Rate This Recipe:
Yield: 4 Servings
Edamame Hummus
1/2 cup shelled edamame, blanched for 1 minute in lightly salted water
1 tablespoon tahini
1 tablespoon water
1/8 teaspoon lemon zest (optional)
2 teaspoon lemon juice
¼ teaspoon minced garlic
¼ teaspoon Kosher salt
1/8 teaspoon ground cumin
Dash of ground coriander (optional)
1 ½ teaspoons olive oil
½ teaspoon fresh chopped parsley (optional)
Plant-Based Cucumber Raita makes ¾ cup
One 5.3-oz (2/3 cup) container plain plant-based yogurt
1/3 cup peeled and shredded cucumber
¼ teaspoon seeded and minced jalapeno or other hot pepper (optional)
¼ teaspoon ground cumin
Dash of cayenne pepper
Dash of Kosher salt
Walnut & Mushroom Meat makes ½ cup
½ teaspoon olive oil
½ cup chopped button mushrooms
¼ cup coarsely ground walnuts
½ teaspoon soy sauce or tamari
½ teaspoon garam masala
1/8 teaspoon curry powder
1/8 teaspoon paprika
1/8 teaspoon garlic powder
Roasted Tandoori Cauliflower
1/8 teaspoon lime juice
¼ teaspoon tandoori spice
¼ teaspoon olive oil
Dash of Kosher salt
1 cup cauliflower florets (see NOTE in instructions)
Roasted Grape Tomatoes
½ cup grape tomatoes
3 tablespoons olive oil
½ teaspoons Kosher salt
½ teaspoon ground black pepper
Indian Coleslaw (Sambharo) makes about 2 cups
1 teaspoon olive oil
½ teaspoon finely chopped jalapeno or other hot pepper (optional)
1/8 teaspoon whole cumin seeds (see NOTE in instructions)
1/8 teaspoon ground black pepper
1/8 teaspoon ground coriander
¾ cup shredded carrots
2 cups shredded green cabbage
1 tablespoon chopped cilantro
1/8 teaspoon cayenne
½ teaspoon granulated sugar
1/8 teaspoon ground cumin
½ teaspoon kosher salt
1 teaspoon lime juice
Tandoori Cauliflower & Walnut Naanwich
4 8” round naan
½ cup Edamame Hummus
½ cup Walnut & Mushroom Meat
4 oz Roasted Tandoori Cauliflower
4 oz Roasted Grape Tomatoes
½ cup Cucumber Raita
1 teaspoon minced fresh dill
Eggs, Gluten, Milk, Sesame, Soy, Tree Nuts, Wheat
Nutritional InformationTo Prepare Edamame Hummus:
In a food processor, puree edamame, tahini, water, lemon zest, lemon juice, garlic, salt, cumin and coriander until smooth. With the food processor motor running, slowly drizzle in olive oil and mix until absorbed. Transfer mixture to a small bowl and stir in parsley. Cover and keep refrigerated until ready to use.
To Prepare Plant-Based Cucumber Raita:
In a bowl, combine all ingredients. Mix well. Cover and keep refrigerated until ready to use.
To Prepare Walnut & Mushroom Meat:
In a small bowl, combine walnuts, soy sauce, and spices. Heat sauté pan with oil over medium-high heat. Add mushrooms and sauté until tender. Add walnut mixture to mushrooms and sauté for 1-2 minutes, or until fragrant. Keep warm until ready to use.
To Prepare Indian Coleslaw (Sambharo):
NOTE: Step one is tempering or blooming the spices to release their flavors. If using ground cumin, add with the coriander in step two.
Heat the olive oil in a skillet over medium high heat, add jalapenos, cumin seed, and black pepper. Cook until the cumin is fragrant and browned, about 2 minutes. Add the coriander and cook for 15 seconds. Add the carrots and cabbage. Cook, stirring occasionally until the cabbage has just started to wilt, but is still firm, about 4 minutes. Stir in the cilantro, cayenne, sugar, ground cumin and salt. Cook for 30 seconds and remove skillet from the heat. Stir in lime juice. Cover and chill in the refrigerator until ready to use. This can also be enjoyed hot as a side dish.
To Prepare Roasted Tandoori Cauliflower:
NOTE: If using a whole head of cauliflower to make florets, leaves can be used in the Sambharo
Preheat oven to 450 degrees F (425 degrees convection oven). In a stainless steel bowl, combine lemon juice, oil, tandoori spices and salt. Whisk until well-blended. Add cauliflower to spice mixture. Toss until evenly coated. Place cauliflower florets in a single layer on sheet pans. Do not overcrowd. Roast at 450 degrees F (425 degrees convection oven) 8 to 10 minutes (5 to 7 minutes convection) or until charred. Keep warm until ready to use.
To Prepare Roasted Grape Tomatoes:
Preheat oven to 450 degrees F (425 degrees F convection). In a bowl, combine all ingredients. Toss to evenly coat and distribute. Arrange in single layer on an unlined baking sheet. Roast at 450 degrees F (425 degrees F convection) for 10-15 minutes until lightly browned. Keep warm until ready to use.
To Assemble Tandoori Cauliflower & Walnut Naanwich:
Place the following ingredients in order on bottom of naan:
– 2 tablespoons Edamame Hummus
– 2 tablespoons Walnut & Mushroom Meat
– ¼ cup Roasted Cauliflower
– ¼ cup Roasted Tomatoes
– 2 tablespoons Cucumber Raita
Garnish top with 1/4 teaspoon fresh dill. Serve with ¼ cup Indian coleslaw. Serve immediately
TIPS
– Prep ahead! Make larger amounts of any of the roasted ingredients and enjoy hot or cold throughout the week.
