Vegan on Dan Tasse dot com

Mojardara

Sat, 26 Apr 2025 22:34:00 +0000

400ml oil

4 large onions, cut in half and thinly sliced

275g or 1.5 cups green lentils

1 tbsp cumin seeds

300g or 1.5 cups basmati rice

1 tsp ground coriander

2 tsp ground cumin

2 tsp ground cinnamon

1.5 tsp turmeric

2.25 cups water

Fry onions in oil until golden brown and crispy, drain on a plate with a paper towel. Discard oil.

Boil lentils for 15 minutes until they soften but don't turn to mush. Rinse in cold water.

In the former onion pan, fry cumin seeds for a minute and add rice, spices, and a good amount of salt. Then add lentils (and optional: raisins) and stir. Add water, stir again, cover, and cook 20 minutes. Turn off the heat and let it sit for 10 minutes to cook through. Mix in the fried onions and serve.

Source: Persiana by Sabrina Ghayour

Piyaz

Sat, 26 Apr 2025 19:22:00 +0000

Turkish white bean salad

2 14oz cans cannellini beans, drained and rinsed

2 red onions, cut in half and thinly sliced

1-2 tbsp Aleppo pepper

40g parsley, roughly chopped

1 big garlic clove, crushed

Juice of 1-2 lemons

3 tbsp tahini

3 tbsp olive oil

2 tbsp red wine vinegar

salt and pepper

Mix beans, onions, Aleppo pepper, and parsley. Mix dressing, mix everything.

Source: Persiana by Sabrina Ghayour

Radish orange blossom salad

Sat, 26 Apr 2025 19:19:00 +0000

200g radishes, thinly sliced

1 cucumber (peeling and scooping seeds optional)

2 small red onions, halved and thinly sliced

70g pine nuts, toasted

1 tbsp honey

1 1/2 tsp orange blossom water

Juice of 1 lemon

4 tbsp olive oil

40g mint leaves, coarsely chopped

salt and pepper

Mix the radishes, cucumber, onions. Mix the dressing, add to the salad, add the pine nuts.

Source: Persiana by Sabrina Ghayour

Dill pickle soup

Tue, 07 Jan 2025 18:48:00 +0000

Ogórkowa

3-4 russet potatoes (300g), peeled and chopped
1/4 cup butter
2 garlic cloves, thinly sliced
3 bay leaves
8oz kosher dill pickles
4 cups vegetable broth
3 tbsp chopped fresh dill
1/3 cup heavy cream (optional)

Boil potatoes in salted water with 2 tbsp butter. Cook 20 min or until softened. Drain, saving 1 cup of cooking water.
Heat 2 tbsp butter, cook garlic and bay leaves 30 seconds, add pickles and cook 15 minutes or until they soften. Add broth, potatoes, potato water, and dill. Simmer, season with pepper, add cream if desired.

Source: Fresh from Poland by Michał Korkosz

Amchoor Chana

Tue, 07 Jan 2025 18:47:00 +0000

2 tbsp oil
1 tsp cumin seeds
2 black, green, or white cardamom pods
1 or 2 cinnamon sticks
1 cup canned crushed tomatoes
2 tbsp amchoor/mango powder or lime juice
1 tbsp coriander, ground
1 tsp ground cumin
1 tsp salt
1/2 tsp cayenne
1/4 tsp turmeric
3 cups cooked chickpeas
4 tbsp cilantro
1/4 cup finely chopped red onion

Heat oil, add cumin seeds, cardamom, and cinnamon, cook until aromatic, 10-15 seconds. Add tomatoes, mango powder, coriander, ground cumin, salt, cayenne, turmeric. Simmer 5-10 minutes. Add chickpeas, 1 cup water, 2 tbsp cilantro. Simmer 20-25 minutes. Add onion and 2 tbsp cilantro, serve.

Source: 660 Curries by Raghavan Iyer

Crispy roast potatoes

Tue, 23 Apr 2024 15:01:00 +0000

2 tbsp salt

1/2 teaspoon (4g) baking soda

4 pounds (about 2 kg) Yukon Gold/yellow potatoes, or russet supposedly but not as good IMO, peeled and cut into about 2" chunks

5 tablespoons (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
Small handful picked fresh rosemary leaves, finely chopped (or whatever aromatic herbs you want to add)
3 medium cloves garlic, minced

Freshly ground black pepper
Small handful fresh parsley leaves, minced

Preheat oven to 450 (or 400 for convection).

Boil water with salt and baking soda. Add potatoes, boil about 10 minutes or until you can easily put a knife in one.

Meanwhile, heat oil with garlic and herbs in another pan.

Let potatoes sit for about a minute, then toss with garlic-herb oil and salt and pepper. They should get a little mashy on the outside, that's good.

Roast at 400-450 for 20 minutes, turn, maybe 20-40 minutes more. If you cut them smaller (as I usually do, by habit) they might even be done after the first 20 minutes.

Source: https://www.seriouseats.com/the-best-roast-potatoes-ever-recipe

Stuffed anaheim peppers

Mon, 13 Jun 2022 05:34:00 +0000

8 large anaheim peppers

3 tbsp oil

1/2 cup raw peanuts

2 tbsp white sesame seeds

1 red onion, coarsely chopped

2-4 green chiles

1 1/2 tsp salt

4 tbsp cilantro

1/2 cup shredded dried coconut, reconstituted

1/2 tsp garam masala

1/4 tsp turmeric

Cut peppers, remove seeds, vein, and ribs.

Heat oil, roast peanuts until browned, 2-3 min, remove.

Heat sesame seeds, remove.

Put peanuts in food processor, blend until like breadcrumbs, add to seeds.

Put onion and chiles in food processor, mince, add to sesame-peanut mixture, add 1 tsp salt and 2 tbsp cilantro.

Stuff this mixture into the peppers.

Pour 1 cup water into blender, add coconut, garam masala, turmeric, and 1/2 tsp salt, puree.

Heat oil, add peppers, cook for 6-10 min, turning every 2 min.

Pour coconut sauce over peppers, cover, simmer 20-25 min.

Remove peppers, then simmer sauce 5-8 minutes until thickened. Add 2 tbsp cilantro. Pour sauce over peppers.

Source: 660 Curries by Raghavan Iyer

Dan's note: this takes kind of a while

Bengali coconut dal

Mon, 13 Jun 2022 05:04:00 +0000

1 1/2 c chana dal

4 tbsp coconut

2 tbsp mustard or canola oil

3 cloves garlic, finely sliced

1 3/4" piece ginger, peeled and grated

2 red chiles, halved

3 medium ripe tomatoes, chopped

1/2 tsp ground turmeric

1 tsp ground cinnamon

1/2 tsp ground cloves

1/2 tsp ground cardamom

1 tsp salt

1 tsp sugar

Wash dal, soak 1hr in warm water, then boil 45 min.

Toast coconut in a frying pan, then put aside.

Heat oil, add ginger, garlic, chiles, until browning, then add tomatoes, 5 min. Add spices, salt, and sugar. Fry a few minutes, then combine everything. Cook 5 minutes, adding water or salt as necessary.

Source: Fresh India by Meera Sodha

Punjabi dum aloo

Mon, 13 Jun 2022 04:57:00 +0000

1/4 cup unsalted cashews, soaked in 1/2 cup boiling water

1 tsp fennel seeds

2 lb baby new potatoes

4 tbsp canola oil

1 large yellow onion, sliced

1 1/2 inch piece of ginger, peeled and grated

1 14oz can of tomatoes

1 tsp garam masala

1 tsp ground red chile

1 tsp salt

(non-pantry ingredients: potatoes, onion, ginger, cashews. unusual cookware: food processor/blender)

Soak cashews. Crush fennel seeds.

Halve or quarter larger potatoes. Fry about 8 minutes.

Blend cashews and liquid to a fine paste.

Fry onion 10 min until soft and golden. Add ginger and garlic, 2 min, then tomatoes, 5-8 min until softened and reduced. Add fennel, garam masala, red chile, and salt, mix, then cashew paste. 2 min then 1 1/2 c water and stir.

Add potatoes back in,put lid on, cook 10-15 min until tender.

Source: Fresh India by Meera Sodha

Tomato Sauce

Mon, 03 May 2021 01:58:00 +0000

olive oil

2 red or yellow onions, sliced thinly

salt

4 garlic cloves

4 lbs ripe tomatoes, or 2 28oz cans San Marzano or Roma tomatoes

16 basil leaves or 1 tbsp dried oregano

Heat olive oil. Add onions, cook on medium for about 15 minutes until translucent, don't let them burn. Crush or blend tomatoes. Add a little more oil and then garlic to the onion pan, then add tomatoes. Cook on low, stirring every so often to avoid burning, about 25-40 minutes until the tomatoes stop tasting raw/tinny. Then bring to a simmer, add 3/4 cup olive oil, remove from heat. Add pasta to sauce, mix. Thin with pasta water or olive oil as needed.

Source: Salt Fat Acid Heat by Samin Nosrat

Cashew Coconut Green Beans

Sun, 02 May 2021 05:35:00 +0000

1/2 c grated coconut

2 tbsp oil

1/2 tsp black mustard seeds

4 large shallots, sliced

1 c unsalted cashews

1 1/2 lb green beans, trimmed

1 1/2 tsp tamarind paste

1 red chile

Fry coconut a couple minutes until toasted and golden, set aside. Heat mustard seeds, fry shallots about 8 minutes, then add cashews until golden, set aside. Boil green beans about 4 minutes until still pretty crisp, then drain. Add everything together.

Source: Fresh India by Meera Sodha

Sri Lankan Coconut Lime Kale Dal

Sun, 02 May 2021 05:28:00 +0000

2 cups/1 lb red lentils, washed

3 cardamom pods, lightly mortar-and-pestled

coconut oil

1 cinnamon stick

3 cloves

2 yellow onions, thinly sliced

4 cloves garlic, crushed

1 inch piece of ginger, peeled and grated

2 green chiles, finely sliced

1/2 tsp turmeric

1/2 lb kale, chopped into 2 inch strips, discarding stems

1/2 14oz can coconut milk

salt

1/2 tsp mustard seeds

2 tbsp grated coconut

juice of 1 lime

Heat oil, cardamom, cinnamon, cloves for a minute, then add onions. Cook 10 minutes until soft, then add garlic, ginger, chiles. Cook another couple minutes, remove 1/3 of the mixture, set aside.

Add lentils, turmeric, and 4c hot water. Simmer 20-25 min until soft and creamy. Add coconut milk and 1 1/2 tsp salt, cook 5 min, then remove from heat.

Heat coconut oil and mustard seeds, add reserved onion mixture, then add kale and coconut, fry a minute, then add 1/4 cup water and put the lid on. Steam 4 min, add lime juice and 1/2 tsp salt, steam another 2 min.

Source: Fresh India by Meera Sodha

Olan

Sun, 02 May 2021 05:19:00 +0000

1 lb pumpkin or squash

oil

1 tbsp garam masala

1 tsp mustard seeds

2 chiles, slit lengthways

1 large onion, halved and sliced

3 cloves garlic, crushed

1 14oz can black eyed peas, drained

1/2 lb tomatoes, cut into wedges

1/2 tsp turmeric

1 14oz can coconut milk

optional: 10 fresh curry leaves

Preheat oven to 400, line 2 pans with foil. Cut pumpkin into crescents about 3/4 inch wide, drizzle with oil, garam masala, 1 tsp salt, 1/2 tsp pepper, toss to coat, arrange in a single layer, roast 30 min or until tender.

Heat oil, add mustard seeds, add chiles and onion, cook 10 min or until soft and golden. Add garlic, then beans, then tomatoes, cook a few minutes.

Add turmeric, salt and pepper, and coconut milk, then roasted pumpkin. Cook 5 min.

Add a little fried curry leaves if you want.

Source: Fresh India by Meera Sodha

Savoy Aloo Gobhi

Sun, 02 May 2021 03:10:00 +0000

1 tsp coriander

2 tsp cumin

3 tbsp oil

15 curry leaves

1 tsp mustard seeds

1 onion, halved and thinly sliced

2 lbs baby potatoes, quartered

1/2 lb savoy cabbage, shredded

1/2 lb black kale, cavolo nero, or regular kale, shredded

1 tsp salt

1/2 tsp red chile

1 tsp turmeric

Heat curry leaves and mustard seeds in oil, then add onion, cook 10 minutes until golden and sweet. Add coriander, cumin, and potatoes. Cook 10 min, turning sometimes, until crispy. Add a couple tbsp of water, put on lid, cook 5 min more.

Add cabbage and kale with a little more water, stir fry for 3 min, then add a turmeric, salt, and chile, cover, cook 4 min more or until wilted.

Source: Fresh India by Meera Sodha

Squash and eggplant sambhar

Wed, 13 Jan 2021 01:49:00 +0000

1 1/4 cups lentils

4 tbsp oil

1/4 tsp fenugreek

2 tsp coriander seeds

1 1/2 tsp cumin seeds

3/4 tsp mustard seeds

12-15 curry leaves

4 big shallots, thinly sliced

1/2 butternut squash, chopped into 1 inch cubes

1 medium eggplant, chopped into 1 inch cubes

4 ripe tomatoes, chopped, or 1 can diced tomatoes

2 tsp salt

1 1/2 tsp sugar

2 tsp tamarind paste

1 1/2 tsp red chile

1/2 lb green beans, trimmed and cut to 1-2 inch lengths

Wash lentils and simmer with 3x the amount of water for ~25 minutes.

