Tag Archives: coriander

Jan 04 2013
52 Comments
Beans, Building Block Recipe, Pantry, Sandwiches

Pinto Bean Hummus

Pinto Bean HummusSometimes you get tired of garbanzo bean hummus. Or sometimes no matter how many times you paw through the cans on the pantry shelves, those chickpeas remain illusive.

This pinto bean hummus could also masquerade as “refried” beans – without the refry – but all of the expected flavors are right there. All you’d have to do is warm it up prior to eating. I served mine at room temperature in a wrap loaded with broccoli slaw, baby kale, sprouts and generous portions of ranch dressing.

1 15 oz. can pinto beans, rinsed and drained
2 cloves garlic, chopped
1 tbsp. tahini
juice of 1 lime
1 tbsp. Bragg Liquid Aminos
1 tsp. cumin
1/4 tsp. smoked paprika
pinch coriander
pinch ground black pepper
handful of cilantro

In a food processor, combine the pinto beans through black pepper and process until smooth. Add the cilantro and pulse a few times to chop the cilantro.

One year ago today: The Miracle Cure

Pinto Bean Hummus Wrap

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Nov 07 2012
50 Comments
Bread, Crackers and Flatbreads, Virtual Vegan Potluck

Spiced Pumpkin Flatbreads

Stack of FlatbreadsThis time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator.  With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth.  As a result, pumpkin puree finds its way into lots of things: smoothies, pancakes, cookies and the morning oatmeal.

For this recipe, I’m using the pumpkin not only to add a nice color to the bread, but to replace some of the oil.  The original recipe called for 1/2 cup of olive oil – some for the dough and the remaining amount for the spice blend.  I’ve replaced the olive oil with the more fragrant and trendy coconut oil.  The end result is toasty golden flatbreads run through with dashes of cumin, coriander, turmeric and paprika that have a crisp exterior and a nice chew.  The technique creates very thin layers of bread and it smells wonderful while cooking.  Perfect with Indian food.

If you haven’t done so, please take some time to email me your selections for the best recipes (one per course) from the Virtual Vegan Potluck.  You can also now follow the VVP blog by visiting the News page and entering your email address.

One year ago today: Open-faced Sandwich: Curried Garbanzo Bean Spread w/ Tomato Chutney, Avocado & Sprouts
One year ago and one day ago: Noon Rogani (Cinnamon Turban Bread)

Spiced Pumpkin Flatbreads
Makes 12

2 1/2-3 cups white whole wheat flour
1 tsp. salt
2 tbsp. pumpkin puree
~1 1/4 cups water
3 tbsp. coconut oil, melted
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. turmeric
1/4 tsp. coriander

Make the dough:
In a small bowl, whisk together the pumpkin and water.  In a large bowl, combine the flour and salt and then add the pumpkin mixture, stirring until a soft dough forms.  Add more water if dough seems dry; more flour if it is too wet and sticky.  Turn dough out onto floured surface and knead for about 15 minutes.  Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.

In a small bowl or measuring cup, combine the coconut oil and spices.  Set aside.

Form the flatbreads:
Divide dough into 12 equal pieces.  Flatten a piece of dough and roll it out into a very thin disk – about 9″ round.  Keep remaining dough balls covered.  Spread about 1 tsp. of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder (much like in the Cuban cigar Seinfeld episode).  Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper.  Cover loosely with plastic wrap and proceed with the remaining dough.

Dough Round

Cook the flatbreads:
Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round.  Plop into the skillet and cook until puffy and brown, then flip and cook the other side.  This takes only a few minutes.  Transfer to a plate and cover with a towel to keep warm.  Continue with the remaining spirals.

Eat the flatbreads.
No instructions necessary.

Flatbreads, Hand

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Oct 18 2012
39 Comments
Bread, cheez, Herbs, Pizza, Slow Food, Tofu, VeganMoFo, Yeast Breads

VeganMoFo: Khatchapuri Day 2, The Bread

Khatchapuri on PlateMay I present to you the finished product, those little Georgian cheez pies that made life so much easier while living in Russia!

Now, I’d like to draw your attention to the small wine glasses pictured here.  Actually, they are not wine glasses at all, but vodka glasses and they hold a high sentimental value for me.  As some of you know, my brother passed away from brain cancer in July of this year.  In 2005, my dad, brother and I went to Russia together.  It was a chance to spend time together and an opportunity for me to share with them what I’d seen while living there.  The trip had its highlights and low lights, but those stories are for another place and time – accompanied by a few snorts of vodka, perhaps.  The glasses came from the various overnight train rides we took while there.  When you travel First Class on a Russian train, a couple of these small glasses, filled to the brim with vodka, are waiting for you in your cabin.  Talk about hospitality.  This fact delighted my brother.  There’s no doubt it made the train travel that much more enjoyable for him.

