Tag: vegan

by Veggie Sutra

Baked samosas

A small treat now and then during these hard times makes us feel so good, doesn’t it? Not that I am complaining when I say “hard times”. I do realize how fortunate we are compared to many others. Sometimes I do feel guilty about enjoying our al fresco lunches in the garden (especially lovely now with all the spring flowers and hummingbirds) and our lazy evening walks.

A beautiful piece of writing titled “It’s okay to be okay during the pandemic” by Sigal Samuel in vox.com put things in perspective for me and I do recommend reading it fully, but the author sums it up with a quote from a mindfulness teacher: “Taking care of ourselves is the first approximation of mindful compassion.”

We have not been eating out obviously but we have been doing takeaways from our favorite vegan Chinese restaurant mainly because it gives us a chance to drive somewhere once a week (the restaurant is a good 20 min drive away), support the business and get some variety in our meals. But I have also been trying to keep it interesting at home.

This baked samosa that I made as a weekend teatime snack turned out to be very addictive and was pretty easy to make. V and I devoured almost all of it over a game of Scrabble and had to forego dinner as we were so full! We used “zhoug sauce” that we got from Trader Joes as a dipping.

Recipe for Easy Baked Samosas

[Printable Recipe]

Inspired by “Baked Pea Samosas” recipe in Vegetarian Dinner Parties by Mark Scarbrough and Bruce Weinstein 

Makes around 12-15

Ingredients:

  • 4-5 medium potatoes
  • 1 cup frozen green peas
  • 1 Tbsp vegetable oil + approx 1/2 cup for brushing the phyllo sheets
  • 1-2 Thai green chilies chopped fine (optional)
  • 1 tsp garam masala
  • 1/2 tsp salt or more to taste
  • 1 package of Phyllo sheets (you will not use it all for this batch, so double the recipe or save it for later as per the package instructions)

Equipment:

  • 2 rimmed cookie sheets
  • 1 sharp knife

Method:

  • Filling: (You can make the filling ahead of time and store in the refrigerator)
    • Wash and cut the potatoes in to quarters
    • Cook the potatoes till soft, then set aside to cool
    • Soak the frozen peas in boiling water till thawed and wash
    • Peel and coarsely mash the cooled potatoes
    • Heat 1 Tbsp vegetable oil in  a pan and add the minced green chilies if using 
    • Add the mashed potatoes and green peas, garam masala and salt and mix till heated through
  • Pre-heat oven to 375C
  • Remove one phyllo sheet from the package (keep the rest covered to prevent them from drying out.  Follow the instructions on the package).
  • Brush the sheet with some oil, then fold it lengthwise, then into thirds as shown in the picture below brushing the sheet with some oil on each fold
  • Using a sharp knife make vertical slits around 1 inch deep on all 4 sides of the folded sheet as shown
  • Place about one heaping tablespoon of filling in the middle and fold the edges over the filling like a pocket.  Place it on a baking sheet
  • Continue making the pockets until the filling runs out lining them up on the sheets
  •  Place the sheets in the pre-heated oven.  
  • If you have 2 sheets, set a timer for 9 minutes.   The total baking time is 18 minutes but you would want to rotate the trays from top to bottom half way through
  • Remove after 18 minutes and let it cool a bit before enjoying with a dipping of your choice.  We thought the “zhoug” sauce from Trader Joes was excellent but you could use ketchup or sriracha as well.
Steps for making the samosas

by Veggie Sutra

Vegetarian Taco Bar at Home

Not a day goes by when we are not thankful for our health and our jobs and even simple things we take for granted like the roof over our heads so that we can stay safe indoors. Our only worry at this time is not having my mom with us and not being entirely sure when she can travel to be with us. Still, there are people in more difficult situations for sure, and we are grateful we are each safe where we are.

These are indeed strange, unprecedented times that requires all of us to change our perspective and our expectations and be really creative. Who would have even though that we would be cut off from our fellow human beings, our day to day personal and professional interactions? Isn’t this the way humankind has lived since the beginning of society? Bartering our individual trades or goods for what we need in return. And now, we have to give our own haircuts?

How do we celebrate special occasions? We are so accustomed to dressing up and going out to a nice place for dinner, aren’t we?

V has always wanted to go to vegetarian taco bars in Los Angeles and even though we were there last year around the same time, we never got around to doing it. So, even though I wouldn’t dare try giving him a haircut, I am pretty sure I could attempt to recreate the taco bar experience at home for him!

