For our Soulful Retreat last weekend, a long weekend of food for 20 people, I had as you can imagine taken a car load of food! I’m not sure why I was so surprised that I didn’t have much left at the end, but there was only one box of fresh produce left – which means I had planned just right! Anyway, it seemed that I did have a whole two bags of beetroots left. So I decided to roast some of them to have as a side for lunch for a few days, and I also created a new beet recipe! Here it is. This pancake turned out absolutely yummy – but you could also make it into a small beet pattie and have it as a burger.
for the pancake mix
2 medium beetroots, 150g
½ teaspoon ginger garlic chilli paste*
¼-½ teaspoon salt
¼ teaspoon garam masala
3 tablespoons chickpea (gram) flour
to cook the pancake
¼ teaspoon coconut oil
sprinkle of cumin seeds
chopped coriander or parsley
handful avocado, chopped in small pieces
few thin slices of red chillies
maple chilli seeds (page xxx of Saffron Soul) or just sprinkle some sesame seeds
drizzle of coriander cashew chutney
drizzle of sweet balsamic vinegar
*if you don’t have a ready paste, just grate 1 clove of garlic, a little ginger and a few finely chopped green chillies if you like a bit of spice!
Start by grating the beetroots (medium to large grating) and then add the ginger, garlic, chilli, salt, garam masala and chickpea flour to the grated beetroot. Taste for salt and masala – add a little more if you like. Now, heat a small pancake pan and place a few drops of oil and cumin seeds on the pan, place the beetroot mix in the pan and flatten it into the shape of a pancake – this can be as thin or as thick as you like. Add a few drops of oil around the edges of the pancake so that it cooks well and then leave it to cook on a low to medium heat for around 5-10 minutes before flipping it over to let the other side cook. When both sides a lightly browned, place on serving plate and garnish with whatever you like from the list!
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