Chanterelle Tikka Masala

If you want a meaty vegetarian Tikka masala, chanterelle is the way to go.

Finding yellow trumpets in the forest tells you that it is fall and cooler season is on its way. I do not know about you, but I find it satisfying to go foraging. It does not have to be much, just enough to make a few dishes and to preserve and maybe dry some for later use. Chanterelle mushrooms grow wild in forests, you can find the yellow trumpets on the ground around conifers and broadleaf trees, and they thrive in cool, damp climates.

Chanterelle have a very meaty texture and rich flavor, which makes them a satisfying alternative to meat-based dishes. They contain all the essential amino acids and have a high vitamin A content, so they are an excellent choice for vegetarians and vegans

When I make indian food I allow myself to cheat a bit, I use ready-made pastes to make it easier for me.

This time I tried out a brand found in Norway, Masala magic because I found that they have a date and tamarind chutney. When I lived in Hong kong and pregnant with my youngest son I craved Butter chicken from Jo jo’s Indian and I would alway get complimentary papadams with date and tamarind chutney, mint sauce and raita. This is the only place I have been served this sweet and tart condiment. These papadams are baked in the oven and not fried, it is the first time I tried that. I guess you can use other types of brands, just remember to taste as you go.

You need:

600 g chanterelle
100 g cashews
50 g salted cashews
3 tablespoons Tikka masala paste
1 dl sour cream
1-2 dl cream
Fresh coriander

Vegan tikka masala, Vegetarian, Chanterelles, Indian

Prepare rice, I used plain basmati rice, but if you want spiced rice there are many nice recipes out there on the web. At the bottom of this page I have posted a recipe from Masala magic called Matar Polaw/rice with peas 

Cut or shred the mushrooms, saute them and the raw nuts with tikka masala paste for 3-4 minutes, untill the nuts are nice and toasty
Add the sour cream and mix well.
Lastly add the cream and cook until everything is cooked through and the sauce is thick and creamy.

Sprinkle chopped fresh coriander and the salted cashew nuts and serve.

Matar Polaw

4 tablespoons ghee or 8 tablespoon oil
1 bay leaf
3 cm cinnamon stick
1 black cardamom pods
1 teaspoon ground cumin
100 gr onions
200 g of frozen peas
1 teaspoon salt
1 teaspoon garam masala
4 dl basmati rice
8 dl water

Rinse the rice a few times untill the water is clear and soak it in double amount of water.

Open the cardamom pods and finely chop the onion

Heat up the ghee / oil in a pot, add spices and onions. Saute the onion until it changes color.

Add the water the rice has been soaked in and boil. Add peas, salt, garam masala and rice. Cook the rice on medium heat untill it boils and turn the heat down to low heat put the lid on and leave it for 5-8 minutes.

 

 

Vegan adobo with jackfruit

 

Adobo is a popular filipino dish and most often made with chicken, you can use any type of meat for this dish. Filipino adobo is different than latino dishes with the same name, the difference is that the Filipino dish you boiled the meat in vinegar or in this case the fruits and vegetables.

Continue reading “Vegan adobo with jackfruit”

Healthy treats and juices with a slow juicer

Post contains link to test product

I have been making a few healthy juices and frozen treats while testing a Panasonic Slow Juicer MJ-L500. This little wonder of a machine can prepare  juices and frozen treats from fruits and vegetables, while preserving valuable enzymes and nutrients.

Nice cream

MiniMe and I have been drinking immune boosters and body cleansers, plus making frozen treats this past week.

 

In the past I have been making nice cream in a blender and I have to confess that with a blender it is a bit inconvenient, you have to push down the frozen fruit all the time and the blades get stuck quite often. Another thing that is a minus with a blender is that it takes to long and the fruit melts.Nice cream recipe

This machine is fast working and grinds everything to a pulp in a blink of a moment. 500 g of frozen cut fruit and berries turns into a yummy treat in less than 2 minutes maybe 3.

We made two different nice creams, a vegan ice cream that is sugar free and lactose free. One with frozen pineapple, papaya and mango. The machine crushes everything so you make use of all the goodness in the fruit, no waist.

Continue reading “Healthy treats and juices with a slow juicer”

Mung bean and coconut stew with centella

Mung bean and coconut stew

The past few weeks I have posted a couple of mung bean stews, one that I grew up with(see recipe HERE) and one with lechon leftovers(see recipe HERE), this time I am making an all vegan mung bean caserolle with coconut milk. In the traditional filipino dish you use malunggay leaves for this dish, but this time I had some centella leaves so I used that instead.