The idea for the vegetarian tacos came from A Couple Cooks blog though I freely modified it for our tastes. So here goes the process of setting up a vegetarian taco bar on your dinner table at home!

Below you will find:

  • The composition of the two tacos (although feel free to play fast and loose with this)
  • The process and the prep work
  • The individual recipes
  • And the shopping list at the very end (since one cannot dash off to the grocery store at the last minute any more)

[Printable Sheet]

Serves 4 people with 2-3 tacos each with other sides for dinner. (I served this with a side of peas and potatoes samosas and peanut chaat.)

Vegetarian Taco 1:
Roasted Cauliflower (recipe below)
Refried Black Beans (recipe below)
Red Cabbage slaw – Slice red cabbage in to thin ribbons and marinate in lemon juice and a pinch of salt for at least an hour
Chipotle Sauce (recipe below)
Toppings: Picked vegetables (recipe below), marinated red onions in lemon juice and a pinch of salt and sugar, sliced avocado, sour cream (omit for vegan version), finely chopped cilantro

Vegetarian Taco 2:
Spiced Quinoa (recipe below)
Red bell pepper slaw – Slice 1 red bell pepper in to thin strips and marinate in lemon juice and a pinch of salt for at least an hour
Romesco sauce (recipe below)
Same toppings as above

The Process:
Most everything can be made ahead before the day of the dinner, but you must start the pickled vegetables at least 3 days before – otherwise they will be raw.

  • Make all the pickled vegetables at least 3 days before – jalapenos, radish, carrots are standard
  • Make the sauces a few days ahead (recipes below)
  • Make the refried black beans and spiced quinoa a day or more ahead (recipes below)
  • Chop the cauliflower, red cabbage and red bell pepper a day or two ahead and save in the refrigerator
  • Roast the cauliflower before dinner (recipe below)
  • Marinate the red cabbage and red bell pepper in lemon juice and a pinch of salt an hour before the dinner. Marinate the red onions also at the same time in lemon juice and a pinch of salt and sugar.
  • Slice the avocado close to dinner time to keep it firm and fresh.

The Tacos and the Assembly:
I counted for about 2-3 tacos per person. So for 4 people prepare about 12 tacos. If you have a gas burner, then use a pair of tongs and flip the tacos on a medium flame until the edges are slightly charred. This gives a great flavor to the tacos.
Set the table with all the ingredients and set out the cards with the taco composition. Let everyone have fun making their own tacos if they want.

The Recipes:

Recipe for Roasted Cauliflower

Ingredients:

  • 1 medium cauliflower cut into large florets
  • 2 Tbsp extra virgin olive oil or avocado oil
  • 2 cloves garlic minced fine
  • 1 tsp salt
  • 1 tsp cumin powder
  • 1 tsp cayenne pepper

Method:

  • Preheat oven to 400F
  • Toss cauliflower with rest of the ingredients
  • Bake for 20 mins or until cauliflower has browned a bit

Recipe for Refried Black Beans

Ingredients:

  • 1 Tbsp Extra-virgin olive oil or avocado oil
  • 1 medium yellow onion chopped fine
  • 2-3 cloves garlic minced fine
  • 2 cans of black beans – washed and drained
  • Salt and pepper to taste
  • Lime/lemon juice and cilantro for garnish
  • Extra hot water before serving if needed

Method:

  • Heat the oil in a pan
  • Add the onion and cook until soft and browned, around 5 mins
  • Add the minced garlic and saute for a couple of mins
  • Add the black beans and salt and pepper to taste
  • Heat through and then roughly mash the black beans with the back of a ladle and keep heating
  • Before serving, add lime/lemon juice to taste and garnish with cilantro. If it has become too thick, then add some hot water and mix again.

Recipe for Spiced Quinoa

Ingredients:

  • 1 cup quinoa
  • 2 cups vegetable broth or plain water
  • 2 Tbsp Extra-virgin Olive Oil or avocado oil
  • 2-3 cloves garlic minced fine
  • 1 Tbsp dried oregano
  • 1 tsp each of cumin powder and paprika
  • Salt to taste

Method:

