Curried Cauliflower, Lentil & Chickpea Sliders with Coconut Coleslaw and Mango/Pomegranate Salsa

The veggie burger I was teasing you with on my Instagram stories. This time with cauliflower, red lentil and chickpeas. All mixed together with hot curry and spices. Paired with coconut cabbage and carrot slaw, and mango/pomegranate salsa. It’s slightly spicy and sweet. Keep in mind that I used dried chickpeas which need to be soaked overnight.

This recipe makes about 20 small sliders.

Ingredients:

For the patties:

½ cup of dried chickpeas, soaked in water overnight

½ cup of red lentils

2 cups of vegetable stock

2 cups of grated cauliflower (I used the food processor until it had a rice-like consistency)

1 ½ teaspoon of hot curry powder

1 teaspoon of garlic powder

1 ½ teaspoons of onion powder

1 teaspoon of paprika powder

½ a teaspoon of mustard powder

1 teaspoon of salt

½ teaspoon of ginger powder

1 egg

1/3 cup of breadcrumbs

1/3 cup of all-purpose flour

For the coating:

¾ cup of breadcrumbs

¾ cup of panko

¾ teaspoon of salt

¾ teaspoon of smoked paprika

For the coconut coleslaw:

4 tablespoons of mayonnaise

2 teaspoons of mustard

Juice of 1 lime

6 tablespoons of coconut milk

1 tablespoon of white vinegar

¾ teaspoon of salt

1 teaspoon of sugar

150grs of shredded carrot

200grs of shredded cabbage

Pinch of cayenne

Pinch of onion powder

For the mango/pomegranate salsa:

1 mango, finely diced

1 medium red onion, finely diced

Juice of 1 lime

1 red chili, finely chopped

1/3 cup of pomegranate seeds

½ a bunch of coriander, chopped

Salt to taste

Extra:

About 1 cup of vegetable oil

Slider buns

 

The night before, soak the chickpeas in cold water.

The next day, start by making the coconut coleslaw. Add the mayo, mustard, lime juice, coconut milk, vinegar, salt, sugar, cayenne and onion powder to a large bowl. Mix well and then add the shredded carrot and cabbage. Mix until the cabbage and carrot are well coated in the sauce. Covered it and let it sit in the fridge until ready to serve. It’s best to let it rest in the fridge for at least 1 hour.

To make the mango/pomegranate salsa, just mix all of the ingredients in a medium bowl. Taste for salt and let it sit in the fridge until ready to serve.

To make the patties, first cook the lentils. Place the lentils and vegetable stock in a medium saucepan over medium heat. Cook until soft, stirring from time to time. This will take about 15 minutes. Once they are cooked, turn off the heat and let them dry out in the saucepan for 30 minutes.

Once the 30 minutes are up, place the cooked lentils, drained chickpeas, shredded cauliflower and the rest of the ingredients for the patties in the food processor. Pulse until everything is mixed through.

To make the coating, just mix all of the ingredients in a shallow bowl. Because the patty mixture is quite soft, it’s better to make each patty small. I made each patty with about 1 tablespoon of the mixture. You can make them bigger, just try not to make them too big as they might break while cooking.

Grab about 1 tablespoon of the patty mixture and form it into a ball with your hands. Coat it in the breadcrumb mixture and set it aside. Repeat for all.

Pour the vegetable oil in a large pan over medium heat. Once the oil is hot, cook the patties in batches. Flatten them a bit with the back of a spatula and cook them until evenly golden on both sides. This will only take a few minutes.

Serve the sliders with the coconut coleslaw and mango/pomegranate salsa. Enjoy!

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Orange & Pink Peppercorn Rolls with Orange Glaze and Pomegranate Seeds

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Holiday season is around the corner and with that comes family and friend gatherings. These rolls are great for dessert or brunch, and are perfect for sharing. I mixed the pink peppercorns, sugar and orange zest in the food processor. This allows the natural oils in the orange zest to come out and the whole pink peppercorns to be crushed. This recipe is very aromatic and the pink peppercorns add a very subtle heat and peppery taste. The tartness of the pomegranate seeds are there to balance the sweetness in the glaze, as well as to add a more festive feel to it. We just had a couple of these and will probably finish the rest during movie night later today.

