Pure Prasad Kitchen Recipe Library

Ingredients

• 850 g – Raw beet, peeled and grated
• 75 ml – Vinegar (apple cider)
• 10 tbsp – Fresh orange juice
• To taste – Salt and pepper
• 5 each – Avocado, halved
• 75 ml – Lemon juice
• 400 g – Salted almond butter
• 20 slices – Whole-grain bread
• 100 g – Fresh herb salad mix
• 85 g – Any sprouts

Method

1. Squeeze the liquid out of the grated beets if needed. This step shouldn't be necessary if you are shredding the beets. In a medium-size bowl, combine the beets with the vinegar, orange juice.
2. Add salt and pepper to taste. Cut the avocado into thin slices and gently rub the slices with the lemon juice to boost the flavor and prevent browning. To assemble the sandwiches, spread 1 1/2 tbs (24 g) almond butter on each slice of bread, or enough to cover the entire surface of the slices.
3. Lightly drop some of the fresh herbs and sprouts on two slices, keeping a little aside. Arrange half of the grated beets on top, along with half of the sliced avocado and the remaining herbs and sprouts. Add a little extra salt and pepper, if desired.
4. Top with the other almond-buttered slice of bread.

Ingredients

• 2 tbsp – Thawed apple juice concentrate
• 12 g – Daikon radish
• 1 tsp – Apple cider vinegar
• 1 tsp – Dijon mustard
• To taste – Salt and pepper
• 1 each – Granny Smith apple, not peeled, cored and chopped
• 227 g – Nondairy cream cheese, soft
• 66 g – Toasted pecan
• 8 slices – Pumpernickel bread
• 8 each – Radiccho leaves
• 20 g – Fresh baby arugula

Method

1. Combine the apple juice concentrate, grated daikon, vinegar, mustard, salt and pepper in a medium-size bowl. Add the chopped apple and stir well.
2. Set aside at room temperature for 30 minutes to let the flavors meld. In a medium-size bowl combine the cream cheese, pecans a pinch of salt and pepper, using a couple of spoons to thoroughly incorporate the pecans into the softened cream cheese without crushing them.
3. Spread 2 tbs (30 g) nutty cream cheese on each slice of bread. Top with 2 radicchio leaves, 1/4 cup (5 g) arugula, 1/4 cup (35 g) apple salad and the remaining slice of bread.

Ingredients

• 1130 g – Jackfruit (not in syrup)
• 120 ml – Fresh orange juice
• 3 tbsp – Fresh lime juice, divided
• 90 ml – Tamari, divided
• 1 tbsp – Hot sauce
• 1 tbsp – Dried cilantro
• 1 tsp – Ground cumin
• 1 tbsp – Brown rice syrup
• 2 tbsp – Olive oil
• 170 g – Firm silken tofu
• 2 tbsp – Olive oil
• 1 tbsp – Fresh lime juice
• 0.5 tsp (To taste) – Fine sea salt
• 1 tsp (To taste) – Chili powder
• 1 tbsp – Chopped fresh cilantro
• 192 g – Guacamole
• 4 each – Sandwich rolls (15 cm), toasted or baguettes

Method

1. To Make The Carnitas: Rinse, drain and roughly shred the jackfruit. Combine the jackfruit, orange juice, 1 tbsp of the lime juice, 60 ml of tamari, hot sauce, cilantro, cumin and syrup in a large pot. Add enough water to reach about 2 cm above the jackfruit. Cover and bring to a boil over high heat. Lower the heat and simmer for 1 hour, stirring occasionally. The jackfruit should still be fully immersed in liquid after the hour, stop simmering sooner if the liquid evaporates before. Do not drain. Let cool, cover and chill the jackfruit in the liquid overnight, up to 24 hours. When ready to cook, drain the jackfruit. Heat the oil in a large skillet over medium-high heat. Add the jackfruit. Cook for 10 minutes or until the jackfruit starts to brown. Stir occasionally. Add the remaining 2 tbs lime juice and remaining 2 tbs tamari and cook for 5 minutes longer. Set aside. To Make The Creme: Combine all the ingredients in a food processor and process until smooth, scraping the sides with a rubber spatula as needed. Store in an airtight container in the fridge for up to 1 week.
2. To Assemble The Sandwiches: Spread 3 tbs guacamole on one half on each roll. Spread 2 generous tbs chili crème on the other side of each roll.

Ingredients

• 230 g – Tempeh
• 0.25 tsp – Black pepper
• 0.25 tsp – Turmeric
• 1 tbsp – Canola oil
• 40 g – Minced green bell pepper
• 7 g – Minced sun-dried tomatoes
• 1 each – Artichoke heart, minced
• 1 tbsp – Minced celery
• 1 tbsp – Minced black olives
• 1 tbsp – Minced pepperoncini
• 1 tbsp – Fresh basil
• 1 tbsp – Minced fresh parsley
• 75 g – Vegan mayonnaise
• 2 tsp – Fresh lemon juice
• 2 tsp – Vinegar
• 2 tbsp – Nondairy butter
• 8 slices – Sandwich bread
• 30 g – Baby spinach

Method

1. To Make The Tempeh Salad: Fill a large skillet three-quarters of the way with water. Bring to a boil over high heat. Place the tempeh in the water, reduce the heat to a simmer and cook for 20 minutes. In a medium-size bowl combine the pepper and turmeric. Drain the tempeh and cut into 6 mm cubes. While still warm, coat the tempeh with the spice mixture. Heat the oil in a large skillet over medium-high heat. Add the tempeh and cook for 5 minutes, stirring until golden. Put the tempeh back in the spice mix. Add the bell pepper, sun-dried tomatoes, artichoke heart, celery, olive, pepperoncini, basil and parsley. Stir to combine. Add the mayonnaise, lemon juice and vinegar. stir well and adjust the seasoning. Refrigerate in an airtight container until ready to use.
2. To Assemble The Sandwiches: Preheat a panini press on high. Butter one side of each bread slice. Place 1/4 cup spinach on 4 of unbuttered slice. Top with 3/4 cup tempeh salad and another slice of bread with the buttered side out. Place in the press, close the press and grill for 8-10 minutes, or until golden. Cut in half on the diagonal and serve.

Ingredients

• 30 ml – Canola oil, divided
• 2 each – No Cluck Cutlets, diced (see recipe)
• 110 g – Yellow potato diced
• 87 g – Peeled and diced carrots
• 2 tbsp – Minced celery
• 0.5 tsp – Dryed thyme
• 0.5 tsp – Dried rosemary
• 0.8 tsp – Cayenne pepper
• 8 g – All-purpose flour
• 235 ml – Vegetable broth, more if needed
• 32 g – Frozen peas
• 4 g – Minced fresh parsley
• To taste – Salt and pepper
• 1/2 sheet puff pastry (4X9 inches, or 10X23 cm), thawed – 1/2 sheet puff pastry (4X9 inches, or 10X23 cm), thawed

Method

1. Heat 1 tbs (15 ml) of the canola oil in a large skillet over medium heat. Add the diced cutlets, potato, carrots, celery. Cook for 6 minutes, stirring often, until the diced cutlets are lightly browned.
2. Add the remaining 1 tbs canola oil, thyme, resemary, cayenne and flour. Cook stirring occasionally for 4 minutes. Add the broth, bring to a boil, then reduce to simmer.
3. Partially cover and cook for 20 minutes, or until the potatoes are tender, stirring occasionally. Add more broth if needed. Stir in the peas and parsley.
4. Season to taste with salt and pepper. Meanwhile, cut the puff pastry in half to form 2 pieces 4 X 4 1/2 inches (10 X 11 cm). Bake as per the package directions.
5. When cool enough to handle, gently split the puffet squares in half to make 4 pieces. Divide the pot pie filling evenly over the puff pastry and serve.

Ingredients

• 235 ml – Unsweetened plain soymilk
• 56 g – Nondairy butter
• 0.5 tsp – paprika
• 0.5 tsp (To taste) – Fine sea salt
• 2 tsp – Dijon mustard
• 16 g – Tahini
• 15 g – Maca powder (optional)
• 23 g – Nutritional yeast
• 1 tsp – Vegan Worcestershire sauce
• 20 g – Quick-cooking oats
• 2 tsp – Cornstarch
• 4 slightly stale crusty bread rolls about 4 inches (10 cm) Wide, cut in half or 8 thick slices any slightly stale crusty Bread – 4 slightly stale crusty bread rolls about 4 inches (10 cm) Wide, cut in half or 8 thick slices any slightly stale crusty Bread

Method

1. To Make The Sauce: Combine all the ingredients in a blender. Blend until smooth. Place in a microwave-safe bowl and heat for 4 minutes, until thickened. Alternatively, cook in a saucepan over medium-high heat until thickened, about 4 minutes, whisking constantly. Remove from the heat.

