Tag Archives: vegan

Cauliflower Hummus

Posted on by
Reply

cauliflower tahini hummus dip
This creamy, yet light cauliflower tahini dip is like a hummus, except it uses cauliflower instead of chickpeas! I spice the dip with some ground cumin, coriander and lemon juice and then garnish it with a big sprinkling of chopped cilantro. This is a great, healthy dip to enjoy with vegetables and some bread or crackers.
steamed cauliflower for dip
I like to steam the cauliflower, but you can also toss it in olive oil and roast the cauliflower before making this dip. Serve this hummus-style healthy cauliflower dip with vegetable crudités (carrot, celery, bell peppers etc) and warmed pita bread or crackers.

I use who coriander and cumin seeds, that I gently roast on a skillet and then powder in a spice grinder. There is nothing like freshly ground spices to make a hummus (or anything other dish) flavorful! But if you want a short cut, simple use ground coriander and ground cumin instead.
cauliflower tahini hummus dip

Cauliflower Hummus with Tahini Recipe

Serves 6 as a dip

Ingredients
1 lb cauliflower florets (about 1 small head of cauliflower)
1 tablespoon lemon juice
1 teaspoon coriander seeds. Substitute with ground coriander.
1 teaspoon cumin seeds. Substitute with ground cumin.
1/4 cup tahini
1-2 cloves of garlic, peeled
2 tablespoons olive oil
salt
2 tablespoon finely chopped cilantro or parsley

Method
1.Place the cauliflower florets in a steamer apparatus, cover and steam until the florets are very soft, about 15 minutes.
If you don’t have a steamer, place the cauliflower florets, along with 1/2 cup water in a saucepan. Bring to a boil. Then reduce heat to low, cover and simmer the cauliflower until it is very soft, about 10 minutes. If all the water evaporates before the cauliflower is soft, add 1/4 cup water at a time. If there is any water remaining in the pan at the end, remove the lid, crank up the heat to medium-high and let it boil away. Make sure the cauliflower is not water logged or too wet before proceeding

2.While the cauliflower is steaming, work on the spices. Place the coriander and cumin seeds in a small skillet. Toast on medium-low heat, shaking often until the spices are lightly golden and fragrant, about 5 minutes. Let the spices cool a little, then powder them in a food processor or mortar and pestle. If you are using ground coriander and cumin, skip this step and go to step 3.

3. Place the steamed, cooled cauliflower, and all other ingredients except the cilantro or parsley in a food processor, and blend into a smooth puree. If the dip is too thick, add water a few tablespoons at a time until your desired consistency is reached. If you want the hummus more creamy add more tahini at this point. Garnish with chopped cilantro or parsley.

Masala Coated Corn Cobs

Posted on by
3

masala coated corn cobs
I look forward to the fresh, sweet corn cobs in the summer. I usually roast them on a grill and slather them with butter and chili powder or with miso butter. But this time, I wanted something different – like a corn cob curry. So I decided to make a masala paste with browned onions, tomato, cumin, coriander and chili powder and then toss the corn cobs in it. This recipe will be a perfect summer accompaniment to an Indian meal.
spices for corn cob masalacorn cobs for corn cob masalaUse a sharp knife to cut the corn cobs into chunks, and be very careful that the corn cob doesn’t slip when you are cutting it. I like to cut it into large chunks. But if you prefer smaller corn cob chunks, go ahead and cut it smaller. But however you cut it, this corn cob masala is best eaten with your hands!
corn cob masala in a potServe this masala corn cob as an accompaniment to an Indian meal.
I suggest rice or roti, dal and raita.
masala coated corn cobs

Masala Coated Corn Cobs

Serves 4-6 as an accompaniment

Ingredients
4 roma tomatoes
4 tablespoons oil
1 small red onion, minced
3/4 tablespoon ginger paste, or grated ginger
3/4 tablespoon garlic paste, or grated garlic
1/4 of a cinnamon stick, optional
1 small bay leaf, optional
1 teaspoon garam masala
2 teaspoons ground coriander
1 teaspoon chili powder or according to taste
3 corn cobs

