This Indian curry is more of an outline than a recipe. It's heavily spiced and loaded with vegetables I had lying around. Adjust it according to what you have in the house and how heavily spiced you like your curries (especially the cayenne).
The only rules you'll probably want to follow (or stick close to following) are to use 2 parts cumin and coriander to 1 part tumeric; equal parts garlic and ginger, and lots of them; and plenty of tomatoes, or if not tomatoes then coconut milk.
Most vegetables are suitable for this. Kale, spinach, cauliflower, broccoli, string beans, squash, sweet potatoes...
Ingredients:
Homemade spicy curry powder:
2 tsp ground coriander
2 tsp ground cumin
1 tsp ground tumeric
1 tsp ground cayenne
1/4 tsp ground cinnamon
1/4 tsp ground black pepper
1/8 tsp ground cloves
1/8 tsp ground fenugreek
1/8 tsp ground cardamom
pinch of ground nutmeg
2 tbsp peanut oil
2 red onions, chopped
2 tbsp minced garlic
2 tbsp minced ginger
1/2 tsp salt
3 bay leaves
homemade curry powder
1 red bell pepper, seeded and diced
1 hatch chile, seeded and diced
1 lb gold potatoes, chopped
1/2 lb carrots, diced
2 celery stalks, diced
1 1/2 lbs tomatoes, chopped
4 cups vegetable broth
1 can chickpeas, rinsed
2 tsp garam masala
1 tbsp tamari (or any variety soy sauce or liquid aminos)
1 tbsp white vinegar
Sliced lemons, for serving
Directions:
Saute the onions in the oil over medium-high heat until they start becoming translucent. Add the salt, ginger and garlic, and saute another minute. Add the bay leaves and curry mix, and saute another minute. Add all the vegetables except the tomatoes. Saute another two or three minutes.
Add the tomatoes and the vegetable broth, bring to a boil. Cover and reduce heat to a simmer. After 20 minutes, add the chickpeas. Give it another five minutes and check the potatoes. When they're tender, stir in the garam masala, tamari and white vinegar.
Serve with rice, couscous or flatbread. Garnish with slices of lemon.
Monday, March 7, 2011
Saturday, February 26, 2011
Red Lentil Thai Chili
This one is pretty directly adapted from the Post Punk Kitchen. Thanks, Isa!
It's a solid, easy, filling dish, and is rich enough that even non-vegans will find it hearty. I like to serve it over a generous scoop of sweet brown rice -- and who doesn't love lentils and rice?
Ingredients
1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 jalapenos, sliced (I left the seeds in. Seed and mince for a milder chili.)
3 cloves garlic, thinly sliced
2 tbsp chili powder
1 1/2 lbs sweet potatoes, peeled and cut into 3/4" chunks
1 cup red lentils, rinsed
1 tsp salt, divided
4 cups vegetable broth (I used the salted variety, otherwise add another tsp salt)
2 15 oz cans kidney beans, drained and rinsed
3 tbsp Thai red curry paste
1/2 15-oz can coconut milk
28 oz can diced tomatoes
1/2 cup fresh cilantro, chopped, plus extra for garnish
sliced limes for garnish
Directions
Saute the onion in a 4-quart pot with the olive oil and a generous pinch of the salt until the onions begin to look translucent. Add the red peppers and jalapenos, saute for two or three minutes more. Add the garlic and saute for another minute.
Add the chili powder, lentils, vegetable broth and the rest of the salt. Bring to a boil for five minutes. Add the sweet potatoes, cover and reduce to a simmer.
When the lentils are cooked and the sweet potatoes are tender, about 20 minutes, add the curry paste, coconut milk, tomatoes and cilantro. Heat through and serve!
And as with most soups, this tastes even better the next day.
It's a solid, easy, filling dish, and is rich enough that even non-vegans will find it hearty. I like to serve it over a generous scoop of sweet brown rice -- and who doesn't love lentils and rice?
Ingredients
1 tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
3 jalapenos, sliced (I left the seeds in. Seed and mince for a milder chili.)
3 cloves garlic, thinly sliced
2 tbsp chili powder
1 1/2 lbs sweet potatoes, peeled and cut into 3/4" chunks
1 cup red lentils, rinsed
1 tsp salt, divided
4 cups vegetable broth (I used the salted variety, otherwise add another tsp salt)
2 15 oz cans kidney beans, drained and rinsed
3 tbsp Thai red curry paste
1/2 15-oz can coconut milk
28 oz can diced tomatoes
1/2 cup fresh cilantro, chopped, plus extra for garnish
sliced limes for garnish
Directions
Saute the onion in a 4-quart pot with the olive oil and a generous pinch of the salt until the onions begin to look translucent. Add the red peppers and jalapenos, saute for two or three minutes more. Add the garlic and saute for another minute.
