Click August '08 - Citrus

I almost didn't manage to click on time. But I did. Phew! And only because the deadline was extended to the 1st of September. Citrus is such a beautiful theme and like many times before, the moment I heard the theme, I knew what I wanted to feature in my pic this month - oranges!

Not exactly what I had in mind but close enough.

Rockin' Orange

Meat-Free Lunches for the Kids

You no doubt have heard by now of the listeriosis outbreak in Canada which has killed 10 people to date. The source: Maple Leaf meat products. The company has now recalled dozens of its products, and with school to start soon, some are wondering what to pack in the kids' lunches. The logical choice would be peanut butter, but most schools (if not all) in Ontario have banned nuts due to allergy concerns. So, what's left? Your best resource is Vegan Lunch Box (also a great cookbook) which is teeming with great meat-free lunch ideas. And, even though this blog is mainly about dinner, I do have a few recipes as well:

1. Veggie Lunch Meat: Homemade is cheaper and tastier, I think.
2. Eggless Salad: my kids absolutely love it. They even request it!
3. Tunori: a great replacement for tuna salad.
4. Hearty Tomato Soup: crack out the Thermos for a rich soup.

Ginger Cookies

When I redid this site a couple of months back, I added a link on the top navbar where readers could request a recipe. Honestly, I don't know what I was thinking. This is something you would probably find on Tarla Dalal's or maybe Marta Stewart's official site, not a teeny-weeny amateur cook aspiring to bake a perfect loaf of bread someday! But clearly, others have more faith in me than I myself do and I already have close to 12 recipe requests lying in my inbox. To everyone who submitted one, please be patient which I figure it out! Here is the first one in the series - Ginger Cookies.

Personally I don't like ginger-flavoured anything except ginger tea. But when Soma from Kuwait requests Ginger Cookies, she gets ginger cookies. Soma, hope you try and enjoy this recipe.

What I Used:

Makes 24 cookies
Adapted from allrecipes

• 2 cups all-purpose flour (I used maida)
• 3/4 cup butter, softened
• 1 1/4 cup sugar
• 1/2 tsp grated ginger
  
• 1 egg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon water
• 1/4 cup molasses (I used 3 tbsp brown sugar instead)
• 2 tbsp sugar to roll the cookies in

How I Made It:

1. Sift together the flour, baking soda and salt. Set aside.

2. In a large bowl, cream together the butter and the sugar until light and fluffy. Beat in the egg, then stir in the ginger, water and molasses/brown sugar.

3. Gradually stir the sifted ingredients into the brown sugar mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.

4. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.Preheat oven to 350 degrees F (175 degrees C) Bake for 8 to 10 minutes in the preheated oven.

5. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

I avoided the normally common ingredients for ginger cookies, like cloves and cinnamon because I am not much of a savory cookie lover. Also, I was out of cloves :D These came out quite chewy and very lightly ginger flavoured. Goes well with tea.

You may also be interested in:

Marie Biscuit Chocolate Logs
Mom's Delight
Low fat sugar cookies

Nupur's Ultimate Bombay Street Food - Pav Bhaji

Ever since we reached Singapore, TH and I have been craving for chaat. It is definitely available in places like Little India and Serangoon Road but when we do go there once in a while, we opt for a full fledged meal and never chaat. One day I decided I should just make pav bhaji at home. Pav Bhaji is TH's favourite and the easiest to make when it comes to variety of ingredients involved.

The final taste was definitely 'cleaner' than you would find it on the streets but I did add copious amounts of butter like they do :D

This recipe is inspired by Nupur. Hers was the first search result when I was looking for a recipe. I have merely recreated her recipe here with the changes in measurements that I made.

What I Used:

Serves 4

Cauliflower - 2 cups, cleaned and chopped
Potatoes - 1 cup, cubed
Capsicum/green bell pepper - 1, minced
Tomato paste - 1 cup (or fresh tomato puree - 1.5 cups)
Peas - 1/2 cup
Ginger garlic paste - 2 tsp
Turmeric powder - a pinch
Red chilly powder - 2 tsp
Pav bhaji masala - 1.5 tbsp (I used Kohinoor)
Vegetable oil - 1 tbsp
Butter - 1 tbsp and slightly more
Onions - 1/2 cup, minced
Coriander leaves - a bunch, minced

How I Made It:

1. Pressure cook the cauliflower and potatoes till tender.

2. Heat oil in a heavy bottom pan and saute the capsicum. Add ginger garlic paste and fry for another 20 seconds.

3. Add the turmeric powder, chilly powder, some salt and saute for a few more seconds.

4. Now add the tomato paste, peas, boiled potatoes and cauliflower, pav bhaji masala and butter.

5. Keep sauteeing and mashing it together till it is a smooth mixture, adding water as required. I used a potato masher like Nupur suggested and it worked like a charm. This is the step where you need a lot of patience. Do this saute-mix-mash step for about 25-30 minutes. I adjusted masala and chilly at this stage but my ingredients list mentions it with the changes I made. When you try it, change the spice level according to your taste.

6. Serve with pav if you are lucky enough to get it where you are. I served with buns, which were a far cry from the real thing. But it had to do. Slice it into half, dab on a generous amount of butter and toast it lightly. Serve the bhaji with some chopped onions, lemon wedges and coriander leaves on top.

It was a yummy dinner. Thank you Nupur! I am sending this to Sunshinemom's event - Food In Colour - Red.

See You In September

I am swearing off the computer for the next week and am going to spend time with the boys before school starts again for us all. No email, no blogging. Just family time. See you all in September!

Veggies in a Clay Baker

Not really a recipe tonight, more of an idea/method. I love cooking stuff in cast iron pans on the BBQ, and in clay bakers like the one seen here. This particular pig is happy that no one is eating his body. Tonight I filled him up with cauliflower and broccoli, about an inch of water, and placed in on the grill for about 20 mins.