Toast fenugreek, coriander, and cumin in 1 tbsp oil, then grind with mortar and pestle.

In a big pot, heat oil. Fry mustard seeds and curry leaves, then shallots. Cook about 10 minutes or until golden.

Add squash and a little water, cover, cook 5 minutes.

Add eggplant and a little water, cook 5 minutes.

Add tomatoes; the toasted and ground fenugreek, coriander, and cumin; salt, sugar, tamarind, red chile; cover, cook 5 minutes, until tomatoes have broken down and squash is tender.

Add lentils, then green beans and water to the texture you want, cook 5 minutes. Adjust salt, sugar, and tamarind to taste.

Source: Fresh India by Meera Sodha

Quinoa sourdough salad

Wed, 02 Dec 2020 04:58:00 +0000

1/4 cup quinoa (or more if cooking such a small amount seems crazy)

4 slices sourdough bread

1/4 cup olive oil plus extra to brush bread

salt

4 medium tomatoes, diced

3 small cucumbers, diced

1/2 small red onion, thinly sliced

4 tbsp chopped cilantro

2 tbsp chopped mint

2 tbsp chopped parsley

1 tbsp lemon juice

1 tbsp red wine vinegar

2 garlic cloves, crushed

Preheat oven to 350. Cook quinoa (boil 9 min).

Brush bread with olive oil and salt. Bake slices for 10 minutes, flipping halfway, until dry and crisp. Cool and break into croutons.

Mix everything.

Source: Plenty by Yotam Ottolenghi

Gardeners' Pilau

Tue, 01 Dec 2020 03:00:00 +0000

1 1/2 cups basmati rice

1 cup fava beans, shelled

2 cups hot vegetable stock

2 tbsp canola oil

1 tsp cumin seeds

2 inch cinnamon stick

2 onions, finely sliced

2 inch piece of ginger, peeled and grated

4 cloves of garlic, crushed

2 green chiles, finely sliced

1 broccoli, broken into florets

1 zucchini, sliced

1 1/2 cups peas

1 tsp black pepper

1 tsp salt or to taste

large handful of fresh dill

large handful of fresh mint

Wash the rice, soak 20 min.

Cover fava beans briefly with boiling water, then put in cold water, then remove each bean's skin.

Boil stock, add rice, cook for 10 min, cover, let it rest and steam.

Pour oil into large pan, add cumin and cinnamon, let sizzle until fragrant, add onions, cook 7 min until translucent and softening but not yet colored, then add ginger, garlic, chiles, cook 5 min. Add broccoli, stir, add about 1/4 cup water and cover to steam. Add zucchini, a little more water, fava beans, peas, salt, pepper. Cook for a minute or two, then remove from heat and add in the rice. Cover with herbs and serve.

Source: Fresh India by Meera Sodha

Rajma

Tue, 01 Dec 2020 02:40:00 +0000

1 cup dried kidney beans

2 onions, diced

14 oz can tomatoes

1 green chile

2 inch piece of ginger, peeled, roughly chopped

3 cloves garlic

2 tbsp oil

1/2 tsp cumin seeds

1/2 tsp red chile

1 tsp ground cumin

1/4 tsp ground turmeric

1 tsp ground coriander

1 tsp salt

Soak beans, boil in fresh water for an hour or until done, drain but save boiling water.

Blend onions, tomatoes, chile, ginger, garlic.

Heat oil. Add cumin seeds and blended paste. Cook 30 min until rich and thick and darker. Add spices. Cook 5 min. Add beans and maybe 1 cup of bean cooking water. Cook 10 min.

Source: Fresh India by Meera Sodha

Gujarati Dal with Peanuts and Star Anise

Tue, 01 Dec 2020 02:36:00 +0000

1 1/2 cups toor dal

2 star anise

oil

1/2 tsp mustard seeds

3/4 tsp cumin seeds

4 cloves

1 green chile, slit lengthways

2 sprigs fresh curry levaes

3 large tomatoes, chopped

1/2 tsp ground turmeric

1 1/2 tsp salt

2 tbsp honey

1 1/2 tbsp lemon juice

1/4 cup red skinned peanuts, crushed

Soak lentils overnight or in hot water for an hour. Rinse, cover with 2 inches water, add star anise and boil over medium.

In another pan, put 2 tbsp oil in a frying pan, add mustard seeds, cumin seeds, cloves, chile, and 6 curry leaves. After 2-3 minutes, add tomatoes, cook 5 minutes, then add turmeric, salt, honey, and lemon juice. Cook for a couple minutes. Add to lentils. Add hot water to desired thickness, simmer 15 min more. Top with more curry leaves and crushed peanuts.

Source: Fresh India by Meera Sodha

Tabbouleh

Mon, 14 Sep 2020 03:01:00 +0000

also transcribed tabouleh, tabbouli, tabouli, or taboulah

1/4-1 cup bulgur wheat
2-4 tbsp lemon juice (1-2 lemons) - scale according to the bulgur
2-4 tbsp olive oil - same as lemon juice
3 1/2 teaspoons kosher salt
1/2-1 cup minced scallions, white and green parts (1/2-1 bunch)
1 cup chopped fresh mint leaves (1 bunch)
2 cups chopped parsley (2 bunches) - hand-chopped, not food processed, or they'll be mushier.
1 cucumber, unpeeled, seeded, and medium-diced (or 2-3 small Persian cucumbers) - optional
2 cups cherry tomatoes, cut in half or quarters, or 4 plum tomatoes, chopped
1 teaspoon freshly ground black pepper

pinch of cinnamon, allspice, or nutmeg

Salt the tomatoes in a strainer over a bowl. Wait 20 minutes.

Salt the parsley and put it in a bowl lined with paper towels. Wait 20 minutes too. Ideally salad-spin to dry them.

If you're using cucumbers, salt them too.

Boil the tomato water with more water until you have as much as you used bulgur. (or just use plain water.) Add to the bulgur.

Add lemon juice, olive oil, and 1 tsp salt. Stir, then add everything else and mix well.

Source: https://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe-2131154 and https://www.seriouseats.com/tabbouleh-salad-recipe

Foul Mudammas

Mon, 14 Sep 2020 02:59:00 +0000

2 cans plain fava beans (13 to 15 ounces each can) (or cooked dry fava beans)
1/2 cup water
Kosher salt
1/2 to 1 tsp ground cumin
1 to 2 hot peppers, chopped
2 garlic cloves, chopped
lemon juice
olive oil
1 cup chopped parsley
1 tomato, diced

Instructions

Heat the fava beans and 1/2 cup water. Add salt and cumin. Use a potato masher or fork to mash the fava beans.
Mortar and pestle the peppers and garlic; add lemon juice, then add to fava beans. Add olive oil. Top with parsley, tomatoes, and pepper slices.

Serve with pita bread, sliced veggies and olives.

Source: https://www.themediterraneandish.com/foul-mudammas-recipe/

Beet, orange, and black olive salad

Sat, 18 Apr 2020 04:37:00 +0000

5 small or 2 large beets
2 oranges
1 treviso (red chicory) or endive or whatever bitter leaf
1/2 small red onion, thinly sliced
3 tbsp parlsey
5 tbsp black olives, pitted and halved. (book says Greek wrinkly ones.)
3 tbsp grapeseed oil
1 tsp orange flower water (or orange juice? I don't know)
1 1/2 tsp red wine vinegar

Boil beets for 1-2 hours or until a knife goes in smoothly. Cool. Cut into small bits similar to like half the size of an orange segment.
Segment the oranges. Chop them in a couple pieces.
Cut the chicory into 1/2 inch slices.
Combine everything.

Source: Plenty by Yotam Ottolenghi

Roast eggplant with tahini

Sat, 18 Apr 2020 04:33:00 +0000

1 large eggplant
1/3 cup tahini
1/4 cup water
2 tsp pomegranate molasses
1 tbsp lemon juice
1 garlic clove, crushed
3 tbsp chopped parsley
salt and pepper
3 mini cucumbers and 3/4 cup cherry tomatoes, optional
seeds from half a pomegranate, optional

Either burn the eggplant over a flame (grill?) or slice into slices and roast in the oven for like 25 minutes. I didn't have any luck with the flame on my stove. Anyway, remove the skin and chop the cooked eggplant flesh roughly. Add tahini, water, pomegranate molasses, lemon juice, garlic, parsley, salt, and pepper. Mix. If you stop there you've got something like baba ganoush, or you can add the cucumbers and tomatoes and then you've got more of a salad. Scatter pomegranate seeds on top.

Source: Plenty by Yotam Ottolenghi

Gan bian si ji dou

Sun, 27 Aug 2017 00:23:00 +0000

Dry-fried Sichuanese green beans

10 oz green beans
peanut oil
3 oz ground pork
2 tsp Shaoxing rice wine or medium-dry sherry
2 tsp soy sauce
2 tbsp ya cai or Tianjin preserved vegetable, finely chopped
salt to taste
1 tsp sesame oil

Trim beans, snap in half. Stir fry in oil for about 6 minutes, until tender and a little puckered. (Dan's note: usually takes longer.) Remove from wok and set aside.

Fry pork for 30 seconds. Add wine and soy sauce. Add ya cai and fry briefly. Add beans. Add salt, then drizzle with sesame oil.

You can also make this without the pork; if you do, add some garlic and ginger and dried chilies. You can also pre-boil the beans a little bit in order to make them cook faster.

Source: Land of Plenty and Every Grain of Rice, both by Fuchsia Dunlop

Boiled aromatic peanuts

Sun, 27 Aug 2017 00:19:00 +0000

1 pint water
8 oz raw peanuts, in their husks or just their pink skins
2 tsp salt
1 tsp whole sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional)

Wrap the spices in a cheesecloth so you can easily pick them out. Simmer 40 minutes, then drain.

Source: Land of Plenty by Fuchsia Dunlop

Chen Dailu's Spicy Sesame Noodles

Sat, 26 Aug 2017 22:49:00 +0000

Sauce:

2 tsp sesame paste

1 tbsp light soy sauce

1/2 tsp dark soy sauce

1/2 tsp Chinkiang vinegar

1 tsp chopped garlic

pinch of sichuan pepper

1 1/2 tbsp chili oil with sediment

1/2 lb Chinese wheat or buckwheat noodles (can use udon or soba too)

handful of pea shoots, bok choy, or choy sum leaves

1 tbsp finely chopped spring onion greens

Combine the sauce in a bowl. Cook noodles, toss greens in for the last minute to blanch. Drain noodles and greens, add to bowl, scatter with spring onions, mix and serve.

Source: Every Grain of Rice by Fuchsia Dunlop

Vegetarian chili from J Kenji Lopez-Alt

Thu, 02 Mar 2017 01:52:00 +0000

3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
1 quart water
2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
2 (14-ounce) cans chickpeas
1 (28-ounce) can whole tomatoes packed in juice, mashed up with your hands. Or diced tomatoes.
2 tablespoons vegetable oil
1 large onion, finely diced
3 cloves garlic, grated on a microplane grater
1 1/2 tablespoons cumin
2 teaspoons dried oregano
1 tablespoon soy sauce
1 teaspoon marmite or vegemite
2 (14-ounce) cans dark red kidney beans, drained, liquid reserved separately
2 tablespoons vodka or bourbon
Kosher salt
2 to 3 tablespoons masa

1. Toast the dried chiles in a big pot, until slightly darkened, 2-5 minutes but not smoking. Add the chipotles and 1 qt water, blend until smooth.
2. Drain chickpeas (save water), pulse in a blender a little bit.
3. Add tomatoes to chickpea water.
4. Saute onions until softened but not browned, about 4 minutes. Add garlic, cumin, oregano, cook 30 seconds. Add pureed chilies, soy sauce, marmite, cook 30 seconds. Add chickpea water and tomatoes, chickpeas and kidney beans, stir.
5. Simmer 1 1/2 hours. Add kidney bean liquid as necessary to keep it from drying out.
6. Add vodka or bourbon, salt to taste, and whisk in the masa in a steady stream. Cool, serve with cilantro, onions, scallions, avocados, lime, tortillas, whatever.

Source: http://www.seriouseats.com/2012/01/best-vegetarian-bean-chili.html (there is plenty more info there.)

Pumpkin Kootu

Fri, 15 Apr 2016 04:28:00 +0000

1/4 cup kala vatana (dried black peas)
salt to taste
2 1/2 cups chopped red pumpkin
1 tbsp coconut oil (or any other refined oil)
1 tsp mustard seeds
2 tsp urad dal (split black lentils)
5 curry leaves

To Be Ground Into A Smooth Paste:
3/4 cup freshly grated coconut
8 whole dry kashmiri red chillies, broken into pieces
1 tsp cumin seeds
1/2 cup water

Soak the kala vatana overnight. Drain well. Cook them: if you have a pressure cooker, combine the drained kala vatana and 1 cup of water in a pressure cooker and pressure cook for 4 whistles. Otherwise just cook them for a while.

Grind the paste ingredients together, set aside.

