Mulligatawny Soup
- 1 tablespoon ghee or olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 2 carrots, peeled and diced
- 1 red pepper, diced
- 1 sweet potato, peeled and diced
- 1/2 cup corn kernels
- 1 tablespoon curry powder
- 1 tablespoon fresh lemon juice
- 1 teaspoon cumin, ground
- 1/4 teaspoon turmeric
- 8 cups water or vegetable broth
- 1 cup cooked lentils
- 1/2 cup raw cashews
- 1 cup coconut milk
- 1 teaspoon salt
Garnishes: plain yogurt, chopped green apples, toasted coconut, currants
Directions: In a large saucepan, heat the ghee over medium heat. Saute the onion, garlic and celery for five minutes, until they begin to soften. Add the carrots, red pepper, sweet potato and corn, and saute for 3 minutes more.
Stir in the curry powder, lemon juice, cumin and turmeric. Add 8 cups water of broth, stir, and cover. Bring the soup to a boil, cover, and simmer on low for 20 minutes.
Combine 2 cups of the soup borth with the cashews in a blender and blend on medium-high for 3 minutes, until very smooth.
Add the lentils and cashew puree to the soup and bring the soup back to a boil. Add the coconut milk and salt, and taste. You may add more salt or lemon juice to taste.
Serve hot with a dollop of yogurt and sprinkle of chopped apples, coconut and currants.
Source: "The Kitchen Goddess"
Jamaican Jerk Tofu
- 2 pounds extra firm tofu
- 1 tablespoon soy sauce
- 1 tablespoon olive oil
For the marinade:
- 1/2 cup lime juice
- 1/2 cup orange juice
- 1 green bell pepper, dieced
- 3/4 cups water
- 1 teaspoon basil
- 1/2 teaspoon yellow mustard powder
- 1/2 teaspoon thyme
- 1/8 teaspoon allspice
- 1/8 teaspoon ground cloves
- 11/2 cups coconut milk
- 1/4 cup cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon red chili flakes
- 1/4 cup mango, cut into cubes
- 2 tablespoons honey
Directions: Wrap the tofu blocks in a clean dish towel and place on a cutting board. Place a second cutting board on top of the tofu, and place a cast iron skillet or other heavy pot on top. Let the water press out of the tofu for 20 minutes.
Slice the tofu blocks crosswise into three squares. Then slice each square into triangles. Sprinkle the soy sauce over the tofu.
Heat the olive oil in a large cast iron skillet over medium high heat. Fry the tofu for 3 to 5 minutes on each side until golden and crunchy on the outside. Remove the tofu from the pan and place it in a shallow baking dish.
Preheat the oven to 375 degrees.
Combine the marinade ingredients in a blender and blend for 1 to 2 minutes. Pour the marinade over the tofu in the baking dish. Bake for 30-40 minutes, until the sauce thickens and bubbles, and the tofu looks golden brown.
Serve hot with Avocado Slaw on top.
"Source: The Kitchen Goddess"
Coconut Bread
- 3 cups unbleached flour
- 1/2 cup sugar of Sucanat
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 egg beaten
- 11/2 canned coconut milk
- 3/4 cup milk or plain soymilk
- 1/2 cup canola oil
- 1 teaspoon vanilla
- 2 cups grated coconut
Directions: Preheat the oven to 375 degrees. Oil and flour a 9-by-5-inch loaf pan.
In a medium mixing bowl, combine the flour, sugar, baking powder and salt.
In another medium mixing bowl, whisk together the egg, coconut milk, milk, canola oil and vanilla. Stir in the coconut.
Stir the flour mixture into the wet ingredietns, being careful not to overmix. Stir until just combined.
Pour the batter into the loaf pan and bake for 50 minutes to 1 hour, until a toothpick inserted in the cetner comes out clean.
Remove from the oven and let cool thoroughly before slicing.
Source: "The Kitchen Goddess"
Avocado Slaw
- 4 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 medium carrot, grated
- 1/2 red pepper, thinly sliced
- 3 avocados
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons orange juice
- 11/2 teaspoons salt
- 1/4 teaspoon allspice
Directions: In a medium bowl, combine the green cabbage, red cabbage, carrot and red pepper. Cut one of the avocados in the 1/2-inch cubes and add to the vegetables.
In a food processor, combine the other two avocados, olive oil, lime juice, orange juice, salt and allspice. Puree until smooth.
Toss the dressing mixture with the vegetables and stir to coat. Refrigerate until ready to serve.
Source: "The Kitchen Goddess"
Banana Pancakes
- 3/4 cup whole wheat flour
- 3/4 cup unbleached enriched flour
- 1/4 cup sugar or Sucanat
- 11/2 tablespoons baking powder
- 1 teaspoon salt
- 11/2 cups milk or soymilk
- 3 tablespoons canola oil
- 2 eggs
- 1 teaspoon vanilla
- 1 cup bananas, mashed
Directions: In a small bowl, combine the wheat flour, unbleached flour, sugar, baking powder and salt.
In another mixing bowl, whisky together the milk, canola oil, eggs, vanilla and bananas. Fold the dry ingredients into the wet ones, mixing gently until just combined. Do not over mix; the batter will be lumpy.
Heat a griddle or cast iron skillet over medium heat. Use 1 teaspoon canola oil to oil the skillet. Drop 1/4 cup of batter into the skillet. When the pancake looks dry on top and has bubbles throughout the surface, turn it over. Cook for one minute on the second side. Repeat for all pancakes.
Serve hot with maple syrup or fruit syrup.
Source: "The Kitchen Goddess"
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