Masoor Dal

by
Masoor Dal

Masoor Dal is one of the most classic and common dishes in Indian cuisine, and there are plenty of reasons for that – it’s easy to make, delicious, is universally loved, goes with just about any thali set meal combo, and is packed with protein and nutrients. Did I mention it’s easy to make? Yeah, it’s simple. And you can make it more simple, or more fancy, as you like. Want more vegetables? Go for it. Other beans? Knock yourself out. In the variations I mention a couple typical twists: You can drop the onion and garlic and make the vedic (sattvic) variation with asafoetida, and/or you can make a more South Indian / Sri Lankan style dal by adding creamy coconut milk – or just 1–2 Tbs coconut cream.

Masoor Dal means red lentils. A lot of times you’ll see it called just Dal, which literally means (wait for it) lentils – but dal served as a dish can be made from any number of legumes, including split red lentils, yellow lentils, pigeon peas (toor dal), mung beans (mung dal), etc.

For any dinner party or special Indian meal I almost always include a Dal dish, and it’s usually this one. In fact, we make this at home at least once a week – it’s quite a family favorite! If you (or the kids) prefer a super smooth dal, cook the lentils for a good long time, adding water gradually to get them really soft, or purée the cooked lentils in a blender and transfer back to the pot.

This dish is very similar to Dal Tadka (or Dal Tarka), also known as Dal Fry – the fried tempering or ‘tadka’ is added to the pot of already cooked lentils towards the end of cooking. Follow that up with salt, lime juice, and chopped fresh coriander or dried fenugreek leaves. If you can find fresh fenugreek leaves, that’s even better… but they are typically tricky (but not impossible) to find outside South Asia.

It’s also possible to fry the spices first in a large pot and then add the (dry) lentils and water, bring it to boil, and cook it all in one pot. I do this sometimes when I’m in a hurry, but adding the fried tempering at the end is definitely more classic and true to the methods taught to me in India by friends, neighbors, and cooks that let me into their kitchens!

Masoor Dal

North Indian red lentils

serves 4 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

  • 3/4 cup (125 g) red lentils (dried)
  • 4 cups (1000 ml) water more as needed
  • 1 medium (100 g) tomato chopped
  • 1 small (60 g) red onion finely chopped
  • 1 clove garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 small green chili seeded, sliced optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1/4 tsp asafoetida (hing)
  • 1 cinnamon stick or 1/4 tsp cinnamon ground
  • 4–6 curry leaves or 1 bay leaf
  • 3/4 tsp turmeric ground
  • 3/4 tsp salt
  • 1 Tbs lime juice
  • small handful fresh coriander or dried fenugreek leaves for garnish
  1. Rinse and drain lentils. Bring 3 cups (720 ml) water to boil in a large pot. Add drained lentils.
    Return to boil, reduce heat to low, cover, and simmer until lentils are very soft, 15–25 min.
  2. Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec),
    add chopped onion, garlic, ginger, chili (if using), ground coriander, cumin, asafoetida, cinnamon, and curry leaves or bay leaf. Fry, stirring constantly, until richly aromatic, 2–3 min.
  3. Add fried spices along with chopped tomato, turmeric and salt to pot with cooked lentils.
    Return to boil. Simmer 5–10 min, gradually stirring in another 1 cup (240 ml) water (or coconut milk,
    see Variations below) or more, as needed.
  4. Remove cinnamon stick and bay leaf (if using). Stir in lime juice. Adjust salt to taste. For an extra
    smooth dal, transfer to a blender or use an immersion blender and blend to desired consistency.
  5. Garnish with chopped coriander or fenugreek leaves.
  6. Serve with basmati rice, naan, or chapati bread.

Variations:

Vedic: Omit onions and garlic, use 1/4 tsp asafoetida (hing), and add 3/4 tsp Garam Masala along with spices. Coconut creamy:  Add 1 cup (240 ml) coconut milk instead of water in last steps. 

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch
Masoor Dal

Masoor Dal

Nordindische rote Linsen

4 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 3/4 Tasse (125 g) rote Linsen (getrocknet)
  • 4 Tassen (1000 ml) Wasser bei Bedarf mehr
  • 1 mittelgroße (100 g) Tomate gehackt
  • 1 kleine (60 g) rote Zwiebel fein gehackt
  • 1 Knoblauchzehe fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 kleine grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 2 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1/4 TL Asafoetida (Asant)
  • 1 Zimtstange oder 1/4 TL Zimt gemahlen
  • 4–6 Curryblätter oder 1 Lorbeerblatt
  • 3/4 TL Kurkuma gemahlen
  • 3/4 TL Salz
  • 1 EL Limettensaft
  • 1 kleine Handvoll frisches Koriandergrün
    oder getrocknete Bockshornkleeblätter zum Garnieren
  1. Linsen gründlich waschen und abtropfen lassen. 3 Tassen (720 ml) Wasser in einem großen Topf zum Kochen bringen. Linsen hineingeben und erneut zum Kochen bringen. Flamme niedrig stellen, abdecken und 15 bis 25 Min. köcheln, bis die Linsen sehr weich sind.
  2. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet) Koriander, Kreuzkümmel, Asafoetida, Zimt und Curryblätter oder Lorbeerblatt hinzufügen.
    2 bis 3 Min. rösten, bis es aromatisch duftet.
  3. Geröstete Gewürze, Tomate, Kurkuma und Salz in den Topf mit den Linsen geben. Zum Kochen bringen,
    Flamme niedrig stellen und 5 bis 10 Min. köcheln. Dabei nach und nach 1 Tasse (240 ml) Wasser
    (oder Kokosmilch, siehe Variationen) oder bei Bedarf mehr einrühren.
  4. Zimtstange und Lorbeerblatt (falls verwendet) entfernen und Limettensaft einrühren. Abschmecken und auf Wunsch nachsalzen. Für ein extra cremiges Dal die Suppe in einem Mixer oder mit einem Pürierstab direkt im Topf pürieren, bis die gewünschte Konsistenz erreicht ist.
  5. Mit frischem gehacktem Koriandergrün oder Bockshornkleeblättern garnieren und mit
    Basmati-Reis, Naan oder Chapati (Roti) servieren.

Variationen:

Vedisch: Statt Zwiebel und Knoblauch 1/4 TL Asafoetida (Asant) verwenden und 3/4 TL Garam Masala zusammen mit den anderen Gewürzen zugeben. Cremig mit Kokosnuss: Statt 1 Tasse (240 ml) Wasser bei den letzten Schritten 1 Tasse (240 ml) Kokosmilch einrühren.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Vegetable Manchurian

by
Vegetable Manchurian

There are a myriad of cuisines across the Indian subcontinent, and thousands of amazing meals to experience in every corner of India. One of my most favorite of the international culinary hybrids is the wonder that is Indochinese. It’s actually pretty hard to find this unique cuisine outside of India, so a long time ago I took to making it myself in my kitchen – especially for guests. It’s a delicious, nostalgic and fun adventure every time.

In India, Indochinese food usually just known as Chinese – but anyone who’s been to China will quickly recognize stark differences from the food found over the northern border: Indochinese often incorporates many classic Indian flavors (particularly cumin, coriander, and even curry leaves), different ingredients – of course regularly honoring more common indigenous vegetables, and has a host of its own creations which don’t really exist in the source cuisine. Sort of like how American-Chinese food is quite different than actual Chinese food, and in the United States (and elsewhere) there are many “classic” Chinese dishes which are, in fact, original hybrid creations.

I’ve always found this intersection and exchange of different culinary traditions fascinating. In India, many times you go out for Chinese to have something other than typical Indian cuisine. Many Indian restaurants specialize in Chinese food – some entirely, and many with a dedicated page of the menu featuring Chinese dishes.

What’s cool about Vegetable Manchurian is that in many ways it’s more Indian than Chinese, and lends itself really well as an appetizer. Many places will ask you if you want it “dry” or “with gravy”. I always order Veg Manchurian “dry” – which, somewhat contrary to the name, just means with less (but not without) sauce. You can serve it first and follow up with Indochinese noodle or rice dishes, or dig right into more classic Indian fare.

Personally I love serving it with Indochinese Chili Tofu-Paneer and steamed basmati rice, or even jeera (cumin) rice. That’s a combo that I often got when traveling and living in India – especially at some of the amazing vegetarian restaurants I frequented – like Kalpavruksh and Grace Inn – in Amravati, Maharashtra.\

Talking with their cooks, as well as with friends of mine who started a vegetarian Chinese restaurant in town provided me with lots of valuable inspirations and ideas for this recipe, and many others in my WORLD 2.0 and INDIA cookbooks.

Vegetable Manchurian
Indo-Chinese dumplings

serves 2 to 3 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten)

dumplings:

  • 1 1/2 cups (160 g) cabbage shredded / chopped
  • 1 large (120 g) carrot grated
  • 2/3 cup (90 g) flour (all-purpose / type 550)
  • 2 Tbs corn starch
  • 1/4 tsp turmeric ground
  • 1/2 tsp ajwain or dried thyme
  • 1/2 tsp salt
  • 1/4 cup (60 ml) water
  • vegetable oil for frying
  1. Toss shredded cabbage and grated carrot in a mixing bowl with flour, corn starch, ground turmeric, ajwain (or thyme), and salt.
  2. Gradually add water and combine well to form a sticky, clumpy batter.
  3. Heat 1–2 in (3–5 cm) oil in a small pot on medium high heat. The oil is hot enough when a small bit of batter sizzles and rises to the surface immediately.
  4. Form batter into walnut-sized pieces with damp hands. (If batter is too wet, mix in some more corn starch.
    If it’s too dry and pieces fall apart, add slightly more water.) Drop 5 to 6 pieces into hot oil quickly, but carefully. Do not crowd the oil. Fry, turning regularly, until dark golden brown, 4–6 minutes.
  5. Drain and transfer fried dumplings with a slotted spoon to a plate as they finish. Fry another batch or two of dumplings until batter is done.

sauce:

  • 1/2 cup (55 g) cabbage chopped
  • 2 medium (160 g) tomatoes chopped
  • 1 medium (90 g) red onion chopped
  • 1–2 cloves garlic finely chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 1 green chili chopped optional
  • 2–3 spring onions chopped, for garnish
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/4 cup (60 ml) soy sauce
  • 1 Tbs lemon juice or 2 tsp rice vinegar
  • 1 1/4 cup (300 ml) water
  • 1 Tbs corn starch
  • 1 Tbs sugar
  1. Heat oil in a medium sauce pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chili (if using), ground coriander, and black pepper.
    Fry, stirring constantly, until richly aromatic, 2–3 min.
  2. Stir in chopped cabbage and tomatoes. Continue to stir fry until tomatoes fall apart, 3–5 minutes.
  3. Whisk soy sauce, lemon juice (or rice vinegar), and water with corn starch and sugar.
    Gradually stir into sizzling vegetables. Bring to simmer. Reduce heat to low. Cook until thickened, 2–3 min.
  4. Add fried dumplings to thickened, simmering sauce. Mix gently to cover all pieces. Continue to simmer
    on low heat, partially covered, another 2–3 min. Remove from heat.
  5. Garnish with chopped spring onions. Serve as an appetizer or with steamed rice.
The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Vegetable Manchurian

Vegetable Manchurian
Indochinesische würzige Gemüebällchen

2 bis 3 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

Bällchen:

  • 1 1/2 Tassen (160 g) Weißkohl geraspelt
  • 1 große (120 g) Möhre geraspelt
  • 2/3 Tasse (90 g) Mehl (Type 550)
  • 2 EL Speisestärke
  • 1/4 TL Kurkuma gemahlen
  • 1/2 TL Ajowan oder getrockneter Thymian
  • 1/2 TL Salz
  • 1/4 Tasse (60 ml) Wasser
  • Pflanzenöl zum Frittieren
  1. Weißkohl, Möhre, Mehl, Stärke, Kurkuma, Ajowan oder Thymian und Salz in einer großen Schüssel
    gut vermischen.
  2. Nach und nach Wasser hinzufügen und zu einem klebrigen, teils klumpigen Teig rühren.
  3. Öl 3 bis 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Wenn ein kleiner Tropfen Teig sofort brutzelnd an die Oberfläche steigt, hat das Öl die richtige Temperatur.
  4. Teig mit feuchten Händen zu walnussgroßen Bällchen formen. Ist der Teig zu feucht, mehr Stärke, ist er
    zu trocken und bröselig, etwas mehr Wasser unterrühren. 5 bis 6 Bällchen ins heiße Öl gleiten lassen.
    Topf nicht überladen. Bällchen 4 bis 6 Min. unter regelmäßigem Wenden ringsum goldbraun frittieren.
  5. Mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen.
    Restliche Bällchen zubereiten.

Soße:

  • 1/2 Tasse (55 g) Weißkohl gehackt
  • 2 mittelgroße (160 g) Tomaten gehackt
  • 1 mittelgroße (90 g) rote Zwiebel gehackt
  • 1 bis 2 Knoblauchzehen fein gehackt
  • 3 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehackt wenn gewünscht
  • 2–3 Frühlingszwiebeln gehackt, zum Garnieren
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/4 Tasse (60 ml) Sojasoße
  • 1 EL Zitronensaft oder 2 TL Reisessig
  • 1 1/4 Tasse (300 ml) Wasser
  • 1 EL Speisestärke
  • 1 EL Zucker
  1. Öl in einem mittelgroßen Stieltopf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet), Koriander und schwarzen Pfeffer hineingeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  2. Weißkohl und Tomaten einrühren. 3 bis 5 Min. schmoren, bis die Tomaten zerfallen.
  3. Sojasoße, Zitronensaft oder Reisessig und Wasser mit Stärke und Zucker verrühren. Nach und nach
    ins köchelnde Gemüse einrühren und zum Köcheln bringen. Flamme niedrig stellen und 2 bis 3 Min. köcheln, bis die Soße eindickt.
  4. Frittierte Bällchen in die köchelnde Soße geben und vorsichtig darin wenden. 2 bis 3 weitere Min.
    halb abgedeckt auf niedriger Flamme köcheln. Vom Herd nehmen.
  5. Mit gehackten Frühlingszwiebeln garnieren. Als Vorspeise oder Hauptgericht mit Reis servieren.
The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Dal Makhani

by

This is my new and massively improved recipe for Dal Makhani, North Indian creamy black lentils and beans. A simpler version of the recipe was in my very first cookbook The Lotus and the Artichoke – Vegan Recipes from World Adventures. When I began recreating the cookbook for the WORLD 2.0 edition, I updated the recipe a bit and reshot the photograph. But several months later I was working on the recipe again trying to make it better – more authentic. I did more online research and went through all of my Indian cookbooks again and found a few new things to try.

One of the things I’ve learned in the last five years of cooking a lot more bean dishes – and even more Indian food – is to let beans and lentils cook slowly and for a long time. To really let the sauces simmer a while and definitely not rush things. (Working on the ETHIOPIA cookbook and cooking with With this particular dish I figured out that urid dal (black lentils) are definitely superior to using black beans – although using black beans or other beans is rather common both in India and especially outside of India in restaurants!

As always, freshly ground spices – especially cumin and coriander – are crucial to making a rich, aromatic curry. Black cardamom lends a delicious, deep smokey flavor. And some fresh, chopped coriander and lemon juice at the end really bring the dish to life.

Serve with hot, fresh chapati (roti) or other Indian flatbreads, or with warm, fluffy basmati rice.

