The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly.
tips
- Toor dal can be found in any Indian supermarket. I use a brand which I buy in Portugal, it is smaller and more polished with a quick cooking time. The toor dal variety purchased from the Indian store takes a much longer time to soften. With this in mind, you may need to experiment and cook the dals separately until you are familiar with each of their individual cooking times, or pre-soak the toor dal and cook together for 30 minutes, adding more water as needed. You don’t want the dal to be mushy, but rather hold its shape.
- For quick preparation, the vegetables can be added to the simmering dal. I like to cook them separately to keep the vegetables vibrant.
A SOOTHING BROTH AND VEGETABLE PALYA FROM ONE DISH
preparation 40 minutes
palya serves 3 persons
broth serves 2 cups
Recipe adapted from ‘Mysore Style Cooking’ by V. Sandhya
ingredients
¼ cup/50g whole moong dal
¼ cup/50g toor dal
5 cups/1.4 litres water
1 flat tsp fine rock salt
voggarane
1 Tbsp ghee/peanut oil
½ heaped tsp black mustard seeds
⅛ tsp asafoetida
1 heaped tsp cumin seeds
1 fresh red/ green chilli, seeds removed, roughly chopped
8-10 fresh curry leaves
⅛ heaped tsp turmeric powder
1½ cups/200g green beans, finely chopped
¼ cup/50g water, more as needed
1 bunch /50g dill, finely chopped stems and all
2 Tbsp dried/freshly grated coconut
2 Tbsp lemon juice, plus more for the broth
preparation
- Cook the dal: In a pot, place the rinsed moong dal and water, bring to boil, turn down the heat, then simmer rapidly, uncovered for 18 minutes, add the rinsed toor dal and simmer for a further 10 mins, or until they just become soft, but still hold their shape. As mentioned above depending on the variety of toor dal, you may need to cook both dals together for 30 minutes or experiment separately until you are familiar with each of their individual cooking times.
- Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.
- Prepare the voggarane: Heat ghee in a pan, add the mustard seeds; when the seeds start to pop and splutter, add asafoetida, cumin and chilli – fry until fragrant, then add the curry leaves and turmeric – fry few seconds. Add the beans, stir to combine with the spices. Pour in the water and simmer until the beans are cooked and the water has evaporated – approx 4 – 5 minutes, you may need to add more water 1 tablespoon at a time.
- Turn off the heat, add the dill – mix well until combined with the spices and slightly wilted, add the cooked dal, coconut and lemon juice. Stir to combine, taste adding more salt and lemon, then transfer to a serving bowl. Serve with rice and drizzle with ghee.
- To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.
- Categories: dal, rasam & sambar, Indian & Ayurveda, indian recipes, rice & grain, soups, summer
Streusel crumb topping is a beautiful way to elevate any cake or pastry by adding a layer of crunch. I love adding it to muffins, tarts, or any cake. This streusel recipe is from Aran Goyoaga’s new book ‘Cannelle et Vanille BAKES SIMPLE.’
note
The streusel recipe makes much more than you need. Freeze the remaining; Sprinkle it on a baking sheet lined with baking paper. Freeze the pan for 15 minutes, then transfer the streusel to a ziplock bag or airtight container and store it in the freezer for up to 3 months. There’s no need to thaw the streusel before baking; sprinkle it frozen on a cake, muffins or tart and bake as directed.
tips
- *I take my starter (sourdough leaven) from the fridge in the evening, just before bed, and measure out 40g, and then feed it – 100g flour + 100g water. Allow it to sit overnight; by the morning, it may be fully active, or even if it has deflated already or hasn’t quite reached its full potential, no matter. With this starter, I make this raspberry crumb sourdough cake.
- If you don’t have a sourdough starter, replace it with ½ cup/70g rice flour, and ⅓ cup/80g of water/buttermilk, and increase the baking powder to 1 ½ teaspoon.
