So, full disclosure: I was in a bit of a hurry and kind of messed up this pudding. It still turned out reasonably tasty. It was just very lumpy. Since I just dumped the chia into the milk the night before and didn't both to mix it properly. Not the end of the world. Just not ideal either. So, I guess I should let that be a lesson to me to make sure to mix everything very well before I leave it to soak overnight if I'm ever making this again.

You can mix up the fruit to go with this. The original recipe calls for kiwi, blackberries, fresh apricots, pomegranate, and toasted coconut chips. I think I ended up using kiwi, blackberries, nectarines, raspberries, and toasted coconut. But you could try all sorts of things! I've included some ideas in the variations below.

Chia Pudding with Fresh Fruit

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 c. oat milk
• 1/4 c. chia seeds
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 150g blackberries
• 2 kiwis, peeled and sliced
• 4 apricots, sliced
• 75g pomegranate arils
• 20g toasted coconut chips

Directions

1. Combine oat milk, chia seeds, maple syrup, and vanilla and mix well.
2. Cover and chill for 4-24 hours.
3. Divide into four bowls, top each with 1/4 of the fresh fruit and coconut chips, and serve.

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Variants

Strawberry-Banana

Ingredients

• 1 c. oat milk
• 2 Tbsp. peanut butter
• 1/4 c. chia seeds
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 150g strawberries
• 2 bananas, peeled and sliced
• 20g dark chocolate shavings

Kiwi-Mango

Ingredients

• 1 c. coconut milk
• 1/4 c. chia seeds
• 2 Tbsp. honey
• 1 tsp. vanilla extract
• 2 kiwis, peeled and sliced
• 2 mangoes, sliced
• 2 passionfruit
• 20g toasted coconut chips
• 20g macadamia nuts, chopped

Lemon-Blueberry

Ingredients

• 1 c. almond milk
• 1/4 c. chia seeds
• 2 Tbsp. honey
• 1 tsp. vanilla extract
• 1/4 tsp. culinary lavender
• 150g blueberries
• 1/2 c. lemon curd
• 20g slivered almonds, toasted

Blackberry-Melon

Ingredients

• 1 c. coconut milk
• 1/4 c. chia seeds
• 2 Tbsp. honey
• 1/2 tsp. lime zest
• 150g blackberries
• 1/4 cantaloupe, diced
• 1/4 honeydew melon, diced
• 20g pine nuts, toasted

Kiwi-Lychee

Ingredients

• 1 c. coconut milk
• 1/4 c. chia seeds
• 2 Tbsp. honey
• 1 tsp. rosewater
• 150g blackberries
• ~20 lycheefruit, peeled and halved
• 2 kiwis, peeled and sliced
• 20g slivered almonds, toasted

Cranberry-Quince

Ingredients

• 1 c. oat milk
• 1/4 c. chia seeds
• 2 Tbsp. maple syrup
• 1 tsp. vanilla extract
• 2 quince, peeled and diced
• 1 star anise
• 1 cinnamon stick
• 1 c. apple juice
• 1/4 c. sugar
• 250g fresh cranberries
• 1/4 c. raisins
• 20g walnuts, toasted and chopped

Directions

1. Combine the oat milk, chia seeds, maple syrup, and vanilla extract as directed above, mixing, covering, and chilling for at least 4 hours.
2. Meanwhile, combine the quince, star anise, cinnamon stick, apple juice, and sugar and bring to a boil over medium heat.
3. Reduce heat to medium-low and simmer, covered, for ~20 minutes.
4. Add the cranberries and raisins and simmer for another 20 minutes.
5. Divide pudding among four bowls, top with compote and walnuts and serve.

Chocolate-Cherry

Ingredients

• 1 c. almond milk
• 1/4 c. chia seeds
• 1 Tbsp. Dutched (alkalized) cocoa powder
• 2 Tbsp. honey
• 1 tsp. vanilla extract
• 400g fresh cherries, pitted and halved
• 20g slivered almonds, toasted
• 20g dark chocolate shavings

I've almost finished working my way through all the smoothie bowl recipes in the Breakfast Bible. I made this mixed berry one yesterday and tried a variation on the tropical fruit smoothie bowl this morning.

