Posts Tagged ‘Vegan’
Yucca is a starchy root vegetable often used in the Carribean. It has a tough fibrous skin that is more easily removed after boiled. These fries go well with a a mixture 4 parts mayo to 1 part each of ketchup, sriracha, and fresh garlic.
Ingredients:
- 2 pounds yucca (about 3)
- Vegetable oil for deep frying
- Fine sea salt
Directions:
- Bring large pot of water to a boil. Add yucca. Cook for about 30 minutes or until a knife goes through yucca easily. Let cool.
- When cool enough to handle, peel off yucca skin. Cut in half. Take out tough fibrous inner root (it should come off as a long thick string). Cut into wedges. Let dry on counter top for at least 15 minutes.
- Meanwhile heat oil to 350 degrees Fahreheit. Fry yuccas in batches until golden brown on the outside, about 5-6 minutes. Drain on paper towels. Enjoy with dipping sauce (see above)!
This is a staple Indian chutney and is often served along with samosas, chaat, bhel puris, and the like. This recipe makes enough for about 4-6 servings. Scale the recipe up if you need to make large batches for later use. Also, if you don’t have dried figs, dates are a fine substitute (and more traditional!) and make sure to purchase a tamarind paste that is unsweetened.
Ingredients:
- 2 teaspoons canola oil
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon cumin seeds
- 2 large dried figs, sliced
- 2 tablespoons tamarind concentrate paste
- 1/4 teaspooon cardamom powder
- fine sea salt to taste
- 1.5 teaspoons agave nectar
Directions:
- Heat oil. Add fennel and cumin. Take off heat when they pop. Set aside to cool.
- Add figs, tamarind, cardamom, salt, nectar, and cooled spices to small blender along with about 1/2 cup of water. Blend to a smooth paste. Add more water as needed to create desired consistency. Enjoy with samosas, chaat, or bhel puris!
This recipe uses whole-wheat Indian roti and vegan mozzarella cheese. Please refer to the previous highlighted recipes to make this delicious and quick quesadilla!
Ingredients:
Directions:
Heat flat griddle with some cooking spray. Meanwhile spoon some corn and poblano mixture onto one roti and top with another. Cook on both sides until crisp on the outside and cheese in melted and warmed through on the inside. Cut into quarters and enjoy!
