2 cauliflower steaks.
1 tbsp smoked paprika
3 garlic cloves.
2 tbsp butter
Salt
Pepper
Olive oil
Large bunch of parsley.
1 garlic clove.
1 red chili
2 tbsp red wine vinegar.
100 mls extra-virgin olive oil
Salt
Pepper
700 g butterbeans
1 lemon
1 garlic clove
2 tbsp nutritional yeast
Salt
Pepper
Began by preparing the chimichurri. Finally chopped the fresh herbs and place them in a mixing bowl. Dice the chili, finely mince the garlic, and add them to the herbs along with the vinegar. Seasoned to taste, then gradually pour in the olive oil while mixing until thoroughly combined. Set aside.
For the butter beans, blend them in a blender and with lemon juice, salt, pepper, and garlic clove and nutritional yeast. Set aside.
Sliced the cauliflower into steaks, (typically two can be obtained from the center of a large cauliflower) save any extra floret for another recipe or roast them with salt, pepper, paprika, and olive oil to serve alongside the steaks. Season cauliflower steaks with salt, pepper, and paprika on both sides, then drizzle with olive oil and massage gently.
Heat a frying pan over medium high heat. Add 2 tbsp of olive oil. Once hot sear the steaks by pressing down. Flip after several minutes and fry until golden brown on both sides.
Crush the garlic cloves, add them with the butter to the pan and continuously based the steaks. Once cooked, remove the steaks from the pan and add the chopped leaves/stems with a bit more oil, cook until golden brown and crisp.
To serve, spoon the Butterbean purée onto the plates centre, place the steak on top, drizzle with chimichurri.
Enjoy.
1 ½ cups fresh coconut,(*or 1 ½ cups desiccated coconut. Refer method*)
1 tbs granulated sugar(I use agave as a substitute)
1 tbs grated frresh ginger
1 tbs finely chopped fresh corriander leaves
2 – 3 chillies seeded and minced
3 tbs lemon juice
½ tsp salt
If using fresh coconut, break the coconut and save the coconut milk. Remove the pulp from the shell and peel off brown skin. Cut the pulp and blend with a food processor with all the other ingredients.
Add enough coconut milk or coconut water to make the mixture smooth.
As an alternative tococonut milk and water you may use 1 ¼ c yoghurt which will give a creamiertexture.
** if you are using desiccated coconut it needs to be rehydrated. Begin with ½ c coconut milk or coconut water(I use a mixture both) adding more to reach the consistency you prefer. I would also make this the day before or the morning of to let the flavours infuse. Again, check texture and hydration prior to serving.
“For over thirty rotations of the sun I’ve been sharing my love of yoga and entwining it with my Te Ati Awa whakapapa.
Whether it’s in my Ashram in India, our retreats in Bali and Rarotonga or in the studios around Wellington and Kāpiti, I know that growing our yoga practice and time together nourishes our spirits and releases our life's fullest potential; allowing us to adjust our lifestyles as the wheel of our year, of our lives turns. ”
Arohanui,
Use this space to add more details about your site, a customer quote, or to talk about important news.