Ingredients

• 70 g – Dry bulgur wheat
• 15 ml – Fresh lemon juice
• 105 ml – Water
• 0.25 tsp (To taste) – Fine sea salt
• 0.25 tsp (To taste) – Cayenne pepper
• 425 g – Chickpeas, drained and rinsed
• 30 ml – Olive oil
• 40 g – Tahini
• 30 ml – Fresh lemon juice
• 15 ml – Brine from jar of capers
• 0.5 tsp – Paprika
• To taste – Salt
• 15 g – Capers
• 15 ml – Olive oil
• 209 g – Mix of shredded green cabbage, red cabbage and carrots
• To taste – Salt and pepper
• 15 ml – Olive oil or lemon juice
• 6 each – Tortillas (25 cm)

Method

1. To Make The Bulgur: Combine all the ingredients in a medium-size bowl. Cover with plastic wrap and place in the fridge for 2 hours, until the liquid has been absorbed. Fluff with a fork. Set aside.
2. To Make The Hummus: Combine the chickpeas, olive oil, tahini, lemon juice, brine, paprika and salt in a food processor. Process until mostly smooth, scraping down the sides with a rubber spatula. Add the capers and pulse a few times, just so the capers are partially chopped.
3. To Make The Veggies: Heat the oil in a large skillet. Add shredded veggies and cook over medium-high heat for 6 minutes, stirring occasionally, until the veggies just start to soften.Remove from the heat, add a pinch of salt and pepper, add to the bulgur and stir to combine. Let cool completely.
4. To Assemble The Wraps: Stir the oil into the cooled bulgur mix. Spread 1/4 cup (63 g) hummus onto each wrap. Add 1/3 cup (50 g) bulgur mix on top and roll up tightly, tucking in the ends midway through rolling. Cut in half and serve.

Ingredients

• 2 tsp – Olive oil
• 33 g – Green beans, cut into pieces
• 38 g – Minced green pepper
• 16 g – Minced celery
• 1 tsp – Paprika
• 0.5 tsp – Dried thyme
• 0.5 tsp – Dried oregano
• 0.5 tsp – Fine sea salt
• 0.25 tsp – Black pepper
• 425 g – Red or kidney beans
• 108 g – Fresh or frozen corn
• 33 g – Tomato paste
• 60 ml – Vegetable broth
• 120 g – Dried ramen noodles, broken
• 1 tbsp – Hot sauce
• 16 each – Butter lettuce leaves
• 35 g – Chopped dry-roasted peanuts

Method

1. Heat the oilin a large skillet over medium heat. Add green beans, green pepper and celery and cook for 2-3 minutes. Add the paprika, thyme, oregano, salt, black pepper.
2. Cook stirring occasionally for 3-4 minutes or until fragrant. Add the beans, corn, tomato paste and broth. Cook stirring occasionally for 5 minutes.
3. If the mixture is too dry add I tbs broth. Taste and adjust the seasoning. Set aside.
4. Cook the ramen noodles in boiling water for 4 minutes or according to package directions. Drain and run the noodles under cold water to stop the cooking. Return them to the saucepan and add the hot sauce.
5. Stir to combine. Layer 2 lettuce leaves on top of each other. In the center of each pair place 67 g noodles and a heaping 57 g bean mixture.
6. Top with the peanuts. Serve with extra hot sauce on the side.

Ingredients

• 113 g – Drained firm tofu
• 24 g – White miso
• 45 ml – Olive oil balsamic vinegar
• 0.5 tsp (To taste) – Ground black pepper
• To taste – Smoked sea salt
• 425 g – Chickpeas, drained and rinsed
• 2 tbsp – Peanut butter
• 2 tbsp – White miso
• 2 tbsp – Fresh lemon juice
• 2 tbsp – Nutritional yeast
• 370 g – Cooked and cooled quinoa
• 20 g – Bread crumbs
• 2 tbsp – Cornstarch
• 150 g – Grated zucchini
• To taste – Salt and pepper
• 2 tbsp – Toasted sesame oil, divided
• 1 each – Cucumber, cut into half moons
• 8 each – Flour tortillas, 20 cm

Method

1. To Make The Dressing: Blend all the ingredients in a blender. Store in an airtight container and chill until ready to serve.
2. To Make The Croquettes: Place the chickpeas, peanut butter, miso, lemon juice, nutritional yeast in a food processor. Process until smooth, stopping to scrape the sides of the bowl. Place in a large bowl and add the quinoa, bread crumbs, cornstarch, zucchini, salt and pepper. Combine thoroughly without mashing too much. The mixture will look wet. Cover the bowl and chill for 1 hour. Divide into 8 croquettes by scooping out a packed 1/3 cup (105 g) per croquette and shaping into 3 inch (8 cm)-wide round. Heat 1 tbs of the oil in a large skillet over medium-high heat and cook the croquettes in batches for 6 minutes on each side: the croquette must get a golden-brown, crispy crust. adjust the heat, if needed, and use the remaining tbs of oil if needed as you cook the croquettes.
3. To Assemble The Wraps: Divide the sliced cucumber evenly among all 8 tortillas, drizzle as much dressing as desired on top, place a croquette on top and fold the tortilla over.

Ingredients

• 200 g – Creamed coconut
• 235 ml – Warm water
• 30 ml – Fresh lemon juice
• 2 tbsp – Curry powder
• 0.5 tsp – Fine sea salt
• 0.5 tsp – Red pepper flakes
• 0.5 tsp – Ground ginger
• 192 g – Green or brown lentils
• 470 ml – Vegetable broth
• 36 g – Golden raisins
• 2 tsp – Olive oil
• 1 each – Red bell pepper, diced
• To taste – Salt and pepper
• 8 each – Flour tortillas, 25 cm

Method

1. To Make The Curried Sauce: Combine all the ingredients in a blender and blend until smooth. Set aside.
2. To Make The Lentils: Rinse the lentils and pick out any debris. Combine with the broth in a large pot and bring to a boil over high heat. Reduce the heat and simmer uncovered, checking for doneness after 20 minutes. Add 1/2 to 1 cup extra liquid if the lentils aren’t tender enough by then and cook until the liquid is absorbed. The lentils should be toothsome, not mushy. Once the lentils are ready, add the curried sauce and raisins and stir to combine. Set aside. Place the oil in a large skillet. Heat over medium heat, add bell pepper and cook until just softened. Add the lentils, season with salt and pepper to taste and simmer for 5 minutes longer until thickend but not dry.
3. To Assemble The Wraps: Add about 1/2 cup (125 g) lentilsto each tortilla. Fold the ends in and roll. Cut in half to serve.

Ingredients

• 455 g – Frozen hash browns, prepared
• 2 tbsp – Fresh lemon juice
• 0.5 tsp – Minced fresh mint
• To taste – Salt and pepper
• 425 g – Chickpeas, drained and rinsed
• 1 tsp – Olive oil
• 0.5 tsp – Paprika
• 14 g – Nondairy butter
• 1 tsp (To taste) – Berbere spice
• 90 g – Chopped green cabbage
• 33 g – Minced carrots
• 1.5 tsp – Grated ginger
• 2 tbsp – Tomato paste
• To taste – Salt and pepper
• 4 each – Flour tortills, 25 cm
• 1 each – Tomato, chopped
• 70 g – Diced cucumber
• 10 g – Minced jalapeno pepper
• 2 tsp – Rice vinegar
• To taste – Salt and pepper

Method

1. To Make The Potato Salad: Crumble the cooked hah browns into a medium-size bowl. Add the lemon juice, mint, salt and pepper. Gently mix. Cover and chill in the refrigerator while you make the stew.
2. To Make The Stew: Preheat the oven to 200`C. In a 23×33-cm pan combine the chickpeas, oil and paprika. Stir to coat. Bake for 12-14 minutes, or until the chickpeas start to look dry. Remove from the oven and det aside. Melt the butter in large skillet over medium heat. Add the chickpeas, berbere spice, cabbage, carrot, ginger and tomato paste. Simmer for 5 minutes. The mixture should be thick but not dry. Season to taste with salt and pepper.
3. To Make The Tomato Salad: Combine all the ingredients in a small bowl.
4. To Assemble The Wraps: Spread 1/2 cup potato salad in the center of each wrap. Top with 1/2 cup chiskpea stew and a heaping 1/4 cup tomato salad. Fold the ends, roll up, serve.

Ingredients

• 240 g – Whole wheat flour
• 250 g – All-purpose flour
• 2 tsp – Sugar
• 1.5 tsp (To taste) – Fine sea salt
• To taste – Pepper
• 60 ml – Olive oil
• 470 ml – Unsweetened nondairy milk
• 30 ml – Nonstick cooking spray peanut oil
• 2 each – Small potatoes, cut small dice
• 3 each – Tomatoes, diced
• 150 g – Red, orange bell pepper, diced
• 2 tsp – Fresh ginger
• 1 tsp – Garam masala
• 0.5 tsp – Ground coriander
• 0.5 tsp – Ground cumin
• 0.25 tsp – Turmeric
• 0.5 tsp (To taste) – Cayenne pepper
• 230 g – Super-firm tofu, cut 8 mm cubes
• 60 ml – Water
• To taste – Salt and pepper
• Chutney for serving, optional – Chutney for serving, optional

Method

1. To Make The Chapatis: Combine the flour, sugar, salt and pepper in a large bowl. Add the oil and the milk, a little at a time for the latter, as needed. Knead until the dough is soft and smooth. Let rest for 15 minutes. Divide the dough into 16 portions and roll them out thinly (like tortillas) on a lightly floured surface. Lightly coat a griddle with cooking spray, preheat to medium-high and cook each chapati until brown spots form, about 1-2 minutes per side. Place each chapati on a plate, on top of each other, while cooking the rest. Set aside while preparing the filling.
2. To Make The Filling: Heat the oil in a large skillet over medium heat. Add the diced potatoes and cook until barely tender, about 8 minutes. Add tomatoes and bell pepper and cook until just tender, about 4 minutes. Add the ginger and all the spices and cook for 1 minute longer. Add the tofu cubes and let brown for about 6 minutes. Add the water salt and pepper and cook for about 4 minutes or until the water has been absorbed.
3. To Assemble The Kati Rolls: Place the chapati on a plate, spread 50 g filling in a line down to center and fold the chapati over the filling. Wrap the ends in foil for a less messy eating experience. Serve with the chutney.