Add the pumpkin, 1 cup of water and salt, mix well and cook on a medium flame for 8 minutes, while stirring occasionally.
Add the prepared paste, mix gently and cook on a medium flame for 3 minutes, while stirring occasionally. Keep aside.

For the tempering, heat the oil in small pan and add the mustard seeds, urad dal and curry leaves and sauté on a medium flame for a few seconds
Pour this tempering over the curry and mix well.

Source: http://m.tarladalal.com/Pumpkin-Kootu-Curry--Pumpkin-and-Kala-Vatana-Subzi-32830r

Chettinad Curry

Fri, 15 Apr 2016 04:25:00 +0000

Chettinad Masala:
1/2 cup freshly grated coconut
1 tsp coriander seeds
1/2 tsp cumin seeds
2 whole dry red chillies, broken into pieces
3 cardamoms
1 tsp fennel seeds
3 cloves
1" cinnamon
1 tbsp oil

2 tbsp poppy seeds
2 tbsp broken cashewnuts
1" piece ginger
6 garlic clove
3 tbsp oil
1/2 cup chopped onions
3 tomatoes, blanched and grated
salt to taste
1/2 tsp turmeric powder
1/2 tsp chilli powder
4 to 5 curry leaves
3 cups boiled mixed vegetables (cauliflower, peas, french beans)
1/2 cup coconut
Method

Heat the oil in a pan and fry the chettttinad masala ingredients till you get a roasted aroma. Keep aside.

Soak the poppy seeds and cashew nuts in hot water for 5 minutes.
Drain, add the ginger and garlic and grind with the roasted chettinad masala and ¼ cup water to make a fine paste. Keep aside.
Heat the oil in a kadhai, add the onions and saute till the onions turn translucent.
Add the tomatoes, salt, turmeric powder and chilli powder and cook till the tomatoes are well blended with the masala and the oil separates from the sides.
Add the ground paste and curry leaves and saute for 2 minutes.
Add 1 cup of water and vegetables,cover and cook till the gravy thickens.
Add the coconut milk, mix well and simmer for 2 to 3 minutes. Serve hot.

Source: http://m.tarladalal.com/Chettinad-Curry-(-South-Indian-Recipes-)-32925r

Hong You Qie Zi

Sat, 26 Dec 2015 22:18:00 +0000

Steamed Eggplant with Chile Sauce

2 large eggplants or 6-8 slender Asian eggplants
salt
3 tbsp light soy sauce
1 1/2 tsp Chinkiang or black Chinese vinegar
2 tsp sugar
2 tbsp chili oil with chile flakes
1 tsp sesame oil

If using large eggplants, trim them, cut in half, and sprinkle with salt, leave for 1/2 hour to draw out bitter juices.
Steam eggplants over high flame for 5-10 minutes until tender. Peel if desired. Cool, cut into chunks or cut lengthwise.
Combine soy sauce, vinegar, and sugar in a small bowl, stirring to dissolve sugar. Add oils.
Serve eggplants with sauce as a dip.

Source: Land of Plenty by Fuschia Dunlop

Lu Hua Sheng

Sat, 26 Dec 2015 22:15:00 +0000

Boiled aromatic peanuts

1 pint water
8oz raw peanuts in husks or just pink skins
2 tsp salt
1 tsp whole Sichuan pepper
1 cinnamon stick
1 star anise
2 whole cloves
1/2 tsp fennel seeds
1-2 slices dried ginger
1 cao guo (optional) (aka tsao guo, cardamom-like)

Boil water. Add peanuts, salt, and all spices. Simmer 40 minutes, drain, discard spices, leave to dry.

Source: Land of Plenty by Fuschia Dunlop

Kong Namul

Sat, 26 Dec 2015 21:23:00 +0000

Sauteed Soybean Sprouts

4 cups soybean sprouts, washed, tails and heads removed
oil
1 tsp minced garlic
1 tsp salt
3 tbsp water
1 tbsp finely chopped green onion
1 tsp sesame oil
1 tbsp roasted crushed sesame seeds
1/4 tsp red pepper powder

Saute minced garlic, then add bean sprouts and stir fry. Add salt and water, cover, cook about 7 minutes over low heat. Add green onion and cover for a few seconds. Remove from heat and add everything else.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang

Masala Beans (or Peppers) Poriyal

Sun, 13 Dec 2015 19:12:00 +0000

1 lb green beans or green bell peppers, finely chopped
salt, water

masala:
2 tsp oil
3 tbsp chana dal
1 tbsp urad dal
2 tbsp coriander seeds
4 red chilies
1/2 tsp asafoetida powder
4 tbsp grated fresh coconut or 5 1/2 tbsp flaked coconut
marble-sized piece of tamarind pulp
salt, water

for tempering:
1 tbsp oil
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 red chili
1/2 tsp asafoetida
1 tsp cumin seeds
a few curry leaves

Heat the oil and all the masala ingredients except coconut and tamarind. Blend in a blender or food processor, adding water as necessary to make a thick smooth paste.
If using beans: add them to a skillet with just a little water and salt, cook until tender. If using peppers, skip this.
Heat the tempering ingredients. When the mustard seeds splutter, add the masala paste. Cook on low 5-7 minutes until dry and crisp. Add the beans/peppers, cook 2-3 minutes until well blended.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Cabbage Poriyal

Sun, 13 Dec 2015 18:58:00 +0000

2 green chilies, slit sideways
1 lb cabbage (half a big head)
1/2 cup shelled peas
salt
water
2 tbsp fresh coconut, grated, or 2 1/2 tbsp flaked coconut

For tempering:
2 tsp oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
1 red chili, halved
1/2 tsp asafoetida
a few curry leaves

Heat oil. Add the tempering ingredients. When mustard seeds splutter, add green chilies, then cabbage, peas, salt, and water. Cover, cook over low until tender. Add coconut, mix.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Spicy Tamarind Sambar

Sun, 13 Dec 2015 18:56:00 +0000

a lemon-sized piece of tamarind pulp, soaked in 2 cups hot water, strained, squeezed to remove juice.

For tempering:
3 tbsp sesame oil
2 red chilies, halved
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1 tsp toor dal/red gram dal/pigeon peas
1 tsp chana dal/yellow split peas
1 tsp urad dal/black gram dal
a few curry leaves

150g/5oz shallots, peeled and chopped, or green onions
3 tsp sambar powder
2 tbsp powdered jaggery
2 tbsp besan (chickpea flour)
1/2 cup water

Heat oil. Add chilies, mustard seeds, asafoetida, fenugreek. When mustard seeds splutter, add the dals and curry leaves. Saute until golden.
Add shallots, saute 2 minutes. Add sambar powder, saute 1 minute. Add tamarind juice, salt, and jaggery, saute 10 minutes. Make a batter with besan and water, add to sambar, boil 2 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Ordinary Sambar

Sun, 13 Dec 2015 18:51:00 +0000

1/2 cup toor dal/pigeon peas
2 cups water
lemon-sized piece of tamarind pulp, soaked in 1 cup hot water for 15 minutes, drained
1 cup mixed vegetables, chopped into small pieces
2 green chilies, halved
1 cup water
salt
1/2 tsp turmeric
3 tsp sambar powder
1 tsp rice flour + 2 tbsp water (optional)
1 bunch cilantro, chopped

1 tbsp oil
1 tsp brown mustard seeds
1/2 tsp asafoetida powder
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
1 red chili, halved
a few curry leaves

Cook the toor dal in 2 cups water for 1 1/2 hours, stirring. Don't drain.
Heat the oil, add mustard seeds, asafoetida, fenugreek, cumin, chili, and curry leaves. When the mustard seeds splutter, add the green chilies and chopped vegetables. Saute a cople of minutes. Add the tamarind juicce, salt, turmeric, and sambar powder. Simmer on low until vegetables are tender. Add cooked dal, simmer 5 minutes. Add rice flour dissolved in water if necessary to thicken. Cook 2-3 minutes.

Source: Dakshin, Vegetarian Cuisine from South India by Chandra Padmanabhan

Sarson aur Palak ka Saag

Thu, 30 Jul 2015 06:17:00 +0000

Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer

Kashmiri Baingan

Thu, 30 Jul 2015 06:14:00 +0000

Eggplant and apples, Kashmiri style

2 tbsp mustard or canola oil
2 tsp fennel seeds
1 tsp black cumin seeds
4 dried red chilies
1 lb eggplant, cut into 1" cubes (no need to peel or salt)
2 large tart apples, like Braeburn or Granny Smith, cut into 1" cubes
2 tsp salt
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
cilantro

Heat the oil in a skillet, add fennel, cumin seeds, and chilies. Cook until fragrant, 10-15 seconds. Add eggplants and apples, salt, coriander, cumin, and turmeric. Stir fry to coat with spices, 2-4 minutes. Add 1 cup water, scrape off browned bits, boil, simmer until tender, about 15 minutes.

Source: 660 Curries by Raghavan Iyer

Cauliflower Keerai Kari

Thu, 30 Jul 2015 06:07:00 +0000

Pan-stewed cauliflower and spinach

2 tbsp unrefined sesame or canola oil
1 tsp mustard seeds
1 tbsp urad dal (split black lentils)
8 oz cauliflower, in 2 inch florets
1 lb spinach leaves, rinsed
1 large tomato, in 1 inch cubes
cilantro
1 tsp sambhar masala
1 tsp salt
10-12 medium to large curry leaves

Heat mustard seeds in oil, cover until they stop popping, about 30 seconds. Add lentils and cook until golden brown, 15-20 seconds.
Add cauliflower, stir-fry about 2 minutes. Add 1 cup water, simmer 3-5 minutes.
Add spinach, cover, cook until the leaves wilt, about 5 minutes. Then add everything else, cook uncovered until it's tender, 3-5 minutes.

Source: 660 Curries by Raghavan Iyer

Gobi Manchurian

Sun, 11 Jan 2015 00:13:00 +0000

for pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color, but this will also increase the heat a bit)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying
for the sauce:
¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped green bell pepper
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
salt as required

INSTRUCTIONS

Chop or break the gobi/cauliflower in medium size florets, boil for 15-20 minutes, drain.

In a bowl mix together the ingredients for making the batter - flour, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt. Add water and whisk to make a smooth batter without any lumps.
Dip each gobi floret in the batter, fry in ~ 1/2 inch hot oil. Or just pan fry them until light golden. Drain on a kitchen paper towel.

Preparing the sauce:
Drain oil if there's a bunch still. In the same pan, add chopped ginger, garlic and green chilies. saute for a half a minute.
Then add the chopped spring onions, green pepper, and chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
Add soy sauce, tomato sauce, black pepper and salt. stir.
Add the pan fried cauliflower florets.
Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
lastly add vinegar and stir well. check the taste and add more of soy sauce or tomato sauce as per your taste. switch off the fire. mix in the chopped spring onions greens or garnish with them while serving.

Source: Dassana Amit, http://www.vegrecipesofindia.com/gobi-manchurian-dry-recipe/

Spicy mint chutney

Thu, 29 Sep 2011 17:31:00 +0000

100g fresh cilantro
50g mint leaves
3-4 chilies, or to taste
1 medium onion, chopped
1/4 tsp salt
2 tbsp lemon juice

Blend.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Lachha Parantha

Thu, 29 Sep 2011 17:27:00 +0000

"Lachha" = "layers"
1. Make chapati dough
2. Take double-chapati-sized ball, roll out
3. Put oil/butter/ghee on top, sprinkle wheat flour.
4. Fold like an accordion, then roll into a spiral and tuck tail under. Looks like a cinnamon bun. Then roll out again.
5. Cook on a dry pan on both sides. Then add oil, and cook on both sides.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Samosas

Thu, 29 Sep 2011 17:24:00 +0000

For dough:
250g white flour
1/2 tsp thyme seeds
2 serving spoons vegetable oil
1/4 tsp salt
1/2 cup water (approx)
- mix into a hard dough, cover and rest 1 hour.

