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Saturday, July 26, 2014

Anju's Coriander Chutney


VEGAN  |  GLUTEN-FREE  |  DAIRY-FREE  |  DETOX-FRIENDLY


Recently I made a new friend and she makes the most delicious coriander chutney I've ever tasted. Fortunately, Anju graciously agreed to share her recipe.

Ingredients you may not have like powdered green mango (amchoor/amchur) and asafoetida can be found in spice stores like Kalustyan's and Indian stores like Patel Brothers, which also sells products online. But don't let a missing ingredient (or a few) stop you from making this condiment. Your finished product may not have the same profile, but it will still be good.

You can serve this chutney as a side dish or condiment with almost anything: vegetables, scrambled eggs, tofu, tempeh, meat, fish, or seafood.

Note: Cilantro chutney traditionally contains asafetida, the gum resin of a plant which helps break down compounds in beans and cruciferous vegetables that can be difficult to digest. Some brands of asafetida contain small amounts of wheat flour, so if you are strictly avoiding gluten, be sure to use gluten-free asafetida or omit it from your chutney.

1 bunch cilantro, washed and chopped
1 piece of ginger, washed and chopped
1 or 2 green chilli peppers, washed and chopped
1 tomato, washed and chopped
Pinch turmeric
1 tablespoon ground coriander seeds

1 tablespoon ground cumin seeds
2 to 3 tablespoons of powdered green mango (amchoor/amchur)
Pinch asafoetida
Salt to taste

  1. Add the cilantro, ginger, chili peppers, and tomato to a blender with a little bit of water. 
  2. Purée until smooth.
  3. Add the turmeric, coriander, cumin, powdered green mango, asafoetida, and salt.
  4. Blend again into a smooth, thick paste. 
  5. Add water as needed.

Saturday, July 19, 2014

Cilantro Roots and Ginger Skins


Cilantro is one of my favorite herbs and I always eat the leaves as well as the stalks. But I had never considered eating the roots until I heard Bal Arneson talk about it on her show The Spice Goddess. She said that the roots of the cilantro plant are the most flavorful part. She also said that because the skin of ginger root contains much of the flavor, she never peels it.

Saturday, July 12, 2014

Tempeh Burgers with Ginger and Scallion

GLUTEN-FREE | DAIRY-FREE | DETOX-FRIENDLY | VEGAN


These home-made veggie patties are made from tempeh, so they are a good source of protein. The only additives here are ginger, scallion, turmeric, celery, and a pinch of sea salt. 

Saturday, July 5, 2014

DIY Fermented Foods


"Humans did not invent or create fermentation; it would be more accurate to state that fermentation created us."