Maladu/Pottukadalai Urundai

Weddings! Phew! Tiring, exciting, colorful and family time! I love them. This time it was my sis-in-law who tied the knot and since this is the first wedding we are attending after outs, both TH and I were in the limelight too. And god knows how I love that! It was a typical Brahmin wedding with the works. Ours wasn't, so I was seeing most of the customs for the first time. Can I say phew again?

I wanted to get back after this small and nice break with something sweet. One of the very few sweets I had in my archives - Maladu. I love it and prefer it to the besan ladoos. What makes this recipe even more special is that my mom, sis, niece and I made this two days before my wedding so put in the thamboola pai (a return gift bag for weddings that contains a coconut, betel leaves, turmeric, kumkum and sometimes a small box or steel vessel with sweets.) Mine contained all these things and these maladu. We made around 450 of them, wrapped them in butter paper and put them in small steel containers as a gift.

I have scaled down the recipe to make around 15 balls.

What I Used:

Pottukadalai/Dariya Dal/Pori Kadala/Split Roast Gram Dal - 1 cup
Sugar - 1 cup (you can add more, this is not over-sweet like you get in stores)
Cashewnuts - 50gm, roughly chopped
Ghee - 2 cups (you may not need it all)
Powdered cardamom - 2 tsp

How I Made It:

1. Powder, the dal and sugar fine separately.

2. Heat some ghee and roast the cashewnuts until golden brown.

3. Mix the powders, cashewnuts and cardamom powder well.

4. Heat all the ghee and slowly add to the above mixture till you get the right consistency that lets you make lime-sized balls. Note that heating the ghee makes this job easier and you will need more when it cools down.

Needless to say, there was a lot of mixing, heating and re-heating of the ghee until we finished the 45o maladu. Was back-breaking but fun :)

Store in an air-tight container up to 10 days. Alternately, you can make the powders and store them separately to whip this up even more quicker.

I am sending this to two events:

- Mythreyee's Sweet Series - Chikki and Laddus
- Sunita's Think Spice Think Favourite Event, mine being cardamom.

Whole Wheat Hamburger Buns

I ran out of white flour while making buns and improvised to make this whole wheat version. They are very tasty! Pictured here are the mini buns I make for vegan slyders, but you get the idea.

INGREDIENTS

- 3 cups whole wheat flour

- 3 tbsp vital wheat gluten

- 1 3/4 cup all purpose flour

- 1 cup water

- 1 cup soy milk

- 1 tbsp active dry yeast

- 1 tsp sea salt

- 2 tbsp olive oil

METHOD
Use the method from this post.

Son #2 insisted I take a picture of his meal for the blog. He arranged his burger and veggies very nicely on the plate. Kind of look like PacMan.

Peach Ginger Tempeh and Chickpeas

Ontario peaches are ripe and ready. Of course, that means summer is almost over, but what a way to go out! I wanted to use peaches in the main dish tonight since they always seems to be relegated to dessert (not that I am complaining). If you dislike tempeh you could use tofu instead, or just stick with the beans. As it stands, this dish is a protein-fest so you could tone it down a bit. Also featured here: red quinoa! I saw it at the bulk food store and snapped it up. The only difference seems to be the colour, but perhaps there are secret health benefits too. I think green onions would have been good in this dish, but I was out.

INGREDIENTS

Makes 1 crapton (i.e. 2 metric buttloads)

- 1 pkg tempeh (or tofu, frozen and thawed), cut into small cubes

- 4 large peaches, peeled and chopped

- 1/2 cup water

- 2 tbsp brown sugar

- large chunk of ginger, minced

- 1 tbsp oil

- 1 sweet onion, halved and sliced

- 1 red pepper, small dice

- 1 can chickpeas, drained and rinsed

- 2 tbsp hoisin sauce

- salt to taste

- 1/2 cup water (or more)

- 2 green onions, thinly sliced

METHOD

1. Place peaches, ginger, water, and sugar in a blender and process until very smooth. Heat 1/2 of the mixture in a non-stick frying pan over med-hi heat and bring to bubbling. Add tempeh and cook, stirring frequently, until sauce has been absorbed/has cooked down. Reduce heat and cook until tempeh becomes golden brown, stirring frequently. Remove from pan.

2. Wipe pan down and return to heat. Add oil and saute onion and pepper for 5-7 mins, until translucent. Add remaining peach mixture and return tempeh to the pan. Add chickpeas, hoisin sauce, and water and bring to bubbling. Reduce heat and simmer for 10 mins, adding more water if sauce gets too thick.

3. Stir in onions and remove from heat. Serve over quinoa or rice.

Farm-Style Whole Wheat Bread

After a little experimentation, I have come up with a whole wheat bread I like. OK, not 100% whole wheat, but let's not get picky. I call it "farm-style" because it more like the bread my mom used to make (not that we ever lived on a farm) than the artisan-style breads I usually bake. I have discovered a few things about bread along the way. 1. Make sure you have quality ingredients. Make sure your flour is fresh and your yeast is active. 2. Knead the bread thoroughly. Work that gluten, baby! 3. The oven is a great place to let dough rise. Turn it on for 1 min to slightly warm, then turn off and stick your dough in. And 4. Good bread takes a little time but it totally worth it. This is a nice tender loaf that stays fresh for a few days and is perfect for sandwiches. The boys love it and prefer it to the bread we sometimes buy from the bakery downtown. In your face, professional baker!

INGREDIENTS

- 3/4 cup warm water

- 1/2 tsp sugar

- 1 tbsp active dry yeast

- 2 cups soy milk (room temperature)

- 2 tsp apple cider vinegar

- 1/3 cup loose packed brown sugar

- 2 tbsp ground flax

- 1 tbsp sea salt (must be sea salt, or it will be too salty)

- 1/3 cup vital wheat gluten

- 2 cups white bread flour

- 3-4 cups all purpose whole wheat flour

METHOD

1. Mix sugar into water, then whisk in yeast until dissolved. Set aside to foam (if it doesn't, your yeast is no good.)

2. In a large mixing bowl (I use my KitchenAid bowl), mix together soy milk (zap quickly in microwave to bring to room temperature) and vinegar. Add sugar, flax, salt, yeast mixture, vital wheat gluten, and white bread flour. Mix well. I use the batter attachment of the KitchenAid and really beat it well, until gluten strings form and mixture is very smooth.

