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March 29, 2021
Zoe was kind enough to share some of her signature recipes with us so that we could share them with you! See below for her recipes for jackfruit biryani and those famous orange and tahini energy balls - yum!
2 cans or jars of jackfruit (400g per tin)
4 garlic cloves, chopped
1 tablespoon of garam masala
1 tablespoon of turmeric
2 inches ginger, peeled and grated
Half a can of full fat coconut milk
2 large red onions, finely sliced
5 tablespoons extra virgin olive oil
1 large cauliflower
40g parsley, leaves and stalks finely chopped
40g coriander, leaves and stalks finely chopped
40g dill, leaves finely chopped
1 pomegranate, deseeded
8 medjool dates, stones removed
2 lemons, zested and juiced
100g pistachios or pumpkin seeds
Drain and rinse the jackfruit. Using your hands, roughly break it into smaller, stringy pieces in a large bowl.
Add the spices, garlic, ginger, a generous pinch of salt and pepper, and 2 tablespoons of oil. Cover, and leave it to sit in the fridge for 2 hours or overnight.
Pre heat the oven to 180 degrees.
Slice the onions into thin half moons with a knife, or in a food processor. Add them to the jackfruit bowl along with the half can of coconut milk. Make sure that you have shaken the coconut milk can thoroughly so that the fatty cream is fully incorporated.
Massage the jackfruit mixture for a minute until all the ingredients are combined.
Remove the green leaves from the cauliflower. Add them to the jackfruit bowl.
Line a large baking tray or two with parchment paper, and spread the mixture out on the trays. Place it in the oven to cook for 30 minutes, but make sure to check on it after 20 minutes, giving it a toss.
Whilst the jackfruit mixture is cooking, chop your cauliflower into sections to either pass through the grating attachment on a food processor, or to grate by hand with a box grater. If you’re grating by hand, place the grater in a baking tray to avoid a lot of mess. Add it to the baking trays of semi cooked jackfruit, tossing to combine in the oil and spices and return it to the oven for 10 more minutes.
Toast the nuts or seeds lightly in a pan on a low heat for 3 minutes.
Mix together the remaining olive oil, lemon zest and juice with a large pinch of salt and pepper.
Slice the dates.
Remove the jackfruit and cauliflower rice from the oven and leave to cool slightly, before combining with the dressing, herbs, nuts and dates. Serve warm or as a cold salad.
200g medjool dates, stones removed
2 oranges, zest only
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
2 tablespoons light tahini
Pinch of sea salt
50g white sesame seeds
50g black sesame seeds
Place the cashews in a food processor and blitz until you have small pieces. You want the nuts broken down but still with little chunks. Place the blitzed nuts into a large bowl.
Take the de-stoned dates and place in the food processor with the vanilla extract, orange zest, cinnamon and salt. Blitz until you have a sticky paste or ball, for roughly 30 seconds. Add the date mixture to the cashews in the bowl.
Add the tahini into the bowl, and with gloved hands (it’s super sticky) combine and knead the mixture until everything is fully incorporated.
Line a tray with baking paper, and fill a smaller bowl with the black and white sesame seeds.
Take small golf bowl sized amounts of the date and cashew mixture (20g per ball if using scales) and roll in your hands. Dip the balls in the sesame seed bowl, rolling them around to cover - the oil from the dates and nuts should facilitate this.
Place the balls on the tray whilst you finish the batch, before transferring them to an airtight container where they will last at room temperature for 14 days.
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