The Rich Vegetarian

An Examined Life

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Tag: dessert (page 1 of 2)

Scrawled Keepsakes/Parippu Pradaman

As a child (or a young adult), I never cooked. I did not know how to. I could rustle up a decent cup of instant coffee but that was it. Mummy tried her best to get me to help around the kitchen, maybe learn to cook a few basic things. But I wasn’t remotely interested. Mom, the smart and wise woman that she is, gave up on the obvious-to-be-wasted effort. Her thought? You will learn to cook when you need to.

How right she was. I had to cook when I arrived in the United States, a young and hopeful bride, hopelessly earnest and wondering/wandering. And so I learned. Longtime blog readers may recall some old posts where I described cooking a dal, that I thought was moong and ended up being masoor instead. I used to call Pinch at work asking him to troubleshoot “difficult” cooking situations. Ahh, those were the days.

I started maintaining a notebook of recipes I got from Mom. And that’s how I got hold of the Parippu Pradaman recipe.

Parippu Pradaman Recipe

This is a traditional Kerala dessert made from moong dal, jaggery and coconut milk. Yes, it is vegan. And it is ready in minutes, if you use canned coconut milk. You can fancify it with raisins and toasted cashews, if you like. I love the simple version, so here you go.

Need any further instructions, or will those four lines suffice? 🙂

Ingredients

3/4 cup moong dal
1/2 cup jaggery (or to taste)
2/3 cup canned coconut milk (full-fat)
powdered/crushed cardamom, dried ginger (optional)

Method

  • Roast moong dal in a pan until lightly toasted. Let it cool. Rinse with water a couple of times to wash off any dust, etc.
  • Cook moong dal in a pressure cooker.
  • Mash the cooked moong dal with the back of a spoon until it has a somewhat uniform consistency (no lumps).
  • Place jaggery in a pan. Add boiling water so you can mix the jaggery evenly. Cook on medium-low heat until the jaggery melts and turns syrupy.
  • Add moong dal to the jaggery syrup. Mix well.
  • Pour coconut milk into the moong dal-jaggery concoction. Stir well. Turn off the heat.
  • Sprinkle crushed cardamom and dried ginger on top. Serve warm or cold.

Parippu Pradaman

Notes

If you wish, you can add more (or less coconut milk), so as to get a medium-thick consistency. I think you might also be able to get away with using low-fat coconut milk but then you will miss the incredible creaminess of the preparation. 🙂

You can also vary the amount of jaggery you use, if you would like the dish to be more (or less) sweet.

Raw Carob-Walnut-Coconut Fudge

Some desserts are destined for greatness. Take this one, for instance.

“The rich notes of coconut oil combine with the mild sharpness of carob to create a creamy and delicious raw fudge that is punctuated by little bites of walnut, the faintest whiff of vanilla and a smidgen of sea salt.”

I suppose that is how a seasoned food blogger would describe this dessert. Am I a seasoned food blogger? Not really. So I am simply going to say that this is a delightful little piece of sweet heaven. The taste is so memorable that I was reminded of it throughout my morning yoga and meditation. It lingered on in my mind, my taste buds, my nose… 🙂

Did I also mention that it is gluten-free, raw and vegan?

This excellent recipe came to be via AllGoneVegan. Oops, I made a slight change. I used carob powder in place of raw cacao and I am glad to say that the fudge does not suffer from the substitution, not even a little. I love it. In fact, it makes me doubly happy that I can avoid that hefty dose of caffeine.

Raw Carob-Walnut-Coconut Fudge

Raw Carob-Walnut-Coconut Fudge

Notes

  • The fudge set in an hour or so. The coconut oil in the recipe is what makes it firm, I think.
  • After a couple of hours, I took the block of fudge out of the freezer, cut it into bite-sized pieces and put them in a plastic container. Back it went to the freezer and that’s where I stored it.
  • The coconut oil grants the fudge firmness but when you bite into a piece, it dissolves into a rich creaminess… Full marks for texture!
  • I think I’ll make this again and again… All my friends loved it unreservedly. I might add in a few raisins next time.
  • The flavor of coconut oil isn’t intense but it is unmistakeable.

Peppermint Olive Oil Brownies

Truth be told, I am not a brownie fan. Most brownies, I find, are too chocolate-y and/or too flour-y. Excess of chocolate gives me a headache. Well, here is one brownie recipe that even I can get behind. It is a vegan recipe (if you use vegan chocolate), wheat-free (I used spelt flour), rich in little doses, an afternoon indulgence… and if you really wish, you can fool yourself into thinking that it is a healthy dessert because it uses extra-virgin olive oil.

Peppermint Olive Oil Brownies

The recipe came to me via The Traveler’s Lunchbox. I made my own little tweaks, messed up a little, scrambled frantically, heroically salvaged the brownies… bravo, me! So, here is my take on Melissa’s recipe.

3 ounces bittersweet chocolate (56% cacao is what I used), chopped
1/3 cup extra-virgin olive oil
1/2 cup spelt flour
1/4 teaspoon sea salt
Equivalent of 2 large eggs (I used Ener-G egg replacer)
3/4 cup brown sugar
1/2 teaspoon peppermint extract
2/3 cup hazelnuts (toasted, chopped)

  • Preheat the oven to 350 F. Line a 8 inch baking pan with an oiled piece of parchment paper letting it hang on all four sides.
  • Melt the chocolate. Here’s how I do it. Place the chopped chocolate in a steel/glass mixing bowl. Place the bowl in a larger pot containing warm water. Keep the pot on the stove, turn on the heat. It does not take more than a couple of minutes for the chocolate to melt. Turn off the heat.
  • Add the olive oil to the melted chocolate, let the mixture cool. (I missed this step and had to scramble later, adding the olive oil to the brownie batter just before it went into the oven.)
  • Mix the flour and salt in a small mixing bowl.
  • Beat the “eggs” with sugar, then add peppermint extract and melted chocolate-oil mixture. Add the flour+salt, then the toasted hazelnuts. Stir until everything is combined.
  • Bake until the top crust appears dry and a toothpick inserted into the center emerges moist. It took me roughly 26-28 minutes.
  • Cool completely, cut into little squares.

Notes

  • Rich and decadent, this is a brownie best eaten in little bites. The original recipe calls for dark chocolate (70% cacao) but I used a far milder one. I am sure that a darker variety will also yield a luscious brownie. Melissa’s recipe uses four ounces of chocolate. However, I got a three-ounce bar of chocolate from Whole Foods, so that is the quantity I used. To me, three ounces is plenty of chocolate for this recipe.
  • Melissa’s recipe uses vanilla extract but I have a bottle of peppermint extract in the pantry that is constantly calling out to me. So that’s the flavor I went with. Besides, I am hugely partial to the chocolate-mint combination.
  • My misstep of adding the olive oil to the batter at the end may have resulted in the brownies leaching oil after they were baked. So I had to line a container with paper towels to absorb the excess oil from the baked brownies. I wonder if that would have been avoided had I mixed the olive oil with the melted chocolate, as per the original recipe.
  • I think I baked the brownies a minute or two extra. They turned out good but I think they would have been softer had I taken them out sooner. This batch was a little chewy.
  • Olive oil adds a clean flavor, a lightness in texture. It is quite unlike the buttery richness most brownies have. Feels a lot lighter on the stomach too.

I would take an olive oil brownie over a regular one any day.