Add the chili powder, lentils, vegetable broth and the rest of the salt. Bring to a boil for five minutes. Add the sweet potatoes, cover and reduce to a simmer.
When the lentils are cooked and the sweet potatoes are tender, about 20 minutes, add the curry paste, coconut milk, tomatoes and cilantro. Heat through and serve!
And as with most soups, this tastes even better the next day.
Wednesday, February 23, 2011
Spicy Peanut Eggplant and Shallot Stew
Another recipe from Isa at the PPK.
I like to serve this with brown basmati rice. It's especially tasty on the second day, when all the flavors have mellowed and melded.
Ingredients
1 lb eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chile, (I used a jalapeno) either sliced or seeded and minced for a more mild stew
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz can roasted diced tomatoes w/ juice
5 cups veggie broth
1/2 cup chunky peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 tbsp (one lemon) fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish
Directions
Toss the eggplant cubes with salt in a large colander and allow to sit for thirty minutes in the sink or over a large bowl. Rinse off the salt and allow to drain before using.
Saute the shallots with half the peanut oil over medium heat in a large stockpot for 20 minutes, stirring occasionally, until the shallots are browned and very soft. Scoop the shallots into a large bowl and set aside.
Add half the remaining oil, about 1 tbsp, to the pot. Add the rinsed eggplant and saute for 12-15 minutes until slightly tender. Scoop the eggplant into the same bowl as the shallots.
Add the remaining oil, about 1 tbsp, then add the ginger and green chile and saute for 30 seconds. Add the cumin, coriander and tumeric, and fry for another 30 seconds. Add the onion and saute another 5-6 minutes, until the onion begins to soften and turn translucent. Add the tomato paste and fry while stirring for another minute.
Pour the diced tomatoes, broth, eggplant, string beans and shallots into the pot with the onions, tomato paste and spices. Stir to combine and bring to a boil for 5 minutes, then reduce to a simmer.
In a separate bowl, pour a ladleful of hot soup over the peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape this mixture into the pot of simmering soup and stir to combine.
Simmer the soup, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste.
I like to serve this with brown basmati rice. It's especially tasty on the second day, when all the flavors have mellowed and melded.
Ingredients
1 lb eggplant, peeled, chopped in 1/2 inch cubes
1 tsp salt
4 oz Shallots, peeled and sliced very thin
1/4 cup peanut oil
1 medium yellow onion, diced
1 hot chile, (I used a jalapeno) either sliced or seeded and minced for a more mild stew
1” cube of ginger, peeled and minced
1 tsp ground cumin
1/4 tsp ground cayenne pepper
1 tsp ground coriander
1/4 tsp ground tumeric
1/3 cup tomato paste
1 16 oz can roasted diced tomatoes w/ juice
5 cups veggie broth
1/2 cup chunky peanut butter
6 oz green beans, trimmed and cut into 2 inch pieces
2 tbsp (one lemon) fresh lemon juice
1/3 cup coarsely chopped cilantro, lightly packed
chopped roasted peanuts and cilantro leaves for garnish
Directions
Toss the eggplant cubes with salt in a large colander and allow to sit for thirty minutes in the sink or over a large bowl. Rinse off the salt and allow to drain before using.
Saute the shallots with half the peanut oil over medium heat in a large stockpot for 20 minutes, stirring occasionally, until the shallots are browned and very soft. Scoop the shallots into a large bowl and set aside.
Add half the remaining oil, about 1 tbsp, to the pot. Add the rinsed eggplant and saute for 12-15 minutes until slightly tender. Scoop the eggplant into the same bowl as the shallots.
Add the remaining oil, about 1 tbsp, then add the ginger and green chile and saute for 30 seconds. Add the cumin, coriander and tumeric, and fry for another 30 seconds. Add the onion and saute another 5-6 minutes, until the onion begins to soften and turn translucent. Add the tomato paste and fry while stirring for another minute.
Pour the diced tomatoes, broth, eggplant, string beans and shallots into the pot with the onions, tomato paste and spices. Stir to combine and bring to a boil for 5 minutes, then reduce to a simmer.
In a separate bowl, pour a ladleful of hot soup over the peanut butter. Stir peanut butter with soup till creamy and peanut butter is completely emulsified. Scrape this mixture into the pot of simmering soup and stir to combine.
Simmer the soup, covered, for 35-45 minutes or until eggplant is very tender. Remove from heat and stir in cilantro and lemon juice. Salt to taste.