Ingredients

• 200 g – Creamed coconut
• 235 ml – Warm water
• 30 ml – Fresh lemon juice
• 0.5 tsp (To taste) – Fine sea salt
• 0.5 tsp – Red pepper flakes
• 1 tsp – Ground ginger
• 0.5 tsp – Coarse black pepper
• 6 each – Flour tortillas, 25 cm
• 57 g – Sprouts
• 1 each – Large English cucumber, sliced
• 1 each – Mango cut into cubes
• 3 each – Avocado, sliced
• 24 each – Fresh basil leaves
• To taste – Salt and pepper
• 6 g – Chopped fresh cilantro

Method

1. To Make The Spread: Combine all the ingredients in a blender and blend until smooth. Place in the fridge for 1 to 2 hours, stirring occasionally to check the thickness. It will thicken and set as it chills. If the spread is too thick upon coming out of the fridge, reheat it just for a few seconds in the microwave or leave it at room temperature until it is spreadable. You will have extra spread left over, store it in an airtight container in the fridge and save for another use.
2. To Assemble The Wraps: Smear 2 tbs (50 g) cocnut spread in the center of each tortilla. Place a generous handfull of sprouts on top, followed by 1/3 cup (34 g) cucumber, 1/4 cup (41 g) mango, the slices of 1/2 an avocado and 4 basil leaves. Sprinkle with a little salt and pepper to taste and top it off with 1 tbs cilantro. Wrap tightly and serve.

Ingredients

• 28 g – Minced sun-dried tomatoes
• 25 g – Minced kalamata olives
• 15 g – Chopped capers
• 30 ml – Olive oil
• 0.25 tsp – Red pepper flakes
• 355 ml – Vegetable broth
• 84 g – Quinoa
• 30 g – Golden raisins
• 15 ml – Apple cider vinegar
• 15 ml – Fresh lemon juice
• 25 ml – Olive oil
• 0.25 tsp (To taste) – Red pepper flakes
• To taste – Fine sea salt
• To taste – Cracked black pepper
• 15 g – Roasted salted pepitas
• 197 g – Cooked cannellini beans
• 8 g – Chopped fresh parsley
• 2 g – Minced fresh basil
• 4 each – Flour tortillas (25 cm)
• 1 each – Red bell pepper, cut into strips
• 1 each – Small cucumber, strips

Method

1. To Make The Tapenade: Combine all the ingredientsin a food processor. Pulse a few times, but leave it chunky. Chill for at least 2 hours to let the flavors develop.
2. To Make The Quinoa: Bring the broth to a boil in a medium-size pot. Add the quinoa and cook for 8 minutes. Add the raisins and cook for 2-4 minutes longer or until the quinoa is cooked and the telltale tail appears. Drain in a fine-mesh sieve. Set aside to cool completely. In the meantime prepare the dressing by combining the vinegar, lemon juice, oil, red pepper flakes, salt, pepper, pepitas and beans in a large bowl. Add the quinoa mixture, parsley and basil to the dressing and stir until well coated.
3. To Assemble The Wraps: In the middle of each wrap spread 25 g tapenade. Top with a generous 120 g quinoa filling. Divide the red bell pepper and cucumber among the wraps. Fold the ends in and roll closed.

Ingredients

• 355 ml – Coconut milk
• 600 g – Canned diced tomatoes
• 60 g – Nutritional yeast
• 15 g – Chopped fresh parsley
• 4 g – Chopped fresh cilantro
• 1 tsp (To taste) – Smoked sea salt
• 0.5 tsp (To taste) – Ground black pepper
• 1 tsp – Smoked paprika
• 1 tsp – Dried basil
• 1 tbsp – Olive oil
• 230 g – Tempe, cut into 8 mm cubes
• 425 g – Black beans, drained and rinsed
• 2 tbsp – Tomato paste
• 3 tbsp – Corn flour
• 8 each – Flour tortillas, 23 cm
• Nonstick cooking spray Hot sauce, for serving – Nonstick cooking spray Hot sauce, for serving

Method

1. Combine the milk, tomatoes, nutritional yeast, parsley, cilantro, salt, pepper, paprika and basil in a large bowl. Set aside. Heat the oil in a large skillet, add the tempeh cubes and saute over medium-high heat for about 6 minutes, stirring often until the tempeh is golden brown.
2. Add the little salt If desired and the beans, tomato paste and cook for 1 minute longer. Add the milk mixture and simmer for 10 minutes or until thickened. Sprinkle 2 tbs of the corn flour on top and stir it in, cooking to thicken.
3. Add the remaining 1-2 tbs corn flour if the sauce is still to soupy: you want it to be thick enough fit in a flour tortilla without making it soggy, but tempeh preparation should not be too dry either. Spread 1/2 cup tempeh filling in the bottom center of the tortilla. Fold the bottom and sides of the tortilla over the filling, leaving the top open; it is easyer than slicing the burritos in half later and it allows you to be little more generous with the fillin, which will be thick enough not to escape as the burrito is cooked.
4. Heat a large skillet over medium-high heat. Move it away from the stove once it is warm, carefully coat it with spray, and cook the burritos, seam side down, until golden brown and crispy and the filling is heated through, about 5 minutes on each side. Drizzle with the hot sauce upon srving.

Ingredients

• 145 g – Prepared sushi rice
• 180 ml – Water
• 15 ml – Seasoned rice vinegar
• 0.5 tsp – Tamari
• 0.25 tsp – Toasted sesame oil, plus a pinch of sugar
• 225 g – Shredded napa cabbage
• 48 g – Grated daikon radish
• 2 tsp – Vinegar
• 0.5 tsp – Grated fresh ginger
• 30 ml – Mirin
• 0.5 tsp (To taste) – Sriracha
• 0.5 tsp – Tamari
• 0.5 tsp – Vinegar
• 94 g – All purpose flour
• 0.5 tsp – Fine sea salt
• 0.25 tsp – Baking powder
• 160 ml – Sparkling water
• 6 each – Asparagus stalks, cut in half

Method

1. To Make The Rice: Combine the rice and water and cook according to the package directions. Scoop it into a bowl. Combine the vinegar, tamari, oil and sugar in a small bowl, then pour over the rice and gently fluff. Let cool. To Make The Vegetables: stir all the ingredients together in a medium-size bowl.
2. To Make The Dipping Sauce: Combine all the ingredients in a small bowl.
3. To Make The Tempura: Whisk the flour, salt and baking powder together in a deep bowl. Whisk in the sparkling water. The mixture should be light and smooth enough to coat the vegetables.

Ingredients

• 34 g – Cashews, soaked in water for 1 hour, rinsed and drained
• 30 ml – Capers
• 30 ml – Vinegar
• 30 ml – Nondairy milk
• 30 ml – Olive oil
• 20 ml – Fresh lemon juice
• 2 tsp – Nutritional yeast
• 0.5 tsp – Agave nectar
• 0.5 tsp – Black pepper
• 1 tsp – Minced chives
• 454 g – Tempeh, steamed and cut into 1.3 cm slices
• 30 ml – Tamari
• 0.5 tsp – Salt
• 0.25 tsp – Black pepper
• 80 g – Chopped arugula
• 94 g – Chopped romaine
• 360 g – Chopped roasted red bell pepper
• 4 each – 25 cm tortillas
• 9 g – Sunflower seeds
• 1 each – Tomato, sliced

Method

1. To Make Salad Dressing: In a blender combine the cashews, capers and brine, vinegar, milk, oil, lemon juice, nutritional yeast, agave and black pepper. Blend until smooth. Stir in the chives. Store in an airtight container in refrigerator for up to 1 week.
2. To Make The Tempeh: On a large baking sheet combine the tempeh strips with the tamari. Let stir for 30 minutes or until the tamari has been absorbed. Preheat the oven to 250`F (120`C). Line a baking sheet with a paper towel. Pour 1/4 inch (6 mm) oil into a large cast-iron skillet and heat over medium heat. Working in batches, pan-fry the tempeh, turning once for 10 minutes or until golden. Transfer to the baking sheet and keep warm in the oven. When all the tempeh is cooked, season with the salt and pepper. In a large bowl combine the arugula, romaine and red pepper. Add the dressing and toss to coat.
3. To Assemble The Sandwiches: Divide the tempeh evenly among the 4 tortillas. Top each with one-fourth of the salad mixture, sunflower seeds and sliced tomato. Fold the ends in and roll. Cut in half to serve.

Ingredients

• 45 g – Nondairy yogurt
• 45 ml – Olive oil
• 45 ml (To taste) – Balsamic vinegar
• 36 g – White miso
• 0.25 tsp (To taste) – Ground black pepper
• 4 each – Flour tortillas, 23 cm
• 43 g – Baby romaine
• 43 g – Baby arugula
• 154 g – Watermelon balls
• 62 g – Dry-roasted salted pistachios, chopped
• 3 g (To taste) – Chopped fresh mint

Method

1. To Make The Dressing: Whisk all the ingredients together in a medium[size bowl. Store in an airtight container in the fridge. The dressing will keep up to 5 days.
2. To Assemble The Wraps: Top each wrap with 11 g baby romaine, 11 g baby arugula, 39 g watermelon balls, 16 g chopped pistachios, 1 1/2 tsp chopped mint. Add at least 2 tbs (30 ml) dressing on top or more if desired. Wrap tightly and serve.