I liked this one, but the smoothie came out very soupy. The Kidlet actually prefers that, but, if I'm going to be trying to decant it into a bowl and top it with things, I prefer a slightly thicker base. If nothing else, it allows the toppings to actually sit on top rather than immediately sinking below the surface.

To be fair, the recipe does call for freezing the banana before blending, which I forgot to do. But I still think it would have been too thin. Maybe feezing both the banana and the coconut milk would do the trick?

I also didn't have any almond milk and didn't want to go out and get a carton just for this recipe.¹ Instead of almond milk, I opted for oat milk with a bit of almond butter stirred in.² And since the Kidlet doesn't like pomegranate anymore, I swapped out the pomegranate arils for some fresh blueberries.

Mixed Fruit Smoothie Bowls

Slightly adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 1 c. oat milk
• 1 c. plain Greek yogurt
• 1 c. lite coconut milk, frozen in cubes
• 1 c. frozen mixed berries
• 1 banana, frozen
• 2 Tbsp. honey
• 1 Tbsp. almond butter (optional)
• 1/2 c. fresh raspberries
• 1/4 c. pomegranate arils (or 1/2 c. fresh blueberries)
• 2 Tbsp. shredded coconut⁴
• 2 Tbsp. wheat germ, toasted

Directions

1. Combine the oat milk, yogurt, frozen coconut milk, frozen berries, frozen banana, honey, and almond butter in a blender and purée until smooth.
2. Divide the smoothie between 4 bowls.
3. Top each with ~2 Tbsp. of raspberries, 1 Tbsp. of pomegranate arils (or 2 Tbsp. of blueberries), 1/2 Tbsp. of coconut, and 1/2 Tbsp. of toasted wheat germ.

---

¹ Especially since I find myself feeling increasingly concerned about the environmental aspects of growing almonds. I still eat them in moderation, but almond milk seems particularly water-intensive and wasteful. ^Back
2 Which I know is probably not much better than just using almond milk, but... what can I say? I already had a jar of almond butter in the fridge. I haven't had a chance to look into it, but hopefully almond butter is at least slightly less bad water and waste-wise than almond milk. That said, you still have all the ecological impact from the actual almond farming, so... it's probably not great either way.^{3 Back
3} Thinking about this stuff makes me sad and frustrated. I wish everything wasn't so complicated and I wish that it was easier to figure out the consequences of my choices. ^Back
4 I picked up some toasted coconut slices on sale a few days ago, so I just used that here. Either one will work just fine. ^Back

This dessert is given as the recipe for December 30th in my Dish of the Day cookbook. the idea is that it's meant to be something light and refreshing to offset all the rich, heavy foods that tend to get eaten over the holidays. I lightened it up slightly more by swapping out the whole milk ricotta for low-fat ricotta. I also halved the pistachios. The original recipe called for equal parts ricotta and nuts! I think next time I might double the ricotta and orange as well. I like the idea of having those two elements making up the bulk of the dish with the pistachios, honey, and pomegranate acting as highlights.

This was a pleasant dessert. It's definitely not going to become a go-to favourite or anything, but it was easy and it did taste nice, just not amazing. And it also let me use up most of the leftover pomegranate I had sitting in the fridge plus some of the blood oranges from the freezer. (Although I accidentally grabbed one blood orange and one navel orange, so only half of my little ricotta pots had actual blood orange in. Whoops! Oh well...) So, overall, glad I tried it and I might make it again sometime, but it probably won't be a regular occurance.

Ricotta with Blood Orange, Pistachios, and Honey

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 c. ricotta
• 4 blood oranges
• 1/4 c. pistachios, chopped
• 1/4 c. pomegranate arils
• 1/4 c. honey

Directions

1. Place 1/4 c. of ricotta in each dish/jar/cup.
2. Use a knife to remove the peel and pith from the oranges. Segment or slice as desired.
3. Place 1/4 of the orange pieces (1 orange worth) on top of each portion of ricotta.
4. Top each with 1 Tbsp. of pistachios, 1 Tbsp. of pomegranate, and 1 Tbsp. of honey.

