tag:blogger.com,1999:blog-3183702312843067949.post4588435448878069498..comments2024-02-10T00:21:20.628-08:00Comments on Dandelion Vegan Blog: Karentika, GarentitaRosehttp://www.blogger.com/profile/02114977921830686539noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-3183702312843067949.post-48953478805041858622011-06-14T18:40:19.840-07:002011-06-14T18:40:19.840-07:00Hi,
I really like your culinary pictures and I...Hi,<br /><br />I really like your culinary pictures and I'm quite impressed by the appearance of your header images, as well as what they demonstrate.<br /><br />As someone allergic to gluten, I have recently discovery chickpea flour = besan (flour) = gram flour = cici flour = chana flour = garbanzo bean flour as a reasonably priced, when available, alternative to white mixes. Because of this I have been experimenting with many ways to use it, yesterday I made a tomato and herb stuffed French socca, so I can vouch for 'Melomeals: Vegan for $3.33 a Day' that they're similar, except in how they are cooked.<br /><br />In other recipes for Karentika I have seen that it is supposed to result in a dense custard; where as your recipe, while elegant and ethical, being sans egg is probably closer to an Italian farinata (which, as one person rated them as their favourite food, I assume I have failed in making) and if you did want to try to recreate the texture you would probably need some replacement agent. If your husband wants you to make it again I hope you can create one you enjoy as well.Nicholasnoreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-13534957329699103942010-11-15T21:37:35.571-08:002010-11-15T21:37:35.571-08:00Mo
I agree, it is really vibrant color...I had ne...<b>Mo</b><br /><br />I agree, it is really vibrant color...I had never had it before recently my neighbor gave me a jar as a gift; I'm new to the world of harissa too.<br /><br /><b>Jacklyn</b><br /><br />I know! In the summer it was so easy to catch the natural light...now it's getting difficult. I've been getting up early to cook and take photos before work...the upside is that dinner is all ready when I get home! <br /><br />When I started blogging, I used to take really dark photos in my kitchen...the photos were not good, but I had no idea what a difference natural light makes! <br /><br />Oh, and it's not really a dessert, but meant as a savory snack...to be honest, after having eaten it, I could totally pass on this, but it was weird that my hubby really liked it...he's usually the pickier one.Rosehttps://www.blogger.com/profile/02114977921830686539noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-89733321622245593562010-11-15T19:01:45.400-08:002010-11-15T19:01:45.400-08:00Oh these look really good and so different from th...Oh these look really good and so different from the types of desserts I normally eat. <br />You also only take daylight food pictures? I am the same way. It's always a rush to finish cooking in time and now with the time change, its getting dark at 4:30!Jacklynhttps://www.blogger.com/profile/10132326468225913651noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-71696882084225414352010-11-15T18:52:34.754-08:002010-11-15T18:52:34.754-08:00I've never had harissa before but it's so ...I've never had harissa before but it's so bright and vibrant!Monique a.k.a. Mohttps://www.blogger.com/profile/06891192731456230615noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-78450193387277356682010-11-15T10:49:39.563-08:002010-11-15T10:49:39.563-08:00Thanks Nicole. :)
Laurie
I think the applesauce ...<b>Thanks Nicole. :)</b><br /><br /><b>Laurie</b><br /><br />I think the applesauce will probably improve the recipe to be honest. They are on the bland side as they are...let me know what you think of them. <br /><br /><b>Michelle</b><br /><br />Bummer about the chickpea flour. Maybe they could order some special for you. :)Rosehttps://www.blogger.com/profile/02114977921830686539noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-52730981956541969862010-11-15T10:10:20.425-08:002010-11-15T10:10:20.425-08:00I haven't used chickpea flour yet. I have a t...I haven't used chickpea flour yet. I have a ton of recipes that calls for it, but my local grocery store doesn't carry it....ugh<br />Those little cakes sure do look good!<br />I can't wait to see what Hungary has in store for us!Just Ushttps://www.blogger.com/profile/11168344604438522030noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-57244566852574441252010-11-15T07:11:33.578-08:002010-11-15T07:11:33.578-08:00Thanks for the info about ramekins/muffin tins, I ...Thanks for the info about ramekins/muffin tins, I will try these in my muffin tin then! I'll also be trying them with unsweetened applesauce instead of oil, and we'll see how that works. Works well in all our bread and muffin recipes, don't know why it wouldn't work with these as well.<br /><br />You know, even though I know better, that harissa really looks like raspberry jam. That would be quite a surprise if you bit into these expecting raspberries!<br /><br />I read a disturbing article recently about butt-sniffing bird hoarders. Be careful! ;-)Laloofahhttps://www.blogger.com/profile/07256023593175821427noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-3351656643289473122010-11-14T22:20:14.161-08:002010-11-14T22:20:14.161-08:00You have the best mofo theme ever!! I can't wa...You have the best mofo theme ever!! I can't wait to see what you make next...Nhttps://www.blogger.com/profile/07516066318332443847noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-9528574161083902652010-11-14T19:44:44.464-08:002010-11-14T19:44:44.464-08:00Millie
