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Ultra Unctuous Urad Dal Hummus + Dosha Variations

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Before I discovered this cheat method for hummus, I would labour away in the kitchen peeling the skins off regular chickpeas just to get silky smooth hummus. Using split lentils, which have their outer layer removed, is a gamechanger. Firstly it saves a whole lot of time as split lentils cook much faster and is already skinless. Secondly split lentils is much gentler on the digestive system as most of the notorious anti-nutrients such as mineral-binding phytic acids are concentrated in the outer layer of the bean, which is removed during the hulling process. Thirdly, hummus made with split lentils is super smooth without compromising on the taste. I have made hummus with different types of split lentils – moong dal, masoor dal and urad dal – and all come out with great texture. Below I have given a basic hummus recipe, and in the Notes section you can find some ideas to suit your dosha (constitution).

Do you have any game-changing kitchen tricks to share?

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Ultra Unctuous Urad Dal Hummus

Game-changing silky smooth hummus made with dal (split lentils). Saves time, effort and easy on the digestion. See Recipe Notes for additional ideas to tweak your hummus to your dosha (constitution).

Course Side Dish
Cuisine Indian, Middle Eastern
Prep Time 1 hour
Cook Time 1 hour
Servings 6
Author Sabrina Chu

Ingredients

  • 75 g (6 tbsp) split urad dal, soaked for 1 h or longer (or other split dals e.g. moong dal, masoor dal)
  • Pinch turmeric powder
  • 240 g (1 cup) filtered water (to cook the dal)
  • 48 g (3 tbsp) tahini
  • 48 g (3 tbsp) lemon juice
  • 2 cloves garlic, grated on a microplane (allow the grated garlic to sit for 10 mins for health benefits and if you like a strong garlic flavour)
  • 1/4 tsp cumin powder
  • 1/4 tsp Himalayan salt
  • 80-120 g (1/3-1/2 cup) filtered water (adjust amount as needed to desired consistency)
  • 22 g (2 tbsp + 1 tsp) extra virgin olive oil

Instructions

  1. Soak the dal in enough water to cover by 5 cm (2 inches) for at least 1 hour.

  2. Drain and rinse the soaked dal. Transfer the dal to a saucepan. Add a pinch of turmeric powder and water. Bring to a boil for 5 minutes and remove any foam that appears on top. Reduce to a simmer, cover and cook the dal for 20-25 minutes or until tender and all the water is absorbed.

  3. Allow the cooked dal to cool slightly. You should have about 200 grams of cooked dal; transfer this to a blender, along with the tahini, lemon juice, grated garlic, cumin, salt and water. Start with less water first; you can add more water later if it is too thick. Blend the mixture on high speed until smooth and creamy. With the motor running on low speed, drizzle in the olive oil until the mixture is emulsified. Taste and adjust seasonings as necessary.

  4. Once you are satisfied with the hummus taste and consistency, transfer out to an airtight container. Store refrigerated for 4-5 days.

  5. Serving suggestions for hummus: in salad bowls, as a dip or as a sauce for zoodles.

Recipe Notes

Dosha-Specific Ingredient and Flavour Variations:

  • For Vata: Curried Sweet Potato Urad Dal Hummus
    - Use urad dal
    - Use 1/2 tsp curry powder instead of cumin powder
    - Add in one small (120 g / 4 oz) cooked sweet potato
  • For Pitta: Cooling Beetroot & Fennel Moong Dal Hummus
    - Use split moong dal instead of urad dal
    - Use fennel seed powder instead of cumin powder
    - Use beetroot juice instead of water and add 2-3 small cooked beetroot
  • For Kapha: Bitter Fenugreek & Masoor Dal Hummus
    - Use split masoor dal instead of urad dal
    - Use 1/8 tsp fenugreek powder instead of cumin powder
    - Add in a handful of fenugreek leaves (or any bitter greens if unavailable)
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Eight Treasures Laba Porridge

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Eight Treasures Porridge (Ba bao Porridge; 八宝粥), also known as Laba Congee (腊八粥), is a traditional food for the Chinese Laba Festival, which falls upon the eighth day of the 12th lunar month, usually at the beginning of January. This year, it occurs on 13th January 2019. In the past, people in China ate this porridge to keep warm, welcome wealth in the new year and gain enlightenment. 

Perhaps the porridge might have been originally made with eight kinds of ingredients, hence its name. Nowadays, the ingredients used in this porridge are varied and can be classified into three categories of grains (regular rice, glutinous rice, black rice, job’s tears, millet), beans (aduki beans, mung beans, peanuts, lotus seeds) and dried fruits (longnan, goji berries, jujube). Because of all the nourishing high-protein beans and easy cooking method, many Chinese love this porridge. It is subtly sweet and has a soft glutinous texture. 

Some tips for making delicious eight treasures porridge:

  • Soak the grains and beans overnight.
  • Simmer the porridge for at least 1 1/2 hours.
  • If needed, add additional sweetener such as raw honey or lakanto.

Eight Treasures Laba Porridge
Serves 6
Nourishing multi-grain, bean and dried fruit porridge traditionally eaten on Laba Festival, the eighth day of the twelve month of the Chinese calandar.
Prep Time
8 hr
Cook Time
2 hr
Prep Time
8 hr
Cook Time
2 hr
Ingredients
  1. 25 g (1/4 cup) sweet glutinous rice
  2. 25 g (1/4 cup) black glutinous rice
  3. 25 g (1/4 cup) job's tears (coix seeds)
  4. 25 g (1/4 cup) millet
  5. 25 g (1/4 cup) aduki beans
  6. 25 g (1/4 cup) mung beans
  7. 25 (1/4 cup) peanuts or apricot kernels
  8. 15 g dried longans
  9. 10 g red dates, pitted
  10. 2.5 L (10 cups) filtered water
  11. To taste, raw honey or lakanto
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Instructions
  1. In a large bowl, place the ingredients except the red dates and soak overnight. The next day, drain and rinse well. Transfer into a large soup pot or electric cooker and add in filtered water. Bring to a boil, then reduce the heat and simmer for 1 1/2 to 2 hours, adding more water during the process if needed. The final texture of the congee should be pasty. Taste and adjust the sweetness level if desired. Ladle into bowls and serve warm.
Notes
  1. You may substitute similar ingredients of the same category, according to what you have on hand - grains (regular rice, glutinous rice, black rice, job’s tears, millet), beans (aduki beans, mung beans, peanuts, lotus seeds) and dried fruits (longnan, goji berries, jujube).
  2. As all ingredients are slow-cooked to a paste, this porridge is easy to digest and good choice for people with a weak digestive system. It is also a diuretic and helpful for people with the constipation.
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Monk Wensi’s Tofu Thread-fin Soup

