Great balls of fire

Horowhenua Chronicle - - BITE - Makes 12 balls (6 serv­ings)

The hard­est part of a plant­based diet can be giv­ing up cheese, but cafe owner, cook and tele­vi­sion host Jeremy Dixon has made it easy. Dixon has cre­ated 13 ve­gan cheese recipes and shares them in his re­cently re­leased cook­book, The Re­vive Cafe Cook­book 7.

All of Dixon’s cook­books fea­ture healthy and de­li­cious foods, but this one goes a step fur­ther with to­tally plant-based/ve­gan recipes.

It’s not just savoury food, though. Also in­cluded are three of the most pop­u­lar sweets from the Re­vive Cafe this year — Pis­ta­chio and Rose Slice, Too Good To Be True Tiramisu, and Mocha Slice.

Fol­low­ing is a recipe from the book:

CAULI & QUINOA BALLS with MASALA GRAVY

These balls are a real hit in the cafes. They have a lovely tex­ture and the masala sauce has amaz­ing aroma and flavour!

In­gre­di­ents Balls

1 1⁄2 cups cooked quinoa (1⁄2 cup raw quinoa and 1 cup boil­ing water)

2 cups cau­li­flower roughly chopped

1⁄2 cup fine rolled oats (quick- cook oats)

1⁄2 cup chick­pea (chana/be­san) flour

2 cloves gar­lic crushed or finely chopped

2 tsp cumin

1 tsp turmeric

1⁄4 tsp chilli pow­der or cayenne 2 Tbsp honey or date puree

1 cup car­rot grated (around 1⁄2 car­rot)

1 tsp salt

Masala gravy

2 tsp oil

1 cup onion finely diced (around 1 onion)

1 cup cel­ery finely diced (around 1 stalk cel­ery)

1 clove gar­lic

1 tsp cumin

1 tsp garam masala

1 tsp turmeric

1 tsp fen­nu­greek pow­der

1 tsp salt

1 cup co­conut cream

1⁄2 cup water

Gar­nish: finely chopped pars­ley

Method

Put quinoa and water in a pot. Place the lid on and bring to boil. Turn down to a sim­mer (just bub­bling) and cook for 12 min­utes or un­til the water has dis­ap­peared. Leave to sit for 10 min­utes and then fluff up with a fork.

In a pot cook the cau­li­flower in boil­ing water for 5 min­utes or un­til soft.

Mix all the balls in­gre­di­ents in a large mix­ing bowl.

Line a bak­ing tray with bak­ing (parch­ment) pa­per.

Mea­sure out 1⁄2 cup scoops of the ball mix, make them round in your hand and place on the tray.

Bake at 180C for 30 min­utes or un­til firm and golden.

To make the masala gravy: In a pot or pan saute the oil, onion, cel­ery and gar­lic for 5 min­utes or un­til soft.

Add the var­i­ous spices and salt and stir for 30 sec­onds to ac­ti­vate the flavour.

Stir in the co­conut cream and water and heat (but do not boil).

Place the cooked balls in the pan of masala gravy to serve. Gar­nish with chopped pars­ley. —

Cauli and quinoa balls with masala gravy.

Cafe owner and TV chef Jeremy Dixon.

The Re­vive Cafe Cook­book7by Jeremy Dixon, Pub­lished by Re­vive Con­cepts Lim­ited, $30

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