Daring Cooks


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Hiya! This is Debyi from http://www.healthyvegankitchen.com I am so excited to be your host for the September 2009 Daring Cooks challenge. It took almost a month to decide which recipe that I wanted to do. I wanted to choose something that could be easily adapted for our GF’ers and other Alternative Cooks, as well as still being tasty for everyone else. So, I finally decided on Indian Dosas from the refresh cookbook by Ruth Tal. I had a lot of fun with this challenge, it brought back some great memories, I hope you enjoy it. 

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My hubby and I had the wonderful pleasure of visiting one of the Fresh Restaurants (www.freshrestaurants.ca) in Toronto, Canada during a business trip. We ate 3 out of our 5 meals there, it was that good. If you ever get a chance to visit, I highly recommend it, they have 3 locations in Toronto. If not, their cookbooks are amazing, everything we have tried has been great.

Requirements: Must be free of animal products, this will be a challenge for you “regular” cooks out there, but its worth it. So that means, no cows milk, butter, meat, poultry, fish, chicken/beef broth, etc. This dish is also 99% oil free, using only what you need to keep the dosas from sticking (I used a quick spritz of cooking spray on the first dosa only), which isn’t too bad with a nonstick pan. You can use a different filling/sauce if you like, but it must be free of animal products. I was just looking at the new Fresh newsletter, and one of the new menu items is Avocado Dosas with a filling of avocados, grape tomatoes, cilantro & hemp seeds with a mango tamarind or cilantro coconut chutney. Might be an interesting way to go too.

Here is my adaptation of their recipe:

Indian Dosas

This recipe comes in 3 parts, the dosas, the filling and the sauce. It does take awhile to make, but the filling and sauce can be made ahead and frozen if need be. You can serve them as a main course with rice and veggies, or as an appetizer. This does take a little planning ahead, so make sure you read the recipe through before starting (I forgot & didn’t start making the rice until everything was ready, oops).

Serves 4

Equipment needed:

large bowl

whisk

griddle or skillet

ladle (or large spoon)

spatula

vegetable peeler &/or knife

large saucepan

food processor or bean masher

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Dosa Pancakes

1 cup (120gm/8oz) spelt flour (or all-purpose, gluten free flour)

½ tsp (2½ gm) salt

½ tsp (2½ gm) baking powder

½ tsp (2½ gm) curry powder

½ cup (125ml/4oz) almond milk (or soy, or rice, etc.)

¾ cup (175ml/6oz) water

cooking spray, if needed

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Dosa Filling

1 batch Curried Garbanzo Filling (see below), heated

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Dosa Toppings

1 batch Coconut Curry Sauce (see below), heated

¼ cup (125gm) grated coconut

¼ cucumber, sliced

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Dosa Pancakes

  1. Combine the dry ingredients in a bowl, slowly adding the almond milk and water, whisking until smooth.

  2. Heat a nonstick skillet over medium heat. Spray your pan with a thin layer of cooking spray, if needed.

  3. Ladle 2 tablespoons of batter into the center of your pan in a circular motion until it is a thin, round pancake. When bubbles appear on the surface and it no longer looks wet, flip it over and cook for a few seconds. Remove from heat and repeat with remaining batter. Makes 8 pancakes.

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Curried Garbanzo Filling

This filling works great as a rice bowl topping or as a wrap too, so don’t be afraid to make a full batch.

5 cloves garlic

1 onion, peeled and finely diced

1 carrot, peeled and finely diced

1 green pepper, finely diced (red, yellow or orange are fine too)

2 medium hot banana chilies, minced

2 TBSP (16gm) cumin, ground

1 TBSP (8gm) oregano

1 TBSP (8gm) sea salt (coarse)

1 TBSP (8gm) turmeric

4 cups (850gm/30oz) cooked or canned chick peas (about 2 cans)

½ cup (125gm/4oz) tomato paste

  1. Heat a large saucepan over medium to low heat. Add the garlic, veggies, and spices, cooking until soft, stirring occasionally.

  2. Mash the chickpeas by hand, or in a food processor. Add the chickpeas and tomato paste to the saucepan, stirring until heated through.

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Coconut Curry Sauce

This makes a great sauce to just pour over rice as well. This does freeze well, but the texture will be a little different. The flavor is still the same though.

1 onion, peeled and chopped

2 cloves garlic

½ (2½ gm) tsp cumin, ground

¾ (3¾ gm) tsp sea salt (coarse)

3 TBSP (30gm) curry powder

3 TBSP (30gm) spelt flour (or all-purpose GF flour)

3 cups (750ml/24oz) vegetable broth

2 cups (500ml/24oz) coconut milk

3 large tomatoes, diced

  1. Heat a saucepan over medium heat, add the onion and garlic, cooking for 5 minutes, or until soft.

  2. Add the spices, cooking for 1 minutes more. Add the flour and cook for 1 additional minute.

  3. Gradually stir in the vegetable broth to prevent lumps. Once the flour has been incorporated, add the coconut milk and tomatoes, stirring occasionally.

  4. Let it simmer for half an hour.

Happy eating!

I served this with a side of coconut tempeh from refresh as well.  Very yummy!

