Vegetable Pakoras (Fritters)
Ingredients:
3 ounces all-purpose flour (about 2/3 cup)
2 teaspoons Madras curry powder
1 teaspoon cumin seeds
1/2 teaspoon salt
1/3 cup water
1 large egg, lightly beaten (or egg substitute equivalent)
3/4 cup (1/4-inch) diced peeled sweet potato
1 cup (1/4-inch) pieces cauliflower
1/2 cup finely diced onion
2 tablespoons finely chopped fresh cilantro
1 garlic clove, minced
1/2 jalapeño pepper, finely diced
3 tablespoons peanut oil, divided
Directions:
Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, curry powder, cumin, and salt, stirring with a whisk. Combine 1/3 cup water and egg, stirring with a whisk. Add egg mixture to flour mixture; stir until smooth. Cover; let stand 10 minutes.
Place sweet potato in a small saucepan; cover with water. Bring to a boil; reduce heat, and simmer 5 minutes or until just tender. Drain and cool to room temperature. Add sweet potato, cauliflower, onion, cilantro, garlic, and jalapeño to flour mixture; stir until well combined (batter will be very thick).
Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan, swirling to coat. Drop 2 tablespoons batter into pan, and flatten slightly with the back of a spoon. Repeat procedure to make 6 pakoras. Reduce heat to medium, and cook 4 minutes on each side or until browned. Remove from pan; drain on paper towels. Repeat procedure with remaining 1 1/2 tablespoons oil and batter.
Serve with a Chutney.
Blackened Tilapia Baja Tacos
Ingredients:
1/4 cup reduced fat sour cream
2 tbsp fresh chopped cilantro
2 tbsp fresh lime juice
1 Jalepeno, seeded and chopped
1 cup thinly sliced onion
1 1/2 tsp Brown Sugar
1 1/2 tsp Paprika
1 tsp dried oregano
3/4 tsp Garlic powder
1/4 tsp ground cumin
1/4 tsp ground Red Pepper
1/4 tsp sea salt
4 6oz tilapia filets
1 tbsp canola or olive oil
1/2 a ripened, peeled avacado thinly sliced
Corn or wheat tortillas
Directions:
To make the sauce combine the jalapeno, sour cream, cilantro and lime in a food processor and blend until smooth. Combine in a bowl with onion and refrigerate.
Heat oil in pan and generously season the tilapia filets with cumin, red pepper, brown sugar, paprika, oregano, garlic and salt. Cook 3 minutes on each side, or until done.
Warm tortillas and evenly distribute fish, sauce and avocado evenly between the tortillas and serve with a lime wedge.
Minted Tomato, Onion and Glazed Tofu Kabobs
Ingredients:
1 14-ounce package extra-firm water-packed tofu, drained
1 tablespoon lime juice
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh ginger
16 fresh mint leaves
4 plum tomatoes, quartered and seeded
1 onion, peeled, quartered and separated into layers
2 jalapeño peppers, seeded and cut into 1/2-inch pieces
1/4 cup kecap manis
Directions:
Cut tofu in half horizontally, making two large slices about 1 inch thick. Fold a clean kitchen towel and place it on a cutting board or large plate. Set the tofu on the towel. Put another folded clean towel over the tofu and place a flat, heavy weight (such as a skillet) on top; drain for 15 minutes; remove the weight and cut the tofu into 1 1/2-inch pieces.
Preheat grill to medium-high.
Combine lime juice, soy sauce and ginger in a medium bowl. Add tofu and toss to coat. Cover and marinate in the refrigerator for 15 minutes.
Tuck a mint leaf into each tomato quarter and thread onto 4 or 8 skewers alternately with tofu, onion and jalapeños. (Discard any remaining marinade.)
Oil the grill rack (see Tip). Grill the kebabs, turning occasionally, for 7 minutes. Brush with kecap manis and grill until the vegetables are softened and the tofu is well glazed, about 3 minutes more.