Dal Makhani

North Indian creamy black lentils & beans

serves 3 to 4 / time 90 min +

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten)

  • 1 cup (185 g) whole urid dal (dried black lentils)
    or 3 cups (550 g) cooked black beans
  • 1/3 cup (65 g) kidney beans (dried)
    or 1 cup (180 g) cooked kidney beans
  • 3–4 cups (720–1000 ml) water more as needed 
  • 2 large (250 g) tomatoes chopped
  • 1 in (3 cm) fresh ginger finely chopped
  • 3 cloves garlic finely chopped optional
  • 1–2 green chilies seeded, sliced optional
  • 2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 2 bay leaves
  • 1 cinnamon stick or 1/4 tsp cinnamon ground
  • 1 black cardamom pods
    or 4 green cardamom pods
  • 2 tsp cumin ground
  • 1 tsp coriander ground
  • 1/2 tsp red chili powder or paprika (ground)
  • 1 tsp Garam Masala
  • 1/4 tsp asafoetida (hing)
  • 1 1/4 tsp salt
  • 2 Tbs margarine
  • 1 Tbs lemon juice
  • 1 tsp sugar
  • 1 cup (240 ml) soy cream or oat cream
  • small handful fresh coriander chopped, for garnish
  1. If using dried whole urid dal and kidney beans, rinse well and soak 8 hrs or overnight.
    Drain and discard soaking water. Add soaked dal, beans, and 4 cups (1000 ml) water to a large pot.
    Bring to boil and cook covered on low heat until soft, 1–2 hrs. Continue to simmer on low.
  2. If using cooked (e.g. canned) beans, rinse and drain them, then add to a large pot along with
    3 cups (720 ml) water. Bring to simmer on low heat.
  3. Purée chopped tomatoes in a blender or food processor. Stir into simmering lentils and/or beans.
  4. Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec),
    add chopped ginger, garlic and green chilies (if using), bay leaves, cinnamon, cardamom,
    ground cumin, coriander, red chili powder (or paprika), Garam Masala, and asafoetida.
    Fry, stirring constantly, until richly aromatic, 1–2 min.
  5. Stir fried spices and oil from small pan into large pot of simmering lentils and/or beans.
    Simmer on low, mashing and stirring occasionally, 20–30 min, adding more water if needed.
  6. Stir in salt, margarine, lemon juice, sugar, and most of the soy (or oat) cream, saving some for garnish.
    Continue to simmer on low, stirring occasionally, another 5–10 min. Remove from heat.
  7. Drizzle with remaining soy (or oat) cream and garnish with chopped fresh coriander.
  8. Serve with basmati rice, naan, or chapati (roti).
Dal Makhani

Dal Makhani

Nordindische cremige schwarze Linsen & Bohnen

3 bis 4 Portionen / Dauer 90 Min. +

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 1 Tasse (185 g) Urid Dal (getrocknete, ganze schwarze Linsen)
    oder 3 Tassen (550 g) gekochte schwarze Bohnen
  • 1/3 Tasse (65 g) Kidneybohnen (getrocknet)
    oder 1 Tasse (180 g) gekochte Kidneybohnen
  • 3–4 Tassen (720–1000 ml) Wasser bei Bedarf mehr
  • 2 große (250 g) Tomaten gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 2 Knoblauchzehen fein gehackt wenn gewünscht
  • 1 grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
  • 2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 2 Lorbeerblätter
  • 1 Zimtstange oder 1/4 TL Zimt gemahlen
  • 1 schwarze Kardamomkapsel or 4 grüne Kardamomkapsel
  • 2 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1 TL Chili- oder Paprikapulver
  • 1 TL Garam Masala
  • 1/4 TL Asafoetida (Asant)
  • 1 1/4 TL Salz
  • 2 EL Margarine
  • 1 EL Zitronensaft
  • 1 TL Zucker
  • 1 Tasse (240 ml) Soja- oder Hafersahne
  • 1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
  1. Getrocknete Urid Dal (schwarze Linsen) und Kidneybohnen gründlich waschen und über Nacht einweichen.
    Abgießen und mit 4 Tassen (1000 ml) Wasser in einen großen Topf geben. Zum Kochen bringen und auf niedriger Flamme 90–120 min. weich kochen. Auf niedriger Flamme weiterköcheln lassen.
  2. Gekochte Bohnen (z. B. aus der Dose) abgießen, spülen, abtropfen lassen und mit 3 Tassen
    (720 ml) Wasser in einen großen Topf geben. Auf niedriger Flamme zum Köcheln bringen.
  3. Tomaten in einem Mixer oder einer Küchenmaschine pürieren und unter die köchelnden Bohnen rühren.
  4. Öl in einer kleinen Pfanne auf niedriger Flamme erhitzen. Senfsamen hineingeben.
    Nach deren Aufplatzen (20 bis 30 Sek.) Ingwer, Knoblauch, Chilischote (falls verwendet), Lorbeerblätter, Zimt, Kardamom, Kreuzkümmel, Koriander, Chili- oder Paprikapulver, Garam Masala und Asafoetida hinzufügen. 1 bis 2 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
  5. Gewürzmix in den Topf zu den Linsen/Bohnen geben und umrühren. Auf niedriger Flamme unter
    gelegentlichem Stampfen und Rühren 20 bis 30 Min. köcheln. Bei Bedarf etwas mehr Wasser einrühren.
  6. Salz, Margarine, Zitronensaft, Zucker und den Großteil der Soja– oder Hafersahne unterrühren
    (ein bisschen zum Garnieren aufbewahren). Weitere 5 bis 10 Min. unter gelegentlichem Umrühren
    auf niedriger Flamme köcheln. Vom Herd nehmen.
  7. Mit der restlichen Soja– oder Hafersahne und frischem gehacktem Koriandergrün garnieren.
  8. Mit Basmati-Reis, Naan oder Chapati (Roti) servieren.

Tofu Scramble

by
Tofu Scramble

This is another recipe which I’ve worked on and improved over the last few decades. I started making Tofu Scramble when I was a teenager, back in the 1990s. Back then there was this pretty bad Tofu Scramble mix you could buy in a box from the health food store. Very quickly I learned how to make my own using spices and vegetables and some chickpea flour (Besan). Over the years I figured out that tapioca starch works better for a smooth, gooey, almost cheesy coating on the otherwise crispy and chewy, lightly charred crumbled tofu and chopped vegetables.

Adding Kala Namak (black salt) is another trick that I worked in a few years ago — it lends a somewhat egg flavor and aroma. I very often make the Vedic Indian variation of this — using some curry leaves, asafoetida, and other spices, but omitting the chopped onion.

I typically serve this on a green leafy salad with some toast or fresh bread on the side. It’s a fantastic and satisfying breakfast or brunch dish!

Tofu Scramble
with mixed vegetables

serves 3 to 4 / time 30 min

recipe from The Lotus and the Artichoke – WORLD 2.0
(Rezept auf Deutsch unten!)

  • 14 oz (400 g) firm tofu crumbled
  • 2 medium (200 g) potatoes peeled, chopped
  • 1 medium (100 g) carrot peeled, chopped
  • 1 cup (100 g) broccoli chopped
  • 7–8 small (90 g) cherry tomatoes chopped
  • 1 small (70 g) onion chopped 
  • 2 Tbs vegetable oil
  • 1/2 tsp cumin ground
  • 1/4 tsp black pepper ground
  • 1/4 tsp paprika ground
  • 3/4 tsp turmeric ground
  • 2 sprigs fresh rosemary and/or thyme chopped
  • 1–2 Tbs margarine or water
  • 1–2 Tbs tapioca starch or chickpea flour (besan)
  • 1 Tbs nutritional yeast flakes optional
  • 3/4 tsp sea salt
  • 1/2 tsp kala namak (black salt) optional
  • 2 tsp lemon juice
  • fresh parsley or other herbs chopped, for garnish
  1. Heat oil in a large pan on medium heat.
  2. Add chopped onion. Fry, stirring often, until onion starts to soften, 2–3 min.
  3. Add chopped potatoes and carrot, followed byground cumin, black pepper, and paprika.
    Fry, stirring regularly, until potatoes begin to soften, 5–7 min.
  4. Stir in crumbled tofu, ground turmeric, and rosemary and/or thyme. Fry 2–3 min, stirring regularly.
  5. Add chopped broccoli and tomato. Cook, partially covered, stirring regularly, until broccoli begins to soften and tomatoes fall apart, 3–5 min.
  6. Stir in 1–2 Tbs margarine (or water). Mix in tapioca starch (or chickpea flour), nutritional yeast, and salt. Continue to cook, stirring, until liquid is gone and potatoes are soft, 3–5 min.
  7. Add kala namak (if using) and lemon juice. Mix well. Turn off heat. Cover and let sit 5 min.
  8. Garnish with fresh parsley (or other herbs) and serve.

Variations:

More vegetables: Add chopped mushrooms and/or half a red, green, or yellow pepper along with broccoli. Adjust spices and salt as needed. Sweet potatoes: Substitute for regular potatoes. Vedic Indian: Replace onion with 1 tsp black mustard seeds, 1/2 tsp fenugreek seeds, several curry leaves, and 1/4 tsp asafoetida (hing), followed almost immediately by chopped potatoes, carrots, and other spices.

The Lotus and the Artichoke - WORLD 2.0 Vegan Cookbook cover
Tofu Scramble

Tofu Scramble
Rührtofu mit Gemüse

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – WORLD 2.0

  • 400 g fester Tofu zerkrümelt
  • 2 mittelgroße (200 g) Kartoffeln geschält, gehackt
  • 1 mittelgroße (100 g) Möhre geschält, gehackt
  • 1 Tasse (100 g) Brokkoli gehackt
  • 6–8 kleine (80 g) Cherrytomaten gehackt
  • 1 kleine (70 g) Zwiebel gehackt
  • 2 EL Pflanzenöl
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1/4 TL Paprikapulver
  • 3/4 TL Kurkuma gemahlen
  • 2 Zweige frischer Rosmarin und/oder Thymian
  • 1–2 EL Margarine oder Wasser
  • 1–2 EL Tapiokastärke oder Kichererbsenmehl (Besan)
  • 1 EL Hefeflocken wenn gewünscht
  • 3/4 TL Meersalz
  • 1/2 TL Kala Namak (Schwarzsalz) wenn gewünscht
  • 2 TL Zitronensaft
  • frische Petersilie oderandere frische Kräuter gehackt, zum Garnieren
  1. Öl in einer großen Pfanne auf mittlerer Flamme erhitzen.
  2. Zwiebel hineingeben und 2 bis 3 Min. unter Rühren anschwitzen, bis sie weich wird.
  3. Kartoffeln und Möhre zugeben. Kreuzkümmel, schwarzen Pfeffer und Paprikapulver einrühren.
    5 bis 7 Min. unter regelmäßigem Rühren braten, bis die Kartoffeln weich werden.
  4. Tofu, Kurkuma und Rosmarin und/oder Thymian einrühren. 2 bis 3 Min. unter Rühren braten.
  5. Brokkoli und Tomaten zugeben. 3 bis 5 Min. halb abgedeckt unter regelmäßigem Rühren schmoren,
    bis der Brokkoli weich wird und die Tomate zerfällt.
  6. 1 bis 2 EL Margarine oder Wasser einrühren. Tapiokastärke oder Kichererbsenmehl, Hefeflocken,
    und Salz unterrühren. 3 bis 5 weitere Min. unter Rühren braten, bis die Flüssigkeit eingekocht ist und
    die Kartoffeln richtig durch sind.
  7. Kala Namak (falls verwendet) und Zitronensaft einrühren. Flamme abstellen, abdecken und
    5 Min. ziehen lassen.
  8. Mit gehackter Petersilie oder anderen Kräutern garnieren und servieren.
  9. Variationen:

Mehr Gemüse: Gehackte Pilze und/oder eine halbe rote, grüne oder gelbe Paprika zusammen mit dem Brokkoli zugeben. Gewürz- und Salzmenge nach Bedarf anpassen. Süßkartoffeln: Statt Kartoffeln verwenden. Vedisch-indisch: Zwiebel mit 1 TL schwarzen Senfsamen, 1/2 TL Bockshornkleesamen, ein paar Curryblättern und 1/4 TL Asafoetida (Asant) ersetzen. Direkt nach Kartoffeln, Möhre und anderen Gewürzen zugeben.

The Lotus and the Artichoke - Vegane Rezepte eines Weltreisenden WORLD 2.0 veganes Kochbuch

Palak Tofu Paneer

by
Palak (Saag) Paneer

My recipe for Palak Paneer is something I’ve worked on and been improving for decades. This is the newest recipe which is in the fully updated, expanded, re-photographed and re-illustrated WORLD 2.0 edition of my original cookbook.

I’ve been making vegan tofu paneer for a long time, and this is my trusty recipe for all Indian vegan dishes that call for it, including Matar Paneer, Chili Paneer, and Paneer Makhani. (These recipes are also in my WORLD 2.0 cookbook and several others with paneer are in The Lotus and the Artichoke – INDIA.)

Palak Paneer is a dish that I’ve prepared for countless dinner parties and cooked many times in live cooking shows. I’ve also included it in several cooking classes I’ve done.

I strongly recommend making it with fresh spinach. In a hurry you can use frozen (thawed) spinach, but fresh is really best!

Check out the variations! Usually I make this with more tomatoes and using cashews to make the sauce creamier. This recipe works really well for Saag Aloo (Palak Aloo) using potatoes instead of tofu paneer!

Palak Tofu Paneer

North Indian spinach with tofu paneer

serves 2 / time 45 min

recipe from The Lotus and the Artichoke – WORLD 2.0

(Rezept auf Deutsch unten!)

tofu paneer:

  • 7 oz (200 g) tofu
  • 2 Tbs lemon juice
  • 1 Tbs soy sauce
  • 2 Tbs nutritional yeast flakes or chickpea flour (besan)
  • 2 Tbs corn starch
  • 2–3 Tbs coconut oil or vegetable oil
  1. Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
  2. Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. 
    Add tofu cubes, mix well, coat all pieces.
  3. Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.

palak (spinach) curry:

  • 4 cups (7 oz / 200 g) spinach chopped
  • 2 medium (180 g) tomatoes chopped
  • 1 small (70 g) red onion chopped optional
  • 1 clove garlic finely chopped optional
  • 1/2 in (1 cm) fresh ginger finely chopped
  • 1 small green chili seeded, sliced optional
  • fresh coriander leaves chopped, for garnish
  • 1 cup (240 ml) soy milk or water
  • 1 Tbs lemon juice
  • 1–2 Tbs vegetable oil
  • 1 tsp black mustard seeds
  • 4–6 curry leaves
  • 1 tsp coriander ground
  • 1 tsp cumin ground
  • 1/2 tsp Garam Masala
  • 1/4 tsp turmeric ground
  • 1/4 tsp asafoetida (hing) optional
  • 1 tsp sugar
  • 3/4 tsp salt
  1. Blend chopped tomatoes and soy milk (or water) in a blender or food processor until smooth.
  2. Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion and garlic (if using), ginger, green chili (if using), curry leaves, ground coriander, cumin, Garam Masala, turmeric, and asafoetida. Fry, stirring often, until richly aromatic, 2–3 min.
  3. Stir in blended tomatoes, sugar, and salt. Bring to simmer and reduce to low heat. Cook 10–15 min.
  4. Add spinach. Mix well. Partially cover and simmer until spinach has shrunk and is mostly cooked, 4–6 min.
  5. For a smoother curry: Remove from heat, blend briefly with an immersion blender. Alternately, transfer curry to blender and pulse a few times on low, then return to pot.
  6. Stir in fried tofu cubes and lemon juice. Simmer on low, partially covered, 4–5 min. Remove from heat.
  7. Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.

Variations:

Aloo Palak: Fry 2–3 chopped medium potatoes until golden brown and soft. Add to simmering spinach curry instead of fried tofu cubes. Coconut: Replace soy milk with coconut milk. Rich & Creamy: Blend tomatoes with 2–3 Tbs cashews and 1 Tbs tomato paste. For all variations, adjust water and salt as needed.

Palak (Saag) Paneer

Palak Tofu Paneer

Nordindischer Spinat mit Tofu-Paneer

2 Portionen / Dauer 45 Min.

Tofu-Paneer:

  • 200 g Tofu
  • 2 EL Zitronensaft
  • 1 EL Sojasoße
  • 2 EL Hefeflocken oder Kichererbsenmehl (Besan)
  • 2 EL Speisestärke
  • 2–3 EL Kokos- oder Pflanzenöl
  1. Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke
    oder Würfel schneiden.
  2. Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
  3. Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.

Palak- (Spinat-) Curry:

  • 4 Tassen (200 g) Spinat gehackt
  • 2 mittelgroße (180 g) Tomaten gehackt
  • 1 kleine (70 g) rote Zwiebel gehacktwenn gewünscht
  • 1 Knoblauchzehe fein gehacktwenn gewünscht
  • 1 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote gehacktwenn gewünscht
  • frisches Koriandergrün gehackt, zum Garnieren
  • 1 Tasse (240 ml) Sojamilch oder Wasser
  • 1 EL Zitronensaft
  • 1–2 EL Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 4–6 Curryblätter
  • 1 TL Koriander gemahlen
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Garam Masala
  • 1/4 TL Kurkuma gemahlen
  • 1/4 TL Asafoetida (Asant) wenn gewünscht
  • 1 TL Zucker

3/4 TL Salz

  1. Tomaten und Sojamilch oder Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
  2. Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, Chilischote (falls verwendet), Curryblätter, Koriander, Kreuzkümmel, Garam Masala, Kurkuma und Asafoetida hinzufügen und 2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet.
  3. Pürierte Tomaten, Zucker und Salz einrühren. Zum Köcheln bringen. Flamme niedrig stellen und
    10 bis 15 Min. köcheln.
  4. Spinat einrühren. Halb abgedeckt 4 bis 6 Min. köcheln, bis der Spinat zusammengefallen und fast gar ist.
  5. Cremigeres Curry: Vom Herd nehmen und kurz mit einem Pürierstab durchmixen. Alternativ einige Male
    in einem Mixer häckseln und zurück in den Topf geben.
  6. Tofustücke und Zitronensaft unterrühren. Halb abgedeckt 4 bis 5 Min. köcheln. Vom Herd nehmen.
  7. Mit frischem gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.

Variationen:

Aloo Palak: 2 bis 3 gehackte mittelgroße Kartoffeln goldbraun und weich braten und statt Tofu ins köchelnde Spinat-Curry einrühren. Kokos: Soja- mit Kokosmilch ersetzen. Cremiger: Tomaten mit 2 bis 3 EL Cashewkernen und 1 EL Tomatenmark pürieren. Bei allen Variationen Wasser- und Salzmenge nach Bedarf anpassen.

Nasi Goreng

by

Nasi Goreng from The Lotus and the Artichoke MALAYSIA vegan cookbook

I couldn’t even tell you how many times I had Nasi Goreng while I was in Malaysia.

It was definitely often. Like, really often. Not only is this traditional vegetable fried rice dish usually totally delicious, it’s also usually easy to find and (with little to no effort) a great vegan option.

Pretty much everywhere I went in the five weeks in Malaysia, this dish was on the menu or easy to order at almost any restaurant. Especially out of the big cities and in the countryside – and particularly on the islands and beaches – this is a vegan/vegetarian stand-by that is never hard to find.

