rhubarb cardamom cake with rhubarb-vanilla compote (vegan)

19th May 2019

A recipe I make often based on these Raspberry Muffins. The sweet almond crumb adds a delicious crunchy texture which contrasts nicely with the sourness of the rhubarb. The maple syrup can be replaced with ½ cup brown sugar. If you don’t want to spend the time arranging the rhubarb, chop into 1 cm pieces and sprinkle over the cake.

rhubarb cardamon cake with a rhubarb-vanilla compote

Preparation – 30 minutes

Baking time – 45 minutes

Serves 8 – 10

for the millet

¼ cup/50g millet

¾ cup/185ml water

for the almond crumb

⅓ cup/25g flaked almonds

2 Tbsp coconut sugar

2 Tbsp maple syrup

1 Tbsp lemon juice

for the cake

4 rhubarb stalks (250-300g)

1½ cup/210g whole-spelt flour

1 Tbsp baking powder

1 tsp cardamom powder

¾ cup/220g maple syrup

 cup/65g mild-tasting olive/coconut oil

¼ cup/55g almond milk

1 Tbsp vanilla extract

1 Tbsp grated ginger

zest of 1 lemon

¼ tsp fine rock salt

prepare the millet

1.   Rinse the millet, place in a pan with the water, bring to boil, simmer rapidly for 5 minutes, then reduce heat to low, cover and simmer for 15 minutes or until water has evaporated. Remove from heat; let sit for 10 minutes before removing the lid. Measure out 1 cup/180g cooked millet – set aside.

2.  Preheat the oven to 180ºC/350ºF and line an 11 x 7-inch baking tray or favourite cake tin with parchment paper.

prepare the almond crumb

3.  In a small bowl place the almonds, sugar, maple syrup and lemon juice, stir to combine and set aside.

prepare the rhubarb

4.  Unless the rhubarb stalks are very slender, cut them in half lengthwise, then cut the stalks at an angle, two pointing one way and the other two the opposite so that they will fit together in a herringbone pattern. Use your pan to do a trial run, cutting to size and arranging your stalks however you like – set aside.  

prepare the cake

5.  In a large bowl, whisk together the flour, baking powder and cardamom – set aside.

6.  In a medium jug, whisk together the maple syrup, olive oil, almond milk, vanilla, ginger, lemon zest, salt and cooked millet.

7.  Make a well in the centre of the flour mixture and pour in the wet ingredients, stir until well combined – be careful not to over-mix.

8.  Spread the batter evenly into the pan and arrange the rhubarb stalks on top. Spend a little extra time arranging your rhubarb – this is my favourite part! Don’t press the fruit into the batter – just place over the top and let it rest on the surface.

9.  Crumble over the almond crumb. 

10.  Bake for 40 – 45 minutes, until golden or a toothpick comes out clean. Remove and allow to cool.  Make the compote.

Serve with a generous dollop of Greek yoghurt or cream and a spoon of rhubarb-vanilla compote.

rhubarb-vanilla compote

Preparation – 25 minutes

Makes 1 cup

ingredients

2 cups/225g rhubarb, diced (use the redder part of the stems)

⅓ cup/90g maple syrup

½ tsp freshly grated ginger

½ vanilla bean, split lengthwise

preparation

1.  Place the rhubarb, maple syrup, ginger and in a medium saucepan.

2.  Scrape the seeds from the vanilla bean into a saucepan, adding the pod as well.

3.  Cook, covered over low heat. (It’s important to begin slowly so the rhubarb warms up and begins to release its liquid. Cook the rhubarb for about 15 minutes.

4.  Remove the cover and increase heat to medium. Cook for 5 minutes more, stirring occasionally until the rhubarb is completely broken down. Remove from heat and cool slightly.

Serve warm or at room temperature.