Ingredients

• 850 g – Chickpeas, drained and rinsed
• 60 ml – Fresh lemon juice
• 8 g – Minced fresh parsley
• 2 tsp – Ground cumin
• 2 tsp – Ground coriander
• 2 tsp – Toasted sesame oil
• 1 tsp (To taste) – Red pepper flakes
• 0.5 tsp – Fine sea salt, plus a pinch of black pepper
• 2 tsp – Baking powder
• 20 g – All-purpose flour
• 15 ml – Olive oil, for baking
• 4 each – Whole wheat pita bread, 20 cm
• 420 g – Shredded lettuce
• 2 each – Tomatoes, cut into 6 mm slices
• 1 each – Cucumber, cut into 3 mm slices

Method

1. To Make The Falafel: Preheat the oven to 200`C. Oil a large baking sheet. In a medium-size bowl combine the chickpeas, lemon juice, parsley, cumin, coriander, sesame oil, red pepper flakes, salt and pepper. Mash with a fork so the chickpeas are broken into chunks but not to a paste. Add the baking powder and 2 tbs of the flour. Mix well. Form a heaping tbs of the mixture into a patty 5 cm wide and 1.3 cm thick. If the patty does not hold together add the remaining 1 tbs of flour. Place the patty on the baking sheet and repeat with the remaining dough. You should have 20 falafel patties. Brush them with the olive oil and bake for 15 minutes or until the bottoms are golden.
2. For Tahini Sauce: Soak 1/4 cup (32 g) cashews in water for 1 hour. Drain and rinse. Combine the cashews, 40-60 ml nondairy milk, 3 tbs fresh lemon juice, 1 tbs tahini, 1 tbs apple cider vinegar, 1/2 tsp harissa, 1/4 tsp fine sea salt and a pinch of white pepper in a blender. Process until smooth.
3. To Assemble The Sandwiches: Fill each pita pocket evenly with 5 of the falafel patties, lettuce, tomatoes and cucumber and drizzle the sauce over all.

Ingredients

• 425 g – Chickpeas, drained and rinsed
• 1 tbsp – Olive oil
• To taste – Cayenne pepper
• 1 tsp – Paprika
• To taste – Smoked sea salt
• 1 tbsp – Apple cider vinegar
• 1 tbsp – Fresh lime juice
• 1 tsp – Ground cumin
• 2 tbsp – Ketchup
• 125 g – All-purpose flour
• 63 g – All-purpose flour, for rolling
• 1 tsp – Dried cilantro
• Fine sea salt – Fine sea salt
• To taste – Ground black pepper
• 1 tsp – Baking powder
• 120 ml – Water
• 95 g – Shredded lettuce
• 160 g – Corn salsa
• 160 g – Tomato salsa
• 1 – Avocado, sliced
• Chopped fresh parsley or cilantro – Chopped fresh parsley or cilantro

Method

1. To Make The Chickpea Chorizo: Combine all the ingredients in a large skillet. Cook over medium-high heat for about 4 minutes, stirring occasionally, until the liquid has been absorbed. Set aside.
2. To Make The Bread: Combine 1 cup (125 g) of flour, cilantro, salt, pepper, and baking powder in a large bowl. Add the water, and mix thoroughly. Let stand for 15 minutes at room temperature. Divide the sticky dough into 4 equal portions. On a floured surface, with about 1/2 cup (63 g) extra flour handy and your hands sufficiently floured, flatten each portion of dough (sprinkling it with flour, but not kneading the flour in) into a 6-inch (15 cm) disk. Fill a deep 10-inch (25 cm) pot with 1 inch (2.5 cm) of oil. Preheat to 350`F (180`C) on a deep-frying thermometer. Carefully add one disk of dough at a time to the hot oil and cook for 3 minutes on each side, or until golden brown. Transfer to a plate lined with paper towels to absorb excess oil. Repeat with the remaining 3 disks, bringing the oil back up to temperature between batches.

Ingredients

• 454 g – Extra-firm tofu, drained, pressed and cut into 1.3 cm cubes
• 30 ml – Tamari
• 1.5 tsp – Liquid smoke, divided
• 1 tsp – Pure maple syrup
• 0.5 tsp – Fine sea salt
• 0.25 – Ground black pepper
• 69 g – Cashew, soaked in water for 1 hour, then rinsed and drained
• 90 ml – Apple juice
• 20 ml – Ume plum vinegar
• 120 g – Baby spinach or arugula
• 2 loaves, 20 cm – Pita bread, cut in half
• 1 each – Small cucumber, sliced
• 91 g – Pomegranate seeds, divided

Method

1. To Make Tofu: Preheat the oven to 400`F (200`C). Spray an 8X 11-inch (20×28 cm) pan with nonstick spray. Combine the tofu, tamari, 1 tsp of liquid smoke, maple syrup, salt and pepper in the pan. Stir to coat. Bake for 20 minutes, stirring once halfway through. When browned, remove from the oven and add the remaining 1/2 tsp liquid smoke. Let cool before using.
2. To Make The Dressing: Combine all the ingredients in a blender. Blend until completely smooth.
3. To Assemble The Sandwiches: Combine the spinach and half the dressing in a bowl. Toss to coat. Fill the pockets evenly with the salad and then layer in the cucumber. Fill evenly with the tofu and sprinkle each with 2 tbs (23 g) pomegranate seeds. Drizzle with the remaining dressing and serve.

Ingredients

• 7.8 g – Oil, olive – GB15
• 500 g – 1.86 teaspoon Aubergine, raw, diced – GB15
• 36 g – 2 aubergine Belazu Rose Harissa 170g – BRANDB
• 300 g – 0.21x Per pack Tomatoes, cherry, raw – GB15
• 230 g – 20 cherry tomato Beans, chick peas, canned, re-heated, drained – GB15
• 8 g – 1 average can (drained) Lemon peel, zest – GB15
• 54 g – 1x Peel from one lemon Tahini paste – GB15
• 10 g – 3 tablespoon Mint, fresh – GB15

Method

1. Clean and sanitize the work station.
2. Ready all ingredients and their measurements.
3. Pre-heat the oven to 220C.
4. Pour the olive oil into an ovenproof dish or casserole and let it heat in the oven for 5-10mins.
5. Take the dish out of the oven and carefully add the diced aubergine to the hot oil.
6. Season with salt, pepper, and diluted (in 5g of water) rose harissa and toss everything together.
7. Return the dish to the oven and cook for 30mins stirring halfway to prevent sticking to the bottom
8. Take the dish out of the oven and stir in the cherry tomatoes to prevent sticking to the bottom.
9. Return the dish to the oven and roast for 20mins.
10. Take the dish out of the oven and stir in the drained chickpeas.
11. Return the dish to the oven and roast for a final 10mins.
12. Remove the dish out of the oven and stir in the grated lemon zest.
13. Adjust the seasoning and let cool for 15mins.
14. Drizzle with a generous amount of tahini dressing (tahini diluted with lemon juice) and scatter mint leaves before serving.

Ingredients

• 56 g – Tesco Rice Noodles 300G – TESCO
• 63 g – 0.19 Pack Vinegar – GB15
• 75 g – 16.5 teaspoon Water, tap, drinking – N
• 110 g – 0.38x Average glass Carrots, old, raw – GB15
• 58 g – 1 cup grated Radish, white/mooli, raw, sliced – GB15
• 5 g – 2.9 all sizes radish Sugar, white – GB15
• 2 g – 1 teaspoon Salt – GB15
• 80 ml – 2g Hellmann's Vegan Mayonnaise 270g – BRANDB
• 15 g – 0.3 Pack Water, tap, drinking – N
• 11.4 g – 0.08x Average glass Rice Vinegar – N
• 20 g – 1 tablespoon Sriracha Chilli Sauce – N
• 5 g – 1 tablespoon Sugar, white – GB15
• 6 g – 1 teaspoon Soy sauce, light and dark varieties – GB15
• 170 g – 1x Average Portion Tofu, raw, firm – N
• 110 g – 1.47/4 block Cucumber, raw, flesh and skin, thin slice – GB15
• 78 g – 2/2 cup slices Cabbage, average, raw – GB15
• 80 g – 1 cup, shredded Peppers, capsicum, red, raw, thin slice – GB15
• 15 g – 1 NHS serving (1/2 pepper) Mint, fresh – GB15
• 2.5 g – 15 sprigs Jalapeno peppers, thin slice – N
• 32.8 g – 0.5 piece Limes, flesh only – GB15

Method

1. Clean and sanitize the work station.
2. Ready all ingredients and their measurements.
3. Pour boiling water over the rice noodles and let sit 5-6mins, or until softened.
4. Drain, rinse, then scatter on a shallow baking dish, toss in a tablespoon of vegetable oil to prevent them from sticking together.
5. To a small pot, add the water, vinegar, sugar, and salt, let boil them bring down to a simmer.
6. Stir in the radishes and carrots to coat evenly, transfer to a bowl, let cool, and set aside.
7. In a small bowl, combine the vegetarian mayonnaise, water, rice vinegar, sriracha, sugar, salt, and soy sauce and set aside.
8. Pat the tofu dry and season with salt and pepper.
9. Heat some oil on a saucepan until almost smoking then sear the tofu until all sides are nicely browned and crisp. Set aside.
10. Slice the cucumber, bell pepper, and cabbage very thinly (or using a mandoline).
11. Assemble the bowls with the noodles as the base, the tofu in the center, and the vegetables around the tofu.
12. Drizzle the sriracha dressing on top and garnish with mint, jalapeno slices, and lime wedges.

