Gluten-free Indian-Chinese Vegan Manchurian Cauliflower Recipe

March 23rd, 2011 yum Posted in Cauliflower, Chinese, Dairy Free, Egg Free, Indian, Vegan, Vegetarian 9 Comments »

There are few things I love more than vegetarian Indian food. I love the spices, the complexity of the flavors, the amazing variety of ingredients, and the special techniques like adding spiced oil to temper a dish at the end that completes the flavor. While living in Japan I learned something that had not occurred to me before; that when foods from other places enters a country or region, local residents often adapt it to suit their own tastes and end up creating something entirely new. The Japanese take on an “Italian” pizza that is festooned with mayonnaise or corn is an excellent example of this. I had not thought much about how the same would be true in India until I accompanied a friend to her favorite allergen-sensitive Indian restaurant (yes they exist- in this case, the owners actually know what is in each and every dish and will tell their customers). She ordered a dish called Gobi Manchurian, or Manchurian Cauliflower that she said was amazing, with Chinese “red sauce” flavor on top of fried cauliflower that approximated a vegetarian “chicken”. Dear readers, do beware. It is extremely rare that this dish would be gluten-free, as the cauliflower is coated in a flour batter. It would also generally be fried in oil with non-gluten-free items and could easily be contaminated this way. However, in this special case, the Manchurian Cauliflower is safe and she urged me to try some. This is such a decadent way to enjoy cauliflower, and the flavor is amazing. After I got home I started researching recipes online so that I could create it at home.

According to Archana’s Kitchen, Gobi Manchurian “is said to have been developed by the tiny Chinese community that lived in Kolkata for over a century. Immensely popular with Indians, it is widespread in major Indian metropolitan cities such as Mumbai, New Delhi and most importantly Kolkata (formerly Calcutta).” After comparing various recipes online, I was most intrigued by Soma of ECurry’s recipe for Gobi Manchurian. Soma has an absolutely fantastic blog, and it turns out that she is from the city of Kolkata/Calcutta and so grew up enjoying Indo-Chinese fusion food. That explains a lot! However, if I tried her recipe as written, the extreme spiciness of it would make my intestines explode and all that would be left of me is a little charred bit of ash on the sidewalk. Yes, I’m a wimpy little gluten-free girl. My husband and baby are also not so into the chili peppers, so in the interest of family tummy harmony, I adapted it to be gluten-free and less spicy. The resulting dish was a hit with everyone, although Baby Yum stuck to the plain fried cauliflower. I hope you enjoy! One of my favorite things about the internet is how we can learn from bloggers from all over the world. Archana, Soma, and Manjula are three of my absolute favorite Indian bloggers, and I have learned so much from all of their recipes and stories. What are your favorite “fusion” recipes and international bloggers? Tell me in the comments! I’d love to hear what your favorite recipes are by Archana, Soma, and Manjula as well.

Entered in Gluten-free Wednesdays

Gluten-free Vegan Gobi Manchurian Cauliflower Recipe
Ingredients
1 medium cauliflower cut into florets (small or medium)
1 cup your favorite gluten-free flour*
1/2 cup corn starch
1 tablespoon gluten-free tamari OR coconut aminos
1 1/2 inch fresh ginger, peeled and grated with a microplane
1 tablespoon white scallion paste (white part of scallion ground up in food processor or blender)
1 teaspoon white pepper (or black pepper)
3/4 cup water to make a thick batter
oil to deep fry the cauliflower florets

Sauce:
3 tablespoons Sesame Oil or other nicely flavored oil
1 whole garlic clove
1 tbsp grated ginger
1 diced scallion
1 medium onion, finely chopped
1 bunch spring onion, separated into green and white parts
1 cup water
1/2 cup ketchup
1 tsp. vinegar (I used white wine, rice vinegar would work too)
1 tsp. srirachi sauce
2 tbsp. gluten-free tamari or coconut aminos
1 teaspoon brown sugar
salt to taste
1 teaspoon corn starch
2 tbsp water

Directions
Mix together your flours, corn starch, tamari, ginger, scallion paste (ground up in a mini food processor), white pepper and water. You want a thick batter, like pakora batter or a slightly thick pancake batter.

Immerse your cauliflower in boiling water, rinsing with cold water when they are crisp tender and then spinning dry in a salad spinner (or pat dry in a kitchen towel).

Cover a cookie sheet with a sheet of wax paper and then put a cooling rack on top of the cookie sheet for cooling your fried cauliflower.
Heat several inches of canola or other high smoke point oil to medium high in your favorite deep frying pan. I use a soup pot, but you could use a wok if you prefer. Dip dry cauliflower florets in your batter and pull out by the stem, trying to keep covered with batter. Drop carefully (watch out for splattering!) into your hot frying oil. Just put a couple in at a time, so that they don’t get crowded and stick together. Turn if needed to get both sides equally browned. When both sides are golden brown, carefully remove with a slotted spoon or mesh ladle and place on your cooling rack. Sprinkle with salt and continue until you have fried all of your cauliflower.