Centella is used as a leafy green in Sri Lankan cuisine. In Vietnam and Thailand, this leaf is used for preparing a drink or can be eaten in raw form in salads. These leaves are considered quite nutritious. The leaves has also been used as a medicinal herb in Ayurvedic medicine and traditional Chinese medicine, and it is also known as the Asiatic pennywort.

When my cousin heard I was making this she said that I should add Jack fruit. Funny thing, because I have read that in Sri Lankan cuisine they use centella in a coconut curry with Jack fruit. I am unfortunately allergic to Jack fuit, so no Jack fruit in this dish, but a little curry paste would be tempting.

Centella

2 cups mung beans

1 tablespoon oil

1 finely chopp onion

2 cloves minced garlic

1 tbsp freshly grated ginger

1-2 tsp chili flakes

1,2 l vegetable broth

1 can coconut milk

1-2  tbsp fish sauce

1 bunch centella

Salt and pepper to taste

 

Wash mung beans thoroughly and strain. Soak beans in water and stir, remove floating particles.

Mung bean stew 1 agj

In a saucepan, sauté garlic, onion and ginger in a pot until soft and fragrant, add the chili flakes and give it a stir.

Add the broth, coconut milk and the rinsed mung beans and bring to a boil.

Turn the heat down and simmer, stir occasionally until beans are tender about 40-50 minutes.

Mung beans and coconut 1 agj

Right before you serve add the centella leaves to let them wilt a little.

Mungo

 

Bloody vegetarian burgers

Contrary to the title of this post, there is no meat or blood in this burger.

I was watching Diners, Drive-inns and Dives a while ago, that time it was at a vegetarian fast food place, they served a red beet root burger and the beets were cooked with spices used for pastrami. It looked really delicious, but I wanted a little bit more so I also made burgers based on a falafel recipe, with mushrooms. I also used canned chickpeas, but if you plan right it is better to use the dried ones that you soak over night.

I also used cheese on these burgers, if you use a non dairy cheese or drop it, Then these burger will be vegan:)

Makes at least 6 burgers

2-3 beets
1 teaspoon whole peppercorns
3 bay leaves
1/2 teaspoon whole cloves
4 cloves crushed garlic
2 teaspoon juniper berries
1 liter of water or enough water to cover the beetroot
2 tablespoons sugar
2 tablespoons salt
Boil the beets with the skin on. As soon as it boils, turn down the heat and let them simmer for about 45 minutes or until beets are tender

While you wait for the beets, you can start on the burgers.

 

1 can(400g)  chickpeas, rinsed and drained

1 onion, chopped

250 g Mushrooms-chopped and sautéed

3 cloves garlic, minced

1 pinch of chili powder

3 tbsp fresh chopped coriander or parsley

1 teaspoon salt

some pepper

 

 

Burger buns

Cheese

Salad

Onions and pepper marmalade

or dressing you prefer.

 

Combine all the ingredients in a food possessor and blend to a coarse mixture, then shape into six patties.

Fry them in a pan with a little oil until they get a nice golden color

Peel the beets and cut into 1-1.5 cm thick slices and place them on top of the burger and add a slices of cheese on top of the beetroot. Melt the cheese in the pan with a lid on or put them in the oven like I did.

Toast the burger buns

Assemble burgers and enjoy 🙂

Do you like your burgers bloody?

Vegetarian taco

As a student I found myself out of funds quite often and Taco Bell helped fill my tummy while I was waiting for my account to fill up again. If I remember correctly the cheapest on the menu was the refried bean burito til $ 0.59 elle 0.69. This was a simple meal consisting of a tortilla, refried beans and salsa.
Sometimes I get nostalgic and I get a hankering for something from my student days tortillas, refried beans and salsa, these days I add a little extra but not much.
I called these vegetarian, but i think these are vegan, since no animal products were used in the making of them.
 
For these simple tacos you will need
Tortillas
Refried beans, for recipe look HERE 
Pico de gallo, for recipe look HERE
Guacamole, for recipe look HERE
Sliced red onions
Corn
Sour cream
Simple and clean flavors
If you want you can probably buy everything ready made to make it easier and less time consuming, but if you make it you know what is in  it and fresh tasting.
There is no right or wrong to what you put in tortillas, eat them with what you want and enjoy.