Ingredients

• 400 g – Beans, chick peas, Kabuli, whole, dried, raw – GB15
• 60 g – 2 cup Coriander, fresh, raw – GB15
• 3 g – 1 cup chopped Asafoetida
• 5 g – Jalapeno peppers, rough chopped – N
• 12.6 g – 1 piece Oil, olive – GB15
• 11.6 g – 1 tablespoon Coriander seeds, whole or ground – GB15
• 11.6 g – 2 tablespoon Cumin seeds, whole or ground – GB15
• 8 g – 2 tablespoon Bicarbonate of soda – GB15
• 6 g – 2 level teaspoon Kosher Salt – N
• 925 g – 0.75 heaped teaspoon Quinoa, red and white, cooked – N
• 40 g – 5x Medium Portion (1 cup) Rocket leaves, raw – N
• 40 g – 2 cup Spinach, baby, raw – GB15
• 36 g – 2 cup Curly kale, raw – GB15
• 55 g – 2 cup, 1 inch pieces, loosely pac Cucumber, raw, flesh and skin – GB15
• 70 g – 1/2 cup slices Tomatoes, cherry, raw – GB15

Method

1. Clean and sanitize the work station.
2. Ready all ingredients and their measurements.
3. Soak dried chickpeas in a big bowl and cover for 10-24hrs.
4. Preheat the oven to 190C.
5. Drain the chickpeas and pat them dry with a kitchen towel, set aside.
6. Place the coriander, asafoetida, and jalapeno in a food processor and pulse until uniformly chopped.
7. Add the chickpeas, oil, cumin, coriander, salt, and baking soda then pulse until well combined, scraping down sides if necessary.
8. Blend to your desired consistency, not as smooth as a paste, but not too course that it wont stick together.
9. Grease the bottom of a parchment-lined baking sheet.
10. Form falafels into ping-pong or golf-ball sized balls, wet your hands with water if it gets too sticky.
11. Place the balls on the parchment and slightly press down until they are about 2-3cm thick.
12. Brush some oil on top them bake in the oven for 30mins, flipping halfway until they are golden and slightly crispy.
13. Assemble the bowls with quinoa as a base, falafel in the center, and surrounded by vegetables.

Ingredients

• 680 g – Tofu, raw, firm – N
• 160 g – 2.72 cup Peppers, capsicum, red, raw – GB15
• 228 g – 1 medium pepper Cauliflower, raw – GB15
• 5 g – 2 cup Kosher Salt – N
• 4 g – 1 level teaspoon Cumin seeds, whole or ground – GB15
• 4 g – 2 teaspoon Coriander seeds, whole or ground – GB15
• 2.2 g – 2 teaspoon Turmeric, ground – GB15
• 3 g – 1 teaspoon Asafoetida
• 25.2 g – pinch Oil, olive – GB15
• 640 g – 2 tablespoon Rice, brown, wholegrain, boiled in unsalted water – GB15

Method

1. Prepare and measure all the ingredients before you begin.
2. Preheat the oven to 205C.
3. Whisk together the salt, cumin, coriander, turmeric, hing, and olive oil to make the marinade.
4. Pat the tofu dry and arrange it on a parchment-lined baking tray with the sliced pepper and cauliflower.
5. Brush the tofu with the marinade and drizzle the vegetables lightly with oil.
6. Roast for 20 to 30 minutes, turning the tofu halfway and stirring the vegetables as needed.
7. Cook the rice separately according to the pack instructions.
8. Assemble the bowls with rice as the base, then top with the roasted tofu and vegetables.

Ingredients

• 250 g – Cheese, Paneer – GB15
• 45 g – 41.67 1cm cubes Chilli Paste
• 0 g – 3 table spoons Oil, vegetable, average
• 0 g – Salt – GB15
• 42 g – to taste Oil, olive – GB15
• 25 g – 3.32 tablespoon Asafoetida
• 8 g – Chilli flakes – N
• 3 g – 1.33 tablespoon Basil, fresh – GB15
• 0.5 g – 6 leaves Salt – GB15
• 1.5 g – 1 average pinch of salt Basil, fresh – GB15

Method

1. Cut the paneer into rectangular slices
2. Marinate the paneer with Chilli paste and keep aside for ½ hour.
3. Heat a grill pan with oil and grill the marinated paneer slices.
4. Serve warm with the topping Topping
5. Heat the olive oil with asafoetida
6. Add the chilli flakes and salt to the oil mixture and cook for 1 minute. Add in the basil leaves and cook. Keep mix aside.
7. Take a few basil leaves chopped and fry them in hot oil separately.
8. Top grilled paneer slices with oil mixture. Garnish with crispy fried basil and serve immediately.

Ingredients

• 70 g – KTC Urid Beans 1kg – BRANDB
• 75 g – 0.07x Per pack Beans, red kidney, canned in water, re-heated, drained – GB15
• 2.5 g – 5 tablespoon Salt – GB15
• 1 kg – 5 average pinch of salt Water, tap, drinking – N
• 14 g – 1 litre Ghee, butter – GB15
• 17 g – 1 tablespoon Tomato puree – GB15
• 0.95 g – 1 tablespoon Garam masala – GB15
• 1.4 g – 1/2 teaspoon Chilli powder – GB15
• 350 g – 1/2 teaspoon Water, tap, drinking – N
• 2.5 g – 1.75x Average glass Sugar, caster – IE09
• 60 g – 1/2 teaspoon Cream, fresh, single – GB15

Method

1. Rinse the urid beans and kidney beans well. If time allows, soak them before cooking.
2. Cook the beans with water and a little salt until tender.
3. Warm the ghee in a pan and stir in the tomato puree, garam masala, and chilli powder to make a simple masala base.
4. Add the cooked beans and extra water as needed, then simmer gently until the dal becomes rich and creamy.
5. Stir in the sugar and single cream, adjust the seasoning, and serve hot.

Ingredients

• 150 g – Cheese, Paneer – GB15
• 320 g – 25 1cm cubes Potatoes, old, boiled in unsalted water, flesh only – GB15
• 50 g – 2.5x Average Portion Flour, corn – GB15
• 10 g – 2.5 tablespoon Laila Ginger Paste 1kg – BRANDB
• 7.6 g – 0.01x Per pack Coriander, fresh, raw – GB15
• 1.5 g – 2 tbsp Salt – GB15
• 5 g – 3 average pinch of salt Garam masala – GB15
• 9.4 g – 2.63 teaspoon Cashew nuts, kernel only, plain – GB15
• 18 g – 5.21 whole Raisins – GB15
• 37.8 g – 1x Average Portion Oil, vegetable, average – GB15
• 12.6 g – 3 tablespoon Oil, vegetable, average – GB15
• 52 g – 1 tablespoon Cabbage, average, raw – GB15
• 180 g – 0.67 cup, cubed Tomatoes, standard, raw – GB15
• 27 g – 1.5 cup, cubed Cashew nuts, kernel only, plain – GB15
• 1.5 g – 15 whole Cardamom, ground – GB15
• 2 g – 0.83 teaspoon Cinnamon Sticks, Ceylon – N
• 0.1 g – 1x Per average stick Cloves, dried – N
• 29.6 g – 0 cup Butter, salted – GB15
• 0.1 g – 2 tablespoon Bay leaf, dried – GB15
• 2 g – 0.14 average Coriander seeds, whole or ground – GB15
• 6 g – 1 teaspoon Sugar, caster – IE09
• 64 g – 1.2 teaspoon Cream, fresh, single – GB15
• 250 g – 4 tablespoon Water, tap, drinking – N

Method

1. Then add chopped cabbage and saute until they turn transparent or golden.
2. Next add tomatoes & cashews. Saute for 2 to 3 mins. Pour half cup of water & boil all the ingredients until soft & mushy.
3. Turn off the stove and cool completely. Add to a blender jar, and retain all the whole spices we used. Don't discard them. Blend this to a smooth puree. Strain the puree (filter) through a strainer to another bowl.
4. Heat a pan with oil or butter. Add bay leaf, cinnamon and cardamoms (all spices are optional here). Saute for a minute.
5. Add ginger hing paste and saute on low heat till the raw smell goes away. This takes about 2 to 3 mins.
6. Quickly stir in chili powder, garam masala, coriander powder,salt and sugar. Mix it well.
7. Saute for 3 to 4 mins for the raw smell of chili powder to go away.
8. Pour ½ to ¾ cup water to make gravy. Cook covered until the gravy thickens and traces of oil are seen on top. The raw smell of the ingredients should have gone.
9. Add kasuri methi and taste test. If needed add more salt.
10. Regulate the flame to low and add cream. Stir and turn off the heat. Set this aside. To make malai kofta
11. Boil potatoes just until fork tender and not mushy.
12. Crumble them and add to a mixing bowl along with crumbled paneer, ginger paste, corn flour, salt, garam masala and chopped coriander leaves.
13. Also add raisins and cashews. Or you can stuff them in the koftas.
14. Mix everything well and divide the dough to 8 equal parts. Roll them to balls.
15. If you prefer, you can also flatten each ball. Place the cashews and raisins in the center and seal.
16. Heat oil in a kadai for deep frying. Check if the oil is hot enough by sliding in a small portion of the malai kofta mixture.
17. It has to rise without browning a lot. This is the right temperature.
18. Test the dough: Wait for the oil to heat up. Pinch off 1 teaspoon of the kofta mixture and roll to a small ball. Slide it to the hot oil to ensure the mixture is right and does not disintegrate.
19. If the ball does not disintegrate or disperse in oil, then go ahead with the next step. If the ball disintegrates, add more corn starch to fix it (refer notes).
20. Slide the koftas one by one gently to the hot oil.

