Cannellini Bean Curry

1/4 cup vegetable oil
Pinch of asafoetida
1 teaspoon brown mustard seeds
14 fresh curry leaves
1 small-medium onion, peeled and chopped
1/4-inch piece of fresh ginger, peeled and finely chopped
3 large cloves of garlic, peeled and finely chopped
Salt to taste
1/2 teaspoon ground turmeric
1/2 teaspoon red chile powder
1 rounded teaspoon ground coriander
2/3 cup coconut milk
2 cups cannellini (white kidney) beans, drained and rinsed
10 cherry tomatoes, halved if large, or 1 large tomato, sliced into thin wedges
1 teaspoon jaggery or brown sugar
3/4 to 1 teaspoon tamarind paste, or to taste
Handful of fresh or frozen grated coconut, to garnish (optional)
Handful of fresh cilantro leaves, chopped (optional)

Heat the oil in a large saucepan.  Add the asafoetida and, once it sizzles, add the mustard seeds.  Once they start to pop, add the curry leaves, then the onion, and cook until these are soft and golden, around 8-10 minutes.  Add the ginger and garlic and cook for 1 minute over medium heat.  Add the salt and powdered spices and stir for 30 seconds.  Add the coconut milk and 3/4 cup water and bring to the boil, then simmer for 10 minutes.

Add the beans and tomatoes and simmer for 5 minutes, allowing the flavors to marry.  Stir in the sugar and tamarind paste, then mash some beans against the side of the pan to thicken the curry a little.  Taste and adjust the tartness, sweetness, and seasoning to taste.  Garnish with the grated coconut and cilantro and serve.

Serves 4.

From Anjum's New Indian by Anjum Anand

Poured Fondant

1 cup (142 grams) white confectionery coating or white chocolate chips

4 cups (454 grams) confectioners' sugar or glazing sugar

1/4 cup (78 grams) light corn syrup

1/4 cup (57 grams) hot water

1 teaspoon vanilla extract

Food coloring, if desired

In a saucepan set over low heat, or in the microwave, melt the white coating or chocolate, stirring until smooth.

Sift the confectioners' sugar or glazing sugar into a large bowl, and add the corn syrup and hot water, stirring until smooth. If you're using a mixer, set it on low speed so the icing doesn't become too aerated.

Add the melted coating to the sugar mixture, then add the vanilla and the coloring (if you're using it). If the mixture is too thick to pour, reheat it briefly over low heat, and stir in 1 to 3 tablespoons additional water. The mixture is easiest to work with, and pours smoothly, at about 100°F.

Makes 3 to 3 1/2 cups.

From King Arthur Flour

Notes:

Fondant can be kept warm in a double-boiler, or a glass bowl set over a pan of simmering water.

To make coffee-flavored fondant, add 1 or 2 tablespoons instant coffee to the hot water before mixing ingredients together.

To make candies from leftover fondant, pour it by the teaspoonful onto parchment-lined or lightly greased baking sheets, or into lightly greased candy molds. Allow to dry overnight, then store cool and dry for 1 week.

Carrot-Lentil Cakes with Herbed Tahini Sauce

For carrot-lentil cakes:

3 cups peeled and roughly diced carrots (about 4-5 large carrots)

1 cup split red lentils, thoroughly rinsed

2 cups water

1 cup old-fashioned rolled oats, divided

1 tablespoon fresh lemon juice

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon fine grain sea salt or to taste

1/8 teaspoon cayenne pepper

Freshly ground black pepper, to taste

1 cup heaping stemmed and finely chopped spinach or lacinato kale

1/2 cup raw pepitas, shelled pumpkin seeds (optional)

1/3 cup chopped fresh chives (optional)

1/4 cup chopped fresh cilantro leaves, tough stems removed (optional)

For herbed tahini sauce:

1/3 cup tahini

1/4 cup cilantro and 1/4 cup flat-leaf parsley, tough stems removed, or 1/2 cup spicy salad greens

2 1/2 tablespoons fresh lemon juice

1 tablespoon champagne vinegar or apple cider vinegar

2 tablespoons water, as needed

1/4 teaspoon sea salt

Freshly ground black pepper

To make the carrot-lentil cakes:

Steam the carrots in a steamer or over the stove for 25 minutes, or until fork-tender.

