Yield:10
KitchariÂ
Step one (to be done the day before)
1 cup split mung beans
1 cup quinoa (half black and half white)
1 Tbsp coconut oil
1 Tbsp Creation olive oil
salt to taste
Soak beans and quinoa in cold water for 2 hours. Rinse well and drain. Place in a pot with both oils and just cover with cold water. Bring to a boil then simmer over low heat until most of the liquid is gone. Take off the heat but keep the lid firmly on and rest for at least 30 min without opening. Open up – the mixture should be sticky and all liquid absorbed. Add salt to taste and cool completely.
Step 2
1 Tbsp coconut oil
2 Tbsp finely grated fresh ginger
3 Tbsp cumin seeds
1 heaped Tbsp ground coriander
1 Tbsp finely grated fresh turmeric
10 kale leaves, chopped up roughly
300 g sweet potatoes, roasted until soft, peeled and mashed
3 heaped Tbsps ground flax seed
1 lime (zest and juice)
½ tsp chopped dried chilli
10 g nutritional yeast
1 Tbsp miso
In a pan, heat the coconut oil and add the ginger and turmeric. Sauté for about 1 minute, then add all the spices and sauté for another minute. Add the kale and sauté until most of the liquid has evaporated. Transfer to a tray to cool down quicker. Mix the kale in with the cooled mungbeans and quinoa (see above), adding all the rest of the ingredients as well.
Carrot, tofu and Miso puree
4 big carrots, peeled & chopped
250 ml water
1 Tbsp Miso
50 g silken tofu
salt to taste
Bring the carrots and water to a boil, then cook until soft and strain the water. Transfer it to blender and add the rest of the ingredients. Blend till smooth.
Carrot, Tofu and Miso Puree
500 g carrots, cut up roughly
200 ml vegetable stock
100 g silken tofu
50 g miso
Cook the carrots in vegetable stock till soft. Place all the ingredients in a blender and blend until smooth.
Green oil
400 g parsley
1 liter vegetable oil
250 g spinach
Blend the parsley with oil on thermometer until it reaches 85°C, then add the spinach. Blend it very fast for about 5 minutes then strain the oil.
Carrot locs
4 carrots
100 ml tamari
1 tsp smoked paprika
1 clove garlic
4 limes, juice only
1 tbsp onion powder
35 g maple syrup
10 g kombu powder
Cut the carrot into julienne strips. Place all other ingredients together on a saucepan and bring it to the boil then transfer the the liquid to the carrot. Leave to cool completely.
King oyster mushroom
1 king oyster mushroom per 4 portions
Cut the mushrooms into slices and score each slice. Sauté with butter until golden brown, then add lime juice and salt.
Garnishes
Violet, cumin seeds, pecorino, mushroom dust.