- Important! Let the muffins cool completely. This will allow the crumb to set nicely and not fall apart.
- If you don’t want to make the streusel topping, omit and sprinkle the top with flaked almonds instead.
raspberry crumb sourdough muffins
preparation 15 minutes
baking 30-35 minutes
makes 12-14 muffins or one pound cake (11 x 25cm loaf pan bake for 50 minutes)
streusel crumb topping
1 cup/100g almond flour
¾ cup/100g superfine brown rice flour
½ cup/100g light brown sugar
¼ tsp fine rock salt
7 Tbsp/100g cold dairy-free butter or regular butter, cut into ½-inch pieces
cake ingredients
3 Tbsp/22g ground flaxseed + ½ cup/100g hot water (allow to sit for 10 mins as below)
¾ cup/150g light brown sugar
3 Tbsp finely grated orange zest (zest from 3 oranges)
2 Tbsp/50g maple syrup
½ cup + 2 Tbsp/200g sourdough starter
½ cup/110g extra virgin olive oil or neutral-tasting oil
¼ cup/55g orange juice (1 very juicy orange)
1 cup/140g brown rice flour
1 cup/100g almond flour
¼ cup/30g tapioca starch
¾ tsp fine rock salt
¾ tsp baking soda
1 tsp baking powder
125g fresh raspberries (Toss the raspberries in tapioca flour before adding them to your batter. This will stop them from sinking to the bottom.)
preparation
- Preheat your oven to 180C/350F. Line your muffin tray with 12 baking cups. (I use these ones)
prepare the streusel
- In a medium bowl, toss together both flours, sugar, and salt. Add the butter and work it into the flour until the mixture is sandy and crumbly. Place in the fridge until ready to use.
prepare the cake
- Add the flax with water to a large bowl and allow it to sit for 10 minutes. Then add sugar, zest, maple syrup, sourdough starter, oil, and orange juice and whisk until smooth.
- Measure the brown rice flour, almond flour, tapioca starch, salt, baking soda, and powder into a small bowl. Whisk to combine.
- Add the dry ingredients to the wet and whisk until smooth. Fold in the raspberries. Spoon the batter into the prepared muffin cups, distributing it evenly among them (they should be full). Generously cover with the streusel to form small domes over the batter. Dotting with a few extra raspberries is optional.
bake
- Bake for 25 – 30 minutes or until golden. Let cool in the tin for about 10 minutes, then transfer to a wire rack to cool.
I hope that you have a wonderful festive weekend; here are some photos taken in the garden this week.
note to self
1 ½ x recipe makes 18 baker-style muffins using half the streusel crumb
- Categories: cupcakes, muffins & scones, spring, sweets
These date-caramel shortbread squares are from Aran Goyoaga new book ‘Cannelle et Vanille BAKES SIMPLE.’
‘Here, pecan shortbread is topped with date caramel and a thin layer of chocolate, nuts and seeds. The date caramel is more of a paste than a traditional caramel, but it smells and tastes just like the classic, with the benefit of being naturally sweet.’ – Aran Goyoaga
The changes which were made to the original recipe:
- Toasting the pecan nuts in the crust.
- Swapping the chocolate for a carob glaze.
- Mixing the toasted nuts and seeds with maple syrup over heat to make them extra sweet and crunchy on top.
date-caramel and carob shortbread squares
(You could use this carob glaze if you don’t have carob pieces.)