Thursday, February 10, 2011
Oatmeal Peanut Butter Cookies
Almost directly adapted from the Post Punk Kitchen.
These cookies are seriously tasty and relatively healthy, though most people would never guess.
This recipe make three to four dozen cookies.
Ingredients
6 oz silken tofu (1/2 a package of the vacuum sealed kind. If you can't find silken, use the least firm you can get.)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter (This is one 14- to 15-oz jar.)
2 cups dark brown sugar
2 tsp vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
white sugar for coating
Directions
Preheat oven to 350.
Sift together the whole wheat pastry flour, baking soda, salt and cinnamon in a medium bowl. Stir in the oats.
In a separate large bowl, cream together the peanut butter and sugar with a spatula or hand mixer until well combined, three to five minutes.
Throw the tofu, applesauce, soymilk, oil and vanilla into a blender. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Fold in the oats/flour mixture.
Scoop dough with a tea spoon (the small partner to a soup spoon, not the measuring kind) and shape into balls with your hands. Roll thoroughly in sugar and place on ungreased cookie sheets. Flatten the tops by lightly pressing with a fork in a criss cross pattern. (If you find the cookies are too sticky to press with a fork, you can either refrigerate the dough for a couple hours or just use the bottom of a glass.)
Bake for 15 minutes. Remove from oven, let cool for two or three minutes and move them to a wire rack to cool completely.
Notes
I like to make the dough in giant double or triple batches. Either refrigerate the extra dough in tupperware for up a week; or refrigerate overnight, roll them into balls, and toss them a dozen at a time into ziplock baggies to freeze for up to two months for convenient later use. Defrost them for a couple hours or increase the bake time by a couple minutes.
Also, instead of rolling in sugar (or in addition to rolling in sugar) you can bake the doughballs without flattening, and then immediately after removing them from the oven press a piece of chocolate (or Hershey's Kiss) straight down into the middle of the cookie. Allow to cool completely before putting these cookies away.
These cookies are seriously tasty and relatively healthy, though most people would never guess.
This recipe make three to four dozen cookies.
Ingredients
6 oz silken tofu (1/2 a package of the vacuum sealed kind. If you can't find silken, use the least firm you can get.)
1/2 cup unsweetened applesauce
1/2 cup canola oil
1/4 cup soymilk
1 1/2 cups peanut butter (This is one 14- to 15-oz jar.)
2 cups dark brown sugar
2 tsp vanilla
3 cups quick cooking oats
2 cups whole wheat pastry flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
white sugar for coating
Directions
Preheat oven to 350.
Sift together the whole wheat pastry flour, baking soda, salt and cinnamon in a medium bowl. Stir in the oats.
In a separate large bowl, cream together the peanut butter and sugar with a spatula or hand mixer until well combined, three to five minutes.
Throw the tofu, applesauce, soymilk, oil and vanilla into a blender. Whiz on high until completely smooth. Add this mixture to the sugar mixture and cream together until well combined. Fold in the oats/flour mixture.
Scoop dough with a tea spoon (the small partner to a soup spoon, not the measuring kind) and shape into balls with your hands. Roll thoroughly in sugar and place on ungreased cookie sheets. Flatten the tops by lightly pressing with a fork in a criss cross pattern. (If you find the cookies are too sticky to press with a fork, you can either refrigerate the dough for a couple hours or just use the bottom of a glass.)
Bake for 15 minutes. Remove from oven, let cool for two or three minutes and move them to a wire rack to cool completely.
Notes
I like to make the dough in giant double or triple batches. Either refrigerate the extra dough in tupperware for up a week; or refrigerate overnight, roll them into balls, and toss them a dozen at a time into ziplock baggies to freeze for up to two months for convenient later use. Defrost them for a couple hours or increase the bake time by a couple minutes.
Also, instead of rolling in sugar (or in addition to rolling in sugar) you can bake the doughballs without flattening, and then immediately after removing them from the oven press a piece of chocolate (or Hershey's Kiss) straight down into the middle of the cookie. Allow to cool completely before putting these cookies away.
Tuesday, January 25, 2011
Spanish Rice
Delicious, fluffy and loaded with vegetables! Goes great as a side with lots of meals, or served simply with black beans.
Ingredients
1 tbsp olive oil
1 white onion, chopped
1/2 bell pepper, diced
2 large or 3 small jalapenos, seeded and diced
2 cloves garlic, minced
4 roma tomatoes, chopped
1 cup long-grain brown rice, rinsed
2 cups water
1 large or 2 small bouillon cubes
8 cracks black pepper
2 tsp chili powder
1/2 tsp oregano
Directions
Saute onions and rice in the olive oil. When the onions turn transparent, add the bell pepper, jalapenos and garlic. Continue to saute until the garlic browns. Stir in the tomatoes, bouillon, spices and water, bring to a boil, cover and simmer for 40 minutes or until rice is cooked. Remove from heat and let sit another ten minutes. Fluff and serve.
