Uncategorized The Buddha Bowl with Punjabi Chana Masala chickpeas, coconut jasmine rice, roasted sweet potatoes, turmeric homemade hummus, ginger carrots, red cabbage pickle and fresh cucumber. 🥗 Posted on June 7, 2020 by mirandacafe View on Instagram https://instagr.am/p/CBIXKa5HjmY/ mirandacafe Thoughtful good-for-you-food Healthy & delicious vegan & vegetarian dishes with international influences What about a Reuben Sandwich this weekend for breakfast, brunch, or just TKA to the park?. This mouth-watering sandwich is from America, although a few stories claim different cities. Miranda’s version is with our marinated homemade seitan, guacamole, house coleslaw, vegan mozzarella, and cabbage pickle. YUM!!!!, I think I will make some of this tomorrow for the team of Miranda 😋. We will be open tomorrow for take away from 12 to 3, so you can pass by and order yours. If need us to get to you, order on @ubereats_uk and @deliveroo 12:00pm to 3:00pm and Sunday from 11:30pm to 3:00pm.🛵 Lentils Coconut Green Curry Stew This warming and filling green curry will bring your body the temperature back. A quick note regarding curry pastes: the amount of curry paste required for the recipe will depend on the concentration of the paste. Depending on the brand you use, this will vary. For example, the one we use is mild, if you are using a strong one, adjust accordingly. Remember you can always add more later if you need to. Serves: 4 Ingredients: 3/4 cup green paste 1 thumb-size fresh ginger, chopped fine 2 cloves of garlic, chopped fine (paste would also work) 2 red chilies (optional), chopped half cm think 1 bel pepper, chopped in chunks 2 stalks of celery, chopped small pieces 1 big carrot 1 small broccoli 1 1/2 cup of brown lentils, cooked separately with a bit of salt until tender. Careful not to overcooked them 1 tin of coconut milk 1/4 piece of veg stock cube Salt, adjust to taste 2 tsp of sugar 2 tsp starch (dilute in a bit of cold water, just enough to dissolve) Oil for cooking Rice, cooked separately according to packages instructions and desire quantity Toppings for serving: Fresh cilantro, plenty!. Chopped finely Lime or lemon wedges Grated fresh ginger Shredded coconut Process: 1. Start by cooking the rice and boil the lentils separately. 2. In the meantime, chop the veggies. The carrot and broccoli stem that will take longer to cook, steam them ahead, so they are halfway cooked. Do this by placing a colander above the lentils pot and leave the veggies there while you chop the rest of them. 3. Fill up and run the kettle. 4. In a large pot at medium-high heat, add oil followed by ginger, chilies, pepper, garlic, celery, a pinch of salt, and brake with your hands the veg stock. Stir fry for few minutes. 5. Add curry paste, stir for a couple of minutes and add water from the kettle, about a liter. 6. Add the rest of the veggies and simmer for 5 min. 7. Strain lentils and discard water. Add them to the main pot. 8. Add the tin of coconut milk and sugar. 9. Taste!. Check salt, and add if needed. 10. Add diluted starch. Allow to simmer again and cook until veggies are tender. Adjust thickness by adding more water. … see below
