A recipe from The Nourished Chef
"Looking for a mid-week dinner idea? I've got you covered. Oat Barista Blend isn't just for your morning coffee! You heard right! It's an amazing plant-based option when creating savoury dishes throughout the week," says Clarissa from The Nourished Chef.
Vegan │ Dairy Free
› 1 Cup Frozen Peas (thawed)
› 1 Cup Vegan Cheese (grated)
› 2 Small Carrots (grated)
› 2 Medium Zucchini (grated)
› 2 Tbsp Fresh Dill (chopped)
› 1½ Tbsp Onion Powder
› 2 Tbsp Black Sesame Seeds
› ¼ Cup Psyllium Husks
› ⅔ Cup Chickpea Flour
› ½ Cup Califia Farms Oat Barista Blend Milk
› Salt + Pepper (to taste)
1. To prepare the zucchini; in a bowl sprinkle over sea salt and stir. Allow to sit for 15 minutes. Once ready, using a nut milk bag or cheesecloth wring out and discard all the excess liquid.
2. Combine all ingredients in a large mixing bowl, mixing well to combine. The mixture may initially look very dry – continue to incorporate using your hands. The moisture in the vegetables will turn the mixture into a sticky dough. If you do need more liquid - add 1 tsp of oat milk at a time.
3. In a large frypan, over medium heat, pour in your oil of choice. When ready to cook, shape about 2-3 Tbsp worth of mixture into patties and shallow cook for 3-5 minutes on each side or until golden. Transfer to a paper towel until ready to serve. Top with plant-based yoghurt and fresh dill. Enjoy!
The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last five years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something she's very passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks. Follow her Instagram here: @thenourishedchef
For more details on Califia Farms visit: califiafarms.com.au