Method
1. Core the tomatoes and puree them along with 1/2 cup water. Set aside.
2. Heat the oil in a large sauce pan. Add the minced onion and cook on medium heat until golden brown, about 15 minutes. Now add the ginger and garlic pastes, and cook until fragrant, about 2 minutes.
3.Add the cinnamon stick, and bay leaf if using and cook for another minute.
4. Now sprinkle the garam masala, coriander powder and chili powder. Stir for 10 seconds. Pour in the pureed tomatoes and simmer for 5 minutes.
5. Remove the husk and silk from the corn cobs. Trim off the top and bottom ends. Using a sharp knife, carefully cut each corn cob into 3 or 4 chunks.
6. Add the cut corn cobs, salt and 1/2 cup water into the sauce pan. Stir well. Let the corn cobs cook, stirring occasionally, until all the water boils away and the masala paste coats the corn cobs. Fish out the bay leaf and cinnamon stick. Pinch off a corn kernel and test it for doneness. If it isn’t fully cooked, add a little more water and continue cooking until the corn kernel are cooke through.
Serve hot with rice or rotis.

Soy Curls Taco

Posted on by
5

Vegetarian Soy Curls Taco

I first discovered Butler soy curls about 6 years ago. Since then, this soy curl taco has been my favorite dish using soy curls. I take back a bag of soy curls for my parents when I visit India. They use it to make masala coated soy curls dish and love it! Soy curls absorb flavors easily and are meaty and satisfying – the best fake meat ever! Even the meat lovers will love this vegetarian, vegan recipe!
soy curls and peppers for taco fillingrehydrating dried soy curls in boiling waterrehydrated soy curls
Rehydrating soy curls is easy. Just add hot water to them and soak for about 5 minutes. Then drain. When the soy curls are cool enough to handle, squeeze out as much water as you can. Your soy curls are now all reconstituted and ready to jump into the taco filling! For the filling I used peppers, onions, Mexican oregano and chili powder.
soy curls peppers and onions with mexican spicesCorn tortillas, mexican oregano and chili powder for taco filling
I prefer using corn tortillas over flour. But feel free to whatever kind of tortilla you like – corn, flour, whole wheat – its all good. Use whatever toppings you like for the tacos as well. I topped my soy curl tacos with salsa, shredded cheese and shredded lettuce.

Soy Curls Taco Recipe

serves about 2-3

Ingredients
1 cup soy curls
1 tablespoon olive oil
1 red or green pepper, sliced into strips
1 small red onion, sliced into half moons
1 teaspoon ground cumin
1 teaspoon dried oregano, preferably Mexican
1/2 teaspoon Ancho chili powder. Substitute with regular chili powder or paprika.
1 teaspoon garlic powder
Juice of half a lime
2 tablespoons chopped cilantro
Half a lime cut into wedges
6-8 small sized corn or flour tortillas

Toppings – pick what you like
Salsa
Guacamole
Sour cream
Grated cheese
Shredded lettuce

Method
1. First rehydrate the soy curls. Boil water in a kettle. Place soy curls in a bowl and pour enough boiling water over them to completely submerge the soy curls. Let the soy curls soak in the hot water for about 5 minutes or until they are soft. Then drain them in a colander. When the soy curls have cooled enough to handle, squeeze out as much water as you can and set aside.
2. Heat the oil on medium-high heat in a large wok or skillet. Add the sliced peppers and onions and sauté for about 2 minutes.
3. Then add the rehydrated soy curls, ground cumin, oregano, chili powder, garlic powder, lime juice and salt. Saute for another 2 minutes. Sprinkle chopped cilantro on top.
4. Just before serving, wrap the tacos in a stack, in a kitchen towel and microwave them for about 20 seconds. Keep the tacos covered to prevent them from drying out.
5. To serve, fill a warm taco with the soy curl filling and top with your choice of toppings from the list above. Serve the lime wedges on the side.

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney and a Giveaway

Posted on by
45

jamaican jerk tofu and blackberry jalapeno chutney
Your whole house will smell heavenly when you make this Jamaican Jerk tofu. And the flavor of the Jerk spices will transport you to an exotic land. Allspice, cinnamon, thyme, onion and garlic all come together to make a tasty, yet easy marinade for the tofu.