(By the way, based on my travels, this is true for most of Southeast Asia, including Cambodia, Laos, Thailand, and Myanmar… but the dish is found under other names and with local flavors.)

This becomes an almost daily meal, if vegan options are limited.

On Pulau Pangkor, there were two food places (more shacks than restaurants) that served fantastic Nasi Goreng and vegetable fried rice. And in Borneo, staying in the Permai rainforest, the local restaurant and the nearby food court had vegetable fried rice, or Nasi Goreng. There were also many breakfast or lunch buffets at hotels and restaurants that had rice dishes like this. Contrarily, when in Penang and Kuala Lumpur I was usually so blown away by other vegan choices that I didn’t eat Nasi Goreng as often.

Nasi Goreng’s flavors and textures forge powerful memories for anyone who’s been to Malaysia or Indonesia – or even just a Malaysian or Indonesian restaurant – whether vegan, vegetarian, or neither.

Just as with so many classic recipes – from region to region and family to family this dish is made a million different ways. This is mine… inspired by so many excellent meals on my adventures.

When I created this recipe for the Malaysia cookbook, I made sure to hit all the best, unique flavors in a good Nasi Goreng:

Fresh galangal root (or ginger), lime juice, spicy chili, and a thin, tangy sauce provided by the mix of Shoyu soy sauce, vinegar, and citrus zest. I also round out the savory flavors with some sweetness. Traditionally in Malaysia, this dish would be served with just a bit of chopped vegetables (and way more rice). For my recipe, I’ve got a lot of the good stuff, included the crumbled tofu – which, by the way, replaces scrambled egg – sometimes found in traditional Nasi Goreng.

By the way, I have many similar recipes inspired by other travels and other countries and cuisines – including: Cambodian Fried Rice, Mexican Magic Rice, and Vegetable Fried Rice from my World, Mexico, and Sri Lanka vegan cookbooks. After you’ve tried my Nasi Goreng, check out the other recipes and decide which country’s classic fried rice is your favorite.

Nasi Goreng - LotusArtichoke Instagram

Nasi Goreng

traditional vegetable fried rice

recipe from The Lotus and the Artichoke – MALAYSIA available in English & German

serves 2 to 3 / time 40 min +

  • 3.5 oz (100 g) firm tofu
  • 1 cup (190 g) broken jasmine rice or short grain brown rice
  • 1/2 tsp sea salt
  • 1 2/3 cup (400 ml) water
  • 1 cup (100 g) chinese cabbage, cauliflower, broccoli or bok choy finely chopped
  • 1 medium (90 g) carrot finely chopped or sliced
  • 2–3 Tbs oil
  • 1 tsp sesame oil optional
  • 3 (50 g) spring onions chopped, separated into white ends and greens
  • 1 or 2 cloves garlic finely chopped
  • 1 large red chili finely chopped optional
  • 1/2 in. (1 cm) fresh galangal or ginger finely chopped
  • 1 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 2 Tbs soy sauce (Shoyu)
  • 1 Tbs lime juice or lemon juice
    or 2 tsp rice vinegar
  • 1 tsp lime zest or lemon zest optional
  • 1 tsp sugar or agave syrup
  • 1/2 tsp sea salt
  • lime slices for garnish
  1. Cut tofu in slabs, wrap in clean kitchen towel. Weight with heavy cutting boards to press out excess moisture. Let sit 20 min. Unwrap tofu and crumble into a bowl.
  2. Wash and drain rice thoroughly.
  3. Bring water to boil in a small pot. Add rice and salt. Stir. Return to boil. Reduce heat to low and cover. Simmer 12 to 20 min as needed. After water is absorbed, remove from heat. Fluff rice with a fork. Cover and let sit and cool, ideally an hour or more.
  4. Heat oil in a large wok or frying pan on medium high. Add chopped spring onion ends, garlic, chili (if using), galangal (or ginger), ground coriander, and black pepper. Fry, stirring constantly, until lightly browned, 2–3 min.
  5. Add chopped carrots. Fry, stirring constantly, 2–3 min. Add crumbled tofu. Mix well. Fry, stirring regularly, until tofu begins to turn golden brown, 3–5 min. Add chopped cabbage (or other vegetables). Fry, stirring constantly, until vegetables start to soften, 4–5 min.
  6. Whisk soy sauce, lime (or lemon) juice, zest, sugar (or agave syrup), and sea salt in a small bowl.
  7. Add cooked rice to frying vegetables. Mix well. Add soy sauce mix and spring onions greens. Combine well. Fry, stirring constantly until liquid has been absorbed and rice and vegetables are moderately browned, 5–7 min. Remove from heat. Cover until ready to serve.
  8. Serve with lime slices.
vegan recipe for Nasi Goreng from The Lotus and the Artichoke – MALAYSIA
Malaysia vegan cookbook cover blockprint

Nasi Goreng from The Lotus and the Artichoke MALAYSIA vegan cookbook

Nasi Goreng

traditionelles Gemüse-Reis-Gericht

Rezept aus The Lotus and the Artichoke – MALAYSIA

2 bis 3 Portionen / Dauer 40 Min.+

  • 100 g fester Tofu
  • 1 Tasse (190 g) Bruch- oder brauner Rundkornreis
  • 1/2 TL Meersalz
  • 1 2/3 Tasse (400 ml) Wasser
  • 1 Tasse (100 g) Chinakohl, Blumenkohl, Brokkoli oder Pak Choi fein gehackt
  • 1 mittelgroße (90 g) Möhre fein gehackt oder in dünne Streifen geschnitten
  • 2–3 EL Pflanzenöl
  • 1 TL Sesamöl wenn gewünscht
  • 3 mittelgroße (50 g) Frühlingszwiebeln gehackt, in weiße Wurzel- und grüne Lauchteile getrennt
  • 1 oder 2 Knoblauchzehen fein gehackt
  • 1 große rote Chilischote fein gehackt wenn gewünscht
  • 1 cm frischer Galgant oder Ingwer fein gehackt
  • 1 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 2 EL Sojasoße (Shoyu)
  • 1 EL Limetten- oder Zitronensaft oder 2 TL Reisessig
  • 1 TL Limetten- oder Zitronenabrieb wenn gewünscht
  • 1 TL Zucker oder Agavensirup
  • 1/2 TL Meersalz
  • Limettenspalten zum Garnieren
  1. Tofu in Platten schneiden und in ein sauberes Geschirrtuch wickeln. 20 Min. mit einem schweren Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Tofu auswickeln und in eine Schüssel krümeln.
  2. Reis gründlich waschen und abgießen.
  3. In einem kleinen Topf Wasser zum Kochen bringen. Reis und Salz einrühren. Erneut zum Kochen bringen. Flamme niedrigstellen und abdecken. Je nach Bedarf 12 bis 20 Min. köcheln, bis der Reis gar ist. Wenn das Wasser absorbiert ist, Reis vom Herd nehmen. Mit einer Gabel lockern. Abdecken, abkühlen und ziehen lassen, am besten eine Stunde oder länger.
  4. In einem großen Wok oder einer großen Pfanne Öl auf mittlerer Flamme erhitzen. Gehackte Frühlingszwiebelwurzeln, Knoblauch, Chili (falls verwendet), Galgant oder Ingwer, Koriander und schwarzen Pfeffer hineingeben. 2 bis 3 Minuten unter ständigem Rühren braten, bis die Frühlingszwiebeln leicht gebräunt sind.
  5. Möhre zugeben. Unter ständigem Rühren 2 bis 3 weitere Min. braten. Zerkrümelten Tofu einrühren. Unter regelmäßigem Rühren 3 bis 5 Min. braten, bis der Tofu goldbraun ist. Kohl oder anderes Gemüse hinzufügen. Weiter 4 bis 5 Min. unter ständigem Rühren braten, bis das Gemüse weich wird.
  6. In einer kleinen Schüssel Sojasoße, Limetten– oder Zitronensaft und –abrieb (falls verwendet), Zucker oder Agavensirup und Meersalz verquirlen.
  7. Reis unters gebratene Gemüse rühren. Sojasoßenmix und grüne Frühlingszwiebelstücke zugeben. Gut umrühren und 5 bis 7 Min. unter ständigem Rühren braten, bis die Flüssigkeit absorbiert ist und der Reis und das Gemüse leicht gebräunt sind. Vom Herd nehmen. Bis zum Servieren abgedeckt durchziehen lassen.
  8. Mit Limettenspalten servieren.
Nasi Goreng – Rezept aus The Lotus and the Artichoke – MALAYSIA

 The Lotus and the Artichoke - MALAYSIA Kochbuch Cover

Apam Balik

by

Apam Balik from The Lotus and the Artichoke MALAYSIA vegan cookbook

It was my first day in Kuala Lumpur…

I’d just arrived and was at the start of a 5 week culinary adventure to get a taste of Malaysia, Singapore, and Borneo. The sun shone bright and the sky was that deep, satisfying shade of blue. I was on a short morning walk from the Winsin Hotel on the edge of downtown Chinatown, heading towards the Indian neighborhood.

Just outside the subway station on a particularly more urban street corner was a line of shiny, silver food trucks. My eye was caught immediately by one in particular: A woman was spilling roasted, candied peanuts and then corn kernels from a can onto a golden, round, thin pancake. She folded it over – making sort of a sweet taco – and placed it on a rack on the chrome counter of her street food cart. She caught me watching and smiled.

“Hey Mister! You try Apam Balik!”

Well, what could I say? I got closer and watched her make another two crepes. First, she stirred a simple batter of mostly rice flour and coconut milk and poured and spread the crepe on the sizzling griddle. Moments later, she pried up an edge, slid her spatula tracing under the circle, and flipped it over. I watched her again top the thin, crunchy crepes with peanuts and corn before folding them in half and setting them on the rack just in front of me.

Just then, a colorfully dressed Indian woman parted from a few family members and approached the cart from my side. She reached out an anxious hand in a dance-like gesture, rattling rows of wrist bangles, and scooped two of the Apim Balik pancakes from the rack. She rattled off a few sentences in Malay to the seller, they exchanged some money, and both giggled briefly. The Indian woman turned to me and extended one of the crepes until it was right in my face. She said to me in melodic Indian English:

“This one for you. Apam Balik. Peanut Pancake!”

It was in my grasp and between my teeth before I knew it. The crepe was crunchy on the outside but then soft and chewy, quickly giving way to the delightful combination of sweet and salty flavors from the roasted peanuts, punctuated by bursts of fresh corn juiciness. It was perfect. I devoured the rest of it.

Weeks later, back in Berlin, I set about to re-create the deliciousness.

For the vegan recipe in my MALAYSIA cookbook, I made a simple, sure-fire formula for making Apim Balik at home in the kitchen. I didn’t have to veganize anything. It’s a pretty much straight-up thin pancake batter based on rice flour, coconut milk and sugar, lending a crunchy thin crepe. For the filling, I simplified it going with just candied peanuts. My variations (below) include optionally topping it with a sweet syrup and going authentic street food style with sweet corn kernels.

Apam Balik

crispy, crunchy peanut-filled pancakes

recipe from The Lotus and the Artichoke – MALAYSIA

makes 4 to 6 / time 30 min +

  • 3/4 cup (100 g) peanuts crumbled or very coarsely ground
  • 2 Tbs sugar
  • 1/4 tsp sea salt
  • 1/2 cup (60 g) flour (all purpose / type 550)
  • 1/2 cup (50 g) rice flour
  • 1/4 cup (45 g) sugar
  • 1 Tbs corn starch
  • 1 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (240 ml) coconut milk
  • 2 Tbs water
  • agave syrup or coconut (palm) syrup optional
  • vegetable oil for frying pan
  1. Crumble or coarsely grind peanuts and dry roast in a pan on medium heat until golden brown and dark spots appear, 4–5 min. Add sugar and salt. Mix well. Stirring constantly, roast until sugar melts and mix starts to stick together, 1–2 min. Remove from heat.
  2. Combine flour, rice flour, sugar, corn starch, baking powder, and salt in a large mixing bowl. Whisk in coconut milk and water gradually. Mix until mostly smooth, but do not over mix. Cover and let batter sit 20–30 min.
  3. Heat frying pan on medium high heat. Put a few drops of oil on pan and rub it around with a paper towel. Do this before each pancake. When a drop of water sizzles and dances on surface, pan is ready.
  4. Pour about 1/4 to 1/3 cup (60–80 ml) batter in the center of the hot pan. Tilt and turn the pan to form a large, thin, circular pancake.
  5. After bubbles appear on surface and underside is golden brown (about 2–3 min), use a spatula to carefully peel up the edges around the pancake and then flip it over. Cook the other side for 1–2 min, then flip it back over. Put 2–3 Tbs of the sugary peanuts on the pancake and roll up or fold over. Transfer to a plate. Repeat with other pancakes.
  6. Serve plain, or drizzle pancakes with agave syrup or coconut syrup.

Variations:

Creamy: Use peanut butter instead of roasted, crumbled peanuts. Bananas: Add sliced banana to filling. Traditional: Add 1–2 Tbs sweet corn kernels to each pancake filling.

Apam Balik - Malaysian Peanut Pancakes on Instagram (The Lotus and the Artichoke)

vegan recipe from The Lotus and the Artichoke – MALAYSIA available in English & German

Malaysia vegan cookbook cover blockprint

 

Apam Balik from The Lotus and the Artichoke MALAYSIA vegan cookbook

Apam Balik

knusprige Pancakes mit süßer Erdnussfüllung

Rezept aus The Lotus and the Artichoke – MALAYSIA

4 bis 6 Portionen / Dauer 30 Min. +

  • 3/4 Tasse (100 g) Erdnüsse klein gehackt oder grob gemahlen
  • 2 EL Zucker
  • 1/4 TL Meersalz
  • 1/2 Tasse (65 g) Mehl (Type 550)
  • 1/2 Tasse (50 g) Reismehl
  • 1/4 Tasse (50 g) Zucker
  • 1 EL Speisestärke
  • 1 TL Backpulver
  • 1/2 TL Meersalz
  • 1 Tasse (240 ml) Kokosmilch
  • 2 EL Wasser
  • Pflanzenöl zum Ausbacken
  • Agaven– oder Kokosblütensirup wenn gewünscht
  1. Erdnüsse klein hacken oder grobmahlen und 4 bis 5 Min. in einer Pfanne auf mittlerer Flamme rösten, bis sie goldbraun werden und dunkle Flecken bekommen. Zucker und Salz einrühren. 1 bis 2 Min. unter ständigem Rühren rösten, bis der Zucker schmilzt und die Mischung klebrig wird. Vom Herd nehmen.
  2. Mehl, Reismehl, Zucker, Speisestärke, Backpulver und Salz in einer großen Schüssel vermischen. Nach und nach Kokosmilch und Wasser einrühren. Verrühren, bis ein glatter Teig entsteht, aber nicht zu lange rühren. Abdecken und Teig 20 bis 30 Min. ruhen lassen.
  3. Pfanne auf mittlerer Flamme erhitzen. Einige Tropfen Öl in die Pfanne geben und mit einem Stück Küchenpapier verreiben. Vor jedem Pancake wiederholen. Die Pfanne ist heiß genug, wenn ein Tropfen Wasser zischend auf der Oberfläche herumspringt.
  4. 1/4 bis 1/3 Tasse (60 bis 80 ml) Teig in die Mitte der heißen Pfanne gießen. Pfanne schwenken, bis ein dünner kreisförmiger Pfannkuchen entsteht.
  5. 2 bis 3 Min. backen, bis auf der Oberfläche Bläschen entstehen und die Unterseite goldbraun ist. Pancake an den Rändern mit einem Pfannenwender anheben und vorsichtig wenden. Unterseite 1 bis 2 Min. backen und Pancake erneut wenden. 2 bis 3 EL der süßen Erdnussfüllung auf den Pancake geben und umschlagen oder aufrollen. Auf einen Teller geben. Restliche Pancakes zubereiten.
  6. Pur servieren oder mit Agaven– oder Kokosblütensirup beträufeln.

Variationen:

Cremig: Statt zerkleinerter Erdnüsse Erdnussbutter verwenden. Bananen: Bananenscheibchen zur Füllung geben. Traditionell: 1 bis 2 EL Zuckermaiskörner unter die Füllung rühren.

Apam Balik - Malaysian Peanut Pancakes on Instagram (The Lotus and the Artichoke)

Rezept aus The Lotus and the Artichoke – MALAYSIA

The Lotus and the Artichoke - MALAYSIA Kochbuch Cover

Nasi Lemak

by

Nasi Lemak from The Lotus and the Artichoke MALAYSIA vegan cookbook

In the five weeks that I spent exploring Malaysia, Singapore, and Borneo there were a few dishes that I just had to try whenever I had the chance.

Nasi Lemak is a national favorite – and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk – often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever!

I tried Nasi Lemak in lots of places: Kuala Lampur, Penang, Malacca, and Singapore.

Inspired by those dishes and their accompaniments – and my own imagination, I’ve created a complete meal set: Coconut Pandan Rice served with stir-fried Lemongrass Ginger Tofu, crunchy, charred Spicy Nuts, and a delicious sweet-chili sauce known as Sambal Belacan.

These are actually four different recipes from The Lotus and the Artichoke – MALAYSIA which I’ve put together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. Nasi Lemak is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the Lemongrass Tofu cubes, too. Also, I find the hot, spicy Samabal Belecan completes the dish fantastically.