Ingredients
1 tbsp olive oil
1 white onion, chopped
1/2 bell pepper, diced
2 large or 3 small jalapenos, seeded and diced
2 cloves garlic, minced
4 roma tomatoes, chopped
1 cup long-grain brown rice, rinsed
2 cups water
1 large or 2 small bouillon cubes
8 cracks black pepper
2 tsp chili powder
1/2 tsp oregano
Directions
Saute onions and rice in the olive oil. When the onions turn transparent, add the bell pepper, jalapenos and garlic. Continue to saute until the garlic browns. Stir in the tomatoes, bouillon, spices and water, bring to a boil, cover and simmer for 40 minutes or until rice is cooked. Remove from heat and let sit another ten minutes. Fluff and serve.
Sunday, January 23, 2011
Pico de Gallo
Pico de Gallo is a really basic, traditional salsa. The ratio of ingredients is very flexible, so adjust it to suit your taste.
Ingredients
2 tomatoes, diced
2 jalapenos, minced
1/2 small red onion, minced
2-3 tbsp cilantro, minced
juice of 2 limes
8 cracks black pepper
1/2 tsp salt
Directions
Combine ingredients and allow to rest for an hour so the flavors can mingle.
Ingredients
2 tomatoes, diced
2 jalapenos, minced
1/2 small red onion, minced
2-3 tbsp cilantro, minced
juice of 2 limes
8 cracks black pepper
1/2 tsp salt
Directions
Combine ingredients and allow to rest for an hour so the flavors can mingle.
Basic Vinaigrette
This recipe is almost directly from http://www.vinaigretterecipe.com/
Ingredients
2 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground mustard
6 tbsp extra virgin olive oil
Equipment
Whisk, blender, immersion blender, food processor or jar with sealable lid.
Directions
Thoroughly combine all the ingredients except the oil.
Gradually add the olive oil while and blend until emulsified.
Ingredients
2 tbsp red wine vinegar
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp ground mustard
6 tbsp extra virgin olive oil
Equipment
Whisk, blender, immersion blender, food processor or jar with sealable lid.
Directions
Thoroughly combine all the ingredients except the oil.
Gradually add the olive oil while and blend until emulsified.
Friday, January 21, 2011
Tahini Sauce
This is the traditional Middle Eastern sauce for falafel sandwiches. I also use it on salads.
Ingredients
1/2 cup tahini
1/3 cup warm water
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
3 cloves garlic, pressed
1/2 tsp salt
Equipment
An immersion blender, a stand blender or a food processor... or a whisk and lots of muscle.
Directions
Combine ingredients. Emulsify.
Ingredients
1/2 cup tahini
1/3 cup warm water
1/4 cup fresh lemon juice
2 tbsp extra virgin olive oil
2 tbsp fresh parsley, minced
3 cloves garlic, pressed
1/2 tsp salt
Equipment
An immersion blender, a stand blender or a food processor... or a whisk and lots of muscle.
Directions
Combine ingredients. Emulsify.
Wednesday, January 12, 2011
How to brew tea
(Author’s note: These are merely my opinions on the fine art of tea brewing. I do not engage in certain very commendable practives, such as the use of loose tea leaves, so I should be considered not an authority but rather an amateur.)
Set water to boil in a kettle. Meanwhile, prepare your tea cup by making sure it’s clean, and prepare your tea bag by opening the packet. When the water boils, fill your cup about halfway (returning the kettle to the flame) and let the hot water sit for 20 seconds or until the cup is hot to the touch. Dump out this water, place the teabag in the cup and pour boiling water over the tea bag. If you have poured properly, the tea bag will inflate at least momentarily. Give it a quick pull to stimulate the tea leaves, and then steep the tea for at least two to three minutes, or longer, depending on your preferred strength and bitterness.
If you insist on using a sweetener, brown sugar or honey is best. To quote George Orwell, however, “Tea is meant to be bitter, just as beer is meant to be bitter.”
For iced tea, use a large mug and two bags. Allow the tea to rest for 15 to 30 minutes after brewing, because if you ice the tea too quickly it will be bruised and bitter. Once it has cooled somewhat, pour the tea over ice in a large glass.
For green tea, pour water into your mug and let sit for one minute. This should lower the temperature to about 170 degrees Fahrenheit. Add the tea bag and steep for two minutes. You can reuse green tea bags up to two times after the initial brew. The caffeine steeps out during the first brew, but there’s still plenty of flavor in those leaves.
