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Protein bowl

Ingredients
100g Wild rice (cooked)
70g Whipped tofu
60g Blacken sprouts
60g Blacken Broccoli
50g Roast butternut squash
10g Crispy kale
5g Pickled mushroom
2g Vegan furikake

Allergies
Mustard, soy, sesame seeds.

MEP
1. Heat the wild rice, sprouts, broccoli and butternut squash in a pan until hot
2. remove from the heat and combine the ingredients together and dress with the whipped tofu. Place these ingredients in the centre of the bowl
3. Pile the crispy kale on top of the salad
5. Garnish with the Vegan Furikaka
6. Serve

Blacked sprouts and broccoli

Ingredients
1000g. Sprouts (halved)
1000g Broccoli (picked into florets and cut in half)
150g. Vegetable Oil
10g. Salt

MEP                                                   
1.  In large bowl combine the sprouts and broccali with the oil and salt
2. Once combine add them flat side down on the solid top until the caramelise and tun dark.
3. Cool, label and refrigerate.

Crispy kale
Ingredients
1000g Picked kale
20g. Vegan furikake

MEP
1. Deep fry kale until crispy, do not over fill the basket.
2. Once crispy remove from the frier to a gastro with a j cloth on th bottom to catch any remaining oil, season with the vegan furikake and store until needed.

Roast butternut
Ingredients
1000g diced 2cm butternut
150ml Vegetable oil
6g Salt

MEP
1. In a large bowl add the diced butternut, vegetable oil and salt together.
2. Once combined add to a gastro, ensuring not to over fill the tray
3. Add the tray to the oven and cook for 10 minute (Butternut should be firm but break when pressure is applied)
4. Chill, label and store.

Pickled mushroom
Ingredients
- 400g Frozen Girolle
- 300g water
- 300g white wine vinegar
- 50g sugar
- 20g salt

MEP
1. Combine all the ingredients together and bring to the boil. Once boiled add the frozen Girolle and set as site to cool.
2. Label, date and refrigerate.

Whipped tofu
Ingredients
400g Tofu (drained wight 2 blocks equals 400g ensure to drain all the liquid from the tofu)
800g Vegetable oil
200ml Soy milk
15g Dijon mustard

MEP
1. In vitamix or thermocoupe blend the tofu, dijon and soy milk together until completely smooth
2. Once smooth, slowly start to add the vegetable oil as you would for the mayo
3. You my need to add a dash of soy milk to prevent it from getting to thick
4. We are looking for a thick consistency.

Vegan furikake
Ingredients
100g White sesame seeds (Toasted)
100g Black sesame seeds (Toasted)
50g Noir sheets
10g Crushed chilli (Toasted)
5g Maldon salt

MEP
1. Blend the fist three ingredients together, do not blend to a powder they should remain course.
2. Mix in the crushed chilli and salt.
3. Store, label.

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