Gobi pakoras (Cauliflower pakoras)

Whilst I cook Indian meals on a fairly regular basis there are so many types of Indian foods I still haven't attempted to make at home. I generally rotate between vegetable based curries, several different dals, koftas and occasionally flatbreads. Apart from samosas and onion bhajis, Indian appetisers haven't really featured in my kitchen. Pakoras popped into my mind the other day when I was brainstorming something different to serve with my old favourite dal makhani. I have always enjoyed these spicy fried snacks in restaurants.    

After flicking through my cookbooks I couldn't settle on a recipe so I searched around the internet as well. The common theme was a 1:1 ratio of besan (chickpea flour) to water, bicarbonate of soda and lemon juice. The spices seemed to be the factor that gave these recipes their individuality. This research was quite interesting yet I still couldn't decide on a recipe. I ended up following one from an older cookbook of mine that has been a bit hit and miss at times and added a few extra spices I had liked the sound of in other recipes, kaloonji (nigella) seeds being one of them. 

This pakora batter could be used with a variety of vegetables, at the time I had an abundance of cauliflower and decide to use that solely. Coriander and tamarind chutneys as well as raitas were mentioned as being ideal condiments. I enjoyed testing a coriander chutney for Terry Hope Romero several months ago and whipped up a batch to have with these pakoras, this was a perfect match. The three of us couldn't quite make it through the quantity in this recipe as we also had dal to eat. It was difficult to show restraint as the pakoras were incredibly tasty. I highly recommend eating these on the night they are prepared, reheating the leftovers in the oven crisped them up a little yet they weren't as fantastic as they were fresh from the wok.

Gobi pakoras (Cauliflower pakoras)  (Adapted from The Essential Asian Cookbook) 

1/2 head cauliflower, cut into small florets

3/4 cup chickpea (besan) flour 

1/2 teaspoon turmeric

1 teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon kalooni (nigella) seeds

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon bicarbonate of soda

3/4 cup water

1 tablespoon lemon juice

3/4 - 1 cup peanut oil, for frying 

Mix the chickpea flour, turmeric, garam masala, coriander, kaloonji, cayenne pepper, salt and bicarbonate of soda together in a large bowl. Pour in the water and lemon juice and whisk until a smooth batter forms.

Heat some oil in a wok or deep sided frying pan. Drop a tiny bit of the batter into the oil. If the oil bubbles around the batter it's ready for frying. Dredge the florets in the batter, then place into the oil and cook in batches for about 5 minutes or until golden. Remove the florets and place on paper towels to drain the excess oil. Serve immediately with a chutney or vegan raita of your choice.

Vegan MoFo - P is for Pinwheels

Pinwheels were one of the finger foods my mum used to serve at big parties throughout my childhood. I used to love helping out with making them as it meant that I would get to snack on the ones that had slight imperfections. Pinwheels are made from puff pastry sheets spread with finely diced toppings which are rolled up, sliced into bize-sized pieces and baked in the oven until flaky.

Mum's pinwheels always used to be made with tomato paste, onions, bacon and cheese. I wanted mine to taste fairly similar so I used tofu bacon and vegan cheese and mixed a bit of pesto with a store bought pizza sauce for an extra dimension of flavour. They are a little bit fiddly to make but once you get used to the process, it does becomes easier. The recipe includes some step by step photos to guide you through although the late afternoon light streaming into my kitchen interfered a little.

Click here to see my A - Z of Vegan MoFo posts.


Pinwheels

3 vegan puff pastry sheets
1/4 - 1/3 cup tomato paste/pizza sauce
3 teaspoons vegan basil pesto
1/2 red onion, finely diced
1/2 batch tofu bacon, finely diced
3 large button mushrooms, finely diced
200g vegan cheese, grated
olive oil spray

Place a sheet of frozen puff pastry on a large chopping board and cover with approx 2 tablespoons of tomato paste/pizza sauce mixed with a teaspoon of pesto. Try to spread the mixture evenly and ensure that the left and right sides are covered as close as you can get to the edges. The sides closest and furtherest away from you can be left plain.

Sprinkle a 1/3 of each of the onion, mushrooms and tofu bacon on top followed by 1/3 of the vegan cheese. (The photo below was taken prior to cheese being added).

By this time the puff pastry sheet should have thawed out just enough for it to be rolled up. Starting at the end closest to you, roll the pastry over to 1/4 of the length of the sheet then continue rolling tightly until you get to the end. With a sharp knife cut sections of about 1cm width along the sheet.

Place the pinwheels onto a tray lined with baking paper and cook in the oven at 180C for about 15-20 minutes or until they are flaky. Repeat the process two more times and enjoy your pinwheels!

Tofu quiches and apricot delights for potluck plus Singapore noodles

Spring was well and truly in the air last weekend making it perfect weather to celebrate Planet VegMel's 2nd anniversary with a potluck in the Edinburgh Gardens. It was a bit daunting to turn up to an unfamiliar park that was crawling with numerous groups of people enjoying the sun whilst trying to locate a bunch of people I hadn't met before. After a quick stroll around I thankfully recognised a couple of blogging faces and made my way over to the friendly welcoming group.