3. Add in enough whole wheat flour to make a soft and slightly tacky dough. How much depends on humidity, type of flour, etc. Generally 3.5 cups works for me. Knead for 10 mins. Although I am a big fan of hand-kneading, I let the KitchenAid do most of the work, then knead the last few mins by hand.

4. Place in a greased bowl, cover, and let rise in a warm place until doubled (about 1.5 hours). Punch down dough, then gently stretch the ends of the dough outward. Then, fold in like a business letter. Turn dough 90 degrees and repeat. Try not to rip the dough. Re-form into a ball, cover, and let rise again until doubled (about 1 hr). Repeat above process, re-cover, and let rise for 30 mins.

5. Divide dough into two using a serrated knife and shape into loaves. Cover with a towel and let rise until about 1 inch over the top of the pan.

6. While bread is rising, preheat oven to 375 convection (400 regular). Slash tops and bake for 22-25 mins (30-35 regular). I like to remove the bread when it is just done and still a bit on the moist side. This makes for a nice loaf the next day--not too dry. I will admit I have only baked this in a convection oven so I am guessing a little on the times for the regular oven.

Mexican Jackfruit Filling

So I finally went on a jackfruit adventure. I was intrigued by said fruit when I saw the pulled jackfruit BBQ sandwich on Chow Vegan because it looked so much like actual meat. If you've hung around this blog for any length of time you know I have no problem with fake meat or trying to recreate meat dishes. I loved meat but gave it up for a variety of reasons I won't get into here. OK, back to the jackfruit. First off, when it comes out of the can it smells pretty bad--about as bad as one might expect from something called "young green jackfruit in brine." When cooked, it reminds me of artichokes. I wonder if they are related. Like Chow Vegan, I wasn't really crazy about the taste until the next day after it had been sitting in the fridge. So, my advice is to make this a day or two in advance and let the flavours soak in. So, in the final analysis, it was pretty good but did not blow me away. The look is spot on, and the taste and texture is pretty good. Of course, jackfruit has no protein, so serve it with refried beans or something.

INGREDIENTS

Serves 4-6

- 1 can young green jackfruit

- 1 onion, quartered

- 3 cloves garlic

- 2 bay leaves

- 1 tsp marjoram

- 1 tsp salt

- 1 tsp cumin

- 2 tsp chili powder

- 1/2 cup orange juice

- water

- 1 cup salsa (or more)

- spices to taste

METHOD

1. Rinse jackfruit, squeeze dry, and place in a pot. Add in onion, garlic, spices, and orange juice, and enough water to almost cover the jackfruit. Bring to boiling, cover, then simmer until jackfruit is tender enough to shred with a fork--about 1.5 to 2 hours.

2. Remove jackfruit from pan and shred with two forks. Put in a frying pan and add in one cup of salsa. Bring to bubbling and simmer, stirring frequently, until salsa has reduced a bit. Add more salsa if you find the taste too weak, or of jackfruit is too dry. Cook until salsa has reduced and jackfruit is drier.

3. Season to taste and serve in burritos, tacos, etc.

Here is the jackfruit after being shredded. Freaky.

Seitan Stuffed Cannelloni

So Vegan Mom and I finally celebrated our 10th anniversary (as you can see, we got out the fine china for the first time in about 10 years). Of course, the fates conspired against us making sure that disaster struck in the kitchen and that 1 boy would refuse to go to sleep. *sigh* Now, I am usually in total control in the kitchen--so much so that when things go awry I don't take it too well. Disaster one: I blended the seitan sausages for the filling while they were still warm. Big mistake. Instead of becoming like finely ground meat, they turned into a paste. Fortunately, I had only put half of the sausage in so I had some back up. Disaster two: the dessert. In my mind I envisioned something like mini black forest cakes. The cream filling was to be this recipe. The other time I made it it was thick and rich. This time: thin and runny. Certainly no good for cake filling. I rushed to make a quick buttercream, but only had a wee bit of margarine. In all the rush to make frosting (and a good 10 mins of mumbling/cursing under my breath) I did not have time to make the cherry sauce. I contemplated coating the cakes with a thin ganache but just didn't have the energy (remember that one kid is still coming down the stairs claiming he can't sleep). We just ate the half-made cakes with ice cream and called it a night.

INGREDIENTS

Makes 6 cannelloni

- 6 cannelloni shells, prepared according to directions on the box

- 1/2 recipe seitan sausage, cold

- 4 garlic cloves, minced

- 1/4 cup finely chopped fresh parsley

- 1 jar spaghetti sauce

METHOD

Preheat oven to 350 degrees

1. Finely chop sausage, or pulse in a blender. Mix with garlic and parsley. Stuff filling into shells.

2. Cover the bottom of a baking dish with spaghetti sauce and place cannelloni on top. Cover with remaining sauce.

3. Cover and bake for 35-40 mins, until bubbling. Uncover and bake for 10 mins.

Here is the half-made dessert. Someday I will revisit this someday and make it into something. The cake is Isa and Terry's basic chocolate cupcake recipe baked in a greased and floured 9 x 13 pan, then cut with a biscuit cutter. Tasted great.

Salubrious Beet Salad

If you are an avid reader of Calvin and Hobbes like myself, you will get the name of today's dish. Beets certainly are salubrious, and these particular ones came from the Locavore's tent down at the farmers' market. We also enjoyed the beet tops, washed and fried in a pan with a little salt and pepper. Vegan Mom and I were smacking our lips enjoying the mellow and earthy taste of the beets, a sure sign we have become old fogeys.

