I haven’t posted too many fancy-looking vegan hors d'oeuvres before, but this one it refreshing, fun and a perfect thing for an “end of the summer” party.

Active time: 20 minutes. Total time: 20 minutes. About 60 stars and 20 reverse-star garnishes.

Ingredients

• 1 jicama
• 2 carrots (about 80 grams)
• 1 tablespoon fresh ginger
• 1 tablespoon coconut drink, apple juice, or water
• pinch salt
• 2 fresh fennel leaves

Directions

1. Peel carrots, cut into one-inch sections, and microwave in a covered, microwave-safe container on high until very tender, about four minutes.
2. Peel ginger and slice crosswise into thin slices. Set up a food processor with the stainless steel blade. Turn on food processor, then drop in ginger slices. Turn food processor off, then add carrots, coconut drink, and salt. Pulse a few times, scraping down the sides, until mixture is a fairly smooth puree.
3. Peel jicama, slice in half, then slice crosswise into thin sheets about 1/8th inch thick. Use a small cookie cutter to cut out stars or other shapes. Center your cookie cutter on smaller slices so the remaining outline can be used as a garnish. On larger slices, cut out as many shapes as you can. Arrange stars on serving tray. Save remaining jicama for other uses.
4. Put carrot puree into a small plastic bag. Cut a small hole in one bottom corner of the bag. Squeeze a dab of carrot puree through the hole onto each jicama star.
5. Remove fennel leaves from stems, then cut stems into lengths shorter than the stars are wide. Gently press one stem section or tiny spray of fennel leaves into each mound of carrot puree.
6. Serve at once or keep chilled for a few hours.

Tips

• If you have a pastry bag with a small tip, use it instead of a plastic bag for the carrot puree.
• Pour boiling water over ginger peels and fennel scraps and steep for five minutes for a refreshing tea.
• About jicama: it’s the tuberous root of the yam bean vine (Pachyrhizus erosus), which is in the bean family. It is crisp like an apple or water chestnut and slightly sweet. A cup of sliced jicama (130 grams) has only 46 calories and provides about 40% of the daily requirement for vitamin C.
• Store unpeeled jicamas in a dry, room temperature spot, where they will keep for a month or two. Do not refrigerate.

via: Cook for Good

Ingredients (Serves four to six)
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander


Method

Remove the stalks from the cauliflower and cut into large florets. In a pan of boiling water, add the cauliflower and cook for five minutes. When ready, drain from the water and place back in the pan. Cover so it stays warm.

While the cauliflower is cooking, cut the onions into small pieces. Squash the garlic with the back of a knife to make it easier to peel. Chop until nice and fine.

In a pan, add a touch of margarine or oil, plus the onion, garlic and ginger, and sauté until golden brown.

In the same pan, add the dried spices and cook for a further five minutes.

Add the tin of tomatoes and chickpeas and stir well. Then add the cooked cauliflower. Top up with 100ml of cold water and bring to a simmer for five to 10 minutes until the cauliflower is cooked.

Finish by adding the chopped coriander. Serve on a warm plate.

via: The Guardian