  • Dry roast the quinoa in a pan until it is fragrant and starts to brown – about 5 minutes or less. Rinse in a fine mesh strainer under running water and set aside to drain
  • Bring the vegetable broth or water to a boil and add the drained quinoa
  • Bring to a boil again. Then turn the heat all the way down, cover with a lid and let it cook for 12-15 minutes until all the water is absorbed
  • Close with a lid for another 5 minutes. Then fluff the quinoa with a fork.
  • Heat the oil in a pan
  • Add the garlic and saute for a minute. Then add the oregano and saute for a minute until fragrant
  • Now add the cooked quinoa, cumin powder, paprika and salt
  • Saute on medium heat until the quinoa is heated through and no water is left

Recipe for Chipotle Sauce

Ingredients:

  • 3 Tbsp lemon juice
  • 2 Tbsp Tahini
  • 2 Tbsp any hot sauce
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp cumin powder
  • 1/8th tsp salt
  • 1 tsp adobo sauce (from a can of chipotle peppers in adobo sauce)

Method:

  • Whisk together all ingredients until well combined. Adjust salt if needed.

Recipe for Romesco Sauce

Ingredients:

  • 1 medium red bell pepper
  • 1 medium tomato
  • 4-5 cloves garlic
  • 1/4th cup almonds
  • 2 Tbsp extra virgin olive oil
  • 1 tsp cayenne pepper
  • Lemon juice to taste
  • Salt to taste

Method:

  • First roast the bell pepper, tomatoes and garlic:
    • Preheat oven to 400F
    • Wrap the garlic cloves tightly in a aluminum foil pocket
    • Brush the bell pepper and tomato with a little olive oil
    • Place the garlic, bell pepper and tomato on a cookie sheet
    • Set the cook time for 20 minutes and set another timer for 10 minutes
    • Remove the tomato and garlic after 10 minutes and set aside to cool
    • Remove the bell pepper after 20 minutes, put it in a paper bag and seal or put it in a container and close with a lid to steam
    • When it is cool (30 mins or so), the peel will come off easily
    • Peel the bell pepper and tomato
  • In a food processor, process the roasted bell pepper, tomato and garlic with the remaining ingredients until smooth and creamy

Recipe for Pickled Vegetables

Ingredients:

  • 2 medium carrots (around 0.5 lbs)
  • 1 medium daikon radish (around 0.5 lbs)
  • around 10 medium jalapenos
  • 2 cups water (slightly warm to dissolve the salt and sugar)
  • 1/4 cup rice vinegar
  • 1.5 Tbsp sugar
  • 1 Tbsp salt

Method:

  • Slice the carrots, radish and jalapenos in to thin rounds
  • Mix the water, vinegar, sugar and salt and pour over the vegetables
  • Close tightly with a lid and refrigerate for at least 3 days

Enjoy your tacos and have fun with it!!

Here’s your shopping list for the taco bar dinner:

  • 2 packs of your favorite tortillas
  • Vegetables: 1 medium cauliflower, 2 large red bell pepper, 1 large tomato, 1 head of red cabbage, 2 medium carrots, 1 medium daikon radish, 10 jalapenos, 2 large avocado, 1 bunch cilantro
  • Staples: yellow onion, red onion, garlic, cilantro, 2 large lemons for juice
  • Pantry staples: Olive oil or Avocado oil, salt, black pepper
  • Spices: Dried oregano, dried cumin, paprika, cayenne pepper
  • 2 cans of black beans
  • 1 can of chipotle peppers in adobo sauce
  • A small bag of quinoa
  • A small bag of raw almonds
  • A tub of Sour cream if using

by Veggie Sutra

Chunky Salad with Garlic Tofu and Sweet Basil Dressing

It has been a summer of intense events, the kind that make you take stock of the life and its meaning and all that.  Things are looking up finally with nothing but a few inconveniences, considering. We had to cancel a few plans, including one to visit Yellowstone with amma.  Some other time!   The moose can wait.

Like the Bard said, all’s well that ends well.   Crisp fall weather has finally arrived and its time for warming soups and stews.  Through the summer, V and I have tried to be faithful about eating more salads.  I have a large repertoire of dressing recipes now but V likes the variations with basil the best.  The abundance of basil in the garden this summer made it pretty easy to whip up a variety of dressings with basil.

 

 

This is a chunky salad which is filling enough to serve on its own for lunch. The garlic tofu slices provide the protein necessary to make it a complete meal.  You could also serve it with a cold gazpacho made with watermelon or strawberries or cucumber, all great summer produce still available in the Farmers Markets.

