Archive for the ‘Special’ Category

Cauliflower Pakora (or as I like to call it – Vegan Popcorn Chicken!)

May 14, 2013

 

A short update on the gluten challenge – I did the 90 days and got my blood-work done. The tests came back negative for Celiac Disease. Initially we planned on doing a biopsy as well, but that’s just not feasible at the moment, so since we already know I am gluten intolerant  I’ll be avoiding gluten again.

Now…Dinner tonight was one of our favorite not so healthy meals…cauliflower pakora (an Indian dish,) which reminds us of popcorn chicken!
Vegan Popcorn ChickenPakora

Ingredients:

  • 2 cups chickpea (garbanzo) flour (milling dried chickpeas works)
  • 1 teaspoon ground coriander
  • 2 teaspoons salt
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon curry powder
  • 4 cloves of garlic, crushed
  • 1.5 cups of water
  • 1 large head of cauliflower chopped into bite sized pieces
  • 1 large onion diced
  • 2-6 cups of oil for frying (I use olive oil)

Directions:

  • Blend together all ingredients except for the cauliflower, onion, and oil. The batter should be smooth, and slightly thick.
  • Stir in the chopped cauliflower and diced onion until coated with batter

IMG_2779

  • Heat the oil in a heavy pan to 375*F (We use a wok with a couple of inches of oil in it.)
  • Fry in batches for about 4-5 minutes, until golden.

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  • Removed to a paper towel lined bowl or plate to drain.
  • Serve hot with optional chutney like sauce (recipe below.)

Chutney (may bear very little resemblance to actual chutney since I’ve never had it, and sort of made this up randomly.)

Ingredients: 

  • 1 half cup of apricot preserves (check the ingredients for any ingredients you might need to avoid)
  • 1-2 teaspoons of juice from canned or jarred jalapenos. (optionally include a few bits of diced jalapeno)
  • 1 teaspoon onion powder
  • dash of powdered ginger

Directions: 

  • Combine all ingredients thoroughly and serve as a dipping sauce for pakora

The pakora (vegan popcorn chicken) works great in a big bowl shared during a movie or party. Stay tuned for how to use cauliflower as a buffalo wing substitute!

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Vegan Latkes, without soy or gluten

December 3, 2010

I haven’t posted in a while because typing is an issue at the moment. Long story short – a tendon injury on my right wrist/thumb. I have a few recipes to put up as I can type more, but this one just couldn’t wait. Growing up with Jewish grandparents I loved latkes, but never tried to make them. There was always someone else to do it! This year I decided to make them, and sought a recipe. I found this one at About.com, and with a few changes (and added details) they came out perfect…unfortunately they were eaten as I cooked them, so the proof is in my stomach, and we don’t want a picture of that!

Just in case the link doesn’t work, here is the recipe, copied exactly from that website:

This vegan latke recipe uses an egg replacer to make traditional potato pancakes.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

  • approx 3 pounds of potatoes
  • 1 onion, finely chopped
  • 2 “eggs” (use Ener-G Egg Replacer)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tbsp flour
  • 1 tsp baking powder
  • oil for frying

Preparation:

Grate the potatoes into a large bowl, or, if you have a food processor, it works well for this task, just process until fine.

Add remainder of ingredients, except oil, and combine well. Heat a few tablespoons of oil in a frying pan and drop potato mixture onto pan in small amounts, flattening to form pancakes.

Cook until golden brown, then flip. Be sure the potatoes get cooked all the way through. Serve with applesauce and enjoy!

A change, and some details to make it easier:

  • Bobs Red Mill Gluten Free Baking Mix absolutely works in this, as does the Ener-G egg replacer. The cooking instructions were a bit vague, so to clarify (for you to benefit from my burnt and raw tries)
  • Use a heavy frying pan (the cast iron worked beautifully!)
  • Get it hot, and get the oil in the pan hot before trying to cook these.
  • Once the pan is heated, I turned the heat to “3” on my electric stove.
  • Squeeze excess water out of each “blob” before putting it in the pan. (A serving spoon heaped is about the right size…the size you’d use for a side dish, not a large cooking spoon…a bit bigger than a tablespoon)
  • Drop the blob into the hot pan, and smush it together into a pancake shape and thickness.
  • Cook the one side until the edges start to brown (you can see that before lifting the latke)
  • Flip carefully, and brown the other side, peeking after a minute or so.
  • Make sure you keep enough oil in the pan to keep them from sticking, and to help fry them.
  • I was out of applesauce, but pear sauce worked just as well, and my husband likes them with tomato soup (which since it’s the canned name brand type, has gluten…why, I don’t know.)

So have a happy Hanukkah with latkes! 🙂