The vegetarian Iftar

Ever heard of "Meatless Monday"? 

Some know and the rest are probably reaching for their phones, or opening a browser window to Google the term. Honestly, it's just as it sounds. A day (that's Monday) without meat! 

Why? Meatless Monday is not a new idea. This routine was implemented during both the World Wars to either save resources, or feed other war-ravaged countries. It was recently revived in 2003 by former ad man turned health advocate Sid Learner, together with John Hopkins University as a public health awareness campaign. 

I know it sounds boring right now, but bear with me.

Basically, it's a way to relieve your body from all the stress it endures to digest meat. That's right, our bodies let out a silent cry every time we eat a beef cheese- burger. We take meat at least twice a day, if not thrice, and some more in between, and the mid-night snacks... I think you get it. And we do this every single day! 

It not only takes a toll on our bodies, but also the environment. This forces our farmers to factory farm (Google the term, seriously, you'll be shocked) and the standard of living for these animals is outrageously inhumane. 

We complain about formalin and the hormone injections, but really, it boils down to the never ceasing demand. We ask, hence they supply. 

So do the good deed, and munch on some greens instead. Give your body that much deserved vacation, if not once a week, do it once a month, but do give it a go. 

It is a kind solution with great impact. Trust me when I say, if you are a culinary enthusiast, this seriously challenges you to explore the beautiful produce our country has to offer, and I am here to help you along the way! 

There are two types of meatless diets. Vegetarian and Vegan; both exclude all animal tissue, but vegetarian diets allow milk, honey and eggs, the other does not - yeah, it's super difficult; I do not know how they do it. But hey, do not run away just yet; we are doing an array of vegetarian recipes that are just as good, if not even better than meat based dishes.

I hope you will give these recipes a go, and thoroughly enjoy devouring them!

Starting with the ever refreshing --

VIETNAMESE FRESH SPRING ROLLS WITH PEANUT SAUCE

Ingredients

Rice paper

Bean noodles

1 large cucumber

1 large carrot

1 small green papaya

½ a head of a small cabbage

Some chives

Handful of mint leaves

Handful of basil leaves

Bean sprouts

For the sauces

½ cup of roasted, unsalted peanuts (husked)

3 tsp light soya sauce

1 tsp hoisin sauce

Balsamic vinegar

2 cloves of garlic

2 red chillies

1 whole lime, juiced

1 tsp sesame oil

2 tsp brown sugar

2 tsp honey

Method

Cut cucumbers lengthwise, and carefully spoon out the seeds. Julienne the cucumber into thin strips. Peel and julienne the carrot and green papaya as well.

Shred the cabbage.  Cut the white parts off the chives and segment into 3 parts.

Fill a saucepan with water and bring to boil, and immediately turn the heat off. Soak the bean noodles for 10 minutes and strain, but keep the warm water.

Time to rock and roll!

Take a sheet of rice paper and dip in warm water for 10 -15 seconds, until softened. Take out of the water and let the water drip for a couple of seconds. Place on a clean work bench and at the bottom end of the sheet assemble a bit of the noodles along with a bit of each vegetable, 2 strips of chives, 3 basil leaves and 3 mint leaves. Fold in the two sides and "roll out"

Repeat till you run out of veggies!

On to the sauce

Chuck the peanuts in the blender and blitz till it becomes butter. This may take a couple of minutes, so don't add water to "ease" this- it will completely ruin the sauce. You may need to pause and scrape the sides of the blender once or twice, but that is about it. Anyway, after the peanut has buttered, crush the garlic cloves, cut the chillies down the middle and deseed them - chuck in the blender along with the rest of the ingredients- blend away till smooth. Taste, and adjust to your taste.

VEGETABLE MOMOS/DUMPLINGS

Ingredients

Wrappers

1 cup all-purpose flour

½ tsp oil

2/3 tsp water (for kneading)

A good pinch of salt

1 medium onion, minced

2 cloves of garlic, minced

1 tsp grated ginger

½ small head of cabbage, shredded

1 small carrot, finely diced

1 cup mushrooms, finely diced

1 tsp soy sauce

1 tsp oil

Dip

2 tsp red chilli flakes

1 tsp paprika

1 tsp honey

3 tsp sesame oil

Chives to garnish

Momo wrappers -

Take the all-purpose flour, salt and oil in a bowl and mix. Add water in parts and 

knead to a firm, smooth dough. Cover and keep aside for 30 minutes. Knead again and divide into 2 equal parts. Shape them into 7 inch long logs, divide each into 8 equal  parts. Roll each part into balls - keep covered with a moist towel, until ready to use. On a lightly dusted bench roll out the dough balls to thin 3 inch diameter circles. Make sure to have a thicker centre than the edges.