 

 

Recipe for Chunky Salad with Garlic Tofu and Sweet Basil Dressing

Serves 2 for lunch

[Printable recipe]

Ingredients:

  • Garlic Tofu:
    •  1 14oz block of tofu
    • 1 Tbsp vegetable oil
    • 1 tbsp dried garlic flakes or 1 tbsp minced fresh garlic
    • Coarse salt
    • 1 tsp cayenne pepper or paprika
    • 1 tsp sumac
  • Sweet basil dressing
    • A large handful of basil leaves (more the better)
    • 1/2 cup olive oil
    • 1/2 cup lemon juice
    • 1 Tbsp dijon mustard
    • 1 Tbsp maple syrup
    • Pinch salt
  • 1 cup shredded cabbage
  • 2 large handfuls of large cut cauliflower florets
  • 1/2 cup red bell pepper cut into strips
  • 1/2 cup green pepper cut into strips
  • 1/2 cup carrots, thinly sliced

Method:

  • Drain and press the tofu between 2 plates and place a weight on top to squeeze out all the water.  Leave it for half an hour or more.  (Keep an eye on it as the tofu tends to wobble causing the weight to fall)
  • Make the Dressing:
    • Blend all the ingredients for the dressing until smooth.   Taste and adjust as desired.
  • Make the Garlic Tofu:
    • Cut the tofu in to 1/2 inch thick strips
    • Heat oil in a wide pan on medium heat, add the minced or dry garlic and saute for a min until fragrant
    • Place the tofu in  a single layer in the pan and lower heat
    • When golden on one side, turn over and cook on other side until golden
    • Sprinkle with salt, sumac and cayenne pepper/paprika and coat on both sides
    • Remove the tofu on to a plate
  • Assemble the salad just before serving
    • Toss the vegetables with the dressing and plate
    • Place the tofu strips on top and serve

 

 

Save the remaining dressing in a bottle in the refrigerator.  It may coagulate a bit, but you can gently warm it up before using again.

I am still surprised at how fast the year has gone by.   Summer has been pretty mild this year and only now the strawberries have turned sweet.  In fact, they are so sweet and fragrant now, that is pretty much all we are serving for dessert when we have friends over.   Let’s live it up in this final hurrah of summer!

by Veggie Sutra

A Very Summery Salad with Basil-Mustard Dressing

Last weekend turned out to one of those weekends when most everything on our menu was backyard-to-table.   We harvested a good crop of eggplant and bell pepper, as well as tomatoes, basil and greens.   Love summertime when there is enough light for me in the evenings for me to putter around in the garden and talk to my plants.  Ha ha, yeah I do that sometimes!

 

 

V is continuing on his salad kick and loved the Basil-Tomato Dressing I had made couple of weeks back, and I still have some of that left in the refrigerator.  I do need to start labeling these dressings!   And before I turned around, there was enough basil for another batch of pesto.  I decided to make yet green dressing using basil, this time from a brand new book called Saladish by Ilene Rosen.  It must be really hard to write a whole book on salads and I really appreciated the creativity that went in to the book.

The salad I made for our lunch consisted of lots of greens (I used arugula), tomatoes, and avocados.   The protein came from the pan-fried tofu sprinkled with salt and pepper.   As I final step, I topped the salad with some micro-greens but delicate herbs like dill or chives would work as well.  Topping with some crunchy nuts makes it a filling and complete mid-day meal.

One tip for dressings left in the refrigerator.  It does tend to thicken and coagulate and so before using it, I gently warm it up in some warm water or by placing it in the microwave for around 30 seconds.

 

 

Recipe for a A Very Summery Salad with Basil-Mustard Dressing

Serves 2 for a light lunch

Dressing inspired by a recipe in Saladish by Ilene Rosen

[Printable Recipe]

