Vegan Cooking Demo with Brava oven was lots of fun and delicious!
We made a delicious chocolate hummus with perfectly
roasted rainbow carrots in Brava oven in just 15 minutes and used the chocolate hummus to make yummy lavash bites with purple cabbage citrus slaw. We also roasted some Shishoto peppers to spice up our demo (please see recipes below).
Chocolate hummus makes
a great appetizer and dessert for parties and kids will
definitely love it too. You can also put it in a jar as a unique
Valentine’s Day present, 'Valentine's
in a Jar,' pic. 1.
Roasted
Rainbow Carrots Chocolate Hummus Recipe (serving size 8):
Chocolate
Hummus Ingredients:
1 Bunch
rainbow carrots
1 Can
(15 oz.) chickpeas, drained and rinsed
3 Tbsp.
cocoa powder (unsweetened baking cocoa)
1 Tsp.
garam masala spice
2 Tbsp.
olive oil
1/3
Tsp. sea salt
1 Tbsp.
orange zest
2/3 Cup
fresh orange juice
2 Tbsp.
honey
Instructions:
Carrots: Peel the carrots with a vegetable peeler, wash, pad dry them
with paper towel and cut them diagonally into 1-2 inch thick
wedges (1 inch for the thick end of the carrot, 2 inch for
the thin end). Place the carrots in a bowl, add the olive oil, sea salt
and toss them well with your hands until the carrots are
evenly coated.
Roasting: Arrange
the sliced carrots on Brava oven’s glass tray in all 3 zones,
place the tray on the top section of the oven and roast them for 15 minutes. On
the Brava oven cooking panel choose Vegetables>>Carrots>>Baby
Carrots. Please note: the cooking panel instructions for roasting baby
carrots is set for 12 minutes, but since these are sliced carrots, 15 minutes
makes them perfectly roasted, so just add additional 3 minutes of roasting in
the cooking panel once the 12 minutes is done, pic. 3. Remove
carrots from Brava oven and let them cool for 30 minutes.
Hummus: In
a food processor, combine the roasted rainbow carrots, chickpeas, cocoa
powder, garam masala spice, honey, orange zest and juice, pic. 4. Process the ingredients until creamy, pic. 5.
Serving: Put
the chocolate hummus in a bowel and garnish with a sprinkle of cocoa powder and
a few rose petals. Enjoy it with colorful rainbow carrot sticks, breadsticks,
sliced apples and anything else your heart desires, pic. 10.
Purple Cabbage Citrus Slaw Recipe (serving
size 8):
Ingredients:
1 Small purple cabbage to make 3 cups shredded cabbage
1/4 Cup finely chopped shallots
1/2 Cup finely chopped fresh cilantro
1/4 Cup fresh orange juice and 1 tsp. orange zest
1/4 Cup fresh Meyer lemon juice and 1 tsp. Meyer lemon zest
1/4 Cup olive oil
1/4 tsp. sea salt
1/2 tsp. ground cumin
Instructions:
Cabbage: Peel away and discard any tough outer layers of the
cabbage. Cut the cabbage into 4 quarters and remove the core from
each quarter. Thinly slice the quartered cabbage with a
sharp knife or a mandoline slicer. Next, chop the thinly sliced cabbage into
small pieces.
Slaw: Place the cabbage, cilantro, shallots, Meyer lemon juice,
orange juice, their zests, cumin, sea salt and olive oil in a bowl and toss
them with a spatula, Pic. 6.
Veggies Wraps and Lavash Bites: Square Lavash is
available in most grocery stores. For a delicious veggie wrap, spread a thin
layer of chocolate hummus on lavash square, sprinkle 2-3 Tsp. purple cabbage
citrus slaw, roll it up tightly (pic. 7) and cut it in half
diagonally. For lavash bites, slice your veggie wrap into 2 inches bite sized
pieces, see pic. 8. Place your veggie bites on a
plate, sprinkle a dash of cocoa powder and a few rose petals, pic. 9.
Shishito Peppers
Recipe (serving size 8):
Shishito Peppers: Toss
them in a bowl with 1 tbsp. olive oil and a sprinkle of sea salt.
Roasting: Arrange Shishito Peppers
on Brava oven using the metal tray and spread across all 3
zones, place the tray on the top section of the oven and roast them for 8:40
minutes. On the Brava oven cooking panel choose Vegetables>>
Shishito peppers. Remove peppers from Brava oven and let them cool for a few
minutes before serving, pic. 2.
Enjoy
& Happy Valentine’s Day!
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