Lentils
-----------
Ingredients
1 1/2 Cups lentils (red/pink)
1 pod cardomon
1 pod clove
1 tsp corriander powder
1 tsp cumin powder
1 1/2 mustard seed
1 stick cinnamon
3-4 curry leaves/bayleaf (optional)
1 tsp cashmiri curry powder
1/2 onion finely chopped
3 cloves garlic finely chopped
2-3 seeds fenugreek
2 tbspn olive oil
coconut milk, lemon and salt
Method
Wash and soak lentils 15-20min. drain water.
Heat oil wt mustart seeds - medium high
Add onions when mustard seeds have stopped popping (1-2min)
Add spices garlic after onions have glazed. roast (1-2min)
Add drained lentils and fry in spice mixture for (2-3min)
Stir constantly so that lentils do not stick
Add boiling water to cover lentils (approx 1"above lentil level)
Reduce heat and let simmer stirring occasionally (15-20min)
Add coconut milk, salt lemon to taste
When serving sprinkle chopped cilantro
-- Abdel Naroth
--
Brennon Obst | Freelance Designer/Developer | paradoxMultimedia
google talk: b.1.alpha@gmail.com | (604) 345-6915 (m)
Showing posts with label Vegetarian. Show all posts
Showing posts with label Vegetarian. Show all posts
Tuesday, July 3, 2012
Monday, March 30, 2009
Luana - CD March 25th 2009
Chickpea Falafel with Cilantro Dip
Serves 4
14oz chickpea can, drained
6 scallions, finely chopped
1 egg
1/2 tsp ground turmeric
1 garlic clove, crushed
4 tbsp cilantro, chopped
1 tsp ground cumin
oil for deep-frying
1 small fresh red chile, seeded and finely chopped
3 tbsp mayonnaise
salt and freshly ground pepper
sprig of cilantro for garnish
1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, turmeric, garlic, cumin and about 1 tbsp of chopped cilantro. Process briefly to mix, then season with salt and pepper.
2. With wet hands, shaped the mixture into about 16 small balls
3. Heat the oil for deep-frying to 350, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2 -3 min. or until golden. Drain the falafel. Place in a serving bowl and keep warm.
4. Stir the remaining cilantro and the chile into the mayo. Garnish with cilantro sprig and serve with the falafel.
Spicy Chickpea and Eggplant Stew
Serves 4
3 large eggplant, cubed
1 cup chickpeas, soaked overnight (or use canned)
1/4 cup olive oil
3 garlic cloves, chopped
2 large onion, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3 x 14oz can chopped tomatos
salt and pepper
for garnish2 tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
sprigs of cilantro
1. Place the eggplant in the colander and sprinkle with salt. Set the colander in a bowl and let it sit for 30 min to allow the bitter juices to escape. Rinse the eggplant with cold water and dry. *Add some weight on the eggplant
2. Drain the chickpeas and put it in a saucepan with enough water to cover. Bring to a boil and simmer for 1 - 1 1/2 hours, or until tender. Drain
3. Heat the oil in a large saucepan. Add the garlic and the onion, cook until soft. Add the spices and cook stirring for a few seconds. Stir in the egg plant and cook for 5 minutes. Add the tomatoes and chickpeas and season with sat and pepper. Cover and simmer for 20 minutes.
4. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and the garlic. Fry until golden crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
Serve with Rice or Quinoa or any grain you like! :)
Serves 4
14oz chickpea can, drained
6 scallions, finely chopped
1 egg
1/2 tsp ground turmeric
1 garlic clove, crushed
4 tbsp cilantro, chopped
1 tsp ground cumin
oil for deep-frying
1 small fresh red chile, seeded and finely chopped
3 tbsp mayonnaise
salt and freshly ground pepper
sprig of cilantro for garnish
1. Put the chickpeas in a food processor or blender. Add the scallions and process to a smooth puree. Add the egg, turmeric, garlic, cumin and about 1 tbsp of chopped cilantro. Process briefly to mix, then season with salt and pepper.
2. With wet hands, shaped the mixture into about 16 small balls
3. Heat the oil for deep-frying to 350, or until a cube of bread added to the oil browns in 30-45 seconds. Deep-fry the falafel in batches for 2 -3 min. or until golden. Drain the falafel. Place in a serving bowl and keep warm.
4. Stir the remaining cilantro and the chile into the mayo. Garnish with cilantro sprig and serve with the falafel.
Spicy Chickpea and Eggplant Stew
Serves 4
3 large eggplant, cubed
1 cup chickpeas, soaked overnight (or use canned)
1/4 cup olive oil
3 garlic cloves, chopped
2 large onion, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
1/2 tsp ground coriander
3 x 14oz can chopped tomatos
salt and pepper
for garnish2 tbsp olive oil
1 onion, sliced
1 garlic clove, sliced
sprigs of cilantro
1. Place the eggplant in the colander and sprinkle with salt. Set the colander in a bowl and let it sit for 30 min to allow the bitter juices to escape. Rinse the eggplant with cold water and dry. *Add some weight on the eggplant
2. Drain the chickpeas and put it in a saucepan with enough water to cover. Bring to a boil and simmer for 1 - 1 1/2 hours, or until tender. Drain
3. Heat the oil in a large saucepan. Add the garlic and the onion, cook until soft. Add the spices and cook stirring for a few seconds. Stir in the egg plant and cook for 5 minutes. Add the tomatoes and chickpeas and season with sat and pepper. Cover and simmer for 20 minutes.