I have an exciting new giveaway today. Naturipe Farms is giving away a KitchenAid food processor to one lucky Veggie Belly winner! Scroll to the bottom of this post to enter!

But wait, theres more! You can also win a $500 Williams Sonoma gift card on Naturipe’s site. Head over there and check out their grand prize giveaway!

jamaican jerk spice marinade
pan frying jerk tofu
This simple blackberry jalapeño chutney goes really well with the jerk spiced tofu. You can also use it as a condiment or as a sandwich spread.
blackberry jalapeno chutney
blackberry jalapeno chutney
Tips
- The onion flakes in the marinade tend to burn. So keep an eye on it. If it starts to burn, sprinkle a little water into the pan. Or use a spoon and remove the bits of the marinade that are browned (but not yet burned). Add the browned onion bits back to the tofu before serving.
-Pressed tofu makes it easier for the marinade to soak in. Pressing tofu is pretty straight forward – you wrap a block of tofu in a kitchen towel and put a weight on it, so that all the water is released. See this post on how to press tofu. If you don’t have time to press tofu, buy extra firm tofu, and gently pat the tofu with a kitchen towel to absorb the liquid. Then proceed with this recipe.
- Substitute allspice with ground cloves.
- The blackberry chutney is very customizable. Adjust the jalapeño, sugar and lime according to your taste.
- Most the heat in jalapeños lies in the seeds and white membrane. If you like it hot, keep the seeds. If you want it mild, remove the seeds and membrane.
jamaican jerk tofu and blackberry jalapeno chutney

Jamaican Jerk Tofu with Blackberry Jalapeño Chutney Recipe

 Serves 2-3

Ingredients
One 15 oz block of firm tofu (drained weight), pressed.
For the Marinade
1 tablespoon onion flakes or onion powder
1 teaspoon garlic powder
3/4 tablespoon dried thyme
1/2 teaspoon ground allspice. Substitute with 1/4 teaspoon ground cloves.
1/4 teaspoon ground cinnamon
3 tablespoons light soy sauce
1 tablespoon lime juice, optional
3 tablespoons olive oil

For the chutney
6 oz blackberries
1 tablespoon chopped jalapeño*
2 cloves of garlic, optional
1/4 teaspoon thyme
1/8 teaspoon all spice
Juice of one lime
zest of 1/2 lime
1/2 cup water
2 tablespoons sugar

*This will make a medium-hot chutney. Use more or less jalapeños according to taste.

Method

1. Slice the block of tofu diagonally in half, so you have 2 triangles. Cut each tofu triangle lengthwise into 4 triangles, so that you have 8 tofu triangles in total.
2. Place all marinade ingredients in a bowl and whisk well.
3. Place the tofu in single layer on a plate, container or baking sheet. Pour the marinade on top and spread it evenly to coat the tofu. Cover and refrigerate up to 2 days, or cook the tofu immediately.
4. Heat a large non stick skillet over medium-high heat. Arrange the tofu slices on the skillet, without over lapping. Scrape the marinade and drizzle all over the tofu. Cook till both sides of the tofu are golden brown, flipping over once.
5. To make the chutney, place all ingredients, except sugar in a saucepan. Bring to a boil. Reduce heat to low, and simmer the chutney for about 8 minutes, or till it thickens. Stir in the sugar, mix well, and turn off heat. Chutney will keep in the fridge for up to a week.

——————————————————–

Win a KitchenAid 7 cup Food Processor!

Naturipe Farms is giving away an awesome food processor to one lucky Veggie Belly reader! The KitchenAid® 7-Cup Food Processor is powerful and durable. This model has a 7-cup work bowl with 2-in-1 Feed Tube and pusher for continuous processing. The 7-cup capacity is ideal for many home cooking needs, allowing you to chop, mix, slice and shred with ease, offering multiple tools in one appliance. A $100 value!

