Guest recipes with Farah Shammas
Kohlrabi Escalopes
Breading mix
2 cups of wholegrain breadcrumbs
1 teaspoon of sweet paprika
1 tablespoon of sesame seeds
1/2 teaspoon of Himalayan salt
Batter mix
1/4 cup of all purpose flour
1/2 cup of room temperature water
1/2 teaspoon of paprika
1/2 teaspoon of Himalayan salt
Mix all together – if too thick add a little more water
Cut one whole kohlrabi into thick (2cm) slices
Boil in water for 15 minutes until the centre is translucent
Transfer to a paper towel to dry
Dip into the batter mix
Coat with breadcrumb mix
In a pan add 3 tablespoons of olive oil
Fry both sides for 2-3 minutes each
Vegan ‘cheezey’ zucchini stew
2 large zucchinis diced
1 cup of sliced mushrooms
1 medium white onion, diced
3 cloves of garlic, chopped finely
1 cup of dry white wine
1/2 cube of vegetable stock
1/4 teaspoon of sea salt
1/4 teaspoon of ground black pepper
4 heaped tablespoons of nutritional yeast
1 tablespoon of fresh oregano
1 cup of soya milk
Using half of the wine above, sautée the onions and garlic until soft
Add zucchini and crumble the vegetable stock cube on top and allow to cook on medium heat for five minutes
Add the rest of the wine as required
Add mushrooms and leave on medium to high heat for two minutes ensuring the ingredients don’t stick to the pan
Add seasoning and the rest of the ingredients
Allow to simmer for approximately ten minutes until soft and creamy
Vegan Mushroom Gravy
4 cloves of garlic, chopped
1 medium onion chopped
1 cup of vegetable stock
1/2 cup of red wine
2 tablespoons of dark soya sauce
Pinch of dried cumin
1 can of sliced mushrooms (can be fresh also)
3 tablespoons of ready vegan gravy powder
1 and 1/2 tablespoons of cornstarch mixed in 1/2 cup of water
Salt and pepper to taste, just a pinch of both
Sauté onion and garlic in vegetable broth
Add mushrooms and all other ingredients
Bring to boil and simmer, stirring constantly for five minutes
Serve hot over mashed potatoes and nut loaf or anything else you like!
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