How to eat it? Mix it up and eat it with your hands!

Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you!

Nasi Lemak

Malaysian Coconut Pandan Rice with Lemongrass Ginger Tofu, Spicy Nuts & Sambal Belacan

recipes from The Lotus and the Artichoke – MALAYSIA

serves 3 to 4 / time 60 min

Coconut Pandan Rice:

  • 2 cups (375 g) broken jasmine rice or basmati rice
  • 1 2/3 cup (400 ml) water
  • 1 2/3 cup (400 ml) coconut milk
  • 1/2 tsp sea salt
  • 1/2 tsp turmeric ground
  • 2 pandan leaves or bay leaves
  • fried onions for garnish
  • 1/2 small cucumber sliced
  • lime slices for garnish
  1. Rinse and drain rice thoroughly.
  2. Bring water and coconut milk to low boil in a medium pot with good lid. Stir in rice, salt, turmeric, and pandan (or bay leaves). Return to simmer. Cover and steam until most liquid is absorbed, 12–15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving.
  3. Garnish with fried onions, cucumber, and lime slices.

Lemongrass Ginger Tofu:

  • 14 oz (400 g) firm tofu cut in cubes or strips
  • 1 1/2 cups (200 g) pineapple chopped
  • 1 Tbs oil
  • 2 shallots finely chopped
  • 2 cloves garlic finely chopped
  • 2 stalks lemongrass finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 tsp coriander ground
  • 1 Tbs lime juice or lemon juice
  • 1 Tbs soy sauce (Shoyu)
  • 1/4 tsp sea salt
  • fresh coriander or parsley leaves chopped, for garnish
  1. Cut tofu in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15–20 min. Unwrap and cut in cubes or strips.
  2. Heat oil in a large frying pan or wok on medium high heat. Add chopped shallots, garlic, lemongrass, ginger, and ground coriander. Fry, stirring constantly, until shallots being to soften and brown, 2–3 min.
  3. Add tofu cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5–8 min.
  4. Add chopped pineapple, lime (or lemon) juice, soy sauce, and salt. Fry, stirring regularly, another 5–10 min. Remove from heat.

Spicy Nuts:

  • 1/2 cup (50 g) peanuts
  • 1/2 cup (50 g) cashews
  • 1/2 tsp chili powder or paprika ground
  • 2 tsp coconut sugar
  • 1/4 tsp sea salt
  1. Heat a medium frying pan on medium heat. Dry roast peanuts and cashews, stirring regularly, until light golden brown and dark spots begin to appear, 4–7 min. Do not burn.
  2. Add chili powder (or paprika), sugar and salt. Mix well. Continue to cook another 2–3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool.

Sambal Belacan:

  • 2–3 Tbs vegetable oil
  • 5 large (90 g) red chilies chopped
  • 2 cloves garlic chopped
  • 1 Tbs soy sauce (Shoyu)
  • 1 Tbs rice vinegar
  • 1 Tbs lime juice or lemon juice
  • 1 Tbs coconut sugar
  • 1/4 tsp sea salt
  1. Blend all ingredients in a small food processor or blender until smooth, adding more oil (or some water) as needed.
  2. Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8–12 min.
(available as printed cookbook & ebook in English & German)
Malaysia vegan cookbook cover blockprint

Nasi Lemak from The Lotus and the Artichoke MALAYSIA vegan cookbook

Nasi Lemak

Kokos-Pandanus-Reis mit Zitronengras-Ingwer-Tofu, pikanten Nüssen & Sambal Belacan

Rezepte aus The Lotus and the Artichoke – MALAYSIA

3 bis 4 Portionen / Dauer 60 Min.

Kokos-Pandanus-Reis:

  • 2 Tassen (375 g) Bruchreis (Jasmin oder Basmati)
  • 1 2/3 Tasse (400 ml) Wasser
  • 1 2/3 Tasse (400 ml) Kokosmilch
  • 1/2 TL Meersalz
  • 1/2 TL Kurkuma gemahlen
  • 2 Pandanus- oder Lorbeerblätter
  • Röstzwiebeln zum Garnieren
  • 1/2 kleine Gurke in Scheiben geschnitten
  • Limettenspalten zum Garnieren
  1. Reis gut spülen und abgießen.
  2. In einem mittelgroßen Topf mit gut schließendem Deckel Wasser und Kokosmilch zum Köcheln bringen. Reis, Salz, Kurkuma und Pandanus– oder Lorbeerblätter einrühren. Erneut zum Köcheln bringen. Abdecken und 12 bis 15 Min. garen, bis der größte Teil der Flüssigkeit absorbiert ist.
  3. Vom Herd nehmen. Einige Male umrühren, abdecken und 10 Min. ziehen lassen. Vor dem Servieren die Blätter entfernen.
  4. Mit Röstzwiebeln, Gurkenscheiben und Limettenspalten garnieren.

Zitronengras-Ingwer-Tofu:

  • 400 g fester Tofu in Würfel oder Scheiben geschnitten
  • 1 1/2 Tassen (200 g) Ananas gehackt
  • 1 EL Pflanzenöl
  • 2 Schalotten fein gehackt
  • 2 Knoblauchzehen fein gehackt
  • 2 Stängel Zitronengras fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 TL Koriander gemahlen
  • 1 EL Limetten- oder Zitronensaft
  • 1 EL Sojasoße (Shoyu)
  • 1/4 TL Meersalz
  • frisches Koriandergrün oder Petersilie gehackt, zum Garnieren
  1. Tofu in Platten schneiden und in ein sauberes Geschirrtuch wickeln. 15 bis 20 Min. mit einem schweren Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Würfel oder Scheiben schneiden.
  2. In einem großen Topf oder einer großen Pfanne Öl auf mittlerer Flamme erhitzen. Schalotten, Knoblauch, Zitronengras und gemahlenen Koriander hineingeben. 2 bis 3 Min. unter ständigem Rühren anbraten, bis die Schalotten weich werden und zu bräunen beginnen.
  3. Tofuwürfel zugeben und gut umrühren. Unter regelmäßigem Rühren 5 bis 8 Min. braten, bis die Tofuwürfel goldbraun und an den Rändern knusprig sind.
  4. Gehackte Ananas, Limetten– oder Zitronensaft, Sojasoße und Salz einrühren. Weitere 5 bis 10 Min. unter ständigem Rühren braten. Vom Herd nehmen.
  5. Mit gehacktem Koriandergrün oder Petersilie garnieren.

Pikante Nüsse:

  • 1/2 Tasse (50 g) Erdnüsse
  • 1/2 Tasse (50 g) Cashewkerne
  • 1/2 TL Chili- oder Paprikapulver
  • 2 TL Kokosblütenzucker
  • 1/4 TL Meersalz
  1. Eine mittelgroße Pfanne auf mittlerer Flamme erhitzen. Erdnüsse und Cashewkerne 4 bis 7 Min. darin rösten, bis sie leicht goldbraun sind und sich braune Flecken bilden. Nicht anbrennen lassen.
  2. Chili– oder Paprikapulver, Zucker und Salz zugeben und gut umrühren. 2 bis 3 weitere Minuten unter ständigem Rühren rösten, bis der Zucker schmilzt und die Nüsse gut mit der Gewürzmischung überzogen sind. Vom Herd nehmen und abkühlen lassen.

Sambal Belacan:

  • 2–3 EL Pflanzenöl
  • 5 große (90 g) rote Chilischoten gehackt
  • 2 Knoblauchzehen gehackt
  • 1 EL Sojasoße (Shoyu)
  • 1 EL Reisessig
  • 1 EL Limetten- oder Zitronensaft
  • 1 EL Kokosblütenzucker
  • 1/4 TL Meersalz
  1. Alle Zutaten in einer kleinen Küchenmaschine oder einem kleinen Mixer glatt pürieren. Öl nach und nach je nach Bedarf zugeben (oder mehr Wasser).
  2. Eine kleine Bratpfanne auf mittlerer Flamme erhitzen. Gewürzpastein die Pfanne geben und 8 bis 12 Min. unter ständigem Rühren reduzieren, bis die Soße dunkel wird, eindickt und das Öl sich trennt.

Vegane Rezepte aus The Lotus and the Artichoke – MALAYSIA

The Lotus and the Artichoke - MALAYSIA Kochbuch Cover

Penang Laksa

by
Penang Laksa Noodle Soup

Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos.

Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang!

Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/owner, who made a list for me of Must-See places and dishes.

That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived – with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs – and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this…

Traditionally Laksa is usually served with a generous spoonful of rempeh – spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it.

A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive.

There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe!

Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal.

Penang Laksa
classic Malaysian noodle soup

serves 2 to 3 / time 45 min

recipe from The Lotus and the Artichoke – MALAYSIA
(Rezept auf Deutsch unten)

  • 5 oz (150 g) seitan sliced
  • 3.5 oz (100 g) smoked tofu sliced
  • 1/3 cup (45 g) pineapple chopped
  • 1 Tbs vegetable oil 
  • 1 Tbs soy sauce or Vegan Fish Sauce
  • 7 oz (200 g) udon noodles (cooked)
  • 2 1/2 cups (600 ml) water 
  • 2/3 cup (150 ml) coconut milk 
  • 1 kefir lime leaf or 1 tsp lime zest 
  • fresh mint leaves chopped
  • fresh coriander leaves chopped
  • fresh thai basil leaves chopped
  • bean sprouts for garnish

laksa spice paste:

  • 4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained
  • 1 stalk lemongrass chopped
  • 1/2–1 large red chili chopped
  • 2 cloves garlic chopped
  • 1 shallot chopped
  • 3/4 in (2 cm) fresh galangal or ginger chopped
  • 1/2 tsp paprika ground (more as desired, for red color)
  • 1/2 tsp fennel seed ground
  • 1/2 tsp coriander ground
  • 2 tsp coconut sugar or agave syrup 
  • 3/4 tsp sea salt 
  • 1 tsp tamarind paste (seedless)
  • 2 Tbs lime juice or lemon juice 
  • 2 Tbs vegetable oil 
  1. If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions.
  2. Blend spice paste ingredients in a small food processor until smooth.
  3. Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3–5 min.
  4. Stir in chopped pineapple. Continue to stir-fry, 2–3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2–3 min. Transfer to a plate or bowl.
  5. Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3–5 min.
  6. Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3–5 min.
  7. Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve.
  8. Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve.
My first Laksa in Penang, Malaysia
Penang Laksa - Instagram
Penang Laksa Malaysian Noodle Soup by The Lotus and the Artichoke - Instagram (Jan 2017)

Panang Laksa vegan recipe from The Lotus and the Artichoke – MALAYSIA

(available as printed cookbook & ebook – in English & German)

Malaysia vegan cookbook cover blockprint

Penang Laksa Noodle Soup

Penang Laksa
klassische malaysische Nudelsuppe

2 bis 3 Portionen / Dauer 45 Min.

Rezept aus The Lotus and the Artichoke – MALAYSIA

  • 150 g Seitan in Scheiben geschnitten
  • 100 g Räuchertofu in Scheiben geschnitten
  • 1/3 Tasse (45 g) Ananas gehackt
  • 1 EL Pflanzenöl
  • 1 EL Sojasoße oder Vegane Fischsoße
  • 200 g gekochte Udon-Nudeln
    oder 100 g trockene Udon gemäß Packungsanweisung gekocht, abgegossen
  • 2 1/2 Tassen (600 ml) Wasser
  • 2/3 Tasse (150 ml) Kokosmilch
  • 1 Kaffirlimettenblätter oder 1 TL Limettenabrieb
  • frische Minzblätter gehackt
  • frische Korianderblätter gehackt
  • frische Thaibasilikumblätter gehackt
  • Bohnensprossen zum Garnieren

Laksa-Gewürzpaste:

  • 4 Keriminüsse oder 2 EL Cashewkerne in heißem Wasser eingeweicht, abgegossen
  • 1 Stängel Zitronengras gehackt
  • 1/2–1 große rote Chilischote gehackt
  • 2 Knoblauchzehen gehackt
  • 1 Schalotte gehackt
  • 2 cm frischer Galgant oder Ingwer gehackt
  • 1/2 TL Paprikapulver (nach Bedarf mehr, fürs Rot)
  • 1/2 TL Fenchelsamen gemahlen
  • 1/2 TL Koriander gemahlen
  • 2 TL Kokosblütenzucker oder Agavensirup
  • 3/4 TL Meersalz
  • 1 TL Tamarindenpaste (ohne Samen)
  • 2 EL Limetten– oder Zitronensaft
  • 2 EL Pflanzenöl
  1. Zutaten für die Gewürzpaste in einer kleinen Küchenmaschine glatt pürieren.
  2. In einem großen Topf oder Wok 1 EL Öl auf mittlerer Flamme erhitzen. Seitan– und Räuchertofuscheiben hineingeben. 3 bis 5 Minuten unter mehrmaligem Wenden braten, bis die Ränder braun und knusprig sind.
  3. Gehackte Ananas einrühren. 2 bis 3 weitere Min. braten. Sojasoße oder Vegane Fischsoße unterrühren. Weitere 2 bis 3 Min. braten. Auf einen Teller oder in eine Schüssel geben.
  4. Wok oder Topf erneut erhitzen. Gewürzpaste 3 bis 5 Min. Unter ständigem Rühren darin braten, bis sie dunkel wird und das Öl beginnt, sich zu trennen.
  5. Kaffirlimettenblätter oder Limettenabrieb und nach und nach Wasser und Kokosmilch einrühren. Zum Köcheln bringen. Gekochte Udon-Nudeln hineingeben und erneut zum Köcheln bringen. Nudeln 3 bis 5 Min. kochen, bis sie leicht weich sind.
  6. Seitan, Tofu und Ananas einrühren. Flamme abstellen. Bis zum Servieren abgedeckt ziehen lassen.
  7. Suppe und Nudeln in Schüsseln anrichten. Mit Kräutern und Bohnensprossen garnieren und servieren.

Vegan Rezept für Penang Laksa aus The Lotus and the Artichoke – MALAYSIA

 

The Lotus and the Artichoke - MALAYSIA cookbook cover

Apple Pineapple Empanadas

by

Empanadas de Manzana y Piña

When I was living in the small town of Lo de Marcos, on the Pacific Coast of Mexico, we’d often take day trips to Sayulita. Sayulita, like San Pancho and Lo de Marcos, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta – which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while.

Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. In addition to surfing, Sayulita is popular for weddings and honeymoons, yoga retreats, artistic and culinary workshop getaways, souvenir and craft shopping, and of course: respite from the louder and brasher cities.

For me, Sayulita will always be about empanadas.

Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: Empanadas de Manzana (with apple filling) and Empanadas Espinaca y Papas (spinach & potato filling).

This place only made and sold empanadas, and nothing else. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured.

I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at La Esperanza, or our favorite taquería (whose name I’ve long since forgotten) just off the main street.

Sayulita Mexico

 

Justin P. Moore, Lo de Marcos, Mexico with Surfboard, Feb 2014

This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible.

Back in Germany, I got to work perfecting my Empanada recipe

Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the tropical touch, which is a really powerful, nostalgic reminder of the my months spent living next to the beach in Mexico.

I suggest using a good, buttery vegan margarine. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use Alsan, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!)

Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I actually take the empanadas out of the oven a minute or two before I think they’re done. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite – I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling!

Enjoy!

Empanadas de Manzana y Piña
Apple Pineapple Empanadas

makes 8 to 10 / time 45 min +

recipe from The Lotus and the Artichoke – MEXICO
(Rezept auf Deutsch unten)

dough:

  • 3 cups (375 g) flour (all-purpose / Type 550)
  • 1 1/2 tsp sea salt
  • 1 Tbs sugar
  • 1/4 tsp baking powder
  • 8 Tbs (110 g) margarine
  • 3/4 cup (180 ml) cold water
  • 2 Tbs soy milk or rice milk for glaze optional
  1. Combine flour, salt, sugar, baking powder in large mixing bowl.
  2. Cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix.
  3. Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more flour or water.
  4. Pull and form into 8–10 equal sized balls and return to bowl. Cover and let sit 20 min.

apple & pineapple filling:

  • 2 medium apples peeled, finely chopped
  • 1 cup (140 g) pineapple finely chopped
  • 1/2 tsp cinnamon ground
  • 1 Tbs sugar
  1. Combine chopped apples and pineapple with cinnamon and sugar in large bowl. Mix well.
  2. Pour 2 Tbs soy milk (or water) into cup or small bowl.
  3. Preheat oven to 400 F / 200 C / level 6.
  4. On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim.
  5. Put 2 Tbs filling onto a dough circle. Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal.
  6. Brush top with soy (or rice) milk, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas.
  7. Bake until golden brown and edges start to crisp and darken, about 20–25 min.
  8. Allow to cool 5 min before serving: Filling is very hot!

Variations:

Other fillings: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with!

Empanadas de Manzana y Piña

Empanadas de Manzana y Piña
Süße Apfel-Ananas-Taschen

8 bis 10 Stück / Dauer 45 Min. +

Rezept aus The Lotus and the Artichoke – MEXICO!