For stuffing:
2 serving spoons vegetable oil
1/2 tsp cumin seeds
1/4 tsp red chili powder
1 tsp coriander powder
1/2 tsp garam masala
1/4 tsp salt
1/2 tsp chat masala (used for snacks)
2 tsp fresh cilantro, chopped
4 medium boiled potatoes, cubed
100g peas, boiled

1. heat oil, add cumin, remove from heat and add all spices except chat masala and cilantro.
2. put back on heat, add potatoes and peas, mix, cook 2 minutes.
3. remove from heat, add chat masala and coriander, mix.
4. roll out a ball of dough like a chapati, dust with whole wheat flour, roll flat.
5. cut dough in half. put water on edges, roll up like ice cream cone.
6. put stuffing in cone, close up top. Deep fry on medium. Serve with spicy mint chutney.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Vegetable Pulao

Thu, 29 Sep 2011 17:18:00 +0000

(similar to biryani, but for biryani, you make the sauce separately, and biryani is spicier)
2c basmati rice, dry.
2c mixed vegetables, cooked
4 serving spoons oil
2 tsp cumin seeds
2 cinnamon sticks
4 green cardamom
2 black cardamom
4 cloves
whatever you like- mushrooms, tofu, paneer
1 tsp butter
handful raisins/cashews
1 1/2 tsp salt
1 tsp meat masala
1/2 tsp garam masala
1c mixed fruit (optional- if you add this it's "Navratan" or Kashmiri Pulao)

1. Boil rice like pasta: in excess water, then drain. You don't want it to be sticky.
2. Heat oil, add cumin, then all whole spices, then vegetables. Cook 1 minute.
3. Add butter, whatever you like, raisins, cashews, salt, masalas.
4. Add rice, mix, cook 2 minutes. Garnish with cilantro, fruit.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Choley, Chana Masala, or Rajmah

Thu, 29 Sep 2011 17:04:00 +0000

500g dried chickpeas/chana, or red kidney beans (for Rajmah). Soak overnight, boil with 1/2 tsp salt for 1 hour or until they mash between your fingers. Save chickpea water.
4 medium onions, finely chopped
1 1/2 tsp ginger garlic paste
4 medium tomatoes, pureed
4 serving spoons oil
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
2 tsp chana masala (only for chana, not rajmah. it's a little sour due to mango powder.)
1/2 tsp garam masala
2 tsp fenugreek leaves

1. Heat oil. Add chopped onions, cook 8-10 minutes on high
2. Add 1/2 cup chickpea water, then ginger garlic paste, cook 2 minutes
3. Add all spices, 1/2 cup chickpea water, cook 2 minutes (add the beans now too, I think?)
4. Add tomatoes, cook 2-3 minutes
5. Garnish with fresh onions, tomatoes, and ginger, serve as Chana Masala.
Or
5. Add 2 cups chickpea water, cook 2 minutes, mash a bit, cook 10 minutes, and serve as Choley.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Yellow dal

Thu, 29 Sep 2011 16:33:00 +0000

(or orange, green, etc)

2 cups yellow dal, soaked 1/2 hour

1/4 tsp turmeric

1 tsp salt

2L water (4x the level of the dal)

2 tsp fresh cilantro

For the fry:

2 spoons oil

1/2 tsp cumin seeds

1/2 tsp mustard seeds (optional)

2 medium onions, finely chopped

2 tsp garlic, chopped (optional)

2 medium tomatoes, finely chopped

1/4 tsp red chili powder

1/2 tsp garam masala

Boil water. Add dal, turmeric, and salt; cook until soft.

In a separate pan, make the fry: oil + seeds, then add onion and cook 2 minutes, add garlic and cook 1 minute, add tomatoes and cook until soft, add chili powder and garam masala. Add the fry to the dal, cook 2 minutes, garnish with cilantro and serve.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Chapati

Thu, 29 Sep 2011 16:07:00 +0000

2 cups whole wheat flour (browner and rougher is better)
1/2 tsp salt
1 serving spoon oil
1 cup water (approx)

Keep adding water to the flour/salt/oil until it makes a soft dough, not sticky, not hard. Cover and rest at least 1/2 hour, or in fridge 2-3 days. To make chapati, make a golf-ball sized ball, dust with some more flour so it doesn't stick, roll out flat. Heat a thick pan, cook chapati on both sides. Then put the chapati right on the flame for a few seconds; it'll puff up.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Aloo Gobi

Thu, 29 Sep 2011 15:52:00 +0000

1 big cauliflower (~1kg) (or any vegetables, changing the recipe's name accordingly)
4 medium potatoes (~250g)
4 serving spoons of oil
1/2 tsp. cumin seeds
2 tbsp ginger, chopped
2 tbsp garlic, chopped
1/4 tsp turmeric
1/4 tsp red chili powder
1 tsp coriander powder
1 tsp salt
1/2 tsp garam masala
1/4 cup water
green chilies if you like

Heat oil. Add cumin seeds. When they pop, add ginger, garlic, chilies. Add vegetables, mix. Add spices, nix, cook 1 minute. Add water, cover, cook on low for 20-25 minutes.

Source: Nisha at Taste of India cooking class, McLeod Ganj, India

Ginger-glazed young turnips

Sat, 16 Jul 2011 17:44:00 +0000

1/2 tsp salt
1 bunch young turnips, trimmed
1/4 c. sugar or honey
1/8 c. white vinegar
1-2 tsp freshly grated ginger (or more, to taste)
2 tbsp cornstarch
1/4 c. apple or grape cider
1/2 c. raisins
2 tbsp chopped fresh parsley
finely chopped crystallized ginger (optional garnish)

Boil a pot of water with a dash of salt. Add the young turnips. Simmer until tender but not mushy, 10-15 minutes. Remove, cool.
Combine 1/2 c. of cooking water, sugar, vinegar, ginger, and 1/2 tsp salt.
Combine the cornstarch and cider, let stand until dissolved.
Slice turnips.
Simmer the ginger mixture, stirring in the cider mixture, for 2-3 minutes until smooth and thickened. Remove from heat, stir in raisins and turnips and continue to stir for 2 minutes until thick and gravylike. Add a bit more cider if necessary. Let stand for 2 minutes, serve with parsley and crystallized ginger.

Source: Farmer John’s Cookbook by John Peterson

Tahu Kering

Sat, 02 Jul 2011 22:23:00 +0000

Soy bean cake fry

4 chinese tofu cakes
1/2 cup peanut or corn oil
2 cloves garlic, sliced
1/4 c. sliced onion
2 semihot red chilies, sliced thin diagonally
1 salam (bay) leaf
1 piece laos (galangal)
1 tbsp sugar
1 tsp salt
2 tsp tamarind, dissolved in 1 tbsp water
1 tbsp sweet soy sauce

Cut the tofu, 1/4 inch thick and 3/4 inch square. Fry in oil for 5-7 minutes or until light brown and dry. Set aside.
Remove all but 1 tbsp oil. Fry garlic, chilies, onion, salam, and laos until brown. Add tofu slices, sugar, salt, tamarind liquid, and sweet soy sauce. Fry for 5 more minutes, or until all the liquid has evaporated and the flavors are distributed.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Sayur Lodeh

Fri, 24 Jun 2011 04:31:00 +0000

Eggplant Stew
1 red pepper, cubed
1/4 c sliced onion
1 clove garlic, sliced
1 salam (bay) leaf
1 piece galangal
1/4 tsp shrimp paste
1/2 tsp tamarind in 1 tbsp water
1/4 tsp ground cumin
1/2 tsp coriander
1 tsp salt
1/2 tsp sugar
1 kemiri nut, crushed
1 cup chicken or beef broth
1 cup coconut milk
1 lb eggplant, in 1-inch cubes

Put everything except the coconut milk and the eggplant in a saucepan, boil, cook over medium heat for 5 minutes. Add the eggplant and the coconut, cook 10 more minutes, basting frequently.

Source: The Indonesian Kitchen by Copeland Marks with Mintari Soeharjo

Som Tam 2

Fri, 31 Dec 2010 04:11:00 +0000

1/4 cup chopped tomatoes
1/2 tsp red and green chilis
5-6 one-inch cut pieces of green bean (optional)
1 tsp chopped garlic
2 tbsp roasted cashews or peanuts
1 lime’s juice
2 tbsp. soy sauce
2 tbsp. sugar water
Grated or matchstick-size green papaya (ideal) or carrot, cucumber, beet, or green mango

Smash the nuts, garlic, and chilis in a mortar and pestle. Add the green beans and tomatoes, mix a bit. Add the lime juice, soy sauce, and sugar water, mix well. Add the papaya or whatever and mix well.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Pumpkin "hummus"

Thu, 30 Dec 2010 17:31:00 +0000

1 tbsp sesame seeds
2 tbsp cashews (or walnuts or peanuts)
3-4 tbsp steamed/boiled pumpkin (or other winter squash, sweet dumpling squash is good)
A few coriander leaves
1 tsp soy sauce

Smash the sesame seeds and cashews in a mortar and pestle (or food processor). Add the pumpkin, leaves, and sauce.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Green Curry 2

Thu, 30 Dec 2010 17:29:00 +0000

1 tsp green chili paste

1 kaffir lime leaf, crushed

1 slice galangal, crushed

1 inch cut lemon grass

1/2 cup coconut milk

1 handful vegetables (like eggplant, green bean, squash, carrot, onions)

6 tbsp water

1 tbsp soy sauce

1 tsp sugar

3 tbsp coconut milk

chopped mint and/or thai basil (3-4 leaves)

Fry the chili paste. Add everything up to the vegetables (but only half of the coconut milk), cook until thick. Add water, soy sauce, and sugar. Add the rest of the coconut milk and mint/basil.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Massaman Curry

Thu, 30 Dec 2010 17:26:00 +0000

Chopped carrot, onion, tomato
1/2 tsp. red chili paste
1 tsp. curry powder
3 tbsp water
1/2 cup coconut milk
1 tbsp soy sauce
2 tsp sugar
1 handful vegetables, like steamed sweet potato or pumpkin
1 tbsp tofu
1 tsp lime juice

Fry the carrot, onion, tomato, chili paste, and curry powder in a wok. Add a little water to stop it from burning if necessary. Add water and most of the coconut milk, cook until thick. Add the soy sauce, sugar, vegetables, and tofu, mix well. Add the rest of the coconut milk and lime juice.

For Penang curry, replace the curry powder with cumin powder.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Isaan

Thu, 30 Dec 2010 17:10:00 +0000

Isaan, which is like Larb. From NE Thailand/Laos area.

Chopped carrot, onion, vegetables, tofu, and vegetarian sausage
1 tbsp soy sauce
1/2 tsp sugar
2 tbsp TVP (optional)
1/2 tbsp roast rice powder
1/2 tsp Tom Yum paste
1 tsp lime juice
extra chili powder (optional)
1 tbsp cilantro
1 tbsp chopped onion
1 tsp finely chopped kaffir lime leaves
1 tsp finely chopped lemon grass
mint (optional)

Pour a little water into a bowl. Add vegetables, tofu, and vegetarian sausage. Cook until nearly dry, then turn off heat. Add everything up to the chili powder. Add everything else. Eat with sticky rice, hot or cold.
Dan’s note: you can use mushrooms instead of the TVP and vegetarian sausage. Half wood ears and half king oysters works pretty well.

Source: May Kaidee’s Thai vegetarian and vegan restaurant and cooking school, May 2010

Tom Yum 2

Thu, 30 Dec 2010 17:05:00 +0000

2 cups water or so

2 kaffir lime leaves

2 slices galangal

2 half-inch pieces of lemongrass

chopped carrot, onion, tomato, fried/boiled tofu, and vegetables

2 tbsp soy sauce

1 tsp brown sugar

1 tbsp green onions and/or cilantro

1 tsp lime juice

1 tsp Tom Yum paste

1 tbsp coconut milk

chili, garlic, and basil (optional)

Boil water. Add kaffir lime leaves, galangal, and lemongrass. Add all the vegetables and tofu. Wait 4 minutes, then add soy sauce and brown sugar. Simmer until vegetables are tender, but before all water is gone. Add everything else.

To make Tom Kha instead, reduce the water and add more coconut milk.

Source: May Kaidee's Thai vegetarian and vegan restaurant and cooking school, May 2010

Channa Dal

Sat, 04 Dec 2010 06:34:00 +0000

Channa Dal - Chickpeas, but not the ones in a can; the split ones that look like little yellow lentils.

1 1/2 c. Channa Dal
4 tbsp vegetable oil
1/4 tsp brown mustard seeds
1 chopped onion
1 chopped tomato
2 chopped garlic cloves
1/2 inch peeled and shredded ginger root
1 pinch salt
1 shredded green pepper
1 tbsp curry powder (hot or mild)

Wash dal, cover in water 2 inches deep, boil 20-25 minutes. Remove from heat, set aside. In another pan heat vegetable oil on medium. Add mustard seeds and onion. Fry until brown (and mustard seeds pop). Add tomato, fry until soft, then add garlic, ginger, green pepper, curry powder, sugar, and salt. Pour in channa dal from other pan and mix well. Simmer 5-7 minutes. Add water to taste. Serve hot.

Source: directions on a package.

Spring Panzanella

Mon, 13 Apr 2009 07:10:00 +0000

Spring Panzanella Recipe

The bread I used also had walnuts and dried cranberries in it, but I think I’d prefer a seeded whole wheat version. Use whatever you like.

1 lb loaf of hearty, day-old, whole wheat bread into 1-inch cubes
4 cloves garlic, chopped
1 shallot, chopped
1 tablespoon fresh thyme - just pluck leaves from the sprig
a couple pinches of salt
1/4 cup extra-virgin olive oil
1 bunch asparagus, cut into segments
2 cups peas, fresh or frozen
4 handfuls spinach
1/4 cup small basil leaves

In a large bowl toss the bread with the garlic, shallot, thyme, salt and olive oil. Turn the bread out onto a baking sheet and toast in a 350 degree oven for about 15 minutes - or until they are nice and golden and crunchy.

In a cold skillet pour in a splash of olive oil, a splash of water, and a couple pinches of salt. Dial up the heat and when the water starts to bubble stir in the asparagus. Cover, wait about twenty seconds, now add the peas. Cover, wait a few seconds, now add the spinach. Cover and cook just a few more seconds until the spinach starts to collapse just a bit.

Put the bread crumbs in a large bowl. Now pour the asparagus and peas and all the pan juices over the top of the bread.

Give it a good toss, add the basil leaves and toss again. Serve the salad family-style on a big platter.

Makes about 6 - 8 servings.

