How To Make Tamarind Juice Recipe

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Glutenfree, Good food on a budget, Lactose-free, Love your leftovers, Recipes, Sauces & dip, Vegan, Vegetarian, Veggies
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Pink ricepaper rolls with tamarind dip và cashew furikake. A long title and a long post but don’t be discouraged! Rice rolls are one of the easiest things to make.

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They can really be a savior when the fridge has too many leftovers. You simply fill the rice papers with what you have. If you happen khổng lồ be a bit smart, you might be lucky enough to lớn have just that crispy tofu ready…. Or the wonderful cashew furikake, that also works perfect as a snack khổng lồ join the sunday drink by the way…

Nigella seeds

The Nigella seeds that I used for the furikake are funny seeds resembling to đen sesame seeds to its appearance. In addition to nigella, the seeds can are also be called black-caraway, black-cumin, fennel-flower, nutmeg-flower và Roman-coriander.Whatever you do, don’t let the seeds slip out of its package! You will be spending the coming years, yes I said years, cleaning as they have a tendency of getting in every wings and twists in the house…

The small black seeds have a very special flavor & smell that is both intense spicy và a slightly peppery. Once you’ve learned lớn recognize the taste, you will often encounter the typical flavor in Indian naanbread, different kinds of chutney & in curry blends.Nigellia seeds are also great to flavor “plain” bread with, roasted (sweet) vegetables such as carrots and parsnips, homemade cashew cheese or in a tomato salad.Roast them & just give them a try. You will have a great adventure in the kitchen lớn come!

But now we are going to lớn make ricepaper rolls!

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Suggestion for filling to lớn the rollsFinely shredded, crispy salad like Romaine lettuce or maybe some pointed cabbage?Fresh cilantro (or leafy parsley if you vị not like cilantro!)Sliced mushrooms or whole enoki that I hadSliced ​​avocadoSliced ​​peach (or nectarine or mango)Crispy fried tofu (see recipe below)

Tamarind dip

Ingredients3 tablespoons of Tamari (or gluten miễn phí soya)2 teaspoons of tamarind (read more about tamarind in this post)1/2 teaspoon of sambal olek (or more depending how spicy you prefer it)2 teaspoon of agave1-2 cm ​​red chili pepper (or more addicted how spicy you prefer it)

How vì I vì chưng it?1. Wash the red chili and discard the seeds if you prefer it less hot. Slice it in thin slices.2. Set all of the ingredients in a small bowl and showroom the sliced ​​chili pepper. Clear!The dip can be prepared in advance & kept in the fridge for a couple of days.

Crispy tofu with a bite

Ingredients200 grams of solid, neutral tofu (Do you want lớn learn more about tofu? kiểm tra out this post!)1 teaspoon of whole black pepper1 teaspoon of whole coriander seeds1 teaspoon of sichuan pepper——————–About 2 tablespoons maizenaA pinch of saltNeutral oil khổng lồ fry in

How bởi I do it?1. Place the tofu in a press between a kitchen towel or kitchen paper with a weight on top. A plate in between & some of my cookbooks usually fix it in my house… Allow it khổng lồ rest for 30 minutes to get as much water out as possible.2. Add the spices to a dry frying pan và bake it on low heat for about five minutes. Stir regulary.Pour the roasted spices into a mortar or an electric coffee grinder & grind until you have a fine powder.3. Cut the tofu in fine, small dices and place it on a dry plate. Add about 1 teaspoon of your grounded spice mixture khổng lồ the tofu và see that all tofu is covered with the mix.Add the maizena to the tofu và again see that all tofu is covered with it on al sides.4. Heat a frying pan and showroom oil to it. You need about một nửa cm. địa chỉ the tofu & fry it on medium heat until al the pieces has a crunchy outer cover all around.5. Pour the crunchy tofu on a plate covered with double-folded kitchen paper and allow the excess oil to drain. The tofu can be enjoyed by both hot or cold.

Cashew furikake

Ingredients100 grams of raw cashew nuts1 tablespoon of coconut oil2 teaspoons of nigella seeds4 teaspoons of coconut sugar2-3 teaspoons of tamari (or soya)1 pinch of salt1 pinch of cayenne pepper——————-About 1 tablespoon of finely cut strips of the seaweed Nori

How vày I bởi vì it?1. Roast the cashew nuts into a dry frying pan until they smells nutty and start to lớn get some color. Pour them in a bowl and allow khổng lồ cool.2. Cut small, fine strips of the seaweed Nori & put it in a bowl.3. Pour some coconut oil into a frying pan and địa chỉ the nigella seeds. Roast the seeds for about five minutes on low heat. Stir regularly so that it won’t get burned.4. địa chỉ the coconut sugar, tamari, salt and cayenne pepper lớn the pan & stir.5. Showroom the roasted cashew nuts and the finely cut Nori và stir again.6. Pour the blend on a baking sheet and allow to cool. Be careful lớn not tasting it before it has cooled down. Melted sugar can give real blisters on both fingers and in the mouth!

The furikake can be prepared in advance & kept in a airtight container in room temperature for a few days. The nuts can become slightly softer though.

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Pink ricepaper rolls

2-3 rice papers per person (if possible, take the bigger size, they are easier to lớn handle and fold)If you want khổng lồ make them beautiful pink, you need some warm, leftover boiled water from cooke beetroots. (If you bởi vì not have that but still want to màu sắc your rice paper, you could also mix warm water with a some red food color …).

1. Prepare all toppings and have a big cutting board ready to lớn work on.2. Pour warm, possibly colored water if preferred in a wide deep bowl. Take one rice paper at a time and put it into the water. Allow it lớn rest there for a minute lớn be completely soaked và soft.3. Grab the rice paper và place it on the cutting board. Add fillings you like and have available (see ideas above) including some furikake.Distribute the filling evenly as a long string on the middle of the rice paper. Keep in mind that you want some of all tastes in every bite! Keep your edges không tính phí from filling, otherwise it will be difficult khổng lồ make a steady roll.4. Fold in the sides over the filling first. Roll up the entire roll & if needed moisten the final edge of the rice paper lớn make it really stick.Place the roll on a plate & continue with the remaining rolls until you used all your toppings.5. Avoid placing the rice rolls too tight up on each other as they may become slightly sticky due to the starch in the rice. They could then break more easily.

Enjoy your rice paper rolls with the dip sauce & maybe some extra furikake. Some black sesame seeds on đứng top are decorative but not really a must.