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VEGAN E-BOOKS
(Please scroll down for German e-books. Deutsche E-books sind unten!) The Lotus and the Artichoke ETHIOPIA (English) E-book A Culinary Adventure with over 70 Vegan RecipesVEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SRI LANKA VEGAN COOKBOOK The Lotus and the Artichoke – SRI LANKA Vegan Cookbook: My 3rd vegan cookbook with recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 160 pages – with over 60 full-page color photos. Stories, art, and recipes inspired by VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor.VEGAN E-BOOKS
(Please scroll down for German e-books. Deutsche E-books sind unten!) The Lotus and the Artichoke ETHIOPIA (English) E-book A Culinary Adventure with over 70 Vegan RecipesVEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SRI LANKA VEGAN COOKBOOK The Lotus and the Artichoke – SRI LANKA Vegan Cookbook: My 3rd vegan cookbook with recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 160 pages – with over 60 full-page color photos. Stories, art, and recipes inspired by VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings VEGAN MEXICAN COOKBOOK The Lotus and the Artichoke – MEXICO A Culinary Adventure with over 60 vegan recipes. by Justin P. Moore (Hey, that’s me!). The Lotus and the Artichoke is back and hungry for more! Explore an exciting new world of flavor and freshness with this collection ofANYTHING GOES
Around the World with The Lotus and the Artichoke. Join me in the kitchen: FREE cooking demonstrations + amazing food at Veganz 2nd Birthday Party this Saturday, 27 July, 2013! The program (auf Deutsch & in English): 11:00 AMERICA: Pancakes!; 13:00 EUROPE: Tempeh Stuffed Mushrooms; 15:00 AFRICA: Spinach Peanut Stew & Fufu; 17:00 ASIA: Mutter Tofu-Paneer & Haldi RiceSRI LANKAN ARCHIVES
Sri Lankan Mallum (or Mallung) is a dish typically made with stir-fried greens (or cabbage) and grated coconut.. While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of Mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of likecollard greens.
WORLD 2.0 VEGAN COOKBOOK ON KICKSTARTER The Lotus and the Artichoke is the ultimate combination of my passions: art , travel , vegan cooking, and photography. My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 224 pages with 100+ recipes and over 90 full-page color photos. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! CARROT GINGER ZUCCHINI SOUP fresh herbs for garnish. Heat oil in large pot on medium heat. Add chopped onion, garlic, ginger, ground cumin, coriander, nutmeg, black pepper, and paprika. Mix well. Fry until garlic and onions are browned, 2–3 min. Add chopped carrots, potatoes, and zucchini. Mix well with spices, cook until browned, 3–5 min. OATMEAL CRANBERRY WALNUT COOKIES : SWEETS This recipe is a variation on one of the most classic cookies, the legendary Oatmeal Raisin Cookie. The oats always make me believe I’m eating something more wholesome and it’s still a treat! THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor.VEGAN E-BOOKS
(Please scroll down for German e-books. Deutsche E-books sind unten!) The Lotus and the Artichoke ETHIOPIA (English) E-book A Culinary Adventure with over 70 Vegan RecipesVEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SRI LANKA VEGAN COOKBOOK The Lotus and the Artichoke – SRI LANKA Vegan Cookbook: My 3rd vegan cookbook with recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 160 pages – with over 60 full-page color photos. Stories, art, and recipes inspired by VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor.VEGAN E-BOOKS
(Please scroll down for German e-books. Deutsche E-books sind unten!) The Lotus and the Artichoke ETHIOPIA (English) E-book A Culinary Adventure with over 70 Vegan RecipesVEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. SRI LANKA VEGAN COOKBOOK The Lotus and the Artichoke – SRI LANKA Vegan Cookbook: My 3rd vegan cookbook with recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 160 pages – with over 60 full-page color photos. Stories, art, and recipes inspired by VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings VEGAN MEXICAN COOKBOOK The Lotus and the Artichoke – MEXICO A Culinary Adventure with over 60 vegan recipes. by Justin P. Moore (Hey, that’s me!). The Lotus and the Artichoke is back and hungry for more! Explore an exciting new world of flavor and freshness with this collection ofANYTHING GOES
Around the World with The Lotus and the Artichoke. Join me in the kitchen: FREE cooking demonstrations + amazing food at Veganz 2nd Birthday Party this Saturday, 27 July, 2013! The program (auf Deutsch & in English): 11:00 AMERICA: Pancakes!; 13:00 EUROPE: Tempeh Stuffed Mushrooms; 15:00 AFRICA: Spinach Peanut Stew & Fufu; 17:00 ASIA: Mutter Tofu-Paneer & Haldi RiceSRI LANKAN ARCHIVES
Sri Lankan Mallum (or Mallung) is a dish typically made with stir-fried greens (or cabbage) and grated coconut.. While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of Mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of likecollard greens.
WORLD 2.0 VEGAN COOKBOOK ON KICKSTARTER The Lotus and the Artichoke is the ultimate combination of my passions: art , travel , vegan cooking, and photography. My fully updated and re-envisioned first cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide. 224 pages with 100+ recipes and over 90 full-page color photos. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! CARROT GINGER ZUCCHINI SOUP fresh herbs for garnish. Heat oil in large pot on medium heat. Add chopped onion, garlic, ginger, ground cumin, coriander, nutmeg, black pepper, and paprika. Mix well. Fry until garlic and onions are browned, 2–3 min. Add chopped carrots, potatoes, and zucchini. Mix well with spices, cook until browned, 3–5 min. OATMEAL CRANBERRY WALNUT COOKIES : SWEETS This recipe is a variation on one of the most classic cookies, the legendary Oatmeal Raisin Cookie. The oats always make me believe I’m eating something more wholesome and it’s still a treat! THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings INDO-CHINESE : VEGAN RECIPES Chilli Paneer (also known by other creative spellings such as Chili Paneer and Chilly Paneer) is one of the most famous Indo-Chinese dishes in India, along with Veg Manchurian.From street carts, restaurants, and home kitchens across the continent you can find this spicy hybrid dish. This vegan Chilli Tofu Paneer variation is easily made by substituting tofu for paneer cheese. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andAFRICAN RED CURRY
Cook partially covered, stirring regularly, 5 min. Mix in coconut milk. Bring to slow boil, reduce heat to medium low. Cook until vegetables are almost done, stirring regularly, about 5-8 min. Add salt, water (if thinner curry is desired). Return to low simmer, VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings INDO-CHINESE : VEGAN RECIPES Chilli Paneer (also known by other creative spellings such as Chili Paneer and Chilly Paneer) is one of the most famous Indo-Chinese dishes in India, along with Veg Manchurian.From street carts, restaurants, and home kitchens across the continent you can find this spicy hybrid dish. This vegan Chilli Tofu Paneer variation is easily made by substituting tofu for paneer cheese. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andAFRICAN RED CURRY
Cook partially covered, stirring regularly, 5 min. Mix in coconut milk. Bring to slow boil, reduce heat to medium low. Cook until vegetables are almost done, stirring regularly, about 5-8 min. Add salt, water (if thinner curry is desired). Return to low simmer, VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings INDO-CHINESE : VEGAN RECIPES Chilli Paneer (also known by other creative spellings such as Chili Paneer and Chilly Paneer) is one of the most famous Indo-Chinese dishes in India, along with Veg Manchurian.From street carts, restaurants, and home kitchens across the continent you can find this spicy hybrid dish. This vegan Chilli Tofu Paneer variation is easily made by substituting tofu for paneer cheese. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andAFRICAN RED CURRY
Cook partially covered, stirring regularly, 5 min. Mix in coconut milk. Bring to slow boil, reduce heat to medium low. Cook until vegetables are almost done, stirring regularly, about 5-8 min. Add salt, water (if thinner curry is desired). Return to low simmer, VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. THE LOTUS AND THE ARTICHOKE The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix.VEGETABLE ROTI
1/2 cup (120 ml) water. 2 Tbs vegetable oil. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago.ANYTHING GOES
From September 23 to October 1, 2014, I was on tour with Chris & Jon from The Vegan Zombie.We visited 7 cities in 9 days and put on book signings, cooking demos & dinner parties all across Germany. ETHIOPIA VEGAN COOKBOOK The Lotus and the Artichoke – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! ROASTED WALNUT BROWNIES You probably know Germany has a long, outstanding tradition of great desserts. Especially on my first visits to Germany in the late 90s, I enjoyed many apple strudels, cherry, plum, and peach cakes, and lots of other fruity and nutty delights. SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andPENANG LAKSA
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. VEGAN RECIPES FROM WORLD ADVENTURES Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. ITALIAN : VEGAN RECIPES Risotto is an amazing dish. What a great risotto recipe demands in time and attention, it rewards with super satisfying flavor. If you’ve been looking for a vegan risotto recipe that will really impress you and any guests – vegan, vegetarian, fishatarian, flexitarian, fleshatarian — you found it!. The cashews and splash of soy milk lend a wonderful creamy, nutty flavor. SWEETS : VEGAN RECIPES Refrigerate 1 hr, or preferably, overnight. Preheat oven to 375°F / 190°C / level 5. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. FRENCH : VEGAN RECIPES The first time I ever made a vegan quiche was in the early 90s, with a recipe from a then-new vegetarian cookbook. I remember it turned out OK. I gotta say: my vegan quiche these days is much, much better. The availability of vegan cheese substitutes and fancy soy creams (at least in major cities) makes it much easier to turn out a tasty vegan quiche than it was ten or twenty years ago. VEGAN COOKBOOK OF WORLD TRAVEL RECIPES The Lotus and the Artichoke – Vegan Recipes from World Adventures by Justin P. Moore. 216 pages of amazing recipes, photographs, tips & tricks; 100+ vegan recipes inspired by world travel and over 20 years of dedicated kitchen experiences and adventures; 80+ full-color photo pages of mouth-watering delights; Cool, custom artwork: Hand-carved blockprints & miniature paintings INDO-CHINESE : VEGAN RECIPES Chilli Paneer (also known by other creative spellings such as Chili Paneer and Chilly Paneer) is one of the most famous Indo-Chinese dishes in India, along with Veg Manchurian.From street carts, restaurants, and home kitchens across the continent you can find this spicy hybrid dish. This vegan Chilli Tofu Paneer variation is easily made by substituting tofu for paneer cheese. WATALAPPAM - THE LOTUS AND THE ARTICHOKE Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.. This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai.But cold, coconutty, and soft! SRI LANKAN JACKFRUIT CURRY Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry. Remove cinnamon bark andAFRICAN RED CURRY
Cook partially covered, stirring regularly, 5 min. Mix in coconut milk. Bring to slow boil, reduce heat to medium low. Cook until vegetables are almost done, stirring regularly, about 5-8 min. Add salt, water (if thinner curry is desired). Return to low simmer, VEG PAKORAS & APPLE-TAMARIND CHUTNEY 1 tspn oil. Heat oil in a small sauce pan on medium. Lightly fry coriander, cumin, garam masala, 2 min. Add water, bring to boil. Add apple, tamarind, sugar, spices, salt, lemon juice. Mix well. Reduce to low heat. Stirring occasionally, Simmer uncovered until THE LOTUS AND THE ARTICHOKE VEGAN RECIPES FROM WORLD ADVENTURESMENU
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WORLD 2.0 VEGAN COOKBOOK ON KICKSTARTERNovember 2, 2020
by JPM (LotusArtichoke) Visit KICKSTARTER to pre-order: http://kck.st/2TE62bO MY FIRST BOOK HAS BEEN A BESTSELLER FOR ALMOST EIGHT YEARS, BUT EVER SINCE THE SEQUELS CAME OUT, I’VE WANTED TO GO BACK AND MASSIVELY UPGRADE THE VISUALS ON THE ORIGINAL BOOK: TO RE-DO THE COVER ARTWORK AND RE-SHOOT MOST OF THE FOOD PHOTOS. After publishing 5 other books and spending additional years in the kitchens of the world, I knew I could IMPROVE THE RECIPES, ADD OUTSTANDING DISHES that didn’t make it into the first versions, and bring MORE CULINARY AUTHENTICITY AND CULTURAL AWARENESS to theentire book.
The newly updated, re-photographed and freshly illustrated edition of _THE LOTUS AND THE ARTICHOKE – VEGAN RECIPES FROM WORLD ADVENTURES_ is my classic, first journey in the world of vegan cookbooks reimagined and upgraded. It’s my tribute to powerful memories, awesome individuals, and fantastic meals that I’ve made, found, and shared with countless others like you. I’ve wanted to re-create my first cookbook for years, but the opportunity didn’t really arise until the surprises and challenges that have been this monster of a year, 2020. _Yasai Izakaya Genki, Tokyo 2019_ You see, I’d planned to return to Japan and continue my adventures from late 2019. Ultimately, now, I’d be wrapping up _THE LOTUS AND THE ARTICHOKE – JAPAN_. But when Corona hit, not only did it cancel nearly all my events and most of my income, like for so many people, lockdowns and border closures meant drastic changes not just daily life but to our travel plans as well. The struggle to return to a form of life that is more predictable and free has been different for all of us. As life has become more routine and restricted, our travels have been more in our minds and through the eyes of others–- through art, music, video and social media. A big part of my own escape these last months has been getting into the kitchen and DIVING BACK INTO MY FIRST COOKBOOK – revisiting the intense dishes, unforgettable places and global flavors that shaped my life and projects over the last eight years. I’ve cooked for the family, for friends, and for neighbors. Hopefully opportunities for more lunch and dinner parties and big cooking events will shape up soon! updated world map & photo collage for WORLD 2.0 edition NEW IN _VEGAN RECIPES FROM WORLD ADVENTURES 2.0_: * brand NEW COVER ART & illustration! * NEW INTRODUCTION & KITCHEN INFO! * MORE TRAVEL STORIES! * 8+ TOTALLY NEW RECIPES _(not found in earlier editions!)_ * 70+ NEWLY PHOTOGRAPHED DISHES! * 100+ UPDATED & IMPROVED RECIPES! * BETTER RECIPE NAMES with respect to cultures & inspirations * 8+ ADDITIONAL PAGES of adventures & travels! AS WITH ALL 6 OF MY COOKBOOKS, I HAVE WRITTEN, ILLUSTRATED, COOKED, PHOTOGRAPHED AND DESIGNED THIS BOOK MYSELF. _The Lotus and the Artichoke_ is the ultimate combination of my passions: ART, TRAVEL, VEGAN COOKING, and PHOTOGRAPHY. * MY FULLY UPDATED AND RE-ENVISIONED FIRST COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, stays with families, and cooking in the kitchens of restaurants worldwide * 224 PAGES with 100+ RECIPES and over 90 FULL-PAGE COLORPHOTOS
* Personal STORIES, ART, and RECIPES inspired by my TRAVELS AND CULINARY ADVENTURES IN OVER 50 COUNTRIES. * Great FOR COOKS OF ALL LEVELS, from beginner to advanced: Recipes use EASY-TO-FIND INGREDIENTS * Delicious, EASY-TO-FOLLOW recipes designed to satisfy and impress eaters of all ages, tastes, and minds * Available in ENGLISH… und auch auf DEUTSCH! _Palak Paneer – North Indian spinach with tofu paneer_ _Pad Thai – rice noodles with tofu, crushed peanuts & lime_ _Omelette *NEW RECIPE*_ _Mombasa Red Curry – with sweet potatoes & tofu_ _Buka – Nigerian stew & Jollof – Senegalese rice *NEW RECIPES*_ _Koshary – Egyptian pasta, lentils & rice with red sauce & fried onions *NEW RECIPE*_ _Mini Meat Pies – made with lentils & vegetables_ _Lasagna – with smoked tofu, cashew cheese, zucchini & mushrooms_ RECIPES IN_ VEGAN RECIPES FROM WORLD ADVENTURES 2.0_AMERICAS
* SALADE A LA MONTRÉAL arugula, pears, walnuts & lemon dressing * LOWER EAST SIDE SALAD avocado and tomatoes on quinoa & carrotginger dressing
* JERSEY SUMMER SALAD spinach, tomatoes, mushrooms, walnuts &raspberry dressing
* PANCAKES American breakfast classic * WAFFLES _*NEW*_ * FRENCH TOAST another American breakfast classic * TOFU SCRAMBLE with mixed vegetables * OMELETTE _*NEW*_ * NORTH END PASTA Spaghetti & Vegan Meatballs with red sauce * ITHACA MAC & CHEEZE baked casserole * TLT Tempeh Lettuce Tomato sandwich * BLACK BEAN BURGERS 90’s style classic burgers * THREE BEAN CHILI with assorted vegetables * MANGO PEAR CRUMBLE with ginger & cinnamon * ROASTED WALNUT BROWNIES double chocolate delight * OATMEAL CRANBERRY WALNUT COOKIES American classic * GUACAMOLE Latin American avocado dip * SALSA Latin American spicy tomato dipASIA
* COLD SESAME NOODLES Chinese dim-sum classic * WONTONS Chinese steamed dumplings with soy ginger dipping sauce * CONGEE savory rice porridge _*NEW*_ * HORENSO GOMA-AE Japanese chilled sesame spinach * MISO SOUP Japanese classic with tofu * TERIYAKI TEMPEH Japanese stir-fry with vegetables * GENERAL TSO’S CHICKEN Cantonese classic * SESAME GINGER TOFU Chinese fusion * TOM KHA Thai coconut soup with tofu & vegetables * PAD THAI rice noodles with tofu, crushed peanuts & lime * PAD HORAPA MAKUA Thai stir-fry with eggplant, basil, tofu &cashews
* BAI CHA Cambodian fried rice with smoked tofu & vegetables * GÓI CUÔN Vietnamese fresh spring rolls with ginger peanutsauce
* PHO Vietnamese noodle soup with smoked tofu & vegetables * BANH MI Vietnamese seitan sandwich * MIRZA GHASEMI Persian eggplant * GAJAR MASALA grated carrots with pineapple, dates & cashews * ALOO RAITA Indian potatoes and cucumbers in yogurt * POHA Indian flattened rice with potatoes & spices * GOBI TIKKA Indian baked marinated cauliflower * PAKORAS Indian spinach fritters with apple tamarind chutney * MASOOR DAL North Indian red lentils * CHOLE BHATURE Indian chickpeas with fried flatbread * HYDERABADI BIRYANI South Indian rice dish * DHOKLA South Indian savory steamed chickpea cake * MASALA DOSA South Indian crêpe with spicy potato filling * SAMBAR South Indian vegetable & lentil stew * COCONUT CORIANDER CHUTNEY South Indian condiment * PANEER MAKHANI North Indian tomato curry with tofu paneer * MUTTER PANEER North Indian peas with tofu paneer * PALAK PANEER North Indian spinach with tofu paneer * NAVRATAN KORMA North Indian creamy vegetable curry * VEGETABLE JALFREZI North Indian spicy mixed vegetables * DAL MAKHANI North Indian creamy bean curry * SINDHI BHINDI MASALA North Indian okra * BENGAN BHARTHA North Indian eggplant * CHILLI PANEER Indo-Chinese tofu paneer * VEGETABLE MANCHURIAN Indo-Chinese dumplings * HALVA Indian semolina sweet * SAFFRON MANGO LASSI Indian yogurt shake * NAAN North Indian flatbread * NARIYAL CHAVAL South Asian coconut rice * HALDI CHAVAL North Indian golden rice with turmeric * JEERA CHAVAL North Indian rice with cumin seedsAFRICA
* PLASAS & FUFU Gambian spinach peanut stew with mashed cassava * KOSHARY Egyptian pasta, lentils & rice with red sauce & friedonions *NEW*
* TANJINE Moroccan stew with couscous *NEW* * MOMBASA Red Curry with sweet potatoes & tofu * FUL MEDAMES North African spicy bean dip *NEW* * HUMMUS North African & Middle Eastern chickpea spread * BUKA Nigerian stew mushrooms and soy meats *NEW* * JOLLOF Senegalese seasoned rice *NEW*EUROPE
* ENDIVE SPROUT BOATS with sesame soy dressing * FIELD GREENS & SEARED APPLES with chickpea ginger parsleydressing
* BORSCHT Russian beet soup * BLINTZES Russian-Ukrainian crêpes * GAZPACHO cold tomato & cucumber soup * CARROT GINGER ZUCCHINI SOUP classic & creamy * ROASTED ROOT VEGETABLES with rosemary & spices * ROTKOHL German stewed red cabbage * KARTOFFELPUFFER German potato pancakes with homemade applesauce * SEMMELKNÖDEL Bavarian bread dumplings * AUFLAUF German zucchini & potato casserole * ZWIEBELKUCHEN German baked flatbread with onions & smoked tofu * SCHNITZEL Austrian-style breaded bean cutlets * KÄSESPÄTZLE Swiss-German noodles with leeks & cheeze sauce * TOFU MUSHROOM STROGANOFF with fresh herbs * QUICHE French savory pie * CASHEW MUSHROOM RISOTTO with sun-dried tomatoes * LASAGNA with smoked tofu, zucchini & mushrooms * TEMPEH STUFFED MUSHROOMS with garlic & herbs * STUFFED PEPPERS with tomato rice & smoked tofu * SPINACH & WHITE BEANS with sun-dried tomatoes & herbs * VEGAN MEAT PIES with lentils & vegetables * TURKISH BULGAR PILAF with Tofu-Feta & fresh herbs * GRAH Balkan bean stew with seitan * GIBANICA Balkan cheese pie * BRATÄPFEL baked apples stuffed with dates, figs & walnuts * APFELSTRUDEL Austrian-German apple pastry * LEBKUCHEN traditional German Christmas cookies * TARTE AU CITRON French lemon pie * MANDELTORTE German-Swedish almond pie _Dal Makhani – North Indian creamy bean curry_ _Masala Dosa – South Indian crêpe with spicy potato filling, sambar & coconut chutney_ _Pad Horapa Makua – Thai stir-fry with eggplant, basil, tofu & cashews_ _Borscht – Russian beet soup_ _Blintzes – Russian-Ukrainian tofu cheese crêpes with jam_ _Beaner Schnitzel – Austrian-style breaded bean cutlets_ _Käsespätzle – Swiss-German noodles with leeks & cashew cheese sauce_ _Pasta Famiglia – Spaghetti & Vegan Meatballs with red sauce_ _Teriyaki Tempeh – Japanese stir-fry with vegetables_ _Hyderabadi Biryani – South Indian rice with vegetables_ _Chilli Paneer – Indo-Chinese spicy stir-fry with tofu paneer_ _Vegetable Manchurian – Indo-Chinesedumplings_
_THE LOTUS AND THE ARTICHOKE – WORLD ADVENTURES FROM WORLD ADVENTURES 2.0 _, my updated, re-photographed & illustrated original cookbook is only available for PRE-ORDER ON KICKSTARTER for 21 days! Posted in Kickstarter | Tagged cookbook , vegan| Leave a comment
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ETHIOPIA VEGAN COOKBOOK ON KICKSTARTERAugust 29, 2018
by JPM (LotusArtichoke)watch the video:
SEE THE KICKSTARTER: http://kck.st/2NrnNXl IN 2018, I TRAVELED TO ETHIOPIA IN THE WEEKS BEFORE EASTER – one of several special times of fasting, when the majority of the country eats entirely vegan! I explored the central cities, traveled overland to the north, went trekking in the highlands and stayed with familiesin remote villages.
