Southern View: October 01, 2019

18
Tuesday October 1 2019
Tasty Bites
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SOUTHERN VIEW
Sweet vegan classics from Asia
Try a vegan take on
some Asian classics
Indonesian crumpets
Makes 20
Ingredients
250ml (1 cup) soy or coconut
milk
7g sachet dried active yeast
1 tsp coconut sugar
300g (2 cups) plain flour
2 tsp bicarbonate of soda
1 tsp sea salt
1 tsp vanilla powder
Olive oil or vegan butter, for
greasing
Suggested toppings:
Coconut yoghurt, vegan butter,
pure maple syrup, fresh berries,
shredded basil leaves, dried
edible flowers, hemp seeds, icing
sugar.
Directions
Gently warm the soy or
coconut milk and 250ml (one
cup) of water in a saucepan
over low heat until just warmed
through (don’t warm the liquid
too much or you will kill your
yeast). Pour the liquid into a
bowl and add the dried yeast
and sugar. Set aside in a warm
place for 15min or until the
surface starts to foam. Sift the
flour, bicarbonate of soda, salt
and vanilla into a large bowl.
Add the yeast mixture and stir to
combine. Place a clean damp tea
towel over the mixing bowl and
set aside for 35-40min or until
the mixture is risen and bubbly.
Heat the oven to 100 deg C
fan-forced. Lightly grease a large
frying pan and set over mediumhigh
heat, then lightly grease a
few egg rings and place them in
the pan.
Stir the mixture again – it
should look like thick, bubbly
pancake batter. Add 60-125ml
(¼ cup-½ cup) more water to
reach the desired consistency if
necessary.
Spoon two to three
tablespoons of the mixture into
each egg ring. Cook for 2min
or until the tops are completely
covered in bubbles and the
batter is dry. Remove the egg
rings, transfer the crumpets
to a heatproof plate and keep
warm in the oven. Repeat with
the remaining mixture to make
about 20 crumpets.
Serve the warm crumpets with
your favourite toppings.
Any leftover crumpets will
keep in an airtight container in
the fridge for two to three days
or in the freezer for up to two
weeks.
Chana masala
Serves 2
Ingredients
2 Tbsp avocado oil
1 onion, diced
400g can whole tomatoes
400g can chickpeas, drained and
rinsed (see tip)
2 tsp coconut sugar
2 Tbsp freshly squeezed lemon
juice, plus lemon wedges to serve
Sea salt
Chopped coriander leaves, to
serve
Steamed basmati rice or garlic
Naan to serve
Masala curry paste
2-3 long red chillies, roughly
chopped
3 garlic cloves, roughly chopped
2 tsp ground cumin
2-3cm piece of ginger, roughly
chopped
1 tsp ground turmeric
1/2 tsp sea salt
1 tsp black peppercorns
1 tsp garam masala
1 tsp ground coriander
1 tsp brown mustard seeds
Directions
Using a large mortar and
pestle, pound the masala curry
paste ingredients for about
10min or until you have a
smooth paste (alternatively,
you can use a small food
processor.)
Heat a saucepan over medium
heat, add the oil and curry paste
and saute for 30sec.
Add the onion and saute for
2min, then stir through the
tomatoes and chickpeas.
Reduce the heat to low and
simmer for 30min or until
reduced to a thick curry.
Remove the pan from the heat,
stir through the sugar and lemon
juice, then taste and add a little
salt, if necessary.
Sprinkle the chana masala
with coriander and serve with
steamed basmati rice or garlic
naan on the side and lemon
wedges for squeezing over.
Tip: Keep your chickpea liquid
(aquafaba) to make sriracha
mayo or caesar dressing.
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