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Creamy Coconut Lentils https://kindnesskitchen.ca/creamy-coconut-lentils/?utm_source=rss&utm_medium=rss&utm_campaign=creamy-coconut-lentilshttps://kindnesskitchen.ca/creamy-coconut-lentils/#comments Mon, 26 Jun 2017 13:22:01 +0000 http://kindnesskitchen.ca/?p=756 So, I have a red cast iron Dutch oven. This is one of my favourite things that I own. I feel so wholesome when I use it. I always use it for lentil dishes (my husband calls it my “lentil pot”) and usually for soups and stews. I like that it’s heavy, that it’s bright […] The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
]]>
The other day I took a craving for something spicy and coconutty. Coconut is one of my favourite things, I like coconut baked goods, anything with coconut milk or coconut cream, and I have been known to eat entire bags of coconut chips in one sitting. I also really like lentils. At Indian restaurants dal (dahl), in its various iterations, is one of our favourite dishes. We eat lentils often, lentil tacos, lentil Bolognese, Indian dal, etc. etc. etc. BUT I had never made a coconut lentil dish. So, employing some of the skills and ingredients I have learned from making Indian dal, I decided to experiment with making creamy coconut lentils.
HOLY SMOKES was this ever a resounding success!!! This dish does not taste like Indian curry, so if you don’t like Indian food (you crazy person, you) – not to worry this has nothing to do with it. Instead what I’ve ended up with is a super decadent creamy lentil dish that is spicy and coconutty at the same time. It suited my craving that day, and now I’ve made it 3 times this week because we can’t get enough of it!
Just look at that creamy deliciousness!!
You can make this dish as spicy or mild as you like. We really like spice so I put in two Thai chilies (you know those super spicy little ones). If you want it milder just use one chili or none at all.
Also, I’ve tried this with both lite coconut milk and regular coconut milk. Both are just fine. The regular coconut milk is simply creamier and a bit more decadent. It tastes like a special occasion dish to me. For everyday eating, lite coconut milk is probably what I’ll use at home. You do you!
I loved employing my red pot for this dish and you’ll see in my pictures that I didn’t plate the dish, I wanted to feature my beautiful pot for all to see!
This meal makes about 4-5 cups of creamy lentils and leftovers reheat perfectly on the stove or in the microwave. I advise serving it over hot basmati rice with some crusty bread for dipping.
Creamy Coconut Lentils
Servings 4 -6Ingredients
- 1 tbsp oil for sauteeing I like coconut for this oil because it adds to the coconutty flavour
- 1 onion diced
- 1-2 chilies minced (depending on spice preference)
- 3 cloves garlic minced, crushed, or grated
- 1 tbsp grated ginger
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1/2 tsp ground coriander
- 1 tsp salt
- 1 cup canned crushed or strained tomatoes medium tomatoes OR 2 grated or finely chopped medium tomatoes (about 1 cup)
- 1 1/4 cup red lentils rinsed
- 1 can coconut milk light or full-fat, see note
- 3/4 coconut milk can water
Instructions
- Heat 1 tbsp oil in a large pot over medium heat
- Add the onion and minced chili to the pot and stir. Cook until the onion beginning to soften and become translucent.
- Add the garlic and ginger to the pan. Stir and cook for about 2 minutes or until the garlic is cooked and the onion is beginning to brown.
- Stir in the spices and cook, stirring occasionally, until it becomes fragrant, about 2 minutes.
- Stir in the tomatoes and the salt, be sure to scrape the bottom of the pan to loosen any flavourful brown bits.
- Bring to a simmer and cook for about 3 minutes. The tomatoes should darken and it should smell amazing.
- Pour in the can of coconut milk, about 3/4 of a can of water, and the lentils. Stir to combine.
- Turn up the heat to medium high to bring to a boil.
- Once boiling, cover and reduce the heat to medium low.
- Simmer and stir occasionally for about 15-20 minutes or until the lentils have collapsed. They should not be al dente at all - red lentils should be VERY mushy. Don't worry, you can't really overcook red lentils.