As with all my travels and culinary research, I am extremely grateful for the privilege to learn, share & exchange, and be guided & supported by many families and professional cooks who invited me in their kitchens and shared amazing meals with me. Since returning to Berlin, I’VE BEEN COOKING ETHIOPIAN AND ERITREAN FOOD PRACTICALLY NON-STOP, recreating recipes and dishes, constantly INVITING FRIENDS AND GUESTS TO MY COOKING STUDIO FOR LUNCHAND DINNER PARTIES.
Abebech showing me traditional village cooking in the EthiopianHighlands.
Making Injera for the first time in Ethiopia THE LOTUS AND THE ARTICHOKE – ETHIOPIA is my newest cookbook with original recipes, artwork, photography and stories inspired by these latest culinary adventures. It includes over 70 recipes based on the mouth-watering meals in bustling cities & towns, at road-stop eateries, and in rural highland villages. AS WITH MY PREVIOUS 5 COOKBOOKS, I HAVE WRITTEN, ILLUSTRATED, COOKED, PHOTOGRAPHED, AND DESIGNED THIS BOOK MYSELF. The Lotus and the Artichoke is the ultimate combination of my passions: ART, TRAVEL, VEGAN COOKING, and PHOTOGRAPHY. THE ETHIOPIA COOKBOOK AT A GLANCE: * MY 6TH COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, stays with families, and cooking in the kitchens of restaurants worldwide * 140 PAGES with 70+ RECIPES and over 60 FULL-PAGE COLOR PHOTOS * Personal STORIES, ART, and RECIPES inspired by my TRAVELS AND CULINARY ADVENTURES IN EAST AFRICA * Also based on experiences with international communities of Europe (London, Paris, and Berlin) and North America (Philadelphia, New York, and Washington D.C.) and over 25 YEARS OF VEGAN COOKING * Ethiopian & Eritrean CLASSICS, FAMILIAR RESTAURANT & FAMILY FAVOURITES, DELICIOUS DELIGHTS, WONDERS & SURPRISES, and CREATIVE CULINARY EXPERIMENTS * Discover new flavors, tasty spices, and cooking skills * Great FOR COOKS OF ALL LEVELS, from beginner to advanced: Recipes use EASY-TO-FIND INGREDIENTS (Cook everything, anywhere!) * Delicious, EASY-TO-FOLLOW recipes designed to satisfy and impress eaters of all ages, tastes, and minds * Available in ENGLISH… und auch auf DEUTSCH! Doro Wat – spicy seitan stewSpinach Dinach
Butecha – Chickpea “Egg” Salad Minchet Abish – spicy soy mince & walnuts Duba Wot – pumpkin stew Shimbra Asa – chickpea “fish” Asa (Jackfruit) Tibs Fosolia – green beans & carrotsPizza Lalibela
Ingudai Tibs – spicy mushrooms Shepherd’s Pie – lentil filling & mashed potato topping Ambasha – sweet bread RECIPES IN _THE LOTUS AND THE ARTICHOKE – ETHIOPIA_ * Traditional Berbere spice mix (simple + advanced) * Nitir Qibe – spiced butter/oil * Mitmita – extra hot spice mix * Yewot Qimen – black pepper spice mix * Shiro – chickpea/bean spice mix * Data (Yekarya Delleh) – roasted chili, garlic, onion & herbsauce
* Traditional Injera – Ethiopian sourdough crepe* Quick Injera
* Ambasha – sweet raisin bread * Doro Dabo – baked stuffed bread * Difo Dabo – spiced bread * Pizza Lalibela – with tomato sauce & roasted potato topping * Sambosa – savory pastry with lentil filling * Senig Karia – roasted spicy stuffed chilies * Injera Firfir – traditional flatbread with spicy tomato sauce * Yesuf Fitfit – chopped injera & lemon sunflower seed dressing * Kita (Injekita) – sweet breakfast flatbread & jam * Chornake / Pasty – fried bread * Genfo – roasted wheat & barley porridge * Selata – super simple salad * Selata Delux – with mango, dates, avocado mixed greens & lentils * Butecha – chickpea “egg” salad * Selata Timtim – tomato salad * Selata Dinich – potato salad * Selata Bekarot – carrot salad * Telba – roasted flax dressing * Shiro Wot – chickpea puree * Misir Wot – red lentils * Doro Wot – spicy seitan * Soy Tibs – spicy soymeat strips * Ingudai Wot – spicy mushrooms * Bamia – spicy okra * Minchet Abish – spicy soy mince & walnuts * Shimbra Asa – spicy chickpea “fish” * Kik Alicha – yellow lentils * Atakilt Alicha – cabbage, carrots & potatoes * Keysir – beet root * Duba Alicha – pumpkin stew * Tikr Gomen – greens with garlic * Spinach Dinich – spinach & roasted potatoes * Fosolia – green beans & carrots * Asa Tibs – lemon pepper jackfruit fritters * Tofu Alicha – batter fried tofu in mild garlic & onion sauce * Ingudai Alicha – mushrooms w/ creamy cashew, lemon, pepper,thyme, parsley
* Peppers & Potatoes – garlic ginger stir-fry * Inkulal Firfir – spicy tofu scramble & tomatoes * Ful – fava beans * Ayib – cottage cheese * Bedergan – roasted eggplant * Vegetable Lentil Soup * Vegetable Pasta – spaghetti with mixed chopped vegetables * Macaroni Firfir – noodles with garlic onion tomato sauce oninjera
* Shepherd’s Pie – lentil filling & mashed potato topping * Ethiopian Mashed Potatoes * Traditional Coffee Ceremony* Spiced Black Tea
* Roiboos tea with lemon, ginger &cardamon * Mango Moringa Banana Smoothie* Injera w/ dates
* Banana Bread
* Fasting Muffins
* Rooibos Tea Ice Cream VIDEO: Justin P. Moore MUSIC: Nils Kercher _Nanfulle_ from _Ancient Intimations (live)_ 2016 Ancient Pulse Music Posted in Kickstarter , Travel | Tagged cookbook, ethiopia
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INDIA VEGAN COOKBOOK ON KICKSTARTERJuly 7, 2017
by
JPM (LotusArtichoke) MY NEWEST COOKBOOK, _THE LOTUS AND THE ARTICHOKE – INDIA_ JUST LAUNCHED ON KICKSTARTER!watch the video:
PRE-ORDER THE INDIA COOKBOOK: http://kck.st/2uGbsog MY NEW INDIA COOKBOOK has been years in the making – with recipes, stories, artwork & photographs INSPIRED BY 8 TRIPS TO MY MOST FAVOURITE COUNTRY. It’s a culinary love story of my favorite cuisine – based on a total of nearly TWO YEARS IN INDIA and 25 YEARS OF DEVOTION TO INDIAN COOKING. MY FIRST TRIP TO INDIA WAS IN 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 WEEKS IN SOUTH INDIA IN 2006. I visited twice more, in 2009 & 2010, followed by LIVING AND WORKING FOR A YEAR (as an art teacher) in Central India, returning to Berlin in 2011. IN AUTUMN 2016 & SPRING 2017, I WENT BACK TO INDIA to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across KASHMIR & LADAKH, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the NORTHEAST: WEST BENGAL, ASSAM, SIKKIM, AND NAGALAND. I even met with world famous chefs at their restaurants – and homes – for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. AS WITH MY PREVIOUS 4 COOKBOOKS, I HAVE WRITTEN, ILLUSTRATED, COOKED, PHOTOGRAPHED, AND DESIGNED THIS BOOK MYSELF. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, andphotography.
I’M BACK ON KICKSTARTER FOR MY 5TH INTERNATIONAL COOKBOOK PROJECT. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with BACKER-ONLY UPDATES, BEHIND THE SCENES sneak peaks, EXCLUSIVE TRAVEL VIDEOS & STORIES, RECIPE TESTING groups, and more. Pre-order a signed copy of THE LOTUS AND THE ARTICHOKE – INDIA(including
worldwide shipping, stickers & e-book for €25!) MY INDIA COOKBOOK AT A GLANCE: * MY 5TH COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, stays with families, and cooking in the kitchens of restaurants worldwide * 192 PAGES with 90+ RECIPES and over 70 FULL-PAGE COLOR PHOTOS * Personal STORIES, ART, and RECIPES inspired by 8 TRIPS / 21+ MONTHS of travel around India and over 25 years vegan cookingexperience
* Total variety of REGIONAL CUISINES: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan,Nepali
* Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts * Discover new flavors, tasty spices, and awesome cooking skills * Great FOR COOKS OF ALL LEVELS, from beginner to advanced: Recipes use EASY-TO-FIND INGREDIENTS (Cook everything, anywhere!) * Delicious, EASY-TO-FOLLOW RECIPES designed to satisfy and impress eaters of all ages, tastes, and minds * Available in ENGLISH… und auch auf DEUTSCH!
Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert RECIPES IN _THE LOTUS AND THE ARTICHOKE – INDIA:_ * Garam Masala, Sambar Masala, Chaat Masala & Panch Puran * Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & BhangChutneys
* Aam Achar – Mango Pickle * Amitar Khar – Assamese papaya starter * Handvo – Gujurati zucchini cake * Uttapam – South Indian rice & lentil pancakes with tomatoes * Idly Paper Dosa – Karnatakan crispy rice & lentil crepes * Rava Dosa – Tamil semolina crepes * Dahi Vada Chaat – lentil cakes with yogurt & chutney * Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs * Gobi Pakora – batter-fried cauliflower * Mirchi Vada – Rajasthani batter-fried chillies * Aloo Tikka – spicy, fried potato cakes * Samosa – vegetable-stuffed fried pastry * Pani Puri – potato-stuffed fried pastry with tamarind spicewater
* Pav Bhaji – spicy vegetable mash with fresh baked buns * Momos – Tibetan vegetable dumplings * Shapaley – Tibetan vegetable pies * Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap * Sambar Bandhgobi Rolls – stuffed cabbage leaves * Aloo Dum – Kashmiri tomato potato curry * Shahi Tamatar – roasted stuffed tomatoes * Shahi Bengan – roasted stuffed eggplant * Shahi Mirch – roasted stuffed peppers * Shahi Paneer – tofu cubes in creamy, tomato curry * Paneer Jalfrezi – spicy tofu cubes * Saag Paneer – spinach & tofu cubes * Mutter Paneer – peas & tofu cubes * Xaak – Assamese greens, potatoes & cherry tomatoes * Bengan Bhartha – Kashmiri roasted aubergine * Malai Kofta – potato dumplings in creamy tomato curry * Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes * Khumb Kaju Makhani – Rajasthani cashew mushroom curry * Shukto – Bengali eggplant, potato & plantains * Pumpkin Posto – Bengali squash in creamy poppy seed curry * Seitan Vindaloo – Goan tangy curry * Black Sesame Seitan – Assamese spicy curry * Tamatar Pitika – Assamese tomatoes with herbs & spices * Aloo Pitika – Assamese potatoes with herbs & spices * Bol Tenga – Assames lentil dumplings in tangy curry * Mas Tenga – Assamese tangy jackfruit curry * Chupke – Tibetan dumpling soup * Tarka Dal – Punjabi lentil curry * Chana Masala – spicy chickpeas * Rajma – Kashmiri red kidney bean curry * Lobia Palak – black-eyed peas with lemon & spinach * Golden Rice – with turmeric & spices * Chana Pulao – rice with chickpeas * Pulihora – Tamil tamarind rice with peanuts & spices * Classic Biryani – Kashmiri rice dish with vegetables, nuts &spices
* Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit * Tupula Bhaat – Assamese sticky rice steamed in banana leaves * Aloo Paratha – grilled flatbread stuffed with potatoes * Tibetan Bread – fried breakfast snack * Makki Roti – grilled cornbread * Roti – wholewheat grilled flatbread * Garlic Naan – traditional baked flatbread * Poori – deep-fried flatbreads * Date Ladoo – date & nut sweets * Besan Ladoo – chickpea sweet * Gajur Halava – spiced carrot pudding * Berry Halava – strawberry & blueberry semolina sweet * Mysore Pak – traditional sweet squares * Gulab Jamun – deep-fried dough balls in rose syrup * Rasmalai – cheese balls in saffron mango milk * Jalebi – fried, syrupy sweet * Peda – lemon cashew creamy sweet * Kheer – Kashmiri rice pudding with cardamom, nuts & raisins * Mishti Doi – Bengali sweet curd * Shrikand – Maharashtran yogurt dessert * Pista Kulfi – pistachio ice cream * Pitha – Bengali sesame & date pastry * Narikol Ladoo – Assamese shredded coconut balls * Kadala Parippu – Keralan sweet chana dal dessert * Ginger Chai – spiced black tea * Kahwa – Kashmiri green tea with almond & saffron * Badam Dudh – almond milk with cardamom & cinnamon * Anjoor Kaju Dudh – cashew shake with fig & date * Strawberry Mint Lassi – yogurt smoothie MY NEWEST COOKBOOK, _THE LOTUS AND THE ARTICHOKE – INDIA_ JUST LAUNCHED ON KICKSTARTER! PRE-ORDER THE THE INDIA COOKBOOK: http://kck.st/2uGbsog MY NEW INDIA COOKBOOK has been years in the making – with recipes, stories, artwork & photographs INSPIRED BY 8 TRIPS TO MY MOST FAVOURITE COUNTRY. It’s a culinary love story of my favorite cuisine – based on a total of nearly TWO YEARS IN INDIA and 25 YEARS OF DEVOTION TO INDIAN COOKING. MY FIRST TRIP TO INDIA WAS IN 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 WEEKS IN SOUTH INDIA IN 2006. I visited twice more, in 2009 & 2010, followed by LIVING AND WORKING FOR A YEAR (as an art teacher) in Central India, returning to Berlin in 2011. IN AUTUMN 2016 & SPRING 2017, I WENT BACK TO INDIA to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across KASHMIR & LADAKH, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the NORTHEAST: WEST BENGAL, ASSAM, SIKKIM, AND NAGALAND. I even met with world famous chefs at their restaurants – and homes – for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. AS WITH MY PREVIOUS 4 COOKBOOKS, I HAVE WRITTEN, ILLUSTRATED, COOKED, PHOTOGRAPHED, AND DESIGNED THIS BOOK MYSELF. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, andphotography.
