Friday, March 9, 2012

Orange & Ginger Stirfry with Chana Dal & Buckwheat Cutlet

This stirfry is zingy, fresh, salty, sweet and delicious while being heavy and satisfying enough to keep you going for hours. Plus it's healthy! but I think you get the point everything I post is going to be healthy by now... well except maybe the old decadent desserts!
Orange and Ginger Stirfry with Dal and Buckwheat Cutlet
Makes 1 serve
1/4 tsp aesofatida
1 tbsp grated ginger
1 tbsp orange zest
2 tbsp braggs seasoning/soy/tamari
1 cup cooked brown rice
2 cup green beans
1 cup broccoli (or any vegetables you desire!)
1 x Chana dal and Buckwheat cutlet
  • cook cutlet and brown rice (if not already done)
  • chop veggies and cutlet
  • dry fry rice and cutlet, stirring regularly, until they begin to brown
  • zest orange
  • grate ginger
  • combine with braggs/soy/tamari
  • add to pan and combine well
  • add veggies
  • stirfry until veggies are tender
  • enjoy!
I know it doesn't look as pretty having everything in the one bowl but it's how I like to eat. Even when I plate it up separately they end up mixed in together. Does anyone else do that? Would you prefer me to plate up my meals better?

Next up was an experiment that turned out pretty well if I do say so myself. It was inspired by veganomicon's chickpea cutlet recipe but we all know I can't stick to a recipe so I had a bit of a play and it was wonderful! They're hardy little things, you could use them easily in a curry or soup and they won't fall apart. If you're after a more 'meaty' texture than tofu then these are for you.

Chana Dal and Buckwheat Cutlet
(you can see it in the dish above)
Makes 8 serves
2 cups buckwheat flour
2 cups cooked chana dal
1 egg replacer (I use no egg)
1/2 cup stock
2 tsp paprika
4 tsp thyme
2 tbsp sage
1 tsp aesofatida
1 tbsp guar gum
  • soak the dal for 3 hours-overnight
  • cook dal (the pressure cooker is handy here)
  • mash into a paste
  • in a separate bowl combine the dry ingredients
  • mix well
  • add mashed dal and stock
  • combine well
  • kneed for approximately 5 mins? until it comes together nicely (it will be a wet/sticky mixture but should hold together)
  • shape into cutlets (or mini burgers if you prefer)
  • 1/2 inch thick about palm size
  • dry fry for approximately 5 mins on each side or until golden (they take longer than you think)
  • enjoy as part of a meal, in a sandwich with sauce or as they are in a salad!
I'm not sure if they freeze, I'd say so, I'm just yet to try because they were so yummy! but they kept well in the fridge for 3 days. We were both very happy with these, they're definitely a great meat replacement and wonderful for those who don't like tofu/soy.

Hope you're all well and smiling,

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