Source: http://www.101cookbooks.com/archives/spring-panzanella-recipe.html

Safaid Channe

Tue, 18 Nov 2008 07:59:00 +0000

(Chickpeas in ginger sauce)

3 15-oz. cans chickpeas, or 4 c. cooked chickpeas with 1 c. liquid
1/4 c. vegetable oil
2 c. finely chopped onions
2 tsp garlic, minced
2 tbsp ginger, shredded
2 tbsp ground coriander
1/3 tsp ground cardamom
1/2 tsp mango powder, or 1 1/2 tsp lemon juice
1/4 tsp red pepper
1/4 tsp black pepper
1 medium tomato, chopped, or 1/2 c. canned diced tomatoes
1 tsp salt (or to taste)
Garnish:
1 medium onion, peeled and thinly sliced
1 green chili, shredded

Drain chickpeas, saving liquid.
Heat oil on medium-high. Fry onions for 5 minutes or until light brown, stirring so they don’t burn.
Add garlic and ginger, reduce to medium, fry 2 minutes. Add spices, stir. Add tomatoes, cook until the oil begins to separate from the mixture, about 6 minutes.
Add the chickpea liquid, the lemon juice (if you’re using it), salt, and 1/2 cup water (optional). Simmer 10 minutes, covered, or until it’s a pulpy gravy. Add the chickpeas and cook, covered, for 10 more minutes. Turn off heat, check for salt, garnish and serve.

Source: Classic Indian Cooking by Julie Sahni, pg. 274-275

Gobhi Matar Rasedar

Tue, 18 Nov 2008 07:52:00 +0000

(Cauliflower, peas, and potatoes in a soupy sauce)

1 small head cauliflower (1-1 1/4 lb.), washed, broken into about 1 1/2 inch flowerets/slices
2 medium potatoes (about 1/2 lb.), peeled, cut into 6 pieces
1/2 c. ghee or vegetable oil
2 tsp cumin seeds
1 tsp ground cumin
2 tbsp ground coriander
1 tsp turmeric
1/2-1 tsp red pepper
1 1/2 c. shelled peas, or 10 oz. frozen peas, defrosted
1 1/2 c. pureed or chopped fresh tomatoes, or 3/4 c. canned tomato puree (or canned tomatoes, which I prefer)
4 tsp salt
3 tbsp fresh cilantro (or 1 1/2 tbsp dry cilantro)

Heat the ghee on medium-high. Add cumin, fry until dark brown (about 20 seconds). Add cumin powder, coriander, turmeric, and red pepper, stir, and immediately add cauliflower, potatoes, and peas (if fresh). Fry, stirring constantly, until the vegetables sear a bit, about 5 minutes. It’ll be very dry, don’t worry; just try not to let it burn. Add tomato puree, fry until it thickens and the fat separates a little, about 3 minutes.
Add water as needed, up to 3 c., and the salt. Reduce heat, simmer covered, until tender and cooked through, about 15 minutes. Add peas (if frozen), cook 5 minutes, turn off heat. Season, top with cilantro, serve in bowls.

Source: Classic Indian Cooking by Julie Sahni, pg. 256-258

Lentil and Rhubarb Stew With Indian Spices

Thu, 16 Oct 2008 05:06:00 +0000

Lentil and Rhubarb Stew With Indian Spices

* 3 or 4 stalks rhubarb, strings removed, chopped
* 1 cup orange lentils, well washed (any lentils work but orange ones cook quickly)
* 2 tablespoons minced ginger
* 1 tablespoon minced garlic
* 4 cardamom pods
* 1 tablespoon mustard seeds
* 2 cloves
* 1 teaspoon cracked black pepper
* 1 dried ancho or other mild chili, optional
* Salt
* Chopped cilantro leaves for garnish

Combine rhubarb and lentil in a pan, add water to cover by about 1 inch. Simmer until quite soft, 20-30 minutes.
Meanwhile, in another pan, saute in oil the ginger, garlic, cardamom, mustard seeds, cloves, pepper, and chili. When the mustard seeds start popping all over the place, add this stuff to the rhubarb/lentils. Add salt, garnish with cilantro, serve.

Dan’s note: Mark Bittman says you can add other vegetables, but don’t add super-flavorful ones like turnips or beets because they overpower the flavor.

Source: Mark Bittman, http://bitten.blogs.nytimes.com/2008/08/26/recipe-of-the-day-lentil-and-rhubarb-stew-with-indian-spices/

Colman's (of Norwich) Original English Noodle Beet Salad

Tue, 14 Oct 2008 04:26:00 +0000

1/3 lb angel hair pasta
2 beets
1 cucumber
2 tbsp vegetable oil
2 tbsp apple cider vinegar
1/2 tsp cinnamon
1/2 tsp Colman’s (of Norwich) Original English Mustard. Or, you know, whatever yellow mustard you want.
a 1-second glug of soy sauce
2 tbsp apple cider (optional, if you want it sweeter)

Break the pasta into thirds. Cook it. Grate the beets. Cut the cucumber into matchsticks, or maybe grate it (does grating a cucumber work?)… just get it into small thin pieces. Mix them.

Mix everything else. It will look like hell, thanks to the cinnamon floating on top. Now pour it over the solid food. Doesn’t look like hell anymore, right? In fact, with the purple noodles and all, it actually looks pretty okay. Season to taste, garnish with your favorite garnish, serve with furious gusto.

Source: yours truly, c/o Recipe Challenge w/ Julie, 10/12/08… the challenge: angel hair, beets, cinnamon, mustard. Comments welcome!
N.B. I am not, nor is this recipe, affiliated with Colman’s (of Norwich) Original English Mustard.

Grandma's Grains

Fri, 03 Oct 2008 06:22:00 +0000

Grandma’s Grain Recipe

If you can’t find one of the ingredients, don’t be discouraged. Simply substitute more of whatever you do have - more rice, millet, etc.

1 cup long grain brown rice (I use Lundberg’s)
1 cup millet
3 handfuls of whole barley
3 handfuls of whole oats (groats)
1 handful of red rice, wild rice, or a mixture of wild type rices
2 teaspoons salt

Mix all grains together, rinse, drain, and put in a large thick-bottomed pot. Stir in the salt. Cover with water up to your knuckle - about two inches above the grains. Bring to a boil, then turn down flame as low as it will go. Cook uncovered (simmering) until all water is gone, about thirty-five minutes. If you overshot the amount of water you added and your grains cook before the water absorbs entirely, strain off the extra water.

This makes a big pot of mixed grains. Plenty for a family of four to use over the course of a week.
Dan’s note: it’s true. This is a ton. I made a half recipe, and it’s enough to last me forever.

Source: http://www.101cookbooks.com/archives/grandmas-grain-recipe.html

Lemony Chickpea Stir-fry

Thu, 18 Sep 2008 05:29:00 +0000

Lemony Chickpea Stir-fry Recipe

2 tablespoon ghee or extra-virgin olive oil
fine grain sea salt
1 small onion or a couple shallots, sliced
1 cup cooked chickpeas (canned is fine, if you don’t want to cook up a pot of dried chickpeas)
8 ounces extra-firm tofu
1 cup of chopped kale
2 small zucchini, chopped
zest and juice of 1/2 a lemon

Heat 1 tablespoon of the ghee/olive oil In a large skillet over medium-high heat and stir in a big pinch of salt, the onion, and chickpeas. Saute until the chickpeas are deeply golden and crusty. Stir in the tofu and cook just until the tofu is heated through, just a minute or so. Stir in the kale and cook for one minute more. Remove everything from the skillet onto a large plate and set aside. In the same skillet heat the remaining tablespoon of ghee/olive oil, add the zucchini and saute until it starts to take on a bit of color, two or three minutes. Add the chickpea mixture back to the skillet, and remove from heat. Stir in the lemon juice and zest, taste, and season with a bit more salt if needed. Turn out onto a platter and serve family style.

Serves 2 - 4.

Source: http://www.101cookbooks.com/archives/lemony-chickpea-stirfry-recipe.html

Panzanella - Italian Bread Salad

Thu, 18 Sep 2008 05:20:00 +0000

Panzanella - Italian Bread Salad

Makes:4-6 servings
INGREDIENTS

2 large ripe tomatoes, cut into bite-size pieces
1 small cucumber, peeled and diced
1 small red onion, thinly sliced
1 clove garlic, very finely minced
1 cup fresh basil leaves, torn into small pieces with your hands
1/2 cup extra-virgin olive oil, plus more as needed
3 tablespoons balsamic vinegar or red wine vinegar, plus more as needed
salt and freshly ground black pepper, to taste
8 slices thick stale country style Italian bread, torn into bite-size pieces (sourdough is also good but not something you use here in Italy)

In a bowl, combine the tomatoes, cucumber, onion, garlic and basil. Drizzle with the 1/2 cup olive oil and the 3 tbsp vinegar, season with salt and pepper and toss well.
Place half of the bread in a wide, shallow bowl. If the bread is quite stale and dry, you should first spoon a few tbsp of water over the bread and let it soak some of the water up, then with your hands squeeze all of the water out and place bread in a different bowl before proceeding. If it isn’t too stale or didn’t have any, then you can skip this step.
Spoon half of the tomato mixture over the bread. Layer the remaining bread on top and then the remaining tomato mixture. Cover and refrigerate for at least one hour or until serving time. Just before serving, toss the salad and adjust the seasonings with salt and pepper. At this point the bread should have absorbed the water from the tomatoes and be all moist. If the bread seems dry for some reason, add a little bit of olive oil and toss well. Serve immediately.

Source: http://www.tuscanrecipes.com/recipes/panzanella.html

Mock Creamy Tomato Sauce

Thu, 07 Aug 2008 18:58:00 +0000

INGREDIENTS

16 ounces colored rotini pasta
1 (16 ounce) jar roasted red bell peppers
9 ounces low-fat, firm silken tofu (Dan’s note: just use regular silken tofu.)
1 1/2 tablespoons tomato paste
2 cups vegetable broth
1 tablespoon balsamic vinegar
1 teaspoon Italian seasoning (Dan’s note: not sure what exactly is in an “italian season” mix. I used thyme and oregano.)
1/2 onion, chopped
10 spears asparagus, sliced diagonally
8 ounces fresh mushrooms, sliced
1 teaspoon minced garlic
1 (16 ounce) can diced tomatoes
1/2 teaspoon hot chile paste (optional)
ground black pepper to taste
2 tablespoons grated Parmesan cheese

DIRECTIONS

In a large pot with boiling salted water, cook pasta until al dente. Drain well.
Meanwhile, in a blender or food processor puree roasted red and yellow peppers, tofu, tomato paste, vegetable broth, balsamic vinegar, and Italian seasoning. Set aside.
Coat a medium saute pan with cooking spray. Cook onion, garlic, and asparagus over medium heat until tender, about 5 minutes. Add water if necessary to prevent sticking. Stir in mushrooms; cook 3 to 5 minutes, or until mushrooms are tender and soft. Stir in tofu sauce, tomatoes, black pepper. Add hot chili paste, if desired. Reduce heat to low, and heat through.
Toss pasta with sauce, and serve with Parmesan cheese.

Serves 4

Source: http://recipe.aol.com/recipe/pasta-with-mock-creamy-tomato-sauce/1689

Dan’s note: This author is all about low fat, which I suspect is why he/she put in tofu. I bet it’d be great with cream. But it’s interesting to note that it does work with tofu too. Oh yeah, and oh my god, use a bunch of olive oil, don’t “coat a pan with cooking spray.” For crying out loud.

Marinara Sauce

Fri, 04 Jul 2008 22:09:00 +0000

2 oz. olive oil
1 cup onion, small diced
1 tbsp garlic, minced
1/2 tsp dried oregano
4 c. diced or ground tomatoes (canned)
1 tbsp fresh basil, chopped
salt, pepper, sugar to taste

Sweat onions in olive oil in a saucepan. Add garlic, sweat until aromatic. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Check consistency. Add basil, season to taste.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Marinated asparagus, edamame, and roasted red pepper salad

Fri, 04 Jul 2008 21:03:00 +0000

2 asparagus bundles, cut into 2 inch length
2 red bell peppers, roasted, peeled, julienned
1 cup edamame
1 cup olive oil
1/3 cup red wine vinegar
1/2 red onion
salt and pepper

Fill 2 sauce pots with water, salt it to seawater taste, boil, blanch asparagus for 30 seconds, edamame for 1 minute, shock in ice water. Roast peppers on an open flame until skin is black, place in bowl covered with saran wrap.
Peel peppers, deseet, cut into 2 inch fine strips.
Combine vinegar, onion, oregano, oil in a blender, pulse until blended. Season with salt and pepper.
Combine peppers, asparagus, edamame, and coat with dressing.

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Multi Bean Chili

Fri, 04 Jul 2008 20:58:00 +0000

1 oz. vegetable oil
8 oz. onion, diced
4 oz. red and green bell peppers, diced
2 tsp cumin
2 tsp chili powder
1 tsp oregano
2 tsp garlic, minced
1 chipotle pepper, minced (from can)
1 tsp adobo sauce (from chipotle pepper can)
20 oz. assorted beans (recipe used 8 oz. pinto, 4 oz. kidney, 4 oz. black, 4 oz. garbanzo), cooked
2 green hot peppers
1 pt. vegetable stock
2 c. diced tomatoes in juice

Sweat onions and peppers in oil. Add garlic, cumin, chili powder, oregano. Cook until garlic aroma is apparent (do not burn). Add all other ingredients. Bring to a boil, then reduce to a simmer. Cook for 30 minutes until flavors marry and consistency thickens. Adjust seasonings and/or consistency (w/ cornstarch slurry).