makes 18 squares
preparation 20 mins
baking 25 mins
cooling and setting time 3 hours
date-nut crust
⅔ cup/100g pecans
115g (about 7) plump pitted Medjool dates
¾ cup/105g superfine brown rice flour
¼ cup/30g tapioca starch
¼ tsp fine rock salt
6 Tbsp/85g cold vegan butter or coconut oil, cut into ½-inch pieces
date caramel
⅓ cup/90g canned full-fat coconut milk
⅓ cup/90g melted virgin coconut oil
1 tsp vanilla extract
⅛ tsp fine rock salt
240g (about 13) plump pitted Medjool dates
carob/chocolate glaze
150g finely chopped unsweetened carob or chocolate pieces (70%)
1 tsp coconut oil
nut topping
½ cup + 2 Tbsp/60g toasted pecans, pistachios, coarsely chopped
1 Tbsp raw sesame seeds
1 Tbsp maple syrup
1 tsp dried rose petals (optional)
preparation
- Preheat the oven to 180C/350F. Place the pecans in one pan and the topping mix of pecans and pistachios in another pan, and toast for 10 minutes. Remove from oven and allow to cool. Meanwhile, grease the inside of an 8-inch square pan with coconut oil and line it with baking paper, letting some hang over the sides. Set aside.
prepare the crust
- Combine the pecans, dates, brown rice flour, nuts, tapioca starch, and salt in a food processor and pulse ten times until the dates and nuts are pulverized. Add the butter and pulse five times until the dough becomes a dry crumble and sticks together when pressed. If it feels dry, add a teaspoon of ice-cold water.
- Firmly press the crust into the bottom of the prepared pan, making sure it is evenly spread. *Place an extra square piece of baking paper over the top, and run a flat-bottomed cup over to even out. Use the edges of the baking paper to fold over and run your finger along to create level sides and corners.
- Bake for 22-25 minutes, until golden. Remove and allow it to cool while you prepare the rest of the layers.
prepare the caramel
- In a medium saucepan, combine the coconut milk, coconut oil, vanilla, salt, and dates. Bring to a simmer for 1 minute, then remove from heat. Let the dates steep in the coconut milk for 10 minutes, then purée in a food processor. Be patient—it will take 3 – 5 minutes to puree to a fine and creamy texture. Scrape the date caramel onto the cooled crust and spread evenly. See above*.
prepare the glaze
- In a medium heatproof bowl, add the carob/chocolate pieces and coconut oil. Fill a small saucepan with one-quarter full with water and bring to a simmer. Place the bowl on top and stir until melted. Pour over the date caramel and spread evenly.
prepare the nut topping
- Place the toasted nuts and sesame seeds in a small pan and toast over medium heat. Add the maple syrup and stir until all are coated and the maple syrup is absorbed, 1 – 2 minutes. Turn off the heat and allow to cool.
- Sprinkle the nuts, seeds, and rose petals over the top of the carob. Transfer the pan to the refrigerator for 2 hours or until the carob and caramel harden. This is important; otherwise, it will be difficult to cut.
- Lift the shortbread from the pan using the baking paper, cut it lengthwise into four equal pieces, and then cut each piece into quarters. See below for cutting tips. Once cut, store the shortbread in the refrigerator.
notes
- Leftover coconut milk can be measured in separate 90g bags and frozen for future use!
tips for cutting
- Ensure the shortbread has been refrigerated for at least 2 hours and the carob and caramel have fully hardened. Otherwise, the middle will collapse when cutting.
- Use a ruler for the most precise results, measure the squares with a ruler and use the tip of a knife to make small marks where you’ll slice.
- A chef’s knife is the best tool for slicing. Before you cut, dip the knife in hot water and wipe it with a dry kitchen towel, or coat the blade with cooking spray and wipe it clean with a paper towel before making each cut. Repeat this process between slices.
- When it’s time to cut, press the blade of the knife down firmly and then drag it back in a single motion.
- Categories: cookies, bars & biscuits, sweets
In the late Autumn, I planted a bed of cabbages, placing them about 40cm apart; in between, I grew a variety of lettuce seedlings. By the time the lettuce was ready to be picked, the cabbages were beginning to spread out and to require more room. The ground that once nourished the lettuce began to nourish the cabbages. It’s a great way to use the space efficiently.
I also planted a bed of coriander and now have lots of lush leafy leaves – perfect for this herby green sauce.