I’M BACK ON KICKSTARTER FOR MY 5TH INTERNATIONAL COOKBOOK PROJECT. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with BACKER-ONLY UPDATES, BEHIND THE SCENES sneak peaks, EXCLUSIVE TRAVEL VIDEOS & STORIES, RECIPE TESTING groups, and more. Pre-order a signed copy of THE LOTUS AND THE ARTICHOKE – INDIA(including
worldwide shipping, stickers & e-book for €25!) MY INDIA COOKBOOK AT A GLANCE: * MY 5TH COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, stays with families, and cooking in the kitchens of restaurants worldwide * 192 PAGES with 90+ RECIPES and over 70 FULL-PAGE COLOR PHOTOS * Personal STORIES, ART, and RECIPES inspired by 8 TRIPS / 21+ MONTHS of travel around India and over 25 years vegan cookingexperience
* Total variety of REGIONAL CUISINES: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan,Nepali
* Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts * Discover new flavors, tasty spices, and awesome cooking skills * Great FOR COOKS OF ALL LEVELS, from beginner to advanced: Recipes use EASY-TO-FIND INGREDIENTS (Cook everything, anywhere!) * Delicious, EASY-TO-FOLLOW RECIPES designed to satisfy and impress eaters of all ages, tastes, and minds * Available in ENGLISH… und auch auf DEUTSCH!
Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert RECIPES IN _THE LOTUS AND THE ARTICHOKE – INDIA:_ * Garam Masala, Sambar Masala, Chaat Masala & Panch Puran * Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & BhangChutneys
* Aam Achar – Mango Pickle * Amitar Khar – Assamese papaya starter * Handvo – Gujurati zucchini cake * Uttapam – South Indian rice & lentil pancakes with tomatoes * Idly Paper Dosa – Karnatakan crispy rice & lentil crepes * Rava Dosa – Tamil semolina crepes * Dahi Vada Chaat – lentil cakes with yogurt & chutney * Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs * Gobi Pakora – batter-fried cauliflower * Mirchi Vada – Rajasthani batter-fried chillies * Aloo Tikka – spicy, fried potato cakes * Samosa – vegetable-stuffed fried pastry * Pani Puri – potato-stuffed fried pastry with tamarind spicewater
* Pav Bhaji – spicy vegetable mash with fresh baked buns * Momos – Tibetan vegetable dumplings * Shapaley – Tibetan vegetable pies * Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap * Sambar Bandhgobi Rolls – stuffed cabbage leaves * Aloo Dum – Kashmiri tomato potato curry * Shahi Tamatar – roasted stuffed tomatoes * Shahi Bengan – roasted stuffed eggplant * Shahi Mirch – roasted stuffed peppers * Shahi Paneer – tofu cubes in creamy, tomato curry * Paneer Jalfrezi – spicy tofu cubes * Saag Paneer – spinach & tofu cubes * Mutter Paneer – peas & tofu cubes * Xaak – Assamese greens, potatoes & cherry tomatoes * Bengan Bhartha – Kashmiri roasted aubergine * Malai Kofta – potato dumplings in creamy tomato curry * Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes * Khumb Kaju Makhani – Rajasthani cashew mushroom curry * Shukto – Bengali eggplant, potato & plantains * Pumpkin Posto – Bengali squash in creamy poppy seed curry * Seitan Vindaloo – Goan tangy curry * Black Sesame Seitan – Assamese spicy curry * Tamatar Pitika – Assamese tomatoes with herbs & spices * Aloo Pitika – Assamese potatoes with herbs & spices * Bol Tenga – Assames lentil dumplings in tangy curry * Mas Tenga – Assamese tangy jackfruit curry * Chupke – Tibetan dumpling soup * Tarka Dal – Punjabi lentil curry * Chana Masala – spicy chickpeas * Rajma – Kashmiri red kidney bean curry * Lobia Palak – black-eyed peas with lemon & spinach * Golden Rice – with turmeric & spices * Chana Pulao – rice with chickpeas * Pulihora – Tamil tamarind rice with peanuts & spices * Classic Biryani – Kashmiri rice dish with vegetables, nuts &spices
* Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit * Tupula Bhaat – Assamese sticky rice steamed in banana leaves * Aloo Paratha – grilled flatbread stuffed with potatoes * Tibetan Bread – fried breakfast snack * Makki Roti – grilled cornbread * Roti – wholewheat grilled flatbread * Garlic Naan – traditional baked flatbread * Poori – deep-fried flatbreads * Date Ladoo – date & nut sweets * Besan Ladoo – chickpea sweet * Gajur Halava – spiced carrot pudding * Berry Halava – strawberry & blueberry semolina sweet * Mysore Pak – traditional sweet squares * Gulab Jamun – deep-fried dough balls in rose syrup * Rasmalai – cheese balls in saffron mango milk * Jalebi – fried, syrupy sweet * Peda – lemon cashew creamy sweet * Kheer – Kashmiri rice pudding with cardamom, nuts & raisins * Mishti Doi – Bengali sweet curd * Shrikand – Maharashtran yogurt dessert * Pista Kulfi – pistachio ice cream * Pitha – Bengali sesame & date pastry * Narikol Ladoo – Assamese shredded coconut balls * Kadala Parippu – Keralan sweet chana dal dessert * Ginger Chai – spiced black tea * Kahwa – Kashmiri green tea with almond & saffron * Badam Dudh – almond milk with cardamom & cinnamon * Anjoor Kaju Dudh – cashew shake with fig & date * Strawberry Mint Lassi – yogurt smoothie Posted in Art , Kickstarter| Leave a comment
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NASI GORENG
March 23, 2017 by JPM(LotusArtichoke)
I COULDN’T EVEN TELL YOU HOW MANY TIMES I HAD _NASI GORENG_ WHILE IWAS IN MALAYSIA.
It was definitely often. Like, really often. Not only is this TRADITIONAL VEGETABLE FRIED RICE DISH usually totally delicious, it’s also usually easy to find and (with little to no effort) agreat vegan option.
Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside – and particularly on the islands and beaches – this is a vegan/vegetarian stand-by that is never hard to find. (By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.) THIS BECOMES AN ALMOST DAILY MEAL, IF VEGAN OPTIONS ARE LIMITED. On PULAU PANGKOR, there were two food places (more shacks than restaurants) that served fantastic _Nasi Goreng_ and vegetable fried rice. And in BORNEO, staying in the PERMAI rainforest, the local restaurant and the nearby food court had vegetable fried rice, or _Nasi Goreng_. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in PENANG and KUALA LUMPUR I was usually so blown away by other vegan choices that I didn’t eat _Nasi Goreng_ as often. NASI GORENG’S FLAVORS AND TEXTURES FORGE POWERFUL MEMORIES FOR ANYONE WHO’S BEEN TO MALAYSIA OR INDONESIA – OR EVEN JUST A MALAYSIAN OR INDONESIAN RESTAURANT – WHETHER VEGAN, VEGETARIAN, ORNEITHER.
Just as with so many classic recipes – from region to region and family to family THIS DISH IS MADE A MILLION DIFFERENT WAYS. This is mine… inspired by so many excellent meals on my adventures. WHEN I CREATED THIS RECIPE FOR THE MALAYSIA COOKBOOK, I MADE SURE TO HIT ALL THE BEST, UNIQUE FLAVORS IN A GOOD _NASI GORENG:_ Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with _just a bit_ of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu – which, by the way, replaces scrambled egg – sometimes found in traditional _NasiGoreng_.
By the way, I have many similar recipes inspired by other travels and other countries and cuisines – including: _Cambodian Fried Rice_, _Mexican Magic Rice_, and _Vegetable
Fried Rice_ from my WORLD, MEXICO
, and SRI LANKA
VEGAN COOKBOOKS.
After you’ve tried my _Nasi Goreng_, check out the other recipes and decide which country’s classic fried rice is your favorite.NASI GORENG
_TRADITIONAL VEGETABLE FRIED RICE_ RECIPE FROM _THE LOTUS AND THE ARTICHOKE – MALAYSIA_AVAILABLE IN
ENGLISH & GERMAN
serves 2 to 3 / time 40 min + * 3.5 OZ (100 G) FIRM TOFU * 1 CUP (190 G) BROKEN JASMINE RICE or SHORT GRAIN BROWN RICE* 1/2 TSP SEA SALT
* 1 2/3 CUP (400 ML) WATER * 1 CUP (100 G) CHINESE CABBAGE, CAULIFLOWER, BROCCOLI or BOK CHOYfinely chopped
* 1 MEDIUM (90 G) CARROT finely chopped or sliced* 2–3 TBS OIL
* 1 TSP SESAME OIL _optional_ * 3 (50 G) SPRING ONIONS chopped, separated into white ends andgreens
* 1 OR 2 CLOVES GARLIC finely chopped * 1 LARGE RED CHILI finely chopped _optional_ * 1/2 IN. (1 CM) FRESH GALANGAL or GINGER finely chopped * 1 TSP CORIANDER ground * 1/2 TSP BLACK PEPPER ground * 2 TBS SOY SAUCE (Shoyu) * 1 TBS LIME JUICE or lemon juice or 2 TSP RICE VINEGAR * 1 TSP LIME ZEST or LEMON ZEST _optional_ * 1 TSP SUGAR or AGAVE SYRUP* 1/2 TSP SEA SALT
* LIME SLICES for garnish * Cut TOFU in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl. * Wash and drain RICE thoroughly. * Bring WATER to boil in a small pot. Add RICE and SALT. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more. * Heat OIL in a large wok or frying pan on medium high. Add chopped SPRING ONION ends, GARLIC, CHILI (if using), GALANGAL (or GINGER), ground CORIANDER, and BLACK PEPPER. Fry, stirring constantly, until lightly browned, 2–3 min. * Add chopped CARROTS. Fry, stirring constantly, 2–3 min. Add crumbled TOFU. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3–5 min. Add chopped CABBAGE (or other vegetables). Fry, stirring constantly, until vegetables start tosoften, 4–5 min.
* Whisk SOY SAUCE, LIME (or LEMON) JUICE, ZEST, SUGAR (or agave syrup), and SEA SALT in a small bowl. * Add cooked RICE to frying vegetables. Mix well. Add SOY SAUCE MIX and SPRING ONIONS greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5–7 min. Remove from heat. Cover until ready to serve. * Serve with LIME SLICES. VEGAN RECIPE FOR NASI GORENG FROM _THE LOTUS AND THE ARTICHOKE –MALAYSIA_
NASI GORENG
_TRADITIONELLES GEMÜSE-REIS-GERICHT_ REZEPT AUS _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ 2 bis 3 Portionen / Dauer 40 Min.+* 100 G FESTER TOFU
* 1 TASSE (190 G) BRUCH- oder BRAUNER RUNDKORNREIS* 1/2 TL MEERSALZ
* 1 2/3 TASSE (400 ML) WASSER * 1 TASSE (100 G) CHINAKOHL, BLUMENKOHL, BROKKOLI oder PAK CHOI feingehackt
* 1 MITTELGROSSE (90 G) MÖHRE fein gehackt oder in dünne Streifengeschnitten
* 2–3 EL PFLANZENÖL * 1 TL SESAMÖL _wenn gewünscht_ * 3 MITTELGROSSE (50 G) FRÜHLINGSZWIEBELN gehackt, in weiße Wurzel- und grüne Lauchteile getrennt * 1 ODER 2 KNOBLAUCHZEHEN fein gehackt * 1 GROSSE ROTE CHILISCHOTE fein gehackt_ wenn gewünscht_ * 1 CM FRISCHER GALGANT oder INGWER fein gehackt * 1 TL KORIANDER gemahlen * 1/2 TL SCHWARZER PFEFFER gemahlen * 2 EL SOJASOSSE (Shoyu) * 1 EL LIMETTEN- oder ZITRONENSAFT oder 2 TL REISESSIG * 1 TL LIMETTEN- oder ZITRONENABRIEB _wenn gewünscht_ * 1 TL ZUCKER oder AGAVENSIRUP* 1/2 TL MEERSALZ
* LIMETTENSPALTEN zum Garnieren * TOFU in Platten schneiden und in ein sauberes Geschirrtuch wickeln. 20 Min. mit einem schweren Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Tofu auswickeln und in eine Schüssel krümeln. * REIS gründlich waschen und abgießen. * In einem kleinen Topf WASSER zum Kochen bringen. REIS und SALZ einrühren. Erneut zum Kochen bringen. Flamme niedrigstellen und abdecken. Je nach Bedarf 12 bis 20 Min. köcheln, bis der Reis gar ist. Wenn das Wasser absorbiert ist, Reis vom Herd nehmen. Mit einer Gabel lockern. Abdecken, abkühlen und ziehen lassen, am besten eine Stunde oder länger. * In einem großen Wok oder einer großen Pfanne ÖL auf mittlerer Flamme erhitzen. Gehackte FRÜHLINGSZWIEBELWURZELN, KNOBLAUCH, CHILI (falls verwendet), GALGANT oder INGWER, KORIANDER und SCHWARZEN PFEFFER hineingeben. 2 bis 3 Minuten unter ständigem Rühren braten, bis die Frühlingszwiebeln leicht gebräunt sind. * MÖHRE zugeben. Unter ständigem Rühren 2 bis 3 weitere Min. braten. Zerkrümelten TOFU einrühren. Unter regelmäßigem Rühren 3 bis 5 Min. braten, bis der Tofu goldbraun ist. KOHL oder anderes GEMÜSE hinzufügen. Weiter 4 bis 5 Min. unter ständigem Rühren braten, bis das Gemüse weich wird. * In einer kleinen Schüssel SOJASOSSE, LIMETTEN– oder ZITRONENSAFT und –ABRIEB (falls verwendet), ZUCKER oder AGAVENSIRUP und MEERSALZ verquirlen. * REIS unters gebratene Gemüse rühren. SOJASOSSENMIX und grüne FRÜHLINGSZWIEBELSTÜCKE zugeben. Gut umrühren und 5 bis 7 Min. unter ständigem Rühren braten, bis die Flüssigkeit absorbiert ist und der Reis und das Gemüse leicht gebräunt sind. Vom Herd nehmen. Bis zum Servieren abgedeckt durchziehen lassen. * Mit LIMETTENSPALTEN servieren. NASI GORENG – REZEPT AUS _THE LOTUS AND THE ARTICHOKE – MALAYSIA_Posted in Malaysian
| Tagged malaysian
, nasi goreng
, rice
, spicy indonesian
, vegan recipe
| Leave a comment
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APAM BALIK
March 18, 2017 by JPM(LotusArtichoke)
IT WAS MY FIRST DAY IN KUALA LUMPUR… I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood. Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over – making sort of a sweet taco – and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled. _“HEY MISTER! YOU TRY APAM BALIK!”_ Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me. Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English: _“THIS ONE FOR YOU. APAM BALIK. PEANUT PANCAKE!”_ __It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it. WEEKS LATER, BACK IN BERLIN, I SET ABOUT TO RE-CREATE THEDELICIOUSNESS.
For the vegan recipe in my MALAYSIA cookbook, I made a simple,
sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels.APAM BALIK
_CRISPY, CRUNCHY PEANUT-FILLED PANCAKES_ recipe from _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ makes 4 to 6 / time 30 min + * 3/4 CUP (100 G) PEANUTS crumbled or very coarsely ground* 2 TBS SUGAR
* 1/4 TSP SEA SALT
* 1/2 CUP (60 G) FLOUR (all purpose / type 550) * 1/2 CUP (50 G) RICE FLOUR * 1/4 CUP (45 G) SUGAR* 1 TBS CORN STARCH
* 1 TSP BAKING POWDER* 1/2 TSP SEA SALT
* 1 CUP (240 ML) COCONUT MILK* 2 TBS WATER
* AGAVE SYRUP or COCONUT (PALM) SYRUP _optional_ * VEGETABLE OIL for frying pan * Crumble or coarsely grind PEANUTS and dry roast in a pan on medium heat until golden brown and dark spots appear, 4–5 min. Add SUGAR and SALT. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat. * Combine FLOUR, RICE FLOUR, SUGAR, CORN STARCH, BAKING POWDER, and SALT in a large mixing bowl. Whisk in COCONUT MILK and WATER gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20–30 min. * Heat frying pan on medium high heat. Put a few drops of OIL on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready. * Pour about 1/4 to 1/3 cup (60–80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circularpancake.
* After bubbles appear on surface and underside is golden brown (about 2–3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1–2 min, then flip it back over. Put 2–3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat withother pancakes.
* Serve plain, or drizzle pancakes with AGAVE SYRUP or COCONUTSYRUP.
_VARIATIONS:_
CREAMY: Use peanut butter instead of roasted, crumbled peanuts. BANANAS: Add sliced banana to filling. TRADITIONAL: Add 1–2 Tbs sweet corn kernels to each pancake filling. VEGAN RECIPE FROM _THE LOTUS AND THE ARTICHOKE – MALAYSIA_AVAILABLE IN
ENGLISH & GERMAN
APAM BALIK
_KNUSPRIGE PANCAKES MIT SÜSSER ERDNUSSFÜLLUNG_ Rezept aus _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ 4 bis 6 Portionen / Dauer 30 Min. + * 3/4 TASSE (100 G) ERDNÜSSE klein gehackt oder grob gemahlen* 2 EL ZUCKER
* 1/4 TL MEERSALZ
* 1/2 TASSE (65 G) MEHL (Type 550) * 1/2 TASSE (50 G) REISMEHL * 1/4 TASSE (50 G) ZUCKER * 1 EL SPEISESTÄRKE* 1 TL BACKPULVER
* 1/2 TL MEERSALZ
* 1 TASSE (240 ML) KOKOSMILCH* 2 EL WASSER
* PFLANZENÖL zum Ausbacken * AGAVEN– oder KOKOSBLÜTENSIRUP _wenn gewünscht_ * ERDNÜSSE klein hacken oder grobmahlen und 4 bis 5 Min. in einer Pfanne auf mittlerer Flamme rösten, bis sie goldbraun werden und dunkle Flecken bekommen. ZUCKER und SALZ einrühren. 1 bis 2 Min. unter ständigem Rühren rösten, bis der Zucker schmilzt und die Mischung klebrig wird. Vom Herd nehmen. * MEHL, REISMEHL, ZUCKER, SPEISESTÄRKE, BACKPULVER und SALZ in einer großen Schüssel vermischen. Nach und nach KOKOSMILCH und WASSER einrühren. Verrühren, bis ein glatter Teig entsteht, aber nicht zu lange rühren. Abdecken und Teig 20 bis 30 Min. ruhen lassen. * Pfanne auf mittlerer Flamme erhitzen. Einige Tropfen ÖL in die Pfanne geben und mit einem Stück Küchenpapier verreiben. Vor jedem Pancake wiederholen. Die Pfanne ist heiß genug, wenn ein Tropfen Wasser zischend auf der Oberfläche herumspringt. * 1/4 bis 1/3 Tasse (60 bis 80 ml) Teig in die Mitte der heißen Pfanne gießen. Pfanne schwenken, bis ein dünner kreisförmiger Pfannkuchen entsteht. * 2 bis 3 Min. backen, bis auf der Oberfläche Bläschen entstehen und die Unterseite goldbraun ist. Pancake an den Rändern mit einem Pfannenwender anheben und vorsichtig wenden. Unterseite 1 bis 2 Min. backen und Pancake erneut wenden. 2 bis 3 EL der süßen Erdnussfüllung auf den Pancake geben und umschlagen oder aufrollen. Auf einen Teller geben. Restliche Pancakes zubereiten. * Pur servieren oder mit AGAVEN– oder KOKOSBLÜTENSIRUPbeträufeln.