Source: Chef S. Culp, PA Culinary Institute, Vegetarian Enthusiast course, 2/16/08

Cranberry Sauce

Fri, 27 Jun 2008 18:55:00 +0000

12 oz. fresh cranberries
1 c. water
1 c. sugar
2 cinnamon sticks
3 cloves
1/2 orange peel
1 orange’s juice

Combine ingredients in small saucepan. Simmer until most cranberries split, about 4 minutes. Allow to cool, then remove orange peel, cinnamon sticks, and cloves.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Cranberry-walnut Vinaigrette

Fri, 27 Jun 2008 18:52:00 +0000

2 oz. white balsamic vinegar (or substitute apple cider vinegar for part of it)
2 oz. cranberry juice
2 oz. walnut oil
2 oz. olive oil
1 tbsp. shallots, minced
1/2 tbsp dijon mustard
1/2 tbsp honey
1/2 tsp black pepper
salt as needed

Combine and blend. Makes 1 cup.

Source: Thanksgiving Dinner class, PA Culinary Institute, Chef Don Hutchins, 11/12/06

Aunt Vi Bitonti's Tomato Sauce

Fri, 27 Jun 2008 18:47:00 +0000

1 onion
2 cloves garlic
1 can, 29oz. sauce (preferably Delallos, Dei Fratelli, or Red Pack)
1 1/2- 1 3/4 cans water
Salt
Pepper
Garlic powder, a couple shakes
Dried parsley, 3-4 shakes
Fresh basil, a couple leaves, break up and throw in
Dried sweet basil, a couple shakes
Olive oil

Cut onion into fourths, break apart, do not chop. Saute in a sauce pan with olive oil until glassy, add garlic. Add all other ingredients. Bring to a boil, lower heat, simmer 45 minutes. Pick out the onion and serve.

Source: Aunt Vi c/o Aunt Jill and Uncle Marc

Monica's Vegetable and Seitan Stew

Thu, 22 May 2008 18:22:00 +0000

Monica’s Vegetable and Seitan Stew
http://allrecipes.com/Recipe/Monicas-Vegetable-and-Seitan-Stew/Detail.aspx

INGREDIENTS:

* 1 cup uncooked brown rice
* 2 1/2 cups water
* 1 quart vegetable broth
* 1 (14.5 ounce) can diced tomatoes with garlic
* 1 (8 ounce) package seitan
* 1 cup cauliflower
* 2 carrots, chopped
* 1/2 cup chopped fresh green beans
* 1/4 cup sliced green onions
* celery salt to taste

DIRECTIONS:

1. In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes.
2. In a separate pot, bring the broth to a boil. Stir in the tomatoes, seitan, cauliflower, carrots, green beans, and green onions. Reduce heat to low, and simmer 10 minutes, or until vegetables are tender. Season with celery salt, and serve in bowls over the cooked rice.

Dan’s note: good brown rice makes this a lot more interesting

Tuscan Stir Fried Vegetables and Potatoes Pesto

Thu, 22 May 2008 18:20:00 +0000

Tuscan Stir Fried Vegetables and Potatoes Pesto
Chef Christopher Sotkovsky, CEC, CCE, from PA Culinary Institute
Yield: 8 servings

3 potatoes, boiled in their skins
2 cloves minced garlic
1 medium eggplant, cut into small cubes
1 yellow squash, sliced 1/4" thick
1 green pepper, in 1/8" strips
3 tbsp olive oil
Tuscan Spice Mix to taste
1/4 cup pesto sauce
4 sun dried tomatoes, cut into thin strips
3 tbsp chicken stock or water

After cooking potatoes, slice into 1/2 inch rounds
Heat oil in a wok, fry potatoes for 30 seconds
Add garlic, eggplant, squash, peppers, saute a few minutes, season to taste
Add pesto, sun dried tomatoes, chicken stock, toss and cover to finish cooking (about 2 minutes)
Taste and season if necessary. Serve with crusty bread and olice oil.

Tuscan Spice Mix (20 servings):
1 tbsp dried parsley flakes
2 tbsp dried or fresh rosemary
1 tbsp dried oregano
1 tsp dried sage
1 tbsp dried garlic flakees
2 tbsp kosher/sea salt
1 tbsp cracked black pepper
1 tsp red pepper flakes
Place herbs in coffee grinder, pulse to chop into fine pieces. Add salt and pepper, mix well.

Dan’s note: good flavor. I liked it.

Bean Bourguignon

Thu, 22 May 2008 17:53:00 +0000

Bean Bourguignon

2 cans (15 oz. each) great northern beans, drained and rinsed
8 ox. Mushrooms, quartered
1 onion, chopped
1 large or 2 medium potatoes, unpeeled, cut into ½-inch chunks
2 carrots, sliced into ½ inch rounds
2 celery ribs, sliced ½ inch thick
2 cloves garlic, minced
1 tsp. dried thyme
1 tsp. salt
1/2 tsp. black pepper
1 bay leaf
1 1/2 cup dry red wine
6 oz. can tomato paste
1/2 cup water
Place beans, mushrooms, onions, potatoes, carrots and celery in a 4-quart
crock pot. Sprinkle with garlic, thyme, salt and pepper; add bay leaf. Stir to coat vegetables.

Pour wine over mixture in crock pot. In a small bowl, mix tomato paste and water; pour into crock pot and stir.

Cover and cook on low 8-10 hours or high 4-5 hours, or until vegetables are tender. Remove bay leaf and serve.
Source: Aunt Jill and Uncle Marc

Tahu dan Tempe Bumbu Rujak

Thu, 22 May 2008 17:46:00 +0000

Tahu dan Tempe Bumbu Rujak
(Indonesian tofu & tempeh in spicy coconut sauce)

Yield: 4-6 servings
6-7 shallots, chopped
4-5 cloves garlic, crushed
3-5 tbsp Sambal oelek
5-6 candlenuts or almonds
1 tbsp tamarind pulp
1 tsp turmeric powder

2-3 tbsp oil
3 stalks lemongrass, white part only, crushed with a mallet or knife
4-6 Kaffir lime leaves
1" piece Galangal, sliced into thin discs
1 lb tempeh, cubed
1 lb tofu, firm, cubed
2 cups coconut milk
2 tbsp sugar
salt, to taste

METHOD
Basic Steps: Puree ? Sauté ? Simmer

Place the shallots, garlic, sambal oelek, nuts, tamarind and turmeric into a blender or food processor and puree. Add a little water if necessary to bring the ingredients together.
Heat the oil in a large saucepan or wok over medium high flame. Add the shallot puree and sauté till fragrant, 3-5 minutes. Add the crushed lemongrass and lime leaves and sauté 1-2 minutes more.
Add the tempeh, tofu and coconut milk. Season with sugar and salt, reduce heat and simmer until coconut milk has thickened, 15-20 minutes. Serve with rice.

VARIATIONS

* The cubed tofu can be deep-fried first if you like. Pre-fried tofu cubes can be found at many Asian markets.
* One medium-sized white onion can be substituted for the shallots.
* Use all tofu or all tempeh if you prefer.
* Ayam Bumbu Rujak: Use one chicken, about 2 1/2 lbs and cut into serving pieces, in place of the tofu and tempeh. The chicken can be browned first in hot oil if you like.
* Telur Bumbu Rujak: Use 6 or 7 hard-boiled eggs in place of the tofu and tempeh.

NOTES

* This simple vegetarian dish uses tempeh, a fermented soybean cake, that is popular in Indonesian cuisine.
* The lemongrass, lime leaves and galangal are for seasoning and are not meant to be eaten. They can be removed before serving if you like.
http://whats4eats.com/recipes/r_ve_tahutempebumbu.html

Dan’s notes: I forgot the galangal. The lemongrass and lime leaves made it very lemoney, and that wasn’t so good; I’d cut down the lemongrass.
It is good with one stalk of lemongrass and only a couple lime leaves, and all tofu, no tempeh.

Sayur Lodeh

Thu, 22 May 2008 17:42:00 +0000

Sayur Lodeh
(Indonesian vegetables in coconut curry)

Yield: 4-6 servings
INGREDIENTS PREP AMOUNT
3 Tbsp oil
2-3 cloves garlic, minced
2 tsp galangal or fresh ginger, minced
1-3 chili peppers, sliced
1 piece lemongrass, white part of stalk only, minced
1 tsp coriander seed, ground
1/2 tsp turmeric

Coconut milk 2 cups

1 potato, peeled, diced
1 carrot, peeled, sliced into rounds
1 cup green beans
1 onion thinly sliced

1 cup chinese or Napa cabbage, chopped
2-3 scallions, chopped in 1" pieces
Salt & pepper, to taste

METHOD
Basic Steps: Stir Fry ? Boil ? Simmer ? Season

Heat oil in a large saucepan or wok over medium flame. Stir fry first set of ingredients 2-3 minutes.
Add coconut milk and bring to a boil.
Add potatoes, carrots, green beans and onions. Lower heat and cover. Simmer till potatoes are almost cooked through, about 10-12 minutes.
Remove cover and add cabbage, scallions and salt and pepper. Simmer just till cabbage is tender, about 2-3 minutes. Adjust seasoning and serve.

VARIATIONS

* You can substitute other vegetables if you like, just add the sturdier, longer cooking vegetables first and the more delicate vegetables in the second simmering. This prevents over or undercooking.
* Add some cubed tofu or some shrimp with the cabbage and scallions if you like.

NOTES

* This dish is also popular in Malaysia.

Dan’s notes: All right, but kind of watery and bland. Might help to add some more flavorings (like cloves/bay leaf). Can’t simmer longer, though, because the vegetables will get all soft.

Sambal Goreng Kentang

Thu, 22 May 2008 17:36:00 +0000

Sambal Goreng Kentang
A very spicy side-dish or snack made from potatoes, mixed with onion, garlic and peppers.
Ingredients:

3 large potatoes
1 large onion
2 cloves garlic
1 tablespoon sambal oelek
1 dessertspoon palm sugar
1 dessertspoon tamarind paste
1 tablespoon kecap manis
1 dessertspoon chopped parsly
oil

Preparation:

Peel and halve the potatoes. Slice into thin slices or match-sticks. Wash and dry in a tea-towel. Deep fry until golden brown. Set aside.
Finely chop the onions and garlic. Soften in a frying pan or wok, add the sambal ulek, gula djawa, tamarind and kecap manis and fry for a further 3 minutes.
Mix in the potatoes and spoon into a serving dish, garnish with the chopped parsly and serve.
Notes:

For even quicker results the potatoes can be replaced with ready bought potatoe crisp or match-sticks.
The sambal ulek can be replaced with finely sliced chillies, which will have to be fried with the onions & garlic.
The palm sugar can be replaced with a dark brown, soft sugar.
The tamarind paste can either be extracted from a block of pulp, as discribed in my ingredients page, or you can use it from a jar of ready made paste.

Dan’s note: tasty- they’re superfried, of course they’re tasty! But fried potatoes twice seems unnecessary. Maybe you could skip the first deep-frying, and just saute them with the sauce? Hmm…

Acar Ketimum

Thu, 22 May 2008 17:19:00 +0000

Acar Ketimum
(Indonesian cucumber pickle)

Yield: 4-6 servings
1/2 Onion sliced thinly
1 Chili pepper slit down the side
3/4 cup white vinegar
1/4 cup water
3-4 Tbsp Sugar
1 tsp salt
2-3 Peppercorns
1 cucumber, sliced into 1/4" rounds

1. Bring first set of ingredients to a boil in a saucepan.
2. Place cucumber in a heat-proof jar or bowl. Pour boiling liquid over to cover.
3. Cover the container and refrigerate for at least 3-4 hours to allow flavors to meld.

VARIATIONS
* Cucumber can be peeled, seeded and sliced into half moons if you like.
* Add 2-3 whole cloves for extra flavor.

NOTES
Pronounced “aCHAR kehTEEmoon”. Serve as a side dish for grilled foods, especially satay ayam.
http://whats4eats.com/recipes/r_pi_acarketim.html

Dan’s notes: simple and good.

Acar

Thu, 22 May 2008 17:17:00 +0000

Acar

This is a very light salad. The dressing is reminiscent of the cucumber
salads served in many Japanese restaurants.

Recipe By : Craig Claiborne - The New New York Times Cookbook

1/2 cup water – cold
1/2 cup white vinegar
1 slice ginger root – crushed
3 1/2 tablespoons sugar
3 teaspoons salt
1 each yellow onion – thinly sliced
5 cups cabbage – thinly sliced
1 cup carrot – finely shredded
2 cups cucumber – thinly sliced

In salad bowl combine first five ingredients. Add vegetables. Toss
thoroughly and refrigerate at least one hour.

Dan’s notes: simple but good. Not great. It’s just a salad of thinly sliced things with a vinegary dressing. Still, not bad.

