Zesty & Spicy

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“Gingery” Peanut Butter Melt in your Mouth Cookies

January 25, 2016 by Ariel 2 Comments

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One of my most perfect cookie…

Hard and crunchy at first but them it starts melting in your mouth revealing delicate peanuts, ginger & cardamom flavours.  A nice foolproof, easy recipe for when you don’t want to break your head and have a store bought quality cookie.

How long can you last before you eat them all?  They lasted 3 days in my house and I had to fight for it because they would have been gone the first night.  Oh and did I mentioned they absorb milk PERFECTLY?  …so please, dunk them!

Good luck!

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Filed Under: Cookies, Popular Diets, Recipes, Snacks, Sweets, Vegetarian Tagged With: all purpose flour, baking soda, cane sugar, cardamom, coconut oil, cookies, easy, egg, foolproof, ginger powder, maple syrup, peanut butter, pure vanilla extract, recipe, tapioca starch, thick coconut milk

Basic Burmese Tofu (Chickpea tofu)

March 15, 2015 by Ariel 1 Comment

Burmese tofu was such a revelation…

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On my quest to become 80% vegetarian (i’m saying 80% because I love food too much and I can conceive cutting so many things from my diet), I’m searching for protein alternatives that aren’t made of soy.  Don’t get me wrong, I LOVE regular soy tofu but researches shows that it can be bad for you health.  Even worst, it’s also bad for the planet and as new obsessed gardener, I take these things to heart.  If you are curious to learn a little bit more about the whole soy problematic, I found this very well written and informative post from Wellness Mama and I have to admit that I’m hoping that it will maybe change some of your culinary habits.  After all, we only have one planet, let’s take care of it as much as we can *^_^*

Now, what is Burmese tofu?

It is a “tofu” that is made of besam flour (Garbanzo Bean flour) aka chickpea flour.  It has more in common with polenta because of the way it is made but also because of the soft texture of the end product.  Don’t worry, you can still use it as you would do for regular soy based, tofu.  Fried, grilled, in soups or in salads, you wont be missing ideas once you taste it… well, I hope so *^_^*

This is not an original recipe, only my own twist on this Burmese cuisine classic.  One thing I learned from all my failed attempts at making the best batch of burmese tofu is that it’s all about the ginger powder!  Ginger will absolutely “neutralize” the rough chickpea after taste and leave you with a silky smooth tasting tofu.  Also, the longer you cook and stir it, the firmer it will end up.  So take it as a mini work out and don’t cheap out on the stirring time!

You can keep your Burmese tofu in the fridge, in a plastic bag, wrapped in absorbing paper.  Once every 2-3 days, change the absorbing paper to avoid a quit mild formation.  I usually keep my tofu for 2 weeks in the fridge.

Hope you like this recipe *^_^*

Basic Burmese Tofu (Chickpea tofu)
 
Print
Cook time
20 mins
Total time
20 mins
 
Author: ZestyandSpicy.com
Cuisine: Vegan
Ingredients
  • 1 cup of chickpea flour
  • 3 cups of COLD water
  • ¼ teaspoon of salt
  • ½ teaspoon of turmeric
  • ½ teaspoon of garlic powder
  • ¼ teaspoon of onion powder
  • ½ teaspoon of ginger powder
  • 2 teaspoons of sunflower oil (or any oil that doesn't have a strong taste)
Instructions
  1. - Take a medium sauce pan on the stove, add inside all the dry ingredients. On the side, prepare a square 8x8 (or any other shape mood you want your tofu to have in the end) lined with absorbing paper (scott towel type)
  2. - Open the heat on Medium/High. ½ cup at the time, add the cool water and whisk every time to make sure there isn't any clumps of flour of spices left.
  3. - Never stop stirring/whisking the mixture.
  4. - Once you start feeling it thickening, and there is barely any foam left, the mixture will be silky looking and you might start breaking a sweat. Set 10 to 15 minutes on the time watch and keep stirring vigorously, making sure to often scrape off the sides of the pan to bring everything back to the middle and avoiding too much "drying" and firming up on the sides. If you find that it's boiling too much, reduce the heat of the water to medium.
  5. - When the full 10 to 15 minutes is done, the texture should be much thicker and almost gelatinous. Pour inside a flat bottom dish, lined with absorbent paper towel and leave in the fridge till it harden
  6. - Cut in the desire shapes and make your favourite recipe with it! Place the left over in a plastic bag, each piece of tofu wrapped in absorbing paper.
  7. - Replace the absorbing paper every 2-3 days.
3.2.2885

 

Filed Under: Burmese, Gluten Free, Recipes, Tofu, Vegetarian Tagged With: Burmese, Chickpea Flour, Chickpeas, dairy free, easy, Garbazo Bean Flour, garlic powder, ginger powder, gluten free, Onion Powder, quick, recipe, Soy Free, Sunflower Oil, tofu, tofu alternative, tumeric, turmeric, water

Soft and Chewy Pumpkin & Oatmeal cookies!

October 5, 2012 by Ariel 7 Comments

I’m on a pumpkin rampage, I bought some fresh pumpkins to make my own puree and some canned just because sometimes I can be lazy. My goal is to make as many recipes pumpkin flavored as possible. These cookies are amazing… I had to make 3 different batches before being able to take some photos because everybody just kept eating them before I had the time to take a single picture. If you like soft and chewy cookies that dip in milk perfectly, these are going to be your new favorite ones to celebrate pumpkin season.

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Filed Under: Cookies, Nuts, Recipes, Sweets Tagged With: brown sugar, cane sugar, cardamon, cinnamon, cookies, desert, fall automn, ginger powder, nut, nutmeg, oat, oatmeal, pena, pumpkin, recipe, sweet

Pumpkin Fudge

October 5, 2012 by Ariel 6 Comments

Ahhh fudge…  it’s something sooo tasty but you don’t want to make it too often because you will gain an extreme amount of weight…  You can do like me and make a nice batch and give it all away to others will gain the weight hehe #evill 😛

If you never made fudge before (it was my first experience) the only details you need to remember is that it NEED to get to the right temperature during the boiling process and it takes more than a few hours to be the right texture.  When I first tried to make it, after 5-6 hours looking at it (no kidding), it still had a very gooey texture more like a spread and I thought that I ruined it but only the next day that I realized that it was actually perfect.  I just had to be more patient.. Witch I’m not really… I have to work on that lol

I hope you will enjoy this tasty fall sugar treat with your loved ones 🙂  I love pumpkin season 🙂

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Filed Under: Candies, Recipes, Sweets Tagged With: brown sugar, cardamon, cinnamon, corn syrup, desert, fudge, ginger powder, milk, nut, nutmeg, pecan, pumpkin, recipe, sugar, sweet

Marinated Carrot Fries

August 31, 2012 by Ariel 1 Comment

Ok so here’s another fun recipe featuring the amazing vegetable that is carrot!  Like I told you recently, I bought a TON and I have to go over all the possibilities of what you can do with them…  These carrot fries could be present as a side dish or stand alone as a snack… also don’t forget that it’s much more healthier than regular fries!  I had them marinate for 24 hours for even more great taste… trust me, you want to try them!

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Filed Under: Recipes, Side Dish, Vegetables, Vegetarian Tagged With: carrots, fries, garlic, ginger powder, mirin, recipe, seeds, sesame, side dish, soy sauce

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Photography tale of an urban gardener…

Spring gardening in isolation

Winter gardening, years later.

Winter gardening…

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