Vegan Tandoori Skewers

Spring is almost here (at least in the Norther hemisphere) and at this time of the year it is a bit more difficult to find seasonal veggies. Have to do with what’s left, so to say. Anyway, while waiting for the abundance of fresh food to come, I felt like something of a strong taste, so decided to fuse whatever I can find locally with adapted tandoori sauce – the traditional is not vegan, have in mind.

There are many different ways to replace the yogurt, I chose cashews milk, but it should still be ok if you have almonds, or even coco-milk. The result is light and flavorful meal, with a scent of eastern exotic places.

I believe these skewers would be quite good raw as well, so if you prefer them this way, just skip the baking part.

What you need is 10 skewer sticks, a blender and:

Ingredients of the Tandoori Sauce:

100g cashews

1/2 lemon’s juice

3 cloves garlic

100g warm water

and 1/2 teaspoon of the following spices, it is meant to be spicy:

paprika, cumin seeds, dried ginger, chili, cardamom, black pepper, turmeric, dried coriander 

The veggies* (about 800g for 2-3 people):

250g cauliflower

250g brocolli

1 average (about 150 g) tomato

150g white mushrooms

*All cut in similar pieces about 3x3cm.

Any veggies could be used here, I stuck to what I found on  the market this morning. If you decide to add some root vegs, have in mind to steam them for several minutes before mixing with the sauce.

How to make the Tandoori sauce.

Put the cashews, the garlic and the water in a blender and mix them into one. Now add the lemon juice and the spices and mix again. A semi-thick reddish paste is what you should have.

Pour it on the veggies, mix them until all are covered and put aside for 2-3 hours until they adsorb the flavours.

Making the Tandoori Skewers:

Pierce with the sick and arrange some of the veggies on each of the skewer sticks according to your taste, but try not to overcrowd them. Put on baking paper, covered with a thin layer of vegetable oil and bake in a preheated oven (about 200C) for 10-12 minutes.

I personally prefer them slightly raw. Goes well with white jasmine rice.


Vegan is Good!

Vegan Spring Rolls

Here’s a recipe for fresh spring rolls, combining all the reach flavours the summer provides.

Products(for 2):

100 g soy sprouts

40 g rice vermicelli

a handful of dried black mushrooms

1 small cucumber

2 small tomatoes

1 average carrot

2 tbsp rice vinegar (mixed with a pinch on salt and sugar)

10 rice spring roll wrappers

The filling

Put the mushrooms in a bowl and cover with warm water, do the same with the vermicelli in another bowl. Steam the soy sprouts for 3-4 minutes. If you prefer it raw, just use them as they are, don’t forget to wash them.

Chop the tomatoes, the carrot and the cucumber in thin, lоng pieces and put them in a large recipient. When the vermicelli are soft drain the water and put them in the mixture. Cut the soaked mushrooms in 2-3 pieces each and add them too. Rinse the soy sprouts with cold water and put them in too.

Pour the vinegar on top, stir well and let the mixture rest for 10 minutes.

The wrapping method

Bring to boiling 1.5l of water and pour it in a round large recipient. Dip in one wrapper carefully until it softens (shouldn’t take longer than 2-3 seconds).

Take it out of the water and put it on a flat surface. Put 1/10 of the filling at one side of the sheet.  Fold it over, first the back then the sides. When the filling is covered with one layer of the rice sheet, squeeze if carefully with your fingers to remove the air. Now roll it firmly to the end of the wrapper and put aside.




P.S. thanks for the pics, I owe you а drink! :-*

Taboulé à la Maghrébine

A refreshing and flavorful meal from the North of Africa.

Products(for 2):
1 tea cup of bulgur*
1 large tomato
1 average red onion
handful of fresh mint
handful of parsley
juice of one lemon
1 teaspoon freshly grounded coriander
3-4 tbls of olive oil
paprika, salt, grounded black pepper

Put the bulgur in a large bowl (where the whole taboulé will be stored later), add one tablespoon of olive oil and mix well. Pour one teacup of boiling water in the bulgur, mix again until absorbed and leave the mixture to rest.

Meanwhile, chop the tomato and the onions into tiny cubicles, mince the parsley and the mint. Add these to the bulgur and mix, then add all the remaining spices, the lemon juice and the olive oil and mix well again. Leave in the fridge for 2-3 hours until the bulgur absorbs all the liquid and becomes soft.
*found in middle-eastern shops
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