So this month’s challenge from The Daring Kitchen was hosted by Debyi from www.healthyvegankitchen.com and yes, that means it was completely free of animal products…which is definitely a challenge for this omnivorous house! But it was full of flavor and seemed a lot like enchiladas – so that was a big plus! (The recipe comes from the reFresh Cookbook by Ruth Tal.)
We love experiments in our household. And we both love curry, so this was a safe bet. This recipe has three parts: dosas, filling and sauce. And while it sounded like a lot of work, it was surprisingly simple.
We spent the weekend at my in-laws’ house and I was able to cart the necessary groceries there in just one bag and didn’t need to take any special equipment – I can’t always say that about the culinary experiments usually happening there!
The pancakes were very simple – they are essentially made just like crepes. There is a little baking powder in the batter which makes them a tad fluffier than a traditional crepe…and there is also curry powder in the batter which adds some color and interesting flavor. In keeping with the no-animal-product theme of this recipe, no butter was used to cook them (just a touch of vegetable oil) and the batter was mixed with almond milk and water (no cow’s milk or eggs.) And to tell you the truth, while I missed the butter just a little, otherwise, I couldn’t tell the difference.
The filling was probably the part I liked the least. (In all fairness, the chick peas/garbanzo beans were supposed to be pureed in a food processor or mashed by hand…there was no food processor available and mashing by hand proved to take longer than I was willing to stick with – let’s all remember the six-week-old who has me on a very tight schedule! So, the filling wasn’t nearly as smooth as it was supposed to be, and that may have been why neither of us was particularly impressed with it.) The filling is very simple: pan-softened veggies, tons of spices and pureed chick peas and tomato paste. The flavor was good, but the texture could be improved upon. I had read on the Daring Kitchen forums that other cooks found it a little dry, so I did add vegetable broth as it cooked to keep it moist.
This was my favorite part of the recipe and I will be making it again, for sure. Super yummy. As we were eating I was imagining it with shrimp and chicken or scallops…I know, I know very un-vegan of me. Anyway, the sauce was certainly a keeper.
I think if I made these again I would do the following: make the dosas as written (ok, well, maybe with a little butter) and then fill with a curried shrimp and vegetable filling…possibly some avocados…and I would leave the coconut sauce just as it is.
I can also imagine making the coconut sauce and adding chicken right into it and then serving over rice…or maybe filling dosas with grilled scallops and then topping with a cilantro coconut chutney…or how about filling with fish and julienned carrots and cucumbers…you get the idea.
All in all I was really pleased to make this dish – mostly because it is something I wouldn’t have chosen to make on my own and yet, I will be adding it to my more regular repertoire. (I can hear my husband laughing right now and saying, “Regular repertoire? What’s that??”)
Thanks to Debyi for helping us omnivore’s venture into vegan-land if only for one night. For the full recipe and tons of other variations, visit The Daring Kitchen.