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5-minute vegan salted caramel

2nd May 2019

A very simple sweet salty gooey 5-minute caramel sauce to drizzle warm over ice-cream, pancakes or crumble the base of a bowl with a 5-ingredient tahini almond cookie, add a scoop of vanilla ice cream, a sprinkling of toasted pistachio nuts, drizzle over the caramel sauce and garnish with fresh mint leaves. Perfect for Pesach Celebrations!

~spring vegetable garden~

5-minute vegan salted caramel

Recipe inspired here.

Preparation time 5 minutes.

Makes 1 cup

ingredients

⅓ cup/75g hulled tahini 

⅓ cup/70g coconut cream

⅓ cup/50g coconut sugar

¼ tsp fine rock salt

2 Tbsp coconut oil

2 tsp water, or more for desired consistency

½ tsp vanilla extract

to serve

vanilla ice-cream

5-ingredient tahini almond cookies

toasted pistachios

preparation

1.  Mix all the ingredients together, except the vanilla in a small saucepan and heat over medium heat, until sugar is dissolved, stirring continuously.

2.  Remove from heat and stir in the vanilla extract.

3.  For a more syrupy, drippy consistency, once cool, whisk in water 1 tsp at a time until desired consistency is reached. Enjoy immediately!  Can be stored refrigerated up to a week.

The sauce will set once it is cooled so you will need to reheat it to regain a pourable consistency or add in hot water until the desired consistency.

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beetroot palya

11th April 2019

I prefer to keep this palya simple and the flavours subtle, as it is normally served with other complex dishes. Use fresh, small-medium sized beetroot with lots of flavour and preferably with their greens attached – a reliable sign of freshness. Always give them a squeeze to avoid buying old spongy beetroot that has been stored too long.

~ vegetable garden and blossoms ~

beetroot palya

Preparation – 40 minutes

Serves 4, as a side dish.

ingredients 

4-5 medium/450g beetroot

voggarane 

2 Tbsp peanut oil

½ tsp mustard seeds

15 small curry leaves

½ tsp fine rock salt

1 tsp jaggery

3 Tbsp finely chopped fresh dill

3 Tbsp freshly grated coconut – can replace with dried

to serve 

whole moong dal with garden greens

yoghurt

rice

preparation 

1.  Scrub the beetroot and place in a pot of boiling water – simmer for 30 minutes until tender but still firm.

2.  Drain and allow to cool slightly. Using vinyl gloves (this will keep your hands clean while working with beets) slip the skin off. If the skin doesn’t slip off easily, use a knife to scrape the skin away. Finely chop into small uniformed cubes and place in a serving bowl.

prepare the voggarane 

3.  Heat the oil in a small pan, add the mustard seeds; when they turn grey and pop, remove from heat, add in the curry leaves, swishing the pan around for the leaves to fry evenly. Turn off the heat and allow to cool for 1 – 2 minutes, then stir in the salt and jaggery.

4.  Pour the voggarane over the beetroot – toss until well-incorporated.

5.  Add the finely chopped dill and sprinkle over the coconut – stir to combine. Garnish with a handful of small beetroot leaves.  Serve warm, or at room temperature.

variations 

  • Stir through 1  cup full-fat yoghurt.

suggestions 

  • If buying beets with their greens still attached, lightly steam the greens when boiling the beet, double the voggarane and stir through.

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whole moong dal with garden greens – two variations

18th March 2019

There are two different ways to prepare this dish. One is more of a soupy, liquid dish and the second is a dry palya of sorts; both use the same ingredients, whilst the main difference being the amount of water used.

Soupy Whole Moong Dal with Garden Greens

Preparation 40 minutes

Serves 2 – 3

 

ingredients
½ cup/100g whole moong dal (mung beans)
4½ cups/1.25 litres water
2 cups/55g loosely packed kale/fenugreek/spinach,cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 -2 tsp lemon juice
voggarane
1 – 2 Tbsp ghee
½ tsp black mustard seeds
1  heaped Tbsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve
Rice
Yoghurt with cucumber
Beetroot Palya / Shaved Beetroot Salad

preparation
1.  In a medium saucepan wash the dal until the water runs clear, drain, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until tender – about 20-30 minutes or until the dal is cooked. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal.