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This tofu thread fin soup is my take on shark fin soup, considered a Chinese delicacy that is served during festive banquets and Chinese New Year. For the uninitiated, shark fin consists mainly of soft collagen and has a chewy, gelatinous texture without much discernible taste of its own. The soup’s flavour comes from the stock and seasonings like vinegar. I wanted to develop a vegan shark fin soup with shark fin melon, but there was a drought of such melons in all markets. Serendipitously, I stumbled across an intriguing recipe called “Monk Wensi’s Tofu Thread Soup” in the cookbook Land of Fish and Rice: Recipes from the Culinary Heart of China (2016) by Fuchsia Dunlop. It involves cutting silken tofu into 1 mm filaments and swirling them in starch-thickened broth, along with lily flower, wood ear fungus and spring onions. The historical origins of this soup traces back to 18th century Yangzhou, China, where a Buddhist monk called Wensi served this dish in the Manchu Han Imperial Feast laid for the Qianlong emperor. Modern versions of Wensi tofu can be found in some upscale Chinese restaurants, and even more elaborate cuts to create tofu flowers have create a storm in the culinary world.

In my version, I used kombu shiitake stock as the base and kudzu starch to thicken. Kudzu is less processed than corn starch that is usually used to thicken Chinese soups. You can read more of the properties and benefits of kudzu in this post. Instead of wood ear fungus, I decided to repurpose the rehydrated kombu along with the shiitake mushroom by creating a ceviche – cutting them finely and marinating them in tamari, toasted sesame oil and brown rice vinegar and use them as a garnish with a salty-sour punch. Moreover, the kombu provides enough mineral salts so that added salt is not needed. If you like, season with tamari for more “salty” flavour. When properly prepared, this soup nourishes you with sustained energy, leaving one calm yet alert.

The video below shows the method of cutting the silken tofu into threads. It’s definitely harder than it looks! When I first attempted it slowly, the tofu kept sticking to the sides of the cleaver and broke when I tried to slide it off. As I practiced, I realised the trick is to just keep going with the motion and everything will fall into place. Always have your fingers in the claw grip position for safety reasons! Do not be disappointed if your tofu threads fail to match up to Yangzhou standards; the soup will be a pleasure to eat anyway and half the fun of making this dish is the cutting of the tofu.

If you are up for a challenge, you can even cut the tofu into a flower, like in the video below. The tofu hydrangea was made famous by a restaurant called Chili Party in Fountain Valley, CA. Apparently the chef makes 60 cuts horizontally and vertically on the block of tofu, turning it into a flower with 3,600 filaments.

Monk Wensi's Tofu Thread-fin Soup
Serves 4
A soup to showcase your knife skills and impress your guests. Delicate threads of silken tofu and colourful poached and marinated vegetables floating in seasoned dashi ankake, it's appearance not unlike shark fin soup. A great cruelty-free alternative for Chinese New Year.
Prep Time
8 hr
Cook Time
10 min
Prep Time
8 hr
Cook Time
10 min
Kombu Shiitake Dashi
  1. 16-20 square inches kombu
  2. 1 dried shiitake mushroom
  3. 1 L filtered water
Shiitake & Kombu Ceviche
  1. 1 rehydrated shiitake, reserved from dashi preparation, finely sliced
  2. 1 rehydrated kombu, reserved from dashi preparation, finely sliced
  3. 1 tsp tamari
  4. 1 tsp brown rice or Chinkiang vinegar
  5. 1/8 tsp toasted sesame oil
For the Soup
  1. 1 L kombu shiitake dashi (recipe above)
  2. 80 g (1 small) carrot, finely sliced
  3. 300 g (1 block) silken tofu, finely sliced
  4. 40 g (4 tbsp) kudzu starch mixed with 120 g (1/2 cup) filtered water
  5. White pepper and tamari, to taste
Shichimi Togarashi
  1. 1 tbsp gochugaru or Korean chili flakes
  2. 2 tsp ground tangerine peel
  3. 2 tsp white sesame seeds, lightly toasted
  4. 2 tsp black sesame seeds, lightly toasted
  5. 1 tsp hemp seeds
  6. 1 tsp whole Sichuan peppercorns, freshly ground
  7. 1 tsp aonori or flaked nori
  8. 1/2 tsp ground ginger
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Kombu Shiitake Dashi
  1. Place the kombu and mushroom in a pot with the water. Soak for at least 2 hours, or refrigerate for up to 1 day, to allow the flavour-enhancing glutamates in the kombu and mushroom to infuse the stock gradually with their essence. Bring almost to a boil, and then just as bubbles appear, remove and reserve the kombu. Simmer with mushrooms inside for 5 minutes. Strain and reserve the mushroom.
Shiitake & Kombu Ceviche
  1. Combine the tamari, brown rice vinegar and sesame oil in a small bowl and whisk together to create a dressing. Add in the finely sliced shiitake and kombu and gently fold together to coat the mushrooms with the dressing. Cover and chill in the fridge for at least 2 hours.
For the Soup
  1. Finely julienne the carrot and set aside.
  2. Turn the tofu out onto a chopping board. Hold a Chinese cleaver or broad cutting knife perpendicular to the board and trim off and discard the sloping end of the block, so you have a clean perpendicular edge. Working slowly and steadily with an up-and-down chopping motion, cut the tofu into the thinnest slices you can - ideally about 1 mm thick. When you have sliced about a third of the block, nudge the slices so they fall on their sides in overlapping layers. Cut them into the thinnest possible strips. Use the side of your cleaver to gently scoop up the tofu silvers and place them into a bowl of cold water. Repeat with the rest of the block.
  3. Bring the dashi to boil in a seasoned wok or large saucepan. Once boiling, add in the julienned carrots and reduce the heat to simmer for 3 minutes until the carrots are tender. Drain the tofu in a sieve and gently transfer them to the stock. Stir gently and taste and adjust the seasoning with white pepper and tamari as necessary.
  4. Give the kudzu starch slurry a good stir and slowly pour into the soup, stirring gently as the liquid thickens: it's best to do this by nudging the soup with the back of a ladle so you don't break up the tofu. When the liquid has a heavy, lazy consistency that holds the tofu threads easily, transfer to serving bowls. Garnish with the shiitake and kombu ceviche and sprinkle shichimi togarashi. Serve with brown rice or Chinkiang vinegar on the side.
Notes
  1. For a fuss-free or safe option, you can use tofu shirataki noodles or rehydrated yuba.
  2. For a challenge, you can cut the tofu as a hydrangea. This is popularised by restaurant Chili Party in Fountain Valley, CA. See link for video.
  3. For soy-free alternatives, substitute the tofu with mung bean noodles, sweet potato noodles, shredded sharkfin melon, shredded mountain yam, finely sliced konnyaku (Japanese yam cake) and/or bamboo shoots.
  4. The kombu provides enough mineral salts so that added salt is not needed. Season with tamari for more "salty" flavour. This when properly prepared, can have an extraordinary effect on one's energy, leaving one calm yet alert.
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Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Adapted from Land of Fish and Rice: Recipes from the Culinary Heart of China (2016), Fuchsia Dunlop
Straits Road Kitchen http://straitsroadkitchen.com/
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Schisandra Yin-mmunity Latte