Moroccan Baby Carrot Salad

Thu, 22 May 2008 17:12:00 +0000

Moroccan Baby Carrot Salad

http://www.101cookbooks.com/archives/moroccan-baby-carrot-salad-recipe.html

To be totally honest, I’m nearly always too lazy to peel carrots. I look for fresh bunches of spring carrots, or the smallest, babiest of spring carrots topped with lively, healthy-looking greens. In addition, peeling these guys strips away much of their barely rustic personality - another reason not to bother. I give them a good, hearty scrub, and they are ready to go. I cut back quite a bit on the ground cumin (feel free to use more!) and loaded up on the add-ins here, more than the original recipe calls for - also threw in some crumbled manouri cheese (totally optional) - feta or goat cheese would also do nicely, each in its own way.

2 teaspoons cumin seeds

1/4 cup olive oil

1 pound baby carrots (or spring carrots), washed and cut into halves and/or quarters lengthwise

sea salt to taste

1 tablespoon honey

lemon juice from one lemon

1/2 cup black olives (Moroccan, Kalamata, etc), each torn in half

1/2 cup orange syrup (1 cup orange juice reduced by half over medium heat)

1 tablespoon cilantro, chopped

1 tablespoon mint, chopped

1/3 cup pine nuts, toasted

Put cumin seeds in a heavy pan over medium heat and toast until fragrant, approximately five minutes. Grind cumin seeds in a spice grinder and set aside. Alternatively, if you don’t have a grinder, use pre-ground cumin.

Pour olive oil in a skillet over high heat and add carrots. Cook 2 - 3 minutes. Lower heat to medium and cook another few minutes until the carrots become just barely tender, and loose much of their crunch and raw flavor. Salt to taste.

Drain carrots in a colander to get rid of excess oil.

Transfer carrots to a mixing bowl and add honey, lemon juice, olives, orange syrup and about half of the cumin. Toss gently. Taste, add more cumin if you like.

Just before serving toss in the cilantro, mint and pine nuts. Add a bit more salt to taste if needed. Serve next to your favorite tiny pasta, grain, or rice. Sardinian fregula is shown in the photo at the begining of the post.

Serves 4 to 6.

Dan’s notes: I’d reduce the orange even more. You can make it without pine nuts, it’s still good. Would probably be good with some kind of rice or pasta to soak up the extra liquid. Beej called it an “explosion of flavor” and he didn’t know if he liked it, but I do.

Lemon-scented Quinoa Salad

Thu, 22 May 2008 17:09:00 +0000

Lemon-scented Quinoa Salad

1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Serves 4.

Dan’s note: this is good! The onions are maybe a little strong. Maybe that’s good though.

Grilled Beets in Rosemary Vinegar

Thu, 22 May 2008 17:08:00 +0000

Grilled Beets in Rosemary Vinegar
http://allrecipes.com/Recipe/Grilled-Beets-in-Rosemary-Vinegar/Detail.aspx
“Don’t know what to do with fresh beets? Marinate and grill them in this wonderful sauce! These go great with grilled meat, and are a colorful and flavorful alternative to your usual veggie fare."

INGREDIENTS:

* 1/3 cup balsamic vinegar
* 1 teaspoon chopped fresh rosemary
* 1 clove garlic, peeled and crushed
* 1/2 teaspoon herbes de Provence
* 3 medium beets, sliced into rounds

DIRECTIONS:

1. In a medium bowl, mix balsamic vinegar, rosemary, garlic, and herbes de Provence. Place beets in the mixture, and marinate at least 20 minutes.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Place the beets and marinade mixture on a piece of foil large enough to wrap all ingredients, and seal tightly. Place the foil packet on the prepared grill, and cook 25 minutes, or until beets are tender.
4. Remove beets from the packet, and place directly on the grill grate for 2 to 5 minutes before serving hot.

Zucchini, summer squash, and bulgur salad with fresh parsley and dill

Thu, 22 May 2008 16:59:00 +0000

Zucchini and bulgur salad with fresh parsley and dill

from Farmer John’s Cookbook by John Peterson

1 1/4 cups water
1 cup bulgur
2 medium or 4 small zucchini or summer squash (mix and match), finely diced
1 bell pepper, finely diced
1/2 red onion or 2 green onions, minced
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
2 tbsp olive oil
2 tbsp lime juice (~1 lime’s worth)
freshly grated parmesan cheese

1. Boil water, add bulgur, leave it on for a minute, then remove from heat and let it sit and absorb the water.
2. Fluff it in a big bowl, add zucchini/squash, bell pepper, onion, and toss.
3. Mix dill, parsley, olive oil, lime juice; pour over salad and toss.

Dan’s note: You need a lot more dressing. Like double or triple that amount I think.

Scallion-garlic hummus

Thu, 22 May 2008 16:51:00 +0000

Scallion-garlic hummus

From Farmer John’s Cookbook by John Peterson

3 cups (2 cans) chickpeas, rinsed
1/2 cup coarsely chopped scallions
1/2 cup tahini (to taste)
1/2 cup lemon juice (~3 lemons)
1/3 cup fresh parsley
2 cloves garlic, minced
3/4 tsp salt (to taste)
1/4 tsp cumin (to taste)
pinch cayenne pepper

Mix it all in a food processor. Add more salt, cayenne, cumin, or tahini to taste.

Dan’s note: kind of thick; we preferred this to the Greek Gourmet’s smoother hummus.

Salsa de Tomatillo con Aguacate

Thu, 22 May 2008 16:50:00 +0000

Salsa de Tomatillo con Aguacate
SUBMITTED BY DAVE
http://www.internationalrecipes.net/find/Salsa%20de%20Tomatillo%20con%20Aguacate
This versatile sauce is served with some classic Veracruzan antojitos (appetizers, snacks). It also goes well with grilled meats, chicken and fish. The chunky-textured original was made with a Mexican stone mortar and pestle. If using a food processor or blender, adjust the texture to your liking.

2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) serrano chiles, stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)

In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chiles, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).

Yield: About 2 1/4 cups

Dan’s note: this is pretty much guacamole, at least it seems to me. It’s good guacamole, though.

Scallion and Ginger Fried Rice with Bean Sprouts

Thu, 22 May 2008 16:50:00 +0000

Scallion and Ginger Fried Rice with Bean Sprouts

from Farmer John’s Cookbook by John Peterson

3 tbsp vegetable or chicken stock
1 tbsp soy sauce/tamari
1 1/2 tsp toasted sesame oil
1 1/2 tsp salt
1/3 tsp freshly ground pepper
2 tbsp mild vegetable oil
2 1/2 cups scallions (about 18)
3 tbsp grated ginger
1 1/2 cups bean sprouts, rinsed and drained
1/3 cup rice wine/sake
5 cups cooked rice

1. Stir stock, soy sauce, sesame oil, salt, pepper.
2. Heat a wok, add oil, add scallions and ginger, stir fry for 20 seconds. Add sprouts, rice wine, stir-fry for 1 minute. Add rice, stir-fry for 2 minutes.
3. Pour sauce over wok, mix.

Ratatouille

Thu, 22 May 2008 16:49:00 +0000

Ratatouille
from http://www.stuttercut.org/hungry/archives/recipes/000626.php

The recipe I’ve been using lately is an adaption of the one at Ruth’s Kitchen. This is a variation on the Julia Child method in which each vegetable is sauteed separately; here, the eggplant and squash are roasted in the oven, which both involves less oil (a minor concern in my view, but still good to know) and lets you cook things simultaneously instead of sequentially so that it doesn’t all take three thousand years to get done. It also tastes lovely.

INGREDIENTS
1 pound of summer squash sliced into 1/8" slices
1 to 1 1/2 pounds eggplant, cut into about 1" cubes or slightly larger
3 T. olive oil
1 1/2 pounds onions, halved and cut into thin slices
2 green peppers, sliced
3 cloves mashed garlic
1 pound ripe tomatoes, peeled, seeded, and juiced, then cut into 1/2" strips, or the same amount of good canned diced tomatoes
3 T. basil, torn
salt and pepper

TO DO
Preheat oven to 400°F. Arrange the zucchini and eggplant pieces in a single layer on two oiled cookie sheets. Brush the vegetables with olive oil, and bake until they are a little toasty all over. Meanwhile, saute the onions and peppers slowly in the remaining olive oil until they are soft and limp. Add the garlic. Dump the tomatoes on top of the peppers and onions and season with salt and pepper. Cover the pan and reduce the heat to low. Cook 5 minutes. Uncover, baste with the tomato juices, turn the heat up to medium-high, and let the mixture boil for several minutes without stirring, until most of the juice has evaporated.

Now arrage the vegetables in your dutch oven or the like. Put one third of the tomato mixture in the bottom of of the pot. Sprinkle a third of the basil over top. Then arrange half of the eggplant and zucchini on top, then half of the remaining tomatoes and basil. Finally spread the rest of the eggplant and zucchini on top of this, and finish with the remaining tomatoes and basil. Cover the pot and simmer undisturbed for 15 minutes. Remove the lid and correct seasoning if necessary. Raise the heat and cook for another 15 minutes, basting – not stirring! – if the top gets dry. Cool and refrigerate overnight. Serve cold, warm, or hot. Makes lots.

Dan’s notes: What does this make? It’s a funny layered thing, hard to serve right- do you serve it as a layered thing or as a big mush? Whatever it is, it’s tasty- I’m not sure what it is that I did special, but the tomato mix does come out like a pickle or relish or something, and zucchini’s always good. Basil is important, I think.

Quinoa Tabbouleh

Thu, 22 May 2008 16:48:00 +0000

Quinoa Tabbouleh
Submitted by: syneva
“This tabouli recipe is different. Instead of using bulgur like traditional tabouli, this recipe uses quinoa. It is a grain that is available at health food stores. It looks and tastes better than bulgur. My husband and I both love this and neither of us is vegetarian. It’s a great meal for a hot summer day. The longer it sits the better it tastes."
Original recipe yield: 4 servings.

INGREDIENTS:

* 2 cups water
* 1 cup quinoa
* 1 pinch salt
* 1/4 cup olive oil
* 1/2 teaspoon sea salt
* 1/4 cup lemon juice
* 3 tomatoes, diced
* 1 cucumber, diced
* 2 bunches green onions, diced
* 2 carrots, grated
* 1 cup fresh parsley, chopped

DIRECTIONS:

1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt. Reduce heat to low, cover and simmer for 15 minutes. Allow to cool to room temperature; fluff with a fork.
2. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions, carrots and parsley. Stir in cooled quinoa.

Dan’s notes: simple but good, dries out after a few days
Source: http://allrecipes.com/Recipe/Quinoa-Tabbouleh/Detail.aspx?src=rss

Olla Gitana

Thu, 22 May 2008 16:46:00 +0000

Olla Gitana (Gypsy Pot)

Serves: 4-6
Source: slightly adapted from The New Spanish Table by Anya von Bremzen

2 14-oz (400g) cans chickpeas, drained
1 fat carrot, peeled and thickly sliced
8 cups (2 l) rich chicken or vegetable stock
1 lb. (450g) pumpkin or butternut squash, peeled and cut into 1-inch (2.5-cm) chunks
10 oz. (280g) green beans, trimmed and cut into 1-inch (2.5-cm) lengths
2 medium slightly underripe pears, peeled, cored and cut into 1-inch (2.5-cm) chunks
coarse salt and freshly ground pepper
3 tablespoons olive oil
3 large garlic cloves, chopped
a handful of blanched almonds
1 medium onion, chopped
1 teaspoon sweet paprika (not smoked)
2 medium ripe tomatoes, finely chopped
1 pinch saffron threads, crumbled
2 teaspoons red wine vinegar, or more to taste
2 tablespoons slivered fresh mint

Combine the chickpeas, carrots and enough stock to come about 1 1/2 inches above the top in a large heavy pot and bring to a boil over medium heat. Add the pumpkin, green beans and pears and season with salt to taste. Bring to a simmer and cook uncovered until the vegetables have softened, about 15-20 minutes.

Meanwhile, heat the olive oil in a medium skillet over medium heat. Add the almonds and garlic and cook, stirring, until golden, about 2 minutes. Using a slotted spoon, transfer to a bowl, leaving behind as much oil as possible, and set aside. Add the onion to the skillet and cook until softened, about 5 minutes. Add the paprika and stir for a few seconds, add the tomatoes and a few tablespoons of the cooking liquid and cook until the tomatoes soften and reduce, about 7 minutes. Gently stir the tomato mixture and the saffron into the pot with the chickpeas.

Continue cooking until all the vegetables are very soft and the pumpkin is almost falling apart, 5-7 minutes longer, adding more broth if the stew seems too thick. Meanwhile place the fried garlic and almonds in a food processor or coffee grinder and grind until finely ground (you can also use a mortar and pestle). Stir in the vinegar, and add this to the pot with the chickpeas. Taste for seasoning, adding more salt, pepper and/or vinegar if necessary. Let the stew cool for about 10 minutes. Garnish with the mint and serve with lots of crusty bread.

Dan’s note: good, sweet, kind of summery vegetable soup. I used more paprika and vinegar.