- Once the lentils are cooked if the mixture is too watery, uncover and simmer without the lid to allow some liquid to evaporate. If the mixture seems too dry (at any point during the cooking) you can add a bit more water.
- Serve with rice and bread, garnish with a small sprinkling of unsweetened shredded coconut (optional).
Notes
If you grate your tomatoes on a regular grater you end up with a juicy puree of the flesh of the tomatoes but the skin is left magically behind. This works well for me because I have a grater with a built in container. If this seems too messy for you, you can also just puree the tomatoes in a food processor or blender. You can use lite or regular coconut milk. Both versions taste great - if you want your lentils to be extra creamy and decadent then use regular coconut milk.If you make this recipe, please rate/comment below! Thanks
The post Creamy Coconut Lentils appeared first on Kindness Kitchen.
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Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) https://kindnesskitchen.ca/crispy-salted-tofu/?utm_source=rss&utm_medium=rss&utm_campaign=crispy-salted-tofuhttps://kindnesskitchen.ca/crispy-salted-tofu/#respond Mon, 12 Jun 2017 12:57:56 +0000 http://kindnesskitchen.ca/?p=734 I didn’t know what to call this recipe – basically it should be called CRISPY SPICY TOFU OF AWESOMENESS but that doesn’t sound professional. I’m going to stick with my more pro sounding Crispy Salted Tofu with Spicy Pepper Sauce… but we’ll know its real name… This tofu is crispy, salty, crunchy, and just a little spicy. It’s […] The post Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) appeared first on Kindness Kitchen.
]]>This tofu is crispy, salty, crunchy, and just a little spicy. It’s extremely satisfying and fun to eat! Because it’s not deep fried it doesn’t require any fancy equipment and is actually quite quick to make. Make this, you won’t be sorry! You don’t need to serve it over lettuce, I just did in order to make the photos look better and also the lettuce helps to soak up any residual oil and sauce. Totally up to you!
So this recipe was inspired by a tofu dish I had at some local Chinese restaurants that I am totally gaga over. However, in my failed attempts to recreate their dishes I came up with this gem – a delight in its own right (I’m a poet now apparently).
This comes together super quickly and only makes use of minimal ingredients. The only unusual ingredient that I use is Korean red pepper flakes called gochugaru, which is the same spice that is used in kimchi. These flakes are not the same as the ones in the shaker that you put on pizza and pasta. These are significantly less spicy and have a bit of a fresh taste to them. They do still pack a punch, however, but they won’t knock your socks off with spice. I found gochugaru at the local Asian grocery store. I got an enormous bag for $5. Apparently you can get it in powder or flake form (also labelled as fine or coarse), I use the flake/coarse version. Here is a small blurb about gochugaru.
By stirring the gochugaru into the soy sauce, the gochugaru plumps up and thickens the sauce that you will be drizzling over your crispy tofu. If you don’t have access to gochugaru, you can use a pinch of red pepper flakes (maybe 1/4 tsp tops) in some soy sauce to make it spicy, or even simply substitute a little sriracha mixed with soy sauce. However, if you have an Asian grocery store, I highly recommend picking up a bag of gochugaru.
This tofu is intended to be crispy and not saucy, that’s why there isn’t a significant amount of sauce – if you want it saucier, make more sauce!
Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS)
Servings 2 -4Ingredients
- 2 tbsp low sodium soy sauce or tamari * see note
- 1 tbsp gochugaru or sub up to 1/4 tsp red pepper flakes or sriracha * see note
- Oil for frying
- 1 block firm or extra firm tofu cubed
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1/2 tsp pepper
- Sea salt for sprinkling on the fried tofu
- Green onion garnish chopped
Instructions
- In a small bowl mix together the soy sauce and the gochugaru, set aside.
- Heat a large pan over medium heat. Add enough oil to cover the bottom of the pan (about 1/4 cup, depending on the size of your pan).
- In a small bowl toss together the tofu, the salt and pepper, and the cornstarch, coating the tofu well.
- Once the pan has heated up, test to see if the oil is hot by placing one piece of tofu in the pan. If it sizzles, the pan is ready.