The sauce can be used on almost anything, giving this plain old cabbage a lift. You can swap the coriander and mint for dill or parsley.
note
Green cabbage is best for this dish. I like to use the Savoy variety. When buying the cabbage heads, make sure they are fresh and crisp. Look for tight and compact cabbages with few loose leaves that feel heavy for size.
steamed & braised cabbage wedges with herby coriander goodness
serves 4
preparation 15 minutes
ingredients
1 small head cabbage
2 Tbsp ghee
herby coriander goodness
¼ cup/35g pine nuts, or nuts or seeds of choice
1 tsp coriander seeds, toasted
¼ cup/50g olive oil
1 bunch/40g fresh coriander
½ bunch/20g mint leaves
1 Tbsp grated ginger
1 Tbsp sweet white miso
½ tsp fine rock salt
freshly ground pepper
prepare the cabbage
- Cut the stem off the cabbage head, remove any loose outer leaves, and cut into quarters. Place the cabbage wedges in a steamer. Steam the cabbages for 8 minutes or until tender.
- Finish in a lightly ghee hot pan, BBQ, or under the grill of your oven. Baste with ghee, turmeric and chilli powder to add some spice.
prepare the sauce
- Toast the pine nuts and coriander seeds until golden and fragrant. Place all the sauce ingredients into a blender and grind until smooth. Brush, drizzle or spoon the sauce over the cabbage wedges.
Serve
- With other grains. Brown rice, white basmati, millet and barley are just a few options. I especially love it with pongal & tamarind gojju or saffron rice.
- With pasta. Enjoy alongside your favourite pasta and fold this herby coriander goodness sauce through the pasta.
- Alongside any creamy dal or spicy rasam.
These avocado roses may look difficult, but it is only a few simple steps. I like to use them when I need a simple but impressive salad. Sometimes, I thinly slice fennel or cucumber, add a few small bitter leaves from the garden, a few cubes of feta and place a few of these avocado roses on top with a squeeze of lemon to keep it nice and bright, a few rounds of salt, pepper, a sprinkle of za’atar, lemon zest and toasted seeds and you have a glorious salad to accompany your other dishes.
note
- Use an avocado that is not too ripe; otherwise, it will be soft and squishy but must be firm enough that the skin peels away easily.
- Sprinkle lemon juice to keep the avocado from changing colour.
- Here’s an easy how-to video: https://www.youtube.com/watch?v=YJGu9EcNu2Q
how to make an avocado rose
ingredients
1 ripe and firm medium avocado
preparation
- Cut the avocado in half lengthwise. Remove the pit by using the knife to pierce the seed with a good amount of force. The seed should easily lift out with a wiggle or two.
- Remove the skin. If the avocado is a good balance, not too ripe and not too firm, the skin should lift up easily.
- Slice across. Lay the avocado halves flat side down, and make thin slices across the avocado, repeating down the entire fruit from end to end. Aim for each piece to be between 2-3 mm thick.
- Fan the slices out. Keeping the pieces touching each other, gently move the slices diagonally until the slices form a thin line.
- Roll into a spiral. Start curling the fruit inwards on itself at one end. Continue rolling the slices until your avocado flower begins to take shape. Ensure it is neatly twisted around itself in a compact circle.
- Douse the avocado rose in lemon or lime juice. As the avocado sits in the open air, it oxidizes and develops brown spots. The acid in the lemon juice will prevent this from happening until you are ready to eat it.
Goodness shared from Stacey
- Categories: dips & spreads, dips, spreads & salad dressings, salads
This Orange Saffron Cake is slightly adapted from Aran Goyoaga’s new book Cannelle et Vanille BAKES SIMPLE. I baked it for a special treat to serve at our end-of-year Sadvidya meeting, and it was a true treat! It is incredibly moist, with a deeply fragrant orange flavour, and the saffron gives it a hint of earthiness. I made it vegan by replacing the two eggs with a flaxseed mixture and increasing baking powder.
notes
- The flaxseeds must be ground as finely as possible to absorb water well.