Teig:

  • 3 Tassen (375 g) Mehl (Typ 550)
  • 1 TL Meersalz
  • 1 EL Zucker
  • 1/4 TL Backpulver
  • 8 EL (110 g) Margarine
  • 3/4 Tasse (180 ml) kaltes Wasser
  • 2 EL Soja- oder Reismilch wenn gewünscht
  1. Mehl, Salz, Zucker und Backpulver in einer großen Schüssel vermischen.
  2. Margarine in kleinen Stückchen in die Schüssel geben und mit den Händen unter die Mehlmischung kneten.
  3. Weiterkneten und dabei nach und nach kaltes Wasser zugießen, bis der Teig glatt und elastisch ist. Bei Bedarf etwas mehr Mehl oder Wasser einkneten.
  4. In 8–10 gleichgroße Teigkugeln formen und in die Schüssel legen. Abdecken und 20 Min. ruhen lassen.

Apfel-Ananas-Füllung:

  • 2 mittelgroße Äpfel geschält, klein gewürfelt
  • 1 Tasse (140 g) Ananas klein gewürfelt
  • 1/2 TL Zimt gemahlen
  • 1 EL Zucker
  1. In einer großen Schüssel Apfel– und Ananasstückchen mit Zucker und Zimt vermengen.
  2. 2 EL Soja– oder Reismilch (oder Wasser) in eine Tasse geben.
  3. Ofen auf 200°C / Stufe 6 vorheizen.
  4. Teigkugeln auf einer bemehlten Oberfläche mit einem Nudelholz oder einer Flasche 1 cm dick ausrollen. Eine mittelgroße Schüssel oder Untertasse darauf legen und mit einem Messer Kreise ausschneiden. Übrigen Teig verkneten, erneut ausrollen und Kreise ausschneiden.
  5. Auf jeden Teigkreis 2 EL der Füllung geben. Finger mit Pflanzenmilch (oder Wasser) befeuchten und damit am äußeren Teigrand entlangfahren, damit es beim Verschließen hält. Zu einem Halbmond umklappen und die Ränder mit einer Gabel oder den Fingerkuppen fest zusammendrücken.
  6. Backfertige Empanadas wenn gewünscht mit Pflanzenmilch bepinseln. Vorsichtig auf ein mit Backpapier ausgelegtes Backblech legen. 20–25 Min. backen, bis die Empanadas knusprig und goldbraun sind.
  7. Vor dem Servieren mindestens 5 Min. abkühlen lassen – die Füllung ist sehr heiß!

Variationen:

Andere Füllung: Mit Erdbeeren, Himbeeren, Blaubeeren, Birnen, Walnüssen, Haselnüssen, Bananen, Schokolade oder was immer dir noch einfällt ausprobieren.

Vegetable Roti

by
Sri Lankan Street Food - Vegetable Roti If you ever talk to anyone who’s been to Sri Lanka… and especially if you talk to someone from Sri Lanka, just mention Vegetable Roti and you’ll see their face light up. It’s practically impossible not to have tried them, and it’s even less likely to not love them! They are made and enjoyed pretty much everywhere in Sri Lanka, from North to South and East to West, coast to countryside to hill country. It’s also one of those classics, that despite their popularity, you just almost never find outside of the homeland. Unless you make them yourself… or have someone make them! Most of the few, good Sri Lankan and South Indian restaurants that I’ve found in Europe and North America don’t have stuffed roti quite like the original. One exception is in the delicious and awesome Tamil and Sri Lankan neighborhood in Paris, near the La Chapelle metro stop. That’s actually probably where I first had them, and got to try Sri Lankan food for the first time, many years ago. Since it’s so hard to find Vegetable Roti outside of Sri Lanka, and I (unfortunately) can’t just teleport myself to the island paradise whenever I want to, I was determined to make a convincing, authentic recipe. And when making my Sri Lanka vegan cookbook (with recipes inspired by the 10 weeks I spent exploring the island) there was no question about it. I knew I had to include a Veg Roti recipe! After watching roti being made at least 50 different times by street vendors and in restaurant kitchens, taking lots of notes, studying the technique, making my own recipe wasn’t that difficult. To be honest, making roti dough takes some practice and experimentation. It’s important to let it sit for at least an hour in a moderately warm place. And I always start with less water and very gradually add more. Learning how to get just the right texture and springiness for the dough is like with any bread-making. I refined this recipe over several weeks, had it tested by a dozen friends before publishing it in the cookbook, and continue to use it whenever I want to make vegetable roti: at home, for dinner parties, cooking classes, as a picnic snack, etc. Sri Lankan Vegetable Roti with Tamarind Chutney Vegetable Roti are Sri Lankan “Short Eats” What’s a Short Eat? Simply put, snacks and appetizers and street food. There is a rich culture in the Sri Lankan tradition of grabbing a few snacks from the street vendors, hole-in-the-wall snack shops, neighborhood take-out bakery, and mobile bakery tuk-tuks. In addition to the classic roti, Short Eats also include all the many fried rolls, vada, baked snacks, bread and much more.
Short Eats are typically enjoyed between meals or as a small meal – on the way to work, on the bus, on the train, at the office, wherever and kind of whenever. They’re everywhere and make a quick breakfast. Or small lunch. Or a mini-dinner, before – or even in place of – a big dinner. The bakery tuk-tuks drive around in the morning and evening – often with their trademark ice cream truck melodies playing funny variations of Für Elise. Yes, really. It’s awesome, and for the rest of your life, you’ll start drooling when you hear Beethoven.

Vegetable Roti

stuffed with potatoes, carrots & leeks

makes 4 to 6 / time 45 min +
Recipe from The Lotus and the Artichoke – SRI LANKA (Rezept auf Deutsch unten) roti dough:
  • 1 1/2 cups (200 g) flour (all-purpose / type 550)
  • 1/2 tsp salt
  • 1/2 cup (120 ml) water
  • 2 Tbs vegetable oil
  1. Combine flour and salt in a large mixing bowl. Add water and 1 Tbs oil. Mix with fork and knead with hands until smooth and elastic, 3–5 min. If batter sticks to hands, knead in more flour. If too dry, add slightly more water.
  2. Add another 1 Tbs oil and knead another 5 min.
  3. Separate into 4 to 6 pieces. Knead and form into balls. Lightly coat balls with oil and place on plate, cover with plastic wrap. Allow to sit in a warm (not hot) place for 1 hour.
vegetable filling:
  • 2/3 cup (80 g) leeks or spring onions or 1 medium onion finely chopped
  • 1 medium (80 g) carrot peeled, grated or finely chopped
  • 1 large (140 g) potato peeled, grated or finely chopped
  • 1 Tbs vegetable oil
  • 1/2 tsp black mustard seeds
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1/2 tsp chili powder or paprika ground
  • 5–6 curry leaves and/or 1/2 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp sea salt
  • 3–4 Tbs water (more as needed)
  1. Heat oil in a large pot or pan on medium heat. Add mustard seeds. When they start to pop (20–30 sec), add ground coriander, black pepper, chili powder (or paprika), and curry leaves and/or curry powder.
  2. Add leeks (or onions), grated carrot and potato, turmeric, salt. Cook partially covered, gradually adding water, stirring and mashing regularly, until vegetables are soft, 7–10 min. Remove from heat.
  3. Uncover dough. Briefly knead a ball. On a greased surface, press flat and roll out or continually flip and stretch to form a long, wide strip. Wrapper should be almost 3 times as long as it is wide and about 1/8 in (3 mm) thick. Knead some oil into each dough ball if too firm and not stretching easily.
  4. Spoon about 3 Tbs filling onto one end. Fold over repeatedly in triangles until sealed. Transfer to lightly greased plate and continue for others.
  5. Heat a large, heavy frying pan on medium high heat. Place filled triangles on pan and press down lightly. Fry on both sides, until brown spots appear, 3–5 min each side. Arrange standing up on edges, pressing down lightly and leaning together to brown edges, 2–3 min each end.
  6. Continue for all rotis. Serve with chili sauce, chutney, or eat plain.
The Lotus and the Artichoke SRI LANKA vegan cookbook

Sri Lankan Street Food - Vegetable Roti

Veg Roti mit Kartoffel-Möhre-Lauchzwiebel-Füllung

4 bis 6 Stück / Dauer 45 Min. + Rezept aus The Lotus and the Artichoke – SRI LANKA Roti-Teig:
  • 1 1/2 Tassen (200 g) Mehl (Typ 550)
  • 1/2 TL Salz
  • 1/2 Tasse (120 ml) Wasser
  • 2+ EL Pflanzenöl
  1. In einer Schüssel Mehl und Salz vermischen. Wasser und 1 EL Öl hinzufügen. Mit einer Gabel verrühren und mit den Händen 3 bis 5 Min. lang zu einem elastischen glatten Teig verkneten. Falls der Teig noch an den Händen klebt, mehr Mehl unterkneten. Ist der Teig zu trocken, etwas mehr Wasser unterkneten.
  2. 1 weiteren EL Öl zugeben und weitere 5 Min. kneten.
  3. Teig in 4 bis 6 Kugeln formen. Kugeln leicht mit Öl einreiben, auf einen Teller legen und mit Plastikfolie abdecken. An einem warmen (nicht heißen) Ort 1 Stunde gehen lassen.
Gemüse-Füllung:
  • 2/3 Tasse (80 g) Lauch, Frühlingszwiebeln oder 1 mittelgroße Zwiebel fein gehackt
  • 1 mittelgroße (80 g) Möhre geschält, geraspelt oder fein gehackt
  • 1 große (140 g) Kartoffel geschält, geraspelt oder fein gehackt
  • 1 EL Pflanzenöl
  • 1/2 TL schwarze Senfsamen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 5–6 Curryblätter und/oder 1/2 TL Currypulver
  • 1/2 TL Kurkuma gemahlen
  • 1/2 TL Meersalz
  • 3–4 EL Wasser bei Bedarf mehr
  1. In einem großen Topf oder einer Pfanne 1EL Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) gemahlenen Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver und Curryblätter oder -pulver hineingeben.
  2. Lauch, Möhre, Kartoffel, Kurkuma und Salz hinzufügen. Nach und nach Wasser zugeben. Halb abgedeckt unter regelmäßigem Rühren 7–10 Min. braten, bis das Gemüse weich ist. Vom Herd nehmen.
  3. Teig abdecken. Teigkugeln nochmals durchkneten. Jeweils auf einer gefetteten Oberfläche flach drücken und in einen breiten, länglichen Streifen ausrollen oder beständig auseinanderziehen und dabei wenden. Der Teig sollte etwa dreimal so lang wie breit und etwa 3 mm dick sein. Falls die Teigkugeln zu fest sind und sich nicht leicht ausrollen lassen, etwas mehr Öl einkneten.
  4. Etwa 3 EL der Füllung auf den äußeren Rand des Teigstreifens geben und dann immer wieder zu Dreiecken umschlagen, bis eine geschlossene dreieckige Tasche entsteht. Ränder fest andrücken. Auf einen leicht gefetteten Teller legen und restliche Rotis vorbereiten.
  5. Eine große, am besten gusseiserne Pfanne auf mittlerer Flamme erhitzen. Gefüllte Roti-Taschen in die Pfanne legen und leicht herunterdrücken. Auf beiden Seiten 3 bis 5 Min. braten, bis braune Flecken entstehen. Rotis aufrecht hinstellen, gegeneinander lehnen und leicht nach unten drücken, um die schmaleren Seiten ebenfalls 2 bis 3 Min. lang braun zu braten. So lange wenden, bis alle Seiten gebraten wurden.
  6. Alle Rotis fertig braten. Mit Chutney servieren oder einfach so essen.

Mexican Magic Rice

by

Mexican Magic Rice - vegan Dirty Rice / Messy Rice / Tomato Rice

When I was living in the small village of Lo de Marcos on the Pacific coast of Mexico, I went shopping at the vegetable shops in the neighborhood and cooked in the kitchen of our rented house every day. One of my favorite standard dishes, which I cooked at least twice a week, was Mexican Magic Rice. It’s sort of a spin-off of traditional Mexican Dirty Rice, also called Messy Rice. It’s basically a tomato rice dish – easy to make and always a treat. It’s great with smoked tofu or fancy mushrooms instead of seitan.

I’ve been focusing so much on the new Malaysia cookbook coming out later this year… and, sure, I’m still obsessed with the recipes from my new SRI LANKA cookbook. But now it’s time to give some more love to Mexico and all my favorite Mexican recipes from my previous cookbook with recipes inspired by my travels

I had always been fascinated by Mexico…

I wanted to spend more time there, since my first brief visit across the border with my family in the late 1980s. My second visit, in 2001, was a week-long visit with my father and brother Adam, and we went mountain climbing on Iztaccíhuatl. Fast forward to 2013: After the success of my first vegan cookbook inspired by my world travels, it was time to plan the next project. Mexico was my first pick for a winter escape from the cold Berlin winter. I talked with other travel bloggers I knew, and heard about the elusive town of San Pancho, an hour north of Puerto Vallarta, and just around the bend from surfer town Sayulita.

There’s a great story of how I found an amazing house to rent right on the sea, and where I spent two months living with the locals, learning to surf, improving my Spanish, and super-charging my Mexican cooking game.

The original plan was to find a house in San Pancho.

But the scene was much more touristy and less authentic than I had pictured. Maybe a few years earlier it was still real. And the rents were well over what we wanted to spend.After a few days of looking for a reasonable, charming and down-to-earth place, we pretty much gave up on San Pancho. Locals suggested I go north to Lo de Marcos and see what was up over there. The search continued: asking everyone, locals and foreigners, if anyone knew of a house to rent. After two days of walking around in the sun and asking, and exhausting all the online resources for holiday rentals, we were just about ready to give up again. We had only one more night at the small apartment for one week in San Pancho until we needed to find a new place.

On that fateful day, exhausted and sweaty, I sat down on the sidewalk on the small street a few minutes walk from the ocean. I saw two guys walking back from the beach, shirtless and tan. One had a fresh tattoo of Santa Muerte, the elaborately decorated Mexican Lady Death with a painted skeleton face, still healing on his chest. Should I ask them if they knew of any places to rent? Or would it be just like all the times before: no particularly helpful suggestions and just a smile and wish of good luck in our search?

If you don’t ask, the answer is always No.

I stood up and greeted the young men, “Buenos días, we’re looking for a place to rent for a few months. Do you know of anything.” The guy with the tattoo, laughed and said, “How about my house? We’re standing right in front of it. We leave to go to Montreal tomorrow afternoon. Want to come in and see the house?”

He unlocked the gate and we walked up the path. “I have to warn you, the house is kind of… unique. I love to cook and I built out the kitchen with a six-burner stove and giant double refrigerator from a restaurant that closed in Puerto Vallarta. It’s probably way more than you need, eh?” It was my turn to laugh. I told him that I cook every day and had come to Mexico to spend a few months learning more about the local cuisine and to work on recipes for a new cookbook.

The entry way opened up to an expansive garden with papaya trees, banana trees, towering coconut palms, and a large herb garden with massive bushes of basil, oregano, parsley, cilantro, and rosemary. The house itself was a cosy and quaint, two-level casita, painted bright yellow and had a classic terracotta tiled roof with a thatched veranda. “There are two bedrooms downstairs, and another room upstairs with its own bathroom and mini-kitchen. You can eat on the veranda upstairs, or downstairs on the patio. We’ve got fast internet, a working washing machine, and… oh, here’s the outdoor shower.”

Our Casita in Lo de Marcos Mexico

I imagined myself showering in the outdoor shower and rinsing the salt water from my surfboard after a day in the waves.

The house was perfect. Everything was falling into place in that awesome way. My friend Ben from Germany was coming to visit for a few weeks with his brother. My dad was planned to visit for a week, too. The upstairs room would be perfect for visitors, and could be my yoga room and work studio at other times. Instead of renting a small place (and we had seen many, but they just didn’t feel right, so we’d kept looking), we could rent this and the guests could stay here with us, instead of finding another place. We worked out a fair price for the rent the next day. I helped him finish packing the car and he gave me the keys to our beach house in Lo de Marcos, Mexico.

Mexican Magic Rice is fantastic with Cashew Sour Cream or Guacamole and served on a bed of greens, lettuce, or with a salad. It’s also awesome for packing killer bean burritos and much more fun than just plain rice. Similar to my Cambodian Fried Rice recipe from my first The Lotus and the Artichoke cookbook, this dish is a readers’ favorite, and can easily be doubled for a big family meal. I cook it all the time for dinner parties and cooking classes. And I still cook it regularly at home for my own family and friends.

Enjoy!

