Gluten-Free Emerald Rice Cakes With Seitan And Squash Recipe

Name: Gluten-Free Emerald Rice Cakes with Seitan and Squash
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Fusion
Ingredients: 1 Bunch x 2 Mint Leaves; 500 ml Bertolli Extra Virgin Olive Oil; 10 g Fresh Thyme; 1 ltr Minute Maid Pulpy Orange Fruit Drink; 540 G Sarwarbamboo Shoots Imported Whole Halves; 100 g Garlic - Single Clove; 200 g Cauliflower Florets; 150 g Spring Onion (Kandychi Path); 1 pc (1 L) Sofit Unsweetened Almond Milk Drink; 250 ml Dabur Hommade Lemon Juice (Bottle); 200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder; 1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Fusion cuisine

Gluten-Free Emerald Rice Cakes with Seitan and Squash recipe

About this recipe

A delightful gluten-free dinner featuring crispy rice cakes, savory seitan, and a creamy butternut squash puree. This dish is complemented by a vibrant habanero jerk sauce and fresh greens for a balanced and satisfying meal.

Ingredients

1 Bunch x 2 Mint Leaves
500 ml Bertolli Extra Virgin Olive Oil
10 g Fresh Thyme
1 ltr Minute Maid Pulpy Orange Fruit Drink
540 G Sarwarbamboo Shoots Imported Whole Halves
100 g Garlic - Single Clove
200 g Cauliflower Florets
150 g Spring Onion (Kandychi Path)
1 pc (1 L) Sofit Unsweetened Almond Milk Drink
250 ml Dabur Hommade Lemon Juice (Bottle)
200 g Food Library The Magic Of Nature Hungarian Sweet Paprika Powder
1 pc (1 kg) Tata Salt 2 In 1 Shakti Jar

Instructions

1. To make Squash Puree: Heat 2 tbsp olive oil in a saucepan over medium heat. Add 1 diced yellow onion and sauté for 5 to 7 minutes until softened. Stir in 2 cups cubed butternut squash and 1/2 tsp thyme, then add 1 can (14 oz) light coconut milk and 1 cup water. Simmer for 20 minutes until the squash is tender. Stir in 1 tsp unrefined sugar and let cool. Puree the mixture in a blender until smooth and set aside.
2. To make Habanero Jerk Sauce: Heat 1 tbsp olive oil in a saucepan over medium-high heat. Sauté 1/2 cup diced shallots for 7 to 9 minutes until golden. Add 1/2 diced chile, 1 tsp sweet paprika, 1/2 tsp ground allspice, and 1/3 tsp ground clove, and sauté for 20 seconds. Stir in 2/3 cup orange juice, 1/3 cup lime juice, and 1 tsp unrefined sugar. Simmer for 10 minutes, season with 1/2 tsp salt, and set aside.
3. To make Rice Cakes: Grease a 13x9-inch glass dish with 1 tbsp olive oil. Puree 1/2 cup fresh cilantro with 1/2 cup water in a blender or food processor. In a bowl, combine the cilantro puree, 1/2 cup sliced bamboo shoots, and 1/2 tsp salt. Press the mixture into the prepared dish, cover with parchment paper, and weigh it down with another dish filled with cans. Let cool for 2 hours. Preheat the oven to broil and grease a baking sheet with 1 tbsp olive oil. Cut the mixture into 12 squares, place them on the baking sheet, and brush the tops lightly with olive oil. Broil until well browned, about 3 to 5 minutes.
4. To make Cauliflower Mixture: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sauté 2 minced garlic cloves for 1 to 2 minutes until fragrant. Add 2 cups cauliflower florets and 1/2 cup Habanero Jerk Sauce, and sauté for 5 to 6 minutes until the cauliflower is tender. Stir in 1/4 cup fresh mint and cook for 1 to 2 minutes until fragrant. Season with 1/2 tsp salt and set aside.
5. To serve: Spoon 1/3 cup Squash Puree onto each plate. Place a portion of the Cauliflower Mixture in the center and top with a Rice Cake. Drizzle 2 to 3 tbsp Habanero Jerk Sauce around the plate. Toss 1/4 cup fresh mint with 1 cup fresh mint and use as a garnish on top of each rice cake. Serve immediately.