Ingredients
Quinoa and breadfruit galette
100 gms mixed quinoa
600 gms breadfruit
35 gms vegan butter (store-bought)
10 gms garlic
8 gms fresh thyme
Salt and pepper to taste
Cauliflower and broccoli mix
200 gms cauliflower
200 gms broccoli
16 ml olive oil
20 gms onion, finely chopped
8 gms garlic cloves, minced
12 gms ground cumin
16 gms ground coriander
4 gms turmeric
25 ml lemon juice
A handful of parsley
Salt and pepper to taste
Saffron coconut sauce
300 gms grated coconut
100 ml coconut water
A pinch of saffron
6ml lemon juice
Salt to taste
Cherry tomato infused with ginger
100 gms cherry tomatoes
28 gms fresh ginger, peeled and thinly sliced
12 gms basil leaves
100 ml water
50 ml white vinegar
14 gms salt
36 gms brown sugar
Method
Quinoa and breadfruit galette:
Boil water in a saucepan and add quinoa. Cook it over a medium flame until done. Keep it aside.
Preheat oven to 200°C. Brush a baking tray with a bit of vegan butter.
Peel and slice the breadfruit 2mm thin - a mandoline slicer might help. Line the base of the pan with a layer of the breadfruit slices, overlapping slightly. Brush with melted vegan butter. Sprinkle over cooked quinoa and season with salt, pepper and fresh thyme. Repeat layers four times to make a total of 5 layers.
Bake, uncovered, for 50 to 55 minutes or until the breadfruit is tender when tested with the tip of a paring knife. Cut into desired shapes.
Cauliflower and broccoli mix:
Cut the cauliflower and broccoli into florets and place them in a food processor. Pulse until the cauliflower and broccoli resemble the couscous texture.
Heat the olive oil in a large skillet over medium flame. Add chopped onion and minced garlic and sauté until translucent and fragrant.
Add the ground cumin, coriander, turmeric, salt and pepper and cook for 5 minutes.
Add the cauliflower and broccoli mix to the skillet and stir to combine with onion and garlic. Cook for 5 to 7 minutes, stirring occasionally, until the cauliflower is tender but slightly crunchy.
Remove from heat and drizzle lemon juice over the mix. Toss to combine and garnish with chopped parsley.
Saffron coconut sauce:
Add grated coconut and coconut water to a blender and blend until creamy.
Once blended, strain the mixture through a cheesecloth to separate the coconut milk from the coconut pulp. Squeeze the cheesecloth or press the pulp with the back of a spoon to extract as much coconut milk as possible.
Boil the coconut milk over a medium flame until it reduces by half and becomes slightly thick. Add the saffron threads and boil for another minute. Season with salt, pepper and lemon juice.
Cherry tomato infused with ginger:
Add thinly sliced ginger and basil to the bottom of a jar. Then add cherry tomatoes tightly.
Combine water, vinegar, salt and brown sugar in a saucepan. Bring to a boil, stirring to dissolve salt/sugar. Pour brine over the cherry tomatoes.
Let cool completely, attach the lid and refrigerate for 2 days before eating. Store in the refrigerator for up to 2 months.
Plating:
Place a slice of the galette on a plate. Top with a spoonful of the cauliflower and broccoli rice. Add a few cherry tomatoes. Drizzle with saffron coconut sauce.
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