I've never had persimmons before and, I have to admit, I was a little wary of them. But they're actually quite tasty! And I really like the combination of flavours in this recipe. The toasted pistachios are especially nice. But really, it's all good and works well together.

Bulgur Salad with Persimmons, Pistachios, and Pomegranate

Slightly adapted from Dish of the Day by Kate McMillan

Ingredients

• 1 c. bulgur
• 1 c. chicken or vegetable stock
• 1/4 c. lemon juice
• 2 Tbsp. olive oil
• 1 c. chopped flat-leaf parsley
• 1/3 c. chopped fresh mint
• 1/2 c. chopped green onion
• 1/2 c. shelled pistachios
• 3 fuyu persimmons, cored and chopped
• 1/4 c. fresh pomegranate arils

Directions

1. Place the bulgur in a heat-proof bowl.
2. Bring the stock to a boil and pour it over the bulgur. If using homemade stock, add a little bith of salt as well.
3. Cover and set aside for 15-20 minutes.
4. Mix in the lemon juice, olive oil, parsley, mint, and green onion and allow to rest for 20-30 minutes.
5. Meanwhile, toast the pistachios over medium heat for 3-4 minutes.
6. Just before serving, stir in the persimmons, pistachios, and pomegranate.

This was hit and miss. I kinda felt like the salmon with pemegranate was two great tastes that don't taste very good together, although I liked the salad. Symbol liked both, at least.

Glazed Salmon with Black-Eyed Peas, Walnuts, and Pomegranate

Cook's Country October/November 2020 (recipe card)

Ingredients

• 450g cooked black-eyed peas, drained and rinsed
• 120mL pomegranate seeds
• 120mL hazelnuts, chopped and toasted
• 120mL fresh parsley and/or cilantro, minced
• 4 green onions, sliced thin
• 30+30mL pomegranate molasses, divided
• 1½ tbsp + ½ tsp olive oil, divided
• 2 tbsp lemon juice
• ⅛+½ tsp salt, divided
• ¼+½ tsp pepper, divided
• 700-900g of skin-on salmon filets

Directions

1. In a large bowl, combine peas, pomegranate seeds, hazelnuts, greens, green onions, 30mL of pomegranate molasses, 1½ tbsp of oil, the lemon juice, ⅛ tsp of salt and ⅛ tsp of pepper. Stir together, adjust salt and pepper to taste, and set aside to let flavours meld.
2. Line a large baking sheet with foil or silicone. Arrange salmon, skin side down.
3. Whisk together remaining molasses, oil, salt, and pepper and brush over tops of salmon.
4. Bake at 450°F on the upper middle rack until cooked through, 10-15 minutes.

I modified and abused this recipe quite a bit. The original was meant to be a 30-minute meal. It used pre-cooked chicken sausages along with "quick-cooking barley" (which I'd never heard of before). I had some regular old pot barley and some beef and barley sausages, so I made it with that. And, since my sausages were not pre-cooked, I decided to cook them on the stovetop. And since I already had the pan out for that, I decided to just convert the whole recipe to be done on the stovetop. Oh, and I also omitted all but 1 Tbsp. of the oil called for (1/3 c. in the original recipe). And, because I'm trying to be a bit health-conscious, I also cut back (slightly) on the Parmesan and the pistachios. Personally, I think it worked quite well! But I realize that it's quite a bit different from what the original recipe described.

Also, I didn't think of this until after I was already eating a bowl, but I think some pomegranate seeds/arils and/or a drizzle of pomegranate molasses would go quite nicely with this dish. Pistachios and pomegranate are such a nice combination! I've listed pomegranate as an optional ingredient below. Feel free to give it a try!

Photo goes here.