My stomach was still rather full from a late breakfast so I didn't sample as many of the wonderful selection of vegan delights as I would have liked, and ended up snacking on more sweet things than savoury which is quite out of character for me. I enjoyed K's refreshing iced tea and Fat Fueled Vegan's deliciously creamy mango lassi for drinks and tucked into some of Michael's potato-chickpea enchiladas from Viva Vegan. The enchiladas were not new to me as I have made them a few times before, but I was intrigued to try them to compare.

When it was time for the sweets, Johanna's cake pops were extremely popular and rightfully so. Steph's chocolate caramel slice was delicious as were Emily's chocolate truffles. I took home some of Cindy's peanut butter cookies with ganache filling amongst other goodies and tried one later that night. My relationship with peanuts is rather quirky (peanuts = yum, anything containing peanut butter = yuck) so I didn't expect to enjoy these cookies. The peanut flavour paired with chocolate wasn't too overpowering so I was pleasantly surprised to find the cookie enjoyable as did my son who devoured the remaining two.

I made some tofu quiches originally from Fat Free Vegan and previously blogged by Johanna GGG and Vicki Vegan which seemed to be popular. My only gripe was they were nice and fluffy when they were being baked and then shrunk a little after they were cooled. Unfortunately K was unable to try them as I had included miso which can contain gluten. I also made some apricot delights from Johanna's blog which were also blogged about at In the Mood for Noodles; they are a nice and healthy sweet although they did become rather soft after spending some time out of the fridge.

It was a fantastic experience to meet and share food with other veg*n bloggers I have been following for a few years although it was also a little overwhelming for a shy person like me.

A few nights before the potluck, I finally made Toby's Singapore noodles which were fantastically easy to prepare for such a tasty dinner so I decided to add this into the post for another 'that recipe seems very familiar...' submission. The only changes I made were to add some different veggies and I also crumbled the tofu which is something I loved in Steph's awesome Char Kueh Teow recipe and have since used in other dishes. Oh yes, and like others who have also tried this recipe we preferred it with additional soy sauce too! Singapore noodles will definitely be part of our mid-week noodle rotation meals from now on.


Tofu quiches
(Adapted from Green Gourmet Giraffe and Vicki Vegan, originally posted at Fat Free Vegan)

1 tablespoon olive oil
2 small onions, finely chopped
2 garlic cloves, crushed
100g button mushrooms, finely chopped
100g baby spinach leaves, finely chopped
2 x 300g silken tofu, drained
2 tablespoons tahini
1/4 cup nutritional yeast flakes
1 tablespoon white miso
1/2 teaspoon smoked paprika
2 teaspoons tamari
2 tablespoons chickpea flour
1/4 cup soy milk
1/3 cup sun-dried tomatoes, finely chopped
2 tablespoons chives, chopped
salt and pepper, to taste

Heat the olive oil in a frying pan and cook the onions for about 5 minutes until soft. Stir through the garlic and mushrooms and cook for another 5 minutes until the mushrooms are cooked. Add the spinach and cook, stirring until the leaves have just wilted.

Place the tofu, tahini, nutritional yeast flakes, miso, smoked paprika and tamari in a food processor bowl and pulse until well combined, scraping down the sides if necessary.

In a small bowl, mix the chickpea flour with the soy milk thoroughly to obtain a smooth paste with no lumps. Mix together the ingredients from the frying pan, food processor and chickpea flour/soy milk paste. Stir through the sun-dried tomatoes and chives.

Place spoonfuls of the mixture into a muffin tray lined with papers and bake at 190C for about 30 minutes.


Apricot Delight 
(Adapted from Green Gourmet Giraffe, originally from Australian Women's Weekly)

250g dried apricots, chopped
3/4 cup boiling water
1 1/2 cup dessicated coconut
2 tablespoons agave nectar
extra coconut, for coating

Soak half of the apricots in a saucepan with the boiling water for about an hour. Bring to the boil and simmer on a low heat, uncovered for 10 minutes.

Puree the apricots in a food processor. Add the remaining apricots, coconut and agave and process until well combined. You may need to scrape down the sides a couple of times to ensure that all of the ingredients are blended in.

Spread the mixture into a small tin lined with baking paper, cover the top with baking paper and refrigerate overnight.

Remove from the tin, cut into squares and roll the squares in extra coconut. Store in the fridge in an airtight container.


Singapore Noodles (Adapted from In the Mood for Noodles)

250g rice vermicelli noodles
250g firm tofu, crumbled
1 medium carrot, julienned
1 small red capsicum, thinly sliced
2 large portobello mushrooms, sliced
1 small head broccoli, cut into small florets
splash of soy sauce
slash of sesame oil
1/2 teaspoon chilli flakes
1 tablespoon sesame seeds
1 tablespoon peanut oil
1 onion, sliced
1 1/2 tablespoons curry powder
1/4 cup vegetable stock
extra soy sauce and white pepper to taste

Soak the noodles in hot water for about 10 minutes until the noodles are tender. Drain and set aside.

Place the crumbled tofu, carrot, capsicum, mushrooms, broccoli in a bowl and marinate with soy sauce, sesame oil and chilli flakes.

Toast the sesame seeds in a small frying pan over a medium high heat, then set aside.

Heat the peanut oil in a wok over the highest heat and stir-fry the onion until soft. Stir through the curry powder then add the marinated tofu and vegetables and stir-fry until the vegetables are softening. Add the noodles and stock and stir-fry until the stock has been absorbed. Season with extra soy sauce and white pepper and serve garnished with sesame seeds.