Ingredients:
  • 1 14oz block of extra-firm tofu
  • 1 Tbsp vegetable oil (or extra virgin olive oil)
  • 2 large handfuls of arugula or spinach, washed and drained
  • 2 large ripe tomatoes, washed and cut in to wedges
  • 2 avocados, washed and cut in to wedges
  • About 1/4 cup of microgreens or chopped herbs to sprinkle on top
  • 1/4 cup walnuts or macadamia nuts
  • For the dressing (enough to save for a couple more meals):
    • 2 cups packed basil leaves, washed
    • 4 Tbsp apple cider vinegar
    • 1 Tbsp dijon mustard
    • 1 cup extra virgin olive oil
    • A generous pinch of white sugar
    • sea salt to taste
    • freshly ground black pepper to taste
Method:
  • Prepare the dressing:
    • Pulse all the dressing ingredients in a blender until smooth.  Add sea salt and black pepper to taste.  If the dressing is too thick, use more oil or a little bit of water and mix
  • Prepare the tofu strips:
    • Drain the tofu of all water by placing the block of tofu on dish and placing something heavy on top for a couple of hours
    • Slice the tofu in to 1/4″ thick slices
    • Place a wide pan on the stove and add a tablespoon of oil
    • When the oil is hot, place the tofu slices and turn the heat to medium or low
    • Flip the tofu after 5-7 mins to the other side until it is evenly golden on both sides
    • Sprinkle with sea salt and pepper and slice further into thin strips
  • Assemble the salad:
    • On two salad plates, place a large handful of arugula each
    • Place half the sliced tomato, sliced avocado and as much tofu strips as you want on each plate.  (Save the remaining tofu strips for another meal)
    • Sprinkle microgreens and nuts on top
    • Drizzle with the green dressing and enjoy

We sat outside in the garden to enjoy this very summery salad as the smell of basil, gardenia and roses wafted by.   I do love mild Bay Area summers like this but at the same time, I sent a silent prayer to people all over the state affected by the nasty wildfires.

by Veggie Sutra

Black Bean Summer Salad with Tomato Basil Dressing

My route at the Sunnyvale Farmers Market is usually the same every week.  I have a few favorite stands I efficiently traverse while deftly dodging the gawking, ambling crowds.  One of the stands I visit carries a lot of greens through the seasons and last weekend you wouldn’t believe what I saw there!   A huge bunch of Moringa leaves.  I crushed them between my fingers and brought it up to my nose to check and yep, it was moringa.  And selling pretty cheap at a couple of dollars a bunch too.   The farmer, of Chinese origin, said they started carrying it this summer.  I didn’t have the time to stay and chat, but I was curious about when they planted it and whether they would have Moringa pods, or drumsticks, soon.  And how on earth did such a big tree grow overnight on his farm.

For those who don’t know Moringa, it is the current “superfood” fad. (Take a backseat, kale and turmeric, I guess!)  The leaves, as well as the drumsticks, are cooked and eaten in Southern India, where the tree grows widely in home gardens.  If you find it at your farmers market, grab a bunch and cook it like you would cook spinach.  Fads aside, the leaves are indeed highly nutritious.

Coming back to the salad series, this week’s salad is made exclusively with ingredients I picked up on Saturday at the farmers market.  It is amazing what a bounty summer produces.

 

 

 

Recipe for Black Bean Summer Salad with Tomato Basil Dressing

[Printable Recipe]

Serves 2 for a light meal or 4 as a side with lunch

Tomato Basil Dressing inspired by a recipe in Savour: Salads for All Seasons by Peter Gordon

Ingredients:

  • 1 cup black beans, washed thoroughly in running water and soaked overnight in warm water
  • For the dressing
    • 3 Tbsp apple cider vinegar
    • 1 large ripe tomato, chopped roughly
    • 2 cups packed basil leaves, chopped roughly
    • 2 cloves garlic
    • 1/2 tsp cayenne or paprika
    • salt to taste
    • 3/4 cup extra virgin olive oil
  • 1 avocado, peeled and sliced
  • 2 cups cherry tomatoes, sliced
  • 1/2 small red cabbage head, shredded
  • 1 small red onion, sliced thin
  • 1/4 cup toasted walnuts (or any nuts or seeds you have on hand) for garnish
  • Salt and black pepper to taste

Method:

  • Drain the soaked black beans and cook in a pressure cooker.  If you are cooking it in a sauce pan add enough water to cover the beans, add a pinch of salt, bring to a boil, then lower the heat and cover.   Cook on low heat and check regularly to make sure the beans do not get overcooked.  They should be well-cooked but firm.  Allow to cool.
  • Place all the ingredients for the dressing except the olive oil in a blender and blend till smooth.  Now, slowly drizzle the olive oil and emulsify.  Check salt and add more if needed.
  • Combine 1 cup of cooked black beans with the other ingredients.  (Save the remaining black beans for later or for a different recipe.)
  • Add enough dressing to taste, toss well.
  • Garnish with toasted nuts or seeds and serve.

 

 

I have never used raw tomato in a dressing but what better complements basil than tomato!   It is a very refreshing dressing for summertime, especially since basil grows so abundantly during this time of the year.

