There are so many good posts that I come across, I wanted to share some with you my current finds.
This week we focus on protein, nuts, and strawberries (again!). Enjoy!
A different take on Protein Powders
One of the challenges of living a vegetarian diet is to get enough protein. We don’t want to always be soaking and cooking those lentils and beans. One of the ways that has been developed in India is to make a wonderfully delicious powder from lentils, packed full of protein, no need to cook, just sprinkle it on to any dish whenever and wherever you need. I first discovered it in London at the home of an Indian friend. She served this too me, and I was hooked. Although she did not divulge the recipe to me, I believe she did give it to my daughter, so I will be on the hunt for her version soon. Actually, it is called by various names depending on the region of India.
- Podi is one of those names and Sailus Kitchen has a great recipe and photo of one of the many recipes for this powder, Kandi Podi, and another version called Karivepaaku Podi made from curry leaves, rice and lentils.
- Another version of this powder uses pumpkin seeds! They are a great addition. Essence of Andhra has the recipe for you.
- Jai and Bee have a Kootu Podi that they use with red chard, and a wonderful explanation of this Tamil powder.
- Cooking 4 all Seasons has a plethora of podis. Here are some – you can check her site for others: Kanchipuram Podi for idli; Karivepaku podi from curry leaves; podi annam (her powder from heaven) and Karam Podi Breadu, podi for bread.
- Dukkah, from the Middle Eastern regions, is another version of a powder that packs protein, this time through nuts. I have written about dukkah before, and Closet Cooking also has a great version.
- More a paste than a powder, Brown Interior talks about making a paste (butter) from almonds, pistachios, peanuts, cashews, hazelnuts, pepitas, pecans or sunflower seeds. I am definitely going to try this!
Nut Loaves and Pates
- So if you prefer to get some goodness through breads and loaves, nuts in them are extra good. Sunita’s World has what must be the best looking prune and nut bread that she only makes at midnight or when she is alone in the house.
- Green Gourmet Girl has a roundup of all sorts of nutty loaves, both sweet and savoury.
- And Tasty Palettes has an Almond Pate that looks totally to die for.
- I am just fascinated with the whole concept of making cheeses and things like yoghurt and creme fraiche. I am still learning to make a passable paneer, but am almost perfected it. Maiapapaya has a way to make both ricotta and mozzarella. I am so impressed.
Spice or Gentleness
- For spice junkies, you can always get your protein through Tunisan Chickpea Soup from The Well-Seasoned Cook.
- For those that prefer some gentleness and appreciate subtlety in food flavours, try Gluten-Free Hippie’s Almond Crusted Tofu.
- I have found a new love – strawberries. I have always loved them, of course, but have been inspired by blogging to find more wonderful ways to use them. I included some in a previous Tempting! post, but here are some more. Spicy Salty Sweet creates a jam with black pepper and balsamic vinegar. Wow! We know from that previous Tempting! post that strawberries and balsamic march hand in hand when the vinegar is the best quality. This takes it one step further and looks marvellous.
- And then Pastry Studio goes and posts a Strawberry Balsamic Sherbet. How extraordinary!
- And then there are strawberries and white chocolate. From Cuoche dell’altro mondo.