Curried Chickpea Cakes and Coconut Panna Cotta from Skinny Bitch: Ultimate Everyday Cookbook

MOFO
Running Press recently published bestselling author Kim Barnouin’s new vegan cookbook, Skinny Bitch: Ultimate Everyday Cookbook, and the publicist for the book offered to send me a couple of the recipes to test and post. You can read more about Kim on her blog, www.skinnybitchdaily.com, but I'm sure you're probably already familiar with her book, Skinny Bitch in the Kitch.


Photo courtesy of Running Press

I'm always interested in trying new recipes, so I agreed to sample and post them for you. We tried the curried chickpea cakes, and they were easy to make and delicious. I liked them so much I plan to bring them to a party this weekend. But, to be honest, I thought they tasted even better the next day, so I'm going to make them on Friday and reheat them on Saturday. We served them with broccoli, rice and veggies, and leftover cranberry sauce, but when I bring them to the party I'll probably make some sort of topping for them — maybe something with avocado as shown in the photo. (Although the recipe considers one cake a serving, I think an adult will eat at least two of these for dinner.)



Curried Chickpea Cakes
Makes 10 Servings

• 1 (15-ounce/430 g) can chickpeas, drained and rinsed
• 1/3 cup (20 g) sliced green onions, both white and light green parts
• 1/3 cup (75 ml) light coconut milk
• 2 teaspoons evaporated cane sugar
• 2/3 cup (75 g) breadcrumbs, plus 1/4 cup (30 g) for coating
• 1 teaspoon curry powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cumin
• 2/3 cup (130 g) brown rice, cooked
• 1/2 teaspoon salt
• 1/4 cup (60 ml) grapeseed oil or toasted sesame oil, for pan searing

1. In a large food processor, combine the chickpeas and green onions. Pulse until combined. Transfer to a large mixing bowl. Add the coconut milk, sugar, 2/3 cup (75 g) of the breadcrumbs, curry powder, nutmeg, and cumin. Stir together with a wooden spoon until well combined.
2. Stir in the brown rice and the salt.
3. Mold into 10 mini patties.
4. In a large sauté pan, heat the oil over medium heat. Add the chickpea cakes to the pan and sauté until there’s a nice golden sear on the bottom. Flip and sear the other side as well. Continue with the remaining cakes.
5. Transfer to a paper-towel-lined plate to drain.

Serving Size: 123 g; Calories 170; Fat 7 g; Saturated Fat 1 g; Cholesterol 0 mg; Carbohydrates 23 g; Fiber 3 g; Protein 4 g

I didn't try the second recipe, though it sounds very luscious and exotic. I'm not a big dessert person, and I think I'm still overwhelmed by all the dessert I ate for Thanksgiving — and after. I'd love for you to try it and let me know what you think.


Photo courtesy of Running Press

Coconut Panna Cotta
Kim says, "I never thought it would be possible to have such a creamy and rich vegan dessert, but here it is. A brilliant and determined chef friend of mine gave me some of her trade secrets to pull this one off. You have to refrigerate for a couple hours so it can set, it’s a good one to make on the weekend." Makes 6 Servings

• 3/4 cup (180 ml) cream of coconut (like Coco Lopez)
• 3/4 cup (180 ml) light coconut milk
• 1/4 teaspoon coconut extract
• 1/2 packet of vegan gelatin mix, unsweetened and unflavored
• 2 tablespoons cold water
• 1/3 cup (50 g) frozen mixed berries
• 1/2 cup (120 ml) hot water (or more)
• 1/2 cup (100 g) evaporated cane sugar
• 1 teaspoon almond extract
• 5 fresh strawberries, minced, for garnish
• 1/4 cup (25 g) toasted coconut, for garnish

1. In a medium saucepan, heat the cream of coconut, coconut milk, and coconut extract to a simmer over medium-high heat.
2. In a medium bowl, mix the gelatin and cold water together until the gelatin dissolves completely.
3. Add the gelatin mixture to the coconut mixture and whisk, until well dissolved. Continue to simmer 3 more minutes.
4. Pour the coconut mixture into six small ramekins and cover with plastic wrap.
5. Refrigerate for 2 to 3 hours to set.
6. In a separate medium saucepan, heat the berries with the hot water over medium heat. When they are defrosted and starting to break down, add the sugar and stir until it forms a sauce. Add more hot water if necessary, one tablespoon at a time. The sauce should be slightly thick.
7. Remove from the heat and stir in the almond extract. Strain the berry sauce to extract the seeds. Drizzle a little of the berry sauce on each serving plate.
8. Remove the panna cotta custards from the refrigerator and run a knife or toothpick along the sides of the ramekins to loosen.
9. Carefully turn each ramekin upside down onto a plate. Remove the ramekin and garnish with strawberries and coconut.

Serving Size: 1 Ramekin 155 g; Calories 250; Fat 14 g; Saturated Fat 13 g; Cholesterol 0 mg; Carbohydrates 33 g; Fiber 2 g; Protein 2g

The above two recipes were reprinted with permission.

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No more leftover cranberry sauce


Did you know that cranberry sauce tastes great in a smoothie? Here's one made with banana, mango, mixed berries, cranberry sauce, almond butter and almond milk. So, so good. I'm sorry to see what appeared to be an endless supply of cranberry sauce finally come to an end. But it was a good end.

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Here's a yarn you might find interesting
Bethany and I were out shopping again — this time for yarn, so her husband can make his mom a scarf for Christmas. (Yes, her husband knows how to crochet.) We went to three yarn shops before we finally found nice yarn without wool or silk, or believe it or not, fiber from pearls. We were getting kind of testy at the lack of selection, but finally found yarn made from banana peels or bamboo or something — can't remember which, as I'm a little dizzy from the strain of reading all those yarn labels.

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Farewell mofo 2010
So this is my last mofo 2010 post, and though it was fun, I don't think I'm a post-a-day sort of blogger. I'll be taking a little rest, but will be back soon with weird noodles and other stuff. Thanks for reading!