Bettie Brimstone (infloresence) wrote in vegancooking,
Bettie Brimstone

  • Mood:

Dahl and Apple-Raspberry Crumble

I kind of invented these last night and they were really yummy. The ingredients are a little imprecise so I encourage you to play with them to suit your own tastes.

Modified Dahl


* 2 tblsp mustard seeds
* 1/2 cup lemon juice
* 1 tblpsn chopped fresh ginger
* 1 tblspns minced garlic
* 1 tspn powdered cardamom
* 2 tspn powdered coriander
* 2 tspn powdered cumin
* 1 tspn powdered paprika
* 1 tspn powdered chilli
* 1 tspn 'curry powder'
* 2 tspn salt
* 2 very ripe tomatoes, diced
* 2 onions, chopped finely
* 3 tblspns olive oil
* 2 cups of red lentils
* 2 tblspns powdered vegetable stock
* 1 litre of boiling water


* Add onions, ginger, garlic, and mustard seeds to large pot coated in olive oil. Sautee until mustard seeds are fragrant. Add spices and lemon juice. Simmer.
* Add tomatoes and simmer.
* Add the rest of the ingredients and simmer on a low heat until the lentils are cooked and mushy. Eat with steamed greens and pappadoms.

Sare's Wibble Inducing Crumble


* 1 punnet of fresh raspberries OR half a can of raspberries
* 2 granny smith apples, peeled, cored and sliced
* 1 cup of plain flour
* 1 cup of raw unbleached sugar
* 1 cup of rolled oats
* water
* lemon juice
* 3 tablespoons of nuttelex (vegan margarine)


* Pile apples and raspberries evenly in the bottom of a baking dish. I use a silicone bakeware one - it means you don't need to oil it. Sprinkle very lightly with lemon juice and sugar.
* Combine flour, sugar and oats in a bowl. Sprinkle with a tablespoon of water and two of lemon juice. Rub in the nuttelex and cover the fruit with the mixture.
* Bake in a preheated oven at 180 deg cels for 40 minutes or until crispy and golden.
Tags: desserts-fruit crumbles, ethnic food-indian
  • Post a new comment


    Anonymous comments are disabled in this journal

    default userpic

    Your IP address will be recorded