- Add all the tofu to the pan, spaced evenly. Cook for 2-3 minutes, until the one side is crispy. Turn all the pieces and cook for a couple more minutes. Turning every few minutes to ensure each side is golden and crispy, about 10 minutes
- Once all the sides are done remove the tofu to a plate lined with paper towel to soak up the excess oil.
- While the tofu is hot and still on the paper towel, sprinkle with some sea salt. The heat of the tofu will melt the salt crystals leaving you with a salty crispy crust on each tofu cube.
- Place the tofu on your serving plate, and drizzle the top with your soy sauce mixture and sprinkle with some chopped green onion.
- ENJOY!
Notes
If you don't have access to gochugaru, you can use less soy sauce and add a small pinch of red pepper flakes or a small squeeze of sriracha. (remember, this is supposed to be a dry dish - gochugaru thickens the soy sauce, so if you're omitting the gochugaru use far less soy sauce)If you decide to make this recipe, please RATE/COMMENT below! Thanks
The post Crispy Salted Tofu with Spicy Pepper Sauce (aka: CRISPY SPICY TOFU OF AWESOMENESS) appeared first on Kindness Kitchen.
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Tofu Tikka Masala https://kindnesskitchen.ca/tofu-tikka-masala/?utm_source=rss&utm_medium=rss&utm_campaign=tofu-tikka-masalahttps://kindnesskitchen.ca/tofu-tikka-masala/#comments Tue, 18 Apr 2017 13:04:07 +0000 http://kindnesskitchen.ca/?p=427 Indian food… this is the type of food that my husband and I truly bonded over. It all began with an overly-spicy Vindaloo experience at a major chain during a date, but this led to a mutual love and discovery of Indian food. From the Vindaloo incident onward, we have made it our mission (and […] The post Tofu Tikka Masala appeared first on Kindness Kitchen.
]]>This Tofu Tikka Masala recipe is a longtime favourite of ours. I use extra firm tofu in this dish and it really mimics the texture of Indian paneer. The recipe calls for the use of green chilies, however jalapenos work just fine. If you like your curry milder, just omit the chilies or just use one. The recipe also calls for the use of non-dairy yogurt – now I realize that many of these yogurts just don’t measure up. I have tried and really enjoyed the Silk Cultured Coconut (unsweetened/plain) and it works perfectly in this dish. If you don’t have access to a non-dairy yogurt that you enjoy, feel free to leave it out. The curry still tastes great without the yogurt! The yogurt simply provides a bit of richness and creaminess. I haven’t tried it, but I bet a dollop of cashew cream would work beautifully in this recipe too! For the most part, the ingredients are all things you’ll have in your pantry or are easily found at any regular supermarket. There are no overly exotic ingredients that are hard to find.
The nice thing is that the sauce gets blended up in to a smooth curry, and while you’re doing that the tofu is getting crisped up and filled with flavour in the same pan as you made the sauce. The tofu is like a sponge for all the drippings and crispy bits left in the pan. It’s absolutely delicious. Just look at that beautiful tofu:
After you fry your tofu, you return the sauce from the blender/food processor to the pan and cook for a few minutes to make sure all the flavours meld. You add the yogurt and cilantro, and then VOILA! A gorgeous Indian curry!
Tofu Tikka Masala: Perfect served with basmati rice and roti!
Tofu Tikka Masala
Servings 3Calories 323kcalIngredients
- 1 block extra firm tofu cubed (about 250g)
- Oil for sauteeing
- 1 onion chopped
- 2 green chilies or jalapenos seeded and chopped
- 1 inch ginger peeled and chopped
- 3 cloves garlic minced
- 1 tbsp brown sugar
- 1 tsp turmeric
- 2 tsp garam masala
- 1/4-1/2 tsp Indian chili powder or cayenne
- 1 tbsp tomato paste
- 1 can diced or crushed tomatoes
- 1/4 cup PLAIN vegan yogurt optional, see note.
- 1/4 cup chopped cilantro or more to taste
Instructions
- In a large pan, heat about 2 tbsp oil.
