Alex Hilton
@alexhilton
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Combine the oats and water in a blender jug and set aside to soak for at least 45 minutes. Add the potato starch to the soaked oats and water and blend until very smooth.
Heat a large non-stick ceramic skillet over medium low heat and pour 3/4 cup of the batter into the skillet, swirling it around to create an even layer. Cook for about 8 to 12 minutes, until the edges start to lift up and the top is firm. Cook for another 2 to 3 minutes on the other side, then remove and cool on a wire rack.
While the tortillas are cooking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine maple syrup, lemon juice, cumin, coriander, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
Add the cauliflower florets to the bowl. SRoast in the preheated oven for 25 to 30 minutes.
Blend the zucchini, garlic, lemon juice, raw honey, sea salt, and cashews (if using) until smooth. Stir in the chopped dill and set aside. 1 reply
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Combine the oats and water in a blender jug and set aside to soak for at least 45 minutes. Add the potato starch to the soaked oats and water and blend until very smooth.
Heat a large non-stick ceramic skillet over medium low heat and pour 3/4 cup of the batter into the skillet, swirling it around to create an even layer. Cook for about 8 to 12 minutes, until the edges start to lift up and the top is firm. Cook for another 2 to 3 minutes on the other side, then remove and cool on a wire rack.
While the tortillas are cooking, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, combine maple syrup, lemon juice, cumin, coriander, smoked paprika, garlic powder, onion powder, black pepper, and sea salt.
Add the cauliflower florets to the bowl. SRoast in the preheated oven for 25 to 30 minutes.
Blend the zucchini, garlic, lemon juice, raw honey, sea salt, and cashews (if using) until smooth. Stir in the chopped dill and set aside. 1 reply
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Preheat oven to 350°F. Place the halved cherry tomatoes on a baking tray. Roast for 20 to 25 minutes.
Place the potatoes in the steaming basket. Cover and steam for 15 to 20 minutes. Mash until smooth using a potato masher. Add cassava flour, potato starch, onion powder, garlic powder, and sea salt to the potatoes. Knead until you get a soft, smooth dough.
Steam the potatoes and carrot in a covered steaming basket set over boiling water for 15 to 20 minutes. Remove and place in a blender or food processor together with the onion powder, garlic powder, paprika, sea salt (if using), lemon juice, and water or vegetable broth.
Raise the heat of the oven to 400°F/200°C. Place the dough on the prepared baking sheet and spread out evenly to about 1⁄4 inch thick. Spread the potato-cannellini bean cheese on top evenly. Arrange zucchini slices, chopped red onion, and roasted tomatoes on top. Sprinkle with a bit of dried oregano. Bake in the oven for 25 to 35 minutes. Top with basil leaves and serve immediately. 1 reply
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Thai-style crispy rice inspired by Persian tahdig.
Cooked white rice in coconut milk with a bunch of yellow curry paste. Once it had cooked and cooled slightly, I heated up a big pan with coconut oil, added the rice, pressed it down, and made some holes for steam to come through.
Cooked 5 min or so until it was nice and crispy on the outside.
Served that with a Thai steak salad— lettuce, carrot, cucumber, chiles, pickled shallots, fish sauce dressing, and peanuts. Plus a sambal aioli on the side.
Beautiful mix of textures and flavors. 4 replies
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