Prepare rice and set aside.
Sautee chopped onion and garlic in olive oil 5 min or until softened medium heat.
Add Rice, beans and can tomato stirring gently to incorporate.
Add Soy Sauce and mix well
Simmer on low 10 minutes

Carrots and Chickpeas: Preheat oven to 425F. Place carrots and chickpeas onto a baking sheet and toss with the olive oil and salt. Bake for about 30-35 minutes, flipping midway through, until the carrots are golden brown and chickpeas are dry and crispy.

Dressing: Prepare the dressing in a medium bowl by combining all the dressing ingredients, including the finely chopped fresh herbs. Mix well. The dressing will be quite thick.

Serving: Plate the warm carrots and chickpeas on a large dish and drizzle dressing all over. Gently toss with loosely chopped fresh herbs.

*If you would like to prepare this dish in advance dress the carrots and chickpeas then store in a sealed container in the fridge. Toss with loosely chopped herbs right before serving.

In a large mixing bowl, combine all dry ingredients: flour, sooj, baking powder, pumpkin spice, and cloves.

Mix wet ingredients into the dry, besides the milk. The milk will help form the dough.

Add the warmed milk slowly into the dough, and keep mixing to form a slightly firm yet smooth dough. Knead batter for 10-15 minutes. The dough is wet, so don’t be afraid that it is sticky.

Dust your working surface with flour. Divide the kneaded dough into four portions. Roll each portion of the dough into a large thick circle with a rolling pin. Roll until the circle is 1/8″ thick.

Use a sharp knife or a pizza cutter to cut into 1/2″ width long horizontal strips. Cut these strips vertically so that you achieve diamond cuts.

Fry shakarparas in an air-fryer at 375 degrees F for 5-6 minutes depending on size of cookie.
Once fried, cool shakarparas for 5 minutes and enjoy.

Preparation
1. Preheat oven to 400 degrees
2. Place all of the button mushrooms, one of the portobellos, and onion onto a large baking sheet and coat with 2 tablespoons of the olive oil.
3. Roast in the oven for 30 minutes.
4. While the veggies are roasting add 12 cups of water to a large pot and bring to a boil.
5. When the veggies finish roasting add them to the water, along with the carrots, ginger, and cloves. Bring down the heat and simmer on medium low for 4 hours.
6. Place a large bowl in the sink and place a large colander on top. Strain the liquid through into the bowl. With a wooden spoon push the mushrooms against the colander to release more of their juices. You don’t want to push the mushrooms through, just the juices.
7. Once cooled cover with plastic wrap and place the bowl of broth (which should be a golden-brown color) into the fridge and let sit overnight. (Not necessary if you want to make this all on the same day. It just helps to intensify the flavor.)

Preparing the Rest of the Mushrooms and Flavoring the Broth
1. Marinate the 2 portobellos in 2 tablespoons olive oil, 2 tablespoons hoisin, and 1 teaspoon salt for 30 minutes.
2. Slice the portobellos into thin strips.
3. Preheat oven to 400 degrees and place the portobellos strips and the oyster mushrooms on a large baking sheet (keeping them separate from each other.) Coat the oyster mushrooms in 1 tablespoon olive oil.
4. Place the tray in oven and after 10 minutes remove the oyster mushrooms. Lightly salt and set aside. They will be lightly roasted but mostly still quite fresh.
5. Flip the portobellos at this point and continue roasting for an additional 20 minutes. They will have become firm, meaty, and caramelized. Lightly salt and set aside.
6. Begin heating your broth. Once it begins to warm add the chili paste, 2 tablespoons hoisin, fish sauce, and salt to taste. Heat until very hot but not boiling.

Preparing your additional ingredients and assembling your Pho
1. In medium sauce pan boil 8 cups of water, add the rice noodles and cook for 3 minutes.
2. Pull four bunches of equal amounts of basil
3. Divide four equal amounts of bean sprouts
4. Cut two limes each in half
5. Place rice noodles in bottom of each bowl and then add the bean sprouts, oyster mushrooms, portobellos, basil, and ladle the broth over each bowl.
6. Squeeze half a lime over each bowl and top with fresh cilantro

In a large cast iron pot on medium high heat
Add your Olive oil
Add your truffle oil
Add your finely sliced onions cook until golden brown
Add your Garlic & mushrooms & cook for 10 minutes on medium heat stirring occasionally
Add your fire roasted tomatoes, vegetable stock & beef stock
Cook on low for 45 minutes
Serve in a large bowl, sprinkle Parmesan cheese serve with your favorite crunchy garlic bread.

For split chickpeas (chana dal) filling – Pressure cook the chana dal with some salt in the water till the dal is fully cooked. Drain and mash it well. Avoid using turmeric or just a pinch only as we don’t want the color of the turmeric to bleed into the white paneer filling when preparing the eggs. Add white pepper. (avoid using black pepper, so that it doesn’t show when u cut the egg)

For paneer (indian cottage cheese) filling – Grate the paneer, add salt and white pepper (avoid using black pepper, so that it doesn’t show when u cut the egg) you can add some cornflour if needed to bind the paneer filling together.