Enter below for a chance to win!
a Rafflecopter giveaway

Vietnamese Potato and Green Bean Curry

Posted on by
5

vietnamese potato green bean curry There is a little Vietnamese place near where I live called Lela’s Bistro. It is the coziest little space with the most amazing food. (But then I live in Portland, and there is cozy and tasty all around me!) Anyways, Lela’s bistro is special. I love their wood paneled interior, and their delicious vegetarian vietnamese curry. I often go to Lela’s, pick a cozy nook, and tuck into a big, steaming bowl of their aromatic curry. I’ve tried to recreate this Vietnamese vegetarian curry at home, using Vietnamese curry powder, potatoes and green beans. Feel free to change the vegetables and use broccoli, zucchini, sweet potato etc. Some fried tofu will also be very nice in this curry.
vietnamese potato green bean curry

lemon grass, vietnamese curry powder, potato, green beans for curryThis curry is very easy to make. The curry powder and the lemongrass do the work for you, really. They make the curry wonderfully aromatic and tasty. A lot of Vietnamese curries have finely minced lemongrass in them. Sometimes lemongrass can be fibrous, so I prefer to leave it whole in the curry, and then fish it out before serving. Just make sure you give the lemongrass stalk a good smash, to break it open and release all its flavors.
vietnamese curry powder Vietnamese curry powder is easily available at Asian markets. Fubonn, the Asian store I frequent, has several brands of Vietnamese curry powder, and I’m spoiled for choice! Pick a Vietnamese “Madras” curry powder (Ca Ri Ni An Do) and you can’t go wrong.

You can also order Vietnamese curry powder online.
vietnamese potato green bean curry

Vietnamese Potato and Green Bean Curry

Serves about 4

Ingredients
2 tablespoons oil
1 small onion, diced
1 lemon grass stalk
2 teaspoon minced garlic
1 tablespoon Vietnamese curry powder (Ca Ri Ni An Do or Madras Curry Powder). Available at Asian markets or online.
12 oz yukon gold potatoes, peeled and chopped
5 oz green beans (about 1 heaping cup when chopped). Substitute with 1 heaping cup of broccoli florets
1 cup coconut milk
1/2 teaspoon sugar, optional
2 tablespoons chopped cilantro for garnish

Method
1. Heat oil in a large saucepan. Add the onions and cook on medium heat till slightly browned. While the onion is cooking, prepare the lemongrass – slice off the top and bottom of the lemongrass stalk, cut it into 2 pieces, and using a mallet, smash the two lemongrass sticks in order to release flavor. Set aside.
2. When the onion is golden brown, add the garlic and stir for about 1 minute.
3. Add the smashed lemongrass and curry powder and stir for 30 seconds.
4. Throw in the chopped potatoes, salt, and 2 cups water. Bring to a boil. Then reduce the heat and simmer covered till the potatoes are cooked but still holding their shape.
5. Now add the beans or broccoli, coconut milk and sugar. Cook on medium heat till the beans/broccoli are tender. If the curry is too thick, add up to 1 cup water.
7. Fish out and discard the lemongrass pieces before serving.
6. Garnish with cilantro. Serve hot with rice, noodles or baguette.

8 Ingredient Tofu Mushroom Lettuce Wraps

Posted on by
9

tofu mushroom lettuce wrapI can’t believe I haven’t blogged a vegetarian lettuce wrap recipe up until now! Its one of my go to quick and easy dishes. And now that the weather is getting warmer, I crave these light, crisp lettuce “boats” filled with a zesty tofu mushroom filling. And did I mention this is just an 8 ingredient recipe? Thats right, only 8 ingredients (not counting the oil, because everyone already has oil, right?)! And you probably already have all the ingredients for these lettuce wraps in your pantry!
ingredients for vegetarian lettuce wrapcubed tofusoy sauce suteed tofu for lettuce wrap

The dipping sauce for this recipe is simple. If you want it spicier add some sriracha or wasabi. For a creamier dipping sauce add a spoon or two of peanut butter to the recipe below.