Ingredients

• 200 g – Cauliflower, raw – GB15
• 134 g – 1.75 cup Carrots, old, raw – GB15
• Beans, green, boiled in unsalted water – GB15 – 2 NHS serving (1 medium carrot)
• 5 tablespoon – 100g
• 160 g – Peppers, capsicum, green, raw – GB15
• 10 g – 1 medium pepper Ginger, fresh – GB15
• 560 g – 2x Average Portion Tomatoes, standard, raw – GB15
• 1.8 g – 2 large, diced Cardamom, ground – GB15
• 2.2 g – 1 teaspoon Turmeric, ground – GB15
• 2 g – 1 teaspoon Coriander seeds, whole or ground – GB15
• 0.95 g – 1 teaspoon Garam masala – GB15
• 2.7 g – 1/2 teaspoon Chilli powder – GB15
• 11 g – 1 teaspoon Fenugreek leaves, dried – N
• 14.8 g – 0.85x Recipe Total Butter, salted – GB15

Method

1. Steam the vegetables until just tender, then set them aside.
2. Heat a large kadai, wok, or heavy-bottomed pan with a little oil. Add the grated ginger and capsicum, then stir-fry over medium-high heat until the capsicum is lightly tender but still a little crisp.
3. Add the tomato puree together with the coriander, turmeric, cardamom, garam masala, and red chilli powder.
4. Saute the ingredients until the tomatoes come to a quick boil, then add the steamed vegetables and check the salt and spice levels.
5. Stir in the dried fenugreek leaves, cover the pan, and simmer on low heat for 3 to 5 minutes.
6. Turn off the heat and transfer the kadai vegetable sabzi to a serving platter.

Ingredients

• 400 g – Peppers, capsicum, red, raw
• 600 g – 5x NHS serving (1/2 pepper) Aubergine, raw
• 20 g – 2.4x aubergine Oil, olive
• 600 g – 4.8x teaspoon Sauce, tomato sauce with cream, homemade
• 300 g – Roma Lasagne Original Flat Lasagne Sheets 250g copy
• 200 g – Morrisons Mature Cheddar 500g
• 200 g – Waitrose Cherry Vine Tomatoes
• 200 g – Waitrose Cooks' Ingredients Bechamel Sauce 500g
• 2 g – Salt – GB15
• 3 g – 2x 1g Pepper, black – GB15
• 10 g – 3x 1g Basil, fresh
• 2 g – 4x 5 leaves Thyme, fresh – GB15

Method

1. 4x aubergine Oil, olive 20g
2. 8x teaspoon Sauce, tomato sauce with cream, homemade 600g
3. 00 Roma Lasagne Original Flat Lasagne Sheets 250g copy 300g
4. 2x Per pack
5. 00 Morrisons Mature Cheddar 500g 200g
6. 4x Per pack

Ingredients

• 4.46 kg – Rice, white, basmati, raw – GB15
• 4.46 kg – 49.56/2 cup Brown rice, basmati, dry – N
• 1.78 kg – Natco White Urid Dal 1kg – BRANDB
• 35.5 g – Fudco Methi Seeds 100g – BRANDB
• 3.5 kg – Cabbage, average, raw – GB15
• 1.7 kg – 3.85 head Carrots, old, raw – GB15
• 3.5 kg – 56.67 baby carrot Tomatoes, standard, raw – GB15
• 357 g – 12.5 large/beef Coriander, fresh, raw – GB15
• 480 g – NaNx Average Portion Peppers, capsicum, red, raw – GB15
• 300 g – 3 medium pepper Peppers, capsicum, yellow, raw – GB15
• 400 g – 3.75 NHS serving (1/2 pepper) Peppers, capsicum, green, raw – GB15
• 142 g – 5 NHS serving (1/2 pepper) Salt

Method

1. Rinse the rice, urid dal, and methi seeds well, then soak until softened.
2. Blend with water to make a smooth batter and leave it to ferment until light and airy.
3. Stir in the cabbage, carrots, tomatoes, coriander, peppers, and salt.
4. Heat a flat tawa or griddle and pour on enough batter to make a thick uttapam.
5. Cook until the underside is golden, then turn and cook the other side until set.
6. Serve hot with chutney or sambar.

Ingredients

• 1 tsp – Canola oil
• 454 g – Extra firm tofu, drained, pressed
• 1 tsp – Tamari
• 56 g – Vegan mayonnaise
• 37 g – Quartered seedless green grapes
• 15 g – Minced celery
• 15 ml – Vinegar
• 7 g – Slivered almonds, toasted
• 1 tsp – Minced fresh chives
• 0.5 tsp – Dijon mustard
• 0.5 tsp – Minced fresh thyme
• 0.5 tsp – Minced fresh parsley
• 0.25 tsp – Dried tarragon, crumbled
• 0.25 tsp – Dried herbs de Provence
• To taste – Salt and pepper
• 20 g – arugula, for serving
• 1 each – 16 inch (40 cm) baguette, cut in half

Method

1. To Make The Tofu Salad: Heat a large cast-iron skillet over medium heat. If the skillet is well seasoned, no oil is needed. If it isn’t, add the canola oil. Add the tofu cubes and cook, pressing down with a spatula and stirring for 7-8 minutes, or until lightly golden and firmer texture. Remove from the heat and add the tamari. Transfer to a medium-size bowl. Add all the remaining ingredients and season to taste. Cover and refrigerate for 1 hour to let the flavors meld.
2. To Assemble The Sandwiches: Place the arugula on the bottom of the baguette. Spread the tofu salad evenly over the arugula and top with the other half of the bread. Cut into 4 pieces and serve.

Ingredients

• 3 each – Japanese eggplants, trimmed and halved lengthwise
• 2 tbsp – Grapeseed oil
• 0.5 tsp – Hot red pepper flakes
• 1 cup – Vegetable broth
• 2 tbsp – Soy sauce
• 1 tbsp – Dark sesame oil
• 1 tbsp – Sugar
• 1 tsp – 1 tsp cornstarch mixed with 1 tbs water grated fresh ginger
• 4 tbsp – Rice vinegar
• 8 oz – Romaine lettuce, cut crosswise into 1-inch strips
• 6 oz – Fresh snow peas, blanched 1 minute in boiling salted water
• 0.25 cup – Red bell pepper, thinly sliced
• 0.25 cup – Daikon, thinly sliced

Method

1. Cut the eggplant halves into 1/2-inch-thick slices. Heat the grapeseed oil in a large skillet over medium-high heat. Add the eggplant slices and red pepper flakes.
2. Stir-fry for about 5 minutes or until the eggplant slices are lightly browned on both sides. Add the broth, soy sauce, sesame oil and sugar. Cover and reduce the heat to medium.
3. Simmer until the eggplant is just tender, about 5 minutes. Use a slotted spoon to transfer the eggplant to a platter and set aside. Strain the cooking liquid, reserving 3/4 cup.
4. Boil the reserved liquid in the skillet until reduced to 1/2 cup. Stir in the corn starch mixture and cook, stirring constantly, until the sauce is thickened. Pour the sauce into a small bowl along with any liquid from the eggplant.
5. Add the ginger and rice vinegar. Set aside and allow to come to room temperature. Arrange the lettuce on a large platter.
6. In a bowl combine 1/4 cup of the reserved sauce with the snow peas, red bell pepper and daikon and toss to coat. Arrange the vegetable mixture on top of the lettuce. Top with the eggplant and spoon the remaining sauce over the salad.

Ingredients

• 1 cup – Water
• 1 cup – Vinegar
• 1 cup – Sugar
• 0.5 tsp – Salt
• 0.5 tbsp – Minced fresh ginger
• 3 each – Dried hot red chiles
• 2 each – Celery ribs, cut1/2-inch diagonal
• 2 each – Carrots, cut 1/2-inchdiagonal
• 1 each – Zucchini, cut 1/2-inch diagonal
• 0.5 each – Red bell pepper, cut 1/2-inch dice

Method

1. Heat the water, vinegar, sugar and salt in a saucepan and bring to a boil. Reduce the heat to low and simmer for 5 minutes.
2. Remove from the heat and cool to room temperature. Stir in the ginger and chiles.
3. Place the celery, carrots, zucchini, bell pepper in a bowl with a tight-fitting lid. Ladle the vinegar mixture into the jar and store tightly sealed in the refrigerator for at least 2 days before serving.

Ingredients

• 1 each – Cucumber, peeled, halved lengthwise and seeded
• 0.5 tsp – Chopped fresh ginger
• 0.5 tsp – Salt
• 0.13 tsp – Cayenne
• 3 tbsp – Pinch sugar rice vinegar

Method

1. Cut the cucumber into 1/2-inch-thick slices and place them in a bowl. Add the ginger, salt, cayenne, sugar and vinegar.
2. Mix well then cover and refrigerate until chilled.

Ingredients

• 2 tsp – Hot red peppers flakes
• 1 tbsp – Grated fresh ginger
• 2 tbsp – Curry powder
• 1 tbsp – Brown sugar
• 1 tsp – Paprika
• 1 tsp – Ground coriander
• 0.5 tsp – Ground cumin
• 2 tbsp – Grapeseed oil
• 1 tbsp – Soy sauce
• 0.25 cup – Water
• 2 tbsp – Fresh lime juice
• 13 oz – Unsweetened coconut milk

Method

1. Cut the chiles into small pieces and place in a heatproof bowl. Cover with boiling water and soak for 15 minutes. Drain the chiles and place them in a blender or food processor.
2. Add ginger, curry powder, sugar, paprika, coriander and cumin and blend to a paste. Add the oil, soy sauce and water and blend until smooth. Pour the mixture into a saucepan and bring to a boil.
3. Reduce the heat to low and simmer for 5 minutes, stirring frequently to prevent scorching. Remove from the heat and stir in the lime juice and as much of the coconut milk as needed to make a smooth sauce.If using right away, heat until hot over low heat, stirring, or set aside to cool, then cover and refrigerate until ready to use.

