1 block of firm tofu (adventurer version of the fajita recipe)
1 onion
2 cloves garlic, chopped
1 carrot
1 beetroot
1 small sweet potato
3 tbsp lemon juice
Bakery section
4 naan breads (individual portion)
4 large tortillas
Butchery section
400 g minced pork (Adventurer version of kefta, replace the minced pork with minced lamb)
450g (1 lb) chicken breast, cut into strips
Dry products section
1 tbsp + 1 tsp turmeric
2 tsp ground cumin
2 tbsp fajita seasoning
¾ cup olive oil
3 tbsp mayonnaise
1 tbsp Dijon mustard
1 tsp honey
1 cup salsa
140 g (1 cup) sunflower seeds
140 g (1 cup) pumpkin seeds
60 g (½ cup) toasted wheat germ
4 tbsp wheat flour
2 tsp sambal oelek (adventurer version of veggie pâté)
Dairy products section
1 cup shredded cheddar cheese
3h
1h30
4 portions
Se congèle
Preheat oven to 350°F (180°C). Line a square baking dish with parchment paper.
In a food processor, chop an onion and grate 1 carrot, 1 beetroot and 1 sweet potato. Place all these ingredients in the container of the food processor and add 2 cloves of minced garlic, 3 tbsp. lemon juice, 2 tbsp. miso, 1/3 cup olive oil, 1 cup hot water, 1 cup sunflower seeds, 1 cup pumpkin seeds, ½ cup wheat germ, 4 tbsp. wheat flour, 4 tbsp. ground flax seeds, 1 tsp. ground cumin, 1 tsp. ground turmeric, salt and pepper. Reduce to a coarse puree. Pour the mixture into the baking dish and press it well at the bottom. It is at this stage that adventurers can add 2 tsp. sambal oelek.
Bake the veggie pâté in the centre of the oven for about 45 minutes, until golden brown. Let cool completely before unmolding.
Chop 2 tbsp coriander and place in a large bowl. Add 400g ground pork, 1 tbsp turmeric, 1 tsp ground cumin, salt and pepper. Shape the mixture into 4 sausages. This is where the adventurous can replace the pork with ground lamb.
In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook sausages for 15 minutes or until cooked through. Turn sausages several times during cooking.
Meanwhile, in a small bowl, mix 3 tbsp mayonnaise, 1 tbsp Dijon mustard and 1 tsp honey. Salt and pepper to taste.
Brush the naans with this mixture, add the sausages, lettuce and tomato slices. Fold in half and enjoy.
Thinly slice a red onion and cut a red pepper into strips. Set aside.
Cut 450g of chicken breast into strips. Set aside. It is at this stage that adventurers can replace the chicken with a block of firm tofu to cut into strips.
In a large skillet over medium heat, heat 2 tablespoons of olive oil and cook the chicken strips for 5 minutes, stirring regularly.
Add the sliced red pepper, sliced red onion and 2 tbsp fajita seasoning. Continue cooking for 5 minutes.
Fill 4 large tortillas with ¼ cup shredded cheese and ¼ of the chicken and vegetable mixture. Fold to form rolls.
In a large skillet over medium-high heat, heat 3 tablespoons of olive oil and place the 4 rolls. Cook for 2 minutes on each side or until golden brown and crispy.
1 cutting board
1 chef's knife
1 paring knife
Measuring spoons
Measuring cups
Mixing bowls
1 food processor
1 large non-stick frying pan
1 square baking pan
Empty containers (storage or freezing)
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