Whole turnip and pasta recipe with vegan option

Have recently joined the FIG and each week I am able to get fresh locally produced organic/bio dynamic/chemical free fruit, vegetables, with other items often available such as bread, honey, plants and other goodies.

But as many of the vegetables are not the staple usually found in the local fruit shop, the question often is -

What is that thing and what do you do with it?

Turnips have been plentiful, so I have been cooking them as chips instead of potatoes but last week made some pasta with the sliced turnip chips and the sliced turnip tops. I am not a fan of the pasta as some may know especially when going to a restaurant and the only vegetarian/vegan option is the pasta. The exit door is often the best move.

Anyway the whole turnip pasta was yumm, so I thought I would share my modified recipe:

THE INGREDIENTS:

· Coconut oil (butter for non vegan)

· Turnip base washed

· Turnip tops washed

· Onion

· Garlic

· Garlic chives (optional)

· Lemon juice @30ml

· Pasta I used twirls

· Salt and pepper to taste

· Fresh cream (coconut cream/milk option for non vegan) (optional)

THE METHOD:

Slice turnip into thin slices (chips) @10mm and depending on the size (ie above photo of turnip) may need to quarter as well

Slice onion and finely chop garlic.

Gently heat coconut oil in frying pan and sauté onion and garlic till just oozing with flavour and glistening.

Add turnip chips and sauté till lightly brown on both sides, remove from pan (keep oil).

Cook pasta/noodles.

Chop the turnip tops into small pieces suitable for stir-fry.

Finely chop the garlic chives.

Stir-fry the sliced turnip tops and chopped chives in the frying pan – add more coconut oil if needed.

When cooked remove and stir through the noodles with the cooked turnip slices.

Drizzle with lemon juice and flavour with salt and pepper.

You could add the cream now.

Served 2 humans and our little dog J

Buon Appetito!

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vegan recipe - kofta balls in tomato sauce

It has been some time since I was asked and then promised to blog a recipe that I love to make. I also love to eat the end results.

So here is my attempt at recreating the Vegan (gluten free) Kofta Balls that are created. Depending on what is available for the main vegetable ingredients is what gets diced up. Some comes from my garden while most of the other ingredients are often sourced from the local organic shop in Woy Woy - Gnostic Organics

First up make the tomato sauce/puree, you could of course buy it ready made in the bottle, if you do not have the ingredients handy.

Tomato Sauce/Puree ingredients
1 kg ripe tomatoes, (I generally use Roma);
1 handful fresh basil leaves;
1-2 Tablespoons organic cold pressed unrefined Coconut Oil;
2 fresh Bay leaves;

1 tsp tumeric;
1/2 tsp asafetida powder (may contain wheat);
1-2 tsp salt (I use Himalayan);
1.5 tsp Black molasses, (or raw/brown sugar or even honey if not vegan);
freshly ground black pepper.

Kofta Ball ingredients
1.5 cups grated Spinach / Beetroot Leaves;
1.5 cups cabbage / cauliflower / broccoli, (or a combination of all of the above);
Some fresh coriander leaves;

1-1.5 cups Besan flour, (sometimes I use Buckwheat);
1.5 tsp salt (I use Himalayan)
1 tsp ground cumin, (grind the seeds in a mortar and pestle for freshest results);
1 tsp garam masala, (made using a combo of spices in the TM),
1/2 tsp asafetida powder (may contain wheat);
a dash of cayenne pepper, (or more if you like it hot).

Tomato Sauce/Puree method
In the TM (Bimby) at 100 deg C, slow stir the coconut oil and heat, add bay leaves and cook for about 70 seconds, add the safetida powder and let is sizzle while slow stirring for about 5-10 seconds.

At 100 deg C for 11 minutes, add the chopped tomatoes, ( I use skin, seeds and all), basil, and spices and molasses and then blend on speed 10 till puree @1 minute. Then stir slow for remainder of time still on 100 deg @9 or so minutes.

When finished put aside in the ThermoServer to keep hot.

Kofta ball method

I do not wash the bowl (blender), I just add the ingredients.

Add the cut up leafy ingredients and coriander leaves into the TM (blender), blend on speed 4 till looks like grated, use . Add the spices and add the flour 1/3 cup at a time and reverse stir speed 4 until combined, may need a push down or two and resembles a mixture that could be formed into small balls. If looks too chunky speed 4 for some more and chop up and blend a bit more.

The cooking method

In a wok heat the organic cold pressed unrefined coconut oil till hot @150 deg C. (If using ghee, use it hotter @180 deg C). I need more info on heating organic unrefined coconut oil to, so if you can assist with this info please feel free to let me know.

Gently place the balls one at a time into the hot oil, maximum @six. Deep fry for about 3 mins and roll over if needed to cook the other side about 3 more mins. (If wanting them really crunchy cook for a total of about 10 mins). Remove and drain on absorbent paper towels.

Reheat oil to temperature and cook remaining balls.

Place the cooked Kofta balls into the tomato sauce mixture for about 10 minutes and serve up as an accompaniment or serve with cooked rice etc.

Notes, often these are made with less leafy ingredients but using the same amount of spices and sauce, also adding some turmeric to the kofta balls as well. Did not take any photos any time these have been made, they are always eaten and all gone :)

yumm