Saturday, October 17, 2009

Curry and Slice for Vegan MOFO

More vegan cooking...
Egplant Curry - from The Moosewood Cookbook
(seves 6-8 - Joe and I halved it and I still had left overs for lunch)

2 to 3 Tbs Dairy Free Margarine and/or peanut oil
1 Tbs Mustard Seeds
2 Tbs Sesame Seeds
2 tsp cumin seeds
1 1/2 cups chopped onion
1 1/2 to 2 tsp salt
2 tsp turmeric
1/4 tsp cayene (possibly more, depending on your tolerance/preference)
2 medium eggplants (7 - 8 inches long; 4 inch diameter at roundest point), cut into 1 inch cubes
water, as needed
2 cups frozen or fresh green peas
optionalL 1 small bunch fresh cilantro, minced

1) Heat butter or oil over medium heat in a very large, deep skillet or dutch oven. Add seeds, and saute until they begin to pop (5 minutes).

2) Add onion, salt, turmeric, and cayenne. Cook, stirring occasionally, for 8 to 10 minues, or until the onion is translucent.

3) Add eggplant and salt. Cook, stirring from the bottom regularly, for 15 to 20 minutes 0 until the eggplant is soft. You might need to add a little water if the mixture is too dry. Cover the pan between stirrings.

4) Add the peas to the mix before serving with just enough time left for them to cook.
Serve curry over rice.
And then something sweet for desert...

Chocolate Rough Slice - from Bake by Allyson Gofton

1 1/4 cups self-raising flour, sifted
1 1/2 cups desiccated coconut
1 cup sugar
1/4 cup finely chopped dark chocolate
1/4 cup cocoa
200 grams dairy free margarine


Preheat the oven to 180 degrees. Grease and line a large 24x30cm slice tin.
In a large bowl, stir together the flour, coconut, sugar, chocolate and cocoa and make a well in the centre. Pour in the melted butter and mix together.
Press into the prepared tin.
Bake in the preheated oven for 15-20 minutes until firm.
Allow to cool in the tin before icing. Cut into slices or squares and store in an airtight container.

Ice with:

1 1/2 cups icing sugar
1tsp dairy free margarine
2-3 TBS soy milk
1-2 TBS cocoa (disolved into the warm milk)
Coconut.

With the icing in the book, it isn't a very good recipe so i just made up the icing and added probably a cup of cocount. I did actually double the icing mixture because i love icing and i wanted it to be quite thick on top of the slice.

Delicious! Mum recently gave me this book so i wanted to start cooking things from it straight away and veganised it to take along to knitting. So good but quite sweet.

xoxo


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