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Yields 10 portions

Enjoy with the Creation Reserve Pinot Noir

Kitchari  

Step 1 (To be done the day before)

1 cup split mung beans

1 cup quinoa

1 tbsp coconut oil

1 tbsp Creation olive oil

salt to taste

Soak beans and quinoa for 2 hours. Rinse well and drain. Place in a pot with both oils and just cover with cold water. Bring to boil then simmer until most of the liquid is gone. Take off the heat but keep lid firmly on and rest for at least 30 minutes without opening. Open up … should be sticky and all liquid absorbed. Add salt to taste and cool.

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 till soft, peeled and mashed

3 heaped tbsp ground flax seed

1 lime (zest and juice)

1 chilli, seeded and finely chopped

10 g nutritional yeast

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 till most of the liquid has evaporated. Transfer to a tray to cool down. Mix the kale with the mung beans and quinoa, adding the rest of the ingredients as well.

Fennel and Watercress Salad 

116 g fennel bulb

70 g watercress

Wash the fennel and julienne. Place it in ice-cold water for 3 minutes. Wash the watercress, pick some nice leaves and mix it with the fennel.

Braised Onions 

4 baby onions

10 ml oil

5 ml Creation Pinot Noir Gin

Peel the onions and cut in half. Heat a pan with the oil to medium heat and sear the onions until both sides are golden brown.  Deglaze the pan with Pinot Noir Gin. Transfer to a small tray and cover with foil. Place in the oven at 180° C for 6 minutes.

Edamame Bean Hummus

500 g edamame beans

2 cloves garlic

40 g ponzu juice

4 limes (juiced)

50 ml Creation olive oil

50 ml Yoko’s cultured coconut yoghurt

pinch salt

Place all the ingredients in the thermomixer and blend until smooth.

Pistachio Gremolata 

20 g pistachios

50 g parsley

2 lemons (zest and juice)

2 garlic cloves, chopped

300 ml oil

Place the pistachios in a small tray and roast for 5 minutes at 180° C. Wash the parsley and chop coarsely. Zest the lemons, cut them in half and juice. In the thermomixer, pulse the garlic, pistachios, parsley and lemon juice to a coarse texture. Add oil, zest and salt to taste.

 

 

 

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