Description
This vegetarian recipe is presented by Gaël Brandy, head chef at Pinte Vaudoise in Pully, a training restaurant of GastroVaud.
Ingredients
For 4 people: APPROX. 12 KEFTAS
- 100 g natural organic tofu
- 100 g cooked beetroot
- 150 g cooked red kidney beans
- 25 g grated AOP Gruyère cheese
- 2 button mushrooms
- 1 small red onion, chopped
- 1 egg
- 25 g rolled oats
- ½ tsp paprika
- ½ tsp turmeric
- ½ clove garlic, minced without the germ
- 1 tbsp soy sauce
- 1 bunch fresh parsley
- 1 tsp ground cumin
- 4 sprigs of rosemary
MEZZE
Pink Hummus:
- 100 g cooked chickpeas
- 100 g cooked beetroot
- 1 tsp tahini
- 1 dash olive oil
- 1 pinch ground cumin
- 1 tsp lime juice
- Seasoning: salt and freshly ground black pepper
Bulgur Tabouleh:
- 50 g bulgur
- 2 nectarines, cubed
- 1 spring onion, thinly sliced
- 1 tbsp chopped parsley
- 4 leaves of chopped mint
- 1 tbsp chopped tomato
- 1 tbsp diced cucumber
- 1 tbsp olive oil
- 1 lime juice
- Seasoning: salt and freshly ground black pepper
Tzatziki Sauce:
- 1 Greek yogurt
- 4 leaves of chopped mint
- 1 tbsp grated cucumber, drained with salt
- 1 tsp chopped parsley
- Seasoning: freshly ground black pepper
Oriental Virgin Sauce:
- 1 tbsp olive oil
- ½ tsp ground coriander
- 1 tsp paprika
- 1 clove garlic, minced without the germ
- 1 tsp lime juice
- Seasoning: salt and freshly ground black pepper
Garnish and Decoration:
- 100 g grilled zucchini ribbons
- 100 g grilled eggplant ribbons
- 100 g grilled pepper ribbons
- Coriander leaves and Chioggia beet julienne
Instructions
KEFTAS
Lightly blend the tofu with the beetroot and soy sauce (keeping small pieces). Spread the mixture on parchment paper and bake for 20 minutes at 180 degrees Celsius.
Meanwhile, blend the rolled oats with the button mushrooms and add the chopped onion. Transfer this mixture to a bowl, add all the other ingredients including the mixture taken out of the oven. Mix with a spatula to maintain texture.
Shape the keftas, 3 per person in the palm of your hand, insert a sprig of rosemary with 3 keftas, pan-fry for 5 minutes and finish in the oven at 150 degrees Celsius for another 5 minutes. Keep warm.
MEZZE
Pink Hummus:
Blend the cooked chickpeas with the cooked beetroot, tahini, cumin, olive oil, and lime juice. Season with salt and freshly ground black pepper. Chill.
Bulgur Tabouleh:
Rinse and cook the bulgur for 12 minutes in salted water, drain and cool well. Mix all the ingredients with the bulgur. Season with salt and freshly ground black pepper.
Tzatziki Sauce:
Drain the cucumber and then mix it with all the sauce ingredients, season with black pepper, and chill.
Oriental Virgin Sauce:
In a bowl, whisk together all the ingredients. Chill.
FINISHING
In bowls, arrange harmoniously the pink hummus, tabouleh, grilled vegetables, and kefta skewers. Finish with the oriental sauce, some coriander leaves, and Chioggia beet julienne. Serve the tzatziki sauce separately.
