what’s good food tube it’s your boy Tim
shieff athlete world champion freerunner
and also a vegan back once again in the
food shoot kitchen with another great
vegan recipe this time it’s a kebab my
vegan copters packed full of Middle
Eastern flavors chickpeas coriander
garlic and the ginger with the yogurt
minty sauce and a peanut dip for me the
best vegan dishes aren’t about replacing
the meat but combining the right
ingredients with the right flavors I’m
going to show you how we’re going to
start things off by toasting your seeds
cumin and coriander teaspoon of each
while that’s toasting I’m gonna cut up
two cloves of garlic and thumb a ginger
just use a teaspoon scrape off the skin
save wastage once the gingers peeled
chop it all up with the garlic it
doesn’t matter how far it’s going to go
to processor anyway go back to the seeds
should be toasted by now into the pestle
and mortar and crush them up see it’s
smoking oh yeah smell those flavors
right now once you’ve ground up to a
coarse powder into the food processor
splash oil in the pan once the pans heat
it up add the garlic and the ginger
couple of minutes in the pan cook off
till it’s golden
we’re going to add it to the seeds oil
and all leave the end the process for
now we’ll be back to that in the
meantime and a great to courgettes what
zucchinis for our American viewers this
is great fun
once they’re grated up going to put them
in a colander with a generous pinch of
salt I’m going to wring all the water
out get rid of the moisture so that grab
stick together properly now that’s done
you want to add them to the food
processor as well now grab a bunch of
coriander rip off the stalks and save
the leaves for later now I’m going to
add 400 gram tuna chickpeas drained 40
grams of bread crumbs and a pinch of
pepper go to blitz it up but leave it a
bit chunky so it retains some texture
there we have it looking great you got
you mix ready I’m going to wet your
hands so the mix doesn’t stick take a
spoon I’m going to make it into a fat
little finger you want to make eight
copters out of this I’m going to crack
on with you this
put the koftas in the fridge just to
chill for a minute while I make my deer
and sauce you want to take four
tablespoons of soy yogurt three sprigs
of mint finely slice it up take half a
cucumber just like with the courgette
you want to take as much of the liquid
out the cucumber as possible we’re going
to scrape out the seeds and then slice
up the cucumber I’m gonna cut them into
little tiny cubes so it gives a nice
bite in the dip cool add the cucumber to
the mix and finally the squeeze a lemon
then give it a good mix then on to the
nutty sauce finally slice a small onion
and a clove of garlic
put them in a pan drizzle of oil once
they’ve been sitting in a pan for a
couple minutes you add 100 grams of
cashew nuts
bunch cashews are lightly toasted I’m
going to put them in the food processor
now you want to add 100 40 mils of light
coconut milk and 2 tablespoons of peanut
butter then I’m going to blitz it till
it’s creamy smells so good this mix the
fried onions with the peanuts fried off
cashews a little bit of garlic as well
on the coconut milk just for extra cream
pull this mix into a bowl and grab your
copters at the fridge the nice and set
ready to fry off and put them in the pan
there’s enough oil in it from earlier
the less or you use the better pans on
about medium heat going to cooking for
about 2 or 3 minutes till they’re golden
on all side or piping hot throughout I’m
going to do four at a time in this
so copters are done I’ve had some
pitchers warming up in the oven already
now to prepare a kebab I’m going to add
the dips top it off sprinkle of
coriander there we go ladies and
gentlemen my vegan copters times find
out just how delicious this is tastes
amazing so many Middle Eastern flavors
mixture of the nutty sauce with the
yogurt dip and the crunchy copters goes
together so well if you want to see any
more from me click on my channel right
here
if you want to see a delicious cherry
coconut ice cream recipe I made for
foodtube go right here don’t forget to
Like subscribe and comment below I’ll be
there replying and if you make this send
me a tweet or an Instagram picture of
you enjoying it till next time
you
shieff athlete world champion freerunner
and also a vegan back once again in the
food shoot kitchen with another great
vegan recipe this time it’s a kebab my
vegan copters packed full of Middle
Eastern flavors chickpeas coriander
garlic and the ginger with the yogurt
minty sauce and a peanut dip for me the
best vegan dishes aren’t about replacing
the meat but combining the right
ingredients with the right flavors I’m
going to show you how we’re going to
start things off by toasting your seeds
cumin and coriander teaspoon of each
while that’s toasting I’m gonna cut up
two cloves of garlic and thumb a ginger
just use a teaspoon scrape off the skin
save wastage once the gingers peeled
chop it all up with the garlic it
doesn’t matter how far it’s going to go
to processor anyway go back to the seeds
should be toasted by now into the pestle
and mortar and crush them up see it’s
smoking oh yeah smell those flavors
right now once you’ve ground up to a
coarse powder into the food processor
splash oil in the pan once the pans heat
it up add the garlic and the ginger
couple of minutes in the pan cook off
till it’s golden
we’re going to add it to the seeds oil
and all leave the end the process for
now we’ll be back to that in the
meantime and a great to courgettes what
zucchinis for our American viewers this
is great fun
once they’re grated up going to put them
in a colander with a generous pinch of
salt I’m going to wring all the water
out get rid of the moisture so that grab
stick together properly now that’s done
you want to add them to the food
processor as well now grab a bunch of
coriander rip off the stalks and save
the leaves for later now I’m going to
add 400 gram tuna chickpeas drained 40
grams of bread crumbs and a pinch of
pepper go to blitz it up but leave it a
bit chunky so it retains some texture
there we have it looking great you got
you mix ready I’m going to wet your
hands so the mix doesn’t stick take a
spoon I’m going to make it into a fat
little finger you want to make eight
copters out of this I’m going to crack
on with you this
put the koftas in the fridge just to
chill for a minute while I make my deer
and sauce you want to take four
tablespoons of soy yogurt three sprigs
of mint finely slice it up take half a
cucumber just like with the courgette
you want to take as much of the liquid
out the cucumber as possible we’re going
to scrape out the seeds and then slice
up the cucumber I’m gonna cut them into
little tiny cubes so it gives a nice
bite in the dip cool add the cucumber to
the mix and finally the squeeze a lemon
then give it a good mix then on to the
nutty sauce finally slice a small onion
and a clove of garlic
put them in a pan drizzle of oil once
they’ve been sitting in a pan for a
couple minutes you add 100 grams of
cashew nuts
bunch cashews are lightly toasted I’m
going to put them in the food processor
now you want to add 100 40 mils of light
coconut milk and 2 tablespoons of peanut
butter then I’m going to blitz it till
it’s creamy smells so good this mix the
fried onions with the peanuts fried off
cashews a little bit of garlic as well
on the coconut milk just for extra cream
pull this mix into a bowl and grab your
copters at the fridge the nice and set
ready to fry off and put them in the pan
there’s enough oil in it from earlier
the less or you use the better pans on
about medium heat going to cooking for
about 2 or 3 minutes till they’re golden
on all side or piping hot throughout I’m
going to do four at a time in this
so copters are done I’ve had some
pitchers warming up in the oven already
now to prepare a kebab I’m going to add
the dips top it off sprinkle of
coriander there we go ladies and
gentlemen my vegan copters times find
out just how delicious this is tastes
amazing so many Middle Eastern flavors
mixture of the nutty sauce with the
yogurt dip and the crunchy copters goes
together so well if you want to see any
more from me click on my channel right
here
if you want to see a delicious cherry
coconut ice cream recipe I made for
foodtube go right here don’t forget to
Like subscribe and comment below I’ll be
there replying and if you make this send
me a tweet or an Instagram picture of
you enjoying it till next time
you
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