Vegan Mushroom and avocado dish For the bakes 1 can chickpeas, drained and rinsed (about 1 ½ cups) 4 button mushrooms roughly chopped 2 cloves garlic finely sliced 1 onion finely chopped 2 medium potatoes peeled, boiled and mashed ¼ cup black olives 1 tbsp chili flakes 1 tbsp Thyme Fresh black pepper 1 tbsp chili flakes ½ tbsp thyme 3 tbsp gram flour 2 tbsp bread crumbs For the Sweet potato fries 2 large sweet potatoes, peeled and chopped ½ tsp paprika Lots of black pepper For the Avocado Salsa 1 large tomato, finely chopped 1 small avocado sliced 1 cucumber diced ½ a Red onion diced Juice of ½ a lime Pinch of Paprika Method Preheat oven and line a baking tray with parchment. Make the mashed potato first – Peel and chop your potatoes and add to a pan of boiling water for 12 minutes, drain and mash. Peel and chop your sweet potatoes into wedges/fries, pop on a baking tray, sprinkle over the paprika and black pepper (as much as you like) and pop in the oven to bake for 30 – 35 minutes. To make the bakes, add the garlic, 3 of the mushrooms, the chopped onion and the black olives to a food processor (or use a stick blender) and pulse until mixture is well blended. In a separate mixing bowl mash your chickpeas until they are all broken down, then mix through the mushroom and olive mixture, the mashed potatoes, the chilli flakes, remaining mushroom, thyme, gram flour and bread crumbs and give this a good stir. Using a serving ring or large cookie round cookie cutter, spoon the mixture into the ring (on top of the lined baking tray), pressing it down tightly, sprinkle over ½ tsp breadcrumbs over the top, remove ring and repeat (you should get 4 or 5 large bakes, approx 1 ½ cm thick, from this), pop in the oven for 30 – 35 minutes until firm to the touch. While the bakes and potatoes are cooking, you can make the salsa, just add everything to a bowl and toss to mix together.
Posted on: Sat, 15 Mar 2014 09:44:38 +0000