2. While waiting for the dal to cook, wash the greens and roughly chop. Measure out the remaining ingredients. Set aside.

prepare the voggarane
3.  In a small pan over medium-high heat, heat the ghee, add mustard seeds and channa dal, fry until the mustard seeds turn grey and the dal is golden-brown.

4.  Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, swishing the pan around for the spices to fry evenly, add the curry leaves and turmeric powder, turn off the heat, then add the voggarane into the dal.

5.  Sprinkle in the dried coconut, salt, jaggery, lemon juice and fold in the green leaves – mix well, cover and allow to sit for 5 minutes until the greens have wilted. Taste adding more sweet or sour as needed.

Serve over rice, drizzle with ghee and sprinkle with a few rounds of freshly ground pepper.

suggestions

  • Soak the dal in the morning or evening for quick meal preparation.
  • To keep the green leaves vibrant, add only when ready to serve.

variations

  • Use split yellow moong dal instead of the whole moong dal.
  • Add in finely chopped carrot instead of the garden greens.

 

Dry moong dal with garden greens

Preparation – 40 minutes

Serves 3 – 4

ingredients
½ cup/100g whole moong dal (mung beans)
3 cups/750ml water
2 cups/55g loosely packed kale/fenugreek/spinach/cabbage & coriander leaves
2 Tbsp dried shredded coconut
1 tsp fine rock salt
1 tsp jaggery/brown sugar
1 – 2 Tbsp lemon juice
voggarane
1 Tbsp ghee
½ tsp black mustard seeds
1 heaped Tbsp split channa dal
1 heaped tsp cumin seeds
1 chilli (broken into three pieces)
⅛ tsp asafoetida powder
⅛ tsp turmeric powder
12 curry leaves

to serve

tomato gojju

shaved carrot salad

guacamole

rice

preparation

1.  In a medium saucepan wash the dal until the water runs clear, drain, then pour in the water, bring to boil, reduce the heat to maintain a rapid simmer – simmer, uncovered until tender – about 20-30 minutes. Just keep in mind you may need to add more water when cooking – depending on the quality of your dal. Keep an eye on them and judge so that you are not left with mush. You want the moong dal firm but cooked.

2. While waiting for the dal to soften, wash the greens and finely chop. Measure out the remaining ingredients – set aside.

3.  When the dal is ready, pour into a strainer to drain off any excess water – leave for a few minutes.

prepare the voggarane
4.  In a medium skillet over medium-high heat, add the ghee, once it’s hot, add the mustard seeds and channa dal; fry until the mustard seeds start to pop and the dal is golden-brown.

5.  Turn down the heat and add the chilli and asafoetida powder – continue to fry for 20 seconds, then add the curry leaves and turmeric powder – allow to fry for a few seconds, stirring for the spices to fry evenly.

6.  Turn off the heat and add the greens, mix well (may need to add 2 tablespoons of water if it feels to dry). Cover and allow the greens to wilt.

7.  Stir in the cooked dal, dried coconut, salt and jaggery – mix well, cover and allow to sit for 5 minutes for the flavours to come together. Taste adding more sweet or sour – I like to add extra lemon juice.  When serving, garnish with lemon zest and freshly grated coconut.

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homemade pita – israeli style

8th March 2019

Making pita bread feels like magic!  It is surprisingly easy to make and starts with a simple yeast dough that gets baked in a very hot oven. The heat activates the yeast and creates steam, which makes the dough puff up dramatically, forming its signature pocket. The pita will deflate as soon as it cools, but the pocket remains.