Ingredients

• 8 each – Hot red chilies
• 1 tsp – Whole white peppercorns
• 1 tsp – Coriander seeds
• 0.5 tsp – Cumin seeds
• 1 each – Zest of lemon
• 1 tbsp – Chopped fresh cilantro
• 2 tsp – Chopped fresh ginger
• 1 tsp – Finely grated lime zest
• 2 tsp – Sweet paprika
• 0.5 tsp – Ground nutmeg
• 2 tbsp – Grapeseed oil

Method

1. Wearing rubber gloves, stem and seed the chiles and cut into 1/2-inch pieces. Soak for 20 minutes in a bowl with enough hot water to cover. Drain the chiles, reserving 1 tbs of the soaking liquid.
2. Place the peppercorn, coriander and cumin seeds in a small skillet over medium heat, stirring until fragrant, being careful not to burn them. Cool the spices and finely grind them in a blender or an electric spice grinder. In a food processor puree the chiles to a paste with the reserved soaking liquid and the ground spices.
3. Add cilantro, ginger, lime zest, lemon zest, paprika, nutmeg and oil and process until smooth. Keep the curry paste tightly covered in the refrigerator.

Ingredients

• 12 g – Leavening agents, yeast, baker's, active dry
• 240 g – Wheat flour, whole-grain
• 250 g – Wheat flour, white, all-purpose, enriched, unbleached
• 100 g – Sugars, granulated
• 0.13 g – Milk, dry, whole, without added vitamin D
• 20 g – Oil, corn and canola – US15
• 2 g – Spices, fennel seed
• 0.35 g – Spices, saffron
• 2 g – Spices, cardamom
• 6 g – Salt, table
• 375 g – Water, tap, drinking

Method

1. Dissolve the yeast in tepid water. Put the dry ingredients in a bowl, make a well in the centre, then add the yeast mixture and oil.
2. Add enough water to make a very thick pancake-style batter. Whisk well, cover tightly, and leave in a warm place for 10-12 minutes.
3. Warm a small ungreased frying pan. Take a handful of dough and pat it flat in the pan with a little water on your hand, forming a round patty that is not too thick.
4. Cook until it starts to bubble, then add a teaspoon of beaten egg on top and sprinkle with sesame or black cumin seeds.
5. When the bread swells and turns brown underneath, remove it from the pan and place it under the grill until brown on top.
6. Continue in the same way with the remainder of the dough.

Ingredients

• 1.39 kg – Apples, eating, raw, flesh and skin – GB15
• 600 g – 8x Medium Apples, cooking, raw, flesh only, peeled – GB15
• 1.28 kg – 4 medium apple Pears, raw, flesh and skin – GB15
• 78 g – 8 medium Sugar, white – GB15
• 50 g – 6 tablespoon Water, tap, drinking – N
• 280 g – 0.25x Average glass Cranberries, dried – N

Method

1. Prepare and measure all the ingredients before you begin.
2. Core and peel the apples and pears, then place them in a saucepan with the water, sugar, and cranberries.
3. Bring to a gentle boil, then reduce to a simmer.
4. Cook covered for about 15 minutes, or until the cooking apples collapse into a puree and the pear pieces are tender.
5. Stir regularly to prevent the compote from catching on the bottom of the pan.
6. Serve warm or chilled.

Ingredients

• 140 g – Avocado, average, flesh only
• 100 g – 1 average Bananas, flesh only
• 162 g – Oranges, flesh only
• 25 g – 1 small/medium fruit Cocoa powder
• 26 g – 5 teaspoon Xylitol, E967

Method

1. Cut the avocado in half. Remove the stone and skin, then place the flesh in a food processor.
2. Add the banana, cocoa powder, and xylitol.
3. Zest and juice the orange, then add both to the food processor.
4. Blend until completely smooth and richly chocolatey. Adjust the sweetness or cocoa level to taste.
5. For a variation, swap the orange for another flavour such as cinnamon or lemon zest.
6. Spoon the mousse into serving glasses and chill until ready to serve.

Ingredients

• 40 g – Lemon juice, raw
• 15.5 ml – Orange juice, freshly squeezed
• 170 g – Water
• 85 g – Black tea

Method

1. 00 Orange juice, freshly squeezed
2. 00 Water 170g 6 fl oz
3. 00 Black tea 85g 3 fl oz
4. 00 Medium Serving 311ml / 19kcal 1
5. Allow the tea to cool down when it has been made.
6. Mix the rest of the ingredients into a glass and stir.

Ingredients

• 70 g – Avocado, Hass, flesh only
• 0 – half can/one whole pear
• 15 g – Walnuts, kernel only
• 97 g – Bananas, flesh only
• 1.1 g – Cinnamon, ground
• 1.1 g – Turmeric, ground
• 250 g – Rice Milk, Fortified
• 0 – 250g

Method

1. Place all ingredients into a blender and blend until smooth consistency.
2. Serve in tall glasses with a sprinkle of cinnamon.

Ingredients

• 250 g – Flour, gram / chickpea – GB15
• 250 g – 2.72 cup Yogurt, Greek style, plain – GB15

Method

1. Whisk the gram flour and yogurt together until smooth and free from lumps.
2. Cook the mixture over a gentle heat, stirring constantly, until it thickens to a spreadable paste.
3. Spread the hot mixture thinly over a clean tray or work surface and allow it to cool slightly.
4. Cut into strips and roll each strip gently to form the khandvi.
5. Spoon over the basil pesto and finish with the aglio olio-style tadka just before serving.

Ingredients

• 125 g – Peppers, capsicum, chilli, red, raw – GB15
• 60 g – 6.25 average pepper Asafoetida
• 187 g – Vinegar – GB15
• 37.8 g – 16.4 tablespoon Oil, vegetable, average – GB15

Method

1. Soak the chillies in the vinegar.
2. Leave them for 2 to 3 days, removing the seeds if possible.
3. Blend the soaked chillies with the hing until you have a coarse paste, adjusting the vinegar only as needed.
4. Do not add water. The mixture should stay thick rather than runny.
5. Lightly saute the paste in oil for a few minutes until the raw smell disappears and the excess liquid evaporates.
6. Cool completely, then store in a jar or steel container in the freezer until required.

Ingredients

• 180 g – Coriander, fresh, raw – GB15
• 40 g – 3 cup chopped Peppers, capsicum, chilli, green, raw – GB15
• 10 g – 2 average pepper TRS Ground Cumin Jeera Powder 400g – BRANDB
• 5 g – 0.03x Per pack Schwartz Asafoetida 52g – BRANDB
• 5 g – 0.1x Per pack Ginger, fresh – GB15
• 2.5 g – 1x Average Portion Lemon juice, fresh – GB15
• 80 g – 1/2 teaspoon Water, tap, drinking – N
• 50 g – 0.4x Average glass Peanuts, roasted and salted – GB15

Method

1. Rinse the coriander well and shake off the excess moisture. Trim away any tough stems and roughly chop the tender leaves and stalks.
2. Remove the stalks from the green chillies and deseed them if you prefer a milder chutney.
3. Add the peanuts, green chillies, salt, cumin, hing, ginger, coriander, lemon juice, and a little water to a blender jar.
4. Blend until smooth, scraping down the sides as needed and adding more water only if required.
5. The chutney should be thick and spreadable. Taste and adjust the salt, chilli, or lemon to suit.
6. Serve with snacks such as pakora, samosa, or sandwiches. Refrigerate leftovers for up to 4 days.

Ingredients

• 25.2 g – Oil, sunflower – GB15
• 10 g – 2 tablespoon Morrisons Yellow Mustard Seeds 68g – BRANDB
• 10 g – 0.15x Per pack Morrisons Black Onion Seeds 45g – BRANDB
• 1.9 kg – 0.22x Per pack Pineapple, canned, juice pack, drained peeled, cored and chopped into small chunks – N
• 20 g – 10.5 cup, chunks Peppers, capsicum, chilli, red, raw – GB15
• 20 g – 1 average pepper Ginger, fresh – GB15
• 250 g – 4x Average Portion Sugar, Demerara – GB15
• 175 ml – 1.22 cup Aspall Raw Organic Unfiltered Cyder Vinegar 5 Litres – BRANDB

Method

1. Heat the oil in a large heavy-based pan.
2. Add the mustard seeds, black onion seeds, chilli, and ginger, then cook until fragrant.
3. Add the pineapple, sugar, vinegar, and salt.
4. Simmer gently for about 1 hour until the chutney is dark golden and thick.
5. Pour into sterilised jars and allow to cool before covering.