For Spiced Soya keema – Boil some water and soak the Soya chunks into the hot water for 30 min. Once the granules have fully absorbed the water, take them out and squeeze them to drain extra water. Mince all the using a grinder. Heat oil, add cumin seeds into the pan. Once the seeds start to sputter, add bay leaf, black cardamom, cloves, peppercorns, cinnamon and sauté it for 2 minutes. Now add the finely chopped onions into the pan and cook it for 5-7 minutes or till the time they are golden in color. Add turmeric powder, coriander powder, red chilli powder and give it a good stir. Now add the ginger garlic paste, chopped green chili and let this mixture cook for 5 minutes or till the time oil gets separated from the spices. Add minced soya, salt and garam masala powder, lemon juice into the pan and give it a good stir. Cook it for 5 minutes and make sure that soya is not sticking to the bottom. If needed,add very little water, cover the pan and cook for few more minutes. For binding the mixture together add boiled mashed potato to it. Adjust seasoning and add very finely chopped coriander into the prepared keema and mix well.

For rhubarb sauce – Heat the olive oil in a pot and sautéed the onions and garlic for about 8 mins until softened. Stir in the remaining ingredients,bring to the boil and then simmer for 10 mins until the rhubarb is completely broken down and the sauce has thickened.Blend it well to have a smooth sauce.

For beetroot pickled pearl onions – Bring vinegar, sugar, coriander seeds, salt, and mint to a boil in a small saucepan, stirring to dissolve sugar and salt. Reduce heat to a simmer and add pearl onions and beet. Cook, stirring occasionally, until onions soften slightly, about 3 minutes. Pluck out and discard beet (the onions will continue to take on color as they sit). Cover and chill at least 2 hours before serving. The flavor will mellow as it sits. Onions can be pickled 3 weeks ahead.

For Mango achari cream – Mix the pickle, yogurt, cumin powder, amchur and salt together. Add cream. Add in more for desired consistency. Strain to get a smooth sauce.

For Rhubarb shavings – Clean rhubarb stalks and trim ends. With a vegetable peeler, gently peel the red skin of the rhubarb off in order to create shavings. Season your rhubarb shavings with a bit of oil, salt, pepper, and optional lemon pepper or lemon garlic.Place on greased baking sheet. Transfer to the oven for 15 minute. Toss the shavings half way to make sure they are getting crispy. thinner shavings will cook faster. Once crispy, remove from oven.

For Assembling – Start with making the eggs. Make a small ball of the chickpea mixture. This is the yellow part of the egg. Then cover it with paneer filling making an egg shape. This is the white of the egg. Next cover that with the soya keema mixture.This replaces the meat in the traditional scotch eggs. Dip each egg in flour, then egg then breadcrumbs, repeat it for crispier coating around the egg. Deep Fry the eggs till they have a nice golden brown color and drain them on the kitchen towel. Once cool enough to touch, slice from the centre revealing all the scotch egg layers.
Serve with rhubarb sauce, achari cream, pickled onions, crisp rhubarb shavings and some beet leaves.

Melt butter in a saucepan over medium heat. Add carrots, onion and salt to saucepan and sauté vegetables, stirring occasionally, until they are softened but not browned, about 10 minutes.

Add ginger, orange zest, broth and water to saucepan; bring to boil and reduce to simmer. Cook until carrots are tender, about 20 minutes.
Remove saucepan from cooktop. Use an immersion blender to purée soup to desired consistency, or use a traditional blender and purée soup in batches. If you desire a thinner soup, add a little water or broth to the purée.

Adjust seasoning and serve with garnish of choice.

In a food processor, pulse the almonds until they resemble coarse sand, making sure they are not ground to a fine paste. Remove from the food processer and reserve in a bowl.

Add the dates, figs and prunes to the food processor; pulse until combined and no large chunks remain.

Add the cocoa powder and reserved ground almonds to the dried fruit mixture and process until combined and soft dough forms. Place mixture in a bowl and chill in the refrigerator for 2 hours. This will allow the mixture to cool and firm, making it easier to roll the truffles.

Using an ice cream scoop or large spoon, scoop out 18 uniform portions of the mixture and roll into perfect round balls. Transfer balls to a silpat* or parchment lined baking tray and reserve in the refrigerator for service.

Just before service, place the pistachios, cocoa and coconut in three separate bowls. Roll 6 of the truffles in the ground pistachio, 6 in the cocoa, and 6 in the coconut, garnish and serve.

Cut medium to large size florets off of a head of Cauliflower.

Mix your wet ingredients together until it forms a cohesive pancake batter consistency.

Next, combine your dry ingredients together.

Dip the florets into the beer batter — and then immediately into the breadcrumb.

Do this with each individual floret.

Once fully coated, place the florets into a baking sheet that has been greased with Peanut Oil.

Space the florets a half of an inch apart from one another until they’re spread out evenly.

Before placing in a 400 Degree Convection Oven for 25–30 Minutes, drizzle a teaspoon of peanut oil over all the florets.

While the cauliflower bakes, whisk all of the ingredients mentioned above in a sauce pan on a low heat.

TIP: You are simply warming the combined sauces and NOT cooking them. Allow the cohesive sauce to warm for approx 5–8 Minutes.

Once the Cauliflower is golden brown, remove it from the oven and place into a large bowl.

Remove the sauce from the stove and toss the hot sauce into the hot cauliflower GENTLY.

Once the cauliflower is totally coated, serve on a platter or dish — garnished with scallions, orange zest, lemon zest and white sesame seeds.