To note  

  • It is important that the temperature in the oven is very hot and stays hot.
  • A pizza stone is very helpful to have when making pita, however,  preheating a baking tray works just as well.
  • To ensure a pocket, don’t roll your pita out too thin.

homemade pita

Makes 8 medium pita

ingredients

1½ cups warm water

2½ tsp dry yeast

1½ Tbsp sugar

3 Tbsp olive oil

3¾ cups/490g all-purpose flour

1 tsp fine rock salt

preparation

1.  Grease a large bowl with oil or ghee. Set aside.

2.  In a bowl with a stand mixer fitted with a dough hook or a large bowl (if mixing by hand), combine the water, yeast, salt. Let it sit for 5 minutes, at which point the mixture should look foamy. Add the salt and oil, and then gradually add the flour with the mixer running on low speed.

3.  Knead the dough for 5 minutes, it will look a bit shaggy at first but as it continues to knead, it will come together. After 5 minutes if the dough is still sticking to the bowl add a tablespoon of flour at a time so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky.

4.  Using oiled hands or a bread scraper place the dough in the oiled bowl and cover with a damp cloth or a beeswax sheet to rest at room temperature until doubled in size, 1 – 2 hours.

5.  Using an oiled bread scraper or a knife, turn the dough out onto a well-floured work surface and divide into 8 equal portions – approximately 105g each.

6.  Flour your hands and mould each into a ball by stretching the top and tucking the edges under, achieving a round shape with a smooth top. This is a great video demonstrating how to do this – jump to 3:00 mins.

7.  Place the balls 1-inch apart on a well-floured board, cover them with an oiled sheet of plastic wrap and let them rise for 30 minutes.

8.  While the pita rounds are resting, preheat the oven with the baking stone inside to 250C/480F.

9.  Use a rolling pin to lightly roll out the balls of dough into circles, ¼ -½ inch thick and approximately 13 -14 cm in diameter, you don’t want to press out all the air and make them too thin. Do your best to keep an even thickness.

10.  If using a pizza stone, gently lift a pita, with your fingers and flip it onto the hot baking stone (if your stone is large enough place three more pitas onto the baking stone) – bake for 5 minutes, or until cooked through and puffy. You don’t want them to brown.

11.  Take out of the oven and repeat with the remaining four. Cool on a rack. Fill with home-made hummus and salad or the next day cut into triangles, drizzle with oil, sprinkle with za’atar and toast in the oven to serve with your favourite guacamole.

Suggestions

  • If using a baking tray, preheat the baking tray when resting the pita rounds and when sufficiently hot flip the pita onto the tray and bake as above.

Variations

  • For a whole wheat variety, replace some of the all-purpose flour with 1¾ cups/230g of whole wheat flour.

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cabbage carrot palya

23rd February 2019

Growing up as a child, dinner was always six o’clock sharp, no later and no earlier. I grew up on the same weekly menu for as long as I lived with my parents and they still, to this day, eat according to this same menu.

This routine seems to be deep-rooted, as I get older I see a pattern emerging; Sunday is pasta night, Monday mornings pepper rasam and in the evening chapati night, Tuesday morning is a garden inspired rasam and Fridays are becoming sandwich night.

On chapati night, I serve this simple dal, a quick guacamole and this cabbage carrot palya. It is a combination which goes well together and has become a regular on the table for years now.

I prefer to keep this palya simple, as it is normally served with other complex dishes. For a more deeply flavoured dish, add 1 tsp finely grated ginger, roughly chopped toasted cashews and a squeeze of lemon towards the end of cooking.

cabbage carrot palya

Preparation – 20 minutes

Serves 3 – 4, as a side dish

ingredients

2 Tbsp peanut or coconut oil

½ tsp black mustard seeds

1 Tbsp split channa dal

1 tsp split urad dal

12 curry leaves

2 – 4 Tbsp water

3 cups/200g cabbage

1 medium/80g carrot

1 tsp fine rock salt

1 tsp jaggery

¼ cup/20g dried shredded coconut

to serve 

one pot dal

chapati

preparation 

1.  Finely chop the cabbage – measuring 3 cups, peel and grate the carrot using the larger side of a box grater – measuring 1 cup. Set aside.