INGREDIENTS

- 2 golden beets

- 2 red beets

- 1 tsp olive oil

- 2 tsp white wine vinegar

- 1 tsp balsamic vinegar

- 1 tsp brown sugar

- salt and pepper

METHOD

1. Trim tops off beets and steam until tender, about 30 mins. Rinse under cold water and peel off outer skin with your fingers. Trim off stem.

2. Thinly slice beets and arrange in a serving dish. Whisk together remaining ingredients and pour over beets. Let sit at room temperature for 20-30 mins before serving.

Mocha Chocolate Shell Topping

Did you ever buy that Magic Shell ice cream topping? Well, you can't anymore because it has milk in it. But don't worry, I have you covered. This is a slightly more grown-up version of this classic ice cream topping with the addition of coffee. Keep in mind that it is the fat that makes this liquid at room temperature and harden on your ice cream, so please enjoy responsibly.

INGREDIENTS

- 1/4 cup soy creamer

- 2 tbsp instant coffee

- 1 1/2 cups vegan chocolate chips

- 1/4 cup canola oil

METHOD

1. Bring soy creamer to bubbling in a small saucepan over med-hi heat. Stir in instant coffee and remove from heat.

2. Stir in chocolate chips and stir until smooth. Then add oil and stir until smooth.

This will keep in the fridge for a long time. Store it in a glass jar and microwave for a few seconds to warm it up before drizzling over ice cream.

Smoked Tofu

I tried my hand at smoked tofu once before, but the results weren't as good as I would have liked. This time I changed the method to allow for a longer smoking time and a better flavour.

INGREDIENTS

- 1 pkg firm tofu, cut into 8 slices
- 3 tbsp HP or A1 steak sauce
- 2 tbsp light soy sauce
- 3 tbsp maple syrup
- few drops sesame oil
- 2 tbsp olive oil
- 2 tsp Dijon mustard
- 2 tbsp water

- 4 cups (or so) smoking wood chips

METHOD

1. Soak wood chips in water for 30 mins. While chips are smoking, mix ingredients together and marinate tofu.

2. Drain wood chips and wrap in a rectangular foil package. Poke a bunch of holes in the top with a knife. Go crazy--you want that smoke to get out of the package. Remove the grill from one half of the BBQ and place foil package on the coals. Replace grill and light BBQ on the side with the foil package and heat on high until package begins to smoke. Reduce heat to med-lo.

3. Place tofu on the unlit side of the BBQ as far from the heat as possible. Close lid and cook/smoke for about 40 mins, turning the tofu once halfway through. Tofu should be a nice golden brown when done.

4. Serve with a nice BBQ sauce.

Whole Wheat Bread in the Works

I am trying to make a lighter whole wheat bread that the kids can take on their lunches (and one that is easy to make). Here is the thing with little kids: whole grains can fill their stomachs before they get adequate nutrition. In other words, dense breads can fill them up before they can eat the rest of their lunch. I want them to have a whole grain bread, but one with a lighter texture. This was a pretty good loaf, but not perfect. Stay posted.

Happy 5th Birthday, Son #2

Just a short post tonight showcasing the vegan fare from Son #2's 5th birthday. He requested a Buzz Lightyear cake, and I obliged. Not my finest work, but not too bad. We also had vegan slyders, which were a hit with all the guests, vegan and otherwise.

Today is also my and Vegan Mom's 10th anniversary, which we no longer celebrate on the actual day because of birthday duties. I will post the food I make as soon as we find some time to have to ourselves . . . .

Quick and Easy Fried Noodles and Tofu

I always feel like a culinary failure when I use stuff out of a bottle. But this dish is tasty enough that I don't care.

INGREDIENTS

- boiling water

- 1/2 pkg rice noodles

- 1 pkg tofu, sliced thin

- cornstarch

- oil for frying

- 1 bottle VH Teriyaki sauce

- juice of 1 lime

- 2 tbsp brown sugar

- 1 tbsp chili garlic sauce

- cilantro for garnish

METHOD

1. Place noodles in a large bowl. Cover with boiling water. Stir regularly to keep noodles from sticking together and set aside for at least 20 mins.

2. Toss tofu in cornstarch and fry in batches in oil over med-hi heat until deep golden brown. Drain and set aside.

3. Drain noodles and rinse in cold water.

4. Heat 2 tbsp of oil in a wok over med-hi heat. Add noodles and stir fry for about 2 mins, until noodles begins to get translucent and a bit "gummy." Add in sauce, lime, sugar, and chili garlic sauce. Bring to bubbling and reduce heat. Simmer for a few mins, until noodles are cooked. Stir in tofu. Garnish and serve.

Seitan and Mushrooms in Oyster Sauce

Do you know how I keep whining that there isn't an Asian market around here? Well, there still isn't one. Boo. But, I did find a place that has a pretty good selection of Asian food. For those in the area, the Food Basics on Cassells St. and Hwy. 11 has some good stuff. Two things that caught my eye were the green jackfruit (been looking for it ever since I saw these), and vegetarian oyster sauce. Another great find this week: a pack of mixed mushrooms. That led to this dish.

INGREDIENTS
- 1 recipe beef seitan (make sure to fry them, as per the recipe)
- 1 tbsp oil
- 3/4 cup chopped green beans
- 2 cloves garlic, minced
- 1" piece ginger, minced
- 2 cups oyster and shiitake mushrooms, cut into large chunks
- 2 tbsp vegetarian oyster sauce
- 2 tbsp hoisin sauce
- 2 tbsp water
- 4 green onions, cut into 2 inch pieces

METHOD
1. Heat oil in a wok over med-hi heat. Add beans and fry for 1 min. Add garlic and ginger and fry for about 30 seconds.
2. Add mushrooms and cook until they begin to soften (about 2 mins). Add seitan to the wok along with the sauces. Mix well and cook for 3-4 mins. The seitan will absorb some liquid (this makes it tender), so add more if it gets too dry.
3. Add green onions and cook for a min or so, until they darken. Serve.