Mexican Magic Rice - Munich Surdham Göb Dinner Party 2016

Mexican Magic Rice

tomato rice with spicy seitan

serves 3 to 4 / time 35 min

recipe from The Lotus and the Artichoke – MÉXICO!
  • 5 oz (150 g) seitan sliced or chopped
  • 3/4 cup (75 g) green peas
  • 1/2 cup (50 g) black olives sliced or chopped
  • 3 Tbs vegetable oil
  • 1 medium onion chopped
  • 2 cloves garlic finely chopped
  • 1 tsp cumin ground
  • 1 tsp coriander ground
  • 1 cup (200 g) rice
  • 2 Tbs tomato paste
  • 1/2 tsp turmeric ground
  • 1 bay leaf
  • 3/4 tsp salt
  • 1/2 cup (120 ml) beer or vegetable broth
  • 1 cup (240 ml) water
  • 1 tsp smoked paprika ground
  • 1/2 tsp black pepper ground
  • 1/2 tsp ground chipotle or chili powder optional
  • 1 tsp fresh oregano chopped
  • 1 Tbs lemon juice
  • fresh cilantro or parsley chopped, for garnish
  1. Heat 2 Tbs oil in large pot on medium high heat. Add chopped onions, garlic, ground cumin, and coriander. Fry, stirring constantly, 2–3 min.
  2. Add rice, tomato paste, turmeric, bay leaf, salt. Mix well.
  3. Stir in beer (or vegetable broth) and water. Bring to boil, stirring, Reduce heat to low. Cover and cook 15–20 min until rice is cooked. Remove from heat. Mix with a fork. Cover and let sit 5–10 min.
  4. Heat 1 Tbs oil in large frying pan on medium high heat.
  5. Add ground paprika, pepper, chipotle (or chili powder), chopped seitan. Fry, stirring regularly, until lightly crispy and browned, 4–5 min.
  6. Stir in chopped oregano and lemon juice, followed by peas and chopped olives. Cook another 2–3 min, stirring regularly. Remove from heat. Cover until rice is ready.
  7. Add cooked seitan, peas, and olives to rice pot. Mix well. Cover until ready to serve.
  8. Garnish with chopped cilantro or parsley and serve.

Variations:

No fake meats: Replace seitan with chopped mushrooms. Sliced oyster Mushrooms or portabellos are best! No olives: Replace with corn kernels, chopped bell pepper, broccoli or other vegetables. Extra Spicy: Add 1 chopped chipotle (or other) chili with spices when frying seitan. More Red: Sauté 8–10 cherry or small plum tomatoes with seitan, halved or whole.

The Lotus and the Artichoke - MEXICO vegan cookbook cover

Mexican Magic Rice - vegan Dirty Rice / Messy Rice / Tomato Rice

Mexican Magic Rice

mit würzigem Seitan

3 bis 4 Portionen / Dauer 35 Min.

Rezept aus The Lotus and the Artichoke – MÉXICO!

  • 150 g Seitan in Scheiben oder Stückchen geschnitten
  • 3/4 Tasse (75 g) grüne Erbsen
  • 1/2 Tasse (50 g) schwarze Oliven in Scheiben oder Stückchen geschnitten
  • 3 EL Öl
  • 1 mittelgroße Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1 TL Kreuzkümmel gemahlen
  • 1 TL Koriander gemahlen
  • 1 Tasse (200 g) Reis
  • 2 EL Tomatenmark
  • 1/2 TL Kurkuma
  • 1 Lorbeerblatt
  • 3/4 TL Salz
  • 1/2 Tasse (120 ml) Bier oder Gemüsebrühe
  • 1 Tasse (240 ml) Wasser
  • 1 TL Paprikapulver
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Chipotle- oder Chilipulver wenn gewünscht
  • 1 TL frischer Oregano gehackt
  • 1 EL Zitronensaft
  • frischer Koriander oder Petersilie gehackt, zum Garnieren
  1. In einem großen Topf 2 EL Olivenöl auf mittlerer Flamme erhitzen. Gehackte Zwiebeln, Knoblauch, gemahlenen Kreuzkümmel und Koriander hineingeben. 2-3 Min. unter ständigem Rühren anbraten.
  2. Reis, Tomatenmark, Kurkuma, Lorbeerblatt und Salz hinzufügen. Gut umrühren.
  3. Bier oder Gemüsebrühe und Wasser einrühren. Unter Rühren zum Kochen bringen. Flamme niedrig stellen. Abdecken und 15-20 Min. kochen, bis der Reis gar ist. Vom Herd nehmen und mit einer Gabel auflockern. Abdecken und 5-10 Min. ziehen lassen.
  4. 1 EL Olivenöl in einer großen Pfanne auf mittlerer Flamme erhitzen.
  5. Paprikapulver, Pfeffer, Chipotle– oder Chilipulver und Seitanstücke hineingeben. 4-5 Min. unter Rühren anbraten, bis der Seitan leicht knusprig und gebräunt ist.
  6. Gehackten Oregano und Zitronensaft, Erbsen und Olivenstückchen einrühren. Weitere 2-3 Min. unter ständigem Rühren schmoren. Vom Herd nehmen. Abdecken, bis der Reis fertig ist.
  7. Gebratenen Seitan, Erbsen und Oliven in den Topf mit dem Reis geben. Gut umrühren und bis zum Servieren abgedeckt ziehen lassen.
  8. Mit gehacktem Koriander oder Petersilie garnieren und servieren.

Variationen:

Ohne Fleischersatz: Statt Seitan gehackte Pilze, z.B. Kräuterseitlinge, verwenden. Ohne Oliven: Mit Maiskörnern, Paprika-, Brokkoli- oder anderen Gemüsestückchen ersetzen. Scharf: 1 fein gehackte Chipotle- oder Chilischote beim Anbraten der Gewürze und den Seitanstückchen in die Pfanne geben. Rote Farbtupfer: 8-10 Cherrytomaten ganz oder halbiert mit dem Seitan anbraten.

Mexican Magic Rice - Munich Surdham Göb Dinner Party 2016

Cabbage Coconut Curry

by

Sri Lankan Cabbage & Coconut Curry - Gowa Mallum

Just one week into my ten weeks of travels through Sri Lanka, I had the opportunity to go in the kitchen at Mango Garden in Kandy, Sri Lanka to help prepare the New Year’s Eve dinner. The head cook showed me how to make a number of amazing vegetarian (vegan) Sri Lankan curries and dishes, including this one. I also learned how to make Pol Sambol for the first time, always awesome Beetroot Curry, fantastic Leek Curry, Dal Curry (of course), Green Bean “Bonchi” Curry, and Snake Gourd Curry (which can be made with any squash, such as Zucchini.)

I’ve made this dish dozens of times with many different types of cabbage.

Regular cabbage works great, but one of my favorites is with German Wirsing – Savoy Cabbage. In fact, I just made it twice this last weekend in Munich at the dinner parties and cooking class with my world-traveling vegan cookbook author friend, Surdham Göb. Next to Jackfruit Curry, this Sri Lankan dish is always a big hit with everyone. It’s easy to make and super tasty. In the photo above, I prepared the cabbage curry with large pieces, but below you can see the curry with finely chopped cabbage. Combined with fresh shredded coconut, this dish is insanely great. You can also use dried grated (desiccated) coconut, and I recommend soaking it in warm water for about 10-20 minutes first, then pressing excess water out.

Of course, we are always the most satisfied when those we love compliment our efforts and accomplishments. Not only have lots of friends, dinner party guests, and new fans at cooking demos and other events enjoyed this Cabbage Coconut Curry… the best moment for me came when I got an email from my brother Adam, after he made this dish with his first ever Sri Lankan vegan dinner feast for his family. I’d sent him the cookbook, and this dish was the first recipe he whipped up. The kids loved it, and he even sent me some photos of the meal. It was a great feeling. And now it’s time to share the recipe with you!

Gowa Mallum
cabbage & coconut curry

serves 3 to 4 / time 30 min

  • 1 small head (350 g) cabbage chopped
  • 1 small red onion chopped
  • 1 clove garlic finely chopped
  • 1 small red or green chili pepper seeded, finely chopped optional
  • 1–2 Tbs coconut oil or vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp curry powder
  • 1 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper ground
  • 1 tsp turmeric ground
  • 1–2 small pieces cinnamon bark or pinch cinnamon ground
  • 6–8 curry leaves
  • 1/2 cup (120 ml) coconut milk
  • 2–3 Tbs grated coconut
  • 1 Tbs lime juice or lemon juice
  • 1 tsp agave syrup or sugar
  • 3/4 tsp sea salt
  1. Heat oil in a medium pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, turmeric, cinnamon, and curry leaves. Fry until onion begins to soften, stirring constantly, 3–5 min.
  2. Add chopped cabbage and grated coconut. Mix well. Cook, partially covered, stirring regularly, 2–3 min.
  3. Add coconut milk, lime (or lemon) juice, agave syrup (or sugar) and salt. Stir several times. Reduce heat to medium low. Simmer partially covered, stirring regularly, until cabbage has shrunken and softened,10–15 min. While cooking, gradually stir in more coconut milk, as desired, for a creamier curry.
  4. Remove cinnamon bark before serving. Serve with other curries and rice.

Variations:

Spicy Red: Add 1/2 tsp chili powder (or ground paprika) and 4–6 chopped cherry tomatoes along with cabbage. Extra Fine: Finely chop cabbage and onion. Reduce simmering time as needed. Orange: Add grated or finely chopped carrot along with coconut milk for last stage of simmering.

The Lotus and the Artichoke SRI LANKA vegan cookbook

Gowa Mallum
Weißkohl-Kokos-Curry

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA

  • 1 kleiner Kopf (350 g) Weißkohl klein geschnitten
  • 1 kleine rote Zwiebel gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1 kleine rote oder grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1–2 EL Kokos- oder Pflanzenöl
  • 1 TL schwarze Senfsamen
  • 1/2 TL Currypulver
  • 1 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1 TL Kurkuma gemahlen
  • 1–2 kleine Stückchen Zimtrinde oder 1 Prise gemahlener Zimt
  • 6–8 Curryblätter
  • 1/2 Tasse (120 ml) Kokosmilch
  • 2–3 EL Kokosraspel
  • 1 EL Limetten- oder Zitronensaft
  • 1 TL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  1. In einem mittelgroßen Topf Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (nach etwa 20 bis 30 Sek.) Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Kurkuma, Zimt und Curryblätter zugeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  2. Klein geschnittenen Weißkohl und Kokosraspel einrühren. Halb abgedeckt unter regelmäßigem Rühren 2 bis 3 Min. garen.
  3. Kokosmilch, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Mehrere Male umrühren. Flamme niedrig stellen. Halb abgedeckt unter regelmäßigem Rühren 10 bis 15 Min. köcheln lassen, bis der Weißkohl zusammengefallen und weich ist. Für ein cremigeres Curry während des Köchelns nach und nach je nach Vorliebe mehr Kokosmilch unterrühren.
  4. Vor dem Anrichten die Zimtrindenstückchen entfernen. Mit Reis servieren.

Variationen:

Rot & scharf: 1/2 TL Chili- oder scharfes Paprikapulver und 4 bis 6 halbierte Cherrytomaten zusammen mit dem Weißkohl zugeben. Extra fein: Weißkohl und Zwiebel sehr fein hacken. Kochzeit entsprechend anpassen. Orange: Gegen Ende der Kochzeit 1 geraspelte oder fein gehackte Möhre zusammen mit der Kokosmilch einrühren.

SRI LANKA Cookbook

Arugula Mallum – Rocket Curry

by
Arugula Mallum - stir-fried Sri Lankan greens & coconut

Sri Lankan Mallum (or Mallung) is a dish typically made with stir-fried greens (or cabbage) and grated coconut.

While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of like collard greens. When I got back to Germany, I experimented with recreating the leafy greens mallum, and found that arugula (rocket, for you Brits) worked very well. It’s especially great for using up arugula in the fridge that’s no longer fresh enough for a salad or is too bitter to be eaten raw. Kind of like cooking with spinach, when cooked, the arugula will get a lot smaller and you’ll end up with less that you expected!

This is the recipe that I used for my third travel-inspired vegan cookbook, The Lotus and the Artichoke – SRI LANKA. I usually just call it Rocket Curry. Curry perhaps isn’t really the best word. Mallums are mallums, just like chutneys are chutneys, even if we might want to call it a sauce.

You can serve this dish as one of many with a Sri Lankan meal, or as a starter – kind of a warm salad.

I make it when I have lots of greens to use up, or if I’m serving Dal Curry, Beetroot Curry, and Jackfruit Curry, and rice. The four curries together are four different colors, which provides a stunning visual element to the meal. If I’m ambitious and make more dishes to go with the meal, I go for Kadala Thel Dala (Deviled Chickpeas) or Soymeats Curry. The play of different colors, shapes, textures, and unique flavors always impresses dinner guests.

This recipe works best with fresh grated coconut.

That said, quality dried (or desiccated) grated coconut can used, too, with excellent results. Soak the dried grated coconut in warm water, press out excess moisture, and take it from there. I like the addition of small plum or cherry tomatoes, as they bring a nice additional, lightly fruity flavor. If you use too much tomato, the dish will get wetter and saucier, and indeed be more of a curry. That said, you could even mix in some coconut milk or coconut cream for the last simmering stage, and get a very rich curry. There are no rules! Have fun and experiment.

If I don’t have ground mustard seed, and don’t feel like grounding up whole black mustard seeds, you can use them whole, and fry them for about 20 seconds until they start to pop, then add the greens and other ingredients. The sour of the lime juice is gently complimented by the sweet of the agave syrup or sugar. I prefer coconut blossom sugar or palm sugar, and sometimes use jaggary from the Indian / Sri Lankan Asian spice shop.

A milder version of stir-fried greens and coconut can easily be made without the curry powder, pepper, and mustard seed. Another thing to vary is how finely chopped the greens are. Sometimes I’ll use the leaves whole, but usually I chop them fairly finely – especially helpful with thicker greens, like kale or hearty spinach.

Arugula Mallum – Rocket Curry
stir-fried greens & coconut

serves 2 / time 20 min

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 4 cups (125 g) fresh arugula greens finely chopped
  • 1/2 cup (45 g) fresh coconut grated
    or 1/3 cup (30 g) dry grated coconut
  • 6–8 cherry tomatoes chopped
    or 1 medium (80 g) tomato chopped
  • 1 Tbs vegetable oil or coconut oil
  • 1/2 tsp mustard seed ground
  • 1/2 tsp curry powder optional
  • 1/4 tsp black pepper ground
  • 1 Tbs lemon juice
  • 1 tsp agave syrup or sugar 
    (preferably coconut / palm sugar or jaggary)
  • 1/2 tsp sea salt
  1. Heat oil in a large pan or pot on medium high heat.
  2. Add ground mustard seed, curry powder, and black pepper. Stir in fresh chopped greens. Fry, stirring constantly, until greens start to shrink, 2–3 min.
  3. Add grated coconut, chopped tomatoes, lemon juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 4–7 min. Do not overcook greens.
  4. Serve with rice or bread and Sri Lankan curries or dishes.

Variations:

Other Greens: Use fresh finely chopped spinach, chard, kale, or collard greens instead. Adjust cooking time as needed.

The Lotus and the Artichoke SRI LANKA vegan cookbook
Arugula Mallum - stir-fried Sri Lankan greens & coconut

Rocket Curry
Rucola-Kokos-Pfanne

2 Portionen / Dauer 20 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA

  • 4 Tassen (125 g) frischer Rucola klein geschnitten
  • 1/2 Tasse (45 g) frisch geraspelte Kokosnuss 
    oder 1/3 Tasse (30 g) getrocknete Kokosraspel
  • 6–8 Cherrytomaten halbiert 
    oder 1 mittelgroße (80 g) Tomate gehackt
  • 1 EL Pflanzen– oder Kokosöl
  • 1/2 TL Senfsamen gemahlen
  • 1/2 TL Currypulver
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1 EL Zitronensaft
  • 1 TL Agavensirup oder Zucker (Palmzucker oder Kokosblütenzucker)
  • 1/2 TL Meersalz
  1. In einem großen Topf oder einer Pfanne Öl auf mittlerer Flamme erhitzen.
  2. Gemahlene Senfsamen, Currypulver und schwarzen Pfeffer hineingeben. Rucola hinzufügen. 2 bis 3 Min. anbraten, bis der Rucola zu schrumpfen beginnt.
  3. Kokosraspel, gehackte Tomaten, Zitronensaft, Agavensirup (oder Zucker) und Salz einrühren. Halb abgedeckt unter regelmäßigem Rühren 5 bis 7 Min. schmoren. Rucola nicht zerkochen.
  4. Mit Reis oder Brot servieren.

Variationen:

Anderes Grünzeug: Statt Rucola frischen gehackten Spinat, Mangold, Grün- oder Schwarzkohl verwenden. Garzeit nach Bedarf anpassen.

Pol Sambol

by

Pol Sambol - spicy coconut chutney

Pol Sambol is one of those amazing Asian condiments that is easy to make and super satisfying. It adds a spice and heat kick to any dish and is great (and essential) with Sri Lankan curries.

The best Pol Sambol is made with fresh, grated coconut.

In Sri Lanka, fresh coconut halves are shredded with a hand-turned grater. Alternately, the coconut can be cut into chunks and grated with a box grater or hand grater, which takes considerably more time. If you don’t have fresh coconut on hand, any good dried, desiccated, grated coconut works well. Just soak it in hot water and press out the excess moisture after about 10 or 20 minutes before mixing with the spices and other ingredients. The red color is determined by how much paprika, chili powder or red chili flakes are used. Don’t be bashful or you’ll get a bland, pale Sambol! Increase the ground paprika to get more red color in your coconut chutney, if you’re going skipping the heat and don’t want to use chili.

The onion and garlic are not absolutely necessary for Pol Sambol, but the flavor and freshness is more intense. An ayurvedic version of the coconut chutney is made simply by omitting the onion and garlic. Which is how I prepare Pol Sambol about half the time.

I’m not sure when the first time was that I had Pol Sambol…

Maybe on my first trip to South India, or at at Sri Lankan restaurant in Berlin. But I do know that I had it dozens of times in the ten weeks of backpacking and travel in Sri Lanka. Unlike many dishes, it didn’t vary much from place to place, family to family. Traditionally, Pol Sanbol is often made with dried fish, such as Maldive fish flakes – quite common Sri Lanka. Obviously for a vegan version, I skip that.