This fried cauliflower makes a delicious snack. Baby Yum loved stealing it from the rack and kept saying “more, more”. That girl loves her cauliflower!

If you want to really amp it up, prepare a sauce for the full Gobi Manchurian experience.

Whisk together liquid ingredients (water, ketchup, srirachi sauce, tamari) along with sugar and salt in a bowl.

Heat your 3 sesame oil in a wok. Add your garlic clove and let it brown, flavoring the oil. Turn once. When both sides are brown, remove the garlic from the oil. Add your grated ginger, and saute for a few seconds. Then add the chopped onions, and the white parts of the scallions. When the onion becomes translucent, add your liquid ingredients in the bowl to the wok. At medium heat simmer for about 3 minutes.

Whisk the corn starch with the water to make a cornstarch slurry and add to the pan, stirring in and letting the sauce begin to thicken. Toss in your fried cauliflower and fold into the sauce until each floret is coated in yummy sauce. To serve, sprinkle with the green onions and enjoy with rice or quinoa!

Notes
*I used a homemade Sorghum +potato or cornstarch +tapioca blend
Two cups sorghum flour
Two thirds cup potato starch, arrowroot or corn starch flour
One third cup tapioca rice flour

This makes 3 cups of gluten-free blend which you can use in regular gluten recipes to replace flour.

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Happy Mother’s Day with a Vegan Gluten, Soy, and Egg-free Quinoa Fried Rice Recipe

May 8th, 2010 yum Posted in Chinese, Dairy Free, Egg Free, Nut Free, Rice Free, Soy Free, Vegan, Vegetarian, corn free, soy-free challenges, tapioca starch free 9 Comments »

Before I had a child, I never would have believed someone if they told me that I would give up eating all of my favorite things in order to breastfeed my child. But, lo and behold, once Baby Yum joined us, I found out that there was no choice about the matter at all. My heart told me that restricting my diet even more than a typical gluten-free diet was the right thing to do, if it meant that I could nurture my child. Strangely enough, it wasn’t the dairy or the eggs I found myself missing the most- but the most basic staple of my pre-baby life- rice. Going rice-free has been the hardest thing I ever did. And no, an elimination diet this extreme isn’t necessary for most allergy-baby moms, but it seemed to help us, and I’m happy to say that I feel every day this bond with Baby Yum was worth the sacrifice. As you can see from a very recent picture the DH took of me with Baby Yum, I’m loving being a (relatively) new Mommy. And, on the food front, I’m also happy to say that I’ve found quinoa to be a wonderful substitute for rice, whether I’ve used it for satisfying wild sushi cravings or, most recently, in a wonderfully simple and tasty Chinese-style fried rice. This is a recipe the DH and I enjoyed recently, and I hope all you gluten-free Moms (and daughters, and sons!) enjoy it as well on this holiday.

All my best,
Sea
(Sorry I’ve been so busy lately, but those pesky PhD qualifying exams have kept me offline and with my nose pressed in a book… And when I’m not studying, my baby needs snuggles! I know you’ll understand, and you can count on more regular posts again after this hurdle is (hopefully) passed.)

Quinoa Fried Rice
Ingredients
3 cups Cooked Quinoa, chilled

2-3 tbsp. neutral oil (canola or peanut if you can have it)

1/4 onion, diced
2 carrots, peeled and diced
1/2 cup green peas
Small bundle of broccoli florets, cut into small bite sized pieces
1 inch knob of ginger, peeled. Grate 1/4 of it and slice the rest thinly, dicing 1/2 of those slices
White part of one scallion, halved

Sauce:
2 tbsp. Coconut Aminos or other soy-free sauce
2 tbsp. vegetable broth
1 to 2 tbsp. dry sherry
1 tbsp. agave nectar
1/4 knob of ginger, grated (from above)
2 scallions- mince the white part and discard the leftover
1/4 to 1/2 tsp. chili garlic sauce
pinch szechuan salt (if you have it)
pinch white pepper
pinch black pepper

Directions
Whisk together sauce ingredients and prep your veggies.

Heat wok on high. Add 2 tbsp of oil and heat until you see white smoke. Add slices of ginger and halved scallion. Let them turn brown and then remove from pan since they’ve flavored the oil. Toss in diced ginger (reserving a little) and quickly add your onion, carrots, and peas and stir fry until they soften slightly. Then add your broccoli. Toss a few times until broccoli has lost its bite… then pour on most of the sauce, reserving a little. Let sauce and veggies simmer for a minute or so and then remove from heat. Put veggies in a dish and reserve.

Heat wok again and add a little oil. If you like you can do half of the quinoa at a time… you’ll have better flavor. Add your little bit of reserved diced ginger and then toss half of your quinoa into the wok. Spread it around the wok and let it brown, and then stir it up. Brown a little more and then add half of your sauteed veggies and sauce, mixing in. Add a little leftover sauce and heat thoroughly.

Remove to a pretty serving dish and repeat.

Enjoy!

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