VEGAN DOSA WITH TAHINI SAUCE | CREATIVE VEGAN DINNER RECIPE
This creative take on a dosa takes inspiration from trips to Sri Lanka, India and the Middle East, and features plenty of veg, herbs, spices, and a tahini sauce.
Provided by Sophie Gordon
Yield Serves 2-3
Number Of Ingredients 1
Steps:
Preheat your oven to 180°C fan. Make your tahini sauce first so that it can sit in the fridge and firm up slightly. In a small bowl whisk together the tahini, lemon juice and zest, vinegar, mustard, soy sauce or tamari, maple syrup, salt and pepper. Add a dash of water if you’d like the sauce to have a runnier consistency.
Put into the fridge and leave to thicken. Put the pears and cabbage on a baking tray and sprinkle over the za’atar spice blend. Drizzle over the olive oil and season with salt and pepper. Put into the oven and roast for about 20 minutes. They will cook quicker the softer they are, so be sure to keep an eye on them. Once cooked, remove from the oven and let them cool slightly.
To make the dosa, put the grated carrot, onion and garlic into a bowl and mix to combine. Add the gram flour, chopped herbs, cumin, turmeric, nutritional yeast and salt and pepper, and mix again. Slowly pour in the water and begin to mix. You want the batter to be runny, with no floury lumps. You can add a little more water or flour if need be.
Over a medium heat, add a small amount of oil to your frying pan and heat it up, swirling it around the whole pan. Using a ladle, gently pour in some of the batter. You can make the dosa as small or as big as you like, filling the whole pan with one dosa or making a few at a time (this will vary your frying time). Fry for a few minutes on one side, until the surface starts to show bubbles and the bottom is browning. Flip and repeat, frying for another couple of minutes.
To serve, place your dosa on a plate and top with the desired amount of pear and cabbage. Drizzle over the tahini and finish off with some sliced onions, sesame seeds and a drizzle of olive oil. Season with additional salt and pepper if necessary.
HOW TO MAKE TAHINI RECIPE - BBC FOOD
We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more.
Provided by Simon Wood
Prep Time 30 minutes
Cook Time 10 minutes
Yield Serves 4
Number Of Ingredients 3
Steps:
- Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.
- Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.
- Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.
- Transfer the tahini to a covered container and store in the fridge for up to 1 month.
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1. Heat the oven to 180ºC/160ºC Fan. Get out an ovenproof dish with a capacity of about 750ml; mine is 18cm in diameter and 5cm deep.
2. Peel the bananas (don’t throw the skins away, though, but use them to make the Banana Skin and Cauliflower Curry on p.35 of Cook, Eat, Repeat) and, either by hand or using an electric mixer, mash the bananas, then beat in the oil. I use an American ¼ cup (60ml) measure to do this, and then fill it up with tahini (conveniently, 60ml of tahini weighs 50g) and beat that in. Beat in the yogurt (you can also fill the ¼ cup measure with it to get 50g). Beat in the egg, then the sugars and vanilla.
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Cook time: 40 minutes plus cooling
1. Preheat the oven 200°C/180°C fan/Gas 6.
2. Cook the potatoes in boiling salted water for about 15 minutes or until tender, then drain and mash well before setting aside to cool.
3. To cook the haddock, arrange the fillets, skin side up, on a sheet of foil and fold over the fish to make a parcel. Place on a baking tray and bake in the oven for about 15 minutes or until just cooked. Open the foil and peel the skin from each of the fillets, then set aside in the tin to cool in the juices. Leave the oven switched on and place a baking sheet inside to get very hot.
4. When the fish is cold, remove from the tin (reserving the juices) and flake large pieces into a bowl (see tip). Add the mash, mix gently to combine and season with salt and pepper. Chill in the fridge while you make the sauce.
5. Melt the 15g (½oz) of butter in a small saucepan, add the 15g (½oz) of flour and whisk over a medium heat for 2–3 minutes until smooth. Heat the milk in a separate pan, then gradually whisk into the butter and flour roux until you have a thick smooth sauce. Add the mustard, lemon juice, Parmesan and parsley, along with 2 tablespoons of the reserved fish cooking juices. Tip into a bowl and leave to cool for 15 minutes.
6. Divide the fish mixture into quarters and shape into four even-sized balls. Using your thumbs, make a deep well in the centre of each ball and spoon in thick cooled sauce until it comes to within 1cm (½in) of the top. Push some of the fish mixture on top so the cheese sauce is encased within the ball, then place on a board and press down a little to flatten into a fishcake (see tips).
7. Beat the egg for the coating in a shallow bowl, sprinkle the flour on to a plate and add the breadcrumbs to another plate. Coat each fishcake all over, first in the flour, then in the egg and finally the breadcrumbs, pressing the breadcrumbs in well and up the sides to ensure the fishcake is fully covered. Set aside on a plate until ready to cook.
8. Heat the oil and butter in a large frying pan, add the fishcakes and carefully fry over a medium heat for 2–3 minutes on each side until golden all over. Transfer to the hot baking sheet and slide into the oven to cook for 15 minutes or until piping hot inside
9. Serve hot with the lemon wedges.
PREPARE AHEAD: Can be made the day before. Pan-fry up to 8 hours ahead and cook in the oven (preheated as in step 1) for 30 minutes to serve.
FREEZE: Freezes well uncooked.
MARY’S EVERYDAY TIPS: Try to keep the fish in fairly chunky flakes, so the fishcakes have a good texture.
Panko breadcrumbs are my favourite as they stay crisp during cooking and give a lovely texture. Different brands vary in coarseness, however, and it’s best to use very fine breadcrumbs for this recipe. If yours are coarse, place in a resealable freezer bag and bash with a rolling pin to make them finer.
You may prefer to shape the fishcakes using wet hands – this makes it easier to handle the mash. It can be tricky to re-shape the balls once they are filled with sauce, hence not filling them quite to the top.
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