You can easily make the tofu mushroom filling ahead of time and re-heat it when you are ready to eat. Cut the tofu and the mushrooms the same size so it looks pretty!

sauteed tofu and mushrooms for lettuce wrapTips
- Make sure you get the freshest romaine lettuce hearts you can find. (A romaine heart is the entire lettuce, with the leaves attached to the core). Keep in mind, the inner leaves are usually more fresh and crisp compared to the outer ones. If your romaine heart is looking a little limp on the outside, peel away the outer leaves and chances are, you will find the inner leaves are still fresh.
- I like using dried, rehydrated shiitake mushrooms for this recipe. If you don’t have dried shiitakes, use button mushrooms instead. But they will tend to release liquid while cooking. If button mushrooms release liquid while cooking, increase heat to high and let the liquid evaporate.
- If you are using shiitakes, you can soak and squeeze them ahead of time and store the rehydrated mushrooms in the fridge.
- I like thin, light dipping sauces for lettuce wraps. But if you like yours thicker or richer, add 1-2 tablespoons of peanut butter to my dipping sauce recipe below.

8 Ingredient Tofu Mushroom Lettuce Wraps

serves 3-4 as an appetizer
Ingredients
8 dried Shiitake mushrooms. Substitute with 12 button mushrooms
1 lb drained extra firm tofu
3 tablespoons oil
1/2 medium onion, diced
3 tablespoons Soy sauce
1/2 tablespoon Sugar
1/2 tablespoon lime juice or vinegar
1/2 tablespoon Sriracha, or according to taste
zest of half a lime, optional
12 crisp Romaine leaves

For the dipping sauce
4 tablespoon soy sauce
2 tablespoon lime juice or vinegar
2 tablespoon water
1 1/2 tablespoon sugar

Method
1. Drain the tofu and pat it dry. Cut the tofu length wise into 4. Then carefully turn the block over on its side and cut into 4 again. You will now have 16 strips. Cut the strips into 1/4th inch cubes.

2. If using dried mushrooms, rehydrate them according to package directions. When the mushrooms are soft, drain them (save the liquid for soups!), squeeze the excess liquid, and chop them about the same size as the tofu cubes. If using button mushrooms, chop them the same size as the tofu cubes.

3. In a cup, whisk together the soy sauce, sugar, sriracha and lime juice or vinegar. Set aside.

3. Heat oil in a large wok or large skillet. Throw in the tofu cubes. Try to keep them in a single layer. If all the tofu doesn’t fit in a single layer, cook them in batches. If the tofu cubes are too crowded they will stew instead of browning.

4. Cook the tofu undisturbed on medium-high heat till the bottom side is golden brown. Carefully flip the tofu cubes over using a spatula, and cook undisturbed till the other side is golden brown.

5. When all the tofu is browned, add the onion and mushrooms to the skillet. Saute on high heat till the onion is translucent, about 2 minutes. If you are using button mushrooms and they let out liquid, just keep cooking on high heat till all the liquid evaporates.

6. Pour in the soy sauce mixture. Cook till all the liquid has been absorbed, about 30 seconds. Sprinkle lime zest, if using, on top.

8. To make the dipping sauce, whisk all ingredients together till the sugar dissolves.

9. To serve, cut each romaine leaf into half. Place one half on top of the other to form a cup. Repeat with all lettuce leaves. Serve the tofu mushroom saute in a bowl, along with the dipping sauce.

Everyday Mixed Vegetable Curry Recipe

Posted on by
8


I’ve been a serious cook for over 15 years. I cook all kinds of recipes (vegetarian ofcourse!) – international recipes, quick and easy recipes, rich and complex recipes. But the kind I enjoy eating the most are the simple curries that remind me of home. This everyday mixed vegetable curry is one such recipe. Its fuss free, bursting with flavor and wonderfully comforting.

Everyday Mixed Vegetable Curry Recipe

serves about 4
Ingredients
2 large ripe tomatoes
1 tablespoon oil
1/2 teaspoon cumin seeds
1 green chili, slit, optional
1/2 teaspoon turmeric powder
1 teaspoon ground cumin
1 heaping teaspoon ground coriander
1/8th teaspoon chili powder, or more according to taste
1/2 cup diced carrot (small cubes)*
1/2 cup chopped green beans*
1 cup chopped cauliflower florets*
Salt
2 tablespoons chopped cilantro