As I am going through the salad series, I am realizing that I am going to end up with a bunch of different dressings in my refrigerator.  I better start labeling them or I will lose track.

by Veggie Sutra

Mixed Fruit Chutney

Anthony Bourdain’s “Kitchen Confidential” was my very first book written by a chef that did not have recipes.  It was about restaurants and kitchens and all kinds of random culinary advice.  I have a soft spot for the book even though Bourdain comes across as a know-it-all.  He is also someone who harbored a deep disdain for vegetarian food and was very vocal about it, that is, until he traveled to Punjab in India.  Despite all that, I read his book when I did not even own a chef knife.  He taught me that the Japanese make awesome chef knives, although not as well known as the German knives.  I still have my Japanese-made Global chef knife and love it.

I was deeply saddened when I heard the news about his passing away.  I had to make one of his recipes as a tribute.  Needless to say, I struggled to find a vegetarian recipe (!) and finally settled on a mixed fruit chutney from “Appetites”.  This recipe, like its creator is versatile enough to go with any cuisine.

 

 

What I love about this fruit relish is that it has no added sugar.  It is naturally sweetened with dried fruits.  Unlike other holiday fruit chutneys which are heavily spiced, this is pretty light and goes with everything.  You could have it as a relish on the side with your main course or use it as a filling in sandwiches.  It took a very short time to make.  I am seriously considering making a huge batch during the holidays to give friends and family.

 

 

Recipe for Mixed Fruit Chutney (Adapted from Anthony Bourdain’s Appetites)

Makes 2 cups

[Printable Recipe]

Ingredients:

  • 6 dried figs, chopped in to small pieces
  • 8 dried apricots, chopped in to small pieces
  • 5 dates, deseeded and chopped in to small pieces
  • 2 tart apples, peeled, cored and grated
  • 2 Tbsp lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp chili powder (skip if you don’t want it spicy)
  • 1/2 tsp paprika

Method:

  • Soak the chopped dried fruits for about an hour in hot water.  Then drain
  • Combine with all the other ingredients in a saucepan and cook on medium to low heat until it reaches a thick consistency, about 15 mins.  (Since there is no added sugar, you will not get a jam like consistency, but the mixture will come together)
  • Scoop in to clean bottles and refrigerate
  • Use as a relish or a topping

 

A man who had such a passion for travel and such curiosity about cultures around the world is no longer with us.  RIP Anthony Bourdain!

 

by Veggie Sutra

South Indian Eggplant Chutney / Dip

I don’t understand eggplant haters and there seem to be a lot of them around!  What gives?  Also known as brinjal or aubergine, these purple beauties are one of the most versatile produce around.  Of course, eggplants are not just purple and round, they can be light green or white or sometimes even striated.  Also, they can be long and slim, or short and round, or big, fat globes.

 

 

And what’s more, there is a unique recipe for each eggplant variety.  Veggie Sutra has featured a number of eggplant recipes and when I look back, they are all from very different cuisines:

1. Stuffed Eggplant with Potatoes, Red Bell Pepper and Greens

Small baby eggplants are great for stuffing.  The recipe I had published earlier was from Mildreds, a very popular vegetarian restaurant in London which had a modern take on stuffed eggplant.   Traditionally in Indian cuisine, eggplant is stuffed with a mix of spices (and sometimes peanuts, coconut or tamarind) and cooked in oil.  Middle-eastern cuisines seem to have similar recipes for stuffed eggplant as well.

2. Chinese-style Spicy Eggplant Basil Stir-fry

The long thin-skinned Japanese eggplants are ideal for Asian stir-fries.   In the recipe above, I provide a nifty way to make sure the eggplant does not soak up too much oil.  Look it up, it’s a lifesaver technique!

3. Baba Ghanoush – Middle Eastern Eggplant Dip

This uses the large fat purple eggplants.  The roasting lends a smoky flavor to the eggplant which makes this one of my favorite dips!

In addition, there is eggplant lasagna and ratatouille from Italy, eggplant rice and eggplant curry from South India, sabich from the Middle East, and eggplant fritters from pretty much everywhere!   Hope to cover a few of these in Veggie Sutra eventually.

Today’s recipe from South India uses roasted eggplant a la Baba Ghanoush.  In fact, I used the same method as I used in the Baba Ghanoush recipe for roasting the eggplant in the oven.   Roasting directly over a flame or a grill lends an additional smokiness to the taste.

