September 24, 2021 / Lyn Jones / 0 Comments
serves 4-6
1/2 cup dried chickpeas – soaked overnight
1 medium onion – halved
3-4 garlic cloves – crushed with a knife
6 cups water
sea salt – to taste
2 tablespoons neutral coconut oil or ghee – divided
1 cup millet – soaked overnight
juice of 2 lemons – divided
2 tablespoons olive oil – divided
1 tablespoon tamari
2 tablespoons sweet miso paste
1 tablespoon mustard
1 garlic clove – minced
pinch of cayenne pepper
1 teaspoon cumin
1 large leek, white and pale green parts only – sliced
1 bunch rainbow chard – leaves separated from stems, stems chopped, leaves torn into bite-size pieces
1. Drain and rinse chickpeas and place them into a medium soup pot together with onion, garlic and water. Bring to a boil over high heat. Lower the heat to a simmer and let cook, partially covered, for about 30 minutes or until completely soft. Add salt at the last 10 minutes. Drain chickpeas, reserving the broth. Discard onion and set chickpeas aside. Pour the broth back into the pot and keep it hot.
2. Drain and rinse millet. Add to a food processor and grind until partially broken down, but not completely smooth.
3. Warm 1 tablespoon coconut oil in a medium saucepan over medium heat, add millet, stir to coat. Add 1/2 lemon juice, stir in for about 30 seconds until absorbed. Add 3 cups of hot chickpea broth and salt. Bring to a boil while stirring. Lower the heat and simmer for 20 minutes, until polenta is creamy. Stir frequently to prevent clumping. Add 1 tablespoon olive oil or ghee and tamari. Cover and keep warm.
4. Meanwhile, mix together miso paste, mustard, garlic, the remaining 1 tablespoon olive oil, the rest of the lemon juice and cayenne pepper. Set aside.
5. In a large pan, warm the remaining 1 tablespoon coconut oil. Add cumin and stir around until fragrant. Add leek, saute for 5 minutes, then add chard stems, salt and pepper and saute for another 3-4 minutes, until soft. Add chickpeas, stir to coat and warm through. Add chard leaves, 1/4 cup hot chickpea broth and the miso dressing. Stir until chard leaves are wilted and everything is coated evenly.
6. Distribute the polenta between bowls, top with the chickpea-veggie mixture and serve hot.
September 24, 2021 / Lyn Jones / 0 Comments
For those of you feeling the first signs of spring among the remaining chill of winter. The many spices in this recipe provide an earthy, invigorating, and overall warming effect. This ice-cream was a big hit among those who tried it. The mingling of sweet & savory, creamy & spicy makes for a bold and complex flavour. Try, too, making it without sweetener, to serve next to savoury dishes.
1 cinnamon stick
1 star anise
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 whole cloves
3 green cardamom pods
2 black peppercorns
2 cups coconut milk
2 teaspoons turmeric powder
1-inch fresh ginger root – peeled, sliced and crushed with a knife
1/4 cup plus 1 tablespoon maple syrup
1/2 teaspoon xanathan gum or 1 tablespoon arrowroot powder
ice-cream machine
1. Toast whole dried spices in a medium, heavy-bottom sauce pan over medium low heat for 2-3 minutes, or until fragrant. Coarsely crush spices in a mortar& pestle or coffee grinder. Return to the pan, add coconut milk, turmeric and ginger. Bring to a boil over medium heat, lower the heat to a slow simmer and cook for 20 minutes, partially covered. Remove from heat and let cool.
2. If you have a high-speed blender such as Blendtech or Vitamix, pour milk with spices into the blender, add maple syrup and xanathan gum/arrowroot powder and blend until smooth. If you have a regular blender, strain the milk and discard spices. Add strained milk into the blender with maple syrup and xanathan gum/arrowroot powder and blend to combine.
3. Place the mixture in the refrigerator and let chill thoroughly, preferably overnight. Churn in an ice-cream machine for 20-25 minutes or according to the manufacturer’s instructions. Scoop into a container and freeze for at least 4 hours. When the ice-cream becomes hard, let it soften at room temperature for 10-15 minutes before serving.
NOTE:
Is there anyway to grind up the spices anyway and add in even if you don’t have the a high speed blender? I would really like that added punch.
You can first dry toast all the spices and grind them into a homemade curry powder. Then just blend the curry powder with the milk and the rest of the ingredients, process and chill. Hope you enjoy the ice cream 🙂
I heard of someone eating pumpkin soup with a dollop of curry ice cream on top, in a restaurant. It sounded wonderful, and I have always wanted to make it.
(from https://golubkakitchen.com/recipes/)