Guest guest Posted December 7, 2001 Report Share Posted December 7, 2001 Uh oh. I was typing up my first version of this message and it mysteriously disappeared...so if the previous message from me is strangely truncated, I guess I sent it by mistake. So to repeat--thanks to everyone who wrote about my Robbins freak out. And Sally, there is a local Weston Price chapter literally in my town--surprising because it's kinda the middle of nowhere (Greenfield Massachusetts). As to yogurt cheese, this recipe is from Neelam Batra's The Indian Vegetarian. It's yummy! Yogurt Cheese Cutlets 2 cups nonfat yogurt (ha! I think everyone here knows what to use instead) 1/3 cup garbanzo bean flour, plus 2-3 Tbs for dredging 1 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground ginger 1/2 tsp salt 1/2 tsp fresh black pepper or to taste 2 to 3 Tbs of peanut oil Drain yogurt for 8-10 hours, is what she says. But I added the garbanzo bean flour while it was draining to soak the flour in the proper native nutrition way! Clever, huh? Then I let it sit out for a few more hours just to make sure. To continue: Add spices, salt, pepper and mix it all together. Shape into smalls balls, flatten into discs, dredge in the rest of the flour (unsoaked, alas, but the really ambitious could pre-sprout garbanzo beans then grind into flour) and fry up in the peanut oil. I made this once and the spices were a bit strong for my--okay, wimpy--taste buds. Next time (at my solstice party, coming up soon!) I'm going to use twice as much yogurt to start with to cut the spices. But they were still really good and were all devoured in under 5 minutes. Also I love the cream cheese breakfast pastries in NT. Lierre __________________________________________________ Quote Link to comment Share on other sites More sharing options...
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