Chimichurri Sauce

Ingredients:

  • 2 cups fresh flat leaf parsley, firmly packed
  • 1/4 cup fresh oregano leaves (optional) or 1 teaspoon dried oregano
  • 1/4 cup fresh cilantro (optional)
  • 3-6 cloves of garlic (to taste)
  • 2 tablespoons chopped red onion
  • 1/2-3/4 cup olive oil
  • 2 tablespoons red wine vinegar (or to taste)
  • 1 tablespoon lime juice (or to taste)
  • Kosher salt and red pepper flakes to taste

Directions:

  1. lse the garlic and onion in the food processor and pulse just until until finely chopped.
  2. Add the parsley, oregano, and cilantro (if using) and pulse briefly, just until the herbs are finely chopped.
  3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don’t want the herbs to be completely puréed, just finely chopped).
  1. Season with salt and red pepper flakes to taste.
  2. Store in the refrigerator until ready to serve.
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Raas Al Annut

in a dry pan, toast the following:

cinnamon sticks
cloves
coriander seeds
fenugreek powder
fennel seeds

move hot pan around, making sure to distribute the heat among the seeds. then add the following:

mustard seeds
cumin

when the seeds start to pop, they’re ready. add the following:

paprika

and grind into a fine powder with a mortar and pestle.

Eggless Chocolate Banana Cake

DRY INGREDIENTS:
  • 2 cups Whole Wheat Pastry Flour
  • 1 and 1/3 cup Granulated Sugar (See My Notes #2)
  • 2/3 cup Cocoa Powder
  • 1 and 1/2 teaspoon Baking Soda
WET INGREDIENTS:
  • 1/4 cup Vegetable Oil
  • 1 and 1/2 cups Hot Water
  • 1 teaspoon Vanilla Extract
  • 1 cup Mashed or Pureed Bananas
PROCEDURE:
  1. Preheat the oven at 350F/180C for 15 minutes. Spray a bundt pan with non stick cooking spray.
  2. In a large bowl mix together the dry ingredients and keep it aside.
  3. I pureed 2 small size bananas with little water to measure 1 cup of puree.
  4. To the flour mixture add the canola oil, hot water and vanilla extract; mix well.
  5. Now add the pureed bananas and blend thoroughly.
  6. The cake batter is quite “water-y”. Pour the batter in the prepared pan and bake for approximately from 45-60 minutes or until a toothpick inserted comes out clean. The original recipe mentions 55-60 minutes, but mine was done after 45 minutes itself.
  7. At this stage I did see some cracks on the cake. Move the bundt pan to a cooling rack and let it cool for 10-20 minutes. Place a baking sheet on the pan and slowly invert the pan holding the sides of the sheet to remove the cake from the pan. Then carefully transfer the cake to the wiring rack and let it cool completely before you frost. I didn’t frost mine.
MY NOTES:
  1. The original recipe used all purpose flour but we did not realize that the cake was made with whole wheat pastry flour. The cake had a wonderful texture; moist but not sticky and not gritty. This can very well be a birthday cake; but I would use butter in that case.
  2. You could also increase the quantity of sugar to 1 and 1/2 cups if you are not frosting thischocolate banana cake. You could also sprinkle some chocolate chips instead. Since I wanted to make a vegan cake I did not add any. I prefer mild sweetness so the 1 and 1/3 cup was perfect.
  3. The cake was surely moist but I felt that it did not taste rich. The original recipe uses 1/2 cup of melted butter for the fat which I replaced with 1/4 cup canola oil and some mashed bananas. So I think we could use 1/4 cup of melted butter or margarine instead to give that richness. If you want to use entire 1/2 cup butter, you can reduce the quantity of mashed bananas to 3/4th cup.
  4. Update:I did try this recipe once again with all purpose flour and melted butter and it was definitely rich and good enough to qualify for a birthday cake.
  5. The next time I try this recipe I’m going to use cooked beet puree instead of mashed bananas. I’m pretty sure that its going to be so good.

Read More:http://www.egglesscooking.com/vegan-chocolate-banana-cake/