Posts Tagged ‘Fusion’
This recipe uses two of the lesser-known Indian spices-amchur (dried unripe mango slices) and anardana (dried pomegranate seeds). They are both tart spices and commonly used in chaat masalas. Here they are used unconventionally in this sweet and sour seitan dish. This spices can be easily found online.
Ingredients:
- 1 tablespoon vegetable oil
- 1/2 small red onion, diced
- 1 teaspoon garlic, minced
- 2 tablespoons sesame seeds
- 3 chile de arbols or to taste
- 4 amchur (dried unripe mango) slices
- 2 tablespoons dried pomegranate seeds
- 2 tablespoons honey
- 1 teaspoon fine sea salt or to taste
- black pepper to taste
- 2.5 cups seitan
Directions:
- Heat oil. Cook onions until translucent.
- Meanwhile toast sesame seeds and chiles until fragrant and lightly brown. Set aside.
- Blend together chiles, amchur, pomegranate, honey, salt, pepper, and 3/4 cup of water until smooth. Set aside.
- Add garlic to onion and cook for 30 seconds. Add seitan and blended mixture. Bring to a boil and keep cooking on medium heat until sauce sticks to seitan. Stir continuously. Top with sesame seeds and enjoy!
Caramelized Onion and Goat Cheese Topped Lentil Cakes
Posted by: EatFree
January 24th, 2012 >> Uncategorized
Indian cuisine, in my opinion, has perfected the art of the lentil. To start off, there are a multitude of lentils covering a wide spectrum of color and tastes. And then to top that off, they are not only used in their whole form, but pureed, sometimes ground in their dry state, sometimes fermented, sometimes incorporated in desserts, and the list goes on. Here I share one application and fuse it with some more Mediterranean flavors.
Ingredients:
- 1.5 cups mung dal (green gram pulse)
- 1 cup regular yogurt, whipped
- Salt and pepper to taste
- ¼ teaspoon baking soda
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1 big red onion, sliced
- ¼ teaspoon red chili flake
- ¼ teaspoon roasted cumin powder
- ¼ teaspoon smoked paprika
- 4 dried figs, sliced thinly
- 1/3 cup goat cheese
Directions:
- Blend mung dal until you get a fine powder. Combine with yogurt, salt and pepper and enough water to form a cake batter like consistency. Set aside for 1 hour in a warm place.
- Stir in baking soda and lime juice into dal mixture. Steam in a steamer basket for 15 to 20 minutes or until a toothpick comes out dry.
- Meanwhile heat 2 tablespoons vegetable oil in skillet. Saute onions until caramelized. Add salt and pepper. Stir in red chili flake, cumin, paprika, and figs during the last 3 minutes of cooking time.
- Cut rounds out of mung dal cake using a large biscuit cutter (about 3.5 inch diameter). Spread each mung dal round with about a tablespoon of goat cheese and top with some of the caramelized onion and fig mixture. Enjoy!
Ginger Peanut Brittle
This recipe is a classic sweet, salty, and spicy flavor combo. The ginger adds a nice hum of heat to this traditionally sweet peanut brittle. Make sure to peel the ginger before grating as the peel can impart a bitter flavor.
Ingredients:
- 3 tablespoons unsalted butter
- 3 tablespoons freshly grated ginger
- 1.5 cups peanuts, unsalted and unroasted
- ½ cup light agave nectar
- Pinch of salt
- 1 teaspoon pure vanilla extract
Directions:
- Melt butter in pot. Saute ginger for 1 to 2 minutes or until fragrant. Add peanuts and sauté for another minute over medium low heat.
- Stir in agave and half cup water with a pinch of salt. Stir to combine. Cover over low heat and take off heat when candy thermometer registers 300 degrees Fahrenheit. (Make sure to monitor heat and keep at least half covered so sugars in nectar do not burn.)
- Put on parchment paper, silicone baking mat, or any lightly greased surface and let cool until brittle hardens completely. Break into smaller pieces and enjoy!
