Zucchini and Chickpea Curry (Sort of African, Sort of Indian)

Veggies and cilantro leaves getting ready to be cooked up ... and the curry cooking. Mmm

The final product (served with some vegan pierogies)! Chewie approves. ;o)

This was seriously delicious!

Zucchini and Chickpea Curry

2 zucchinis, sliced into 1/4 inch thick rounds
1 large can chickpeas
1 onion, diced
1 jalapeno
1 inch piece ginger root, peeled
2 cloves garlic, peeled
3 fresh tomatoes, roughly chopped
8oz can tomato sauce
1 bunch cilantro leaves
1-2 tablespoons peanut oil
1 tablespoon of vegan butter
1-2 teaspoons cumin powder
1-2 tablespoons Madras-style medium hot curry powder
2 teaspoons hot Hungarian paprika
sea salt and black pepper to taste

In a large skillet, heat the oil and butter and sauté the onion for a bit until translucent. Meanwhile, process the garlic, ginger, and jalapeno in a small food processor until minced. Add garlic, ginger, jalapeno mixture to the skillet and stir to combine with the onion. Stir in the fresh chopped tomatoes and zucchini. Stir in the spices and the tomato sauce. If you need to add a little water so that the zucchini is mostly covered by liquid, do so. Add chickpeas and some cilantro leaves on top. Put on lid to skillet and simmer over low-medium heat until zucchini is tender and flavors have combined. Serve with couscous, rice, or, well, pierogies tasted great with this!

Serves 4 hungry souls.

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A Mango Lassi and a Lazy Snow Day with Chewie

Last night into this morning it snowed about 8 inches and it was in the single digits this morning, so Chewie and I slept in and are now enjoying a lovely snow day.

That's the only picture I could snap of Chewie before he ran back in the house. haha. Good thing he's wee wee pad trained. ;o) When we finally got up, I made a mango lassi for breakfast.

Mango Lassi

1 ripe mango, skin removed and cubed

1 container of vegan yogurt (I used coconut almond milk yogurt which was divine.)

about 6 ice cubes

1/4 cup almond milk

1/4 teaspoon cardmom spice

1/4 teaspoon cinnamon

Blend all ingredients in a blender and enjoy! yum.

 

After that I had some homemade hummus and melted Daiya vegan cheddar on toast as a snack. Mmm.

 

Here's a pic of Lucas and I on New Year's Eve ... heh.

 

 

 

 

Cauliflower Curry and Cucumber Raita

My Favorite Cauliflower and Pea Curry ...

Ingredients:

Cayenne Pepper
Flour
1 head cauliflower, cut into florets and steamed
About 10oz frozen peas, defrosted
Canola oil
curry powder (I like Madras style)
1 medium onion, sliced
2 cloves garlic, minced
2 cups vegetable broth
about 3 tablespoons tomato paste
cilantro leaves for garnish

Method:

Steam cauliflower florets. Mix a small amount of flour and a generous amount of cayenne pepper (depending on how spicy you like things - I make my flour light pink!) in a gallon-size zip lock baggie. Add steamed florets to baggie a little at a time and shake to coat the florets with the flour/cayenne mixture. Heat oil in a 12" skillet with sides and saute the onion until soft. Throw in the garlic and saute for about 1 minute to release garlic flavor. Put cauliflower florets into skillet and coat with curry powder so that each piece has a bit of curry on it. Add broth, peas, and tomato paste. Stir to break up the tomato paste and dissolve it into the broth. Mix the whole mixture well so that all the cauliflower is coating with the tomato paste/broth mixture. Simmer for a few minutes until the sauce has thickened. Serve over basmati rice with cilantro leaves as a garnish. Yum!

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Cucumber Raita ...

I serve this as a side dish for any spicy Indian curry, but sometimes I also eat it for breakfast! It's so yummy!
Ingredients:
8oz plain yogurt (vegan or otherwise)
1 teaspoon cumin
1 teaspoon garam masala
1/4 - 1/2 teaspoon ground black pepper
1/2 of an English seedless cucumber, grated

Method:
Mix all ingredients in a bowl and chill. Garnish with cilantro leaves. Yum!

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Saag Tofu (vegan)

Saag Tofu (Spinach Curry with Tofu)

Ingredients:
23 oz fresh baby spinach
olive oil
1 tablespoon ground coriander
3/4 tablespoon turmeric
1/2 tablespoon cayenne pepper
1/2 tablespoon garam masala
1/4 cup water
2/3 cup vegan sour cream
1 (14oz) package firm or extra firm tofu, drained and cut into cubes
1 teaspoon salt
1 teaspoon sugar

Method:

Heat olive oil in a large skillet with sides and fry the powdered spices for a minute. Put as much spinach as will fit into the skillet along with the water and stir to coat with the spices. Cover and let that batch wilt until you can fit more spinach. Add more spinach (and water, if necessary), cover, and let that wilt. Fold in the vegan sour cream and tofu cubes. Add the salt and sugar and stir well. Continue cooking over low heat for about 5 minutes so that the flavor of the spices gets into the tofu. Serve with basmati rice. Mmmm.