2.  In a skillet, on medium-high heat, add the oil and mustard seeds; when the seeds turn grey and pop, add the channa and urad dal – fry until both dals are golden-brown, then add the curry leaves and fry for a few seconds.

3.  Turn down the heat, pour in the water and immediately add the cabbage. Cover and simmer the cabbage until cooked but still firm, stirring every few minutes – approximately 4 minutes. If there is any liquid left on the bottom, uncover and increase the heat to high until it has evaporated.

4.  Stir in the grated carrot – cook 1 – 2 minutes more, uncovered, stirring until the carrot is soft.

5.  Season with salt and jaggery, sprinkle in the dried coconut – combine well. If you like, add a small amount of finely chopped fresh coriander.

suggestions 

  • Use a variety of cabbage (Savoy Cabbage) with dark outer leaves for a variation in deep greens. It doesn’t affect the taste but the contrast is lovely.

variations 

  • In spring, add in fresh green sweet peas, when adding the cabbage.
  • Replace the carrot with finely chopped fenugreek leaves.

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no knead bread

17th February 2019

No knead bread gives a gorgeous, crusty loaf, with very little hands-on time. The use of a dutch oven (cast iron pot with a lid) creates a moist environment for the bread as it bakes, I use an old Le Creuset pot for this, however, I have read that an enamel, Pyrex or ceramic pot works just as well. The wet dough and long fermentation are the keys to success. The rough seam, when placed in the hot pot, creates unexpected beautiful results, so there is no need to slash or score the bread.

In a medium bowl, mix the flour, salt and yeast.

Pour in the water.

Then stir with a wet hand or a wooden spatula to form a sticky dough.

Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place.

With oiled hands, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball.

Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up.

After the second rise, take the preheated dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb.

no knead bread

Preparation – 15 hours

Serves 8

ingredients

3 cups/390g unbleached all-purpose flour

1 tsp fine rock salt

½ tsp/2g dry yeast

1¼ cups warm water

preparation

1.  In a medium bowl, mix the flour, salt and yeast, pour in the water, then stir with a wet hand or a wooden spatula to form a sticky dough.

2.  Cover the bowl with cling film or beeswax sheet and leave overnight or for at least 12-18 hours in a warm place. The slow fermentation is the key to flavour.

for the second rise

3.  With oiled hands or a bowl scraper, pull the sticky dough out onto a well-floured surface and fold it over a few times forming a ball. I like to gently lift up the dough as I fold it over so that the dough is being stretched.

4.  Lightly dust a proofing basket or a medium bowl with flour and place the dough inside, seam side down and cover for another 2 hours.

5.  About 45 minutes before baking, preheat the oven to 260C/500F and place your dutch oven inside (with the lid on) to heat up. It may be cast iron, enamel, Pyrex or ceramic.

6.  Once your dough has finished its second rise, take the dutch oven out (taking care and wearing oven mitts) and lightly flour the bottom surface.

7.  Invert the dough into the floured dutch oven. If the dough didn’t land evenly, give the pot a shake and it should right itself.

8.  Cover the pot with the lid, and pop it back in the oven. Bake the bread for 30 minutes covered and then 10 – 15 minutes uncovered.

9.  Tip the bread out of the pot and cool on a wired rack. Allow the bread to cool completely, to fully establish the crust and set the crumb. It has a lovely crackling sound as it cools!

Enjoy!

suggestions

  • Cover the proofing basket in a heaped tablespoon of seeds (black and white sesame, flaxseeds & poppy seeds) before putting the bread inside.
  • If you think that your dough will be sitting out for a longer 24h period, then reduce the amount of yeast to a ¼ teaspoon. 

variations

  • Replace 100g of the all-purpose flour with whole wheat flour.
  • Replace the wheat flour with spelt flour. You may need to lessen the amount of water because wheat absorbs more moisture.