- Fry onions and chili until softened, about 5 minutes.
- Add ginger and garlic, fry 2 minutes.
- Add in spices and sugar. Stir and fry until fragrant, about 1-2 minutes
- Add in tomato paste and diced tomatoes. Stir to combine. Cook about 5 minutes.
- Pour mixture into a blender or food processor (or use immersion blender) and blitz until smooth.
- In same pan, heat 2 more tbsp oil and fry tofu until beginning to brown, about 5 minutes.
- Return sauce to pan and simmer for 10 minutes. If too thick, add in a bit of water
- Remove from heat and stir in the yogurt and the chopped cilantro.
- Serve over rice, garnish with cilantro. Serve alongside roti or vegan naan.
Notes
The best vegan yogurt I've tried is the Silk Cultured Coconut - be sure you use the PLAIN UNSWEETENED variety. If you cannot find a decent vegan yogurt, you can omit it from the recipe. It's better with the yogurt, a bit creamier and richer - but the sauce is delicious without it.If you make this recipe, please rate and comment below!
The post Tofu Tikka Masala appeared first on Kindness Kitchen.
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Kimchi Fried Rice https://kindnesskitchen.ca/kimchi-fried-rice/?utm_source=rss&utm_medium=rss&utm_campaign=kimchi-fried-ricehttps://kindnesskitchen.ca/kimchi-fried-rice/#respond Mon, 10 Apr 2017 13:53:34 +0000 http://kindnesskitchen.ca/?p=458 Kimchi fried rice is quick to whip up, uses leftovers, is super flavourful and spicy, and is reasonably healthy! What more could you ask for? This is a great weeknight dinner (or side dish). This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to […] The post Kimchi Fried Rice appeared first on Kindness Kitchen.
]]>This is a super versatile recipe that conveniently uses up leftover rice in the fridge. It’s super easy to adapt to feed more people and is very much about flavouring to your taste. We like kimchi a LOT and we like things spicy, so I use quite a bit of kimchi in this dish. You can use less! Up to you
I make my own kimchi and it’s amazing (if I do say so myself…). In the meantime, however, if you don’t make your own kimchi, be sure to read labels on the ones in the stores. Oftentimes kimchi has fish sauce in it, so find one that is labelled vegan or has no fish sauce in the ingredients.
Oh! In case you’re intrigued by this recipe but don’t know what kimchi is, kimchi is a fermented cabbage dish that is a staple in Korean cuisine. It’s spicy and bit sour with a hint of sweetness. It could be thought of as a Korean sauerkraut. Its spice comes from Korean chili flakes called gochugaru.
In the meantime, just look at this spicy goodness!
Kimchi Fried Rice
Calories 318kcalIngredients
- 1 tbsp oil
- 1/2 small onion diced
- 1-2 cloves garlic minced
- 1/2 cup kimchi chopped roughly
- 1/2 cup frozen peas or frozen mixed veg
- 2 cups cooked rice see note*
- 1 tbsp kimchi juice
- 1-2 tbsp low sodium soy sauce
- 1/4 tsp sesame oil
- few dashes black pepper
- 1 green onion
Instructions
- In a large skillet, heat the oil over medium heat.
- Once hot, saute the onion until beginning to soften.
- Add in the garlic and stir.
- Once fragrant and beginning to brown, add in the kimchi. Stir.
- Add the peas and stir to combine. Cook 1 minute.
- Add the cooked rice to the pan and stir to combine. Cook for 2 minutes.
- Add in the kimchi juice, soy cause, oil, pepper, and green onion.
- Cook, stirring occasionally, for about 5 minutes (until the rice is heated through, the peas are cooked and the flavours a developed).
- Serve hot. You can provide gochujang (Korean hot sauce), sriracha, or soy sauce, if desired.
Notes
This recipe cooks up MUCH better if you use day-old rice, leftover in your fridge. If you use freshly cooked rice, the dish will still taste fine but it may be a bit soggier or stickier.If you make this recipe, please rate and comment below! Thanks!
The post Kimchi Fried Rice appeared first on Kindness Kitchen.
]]>458
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