My basmati rice recipe is here: http://sundaegirl108.blogspot.com/2010/12/sweet-potato-curry-with-spinach-and.html

The above saag tofu recipe is losely based on the Paneer Sak recipe (p.184) in The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa. You can purchase that book here: http://www.amazon.com/Hare-Krishna-Book-Vegetarian-Cooking/dp/0902677071/ref=sr_1_1?ie=UTF8&qid=1344987514&sr=8-1&keywords=the+hare+krishna+book+of+vegetarian+cooking

HARE KRISHNA!

Sweet Potato Curry with Spinach and Chickpeas and Basmati Rice (vegan)

The following serves 4 hungry souls ... :)

Sweet Potato Curry with Spinach and Chickpeas

Ingredients:
1 yellow onion, sliced in thin strips
1-2 tablespoons canola oil
1 - 1 1/2 tablespoons curry powder (I use medium hot madras style curry)
2 teaspoons cumin
1 teaspoon cinnamon
10 oz fresh baby spinach
3 medium size sweet potatoes
1 (14oz) can chickpeas
1/2 cup water
2 cans (14oz each) diced tomatoes
1 bunch fresh cilantro leaves for garnish
Optional: I like to serve my curry with Tofutti brand vegan tofu sour cream

Method:
Peel and dice sweet potatoes into about 3/4 inch cubes. Steam sweet potatoes until just tender. Meanwhile, heat oil over medium heat and add onions. Saute onions until translucent and tender. Add spices and stir to coat onions evenly. Stir in the tomatoes and their juices and the chickpeas. Simmer this mixture for a couple minutes. Add the spinach, a couple handfuls at a time, and stir to coat with the cooking juices. Cover and simmer on low heat until just wilted. Stir in the cooked sweet potatoes. Simmer for another 5 minutes to allow the flavors to come together.
Serve over basmati rice and garnish with chopped cilantro leaves. Serve with a scoop of Tofutti vegan tofu sour cream, if desired.

Basmati Rice

Ingredients:
2 cups dry Basmati rice
7 whole cloves
1 teaspoon cinnamon
1 teaspoon cumin
3 cups water
canola oil
a few thin slices of onion

Method:
Heat the oil in a saucepan over medium heat and add the onion slices when hot. Saute onion until translucent and soft. Stir in dry rice and spices. Stir for about 30 seconds so that the rice is coated with the oil. Add the water. Bring mixture to a boil. Reduce the heat to low and cover. Let cook for exactly 15 minutes with no peeking! After the 15 minutes are up, turn off the heat. Enjoy!

Spicy Cauliflower Rice (low fat, low carb, vegan)

*Recipe adapted from Michaela Hickman's recipe.

Ingredients:
1 head cauliflower
1 tsp curry powder (I use medium hot Madras curry)
2 green onions
1 tsp red pepper flake

Directions:
1. Cut cauliflower florets into small 1-2 inch pieces. Steam cauliflower for about 6 minutes or until tender.
2. While cauliflower is steaming, slice all of the green onions into small pieces.
3. Pulse cauliflower in food processor a few times until it reaches a rice-like consistency. *You might have to do this in a few small batches at a time.
4. Pour cauliflower into a bowl and sprinkle with green onions, curry, and red pepper flake. Stir to combine.
5. Enjoy!

Okra Potato Coconut Curry (vegan)

This was probably one of my favorite curries I've ever made. Super yum!

Ingredients:

1lb 8oz potatoes, peeled and diced into 1-inch cubes (I steam these for a few minutes to soften them up before throwing them in)

enough okra to compete with the potatoes (heh) ... cut off tops and then cut in half.

2 tablespoons oil (I used canola)
1 onion (thinly sliced)
2 teaspoons grated fresh ginger
2 teaspoons crushed garlic
1 teaspoon ground cinnamon
20 curry leaves**
2 tablespoons curry powder (I use a Madras medium-hot blend)
1 tablespoon ground coriander
1 teaspoon turmeric
1 teaspoon chili powder
1 can lite (i.e. lowfat) coconut milk
3/4 cup veggie broth
2/3 cup fresh coconut**
6 tablespoons chopped cilantro

Heat the oil in a large skillet with sides. Add onion and stir-fry over medium heat until onion is translucent and soft. Stir in the ginger, garlic, cinnamon, curry leaves, curry powder, ground coriander, turmeric, and chili powder. Throw in the okra and the potatoes. Cook on medium-low heat until the potatoes and okra are cooked through. Once it's done, top with the coconut and cilantro.

