Tag: Meatless Mondays

Sexy Horchata With A Twist

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Horchata….I love to say say that word. For some reason its conjures up sexiness to me. Maybe because when I first heard of this, I was  young and it just seemed so exotic. Sexy people sipping a Horchata  in the beaming sun. Horchata is known as The Drink of The Gods.With images of sexiness and sunshine with some glamor,  I sought out to taste it. Unfortunately I tasted a bad version of it in D.C, and never really thought much of it again  for years after that. Funny how one bad experience can set you off.

Here’s a little back story. I love milk and milk doesn’t like me at all. Now Certain Someone can drink some milk. Sometimes I look at him and just crave a tall cold creamy glass, but we both know there will be dire consequences if that happens. So when budgets permit I like to buy myself some delicious Almond or Rice milks, but that can get really pricey. Then I became reacquainted with this drink, Horchata, and I’m onto a new thing! Nothing is more filling and thirst quenching then a tall ice cold glass of this drink ,originating form Spain, and arriving in various forms throughout the Latin America.The Mexican version of Horchata is made from pulverized long grain rice, water, cinnamon,sugar and lime zest. In Spain, where it originates, its called Horchata Chufa , and is made from Tiger Nuts or Chufas. Chufas can be traced all the way back to ancient Egypt and have many healthy properties.Similar in taste to an almond, its not surprising the Spaniards used almonds, and rice  when they brought the drink to the new world. Maybe I wasn’t to far off in equating sexiness and Horchatas. Both Chufa /Tiger Nuts and Almonds are all aphrodisiacs. Drink Up.

I came across a recipe from a well known cookbook author, who I won’t mention, and he seemed to miss an important and vital step, straining it. I was running low on Cinnamon sticks, so I decided to use the lone stick I had with  some Cardamon, not authentic, but why not? I also used whole almond that hadn’t been blanched. Since I was straining the mixture, I felt it wouldn’t matter in appearance.This drink is so good I would like to keep it always prepared in my refrigerator. It can also served as a base for alcoholic drinks mixed with rum. So before you go buy commercial Almond Milks or Rice Milks. Try this at home for a fraction of the cost, and far more tastier. I submit this  for a long overdue Meatless Mondays Post.

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Horchata With A Twist

  • 1  1/2 cups uncooked rice, preferably long grain
  • Zest of 1 lime ( keep zest in larger pieces to strain out)
  • 4 cups of cold water ( 2 for soaking  and 2 for blending)
  • 1 cinnamon stick
  • 5-7  Green Cardamon Pods, shelled
  • 1/2 cup cane sugar
  • 1 cup almonds ( blanched or un blanched)
  1. In a large bowl soak rice, Cinnamon sticks, cardamon seeds and lime zest. Cover and let rest for 24 hours in the refrigerator . Some methods pulverize rice first in blender ,as well, then soak. Either way a good straining will be needed after blending.
  2. Remove Cinnamon sticks and lime zest.
  3. Take a blender and in small batches , blend the  rice ,water , with the almonds ,as best you can until a white liquid forms.
  4. Once all blended and sugar and mix.
  5. Strain twice through a fine meshed sieve or through cheesecloth to extract the liquid from the remaining gritty residue.
  6. Using a funnel bottle liquid and store in the refrigerator. Horcahta will last a few weeks in the fridge.
  7. Serve in chilled glasses or with ice.

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Don’t forget you have until next week to win a set of Three Nordic Ware Bundt Pans for my Housewarming Party for Coco-Cooks.com.

Spicy Cauliflower Pate for Meatless Mondays

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In our household its spring cleaning time. We are literally tearing down and cleaning up, to make  and transform my condo into a joint expression of us. It’s hard to let go of some things, and fun to transform and refurbish others. It’s a long process with our joint schedules , but we are getting there, gradually. The Main room which houses the kitchen, living , and and dining room is now painted completely. Next task is to move all the furniture back, and declutter. I am actually selling some stuff on Ebay, so its fun to make a little cash while cleaning up.One thing I will not let go are my books! So while moving the large bookcases  and bookstore paint the final long wall, I found an cookbook I have been looking for for two years!I’s that bad.Certain Someone says I collect, and don’t read books. I read them all.He’s just not here to see me do so most of the time, and when he is here I don’t have time to read.The cookbooks are endless source of reference for me. The long lost book was a bargain basement find of which I have never seen anything else like  it.Terrines and Pates from the Brockhampton Healthy Home Cooking series. Filled with lots of old world type beautiful terrines in Aspic, it also has  many ideas for light vegetable pates and terrines and desserts. Spicy Cauliflower Pate was a recipe I found I could manage without a trip to the store. I still lacked some ingredients, so I made some twists and variations for delicious dish. We ate this as starters for a normal  Sunday dinner with meat (Lamb breast with the Rhubarb Onion Sauce from the previous post). However on Meatless Monday , it will be my lunch. I served it with some frozen whole wheat pizza dough I had, which I grilled in some oil,( seasoned with dried onion, herbs, and salt),to replicate a Naan style of bread. Again, using what I had with little fuss.Enjoy this flavorful starter. The ginger gives it a zesty bite.

