VEGAN NOSH BOARD (gf,v) Recipe
rainbow quinoa with blackberries, fennel, grilled onions, orange, pistachios, radish sprouts, + kale pakora + korean fried cauliflower + crisp brussels sprout chips
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Ingredients
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Quinoa Salad
Kale Pakora
Korean Fried Cauliflower
Crisp Brussels Sprout Chips
Method
Quinoa Salad Preparation
Cook the Quinoa
Rinse the rainbow quinoa under cold water. In a pot, bring 2 cups of water to a boil, add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy. Remove from heat and let it cool.
Mix the Salad
In a large bowl, combine the cooked quinoa, blackberries, fennel, grilled onions, orange segments, chopped pistachios, and radish sprouts. Toss gently to combine.
Kale Pakora Preparation
Make the Batter
In a bowl, mix the chickpea flour, water, cumin powder, turmeric powder, and salt to form a smooth batter. Fold in the chopped kale.
Fry the Pakoras
Heat oil in a deep pan. Drop spoonfuls of the batter-coated kale into the hot oil and fry until golden brown. Drain on paper towels.
Korean Fried Cauliflower Preparation
Prepare Cauliflower
In a bowl, toss cauliflower florets with cornstarch until coated. Dip them in a mixture of water, gochujang, and soy sauce.
Fry the Cauliflower
Heat oil in a deep pan. Fry the cauliflower until golden and crispy. Drain on paper towels.
Crisp Brussels Sprout Chips Preparation
Prepare and Bake
Preheat the oven to 400°F (200°C). Toss halved brussels sprouts with olive oil and salt. Spread them on a baking sheet in a single layer and bake for 20-25 minutes or until crispy.