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Mary’s lemon semolina cake

28th January 2019

This cake recipe was shared via Kristin, who had received it from our dearest friend Mary. Mary is at the heart of our community, guiding us on this yogic path and as things progress she continues to be a joy-filled light leading the way for us all. I had the privilege of baking this cake with Leela (Mary’s daughter) while visiting Mary and her family in Boulder.

Heartfelt gratitude to Kristin for sharing this recipe with us and thank-you Leela for such an experience of contentment and joy in playful baking together. Such grace!

This cake actually improves with time, this allows the flavours to come together. You can serve it with yoghurt as a simple dessert, or with a cup of kashaya at the end of the meal. It is moist yet light in texture and aromatic with lemon.

Mary’s lemon semolina cake

Preparation  – 10 minutes

Baking time –  30 minutes

Serves 8 – 10

ingredients

½ cup/65g whole wheat flour or coconut flour

1½ tsp baking powder

1 cup/170g fine semolina

¼ + 2 Tbsp/75g raw sugar

½ cup/90g coconut oil

¾ cup/180g plain yoghurt

1 lemon, zest and juice

for the syrup

¼ cup/50g sugar

½ cup water

1 lemon, zest and juice

for garnishing

shredded coconut

icing powder

extra lemon zest

prepare the cake

1.  Preheat the oven to 180C/350F. Grease an 8-inch round cake pan lightly with ghee or coconut oil. Set aside.

2.  In a medium bowl, combine the flour, baking powder, salt, semolina and sugar, stir to combine – set aside.

3.  In a small pan over low heat, slowly melt the coconut oil, remove from heat and stir in the yoghurt, lemon juice and zest.

4.  Pour the wet ingredients over the dry ingredients – fold together until well combined, then using a spatula, scrape the batter into the greased cake pan and smooth or press down the top.

5.  Bake for about 30 minutes, until lightly golden, or until a skewer inserted comes out clean.

prepare the syrup

6.  Near the end of the baking time prepare the syrup. Place the sugar and water in a small saucepan and mix well with a wooden spoon, bring the syrup up to the boil, add the lemon juice and zest – simmer gently for 1 minute or until the sugar has dissolved. Remove the syrup from the heat, and set aside until the cake is ready.

finish the cake

7.  Once the cake is cooked, remove it from the oven – set aside to cool.

8.  Use a small, sharp knife to cut the cake down the centre, then 2 parallel lines either side 3 – 4 cm apart, followed by another set of lines at a 45-degree angle, creating a diamond pattern.

9.  Drizzle the syrup evenly over the cake and sprinkle with shredded coconut and icing sugar. Allow the cake to sit a few hours to allow the flavours to mingle.

Goodness shared by Stacey

Baked and assisted by Leela

Artwork by Kristin

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easy one-pot kichadi

30th December 2018

This is a quick satisfying one-pot meal to prepare. It is easy to digest, nourishing, balancing and a complete protein in one bowl. When eaten together, rice and dal provide all the essential amino acids for a nutritionally sustainable meal. Perfect for when you don’t have a lot of time to cook and need something fast but with enough nutrients to sustain you. It can be eaten in the morning or evening and takes only half an hour to prepare.

When preparing Kichadi, it is important to understand the different types of dal or legumes used and their energetic qualities.  There is one type of dal which is favourable and used most often – whole moong(mung beans) and when husked and split becomes split moong. These two are easy to digest, gentle on the system and cause minimum disturbances to all constitutions.  All other dals or legumes are recommended to use in moderation and small quantities.

When serving Kichadi, drizzle with a spoon of ghee. GHEE is a magical golden substance that has many benefits for the human system including improved digestion as well as making everything taste better.

I recently spent a week with my daughter and helped her organise her first apartment in London. She needed a few quick no-fuss meals she could make while balancing studies and working – this was one of them.