Stuffing

Add a pinch of salt to the cabbage, toss and leave aside for water to be released. After 20 minutes, squeeze water out of the cabbage, discard the water. Heat up the oil in pan, cook the onions covered, till translucent. Add the ginger and garlic and stir for about a minute. Then add the carrot till softened, then add the cabbage and mushrooms, along with the soy sauce. Stir fry until everything is cooked.

Dip

Place the red chilli flakes and paprika in a little bowl and give it a good mix. In a deep pan heat the sesame oil till its smoking hot. Carefully pour the hot oil in the chilli-paprika mixture. Stir. Let it cool. Mix in the honey.

Assembly

Spoon 1 tablespoon of the stuffing into the wrappers. Dab some water around the edges make into half circle, and seal well. Then bring the edges together and pinch. Make all 16 of the momos and freeze any leftover stuffing. Heat up a steamer, oil the steamer rack well. This is critical because it will prevent dumplings from sticking. Arrange momos in the steamer. Close the lid, and allow steaming until the momos are cooked through, about 10 minutes. Take momos off the steamer and serve immediately. Alternatively, if you don't have a steamer you can place uncooked momos directly in slightly salted boiling water and cook until done, approximately 10 minutes. Be careful not to over boil the dumplings. 

Arrange the momos around a bowl of the dip in the centre. Garnish with chopped chives to serve.

SPICY FALAFEL

Ingredients

2 tbsp sunflower or vegetable oil

1 small onion, finely chopped

1 garlic clove, crushed

400g can chickpea, washed and drained

1 tsp ground cumin

1 tsp ground coriander

Handful parsley, chopped

Handful of fresh coriander

1 tbsp toasted sesame seeds

1 egg, beaten

Salt to taste

Method

Heat 1 tsp oil in a pan. Sauté the onions and garlic until softened, about 2 minutes. In a large bowl, chuck in the chickpeas, along with the spices and the onion-garlic mixture and mash till chickpeas are completely crushed. Stir in the herbs, sesame seeds and seasoning. Mix in the egg until everything is well incorporated.  Divide into 6 equal parts, and shape into patties. Heat up the remaining oil and fry the patties until golden brown. Serve with some pita bread and some fresh salad.

Now on to some deserts...

MANGO-GRAPEFRUIT SAGO!

Ingredients

½ cup sago (sago pearls)

1 litre water for boiling the sago

1/3 cup sugar

2/3 cups of water

2 large mangoes, peeled and cubed

1 red grapefruit, peeled and segmented

1 can (400ml) coconut milk

1 cup milk

2 pandan leaves, tied in a knot (optional)

Method

Put sago and pandan leaves into a pot of boiling water. Bring it to boil again. Remove from heat and keep the lid on. Let the sago cook in the residual heat for about 10 to 15 minutes, until translucent. Drain through a sieve. Rinse with running cold water. Discard the leaves and drain well. Set aside.

To make syrup

In a small saucepan, put sugar with water together. Bring it to a boil over medium heat and cook until the sugar is completely dissolved. Let it cool completely.

In a large mixing bowl. Put in the mango and grapefruit. Pour in the coconut milk as well as milk. Mix in the sago and syrup. Refrigerate for 2 hours.

Note

You can experiment with any combination of fruits you want, get those creative juices flowing!

Ending with the decadent...

OVERNIGHT PEANUT BUTTER OATS

Ingredients

1 large ripe banana, mashed (about ½ cup)

¼ cup creamy peanut butter 

1 cup regular oats (do not use quick cooking oats!)

1 cup coconut milk

1 tbsp chia seeds (optional)

½ tsp vanilla extract

½ tsp ground cinnamon

1 tsp honey

Optional toppings

Sliced bananas 

A drizzle of maple syrup

Cinnamon powder

Dark chocolate shavings or chips

Coconut shavings

Method

Beat the banana to a pulp, and by beat, I mean mash it up real well. Then combine with the peanut butter and mix in until well combined. In a jug, combine the coconut milk, vanilla extract, ground cinnamon and honey. Mix well. Pour into the banana and peanut butter mixture, oats and chia seeds, and "swirl it in". Cover well and refrigerate for at least 4 hours, or overnight. When serving, stir and scoop into individual bowls. Top with banana slices, sprinkle some cinnamon, drizzle some maple syrup and garnish with shaved chocolate/chocolate chips, and coconut shavings.

Photo: Kazi Tahsin Agaz Apurbo

Food prepared by Nabila Basher