Note: Kecap manis is a thick, palm sugar˜sweetened soy sauce. It’s used as a flavoring, marinade or condiment in Indonesian cooking
Roasted Red Pepper Stuffed Mushrooms
Ingredients:
24 ounces, white button mushrooms
½ Cup bread crumbs, divided
1 roasted red pepper, finely diced
Roasted Garlic Cloves, roughly chopped
2 Tbsp. kalamata olives, diced
1 medium onion, finely diced
3 Tbsp. sun-dried tomatoes, finely diced
1 tbsp. olive oil
1 8oz package of 1/3 fat cream cheese
¼ cup mozzarella, grated
¼ cup Provolone, grated
¼ cup Asiago, grated
1 tbsp. Parmesan
1 tbsp. Romano
pinch red pepper flakes
1 tsp. dried oregano
2 tbsp. mozzarella for topping
Directions:
Preheat oven to 350
Clean mushrooms and remove the stems. Lightly oil mushroom caps and place on a greased cookie sheet. Finely dice mushroom stems, set aside.
In a large bowl combine cream cheese, cheeses, half the dried bread crumbs, red pepper flakes and dried oregano. Stir until well combined. Salt and pepper to taste. Set aside.
Over medium heat, sauté onions in olive oil until translucent. Add diced mushroom stems and continue to sauté for one minute. Stir in roasted garlic, olives, roasted red peppers, and sun-dried tomatoes Cook until thoroughly heated.
Add sautéed vegetables to the reserved cream cheese mixture. Stir to combine.
Scoop one tablespoon of mixture into prepared mushroom caps. Sprinkle with remaining bread crumbs and mozzarella cheese.
Bake in the oven for 20-25 minutes until browned. Let stand 5 minutes before serving.
Serves 8
Tabouleh
Ingredients:
3 cups flat leaf parsley, about one bushel
1 Tbsp. fresh mint
3 Tbsp. green onions, finely chopped
¼ cup roma tomatoes, finely chopped
3 Tbsp. cooked bulgur wheat
Juice from 1 lemon
2 Tbsp. olive oil
Directions:
Remove stems from parsley and mint. Rinse leaves in a colander. Pat dry with paper towel.
In a food processor pulse parsley and mint until finely chopped. Transfer to a large mixing bowl. Add green onions, tomatoes and bulgur wheat; stir to combine.
Toss with lemon juice and olive oil. Refrigerate for an hour before serving. Serve on it’s own or with pita bread
Serves 2
Pretzel Tots
Ingredients:
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt or coarse Sea Salt
Directions:
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
In the meantime, turn the dough out onto a slightly oiled work surface and divide into 4 equal pieces. Roll out each piece of dough into a 22-inch rope. Cut the dough into 1-inch pieces; using your two hands, one-by-one, roll them into circles. Place the balls (or tots) onto the parchment-lined half sheet pan.
Place the pretzels tots into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel tot with the beaten egg yolk and water mixture and sprinkle with the pretzel salt (or coarse sea salt). Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
(Source: boscoesmom)
Cod Fish Fritters with Cilantro Sauce
Ingredients:
Sauce
2 cups mayonnaise
½ cup finely chopped culantro or cilantro
¼ cup finely chopped parsley
1 tbsp. white wine vinegar
1 tbsp. fresh lime juice
2 tsp. lime zest
1 tsp. finely chopped basil
1 tsp. finely chopped thyme
2 cloves garlic, finely chopped
½ Scotch bonnet or habañero chile, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper, to taste
Fritters:
1 lb. dried salted cod
1 tbsp. canola oil, plus more for frying
6 cloves garlic, minced
2 small yellow onions, minced
2 scallions, finely chopped
½ Scotch bonnet or habanero chile, stemmed, seeded, and finely chopped
2 cups flour
3 tbsp. baking powder
2 tsp. kosher salt
1 tsp. ground black pepper
6 eggs, lightly beaten
Directions:
Make the culantro sauce by whisking together all ingredients in a bowl; season with salt and pepper; chill.
Place cod in a 2-qt. saucepan, and cover by 2″ with cold water; bring to a boil over high heat, and cook for 20 minutes. Drain cod, return to saucepan, and repeat process twice more. Transfer cod to a bowl, and flake with a fork into large chunks; set aside.
Heat oil in a 12″ skillet over medium-high heat; add garlic, onions, scallions, and chile, and cook, stirring, until soft, about 10 minutes. Remove from heat, and let cool; set aside. In a large bowl, whisk together flour, baking powder, salt, and pepper; add eggs, and stir until dough forms. Add reserved cod and cooked vegetables, and stir gently until combined.
Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 350°. Using a tablespoon, drop rounds of dough into oil, and fry until golden brown, about 3 minutes; repeat with remaining dough. Using a slotted spoon, transfer fritters to paper towels to drain briefly. Serve immediately with culantro sauce.