Marinara sauce

Thu, 22 May 2008 16:44:00 +0000

Marinara sauce

2 oz olive oil
1 cup onions, chopped finely
1 tbsp minced garlic
1/2 tsp dried oregano
4 cups tomatoes, processed (canned)
1 tbsp fresh basil
salt, pepper, sugar to taste

“Sweat” onions in olive oil (cook over low heat). Don’t brown them, just “sweat” them. Add garlic and sweat until aroma- again, don’t brown. Add oregano, sweat 1 minute. Add tomatoes, simmer 15-20 minutes. Add fresh basil (you can add fresh basil anytime because it’s a quick sauce), salt, pepper, sugar to taste.

Leek, Celeriac, and Beet Soup

Thu, 22 May 2008 16:42:00 +0000

Leek, Celeriac, and Beet Soup

From Farmer John’s Cookbook by John Peterson

3-4 beets
1 tbsp olive oil
2-3 leeks, chopped
1/2 bulb celeriac, peeled, chopped
2 cloves garlic, minced
4 cups vegetable or chicken stock
1 1/2 tsp lemon juice, or 1 lemon’s worth
salt and pepper
sour cream

1. Boil the beets, half-covered in water, for about 20-40 minutes, until tender.
2. Drain and cool beets, chop, and puree in food processor.
3. Heat oil, saute leeks, celeriac, and garlic, about 20 minutes or until tender.
4. Combine leek mixture and beets in a soup pot. Add stock, lemon juice, salt, and pepper. Simmer, partially covered, until it’s as thick as you want, 15-30 minutes. Garnish each bowl with some sour cream.

Dan’s note: Beej loved this, I liked it.

Kale and White Bean Soup with Sun-dried tomatoes and Saffron

Thu, 22 May 2008 16:41:00 +0000

Kale and White Bean Soup with Sun-dried tomatoes and Saffron

from Farmer John’s Cookbook by John Peterson

3 tbsp olive oil
2 cloves garlic, minced
1/2 tsp ground fennel seeds
1 1/2 cups chopped onion
1 medium potato, diced
1 small carrot, chopped
1 small parsnip, chopped
1 1/2 cups peeled, chopped fresh tomatoes or canned tomatoes (Dan’s note: I didn’t peel them and it turned out okay)
6 cups vegetable or chicken stock
2 bay leaves
1 tbsp fresh oregano or 1 tsp dried oregano
6-7 large leaves kale, chopped (3-4 cups)
3/4 cups rinsed, drained white beans
1/2 cup sun-dried tomatoes, chopped, drained
pinch saffron
salt and pepper

1. Heat olive oil in a large pot on medium-high. Add garlic and fennel seeds, cook 1 minute. Add onion, cook 2 minutes. Add potato, carrot, and parsnip, cook for 5 more minutes. You should be stirring constantly this whole time.
2. Add tomatoes, stock, bay leaves, oregano, and boil, then reduce to a simmer.
3. Add kale, beans, sun-dried tomatoes, simmer until tender, 15-20 minutes. Remove from heat, add saffron, salt, and pepper.

Dan’s note: I liked it a lot; it might be a little tasteless. Add the kale as soon as possible, it takes a while to cook.

Gumbo Z'herbes

Thu, 22 May 2008 16:39:00 +0000

Gumbo Z’herbes
CHOW
http://www.chow.com/recipes/10906

TIME/SERVINGS

Total: 1 hr 40 mins

Active: 45 mins

Makes: 8 to 10 servings

By Regan Burns

Gumbo z’herbes, a smothered greens dish, is traditionally served on Good Friday during Lent. It’s a great way to use up vegetable greens such as beet or carrot tops, though feel free to experiment with different combinations—original versions contained seven different cooking greens for good luck. The roux base adds so much depth, you won’t miss the meat. In fact, this gumbo was the most popular among our kitchen staff, beating out shrimp and tasso and chicken and andouille versions.

Level of difficulty: Intermediate.

Read more about gumbo.
INGREDIENTS
For the greens:

* 5 bunches greens, such as collard greens, chicory, dandelion greens, mustard greens, spinach, parsley, beet tops, carrot tops, or turnip tops (enough to equal about 3 pounds)
* 3 cups water

For the gumbo base:

* 2/3 cup vegetable oil
* 2/3 cup all-purpose flour
* 1 medium yellow onion, medium dice
* 1 bunch scallions, white and light green parts thinly sliced, green tops reserved for garnish
* 1 large green bell pepper, medium dice
* 4 stalks celery, medium dice
* 1 large garlic clove, minced (about 2 teaspoons)
* 2 cups water or low-sodium vegetable broth
* 2 teaspoons kosher salt
* 2 tablespoons Cajun seasoning (either purchased or homemade)
* 2 whole cloves
* 3 allspice berries
* 2 dried bay leaves
* 1 tablespoon minced marjoram leaves
* Green Tabasco

INSTRUCTIONS
For the greens:

Rinse and trim greens, removing any dried-out parts or tough stems that don’t break easily. If you are using collards, remove the tough inner rib that runs up the center of each leaf.
Fill the sink with cold water and submerge all greens. Leave undisturbed for about 5 minutes, then lift from the water and place in a colander. (Don’t drain the sink with the greens still in it: Soaking the greens allows all the sand and grit to settle to the bottom of the sink—if you drain it, your greens are left sitting in the silty stuff.) If necessary, repeat this process.
Chop or tear greens into large pieces and place in a large saucepan or pot with a tightfitting lid. Add water to greens and season generously with salt; place over medium-high heat. When the water in the pot begins to simmer, tightly cover and reduce heat to medium low. Cook greens, occasionally turning with a pair of tongs, until they are very soft and wilted, about 15 to 20 minutes.
Strain greens, being sure to reserve the cooking liquid. (You should have about 3 1/2 cups.) Allow greens to cool slightly, then chop into 1/2-inch pieces. Take about 1/2 of the chopped greens and purée them in a food processor or blender (if greens will not blend, add a little of the reserved cooking liquid to help them along).
For the gumbo base:
In a large, heavy pot or Dutch oven, heat vegetable oil over medium heat. When it is hot, slowly sprinkle in flour, stirring constantly with a wire whisk to prevent any lumps from forming. Reduce heat to medium low and cook roux, stirring constantly (and taking care to scrape out the corners of the pan), until it is a nutty brown color (the color of peanut butter) and emits a toasted aroma, about 10 to 15 minutes.
Use a wooden spoon to stir onion, scallions, bell pepper, celery, and garlic into the pot. Season with a pinch of salt and freshly ground black pepper. Cook, stirring often, until vegetables are softened and garlic is no longer raw-smelling, about 5 minutes.
Add reserved cooking liquid along with vegetable broth or water, stirring well to incorporate. Increase heat to medium high and bring mixture to a simmer. Stir in salt, Cajun seasoning, cloves, allspice, and bay leaves and simmer, stirring often, until gumbo base is soupy and thick and vegetables are tender, about 15 minutes.
Stir in chopped and puréed greens and marjoram; cover the pot and simmer 10 minutes. Add Tabasco to taste and serve over cooked white rice, garnished with thinly sliced scallion tops.

Dan’s note: it’s good. Less oil or more flour for the roux.

Ginger Teriyaki Marinade

Thu, 22 May 2008 16:38:00 +0000

Ginger Teriyaki Marinade

1/3 cup soy sauce
1/3 cup water
1/3 cup rice wine or sake
7 tablespoons sugar
1 1/2 tablespoons minced fresh ginger
1 teaspoon dried chili pepper flakes
1 1/2 tablespoons cornstarch
sesame seeds (toasted, to taste) (optional)

1. Mix together all the ingredients in a medium heavy saucepan and heat until thickened, stirring constantly with a wooden spoon to prevent lumps.
2. Remove from heat, cool slightly before using. Can be doubled and stores for a week or so in the fridge.

Dan’s note: this was really good. I used slightly less soy sauce and a lot less sugar (I used honey instead, but less than 7 tbsp)

Garam masala tofu scramble

Thu, 22 May 2008 16:37:00 +0000

Garam Masala Tofu Scramble
Source: http://www.101cookbooks.com/archives/garam-masala-tofu-scramble-recipe.html

Cut the onion/fennel thinner than you would for a slaw - extra thin, but not quite whisper thin. You can buy garam masala spice blends, or make your own from spices like cardamom, cloves, cumin, and cinnamon. On the tofu front, I actually like to use a firmer tofu which lends more structure in the end, softer water-packed work as well but lend a looser, and in some cases creamier texture.

a splash of olive oil
couple pinches of salt
1 1/2 teaspoons garam masala spice blend
1 medium onion, halved and cut into thin slices
1/2 medium bulb fennel, cut into very thin slices
1/4 cup dried cranberries, chopped
12 ounces extra firm organic tofu, crumbled
1/4 cup chopped cilantro
1/3 cup pistachios, chopped

Add the olive oil to a big pot over med-high heat. Stir in the garam masala, and then quickly add the onions and fennel.

Stir in onions and salt and cook until the onions soften, just a minute or two. Now it’s up to you in regards to how long you’d like to let the onions cook - it you are in a rush, just cook them for a few minutes until they soften. If you have a bit more time, let them start to caramelized and darken. Stir in the cranberries, cook them for thirty seconds and add the tofu. Stir and stir to combine the tofu with the other ingredients. Remove from the heat and stir in the cilantro and pistachios. Taste and add more salt if needed.

Serves 4.

Dan’s note: it doesn’t say where to add the fennel. I added it after the onion. Crumbled tofu: a good idea!

Fried Tofu and Watercress Salad

Thu, 22 May 2008 16:36:00 +0000

Fried Tofu and Watercress Salad

1 12-ounce package light, extra firm tofu, drained
3 tablespoons tamari sauce or reduced-sodium soy sauce

1/3 cup rice vinegar
2 tablespoons grated fresh ginger
1 tablespoon sugar
1 teaspoon Dijon-style mustard or 1/4 teaspoon dry mustard
1/4 teaspoon salt
1/3 cup cooking oil

1/3 cup cornmeal
1 tablespoon sesame seeds, toasted
2 teaspoons cooking oil

6 cups torn spinach
1 bunch watercress (1 1/2 cups)
1 cup slices button mushrooms
1 cup red and/or yellow cherry tomatoes
1 medium red onion, halved lengthwise and thinly sliced

Cut tofu crosswise into eight 1/2-inch slices. In a 2-quart rectangular baking dish arrange slices in a single layer. Pour tamari sauce over tofu; turn slices to coat. Let stand for 15 minutes.
Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt. Cover and blend or process until combined. With blender or processor running, add the 1/3 cup oil in a thin steady stream. Blend or process for 15 seconds more.
Drain tofu, discarding tamari sauce. In a shallow dish combine cornmeal and sesame seeds. Carefully dip tofu slices in cornmeal mixture to lightly coat both sides. In a large nonstick skillet cook tofu in the 2 teaspoon hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once. (I cook them in 2 batches.)
In an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion. Pour the vinaigrette over spinach mixture; toss to coat. Divide among 4 dinner plates. Cut the tofu slices in half diagonally. Arrange the tofu over spinach mixture. If desired, sprinkle with additional sesame seeds.
MAKES 4 SERVINGS

Dan’s notes: The tofu is nice and crispy; the salad is not really all that inspiring, but the dressing is good. 6 cups is a lot of spinach.

Chopped black bean-avocado salad

Thu, 22 May 2008 15:47:00 +0000

Chopped Black Bean-Avocado Salad

2 Tbsp. lemon juice
1 Tbsp. whole-grain mustard
2 Tbsp. olive oil
1 cup canned black beans, rinsed and drained
1 cup fresh or frozen corn, thawed
1 avocado, diced
1/2 cup diced sweet red pepper
1/2 cup coarsely chopped cilantro
1/4 cup diced celery
2 green onions, trimmed and thinly sliced (about 1/4 cup)

Whisk together lemon juice and mustard in large bowl. Add oil, and whisk until smooth. Add all remaining ingredients, and gently toss to combine. Season with salt and pepper, and serve.

Serves 4.

Dan’s notes: I used a can of corn and a red pepper, it was great. When I used frozen corn and a green pepper, it was noticeably worse. You might want to make a little more dressing.

Beet and Brown Rice Salad

Thu, 22 May 2008 15:42:00 +0000

Beet and Brown Rice Salad

from Farmer John’s Cookbook by John Peterson

4 cups cooked brown rice
1 large or 2 smaller beets, grated (2-3 cups)
1 cup arame seaweed
1/4 cup sesame seeds
1/2 cup thinly sliced scallions (about 3)
1/2 cup toasted sesame oil
1/3 cup brown rice vinegar
1 tbsp Umeboshi vinegar
3 cloves garlic, minced
salt and pepper

1. Put the rice and beets in a big bowl. In another bowl, soak the Arame seaweed for 15 minutes.
2. Toast the sesame seeds over medium heat, 3-5 minutes; make sure they don’t burn.
3. Boil the seaweed (undrained) for 8-10 minutes or until tender.
4. Mix the scallions, sesame oil, brown rice vinegar, umeboshi vinegar, and garlic in a jar, and shake well. Season with salt and pepper.
5. Drain seaweed, add to beets and rice, toss. Add dressing and toss.
6. Chill 1 hour or overnight.

Dan’s note: pretty good. You really taste the sesame, so it’s important. Toasting them is good. The type of seaweed is important- I substituted a different kind, and it got all mushy and weird. Also, I just used rice vinegar for all the vinegar, and it was fine.