Onion Pakoras

thin sliced onions, mix in some salt, mix in besan until the onions get sticky and coated. Deep fry clumps, or pan fry in lots of oil.

Vegan Banana Walnut Muffins with Oat Streusel

Makes 12 regular sized muffins.

Ingredients

1 C AP flour
3/4 C whole spelt flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp pie spice or cinnamon
1/4 C canola oil
1 tsp vanilla
1/3 C sugar
3 overripe bananas
1/4 C walnuts


Oat Streusel Ingredients

1/8 C brown sugar
1/8 C sugar
1/8 C AP flour
1/16 C margarine
pinch of salt
1 tsp pie spice or cinnamon
1/8 C oats

Instructions

Preheat the oven to 350.

Use a pastry blender or two knives to cut the margarine into the other streusel ingredients, and set in the fridge.

Mix together the flours, baking powder and baking soda, salt, and pie spice. In a separate bowl, mix together the canola, vanilla, and sugar. Stir the latter mix into the former until just combined, mash the bananas, and fold in with the walnuts. Pour into a muffin tin lined with paper liners, and sprinkle the refrigerated streusel on top.

Bake for 20-25 minutes, until a toothpick comes out cleanly.

Toasted Sesame, Scallion, and Red Pepper Udon Noodles

Ingredients

12 oz udon noodles
3 Tbsp low sodium soy sauce
3 Tbsp unseasoned rice wine vinegar
3 Tbsp packed brown sugar
1 Tbsp toasted sesame oil
1/4 C neutral oil (canola or grapeseed)
5 tsp sesame seeds
1 1/4 tsp red pepper flakes (adjust for preferred heat profile)
12 scallions, white and green parts sliced thinly on the bias and separated

Instructions

While the water is coming to a boil whisk together the soy sauce, vinegar, brown sugar, and sesame oil in a large bowl. Heat the oil over medium in a large skillet, add the sesame seeds and red pepper flakes, and heat 3-5 minutes until the seeds just begin to brown. Add scallion whites and stir, remove from heat. After a couple of minutes, transfer to the soy sauce mixture. Cook the pasta, drain, add to the sauce, and toss. Add the scallion greens and serve.


From Milk Street Magazine, May-June 2017 issue.