Cabbage Koftas (plus introducing more structure into the blog posts)

Hello everyone, how has your week been? I am in the middle of three days off. These being very special days off for me as I have worked pretty solidly for the last seven weeks with only one full day off and even on that day I attended a workshop and then worked in the evening. It’s been a thoroughly rewarding time. In that time I cooked on two week-long retreats, cooked on a four day workshop and a one day workshop, ran three vegan foundation cooking courses, did a demo at a local food festival and facilitated modules two to five of the Vegan Chef Training. It was epic and I loved it all. I loved especially the facilitation and helping so many people create really delicious well-balanced food.

However I do feel I somewhat neglected my blog posts missing a couple in that time. Apologies to you all if you missed receiving the regular blog posts and thanks to those of you who didn’t even notice.

A very pitta (my predominant Ayurvedic dosha) idea has come to mind in relation to my blogs. The idea is that I would like to introduce more structure in the blog posts. Not sure how long this will last as even though the pitta part of me absolutely thrives on schedules my Sagittarius nature loves variety and spontaneity. Anyway I am willing to give it a go.

I would like to dedicate my blog posts to the following things on a monthly basis:

Week One - a cookbook review.

Week Two - easy recipes for children and families which adults will love too.

Week Three - seasonal produce, (this will be the wrong way around for people in the Northern Hemisphere but hopefully you can bookmark the recipes for next year).

Week Four - a cooking school participant’s recipe or a blog reader’s request.

All of the blogs will of course have a recipe and some useful information.

So starting this week with a;

Cookbook Review

Vegan Richa’s Indian Kitchen is one of my all time favourite cookbooks, which until recently I hadn’t even used. For years I have very often flicked through the book and marveled at all the names of the recipes. A few weeks ago I actually cooked three recipes from the book (changing things as I went of course) but I tell you the innovation of many Richa’s recipes in her book are a wonder to behold. Faultless recipes with all those I have recently tried being a success and so very tasty.

It’s a must have cookbook for your bookshelves and especially in your kitchen somewhere.

Vegan Richa’s Indian Kitchen Traditional and Creative Recipes for the Home Cook by Richa Hingle.

This Week’s Recipe

Is inspired by leftover veggies in my fridge and Richa’s lovely recipe for cabbage kofta (Patta Gobi Ke Kofte). I however changed it up and instead of serving it with a rich creamy tomato sauce I made her pepita sauce (pasanda) with a few variations.

Before we head on to the curry recipe I thought to share with you some health benefits of the key spices in this curry. Spices don’t just make curries taste good but also boast incredible health benefits from including them in your diet.

Coriander seeds can enhance digestion and immunity.
They can also assist with thyroid problems.
Coriander seeds regulate hormones due to their rich levels of vitamins, minerals and antioxidants.
Coriander seeds have a high iron content as well as maintaining insulin activity and reducing glucose levels in the blood.
Eating coriander seeds can improve overall eye health and keep contagious eye diseases away.
High antioxidant content in coriander seeds reduces itchiness, redness, and inflammation in the eyes.
Coriander seeds’ anti bacterial properties protect eyes from contagious diseases like conjunctivitis.

Patta Gobi Kofta with Kaddu Seed sauce
(my way of trying to say Cabbage Kofta with Pumpkin Seed Sauce)

Ingredients
For the koftas

2 cups shredded cabbage (I used wombok)

1 red chilli (optional) chopped small

½ cup coriander leaves roughly chopped

¼ to ½ cup besan flour

2 tsp sunflower oil

¼ cup water

1½ tsp cumin seeds

¾ tsp salt

½ tsp baking powder

2 tsp grated ginger

2 cloves garlic minced

For the sauce

1 large tomato roughly chopped

2 medium red onions roughly chopped

2 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 tsp poppy seeds

4 tbsp pepitas

4 tbsp shredded coconut

1½ cups filtered water

Method

For the Koftas

Place everything in a mixing bowl and mix well. Form balls with the mixture. You will need to pack them together and you may think they wont stick together but they will. I used a ¼ cup measure and packed the mixture in there to make the balls. An ice cream scoop would work too.
Bake the koftas for 20 to 30 minutes at 180°C or until golden brown.

For the Sauce

Place everything in a wok or saucepan and bring to the boil, then let simmer for 20 minutes.
Place everything in a blender and add a little bit more water if the water has evaporated a lot. Blend until smooth.

To Plate up

Place the sauce in individual bowls and divide the koftas. Garnish with curry leaves or coriander leaves if you have them.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

Put Cooking at Number One on Your Self Care List

It is still my number one belief of self care that making time to cook will really set you on the right track. Many people request really quick meals, or want others to cook for them as they are so busy, but with a change of mindset the joy of cooking can be the best self care anyone can add to their daily lives. I have had people come to my courses sharing that they don’t actually like cooking and hope in the three day course they will learn to love it. I know those people now enjoy cooking.

Even when I have been working like crazy (which I do often) I make time to cook as I know good nourishing food will help me on so many levels. A happy belly and body leads to a happy me.

My meals aren’t complicated and that is what I teach in the Three Day Vegan Cooking Course. How to make simple meals which will leave you feeling nourished and inspired to keep on cooking time and time again.