Скачать или смотреть Vegetarian Options (Broccoli and Cauliflower Steaks, Beets and Avocado Poke)

CHARRED BROCCOLI STEAK

Ingredients:
1/2 Broccoli head, peeled stalk, quartered
30ml Olive oil
30g Peanuts, roasted and chopped
2g Sugar
2g Nutritional yeast
⅓ bunch Green onions, thinly sliced
To taste Kosher salt

Dressing:
15ml Honey
1g Garlic, puréed
2g Ginger, puréed
25mL Light soy
30mL Red miso
5mL Shaoxing wine
10mL Red wine vinegar
10mL Dijon mustard
10mL Sesame oil
0.5g Turmeric
To taste Sugar
To taste Salt and white pepper

Procedure:
1. Preheat the oven to 450°F (232°C). Trim front and back of broccoli minimally to create flat sides and peek stem. Toss with olive oil and season with salt. Roast broccoli in a preheated saute pan until browned on the edges (approximately 3 minutes). Place in oven and continue to cook until broccoli is tender (approximate 8 minutes). Remove from oven.
2. Over low heat, add peanuts and sugar to charred broccoli. Toss and stir in ½ of the nutritional yeast.
3. For the dressing, mix all ingredients with an immersion blender. Let stand for 1 hour prior to serving.
4. Serve the dressing drizzled over the broccoli steak, florets and peanuts. Garnish with remaining nutritional yeast and sliced green onions.

CAULIFLOWER STEAK

Ingredients:
300g Cauliflower-whole piece
250mL Coconut cream
5gGinger, fresh, minced
1gCumin, ground
1g Tumeric, ground
1pc Green chili, minced
25 mL Coconut oil
To taste Salt

Creamed Spinach:
100g Baby Spinach
75mL 35% Cream
10mL Lime Pickle, minced

Garnish:
1/8 bunch Coriander, sprigs
50g Chickpeas, canned, deep-fried
To taste Garam masala
To taste Salt

Procedure:
1. Preheat oven to 400°F (205°C).
2. For the cauliflower steak, remove the leaves and trim the stem of the cauliflower, leaving the core intact. Using a large knife, cut the cauliflower from top to base into wedges. Seal all in a vacuum pac bag and let marinate in the coconut milk, ginger, cumin, turmeric, green chili and salt for 1 to 2 hours. Drain marinade and reserve. Pat cauliflower steak dry and season with salt on both sides.
3. Heat 15 mL of coconut oil in a frying pan over medium-high heat. Sear the cauliflower steak until golden brown (approximately 2 minutes on each side). Transfer the steak into the oven and roast, brushing with remaining coconut marinade regularly.
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4. For the spinach, lay evenly onto a parchment lined baking tray. Season with salt. Place into 350°F (176° oven), and bake until leaves have wilted (approximately 2 minutes). Remove spinach from the oven, let cool, and rough chop the leaves.
5. In a sauce pot over medium heat, bring the cream to a boil, add lime pickle and stir. Add spinach to heat through, and adjust consistency as necessary with remaining coconut milk marinade.
6. Serve the Cauliflower steak atop the creamed spinach, and garnish with garam masala spiced fried chickpeas and coriander sprigs.

BEETS & AVOCADO POKE

Ingredients:
100g Pink or Candy Cane Beets, medium dice, or wedge
100 g Yellow or Golden Beets, medium dice, or wedge
100g Haas Avocado, medium dice, or slice, separate
10g Vidalia Onion, small dice
10g Green Onion, thinly sliced
2g Dried Hijiki or Wakame (sub wilted spinach)
5mL Sesame oil
15mL Soy sauce
5mL Rice wine vinegar
.5g Toasted white sesame seeds
.5g Black sesame seeds

Rice Base:
250g Short grain Japanese rice
100g Short grain brown rice
525mL Water

Procedure:
1. Preheat oven to 350°F (176°). Trim and wrap beets in foil as per demo. Place onto roasting pan, and roast until tender (approximately 1 hour). Cool and cut as per demo.
2. Combine the white and brown rice. While agitating the rice with your hands, wash under running water until it runs clear. Place rice into a bowl and cover with cold water. Let stand for 30 minutes to an hour. Then strain in a colander.
3. In a saucepan, combine rice and water, cover with a lid. Over medium heat, bring rice and water to a boil. Once boiling, reduce heat to low. Let rice cook until all water has evaporated (approximately 8 to 10 minutes). Return heat to medium-high, and let cook until a “crackling” or “popping” sound can be heard (approximately 2 minutes). Remove from heat and let stand for 5 minutes. Carefully remove from pot, and lay covered at room temperature.