- Use superfine brown rice flour; I use this brand of flour for all my baking.
- Orange-flower water, or agua de azahar, as it is called in Spanish, can be found in speciality and middle eastern markets. I did not use it in this recipe, as I didn’t have it in my pantry. Even without it, it was incredibly fragrant.
- This cake is very delicate, so handle it gently and allow the cake to cool completely and for the crumb to set.
- The vegan cream can be replaced with regular cream – folding in the icing sugar and vanilla after whipping.
orange saffron cake (Aran Goyoaga)
preparation 15 minutes
baking 40-45 minutes
assembling 2-3 hours for the cream to thicken and the cake to cool completely.
makes one 8-inch layer cake
ingredients
3 Tbsp/18g ground flaxseed + 6 Tbsp/60g hot water (allow to sit for 10 mins as below)
½ cup/110g warm oat milk
⅛ tsp saffron threads
¾ cup/150g blond sugar
2 Tbsp finely grated orange zest (zest from 2 oranges), plus more for garnishing
3 Tbsp freshly squeezed orange juice
1 Tbsp orange-flower water (optional)
½ cup/110g extra virgin olive oil
1 cup/140g brown rice flour
1 cup/100g almond flour
¾ tsp fine rock salt
1 Tbsp baking powder
½ tsp baking soda
¼ cup/35g sliced almonds
powdered sugar for dusting
cream
⅓ cup/60g vegan/regular butter (softened to room temperature)
1 tub (200g) Vegan Violife Cream Cheese, (available from Celeiro – out of the fridge for an hour)
⅓ cup/40g icing sugar
2 tsp vanilla extract or scrape 1 vanilla bean (halved lengthways and seeds scraped out)
preparation
- Preheat your oven to 180C/350F. Generously oil the inside of an 8-inch cake pan and line the bottom with baking paper.
- Into a large bowl, add the flaxseed with water and allow to sit for 10 minutes.
- Combine the milk and saffron in a small pan and warm over low heat for 2 minutes. Do not boil. Remove from heat and steep for 5 minutes, then add to the flaxseed mixture.
- In a small bowl, combine the sugar and orange zest. Rub the mixture between your fingers so the zest releases its natural oils and becomes fragrant. Whisk into the flaxseed mixture along with the orange juice, orange-flower water (if using), and olive oil – whisk until smooth.
- In a small bowl, combine the brown rice flour, almond flour, baking powder, salt and baking soda. Add to the wet ingredients and whisk until well incorporated. Pour into the prepared pan and sprinkle over the sliced almonds.
- Bake for 40 – 45 minutes until golden brown and a toothpick inserted in the middle of the cake comes out clean. Let the cake cool completely in the pan; 3 – 4 hours is ideal.
prepare the cream
- Beat the butter with a hand mixer until soft. Add the violife cream cheese and beat again until well mixed (don’t over mix.) Sift over icing sugar and add the vanilla extract – beat again. Cover and refrigerate until ready to use – 2 hours.
- Place the cake on a cake stand. Using a serrated knife, cut the cake in half crosswise. I press one hand on the top center of the cake and cut with the other hand as you turn the cake, which helps in even cutting. The cake is delicate, so be gentle.
- Spread the cream over the bottom cake layer. Place the top layer on the cream, sprinkle with orange zest and dust the cake with powdered sugar.
Preparing tahini like this brings back memories from our time in Israel. We lived there for 14 years, and my children were born there.
My favourite part of the week was, and still is, Friday night, which we call Erev Shabbat in Hebrew. Stores would close early, and people would make their way home, leaving the streets quiet. There would always be delicious smells wafting from the neighbour’s houses. No one would dine alone on Friday night, and everyone’s home was open to an unexpected guest. In yogic philosophy, our teacher, Dr Shankaranarayana Jois, has explained that the unexpected guest is the best of all guests you can serve and honour with food.
