Chusted Choko with Wasabi & Dill Cashew Mayo (V, GF)


If you never tried Choko before your are seriously missing out. It’s time to take a risk and diversify a little bit from zuchinni, broccoli and cauli-flower.

Choko has a very light taste and pretty much absorbs the taste of any other ingredients that you combine it with. You can use it either for savoury or sweet recipes.

If you are looking for an excuse to have a break from cauli-flower rice or zuchinni noodles and are after a low carb, high in fibre alternative you really should consider trying it out. It is a good source of amino acids, vitamins such as Vitamin C and B complex, antioxidants and minerals.

Crusted Choko



  • 2 medium chokos 

  • 5 tbsp almond meal

  • 2 tbsp LSA meal

  • 1 tbsp Tapioca starch

  • 1 tbsp olive oil

  • 1 lemon juice

  • 1 tbsp paprika

  • Salt and pepper to taste

How to make it:

Peel the chokos and slice it. Bring to boil until softened. Drain the water and let it cool. Transfer the Choko to a bowl and marinate with olive oil, lemon juice, salt and pepper, reserve. In a bowl mix the almond meal, LSA, paprika, Tapioca starch and a pinch of salt.

Preheat the oven to 180°C. Dredge the Choko pieces in the flour mixture turning a few times to coat well. Spread the Choko into a lined baking pan and oven bake it until golden. Meanwhile you can prepare the Wasabi & Dill Cashew Mayo

**You can replace the choko for Zucchini or other vegetables of your choice, tofu. Chicken or fish if not vegan.

Wasabi & Dill Cashew Mayo


  • 1 cup cashew soaked in water for 6 hours

  • 1 tsp wasabi paste

  • ¼ cup olive oil

  • ½ lemon juice

  • 1 tsp apple cider vinegar

  • ½ tsp salt

  • ½ bunch of fresh Dill

How to make it:

Add all the ingredients in a blender and blend it until smooth and creamy. Add a little bit of water if needed. Adjust the flavours. Transfer the content into a jar. Store in the fridge for up to 5 days.