We’re so excited for the online cooking masterclass with celebrity chef Vikram Vij on Saturday, July 11, at 7:01pm PDT!
We want you to prepare for this amazing experience, so here’s the recipe and ingredients for the night. Please note that serving quantities may differ between the recipes and what you see in your box. The recipes serve 6-8 people, while the cooking class is demoing a serving for two. Please, chop your vegetables and soak rice in advance.
For those getting a box, these are the quantities that you’ll have in your box, serves two people.
Sprouted Lentil, Bell Pepper & Carrot Salad p.129 (half recipe) –
1 cup Sprouted Lentils
1 bell pepper
1 green onion
2 celery sticks
¼ tsp salt + pepper
1 tbsp olive oil
Zucchini, Squash & Potato Saute p.106 (half recipe)
1 yellow squash
3 Yukon gold or new potatoes
⅛ cup coconut oil
¼ tbsp black mustard seeds
6 fresh curry leaves
½ tsp coriander
½ tsp turmeric
Spicy Rice Pilaf for Local Veggies p.136 (half recipe)
¾ cup Basmati rice
2 green onions
1 jalapeno pepper
½ tbsp cumin
¼ tsp cayenne
¼ tsp fenugreek
¼ tsp black mustard seeds
1 can chickpeas
Other veg of choice
Have everything chopped, prepped and ready to go. We will have 45 minutes to cook!
Sprouted Lentil, Bell Pepper & Carrot Salad
Kindly note that lemon and black salt are already mixed in with your sprouted lentils.
Prepare your mung beans/lentils ahead of time by rinsing and draining at least three times in cold water. Pour the lentils into a bowl with a fitted lid and add two cups of water. Cover the bowl and allow to sit at room temperature for 5-6 hours.
Chop the bell pepper, carrots, green onions and celery (if using) into small pieces.
Finely chop the cilantro
Zucchini, Squash & Potato Sauté
Cut all the vegetables into rounds of the same thickness.
Slice the potatoes.
Chop the spinach.
Spicy Rice Pilaf for Local Vegetables
Wash the rice well under cold water twice, and drain. Add the water to the rice and leave to soak for 40 mins before cooking.
Pre-cook your chickpeas or beans (if using dried), or drain canned chickpeas/pinto beans.
Chop all vegetables into small pieces.
Finely chop cilantro and mint.