Monthly Archives: August 2014

Mixed Vegetable Pakora

a lot of places use chickpea flour for their batter, but I didn’t have any so I used a cup of brown rice flour and a half cup of all purpose flour – add 1 tablespoon of turmeric, 1 tablespoon of garam masala, 1 tablespoon of paprika, 1 tablespoon of chili powder and 1 tablespoon of cumin – mix well and then add water till your base is a pancake consistency or thicker and set aside

one onion sliced into half moons – a bunch of scallions chopped
a couple of potatoes shredded (put in a separate bowl)
The zucchini I had was a monster so I cut off the butt end of it which equaled about maybe 2 to 3 small to medium sized zucchinis and you will want to shred them as well
Side Note: zucchini is very watery so after you shred you will want to drain out the excess water – add a pinch of salt and mix

Don’t forget some fresh cilantro!

add all your chopped and shredded veggies along with a handful of fresh cilantro to your batter and mix well – let sit for an hour!

Heat up your sunflower or safflower oil in a sauce pan and then take heaping tablespoons of your pakora mix and add to the oil – I add two at a time and turn a few times – take out prepared pakora and add to a paper toweled plate to soak up the oil! Keep going till all your batter is gone or you can save the remaining batter for another day – all I have to say is grab your already prepared chutney and dig in! You won’t be sorry

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Onion Tomato Chutney

Onion Tomato Chutney

heat olive oil in a small pot – just coat the bottom
add to oil…..
dice up one large tomato – small
take 3 garlic cloves and dice them up very fine
one tsp cumin
one tsp paprika
a little bit of chili powder
a little salt and a pinch of sugar
cook on medium heat for about 5 minutes or until you see everything thickening up just a bit – set aside and cool

take one medium onion and dice up as big or small as you’d like!
when the tomato mixture is cooled – add to your onions and stir well!

And there you have it!

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Batter Fried Zucchini

heat up sunflower oil in a pot

In a bowl mix up:
3 tbsp of corn starch
5 tbsp of all purpose flour
pepper, garlic powder and onion powder
slowly add water to your mixture till nice and thick (add a tsp of rice vinegar and stir well, but don’t forget to keep batter thick)

cut up your zucchini as thick or thin as you like and dip 3 pieces in at a time and add to oil – fry till nice and golden brown or even darker (I tried both ways and they came out tasty!)

put a few paper towels on a plate and then place finished pieces so the oil will drain

If you are interested in the thousand island recipe all you need is vegenaise, ketchup and pickles!

about a tbsp of vegenaise, tsp of ketchup and cut up a spear of a pickle and stir together!

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Ginger Sauce Marinade – w/ a Tofu bonus!

a nice chunk of ginger diced
scallion chopped (about 5 stalks)
Soy Sauce (I usually use Braggs, but this Soy Sauce was on hand)
Sunflower oil
Heat oil in a sauce pan
add your chopped ginger and scallion
heat through till fragrant (about 5 minutes) (I also added just a smidge of ginger seasoning – another added boost!) then add to a food processor along with about 2 tbsp. of Soy Sauce or Braggs.
add a little oil to the already heated sauce pan and transfer ginger mix back to pot – let heat through another 5 minutes and add to whatever you want to marinade.

If you decide you would like to try with Tofu – I cooked up the tofu and onions in a pan till nice and brown with whatever seasoning you prefer to use

I preheated the oven to around 375 and smothered the tofu and onions with the ginger marinade and baked for 25 to 30 minutes!

So delicious!!!!!!!

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Applesauce Cake

1/2 cup sunflower oil
1 cup sugar
2 cups brown rice flour
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 tsp vanilla
2 cups natural applesauce
3 chopped up Granny Smith Apples
Preheat your oven to 350
combine the oil and sugar and mix well
set aside
combine all dry ingredients
add applesauce and vanilla to your oil mixture and mix well
add your wet concoction to your dry and the chopped up apple and mix till smooth and well combined
add to an oiled and floured baking dish and bake for about 35 to 40 minutes…….
Soooooooooo good!

Gobi Manchurian

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Recipe: cut up cauliflower into bit size pieces and set aside
in a bowl add 3 tbsp. Corn Starch – 5 tbsp. All Purpose Flour – a few pinches of pepper and a little salt if you would like – add water – about a half cup or less – stir till well combined and pastey – add your cauliflower and mix till coated – set aside
THE SAUCE —-> In another bowl – add 1 tbsp corn starch and about a little more than a 1/4 cup of water and mix well – add tbsp of soy sauce (I use Braggs) a tbsp of ketchup – and a tsp or tbsp (depending on how you like heat) of chili sauce ( I use Sriracha) – stir till well combined. – set aside
Heat a good about of Sunflower Oil in a pot so you can fry your cauliflower till nice golden brown – Add about 5 or 6 pieces at a time and transfer to a bowl – finish that up and
Heat a little bit of Sunflower Oil in a sauce pan and add finely chopped of the veggies below to hot oil———
Finely chop about a tbsp of fresh ginger – about 5 cloves of garlic – spring onions (about 2) and green chilis – chop up and add to oil – saute till slightly golden then add your sauce to sauteed veggies – stir till sauce is thickened (add water to smooth out if your sauce is too thick) as soon as your sauce is ready which should only take about a minute or two – immediately pour sauce over fried cauliflower and mix till well combined and then you can just dive in!
Give it a whirl, this cauliflower appetizer or meal is absolutely delectable!