Serves 6–8
(via theurbaneater)
Corn Cakes with Avocado and Goat Cheese Salsa
Ingredients:
For Salsa
1 large tomato, chopped
2 tablespoons cilantro, chopped
1/3 cup white onion, chopped (about 1/2 a small onion)
1 garlic clove, minced
1 tablespoon lime juice (from about 1/2 a lime)
1 avocado, pitted and diced
3 ounces goat cheese, crumbled
For Corn Cakes
2 cups fresh corn kernels
1 cup flour
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 tablespoon sugar
2 eggs, lightly beaten
2 tablespoons milk
Directions:
For salsa, place all of the ingredients (except the avocado and goat cheese) in a bowl, and mix. Cover and refrigerate until ready to serve.
Preheat oven to 200ºF.
Pulse corn several times in a food processor. You want coarse chunks here, not corn puree. Transfer the corn to a large bowl. Add flour, cornmeal, baking powder, baking soda, sugar, salt and pepper to taste. Add eggs and milk, and stir until just incorporated.
Preheat a splash of olive oil in a large skillet over medium heat. Drop batter by heaping tablespoonfuls into the hot skillet, 4 or 5 per batch (don’t overcrowd the pan). Cook 1 to 2 minutes per side, or until golden brown.
Transfer to a cookie sheet in the warm oven and repeat with remaining batter. Just before serving, add the avocado and goat cheese to the salsa, and mix gently to combine. Serve atop warm cakes.
(via foodsmex)
Sunrise Citrus Seared Tofu
Ingredients:
2 cups of firm or extra-firm tofu cubes (patted/pressed dry with paper towel)
1 1/2 Tbsp safflower oil for sauté
1 Tbsp maple syrup
1/4 cup orange or tangerine juice
1/8 tsp orange zest
1 1/2 tsp soy sauce or tamari
a few dashes of cinnamon
fine black pepper to coat one side of cubes
salt to taste
Directions:
For extra flavor, combine the OJ, soy, maple, zest and spices in a bowl and marinate the tofu cubes for at least an hour – or overnight. If marinating overnight, add in another 1/4 cup orange juice. (tip: squeezing out as much water from the tofu cubes will allow the tofu to absorb more liquid/flavor during the soak).
Add the oil to a sauté pan. When oil is hot, add in the tofu. Allow to sear on one side – takes about 2 minutes. Add in 2 tbsp of the liquid mixture. Reduce heat if the pan is over-sizzling. Continue to cook for 2-3 minutes. Flip tofu as needed. Add the remaining liquid and sauté with movement to reduce the liquid. Sprinkle the pepper over top and finish sautéing for another minute until edges are crispy golden.
Add salt and more pepper to taste. Serve warm.
Makes 2 cups of cubes
Sticky Mango Skewers
Ingredients:
1 very ripe mango, peeled and cut from the pit
1/2 jalapeno (seeds removed)
1/4 cup honey
2 tablespoons soy sauce
3 tablespoons vinegar
1 1/2 pounds chicken breast, sliced very thin
1/2 fresh pineapple, chopped
1/2 red bell pepper, finely diced
1/3 cup scallions, finely diced
1/2 teaspoon garlic salt
Directions:
In a blender, combine all ingredients until smooth. Spread over the thinly sliced chicken, then cover the chicken and refrigerate for 1-8 hours. When ready to cook, thread the chicken onto skewers, then grill or bake in an oven preheated to 500 degrees for 18-20 minutes, or until the chicken is cooked through. Serve over rice.
(via blanchingonions)
Grilled Tofu with Cilantro and Lemongrass Stuffing
Ingredients:
1 block of tofu (firm or extra-firm), cut into 4 cubes
peanut oil for marinating and sauteing
2 shallots, thinly sliced
4 cloves garlic, sliced
1 tsp galangal, minced
1 TB lemongrass hearts, finely chopped (about 5-6 stalks)
3 scallions, sliced on the bias
1/2 cup cilantro, chopped
red pepper flakes
Directions:
Press the tofu cubes and then marinate in a thin layer of peanut oil overnight, flipping once.
Heat about a teaspoon of peanut oil in a small saute pan over medium heat. Add half of the sliced shallots and saute until crispy. Remove from the pan and lower the heat to medium-low. Add a bit more oil to the pan and add in the remaining shallots to slightly soften, about two minutes. Add in the garlic, galangal and lemongrass and scallions and saute for about 2 minutes more. Remove from the heat and stir in the chopped cilantro.
