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Title: Chudva

3 T oil
1/4 t turmeric
1/2 t cumin
1 t sesame seeds
1/3 C peanuts
1/3 C cashew nuts
1/3 C fresh coconut, thinly sliced
2 T currants
1 1/2 C puffed rice cereal
1 1/2 t salt
1/4 t cayenne pepper
0 - pinch of garlic powder

Heat oil and fry turmeric and cumin for a minute or two. Add sesame seeds, peanuts, cashews, sliced coconut, and currants. Fry until ingredients are golden brown. Toss well with puffed rice cereal, salt, cayenne, and garlic powder.

If preferred, a pinch of ground cinnamon can be used instead of the garlic powder.


From A Taste of India
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Title: Vegan Cracker Jack

14 C popped popcorn
1 C dry roasted peanuts
1 C light brown sugar
1/4 C light corn syrup
1/2 C margarine
1/2 t salt
1/4 t baking soda
1/2 t vanilla extract

Lightly grease a shallow pan. Place the popped popcorn in the pan. Add the peanuts.

Preheat the oven to 250° F. Combine the brown sugar, corn syrup, margarine, and salt in a saucepan. Bring to a boil over medium heat, stirring enough to blend. Once the mixture begins to boil, boil for 5 minutes, stirring constantly.

Remove from the heat, and stir in the baking soda and vanilla. The mixture will be light and foamy. Immediately pour over the popcorn in the pan, and stir to coat. Don't worry too much at this point about getting all of the popcorn coated.

Bake for one hour, removing the pan every 15 minutes and giving the popcorn and nuts a good stir. Line the countertop with waxed paper. Dump the popcorn out onto the waxed paper and separate the pieces. Allow to cool completely.

From Joy of Vegan Baking
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