I am now in the process of going through my brother’s belongings, sorting through the material things that made up his 51 years of life.  It is a strange, sad, funny and enlightening task.  These glasses were tucked away in a curio cabinet along with other mementos.  My brother saved not only the vodka glasses, but everything else from our trip to Russia: ticket stubs, metro maps, menus, coins and store receipts.  And now the glasses have come to live with me – along with all of those memories from our crazy trip together to Russia.

Khatchapuri
Makes 8 little “pies”

1 cup almond milk, scalded
2 tbsp. unsweetened coconut yogurt
1 1/2 tsp. agave nectar
1/2 tsp. ground coriander
1 1/2 tsp. salt
2 tsp. regular yeast
2 cups all-purpose flour
1 cup whole wheat pastry flour

Tofu Farmer Cheez (about 1/2 the recipe)

Fresh cilantro, for garnish, if desired

In a small bowl, whisk together the yeast, agave nectar and 1/4 cup water.  Set aside to bubble.

In a large bowl, pour the hot milk over the coriander, salt and coconut yogurt.  Add the yeast mixture and the flours and stir just to create a very rough dough.  It will be in chunks and pieces.  Do not be alarmed.  Cover and let sit for 30 minutes.

You probably won’t need flour to knead the dough – but if for some reason it’s too sticky – add sparingly.  Conversely, if the dough is dry, sprinkle water on it as you knead.  Knead for about 10 minutes or until dough is smooth and elastic.  Lightly oil a large bowl and place the dough in it to rise for about 1 hour – cover the bowl with plastic wrap.  The dough should nearly double in size.

Punch down the dough and divide into 8 pieces.  Roll the pieces into balls, cover with a clean kitchen towel and let rest for 15 minutes.  Prepare 2 baking sheets by lining them with parchment paper.

Using your hands, a rolling pin or a combination of both, flatten the dough balls into ovals.  Mine were about 6-8″ in length.  Right in the center of the ovals (leaving an inch or so all around), spoon on a generous scoop of the farmer cheez.  Fold in the two long sides and then pinch the ends.  Set the dough on a baking sheet and proceed with the remaining dough balls.

How To Collage

Cover the baking sheets with clean kitchen towels and let rise for about 45 minutes.  Preheat the oven to 375F.  They’ll get fat and puffy and sometimes the pinched ends come loose.  Just gently press them back together.

Bake at 375F for 15 minutes, then turn down the heat to 350F, rotate the pans and continue baking for another 15-20 minutes or until the cheez is firm and the khatchapuri are nicely browned.  Sprinkle with fresh cilantro, if desired.

Allow to cool for 15 minutes or so before digging in.

Khatchapuri from Above

Khatchapuri on Plate, Wine

VeganMoFo

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Jun 06 2012
45 Comments
Bread, Crackers and Flatbreads

Coriander, Red Pepper & Cilantro Flatbreads

Dough Balls on BoardI snagged the original recipe for these flatbreads from the animal flesh-burdened Bon Appetit magazine.  Hey, everyone gets it vegan once in a while, right?  Instead of 100% refined flour, I added whole wheat pastry flour and just for fun, I dumped in a small jar of pimientos.  You can have these babies cozying up to a bowl of soup, chili or a big, crisp salad in under 30 minutes.  Or use them like buns and sandwich your veggie burger or baked tofu in between two of them.

Coriander, Red Pepper & Cilantro Flatbreads
Makes 8

Chopped Cilantro1 cup whole wheat pastry flour
1/2 cup AP flour
3 tbsp. cooked brown rice, optional
2 1/2 tsp. ground coriander
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/3 cup fresh cilantro, chopped
3/4+ cup plain, unsweetened soy yogurt
2 oz. jar pimientos, drained well (or chopped red roasted pepper)

In a large bowl, mix together the dry ingredients, brown rice (if using) and the cilantro.  Using a fork, stir in the pimiento and yogurt until small clumps form.  Knead the mixture in the bowl until the dough just holds together, then transfer to a floured surface and knead for a couple of more minutes, or until a smooth dough forms.

Divide the dough into 8 pieces and roll them into balls.  Then roll the balls into 4 1/2″ rounds.  Heat a skillet and spray with olive oil cooking spray and cook each flatbread (I used a large griddle to cook 4 at a time) until nicely browned on both sides.  You may need to spritz with olive oil when you turn the breads.  Serve immediately.