Barley with Broccoli and Sausage

Adapted from Cook's Country October/November 2018

Ingredients

• 1 c. pot barley
• 1-2 c. chicken stock
• 1-2 c. water
• 1/2 tsp. coarse sea salt, divided
• 450g beef, chicken, or lamb sausages
• 340g broccoli, cut into florets
• 1/4 tsp. black peppercorns, ground
• 1 Tbsp. olive oil
• 1/3 c. shelled pistachios
• 1 clove garlic, minced
• 1/3 c. grated Parmesan cheese
• 1/2 c. chopped fresh basil
• 1/4 c. pomegranate arils (optional)

Directions

1. Combine the barley with the chicken stock and water. You want a total of 3 c. of liquid, but the exact proportions aren't super important. If you're using mostly water, or if your chicken stock isn't very salty, add ~1/4 tsp. of salt as well.
2. Bring to a boil over medium heat, then cover and reduce to a simmer and cook for 25-30 minutes.
3. Meanwhile, in a separate pan, cook the sausages.
4. Once the sausages are mostly done, add the broccoli and continue cooking.
5. Once the sausages are nicely browned on all sides and cooked through, remove them from the pan.
6. Season the broccoli with 1/4 tsp. each of salt and pepper and drizzle with the oil and continue cooking over medium heat until broccoli starts to develop some good browning.
7. Reduce heat slightly and add the pistachios and cook until they are toasted and dark, but not burnt.
8. Remove from heat and add the garlic. Let it sizzle in the residual heat of the pan.
9. Chopp the sausages and return them to the pan.
10. Once the barley is cooked and most of the liquid has been absorbed, remove from heat and stir in the cheese.
11. Stir the contents of the pan into the barley.
12. Stir in the basil and pomegranate (if using).

I ended up with a surprise pomegranate in one of my recent produce baskets, so I picked out this meal to use it up since I also had some pork chops in the freezer that I was hoping to find a use for. The pork chops and brussels sprouts were both quite good, and a few accordion potatoes rounded out the meal.

I appreciate how quickly and easily this meal came together and that it only requires the use of a single pan. I ended up having to substitute pine nuts for the pistachios. I normally keep a bag of pistachios on hand in the freezer, but I must've used them all up at some point and forgot to get more. I think the pine nuts worked well, but pistachios would've been even better.

Sadly, the Kidlet wasn't a big fan of the brussels sprouts -- which actually ended up being a combination of brussels sprouts and cabbage for us because I didn't have as many sprouts as the recipe called for -- but she was a fan of the pork.

The original recipe calls for cooking the pork chops in oil, but I had a jar of bacon grease in the fridge, so I ended up using that instead. I highly recommend this approach if you have any bacon fat kicking around. And I bet lard would also work great. If you don't have either of those, then I'm sure any neutral oil will do just fine.

One-Pan Pork Chops and Brussels Sprouts

Slightly adapted from Cook's Country October/November 2019

Ingredients

• 3/4 tsp. coarse sea salt, divided
• 1/2 tsp. black peppercorns, divided
• 1/4-1/2 tsp. ground cayenne or Kashmiri chilies
• 4 bone-in pork chops (~250g each)
• 2 Tbsp. bacon fat
• 680g brussels sprouts, trimmed and halved
• 1/4 c. water
• 2 Tbsp. balsamic vinegar¹
• 2 tsp. lemon juice
• 2 Tbsp. fresh pomegranate arils/seeds
• 2 Tbsp. pistachios, toasted and chopped

directions

1. Grind 3/8 tsp. of the salt with 1/4 tsp. of the peppercorns and mix in the ground chilies.²
2. Pat the pork chops dry and sprinkle them with the salt mixture on both sides.
3. Melt the bacon fat in a large pan over medium-high heat.
4. Add the pork chops (cook in batches if necessary) and cook until nicely browned on both sides and cooked all the way through (10-12 minutes), flipping every 2 minutes. Internal temperature should register 60°C (140°F).
5. Remove chops from pan and set aside. (Optionally tent with aluminum foil to help hold the heat.)
6. Pour off all but 2 Tbsp. of fat from the pan.³
7. Place the brussels sprouts in the pan cut side down.
8. Add the water and remaining 3/8 tsp. of salt.
9. Reduce heat to medium, cover, and cook for 4 minutes.
10. Uncover and cook for another 5 minutes.
11. Give sprouts a good stir and cook for 1-2 minutes longer.
12. Remove from heat and stir in vinegar, remaining 1/4 tsp. of pepper, pomegranate, and pistachios.
13. Serve sprouts and chops together along with your favourite starch (rice, potatoes, etc.).