Serve over basmati rice. Mmmm.

**I bought my curry leaves at Patel Brothers in Jackson Heights, Queens. Unfortunately, I'm yet to find another place in New York City that has fresh curry leaves! What gives??? I'm sure they exist somewhere closer to my home in Brooklyn. Please let me know if you know a place ... sheesh.
Curry leaves look like this and they make things taste divine. :)


I get my unsweetened coconut from Indian grocers. It's what I'd call a "powdered" coconut because it is fine like a powder. Any coconut you'd find in a regular supermarket will not be a good substitute.
This is the coconut I purchased at my favorite Indian grocer on 1st Avenue and 6th Street in Manhattan ... just to give you an idea of what you're looking for. It's only about $2.50.


NOTE: This recipe is a veganized version of the "Coconut Lamb Curry" recipe found on page 112 in the book 200 Curries by Sunil Vijayakar. (This book is inexpensive and it has some great, authentic, curries in it!)

Amaretto Sour and Matter Tofu

Made these last night to have while we watched the Grammy Awards. :)



MATTER TOFU
(vegan ... if you use vegan sour cream or just omit it)

INGREDIENTS
1 large onion, quartered
1 1/2 Tbs. vegetable oil
1/2 tsp. whole brown mustard seeds
1/2 tsp. ground cumin
1 bay leaf
1 clove garlic, minced (about 1 tsp.)
1 15-oz. can tomato sauce
2 tsp. ground coriander
1 tsp. garam masala
1/2 tsp. ground turmeric
1/2 tsp. salt
1/2 tsp. paprika
1 10-oz. pkg. frozen peas, thawed
3 Tbs. reduced-fat sour cream
1/4 tsp. sugar
1 pkg. firm or extra firm tofu, drained and cut into 1-inch cubes

DIRECTIONS
1. Purée onion in food processor.
2. Heat oil in pot over medium heat. Add mustard seeds, cumin, and bay leaf.
Cook 1 minute, or until fragrant.
3. Add onion and garlic, and sauté 5 to 7 minutes, or until browned. Stir in tomato
sauce, coriander, garam masala, turmeric, salt, and paprika. Simmer 10 minutes,
or until sauce thickens, stirring occasionally. Add up to 1/2 cup water if sauce is
too thick.
4. Stir in peas, tofu, sour cream, and sugar. Simmer 5 minutes, or until peas and tofu are heated through.
5. Remove bay leaf, and serve hot with
basmati rice or naan bread.

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AMARETTO SOUR

INGREDIENTS
1 1/2 oz Amaretto
1 oz simple syrup
3/4 oz fresh lemon juice

DIRECTIONS
1. To make simple syrup: boil 1 cup water with one cup sugar just until sugar dissolves. Chill.
2. Squeeze fresh lemons to get the lemon juice. It does make a difference.
3. Combine ingredients in a cocktail shaker with ice. Shake.
4. Pour into rocks glass over ice. Garnish with cherry and/or an orange slice.

Indian-Spiced Kale and Chickpeas

This is delicious! It's healthy, inexpensive, and easy too!



Ingredients:
extra-virgin olive oil
3 cloves garlic, minced
1 bunch of kale, ribs removed, coarsely chopped
1 cup reduced-sodium vegetable broth
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon garam masala
1/4 teaspoon salt
1 15-ounce can chickpeas, rinsed

Directions:
♥ Heat oil in a Dutch oven over medium heat. Add garlic and cook, stirring, until fragrant, about 30 seconds.
♥ Add kale and cook, tossing with two large spoons, until bright green, about 1 minute.
♥ Add broth, coriander, cumin, garam masala and salt.
♥ Cover and cook, stirring occasionally, until the kale is tender, 8 to 10 minutes.
Stir in chickpeas; cover and cook until the chickpeas are heated through, 1 to 2 minutes.

Source: http://www.realage.com/NutritionCenter/Recipes/Indian_Spiced_Kale_and_Chickpeas.aspx

BANDHAKOPIR DALNA (BENGALI CABBAGE CURRY)

I made this last night. It's one of my favorite cheap recipes because, if you already have the spices, you really just have to buy a head of cabbage (uber cheap at less than $3) and some ginger. I usually skip the potatoes and serve this over basmati rice with some sour cream on top. Yummmmmmmmmmm.