Spicy Cauliflower Pate
inspired and adapted from Terrines and Pates
Brockhampton Healthy Home Cooking Series
* I changed some ingredients and proportions.
1 tablespoon Grape seed or Vegetable Oil
1/2 onion , diced
7 sun dried tomato pieces( in oil)
2 plum tomatoes  chopped
4 garlic cloves chopped
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp chili powder
1/4 tsp paprika
2 tablespoons dried minced onion
1/4 tsp garam masala
1/2 tsp salt
1  cauliflower broken into small florets
1 inch ginger minced
Heat oil in a skillet on high. Add chopped onion, reduce heat to medium, and saute for 1 minute. Add chopped tomatoes, garlic, cumin, turmeric, chili powder, paprika , and garam masala ,dried minced onion, and salt.Continue to cook the mixture on medium until the tomatoes soften  for the next five minutes.At this point the cauliflower florets and cover pan. Cook on medium low until softened for 15-20 minutes. You may need to add a bit of water so it doesn’t stick. Add minced ginger at the last few minutes of cooking.
Puree the cooled mixture wither in a food processor or use and immersion blender until a smooth paste ios formed. Transfer to serving dish and place in the refrigerator for 15  minutes. Serve at room temp ( allow to to come to). Garnish with Paprika. Serve with crackers, Naan, or Pita.
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Curried Chickpeas and Onions with Roti , Fresh Juices…Meatless Monday Ideas

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 I’m in love my juicer again and having a ball. What’s propelling me ,among  good health, is an opportunity I’m exploring involving a portable juice stand this summer on Saturdays at a Farmers Market in the area. It’s not set yet, but I’m thinking about it hard. When my Mother had cancer she loved a nice simple glass of carrot juice.  For some reason I shied away from it, preferring to use my juicer for apples, and citrus. I’ve been missing out! One of my favorite go to morning drinks  to sip on at work is a chilled carrot and apple juice. It’s so delicious and surprisingly filling.
Apple Juice helps aides Obesity, Diabetes, cardiovascular disease, kidneys,liver, gallstones, colitis, gout and dysentery. 
Carrot Juice improves vision, aides recovery after physical or mental stress to body. Fights cancer, anemia, and tuberculosis. Its also increases appetite and strengthens immunity.
  The fun is playing around with your own proportions and mixes. The key to great  tasting juice is allowing it to chill but consume within a that day.
If you cant find or afford Organic Produce try this recipe I found on Tipnut.
Homemade Vegetable Wash
1 cup water
1 cup vinegar
2 TBS baking soda
2 TBS lemon juice 
Mix ingredients then pour in clean spray bottle. Spray fresh vegetables & fruit generously. Sit for 5 minutes then rinse off well.

Note: Make sure to first mix ingredients in deep container since there will be some fizzing from the baking soda & vinegar.

Carrot Apple Juice
4 small- medium organic apples
4  organic Carrots
I don’t bother peeling the apples but I do skin the carrots.
Cut into manageable pieces and extract in juicer.
Carrot and Sweet Lime Juice
I found these sweet limes in the Latin Market. Popular in India, they are more sweeter, and less acidic than limes. They are known to help upset stomachs and used as throat remedies.The taste reminds me of a mild sweeter grapefruit .
3 sweet limes either pressed in citrus juicer or peeled and cut into wedges to extract juice
4  small to medium carrots.

 
As you know if you read this blog Certain Someone is a Carnivore. I find myself using the times he’s away on business or working late , to indulge in lighter , meat free recipes. He does loves curry as a spice however. Maybe acquired from eating the fabulous curry wursts in Germany growing up. So when he flew in late on Meatless Monday  night and wanted to know what the good  scent was that filled the hallways of the condo. I said it was my dinner and he probably would not like it ,as it had no meat. I save some leftover and served it to him later on in the week as a side dish. He totally liked it. You can eat this a side or just an main course. I used frozen Roti, an Indian pan fried flat bread which is unleavened as compared to Naan. Either or can be used, but this is a good option for those searching for unleavened  foods. I found in the Asian stores. But check your local grocer ad these items are showing up in  more mainstream markets.
* Note: You can add the shredded carrot puree from juicer to this dish as well.
Curried Chickpeas and Onions  with Roti
serves 2
 1 can or jar of Chickpeas/ Garbanzo beans rinsed. 
( I will always advocate for fresh/dried but these will work in a pinch for time)
1/2 yellow onion thinly sliced
2 cloves garlic minced
2 tbs vegtable oil
1 tbs curry powder
1 tsp Fenugreek powder ( optional)
1 tsp Tumeric
1/2 tsp chili powder
1/8 tsp white pepper
1/8 tsp sugar
salt to taste
1/2 cup water
Rinse and drain chickpeas. Set aside.
In a skillet heat vegetable oil and add  curry, fenugreek ,chili,turmeric, white peeper . Stir around until fragrant and add onions. Reduce heat to medium and saute until softened, about a few minutes. Add chickpeas, and saute until coated in spice and oil mixture. Add water and bring to a boil. Reduce heat and simmer for  5 minutes .Taste and adjust with sugar and salt.
Prepare Roti according to package instructions and serve with curried Chickpeas. I use two Roti’s per person.