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As we move into winter solstice (dong zhi) festival and Chinese New Year, it’s time to gear into Asian mode. Today’s post is a feature on the superberry Schisandra chinensis that is widely used in traditional Chinese medicine and gaining also popularity in the West, along with an yin-mmunity latte recipe (pardon the pun!).

Benefits of Schisandra

Schisandra is another herb with a long history of use in China. In Mandarin, it is called wu wei zi (五味子) or five flavour berry because it contains all five flavours – predominantly sour and sweet with salty, bitter and pungent overtones. In Chinese medicine, the flavour of the herb has an effect on its elemental energy and action on the organ network. Chinese herbalist Ron Teeguarden in The Ancient Wisdom of the Chinese Tonic Herbs lists schisandra as entering all twelve meridians with a warming energy. It addresses all three treasures of life – Jing (life energy), Shen (soul) and Qi (force), thus making it one of the quintessential supertonic herbs of Chinese medicine and is used in much the same way as the highly esteemed Ginseng or Reishi.

Although Schisandra has beneficial effects throughout the body, it’s main action is considered to be through improving the vital energy of the kidneys.

Properties of Schisandra

Adaptogen, anti-bacterial, anti-depressant, anti-tussive, antioxidant, anti-inflammatory, astringent, Anti-asthmatic, hepatotonic, nervine, sedative

Therapeutic Indications of Schisandra

Because of its warming nature, Schisandra is often used for yin deficient conditions of the lungs, digestion, liver or immune system manifested as chronic dry coughs, extended diarrhoea, night sweats and/or general weakness. It is a great remedy for deficient fire in synergy with similar warming, circulatory and stimulating herbs such as cinnamon and ginger.

Of note, modern science has confirmed the anti-inflammatory hepatotonic ability of schisandra. It is reported to increase antioxidant production and detoxification enzymes in the liver significantly, reduce liver fibrosis and inflammation and increase liver regeneration. In a clinical trial, schisandra improved liver function in patients with fatty liver disease and is an emerging herbal treatment for hepatitis, liver cirrhosis, high cholesterol, and various other liver-related disorders.

Contraindications

Schisandra should not be used in pregnancy and can be a bit warming and stimulating for some. Stop usage if you experience side effects such as dry astringency, insomnia or excitability.

Selection and Preparation

You can find dried Schisandra in Chinese medical stores such as Eu Yan Sang (in Singapore). The dried berries should be dark purple with some pinkish undertones. If it appears too dark and does not have a pleasant sweet-sour aroma, it is likely too old or not of high quality.

Dose

1-5 grams of dried berries/day; 1-2 mL per day of a 1:3 tincture. 

Synergy

  • To treat deficient fire, combine with ginger and cinnamon
  • To tone the liver and kidneys and promote the production of hormones, combine with prepared rehmannia and goji
  • To cleanse the liver and lungs, combine with licorice
  • To sharpen the mind and protect the liver, combine with reishi and astragalus

 

Schisandra Yinmmunity Latte
Serves 2
A delightful warming five-flavoured latte, especially when you're feeling deficient in yin or fire energy. Beet juice cleanses the liver, ginger and cinnamon synergises the warming, circulatory actions of schisandra, licorice adds sweetness and tones the lungs, and astragalus supports long-term immunity. Sip and enjoy!
Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 360 g (1 1/2 cups) coconut milk
  2. 25 g (1 small wedge) steamed beet
  3. 1 tbsp tocotrienols (optional)
  4. 1 tsp schisandra berries
  5. 1/2 astragalus powder
  6. 1/4 tsp ginger powder
  7. 1/4 tsp cinnamon powder
  8. 1/4 tsp licorice powder
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Instructions
  1. Add ingredients to a blender and blend on high speed until slightly warm. Serve immediately.
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1

Dance of the Sugar Pumpkin Fairy

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Dance of the Sugar Pumpkin Fairy is the birth child of polymorphous christmastide precepts. Pumpkin pie meets panna cotta, powered by a potent punch of ginger that positively mirrors the phenomenal crescendo of Tchaikovsky’s Dance of the Sugar Plum Fairy – primitively as a playful prickle on the tongue, which then puffs up into profound perilous pungency that only ginger-lovers will take pleasure in and proclaim ‘Hallelujah!’  A precise prudent pinch of agar and kudzu powder stabilises the sweetened pumpkin-coconut milk pudding, The product is a panna cotta with the perfect precarious balance of wobble vs custard. A peculiar phenomenon! 

Without further ado on periphrastic alliterative chatter, I hereby present to you pumpkin panna cotta with apple cider reduction, otherwise christened Dance of the Sugar Pumpkin Fairy. This parsimonious holiday dessert is nut-free, oil-free, refined sugar-free, gluten-free and performs well at home parties to outdoor picnics, since it is stable at room temperature and does not require refrigeration. 

Have a pleasant and peaceful Christmas peppered with profuse pixie dust. May you have visions of sugar pumpkins dancing in your head!

