Recipes and Facts – Patty Pan

Patty pan squash, also known as scallop squash, is a variety of summer squashes originated from Mexico.

Patty pan can be used in a variety of ways, from stuffed, grilled, roasted, and even raw. Trim the stem end before eating. Tender pattypan can be used with the skin left on. The fruit can be cut into small cubes or wedges before cooking.

Recipes

Patty Pan Squash and Chickpea Tikka Masala

Patty Pan Squash and Chickpea Tikka Masala – Slavic Vegan website

  • 1 cup cooked chickpeas
  • 350g pattypan squash, cut into chunks
  • 1/2 inch fresh ginger, finely minced
  • 2 garlic cloves, finely minced
  • 1/4 tsp hot paprika
  • salt to taste
  • splash of oil

For Tikka Masala Sauce

  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 1/2 inch fresh ginger, chopped
  • 1 can chopped tomatoes
  • 1 tsp Garam Masala
  • 1 tsp coriander seeds
  • 1 tsp cumin seeds
  • 1/4 tsp hot paprika
  • 1/4 tsp turmeric powder
  • 1/2 tsp ground fenugreek leaves
  • 1/4 cup raw cashews
  • salt and black pepper to taste
  • oil for cooking
  • fresh coriander for garnish

Preheat oven to 200°c.

In a mixing bowl toss together cooked chickpeas and pattypan squash with minced ginger, garlic, hot paprika, salt and oil. Transfer onto a lined baking tray and separate squash from chickpeas.

Bake for 20 minutes. Stir the chickpeas and squash halfway to prevent it from burning.

Meanwhile make the sauce by heating oil in a shallow pan over medium heat. Sauté onion until translucent. Add garlic and ginger and stir for a minute. Then add Garam Masala, coriander seeds, cumin seeds and hot paprika. Cook until spices release their flavors and add tomatoes. Let it simmer for 5 minutes.

Transfer everything into a blender followed by cashews, turmeric powder and ground fenugreek leaves. Blend until smooth and creamy.

Pour the sauce back into the pan, dilute with some water if desired and bring to simmer. Throw in baked chickpeas and pattypan squash. Season with salt and cook for few minutes just to combine all the flavors together.

Serve over rice or quinoa and garnish with fresh coriander.

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Recipes and Facts – Peppers

Sweet peppers and chilies are both derived from the same species, Capsicum annuum. The pepper plant is a member of the Solanaceae or “nightshade” family, which also includes tomatoes and potatoes.

Sweet pepper plants offer fruits that differ greatly in color, shape and size according to various varieties. Sweet peppers are often green or red in color, but sometimes also yellow, white, purple or black.

Apart from their mild, sweet flavor and wonderful taste sweet pepper is a good source of nutrients, vitamins and minerals.

Recipes

Red Lentil Loaf – Green Pepper

Red Lentil Loaf – Great British Chef Website

  • 200g of red lentils
  • 400ml of vegetable stock
  • 1 tbsp of vegetable oil
  • 1 onion, finely chopped
  • 1 garlic clove, chopped
  • 1 spring onion
  • 1/2 green pepper, chopped
  • 1 egg, beaten
  • salt
  • pepper, and other spices for seasoning

Place the lentils and stock in a saucepan and gently simmer until the liquid has been absorbed and the lentils are soft. Strain into a sieve and stand to allow excess liquid to drain.

Whilst the lentils are cooking fry the vegetables until they are starting to turn golden.

Place the lentils, cooked vegetables (add any grated root vegetables at this stage) and egg into a bowl and mix. Season well with some herbs, spices and salt and pepper.

Pour the mixture into a lined and greased 500g loaf tin and bake at 200°C (fan 180°C) for 40 – 50 minutes until risen, golden brown and firm to the touch. Allow to stand for 5 minutes and then turn out.

Serve sliced, or let it cool and fry to use as a burger.

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