Raw Pineapple Curry with Aubergine Pancakes

Here is a recipe I found at rawmazing.com

(you can tell the difference between myself, as a lay chef, and Susan from Rawmazing, a professional, just by a comparison of the two above photos! 🙂

Curried Pineapple and Parsnips with Veggies

  • 2 cups parsnips, chopped fine in the food processor
  • 1 cup pineapple, diced
  • 1 cup carrots, chopped fine
  • 1 cup cucumber, diced
  • 1/2 cup scallions, sliced
  • 1/2 cup currants
  • 1/2 cup cashews
  • 2 teaspoons yellow curry powder
  • Himalayan salt and pepper to taste
  • 1 cup mâche

1. Stir all ingredients together.

Mache Dressing

  • 1 cup mâche
  • 2 tablespoons water
  • 2 tablespoons oil
  • Himalayan salt and pepper to taste

1. Place all ingredients in blender, blend until smooth. Serve to the side of the salad.

Aubergine Pancakes

A tasty, substantial savoury pancake.  Plus it contains aubergine, which I love at the minute, for some reason, that may or not not be to do with the nicotine content!  Makes 4.

  • 1 aubergine
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped onion
  • 50 g (2o z) flour
  • 4 tablespoon vegetable stock
  • 1/2 teaspoon baking powder
  • 2 teaspoons chopped parsley
  • Salt and pepper

Prick the aubergine all over and roast it on a baking sheet at 175°C/350°F/Gas Mark 4 for 30-35 minutes. Let it cool, then scoop out the flesh into a mixing bowl and mash it with a fork until it is smooth. Sauté the garlic and onions in a non-stick pan (with water or a little stock if desired). Add this to the aubergine. Add the flour, baking powder, stock, parsley, pepper, and salt, and mix it all thoroughly. Coat a frying pan with a little oil and heat it to a medium heat. Add spoonfuls of the batter to the pan and cook until golden.