Ingredients:
1 lb cabbage, sliced finely
2 potatoes, cut in small cubes
2 tbsp oil
1 tbsp turmeric
1 1/4 to 2 tsp green chili paste (I substitute with THAI KITCHEN brand green curry paste)
1 tbsp ground cumin
1 tsp ground coriander
1 inch ginger grated
1 tbsp butter
2 bay leaves
1/2 tsp garam masala
Salt to taste
Sugar to taste

Method:
♥ Fry cubed potatoes in hot oil in a wok until lightly browned. Remove from oil and keep aside.
♥ To the hot oil add cabbage. Sprinkle with salt.
♥ Stir and cover. Simmer for 3-4 minutes. Remove cover.
♥ Add the turmeric, chili paste, cumin, coriander and ginger. Stir and fry until the spices are well blended with the cabbage.
♥ The cabbage should be nearly cooked at this stage.
♥ Add 1/2 cup water and add potatoes. Adjust salt and add sugar to taste.
♥ Simmer over medium heat until potatoes are cooked and there is practically no gravy in the pan.
♥ In a frying pan, heat butter. Add the bay leaves and garam masala. Stir fry a couple of minutes and pour over bandhakopir dalna.
♥ Stir the cabbage and remove from heat.
Recipe Source: http://festivals.iloveindia.com/durga-puja/cabbage-curry.html

Baigan Bharta

HAPPY MAY! Now if only the 40°F weather would go away. ;)
Tonight I'm making Baigan Bharta (an Indian roasted eggplant dish) with a spiced beet salad or chana chaat (cold spiced chickpea salad).

I haven't cooked much since my move because the majority of my spices and whatnot were still at my old place. The move is finally done. Damn, I hate moving. =( Once Lucas and I get our own place, I am staying put for a long time.

Baigan Bharta

image source = http://ruchii-madhu.blogspot.com/

Ingredients for Baigan Bharta:
2 large Baigan (eggplant)
1 large onion, cut into slices
1 can of diced tomatoes
4 garlic cloves, chopped fine
1 inch peeled ginger, chopped fine
Olive Oil
Salt to taste
Cumin seeds - 1/2 teaspoon
Coriander powder - 1/2 teaspoon
Red Chilli - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Amchur (mango powder) - 1/2 teaspoon (can be found in Indian grocers)

Method for Baigan Bharta:
♥Wash Baigan (eggplant), brush the skin with olive oil, prick skin with knife, and roast at 400°F until collapsed
♥Remove the skin of the eggplant
♥Mash the insides of the Baigan (eggplant) with a fork and juices into a pulp.
♥Heat the oil in a pan, add cumin seeds, let them splutter.
♥Add onions and salt fry till onions are clear.
♥Add chopped garlic and the chopped tomatoes.
♥Fry together for a minute
♥Add coriander powder, red chilli amchur and Turmeric powder. Stir and fry for 2-3 minutes.
♥Add mashed Baigan (eggplant). Stir and sauté on medium heat until flavors are combined.
♥Enjoy Baigan Bharta with basmati rice and/or naan. Mmm.

**recipe from http://www.indian-food-recipe.com/content/view/163/74/

Update 5/2/08:This was delicious! I made some cucumber raita and a spiced chickpea salad to go with it. Mmm

HAPPY LEAP YEAR!

Valentine's Day 2008 was lots of fun. We went to KORHOGO 126 on Union Street. That place is to die for ...
Flowers equal a happy woman. *grin* Words to live by ...


This week, I cooked with panch phoran for the first time. *ugh* SOOOO good.
Cauliflower Dal with Panch Phoran* (vegan)

1 1/2 cups masoor dal or red lentils (I used channa dal [yellow lentils] because that’s what I had on hand.)
4 cups water
1 teaspoon turmeric
1 teaspoon salt (or to taste)
1/8 teaspoon canola oil (or canola oil spray)
1 tablespoon panch phoran
1 large onion, diced
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 teaspoon ginger paste (or 1 tsp. minced ginger)
16 ounces diced tomatoes (or 1 can)
1 head cauliflower, cut into small florets (I steam mine for 8 mins before hand, but that is optional)
1/2 cup water

Pick over and rinse the lentils and soak them in 3 cups of warm water for 1 hour.
Drain and add them to a pot with the 4 cups water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 30 to 40 minutes. When done, add salt and set aside.

While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and some water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.

When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for a few minutes to allow flavors to blend. Serve hot, over rice if desired.

Recipe from: (There are also additional recipes using this spice here.)
http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html

* The spelling of this spice blend varies.

The results:

I served the above over couscous and I also made my secret beet salad. *yum*