Southern View: October 01, 2019

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18 Tuesday October 1 2019 Tasty Bites Latest Canterbury news at starnews.co.nz 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. www.bigbrothersbigsisters.org.nz
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Southern View: October 01, 2019

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