Raw Tacos

Raw Tacos

About two weeks ago, I stumbled across this recipe for raw tacos on a cooking blog I follow.  The recipe was intriguing and the photos looked delicious.  Unfortunately, I had started a "detox" program and was not allowed to have soy, one of the ingredients used in the recipe, so I wasn't able to try it.  But I couldn't get the thought of raw tacos out of my mind and since the program I'm following allowed me to add soy back in this week, I decided to give them a try.  Oh my!  They were every bit as good as Sarah said they would be!  The recipe comes from her blog, My New Roots.  If you head over to her blog, you should wander around a bit.  She has so many delicious things to make!

Since this recipe was so unusual and new to me, I didn't change much of anything.  I spiced up the walnut mixture a bit with some Indian chili powder and I substituted Liquid Aminos for the nama shoyu (raw soy sauce) since soy sauce has gluten in it and I'm currently off gluten.  If you aren't a pure raw foodist and you don't mind gluten, feel free to substitute regular soy sauce.  So then, here is how I made these delicious tacos.

Salsa
1 cup chopped cherry or grape tomatoes (I used grape)
1/2 red bell pepper, finely chopped
1/2 orange bell pepper, finely chopped
4 green onions, minced
1/4 c cilantro, chopped
1 large clove garlic, crushed
1 t honey
1 T extra virgin olive oil
pinch of sea salt

1.  Whisk the garlic, lime juice, honey, olive oil, and salt in a medium bowl.
2.  Add the remaining ingredients and mix well.  Let sit for about 1/2 hour to blend flavors.

While the salsa is "melding" make the following:


Walnut Mixture
1 c. walnuts
1 T Liquid Aminos
1/2 t Indian chili powder
1 t cumin
1 t extra virgin olive oil

Put all the ingredients in a food processor and pulse until combined and crumbly.  Be careful not to over-process or you'll end up with paste.

Cashew Sour Cream
1/2 c raw cashews (you can get these at a health food shop.  In Fort Wayne, you can get them at the Three Rivers Food Co-op)
juice of 1/2 small lemon
1 t apple cider vinegar
6 T water

Put all ingredients except water in a blender.  Blend on the highest speed until well blended.  Add the water one tablespoon at a time until creamy.  If you want a thinner sauce, add more water.

Other Taco Ingredients
romaine lettuce, leaf lettuce, or cabbage leaves (I used romaine and they were tasty but a bit small)
avocado
lime wedges
chopped cilantro

To assemble the tacos, take a lettuce leaf and lay it flat.  Place a couple tablespoons of walnut mixture down the middle.  Top with cashew cream, avocado, salsa and cilantro.  Squeeze a bit of lime.  Eat.  Repeat.

Yum-O!!

Tacos with walnut mix and cashew cream

Still cooking with Pomegranates

spinach salad with quinoa, feta, almonds, and pomegranate seeds

I can't seem to stop buying pomegranates.  Aren't they beautiful?  Last week, I made several batches of pomegranate molasses (a common ingredient in dishes from the middle east, but difficult to find here in Fort Wayne) and it turned out pretty good.  Today, I used the pomegranate molasses to make a tangy dressing for this spinach salad.  I also added a few tablespoons to a spread I made using eggplant.

eggplant dip with cilantro and pomegranate seeds

Have you ever eaten pomegranate seeds?  Some people do not like the crunch of the seed and are annoyed by their very presence in a dish.  They can be a bit of a surprise.  But the sweet, juicy burst of flavor from the surrounding flesh is worth the annoyance!  My daughter shared a funny story with me today.  She said her housemate recently told her about a friend who can't stand to eat pomegranate seeds because of all the work involved in removing the tiny seed from the ruby-red jewels.  Can you imagine trying to eat the juicy red part while leaving the itsy bitsy seed behind?

I think the salad looks very Christmas-y, with the bright green spinach leaves, the glistening red pomegranate seeds, and the snow white feta.  I also tossed in some black quinoa, toasted almond slices, and slivered red onions.

Here's how I made my dressing;

Ingredients:
2 T pomegranate molasses
1 T fresh squeezed lemon juice
6 T extra virgin olive oil
1 t madras curry powder

Method
Measure all ingredients into a small jar.  Put the lid on and shake it up!

MERRY CHRISTMAS!!!

