauliflower. Start by pitting the medjool dates. Mix the dates with the Tahini and the mint leaves. Puree at high speed until it reaches a fine puree texture. Set aside in the fridge while the cauliflowers are roasting. Trim the cauliflower so you get nice florets. In a large metal pan, toss the cauliflower with the olive oil and the soy sauce. Make sure that the oil and the soy sauce is evenly distributed amongst the cauliflowers. In an over-proof pan, place the cauliflowers on a silpat sheet or baking sheet. Set the oven for Roast at 350 degrees. Put the pan in the oven and roast for 40-50 minutes . While the cauliflowers are roasting, crush the pistachios and tear the dill sprigs. Make sure that the pistachios isn't too fine in texture. You want some small pieces and chunks in there. Don't chop the dill sprigs, tear the sprigs by hand. When the cauliflowers are finished, toss them in the Tahini mix. Plate the cauliflowers and then sprinkle some crushed pistachios over the cauliflowers and place sprigs of dill. Serve hot.
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Start with the black garlic, peel and finely mince. Put garlic, rice wine, hoisin sauce, honey, sugar, bean sauce, and spice in a blender and puree. Simmer the mixture in a large saucepan over medium heat for 10 minutes until it bubbles and sauce begins to thicken. Alternatively, cook in Thermomix for 10 minutes, 212 degrees, speed 1. Set aside and start preparing the Sunchokes. Set the smoker at 350 degrees and use fruitwood for flavor. While you wait for the smoker to heat up. scrub the sunchokes thoroughly. Make sure that you rinse of all the dirt. When clean, cut the sunchokes in half. Pour 3 Tbs of Olive oil into an over-proof pan. Place sunchokes cut-side down in the pan and insert into smoker. Smoke the sunchokes for 20 minutes until they have softened slightly and browned. Turn and smoke for another 15 minutes. After about 35 minutes, remove pan from smoker. Dip the sunchokes into the BBQ sauce and make sure that they are covered in sauce. Place them in the pan again and smoke for 5 minutes. Repeat this procedure one more time. Cut the thick stalk from dill and chop. Sprinkle dill over sunchokes. Serve while hot. This is a perfect appetizer or a side dish for Asian short-ribs, pork-belly or even steak. The smoky flavor, together with the sweet sauce and the crispness of the dill makes this an all-time favorite. And it is 100% vegan!!
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Cooking at home
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