Tray of Flatbreads

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Jan 05 2012
3 Comments
Dressings and Sauces, Vegetables

Red Onion Marmalade

Bowl of Red Onion MarmaladeThis is a very satisfying little concoction – delicious on sandwiches – that is slightly tangy and slightly sweet.  The recipe comes from The Vegetarian Bible, by Sarah Brown.  I changed out  few things – using maple syrup instead of brown sugar, adding Bragg Liquid Aminos (as I compulsively do to just about everything).  There is no need to use oil to saute the onions.  In the photo above I’ve got it paired with a terrific onion-mustard seed braid bread.  The recipe for that (also from The Vegetarian Bible) will be on this site tomorrow.

My mom was the one who discovered this book from the shelves of her local library.  She checked it out because I was coming for a visit and it was my first time back home as a vegetarian.  It was an inspired find.  After a few delicious meals from this cookbook and upon returning to my home, I immediately set about finding a copy to purchase.  I got mine through a seller on Amazon.  Prices range from $8.00 to $101.00 (!).  I can’t remember what I paid for my copy, but it certainly was not anywhere near the $100 mark – and the book arrived in nearly mint condition.  If you are a collector of cookbooks and even if you aren’t vegetarian or vegan, this is a useful, information-packed tome (it clocks in at 377+ pages) with beautiful photos to have on the shelf.

Red Onion Marmalade
Makes ~ 2 1/2 cups

Red Onion2 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
3 large red onions (about 1 3/4 lbs.), roughly chopped
1 tbsp. ground coriander
1 tbsp. maple syrup
2 tbsp. balsamic vinegar
salt and pepper to taste

In a large saucepan, saute the onions in the Liquid Aminos and vegetable broth until they just start to soften.

Sprinkle in the coriander and stir to combine.  Cook for an additional 2-3 minutes, then stir in the maple syrup.  Add enough water to nearly cover the onions, bring to a boil, then reduce the heat to low and simmer for 40-50 minutes, or until most of the liquid has cooked off.

Stir in the balsamic vinegar and cook for an additional 5 minutes.  Season with salt and pepper, if desired.

This marmalade can be stored for several weeks in the refrigerator.

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Dec 27 2011
1 Comment
Main Dishes, Quick & Easy, Vegetables

Post-Holiday Detox: Simple Black Beans, Brown Rice and Vegetables

Black Bean, Rice, Veggies in BowlIf you overindulged during Christmas, this simple meal might just assuage your guilt – and your body will most definitely thank you for providing it with such a delicious dose of nutrition.  I took a recipe from Forks Over Knives and tweaked it a little bit with some flavors and vegetables that I especially like – which means you, too, can give this a personal touch.

Simple Black Beans, Brown Rice and Vegetables
Serves 2

1 15 oz. can black beans, rinsed and drained
1 cup vegetable broth
1 tbsp. Bragg Liquids Aminos
1/2 tsp. Chipotle Tabasco
1 4 oz. can diced green chiles
1/2 tsp. cumin
1/4 tsp. coriander
1 small can water chestnuts, drained
1 cup cherry tomatoes, sliced in half
2 cups steamed broccoli and cauliflower, broken into small florets
1/4 red onion, chopped
1/2 red bell pepper, chopped
1 avocado, halved, scooped out of the skin and sliced
big handful of fresh cilantro, chopped
2 cups spinach, roughly chopped

2 cups cooked brown rice (or quinoa)

To prepare the beans, combine the beans, broth, Liquid Aminos, Tabasco, spices and green chiles in a medium-sized saucepan.  Bring to a simmer and cook while you prepare the vegetables.  (Note that the only things you are cooking/heating up are the rice, beans and the broccoli/cauliflower.  Everything else remains raw.)

When everything is ready, divide the spinach between two big bowls, then top with 1 cup cooked rice.  Divide the bean mixture and then top with all of the vegetables, ending with cilantro on top.  Serve immediately!

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Nov 29 2011
5 Comments
Main Dishes, Slow Food, Soups and Stews

Slow-Cooker Curried Garbanzo Beans and Kale

Bowl of Curried ChickpeasThe blueprint for this simple, slow-cooker recipe comes from Prevent and Reverse Heart Disease by Caldwell B. Esselstyn, Jr., MD, my current cookbook bible.  The original recipe has this prepared in a pressure cooker, an item I do not own (and truthfully, I’m a bit afraid of them).  I omitted the soy milk, used kale instead of spinach (because of a bumper crop in our garden),  and added the brown rice as well as garlic, cumin and coriander.  Other delicious additions might be chopped carrots and celery, diced potato and cauliflower florets.

