VEGAN WHITE SEA URCHINS

I MEAN – Who would have thought that I can have sea urchins 😛 Got super creative over the Thanksgiving holidays and made this vegan White Sea Urchins. I mean they scream winter vacation on a Caribbean island to me (yes coz Google says that they are found in the Caribbean.) Step by step recipe in the reel video – TRY NOW and thank me later 🥳👊👍  That tofu, almond flour, rice flour, sesame oil, salt, pepper, soy sauce , minced onions/ginger/garlic, sugar and extra chillies if needed. Make meatballs sized balls and roll them in soaked uncooked rice (I soaked the rice overnight). Exact ingredients and method below. I also make a step by step reel video – linked here.

INGREDIENTS: makes about 15-18 and serves 6-8 people

  • 1lb firm tofu, remove water and set it aside
  • 1/3 cup minced onions
  • 2 tbsps minced ginger & garlic – combo (or 1 tbsp each if you have separate)
  • 3 tbsps spring onions or scallions
  • 1 tbsp sugar
  • 1/8 cup soy sauce
  • 4 tbsps sesame oil
  • 1 tbsp black pepper (use white pepper if you have it – I didn’t at that time)
  • 1 cup blanched almond flour
  • 1/3 cup rice flour
  • salt to taste
  • Additional seasoning optional (I didn’t add a ny as I wanted to keep the urchins white)
  • 1/2 cup rice washed & soaked in water overnight or for at least 4-5 hours
  • Scallions & Sesame seeds to garnish (optional)

METHOD: ( step by step reel video – linked here.)

  • Drain water from soaked rice and keep it aside
  • Combine all the ingredients – tofu, onions, ginger, garlic, soy sauce, sugar, almond flour, rice flour, scallions, 2 tbsps sesame oil, pepper, and salt. Mash and combine well.
  • Form balls and roll them in the soaked rice – making sure rice sticks to the tofu balls. Repeat for all balls.
  • Preheat the idli maker (I didn’t have bamboo steamer – if you do – you’ll steam like dumplings or bas buns)
    • Put some water and let the water boil. In the mean time, Use remaining 2 tbsps to grease individual section of idli maker.
    • Put the plates in the idli maker and steam for 15 minutes on medium flame and then turn off the flame and let it sit for 10-12 minutes without opening the lid.
  • Serve warm and garnish with sesame seeds and more scallions and some Teriyaki (or any other) sauce on the side.
  • Bon Appetit 🎉

If you try this recipe, do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post. Thanks for stopping by lovelies!

XOXO
Rinky


POST-DIWALI BINGE DETOX

After hogging on all the amazing food and desserts this Diwali, I kind of felt bloated for back to back couple of days. I realized its the combination of heavy & fried foods plus the season change. So decided to take this challenge and make things easy for 1-day for my gut.

Join the facebook support group for exclusive access to the plan I am following.

Facebook group – link. Upcoming detox – November 13

**Disclaimer –

Note: this Post-Diwali detox binge guide in the facebook group is subject to copyright protection. It is currently free of charge and accessible to all.


The 1-day detox guide has NOT been written by a licensed or a registered dietitian. It’s something I like to follow post Diwali. This is something that works best for me and I thought I can share with you all so we can hold each other accountable and form a support group through this detox journey.

The Palate Trails or Rinky (blog admin) is not liable or responsible for any claims or causes of action, known or unknown arising from this guide.

The 1-day guide is general detox/health improvement recommendations only and are not intended to be a substitute for professional medical advice, diagnosis, weight loss program, or treatment. The Palate Trails or Rinky (blog admin) should not be held liable for the information interpretation or use of the information provided. If while following the guide you face any discomfort, please stop using the guide as a reference immediately and contact your doctor.