Cooking with Pomegranates

Lentil kofte with Pomegranate and cilantro salad

I suppose they've been selling pomegranates in my neighborhood stores for quite some time, but I just never paid them much attention.  They seemed like too much work.  But while reading the book Traveling with Pomegranates by Sue Monk Kidd and her daughter, Ann Kidd Taylor, I became enamored with this enchanting fruit and began reading more about them, their history and significance in the ancient world right up to the present time. I'm embarrassed that it has taken me so long to appreciate their importance and their charming contribution to the world of culinary delights!

The pomegranate has a rich history, stretching all the way back into the ancient world, that is heavy with tradition and superstition.  The leathery globe filled with ruby-red seeds is believed to have originated in Persia and is mentioned in many sacred texts.  It plays a significant role in mythology and in many of the world's religions. 

As I began experimenting with recipes that call for pomegranates, I became very excited about a recipe I found in 660 Curries (a book I've mentioned several times before.)  The recipe was simple to make but involved a lot of steps in order to prepare all the different elements.

Layers of spicy potato, tart date sauce, hot chili sauce, pomegranate seeds and peanuts on flatbread

The original recipe called for all the various elements to be sandwiched between two toasted bun halves, but I thought it sounded way to pretty to cover up with a sandwich bun, so I layered everything on a square of flatbread.  It turned out delicious, with each mouthful delivering a spicy, salty, sweet, tart, soft and crunchy dance.  I decided it's way too involved to post here but if you want to give it a try, it's the recipe for spiced potato and pomegranate sandwiches on page 105.

Today, I made a much simpler recipe that I found in a book called Purple Citrus & Sweet Perfume, a collection of recipes from the eastern Mediterranean.  This recipe for red lentil kofte with pomegranate and cilantro salad was very tasty and quick to make!

Pomegranate seeds and lemon come together in a bright tasting salad

Ingredients for the kofte:
2 T olive oil
1 large red onion, finely chopped
1 T cumin
1 T Za'atar
1 t sweet paprika
1/2 c red lentils (toor dal)
1 T Pomegranate molasses
2/3 c finely ground bulgur
1 T finely chopped cilantro
1 T tomato paste

Method:
1.  Heat olive oil over medium high heat and saute onion till soft.  Stir in cumin, za'atar, and paprika and cook for 2 more minutes.

2.  Stir in the lentils, pomegranate molasses and 1 1/2 c water.  Bring to a gentle boil, then cover and simmer on low for about 8 minutes or until lentils are soft.

3.  Stir in the bulgur.  Combine well, remove from heat and let cool.

4.  Stir in cilantro and tomato paste.  Season with salt and pepper to taste.  Cover and refrigerate until firm, about 30 minutes.

Meanwhile, make the salad


Ingredients for salad:
seeds from 1 pomegranate
1/2 c finely chopped cilantro
grated zest and juice from one small lemon
3 T olive oil

Method:
Combine all ingredients together and mix well.

To Serve:
Remove lentil mixture from refrigerator and form into small patties, pressing a dent into the center of each.  Arrange on a plate and spoon some salad into the center of each.

Lentil koftes with Pomegranate salad

Japchae - Korean noodle dish

I miss the days when my best friend was a young mother from Korea.   She was a flutist and her two young daughters took piano lessons from me.  In addition to music, we quickly found that we had another passion in common:  FOOD!  Maria was an amazing cook!  Our families would get together often for potluck meals and fellowship.  Maria was skilled in the kitchen and introduced my family to bibimbop, dumplings, and other delicious Korean dishes.  Since Maria and her family moved away, I've missed her friendship and her cooking  with a longing that is almost palpable.

I hope to try my hand at bibimbop some day soon.  Although it doesn't seem hard, it involves a lot of individual steps that appear to be very time consuming.  In the meantime, I decided to dip my toe in the pool with this much easier recipe for Japchae, a dish made with starchy sweet potato noodles.  The noodles are readily available in any Asian market carrying Korean ingredients as this is a very popular dish in Korea.  I love the chewy texture of these noodles!


