Vegan Koftas in Curry Sauce

Sorry for my being out of buisness for posting. But having further education and knowing that I have - really have - to pass the test, learning was more my freetime taking than the cooking and posting. 

But today all is over - and I passed - so happy about that. Now I got another certificate to write down in my resume. 

To celebrate this happening I was thinking what I could prepare for dinner. 

As I had those koftas for a long time in my mind I stood in the kitchen and started. The last time I prepared them is a long time ago and so craved for the recipe and so the perfect result happend again. 

I sat at the table with a good glass of wine - with the candles burning - smooth music, enjoying a great dish. 

Of course I ate again too much, as it was just too good and I got more hungry than I thought. 

Now it is up to you weather to try the koftas or not. Having something to celebrate or not. 

Just enjoy the dish on you table!

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Andrea's Koftas in Cream Sauce 

Serves 4

Ingredients:

For the kofta:
1 small tin chickpeas, rinsed and drained
½ cup slivered almonds
1½ tsp cumin seeds
225 g courgette, shredded
¼ cup finely chopped fresh coriander
1 tbsp minced fresh ginger
2 cloves garlic, minced
½ tsp salt
Several pinches of freshly ground black pepper
1¼ cups Panko breadcrumbs

For the sauce:
1 cup cashews, soaked for at least 2 hours
2 cups vegetable broth
1 tbsp refined coconut oil
1 medium yellow onion, very finely diced
3 cloves garlic, minced
1 tbsp minced fresh ginger
1 tbsp mild curry powder
1 tsp garam masala
1 tsp ground cumin
1 400g tin lite coconut milk
3 tbsp tomato paste
1 tsp salt
1 cup frozen peas

Preparation:

Prepare the kofta mixture
In a medium bowl, mash the chickpeas until they are mushy but not quite pureed.

Preheat a large, heavy pan over a medium heat. Toast the almonds for about 7 minutes, stirring frequently until golden and browned but not burned. Transfer immediately to the bowl with the chickpeas. Next, toast the cumin seeds for 3 minutes or so, until fragrant. Give to the chickpea bowl as well.

Add the prepared courgette, coriander, ginger, garlic, salt, and black pepper, and mix well. Taste and season more if necessary. 

Now add the breadcrumbs and use your hands to mix and mush until it holds together. Cover with plastic wrap and place in the fridge for at least 30 minutes.

Prepare the sauce
Drain the cashews and add to a blender together with the broth. Blend until very smooth. It should be very smooth, with only a slight graininess. 

Preheat a pan over a medium heat and add the coconut oil. Saute the onion until translucent. Add the garlic and ginger, and cook just shortly til it fragrant. Add the curry powder, garam masala, and cumin and toss a minute (just toasting the spices).

Add the coconut milk, tomato paste, blended cashews and salt. Bring to simmer and let cook for about 15 minutes. It should thicken up nicely. Add the peas and let them warm through. Season then turn off the heat and cover until ready to serve.

Cook the kofta
Preheat a large non-stick pan at medium heat. With a big spoon scoop out some koftamixture and roll between your hands to form into shape. Place on a oiled plate (beware from sticking on it) and continue to form about 12 Koftas. 

When the pan is hot enough, add some coconut oil and make sure it coats the bottom of the pan. Now add the kofta, rolling each one around in the pan when you add it, making sure to coat all sides. Use a little extra oil, if needed.

Fry them for about 7 minutes, rolling them around in the pan to get them browned on all sides. They don't have to be uniformly browned; just do your best. Once browned, turn off the heat.

To assemble
Scoop some rice on to each plate, place 3 koftas on top of the rice, and cover with sauce. Garnish with coriander, if you like, and serve.

Fiery jamaican Tofu on Cauliflower rice

I'm not having a really big refrigerator and sometimes it happens, that I almost forgot an ingredients in the very back of it. This nearly happened with the firm tofu. 

Actually I buyed the tofu for preparing some zucchini patties, but at the end it didn't really catch me that much. 

It should be something more special - a not often kind eaten prepared tofu. Well, if the belowed way to serve the tofu is very special I don't know - but for me it is. 

I consulted my old Tofu-Cookbook for an idea, but couldn't find anything that really exhausted me. I decided to try a mix of two marinates by changing them a little for an accurate taste. At the end I prepared I fiery jamaican marinate that goes very well for tofu, seitan or tempeh. Even Vish will work well. 

My next try will be adding some of the marinate to the seitandought for steaks or so. 

Thought the marinate is quite fiery, after roasting the tofu it is just right. 

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Fiery jamaican Tofu on Cauliflower rice

2 Persons

Ingredients:

1 big cauliflower

1-2 pack (each about 220g) extra firm tofu, drained and pressed
2 garlic cloves, minced
4 pak choi, halved and depending on their size into third

Marinating sauce:
4 garlic cloves, minced

1 dried chili, seeded and minced

4 green onions, chopped

1 tbsp minced ginger

1 tbsp ground allspice

1 tbsp dried thyme leaves

1/2 tsp ground cinnamon

1 tsp ground black pepper

1 tsp  salt

1/2 tsp ground cayenne pepper

1 -2 tbsp agave nectar

1/2 cup freshly squeezed orange juice 

1/3 cup freshly squeezed lime juice 

Filtered water if necessary to thin

1 tbsp olive oil

Note: the marinate is quite fiery and if it may be to fiery for you, just leave out the dried chili or cayenne pepper or add more agave nectar)

Direction:
Start first by preparing the marinate for the tofu. 
In a small sauce pan, add olive oil and saute green onions, chili, ginger and garlic until soft, about 4 minutes, being careful not to burn.

Add mixture to a food processor or blender, along with all the other ingredients and blend until smooth.
After tofu has been drained and pressed, cut into cubes and marinate for about an hour or more if you like. 

Preheat oven up to 220°C. After marinating time, shake off excess marinade and bake tofu on a sheet tray for about 30 minutes until firm, turning frequently.

While the tofu is baking prepare the rice. 

Pull off the leaves and break the cauliflower into large florets, then rinse them well. Leave them in a colander to let all the moisture drain off or pat them dry with a paper towel. 

Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets. (faster may work if you grate the cauliflower - haven't tried yet).

Now it’s time to cook your cauliflower rice! Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom. Once the oil has heated, add the garlic and rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Season with salt and pepper to taste.

Wash and clean pak choi and steam in pan till soft, season with salt and pepper. 

After everything is prepared arrange everything on a plate, maybe sprinkle some lemonjuice over the rice or serve with the left over marinate. 

Now enjoy a great dish!