 

 

Recipe for South Indian Eggplant Chutney/Dip

[Printable Recipe]

Serves around 5 as a side dish

Usually served with white rice topped with a bit of ghee or raw sesame oil, with a side of crisps or pappadum

Ingredients:

  • 2 large round eggplants of medium size (around 3 lbs), washed and dried
  • 1 Tbsp Vegetable oil, plus some more to rub on the eggplant
  • 2 Tbsp split black lentils (known as split urad daal, can be found in ethnic Indian grocery stores)
  • 4-5 dried red chilies
  • 1/2 tsp mustard seeds
  • 2 tsp tamarind paste mixed with 1/4 cup hot water (or made from 2 small marble-sized pieces of tamarind soaked in 1/4 cup hot water and squeezed)
  • Pinch turmeric
  • Optional: 1/4 tsp asafoetida (known as hing, can be found in ethnic Indian grocery stores)
  • salt to taste

 

 

Method:

  • Roast the eggplant:
    • Pierce the washed and dried eggplant a few times with a fork (some cooks say this step can be skipped, but I am afraid the eggplant will explode)
    • Rub lightly with vegetable oil and place on an baking sheet covered with aluminum foil under a broiler.
    • Broil on high for around 45 mins or so, turning the eggplant around every 10-15 mins or so.  You know it is done when the skin shrivels and caves in.
    • Cover lightly and let sit until cooled
  • While the eggplant is cooling, heat the vegetable oil in a pan.  When the oil is hot, reduce the flame and add the mustard seeds.  When the mustard seeds pop, remove into a small cup, leaving the oil behind
  • Add the split black lentils and red chilies in to the same pan with the oil and saute until the lentils turn golden brown.  Switch off the heat and let cool.  When cool, grind the black lentils and red chilies in to a coarse powder and set aside
  • Uncover the cooled eggplant, place on a plate to catch the liquids and peel the skin. If there is flesh sticking to the skin, gently scrape it off on to the plate.   Coarsely mash the eggplant pulp with a spoon or fork.
  • Heat the tamarind water with a pinch of turmeric and asafoetida (if using) in the same pan until it boils well and reduces to half the amount and the smell of raw tamarind is gone.   Switch off the heat
  • Add the powdered lentils and red chilies, mashed eggplant, mustard seeds and salt to taste and mix well
  • Serve at room temperature with white rice

 

V and I have had a busy spring so far with two weddings in a row these past two weekends and other travel.  I hope to get more regular with posting.  Also am excited about the garden – waiting for the tomatoes, green beans, eggplant and bell pepper to start producing!  V wants me to do a salad series for the summer, and I am seriously considering it!

 

 

by Veggie Sutra

Potatoes with Greens Curry

Today is a backyard-to-table kind of day, that is, I harvested whatever I could from the garden and put it together as a simple dish.  With both of us traveling, we haven’t had a chance to visit the Farmer’s Market  of late.  I am sure with the recent high temps, summer produce has started to appear and I can’t wait to go next week.

 

 

Personally, I am not a fan of hot weather, but I hope my peppers are happy and do well.  I usually do not have much luck with growing peppers  in containers as I lack enough space to put them in the ground.   Yet, I desperately try every year, because peppers notoriously appear on the Dirty Dozen list almost every single year.

 

 

Today when I went out in to the backyard I was able to dig up quite a few potatoes that were hiding just below the surface and I also harvested a bunch of greens.  As a bonus, potatoes and spinach also appear on the Dirty Dozen list consistently.  Which means, growing them in the backyard sans any pesticides makes a whole lot of sense!

I have talked about the greens that I harvested in detail in an earlier post which contained a recipe for Leafy Greens with Lentils.  The greens are called sessile joyweed.  Having survived this past winter in a pot outdoors, beautiful new shoots with bright green leaves have appeared at the onset of warm weather.  Again, similar to the recipe for Leafy Greens with Lentils, spinach or chard can be substituted for joyweed in the below recipe as well.