Basics Of Indian Cooking Series - The Introduction

Indian cooking is exciting and intimidating to most. Exciting because its such a lovely medley of flavours that is mostly unique to our Subcontinent. Intimidating because there is a widespread misconception that it’s too difficult to cook, too spicy, too hot, too oily, etc. I say misconception because all of the above need not necessarily true. Though I have immense passion for cooking and experimenting on those lines, my knowledge is anything but extensive. Mainly because of the huge regional differences in cuisines in India but mostly because of inexperience. Any cuisine for that matter needs practise and more practise till you can master it and get it right.
But does that mean till then you end up with half baked or half cooked dishes? Not necessarily. There are really simple Indian dishes that anyone can try and make taste good with minimum effort.

Here are some quick facts about Indian Cooking.

- Indian cuisine can be broadly divided into North Indian and South Indian cooking, each distinct in flavour, spices uses, cooking style and main ingredients.

- It’s always aimed at being healthy and well-balanced. Traditionally, all ingredients were used fresh and this increased the health quotient.

- Indian cooking uses ingredients like ginger, garlic, turmeric, green chillies, etc which are said to have medicinal properties. These are crushed and added to the dishes so that the essence and flavour is imbibed into the dish in the right amount.

- Most of the cooking methods in India are such that they retain the nutrients of the fruit or vegetable. This is mostly still practised but lack of time might have made some minor changes to this today.

- The vessels used for cooking also make an impact on the final cooking. Traditionally, food was prepared in heavy bottomed iron woks (known as kadai in Hindi). In this vessel, not too much oil or water was required to bring out the flavours of the spices. Food mostly cooked in its own juices under continuous stirring.

In the coming weeks, we will see more of basic Indian cooking techniques, recipes, utensils, FAQs, etc. If you have any feedback or would like to write a guest post, do leave a comment and I will be happy to get back to you.

Homemade Vegan Mayo

I know I have mentioned before that Vegenaise is really expensive here ($6.33 for the small jar!). Needless to say, we mete the stuff out like the white gold that it is. While that is OK for a burger every now and then, or a veggie sandwich, when it comes to things like potato salad you can see your life savings being eaten away at the summer picnic. This is a cheaper version that comes together quite nicely. If you want it a bit firmer, you can add in extra firm silken tofu. Or, if you want it lower fat you can sub in some tofu for the oil. This is more zingy like Miracle Whip, so cut down on the vinegar and sugar if you want it more like mayo. The recipe is based on one I have had crammed in my cooking binder for a while so I am not sure where it is originally from.

INGREDIENTS

- 1/2 cup plain soy milk

- 1 1/4 cup safflower oil

- 2 tsp white wine vinegar

- 1 tbsp superfine sugar

- pinch of paprika

- 1/2 tsp mustard powder

- 1 1/2 tsp salt

METHOD

1. Put soy milk in a food processor and start processing. Slowly drizzle oil in while blade is running. When all oil is incorporated, stop blade and scrape down sides. Add remaining ingredients and process briefly to mix through.

New Wendy's Commercial

Have you seen the new ad for Wendy's Baconator (830 calories, 51g fat, 190 mg cholesterol, 1760 mg sodium)? I can't find the video online, but essentially this guy turns down a bite of salad from his fellow female diner, proclaiming himself a "meatetarian." When she looks at him in disbelief, he explains that he only eats beef and bacon. He says something about it being a tough diet, and that one really has to commit. While I dislike Wendy's not-so-subtle implication that real men eat meat (leave the salad-nibbling to the chicks, right?), I can't believe they are celebrating the combination of beef and bacon. Have fun when the coronary hits, you jackass.

Kala Channa

My dad loves chickpeas, both the kabuli (white) version and the kala (black) variety. Though I am more a fan of kabuli chana and the yummy curry my mom makes with it, I am told that the black variety (nadan kadala in malayalam) is more nutritious.

More research on chickpeas gave me some nice-to-know nutrition facts about it. "One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fiber and 8.9 grams of protein. Chickpeas also provide dietary calcium (49-53 mg/100 g), with some sources citing the garbanzo's calcium content as about the same as yogurt and close to milk. " - Wikipedia


Here is the recipe for authentic (as far as I could made it :D) Kala Chana. I recently bought a small packet of Caraway seeds, since I thought it would be nice to cook up something nice with them. Kala Chana is the first recipe in that series.

What I Used:

Black chickpeas (kala chana) - 1/2 cup
Onions - 2, chopped
Ginger garlic paste - 1 tsp
Green chillies – 2, slit
Hing (kayam) – one pinch
Turmeric – 1 pinch
Cardamom – 2, coarsely ground.
Caraway seeds (shahjeera) – 2 tsp
Coriander powder (mallipodi) – 2 tsp
Oil – 1 tbsp
Salt – to taste

How I Made It:

1. Soak the chickpeas in twice its amount of water overnight. I leave it for atleast 12 hours since they are tougher to cook than most other lentils.

2. Next day, pressure cook the chickpeas with 4 cups water. I let the whistle sound 4 times atleast. Let it cool.

3. Heat oil in a pan and add the shahjeera and cardamom. Fry for 15 seconds and then add the coriander powder.

4. Now add the ginger garlic paste and when it turns slightly brown, add the onions and green chillies. (Note that in most of South Indian cooking, we add the onions first but this recipe is slightly different in that).

5. Let the onions turn brown by keeping fire on sim and adding water occasionally to let it mix well with the spices and to prevent burning. Continue doing this for about 15 minutes until you have a mush of caramelized onions that smell out of this world!

6. Now its time to add the chickpeas. Drain them and add it to the above onion mixture to cook for another 3-4 minutes. If you find the gravy going too dry, add the water used to boil the chickpeas, very little at a time. Also adjust salt at this stage. Remember that the gravy is supposed to be a bit thick.

7. Once the chickpeas have mixed well with the gravy and the oil starts leaving the sides of the pan, remove from fire and serve hot with phulkas.