Grill or saute the tofu and let it cool slightly. To hollow out the tofu, cut a deep X in one of the narrow sides. I used a grapefruit spoon to scoop out about 1/3 of the tofu inside, but a regular spoon would also work.
Using a small spoon or your fingers, gently stuff the tofu pieces with the lemongrass-cilantro mixture, spooning any of the remaining mixture over the top. Top everything off with the crispy shallots and red pepper flakes and serve with a soy-vinegar or dumpling sauce.
(Source: fuckyeavegans)
Puff Pastry Tapas
Ingredients:
5 puff pastry sheets
2 slices pineapple (canned)
3 oz Boursin
3 oz bacon
1 egg
1/4 tsp curry powder
cayenne pepper
1/2 tsp dried parsley
grated cheese
Directions:
Preheat the over to 400 degrees F.
Cook the bacon over medium heat in a skillet until done. Remove and pat dry the grease. Finely mince the pineapple but don’t go overboard or you’ll lose that balance between sweet and savory. Combine in bowl and set aside for later.
In another bowl lightly whisk the egg add the boursin and whisk it in. Whisk in the curry powder, a good pinch of cayenne and the parsley. Add the pineapple and crumble in the bacon.
Use a cutter to cut out the pastry circles and make sure the edges are standing. Knead the leftovers. Use a dough pin to roll out the remaining pastry and continue to cut out circles until all the puff pastry is gone. Place the circles in miniature tart dishes or place them in the bottom of a muffin/cupcake pan or miniature pizza can and use a fork to pierce the dough a few times.
Fill each pastry circle with the Boursin mixture. Grate a handful of cheese and top the pastry circles with it. Bake the bites for 20 to 25 minutes, until puffy and brown. Serve them sprinkled with some finely minced chives or parsley.
(Source: imgoingtobeacook)
Cranberry Barbecue Meatballs
Ingredients:
2 lbs. hamburger*
1 1/2 cups quick oats
2 eggs (or egg replacer)
1/4 cup water
1/2 tsp. pepper
2 tsp. onion salt
1/2 tsp. garlic powder
Directions:
Heat oven to 400 degrees. Line 2 baking pans with foil. Combine all ingredients in a large bowl. Shape into 1 1/2 inch meatballs and place on foil-lined pans. Bake for 15 minutes or until cooked through. In a medium saucepan heat together 1 can whole berry cranberry sauce and 1 bottle (16oz) of your favorite barbecue sauce, stirring occasionally until mixture is heated through and well combined. Place meatballs in serving bowl and pour cranberry barbecue sauce (or for a healthier alternative, try making your own) over them. Stir to coat and serve over mashed potatoes or rice.
*Alternatively you can use lean meats like Bison, Venison, Turkey or Chicken if prefered. Don’t be afraid to experiment!
(Source: beckybakes.net, via imdelicious)
Smoked Salmon and Feta Couscous
Ingredients:
4 ounces Wild Smoked Salmon
2 cups cooked Whole Wheat Couscous
6 ounces Crumbled Feta Cheese
handful of Chopped Fresh Dill (reserve some for garnish)
a few tablespoons Chopped Fresh Chives (reserve some for garnish)
Black Pepper to taste
Garlic Salt to taste
Olive Oil
Optional: Roasted Baby Portobello or Crimini Mushroom Caps
Directions:
Cook couscous according to package directions -or- add 1 cup couscous to 1 1/2 cups boiling water. Take off heat and let it sit for about 5 minutes and fluff with a fork. Toss it in a bowl with some olive oil, garlic salt and pepper. Add smoked salmon, feta cheese, some dill and chives. Gently combine. Adjust seasonings to taste. Add more or less of any ingredient if you wish. Top each serving with additional feta, dill and chives for garnish.
For mushrooms, preheat broiler with oven rack 4″ away from heat source. Gently wipe clean mushroom caps. Lightly spray both sides of mushrooms with olive oil, sprinkle on garlic salt and pepper. Place on a baking sheet. Broil for about 2 minutes gill side up. Flip and broil the mushroom tops another two minutes. Dump out any extra liquid from mushrooms. Scoop a small amount of couscous into each mushroom cap and garnish with feta, dill and chives.
Makes 4 servings