Slow-Cooker Curried Garbanzo Beans and Kale
Serves 4-6

1 pound dried chickpeas, soaked overnight in water to cover
3 cups vegetable broth
1 large onion, chopped
3 cloves garlic, chopped
2 tbsp. curry powder
1 tsp. cumin
1/2 tsp. coriander
1 15 oz. can diced tomatoes with chilies
1 cup cooked brown rice
4 cups kale (or spinach or Swiss chard) roughly chopped
1/2 cup fresh cilantro, chopped

Put everything except the rice and kale in the slow-cooker.  Stir to combine.  Turn on to low and cook for 6-8 hours, or until garbanzo beans are tender.  About a half an hour before serving, stir in the brown rice and the kale.  Serve topped with lots of fresh cilantro.

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Nov 14 2011
4 Comments
Main Dishes

Potato-Edamame Samosas with Coconut-Mint Chutney

Plate with Samosas and ChutneyGranted, these tasty little pillows filled with potatoes, edamame and warm Indian spices take some cooking elbow grease, but they are well-worth the time and effort.  The crust is easy to work with and bakes up flaky with a lovely golden color.  The coconut-mint chutney is the perfect creamy, fresh complement to the hearty and spicy potato filling.  These would make great little hors d’oeuvres as well.

Edamame Samosas with Coconut-Mint Chutney
Makes 18 or so

Samosa Cut OpenDough:
3/4 cup soy milk
1/4 cup vegetable oil
1 tbsp. apple cider vinegar
1/2 cup whole wheat flour
2 1/2 cups AP flour
1/4 tsp. ground turmeric
1/4 tsp. baking powder
1 tsp. salt

Filling:
3 medium-sized russet potatoes, peeled and cut into small chunks
2 tbsp. vegetable oil
1 tsp. cumin seeds
2 tsp. mustard seeds
1 medium-sized onion, finely chopped
1 cup carrots, finely chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. salt
juice of 1 lemon
3/4 cup shelled frozen edamame or green peas

One recipe Coconut-Mint Chutney (recipe below)

Potatoes:
In a saucepan, boil the potatoes until tender, about 20 minutes.  Drain and set aside.

Preheat oven to 400F.

Dough:
Pour the wet ingredients into mixing bowl.  Add 1/2 cup whole wheat flour and 1 1/2 cups of the AP flour, the turmeric, baking powder and salt.  Knead the mixture, adding more flour gradually as necessary.  Dough should be smooth, not sticky.  Set the dough aside, covered with plastic wrap, while you prepare the filling.

Filling:
In a large skillet over medium heat, heat the oil, cumin seeds and mustard seeds.  The seeds will begin to pop – use a lid to keep the seeds from flying around.  After a minute or so of popping, add the carrots and onions.  Raise the heat to medium-high and saute for 5-10 minutes, or until the onions begin to brown.  Add the garlic, ginger, coriander and turmeric, salt and lemon juice and saute for another minute.

Add the potatoes, mashing them with a spoon or spatula.  When the potatoes are mashed and heated through, add the edamame or peas.

Assembly:
Divide the dough in half and working with one half at a time, roll out the dough thinly.  Cut out eight circles with a 4″ circumference cookie cutter.  Have a small bowl of water nearby.  Place about 1 1/2 tbsp. filling into the center of each circle and brush water along the edge of the circle.  Fold the dough over the filling to create semi-circles and seal the edges.  Do the same thing with the second half of the dough.

Baking:
Place the samosas on baking sheets lined with parchment paper.  Bake for about 15 minutes, flipping over after 10 minutes.  Samosas should be lightly browned.

Coconut-Mint Chutney
1/2 cup coconut milk
1/3 cup fresh mint, finely chopped
1/3 cup fresh cilantro, finely chopped
1 clove garlic, minced
1 tsp. maple syrup
1 tsp. fresh lime juice
1/4 tsp. salt

Mix ingredients together in a small bowl and refrigerate for one hour.  Serve at room temperature.

(Note that I use vegetable oil in both the crust and filling – not my usual M.O. of avoiding added fats/oil.  Sometimes a little indulgence is called for – - and I haven’t yet figured out how to make a decent crust without added fat.  I suppose the mustard seeds and cumin seeds could be dry roasted in the pan, but that experiment will have to wait for another time and recipe.  This recipe appears here nearly undisturbed from Vegan with a Vengeance, by Isa Chandra Moskowitz.  All I did was substitute a little whole wheat flour for the dough.)

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