I've had you in my blog roll for quite...<b>Millie</b><br /><br />I've had you in my blog roll for quite some time, but never commented until now! I love your cookie recipe swapping project! It's great! <br /><br />Oh, and you and Gilding Lilies are both lovely ladies as far as I can tell! <br /><br />Thanks for stopping by! :)Rosehttps://www.blogger.com/profile/02114977921830686539noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-57643276674581899212010-11-14T18:37:28.896-08:002010-11-14T18:37:28.896-08:00Thank you for stopping by Nuestra-Cena Vegan Cuisi...Thank you for stopping by Nuestra-Cena Vegan Cuisine, I truly appreciate your comment, but the pretty lady on the picture with the pumpkin chocolate cookies is not me...that's my friend Jennifer from Gildingliliesjournal. You have a beautiful blog and I am going to add you to my blogroll.<br /><br />http://nuestracena-vegancuisine.blogspot.comhttp://frugaliciouschick.blogspot.comhttps://www.blogger.com/profile/04728027490352323915noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-32590802616014648202010-11-14T18:32:37.565-08:002010-11-14T18:32:37.565-08:00Andrea
Oooh, pierogi, now that is something I hav...<b>Andrea</b><br /><br />Oooh, pierogi, now that is something I have never made, but would love to....I've seen them served with sauerkraut (is that right?). Hope you post your pierogis when you get a chance. <br /><br /><b>Carissa</b><br /><br />The cakes are quite mild; the harissa really made a good taste combo with them.Rosehttps://www.blogger.com/profile/02114977921830686539noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-57918840992379430552010-11-14T17:07:45.791-08:002010-11-14T17:07:45.791-08:00I think I would love those chickpea cakes!I think I would love those chickpea cakes!Carissahttps://www.blogger.com/profile/05806025685840332120noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-19210797549882758192010-11-14T16:12:23.046-08:002010-11-14T16:12:23.046-08:00I think your pastries look much more beautiful on ...I think your pastries look much more beautiful on the outside than the ones in the pictures you recommended. The inside seems similar. I think I may not be a total chickpea flour fan but I'm working on it. :} I very much enjoyed your post. (I have a good recipe for pierogi.)Andreahttps://www.blogger.com/profile/16146578985330272891noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-50796714468221569372010-11-14T11:54:05.577-08:002010-11-14T11:54:05.577-08:00DirtyDuck
It was a little sad, but my husband ate...<b>DirtyDuck</b><br /><br />It was a little sad, but my husband ate them all with gusto...so I guess the color/texture didn't turn him off. I enjoyed Algeria too, probably me fav place so far. :)<br /><br /><b>Zoa</b><br /><br />I hope you took pics of your rechta/dumpling version: I would love to see it and know what tweaks you gave it! Sounds really good. Thanks for the info on the pure chickpea flour too.<br /><br /><b>Bonnie</b><br /><br />Thanks, they were certainly interesting to make...I have cooked with chickpea flour before, but never baked with it as the only type of flour.<br /><br /><b>Laurie</b><br /><br />Muffin tins would be fine for these...or even a large baking dish...I think if I made them again, I would only fill each ramekin with about 1 or 1.5 inches worth...most of the photos I've seen make it look like a 2-inch high cake thing.<br /><br />Can you believe have two different pairs of butt-sniffing birds? I hadn't thought of it that way before, but maybe I have some sort of problem with that...(not really, ? lol)<br /><br />As for the French, I took 4 years of college French, like a class every quarter for 4 years, so I can still read it pretty well. I used to be fluent speaking it, but I've gone a bit rusty...<br /><br />Glad you liked Algeria, it has been my favorite destination so far. Still hoping for Ethiopia soon. Good point about the URL...I can't remember why I chose that...must have been prophetic LOL. :)<br /><br /><b>Molly</b><br /><br />I agree about the chickpea flour...it does give a nice flavor.<br /><br /><b>Melody</b><br /><br />This totally reminded me of your besan flatbread! I have some of the batter left over and I think I'm going try using it for a besan flatbread wrap...I still want to try your batter recipe too though! <br /><br />Food history is so interesting! Sounds like a great idea for a class, and you'd be an excellent teacher! I'd sign up. <br /><br /><b>Jessica</b><br /><br />Ha ha, so true: it's my blog and I can go Ethiopia if I want to! :D<br /><br /><b>Jennifer</b><br /><br />I know I thought the harissa on top would food the eye a little...when I saw the pics in the recipe I used, it fooled me too...I thought they were sweets at first.