It was a special time for family members to come together after a busy working week. Challah would be bought or made, candles lit and blessed, and a bowl of tahini would usually be on the table!
what is tahini?
Tahini (pronounced te-hi-ni or ta-hi-na) is a Middle Eastern and Mediterranean Cooking staple. Tahini is a super creamy, rich vegan paste made by finely grinding roasted sesame seeds until buttery smooth.
Good-quality tahini should be rich and luxurious and taste mildly nutty and savoury. On the other hand, poor-quality tahini paste could taste bitter and chalky.
tip
Use only a little bit of water at a time until you reach your desired consistency. Generally, tahini sauce should have a runny, salad dressing-like consistency. But, if you prefer tahini more as a dip, use less water.
tahini sauce (tehina shir style)
ingredients
½ cup/115g tahini (I prefer the hulled traditional tahini)
2 Tbsp/25g lemon juice
¼ tsp fine rock salt
1 tsp honey – optional
¾ cup/150g water
to garnish
1 large tomato, grated
sweet paprika
olive oil
parsley
preparation
- In a small bowl, combine the tahini, lemon juice, salt, and honey. Slowly whisk in the water until it reaches a pourable consistency, adding extra water if necessary.
- Taste, add lemon or salt if needed.
- Cut the tomato in half, and grate each half on a medium grater directly into the tahini. Grate until all the pulp and juices are out, and you’re just left with the peel, which you discard.
- Garnish with paprika and parsley and drizzle with olive oil.
Serve the tehina with a crunchy rice pilaf or your favourite salad, steamed or roasted vegetables, or as a dip.
other favourite tahini dressings
- Categories: dips, spreads & salad dressings, salad dressings
I printed this recipe in 2017 when I came across it in the Globe and Mail, published by Tara O’brady, and I have been making all sorts of variations since.
Use fewer tomatoes or none, add bitter green leaves, or cut the zucchini into thick slabs and grill until slightly charred rather than eating raw. I keep the dressing the same, as it is a gem! However, keep in mind that if the garden is overgrown with dill, coriander, mint, or similar soft herbs, they can be added to the dressing as well or instead.
I always enjoy making salads using beautiful seasonal greens, herbs, and edible flowers picked straight from the garden. Different lettuces provide different flavors, and the best salads combine two or three varieties. Since this dressing is lively, it’s best paired with heartier and spicier greens, such as arugula, rocket, mizuna, endive, or baby kale.
easy basil dressing
serves 2 – 3
ingredients for the dressing
¾ cup/30g basil leaves
¼ cup/10g flat-leafed parsley
juice from half a lemon – approx 2 Tbsp
1 Tbsp apple cider vinegar
1 – 2 Tbsp honey or sugar
3 Tbsp olive oil
pinch dried chilli flakes
ingredients for the salad
2 slices rustic French bread, torn into pieces
2 Tbsp/20g olive oil, plus more as needed
salt and freshly ground black pepper
half lemon, preferably organic, well-scrubbed
3 – 4 handfuls of washed green leaves – arugula, rocket, little gem, mizuna, etc. (try to combine various leaves while balancing the more bitter ones with crisp and tender leaves.)
1 small/120g zucchini, sliced into thin rounds (the small zucchini have the best flavour)
3 Tbsp toasted, roughly chopped pinenuts and pumpkin seeds
prepare the dressing
- Squeeze the juice of half the lemon into a small blender. Add the basil and parsley, then add a splash of vinegar, sugar, and olive oil. Season with salt and pepper, then puree. Taste, adjust seasoning, and balance with more oil or vinegar as called for. Sweeten with sugar or honey if it’s too sharp. Rerun the machine, then add a pinch of chilli flakes.
prepare the salad
- Preheat the oven to 220C/425F.