This recipe makes about 11 small rolls.

Ingredients:

For the dough:

7 grs of dry yeast

1 cup of warm milk

3 ½ cups of all-purpose flour, plus more for rolling

2 teaspoons of vanilla essence

Pinch of salt

4 tablespoons of butter, melted and cooled

1/3 cup of sugar

1 egg

For the filling:

1 cup of sugar

Zest of 3 oranges

1 tablespoon of pink peppercorns

1 teaspoon of cinnamon powder

3 tablespoons of melted butter

For the egg wash:

1 egg

1 tablespoon of water

For the glaze:

2 cups of icing sugar

Fresh orange juice (about 1 orange), without pulp

Extra:

½ cup of pomegranate seeds

 

Place the warm milk and yeast in the bowl of the stand mixer and let it sit for 5 minutes. After the 5 minutes have passed, add the remaining ingredients for the dough to the bowl with the yeast.

Knead on low speed for 5 minutes, using the dough hook attachment. You can also knead it by hand.

Then remove the dough from the bowl. Clean the bowl and then grease it with a bit of vegetable oil.  Form the dough into a ball and place it back into the greased bowl. Cover with plastic film and let it rise for 1 hour in a warm place.

Once the hour has passed, lightly butter the oven dish in which you are going to bake the rolls. To make filling, place the sugar, orange zest, pink peppercorns and cinnamon in the food processor. Pulse for a couple of minutes until the peppercorns are crushed. Transfer the sugar to a small bowl. Have the butter already melted and ready with a brush.

Place the dough on a lightly floured surface and roll it into a large rectangle. Then brush the top of the dough with the melted butter. Sprinkle the sugar mixture evenly on top. Roll it tight lengthwise. Cut the uneven edges and discard of them. Now that you have an even rolled dough, cut it into about 11 even pieces. Place the pieces on the prepared oven dish, leaving some space in between. Brush a large piece of plastic wrap with vegetable oil. Cover the rolls with the greased side down. Let them rise for 1 hour in a warm place.

About 10 or 15 minutes before the timer is up for the second rise, preheat your oven to 180C/350F.

Once the hour is up, remove the plastic wrap from the oven dish, brush the rolls with the egg wash and bake them for about 23-25 minutes until golden.

Once the rolls are baked, start making the glaze. Place the icing sugar in a small bowl. Slowly pour in the orange juice while whisking until the glaze becomes pourable. Once the glaze is of your desired consistency, just pour it on top of the rolls. Add some pomegranate seeds. They are best when served right away while they are still warm. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook. For behind the scenes, more of Amsterdam and a peek of press events, you can follow my Instagram stories and my Snapchat: cravingsinams.

Buckwheat, Oatmeal, Almond & Pomegranate Molasses Granola

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This was my breakfast yesterday. Greek yogurt with granola that I made with pomegranate molasses. Love the tang that the molasses gives and it is quiet easy to make at home. I made it with some cinnamon and vanilla but you can spice it as you like.

Ingredients:

For the Pomegranate molasses:

710ml of pomegranate juice

½ cup of sugar

1 tablespoon of apple cider vinegar

1 cinnamon stick

1 teaspoon of vanilla essence

For the granola:

1 cup of oatmeal

1 cup of buckwheat

¾ cup of slivered almonds

3 tablespoons of melted coconut oil

4 tablespoons of pomegranate molasses

1 teaspoon of vanilla essence

1 ½ tablespoons of honey

 

Place all of the ingredients for the molasses in a medium saucepan over medium heat. Stir until the sugar dissolves, about 2 to 3 minutes. Then reduce the heat to medium low and let it reduce until it becomes a thick syrup. This will take about 40 minutes. It will thicker like a caramel as it cools down. Remove the cinnamon stick. Let it cool down for a few minutes and then pour it into a glass jar. Let it cool completely before covering it. Keep it in the fridge.