 

A video posted by Justin P. Moore (@lotusartichoke) on

I make Pol Sambol pretty much every time I make Dal Curry, and other Sri Lanka “Rice and Curry” dishes. But it’s also essential for Hoppers (Idiyappam) – which means this spicy coconut topping is enjoyed any time, with any Sri Lankan meal, whether breakfast, lunch, dinner… or just for a snack!

Pol Sambol
spicy Sri Lankan coconut chutney

makes about 2 cups / time 10 min +

Recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 cups (180 g) fresh coconut grated
    or 1 cup (85 g) dried grated coconut + 1/2 cup (120 ml) warm water
  • 1 small red onion finely chopped
  • 1 clove garlic finely chopped
  • 1/2 tsp black pepper ground
  • 1/2–1 tsp chili powder
  • 1–2 tsp paprika ground
  • 1 tsp sugar (preferably coconut/palm sugar)
  • 1–2 Tbs lime juice
  • 1/4–1/2 tsp sea salt
  • 1 red or green chili finely chopped, for garnish
  1. If using dried grated coconut, first mix well with water and soak 20 min.
  2. In a mortar and pestle, grind and pound onion and garlic to a coarse paste. Alternately, mix well in bowl.
  3. Add grated coconut, black pepper, chili powder, paprika, and sugar. Mix well.
  4. Add lime juice and salt, adding more as desired to taste.
  5. Garnish with finely chopped red or green chili.
  6. Serve with Dal Curry, Hoppers, bread, or snacks.

Variations:

Extra Heat: Add 1/2–1 tsp red chili flakes along with other spices.

 

The Lotus and the Artichoke SRI LANKA vegan cookbook
Pol Sambol - spicy coconut chutney

Pol Sambol
Klassische Kokosnuss-Würzmischung

ca. 2 Tassen / Dauer 20 Min.

  • 2 Tassen (180 g) frisch geraspelte Kokosnuss
    oder 1 Tasse (85 g) getrocknete Kokosraspel + 1/2 Tasse (120 ml) Wasser
  • 1 kleine rote Zwiebel fein gehackt
  • 1 Knoblauchzehe fein gehackt
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1/2–1 TL Chilipulver
  • 1 TL Paprikapulver
  • 1 TL Zucker
  • 1–2 EL Limettensaft
  • 1/4–1/2 TL Meersalz
  • 1 rote oder grüne Chilischote entsamt, fein gehackt
  1. Getrocknete Kokosraspel vor dem Verwenden 20 Min. in Wasser einweichen.
  2. In einem Mörser Zwiebel und Knoblauch zu einer Paste zerstoßen und zermahlen. Alternativ die kleinen Stückchen in einer Schüssel vermischen.
  3. Kokosraspel, schwarzen Pfeffer, Chilipulver, Paprikapulver und Zucker zugeben und alles gut miteinander vermengen.
  4. Limettensaft und Salz unterrühren. Nach Geschmack mehr Salz oder Limettensaft zugeben.
  5. Mit einer fein gehackten roten oder grünen Chilischote garnieren.
  6. Mit Dal Curry, Hoppers, Brot oder Snacks servieren.

Variationen:

Extra scharf: 1/2 bis 1 TL rote Chiliflocken zusammen mit den anderen Gewürzen unterrühren.

Watalappam

by

Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam is a traditional coconut dessert enjoyed in Sri Lanka.

This luscious custard is spiced-up with cinnamon, cloves, and cardamom, often with a hint of vanilla, and a smattering of nuts or dried fruits. The taste reminds me of a spicy, aromatic Indian cup of chai. But cold, coconutty, and soft! As with all recipes, everyone has their very own version. The Tamils make it different than the Singhalese, and the Muslims have another delightful variation.

I invented a vegan version of the coconut custard, and I added some variations of my own– including fresh (or frozen) berries. I often top it with dark, rich, sweet coconut blossom syrup (AKA palm syrup) which is extremely popular in Sri Lanka – and recently gaining popularity in Europe and the Americas. Sometimes I top the custard with blackstrap molasses or dark agave syrup, or some fresh fruit and nuts and maybe a bit of homemade fruit syrup, like I do with my vanilla muffins (also in The Lotus and the Artichoke – SRI LANKA cookbook.)

There’s actually a good story with the first time I had Watalappam in Sri Lanka. It highlights the need to stay cool, and remember that how we react in unexpected situations always influences how others perceive not just us as people, but whatever groups of people with whom we are associated – as foreign tourists, guests, citizens of particular countries, …and as vegetarians and vegans. In my travels, I try to be modest and respectful, and traveling vegan certainly comes with challenges here and there. Usually it’s much easier than others imagine, but I guess experience, a fair amount of luck and communication are all important factors.

One night I was invited to dinner at home with a Sri Lankan family in the small, charming town of Midigama.

Midigama is on the south west coast of Sri Lanka, and known for several great surfing spots, and I wanted to check it out. Sharani and her husband, a local tuk-tuk driver, lived with their two small children – and a funny green parrot that could talk – on a narrow, unpaved road a few minutes walk from the beach. She cooked for the better part of an afternoon, and by time dinner was ready, we were super hungry and totally curious what kind of deliciousness awaited us. Everything smelled fantastic! And then dinner was served: 5 Sri Lankan curries… including stir-fried Bonchi (green beans), spicy sautéed Brinjal (eggplant/aubergine), Carrot Curry, Dal (lentil) Curry, Soymeats Curry, and of course papadam, rice, and a simple salad of cucumbers and tomatoes.

After we finished eating, Sharani asked, “Do you like Watalappam? Sweets? Want to try?”

I was immediately curious, and asked her to describe it. “Made with coconut. Like a pudding. But very special flavors!” I tried once more, politely, to find out how it was made. “With eggs? Milk?” “No, no. Coconut!” “Butter?” “No, no. Coconut. And sugar! Palm syrup.” At this, she slid her chair back from the table, dashed to the kitchen, and returned with a chilled tray covered with plastic foil, which she was peeling back as she walked.

Vegan Watalapan Coconut Custard Pudding Dessert from Sri Lanka Dinner Party

“Watalappan! Coconut pudding!” she said, and scooped out a few spoonfuls into little bowls. She passed one to me, along with a small, shiny spoon. Whoa! It smelled good, and certainly looked intriguing. I repeated, “No milk inside? No eggs?” Again, she shook her head, smiling, anxiously waiting for me to try her homemade custard. So I took a bite. And then another. I admit, it was tasty. The aromatic spices and tropical sweetness combined with the rich, fresh coconut flavor were an excellent combination. But I was already quite full from the five curries and all. I politely declined any more of the luscious sweet. On the walk home, I played back the taste in my mind and thought about what could be in it. Was it really vegan? Maybe, but probably not. At another family dinner later in the trip, Watalappam was offered to me, and at a restaurant once or twice, I saw it on the menu. But both times I was told it was made with eggs, so I didn’t taste it. Instead, I took a good look and smelled the spices, and took some notes, as I often do.

Two months later, back in Berlin, when I started intensively researching existing Sri Lankan recipes, and scouring the many international vegetarian and vegan cookbooks I have, I quickly determined that traditional watalappan is always made with eggs! And often with milk! I didn’t find a single recipe that was vegan. So I set out to create one. I did a few experiments, and refined and improved the recipe to be as it is now.

It’s the perfect sweet ending to a Sri Lankan Rice & Curry dinner, and I’ve made it many times for dinner parties – for large groups and just for the family. One thing to keep in mind: make it in the morning or afternoon so it has time to chill in the fridge, if you want to have it with dinner!

Watalappam
Sri Lankan spiced coconut custard pudding

serves 4 to 6 / time 40 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 1 1/2 cups (360 ml) coconut milk
  • 1/4 cup (50 g) sugar
  • 1 Tbs corn starch
  • 1 tsp agar powder or 2 tsp agar flakes
  • 1/4 cup (60 ml) water
  • 1/2 tsp vanilla bean ground or 1 tsp vanilla extract
  • 1/2 tsp cinnamon ground
  • 1/2 tsp nutmeg ground
  • 1/4 tsp (about 6 pods) cardamom ground
  • 1/8 tsp (about 5 pieces) cloves ground
  • 2 Tbs cashews lightly roasted, crumbled for garnish
  • palm syrup or agave syrup
  1. Bring coconut milk to low boil in medium pot on medium heat. Stir in sugar.
  2. Whisk corn starch and agar powder (or flakes) into 1/4 cup (60 ml) water in small bowl. Stir into simmering coconut milk. Return to simmer. Reduce heat to low. Cook 5 min, stirring regularly.
  3. Stir in ground vanilla, cinnamon, nutmeg, cardamom, cloves. Continue to cook, stirring constantly, until thickened, 3–5 min. Remove from heat.
  4. Fill 4 to 6 small bowls with custard mix. Let cool 20 min. Transfer to refrigerator and chill for 6 hours or overnight.
  5. Remove chilled bowls from fridge and loosen around the custard with a knife. Carefully turn bowl upside down on plate and hit it gently on top a few times. Lift bowl to see that custard has been released. If not, poke it a few times with knife.
  6. Drizzle with syrup and garnish with crumbled, roasted cashews and/or chopped fruit and berries.

Variations:
No Coco: Replace coconut milk with soy, oat, or almond milk.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Wattalapam - Sri Lankan Spiced Coconut Custard Pudding

Watalappam
traditioneller Kokospudding aus Sri Lanka

Rezept aus The Lotus and the Artichoke – SRI LANKA

4 bis 6 Portionen / Dauer 40 Min. +

  • 1 1/2 Tasse (360 ml) Kokosmilch
  • 1/4 Tasse (50 g) Zucker
  • 1 EL Speisestärke
  • 1 TL Agar-Agar-Pulver oder 2 TL Agar-Agar-Flocken
  • 1/4 Tasse (60 ml) Wasser
  • 1/2 TL Vanillemark oder 1 TL Vanillezucker
  • 1/2 TL Zimt gemahlen
  • 1/2 TL Muskat gemahlen
  • 1/4 TL (ca. 6 Kapseln) Kardamom gemahlen
  • 1/8 TL (ca. 5 Stück) Nelken gemahlen
  • 2 EL Cashewkerne leicht geröstet, gehackt
  • Kokosblütensirup oder Agavensirup
  1. In einem mittelgroßen Topf Kokosmilch auf mittlerer Flamme zum Kochen bringen. Zucker einrühren.
  2. In einer kleinen Schüssel Speisestärke und Agar Agar mit 1/4 Tasse (60 ml) Wasser verquirlen. In die köchelnde Kokosmilch einrühren. Erneut zum Kochen bringen. Flamme niedrig stellen und 5 Min. unter Rühren köcheln lassen.
  3. Vanille, Zimt, Muskat, Kardamom und Nelken einrühren. 3 bis 5 Min. weiter köcheln, bis der Pudding eindickt. Vom Herd nehmen.
  4. Pudding in 4 bis 6 kleine Schüsseln füllen und 20 Min. abkühlen lassen. In den Kühlschrank stellen und 6 Stunden oder über Nacht durchziehen lassen.
  5. Kalte Schüsseln aus dem Kühlschrank nehmen und den Pudding am Schüsselrand vorsichtig mit einem Messer lösen. Schüsseln auf Teller stürzen und leicht auf den Schüsselboden klopfen. Schüsseln anheben und nachschauen, ob der Pudding gestürzt ist. Falls nicht, vorsichtig mit einem Messer herauslösen.
  6. Mit Sirup beträufeln und mit gehackten gerösteten Cashewkernen und geschnittenen Früchten und Beeren garnieren.

Variationen:

Ohne Kokosmilch: Kokosmilch mit Soja-, Hafer oder Mandelmilch ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Kadala Thel Dala

by

Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

This is another one of my favorite, quick-and-easy Sri Lankan recipes. I tried many versions of this spicy chickpea curry dish all over Sri Lanka during my 10 week adventure all across and around the island.

You can serve it as a main dish, but technically it’s a short eat (the Sri Lankan term for snack or appetizer or small meal.) Like most short eats, it’s a common snack from street food vendors, but also appears on restaurant menus and is often available from many take-out places… and on buses as a cheap finger food snack – in it’s much drier variation.

Traditionally it’s not served in a curry sauce, but is made “dry”. (This is something I found a lot in India and Sri Lanka — also with dishes such as Vegetable Manchurian or Gobi 65, and such.) I like cooking Kadala Thel Dala all kinds of ways, but usually make it without a really runny, liquid-y curry. Limiting the amount of chopped tomatoes (and cutting larger pieces) as well as using enough grated coconut (to soak up liquid) gets the chickpea curry to desired consistency. Note that rinsing and draining your chickpeas very well before cooking will help, and adding a few minutes of stir-frying on high, while constantly stirring, will also get rid of excess liquid.

Like my Jackfruit Curry, this dish is very popular with all types of eaters, it can be made spicy or not spicy (great for kids!), and is an excellent introduction to Sri Lankan flavors. It’s another one of my go-to recipes for dinner parties, cooking classes, cooking shows. I make it at home pretty often, too.

In addition to being in my third vegan cookbook The Lotus and the Artichoke – SRI LANKA, it’s been published in several vegan magazines in Germany. It’s such a simple and satisfying recipe. Also I love this photo! The little green hand-painted demon guy is on a decorative wooden thing I picked up at a shop in touristy – but gorgeous – Galle Fort, not too far from Unawatuna, and where we spent our last two weeks on the southwest coast in the beach village of Dalawella.

Kadala Thel Dala
deviled chickpeas with tomatoes & spices

recipe from The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes

serves 2 to 3 / time 30 min

  • 2 cups (14 oz / 400 g) cooked chickpeas or 1 cup (185 g) dried chickpeas
  • 6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
  • 1 medium (100 g) red onion choppedor 2–3 spring onions chopped
  • 1 clove garlic finely chopped
  • 3/4 in (2 cm) fresh ginger finely chopped
  • 1 green chili seeded, finely chopped optional
  • 1 Tbs coconut oil or vegetable oil
  • 1/2 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/2 tsp black pepper ground
  • 1 tsp chili powder or paprika ground
  • 1/2 tsp turmeric ground
  • 6–8 curry leaves
  • 2 Tbs grated coconut
  • 1 tsp soy sauce (Shoyu)
  • 2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 1 tsp sea salt
  • fresh coriander chopped for garnish
  1. If using dried chickpeas: Soak 8 hrs or overnight. Boil with fresh water in covered pot until soft, 60–90 min. Drain. If using canned chickpeas, rinse and drain before use.
  2. Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili (if using), curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min.
  3. Add cooked chickpeas, chopped tomatoes, grated coconut, soy sauce, lime (or lemon) juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 9–12 min.
  4. Garnish with fresh chopped coriander or chopped spring onion green tips. Serve!

Variations:

Vedic: Replace garlic and onions with a pinch of asafoetida (hing) powder and more chopped tomatoes. Redder: Add 1 Tbs tomato paste along with chickpeas. Extra-Dry: Omit tomatoes and add (additional) 1–2 Tbs grated coconut.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook

Deviled Chickpeas - Kadala Thel Dala from The Lotus and the Artichoke - SRI LANKA vegan cookbook

Kadala Thel Dala
teuflisch würzige Kichererbsen

Rezept aus meinem veganen Kochbuch: The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

2 bis 3 Portionen / Dauer 30 Min.

  • 2 Tassen (400 g) gekochte Kichererbsen oder 1 Tasse (185 g) getrocknete Kichererbsen
  • 6–8 Cherrytomaten halbiert oder 1 mittelgroße (80 g) Tomate gehackt
  • 1 mittelgroße (100 g) rote Zwiebel gehackt oder 2–3 Frühlingszwiebeln gehackt
  • 1 Knoblauchzehe fein gehackt
  • 2 cm frischer Ingwer fein gehackt
  • 1 grüne Chilischote entsamt, fein gehackt wenn gewünscht
  • 1 EL Kokos- oder Pflanzenöl
  • 1/2 TL Currypulver wenn gewünscht
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/2 TL schwarzer Pfeffer gemahlen
  • 1 TL Chili- oder Paprikapulver
  • 1/2 TL Kurkuma gemahlen
  • 6–8 Curryblätter
  • 2 EL Kokosraspel
  • 1 TL Sojasoße (Shoyu)
  • 2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 1 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Beim Verwenden getrockneter Kichererbsen: 8 Stunden oder über Nacht einweichen. Abgießen, spülen und in einem mittelgroßen Topf mit frischem Wasser 60 bis 90 Min. weich kochen. Abgießen. Kichererbsen aus der Dose vor dem Verwenden abgießen und spülen.
  2. In einem großen Topf Öl auf mittlerer Flamme erhitzen. Gehackte Zwiebel, Knoblauch, Ingwer, Chili (falls verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver, Kurkuma und Curryblätter hineingeben. 3 bis 5 Min. unter ständigem Rühren anbraten, bis die Zwiebel weich wird.
  3. Gekochte Kichererbsen, gehackte Tomaten, Kokosraspel, Sojasoße, Limettensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Gut umrühren. 9 bis 12 Min. halb abgedeckt unter regelmäßigem Rühren schmoren.
  4. Mit frisch gehacktem Koriandergrün oder grünen Frühlingszwiebelringen garnieren und servieren.

