A cool, vegan, gluten-free dessert that doesn’t even need the oven! How cool is that? A nutty crust, a layer of creamy chocolate with a wonderful spiced aftertaste that comes from Sprig’s Coconut ...
Cook it with salt as per your taste for about 18- 20 minutes until the quinoa has popped open and looks transparent
Once the drink has cooled down or come to room temperature, with the help of a strainer pour the drink into the mason jar
Then add the sauce and cook, stirring occasionally. After 5 minutes of so, most of the liquid must evaporate; turn off the heat and stir in the coriander.
Take the pan off heat. Squeeze the water out of the gelatin leaves and add it to the cream mixture while it is still warm. Mix until the gelatin is dissolved.
Add in vegetable oil, Yuzu extract, Vanilla extract, yellow food colour and water to the mixture. Stir in and combine well with a spatula.
Keep stirring often. You know it is done when the milk has reduced and also the rice has cooked and is soft (not mushy). This process takes approximately 20-30 minutes.
Place the eggplant slices on the pan and cover with a lid, to cook evenly for about 4 minutes per side.
In a mixing bowl add Wasabi powder, Soya sauce, Teriyaki sauce and Yuzu extract, Salt and 1 tbsp of oil. Mix well. Add the chicken into the mix and let it rest for 2hrs atleast.