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¹ Whoops! I just realized that I totally misread this line of the recipe and only put 2 teaspoons of vinegar rather than 2 tablespoons! Oh well... it was still tasty. ^Back
2 The pork chops were great with just the little bit of salt, pepper, and cayenne called for in the recipe, but it occurred to me while doing this write-up that it might be fun to experiemnt with a more complex spice rub like the one I used for my barbecued chicken a while back. I believe that rub was concoted with pork in mind, in fact. I'm not sure how it'd do in a pan on quick-cooking chops as opposed to on the grill on slow-cooked ribs, but I'd be interested to find out! I think my main concern would be burning the sugar. But I'm sure that the right pan at the right temperature could help avoid that. ^Back
3 If you're not confident eyeballing the amount of fat left in the pan, you can always pour off all the fat and then measure out 2 Tbsp. to add back in. ^Back

This was originally written as a Brussels sprouts recipe. But I didn't have any Brussels sprouts and I did have a lot of cabbage...

I ended up using about half of a large cabbage in place of the Brussels sprouts. I also doubled the bulgur and added a drizzle of pomegranate molasses just before serving.

Surprisingly the Kidlet liked this one! I mean, she wasn't super enthusiastic about it, but she ate it all. Whereas she said the maple-roasted apples and onions were weird and not good. Go figure!

Pomegranate Cabbage

Adapted from Food Network

Ingredients

• 1kg cabbage, shredded
• 3-4 cloves garlic, sliced
• 3 Tbsp. olive oil
• 1 tsp. + 1 Tbsp. lemon zest, divided
• 1 tsp. coarse sea salt
• 1/4 tsp. black peppercorns, ground
• 1/2 c. bulgur, cooked
• 1 Tbsp. lemon juice
• 1/4 c. pomegranate arils
• 1 Tbsp. pomegranate molasses
• 2 Tbsp. chopped fresh parsley

Directions

1. Preheat oven to 220°C (425°F).
2. Toss cabbage with garlic, oil, 1 tsp. lemon zest, salt, and pepper in a roasting pan.
3. Roast at 220°C (425°F) for 20 minutes.
4. Stir/toss the mixture and continue roasting for another 10-20 minutes.
5. Mix in bulgur, lemon juice, and remaining 1 Tbsp. of lemon zest.
6. Sprinkle with pomegranate arils, drizzle with pomegranate molasses, garnish with parsley, and serve.

Wheat Berry Bowl with Merguez and Pomegranate

This dinner wasn't planned in advance, but as it happened we had almost everything we needed on hand, even the sausages in the freezer -- the one exception was mint, which we swapped out for cilantro.

While it does need a lot of lead time, since the wheat berries take a long time to cook, it's not particularly difficult; you have ample time to put everything else together while the wheat berries cook. And the end result is delicious!

While the original recipe calls for topping some things with others, we ended up basically mixing everything together and then just serving the yoghurt sauce on the side.

Wheat Berry Bowl with Sausage and Pomegranate

From Epicurious

Ingredients

• 2 C wheat berries
• 2 C mushroom stock
• 4 tbsp olive oil, divided (1+1+2)
• 1 lb sausage, peeled
• 1 garlic clove, minced
• ½ C plain yoghurt
• 2 tbsp lemon juice, divided (1+1)
• 2 tsp za'atar, plus extra for serving
• salt and pepper
• ½ C pomegranate seeds
• ¼ C coarsely chopped fresh cilantro
• 4 green onions, thinly sliced
• ½ cucumber, quartered lengthwise and then sliced thinly

Directions

1. Add the wheat berries and mushroom stock to a large pot, then add more water until wheat berries are fully submerged with room to spare.
2. Bring to a boil, then simmer until the berries are tender and just starting to split, ~1h.
3. Meanwhile, heat 1 tbsp oil over medium-high heat in a large skillet.
4. Add sausages and cook, breaking up, until browned, ~10 minutes. Remove from the heat.
5. Mix garlic, yoghurt, 1 tbsp oil, 1 tbsp lemon juice, and za'atar in a medium bowl. Season with salt and pepper and set aside.
6. When the wheat berries are done, drain, rinse in cold water, drain again, and return to the pot.
7. Add the pomegranate, cilantro, green onions, cucumber, sausage, and remaining 1 tbsp of lemon juice and 2 tbsp of oil to the pot.
8. Mix well and season with salt and pepper.
9. Serve with yoghurt sauce and additional za'atar.
   
