Indian Lental-Pâté-Burritos
50 Minutes | ~2000 kcal, ~300 kcal per Burrito | Source
1 Ingredients
| Ingredient | Amount |
|---|---|
| Baby Leaf Spinach | 3 hands |
| Brown Lentals | 500 gram |
| Cashews | 2 hands |
| Cumin | 1 pinch |
| Curry powder | 1 pinch |
| Garlic powder | 1 pinch |
| Ginger powder | 1 pinch |
| Kale (frozen) | 100 gram |
| Lemon juice | 1 shot |
| Lime juice | 1 shot |
| Natural tofu | 2 blocks, 200 gram each |
| Onion powder | 1 pinch |
| Salt | 1 pinch |
| Soy sauce | 1 big shot |
| Whole grain oatmeal | 3 spoons |
| Whole grain tortillas | 1 pack (6 to 8 tortillas) |
2 Processing
2.1 Indian Lental Mix (30 Minutes)
Clean the Brown Lentals with water and put them into a pot with water so that they are slightly covered and simmer them for 30 minutes. Blanch the Baby Leaf Spinach separately and discard the water to reduce oxalates. After 20 minutes add the Baby Leaf Spinach and the Kale. Season it a bit with Onion powder, Garlic powder, Ginger powder, Curry powder and a little Cumin. Drizzle it also with Soy sauce and Lime juice.
2.2 Triple-Plant Pâté (15 Minutes)
Break the Natural tofu in small peaces. Use a little pot and add some water, the Cashews and the Natural tofu. Add a pinch of Salt and cook it for 10 minutes. After the cooking is finished pour of the water and blend it together with Lemon juice, Whole grain oatmeal, a pinch of Salt and season it with Onion powder and Garlic powder.
2.3 Indian Lental-Pâté-Burritos (5 Minutes)
Take one slice of Whole grain tortillas and in the middle as a line put the Indian Lental Mix and on top 3 spoons of the Triple-Plant Pâté. Fold and roll averything together. Put it into a slightly oiled pan and fry it from both sides.