A few weeks back I did a little write up on Jessie Rae, one of 2016 graduated vegan chefs. Did anyone try her delectable hemp chocolate cake? If so how did it go?

In this week’s blog it is Pandora’s recipe I will share with you. For those of you who didn’t read Jessie’s blog and for those who have forgotten I will do a recap. On the 5th and 6th of September the graduated chefs of 2016 came back together for two fun filled days of learning and as part of these two days they shared one of their recipes with the group, and over time, mostly when their ingredients are in season I will share with you all their delicious recipes.

Pandora started out doing the foundation course in April 2016 and within the first day I think she had decided she would go on and do the full training. She had already completed a one-week raw food course in Sydney and had her mind set on teaching cooking classes in her home town of Emerald Beach. It was a joy to have Pandora in the training and then in 2017 she came and taught on the raw food module of the training. She taught us her raw tiramisu recipe, which I am salivating about right now.

Since the training Pandora has taught teachers in the education system about nutrition and healthy eating. Taught a class of teenage boys and runs regular three hour cooking classes in Emerald Beach. Pandora is also keen to participate in the Vegan Cooking Facilitator Training I will be running in late 2018.

Pandora’s business is called Pandora’s Plate and her contact details are here.

It is her eggplant super ball recipe I share with you this week. Wonderful for eggplant fans and actually as the eggplant is mashed up I think those who normally don’t like eggplant will love these too. Served with tahini sauce too, what could be better than that! If you are not a fan of tahini make a tomato sauce or the malai sauce I made with the kofta balls

Note: with this recipe you will need to prepare it ahead of time.  Over night is better but it does work if you put the balls in the fridge for a few hours.

Eggplant Super Ball

1 large eggplant
4 spring onions
2 garlic cloves
1 capsicum
4 tbsp pine nuts
Big handful parsley, chopped small
1 tsp ground cumin
1 tbsp quinoa flakes
Chilli to your taste
2 tbsp tahini
Salt and pepper to taste
3 tbsp lemon juice or to your taste
Zest of 1 lemon
1 tsp ground coriander
Handful of coriander leaves, chopped small

Cut eggplant into small squares and salt, then bake in oven at 210°C for 15 minutes.
Toast pine nuts in a frying pan until slightly brown.
Add all other ingredients into a food processor and process until still chunky but mixed through.
Roll into 4 large balls or smaller balls and put into fridge overnight, or at least for a few hours.
Bake in oven of 200°C for 25 minutes or until crisp on the outside and cooked through.

Tumeric Tahini Dressing

¼ cup tahini,
Lemon juice to taste
Salt and pepper taste
1 tbsp Apple cider vinegar
Agave to taste
½ tsp garlic powder
Water
1 to 2 tsp Turmeric powder

Mix all ingredients together with a fork or by hand or in a food processor until smooth and yellow and tastes slightly sweet.

4 Places Left for November Course!

The November foundation course still has 4 places left and is a great opportunity to treat yourself to a life changing experience before we rush into the busy season. It will set you up for the New Year with a renewed understanding of how to eat healthily yet with delicious flavour and creativity. It is also a great opportunity to check out the course for those of you who are contemplating doing the full training in 2018.

On the subject of the training; if you are still considering doing the training but sitting on the fence or thinking of postponing it for another year, you will need to wait until 2020 for the training will definitely not run in 2019. I will be taking a break from running the training for a year. So next year (2018) is a really good opportunity to just do it and be part of the third year of graduates creating a career or great lifetime of vegan cooking.

Tags:eggplant tahini

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