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Recipes To Rival


Recipes To Rival – August 2009 Challenge

I am so excited to hosting the August 2009 challenge. I had a hard time deciding which recipe to choose. I finally decided on:

Asparagus & Lemongrass Risotto

by Isa Chandra Moskowitz & Terry Hope Romero from Veganomicon

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Risotto is a traditional Italian rice dish. It is also one of the most common ways of cooking rice in Italy. Its origins are in North Italy where rice paddies are abundant. While this is not a traditionally prepared risotto, it is pretty close. You really want to use Arborio rice, but you can substitute any short grain rice and get a similar dish.

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I did make some very selfish restrictions this month – there were no animal products allowed & everyone had to make their own broth. Why? Well, for one, it doesn’t need it. I was watching an episode of No Reservations & he had some risotto that consisted of broth and rice, period. I did indicate the optional ingredients that could be added or left out, or substituted, their choice. I also included a side dish, but they could make whatever they wanted to go with it. I wanted to do a challenge that everyone would be able to eat. All of the soy in the recipe is easily omitted for those who are allergic.

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Asparagus and Lemongrass Risotto

Time: 1 hour 20 minutes Serves 4-6

This one does have peanuts in it, so if you are allergic, just leave them out. Personally, I liked pine nuts in it best. Fresh lemongrass is available in most grocery stores, but if you can’t find it, you can use dried. If using dried, you will want to use a cheese cloth or tea strainer. Place the dried lemongrass, ginger and garlic. Don’t worry about the heat of the serrano pepper, it only adds a nice hint of flavor.

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Lemongrass Broth:

3 cloves garlic, whole and unpeeled

1” piece fresh ginger, sliced into ¼” slices

1 small stalk lemongrass, or 1 TBSP dried, chopped lemongrass

3 cups vegetable broth

3 cups water

3 TBSP tamari (or soy sauce)

Risotto:

½ cup cooking sherry or white wine (D’Aquino Pinot Grigio is a good choice)

1 lb asparagus

2 TBSP vegetable broth

1 cup basil leaves (Thai, if you can find it), sliced into thin strips

2 TBSP chopped fresh mint

6 large shallots, thinly sliced

4 cloves garlic, minced

1 serrano red chile, sliced very thinly (or ½ – 1 tsp crushed red pepper flakes)

1 ½ cups Arborio rice

1 tsp sugar (optional)

2 TBSP lime juice

Chopped roasted peanuts and lime wedges, for garnish (you can use pine nuts or sliced almonds instead of the peanuts)

  1. If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice the stalk in half lengthwise and cut into 3” to 4” lengths, then julienne.

  2. Give the garlic and the ginger a could whack with the side of your knife, keeping them whole. Prepare your herb pouch, if using.

  3. Place all of the broth ingredients in a large stockpot and bring to a boil, then lower the heat and simmer for 10 minutes. Strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover and simmer over as low a heat as possible to keep warm.

  4. Slice the asparagus into ½” pieces, removing any tough parts from the bottom of the stem. Separate the tips from the stems and place each in separate bowls.

  5. In a medium-sized heavy-bottomed pot, saute the asparagus in 1 TBSP vegetable broth over medium heat until bright and crisp tender, 5 to 6 minutes. Add the basil and mint, saute for 30 seconds, remove from heat and set aside.

  6. Add the remaining tablespoon vegetable broth to the pan. Saute the shallots and garlic, stirring occasionally, until shallots are very soft, about 6 to 8 minutes. Stir in the serrano and rice, saute for about 8 minutes, until the rice smells slightly toasted. Add the cooking sherry (or white wine) and stir constantly until the liquid is absorbed.

  7. Now, time for relaxation and stirring. Get a glass of your favorite beverage, turn on some soothing music, or a good movie. Ladle about ½ cup of the broth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center.

  8. When the broth is almost gone, stir the sugar and lime juice into the remaining broth before adding it to the risotto. You may add more water or vegetable broth in ¼ cup increments if needed. This will take about 35 minutes.

  9. Stir the asparagus stems into the risotto and cook for another 5 to 10 minutes, until the asparagus has reached desired tenderness.

  10. Garnish each serving with the asparagus tips, chopped roasted peanuts, and lime wedges.

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Tangerine Baked Tofu

Time: 1 hour Serves 4

You can sub orange juice, oranges, tangelos, or clementines for the tangerines.

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1 lb extra-firm tofu, sliced width-wise into eighths.

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Marinade:

1 tsp tangerine zest

1/3 cup freshly squeezed tangerine juice (2-3 tangerines)

3 TBSP lime juice

2 TBSP tamari (or soy sauce)

1 TBSP agave nectar or pure maple syrup

¼ tsp ground cumin

1/8 tsp ground allspice

Freshly ground pepper

2 TBSP dark rum (or 1 tsp rum extract)

  1. Preheat the oven to 425 degrees F.

  2. In a shallow 11” X 7” glass baking dish, whisk together all of the marinade ingredients. Place the sliced tofu in the marinade. Using a fork, poke a few holes into the cutlets, flip them over, and do the same on the other side.

  3. Bake the tofu for 30 minutes, flipping several times, about every 15 minutes or so. The tofu is ready when the marinade is reduced. Spoon any remaining marinade over the tofu before serving.

I cooked mine for 45 minutes & my marinade was all gone. The tofu tasted great, even without the extra marinade.

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