- Toss the bread with 2 tablespoons of olive oil and season with salt and pepper. Scatter pieces on a small baking sheet.
- Slice the half lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slice about 3 mm thick (1/8-inch.) Coat lightly with olive oil and arrange on another small baking pan.
- Place both baking pans in the hot oven. Toast the bread until golden and crisp, 15 – 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 – 15 minutes.
assemble
- Place the leaves and zucchini first, then croutons, roasted lemon slices, and seeds. Top with dressing, offering more at the table.
- Categories: dips, spreads & salad dressings, salad dressings, salad dressings, salads, summer
I posted a similar pilaf recipe a while back; this version is easier and quicker and uses the option of olive oil, or if you prefer, replace it with ghee. I change the vegetables to what I have in the garden, sometimes using thinly sliced potatoes, fennel, zucchini or freshly picked sweet peas. It is easy to swap the vegetables around. If the season or garden is overgrown with parsley, coriander or similar soft herbs, they can be used instead.
serving suggestions
Serve with a crisp garden leaf salad and this basil dressing, a plate of vegan feta (drizzled with oil and za’atar), and a bowl of tahini. When in season, add steamed corn on the cob—this combination is a perfect marriage of flavours.
There are a few steps to making this dish successful. The crispy golden bottom makes it worth it!
- Wash the rice to remove any surface starch, which might make it sticky.
- Boil the rice for 8 minutes in boiling water, then drain and allow it to steam dry for a few minutes.
- Cover with a cloth and a lid to protect it from the drops of condensation as it steams.
- Achieving “the golden crusty bottom” at the bottom of the pot by cooking it over low heat for an extended period.
- A non-stick pot is recommended. I use a cast-iron 10-inch (24cm) pot for the recipe. Also, try to use a pot with a flat bottom and one large enough to give the rice plenty of room to expand. If your pot is too small, the rice will clump together. If you use a pan, ensure a lid that will tightly fit.
rice pilaf with a crunchy crust
serves 3
preparation 20 minutes
cooking 45 minutes
ingredients
1 cup/200g white basmati rice
1 medium/140g carrot
1 medium/160g medium fennel
2 medium/125g potatoes
1 large bunch/30g each fresh dill and coriander
6 Tbsp/60g olive oil or ghee – divided
1 tsp fine rock salt – divided
1 tsp freshly ground pepper – divided
1 tsp turmeric powder – divided
prepare the rice
- Wash the rice and drain. Repeat three more times to flush out all the excess starch (this helps the rice be fluffy with nice separate grains when cooked). Drain and set aside.
- Fill a medium saucepan (with a lid that fits.) Bring the water to a vigorous boil and cook the rice for exactly 8 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.
prepare the vegetables and herbs
- Finely slice the vegetable into 2mm thick slices and set aside. Finely chop the leaves and tender stems of the herbs, mix the herbs and set aside.
assemble and cook the pilaf
- Return the empty pan to the stove and add half the oil.
- Split the pile of herbs in two – setting aside a handful of herbs for garnish.
- Layer half of the vegetables and half of the herbs for use now in the bottom of the pan. Sprinkle over half of the salt, pepper, and turmeric. Add one-third of the rice over the top. Do not mix. Repeat with the remaining vegetables, then the next third of the rice and the other half of the herbs. Sprinkle the remaining salt, pepper, and turmeric. Finish with the last third of the rice. Drizzle the remaining oil over the top.
- Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so it doesn’t catch fire. Cook over medium heat for 8 minutes (#7 setting on an electric stove), then place the pot on the lowest heat you can manage (#2 setting on an electric stove) and continue cooking for another 40-45 minutes.
- When the rice is ready, gently mix the reserved herbs and pile it all onto a wide platter or bowl. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards—it’s delicious. It is optional to sprinkle with lemon zest and squeeze lemon juice—taste and season with salt and a few rounds of pepper. Serving suggestions above.
