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. 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. If you don't have a high-speed blender with a tamper, you can also use a mortar and pestle, a food mill, or simply a potato masher.
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.