To make the granola, preheat your oven to 180C/350F and line a baking sheet with parchment paper.

In a large bowl, mix the oatmeal, buckwheat, almonds, melted coconut oil, molasses, vanilla and honey. Then spread it evenly over the prepared baking sheet. Bake it for 25 minutes, stirring every 5 minutes. Because of the sugar content in the molasses, it browns quickly so be careful not to burn it.

Allow it to cool down completely before storing it in a airtight container.

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Spinach & Zucchini Quesadillas with Pomegranate & Feta Salsa

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I love a laid back dinner at home, even better when it doesn’t involve cutlery. I stuffed these quesadillas with Gouda, spinach and zucchini. And because you can never have too much cheese, I made a feta salsa to go along with it.

This recipe makes 4 quesadillas.

Ingredients:

8 large tortillas

For the filling:

1 tablespoon of olive oil

200grs of fresh spinach

2 zucchinis, chopped into small pieces without the seeds

150grs of sour cream

180grs of shredded Gouda

A pinch of garlic powder

A pinch of onion powder

Salt

Pepper

Lemon pepper

For the pomegranate & Feta salsa:

100grs of crumbled feta

½ cups of pomegranate seeds

2 tablespoons of lime juice

2 tablespoons of olive oil

2 tablespoons of chopped coriander

Salt

Pepper

 

To make the salsa; just mix the crumbled feta with the pomegranate, olive oil, lime juice, coriander, salt and pepper. Set it aside.

Place 1 tablespoon of olive oil in a large pan over medium heat. Once the pan is hot, add the zucchini, garlic powder, onion powder, salt, pepper and lemon pepper. Cook for about 3 minutes while stirring. Then add the spinach and cook it until it becomes wilted. Add a bit more salt and pepper. Transfer it to a bowl.

To assemble each quesadilla, place one tortilla on a large plate. Spread a thin layer of sour cream over it. Then spread ¼ of the zucchini/spinach mixture. Finally sprinkle some of the shredded Gouda and cover it with another tortilla.

Heat up a large non-stick pan over medium heat. Once the pan is hot, carefully slide the quesadilla from the plate to the pan. Let it cook until it gets crispy on the bottom. Then carefully place the plate over the pan and flip the pan so that the quesadilla is on the plate again, and then carefully slide it into the pan to cook the other side. Repeat for the rest.

Slide the quesadillas into equal pieces and serve with the pomegranate & feta salsa. Enjoy!

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Twice Baked Butternut Squash with Harissa Butter, Feta & Pomegranate

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This is a very easy to make side dish for the holidays. The harissa butter adds a bit of heat that goes well with the sweetness of the butternut squash.

This recipe serves 2.

Ingredients:

1 medium butternut squash, sliced in half

1 tablespoon of butter

1 teaspoon of harissa or more to taste

2 tablespoons of Parmesan

2 tablespoons of breadcrumbs

Salt

Extras:

½ cup of pomegranate seeds

100grs of crumbled feta

Micro arugula for decoration

Handful of arugula

Olive oil

White vinegar

Salt

Pepper

 

Preheat the oven to 200C/390F.

Place the butternut squash in a roasting tray lined with parchment paper. Add ½ cup of water and cover it with aluminum foil. Bake until very tender. Mine took about 1 hour but the time will depend on the size of your squash.

Once the butternut squash is tender, spoon out all of the flesh into a bowl but leave some attached to the edges of one half so that it holds its shape for the second bake.

Turn up the heat to 230C/440F.

Melt the butter in a pan with the harissa. Place the butternut squash flesh, harissa butter, Parmesan, breadcrumbs and salt in the food processor and pulse until smooth.