4. To make the garnish, heat the oil in a frying pan and, when very hot, add the sliced onion and the garlic. Fry until golden crisp. Serve the stew with rice, topped with the onion and garlic and garnished with cilantro.
Serve with Rice or Quinoa or any grain you like! :)
Thursday, January 29, 2009
CD Winter 2009
John & Lu - CD Jan 28th 2009
Vegetarian Moussaka
Carrot Ginger and Cilantro Soup
Ingredients:
1 lb young carrots, chopped
1 small onion, roughly chopped
1 knobbin' of young ginger, chopped
2 small potatos, chopped
1 celery stalk, that's right, chopped
4 cups vegetable stock
2 tbsp butter
Olive oil
3 tsp ground coriander
3 tbsp cilantro, chopped
2 -3 tbsp young celery stalk, chopped
1 cup milk
fresh ground pepper & salt
Lemon
The making
1. Sauté the onion and the ginger in 1 tbsp of butter and a bit of olive oil until the onion is shiny and soft
2. Add the celery, mix with the onion and ginger for about a minute.
3. Add the carrots and the potatoes. Let it sweat for about 10 minutes, occasionally stirring so the vegetables don't stick to the bottom of the pan.
4. Add the vegetable stock and let the carrots and potatoes cook until soft.
5. Meanwhile, add the rest of the butter to a pan and saute the young celery stalks, the cilantro and the coriander. reserve.
6. Blend the soup then add the milk and the coriander, cilantro and celery mixture
7. Adjust the seasoning with salt and pepper.
8. Serve with the celery leaves sprinkled with pepper as garnish.
For extra 'zest' add lemon
Thank y'all for putting up with tanked Luana... yet another Wednesday!
Lu
Vegetarian Moussaka
Mouss:
2 large eggplant1 young impressionable zucchini
1 large can whole green lentils
(the recipe says cook your own but really come on...)
2 onions, sliced
5 cloves garlic
1 bunch spinach, stemmed
1 large can chickpeas
1 large can chopped tomatoes
4 tblsp tomato paste
fresh ground pepper, cumin, coriander & herbs de Provence
Aka:
1/2 litre yoghurt
1/2 pound aged white cheddar
3 eggs
Mouss
1. Slice eggplant & zucchini diagonally about 1/4 inch thick and sprinkle with salt, put in a colander with something heavy on top for 30 minutes to squeeze out the evil juices.
2. Sauté onions and garlic, add lentils, chickpeas, tomatoes, tomato paste, herbs and 3 tblsp water, bring to a boil then simmer for 10 minutes. Mixture should look like chunky vomit. Season to taste with S&P.
3. Preheat oven to 350 kelvin
4. Rinse eggplant & zucchini, fry briefly to brown edges (sauté if you're French) then put a layer in the bottom of a big ass buttered pyrex dish, add a layer of vomit mixture, then spinach leaves, then eggplant / zucchini, then vomit etc. Make top layer eggplant / zucchini as a roof. Keep in mind the Aka layer will swell like an inch due to the eggs.
Aka
5. Mix together egg yoghurt and S&P and pour over the Mouss, add a shitload of cheese on top, then add more cheese, then bake at 350 for 45 minutes, then grill for 5 to brown that bad boy up.
6. Let sit for 5 minutes to congeal, serve. Is really good the next day with hot sauce and a beer.
Thank you all for coming over and making me blush for the first time in years
John
Carrot Ginger and Cilantro Soup
Ingredients:
1 lb young carrots, chopped
1 small onion, roughly chopped
1 knobbin' of young ginger, chopped
2 small potatos, chopped
1 celery stalk, that's right, chopped
4 cups vegetable stock
2 tbsp butter
Olive oil
3 tsp ground coriander
3 tbsp cilantro, chopped
2 -3 tbsp young celery stalk, chopped
1 cup milk
fresh ground pepper & salt
Lemon
The making
1. Sauté the onion and the ginger in 1 tbsp of butter and a bit of olive oil until the onion is shiny and soft
2. Add the celery, mix with the onion and ginger for about a minute.
3. Add the carrots and the potatoes. Let it sweat for about 10 minutes, occasionally stirring so the vegetables don't stick to the bottom of the pan.
4. Add the vegetable stock and let the carrots and potatoes cook until soft.
5. Meanwhile, add the rest of the butter to a pan and saute the young celery stalks, the cilantro and the coriander. reserve.
6. Blend the soup then add the milk and the coriander, cilantro and celery mixture
7. Adjust the seasoning with salt and pepper.
8. Serve with the celery leaves sprinkled with pepper as garnish.
For extra 'zest' add lemon
Thank y'all for putting up with tanked Luana... yet another Wednesday!
Lu
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