Set water to boil in a kettle. Meanwhile, prepare your tea cup by making sure it’s clean, and prepare your tea bag by opening the packet. When the water boils, fill your cup about halfway (returning the kettle to the flame) and let the hot water sit for 20 seconds or until the cup is hot to the touch. Dump out this water, place the teabag in the cup and pour boiling water over the tea bag. If you have poured properly, the tea bag will inflate at least momentarily. Give it a quick pull to stimulate the tea leaves, and then steep the tea for at least two to three minutes, or longer, depending on your preferred strength and bitterness.
If you insist on using a sweetener, brown sugar or honey is best. To quote George Orwell, however, “Tea is meant to be bitter, just as beer is meant to be bitter.”
For iced tea, use a large mug and two bags. Allow the tea to rest for 15 to 30 minutes after brewing, because if you ice the tea too quickly it will be bruised and bitter. Once it has cooled somewhat, pour the tea over ice in a large glass.
For green tea, pour water into your mug and let sit for one minute. This should lower the temperature to about 170 degrees Fahrenheit. Add the tea bag and steep for two minutes. You can reuse green tea bags up to two times after the initial brew. The caffeine steeps out during the first brew, but there’s still plenty of flavor in those leaves.
How to make a smoothie
First, you need a blender. I would recommend one in the $20 to $30 range. Hamilton Beach and Oster both make fine models available at reasonable prices.
Next, you need your fruit. Frozen is best, if you like ice-cold smoothies. My favorite fruits, because they’re cheap, are strawberries and bananas. Pre-frozen strawberries are available cheaply year-round, but when strawberry season hits they can be much cheaper fresh. Wash the strawberries and then remove the green tip with a paring knife, coring out a bit of the interior as well. You’ll know you’ve got the right method if you’re seeing the empty space inside the strawberry. Put them in tupperware or baggies and place them in the fridge to cool before you freeze them. This will reduce freezer burn.
For the bananas, peel them and then break the banana into three to five chunks, depending on the size of the banana. Again, cool in the fridge before freezing.
This basic method can be applied to many fruits. Peaches, for instance, as well as mangoes. If you see that a specific fruit is in season and available cheaply, don’t be afraid to stock up. They will keep well for several weeks or longer, depending on your freezer.
You will also need a fluid. I like to use orange juice, though I frequently cheat by buying the frozen concentrate and adding that with some water directly to the blender.
The main thing is that you’re trying to balance creaminess, sweet and sour. The trifecta of bananas, strawberries and OJ handles this quite well.
Per person, use half a banana to a whole banana (depending on size), four to eight strawberries (depending on size), and one serving of OJ. Blend until desired consistency is achieved, adding more fluid if necessary.
PROTIP: Some people like to combine the fruit chunks in single-serving baggies, so they can plop their strawberries and bananas directly and easily into the blender.
PROTIP: Flaxseed and wheat germ are popular additions to add fiber and protein to smoothies. Use two tablespoons of either per serving.
Next, you need your fruit. Frozen is best, if you like ice-cold smoothies. My favorite fruits, because they’re cheap, are strawberries and bananas. Pre-frozen strawberries are available cheaply year-round, but when strawberry season hits they can be much cheaper fresh. Wash the strawberries and then remove the green tip with a paring knife, coring out a bit of the interior as well. You’ll know you’ve got the right method if you’re seeing the empty space inside the strawberry. Put them in tupperware or baggies and place them in the fridge to cool before you freeze them. This will reduce freezer burn.
For the bananas, peel them and then break the banana into three to five chunks, depending on the size of the banana. Again, cool in the fridge before freezing.
This basic method can be applied to many fruits. Peaches, for instance, as well as mangoes. If you see that a specific fruit is in season and available cheaply, don’t be afraid to stock up. They will keep well for several weeks or longer, depending on your freezer.
You will also need a fluid. I like to use orange juice, though I frequently cheat by buying the frozen concentrate and adding that with some water directly to the blender.
The main thing is that you’re trying to balance creaminess, sweet and sour. The trifecta of bananas, strawberries and OJ handles this quite well.
Per person, use half a banana to a whole banana (depending on size), four to eight strawberries (depending on size), and one serving of OJ. Blend until desired consistency is achieved, adding more fluid if necessary.
PROTIP: Some people like to combine the fruit chunks in single-serving baggies, so they can plop their strawberries and bananas directly and easily into the blender.
PROTIP: Flaxseed and wheat germ are popular additions to add fiber and protein to smoothies. Use two tablespoons of either per serving.
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