<br /><br /><b>Shen</b><br /><br />Sure, these could be a snack or a side dish...it seems that sometimes it's even put in bread and eaten like a sandwich. Maybe it's a guy thing: I wouldn't be over-the-moon about these but my other half did like them.Rosehttps://www.blogger.com/profile/02114977921830686539noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-53634715357150119922010-11-14T11:22:19.526-08:002010-11-14T11:22:19.526-08:00So you would consider them a side dish? They look ...So you would consider them a side dish? They look like something Mr. SV would enjoy.Vegan In The VIhttps://www.blogger.com/profile/05987192418948736625noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-20914889039263151752010-11-14T09:40:00.235-08:002010-11-14T09:40:00.235-08:00They really do look like little sweets. I really l...They really do look like little sweets. I really like the flavor of cumin, and these look really interesting.Gilding Lilieshttps://www.blogger.com/profile/11055475570291388052noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-40905921572037987572010-11-14T08:57:32.015-08:002010-11-14T08:57:32.015-08:00I agree, these do look really good. I love differe...I agree, these do look really good. I love different breads. They do look like sweets with the red topping - you would have to warn me it's harissa! <br /><br />Hungarian food should be fun. Plus, nobody's stopping you from doing Ethiopian...Jessicahttps://www.blogger.com/profile/14917367078025519399noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-16876638309841746102010-11-14T05:49:58.993-08:002010-11-14T05:49:58.993-08:00Interesting.. those are really similar to my besan...Interesting.. those are really similar to my besan flabread, just baked... also known as socca in French cuisine... which makes sense given history.. ( how fun would it be to take a food history class! I wanna ! )<br /><br />I can't wait to see what you come up with for hungarian food.MeloMealshttps://www.blogger.com/profile/16957104951513167524noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-27460847470358137312010-11-14T03:34:19.147-08:002010-11-14T03:34:19.147-08:00These look really good, Rose! Chickpea flour give...These look really good, Rose! Chickpea flour gives things such good taste. Yum! The seeds on top are a very nice touch, too.Mollyhttps://www.blogger.com/profile/12380657062351771136noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-27511357734970351452010-11-14T03:34:11.018-08:002010-11-14T03:34:11.018-08:00Mmmm... these look perfectly wonderful! I love foo...Mmmm... these look perfectly wonderful! I love foods like this, I'm going to have to make these for sure! I haz no ramekins though, do you think a regular sized muffin pan would work or would it be too small? What size ramekins did you use?<br /><br />I love the delicate red blossom on the plate, it goes prettily with the harissa. (And aren't those your infamous butt-sniffing birds I see in the background?) ;-)<br /><br />LOL re: "I'm crap at this conversion stuff." Me too, and I'm even worse at reading French! (Are you fluent, or are you using a translator thingy?)<br /><br />I've really enjoyed Algeria, and look forward to exploring Hungary with you as our ever-trusty guide. (Landing in a country named Hungary for Vegan MoFo <i>is</i> awfully appropriate, you must admit, but perhaps the Gods of Randomness will smile on you yet and land you in Ethiopia before the month is over!)<br /><br />And hasn't your blog's URL been just perfect for your fun MoFo theme? "Fly Away Vegan" indeed!Laloofahhttps://www.blogger.com/profile/07256023593175821427noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-90562223024166239462010-11-14T01:16:21.207-08:002010-11-14T01:16:21.207-08:00They look beautiful, Rose! I love the colour as we...They look beautiful, Rose! I love the colour as well, and the seeds and harissa on top look pretty. I'd love to try one.Bonniehttp://eatingwiththerabbits.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-35795411881899630162010-11-13T18:46:13.783-08:002010-11-13T18:46:13.783-08:00Oh my god, this is so right up my personal alley. ...Oh my god, this is so right up my personal alley. I hardly had a post on my own blog yesterday because your wonderful Algerian soup inspired me to make something similar, though more Spanish and with dumplings, and I frankly ate way too much of it and was too carbed-out to post. I do think that pure chickpea flour would have got you a lighter product, though I'm sure yours was delicious. Hungary...ooh, this is a first class road trip!Zoahttps://www.blogger.com/profile/10557356294473311104noreply@blogger.comtag:blogger.com,1999:blog-3183702312843067949.post-66538970023288522952010-11-13T18:44:51.268-08:002010-11-13T18:44:51.268-08:00"......get a much better idea of what you'..."......get a much better idea of what you'd be aiming for, as opposed to what you see in this post."<br /><br />ohhhhh thats sounded so sad! i love the golden color you got! i have been having lots of trouble with too dense baked foods lately. <br /><br />i loved my trip to Algeria!dirtyduckhttps://www.blogger.com/profile/11383110271569591721noreply@blogger.com