HIRSCH'S KITCHEN CAPERS WITH IZELLE HOFFMAN
INGREDIENTS • 500ml Grated pumpkin • 2.5ml Garlic powder • Egg replacement off choice, I use Orgran • 7.5ml Baking powder • 15ml of Rosemary, finely chopped • 60ml of flour • 2.5ml Salt and pepper • Oil for frying • Maple syrup, cinnamon and icing sugar to dust on top
Using your food processer add the grater attachment and grate the pumpkin. Then switch to the mixer blade and combine the pumpkin, garlic powder, egg replacement, and rosemary. Stir to combine. You can use a normal box grater for this.
Add in the flour, salt and pepper, and baking powder. Mix to combine.
In a medium-large skillet, heat a thin layer of oil until hot. Taking about 30ml of the pumpkin batter, put it into the hot oil and flatten lightly.
Cook until golden brown on each side, about 3-4 minutes per side. Serves: 4
INGREDIENTS • 1 Large head of cauliflower • 15ml Extra virgin olive oil • 1.25ml Ground black pepper • 1.25ml Salt • 5ml Paprika • Pine nuts to add some colour • Preheat the oven to 200°C.
• Remove the outer green leaves from the head of cauliflower, but leave the stem at the bottom so it helps the steaks hold together. • Cut the cauliflower in half lengthwise through the center. Cut a 1-inch or 2.5 cm thick steak from each half of the cauliflower. Don’t discard the remaining cauliflower florets, use them to make other cauliflower recipes, or just cook them like the cauliflower steaks. • Heat the oil in a large skillet and cook the steaks over medium-high heat for about 2 minutes each side, or until golden brown. Add salt and ground black pepper to taste on both sides. • Place the steaks onto a lined baking sheet and bake for about 20 minutes, flipping carefully once at the halfway point. • Serve immediately plain or with some chimichurri, vegan mayo, vegan sour cream or vegan pesto on top. If you’re oil-free, you can try it with my homemade oil-free chimichurri sauce, it’s out of this world! • Keep the leftovers in an airtight container in the fridge for 3-5 days.
INGREDIENTS • 180g Vegan butter • 15ml Golden syrup • 5ml Bicarbonate of soda • 500ml plain rolled oats • 250ml desiccated coconut • 250ml Sugar • 250ml Plain flour
OPTIONAL EXTRAS: Add a handful of raisins or cranberries or sultanas or cranberries or chocolate chips. • Preheat your oven to 180°C.
Put the vegan butter and syrup together in a pan on a low heat to melt together.
Mix together the oats, flour, sugar, coconut and whichever optional ingredients you are using.
Once the butter and syrup are melted together, remove from the heat and add the bicarb.
It will foam. Give it a quick stir and add to the dry ingredients. Mix it all together until everything is coated with the butter mix.
Press into a greased baking tray and bake for 25 minutes.
Leave the Crunchies to cool in the pan for 8 minutes before slicing.
Lift out and cool on a rack.
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