Joeys eats …
It’s always a wonderful surprise when cooking with our lead chef Joanna Otto.
She wanted to try something new and make a delicious dinner for our news team @ autisticana. It is always a challenge with our neurodiversity team and their palettes . Joanna always seems to conquer our taste palettes with her exquisite recipes.
We always stress on using goods from our pantries so we do not waste.
She decided to take a big bag of scallops and bring life to it.
Sautéed scallops in vegan butter with a splash of pink Himalayan salt was delicious.
After the sauté, Joanna wanted to make a side sauce to go with the scallops , We looked in my pantry and pulled out white cannelli beans and a can of chick peas. As investigators we wanted to test both. So we did .
We put the beans in the blender with a curry block and a bit of organic coconut cream and a tablespoon of peanut butter.
After whipping for a few seconds , we put the mixture on top of the scallops.
It was beyond delicious. The white cannellini beans came out a bit creamier , but most enjoyed the whipped chick peas better.
This chick pea sauce was perfect on the scallops but would probably be a great side sauce for poultry or a vegan dish.
For our critical thinking news team who does not enjoy taste change , they are enjoying these new delicacies with our chef Joey.