_VARIATIONEN_:
CREMIG: Statt zerkleinerter Erdnüsse Erdnussbutter verwenden. BANANEN: Bananenscheibchen zur Füllung geben. TRADITIONELL: 1 bis 2 EL Zuckermaiskörner unter die Füllung rühren. Rezept aus _THE LOTUS AND THE ARTICHOKE – MALAYSIA_Posted in Malaysian
, Street Food
| Tagged apam balik
, crepe
, malaysian
, pancakes
, peanuts
, street food
, vegan recipe
| Leave a comment
|
NASI LEMAK
March 15, 2017 by JPM(LotusArtichoke)
IN THE FIVE WEEKS THAT I SPENT EXPLORING MALAYSIA, SINGAPORE, AND BORNEO THERE WERE A FEW DISHES THAT I JUST HAD TO TRY WHENEVER I HADTHE CHANCE.
Nasi Lemak is a national favorite – and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk – often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever! I TRIED NASI LEMAK IN LOTS OF PLACES: KUALA LAMPUR, PENANG, MALACCA,AND SINGAPORE.
Inspired by those dishes and their accompaniments – and my own imagination, I’ve created a complete meal set: COCONUT PANDAN RICE served with stir-fried LEMONGRASS GINGER TOFU, crunchy, charred SPICY NUTS, and a delicious sweet-chili sauce known as _SAMBAL BELACAN_. These are actually four different recipes from _THE LOTUS AND THE ARTICHOKE – MALAYSIA_which I’ve put
together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. NASI LEMAK is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the LEMONGRASS TOFU cubes, too. Also, I find the hot, spicy SAMABAL BELECAN completes the dish fantastically. HOW TO EAT IT? MIX IT UP AND EAT IT WITH YOUR HANDS! Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you!NASI LEMAK
_MALAYSIAN COCONUT PANDAN RICE WITH LEMONGRASS GINGER TOFU, SPICY NUTS& SAMBAL BELACAN_
recipes from _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ serves 3 to 4 / time 60 min _COCONUT PANDAN RICE:_ * 2 CUPS (375 G) BROKEN JASMINE RICE or BASMATI RICE * 1 2/3 CUP (400 ML) WATER * 1 2/3 CUP (400 ML) COCONUT MILK* 1/2 TSP SEA SALT
* 1/2 TSP TURMERIC GROUND * 2 PANDAN LEAVES or BAY LEAVES * FRIED ONIONS for garnish * 1/2 SMALL CUCUMBER sliced * LIME SLICES for garnish * Rinse and drain RICE thoroughly. * Bring WATER and COCONUT MILK to low boil in a medium pot with good lid. Stir in RICE, SALT, TURMERIC, and PANDAN (or BAY LEAVES). Return to simmer. Cover and steam until most liquid is absorbed, 12–15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving. * Garnish with FRIED ONIONS, CUCUMBER, and LIME SLICES. _LEMONGRASS GINGER TOFU_: * 14 OZ (400 G) FIRM TOFU cut in cubes or strips * 1 1/2 CUPS (200 G) PINEAPPLE chopped* 1 TBS OIL
* 2 SHALLOTS finely chopped * 2 CLOVES GARLIC finely chopped * 2 STALKS LEMONGRASS finely chopped * 3/4 IN (2 CM) FRESH GINGER finely chopped * 1 TSP CORIANDER ground * 1 TBS LIME JUICE or LEMON JUICE * 1 TBS SOY SAUCE (Shoyu)* 1/4 TSP SEA SALT
* FRESH CORIANDER or PARSLEY LEAVES chopped, for garnish * Cut TOFU in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15–20 min. Unwrap and cut in cubes or strips. * Heat OIL in a large frying pan or wok on medium high heat. Add chopped SHALLOTS, GARLIC, LEMONGRASS, GINGER, and GROUND CORIANDER. Fry, stirring constantly, until shallots being to soften and brown,2–3 min.
* Add TOFU cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5–8 min. * Add chopped PINEAPPLE, LIME (or LEMON) JUICE, SOY SAUCE, and salt. Fry, stirring regularly, another 5–10 min. Remove from heat._SPICY NUTS:_
* 1/2 CUP (50 G) PEANUTS * 1/2 CUP (50 G) CASHEWS * 1/2 TSP CHILI POWDER or PAPRIKA ground * 2 TSP COCONUT SUGAR* 1/4 TSP SEA SALT
* Heat a medium frying pan on medium heat. Dry roast PEANUTS and CASHEWS, stirring regularly, until light golden brown and dark spots begin to appear, 4–7 min. Do not burn. * Add CHILI POWDER (or PAPRIKA), SUGAR and SALT. Mix well. Continue to cook another 2–3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool._SAMBAL BELACAN:_
* 2–3 TBS VEGETABLE OIL * 5 LARGE (90 G) RED CHILIES chopped * 2 CLOVES GARLIC chopped * 1 TBS SOY SAUCE (Shoyu) * 1 TBS RICE VINEGAR * 1 TBS LIME JUICE or LEMON JUICE * 1 TBS COCONUT SUGAR* 1/4 TSP SEA SALT
* Blend ALL INGREDIENTS in a small food processor or blender until smooth, adding more OIL (or some WATER) as needed. * Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8–12 min. vegan recipes from _THE LOTUS AND THE ARTICHOKE – MALAYSIA_
(available as printed cookbook & ebookin English &
German)
NASI LEMAK
_KOKOS-PANDANUS-REIS MIT ZITRONENGRAS-INGWER-TOFU, PIKANTEN NÜSSEN &SAMBAL BELACAN_
Rezepte aus _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ 3 bis 4 Portionen / Dauer 60 Min. _KOKOS-PANDANUS-REIS:_ * 2 TASSEN (375 G) BRUCHREIS (Jasmin oder Basmati) * 1 2/3 TASSE (400 ML) WASSER * 1 2/3 TASSE (400 ML) KOKOSMILCH* 1/2 TL MEERSALZ
* 1/2 TL KURKUMA gemahlen * 2 PANDANUS- oder LORBEERBLÄTTER * RÖSTZWIEBELN zum Garnieren * 1/2 KLEINE GURKE in Scheiben geschnitten * LIMETTENSPALTEN zum Garnieren * REIS gut spülen und abgießen. * In einem mittelgroßen Topf mit gut schließendem Deckel WASSER und KOKOSMILCH zum Köcheln bringen. REIS, SALZ, KURKUMA und PANDANUS– oder LORBEERBLÄTTER einrühren. Erneut zum Köcheln bringen. Abdecken und 12 bis 15 Min. garen, bis der größte Teil der Flüssigkeit absorbiert ist. * Vom Herd nehmen. Einige Male umrühren, abdecken und 10 Min. ziehen lassen. Vor dem Servieren die Blätter entfernen. * Mit RÖSTZWIEBELN, GURKENSCHEIBEN und LIMETTENSPALTEN garnieren. _ZITRONENGRAS-INGWER-TOFU:_ * 400 G FESTER TOFU in Würfel oder Scheiben geschnitten * 1 1/2 TASSEN (200 G) ANANAS gehackt* 1 EL PFLANZENÖL
* 2 SCHALOTTEN fein gehackt * 2 KNOBLAUCHZEHEN fein gehackt * 2 STÄNGEL ZITRONENGRAS fein gehackt * 2 CM FRISCHER INGWER fein gehackt * 1 TL KORIANDER gemahlen * 1 EL LIMETTEN- oder ZITRONENSAFT * 1 EL SOJASOSSE (Shoyu)* 1/4 TL MEERSALZ
* FRISCHES KORIANDERGRÜN oder PETERSILIE gehackt, zum Garnieren * TOFU in Platten schneiden und in ein sauberes Geschirrtuch wickeln. 15 bis 20 Min. mit einem schweren Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Würfel oder Scheiben schneiden. * In einem großen Topf oder einer großen Pfanne ÖL auf mittlerer Flamme erhitzen. SCHALOTTEN, KNOBLAUCH, ZITRONENGRAS und gemahlenen KORIANDER hineingeben. 2 bis 3 Min. unter ständigem Rühren anbraten, bis die Schalotten weich werden und zu bräunen beginnen. * TOFUWÜRFEL zugeben und gut umrühren. Unter regelmäßigem Rühren 5 bis 8 Min. braten, bis die Tofuwürfel goldbraun und an den Rändern knusprig sind. * Gehackte ANANAS, LIMETTEN– oder ZITRONENSAFT, SOJASOSSE und SALZ einrühren. Weitere 5 bis 10 Min. unter ständigem Rühren braten. VomHerd nehmen.
* Mit gehacktem KORIANDERGRÜN oder PETERSILIE garnieren._PIKANTE NÜSSE:_
* 1/2 TASSE (50 G) ERDNÜSSE * 1/2 TASSE (50 G) CASHEWKERNE * 1/2 TL CHILI- oder PAPRIKAPULVER * 2 TL KOKOSBLÜTENZUCKER* 1/4 TL MEERSALZ
* Eine mittelgroße Pfanne auf mittlerer Flamme erhitzen. ERDNÜSSE und CASHEWKERNE 4 bis 7 Min. darin rösten, bis sie leicht goldbraun sind und sich braune Flecken bilden. Nicht anbrennen lassen. * CHILI– oder PAPRIKAPULVER, ZUCKER und SALZ zugeben und gut umrühren. 2 bis 3 weitere Minuten unter ständigem Rühren rösten, bis der Zucker schmilzt und die Nüsse gut mit der Gewürzmischung überzogen sind. Vom Herd nehmen und abkühlen lassen._SAMBAL BELACAN:_
* 2–3 EL PFLANZENÖL * 5 GROSSE (90 G) ROTE CHILISCHOTEN gehackt * 2 KNOBLAUCHZEHEN gehackt * 1 EL SOJASOSSE (Shoyu)* 1 EL REISESSIG
* 1 EL LIMETTEN- oder ZITRONENSAFT * 1 EL KOKOSBLÜTENZUCKER* 1/4 TL MEERSALZ
* ALLE ZUTATEN in einer kleinen Küchenmaschine oder einem kleinen Mixer glatt pürieren. ÖL nach und nach je nach Bedarf zugeben (odermehr WASSER).
* Eine kleine Bratpfanne auf mittlerer Flamme erhitzen. GEWÜRZPASTEin die Pfanne geben und 8 bis 12 Min. unter ständigem Rühren reduzieren, bis die Soße dunkel wird, eindickt und das Ölsich trennt.
Vegane Rezepte aus _THE LOTUS AND THE ARTICHOKE – MALAYSIA_Posted in Malaysian
| Tagged coconut
, coconut milk
, ginger
, lemongrass
, malaysian
, nasi lemak
, pandan
, sambal belacan
, spicy
, tofu
, vegan
, vegan recipe
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PENANG LAKSA
March 13, 2017 by JPM(LotusArtichoke)
INCREDIBLY, I’D BEEN IN MALAYSIA FOR ALMOST TWO WEEKS BEFORE I GOT TO TRY LAKSA, THE LEGENDARY NOODLE SOUP. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos. Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: _LAKSA!_ Okay, great, but where? And the answer was: _PENANG!_ PENANG WAS HANDS-DOWN MY FAVORITE PLACE TO EAT ON THE MALAYSIA TRIP. (Singapore was a fairly close second. Penang was just more artsy, soulful, and _real_). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant _Sushi Kitchen_, and met the chef/owner, who made a list for me of _Must-See_ places anddishes.
That night I went to _LUK YEA YAN_, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived – with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs – and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this… TRADITIONALLY LAKSA IS USUALLY SERVED WITH A GENEROUS SPOONFUL OF _REMPEH_ – spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it. A HALF DOZEN FLAVORS IMMEDIATELY EXPLODED IN MY MOUTH: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive. THERE WAS NEVER A DOUBT WHATSOEVER THAT I WOULD INCLUDE A VEGAN RECIPE FOR PENANG LAKSA IN MY NEW MALAYSIA COOKBOOK. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe! Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal.PENANG LAKSA
_CLASSIC MALAYSIAN NOODLE SOUP_ recipe from _THE LOTUS AND THE ARTICHOKE – MALAYSIA_
__serves 2 to 3 / time 45 min * 5 OZ (150 G) SEITAN sliced * 3.5 OZ (100 G) SMOKED TOFU sliced * 1/3 CUP (45 G) PINEAPPLE chopped * 1 TBS VEGETABLE OIL * 1 TBS SOY SAUCE or VEGAN FISH SAUCE * 7 OZ (200 G) UDON NOODLES (cooked) * 2 1/2 CUPS (600 ML) WATER * 2/3 CUP (150 ML) COCONUT MILK * 1 KEFIR LIME LEAF or 1 TSP LIME ZEST * FRESH MINT LEAVES chopped * FRESH CORIANDER LEAVES chopped * FRESH THAI BASIL LEAVES chopped * BEAN SPROUTS for garnish _LAKSA SPICE PASTE:_ * 4 CANDLENUTS or 2 TBS CASHEWS soaked 20 min in hot water, drained * 1 STALK LEMONGRASS chopped * 1/2–1 LARGE RED CHILI chopped * 2 CLOVES GARLIC chopped* 1 SHALLOT chopped
* 3/4 IN (2 CM) FRESH GALANGAL or GINGER chopped * 1/2 TSP PAPRIKA ground _(more as desired, for red color)_ * 1/2 TSP FENNEL SEED ground * 1/2 TSP CORIANDER ground * 2 TSP COCONUT SUGAR or AGAVE SYRUP* 3/4 TSP SEA SALT
* 1 TSP TAMARIND PASTE (seedless) * 2 TBS LIME JUICE or LEMON JUICE * 2 TBS VEGETABLE OIL * If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions. * Blend SPICE PASTE INGREDIENTS in a small food processor untilsmooth.
* Heat 1 Tbs OIL a large pot or wok on medium high heat. Add sliced SEITAN and SMOKED TOFU. Fry, turning regularly until edges are browned and crispy, 3–5 min. * Stir in chopped PINEAPPLE. Continue to stir-fry, 2–3 min. Add SOY SAUCE (or VEGAN FISH SAUCE). Fry 2–3 min. Transfer to a plate orbowl.
* Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly,3–5 min.
* Gradually stir in WATER, COCONUT MILK and KEFIR LIME LEAF (or LIME ZEST). Bring to simmer. Add cooked UDON NOODLES. Return to simmer. Cook until noodles have slightly softened, 3–5 min. * Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve. * Portion soup and noodles into bowls. Garnish with chopped HERBS and BEAN SPROUTS. Serve. PANANG LAKSA vegan recipe from _THE LOTUS AND THE ARTICHOKE –MALAYSIA_
(available as printed cookbook & ebook– in English &
German)
PENANG LAKSA
_KLASSISCHE MALAYSISCHE NUDELSUPPE_ Rezept aus _THE LOTUS AND THE ARTICHOKE – MALAYSIA_ 2 bis 3 Portionen / Dauer 45 Min. * 150 G SEITAN in Scheiben geschnitten * 100 G RÄUCHERTOFU in Scheiben geschnitten * 1/3 TASSE (45 G) ANANAS gehackt* 1 EL PFLANZENÖL
* 1 EL SOJASOSSE oder VEGANE FISCHSOSSE * 200 g gekochte Udon-Nudeln _oder_ 100 G TROCKENE UDON gemäß Packungsanweisung gekocht,abgegossen
* 2 1/2 TASSEN (600 ML) WASSER * 2/3 TASSE (150 ML) KOKOSMILCH * 1 KAFFIRLIMETTENBLÄTTER oder 1 TL LIMETTENABRIEB * FRISCHE MINZBLÄTTER gehackt * FRISCHE KORIANDERBLÄTTER gehackt * FRISCHE THAIBASILIKUMBLÄTTER gehackt * BOHNENSPROSSEN zum Garnieren _LAKSA-GEWÜRZPASTE:_ * 4 KERIMINÜSSE _oder_ 2 EL CASHEWKERNE in heißem Wasser eingeweicht, abgegossen * 1 STÄNGEL ZITRONENGRAS gehackt * 1/2–1 GROSSE ROTE CHILISCHOTE gehackt * 2 KNOBLAUCHZEHEN gehackt * 1 SCHALOTTE gehackt * 2 CM FRISCHER GALGANT oder INGWER gehackt * 1/2 TL PAPRIKApulver (nach Bedarf mehr, fürs Rot) * 1/2 TL FENCHELSAMEN gemahlen * 1/2 TL KORIANDER gemahlen * 2 TL KOKOSBLÜTENZUCKER oder AGAVENSIRUP* 3/4 TL MEERSALZ
* 1 TL TAMARINDENPASTE (ohne Samen) * 2 EL LIMETTEN– oder ZITRONENSAFT* 2 EL PFLANZENÖL
* ZUTATEN FÜR DIE GEWÜRZPASTE in einer kleinen Küchenmaschineglatt pürieren.
* In einem großen Topf oder Wok 1 EL ÖL auf mittlerer Flamme erhitzen. SEITAN– und RÄUCHERTOFUSCHEIBEN hineingeben. 3 bis 5 Minuten unter mehrmaligem Wenden braten, bis die Ränder braun undknusprig sind.
* Gehackte ANANAS einrühren. 2 bis 3 weitere Min. braten. SOJASOSSE oder VEGANE FISCHSOSSE unterrühren. Weitere 2 bis 3 Min. braten. Auf einen Teller oder in eine Schüssel geben. * Wok oder Topf erneut erhitzen. GEWÜRZPASTE 3 bis 5 Min. Unter ständigem Rühren darin braten, bis sie dunkel wird und das Öl beginnt, sich zu trennen. * KAFFIRLIMETTENBLÄTTER oder LIMETTENABRIEB und nach und nach WASSER und KOKOSMILCH einrühren. Zum Köcheln bringen. Gekochte UDON-NUDELN hineingeben und erneut zum Köcheln bringen. Nudeln 3 bis 5 Min. kochen, bis sie leicht weich sind. * SEITAN, TOFU und ANANAS einrühren. Flamme abstellen. Bis zum Servieren abgedeckt ziehen lassen. * Suppe und Nudeln in Schüsseln anrichten. Mit KRÄUTERN und BOHNENSPROSSEN garnieren und servieren. Vegan Rezept für PENANG LAKSA aus _THE LOTUS AND THE ARTICHOKE –MALAYSIA_
Posted in Malaysian
| Tagged laksa
, malaysian
, noodles
, recipe
, soup
, spicy
, vegan
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MALAYSIA COOKBOOK RELEASEDNovember 1, 2016
by
JPM (LotusArtichoke) LAST WEEK THE PRINTER DELIVERED MY NEW MALAYSIA COOKBOOK! I’ll be busy packing Kickstarter orders and other pre-orders of the German and English books and going to the post office for the next few weeks. All the pre-orders and reward packages should arrive in time for the holidays. If you missed the Kickstarter, you can still get my newbook:
ORDER: THE LOTUS AND THE ARTICHOKE – MALAYSIA VEGAN COOKBOOK: * direct from publisher VENTIL VERLAG: DEUTSCHE Ausgabe/ ENGLISH edition
* from AMAZON.DE: DEUTSCHE Ausgabe/ ENGLISH edition
* from BOOK DEPOSITORY – worldwide (coming soon) * OR order a *signed* copy (eng/deutch) directly from me includes e-book, stickers &bookmarks!