*Chop all the vegetables small, and keep them the same size so they cook evenly

Method
1. Core the tomatoes and puree them in a blender, using as little water as possible. Blend into a very smooth puree and set aide.
2. Heat oil in a saucepan. Add the cumin seeds. When they sizzle, add the green chili and cook for 10 seconds. Turn the heat down to low.
3. Sprinkle the turmeric, cumin, coriander and chili powder on the oil. Immediately pour in the pureed tomatoes plus 2 cups of water. Bring to a boil. Then reduce heat enough to maintain a lively simmer. Cook till the sauce thickens just a little, and gets glossy, about 7 minutes.
4. Now throw in the vegetables and salt and cook covered till vegetables are soft.
5. If the sauce is too thick, add up to one cup of water to thin it down and boil for another minute. This is not a thick curry, it should be a little thin.
6. Garnish with cilantro. Serve with rotis.

Vegetarian Sri Lanka – Photos and Recipes From the Spice Island

Posted on by
39

Golden Buddha at Dambulla

My recent trip to Sri Lanka was a dream come true. My grandfather as well as my husband’s grandfather had business ties in Sri Lanka. When he was a young man, my grandfather worked in Colombo. I grew up hearing stories about this beautiful island – stories of colonial bungalows, lush tea estates, Hindu temples, and train rides. I am so excited that I finally was able to make the trip to the spice island and experience its magic for myself.

Vegetarian food in Sri Lanka was easy to find. I found plenty of delicious vegetarian local dishes. Food in Sri Lanka was comfortingly familiar. Rice and coconut feature heavily in Sri Lankan cuisine, just like in South India. But unlike India, they use pandan leaves in cooking, and treat it just like curry leaves.

If you are a vegetarian traveling to Sri Lanka, here are some must-eats..

Vegetarian lunch - Red rice, chili pickle, snake gourd with coconut milk, water spinach, beetroot curry, dal curry and papadam

 

A Vegetarian’s Guide to Sri Lanka

Rice and Curry – This is a staple in Sri Lanka and you will find plenty of vegetarian options. During my trip, I had dal curry, jackfruit curry, snake gourd curry, potato curry, coconut milk curry scented with pandan, pumpkin curry, beetroot curry and cashew curry. If you are a vegetarian and you like rice and curry, you will never be hungry in Sri Lanka!

Sambal – Sambal is a spicy condiment made of crushed red chillies and is ubiquitous on the island at meal time. There are many kinds of Sambal. Lunu miris sambal is made with red chillies, onion, lemon and salt. Pol sambal is made with fresh shredded coconut and red chillies. Katta sambal contains caramelized onions and chillies.

Hoppers – I could eat Sri Lankan hoppers every meal of every day. These bowl shaped rice and coconut milk crepes (Appa) are an iconic breakfast item. Hoppers come in many kinds. I tried honey hoppers sweetened with local honey, egg hoppers, curry leaf hoppers, beet hoppers and spinach hoppers. String hoppers (Idiappa) are steamed rice noodles nests and a Sri Lankan breakfast favorite.

Stuffed Roti – Flatbread stuffed and folded with spicy fillings (vegetarian easily available) are a common street food. Roti is cheap, filling and a great snack.

Kotthu Roti – This street food was my all time favorite. Kotthu roti means “chopped” roti. Shredded rotis are mixed with vegetables and spices and stir fried. Watching street side kotthu roti makers is fun – they throw vegetables and shredded rotis on a griddle and chop them using special flat knives, making rhythmic sounds.

Sri Lankan Chinese – Yes, such a thing exists! Chinese dishes like fried rice, soups and spring rolls are common items on restaurant menus. Chinese food in Sri Lanka is adapted to suit local tastes and to use local ingredients like chillies. I particularly loved Sri Lankan Chinese chili paste – a sweet and hot paste made by sauteing crushed chillies, ginger, garlic, soy sauce and sugar. Its like a Chinese sambal! Some of these pastes contain shrimp, so ask first.

Tea – Sri Lanka is blessed with abundant rainfall and humidity that are conducive to tea growing. Not surprisingly, this tiny country is one of the world’s largest exporters of tea. In Sri Lanka, you will find regular black tea, cardamom tea, ginger tea, and tea sweetened with condensed milk.