Dance of the Sugar Pumpkin Fairy
Pumpkin pie meets panna cotta in this holiday dessert powered by a potent punch of ginger. This recipe is nut-free, oil-free, refined sugar-free and gluten-free.
Pumpkin Panna Cotta
  1. 500 g steamed pumpkin
  2. 160 g (2/3 cup) full-fat coconut milk (see Notes 1)
  3. 96 g (1/4 cup + 2 tbsp) coconut nectar
  4. 80 g (1/3 cup) ginger juice, freshly squeezed
  5. 1/4 tsp Himalayan salt
  6. 30 g (3 tbsp) kudzu powder, dissolved in equal quantity of filtered water to create a slurry (see Notes 2)
  7. 3.5 g (1/2 tbsp) agar powder
  8. Coconut oil, for greasing
Apple Cider Reduction
  1. 300 g (1 1/4 cup) apple cider or freshly-pressed apple juice
  2. 1 stick Ceylon cinnamon
  3. 1 tsp coconut sugar (optional)
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Pumpkin Panna Cotta
  1. Lightly grease individual ramekins with coconut oil.
  2. In a blender, combine all the ingredients. Blend on high speed until smooth and creamy. Transfer the mixture out into a saucepan and simmer for 3-4 minutes until the agar and kudzu powder is activated, stirring continuously throughout the process. Alternatively if your blender has a temperature setting, blend at 95-100°C for 5 minutes.
  3. Immediately pour the mixture into prepared ramekins. Place in the refrigerator for at least 4 hours to set. It can be stored up to 4 days in the refrigerator.
Apple Cider Reduction
  1. Place apple cider, cinnamon stick in a 1 quart sauce pan and place on low to medium heat for 30 minutes until reduced by a third. Discard the cinnamon stick.
Assembly
  1. Gently tap ramekins to unmold the panna cotta just before serving. To serve, place panna cotta on a plate and drizzle with apple cider reduction.
Notes
  1. To make full-fat coconut milk. blend 1 part (90 g / 1 cup) desiccated coconut with 1 part (240 g / 1 cup) filtered water and squeeze through a nut-milk bag.
  2. I am using Clearspring UK kudzu powder. You may substitute double the amount of arrowroot powder (60 g) for kudzu powder.
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1

Apple of my Macrobiotic Pie

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At this time of the year, apples are at their peak. This light and easy dessert takes a leaf from the book of macrobiotic cuisine and showcases a clean, pure and smooth essence of apples – a naturally sticky base of millet cooked in apple juice, a tart apple juice gel set with kudzu and kanten (also known as agar), a gingerbread spiced apple crumble accompanied with coconut aquafaba whip and black tahini. It is nut-free, oil-free, flour-free, no-bake and can be nut-free if you omit the crumble or use seeds in place of walnuts.

Although I am familiar with kanten / agar, it is my first time using kudzu. Agar alone produces a brittle gel, but when used in lower percentages (1-1.2%) and in combination with kudzu such as in this recipe, the result is smoother, tamer and has a more desirable texture as a multi-hydrocolloid gel. Below is a primer of kudzu root starch for those uninitiated. 

What is kudzu root starch? 

Kudzu (also known as kuzu; Pueraria lobata) is a fast-growing climbing vine of the pea family originating from China. The starchy roots are used to produce kudzu powder (kuzuko) that has been used in Asian countries since ancient times (at least 200 BC) as a food thickener and natural medicine to treat colds, headaches, diarrhea and strengthen the stomach. Kudzu is a popular ingredient in macrobiotic cuisine founded by George Ohsawa, and is believed to have yang qualities which can be used to counterbalance yin ingredients such as fruits and vegetables. Kudzu root is high in flavanoids, which is in part responsible for its medicinal properties including relieving smooth muscle contractions and cramping.

Applications and directions to use kudzu powder

Kudzu powder can be used as a thickening agent in a wide range of dishes from sauces, soups, puddings and jellies. The table below summarises the amount of kudzu powder required to produce different thickening or gelling consistencies (reproduced from The Book of Kudzu: A Culinary and Healing Guide).

Amount of Kudzu Powder for Different Food Preparations
Preparation Type Liquid Kudzu Powder
Clear soups 1 cup 1/2 teaspoon
Beverages 1 cup 1 teaspoon
Thin sauces 1 cup 2 teaspoons
Thick sauces 1 cup 1-2 tablespoons
Gels and glazes 1 cup 2 tablespoons
Tofu gels 1 cup 2 1/2 tablespoons
Kudzu Noodles 1 cup 4 tablespoons
Kudzu Mochi 1 cup 5 tablespoons

 

When you buy kudzu powder, it will be in small white chunks. Place the chunks on a piece of parchment paper, crush with the back of a spoon and sift the powder through a fine-mesh strainer before using. Dissolve the required amount of kudzu powder in a little cold filtered water, then add it to the other ingredients near the end of cooking time. Gently bring the mixture to a simmer and stir continuously for 1 to 2 minutes while the kudzu thickens and becomes translucent then transparent. In most situations, stir the mixture for another 1 minute before removing from heat. However, for firm gelled preparations, continue to stir the mixture for up to 10-15 minutes over low heat to develop a smooth, resilient texture. If using moulds to set, oil your moulds prior to pouring in the kudzu mixture to prevent sticking and for easy removal.

Acidic liquids such as lemon juice can inhibit gelling; use 10-15 percent more kudzu powder if your dish contains acidic liquids.

How does kudzu powder compare with other starch thickeners?

Kudzu is different from other thickening starches such as arrowroot, cornstarch and potato starch in the flavour and texture it imparts to food and its method of production.

Arrowroot and kudzu are fairly similar and are the healthier choices as starch thickeners. Both are made by a simple, natural process and once cooked, both have a clean subtle taste and produce clear and glossy results. The advantage of arrowroot is that it is not weakened by acid, is freeze-thaw stable and is much less expensive than kudzu despite its weaker gelling strength. The advantage of kudzu is that it is twice as strong as arrowroot in gelling, possesses alkalising and healing properties (more yang than arrowroot) and does not break down if overcooked or allowed to stand too long before serving. Kudzu gel remains stable for 2-3 days. Kudzu also provides the greatest translucency, smoothness and sparkle.

Cornstarch and potato starch are more highly refined and best avoided. The only advantage of cornstarch is that it has the unique ability to stand up to prolonged high heat and thus useful in dishes such as a baked pie.

The table below summarises how to substitute kudzu for various starches in recipes (reproduced from The Book of Kudzu: A Culinary and Healing Guide).