Recipe for Potatoes with Greens Curry

[Printable Recipe]

Serves 3-4 as a side dish

Ingredients:

  • 2 Tbsp vegetable oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp carom seeds / ajwain (you can find this in an ethnic Indian grocery store.  If you don’t have carom seeds, feel free to use cumin seeds).
  • 5-6 medium potatoes, washed well and cut in to bite-sized pieces
  • 3 cups leafy greens, thoroughly washed, drained and chopped  (I used sessile joyweed but spinach or chard or amaranth leaves would work wonderfully as well)
  • 1/4 tsp turmeric powder
  • 1/4 to 1/2 tsp red chili powder (depending on whether you want it spicy or not)
  • 1/4 tsp coriander powder
  • Salt to taste

Method:

  • Heat oil in a pan.  When the oil is hot, add the mustard seeds.  When the mustard seeds start to sputter, lower the heat and add the carom or cumin seeds.
  • Add the potatoes, turmeric and salt to taste.  Pan fry on low to medium heat until golden brown and cooked (pierce with a knife to check)
  • Add the washed leafy greens on top of the potatoes, close with a lid, lower the heat and let it cook.  The moisture from washing the greens should be sufficient and there is no need to add water.

 

 

  • After around 10 mins, check if the greens are cooked otherwise let it cook for 5-10 mins more
  • When the greens have wilted and cooked down, add the chili powder and coriander powder, and more salt if needed for taste and mix
  • Serve as a side dish with white rice or rotis

 

A simple homemade meal with produce from the backyard on a lazy Sunday morning was just what we needed after all the travel and erratic eating.

 

by Veggie Sutra

Chinese-style Mushroom Tofu Stir Fry

A rare occurrence happening so quickly in succession!  More Chinese cooking by V this weekend after the excellent Broccoli Tofu Stir Fry he made couple of weeks back.  And this time I made sure I set up my camera tripod properly and took my time to get properly focused photos.  It helped that the winds were not as bad this time.   Judge for yourselves, here you go:

 

 

The pictures turned out well, but the dish turned out even better!   V just nails Chinese cooking, and as I have mentioned before it is because he does not overcook the vegetables.   Also our wok makes Chinese cooking a breeze (you cannot not use a wok with acidic ingredients like vinegar and tomatoes, though)!

However, our favorite Chinese food is something that we don’t have to slave over.  Veggie Garden in the South Bay is our go-to Chinese Vegetarian place from where we regularly do takeaway.  V always gets the Kung Pao Tofu and I always get the broccoli in garlic sauce, with some brown rice on the side.  The owner knows our order so well now, that she always throws in the extra peanuts for V, even before he asks for it.  She knows that V likes it extra spicy and that I like it very basic. And of course we share with each other.  If that isn’t comfort food, what is?  Everyone needs a go-to takeaway place!

 

 

V says the trifecta of Chinese cooking is the three Gs – green onions, garlic, and ginger.  I do not fully agree with that, because sometimes you just need one of these 3 ingredients to shine. But when he used the trifecta in today’s dish, it certainly was delectable.

Recipe for Mushroom Tofu Stir Fry

Inspired by a recipe in Bon Appetit

Serves 4 as a main dish with rice

[Printable Recipe]

Ingredients:

  • 1 tub (~14 oz) extra firm organic tofu
  • About 1 lb mushrooms (button, shiitake, woodear, oyster), washed and chopped in to bite sized pieces
  • 6 stalks of green onions (scallions), washed, root trimmed and discarded, then white and green parts separately cut in to 1 inch pieces
  • 1 inch piece ginger, peeled and grated
  • 6 cloves ginger, peeled and minced
  • Vegetable oil for pan frying
  • 4 Tbsp corn starch
  • For the sauce:
    • 1 Tbsp soy sauce
    • 2 Tbsp rice vinegar
    • 3 Tbsp Shaoxing rice wine
    • 1 Tbsp sesame oil
  • Salt and crushed black pepper to taste

Method:

  • Squeeze extra water out of the tofu:  Place the tofu on a plate.  Place another plate on top and weigh it down with something heavy for 30 mins to an hour until the water is squeezed out.
  • While the tofu is being pressed, make the sauce: Whisk together all the ingredients for the sauce and keep aside
  • Remove the tofu that has been squeezed of water and cut it in to bite-sized cubes.  Dredge the cubed tofu in about 4 Tbsp of corn starch and a pinch of salt.
  • Heat a pan and add some vegetable oil.   Pan fry the tofu until browned on all sides.  Remove and set aside on a plate
  • Heat some more oil in the pan and add the white part of the green onions (scallions) and garlic and stir until fragrant on medium heat
  • Add the chopped mushrooms and ginger and stir until the mushrooms are cooked, about 10-15 mins on medium heat
  • Add the sauce, stir and then add green part of the green onions and switch off the heat
  • Remove in to a serving platter and serve with white rice

With the chewy mushrooms and crispy tofu and the freshness of the green onions, this dish was certainly a hit!