Spices – There is an abundance of spices in Sri Lanka. The country’s cooking uses numerous spices like cinnamon, black mustard, cardamom, coriander, cumin, etc. Sri Lankan cinnamon is especially fragrant and tasty, so make sure you bring back a packet or two when you are visiting.

Street side kotthu roti shop in Sigiriya

At Chuti, a street side kotthu roti shop in Sigiriya. The owner is making my lunch.

Curd and treacle (coconut molasses)

Pots of wood apple tea and black tea brewing at a street side shack

Wattalappan – A pudding of coconut milk, jaggery, eggs and cardamom
http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-6.jpg

Coconut rotis (recipe below) and king coconuts

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-5.jpg
http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-19.jpg
http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-18.jpg
View of the library from our room. Vil Uyana eco-resort, Sigiriya.

Exploring Sri Lanka’s Cultural Triangle

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-16.jpg

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-15.jpg

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-14.jpg

Woman in Sri Lankan sari worshiping at Polonnaruwa

Monk at Anuradhapura Maha Bodhi Temple

Entrance to Dambulla cave temples

Dambulla cave temples

Polonnaruwa ruins

 

Coconut Roti (Pol Roti) Recipe

I had coconut roti or pol roti in Sri Lanka almost everyday for breakfast. It is the easiest flat bread you can ever make. And its vegetarian, vegan and gluten free too!

I recommend using fresh shredded coconut. There are so few ingredients in this dish, and the coconut is the highlight, so use the freshest coconuts possible. Good quality fresh frozen shredded coconut is a second option. Also remember to salt the rotis well. The salt will really enhance the coconut taste in these pol rotis.

http://www.veggiebelly.com/wp-content/upLoads/2014/03/patting-pol-roti-sri-lanka-1.jpg

Flatten coconut roti dough on banana leaves or foil

The pol rotis I saw in Sri Lanka mostly had all purpose flour in them. But I prefer using rice flour, its lighter and tastier in my opinion.

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-24.jpg

http://www.veggiebelly.com/wp-content/upLoads/2014/03/sri-lanka-25.jpg

Coconut Roti Recipe
makes about 20 small (3 inch) rotis

Ingredients
1 cup rice flour. Substitute with all purpose flour
3/4 cup fresh shredded coconut
salt
oil

Method
1. Place all ingredients a large bowl. Using water, bind the flour and coconut into a slightly firm dough. When the dough is done, it should not be sticky, and have a consistency that is like chappati dough.
2. Form the dough into lemon sized balls. Take a piece of foil, a zip lock bag or a piece of fresh banana leaf. Spread it with a drop of oil. Oil your palm and fingers with a few drops of oil as well. Put a dough ball on the oiled foil/ziplock/banana leaf. Gently pat it and flatten it into a 0.3cm thick disc (see picture above).
3. Put the flattened roti on a cast iron skillet on medium heat. Put as many rotis as will fit on the skillet. Drizzle a few drops oil around the rotis. Cook, flipping a few times till both sides form brown spots. Remove from skillet and repeat for all the dough balls.
4. Serve with chutney, pickle or sambal.

_____________________________________________________________________

Enter for a chance to win a Sri Lankan Spice and Tea Hamper!

India shipping only!

I’ve bought back a ton of goodies from my trip to Sri Lanka and have put together a hamper for you!

One lucky winner will receive this gift hamper containing:

1. Red rice string hopper flour – so you can enjoy this Sri Lankan specialty at home
2. Unroasted curry powder – use it to make a curry for your hoppers
3. Roasted curry powder – perfect for Sri Lankan curries
4. Sri Lankan cinnamon – fat sticks of fragrant cinnamon from the island. A little goes a long way
5. Deviled cashew nuts – careful, they are hot!
6. Hand made paper bowl
7. Balisur Tea Book – Authentic Sri Lankan tea in a tin shaped like a book. You get your choice of black tea or Ceylon green tea with bergamot
8. “Rice & Curry ” a Sri Lankan cookbook by acclaimed writer, S.H.Fernando  – so you can put your goodies to good use :)

a Rafflecopter giveaway

If the Rafflecopter is not working, simply leave a comment below and you are entered!

Related Posts with Thumbnails