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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
- 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
- Prepare a 9” rectangular baking dish by lining it with parchment paper.
- Soak the chickpea flour, turmeric and salt in 500 mls (2 cups) water (or stock) for 30 minutes.
- 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.
- Pour the mixture into prepared dish. Let it come to room temperature before storing in the fridge to chill and firm.
- After at least 2 hours of chilling, use the parchment paper to lift the panelle from the dish. Cut into cubes.
- 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
- Drain the cashews. Blend with the cauliflower and ½ cup water in a food processor or high-speed blender until smooth.
- Add remaining ingredients, except for oil, and continue blending, scraping down sides of machine from time to time.
- With the machine running, slowly drizzle in oil. Then purée in the basil. Taste and adjust seasoning as necessary.
- 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.