Fenugreek

[rootofnewt]

I haven't used fenugreek in several months.

So. I'd like to see your favorite vegetarian recipes which use fenugreek.

By vegetarian, I mean no animal flesh, no gelatin, no animal broths, etc.

I'm allergic to soy, peanut, papaya, and moldy cheeses (penicillium molds: camemberti and roqueforti).

I can substitute for soy sauce and peanut butter. I can substitute for shredded chicken in small amounts (chicken-style wheat gluten). I can use shortening made from palm oil, veg broth, and vegetarian gelatin substitutes.

Challenging enough?

Comments

[klwalton.livejournal.com]

Mango Chutney!

3 barely ripe mangos
2 tablespoons corn oil
1 piece ginger root, peeled, chopped (3/4")
1 garlic clove, crushed
1 teaspoon salt
1/2 teaspoon hot chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fenugreek
1 1/4 cup malt vinegar
1/2 cup seedless raisins
1 tablespoon lemon juice
1 1/2 cup light-brown sugar

Instructions:
Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired.

Thank you.

[krasota.livejournal.com]

This shall be filed away in the "if i ever decide i *like* mango chutney and *want* to can" file. ;)

i bet tamarind chutney uses fenugreek, though... hrrrrmmm...

Re: Thank you.

[klwalton.livejournal.com]

Oh, you wanted something you *like*! Picky, picky, picky ;-).

(you don't have to can this, it'll keep for a week or two in the refrigerator, but if you don't *like* it...!) :-D

When I'm feeling adventurous and mixing my own curry powder, I use fenugreek. Mmmmm...vegetable curry. But I figured you already have plenty of experience and recipes for that and other Indian dishes.

Mango chutney is *so* good with fried potatoes...

Re: Thank you.

[krasota.livejournal.com]

good to know that it'll keep in the fridge.

i dislike many kinds of pickles and relish. i don't know why. i like the concept, dislike the actual texture, perhaps?

i make my own pickles, oddly enough. sour ones. and i like kosher dills in brine. i keep some sweet pickle relish on hand for quick tartar sauce and for 1000 island dressing (mmm, fake reubens). others.... ehhhh.

Food Confessions

[klwalton.livejournal.com]

I blame my taste in food on the Brits who raised me. I once asked for liver&onions for a *Birthday Dinner* when I was ten. I love chutneys and relishes and pickle. White food is comfort food - mashed neeps or potatoes or parsnips (mmmmmm...parsnips!). Bubble and Squeak. *Beans on toast*! :):)

I used to make bread & butter pickles, but I haven't in a long time. I love them. Comfort food when I'm really tired or down or the world has just pissed me off one too many times: White bread, mayonnaise, cheddar cheese and bread & butter pickles.

Re: Food Confessions

[krasota.livejournal.com]

no to the liver and onions. and a shrieking fleeing away from the bread'n'butter pickles. the rest... yeah, those are yummy.

i make colcannon fairly often (and bubble&squeak the next day and thereafter)... and i love mayo, bread, cheese, and *iceberg* lettuce sandwiches. ;)