Chickpea Panelle with Basil Cashew Cauliflower Cream

By • October 9, 2014 0 Comments

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Author Notes: For an elegant meal that's vegan and grain-free, serve this panelle and cream with braised lentils or mung beans, sautéed green vegetables, and quick-pickled red onions (simple marinate sliced red onion in raw apple cider vinegar for at least 30 minutes).This recipe is largely based on the one I learned while working in Cafe Paradiso. I’ve modified the technique to diminish the possibility of clumping and added anti-inflammatory/anticarcinogenic ground turmeric for rich color and subtle flavor. Marci Cornett


Serves 4

Chickpea Panelle

  • 250 grams Chickpea Flour
  • 1/2 teaspoon Ground Turmeric
  • 1 1/2 teaspoons Fine Grain Sea Salt
  • 1 liter Water or Vegetable Stock, divided
  • splashes Extra-Virgin Olive or Unrefined Coconut Oil, to sear
  1. Prepare a 9” rectangular baking dish by lining it with parchment paper.
  2. Soak the chickpea flour, turmeric and salt in 500 mls (2 cups) water (or stock) for 30 minutes.
  3. Bring 500 mls water (or stock) to a boil. Whisk in soaked chickpea flour. Cook on high for 2 minutes, stirring constantly. Reduce heat to simmer and cook for a further 10 minutes, whisking frequently.
  4. Pour the mixture into prepared dish. Let it come to room temperature before storing in the fridge to chill and firm.
  5. After at least 2 hours of chilling, use the parchment paper to lift the panelle from the dish. Cut into cubes.
  6. Heat a pan over medium heat, once hot add a drizzle of oil. Place panelle in the pan without overcrowding. After a few minutes, use an angled spatula facing down to gently scrape up the panelle and flip to cook on the other side. Keep warm in a low oven while preparing the other components of the meal.

Basil Cashew Cauliflower Cream

  • 1 cup Raw Cashews, soaked at least 2 hours
  • 1/2 cup Cauliflower, cut into small pieces
  • 1/2 cup Water
  • 3 tablespoons Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Coconut Sugar
  • Large pinches Sea Salt
  • 1/4 cup Extra-Virgin Olive Oil
  • Small bunches Basil, stems removed
  1. Drain the cashews. Blend with the cauliflower and ½ cup water in a food processor or high-speed blender until smooth.
  2. Add remaining ingredients, except for oil, and continue blending, scraping down sides of machine from time to time.
  3. With the machine running, slowly drizzle in oil. Then purée in the basil. Taste and adjust seasoning as necessary.
  4. This recipe will firm up in the fridge. If you want a sauce that’s easier to drizzle on the plate, simply whisk in a small amount of water before serving.

More Great Recipes: Beans & Legumes|Entrees|Cauliflower