Variationen:

Vedisch: Zwiebel und Knoblauch mit 1 Prise Asafoetida (Hingpulver) und mehr gehackten Tomaten ersetzen. Intensiveres Rot: 1 EL Tomatenmark zusammen mit den Kichererbsen zugeben. “Dry”: Ohne Tomaten und mit noch 1–2 EL Koksraspeln.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

Sri Lankan Jackfruit Curry

by
Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

This is absolutely one of my favorite dishes and recipes from my SRI LANKA vegan cookbook & ebook! I make it often at home, and have cooked it up for many dinner parties, cooking shows, and it’s regularly featured at the cooking classes I do, too. It’s really easy to make and it’s one of those dishes that’s a real crowd-pleaser, for vegans, vegetarians and non-vegetarians alike.

Strangely, Sri Lankan food is still not really that well-known in the world culinary scene — and the vegan scene, but it’s popularity and visibility has improved in the last few years. It’s kind of like jackfruit itself, which only recently has started to get really hyped and celebrated outside of Asia, where it has a long tradition and has been enjoyed for… well, practically forever! I suspect as Sri Lanka becomes more popular as a travel destination, more people will fall in love with the cuisine. Admittedly, I fell in love with Sri Lankan food about 10 years before my trip to Sri Lanka — there are some amazing Sri Lankan and South Indian eateries in Paris and Berlin that blew me away!

This Sri Lankan Jackfruit Curry is made with coconut milk, and it’s really creamy and intense. Jackfruit, kind of like plain tofu or tempeh or soy chunks (TVP), takes on the flavors of the sauce and marinade. The texture and freshness are amazing, and I enjoy it much more than the soy and faux-meat variations. (Which all work in this curry mix, too, btw!) You can use all kinds of coconut milk, or even make your own. If I buy coconut milk, I always try to get organic coconut milk with no weird additives and preservatives. In Germany, my favorite coconut milk is from Dr Goerg. It’s super rich and creamy, and combined with a little hit of coconut blossom syrup in the curry, this dish gets crazy delicious!

The main thing to know about cooking with jackfruit outside of Asia is: It’s easy to find! It’s inexpensive and really nothing bizarre. Almost every Asian import grocery store I’ve been to in the US, Canada, Germany, France, England, Holland and other parts of Europe, whether big city or little town, has Green Jackfruit (unsweetened!) in a can… but the yellow jackfruit which is primarily for sweet dishes and desserts is also usable, if you rinse off the syrup and adjust the spices / salt accordingly. Green jackfruit is the unripened, slightly tougher, less sweet fruit.

I had Jackfruit Curry in at least 10 different places in the 10 weeks I spent in Sri Lanka. Each restaurant and every family make it a bit different. I’ve also made lots of different variations on this one– sometimes sweeter, sometimes spicier, sometimes creamier, sometimes with other fun stuff like greens… or even pineapple!

Jackfruit Curry
Sri Lankan specialty in creamy coconut curry

serves 3 to 4 / time 30 min +

recipe from The Lotus and the Artichoke – SRI LANKA
(Rezept auf Deutsch unten)

  • 2 1/2 cups (350 g) young green jackfruit (unsweetened!)
  • 1 medium red onion chopped
  • 2 cloves garlic finely chopped
  • 1 green or red chili seeded, finely chopped optional
  • 2 Tbs vegetable oil or coconut oil
  • 1 tsp curry powder
  • 1/2 tsp cumin ground
  • 1/2 tsp coriander ground
  • 1/4 tsp black pepper
  • 1/2 tsp fenugreek seeds ground
  • 1/2 tsp (brown) mustard seeds ground
  • 1/2 tsp chili powder or paprika ground
  • 3/4 tsp turmeric ground
  • 2 small pieces cinnamon bark
  • 6–8 curry leaves
  • 2 pandan (rampe) leaves or bay leaves
  • 1 cup (240 ml) coconut milk
  • 1/2 cup (120 ml) water more as needed
  • 1–2 Tbs lime juice or lemon juice
  • 1 Tbs agave syrup or sugar
  • 3/4 tsp sea salt
  • fresh coriander chopped, for garnish
  1. If using canned jackfruit, rinse and drain well. Chop into cubes or strips.
  2. Heat oil in a medium pot on medium heat. Add chopped onion, garlic, chili (if using), curry powder, ground cumin, coriander, black pepper, fenugreek seeds, mustard seeds, chili powder (or paprika), turmeric, cinnamon, curry leaves, and pandan (or bay) leaves.
  3. Fry until onion begins to soften, stirring constantly, 3–5 min.
  4. Add chopped jackfruit, lime (or lemon) juice, agave syrup (or sugar) and salt. Mix well.
  5. Fry, stirring regularly, another 3–5 min.
  6. Add coconut milk. Stir several times. Bring to low boil. Reduce heat to low. Simmer partially covered, stirring regularly, until jackfruit pieces soften and fall apart,12–15 min. While cooking, gradually stir in water (or more coconut milk) as desired, for thinner curry.
  7. Remove cinnamon bark and bay leaves before serving.
  8. Garnish with fresh, chopped coriander. Serve with rice.

Variations:
Sweet & Red: Add 1 cup (80 g) chopped pineapple and 1 chopped tomato along with jackfruit.
Vedic: Omit onions and garlic, and add pinch asafoetida (hing) powder. Add jackfruit along with all spices.

This recipe is from my third vegan cookbook, The Lotus and the Artichoke – SRI LANKA: A Culinary Adventure with over 70 vegan recipes. Available in English, German, and also as an e-book!

The Lotus and the Artichoke SRI LANKA vegan cookbook
Jackfruit Curry Dinner from The Lotus and the Artichoke - SRI LANKA!

Jackfrucht Curry
srilankische Spezialität mit Kokosmilch

3 bis 4 Portionen / Dauer 30 Min.

Rezept aus The Lotus and the Artichoke – SRI LANKA
  • 2 1/2 Tassen (350 g) junge grüne Jackfrucht (ungesüßt!)
  • 1 mittelgroße rote Zwiebel gehackt
  • 2 Knoblauchzehen fein gehackt
  • 1 grüne oder rote Chilischote entsamt, fein gehackt wenn gewünscht
  • 2 EL Pflanzen- oder Kokosöl
  • 1 TL Currypulver
  • 1/2 TL Kreuzkümmel gemahlen
  • 1/2 TL Koriander gemahlen
  • 1/4 TL schwarzer Pfeffer gemahlen
  • 1/2 TL Bockshornkleesamen gemahlen
  • 1/2 TL Schwarze Senfsamen gemahlen
  • 1/2 TL Chili- oder Paprikapulver
  • 3/4 TL Kurkuma gemahlen
  • 2 kleine Stückchen Zimtrinde
  • 6–8 Curryblätter
  • 2 Lorbeerblätter oder Pandanusblätter
  • 1 Tasse (240 ml) Kokosmilch
  • 1/2 Tasse (120 ml) Wasser bei Bedarf mehr
  • 1–2 EL Limetten- oder Zitronensaft
  • 1 EL Agavensirup oder Zucker
  • 3/4 TL Meersalz
  • frisches Koriandergrün gehackt, zum Garnieren
  1. Jackfrucht aus der Dose abgießen und spülen. In Würfel oder Streifen schneiden.
  2. In einem Topf Öl auf mittlerer Flamme erhitzen. Zwiebel, Knoblauch, Chili (wenn verwendet), Currypulver, Kreuzkümmel, Koriander, schwarzen Pfeffer, Bockshornkleesamen, Senfsamen, Chili– oder Paprikapulver, Kurkuma, Zimt, Curry– und Pandanusblätter (oder Lorbeerblätter) hineingeben. 3 bis 5 Min. unter Rühren anbraten, bis die Zwiebel weich wird.
  3. Jackfruchtstücke, Limetten– oder Zitronensaft, Agavensirup (oder Zucker) und Salz zugeben und gut umrühren. Weitere 3 bis 5 Min. unter Rühren braten.
  4. Kokosmilch zugießen und mehrere Male umrühren. Zum Kochen bringen. Flamme niedrig stellen und halb abgedeckt unter regelmäßigem Rühren 12 bis 15 Min. köcheln, bis die Jackfruchtstücke weich werden und beginnen zu zerfallen. Für ein dünneres Curry während des Kochens je nach Bedarf nach und nach Wasser (oder mehr Kokosmilch) einrühren.
  5. Vor dem Servieren Zimtrinde und Lorbeerblätter entfernen.
  6. Mit frisch gehacktem Koriandergrün garnieren und mit Reis servieren.

Variationen:

Rot & Süß: 1 Tasse (75 g) gehackte Ananas und 1 gehackte Tomate zusammen mit der Jackfrucht zugeben. Vedisch: Zwiebeln und Knoblauch mit 1 Prise Asafoetida (Hingpulver) ersetzen.

Dieses Rezept stammt aus meinem 3. veganen Kochbuch The Lotus and the Artichoke – SRI LANKA: Eine kulinarische Entdeckungsreise mit über 70 veganen Rezepten

German Lebkuchen (Elisenlebkuchen)

by

German Lebkuchen Cookies - The Lotus and the Artichoke - Vegan Cookbook

German Lebkuchen – Traditional Christmas Cookies

makes 12-14 / time 45 min

Cookie dough:

  • 2/3 cup / 100 g almonds ground
  • 2/3 cup / 100 g hazelnuts ground
  • 2/3 cup / 150 g sugar
  • 1/3 cup / 50 g flour
  • 3 Tbsn soy flour
  • 1/2 cup water
  • 3 Tbsn apricot or orange marmelade
  • 1/4 cup / 25 g candied lemon peel (Zitronat) or dried figs finely chopped
  • 1/4 cup / 25 g candied orange peel (Orangeat) or dried dates finely chopped
  • pinch salt
  • 1/2 tsp vanilla extract
  • 12 to 14 baking wafers (70 mm)

Spice mix:

  • 1/4 tsp cinnamon ground
  • 1/4 tsp cardamom ground
  • 1/4 tsp cloves ground
  • pinch black pepper ground
  • pinch nutmeg ground
  • 2 Tbsn cocoa powder OPTIONAL

For decoration:

  • Orange zest, almonds, hazelnuts, candied orange and lime peel
  1. In a medium bowl, mix soy flour, sugar, marmalade, water well until mixture is smooth.
  2. In a food processor, chop candied orange and lemon peels or dates and figs very finely. (If using dates and figs, add 1/2 Tbsn orange zest + 1/2 Tbsn lemon zest.)
  3. In a large bowl, mix ground nuts, flour, salt, vanilla, and spice mix. Add contents of other bowl and chopped peels or dried fruit. Mix well to form smooth and moist dough.
  4. Refrigerate 1 hr, or preferably, overnight.
  5. Preheat oven to 375°F / 190°C / level 5.
  6. Line baking tray with baking paper. Top a baking wafer with a heaping tablespoon of dough. Press down to form round and mostly flat cookies. Repeat with rest of the dough and wafers. Place well-spaced on baking tray. No baking wafers? Form flat and round cookies with a spoon and place directly on baking paper.
  7. Bake for 12 to 15 minutes. Note: Cookies will still be soft and similar shape when done.
  8. Remove from oven, allow to cool.

3 types of icing:

Chocolate icing:

  • 2 oz / 50 g dark chocolate
  1. Melt chocolate in medium pot set into larger pot of hot water.
  2. Apply melted chocolate with spoon or baking brush on cooled cookies. Garnish carefully, let cookies dry.

Plain icing:

  • 3 Tbsn water
  • 2 Tbsn sugar
  1. Mix water and sugar in small pot on medium heat until sugar is dissolved. Allow to cool.
  2. Brush on/pour over with spoon on cooled cookies. Garnish carefully, let cookies dry.

White icing:

  • 3 Tbs powdered sugar
  • 1 Tbs coconut milk or soy cream
  1. Whisk powdered sugar and coconut milk or soy milk in small bowl. Mix well until thick and creamy, adding sugar or liquid as needed.
  2. Spread icing over cookies with spoon to fully cover. Garnish carefully, let cookies dry.

German Christmas Cookies - The Lotus and the Artichoke - Vegan Recipes from World Adventures

German Gingerbread Christmas Cookies with Matcha Sorbet and Blueberry Sorbet - The Lotus and the Artichoke German Lebkuchen Cookies - The Lotus and the Artichoke - Vegan Cookbook

Elisenlebkuchen

12-14 Stück / Zubereitungszeit 45 Min.

Lebkuchenteig:

  • 2/3 Tasse / 100 g Mandeln gemahlen
  • 2/3 Tasse / 100g Haselnüsse gemahlen
  • 2/3 Tasse / 150 g Zucker
  • 1/3 Tasse / 50 g Mehl
  • 3 Tbsn Soyamehl
  • 1/2 Tasse / 120 ml Wasser
  • 3 EL Aprikosen- oder Orangemarmelade
  • 1/4 Tasse / 25 g Zitronat sehr fein gehackt
  • 1/4 Tasse / 25 g Orangeat sehr fein gehackt
  • Prise Salz
  • 1/2 TL Vanillinzucker
  • 1 TL Wasser
  • 12 – 14 Backoblaten (70 mm Durchmesser)

Gewürzmix: 1 EL Lebkuchengewürz; oder:

  • 1/4 EL Zimt gemahlen
  • 1/4 EL Kardamom gemahlen
  • 1/4 EL Nelken gemahlen
  • 1 Prise schwarzer Pfeffer gemahlen
  • 1 Prise Muskat gemahlen
  • 2 EL / 10 g Kakaopulver AUF WUNSCH

Zum Garnieren:

  • Orangenabrieb, Mandeln, Haselnüsse, Orangeat oder Zitronat
  1. Soyamehl, Zucker, Wasser und Marmelade in einer mittelgroßen Schüssel vermischen und cremig rühren.
  2. Orangeat und Zitronat in Küchenmaschine sehr fein häckseln.
  3. Gemahlene Nüsse, Mehl, Vanillinzucker, Salz, wenn gewünscht Kakaopulver und Gewürzmix in großer Schüssel vermischen.  Gehacktes Orangeat und Zitronat sowie Mischung aus anderer Schüssel unter- und gut verrühren, bis ein glatter feuchter Lebkuchenteig entsteht.
  4. Über Nacht oder mindestens 1 Stunde im Kühlschrank ruhen lassen.
  5. Ofen auf 375°F / 190°C / level 5 vorheizen.
  6. Backblech mit Backpapier auslegen. Mit einem Esslöffel einen großzügigen Kleks Teig auf eine Oblate geben und flach in Form drücken. Restlichen Teig auf Oblaten verteilen. Oblaten mit genügend Abstand auf Backblech setzen.
  7. Lebkuchen in den Ofen schieben und ca. 15 Min. backen. Die Lebkuchen sollten nach dem Backen noch weich sein und ihre Form kaum verändert haben.
  8. Aus dem Ofen nehmen und abkühlen lassen.

3 Glasuren:

Schokoladenüberzug:

  • 50 g dunkle Schokolade
  1. Schokolade kleinbrechen und in kleine Schüssel geben. Kleine Schüssel in größeren Topf mit heißem Wasser stellen und Schokolade schmelzen lassen.
  2. Glasur mit Löffel oder Backpinsel auf Oblaten streichen. Vorsichtig garnieren und trocknen lassen.

Klare Zuckerglasur:

  • 3 EL Wasser
  • 2 EL Zucker
  1. In kleinem Topf Wasser und Zucker mischen und auf mittlerer Flamme erhitzen bis sich der Zucker aufgelöst hat. Abkühlen lassen.
  2. Mit Löffel oder Backpinsel auf die Oblaten streichen. Vorsichtig garnieren und trocknen lassen.

Weiße Zuckerglasur:

  • 3 TL Puderzucker
  • 1 TL Kokosnussmilch oder Sojasahne
  1. In einer kleinen Schüssel den Puderzucker und die Kokosnussmilch / Sojasahne gut verrühren bis eine cremig-feste Masse entsteht. Je nach Konsistenz Puderzucker oder Flüssigkeit hinzufügen, wenn die Glasur noch zu dünn oder schon zu zäh ist.
  2. Mit einem Löffel auf die Oblaten geben bis diese ganz bedeckt sind. Vorsichtig garnieren und trocknen lassen.

German Christmas Cookies - The Lotus and the Artichoke - Vegan Recipes from World Adventures

German Gingerbread Christmas Cookies with Matcha Sorbet and Blueberry Sorbet - The Lotus and the Artichoke

Kochen ohne Knochen Interview

by

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore on the balcony

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore layout

I was recently interviewed for Kochen ohne Knochen – Das Vegane Magazin. The original interview is in German, but I’ve translated it here for you to read in English, and added more detail to a few answers. I also included photos from the printed magazine’s design and layout for the article. I’m super pleased with how it turned out.

Justin P. Moore – World Traveler & Vegan

Interview with Kochen ohne Knochen – Das Vegane Magazin
Issue #12

Justin, an American living in Berlin, has traveled to more than 40 countries and compiled over 100 delicious recipes. In his cookbook, The Lotus and the Artichoke (first published in English) which was recently published in German, he documents his culinary adventures from around the world.

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore on the balcony

Interview Kochen ohne Knochen Das Vegane Magazin Justin P. Moore layout

 

Justin P. Moore – Veganer und Weltreisender

Interview mit Kochen ohne Knochen – Das Vegane Magazine
Issue #12

Continue reading →