This is not one of those easy recipes I usually post, but is well worth the effort. If you like the gravy tangy, add one cup blanched and pureed tomatoes. Suitable for a cooking-oriented weekend :)

Thick and Hearty Tomato Bean Soup

We have been going through a bit of a cool spell here--highs around 20 C and lows around 10 C. So I was in the mood for some soup. This is really easy to make for nights when you are pinched for time.

INGREDIENTS

- 1 48 oz can tomato juice

- 1/4 cup brown sugar

- 1/4 cup maple syrup

- 1 tsp dill

- 1 tsp onion powder

- 1 tsp garlic powder

- 2 tsp mild chili powder

- salt to taste

- 1 can mixed beans

- 3/4 alphabet pasta (or some other small pasta)

- 1/2 cup vegan sour cream

METHOD

1. Put juice, spices, and beans in a large pot and bring to bubbling. Add pasta and simmer until done. Be sure sure to stir often to keep the pasts from sticking to the bottom of the pot.

2. Remove from heat and stir in sour cream. If you want, add a dollop of sour cream to the centre of each bowl before serving.

Recipe Index

Please click on category name to see list of recipes

Snacks, Wraps and Appetizers

Breakfast Recipes

Chutneys, Dips and Spreads

Pickles and Condiments

Masala, Spice Powders, Mixes

Soups, Salads, Pasta

Breads, Indian Flat Breads

Rice, Variety Rice and Mixed Rice

Dal, Pulses and Lentils

Rasam, Sambar, Kuzhambu

Vegetarian Side Dishes - Dry

Vegetarian Side Dishes - Gravy

Paneer Recipes

Noodles

Egg Recipes

Chicken and Fish Recipes

Fruits, Sweets, Puddings and Desserts

Cakes, Cookies and Brownies

Drinks (Hot 'n Cold)

Other

Stuff so Old I Forgot How I Made It

I have to admit that I rarely write down what I do in the kitchen. Since I blog everyday the recipes are still fresh in my mind and then I send them out over the internets. Somehow these two dishes slipped through the cracks.

First up: some kind of clean out the fridge pasta dish. I think I sauteed the mushrooms with garlic and then cooked them in white wine. Of course there is some broccoli in there and toasted pine nuts.

Second: looks like cannellini beans and asparagus in a garlic white sauce wrapped in phyllo.

Blueberry Shortcake

Soy ice cream was on sale this week, along with blueberries, so shortcake was in order (yes, I know I just made mini shortcakes last week). This is shortcake, straight up, like my mom used to make (without the butter, of course). You can serve it with whatever berry or fruit is in season. I can't wait for peaches!

INGREDIENTS

- 1 3/4 cup flour

- 1/4 cup powdered sugar

- 1 tbsp baking powder

- 3/4 tsp salt

- 5 tbsp cold Earth Balance margarine

- generous 3/4 cup soy creamer (or soy milk)

METHOD

Preheat oven to 450 degrees

1. Whisk together flour, baking powder, sugar, and salt in a bowl. Cut in cold margarine (or use your fingers). Mix in soy creamer with a wooden spoon. Add a splash more creamer if dough is too stiff.

2. Spread batter in a 9" non-stick round pan (or, grease and flour a pan if you don;t have anon-stick one) with a silicone spatula.

3. Bake for 15-17 mins, until lightly brown on top. Let cool for a 5 mins, then remove from pan and cool on a wire rack.

4. Cut into wedges and top with berries and soy ice cream.

We also had out first Ontario corn of the season, bought from a roadside stand. It was pretty good. Ah, summer . . . .

BBQ Tempeh Ribz with BBQ'ed Potatoes

A caveat: this recipe is not an attempt to make a vegan rib that has the texture of a meat rib. Instead, this is a combination my love of a) cooking on the BBQ; b) tempeh; c) cast iron pans; and d) BBQ sauce. This is a great dish to make on a hot summer day because it is almost all done on the BBQ.

INGREDIENTS

Serves 4

- 1.5 recipes sweet and sticky BBQ sauce, made with 2x the water

- 2 pkgs tempeh, sliced

METHOD

1. Make the BBQ sauce. Transfer 2/3rds of the sauce to a large cast iron skillet and add sliced tempeh. Place on a BBQ on medium heat (about 500 degrees) and bring to bubbling. Cook for 15-20 mins, or until sauce has thickened and mostly reduced. Baste regularly.

2. Remove pan from BBQ and place tempeh on the grill. Grill 5 mins per side, then return to pan. Put pan back on the BBQ.

3. Add remaining sauce to pan and cook until sauce is thick. Serve.

BBQ'ed Potatoes

Microwave 4 large Yukon Gold potatoes for 4-5 mins. They should be partially cooked--firm but beginning to soften. Thickly slice, let cool, and toss with olive oil. Grill 5 mins per side, until golden.

Corn Peas Tomato Salad

I am not much of a salad person. I mean, I do like them but not as a meal in itself. Most of the salads are ones I make as an accompaniment to the main course. Because of this I don't spend much time on them, especially the dressing. After beginning to work, I find myself pressed for time to make dinner and I feel bad when there is just one gravy and one curry with rice. TH never complains but still I feel guilty. So salads like these are my solution! I sometimes fill the gap with raita too, but about that in a different post :)

Now onto the salad.

What I Used:

Serves 2 (on the side)

Boiled Corn kernels - 1 cup
Boiled peas - 1/2 cup
Finely chopped onions - 1/2 cup
Finely Chopped tomatoes - 1/2 cup
Minced garlic - 1/4 tsp (1-2 cloves)
Pepper powder - 1/2 tsp (I used white)
Lime juice - 1 tbsp (or to taste)
Salt - to taste

How I Made It:

1. Mix the salt, garlic and pepper with the lime juice.

2. Mix all the veggies well and add the above lime juice mixture 10 minutes before serving.

*Notes*

- I sometimes mix this with plain steamed rice and serve it as a rice dish. It looks colorful and is a welcome change from just plain rice.

- This salad is also good for making rolls with chapatis. To hold the salad together, you can add some light mayonnaise.