_p.s. The Lotus and the Artichoke MALAYSIA e-book will be officially released in mid-November._ ON WEDNESDAY, NOV 2, 2016 AT 11 AM NYC (EST) / 4 PM BERLIN (CET/GMT+1) I’ll be on KICKSTARTER LIVEagain.
Join me and the Kickstarter crew and listen to me tell all about how I turned my kitchen into a cooking show studio with their new live video stream feature. During my successful 30 day crowdfunding campaign I did two live cooking demos with recipes from The Lotus and the Artichoke MALAYSIA: Mee Goreng (fried noodles) & Penang Laksa (noodlesoup).
Click here to watch the Nov 2 show (FREE) & submit your questions forme to answer!
Posted in Art , Kickstarter| 2 Comments
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MALAYSIA VEGAN COOKBOOK ON KICKSTARTERAugust 19, 2016
by JPM (LotusArtichoke) ON AUGUST 16TH, 2016 I LAUNCHED THE KICKSTARTER CROWDFUNDING PROJECT FOR THE LOTUS AND THE ARTICHOKE MALAYSIA VEGAN COOKBOOK!
This is my 4th Kickstarter project, and like the first three, it’s off to a terrific start. Cruise on over and check out the campaign. It’s a great way to support my creative endeavors and culinary adventures, and it’s a great way to pre-order the new cookbook which will be coming out in October. The Kickstarter will end on Sept 15th… make sure to get in before the fun is over. For the next few weeks, I’ll be posting cool updates and Behind the Scenes stories and photos of the design and production of the new cookbook. THE LOTUS AND THE ARTICHOKE – MALAYSIA After 3 successful Kickstarter projects and 3 internationally celebrated cookbooks, THE LOTUS AND THE ARTICHOKE is back with a new cookbook… and back on Kickstarter! Earlier this year, I returned home to Berlin, Germany after 5 INTENSE WEEKS EXPLORING MALAYSIA, SINGAPORE & BORNEO: checking out the cities, cruising the coasts and countryside, island life during the wild Chinese New Year celebrations, staying in a rainforest treehouse, eating and cooking with the locals everywhere, and riding buses, trains, taxis, and boatsall over the place.
Since then, I’ve been recreating the insanely delicious eats, writing up new recipes inspired from the trip, spending hours at my art desk and computer with the illustrations and design, and photographing all the dishes for my next cookbook: THE LOTUS AND THE ARTICHOKE – MALAYSIA: A CULINARY ADVENTURE WITH OVER 70 VEGANRECIPES.
MY 4TH COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, STAYS WITH FAMILIES, AND COOKING IN THE KITCHENS OF RESTAURANTS WORLDWIDE: * 160 pages – with over 60 full page color photos * Personal STORIES, ART, AND RECIPES inspired by 5 weeks of travel in MALAYSIA, SINGAPORE & BORNEO * Explore amazing MALAY, CHINESE, and INDIAN cuisine from the fantastic foodie metropolises KUALA LUMPUR & SINGAPORE, culinary heritage highlights of PENANG, rising star IPOH, Sarawak’s quaint KUCHING, the tribal highlands of BORNEO and beyond * Everyday classics, mind-blowing mains, fabulous feasts, street food superstars, awesome salads & fresh treats, great snacks, and crazy delicious desserts * Discover new flavors, tasty spices, and easy, awesome cookingskills
* Great FOR COOKS OF ALL LEVELS, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything anywhere!) * Delicious, EASY-TO-FOLLOW RECIPES designed to satisfy and impress eaters of all ages, tastes, and minds * Available in ENGLISH… _und auch auf DEUTSCH!_ _PRE-ORDER MY MALAYSIA COOKBOOK ON KICKSTARTER_ SOME OF THE RECIPES: * Kelabit Mango Salad * Shredded Beet & Coconut Salad * Cucumber Zucchini Salad * _Acar_ – pickled vegetables * _Urap_ – traditional veg side * Penang _Laksa_ Soup * _Curry Mee_ – Nonya Noodle Soup * Spicy Mushroom Noodle Soup* Wonton Soup
* _Popiah_ Rolls
* _Otak-Otak_ – steamed quiche pockets * _Satay_ Skewers w/ peanut sauce * _Serunding Kelapa_ – roasted coconut & spices * _Sauce Kachang_ – satay sauce * _Sambal Belachan_ – red chili sauce * Pineapple Pepper Chutney * homemade red curry _rempah_ paste * vegan faux-fish sauce * super 5-spice powder * _Nasi Lemak_ – coconut creamy rice & ginger lemongrass tofu * _Nasi Kandar_ – Malay street food feast * _Nasi Kerabu_ – herbs, spices & olive mushroom rice * _Nasi Goreng_ – fried rice classic * _Mee Goreng_ – fried noodles with vegetables & crumbled tofu * KLFC – Kuala Lumpur Fried “Chicken” * Mushroom _Murtabak_ – stuffed, grilled Indian flatbread * _Sayur Campur_ – mixed vegetables w/ dark soy sauce * _Sayur Lodeh_ – mixed vegetables w/ coconut gravy * _Kang-Kong Goreng_ – stir-fried spinach * _Bao_ – steamed buns w/ spicy seitan * Assam Tofu Faux-Fish – Asian casserole * Crispy Curry Tempeh Cubes* _Soya Rendang_
* Black Pepper Seitan * Eggplant & Okra Tomato Curry * Szechuan (Kung Pow) Seitan * _Char Kuey Teow_ – stir-fried rice noodles * _Hong Shao Rou_ – roasted jackfruit * Mushroom Manchurian * _Roti Canai_ – red curry & flatbread w/ chutney * Banana Leaf – Indian curry meal * Gobi 65 – Indochinese batter-fried cauliflower* Punjabi Sizzler
* _Apam Balik_ – crunchy peanut pancakes * _Cendol_ – shaved ice, green noodles & syrup * _Kueh Dadar_ – green pandan crepes * _Kueh Lapis_ – multi-color cake * _Ondeh-Ondeh_ – sweet, chewy dumplings * _Kuih Kodok_ – fried banana fritters * Chocolate Mint Cake * Lychee Banana Sorbet* Coconut Ice Cream
* Iced Ginger Lime Soda* Purple Dream
* _… and more!_
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_PRE-ORDER MY MALAYSIA COOKBOOK ON KICKSTARTER_ Posted in Kickstarter |Leave a comment
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MEXICAN STREET FOOD DINNER PARTYJune 7, 2016
by
JPM (LotusArtichoke) MEXICAN STREET FOOD DINNER PARTY SATURDAY 25.06.2016 AT CHAOSTHEORIEIN BERLIN
In a few weeks, I’ll be cooking up an amazing, ALL VEGAN MEXICAN STREET FOOD DINNER PARTY with many of my most favorite recipes from _THE LOTUS AND THE ARTICHOKE MÉXICO_ for 40 lucky guests. IN ONLY 3 DAYS THE TICKETS WERE SOLD OUT… and we’ve got 10 people on the waiting list. Possibly we’ll free up a few more places and let more people join us. This is a dinner party I’ve been wanting to put on for years. I’m excited it’s finally going to happen! I’ve done smaller Mexican dinners, but never for more than 20 people. If all goes well (I expect it will be a smashing success) I’ll be doing more big dinner parties like this, not just in Berlin, but in other cities and countries. This is not the first dinner party I’ve done! SEVERAL TIMES A YEAR I PUT ON VEGAN DINNER PARTIES, and so far I’ve had the pleasure of cooking for groups of 8 to 50 people in BERLIN, MUNICH, HAMBURG, MAINZ, SOLINGEN, AND VIENNA. Just to name a few. I’ve done _Sri Lankan_ dinner parties, _Mexican_ dinner parties, _North_ and _South Indian_ dinners, _American Diner Classics_, and one of my favorites: _Around the World_ dinner parties… all with vegan recipes inspired by my travels to 50 countries all over the planet. _Here’s the menu plan for the night:_THE FOOD
* CHILES RELLENOS – fried stuffed peppers & RED CHIPOTLE SAUCE * JACKFRUIT TACOS & MANGO SALSA * TOSTADA SUPREME (Soy Chorizo) & GUACAMOLE * SPINACH MUSHROOM SOPES & SALSA VERDE * APPLE PINEAPPLE EMPANADAS * LEMON CARAMEL COCONUT FLANTHE DRINKS
* FROZEN MARGARITAS (with/without alcohol) * all of the awesome Chaostheorie cocktails & drinks THIS EVENT IS SOLD OUT, but if you’d like to find out about future events or make arrangements with me to cook for you (or _with_ you) wherever you might be in the world… Sign up for the newsletter, send me an email from the CONTACT page, and be sure to LIKE THE LOTUS AND THE ARTICHOKE ON FACEBOOK.
You can also follow my cooking and travel adventures here: THE LOTUS AND THE ARTICHOKE ON INSTAGRAM and get some hilarious insight into my day to day silliness and fun on SNAPCHAT:LOTUSARTICHOKE
Here’s a photo of me getting it on in the kitchen of our little apartment in Guanajuato, Mexico, where I stayed for about a week while traveling and living in Mexico for 3 monthsto research
Mexican food, ride some waves, and escape the German winter. Posted in Events , Mexican, Street Food
| Tagged dinnerparty, Mexican
, street food
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APPLE PINEAPPLE EMPANADASJune 1, 2016
by JPM
(LotusArtichoke)
WHEN I WAS LIVING IN THE SMALL TOWN OF LO DE MARCOS, ON THE PACIFIC COAST OF MEXICO, WE’D OFTEN TAKE DAY TRIPS TO SAYULITA. SAYULITA, like SAN PANCHO and LO DE MARCOS, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta – which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while. Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. IN ADDITION TO SURFING, SAYULITA IS POPULAR FOR WEDDINGS AND HONEYMOONS, YOGA RETREATS, ARTISTIC AND CULINARY WORKSHOP GETAWAYS, SOUVENIR AND CRAFT SHOPPING, AND OF COURSE: RESPITE FROM THE LOUDER AND BRASHER CITIES. FOR ME, SAYULITA WILL ALWAYS BE ABOUT _EMPANADAS_. Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: _EMPANADAS DE MANZANA_ (with apple filling) and _EMPANADAS ESPINACA Y PAPAS_ (spinach & potato filling). THIS PLACE ONLY MADE AND SOLD EMPANADAS, AND NOTHING ELSE. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured. I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at _La Esperanza,_ or our favorite _taquería (whose name I’ve long since forgotten) _just off the main street. This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible. BACK IN GERMANY, I GOT TO WORK PERFECTING MY EMPANADA RECIPE Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the TROPICAL TOUCH, which is a really powerful, NOSTALGIC REMINDER OF THE MY MONTHS SPENT LIVING NEXT TO THE BEACH INMEXICO.
I SUGGEST USING A GOOD, BUTTERY VEGAN MARGARINE. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use _Alsan_, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!) Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I ACTUALLY TAKE THE EMPANADAS OUT OF THE OVEN A MINUTE OR TWO _BEFORE_ I THINK THEY’RE DONE. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite – I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling!_Enjoy!_
APPLE PINEAPPLE EMPANADAS _EMPANADAS DE MANZANA Y PIÑA_ RECIPE FROM _THE LOTUS AND THE ARTICHOKE – MEXICO!_ makes 8 to 10 / time 45 min +_DOUGH:_
* 3 CUPS (375 G) FLOUR (all-purpose / Type 550) * 1 1/2 TSP SEA SALT* 1 TBS SUGAR
* 1/4 TSP BAKING POWDER * 8 TBS (110 G) MARGARINE * 3/4 CUP (180 ML) COLD WATER * 2 TBS SOY MILK or RICE MILK for glaze _optional_ * Combine FLOUR, SALT, SUGAR, BAKING POWDER in large mixing bowl. * Cut MARGARINE into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix. * Gradually add in COLD WATER, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more FLOUR orWATER.
* Pull and form into 8–10 equal sized balls and return to bowl. Cover and let sit 20 min. _APPLE & PINEAPPLE FILLING:_ * 2 MEDIUM APPLES peeled, finely chopped * 1 CUP (140 G) PINEAPPLE finely chopped * 1/2 TSP CINNAMON ground* 1 TBS SUGAR
* Combine chopped APPLES and PINEAPPLE with CINNAMON and SUGAR in large bowl. Mix well. * Pour 2 Tbs SOY MILK (or water) into cup or small bowl. * Preheat oven to 400 F / 200 C / level 6. * On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim. * Put 2 Tbs filling onto a dough circle. Dip finger in SOY MILK (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal. * Brush top with SOY (or RICE) MILK, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas. * Bake until golden brown and edges start to crisp and darken, about20–25 min.
* Allow to cool 5 min before serving: Filling is very hot!_VARIATIONS:_
OTHER FILLINGS: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with! RECIPE FROM _THE LOTUS AND THE ARTICHOKE – MEXICO!_ SÜSSE APFEL-ANANAS-TASCHEN _EMPANADAS DE MANZANA Y PIÑA_ REZEPT AUS _THE LOTUS AND THE ARTICHOKE – MEXICO!_ 8 bis 10 Stück / Dauer 45 Min. +_TEIG:_
* 3 TASSEN (375 G) MEHL (Typ 550)* 1 TL MEERSALZ
* 1 EL ZUCKER
* 1/4 TL BACKPULVER
* 8 EL (110 G) MARGARINE * 3/4 TASSE (180 ML) KALTES WASSER * 2 EL SOJA- oder REISMILCH _wenn gewünscht_ * MEHL, SALZ, ZUCKER und BACKPULVER in einer großen Schüsselvermischen.
* MARGARINE in kleinen Stückchen in die Schüssel geben und mit den Händen unter die Mehlmischung kneten. * Weiterkneten und dabei nach und nach KALTES WASSER zugießen, bis der Teig glatt und elastisch ist. Bei Bedarf etwas mehr MEHL oderWASSER einkneten.
* In 8–10 gleichgroße Teigkugeln formen und in die Schüssel legen. Abdecken und 20 Min. ruhen lassen. _APFEL-ANANAS-FÜLLUNG:_ * 2 MITTELGROSSE ÄPFEL geschält, klein gewürfelt * 1 TASSE (140 G) ANANAS klein gewürfelt * 1/2 TL ZIMT gemahlen* 1 EL ZUCKER
* In einer großen Schüssel APFEL– und ANANASSTÜCKCHEN mit ZUCKER und ZIMT vermengen. * 2 EL SOJA– oder REISMILCH (oder Wasser) in eine Tasse geben. * Ofen auf 200°C / Stufe 6 vorheizen. * Teigkugeln auf einer bemehlten Oberfläche mit einem Nudelholz oder einer Flasche 1 cm dick ausrollen. Eine mittelgroße Schüssel oder Untertasse darauf legen und mit einem Messer Kreise ausschneiden. Übrigen Teig verkneten, erneut ausrollen und Kreise ausschneiden. * Auf jeden Teigkreis 2 EL der Füllung geben. Finger mit Pflanzenmilch (oder Wasser) befeuchten und damit am äußeren Teigrand entlangfahren, damit es beim Verschließen hält. Zu einem Halbmond umklappen und die Ränder mit einer Gabel oder den Fingerkuppen festzusammendrücken.
* Backfertige Empanadas wenn gewünscht mit PFLANZENMILCH bepinseln. Vorsichtig auf ein mit Backpapier ausgelegtes Backblech legen. 20–25 Min. backen, bis die Empanadas knusprig und goldbraun sind. * Vor dem Servieren mindestens 5 Min. abkühlen lassen – die Füllung ist sehr heiß!_VARIATIONEN:_
ANDERE FÜLLUNG: Mit Erdbeeren, Himbeeren, Blaubeeren, Birnen, Walnüssen, Haselnüssen, Bananen, Schokolade oder was immer dir noch einfällt ausprobieren. Posted in Mexican | Tagged apple , baked, empanadas
, Mexican
, pineapple
, recipe
, vegan
| Leave a comment
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VEGETABLE ROTI
May 12, 2016 by JPM(LotusArtichoke)
IF YOU EVER TALK TO ANYONE WHO’S BEEN TO SRI LANKA… and _especially_ if you talk to someone _from_ Sri Lanka, just mention VEGETABLE ROTI and you’ll see their face light up. It’s practically impossible not to have tried them, and it’s even less likely to not love them! They are made and enjoyed pretty much everywhere in Sri Lanka, from North to South and East to West, coast to countryside to hill country. It’s also one of those classics, that despite their popularity, you just almost never find outside of the homeland. Unless you make them yourself… or have someone makethem!
Most of the few, good Sri Lankan and South Indian restaurants that I’ve found in Europe and North America don’t have stuffed roti quite like the original. One exception is in the DELICIOUS AND AWESOME TAMIL AND SRI LANKAN NEIGHBORHOOD IN PARIS, near the _La Chapelle_ metro stop. That’s actually probably where I first had them, and got to try Sri Lankan food for the first time, many years ago. Since it’s so hard to find Vegetable Roti outside of Sri Lanka, and I (unfortunately) can’t just teleport myself to the island paradise whenever I want to, I was determined to make a convincing, authentic recipe. And when making my Sri Lanka vegan cookbook (with recipes inspired by the 10 weeks I spent exploring the island) there was no question about it. I knew I had to include a Veg Roti recipe! After watching roti being made at least 50 different times by street vendors and in restaurant kitchens, taking lots of notes, studying the technique, making my own recipe wasn’t that difficult. To be honest, making roti dough takes some practice and experimentation. It’s important to let it sit for at least an hour in a moderately warm place. And I always start with less water and very gradually add more. Learning how to get just the right texture and springiness for the dough is like with any bread-making. I refined this recipe over several weeks, had it tested by a dozen friends before publishing it in the cookbook, and continue to use it whenever I want to make vegetable roti: at home, for dinner parties, cooking classes, as a picnic snack, etc. VEGETABLE ROTI ARE SRI LANKAN _“SHORT EATS”_ WHAT’S A SHORT EAT? Simply put, snacks and appetizers and street food. There is a rich culture in the Sri Lankan tradition of grabbing a few snacks from the street vendors, hole-in-the-wall snack shops, neighborhood take-out bakery, and mobile bakery tuk-tuks. In addition to the classic roti, Short Eats also include all the many fried rolls, vada, baked snacks, bread and much more. SHORT EATS ARE TYPICALLY ENJOYED BETWEEN MEALS OR AS A SMALL MEAL – on the way to work, on the bus, on the train, at the office, wherever and kind of whenever. They’re everywhere and make a quick breakfast. Or small lunch. Or a mini-dinner, before – or even in place of – a big dinner. The bakery tuk-tuks drive around in the morning and evening – often with their trademark ice cream truck melodies playing funny variations of _Für Elise_. Yes, really. It’s awesome, and for the rest of your life YOU’LL START DROOLING WHENYOU HEAR BEETHOVEN.