Kudzu Powder Substitutes
Kudzu Powder Starch
1 teaspoon kudzu powder 3 teaspoons flour
1 teaspoon kudzu powder 2 teaspoons arrowroot starch
1 teaspoon kudzu powder 2/3 teaspoon cornstarch

 

Apple of My Macrobiotic Pie
This light and easy dessert takes a leaf from the book of macrobiotic cuisine and showcases a clean, pure and smooth essence of apples - a naturally sticky base of millet cooked in apple juice, a tart apple juice gel set with kudzu and kanten (agar) and a gingerbread spiced apple crumble. Nut-free, oil-free, flour-free, no-bake and can be made nut-free.
Millet Crust
  1. 70 g (1/2 cup) millet
  2. 300 g (1 1/2 cups) apple juice
  3. Pinch Himalayan salt
  4. 16 g (1 tbsp) tahini
Apple Kudzu Kanten
  1. 480 g (2 cups) apple juice
  2. 40 g (1/6 cup) lemon juice
  3. 7 g (1 tbsp) agar powder
  4. 20 g (2 tbsp) kudzu powder, finely crushed
  5. 90 g (6 tbsp) coconut nectar
Gingerbread Spiced Apple Crumble
  1. 70 g (1/2 cup) activated almonds
  2. 50 g (1/2 cup) activated walnuts
  3. 16 g (1 tbsp) maple syrup
  4. 16 g (1 1/2 no) pitted dates
  5. 12 g (1 1/2 tbsp) coconut sugar
  6. 12 g (2 tbsp) oat flour
  7. 1 1/2 tsp gingerbread spice (DIY recipe below)
  8. 1 tsp coconut oil
  9. 1/2 tsp mesquite powder
  10. 1/4 tsp vanilla extract
  11. 1/4 tsp lemon juice
  12. 1 1/2 apples, peeled and small diced
Gingerbread Spice
  1. 3 tsp ginger powder
  2. 2 tsp cinnamon powder
  3. 1 tsp allspice powder
  4. 1 tsp nutmeg powder
  5. 1 tsp cloves powder
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For the Mlllet Crust
  1. Place millet, apple juice and salt in a saucepan and bring to a boil. Reduce heat to simmer, cover and cook​ ​for​ ​20-30​ ​minutes​ ​or​ ​until​ ​millet​ ​is​ ​soft​ and sticky ​and​ ​there​ ​is​ ​no​ ​liquid​ ​remaining. Allow the cooked millet to cool until slightly warm, mix in the tahini, then press the ​mixture​ ​into​ ​an 8x8-inch mould. Place the mould in the refrigerator to allow the millet to set.
For the Apple Kudzu Kanten
  1. In a saucepan, add the ​apple​ ​juice​, ​lemon​ ​juice​ ​and agar powder ​and​ ​bring to a boil. Reduce the heat and simmer​ for 1-2 minutes until​ ​all​ ​agar​ ​dissolves​. Hydrate the ​kudzu​ ​powder ​by​ ​mixing​ it ​in​ ​a​ ​little​ ​cold​ ​​water​ ​first​ ​and​ ​then​ ​adding​ ​it​ ​to​ ​the heated​ ​apple​ ​juice​ ​and ​agar​ ​mixture. Continue stirring for ​a​ ​another 1-2 ​minutes to allow the kudzu to thicken. Remove saucepan from heat and stir in the​ coconut nectar. Allow the mixture to cool to hand-hot temperature (about 60°C), then pour​ ​the mixture​ ​over​ ​the​ ​millet​ ​base​. ​Return the mould ​to​ ​the​ ​refrigerator​ ​and allow to set for at least 2 hours or overnight for best results.
For the Gingerbread Spiced Apple Crumble
  1. In a food processor, pulse the almonds and walnuts separately into coarse crumbs. Return the crushed nuts and remaining ingredients except the apples into the food processor and pulse a few times until well-combined. Transfer the mixture into a large mixing bowl and fold in the chopped apples. Spread out the mixture onto dehydrator sheets and dehydrate at 47°C for 1 hour, or until apples are soft and have absorbed the spices.
Assembly
  1. Carefully​ ​unmould the cake and cut into serving sizes. ​Garnish with apple crumble and serve with ​coconut whip or tahini ​(optional).
Notes
  1. Recipe makes one 8x8-inch cake.
  2. To make it nut-free, replace almonds and walnuts with equal amount of your choice of seeds or desiccated coconut.
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Straits Road Kitchen http://straitsroadkitchen.com/
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Tomato Rasam and DIY Rasam Podi

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Rasam is something taken very seriously in South Indian kitchens. It is derived from the word ‘rasa’ that means juice or extract. The other names for rasam include ‘chaaru’ in Telugu and ‘saaru’ in Kannada. Here too, the word saaru is derived from the word ‘saar’ which means essence. Rasam, at its soul, is the distillated essence of tangy tamarind, tomatoes and a potpourri of roasted spices, enriched light-handedly with creamy lentil puree.

You could say rasam is the South Indian apertif. Having a a thin consistency, it is served before the meal in a small ‘kulhad’ or stainless steel glass. The magical power of rasam is that its tang not only tingles the taste buds and whets the appetite, but the spices also quietly protects the human body from various health issues. Coriander, cumin and asafoetida are carminatives and benefit digestion, while black pepper and turmeric are anti-inflammatories. Tamarind, the base for all the varieties, adds iron to the diet, all the more important for vegetarians and vegans.

Although the fiery orange tomato rasam is the most basic and soothing of all rasam, there is no limit to the variations, such as pineapple rasam, lemon rasam and raw mango rasam. The rule is to stick to sour, astringent ingredients as therein lies the soul and purpose of rasam – a tangy, digestive-boosting soup.

Rasam is best served with plain rice, flavored pulao or doughy chapati for soaking up all the tangy spiced goodness. Rasam podi can be used in variety of ways besides making rasam, such as in hummus or sprinkling onto your next avocado toast.

