Tag Archives: crepes

Sweet Potato Kofta with Cashew Coconut Curry

17 Apr

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I’m so sorry for abandoning the blog. The last few weeks have been an time of intense non-procrastination. Are you proud of me? Which is really a positive space to inhabit and every university student should aspire to. Thus, I have stayed far away from the blog. Too far. Although not much cooking has occurred, some has. There were even a couple of great dishes and photos taken, including some lovely tuna cakes and hearty gallo pinto bean burgers inspired by our trip to Nicaragua last summer.  But, alas, these posts were not meant to be.  I put off writing them for so long that I no-word-of-a-lie forgot the recipes. SO in honour of my hellish statistics exam now completed I’ve made these delectable treats to make up for lost time!

This is my take on Indian kofta, usually a vegetarian dish made of potato, vegetables or cashews and paneer. I decided to use sweet potato because I like them. I decided to use feta because I didn’t have any paneer, and Scott and I both randomly brought feta home yesterday (must.use.feta). They are quite healthy and easy to make!

Sweet Potato Kofta 

  • 2 cups cooked sweet potato
  • 1/2 red bell pepper finely diced
  • 1/2 cup crumbled feta
  • 1/2 cup flour ( I used rice flour)
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons plain yogurt
  • 1 tablespoon Garam Masala
  • 1 tablespoon grated fresh ginger
  • 1 tsp salt
  • 2 tablespoons coconut oil
  1. Mix cooked sweet potato (skin on) with flour, red pepper, cilantro, yogurt, garam masala, ginger, feta and salt in large bowl.
  2. Form into small round balls.
  3. Cook in coconut oil at medium high heat until crisp and browned on all sides (about 2 minutes each side)

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Cute, huh? These would be great on top of mixed greens, or served as appetizers with tamarind chutney. But really, they were fabulous topped with a rich curry.And, not to “toot my own horn” or anything, but this curry is the best I’ve ever made (and I’ve made lots). I couldn’t get enough! It was inspired by one of my favourite cookbooks, Everyday Indian, but I put my own spin on it with the cashew and coconut instead of the (lighter) yogurt version (also awesome, but less creamy).

Cashew Coconut Curry 

  • 2 large onions
  • 4 medium sized cloves of garlic
  • 2 tablespoons of fresh grated ginger
  • 2 tablespoons of tomato paste
  • 1 tablespoon of cumin
  • 1 tablespoon of Garam Masala
  • 1 tablespoon honey
  • 1/2 tsp spicy cayenne
  • 1 tsp tumeric
  • 1 tsp salt
  • 1/4 cup plain yogurt
  • 1 cup cashews
  • 2 cups coconut milk
  • fresh cilantro to garnish
  • 2 tablespoons coconut oil
  • 1/2 cup of water
  1. Sautee onions in coconut oil until browned over medium-high heat, long enough to be almost caramelized (about 15-20 minutes. This is a key step for enhanced flavour!). Once browned, add garlic and ginger and cook 2 minutes. Then add tomato paste and cumin and cook for 30 seconds.
  2. Reduce heat and add Garam Masala, honey (or sugar), cayenne, tumeric and salt. Cook 2 minutes.
  3. Add yogurt, water and 1 1/2 cups coconut milk, then blend well with hand held blender until smooth.
  4. Separately, puree cashews with remaining 1/2 cup coconut milk until smooth. Add to curry mixture.
  5. Simmer over low heat until ready to serve!

I served the kofta and curry over these corn crepes (almost like a dosa) with a green salad dressed in sesame vinaigrette.

Two notables- the next time I make kofta, I’m going to add chopped cashews. The sweet potato was rather soft and it would be nice to add more crunch. The bell peppers added to that, but even more crunch with the creamy-ness of the curry would be spot on. Secondly, the plain yogurt added a nice dimension that cut the richness of the curry a touch. In my opinion, it was an essential ingredient to the success of the dish. If there is no yogurt available, I would add a squeeze of lemon at the end for brightness.

Whew. Yummy.

Hopefully there will not be such a stretch until my next post! I’m looking forward to summer holidays (!) starting next week (!!). Scott and I are headed to Europe next month, so Food, Mostly may soon be reporting from abroad!

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Excitement!