VEGETABLE ROTI
_STUFFED WITH POTATOES, CARROTS & LEEKS_ RECIPE FROM _THE LOTUS AND THE ARTICHOKE – SRI LANKA_ makes 4 to 6 / time 45 min +_ROTI DOUGH:_
* 1 1/2 CUPS (200 G) FLOUR (all-purpose / type 550)* 1/2 TSP SALT
* 1/2 CUP (120 ML) WATER * 2 TBS VEGETABLE OIL * Combine FLOUR and SALT in a large mixing bowl. Add WATER and 1 Tbs OIL. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more water. * Add another 1 Tbs OIL and knead another 5 min. * Separate into 4 to 6 pieces. Knead and form into balls. Lightly coat balls with oil and place on plate, cover with plastic wrap. Allow to sit in a warm (not hot) place for 1 hour. _VEGETABLE FILLING:_ * 2/3 CUP (80 G) LEEKS or SPRING ONIONS or 1 MEDIUM ONION finelychopped
* 1 MEDIUM (80 G) CARROT peeled, grated or finely chopped * 1 LARGE (140 G) POTATO peeled, grated or finely chopped * 1 TBS VEGETABLE OIL * 1/2 TSP BLACK MUSTARD SEEDS * 1/2 TSP CORIANDER ground * 1/2 TSP BLACK PEPPER ground * 1/2 TSP CHILI POWDER or PAPRIKA ground * 5–6 CURRY LEAVES and/or 1/2 TSP CURRY POWDER* 1/2 TSP TURMERIC
* 1/2 TSP SEA SALT
* 3–4 TBS WATER (_more as needed)_ * Heat OIL in a large pot or pan on medium heat. Add MUSTARD SEEDS. When they start to pop (20–30 sec), add ground CORIANDER, BLACK PEPPER, CHILI POWDER (or PAPRIKA), and CURRY LEAVES and/or CURRYPOWDER.
* Add LEEKS (or ONIONS), grated CARROT and POTATO, TURMERIC, SALT. Cook partially covered, gradually adding WATER, stirring and mashing regularly, until vegetables are soft, 7–10 min. Remove from heat. * Uncover dough. Briefly knead a ball. On a greased surface, press flat and roll out or continually flip and stretch to form a long, wide strip. Wrapper should be almost 3 times as long as it is wide and about 1/8 in (3 mm) thick. Knead some oil into each dough ball if too firm and not stretching easily. * Spoon about 3 Tbs filling onto one end. Fold over repeatedly in triangles until sealed. Transfer to lightly greased plate and continuefor others.
* Heat a large, heavy frying pan on medium high heat. Place filled triangles on pan and press down lightly. Fry on both sides, until brown spots appear, 3–5 min each side. Arrange standing up on edges, pressing down lightly and leaning together to brown edges, 2–3 mineach end.
* Continue for all rotis. Serve with chili sauce, chutney, or eatplain.
> Making Sri Lanka Streetfood superstars: Vegetable Roti! homemade > dough, spicy potato filling. I ate these almost every day during my > 10 weeks in Sri Lanka. Recipe from The Lotus and the Artichoke — > SRI LANKA #vegancookbook #srilanka #vegetableroti #streetfood > #whatveganseat #lotusartichoke>
>
> A video posted by Justin P. Moore (@lotusartichoke) on Sep 7, 2015> at 7:35am PDT
VEG ROTI
_MIT KARTOFFEL-MÖHRE-LAUCHZWIEBEL-FÜLLUNG_ 4 bis 6 Stück / Dauer 45 Min. + Rezept aus _The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten__ROTI-TEIG:_
* 1 1/2 TASSEN (200 G) MEHL (Typ 550)* 1/2 TL SALZ
* 1/2 TASSE (120 ML) WASSER* 2+ EL PFLANZENÖL
* In einer Schüssel MEHL und SALZ vermischen. WASSER und 1 EL ÖL hinzufügen. Mit einer Gabel verrühren und mit den Händen 3 bis 5 Min. lang zu einem elastischen glatten Teig verkneten. Falls der Teig noch an den Händen klebt, mehr MEHL unterkneten. Ist der Teig zu trocken, etwas mehr WASSER unterkneten. * 1 weiteren EL ÖL zugeben und weitere 5 Min. kneten. * Teig in 4 bis 6 Kugeln formen. Kugeln leicht mit ÖL einreiben, auf einen Teller legen und mit Plastikfolie abdecken. An einem warmen (nicht heißen) Ort 1 Stunde gehen lassen._GEMÜSE-FÜLLUNG:_
* 2/3 TASSE (80 G) LAUCH, FRÜHLINGSZWIEBELN oder 1 MITTELGROSSE ZWIEBEL fein gehackt * 1 MITTELGROSSE (80 G) MÖHRE geschält, geraspelt oder feingehackt
* 1 GROSSE (140 G) KARTOFFEL geschält, geraspelt oder fein gehackt* 1 EL PFLANZENÖL
* 1/2 TL SCHWARZE SENFSAMEN * 1/2 TL KORIANDER gemahlen * 1/2 TL SCHWARZER PFEFFER gemahlen * 1/2 TL CHILI- oder PAPRIKAPULVER * 5–6 CURRYBLÄTTER und/oder 1/2 TL CURRYPULVER * 1/2 TL KURKUMA gemahlen* 1/2 TL MEERSALZ
* 3–4 EL WASSER _bei Bedarf mehr_ * In einem großen Topf oder einer Pfanne 1EL ÖL auf mittlerer Flamme erhitzen. SENFSAMEN hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) gemahlenen KORIANDER, SCHWARZEN PFEFFER, CHILI– oder PAPRIKAPULVER und CURRYBLÄTTER oder -pulver hineingeben. * LAUCH, MÖHRE, KARTOFFEL, KURKUMA und SALZ hinzufügen. Nach und nach WASSER zugeben. Halb abgedeckt unter regelmäßigem Rühren 7–10 Min. braten, bis das Gemüse weich ist. Vom Herd nehmen. * Teig abdecken. Teigkugeln nochmals durchkneten. Jeweils auf einer gefetteten Oberfläche flach drücken und in einen breiten, länglichen Streifen ausrollen oder beständig auseinanderziehen und dabei wenden. Der Teig sollte etwa dreimal so lang wie breit und etwa 3 mm dick sein. Falls die Teigkugeln zu fest sind und sich nicht leicht ausrollen lassen, etwas mehr Öl einkneten. * Etwa 3 EL der Füllung auf den äußeren Rand des Teigstreifens geben und dann immer wieder zu Dreiecken umschlagen, bis eine geschlossene dreieckige Tasche entsteht. Ränder fest andrücken. Auf einen leicht gefetteten Teller legen und restliche Rotis vorbereiten. * Eine große, am besten gusseiserne Pfanne auf mittlerer Flamme erhitzen. Gefüllte Roti-Taschen in die Pfanne legen und leicht herunterdrücken. Auf beiden Seiten 3 bis 5 Min. braten, bis braune Flecken entstehen. Rotis aufrecht hinstellen, gegeneinander lehnen und leicht nach unten drücken, um die schmaleren Seiten ebenfalls 2 bis 3 Min. lang braun zu braten. So lange wenden, bis alle Seiten gebratenwurden.
* Alle Rotis fertig braten. Mit Chutney servieren oder einfach soessen.
Posted in South Indian, Sri
Lankan , Street
Food | Tagged roti
, short eats
, sri lankan
, street food
, vegetable roti
| 2 Comments
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MEXICAN MAGIC RICE
May 3, 2016 by
JPM (LotusArtichoke) WHEN I WAS LIVING IN THE SMALL VILLAGE OF LO DE MARCOS ON THE PACIFIC COAST OF MEXICO, I went shopping at the vegetable shops in the neighborhood and cooked in the kitchen of our rented house every day. One of my favorite standard dishes, which I cooked at least twice a week, was MEXICAN MAGIC RICE. It’s sort of a spin-off of traditional MEXICAN DIRTY RICE, also called MESSY RICE. It’s basically a TOMATO RICE DISH – easy to make and always a treat. It’s great with smoked tofu or fancy mushrooms instead of seitan. I’VE BEEN FOCUSING SO MUCH ON THE NEW MALAYSIA COOKBOOK COMING OUT LATER THIS YEAR… and, sure, I’m still obsessed with the recipes from my new SRI LANKA cookbook. But now it’s
TIME TO GIVE SOME MORE LOVE TO MEXICO and all my favorite MEXICAN RECIPES FROM MY PREVIOUS COOKBOOK with recipes inspiredby my travels
I HAD ALWAYS BEEN FASCINATED BY MEXICO… I wanted to spend more time there, since my first brief visit ACROSS THE BORDER WITH MY FAMILY IN THE LATE 1980S. My second visit, in 2001, was a week-long visit with my father and brother Adam, and we went mountain climbing on IZTACCÍHUATL. Fast forward to 2013: After the success of my first vegan cookbook inspired by my world travels , it was time to plan the next project. MEXICO WAS MY FIRST PICK FOR A WINTER ESCAPE FROM THE COLD BERLIN WINTER. I talked with other travel bloggers I knew, and heard about the elusive town of San Pancho, an hour north of Puerto Vallarta, and just around the bend from surfer town Sayulita. There’s a great story of how I found an amazing house to rent right on the sea, and where I spent two months living with the locals, learning to surf, improving my Spanish, and super-charging my Mexicancooking game.
THE ORIGINAL PLAN WAS TO FIND A HOUSE IN SAN PANCHO. But the scene was much more touristy and less authentic than I had pictured. Maybe a few years earlier it was still _real_. And the rents were well over what we wanted to spend.After a few days of looking for a reasonable, charming and down-to-earth place, we pretty much gave up on San Pancho. LOCALS SUGGESTED I GO NORTH TO LO DE MARCOS and see what was up over there. THE SEARCH CONTINUED: ASKING EVERYONE, LOCALS AND FOREIGNERS, IF ANYONE KNEW OF A HOUSE TO RENT. After two days of walking around in the sun and asking, and exhausting all the online resources for holiday rentals, we were just about ready to give up again. We had only one more night at the small apartment for one week in San Pancho until we needed to find a new place. ON THAT FATEFUL DAY, EXHAUSTED AND SWEATY, I SAT DOWN ON THE SIDEWALK ON THE SMALL STREET A FEW MINUTES WALK FROM THE OCEAN. I saw two guys walking back from the beach, shirtless and tan. One had a fresh tattoo of _Santa Muerte_, the elaborately decorated Mexican Lady Death with a painted skeleton face, still healing on his chest. Should I ask them if they knew of any places to rent? Or would it be just like all the times before: no particularly helpful suggestions and just a smile and wish of good luck in our search? IF YOU DON’T ASK, THE ANSWER IS ALWAYS NO. I stood up and greeted the young men, “BUENOS DÍAS, WE’RE LOOKING FOR A PLACE TO RENT FOR A FEW MONTHS. DO YOU KNOW OF ANYTHING.” The guy with the tattoo, laughed and said, “HOW ABOUT MY HOUSE? WE’RE STANDING RIGHT IN FRONT OF IT. We leave to go to Montreal tomorrow afternoon. Want to come in and see the house?” He unlocked the gate and we walked up the path. “I have to warn you, the house is kind of… unique. I love to cook and I built out the kitchen with a six-burner stove and giant double refrigerator from a restaurant that closed in Puerto Vallarta. It’s probably way more than you need, eh?” It was my turn to laugh. I told him that I cook every day and had come to Mexico to spend a few months learning more about the local cuisine and to work on recipes for a new cookbook. The entry way opened up to an expansive garden with papaya trees, banana trees, towering coconut palms, and a large herb garden with massive bushes of basil, oregano, parsley, cilantro, and rosemary. THE HOUSE ITSELF WAS A COSY AND QUAINT, TWO-LEVEL _CASITA_, PAINTED BRIGHT YELLOW AND HAD A CLASSIC TERRACOTTA TILED ROOF WITH A THATCHED VERANDA. “There are two bedrooms downstairs, and another room upstairs with its own bathroom and mini-kitchen. You can eat on the veranda upstairs, or downstairs on the patio. We’ve got fast internet, a working washing machine, and… oh, here’s the outdoorshower.”
I IMAGINED MYSELF SHOWERING IN THE OUTDOOR SHOWER AND RINSING THE SALT WATER FROM MY SURFBOARD AFTER A DAY IN THE WAVES. The house was perfect. Everything was falling into place in that awesome way. My friend Ben from Germany was coming to visit for a few weeks with his brother. My dad was planned to visit for a week, too. The upstairs room would be perfect for visitors, and could be my yoga room and work studio at other times. Instead of renting a small place (and we had seen many, but they just didn’t _feel_ right, so we’d kept looking), we could rent this and the guests could stay here with us, instead of finding another place. We worked out a fair price for the rent the next day. I helped him finish packing the car and he gave me the keys to our beach house in Lo de Marcos, Mexico. MEXICAN MAGIC RICE is fantastic with CASHEW SOUR CREAM or GUACAMOLE and served on a bed of greens, lettuce, or with a salad. It’s also awesome for packing killer bean burritos and much more fun than just plain rice. Similar to my CAMBODIAN FRIED RICE recipe from my first _THE LOTUS AND THE ARTICHOKE_ cookbook, this dish is a readers’ favorite, and can easily be doubled for a big family meal. I cook it all the time for dinner parties and cooking classes. And I still cook it regularly at home for my own family and friends._Enjoy!_
MEXICAN MAGIC RICE
_TOMATO RICE WITH SPICY SEITAN_ serves 3 to 4 / time 35 min RECIPE FROM _THE LOTUS AND THE ARTICHOKE – MÉXICO!_ * 5 OZ (150 G) SEITAN SLICED OR CHOPPED * 3/4 CUP (75 G) GREEN PEAS * 1/2 CUP (50 G) BLACK OLIVES sliced or chopped * 3 TBS VEGETABLE OIL * 1 MEDIUM ONION chopped * 2 CLOVES GARLIC finely chopped * 1 TSP CUMIN ground * 1 TSP CORIANDER ground * 1 CUP (200 G) RICE * 2 TBS TOMATO PASTE * 1/2 TSP TURMERIC ground* 1 BAY LEAF
* 3/4 TSP SALT
* 1/2 CUP (120 ML) BEER or VEGETABLE BROTH * 1 CUP (240 ML) WATER * 1 TSP SMOKED PAPRIKA ground * 1/2 TSP BLACK PEPPER ground * 1/2 TSP GROUND CHIPOTLE or CHILI POWDER _optional_ * 1 TSP FRESH OREGANO chopped* 1 TBS LEMON JUICE
* FRESH CILANTRO or PARSLEY chopped, for garnish * Heat 2 Tbs OIL in large pot on medium high heat. Add chopped ONIONS, GARLIC, ground CUMIN, and CORIANDER. Fry, stirring constantly,2–3 min.
* Add RICE, TOMATO PASTE, TURMERIC, BAY LEAF, SALT. Mix well. * Stir in BEER (or VEGETABLE BROTH) and water. Bring to boil, stirring, Reduce heat to low. Cover and cook 15–20 min until rice is cooked. Remove from heat. Mix with a fork. Cover and let sit 5–10min.
* Heat 1 Tbs OIL in large frying pan on medium high heat. * Add ground PAPRIKA, PEPPER, CHIPOTLE (or CHILI POWDER), chopped SEITAN. Fry, stirring regularly, until lightly crispy and browned,4–5 min.
* Stir in chopped OREGANO and LEMON JUICE, followed by PEAS and chopped OLIVES. Cook another 2–3 min, stirring regularly. Remove from heat. Cover until rice is ready. * Add cooked SEITAN, PEAS, and OLIVES to rice pot. Mix well. Cover until ready to serve. * Garnish with chopped CILANTRO or PARSLEY and serve._VARIATIONS_:
NO FAKE MEATS: Replace seitan with chopped mushrooms. Sliced oyster Mushrooms or portabellos are best! NO OLIVES: Replace with corn kernels, chopped bell pepper, broccoli or other vegetables. EXTRA SPICY: Add 1 chopped chipotle (or other) chili with spices when frying seitan. MORE RED: Sauté 8–10 cherry or small plum tomatoes with seitan, halved or whole.MEXICAN MAGIC RICE
_MIT WÜRZIGEM SEITAN_ 3 bis 4 Portionen / Dauer 35 Min. Rezept aus The Lotus and the Artichoke – MÉXICO! * 150 G SEITAN in Scheiben oder Stückchen geschnitten * 3/4 TASSE (75 G) GRÜNE ERBSEN * 1/2 TASSE (50 G) SCHWARZE OLIVEN in Scheiben oder Stückchengeschnitten
* 3 EL ÖL
* 1 MITTELGROSSE ZWIEBEL gehackt * 2 KNOBLAUCHZEHEN fein gehackt * 1 TL KREUZKÜMMEL gemahlen * 1 TL KORIANDER gemahlen * 1 TASSE (200 G) REIS* 2 EL TOMATENMARK
* 1/2 TL KURKUMA
* 1 LORBEERBLATT
* 3/4 TL SALZ
* 1/2 TASSE (120 ML) BIER oder GEMÜSEBRÜHE * 1 TASSE (240 ML) WASSER * 1 TL PAPRIKAPULVER * 1/2 TL SCHWARZER PFEFFER gemahlen * 1/2 TL CHIPOTLE- oder CHILIPULVER _wenn gewünscht_ * 1 TL FRISCHER OREGANO gehackt* 1 EL ZITRONENSAFT
* FRISCHER KORIANDER oder PETERSILIE gehackt, zum Garnieren * In einem großen Topf 2 EL OLIVENÖL auf mittlerer Flamme erhitzen. Gehackte ZWIEBELN, KNOBLAUCH, gemahlenen KREUZKÜMMEL und KORIANDER hineingeben. 2-3 Min. unter ständigem Rühren anbraten. * REIS, TOMATENMARK, KURKUMA, LORBEERBLATT und SALZ hinzufügen. Gutumrühren.
* BIER oder GEMÜSEBRÜHE und WASSER einrühren. Unter Rühren zum Kochen bringen. Flamme niedrig stellen. Abdecken und 15-20 Min. kochen, bis der Reis gar ist. Vom Herd nehmen und mit einer Gabel auflockern. Abdecken und 5-10 Min. ziehen lassen. * 1 EL OLIVENÖL in einer großen Pfanne auf mittlerer Flammeerhitzen.
