Marvin Leugering
Ramadan is a time of fasting, prayer, reflection, and spiritual growth.
During this period, Muslims fast from dawn until dusk, abstaining from food, drink, and other physical needs to purify their souls and become closer to God.
As the sun sets each day, Muslims break their fast with a meal called iftar, which is often a time for gathering with family and friends to enjoy delicious food together.
- The meals served during Ramadan are often rich, flavorful, and hearty, reflecting the diverse cultural traditions and cuisines of the Muslim world.
In this blog post, we will explore some mouth-watering recipes for Ramadan that you can enjoy during this special time of the year. Whether you are looking for savory dishes, sweet treats, or refreshing drinks to break your fast, we have got you covered.
From traditional classics to modern twists on old favorites, our recipes are sure to tantalize your taste buds and provide you with the energy and nourishment you need to make the most of your Ramadan experience. So, whether you are a seasoned cook or a beginner in the kitchen, join us on this culinary journey and discover the delicious flavors of Ramadan.
- Mushroom & Mince Bobotie
- Raw Pad Thai with Spicy Sautéed Mushrooms
- Portabello Steaks with Spicy Chimichurri
Raw Pad Thai with Spicy Sautéed Mushrooms Recipe
Serves 4
Ingredients:
- ¼ cup peanut butter
- 2 Tbsp soy sauce
- 2 Tbsp maple syrup
- 2 Tbsp rice vinegar
- 2 Tbsp fresh lime juice
- 1 Tbsp sesame oil
- 1 clove garlic, finely grated
- 1 tsp fresh ginger, finely grated
- 500g portabellini mushrooms, sliced
- 2-3 Tbsp olive oil
- 1 Tbsp sriracha, sambal oelek or any similar hot sauce
- ¼ purple cabbage, shredded finely
- 4 carrots, peeled and julienned or spiralised
- 2 large courgettes, julienned or spiralised
- 1 red chilli, seeds removed and thinly sliced
- 4 spring onions, thinly sliced
- ½ cup coriander leaves
- ½ cup bean sprouts
- ½ cup roasted salted peanuts, roughly chopped
- Fresh lime wedges, for serving
Method:
- Place all the ingredients in a bowl and whisk.
- Add a splash of warm water if you’d like to thin it out slightly..
- Taste to adjust any seasoning and set aside.
- Heat olive oil in a large frying pan and sauté the mushrooms on high heat until lightly golden.
- Remove from the heat and drizzle with a little of the peanut dressing and the spicy chilli sauce. Toss to coat.
- In a large mixing bowl add the cabbage, carrots, courgettes, chilli, spring onions and coriander. Add a little drizzle of dressing and toss.
- Add the mushrooms and mix everything well.
- Plate the salad and sprinkle with bean sprouts and peanuts. Serve with chunky lime wedges.