Rasam Podi
A fiery masala of red chiles, curry leaves and roasted spices. Use it in rasam (saaru), or just about anything when in need to stimulate your appetite or boost digestion.
Ingredients
  1. 72 g (1 cup) coriander seeds
  2. 12 g (2 tbsp) cumin seeds
  3. 20 g (2 tbsp) black mustard seeds
  4. 20 g (1 1/2 tbsp) fenugreek seeds
  5. 1 tsp ghee
  6. 18 g (2 tbsp) whole black peppercorns
  7. 2 (3-inch) cinnamon sticks
  8. 3/4 cup fresh curry leaves, loosely packed
  9. 40 dried red chiles or 60 dried Byadgi chiles, stems removed and seeded
  10. 1/4 tsp asafoetida
  11. 1 tsp turmeric powder
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Instructions
  1. Over medium-low heat, roast the coriander seeds, cumin seeds, black mustard seeds and fenugreek separately. Transfer each batch to a plate to cool.
  2. Add 1/2 teaspoon of ghee to the pan. When melted, add the black peppercorns and cinnamon sticks and stir and fry until they are fragrant and sputter. Transfer to the plate to cool.
  3. Add another 1/4 teaspoon ghee to the pan. When melted, add the curry leaves. Roast the leaves, stirring, until they have dried completely and start to curl up. Transfer the leaves to the plate to cool.
  4. Add the remaining 1/4 teaspoon of ghee to the pan. When melted, add the dried red chiles. Stir and fry them until they warm up and become fragrant. Turn off the heat.
  5. Add the rest of the roasted ingredients to the pan and mix. Allow all the spices to cool, then grind to a fine powder in a spice grinder. Mix in the asafetida and turmeric powder. Store in an airtight container for up to 3 months at room temperature, and longer in the refrigerator.
Notes
  1. This recipe yields 2 cups of Rasam Podi. All powdered spices lose their potency if they are stocked for a long period of time. You can make half or quarter of the recipe if you do not use Rasam Podi frequently or cooking for home use.
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Adapted from Vibrant India (2017), Chitra Agrawal
Adapted from Vibrant India (2017), Chitra Agrawal
Straits Road Kitchen http://straitsroadkitchen.com/
Tomato Rasam
Serves 4
Rasam - the distillated essence or 'rasa' of tangy tamarind, tomatoes and a potpourri of roasted spices, enriched light-handedly with creamy lentil puree.
Ingredients
  1. 720 g (3 cups) water, plus more as needed
  2. 454 g (4 medium) ripe tomatoes, peeled, seeded and diced (see Notes for variations)
  3. 2 tsp rasam powder
  4. 64-128 g (1/2-1 cup) basic dal, cooked (toor dal, moong dal or masoor dal)
  5. 5 g (1 tsp) tamarind paste
  6. 3 g (1 tsp) coconut sugar
  7. Himalayan salt, to taste
  8. 10 g (1 tbsp) ghee
  9. 1/2 tsp black mustard seeds
  10. 1/2 tsp cumin seeds
  11. 2-3 fresh curry leaves
  12. Pinch asafoetida
  13. Chopped cilantro leaves, to garnish
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Instructions
  1. In a soup pot, combine the tomatoes, 1/2 tsp of rasam powder, and 1 cup of water. Bring to a boil and cook over medium-high heat for 5 minutes. Make sure the rasam powder is dissolved; you should see a golden residue forming on top of the boiling soup. Add in the coconut sugar and tamarind paste.
  2. When the soup turns red and the tomatoes are falling apart, add the cooked dal to the pot and remaining 2 cups of water and 1 1/2 tsp of rasam powder to the pot. Bring to a boil, then simmer for 10 minutes. Taste for sour, spicy, sweet and salt and adjust accordingly.
  3. Temper the mustard, asafetida, cumin, cinnamon and curry leaves. Immediately pour the spiced ghee over the rasam. Garnish with chopped cilantro. Serve Tomato Rasam with rice or chapati.
Notes
  1. Substitute tomatoes with any sour, astringent food, such as raw mango, pineapple, pomegranate or even cranberries for a festive holiday rasam.
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Adapted from Vibrant India (2017), Chitra Agrawal
Adapted from Vibrant India (2017), Chitra Agrawal
Straits Road Kitchen http://straitsroadkitchen.com/
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Killer Masala Chai

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You’ve got to give this Killer Masala Chai a chai (pun intended). It combines pau d’arco with classic masala spices, imbuing powerful carminative, digestive and anti-parasitic actions in a warming creamy black tea that puts the “treat” in treatment!

Next to water, chai is the most consumed beverage in India. It is a performance of its own kind to see the multifarious chai wallahs  dotting the streets of India pull tea from a height repeatedly and then into clay cups called kullads. Masala chai fuses traditional Indian spices with black tea, milk and sugar, a concoction which was popularised in India by the British in the nineteenth century during the colonial era.  

Killer Masala Spices & Herbal Actions

Each region and household has its own unique recipe for masala chai, but the foundational five spices are ginger, cardamom, cinnamon, cloves and black pepper. Variants may include black cardamom, fennel, nutmeg, saffron or even mint in summer for a refreshing twist to the warming drink. The spices aforementioned fall into the herbal category of aromatic carminatives which are great for digestion. With knowledge from traditional and modern medicine, we can further slip in medicinal herbs for specific tonic support, for example adaptogenic immune herbs or relaxing nervine herbs. Pau d’arco elevates the anti-parasitic potency in this version.

Aromatics are highly fragrant herbs attributed to a high volatile oil content. Volatile oils relax smooth muscles of the digestive tract, putting us into “rest and digest” mode so that we can better assimilate our food. Common culinary aromatics include cardamom, catnip, chamomile, cinnamon, cloves, fennel, ginger, lemon balm, linden, pepper, mint, tulsi. Aromatic herbs generally have carminative action – meaning they relieve gas, gripe and gastric discomfort (what I term as the 3Gs).

Ginger is a star antiviral, antibacterial, antiparasitic and anti-inflammatory. It acts as a catalyst in herbal formulas by dilating blood vessels and enhancing circulation. Ginger’s pungency inhibits arachidonic acid – the culprit of inflammation.

Cardamom is a member of the ginger family and likewise possesses warming and drying qualities. It has powerful carminative and antispasmodic properties and intense flavour, so best used in small doses. It is useful for gas, gripe, gastric upset, bloating, nausea, lack of appetite and headache from indigestion. Ayurvedic medicine recognises green cardamom as tridoshic (good for balancing all three doshas).

Cinnamon is antiviral, antibacterial, antifungal, anti-inflammatory and hypoglycemic. It is subtly sweet and warming in nature. Cinnamon has been extensively studied with regards to blood sugar and diabetes – it can help improve insulin sensitivity and regulate blood glucose levels.

Cloves are antiparasitic, anti-inflammatory and analgesic. Since ancient times, the Chinese use cloves as a remedy for toothache and for fresh pleasant breath. Eugenol, the main active ingredient of clove, is one of the most powerful germicidal agent in the herbal kingdom. It is eugenol that  kills all microscopic protozoa and removes parasite eggs in every stage of development by dissolving the hard casing around parasites’ eggs.

Fennel (“little hay”) is another great carminative and anti-nauseant. Along with anise and dill, fennel is a standard feature in gripe water formulas to ease colic in infants. In Ayurvedic medicine, fennel is said to enhance agni without aggravating pitta; a tridoshic herb (like cardamom) that is neither too cooling or heating and balances the body and mind. Anise seeds (not star anise) can be substituted for fennel most of the time.

