HIRSCH'S KITCHEN CAPERS WITH IZELLE HOFFMAN
VEGETABLES FOR SAUTÉING
3-6 tablespoons olive oil OR water
1 small onion, diced small
2 small carrots, diced small
2 celery stalks, diced small
3 garlic cloves, minced
FOR THE REST
4- 6 cans chickpeas, drained and rinsed,
1.5 cups breadcrumbs*
3 table spoons Orgran egg replacement
9 teaspoons nutritional yeast
6 tablespoons soy sauce
6 tablespoons vegan Worcestershire sauce
0.25 cup ketchup
FOR THE TOPPING
3 teaspoon vegan Worcestershire sauce
3 teaspoons soy sauce
Water to cover the sheets
Rice paper sheets
1. Saute the onion, carrots, celery and garlic in the olive oil or water over medium heat for 5 minutes, until the onions are translucent. Remove from heat and set aside.
2. Add the chickpeas to a large bowl, and mash with a potato masher (or fork). You do not want them to be completely pasty or mushy, but well broken up. Alternatively, use a food processor, but be careful not to over blend them and make them totally mushy. Pulse a couple of times if using a food processor.
3. Add the cooked veggies and all the remaining ingredients to the chickpeas. Press the loaf mixture onto the cauliflower, pushing down evenly with your hand. Mold the turkey shape. Cover with foil and bake for 30 minutes.
4. In a small bowl, stir together the Worcestershire & Soy sauce & water for the topping.
5. After 30 minutes, remove the foil, place the soaked rice paper topping evenly on top of the loaf and bake for another 30minutes, uncovered. Keep checking that it does not burn. Remove from the oven.
6. Allow to sit for at least 15 minutes before slicing if you can, it will hold up better. Sprinkle with fresh parsley if desired before serving.
STUFFED BELL PEPPERS
180ml Cous cous uncooked
3 Medium bell peppers, any colour (red, yellow, or green)
30-45ml Olive oil
2 Small onions, diced
250ml Mushrooms, sliced
2 Small carrots, sliced
1 Small zucchini, cubed
180ml Fresh parsley, finely chopped
180ml Tomato purée
Salt, to taste
Freshly ground black pepper, to taste
A pinch of chilli
Preheat the oven to 210 °C.
Cook the couscous according to the package instructions. Drain in a colander and set aside. Cut off the tops (lids) of the bell peppers, scoop out the inside and discard the seeds. Wash the peppers carefully and set aside.
In a large pan heat olive oil, add onion and fry for 2-3 minutes until soft. Add the mushrooms and fry for a further 5-8 minutes.
Add carrots and zucchini, fry, stirring occasionally for 5 minutes. Remove from the heat. Add cooked rice, 100ml parsley, tomato purée, and stir until well combined.
Season to taste with salt, pepper and a pinch of chilli.
Divide the mixture between the peppers
Place the stuffed peppers in a greased baking tray.
Bake for 20-25 minutes, until slightly brown on the edges.
Sprinkle remaining parsley on top and serve
Vegan sponge cake thinly sliced into disks
1 litre of vegan ice-cream
In a glass pyrex bowl spray a non stick spray on to cover the base and sides.
Then cover the entire inside of the bowl with cling wrap.
Place the sponge into the bowl using extra pieces to cover up any gaps.
Scoop in the ice-cream and place the last piece of sponge on top.
Cover tightly with cling wrap and freeze overnight.
liquid of 2 tins of chickpeas
A Pinch of salt
300ml Castor sugar
5ml Vanilla extract
5ml Red wine vinegar
10ml Cornflour, sifted
Place the egg replacement and salt in a large grease-free mixing bowl. Whisk until frothy, then slowly add the castor sugar, 15ml at a time, beating well between each addition. Once the sugar is completely dissolved and the mixture glossy, add the vanilla and whisk lightly to combine.
Add the vinegar and cornflour and fold through gently.
Dollop heaped spoonful measures onto the baked Alaska and brown using a blow torch
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