Soulful Creations

A Botswanan cabbage curry with mint rice Botswanan cabbage curry , a very simple mildly spiced dish- recipe source Ingredients 1 tomato, chopped 1/2 onion, sliced 1 tsp ground ginger 1 tbsp dried oregano, crumbled 1 tsp thyme 1 tsp dried Kashmiri chillie, crumbled 1 small white cabbage, shredded (this I would say about 2- 21/2 cups of shredded cabbage) Olive oil salt and pepper to taste Method Add the oil to a pan and when hot use to fry the tomato and onion for about 5 minutes. Add the herbs  and stir to combine then add the cabbage. Stir to mix then reduce the heat and cook, partially covered, until the cabbage is soft (stir occasionally). The cabbage should be completely soft when done but will not have colored at all. Mint rice , source here Ingredients 1 large onion, finely sliced 1 tbsp oil 1/2 tsp shahjeera 1 tsp ginger garlic paste whole garam masala (4 cloves, 1″ cinnamom, 1 elachi, 1 star anise)- I ground these coarsely after roasting them for a few ...

Chocolate bread: The original recipe for this bread comes from the lovely book Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking I made a bunch of alternations to include different flours and go eggless on this one. Here is my version (halved the recipe that was in the book) Ingredients For the ganache: 2 oz semisweet chocolate 1/4 cup unsalted butter Yeast and egg susbstitutes: 1/2 cup and 12 tbsp lukewarm water 3/4 pkt active dry yeast 3/4 tsp salt 1/4 cup applesauce 1 tbsp flaxseed in 3 tbsp water 1/2 cup and 3 tbsp honey Dry ingredients: 2 cups all purpose flour 3/4 cup barley flour 1/2 cup unsweetened cocoa powder 2 1/2 oz dark chocolate, cut to pieces Egg wash Method Melt butter and chocolate ("Ganache") in a microwave, do like 20 sec or so runs and keep an eye on it- do not let it burn. Set aside. Mix the ingredients listed as "yeast and egg substitutes" in a separate bowl. Once mixed add...

I chanced upon this recipe while trying to use up my red cabbage for my International Vegetarian recipe series. Ingredients 1 medium head red cabbage, cored and sliced 2 large tart apples, peeled and cubed 1 medium sweet onion, sliced  1 1/2 cups water 1 cup cider vinegar (substituted with 1/4 cup regular vinegar, 1/4 cup red wine vinegar and 1/2 cup raspberry white balsamic vinegar) 1/2 cup sugar (added only about 4 tbsp ) 1 tablespoon butter 1 teaspoon salt 6 whole peppercorns 2 whole allspice 2 whole cloves 1 bay leaf 2 teaspoons cornstarch 2 teaspoons cold water Method In a Dutch oven, toss cabbage, apples and onion. Add water, vinegar, sugar, butter and salt. Place the peppercorns, allspice, cloves and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and stir with kitchen string to form a bag. Add to Dutch oven. Bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours. Discard spice bag. In a small bowl, combine cornstarch...

Bhutanese Ema Datshi with Rumali roti and an eggless custard. Yes once again back with my series of International vegetarian recipes (boy, it has been hard to find out vegetarian recipes from a lot of the countries, I mean I can always adapt them, but still..). My series has been going really slowly because of my really odd working hours. Preparing to try out new recipes has been hard especially if it involves things I usually do not have on hand. Here is really tasty recipe from Bhutan, even though it is originally a vegetarian dish, I altered it to my taste and the consistency I wanted. Ema Datshi, modified from here Ingredients 6 large anaheim peppers, roasted 3/4 cups water 6oz. Feta cheese 2 tsp. vegetable oil 11/2 cups diced tomatoes (I used half of a 32oz can) 2 cloves garlic, chopped 1 tbsp ginger 1 tsp cumin 1 tsp fennel seeds 1/2 tsp turmeric powder a pinch of hing 1/2 tsp. fresh cilantro leaves, chopped Method Roast anaheim peppers (I broiled them for about ...