Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.
My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms. I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.
Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.
The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.
Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside
Slice the cheeses.
Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect
Top the crust with veggies and cheese and put under a broiler for 3-4 mins.
Douse with some good avocado or olive oil and red chili flakes.
Raw or Green banana is just an unripe yellow banana but it is firm and not sweet. It needs to be cooked (boiled or fried) to bring out the taste. Nutritionally, the green banana is a good source of fiber, vitamins and minerals, and contains a resistance starch that may help control blood sugar.
It is pretty easy to cook and these cool kebabs and the addition of aromatic herbs and spices helps the banana stand out as the main ingredient.
I used garlic greens since I had them harvested and was looking for ways to use them. You can leave them out if you don’t have them. I did not add a boiled potato as I would normally in veggie kebabs as the consistently looked perfect and I opted to leave the extra starch out.
This consistency should come out something like this:
Walnuts are my favorite tree nuts to use and always remind me of being under a walnut tree in Kashmir trying to bring down the big green raw nuts , breaking them apart and savoring the exquisite white flesh inside. Besides the fabulous taste Walnuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.
Chaat is a term describing savory snacks, typically served at road-side tracks from stalls or food carts in India, Pakistan, Nepal and Bangladesh- this from Wikipedia. Chaat to me is sweet, tangy and savory sensation put together to be had as an appetizer or snack. Most street versions have fried cracker bases or delicious potato centers.
If you don’t know it already Fiesta Friday is where to party every Friday. I joined it when I started blogging a couple of years back and it has been such a great support and platform to grow. Bring your dishes here and Link up your posts at Angie’s Fiesta and to both the co-hosts!
Do read the guidelines posted here….but the rules are really to have fun and enjoy visiting all the fabulous bloggers.
I wanted to make something quick and simple for my co-hosting responsibility ( and its been a really long week) so this quick appetizer was perfect. Now I am eager to spend all my time looking through the deliciousness everyone else brings to the party,
One of my favorite Indian fusion restaurants Rasika delighted me with a Avocado and Banana version that is a must try if you are ever in DC.
Here is my take on serving up this amazing dish. You can never go wrong with Avocados can you? The nutrient rich bananas lightly browned bring a sweet dimension. Tamarin Chutney can me home made, I used a store bought version. A sprinkle of cumin, a dash of cayenne, a squeeze of lemon and there you have it! Ready in 10 mins.
Use firm almost green bananas, brown in coconut oil and cut in 1 inch pieces. Set aside
Cut the avocado into chunks and squeeze the juice of half lemon over it. Toss in 2 tabsp of tamarind chutney, cumin and cayenne. Chill.
Using a ring mold or a hollow can, place the avocado mixture at the bottom, cover with the bananas, sprinkle with lemon juice, another dash of cayenne and cilantro. Top with some banana chips to bring in the crispiness.
Looking for healthier versions of tea time snacks and trying to use my bananas and carrots, I found a number of recipes in my google search. I have made almond flour banana bread numerous times but wanted to add some carrot. I adapted some recipes but the closet original of the the paleo recipe can be found at here . I used 3 parts almond flour and 1 part buckwheat flour, still all gluten free. For the sweetness I used coconut nectar instead of dates. Dates would have been great but I was too lazy and short on time to use and wash a food processor 🙂
Raw organic Almond Flour works great to give it the spongy texture, carrots add the vitamin c and walnut the rich nutrients. Add the bananas and eggs and its really a great breakfast food.
I love citrus zest and use it as much as I can. Drying your own organic peels and grinding them is a great way to use zest in food, soaps and cleaners. I had fresh mandarins on hands and the freshness brought a punch to the bread.
For tea time in my house it was served with Matcha tea and a side of crème fresh. I found this simple article on Matcha if you want to learn more about this tea full of antioxidants.
Beautiful crunchy snack food that is a “must ” try. If you are tired of French fries, do try the high fiber content of the unique lotus stems. Also know and Nadur Churma and sold in the streets all over Kashmir is this mouth watering snack that is so very easy to make.
Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.
The actual stems at my local Asian market in Virginia look like this:
The recipe is so simple and just takes the lotus stems cut in length, salt cayenne ( Kashmiri chili pepper) and some rice flour. You could also use gram flour. I have fried these in coconut oil here.
Sweet and savory dance on the senses and such beautiful raw ingredients. I made this as one of the thanksgiving deserts and it was so well received. I could say that it is healthful ( depending on how many slices you eat:) with the use of coconut nectar and honey. The dates also as a sensory sweetness and chewiness. I soaked the dates in orange zest and orange juice for a few hours to add another layer of flavor. You can omit this step if you want.
Enough said…let’s try it
1/2 cup almonds (soaked overnight and skin removed)
1/2 cup raw walnuts
1/2 cup mehjool dates (pitted and soaked in orange zest and the juice to moisten)
1/2 cup dry crushed coconut flakes
2 tablespoons coconut oil
2 tablespoons raw cacao powder
2 tablespoons organic raw honey
Blend this mixture together and layer in a lined square pan. Press down until you get a flat this layer and put in the freezer for 30 mins
Layer 2 (Caramel)
1 cup medjool dates (pitted and soaked in orange zest and the juice to moisten
1/2 cup organic coconut oil
3 tablespoons tahini
1 teaspoon vanilla
2 tablespoons organic raw honey
1/4 cup chopped raw walnuts
Blend dates, coconut oil, tahini, vanilla and raw honey in the food processor. Add the walnut and pulse lightly so you still have the pieces.
Pour this on top of layer 1, smooth and return to freezer to set.
1/4 cup coconut oil
1/4 cup coconut nectar
1/4 cup raw cacao
Coconut Flakes for dusting
Blend together the melted coconut oil, raw cacao and coconut nectar until smooth.
Add this as the third layer. Top with coconut flakes. Return to the freezer.
Slice while still frozen and serve.
This will stay in the fridge for a couple of weeks.