Jawaiian veggie patties
Ingredients: whatever veggies you like.
Curry powder (Approximately 3 to 4 tablespoons according to taste.)
Coconut milk (Fresh is best, but 1 good can of organic coconut milk is fine.)
Cold pressed organic coconut oil OR cold pressed organic olive oil
1 onion
1 clove garlic
Sea salt and freshly ground black pepper to taste
Fresh thyme (5 sprigs) OR dried thyme (1/2 teaspoon)
1 fresh hot pepper; roasted, seeded and peeled (optional)
Fresh Thai basil (1 sprig) (optional)
Fresh lemongrass (1 sprig) (optional)
2 cups Organic wheat flour (I do not use self rising or all purpose bleached flour. The bleaching process includes Chlorine Dioxide, Nitrogen Dioxide, Chlorine, Calcium Peroxide, Azodicarbonamide, and Benzoyl Peroxide. Nutrients and vitamins are destroyed during this bleaching process. Another “no no” is genetically modified organisms (GMO) flour.)
1 cup Organic vegan shortening or organic vegan butter
½ teaspoon baking powder
Iced Water
Prep: Chop veggies and set aside.
Crust: Place flour, baking powder, 1 teaspoon of sea salt and 1 tablespoon curry powder in bowl. Stir dry ingredients. Add the vegan shortening OR vegan butter. Using a fork or pastry cutter, mix shortening OR butter into the dry ingredients until the fat is incorporated into the flour into pea sized portions. Do NOT overmix. Lastly, add a little of the iced water. Add more iced water until the mixture holds together enough so you can make it into 2 balls. (Each time you make crust, you will get better and better.) Wrap each ball separately in wax paper of parchment paper and refrigerate at least one hour. (TIP: When making pie crust for dessert, do NOT use the curry powder.)
While your dough is chilling, make the curried veggies. You will need a large, heavy pan.
Sauté chopped onion in oil until they are caramelized, then add fresh garlic and sauté no more than 1 or 2 minutes and remove pan from heat. (Garlic burns quickly and burnt garlic tastes horrible.)
Add freshly washed veggies, curry powder, thai basil, lemongrass, 1 sprig fresh thyme or dried thyme (Use other 4 sprigs of fresh thyme for garnish), coconut milk, sea salt, 1 or 2 teaspoons of curry powder and peppers to pan filled with sautéed onions and garlic and cover pan. Reduce heat to low and simmer for 3 minutes.
Let cool to room temperature. Take dough out refrigerator and divide into 8 pieces. Put some of the flour on a clean surface and roll out each of the 8 pieces separately. Fill each with the veggie mixture and seal dough, using a few drops of water. Take a fork and crimp edges. Bake on ungreased cookie sheet in 35o degrees Fahrenheit oven for approximately 10 minutes until golden and flaky. Garnish with fresh thyme.
These patties are great for on the go. Also, they are delicious with a bowl of soup and peas and rice.
One Love…
Aria
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