Ingredients

• 125 g – Flour, gram / chickpea – GB15
• 25 g – 1.36 cup Flour, rice – GB15
• 2.5 g – 0.96 tablespoon Salt – GB15
• 0.55 g – 5 average pinch of salt Pepper, black – GB15
• 1.4 g – 0.55g Chilli powder – GB15
• 0.5 g – 1/2 teaspoon Coriander seeds, whole or ground – GB15
• 1.1 g – 1/4 teaspoon Turmeric, ground – GB15
• 1 g – 1/2 teaspoon Cumin seeds, whole or ground – GB15
• 175 g – 1/2 teaspoon Water, tap, drinking – N
• 10 g – 0.88x Average glass Peppers, capsicum, chilli, red, raw – GB15
• 500 g – 1/2 average pepper Aubergine, raw – GB15

Method

1. Put the chickpea flour, rice flour, salt, coriander, chilli powder, turmeric, cumin and fresh chilli in a large mixing bowl and whisk together.
2. Measure water and add little at a time, whisking until you have a thick, pancake-like batter – you might not need all of the water. Leave to rest for 10 minutes.
3. Prepare the oil in your deep fat fryer or a large, high-sided saucepan. It's no more than one third full to allow for safe expansion during heating and cooking.
4. Heat the oil to 180C (355F) or until a little bit of batter dropped into the oil bubbles.
5. Put a few pieces of aubergine into the batter and turn so that they are well coated. Don't dip all of them at once as you'll overcrowd the pan. Aim for 4-6 pieces at a time.
6. Lower the coated aubergine pieces into the oil slowly so that they don't drop straight to the bottom and stick.
7. Fry for 6 minutes until crisp and golden, turning gently as needed.
8. Lift from the pan using a slotted spoon or straining spoon and place on a plate lined with kitchen paper to allow the oil to drain.
9. If you like, you can place the drained pakora on a baking sheet in a low oven to stay hot and crisp while you fry the rest of the batch.

Ingredients

• 145 g – Sweetcorn, kernels, raw – GB15
• 120 g – 4.68x Small portion Potatoes, old, boiled in unsalted water, flesh only – GB15
• 120 g – 0.89 average potato Fenugreek leaves, raw
• 7.6 g – Coriander, fresh, raw – GB15
• 4 g – 2 tbsp Peppers, capsicum, chilli, green, raw – GB15
• 52 g – 0.2 average pepper Flour, rice – GB15
• 0 g – 2 tablespoon Salt
• 12.6 g – To taste Oil, vegetable, average – GB15

Method

1. Cook the corn kernels briefly with a splash of water, then drain and pulse them coarsely in a food processor.
2. Wash and roughly chop the fenugreek leaves.
3. Combine the corn, potato, fenugreek, coriander, green chilli, rice flour, and salt in a bowl.
4. Mix well, shape into kebabs, and chill briefly if needed to help them hold their shape.
5. Cook on a lightly oiled pan until golden on both sides and heated through.
6. Serve hot.

Ingredients

• 103 g – Milk, whole, pasteurised, average – GB15
• 50 g – 3.43x In tea/coffee Water, tap, drinking – N
• 30 g – 0.25x Average glass Butter, unsalted – GB15
• 250 g – 3.33 teaspoon Flour, wheat, white, plain, soft – GB15
• 3.5 g – 4.03 cup Yeast, dried – GB15
• 13 g – 1.75 teaspoon Sugar, white – GB15
• 3.7 g – 2 tablespoon Salt – GB15
• 44 g – 1.5 level teaspoon Sesame seeds – GB15
• 130 g – 4 tablespoon Cheese, Paneer – GB15
• 68 g – 21.67 1cm cubes Beetroot, raw – GB15
• 55 g – 0.85 beet Carrots, old, raw – GB15
• 120 g – 1/2 cup grated Potatoes, old, boiled in unsalted water, flesh only – GB15
• 7.6 g – 0.89 average potato Coriander, fresh, raw – GB15
• 3.8 g – 2 tbsp Mint, fresh – GB15
• 4 g – 1 tbsp Ginger, fresh – GB15
• 4 g – 0.8x Average Portion Asafoetida
• 3.8 g – Garam masala – GB15
• 3.8 g – 2 teaspoon Chaat Masala, spice blend – N
• 2.7 g – 2 teaspoon Chilli powder – GB15
• 20 ml – 1 teaspoon Morrisons Lemon Juice 250ml – BRANDB
• 39 g – 4x per teaspoon (5ml) Flour, corn – GB15
• 0 g – 1.95 tablespoon Salt – GB15
• 25.2 g – 0 heaped teaspoon Oil, vegetable, average – GB15

Method

1. Warm the milk, water, and butter gently until the butter melts. Do not let the mixture get too hot.
2. Mix part of the flour with the yeast, salt, sugar, and warm liquid, then gradually add the remaining flour to form a smooth soft dough.
3. Cover the dough and leave it to rise until doubled. Shape into small bun rounds, sprinkle with sesame seeds, and bake until golden.
4. For the burger filling, combine the crumbled paneer, grated beetroot, grated carrot, boiled potato, coriander, mint, ginger, hing, garam masala, chaat masala, chilli powder, lemon juice, and enough cornflour to bind.
5. Shape into mini patties and cook until firm, coloured, and heated through.
6. Assemble the mini burgers in the buns and serve warm.

Ingredients

• 64 g – Ritz Original Crackers 165g – BRANDB
• 135 g – 0.39x Per pack Potatoes, old, boiled in unsalted water, flesh only – GB15
• 15 g – 1 average potato Tomatoes, standard, raw – GB15
• 20 g – 0.83 slice Peppers, capsicum, chilli, green, raw – GB15
• 1.9 g – 1 average pepper Chaat Masala, spice blend – N
• 2.5 g – 1 teaspoon Lemon juice, fresh – GB15
• 48 g – 1/2 teaspoon Tomato ketchup – GB15
• 29.4 g – 2 tablespoon *CILANTRO CHUTNEY (CORIANDER CHUTNEY
• 120 g – 0.79 Serving Cofresh Gujarati Thin Sev 300g – BRANDB

Method

1. Mash the boiled potatoes in a bowl and mix with the chopped tomato, green chilli, chaat masala, and lemon juice.
2. Spread about 1 teaspoon of the filling onto one Monaco-style biscuit.
3. Top with a little chutney, ketchup, or sev if you like.
4. Place a second biscuit on top and press lightly to make a sandwich.
5. Serve soon after assembling so the biscuits stay crisp.

Ingredients

• 400 g – Tesco Grated Mozzarella And Cheddar 200G – TESCO
• 300 g – Cucumber, raw, flesh and skin – GB15
• 130 g – 2/4 average cucumber Tomatoes, standard, raw – GB15
• 121 g – 1 average sized Peppers, bell, raw, mixed – N
• 0 – 1x Average Portion
• 125 g – Hellmann's Vegan Baconnaise Mayo 270 g
• 40 g – Lemon juice, fresh – GB15
• 50 g – 2x Juice from 1/2 lemon Basil, fresh – GB15
• 3.8 g – 100 leaves Parsley, fresh – GB15
• 1.1 g – 1 tbsp Paprika – GB15
• 75 g – 0.5 teaspoon Lettuce, average, raw – GB15
• 31 g – 1x Large portion Sweetcorn kernels, canned in water, drained – GB15
• 800 g – 1x Small portion Tortilla, wheat flour, soft – GB15
• 15.1 kg – 16small Sour cream – N

Method

1. Prepare the filling by chopping the cucumber, tomatoes, mixed peppers, and lettuce, then combine with the sweetcorn and grated cheese.
2. Mix the mayo, sour cream, lemon juice, basil, parsley, and paprika into a smooth dressing.
3. Fold the dressing through the salad mixture and adjust the seasoning to taste.
4. Warm the tortillas briefly so they are easy to roll.
5. Divide the filling between the tortillas, wrap tightly, and serve fresh.

Ingredients

• 330 g – Cauliflower, raw – GB15
• 16 g – 4.46 NHS serving Curry leaves, fresh – GB15
• 40 g – 9.41 tbsp Peppers, capsicum, chilli, green, raw – GB15
• 0.8 g – 2 average pepper Ginger, fresh – GB15
• 4.3 g – 0.16x Average Portion Morrisons Black Onion Seeds 45g – BRANDB
• 2.7 g – 0.09x Per pack Chilli powder – GB15
• 1.9 g – 1 teaspoon Garam masala – GB15
• 120 g – 1 teaspoon Flour, gram / chickpea – GB15
• 60 g – 1.3 cup Flour, rice – GB15
• 3.5 g – 1.5 heaped tablespoon Salt – GB15
• 0.55 g – 3.5g Turmeric, ground – GB15
• 0 g – 1/4 teaspoon Water, tap, drinking

Method

1. Separate the florets from cauliflower. Do not chop them to small florets.
2. Heat 4 cups(4 portions) of water in a pot until hot (not boiling). Add the cauliflower florets and sprinkle 1/2 teaspoon salt(4 portions). You may also add turmeric to the water.
3. Leave them for a minute or 2 and then drain the water. Rinse them thoroughly. Drain collaner
4. Transfer them to a mixing bowl. Add ginger garlic paste, chopped curry leaves and green chillies. Sprinkle chilli powder, carom seeds and garam masala all over. Mix them well.
5. Sprinkle gram glour, rice flour and salt all over evenly. Sprinkle 2 to 3 tbsps(4 portions) water and begin to coat the gobi well with all the dry ingredients.
6. Keep splashing more water as needed and mix until all of the flour coats the cauliflower well. It should resemble a wet marinade.
7. Taste test the batter and add more salt if needed. Frying cauliflower pakoda.
8. Heat oil in a deep pan for frying until hot enough.
9. Regulate the heat to Medium. Gently drop each floret separately in the hot oil. Do not crowd a lot of them as they will get stuck and won't fry well.
10. Do not stir for 1 to 2 minutes. Then use a perforated ladle and stir them gently. Fry until golden and crisp on a medium heat.
11. The bubbles in the oil will reduce when the florets are fried well.