- You may also like my Pear-Apple Salad with Honey Dressing.

White Bean Ranch Hummus

First, just let me say that I made rotini in a creamy basil tomato sauce for a main dish and all three kids had THREE servings each! If you have kids, make this dish. I am pretty sure they will love it. I also wanted to make hummus but had no chickpeas or lemon juice. So, I made this tasty dip which is a mix between hummus and ranch dip. It tastes best when refrigerated a bit.

INGREDIENTS

- 4 cloves garlic, skins on

- 1 can cannelini beans, rinsed and drained

- 2 tbsp tahini

- 1 tsp paprika

- 1 tsp tarragon

- 1 tsp parsley

- 1 tsp dill

- 1/2 tsp salt

- freshly ground pepper

- 1 tsp apple cider vinegar

- water or oil, as needed

METHOD

1. Dry roast garlic in a small pan over medium heat for about 10 mins, until soft. Remove skins.

2. Put all ingredients in a food processor and blend until smooth. Add in some water or oil if needed to get it to all blend.

Quick and Easy Tofu Etouffee

This started out as a Cajun-esque tofu scramble, but ended up becoming an etouffee as I kept adding things into the pan. You can serve this with rice, or by itself for a brunch.

INGREDIENTS

Serves 4

- 2 tbsp oil

- 1 medium onion, halved and sliced

- 1 celery stalk, finely chopped

- 1 green pepper, small dice

- 1/2 tsp paprika

- 1 tsp thyme

- 1 bay leaf, finely crushed

- pinch of cayenne (or more)

- salt and pepper to taste

- 1 pkg extra firm tofu, diced
- 1 andouille sausage, cut into chunks

- 1/4 cup vegan sour cream

- 1/4 cup soy milk (or more)

- 2 green onions, sliced

-chopped parsley for garnish

METHOD

1. Heat oil in a frying pan over medium heat. Saute onions, celery, and pepper for about 8 mins, until beginning to soften. Add spices and fry for 2 mins.

2. Add tofu and sausage to the pan and fry for 5 mins, until they begin to brown a bit.

3. Mix in sour cream. Thin down with soy milk--you may want to use more than 1/4 cup. Stir in green onions. Season to taste, garnish with parsley, and serve.

Okra Fry With Peanuts

Ok, I know what you are thinking. After all that hue and cry I made about being an okra-hater and all that, I go ahead and post 3 okra recipes in a span of 2 months. Well, the reason is, its one of the 'Indian' vegetables that I see always in the wet market and end up buying it thinking I can make something passable with it. After all, we both really liked the Okra with Besan curry that I made, TH more so because it resembles usili.

This is a dish I have tried in our office cafe when I was in Hyderabad. I always found it an interesting combination - ladies finger and peanuts. The crunch the peanuts gave to the curry was quite nice and though I wasn't sure what recipe the chef there used, I tried to replicate it the other day and it did come very close in taste.

What I Used:

Okra/ladies finger/vendakka - 15 (number of okras)
Raw shelled peanuts - 3 tbsp
Shallots - 4, chopped
Garlic - 1 tsp, minced (optional, but add for more flavour)
Red chilli powder - 1/2 tsp
Salt - to taste
Oil - 1 tbsp
Curry leaves - a few (optional)

How I Made It:

1. Heat oil in a pan and lightly fry the shallots and garlic. When it starts browning, add the chilli powder and fry for another 10-15 seconds.

2. Now add the okra and peanuts and fry on sim till the okra turns soft and the peanuts are done.

3. Finally, mix the salt and curry leaves in and remove from fire.

Serve with hot rice and some gravy.

Related Posts

Fried Okra with Besan
Vendakka Aviyal
Kovakka Mezhukkupuratti

Vegan Express and Cooking at the Cottage

We got back yesterday from a few days of relaxation at the cottage. I tried to spend as much time as possible in the Muskoka chairs you see pictured above, and as little time as possible in the kitchen. I decided that I would crack open Nava Atlas' Vegan Express, which she sent in recognition of my Veg Bloggy Award (because she is cool like that). You may remember that Susan V of Fat Free Vegan did the photos for the book. The whole concept is vegan meals in under 30 mins. Sounded good to me.

First up: Seitan and Polenta Skillet with Fresh Greens. I loved the pairing of seitan and polenta, and it was a good way to get some dark leafy greens.

For dessert: Choclately Banana Pizza. I'm sure you don't need a degree from a culinary school to figure out how to make this. I made Isa's pizza crust from Vegan With a Vengeance, but used 1/4 cup brown sugar and 3 tbsp of butter, melted, for a thin, crispy, and sweet crust. I was able to get 4 smaller pizzas out of a single recipe, and I pre-baked the crust for a few mins (which made it puff up like a pita, actually). The next night we went crazy and added raspberries and peaches.

Day Two was my all-time favourite cottage meal: BBQ roasted veggies and grilled tofu (not from Vegan Express). Toss baby potatoes in oil and wrap tightly in heavy duty foil. Roast on a med-hi BBQ for about 30 mins, turning regularly. This can also be done in the embers of fire if you are camping. Do the same with carrots and roast for 20 mins. As for the tofu, this time I went with a non-pressed firm tofu and grilled it on med-hi for about 20 mins, until it was crispy and chewy. The softer tofu dehydrates and makes for a nice texture, but is more finicky than a firmer tofu. I then tossed it in BBQ sauce.

Day Three: BBQ-Flavoured Roasted Tempeh and Vegetables. This dish is supposed to be oven-roasted, but I just grilled everything and tossed it in BBQ sauce. I even threw in the extra seitan I had. Tasty!I also made burgers and sausages ahead of time and kept them in the fridge. They grilled up perfectly for quick lunches. You just need to remember that a) you need a bit of oil to keep them from sticking; and b) they are already cooked, you just need to warm them up. Keep the heat lower and the cooking time shorter than actual meat.

