In the spring of 2014, I went to Kenya with the Marie Claire team to shoot a fashion story. Then we lived for three days in a wonderful villa, which boasted not only an ideal location right in the middle of the savannah, but also an excellent chef, who surprised us with his culinary masterpieces every day.
Despite the strict vegetarian style of food, I did not miss the opportunity to taste its amazing cuisine. The chef prepared vegetable dishes especially for me. I found out a couple of recipes from him and am happy to share some of them. I must say right away that all the dishes are very simple to prepare, but incredibly tasty!
Soy milk pancakes
Ingredients:
- 1.5 cups soy milk
- 100 g sugar
- 200-300 g self-rising flour
- 1 tbsp. l. citric acid
- a pinch of salt
Preparation:
- Combine all ingredients in a bowl until smooth and let rest for 15 minutes.
- Preheat a non-stick skillet and cook the pancakes without using oil. Bake until golden brown.
- Serve hot with wedge syrup, honey, berries or nuts.
Chickpea cutlets
Ingredients:
- 500 g canned chickpeas
- 100 g self-rising flour
- 10-20 g salt
- black pepper
- 2 tbsp. l. fresh herbs (thyme, parsley)
- 100 g crushed rusks
Preparation:
- Mash the chickpeas in a deep bowl until mushy.
- Add flour and 50 g rusks to a bowl. Stir until smooth. Season the dough with salt, pepper and herbs and stir.
- Roll into fist-sized balls, roll in the remaining breadcrumbs and carefully place on a baking sheet, leaving a few centimeters between the cutlets.
- Preheat oven to 180 degrees and bake for 15 minutes until tender.
Beans in peanut butter and tomato sauce
Ingredients:
- 1 can of mung beans, chickpeas, and red beans
- 1kg fresh tomatoes
- 200 g peanut butter
- 1 PC. fresh onion
- 1 head of garlic
- 50 ml olive oil
- Salt and pepper to taste
- Fresh thyme, parsley, coriander
Preparation:
- Heat olive oil in a deep skillet.
- Finely chop the onion, garlic and fresh herbs, chop the tomatoes as small as possible and simmer everything in a pan until a sauce is made.
- Then add the peanut butter to the tomato sauce and mix well.
- Toss the beans in a separate bowl. Put them in a frying pan with the sauce, salt and pepper and stir. Simmer for 10 minutes.
- You can decorate the finished dish with fresh herbs.
- Serve hot.
Photo: Getty Images
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