Easy One-Pot Kichadi

Preparation – 35 minutes

Serves 2

ingredients
⅓ cup/60g split moong dal
⅓ cup/60g white basmati rice
3 cups/750ml water

1 Tbsp ghee
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch of asafoetida
½ small red chilli (optional)
6 curry leaves
⅛ tsp turmeric powder

½ cup/30g chopped cabbage
½ cup/70g finely chopped carrot

¾ tsp fine rock salt
½ tsp jaggery/brown sugar
1 Tbsp dried shredded coconut
1 tsp finely chopped ginger
1 – 2 tsp fresh lemon juice
¼ cup coriander leaves, chopped
to serve
ghee
Indian spicy pickle

preparation
1.  Place the dal and rice in a bowl, rinse with water until the water runs clear, drain and pour in 3 cups water. Set aside.

2.  In a saucepan over medium-high heat, add the ghee and mustard seeds; when the mustard seeds turn grey and pop, turn down the heat and add the cumin seeds, asafoetida, and chilli – fry for a few seconds, swishing the pan around for the spices to fry evenly.

3.  Add in the curry leaves and turmeric powder – fry for a few seconds.

4.  Pour the dal, rice and water into the voggarane, bring to boil over high heat, then lower to maintain a rapid simmer.

5.  While waiting for the dal and rice to boil, finely chop the carrot and cabbage and add this to the simmering rice and dal.

6.  After 20 minutes, turn the heat to low and cover. When the dal and rice have softened, add the salt, jaggery, ginger, dried coconut and stir in the lemon juice – turn off the heat, cover and allow to sit for 5 minutes for the flavours to meld together.

Taste adding more lemon or salt as needed. Serve drizzled with ghee.

suggestions

  • Soak the dal and rice in the morning for quick evening preparation.

variations

  • Replace the white basmati rice with quinoa. Using ½ cup quinoa and ¼ cup dal.
  • Change the vegetables to suit the seasons.
  • Add ½  – 1 tsp sambar powder, replace the lemon juice with tamarind paste.

 

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5 ingredient almond & tahini cookies (vegan)

17th October 2018

Deliciously moor-ish satisfying cookies that are chewy on the inside (due to the fluid stretchy nature of tahini) and crispy, crumbly on the outside (due to the almond meal).

~the relief and release of autumn

5 ingredient almond & tahini cookies

Makes 12 cookies

Recipe from Cook Republic.

I have written this recipe as is from the link above, as most people preferred them that way.  My son and I needed more sweet, so the second and third time I baked these –

  • I added 2 Tablespoons(35g) of light brown sugar and found them just right in balancing the bitterness of the tahini.

If wanting to use unrefined brown sugar instead of the maple syrup, dissolve ½ cup sugar in ½ cup hot water and proceed with the recipe or for less sweet, ¼ cup sugar – ¼ cup water.

Almond meal is finely ground almonds. I grind whole almonds in my food processor or vita-mix.

Use a traditional brand of Tahini which is runny and smooth.

ingredients

2 cups/225g almond meal

¾ cup/200g tahini paste

½ cup/130g maple syrup

½ tsp fine rock salt

2 tsp vanilla extract

chopped pistachio, almonds or sesame – to garnish

preparation

1.  Preheat the oven to 170C/340F. Line a baking tray with baking paper.

2.  Place the tahini, maple syrup, salt and vanilla in a medium heavy-bottomed saucepan on medium heat. Heat for a few minutes, stirring constantly until smooth and blended. Remove from heat and allow to cool for 10 – 15 minutes.

3.  Add the almond meal to the tahini mixture and mix until a rough dough forms. Let sit for a few minutes for the dough to come together.

4.  Roll 2 tablespoons of the dough in the palm of your hand into a ball. (My dough was quite oily due to the runny tahini I used).  Place on the prepared tray and garnish the cookies by gently pressing the nuts or seeds on top with your fingertips. 

5.  Bake in the preheated oven for approximately 10 minutes. Switch off the oven and let the cookies brown slightly in the hot oven for another 5 minutes before removing. Cool on wire racks.

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