Stuff the reserved butternut half with the butternut puree. Place it on a oven tray lined with parchment paper and bake for 20 minutes.

To serve, mix the arugula with a splash of olive oil, vinegar, salt and pepper. Place the butternut squash in the middle of a large plate. Place the arugula salad all around the squash. Top it with the crumbled feta, pomegranate and micro arugula. Serve right away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Butternut Squash & Charred Brussels Sprouts Tacos with Feta, Coriander and Sumac Roasted Pumpkin Seeds

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Fall vegetarian tacos. I made these this past Tuesday and we devoured them. I love the combination of the creamy butternut squash with the crunchy Brussels sprouts and pumpkin seeds, and the saltiness of the feta. 

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This recipe is for 12 small tacos.

Ingredients:

For the butternut squash puree:

1 small butternut squash

¼ cup of cream

Pinch of salt

Pinch of garlic powder

Pinch of onion powder

Pinch of cayenne pepper

For the sumac roasted pumpkin seeds:

1/3 cup of pumpkin seeds

Drizzle of olive oil

1 ½ tablespoon of sumac

Pinch of salt

For the Brussels sprouts:

350gr of Brussels sprouts, cleaned & halved

2 tablespoons of olive oil

Pinch of lemon pepper

Pinch of cayenne

Pinch of Salt

Toppings:

1 pomegranate

200gr of feta, crumbled

A handful of chopped coriander

Extras:

12 small tortillas

 

To make the sumac roasted pumpkin seeds, mix all of the ingredients in a bowl.  Spread the seeds over an oven tray lined with parchment paper. Roast for 15 minutes at 180C/350F. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it on a medium bowl. Add the cream, salt, garlic powder, onion powder and cayenne. Blend it until smooth using an immersion blender. Transfer the puree into a small saucepan. Over medium heat, let it thicken for 5 minutes while stirring.

For the Brussels sprouts, pour the olive oil into a large pan over medium-high heat. Once the oil is hot, add the Brussels sprouts, lemon pepper, cayenne and salt.  Cook for 5 minutes until charred, stirring from time to time. Set aside.

To serve, warm up the tortillas in a pan. Spoon some of the warm butternut squash puree into each tortilla, add the charred Brussels sprouts and top with the roasted pumpkin seeds, feta, pomegranate seeds and coriander.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Brussels Sprouts, Apple and Gorgonzola Quesadillas

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I can’t remember ever eating Brussels sprouts growing up and I actually don’t know why. My two guesses are that either they were not very popular in Peru, or my mom (who is by the way a very good cook) doesn’t like them therefore she never made them. I am leaning towards the last one.  It is only since I moved to the Netherlands that I realized that I actually love them. They are tasty, cook quite fast and are super healthy. Now that they are in season I am making up for the lost time. This recipe makes 4 quesadillas.

Ingredients:

350gr Brussels sprouts, trimmed and thinly sliced

2 red onions, thinly sliced

2 apples, peeled and cut into small cubes

2 tablespoons of olive oil

3 tablespoons of balsamic vinegar

8 flour tortillas

200gr of gorgonzola, crumbled

2 pomegranates

Salt, to taste

Pepper, to taste

Sour cream, to serve

 

Over medium-high heat, add the olive oil to a large pan.  Add the Brussels sprouts and the onions. Cook for 7 minutes, stirring from time to time.

Then add the apples and balsamic vinegar.  Stir for another minute and then add salt and pepper to taste.  Transfer to a bowl.

Place a tortilla in a large non-stick pan and add some of the sprouts mixture. Then sprinkle some of the pomegranate seeds and crumble some gorgonzola on top.  Cover with another tortilla. Cook over medium heat until it is crispy on the bottom. You will need to put a plate about the size of the tortilla over it to be able to flip it and avoid a mess. Once you have flipped it, cook until crispy and then transfer to a cutting board.

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Slice the quesadilla into four pieces. Repeat for the rest of the tortillas and filling. Serve with some sour cream.

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