Ingredients:
1 lb Dangmyeon (sweet potato noodles)
1 T canola oil
5 dried shiitake mushrooms - soaked in hot water until soft, then squeezed dry and sliced thin
3 carrots, julienned
8 oz spinach
1 medium onion, cut in half and sliced in medium-thin slices
3 cloves garlic, minced
5 green onions, chopped in one inch pieces
1/3 cup soy sauce
1 T sugar
1 T sesame oil
1 T sesame seeds, toasted


Method:
1.  Soak noodles in very hot water for about 15 minutes.  Drain.  Cut into 3 inch pieces and set aside.

2.  Place spinach in large bowl and cover with boiling water.  Let wilt then drain and squeeze dry.

3.  Mix soy sauce, sugar, and sesame oil in a small bowl and set aside.

4.  Heat oil in large wok over medium-high heat.  Add mushrooms, carrots, onions, garlic, and green onions.  Stir-fry for about three minutes.

5.  Add noodles and soy sauce mixture.  Continue stir-frying, adding more oil if noodles stick to pan.

6.  Mix in the spinach and sesame seeds.

Note:  I like things spicy so I tossed in some red pepper flakes before adding the vegetables.  Many recipes also call for an egg, fried as an omelet and then sliced thin for garnish.

Curried Squash and Red Lentil Bisque with Quinoa

A fellow foodie and good friend of mine recently emailed me a recipe for soup.  It read something like this:

Saute some onions and curry spices in oil.  Add squash and cover with vegetable broth.  Cook until squash is almost done then add some red lentils.  Let cook about 15 minutes and then mash it up.  Add a can of coconut milk and a handful of quinoa and cook until quinoa "blooms."

I had everything I needed to give this a try, so try it I did and it was AMAZING!  Here is what I did, in a bit more detail.

INGREDIENTS:
1 large onion, chopped
2 cloves garlic, chopped
1 T Madras curry powder (I make my own and it's delicious.  I'll give the recipe for that another day.)
1/2 T Indian chili powder (or to taste.  or leave out completely if the curry powder is enough heat for you)
2 T canola oil
1 large butternut squash, peeled and chopped into 1 1/2 inch pieces (about 8 cups)
1 cup red lentils (called masoor dal in Indian grocery stores)
4 cups broth (vegetable or chicken)
1/2 cup quinoa (I used tri-color quinoa because it's so pretty!)
1 can coconut milk
1 T lime juice
chopped cilantro for garnish

METHOD:
1.  Saute onion, garlic, and curry powder in oil until soft and beginning to carmalize

2.  Stir in squash and broth.  Bring to a boil.   Cover and simmer until squash is tender, but not too soft.

3.  Stir in red lentils and continue cooking until lentils are soft (about 15 minutes)

4.  Use an immersion blender (or any other method) to puree the soup.

5.  Stir in coconut milk and quinoa.  Cook until quinoa is soft, but still has a slight bite.

6.  Stir in lime juice and adjust seasonings as needed (salt, pepper, curry powder)

7.  If the soup is too thick, add water or broth to achieve the consistency you prefer.

8.  Garnish with cilantro

My niece LOVES quinoa, so I'm posting this recipe especially for her.  I hope she tries it!

red lentils (masoor dal) and tri-color quinoa

Sabudana Vada (potato, peanut, and tapioca fritters) with coconut-sesame dipping sauce

Sabudana vada with coconut-sesame dipping sauce

Lately, I have been so busy cooking that I haven't had time to post!  This ridiculous flurry of activity started several weeks ago when I decided I wanted Ethiopian food.  I spent a weekend making a batch of niter kibbeh and another of berbere.  That same weekend I also made a huge jar of ginger/garlic paste, a jar of coconut chutney, and a wet spice blend for making green curry.

The next week, I found myself up to my eyebrows in Indian adventures.  I made a batch of paneer and a batch of milk solids.  I roasted and mixed up a variety of spice blends, including Madras curry powder, sambhar masala and a Punjabi garam masala.

Some things turned out quite undesirable, like the injera I made to go with my Ethiopian wats.  Ugh!  Not sure where I went wrong with such a simple recipe, but something was very not right!  But other things turned out amazingly good, like the tapioca, potato, and peanut fritters with coconut-sesame dipping sauce.