While the carrots are steaming, add the rinsed lentils and water to a medium saucepan.  Bring to a boil, reduce heat, and simmer, uncovered, for 10 to 12 minutes, or until tender.  If needed, add more water to keep the lentils submerged.  Strain and set aside.

Heat the oven to 400 F.  Line a large baking sheet with parchment paper. 

Add the steamed carrots, cooked lentils, 1/2 cup of the rolled oats, lemon juice, olive oil, paprika, cumin, sea salt, cayenne pepper, and black pepper to a food processor.  Pulse 15 to 20 times, or until the mixture is chunky and all ingredients are well incorporated, stopping to scrape down the sides halfway through pulsing.

Transfer the mixture to a large mixing bowl, and add the reserved 1/2 cup rolled oats, chopped spinach or kale, and pepitas, chives, and cilantro, if using.  Use a spoon to mix well, ensuring all ingredients are evenly dispersed. The mixture should be damp but able to hold its shape.

Use a 1/3-cup measuring cup to scoop out 1/3 cup of the mixture.   Form the mixture into a patty that is 1-inch thick and just shy of 3 inches in diameter, and transfer to the lined baking sheet.  Repeat with the remaining mixture.  You should have 10–12 patties.  (Note: the uncooked mixture is damp and can be a bit challenging to form and compact into patties.)

Bake the patties for 23 to 25 minutes, or until the bottoms are golden-brown and they feel gently set but not firm.  Remove from the oven and cool completely on the pan before moving.  They'll continue to firm up as they cool.

To make the herbed tahini sauce:

Add all ingredients to a food processor and process until emulsified and the sauce just begins to take on a soft green color.  The herbs should be very finely chopped.  Transfer to an airtight jar or container and refrigerate until ready to serve.

The patties can be enjoyed on their own, over a bed of peppery greens, tucked into warm pita bread, or on bun.  Serve warm with a generous drizzle of the sauce.

From Blissful Basil blog

Butternut Squash and Black Bean Chili

1 tablespoon extra-virgin olive oil

1 medium yellow onion, diced, about 1½ cups

2 garlic cloves, minced

1 carrot, chopped

2 cups cubed butternut squash

1 jalapeno pepper, stem and seeds removed, and diced

1 teaspoon chili powder

½ teaspoon chipotle paste or powder

1 cup halved cherry tomatoes, or 1 cup canned diced tomatoes

2 teaspoons apple cider vinegar

1 cup cooked black beans, drained and rinsed

2 to 4 cups vegetable broth

Juice of ½ to 1 lime

Sea salt and freshly ground black pepper

Optional toppings:

Grilled corn kernels

Handful of cilantro

Baked tortilla strips (or crumbled chips)

Lime slices
Sour cream

Heat the oil in a large pot over medium heat. Add the onion and a pinch of salt and pepper and cook until soft, 5 to 8 minutes. Stir in the garlic, carrots, jalapeno, butternut squash, and another pinch of salt and pepper. Cook until the vegetables just start to become tender and the onion is lightly browned, about 15 minutes. Reduce the heat if necessary.

Add the chile powder, chipotle powder, and tomatoes and cook for 1 minute. Stir in the apple cider vinegar and black beans and then add 2 cups of vegetable broth (or enough to cover everything). Simmer until the butternut squash and carrots are tender, 20 to 30 minutes, adding more broth, as needed.

Add a big squeeze of lime. Season to taste with more salt, pepper, and spices to your liking. If chili is too spicy, stir in a small splash of apple cider vinegar. If it's too thick, add another cup of broth.

Serve with grilled corn, cilantro, tortilla strips, lime slices, and sour cream, if desired.

Serves 4.

From Love & Lemons blog