WORKSHOP

Vegan Fusion

Coconut Apple Dal
Zaatar Roasted Vegetables
Vegan, sugar-free, gluten-free, dairy-free

Choose a “male” by looking for the smaller belly buttons. They have fewer seeds.

BONUS VEGAN DESSERT

Coconut chocolate crema

Gluten-free, dairy-free, sugar-free, vegan
Active time: 5-7 minutes
NOT MADE IN CLASS

 
 

Ingredients (4-6 servings)

To make curry paste:
▢ 1 medium sour apple washed, not peeled, quartered ※
▢ 1 small onion or ½ large onion, peeled, don’t cut off root (will chop in class)
▢ 1 3-inch piece ginger, peeled and roughly chopped ※
▢ 4-6 garlic cloves, peeled ※
▢ 1 tsp each cumin, curry, turmeric, garam masala ※
▢ ¼ tsp. cayenne pepper ※
▢ 1 tsp sea salt ※
※ please prep/measure prior to session

To make dal:
▢ 1.5 cups red lentils soaked in cold water for 15 minutes then drained ※
(red are best for this, but if you use brown, pre-soak in hot water for 30 min)
▢ 2 Tbsp. coconut oil
▢ 1 13.5-oz can coconut milk and 1⁄2 can of water (1 c water for brown lentils)
▢ ¼ cup unsweetened coconut flakes
▢ ¼ cup raw pumpkin seeds “pepitas”
▢ 2 Tbsp. fresh cilantro washed (coriander) ※
▢ 2 tsp pink Himalayan salt to taste

To make Zaatar roasted veggies:
▢ 2 cauliflower steaks,
▢ 1 “male” eggplant washed, not cut (see photo to the left) ※
▢ 1 Tbsp. Zaatar (or a mix of ground thyme, sesame seeds and salt)

Utensils needed

▢ heavy-bottomed pan with tight lid, Dutch oven works well
▢ knife, cutting board
▢ small sauté pan for toasting coconut
▢ food processor
▢ large sheet pan
▢ strainer

Directions for roasted veggies:

  1. Preheat oven to 425F.

  2. Cut eggplant into 1 cm rounds or 2 cm squares, salt both sides, and let them sweat for 15 minutes. (more instructions in class)

  3. Slice two cauliflower steaks about 2 cm/1 inch thick

  4. Heat sheet pan for 3 minutes with thin layer of refined olive or grapeseed oil. Remove sheet pan and sprinkle a layer with Za’atar (see tutorial on how to make your own)

  5. Add eggplant and cauliflower, pressing the steaks into the oil and spice. Drizzle top of cauliflower with more olive oil and sprinkle with za’atar. Roast for 17 min and flip veggies. Eggplants may finish before the cauliflower. (More hacks explained in class)

    Directions for curry paste:

  6. Put onion and apple in food processor with garlic and ginger.

  7. Heat medium heavy-bottomed pot to medium high and add coconut oil.

  8. When hot, add spices and stir then add curry paste, reduce to medium and sauté, stirring occasionally to prevent burning until fragrant and water has evaporated, about 4 minutes.

  9. Stir in lentils, coconut milk and 1⁄2 cup water or stock and turn heat to high until it starts boiling.

  10. Reduce heat to low and simmer, stirring occasionally so lentils don’t stick to the pan. When lentils are completely soft and dal is thick, taste and add salt if needed. Add more water if needed. It should be a loose mashed potato consistency. Serve with rice if desired

  11. Use a skillet to dry toast coconut flakes and pumpkin seeds about 5 minutes and garnish dal along with the fresh cilantro (coriander).
    *Za’tar is a Lebanese spice blend usually consisting of toasted sesame seeds, salt and thyme. Some mixes add sumac, oregano and marjoram. You can make your own!

Ingredients to make Chocolate crema (serves 4)

▢ 6 Tbsp. cocoa powder
▢ 1 can coconut milk chilled in the fridge ※
▢ 1 tsp vanilla extract
▢ fresh raspberries
▢ 4 dates chopped ※
※ please prep/measure prior to lesson

Utensils needed

▢ 4 ramekins
▢ large bowl
▢ wire whisk

This will not be made in class