Red Lentil Koftas with Vegan Sour Cream
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Red Lentil Koftas with Vegan Sour Cream


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The world is in desperate need of healing. The increased industrialisation of our food system has led to both environmental degradation and epidemic levels of lifestyle-related diseases. The answer lies at the end of our fork and not in our healthcare system that continues to prioritise pharmaceutical intervention over lifestyle changes like diet and nutrition. We offer solutions that will benefit all life on the planet, human and nonhuman alike. This simple and delicious recipe is easy to make, enjoy.

Red Lentil Koftas with Vegan Sour Cream

These nutritious delights have a hearty texture and are perfect served in a sandwich, pitta, or on a bed of steamed greens. The garlic herb sauce adds an extra special sensation to these koftas. The mineral rich ingredients deliver a good source of omega 3 fats with every bite.

For the Sour Cream 

¾ cup cashews, soaked overnight

¼ cup water

2 tsp. fresh lemon juice

1 tsp. ume plum vinegar

Pinch sea salt

Place cashews in a bowl, cover with water and soak overnight. Place the drained cashews in a high-speed blender. Add the water, lemon, vinegar, and salt. Blend on high until super smooth and creamy. Stop to scrape down the blender now and then or add a touch more water if required. Transfer into a small, air-tight container and chill in the fridge. The cream will thicken up as it chills. and will keep in the fridge for one week. You can also freeze it for up to one month.

For the Koftas

1 cup red lentils

1 onion, small dice

1 large sweet potato, peeled and grated

1 large carrot, grated

2 cups spring onions, finely diced

4 cloves garlic, crushed

1-inch piece of ginger, peeled and chopped

1 tbsp tamari

1 tbsp umeboshi paste

1 cup fresh coriander

½ cup ground almonds

¼ cup shelled hemp

1 tsp mild curry powder

1 tsp turmeric

1 tsp ground cumin

1 tbsp fresh lemon juice

1 tsp baking soda

Wash the red lentils and soak for one hour ahead of time. Drain and set aside. Preheat the oven to 200/400°. Line a baking sheet with parchment paper. Warm a splash of water to a heavy based pan. Saute the onion, potato, carrot and spring onions in a little water. Stir well to mix. Cook for 10 minutes until the vegetables dry out. Set aside.

Add the red lentils, garlic, ginger, tamari, umeboshi paste, coriander, ground almonds, shelled hemp and spices to a food processor. Pulse and occasionally scrape down the sides to mix well. Blend until you still have some texture remaining. Transfer the mixture to a large bowl and add in the vegetables. Stir in the lemon juice and baking soda. Lightly moisten your hands with water. Take a small amount of mixture and roll into an oval shape. Place on the baking sheet and bake 15-20 minutes until crisp and golden.

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