CURRY PANCAKES WITH GUACAMOLE TOPPING

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CURRY PANCAKES WITH GUACAMOLE TOPPING

 

1 lb. (453 g) firm tofu

1 1/4 t. salt

1/4 t. pepper

1 t. curry powder

2 T. raw pumpkin seeds

1 T. rice vinegar

1 T. lemon juice

1 large clove garlic, minced

2 green onions, minced

1 medium carrot, coarsely shredded

 

 

 

Guacamole Topping

 

 

1 large avocado

1/2 medium tomato, diced

3 T. onions, chopped

Juice of 1/2 lime (about 1 T.)

Salt to taste

 

10 cherry tomatoes cut in half

1 bunch fresh cilantro

1 or 2 edible chrysanthemums

 

 

Preheat oven to 400 F. (Gas Mark 6). Lightly oil a large baking sheet or

jellyroll pan with canola oil.

Combine tofu, salt, pepper, curry powder, pumpkin seeds, rice vinegar, lemon

juice, garlic, green onions, and carrot in a food processor and process

briefly to puree mixture.

Drop by heaping tablespoon onto a lightly oiled baking sheet. Bake at 400

(Gas Mark 6) for 12 to15 minutes. Remove from oven for 1 minute, then turn

pancakes over with a spatula. Bake10 to 12 minutes longer, until lightly

browned.

While pancakes are baking, prepare guacamole by cutting avocado in half and

discarding the seed. Scoop out flesh into a medium bowl and mash with a

fork. Add tomatoes, onions, and lime juice and mix well. Add salt to taste.

When pancakes are done, remove them to a large serving platter. Top each one

with a generous dollop of guacamole and garnish with a cherry tomato half.

Garnish platter with cilantro and flowers. Provide small dishes and forks to

serve. Makes about 16 to 20 pancakes or 6 servings.

 

 

 

 

 

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