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.
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.
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.
*Love this recipe? For this and more please follow the link to our online store: https://www.drcousensonlinestore.com/Dr-Cousens-Rainbow-Green-Live-Food-Cuisine-p/436.htm