That being said... I did goof up and put in white pepper
instead of ground ginger (which no one noticed and actually kinda worked!).
Not exact matches
1 kg pumpkin, cut into large cubes 2 — 3 carrots (about 250g), cut into 10 - cm [3 - inch] pieces 3 — 4 cloves garlic, unpeeled 1 — 2 tablespoons olive oil 1/2 teaspoon
ground cumin 1 1/2 cup [200g] cooked rice (equals to about 1/3 cup uncooked) 1 teaspoon vegetable bouillon powder or 1 cube (or use vegetable stock
instead of water) 1 tablespoon minced
ginger (make your own at home) 3 — 4 cups water 1/2 cup canned coconut milk Juice from 1 — 2 sweet oranges * 2 teaspoons sugar (or maple syrup / other sweetener), adjust quantity to taste 4 — 5 stems curled parsley, finely chopped Other dried herbs (thyme, herbes de Provence...) if desired, optional Salt and pepper to taste
I used 3/4 teaspoon cinnamon, 1/4 teaspoon
ground ginger, 1/8 teaspoon
ground nutmeg and a dash
of ground cloves (to approximate pumpkin pie spice) and added ~ 1/2 cup
of Enjoy Life dark chocolate chips
instead of the cacao nibs — everything else remained the same.
I used boneless skinless chicken thighs, saffron (
instead of turmeric), 1/2 - 3/4 t
ground cumin, 1/2 - 3/4 t
ground ginger, 2 whole cinnamon sticks and also included the flesh
of some
of the preserved lemons.
- Used almond meal from Trader Joe's
instead of blanched almond flour (added some flour at the end when I was mixing it all together because it was a little wetter than I thought it should be)- Used mostly agave with about 1/8 C
of maple syrup
instead of yacon - Used 1 tsp powdered
ground ginger / 1 tsp real grated
ginger - Used a little less than 1/2 C grapeseed oil (didn't measure — just read some
of the above comments and didn't want to use too much oil
I think I would add fresh
ginger instead of ground.
* 1 1/4 pounds boneless, skinless fish fillets (any variety), at least 1 inch thick (I used wild Alaskan sablefish aka black cod that I purchased from Vital Choice) * 1 tablespoon organic coconut oil (the recipe calls for grapeseed oil but I prefer coconut oil) * 1/2 medium red onion, finely chopped * 1 teaspoon grated fresh
ginger * 2 garlic cloves, minced or pressed * 1 pint grape tomatoes, cut in half if large * 1 teaspoon
ground cumin * 1/2 teaspoon sea salt * 1/4 teaspoon black pepper * 1/2 teaspoon cayenne pepper (I omitted this in favor
of using a fresh chile pepper) * 1 1/2 cups coconut milk (I used one can
of organic «whole» coconut milk) * handful
of fresh basil, preferable Thai basil, minced (note that this does not appear in the original recipe) * 1 tablespoon finely chopped chives (I left these out and added a minced hot chile pepper
instead)
Ground chicken
instead of turkey and added more
ginger to the meatballs.
Try changing the taste a bit by using
ground ginger instead of cinnamon.
I used slightly different spices (cinnamon, nutmeg,
ground cloves,
ginger, mace)
instead of the allspice used here; also, didn't use pastry strips to make the crosses since I always think that a nice fondant frosting (just powdered sugar and cream) is a real treat with the buns.
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes into the sauce (I tasted the sauce midway and it seemed under spiced)-
ground ginger instead of 4 teaspoons finely grated peeled
ginger - Greek yogurt thinned with milk
instead of 1 1/2 cups whole - milk yogurt - butter
instead of 3 tablespoons ghee -
ground cardamom
instead of 6 cardamom pods -5 dried chiles de árbol
instead of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2 cups heavy cream
instead of 2 cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
--
instead of light brown sugar, just poured in a significant dab
of molasses — used vinegar - soured whole milk
instead of buttermilk — used white whole wheat flour
instead of AP — used plain ol' Hershey's cocoa — then went a Mexican - inspired route with the additions
of ground ancho powder, cinnamon, and
ginger
Oh, I also used 2 tsp
of cinnamon
instead of 4, but added 2 tsp
of ground ginger.
I added a little
ground ginger for extra zing and used cranberries
instead of raspberries.
I also made this with
ground ginger,
instead of fresh, marshmallow root boiled then strained, and honey.
And here's a simple swap for fresher flavor: if you have it available, use double the amount
of freshly
ground ginger instead of ground.