Tag Archives: matpe

Let’s Rice and Roll!

In my pantry today:

  • 6-8 leaves kale
  • 3/4 c cooked black matpe beans
  • 1/4 c cooked basmati rice
  • 1/2 c ricotta cheese
  • 1/4 c ground golden flax
  • 1/2 tsp ginger-garlic paste
  • 1 tbsp minced fresh basil
  • 1/2 tsp garlic powder
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp coriander
  • 1 tsp hot red chili powder
  • 1/4 tsp asafoetida
  • 1/4 tsp salt

Before v. After Blanching

Ok, this part is actually way more simple than the ingredient list might suggest. Just cream all of it together then set aside while water begins boiling. When the water boils, dip each leaf of kale by the tip of ts stem for a count of ten then transfer to paper towel. Dump the water out of the pot and start your sauce in it:

  • 1/2 medium Vidalia onion
  • 2 medium salt-roasted beets
  • 2 c unsweetened almond milk
  • 1 8 oz can plain tomato sauce
  • 2 cloves garlic
  • 1 tsp coconut oil
  • 1 tsp vegetable ghee
  • 1 tbsp black mustard seeds
  • 1 tbsp kala jeera
  • 1 tsp apple cider vinegar
  • 1 tsp hot curry powder
  • 2 tsp madras curry powder

In the pot, burner reduced to ML, insert your ghee and oil and top with mustard seeds, kala jeera, onions and garlic. Stir and let sit on the burner as the temperature drops. This would be a good time to carefully slice the stems out of your kale. Do that then come back, add diced beet and turn the heat back up to M; stir and let cook for about 5 minutes (or until the edges of your garlic slices begin to brown). Mix in a shot of vinegar and reduce heat to ML for another 10-15m.

That presents an excellent opportunity to begin constructing the actual rolls: put a teaspoon full near the base of a leaf, then roll up as tightly as possible without smooshing out the ends like a melty ice cream sandwich. Set each roll, seam side down, aside. Get back to that sauce.

Transfer pot contents to the food processor and puree. Scrape sides and add in almond milk and the remainder of seasonings. When at as fine a consistency as your palette desires, transfer back to the stove and add in tomato sauce. Bring to an easy boil on M then immediately reduce temperature to L. Put a spoonful of sauce in the bottom of a small glass baking dish then put your kale rolls in. Cover and bake at 350° for 20m. Serve, bottom-up from the plate: rice, sauce, rolls, maybe a little more sauce. 5 spoons for the rolls! They retained their crunch even after the oven. The sauce will get 4 spoons, if only because I still have unresolved bigotry issues towards beets.

 

 

Sweet-N-Savory Soup

In my pantry today:

  • 2 c leftover cooked matpe beans
  • 1 c broccoli slaw
  • 1 leek
  • 1 c unsweetened flax milk
  • 1.5 c chicken broth
  • 2 tbsp olive oil
  • 1 tbsp garlic paste
  • 1 vegetable bullion cube
  • 1 tsp garam masala
  • 2 tsp yellow curry powder
  • 1 tsp black pepper

Slice your leek and saute it on M in 1tbsp olive oil. After a few minutes, decide you should add that second tbsp of oil. Mix it around and add the slaw mix. Add your garlic paste and vegetable bullion and mix it around some more (until the cube is decimated). Throw in your liquids and spices. Bring to a boil the reduce immediately to the lowest heat setting. Let it slow cook until the broccoli in the slaw is soft. Serve with some garlic naan and laugh at the cold rain what has been done forecast.

 

———-ADDENDUM———-

Instead of naan, we split an unopened small container of white rice from the Chinese takeout we got night before last. Between the two bowls, it was a perfect amount of rice added to a soup that looks and tastes better for it.

*ALSO — Don’t forget to add a dash of fart powder to this. If I don’t list asafoetida in an ingredient list that otherwise smacks of potential flatulence, please take it upon yourself to know how not to be a gassy windbag.

Li’l Matpe Cakes, or “U Rad!”

 

In my pantry today:

  • 3-4 c soaked-n-cooked black matpe beans (a.k.a urad)
  • 3 packets of Chick-fil-A salad croutons
  • 1 tbsp plain bread crumbs
  • 1/4 c safflower oil
  • 1 egg
  • 2 tsp garlic paste
  • 1/2 tsp Asafoetida
  • Garam masala
  • Coriander
  • Cumin
  • Chili powder
  • Cayenne
  • 3/4 tsp salt
  • Leftover Basmati rice
  • Feta cheese
  • Sunflower sprouts ($4 Microgreens from the farmers’ market!)
  • Two packets of Zaxby’s Lite Ranch Dressing

First thing’s first — get a large bowl. In it, combine 1.5c of your beans (put the rest in the fridge for the not-too-distant future) and the following: egg, croutons, bread crumbs, salt, asafoetida and to taste: all above listed seasonings. Put the bowl contents into a food processor and pulse until the consistency-ish of what a ground beef meatball mixture.

It’ll be a little slimier in texture than that, for forewarning’s sake. But it will do the same thing as meatball mixture — make little balls! I made six, but feel free to experiment with ball size.  Heat oil until it’s at full M then add the balls. Press them a bit flat with a spatula. Let them cook until light-medium brown. Imagine Michael Jackson circa 1974; that color. Then flip them and do a double Jacko.

Remove them and put them into a covered dish (I put them on paper towels too). Put them in at 350° for 10m. While they’re in, mix the spices you put in the pattymush into your leftover fast food dressing packets (ultimately, this was about 2tbsp’s worth) and plate the rice. Remove the cakes. Arrange them artfully atop the rice, then also artfully top with sprouts, feta and a fork-drizzle of dressing.

Look here at how pretty this photo just prior to plating is. And see, now, what had happened was while I meticulously photographed this process from the beginning, we immediately dove into the plated results: food lust drove me from the camera and into the dish. I guess that means it was good?

[UPDATE]

I checked with my dinner companion. Her verdict: “I wouldn’t change a thing, except for maybe making them a little more moist.” And, dear readers, fear not: I had already edited this recipe before posting to exclude half the original amount of breadcrumbs used and adjusted the oven time. Watch those two aspects to ensure a moister texture!