Avocado Toast: Bread, Avocado, Lime Juice, Himalayan Salt, Cayenne Pepper
Recreating a sandwich I fell in love with from a local vegan cafe called Greenmouth.
2 Slices Toast (I use Ezekiel sprouted grain for this)
1-2 Tbsp Lime Juice
Himalayan Salt, to taste
Cayenne Pepper, to taste
Toast the bread. In a small bowl, mash the avocado with the Lime Juice, Salt, and Cayenne Pepper. Once the bread is toasted, spread the avocado mash on top.
Lamb Rack with Kashmiri Chilies and Onion: Lamb, Onion, Kashmiri Chilies, Red Pepper Powder, Cumin Seeds, Cinnamon Stick, Yogurt, Raw Mango Powder, Garlic Paste, Ginger Paste, Ghee
Slow-Cooked Rack of Lamb
I bought a new slow cooker and immediately decided to improvise this easy and delicious Indian fusion dish.
3 Racks of Lamb Ribs
1 Sweet Onion
2 cups Plain Yogurt
10 Kashmiri Chilies (or large dried red chilies)
10 cinnamon sticks
2 Tbsp Raw Mango Powder
2 Tbsp Garlic Paste
2 Tbsp Ginger Paste
¼ cup Ghee
Red Pepper powder, to taste
Cumin Seeds, to taste
Chop Onions and place on the bottom of a large slow cooker. Sear the Lamb in a large skillet, then layer the meat on top of the onion. Then put the other ingredients on top. Cover and cook on Low for 8 hours. The meat should be falling off the bone, so remove with care. Serve with Indian flatbread.
Pesto Chicken: Chicken Breast, Pesto, Bruschetta, Parmesan Cheese
This is a dish I learned to make shortly after getting married, so in our house it’s considered a “classic”.
2 Boneless Skinless Chicken Breasts
4 ounces Pesto (see recipe below)
2 ounces Bruschetta
4 ounces Parmesan Cheese, grated
Salt and Pepper to taste
Ingredients for Pesto
1 cup loosely packed Basil Leaves
4 ounces Pine Nuts
2 ounces Extra Virgin Olive oil
To prepare Pesto, combine the Basil, Pine Nuts and Olive Oil in a small food processor (or mortar and pestle) until well blended. If the mixture is too dry, add more olive oil until the sauce becomes to your liking.
To prepare the Chicken, preheat oven to 350 degrees F (180 C). Pound the chicken until about 1 cm or ¼ inch thick. Place in a baking dish, then layer the Pesto, Bruschetta, and Parmesan Cheese. Season with Salt and Pepper. Bake for 40 minutes, or until the chicken is thoroughly cooked and the cheese is slightly browned.