One of my friend gave me this vegetable from his garden and I am trying to figure out the exact name of this vegetable. After reading online and looking at google images, I am pretty sure this one is the same as bottle gourd. The biggest challenge for me is to carry it from my car to my house – the reason, it was almost 4.5 feet long.
- 12 oz piece bottle gourd
- ½ cup dry bread crumbs
- ¼ cup Panko Japanese bread crumbs
- 2 tablespoons finely shredded unsweetened coconut flakes
- 1/4 teaspoon salt
- 1 egg
- 1 tablespoon milk
- A little butter or cooking spray
- Pre heat oven to 450F.
- Split bottle gourd lengthwise and remove the seeds and the middle soft flesh
- Cut each half into about 4-6 strips
- Mix bread crumbs, coconut, and salt together in a shallow dish or plate
- Lightly beat egg and milk
- Dip bottle gourd pieces in egg mixture and roll over the bread crumb
- Place strips on a lightly oiled cookie sheet and bake at 400F for about 25 -30 minutes or bread crumbs are lightly browned
- Serve immediately warm with hot chili sauce. or hummus
Last week when I went to buy lunch in one of the deli’s I saw this pudding – Chia Seed Coconut Passion fruit pudding. I bought it and when I tried, it was heaven. Immediately I thought I should make this myself. So I got the fresh passion fruits and made it with trial and error to get the right coconut flavor. I used 1% milk with coconut milk. When you add more coconut milk, it gives better flavor. You can use 1 cup coconut milk instead of using half coconut milk and half regular milk. The reason I did this was to avoid any cholesterol. This can be a vegan dish as well when milk is replaced completely with coconut milk.
- 2 fresh passion fruits
- ½ cup coconut milk
- ½ regular milk
- ¼ Chia seed
- 1 teaspoon sugar or 2 teaspoons agave nectar
- 2 tablespoons sweetened flaked coconut
- Few cashew nuts toasted
- Cut passion fruit into half and scoop out the pulp.
- Add little water at a time and squeeze out the juice from pulp and strain out the seeds. Reserve the seeds
- Add enough water to the passion fruit concentrate to make it ¼ cup
- Add chia seed to a bowl and add passion fruit juice, coconut milk and regular milk.
- Add sugar and mix thoroughly. Refrigerate for about 6 hours or overnight.
- To serve, spoon chia pudding into 3 bowls
- Sprinkle with toasted coconut.
- Instead of toasted coconut, roasted cashew nuts can be sprinkle
- Or you can mix both toasted coconut and cashew nuts and sprinkle on the top
- You can also use the passion fruit seeds as a garnish on the top. Passion fruit seed has a very crunchy taste. But it does not have any bitter or sweet taste. I was going to use the passion fruit seeds, but accidentally threw away – bummer. But it would have been the best pudding with crunchy passion fruit seed topping.
Soy chunks especially the big ones have a real meat texture. When cooked they even taste somewhat like meat (per my friends since I am vegetarian). When I saw the original recipe in WebMD for Thai style chicken recipe, I immediately thought I can use soy chunks instead of meat. Original recipe also had fish sauce. I have replaced it with Soy Sauce. This recipe is adapted from WebMD but I have modified it to fit my taste.
- 4 oz dried soy chunks (Textured Vegetable Protein)
- Hot water
- 2 teaspoons cooking oil
- 1 medium red bell pepper
- 1 small onion (1/3 cup sliced)
- 1 tablespoon minced garlic
- 2 teaspoons minced garlic
- 1½ tablespoons red curry paste
- 8 oz cauliflower florets
- 1 cup water
- 1 cup thin coconut milk
- salt to taste
- ½ teaspoon light brown sugar
- 1 teaspoon low sodium soy sauce
- 2 cups baby spinach torn into small pieces
- 2 teaspoons lime juice
- Add enough hot water to soy chunks and cover and let stand for about 15-20 minutes
- Squeeze out the water from soy chunks and set aside
- Add oil to a covered saucepan and when hot, add bell pepper, and onion and sauté for about 5 minutes.
- Add garlic, ginger, and red curry paste and fry for about 2 minutes.
- Add soy chunks and mix well and fry for about 2-3 minutes in low flame
- Add water, coconut milk, soy sauce, salt, and brown sugar and bring to a boil.
- Add cauliflower and reduce flame to medium-low. Cover and cook until cauliflower is tender and gravy is thickened.
- Add spinach and cook further one minute or until spinach is wilted.
- Add lime juice and let stand covered before serving
- Serve warm with rice
- Yields: 4 as a side dish.