Black Pepper is antimicrobial and a catalyst in herbal formulas. 

Pau D’arco (taheebo/lapacho) is a large evergreen tree that grows in Central and South America and is the national tree of Paraguay. The tree’s inner bark holds medicinal properties and  has a long history of use in tribal folk medicine. It has been shown to have microbicidal, anti-inflammatory, antiproliferative and expectorant properties and has beneficial effects for the immune system, cancer and candida patients. The active ingredients of pau d’arco are identified as lapachol (belonging to naphthoquinones, a class of compounds in the vitamin K group that are also found in green, leafy vegetables) and a number of antioxidants, including quercetin. It is usually prepared as a tea or tincture which has a slight bitter or sour taste. 

Whole or Instant Mix

Below I have provided recipes for making Killer Masala Chai from whole herbs and dried powders. 

Assam Black Tea for Chai

Of all the tea types, Assam holds the reputation for making the best chai. Grown in the mountainous region of Assam, northeast India, it boasts an assertive and malty flavour that is able to stand up to and compliments the heavy spices and milk. When available, use CTC (crush-tear-curl) black tea leaves – these are tea leaves that are quick-extracted and processed into small pellets; when brewed they release intense flavour.

Best Non-dairy Mylk for Vegan Chai

In regular chai, full-cream dairy milk is usually favoured for richness. After several trials, my vote lies with a 50-50 almond-coconut mylk blend, which gives a perfect mix of nuttiness and fattiness. Using all almond mylk tends to produce a thinner chai, while using all coconut mylk tends to make an overly rich chai, plus the coconut taste is overpowering. Add as much almond-coconut mylk to your desired creaminess. You can even blend the brewed chai with almond-coconut butter instead of mylk; I like the latter method because nut butters have a longer shelf-life than prepared mylks, plus it can double-up as a spread.  

Brewing Methods

There are a couple methods to make chai. Some decoct the spices first, then add in the tea and milk at a later stage, while others simmer the tea leaves, milk and spices together. My preferred method is the former for more control over each ingredient category at each stage. Especially in the below recipe for Killer Chai, pau d’arco benefits from longer boiling. I would decoct the spices in water for 20 minutes to give a potent brew, then add in Assam tea leaves and steep on low heat for another 5-7 minutes. Finally, the almond-coconut mylk or butter goes in, adding just enough to desired creaminess. Add a sweetener if desired; I like mine unsweetened. 

Killer Masala Chai
Serves 2
You've got to give this Killer Masala Chai a chai (pun intended). It combines pau d'arco with classic masala spices, imbuing powerful carminative, digestive and anti-parasitic actions in a warming creamy black tea that puts the "treat" in treatment!
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Whole Spice Killer Masala Chai
  1. 480 ml (2 cups) filtered water
  2. 1 tsp cut and sifted pau d'arco
  3. 1/2 tsp ginger, grated
  4. 1/2 tsp fennel seeds, crushed
  5. 1/4 tsp nutmeg, grated
  6. 6 whole cloves, crushed
  7. 5 black peppercorns, crushed
  8. 4 pods green cardamom, crushed
  9. 1 stick Ceylon cinnamon, broken
  10. 2 teabags Assam black tea
  11. 120 ml (1/2 cup) almond-coconut milk or 24 g (1 1/2 tbsp) almond-coconut butter (see Notes)
  12. Coconut sugar (optional)
Masala Chai Powder Blend
  1. 3 tbsp ground ginger
  2. 2 tbsp ground cinnamon
  3. 3 tsp ground cardamom
  4. 2 tsp ground cloves
  5. 2 tsp ground nutmeg
  6. 2 tsp ground allspice
  7. 2 tsp ground black pepper
  8. 1 1/2 tsp ground fennel
Instant Killer Masala Chai
  1. 120 ml (3/4 cup) filtered water
  2. 120 ml (3/4 cup) almond coconut milk
  3. 1 teabag pau d'arco (such as Traditional Medicinals)
  4. 1 teabag Assam black tea
  5. 1 tsp Masala Chai powder blend (recipe above)
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To prepare Whole Spice Killer Masala Chai
  1. Combine the herbs with water in a saucepan. Bring to a boil, then reduce heat and simmer covered for 20 minutes. Add in the teabags and simmer on low heat for another 5-7 minutes. Pour in almond-coconut milk. Strain through a cheesecloth or nut milk bag and serve warm.
To prepare Masala Chai Powder Blend
  1. In a bowl, combine the powders and stir to a uniform consistency. Transfer to a spice container and store refrigerated for up to 3 months. This recipes makes about 9 tablespoons (27 servings) of powder.
To prepare Instant Killer Masala Chai
  1. Heat water and almond coconut milk in a saucepan. Add in 1 teabag each of pau d'arco and Assam black tea, and 1 teaspoon of Masala Chai powder. Simmer on low heat for 5 minutes. Remove from heat and serve warm.
Notes
  1. To achieve a froth and aerated tea, pour the tea into serving cups from a height.
  2. To make almond-coconut milk, blend 48 g (1/3 cup) soaked almonds and 56 g (1/2 cup) desiccated coconut with 480 ml (2 cups) water and strain through a nut milk bag.
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Adapted from Body into Balance by Maria Noël Groves
Adapted from Body into Balance by Maria Noël Groves
Straits Road Kitchen http://straitsroadkitchen.com/
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Medicinal Mushroom Chia Pate

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Try the Grey Stuff, it’s delicious! Monsieur and Mademoiselle, I am certain this semi-raw vegan medicinal mushroom pate most will earn the ardent approval of Lumiere. Read on to learn the culinary wizardy!

Be our guest! Be our guest!
Put our service to the test
Tie your napkin ’round your neck, cherie
And we’ll provide the rest
Soup du jour
Hot hors d’oeuvres
Why, we only live to serve
Try the grey stuff
Chip:
It’s delicious
Lumiere:
Don’t believe me? Ask the dishes

Beauty and the Beast (BntB) is one of the most anticipated film this year, and it’s not hard to see why – featuring Emma Watson, crystal-eyed Dan Stevens, musical epiphanies from Alan Menken, and a storyline that is a tale as good as time indeed. In the culinary scene, it is not surprising then that there have been many BntB-themed restaurants and pop-ups rolled out. Most of their menus are based on the scene and music lyrics of ‘Be Our Guest,’ where Belle was treated to a feast in the long-forgotten castle and the Beast’s hideout.

