Friday, September 10, 2010

Mango Masala Panini

Mango Masala Panini

Perfect for a power lunch or gourmet dinner, this panini is protein-packed, cholesterol-free, and heart healthy!

Ready-to-Go Ingredients:
4 panini rolls
½ cup spinach
Salt and pepper (to taste)

Spiced Chickpea Masala
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
masala spice mix: 1 teaspoon turmeric, ½ teaspoon ground cumin, ½ teaspoon cinnamon, ½ teaspoon ground cloves, 1 large pinch cayenne
2 cups cooked chickpeas
2 tomatoes, diced
¼ bunch cilantro, minced

Saute onion with oil and salt until soft and browned. Add garlic and spices and cook for a few more minutes. Add chickpeas, tomato, and ½ cup water. Adjust seasoning to taste and simmer for 15 minutes. Let cool and pulse in food processor. Mix in cilantro.

Roasted Cauliflower Curry
2 tablespoons olive oil
1 onion, finely chopped
curry spice mix: 1 tablespoon curry powder, ½ teaspoon ground ginger, ¼ teaspoon turmeric, 1 tablespoon brown mustard seeds
1 cup cauliflower florets
1 potato, peeled, cooked and diced
2 teaspoons lemon juice

Preheat oven to 400° F. Toss cauliflower with ¼ cup olive oil, salt, and pepper and roast for 30 minutes or until florets are fork tender. In the meantime, saute remaining onions in 2 tablespoons olive oil with a pinch of salt until soft and browned. Add spices and cook for a few more minutes. Mash cauliflower, potato, and lemon juice into the onion mixture. Adjust seasoning to taste.

Tamarind Mango Chutney
1 mango, chopped
2 tablespoons brown sugar
1 teaspoon tamarind paste

Combine all ingredients in sauce pot with a splash of water. Cook on low for 10 minutes. Pulse in food processor and refrigerate.

Layer the 3 components on panini bread with spinach and press. Get it while it’s hot!

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