* PAPRIKAPULVER, PFEFFER, CHIPOTLE– oder CHILIPULVER und SEITANSTÜCKE hineingeben. 4-5 Min. unter Rühren anbraten, bis der Seitan leicht knusprig und gebräunt ist. * Gehackten OREGANO und ZITRONENSAFT, ERBSEN und OLIVENSTÜCKCHEN einrühren. Weitere 2-3 Min. unter ständigem Rühren schmoren. Vom Herd nehmen. Abdecken, bis der Reis fertig ist. * Gebratenen SEITAN, ERBSEN und OLIVEN in den Topf mit dem Reis geben. Gut umrühren und bis zum Servieren abgedeckt ziehen lassen. * Mit gehacktem KORIANDER oder PETERSILIE garnieren und servieren._VARIATIONEN_:
OHNE FLEISCHERSATZ: Statt Seitan gehackte Pilze, z.B. Kräuterseitlinge, verwenden. OHNE OLIVEN: Mit Maiskörnern, Paprika-, Brokkoli- oder anderen Gemüsestückchen ersetzen. SCHARF: 1 fein gehackte Chipotle- oder Chilischote beim Anbraten der Gewürze und den Seitanstückchen in die Pfanne geben. ROTE FARBTUPFER: 8-10 Cherrytomaten ganz oder halbiert mit dem Seitan anbraten. Posted in Mexican |Tagged dirty rice ,
messy rice , Mexican, olives
, seitan
, tomato rice
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CABBAGE COCONUT CURRYApril 27, 2016
by JPM
(LotusArtichoke)
JUST ONE WEEK INTO MY TEN WEEKS OF TRAVELS THROUGH SRI LANKA, I had the opportunity to go in the kitchen at Mango Garden in Kandy, Sri Lanka to help prepare the New Year’s Eve dinner. The head cook showed me how to make a number of amazing vegetarian (vegan) Sri Lankan curries and dishes, including this one. I also learned how to make POL SAMBOL for the first time, always awesome BEETROOT CURRY, fantastic LEEK CURRY, DAL CURRY (of course), GREEN BEAN _“BONCHI”_ CURRY, and SNAKE GOURD CURRY (which can be made with any squash, suchas Zucchini.)
GOWA MALLUM
_WEISSKOHL-KOKOS-CURRY_ 3 bis 4 Portionen / Dauer 30 Min. * 1 KLEINER KOPF (350 G) WEISSKOHL klein geschnitten * 1 KLEINE ROTE ZWIEBEL gehackt * 1 KNOBLAUCHZEHE fein gehackt * 1 KLEINE ROTE oder GRÜNE CHILISCHOTE entsamt, fein gehackt _wenngewünscht_
* 1–2 EL KOKOS- oder PFLANZENÖL * 1 TL SCHWARZE SENFSAMEN * 1/2 TL CURRYPULVER * 1 TL KREUZKÜMMEL gemahlen * 1/2 TL KORIANDER gemahlen * 1/4 TL SCHWARZER PFEFFER gemahlen * 1 TL KURKUMA gemahlen * 1–2 KLEINE STÜCKCHEN ZIMTRINDE oder 1 PRISE GEMAHLENER ZIMT * 6–8 CURRYBLÄTTER * 1/2 TASSE (120 ML) KOKOSMILCH * 2–3 EL KOKOSRASPEL * 1 EL LIMETTEN- oder ZITRONENSAFT * 1 TL AGAVENSIRUP oder ZUCKER* 3/4 TL MEERSALZ
* In einem mittelgroßen Topf ÖL auf mittlerer Flamme erhitzen. SENFSAMEN hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) ZWIEBEL, KNOBLAUCH, CHILI (wenn verwendet), CURRYPULVER, gemahlenen KREUZKÜMMEL, KORIANDER, SCHWARZEN PFEFFER, KURKUMA, ZIMT und CURRYBLÄTTER zugeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird. * Klein geschnittenen WEISSKOHL und KOKOSRASPEL einrühren. Halb abgedeckt unter regelmäßigem Rühren 2 bis 3 Min. garen. * KOKOSMILCH, LIMETTEN– oder ZITRONENSAFT, AGAVENSIRUP (oder ZUCKER) und SALZ hinzufügen. Mehrere Male umrühren. Flamme niedrig stellen. Halb abgedeckt unter regelmäßigem Rühren 10 bis 15 Min. köcheln lassen, bis der Weißkohl zusammengefallen und weich ist. Für ein cremigeres Curry während des Köchelns nach und nach je nach Vorliebe mehr Kokosmilch unterrühren. * Vor dem Anrichten die Zimtrindenstückchen entfernen. Mit Reisservieren.
_VARIATIONEN_:
ROT & SCHARF: 1/2 TL Chili- oder scharfes Paprikapulver und 4 bis 6 halbierte Cherrytomaten zusammen mit dem Weißkohl zugeben. EXTRA FEIN: Weißkohl und Zwiebel sehr fein hacken. Kochzeit entsprechend anpassen. ORANGE: Gegen Ende der Kochzeit 1 geraspelte oder fein gehackte Möhre zusammen mit der Kokosmilch einrühren. Continue reading → Posted in South Indian, Sri
Lankan | Tagged
cabbage , coconut
, curry
, sri lankan
, vegan recipe
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ARUGULA MALLUM
April 18, 2016 by
JPM (LotusArtichoke) SRI LANKAN _MALLUM_ (OR _MALLUNG_) IS A DISH TYPICALLY MADE WITH STIR-FRIED GREENS (OR CABBAGE) AND GRATED COCONUT. While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of Mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of like collard greens. When I got back to Germany, I experimented with recreating the leafy greens _mallum_, and found that arugula worked quite well. It’s especially great for using up arugula in the fridge that’s no longer fresh enough for a salad or is too bitter to be eaten raw. Kind of like cooking with spinach, when cooked, the arugula will get a lot smaller and you’ll end up with less that you expected! This is the recipe that I used for my third travel-inspired vegan cookbook, _The Lotus and the Artichoke – SRI LANKA. _I called
it _ROCKET GREENS CURRY_. Curry perhaps isn’t really the best word. Mallums are _mallums_, just like chutneys are _chutneys_, even if we might want to call it a _sauce_. YOU CAN SERVE THIS DISH AS ONE OF MANY WITH A SRI LANKAN MEAL, OR AS A STARTER – KIND OF A WARM SALAD. I make it when I have lots of greens to use up, or if I’m serving dal curry, beetroot curry, and Jackfruit Curry, and rice.
The four curries together are four different colors, which provides a stunning visual element to the meal. If I’m ambitious and make more dishes to go with the meal, I go for Deviled Chickpeasor
Soymeats Curry. The play of different colors, shapes, textures, and unique flavors always impresses dinner guests.ROCKET CURRY
_RUCOLA-KOKOS-PFANNE_ 2 Portionen / Dauer 20 Min. * 4 TASSEN (125 G) FRISCHER RUCOLA klein geschnitten * 1/2 TASSE (45 G) FRISCH GERASPELTE KOKOSNUSS oder 1/3 TASSE (30 G) GETROCKNETE KOKOSRASPEL * 6–8 CHERRYTOMATEN HALBIERT _oder_ 1 MITTELGROSSE (80 G) TOMATEgehackt
* 1 EL PFLANZEN- _oder_ KOKOSÖL * 1/2 TL SENFSAMEN gemahlen * 1/2 TL CURRYPULVER * 1/4 TL SCHWARZER PFEFFER gemahlen* 1 EL ZITRONENSAFT
* 1 TL AGAVENSIRUP _oder_ ZUCKER (Palmzucker oderKokosblütenzucker)
* 1/4–1/2 TL MEERSALZ * In einem großen Topf oder einer Pfanne ÖL auf mittlerer Flammeerhitzen.
* Gemahlene SENFSAMEN, CURRYPULVER und SCHWARZEN PFEFFER hineingeben. RUCOLA hinzufügen. 2 bis 3 Min. anbraten, bis der Rucola zu schrumpfen beginnt. * KOKOSRASPEL, gehackte TOMATEN, ZITRONENSAFT, AGAVENSIRUP (oder ZUCKER) und SALZ einrühren. Halb abgedeckt unter regelmäßigem Rühren 5 bis 7 Min. schmoren. Rucola nicht zerkochen. * Mit Reis oder Brot servieren._VARIATIONEN_:
ANDERES GRÜNZEUG: Statt Rucola frischen gehackten Spinat, Mangold, Grün- oder Schwarzkohl verwenden. Garzeit nach Bedarf anpassen. Continue reading →Posted in Salads ,
Sri Lankan |
Tagged arugula , coonut, greens
, kale
, mallum
, spinach
, sri lankan
, vegan
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POL SAMBOL
April 15, 2016 by JPM(LotusArtichoke)
POL SAMBOL is one of those amazing Asian condiments that is easy to make and super satisfying. It adds a spice and heat kick to any dish and is great (and essential) with Sri Lankan curries. THE BEST POL SAMBOL IS MADE WITH FRESH, GRATED COCONUT. In Sri Lanka, fresh coconut halves are shredded with a hand-turned grater. Alternately, the coconut can be cut into chunks and grated with a box grater or hand grater, which takes considerably more time. If you don’t have fresh coconut on hand, any good dried, desiccated, grated coconut works well. Just soak it in hot water and press out the excess moisture after about 10 or 20 minutes before mixing with the spices and other ingredients. The red color is determined by how much paprika, chili powder or red chili flakes are used. Don’t be bashful or you’ll get a bland, pale Sambol! Increase the ground paprika to get more red color in your coconut chutney, if you’re going skipping the heat and don’t want to use chili. The onion and garlic are not absolutely necessary for Pol Sambol, but the flavor and freshness is more intense. An ayurvedic version of the coconut chutney is made simply by omitting the onion and garlic. Which is how I prepare Pol Sambol about half the time. I’M NOT SURE WHEN THE FIRST TIME WAS THAT I HAD POL SAMBOL… Maybe on my first trip to South India, or at at Sri Lankan restaurant in Berlin. But I do know that I had it dozens of times in the ten weeks of backpacking and travel in Sri Lanka. Unlike many dishes, it didn’t vary much from place to place, family to family. Traditionally, Pol Sanbol is often made with dried fish, such as Maldive fish flakes – quite common Sri Lanka. Obviously for a vegan version, I skip that.POL SAMBOL
_KLASSISCHE KOKOSNUSS-WÜRZMISCHUNG_ ca. 2 Tassen / Dauer 20 Min. * 2 Tassen (180 g) frisch geraspelte Kokosnuss _oder_ 1 TASSE (85 G) GETROCKNETE KOKOSRASPEL + 1/2 TASSE (120 ML)WASSER
* 1 KLEINE ROTE ZWIEBEL fein gehackt * 1 KNOBLAUCHZEHE fein gehackt * 1/2 TL SCHWARZER PFEFFER gemahlen * 1/2–1 TL CHILIPULVER * 1 TL PAPRIKAPULVER* 1 TL ZUCKER
* 1–2 EL LIMETTENSAFT * 1/4–1/2 TL MEERSALZ * 1 ROTE ODER GRÜNE CHILISCHOTE entsamt, fein gehackt * Getrocknete KOKOSRASPEL vor dem Verwenden 20 Min. in Wassereinweichen.
* In einem Mörser ZWIEBEL und KNOBLAUCH zu einer Paste zerstoßen und zermahlen. Alternativ die kleinen Stückchen in einer Schüsselvermischen.
* KOKOSRASPEL, SCHWARZEN PFEFFER, CHILIPULVER, PAPRIKAPULVER und ZUCKER zugeben und alles gut miteinander vermengen. * LIMETTENSAFT und SALZ unterrühren. Nach Geschmack mehr Salz oder Limettensaft zugeben. * Mit einer fein gehackten roten oder grünen CHILISCHOTE garnieren. * Mit Dal Curry, Hoppers, Brot oder Snacks servieren._VARIATIONEN:_
EXTRA SCHARF: 1/2 bis 1 TL rote Chiliflocken zusammen mit den anderen Gewürzen unterrühren. > A video posted by Justin P. Moore (@lotusartichoke) > on Feb 19, 2015 at 8:39pm> PST
Continue reading → Posted in South Indian, Sri
Lankan | Tagged
coconut , pol symbol, south indian
, spicy
, sri lankan
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WATALAPPAM
April 13, 2016 by
JPM (LotusArtichoke) WATALAPPAM IS A TRADITIONAL COCONUT DESSERT ENJOYED IN SRI LANKA. THIS LUSCIOUS CUSTARD is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of _chai_. But cold, coconutty, and soft! As with all recipes, everyone has their very own version. The Tamils make it different than the Singhalese, and the Muslims have another delightful variation. I invented a vegan version of the coconut custard, and I added some variations of my own– including fresh (or frozen) berries. I often top it with dark, rich, sweet coconut blossom syrup (AKA palm syrup) which is extremely popular in Sri Lanka – and recently gaining popularity in Europe and the Americas. Sometimes I top the custard with blackstrap molasses or dark agave syrup, or some fresh fruit and nuts and maybe a bit of homemade fruit syrup, like I do with my vanilla muffins (also in _THE LOTUS AND THE ARTICHOKE – SRI LANKAcookbook_ .)
THERE’S ACTUALLY A GOOD STORY WITH THE FIRST TIME I HAD _WATALAPPAM_ IN SRI LANKA. It highlights the need to stay cool, and remember that how we react in unexpected situations always influences how others perceive not just us as people, but whatever groups of people with whom we are associated – as foreign tourists, guests, citizens of particular countries, …and as vegetarians and vegans. In my travels, I try to be modest and respectful, and traveling vegan certainly comes with challenges here and there. Usually it’s much easier than others imagine, but I guess experience, a fair amount of luck and communication are all important factors. ONE NIGHT I WAS INVITED TO DINNER AT HOME WITH A SRI LANKAN FAMILY IN THE SMALL, CHARMING TOWN OF MIDIGAMA. Midigama is on the south west coast of Sri Lanka, and known for several great surfing spots, and I wanted to check it out. Sharani and her husband, a local tuk-tuk driver, lived with their two small children – and a funny green parrot that could talk – on a narrow, unpaved road a few minutes walk from the beach. She cooked for the better part of an afternoon, and by time dinner was ready, we were super hungry and totally curious what kind of deliciousness awaited us. Everything smelled fantastic! AND THEN DINNER WAS SERVED: 5 SRI LANKAN CURRIES… including stir-fried _Bonchi_ (green beans), spicy sautéed _Brinjal_ (eggplant/aubergine), Carrot Curry, Dal (lentil) Curry, Soymeats Curry, and of course papadam, rice, and a simple salad of cucumbers and tomatoes. AFTER WE FINISHED EATING, SHARANI ASKED, “DO YOU LIKE _WATALAPPAM_? SWEETS? WANT TO TRY?” I was immediately curious, and asked her to describe it. “Made with coconut. Like a pudding. But very special flavors!” I tried once more, politely, to find out how it was made. _“With eggs? Milk?”_ “No, no. Coconut!” _“Butter?”_ “No, no. Coconut. And sugar! Palm syrup.” At this, she slid her chair back from the table, dashed to the kitchen, and returned with a chilled tray covered with plastic foil, which she was peeling back as she walked.WATALAPPAM
_TRADITIONELLER KOKOSPUDDING AUS SRI LANKA_ REZEPT AUS _THE LOTUS AND THE ARTICHOKE – SRI LANKA: EINE KULINARISCHE ENTDECKUNGSREISE MIT ÜBER 70 VEGANEN REZEPTEN_ 4 bis 6 Portionen / Dauer 40 Min. + * 1 1/2 TASSE (360 ML) KOKOSMILCH * 1/4 TASSE (50 G) ZUCKER * 1 EL SPEISESTÄRKE * 1 TL AGAR-AGAR-PULVER _oder_ 2 TL AGAR-AGAR-FLOCKEN * 1/4 TASSE (60 ML) WASSER * 1/2 TL VANILLEMARK _oder_ 1 TL VANILLEZUCKER * 1/2 TL ZIMT gemahlen * 1/2 TL MUSKAT gemahlen * 1/4 TL (CA. 6 KAPSELN) KARDAMOM gemahlen * 1/8 TL (CA. 5 STÜCK) NELKEN gemahlen * 2 EL CASHEWKERNE leicht geröstet, gehackt * KOKOSBLÜTENSIRUP _oder_ AGAVENSIRUP * In einem mittelgroßen Topf KOKOSMILCH auf mittlerer Flamme zum Kochen bringen. ZUCKER einrühren. * In einer kleinen Schüssel SPEISESTÄRKE und AGAR AGAR mit 1/4 Tasse (60 ml) WASSER verquirlen. In die köchelnde Kokosmilch einrühren. Erneut zum Kochen bringen. Flamme niedrig stellen und 5 Min. unter Rühren köcheln lassen. * VANILLE, ZIMT, MUSKAT, KARDAMOM und NELKEN einrühren. 3 bis 5 Min. weiter köcheln, bis der Pudding eindickt. Vom Herd nehmen. * Pudding in 4 bis 6 kleine Schüsseln füllen und 20 Min. abkühlen lassen. In den Kühlschrank stellen und 6 Stunden oder über Nachtdurchziehen lassen.
* Kalte Schüsseln aus dem Kühlschrank nehmen und den Pudding am Schüsselrand vorsichtig mit einem Messer lösen. Schüsseln auf Teller stürzen und leicht auf den Schüsselboden klopfen. Schüsseln anheben und nachschauen, ob der Pudding gestürzt ist. Falls nicht, vorsichtig mit einem Messer herauslösen. * Mit SIRUP beträufeln und mit gehackten gerösteten CASHEWKERNEN und geschnittenen Früchten und Beeren garnieren._VARIATIONEN_:
OHNE KOKOSMILCH: Kokosmilch mit Soja-, Hafer oder Mandelmilchersetzen.
Dieses Rezept stammt aus meinem 3. veganen Kochbuch _THE LOTUS AND THE ARTICHOKE – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten_
*
Continue reading → Posted in South Indian, Sri
Lankan | Tagged
cardamom , cinnamon
, coconut
, coconut milk
, custard
, pudding
, south indian
, sri lankan
, wattalapan
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DEVILED CHICKPEAS – KADALA THEL DALAApril 11, 2016
by JPM (LotusArtichoke) THIS IS ANOTHER ONE OF MY FAVORITE, QUICK-AND-EASY SRI LANKAN RECIPES. I tried many versions of this SPICY CHICKPEA CURRY DISH all over Sri Lanka during my 10 week adventure all across and around the island. You can serve it as a main dish, but technically it’s a _SHORT EAT_ (the Sri Lankan term for snack or appetizer or small meal.) Like most _short eats_, it’s a COMMON SNACK FROM STREET FOOD VENDORS, but also appears on restaurant menus and is often available from many take-out places… _and_ on buses as a cheap finger food snack – in it’s much drier variation. Traditionally it’s not served in a curry sauce, but is made “dry”. (This is something I found a lot in India and Sri Lanka — also with dishes such as VEGETABLE MANCHURIAN or Gobi 65, and such.) I like cooking _Kadala Thel Dala_ all kinds of ways, but usually make it _without_ a really runny, liquid-y curry. Limiting the amount of chopped tomatoes (and cutting larger pieces) as well as using enough grated coconut (to soak up liquid) gets the chickpea curry to desired consistency. Note that rinsing and draining your chickpeas very well before cooking will help, and adding a few minutes of stir-frying on high, while constantly stirring, will also get rid of excess liquid. LIKE MY JACKFRUIT CURRY, THIS DISH
IS VERY POPULAR WITH ALL TYPES OF EATERS, it can be made spicy or not spicy (great for kids!), and is an excellent introduction to Sri Lankan flavors. It’s another one of my GO-TO RECIPES FOR DINNER PARTIES, COOKING CLASSES, COOKING SHOWS. I make it at home prettyoften, too.