Today I’ll like to focus on the dish “Grey Stuff,” which is the most ambiguous dish in the scene. Most places seem to interpret it as a dessert. Red Rose Taverne in Disneyland, CA, offers a Grey Gateau – white chocolate mousse and red velvet cake with a raspberry center. Similarly, Town House Kensington in London presents a white chocolate mousse (that is not even grey; blasphemy!) in a pretty Mrs Pott’s teacup. However, if you study the film closely, the ambiguous Grey Stuff is served along with the hot hors d’oeuvres. Hence I believe it is most likely a savoury dish, not sweet.

Should the Grey Stuff be sweet or savoury? Left: Red Rose Tavern’s Grey Gateau; Right: Town House Kensington White Chocolate Mousse. Credits: @firstcomesdisney, @townhousekensington.

So let me present my savoury delicious interpretation of Grey Stuff – medicinal mushroom pate served on a raw sprouted vegan baguette. The pate is made with portobello mushrooms, one of the most flavorful for a pate – sauteed with onions and herbs de provence, and deglazed with white wine and sherry vinegar. Chaga powder is optional but it helps amp up the immune-boosting qualities of this superfood pate while also adding a greater depth of flavour. Once cooked, the mushrooms are blended with soaked sunflower seeds and ground chia to give it a fluffy pate consistency. A pinch of miso is all that is needed for to enhance this umami-rich spread, perfect on bread, crackers or to go with your salad. I have tried various ways of setting mushroom pate – with agar powder or Irish moss. This one, with ground chia, is by far the best consistency, not to mention a hidden dose of plantbased protein and omega 3s! Try it, it’s delicious!

As for the raw sourdough baguette, I’ll save the recipe for another day. Tentatively, it is made with sprouted buckwheat, zucchini, ground flax or chia and kvass or kefir as a sour starter.

Medicinal Mushroom Chia Pate
This "Grey Stuff" may look ambiguous, but trust me (and Lumiere), it's delicious! A semi-raw vegan chaga and chia-charged mushroom pate that is perfect to go on breads, crackers and salads.
Ingredients
  1. 134 g (2 cups) portobello mushrooms
  2. 75 g (1/2 cup) sunflower seeds, soaked 2 hours, drained and rinsed
  3. 16 g (2 tbsp) finely diced red onions
  4. 1 clove garlic
  5. 1/2 tbsp olive oil
  6. 4 tsp sherry vinegar or white balsamic vinegar
  7. 1 tbsp dry white wine
  8. 1/2 tsp herbs de provence or thyme
  9. 1/4 tsp ground white pepper
  10. 1/4 tsp sea salt
  11. 1 tbsp or 1 pc dried shiitake powder
  12. 2 tsp chia seed, ground into powder
  13. 1 tsp chaga powder
  14. 1/2 tsp chickpea miso
  15. 60 ml (1/4 cup) water
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Instructions
  1. Heat olive oil in a heavy-bottomed pan. Add the onion and cook for 3 minutes. Add the garlic and cook 1 minute. Add the mushrooms and cook for 10 minutes on low or until extremely soft. Add dry white wine, sherry vinegar, pepper, salt and dried herbs. Cook another 5 minutes to allow the flavours to mingle and meld. Transfer the mixture to a blender, add the remaining ingredients except ground chia. Blend until very smooth and creamy, then add in ground chia seed to thicken. Transfer to a clean glass jar and store refrigerated for up to a week.
  2. Serving Suggestion: Spread the portobello mousse on baguette slices. Place thinly sliced cucumber on top to give it more texture, and add sliced apples or pears for sweetness, if desired.
Notes
  1. Yield: approx. 300 g.
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Straits Road Kitchen http://straitsroadkitchen.com/
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Broad Bean & Lettuce Soup

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I had never thought of using lettuce in soup, until I read that it was one of the classic French soups while planning the ‘Be Our Guest’ menu inspired by Disney’s Beauty and the Beast.

I adapted this from a French recipe, which normally calls for butter and heavy cream, to be dairy-free and vegan. To preserve the nutrients, the lettuce are added into the soup tureen after the heat is turned off; the residual heat is sufficient to wilt the leaves while maintaining its verdant green colour and flavour. You may use any type of lettuce such as Romaine or Bibb. Broad beans and watermelon seed butter is used to thicken the soup. Quick and easy to prepare, high in protein and bursting with the sweetness of broad beans and lettuce, this soup will definitely make repeat appearances!

Befittingly in the opening scene ‘Belle’ of Beauty and the Beast, Belle had gushed that she’d “just finished the most wonderful story about a beanstalk and an ogre” while on her way to the bookshop. Since this soup contains beans and is a chartreuse green, it reminds me of a beanstalk like in the story!

Broad Bean and Lettuce Soup
Serves 4
Enjoy the sweetness of broad beans and lettuce in this high protein French-inspired soup.
Prep Time
10 min
Cook Time
5 min
Prep Time
10 min
Cook Time
5 min
Ingredients
  1. 30 ml (2 tbsp) extra virgin olive oil
  2. 80 g (1 medium) onion
  3. 1.2 L (5 cups) vegetable stock
  4. 320 g (2 cups) broad beans, peeled (from frozen or pre-cooked)
  5. 280 g (1 large head) Romaine lettuce or (3 small heads) Bibb lettuce, chopped
  6. 240 ml (1 cup) almond cream or 48 g (3 tbsp) watermelon seed butter
Garnish suggestions
  1. Handful of fresh herbs (mint, parsley), chopped
  2. Mushrooms
  3. Coconut bacon
  4. Pesto croutons
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Instructions
  1. In a heavy-bottomed saucepan, saute onion in olive oil until soft, about 3-5 minutes. Pour in the vegetable stock and bring to a boil. Reduce the heat to simmer, add the the broad beans and simmer for 5 minutes. Turn off the heat and add in the lettuce. Stir to wilt lettuce. Allow to cool slightly, then transfer the mixture into a blender. Add in the almond cream or watermelon seed butter, then blend on high until smooth.
  2. Optional step - Strain the soup through a sieve for a fine, velvety texture if you like.
  3. Pour the soup into bowls and garnish with herbs, mushrooms, coconut bacon or croutons.
Notes
  1. Instead of broad beans, try peas or other beans.
  2. To make almond cream, blend one part almonds with two parts water and strain.
  3. Watermelon seed butter I've used is Dastony brand. You may substitute light or hulled tahini.
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Straits Road Kitchen http://straitsroadkitchen.com/
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