August 8th, 2005
The combination of a strong and lasting craving for sour stuff in the past few days, and a jar of tamarind juice in the fridge, inspired me to look up tamarind soups and adapt a couple of Indian recipes I found on the Web.
I put in a pint-pot about 200ml of tamarind juice (see yesterday's entry) and made up to half a litre with water. Added a crushed clove of garlic, a chopped (and deseeded) fresh red chilli, some spinach stalks (because I had them lying around from last night's dinner) and a pinch of salt. Covered and boiled for about 5 minutes.
At this point I took out the spinach stalks and added a 1/2-inch cube of creamed coconut, about the same amount of palm sugar (brown sugar would work just as well), and a small handful of sweet potato noodles (any kind of noodles would do). Simmered for another 5 minutes, and ate.
Quite sour, but pleasant -- the coconut and sugar provided sweetness to round the sharpness of the tamarind.
Ellie made the best breakfast/brunch for us Saturday morning. She made Tofu McMuffin Sandwiches with vegan cheese, home fried potatoes and rosemary, fake sausage, and a fruit salad with an almond-tofu fruit-salad dressing. Awesome. Oh yeah, also that's orange juice, iced coffee with soymilk, and ice water. Best vegan breakfast ever!!!
I think the tofu was fried in oil with a little Bragg's and tumeric, maybe other spices. There's vegan margarine and veganaise on the vegan english muffins. I know the home fries have at least rosemary in them, maybe other spices. The fruit salad dressing has tofu, vanilla extract, almond extract, and maybe some sugar? Something else maybe? Fruits include green grapes, strawberries, blueberries, and peaches.
dazee turned 40 on friday so we celebrated with homemade masala dosais and ice cream ganache pie! i am really thrilled that the dosais came out so well...south indian cooking has always seemed so daunting to me. i served the dosais with a cilantro chutney (cilantro, lemon juice, salt, green chili and plain soy yogurt), coconut chutney (fresh coconut pulverized with cilantro, salt, and a bit of water and seasoned with fried lentils), lakshmi brand mango chutney (no preservatives and all natural) and of course shpicy pickle.
the dosai recipe i used can be found here: http://www.metrotimes.com/editorial/story.asp?id=4144 though i made up my own potato masala filling...
Even though it wasn't the texture that I wanted, it tasted incredible when seasoned and cooked! I nibbled on a small piece without any flavorings (and still partially frozen), and it did taste fishy. I never loved tuna fish, so I can't say if it was really close to tuna fish or not. But I would certainly buy another tube of frozen Tuno to make this recipe again:
( Sesame Tuno with BroccoliCollapse )