In addition to being in my third vegan cookbook _The Lotus and the Artichoke – SRI LANKA_, it’s been
published in several vegan magazines in Germany. It’s such a simple and satisfying recipe. Also I love this photo! The little green hand-painted demon guy is on a decorative wooden thing I picked up at a shop in touristy – but gorgeous – Galle Fort, not too far from Unawatuna, and where we spent our last two weeks on the southwest coast in the beach village of Dalawella.KADALA THEL DALA_
__TEUFLISCH WÜRZIGE KICHERERBSEN_ Rezept aus meinem veganen Kochbuch: _THE LOTUS AND THE ARTICHOKE – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganenRezepten_
2 bis 3 Portionen / Dauer 30 Min. * 2 TASSEN (400 G) GEKOCHTE KICHERERBSEN _oder_ 1 TASSE (185 G) GETROCKNETE KICHERERBSEN * 6–8 CHERRYTOMATEN halbiert oder 1 MITTELGROSSE (80 G) TOMATEgehackt
* 1 MITTELGROSSE (100 G) ROTE ZWIEBEL gehackt _oder_ 2–3 FRÜHLINGSZWIEBELN gehackt * 1 KNOBLAUCHZEHE fein gehackt * 2 CM FRISCHER INGWER fein gehackt * 1 GRÜNE CHILISCHOTE entsamt, fein gehackt _wenn gewünscht_ * 1 EL KOKOS- _oder_ PFLANZENÖL * 1/2 TL CURRYPULVER _wenn gewünscht_ * 1/2 TL KREUZKÜMMEL gemahlen * 1/2 TL KORIANDER gemahlen * 1/2 TL SCHWARZER PFEFFER gemahlen * 1 TL CHILI- _oder_ PAPRIKAPULVER * 1/2 TL KURKUMA gemahlen * 6–8 CURRYBLÄTTER* 2 EL KOKOSRASPEL
* 1 TL SOJASOSSE (SHOYU) * 2 EL LIMETTEN- _oder_ ZITRONENSAFT * 1 EL AGAVENSIRUP _oder_ ZUCKER* 1 TL MEERSALZ
* FRISCHES KORIANDERGRÜN gehackt, zum Garnieren * Beim Verwenden getrockneter KICHERERBSEN: 8 Stunden oder über Nacht einweichen. Abgießen, spülen und in einem mittelgroßen Topf mit frischem Wasser 60 bis 90 Min. weich kochen. Abgießen. KICHERERBSEN aus der Dose vor dem Verwenden abgießen und spülen. * In einem großen Topf ÖL auf mittlerer Flamme erhitzen. Gehackte ZWIEBEL, KNOBLAUCH, INGWER, CHILI (falls verwendet), CURRYPULVER, gemahlenen KREUZKÜMMEL, KORIANDER, schwarzen PFEFFER, CHILI– oder PAPRIKAPULVER, KURKUMA und CURRYBLÄTTER hineingeben. 3 bis 5 Min. unter ständigem Rühren anbraten, bis die Zwiebel weich wird. * Gekochte KICHERERBSEN, gehackte TOMATEN, KOKOSRASPEL, SOJASOSSE, LIMETTENSAFT, AGAVENSIRUP (oder ZUCKER) und SALZ hinzufügen. Gut umrühren. 9 bis 12 Min. halb abgedeckt unter regelmäßigem Rührenschmoren.
* Mit frisch gehacktem KORIANDERGRÜN oder grünen FRÜHLINGSZWIEBELRINGEN garnieren und servieren._VARIATIONEN_:
VEDISCH: Zwiebel und Knoblauch mit 1 Prise Asafoetida (Hingpulver) und mehr gehackten Tomaten ersetzen. INTENSIVERES ROT: 1 EL Tomatenmark zusammen mit den Kichererbsen zugeben. “DRY”: Ohne Tomaten und mit noch 1–2 EL Koksraspeln. Dieses Rezept stammt aus meinem 3. veganen Kochbuch THE LOTUS AND THE ARTICHOKE – SRI LANKA: Eine kulinarische Entdeckungsreise mit über70 veganen Rezepten
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Lankan | Tagged
chickpeas , curry
, deviled
, sri lankan
, tomato
, vegan
, vegan recipe
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SRI LANKAN JACKFRUIT CURRYApril 8, 2016
by JPM
(LotusArtichoke)
SRI LANKAN JACKFRUIT CURRY This is absolutely one of my favorite dishes and recipes from MY SRI LANKA VEGAN COOKBOOK & EBOOK! I make it often
at home, and have cooked it up for many dinner parties, cooking shows, and it’s regularly featured at the cooking classes I do, too. It’s really easy to make and it’s one of those dishes that’s a REAL CROWD-PLEASER, FOR VEGANS, VEGETARIANS AND NON-VEGETARIANS ALIKE. STRANGELY, SRI LANKAN FOOD IS STILL NOT REALLY THAT WELL-KNOWN IN THE WORLD CULINARY SCENE — and the vegan scene, but it’s popularity and visibility has improved in the last few years. It’s kind of like jackfruit itself, which only recently has started to get really hyped and celebrated outside of Asia, where it has a long tradition and has been enjoyed for… well, practically forever! I suspect as Sri Lanka becomes more popular as a travel destination, more people will fall in love with the cuisine. Admittedly, I fell in love with Sri Lankan food about 10 years before my trip to Sri Lanka — there are some amazing Sri Lankan and South Indian eateries in Paris and Berlin that blew meaway!
This SRI LANKAN JACKFRUIT CURRY IS MADE WITH COCONUT MILK, and it’s really creamy and intense. Jackfruit, kind of like plain tofu or tempeh or soy chunks (TVP), takes on the flavors of the sauce and marinade. The texture and freshness are amazing, and I enjoy it much more than the soy and faux-meat variations. (Which all work in this curry mix, too, btw!) You can use all kinds of coconut milk, or even make your own. If I buy coconut milk, I always try to get organic coconut milk with no weird additives and preservatives. In Germany, MY FAVORITE COCONUT MILK IS FROM DR GOERG . It’s super rich and creamy, and combined with a little hit of coconut blossom syrup in the curry, this dish gets crazy delicious! THE MAIN THING TO KNOW ABOUT COOKING WITH JACKFRUIT OUTSIDE OF ASIA is: It’s easy to find! It’s inexpensive and really nothing bizarre. Almost every Asian import grocery store I’ve been to in the US, Canada, Germany, France, England, Holland and other parts of Europe, whether big city or little town, has GREEN JACKFRUIT (unsweetened!) in a can… but the yellow jackfruit which is primarily for sweet dishes and desserts is also usable, if you rinse off the syrup and adjust the spices / salt accordingly. Green jackfruit is the unripened, slightly tougher, less sweet fruit. I HAD JACKFRUIT CURRY IN AT LEAST 10 DIFFERENT PLACES IN THE 10 WEEKS I SPENT IN SRI LANKA. Each restaurant and every family make it a bit different. I’ve also made lots of different variations on this one– sometimes sweeter, sometimes spicier, sometimes creamier, sometimes with other fun stuff like greens… or evenpineapple!
JACKFRUCHT CURRY
_SRILANKISCHE SPEZIALITÄT MIT KOKOSMILCH_ REZEPT AUS _THE LOTUS AND THE ARTICHOKE – SRI LANKA: EINE KULINARISCHE ENTDECKUNGSREISE MIT ÜBER 70 VEGANEN REZEPTEN_ 3 bis 4 Portionen / Dauer 30 Min. * 2 1/2 TASSEN (350 G) JUNGE GRÜNE JACKFRUCHT (ungesüßt!) * 1 MITTELGROSSE ROTE ZWIEBEL gehackt * 2 KNOBLAUCHZEHEN fein gehackt * 1 GRÜNE ODER ROTE CHILISCHOTE entsamt, fein gehackt _wenngewünscht_
* 2 EL PFLANZEN- _oder_ KOKOSÖL* 1 TL CURRYPULVER
* 1/2 TL KREUZKÜMMEL gemahlen * 1/2 TL KORIANDER gemahlen * 1/4 TL SCHWARZER PFEFFER gemahlen * 1/2 TL BOCKSHORNKLEESAMEN gemahlen * 1/2 TL SCHWARZE SENFSAMEN gemahlen * 1/2 TL CHILI- oder PAPRIKAPULVER * 3/4 TL KURKUMA gemahlen * 2 KLEINE STÜCKCHEN ZIMTRINDE * 6–8 CURRYBLÄTTER * 2 LORBEERBLÄTTER oder PANDANUSBLÄTTER * 1 TASSE (240 ML) KOKOSMILCH * 1/2 TASSE (120 ML) WASSER bei Bedarf mehr * 1–2 EL LIMETTEN- oder ZITRONENSAFT * 1 EL AGAVENSIRUP oder ZUCKER* 3/4 TL MEERSALZ
* FRISCHES KORIANDERGRÜN gehackt, zum Garnieren * JACKFRUCHT aus der Dose abgießen und spülen. In Würfel oderStreifen schneiden.
* In einem Topf ÖL auf mittlerer Flamme erhitzen. ZWIEBEL, KNOBLAUCH, CHILI (wenn verwendet), CURRYPULVER, KREUZKÜMMEL, KORIANDER, SCHWARZEN PFEFFER, BOCKSHORNKLEESAMEN, SENFSAMEN, CHILI– oder PAPRIKAPULVER, KURKUMA, ZIMT, CURRY– und PANDANUSBLÄTTER (oder LORBEERBLÄTTER) hineingeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird. * JACKFRUCHTSTÜCKE, LIMETTEN– oder ZITRONENSAFT, AGAVENSIRUP (oder ZUCKER) und SALZ zugeben und gut umrühren. Weitere 3 bis 5 Min. unter Rühren braten. * KOKOSMILCH zugießen und mehrere Male umrühren. Zum Kochen bringen. Flamme niedrig stellen und halb abgedeckt unter regelmäßigem Rühren 12 bis 15 Min. köcheln, bis die Jackfruchtstücke weich werden und beginnen zu zerfallen. Für ein dünneres Curry während des Kochens je nach Bedarf nach und nach Wasser (oder mehr Kokosmilch) einrühren. * Vor dem Servieren ZIMTRINDE und LORBEERBLÄTTER entfernen. * Mit frisch gehacktem Koriandergrün garnieren und mit Reisservieren.
VARIATIONEN:
ROT & SÜSS: 1 Tasse (75 g) gehackte Ananas und 1 gehackte Tomate zusammen mit der Jackfrucht zugeben. VEDISCH: Zwiebeln und Knoblauch mit 1 Prise Asafoetida (Hingpulver) ersetzen. Dieses Rezept stammt aus meinem 3. veganen Kochbuch _THE LOTUS AND THE ARTICHOKE – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten_ Continue reading → Posted in South Indian, Sri
Lankan | Tagged
coconut milk , curry, jackfruit
, south indian
, sri lankan
| 4 Comments
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SRI LANKA VEGAN COOKBOOK ON KICKSTARTERJuly 13, 2015
by JPM (LotusArtichoke) THE LOTUS AND THE ARTICHOKE – SRI LANKA! IS ON KICKSTARTER! TODAY I LAUNCHED MY THIRD KICKSTARTER CROWDFUNDING CAMPAIGN… for my third vegan cookbook full of recipes, stories, art, and photographs inspired by my world travels. THIS TIME IT’S ALL ABOUT SRI LANKA, where I traveled for 10 weeks this last winter, eating and cooking everywhere possible, learning new cooking methods and spices, and getting to know the country, the people, and the traditions of SriLanka.
UPDATE: THE KICKSTARTER CROWDFUNDING CAMPAIGN WAS EXTREMELY SUCCESSFUL. THE NEW COOKBOOK HAS BEEN PRINTED AND WAS RELEASED ONNOVEMBER, 21, 2015.
HOW CAN YOU GET A COPY OF MY NEW COOKBOOK? Order THE LOTUS AND THE ARTICHOKE – SRI LANKA (Englishor German
)
directly from Ventil Verlag! or SEND ME AN EMAIL to order a signed copy of the cookbook with stickers & bookmark… directlyfrom me.
MY SRI LANKA COOKBOOK: * MY 3RD COOKBOOK OF VEGAN RECIPES INSPIRED BY MY TRAVELS, stays with families, and cooking in the kitchens of restaurants worldwide * 160 PAGES – with over 60 full page color photos * Stories, art, and recipes inspired by 10 WEEKS OF TRAVEL all overSri Lanka
* Explore diverse Sri Lankan cuisine from the capital, countryside, mountains and coastal towns, including South Indian Tamil specialties from the Northern and Eastern regions – only recently accessible since end of civil clashes in 2009 * Every day classic dishes, impress-anyone curries, fancy feasts, street food superstars, awesome salads and fresh treats, great snacks, and crazy delicious sweets * Discover new flavors, tasty spices and easy, awesome cookingskills
* Great for cooks of all levels, from beginner to advanced * recipes use EASY-TO-FIND INGREDIENTS (cook everything anywhere!) * Delicious, EASY-TO-FOLLOW RECIPES designed to satisfy and impress eaters of all ages, tastes, and minds. CHECK OUT THE VIDEO ON KICKSTARTER The Lotus and the Artichoke – SRI LANKA promo video (YouTube) SOME OF THE RECIPES…* Jackfruit Curry
* Masala Mushroom Dosa * Cauliflower Cashew Korma Curry* Red Beet Curry
* Mango Pineapple Curry* Pumpkin Dal Curry
* Cabbage Curry – _Mellum_ * Rocket Coconut Curry – _Gowa Atu_ * Spicy Seitan Kottu & Vegetable Kottu * Wild Greens & Ginger Mango Dressing * Lotus Root Salad – _Nalum Ala Salada_ * Coconut Carrot Radish Salad * Idly & Vada – Rice Lentil Dumplings & Fritters * Sri Lankan Crepes – Vegetable Roti & more * Streetfood Veg Rolls * Deviled Chickpeas – _Kadala Thel Dala_* Hoppers –_ Appa
_
* Coconut Chili Chutney (Pol Sambol)* Coriander Chutney
* Mango Chutney
* Ladoo Sweets
* Delicious Date Cake* Coconut Pockets
* Coconut Rice Balls – _Konda Kevum_ * Tapioca Pudding – _Payasam_ * Coconut Rice Syrup Squares – _Kalu Dodol_* Banana Pancakes
* Spiced Coconut Pudding – Watalappam * _…and many more!_ ORDER A COPY OF MY NEW COOKBOOK: Order THE LOTUS AND THE ARTICHOKE – SRI LANKA (Englishor German
)
directly from Ventil Verlag! or SEND ME AN EMAIL to order a signed copy of the cookbook with stickers & bookmark… directlyfrom me.
My first copies of my new vegan cookbook SRI LANKA arrived! THE LOTUS AND THE ARTICHOKE – SRI LANKA Im Winter 2014/15 war ich 10 Wochen auf kulinarischer Entdeckungsreise überall in Sri Lanka mit meiner kleinen Famlie unterwegs. Das neue Kochbuch ist in diesem Herbst neulich bei VENTIL VERLAG erschienen und war Sommer 2015 bei Kickstarter um einem großen internationalen Publikum das Buch anzubieten bzw. Vorbestellungen und Produktionskosten zu besorgen. Es hat viel Spass gemacht und ich fühle mich doch immer sehr dankbar für die Unterstützung die allegeleistet haben.
WIE BESTELLE ICH DAS NEUE SRI LANKA KOCHBUCH? THE LOTUS AND THE ARTICHOKE – SRI LANKA (Englishoder Deutsch
)
direkt von dem Ventil Verlag! oder SCHICK MIR EINE NACHRICHT um ein signiertes Kochbuch mit Stickers & Lesezeichen von mir zu bestellen. MY SRI LANKA COOKBOOK: THE LOTUS AND THE ARTICHOKE – SRI LANKA! (DEUTSCHE AUSGABE) _ eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten_ 160 SEITEN MIT 60+ VOLLSEITIGE-REZEPTFOTOS * MEIN DRITTES KOCHBUCH mit veganen Rezepten die von meinen Weltreisen und Zeit in der Küche bei Leute zu Hause, im Restaurant, beim Streetfood und überall unterwegs inspiriert wurden. * Erzählungen, Kunst und Rezepte die von der 10-wöchigen Reise durch Sri Lanka inspiriert wurden. * Rezepte verwenden ZUTATEN DIE AUCH IN DEUTSCHLAND LEICHTERHÄLTLICH sind!
* Für Foodies und Köche alle Levels, von Anfanger bisFortgeschritten.
* Rezepte sind leicht und einfach geschrieben _Deutsche & Englische Ausgaben_KAPITEL:
* – Salate & Saucen * – Hauptgerichte & Curries * – Short Eats & Sides* – Desserts
REZEPTE (EINE AUSWAHL)…* Jackfrucht-Curry
* Rote-Bete-Curry
* Mango-Ananas-Curry* Kürbis-Curry
* Weißkohl-Curry (Mellum) * Rucola-Kokos-Curry * Mushroom-Masala-Dosa * Blumenkohl-Cashew-Korma-Curry* Deviled Seitan
* Vegetable Kottu
* Wild Greens mit Mango-Ingwer-Dressing * Möhren-Rettich-Kokos-Salat * Vada & Idly (Linsen-Snacks) * Sri Lankan Crepes (Veg Roti) * Streetfood Veg Rolls * Würzige Kichererbsen (Kadala Thel Dala) * Hoppers & String Hoppers (Appa & Idiyappa) * Coconut Chili Chutney (Pol Sambol) * Kokos-Koriander-Chutney* Mango-Chutney
* Ladoo Sweets
* Dattelnkuchen
* Kokos-Taschen
* Tapioka-Pudding (Payasam) * Kokos-Reis-Sirup Sweets (Kalu Dodol)* Bananen-Pancakes
* Kokos-Pudding (Watalappam_)_ * _und Vieles mehr!_ WIE BESTELLE ICH DAS NEUE SRI LANKA KOCHBUCH? THE LOTUS AND THE ARTICHOKE – SRI LANKA (Englishoder Deutsch
)
direkt von dem Ventil Verlag! oder SCHICK MIR EINE NACHRICHT um ein signiertes Kochbuch mit Stickers & Lesezeichen von mir zu bestellen. Posted in Art , Kickstarter, Travel
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