25. Turmeric Cake
This simple and delicious vegan turmeric cake is perfect to serve after dinner as a healthy dessert alternative.
Here’s how to make it:
Ingredients:
- 3 cups self-rising flour
- ⅔ cup sugar
- 1 tbsp turmeric
- 1 ½ cups unsweetened shredded coconut
- Pinch of salt
- ¾ cup coconut oil
- 1 ¾ cups coconut milk
- 1 tbsp tahini (sesame paste)
- Shelled pistachios for garnish
Instructions:
- Preheat the oven to 350F
- Coat the bottom and sides of an 11×7 in baking dish with tahini
- In a large bowl, combine flour, sugar, turmeric and shredded coconut and salt. Mix well.
- Add coconut oil and milk and gently stir all the ingredients together until just combined (do not overmix).
- Spoon batter evenly on the prepared baking dish.
- Decorate with pistachios on top and bake at 350F for approximately 45 minutes.
- Let sit for at least 15 minutes before cutting.
26. Turmeric Chickpea Fritters
Mouth-wateringly tender on the inside but with a great crunch on the outside, these hearty, garlicky, easy chickpea fritters are infused with the wonder spice.
Ingredients:
Chickpea Fritters:
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- 1-2 tbsp olive oil, divided (plus more for sautéing)
- 4 cloves garlic, minced
- 1/2 cup panko bread crumbs
- 1/4 cup fresh parsley, finely chopped
- 3 tbsp parmesan cheese
- 1 tbsp hulled white sesame seeds or hemp seeds
- 2 tsp coconut sugar
- 1/2 tsp ground turmeric
- 1 1/2 tsp ground cumin
- Pinch sea salt and black pepper
- 1/2 lemon, juiced
- 1 15-ounce can chickpeas, drained, rinsed and thoroughly dried
For The Coating:
- 2 tbsp parmesan cheese
- 3 Tbsp (12 g) panko bread crumbs
To Prepare
- Preheat oven to 375 degrees and add flax egg to a food processor or high-speed blender.
- Heat a large metal or cast iron skillet over medium heat.
- Once hot, add 1 Tbsp (15 ml) olive oil and minced garlic. Sauté until slightly browned, stirring often – about 3 minutes.
- Remove from heat and cool slightly, then add to food processor or blender with a flax egg.
- Add panko bread crumbs, parsley, parmesan cheese, sesame seeds (optional), coconut sugar, turmeric, cumin, a pinch each salt + pepper, and 1 tsp olive oil, and lemon juice.
- Pulse/blend until small bits remain, scraping down sides as needed.
- Add rinsed/dried chickpeas and blend until a “dough” is formed, scraping down sides as needed. You don’t want the chickpeas to turn into a paste, but you also don’t want any left whole.
- Taste and adjust seasonings as needed.
- To make the coating, mix parmesan cheese and panko breadcrumbs in a shallow bowl. Set aside.
- Scoop out heaping 1 Tbsp amounts of dough, form/roll into balls – about 15 total.
- Roll fritters in the vegan parmesan cheese-panko bread crumb mixture to coat.
- Heat the same skillet you used earlier over medium heat.
- Once hot, add enough oil to form a thin layer on the bottom of the skillet, then add fritters. Depending on the size of your pan, you may need to cook them in two batches as to not crowd the pan. Add more oil as needed.
- Brown fritters for 4-5 minutes total, shaking the pan to roll them around and brown all sides. Turn down the heat slightly if browning too quickly.
- Add sautéed fritters to a bare or foil-lined baking sheet and transfer to the preheated oven and bake for 12-15 minutes.
- Once fritters are golden brown and fairly firm to the touch, remove from oven. Let cool a few minutes before serving. They will firm up the longer they cool.