Cookbook Update

Yes, I am still working on the cookbook. I have 60 pages completed so far, and have designed a potential cover. Someone suggested it was a little heavy in the fake meat department and should feature more veggies (and colour). I guess it does look a little tan. But, hey, it's a draft. Then again, fake meat seems to have become my thing lately. I also enjoy the "recipes from the award winning blog" line because I have won one single award. Perhaps I enjoy my own sense of humour too much.

The Fleeting Nature of Fame

So, after declaring my blog one of the best of the web, Veg News magazine has not seen fit to put me in the running for the 2008 Veggie Awards. In a rush of snivelling self-importance I wrote in my blog and voted for myself. (whimper, whine)

Happy Simcoe Day!

Yes, today is a civic holiday here in Ontario, dubbed Simcoe Day in the Toronto area for John Graves Simcoe (1752-1806), first lieutenant governor of Upper Canada (southern Ontario, more or less), founder of Toronto, and abolisher of slavery in Ontario (take that, Lincoln!). I am staying out of the kitchen and staying on the beach down by the lake. Oh, how I love you, statuatory holiday!

Carrot Rice

When I was about to leave to Hyderabad for 3 weeks, the vegetable tray had an assortment of veggies that were unused. Among them was one carrot, a few green chillies, 2 onions, some okra, 10 beans and so on. I fried the okra and made usili with the beans but was stumped on what to do with just one carrot. I could have made a salad but then thought I should probably add it to rice and make it a carrot rice!


This is an easy rice dish that I have seen in many blogs. But most of them use chana dal in it. Since I was feeling plain lazy to soak, grind and all the rest of it, I made a simpler version. It came out quite tasty but next time I think I will try it with the dal and other masala in it.

What I Used:

Serves 2

Cooked rice - 3 cups
Grated carrots - 1
Green chillies - 3, slit lengthwise
Ginger garlic paste - 1 tsp
Curry masala - 1 tsp
Turmeric - a pinch
Salt - to taste
Oil - 2 tsp

How I Made It:

1. Heat oil and saute carrots and green chillies in turmeric till the carrots become limp (for lack of a better word)

2. Now add the ginger garlic paste, curry masala and salt and fry for a minute or two.

3. Mix in rice and leave on for another 2 minutes.

Serve warm with raita, papad and pickles.

See how simple it is? :)

This orange-y rice goes to Pooja's Indian Independence Day event.

Blueberry Lemon Puff Pastry Pockets

I really have to stop making puff pastry before I turn into a fat, greasy, blob. Ha! It will have been worth it! I wanted to see if non-hydrogenated vegetable shortening could be used in place of Earth Balance margarine, since store-bought versions use shortening instead of butter. The main motivation for this is the fact that Earth Balance costs $5.33 here, while an equal weight of shortening costs about $1.00. The answer is yes, it works just as well and makes for a very tender and flaky pastry.

INGREDIENTS

Makes 6

- 1/2 recipe puff pastry

- 1 1/2 cups frozen wild blueberries

- 1 tbsp finely grated lemon zest

- 1 tbsp lemon juice

- 1 tbsp flour

- 1/4 cup sugar

Icing:

1. Heat 1 tbsp of lemon juice in a small saucepan over med-lo heat. Add in a scant 3/4 cup of icing sugar and stir to dissolve.

METHOD

1. Mix frozen berries, lemon zest, lemon juice, flour and sugar in a saucepan. Cook over medium high heat until bubbling and thickened. Remove from heat and place in fridge to cool down. Filling must be cold before it can be placed on the pastry.

2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

3. Roll pastry into a 12" x 16" rectangle. Slice into twelve 4" squares. Place a heaping spoonful on filling on the centre of 6 squares.

4. Lightly moisten dough around the filling. Place remaining pastry squares over top of filling and press down firmly around the edges to seal. Use a fork to further seal the edges, then trim with a pastry wheel. Cut two slits in the top.

5. Bake for 20-25 mins, until golden brown.

6. Let cool for a few mins, then drizzle icing over top.

As you can see, the shortening makes a very nice pastry dough. It is a bit softer, but cooks up flakier. Make sure you chill the shortening before using it in the recipe.

Salisbury Steak

I can remember buying and eating a Salisbury steak TV dinner once when I was a teenager (I had no standards, apparently) and thinking, "hey, this isn't steak, it's just flat meatloaf!" I thought a "meat" and gravy meal would go over well with the kids, so I experimented with a tempeh burger/vegan sausage hybrid to get a little more meatiness in the so-called steak. I think the results were pretty good (even though the pic is very, very brown).

INGREDIENTS

Serves 6

- 1/2 pkg tempeh, boiled in water for 10 mins, cooled, and grated

- 1 cup vital wheat gluten

- 1 tsp each onion and garlic powder

- 1 tsp coriander

- 1 tsp sage

- 2 tsp paprika

- 1/2 tsp dill

- 1/2 tsp salt

- 2 tbsp HP/A1/BBQ sauce

- 1 tbsp soy sauce

- 3/4 to 1 cup water

METHOD

Get water boiling in your steamer.

1. Mix grated tempeh, wheat gluten, and spices together in a bowl. Add sauces and enough water to make a wet but firm dough and mix with a fork. Knead for a min to mix well. The dough should be the same consistency as the vegan sausage dough. Divide into 6 pieces and shape each into a "steak." Wrap each in foil and steam for 30-35 mins (rotating halfway through), until steaks have swelled against the foil.

2. Heat a thin layer of oil in a frying pan over medium heat. Fry steaks for a few mins on each side, to firm them up a bit and get a bit of a crispy outer layer. Top with gravy and serve.

A NOTE ON GRAVY

If you have a favourite brown gravy, use it here. I would have made a roasted mushroom gravy but I knew there would be a bunch of whining from the boys. So, I made a plain gravy with some of the spices from the steaks. I heated 1 tbsp of olive oil and whisked in 1 tbsp of flour. I then whisked in 1 cup of soy milk and 2 tsp soy sauce. I then seasoned with salt, pepper, coriander, sage, paprika, garlic and onion powder.