VEGAN RECIPES from GEORGIA 🇬🇪

Описание: These 3 vegan recipes are from Georgia, the country: 👉 Beet Pkhali (Red Beet-Walnut Pâté), Badrijani Nigvzit (Eggplant-Walnut Rolls) & Khachapuri (Vegan Georgian Cheese Bread) These 3 all plant-based recipes from the Caucasus are a must-make if you want to try Georgian cuisine. Enjoy this Vegan Street Food episode #12!

👉 Find the FULL RECIPE right here:
BEET PKHALI
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
2 small beets, boiled, peeled
optional: 1 tbsp psyllium husk

Instructions:
Make a walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Roughly chop the beets and process them as well. Add walnut paste to the processed beets and keep processing until a paste forms. If you feel it’s too wet to form balls, add a little bit of psyllium husk to it. That is my secret, that nothing ever falls apart again 😀. Form little balls.

BADRIJANI NIGVZIT
Ingredients:
1,5 cups walnuts
1 garlic clove
1 cup cilantro leaves, loosely packed
1 tbsp apple cider vinegar
1 tsp cumin
1 tsp red chilli powder
salt, pepper
1 medium eggplant, thinly sliced

Instructions:
Add salt to the eggplant slices and wait until water is released. In the meantime make the walnut paste by processing the walnuts with the garlic, cilantro, vinegar, cumin, chilli, salt & pepper. Set aside. Pat dry the eggplant with a kitchen towel, drizzle generously with olive oil and bake them in the oven at 200 degrees Celcius until fully cooked. Let cool. Spread with the walnut paste and roll up.

KHACHAPURI
Ingredients:
5g yeast
3/4 cup water (or more)
3 cups flour
1/3 cup coconut milk
1 tsp baking soda
2 tsp sugar
1 tsp salt
optional: 1 tbsp olive oil
meltable vegan cheese

Instructions:
Dissolve yeast in water. In a mixing bowl combine flour with baking soda, salt and sugar. Add coconut milk, olive oil and the yeast-water mixture. Mix with a wooden spoon until chunks form. Begin to knead the dough with your hands for about 5 minutes. Cover with a kitchen towel and let rest for about 1 hour or until the dough has doubled in size.

Dust your work surface with flour. Knead again for 1 minute and divide the dough into 3 parts. Form little balls and let rest again for about 5 minutes. Roll out with a rolling pin into a oval shape. With a knife mark lines (see video) and begin to roll in the sides. Bring the ends together and shape a “boat”.

Fill with vegan cheese and bake in the oven at 220 degrees celcius for about 10-15 until golden-brown and the cheese has melted.

For garnish I used pomegranate seeds, dill and cilantro leaves.😍 If you make this, please tag me on instagram @ahimsaplantkitchen. I would love to see your wonderful creations! xoxo, Bettina 💜


🕐 TIMESTAMPS 🕐
00:00 Intro: Beet Pkhali, Badrijani Nigvzit, Khachapuri
00:27 Walnut Paste
01:35 Beet Pkhali
02:22 Eggplant-Walnut Rolls (Badrijani Nigvzit)
03:11 Khachapuri (Vegan Cheese Bread from Georgia)
06:23 Plating of Georgian Feast

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Music: UNIVERSE from Saphheiros