Saturday, May 11, 2013

Curried Chickpea Balls

1 ½ cups cooked chickpeas, drained
1 small yellow onion, chopped
¼ cup chopped peanuts
½ teaspoon minced fresh ginger
1 tsp minced fresh cilantro
2 tsp curry powder
¼ tsp cayenne
3 Tbsp oil
2 garlic cloves, minced
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp turmeric
½ tsp ground coriander
1 (14.5-ounce) can crushed tomatoes
1 cup vegan yogurt
1 tsp chopped fresh parsley

Cook the chickpeas, place them in a bowl and blot dry. Use a potato ricer to mash the chickpeas. Add about half of the chopped onion, the peanuts, ginger, cilantro, 1 tsp of the curry powder, ⅛ tsp of the cayenne, and salt to taste. Mix well, then shape into 1-inch balls. Heat 2 tbsp of the oil in a large skillet and brown the balls on all sides. Remove from the skillet with a slotted spoon and drain on paper towels.

Heat the remaining 1 tbsp oil in the same skillet. Add the remaining onion and brown lightly. Add the garlic, cinnamon, cardamom, turmeric, coriander, the remaining 1 tsp curry powder, the remaining ⅛ tsp cayenne, and salt to taste. Cook, stirring for 2 minutes, then stir in the tomatoes and simmer for 5 minutes, to blend the flavors. Remove the pan from the heat and whisk in the yogurt. Carefully add the chickpea balls to the sauce, and warm over low heat without boiling. Serve garnished with parsley.

Serves 4

From Robin Robertson, Vegan Fire & Spice

Friday, May 3, 2013

Menu for Chandra's Retreat

Friday Dinner

Coconut Curried Blue Hubbard Squash Soup with Roasted Garlic

Indian Roti (gluten free)

Basmati Rice, Saag (kale), Mango Relish

Spiced Potato Salad and Many Beans salad

Fresh Greens with salad dressing (nuts)

Chai Tea (caffeine free)


Saturday Lunch

Sunchoke Bisque (Fresh bread, butter, margarine)

Gluten free Pain de Campagne, Wild Leek Pesto

Ellen’s Kale Potato Balls

Greens, White Miso Salad dressing, pickle beans, cheddar, nuts

Gluten free sage cookies

Wild Peppermint Tea

Saturday Dinner

Miso Soup (Fresh bread, rice crackers, pesto)

Saffron White Basmati Rice (seaweed Gomasio)

Broccoli stir-fry

Nori Rolls, dipping sauce, wasabi, pickle ginger

Tamari almonds, roasted sunflowers and pumpkin seeds

Mint and Calendula Flower Tea

Sunday Lunch

Leftover soup

Quinoa casserole, leftovers

Pesto, vegan cheese...

Greens with leftover dressings

Devilish Eggs, sharp cheddar, nuts, leftover salads

Blackberry Apple Lattice Pie with gluten free crust, Bee Balm Tea