I more or less followed Ragahavan Iyer's recipe in his wonderful book, 660 Curries.  Here's what he says to do, with just a few changes:

Ingredients:
3/4 cup pearl tapioca (rinsed, soaked for 20 minutes, drained)
1 cup dry-roasted peanuts
1/2 cup tightly packed cilantro
10 (or more!) hot chilies (such as Thai or cayenne)
6 large cloves garlic
2 thick slices fresh ginger (1/2 inch)
1 pound russet potatoes, boiled and coarsely mashed (I mashed mine by squishing them through my fingers!)
1 - 2 teaspoons kosher salt (depending on whether or not your peanuts are already salted)
Canola oil for frying


Method:
1.  Grind peanuts in food processor by pulsing until coarsely chopped.  Dump in large mixing bowl.

2.  Combine cilantro, chilies, garlic, and ginger in processor and mince.  Add to peanuts.

3.  Add drained tapioca and mashed potatoes to mixing bowl and mix well.  This will look and feel doughy.  You can knead it like you would bread until the ingredients are well blended.

4.  Grease or wet your palms and pull off about 2 T dough.  Roll into a ball and then flatten into a disc.  Continue until all the dough is used up.

5.  Heat about 1 1/2 inches of oil over medium-high heat and fry fritters until golden and crispy on both sides.

6.  Drain on paper towels.


Ingredients for the sauce:
1 T Canola oil
1/4 c shredded, unsweetened flaked coconut
1 T white sesame seeds
1/2 c dry-roasted peanuts
2 T chopped cilantro
1 t kosher salt
1 medium tomato, cored and coarsely chopped
4 hot green chilies (more or less to taste)

Method:
1.  Heat the oil over medium-high heat.  Add coconut and sesame seeds and fry, stirring frequently, until fragrant and golden.

2.  Transfer to a blender and add 1 c water plus all the remaining ingredients.  Puree until smooth and blended, scraping down sides of blender when necessary.

3.  Transfer sauce to a small pot and bring to a boil.  Lower heat and simmer gently for a minute or so.

To serve, you can place a couple of fritters on a plate and spoon some sauce over.  Or you can place the sauce in a small bowl and dip the fritters.  The sauce is got warm or at room temperature.

Chilies, cilantro, garlic, and ginger

Minced herb and spices

Tapioca, peanut and herb mince, mashed potatoes

The dough

The patties before frying

Fritters with dipping sauce

Pesto Pizza

oh-so-easy pesto

I love this time of year!  Ripe, juicy tomatoes bursting off the vine, sweeter-than-candy sweet corn being sold on the honor system from yard-stands sprinkled throughout the countryside, endless varieties of eggplant and peppers and an over-abundance of fresh herbs.  Like basil!  I recently came home from a trip to a friend's house with bags and bags of basil.  She had given me sweet Italian basil, Thai basil, pepper basil, and Ruben basil.  What to do with all that basil?

Of course, the obvious answer is make pesto.  Which I did.  I made a big batch and tossed it with bow tie pasta and spicy Italian sausage.  It was yummy!  The next day I made another patch and slathered it on top of individual pizzas.  Oh!  So good!  Today, I'm going to use up all the rest of the basil and make pesto for the freezer so I can continue enjoying the taste of summer even when the winter snow is on the ground!

My idea for the pizzas was inspired by a bottle of Carmen's Habitual Habanero that I always have sitting on the counter next to the stove.  This stuff is soooo good!  Of course, you can make this pizza without the Carmen's oil, but you will have no idea what you are missing!!!  You can read about the company and order a bottle for yourself by clicking here.

For my pizza, I started out by spreading a generous layer of pesto on top of a bread square.

Next, I sprinkled on a layer of sliced red onions, covered that with thin slices of fresh, juicy tomatoes, then drizzled on the Carmen's Habitual Habanero.  (This stuff packs a wallop and will leave your lips tingling happily!)

I sprinkled the tomatoes with torn chunks of fresh mozzarella cheese.

After baking at 425 for 10 minutes, my pizza came out of the oven looking like this:

Here is my simple recipe for pesto.

Ingredients:


1/4 cup pine nuts
2 large cloves garlic
2 cups tightly packed basil
2/3 cups EVOO (olive oil)
1/2 cup finely grated Parmigiano-Reggiano or pecorino cheese

Method:


1.  Throw the pine nuts, garlic, and basil into the bowl of a small food processor (I used a hand blender) and process until finely chopped.

2.  Blend in the olive oil and then the cheese.

3.  Season to taste with salt and pepper.