I had my sights on a go-to celebration carrot cake that is walnut-studded, carrot-flecked, fragrant, moist, and lavish with decadent frosting. So, I revisited and reposted a recipe created a few years back and made a few adjustments.
Variations can be found at the end of the recipe!
This cake uses walnuts for crunch and flavour, with a lovely warmth in the cardamom and cinnamon. It is deliciously moist, topped with vegan cream cheese frosting, and decorated with edible flowers.
carrot cake with a cream cheese frosting
Inspired by the much-loved Spice Cake from The Voluptuous Vegan by Myra Kornfeld.
Makes one 9-inch cake or 12 cupcakes (Reduce baking time to 35 minutes)
The cardamom adds a rich warmth, so it is important to grind your own as the taste is much more fragrant, fresher, and flavour intense.
ingredients
1 cup/100g walnuts – divided
1 cup/120g whole-wheat flour
1 cup/120g unbleached white flour
2 tsp baking powder
1½ tsp baking soda
½ tsp fine rock salt
2 tsp cardamom powder
2 tsp ground cinnamon powder
½ cup/110g neutral-tasting oil or mild-tasting olive oil
⅔ cup/190g maple syrup (can replace with ⅔ cup/100g brown sugar)
¼ cup/45g brown sugar or coconut sugar
⅔ cup/160g almond/oat milk
1 Tbsp apple cider vinegar
¼ cup/50g golden raisins/dates, roughly chopped
2 cups/180g grated carrots (approx 2 medium)
cream cheese frosting
⅓ cup/60g vegan/regular butter (softened to room temperature)
1 tub (200g) Vegan Violife Cream Cheese (available from Celeiro – out of the fridge for an hour)
⅓ cup/40g icing sugar
2 tsp vanilla extract or scrape one vanilla bean (halved lengthways and seeds scraped out)
preparation
- Preheat the oven to 350F/180C—oil a 9-inch springform pan with oil.
toast the walnuts
- On a baking tray and bake for 10 minutes. Remove half of the whole walnuts (approximately 23 pieces) for garnishing on top and roughly chop the remaining (50g) to add to the cake batter—set aside.
prepare the cake
- In a medium bowl, sift together the dry ingredients—flour, baking powder, baking soda, salt, and spices—and whisk to combine.
- In another medium bowl, combine the wet ingredients—oil, maple syrup, sugar, almond milk, and vinegar—and whisk until the wet ingredients are emulsified. Pour the liquid ingredients into the dry, whisking together until all the dry ingredients are absorbed. Stir in the walnuts, sultanas, and grated carrot, folding gently with a spatula to combine.
- Pour the batter into the oiled pan and bake for about 45 – 55 minutes, until the cake is springy to the touch and a toothpick comes out clean. If the top looks like it’s getting dark, but the inside needs more time, cover loosely with aluminium foil for the last 10 minutes of baking.
prepare the frosting
- Beat the butter with a hand mixer until soft. Add the cream cheese and beat again until well mixed (*don’t over mix.) Sift over icing sugar and add the vanilla extract – beat again. Cover and refrigerate until ready to use. *If, for some reason, the mixture starts to separate from over beating. Place it in the blender, blend until smooth, then place in the fridge for a few hours.
- When the cake is completely cool, flip it over so that the top is now the bottom, and spread the frosting evenly over it. Decorate the cake with the remaining walnuts and edible flowers.
variation with a crumble topping
Add a quarter of the chopped roasted walnuts to the cake dough; with the remaining, make a crumble topping by adding 1 Tbsp sesame seeds, 1 Tbsp brown sugar, and 1 Tbsp maple syrup to the walnuts, stirring to combine. Spoon over the top of the dough before baking. (See image below.)
Sprinkle the sides and bottom of the greased cake tin with two tablespoons of sesame seeds before baking.
Goodness shared from Stacey