Vegetarian Enchiladas with Cornmeal Crepes

12 Feb

Mmmm…these satisfied a major Mexican craving I was having. Looking around the kitchen, I had all the basics- tomato sauce, cheese, cilantro, cumin, onion, and avocados but alas, no tortillas (turns out I didn’t look hard enough, they were clearly in the freezer). Meanwhile,  I decided to improvise and made up some super easy cornmeal crepe batter. I’m glad I did! They worked perfectly.

Here they are, complete. While the batter was cooling in the fridge, I whipped up the filling. Feeling like something vegetarian, I opted for tempeh instead of meat.  Tempeh is fantastic because one, it is a a much healthier alternative to tofu in that it is not heavily processed. It is made by fermenting whole soybeans,  and contains more fiber and protein than tofu. Secondly, I much prefer working with the firmer and crumbly texture of tempeh over softer tofu. It has a mild nutty flavour. I used Henry’s Gourmet Organic Tempeh with Basil. If you have never experimented with tempeh before, you should try it out!

I cooked the tempeh with onions, garlic, shredded carrots, corn,  kidney beans, shredded cheese and cilantro and wrapped them tightly the cornmeal crepes.

maybe put a bit more filling than this

Place wraps side by side in a greased baking dish (I made 6), and top with more cheese and generous amounts of tomato sauce. Bake in the oven for 20 minutes at 400.  Garnish with sour cream, fresh guacamole and more cilantro.

Finished product! I have a mild obsession with tomato sauce, so next time I will absolutely  smother the enchiladas in it. Also, we only had mozzarella but this dish definitely calls for something sharper, like a jalapeno pepper jack. Otherwise, very filling and tasty and fun to make too!

Cornmeal Crepes ingredients: 

  • 1/2 cup and two tablespoons flour- I used whole wheat bread flour
  • 1/4 cup and two tablespoons cornmeal
  • 1 tsp salt
  • 2.5 tablespoons melted butter
  • 1 1/4 cup milk ( I used almond milk, because that’s all we had)
  • 2 eggs
  1. Combine dry ingredients in bowl
  2. Whisk eggs and milk and slowly add to dry ingredients until batter forms
  3. Add melted butter last
  4. Refrigerate for 30 minutes (or however much time you can afford. I prepared the enchilada filling while cooling, and then did the crepes last)
  5. Lightly grease  with coconut oil and on medium-high heat pour 1/3 cup of batter into frying pan, quickly circling pan to evenly spread batter
  6. Cook until small bubbles appear at the service and edges curl up slightly, flip. Should take about 1.5 minutes on either side
  7. Repeat!

Filling ingredients

  • 1 pack tempeh
  • 1/2 large onion
  • 3 shredded carrots
  • 1 tablespoon cumin
  • 1 tsp onion salt
  • black pepper
  • 1/2 tsp cayenne (or to taste)
  • 1/2 cup frozen corn
  • 2 cups shredded cheese
  • 1 clove garlic
  • 1 tsp paprika
  • fresh cilantro
  • 1 can black, pinto or kidney beans
  • 2 tablespoons tomato paste
  1. In large pan fry roughly chopped onion with coconut oil, add cumin, paprika and garlic and cook until fragrant
  2. Add well crumbled tempeh and tomato paste and mix
  3. Add carrots, corn and beans and season with salt and pepper
  4. Add cayenne and mix well
  5. Add fresh cilantro and 1 cup of cheese.
  6. Cook on medium low while preparing crepes. When crepes are ready, use them to  wrap the filling like an envelope, and place tightly in greased baking dish, seam side down
  7. Top with remaining cheese and tomato sauce
  8. Bake at 400 for 20 minutes, until bubbling
  9. Let rest for 5 minutes before topping with garnish of choice

Pretty simple. I had the tomato sauce already made from a botched attempt at cauliflower-crust pizza (very tasty, not a failure per say, just not yet post-able) consisting of  crushed tomatoes simmered with garlic, oregano and olive oil. As for the guac, I just mashed an avocado with hot sauce, salt, pepper and lime juice.

This dish would be great served with cilantro and lime brown rice or perhaps a corn and quinoa salad.

Do you like my new step by step photos? Alone, this level of multitasking is beyond me, but was thankfully made possible by Scott, who broke out the good camera and captured the process.

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