   

I was flipping through some old issues of Cook's Country and came across a recipe that I'd made, but never got around to doing a write-up for. It's been a while, but I seem to recall it went over fairly well. We to it to a friend's house for dinner if I remember right.

Spinach Salad with Gorgonzola and Pear

From Cook's Country October/November 2015

Ingredients

• 1/2 c. walnuts
• 1 ripe Anjou pear
• 3 Tbsp. red whine vinegar
• 1 Tbsp. minced shallot
• 1 tsp. Dijon mustard
• 1 tsp. brown sugar
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/4 c. canola (or other neutral) oil
• 1 Tbsp. lemon juice
• 250g baby spinach
• 85g Gorgonzola cheese, crumbled
• 1/4 c. pomegranate arils

Directions

1. Toast and chop the walnuts. Set aside.
2. Core and halve the pear.
3. Purée one half of the pear with vinegar, shallot, mustard, sugar, salt, and pepper.
4. With blender or food processor running, slowly add oil in a thin stream.
5. Thinly slice other half of pear, toss with lemon juice, and set aside.
6. Toss spinach with 1/2 c. dressing.
7. Top with Gorgonzola, walnuts, pomegranate arils, and pear slices.
8. Drizzle with remaining dressing.

Dabeli

These are basically saucy mashed potato sandwiches topped with, among other things, fresh pomegranate arils.

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

To Prepare the Sauces:
1. Pour tamarind-date sauce into a bowl and set aside.
2. Pour 1/3 c. water into a blender along with cilantro, salt, garlic, ginger, and both fresh and dried chiles. Puree.
3. Pour into a separate bowl and set aside.

To Make the Filling:
1. Combine the mashed potato, masala, salt, and sugar in a bowl. Mix well.
2. Heat the oil over medium-high heat.
3. Add the potato mixture and cook, stirring occasionally, until the potatoes have warmed and the spices are cooked (5-8 minutes).

To Prepare the Buns:
1. Preheat a griddle or skillet over medium heat.
2. Butter the cut side of each bun.
3. Place buns, buttered side down, on the hot griddle and cook until browned (2-3 minutes).

To Assemble the Sandwiches:
1. Spread a scant tsp. of cilantro-chile sauce on the bottom of a toasted bun.
2. Over the cilantro-chile sauce, spread a generous tsp. of tamarind-date sauce.
3. Spread ~1/6 of the mashed potato mixture over this.
4. Sprinkle 1 Tbsp. pomegranate arils over the potato mixture on the bun.
5. Top with 1 Tbsp. each of onions and peanuts.
6. Place the top bun on to close the sandwich.
7. Garnish with cilantro and sev.

---

Adaptations

Vegan-ize It!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
3/4 tsp. agave syrup
2 Tbsp. canola oil

For Assembling the Sandwiches:
olive oil
6 hamburger buns
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

Make It Gluten-Free!

Dabeli
Slightly adapted from 660 Curries
For the Sauces:
1/2 c. tamarind-date sauce
1/2 c. firmly packed cilantro
1/4 tsp. coarse sea salt
4 medium cloves garlic
2 Tbsp. ginger paste
2 fresh Thai (bird's eye) chiles
2 dried Thai or cayenne chiles

For the Filling:
1 lb. russet (or other floury) potatoes, boiled and mashed
1 Tbsp. dabeli masala
1 tsp. coarse sea salt
1 tsp. granulated sugar
2 Tbsp. canola oil

For Assembling the Sandwiches:
butter
6 gluten-free hamburger buns OR 12 corn tortillas
6 Tbsp. fresh pomegranate seeds
6 Tbsp. spicy-hot roasted peanuts (store-bought)
6 Tbsp. minced red onion
chopped cilantro
thin sev (chickpea flour noodles)

If using tortillas, unless they are very large, just use half the volume of filling and toppings specified for buns and put the cilantro and sev inside the wrap.