Malai Kofta- Phase 2

Malai Kofta is a wildly popular North Indian dish. Creamy and gently spiced, it makes a lovely side dish or entree. It is a fantastic addition to your favorite homemade Indian dishes or a great start for your new Indian cuisine recipe box! What makes it even more special? It’s raw and vegan.

Walnut Balls

1 C. walnuts, soaked (soak in cold water 1-2 hours)

2 C. winter squash, peeled

3 stalks celery, minced

2 Tbsp. fresh lemon juice

1 tsp. fresh ginger, grated

2 tsp. Celtic salt

1 tsp. cumin

1/4 tsp. turmeric

1/8 tsp. coriander

1/8 tsp. mustard seed

1/4 tsp. hing (found at most health food stores or it can be ordered online)

Process walnuts, squash, and minced celery through the juicer with a solid plate. Combine with remaining ingredients and knead by hand to ensure a thorough mixing. Form the dough into golf-ball size pieces and dehydrate on mesh trays at 145 degrees for 1-2 hours.

Sauce

2 C. walnuts, soaked

1/4 C. coconut pulp

1/4 C. coconut water (use water for Phase 1)

1/4 C. lemon juice

2 tsp. salt

Blend all  ingredients to form a creamy yogurt sauce. Serve the walnut balls on a platter surrounded by this sauce.

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