60 Unique Recipes & Photos — showcasing a wide variety of savories, sweets, and beverages.
This cookbook is not just meant for surfers who happen to be vegetarians, but for anybody who is open to tasteful vegetarian cooking. One huge misconception with vegetarianism is that everything has to be bland, unbalanced and unfulfilling. The recipes in Surfer Grinds show that vegetarian cooking can be exciting, fun, and creative. We hope that by sharing some of our unique recipes you may find a new appreciation for what true vegetarian cooking can be.
Milk (or mixture of milk and water)
Mix pot 1 and pot 2. Finito.
1/4 ghee or oil
1. Heat the ghee or oil over moderate heat. When the ghee or oil is hot, add mustard seeds until they start to pop, then add the ginger, chilies and cumin seeds. After the cumin seeds darken a few shades add the curry leaves and asafoetida powder followed by the eggplant. Stir-fry for 8-10 minutes until the eggplant is softened.
2. Stir in the tomatos, spinach, turmeric and salt. Partially cover and reduce the heat to low. Cook until the eggplant is soft and the spinach is reduced in size, stirring when required. Add the cooked chickpeas and cook for another five minutes. Add the sugar and lemon juice and cook a few more minutes. Remove from heat and serve hot.
1. Start to heat a big pot with water. Peel all potatoes and cut into 1/2 thick strips the length of the potato's. Add turmeric to the boiling water mix and add cut potato's. Cook for just about 5 minutes. With a knife the outside should be slightly soft but the inside still firm. Drain potato's in colander.
3 Tablespoons grated ginger
1. Bring 2 cups of water and the grated ginger to a boil. Turn down the heat, add the mint leaves, cover, and boil gently for 10 minutes. In the mean time juice the lemons and add to the cold water. Add the sugar to the hot ginger-mint water and mix until dissolved. Strain the ginger-mint water and add to the cold lemon juice. Can be taken hot or cold as one likes.
2 cups raw peanuts
1. Roast the peanuts in a heavy bottom pot until dark down in color and the skin peals off easily. Pour the roasted nuts onto a plate to cool. In the mean time prepare the jaggery or brown sugar and other optional ingredients. When the peanuts are cool enough to handle take a handful between your hands and rub them to remove as much of the skins as possible. After the skins have been removed grind to a power in a grinder. Mix all ingredients the sweetener should be moist enough to bind the peanuts and other optional ingredients. Roll into to walnut side balls and serve.
3 tablespoons ghee or coconut oil
1. Place the ghee or oil in a heavy 5-litre saucepan over moderate heat. When hot add the ginger and chilies and saute for 1-2 minutes. Add cinnamon stick and curry leaves, and saute for another minute. Sprinkle in the asafetida power. Stir briefly, then add all the vegetable, the turmeric, coriander powder, salt and sugar. Stir the vegetables in the flavored ghee until well coated.
2. Pour in the coconut milk and water. Reduce the heat and simmer slowly, well covered, for 30-40 minutes or until the vegetables are tender. The quantities suggested yield a fairly dry curry cooked slowly for 30-40 minutes. If a moist curry is desired, increase the quantity of coconut milk to 1 1/2 cups and the water to 1 cup, and cook over a higher heat for less time. Fold in chopped fresh coriander leaves and serve hot.