Tandoori Tofu with Sweet Potato Puree & Roasted Vegetables

Tandoori marinades are a great way to spice up plain ol' tofu or vegetables. Plain flavored coconut vegan yogurt is a perfectly acidic sauce to hold all of the great spices together while they baste and infuse. With most things, the longer is sits the better. If you think ahead, try this overnight or go for at least 2 hours. If you have an outdoor grill, skip the roasting and grill these tofu steaks up for an even better flavor and char.

One Year Ago Today Chimi Seitan Salad with Roasted Vegetables

Two Years Ago Today Gluten Free Radicchio Enchilada Cups

Tender tofu marinated in yogurt, ginger, garam masala and more then roasted until crispy and firm. Serve with whipped sweet potatoes and Indian spiced roasted vegetables for a delicious meal that will satisfy everyone at the table.

Tandoori Tofu
serves 2-3
6oz plain coconut yogurt
1 tbl lemon juice
1 tbl extra virgin olive oil
2 tsp freshly grated ginger
1 tsp garlic powder
1 tsp garam masala
1/2 tsp cumin
1/2 tsp ground corinader
1/2 tsp cayenne
1/2 tsp turmeric
1/2 tsp salt
1/8 tsp ground cardamom
1lb extra firm tofu, drained and pressed, cut into 4 pieces
5 sprigs of cilantro

Combine all of the marinade ingredients. Pour over the tofu and cilantro and marinate for at least 2 hours to overnight.
Preheat the oven to 425.
Place the tofu on a greased baking sheet (don't wipe the marinade off). Bake for 35 minutes, turning the tofu over once half way through. Bake until golden brown. Then place it under the broiler for 5 minutes until the edges are crisp. Make sure to keep an eye on this!

Sweet Potato Puree
2 medium sweet potatoes, peeled, small dice
2 tbl coconut oil

1/2 tsp cinnamon
salt

Boil the sweet potato in salted water until tender. Drain and add the coconut oil, cinnamon and season with salt to taste.  Mash until smooth and creamy.

Roasted Vegetables
2 parsnips, 1/4" slices
1 zucchini, 1/4" slices
1/2 red onion, medium slices
2 tbl extra virgin olive oil
1 tsp ground ginger powder
1 tsp ground garlic powder
1/2 tsp cumin
1/4 tsp red pepper flakes
salt and pepper

Preheat the oven to 425.
Combine the vegetables with olive oil and all of the spices. Bake in a single layer on a baking sheet for 25 minutes until tender and caramelized.

Cauliflower Dal

I've always been a fan of cauliflower but lately I've been finding tons of new recipes online utilizing cauliflower in new and different ways. Needless to say I am excited about trying them all out and putting my own spin on each recipe.

Two Years Ago Today  White Broccoli Crostata with Creamy Potato Soup

Cauliflower, yukon gold potatoes and red lentils slow simmered in a spicy curry sauce with ginger, mustard seeds, chiles and shallots. Served over fluffy rice with tons of cilantro.

Cauliflower Dal
serves 3-4
2 tbl coconut oil
1 tsp mustard seeds
1 tsp coriander seeds
1/2 tsp turmeric
1/4 tsp red pepper flakes
4 garlic cloves, minced
1/2" piece fresh ginger, minced
2 shallots, thinly sliced
2 celery stalks, minced
1 tbl yellow curry paste
2 cups cauliflower florets
2 cups medium diced yukon gold potato, skin on
salt and pepper
1 cup red lentils
2 cups water
2 cups vegetable broth
1-15oz can diced tomatoes
2 tbl roughly chopped cilantro
2 cups cooked jasmine rice

In a large stock pot or dutch oven, add the oil, seeds, turmeric, red pepper flakes, garlic and ginger. Turn on the heat to medium-low and allow the spices to toast. Once the seeds start to pop, add the shallots, celery and yellow curry paste. Saute for 5-7 minutes until the shallots are tender and caramelized. Add the cauliflower and potato and stir to combine. Season with 2 tsp salt and 1/2 tsp pepper/ Add the lentils, water, broth and tomatoes and bring to a boil.
Reduce to a simmer, cover and cook for 20 minutes until the lentils and potatoes are tender.
Taste and season with plenty of salt and pepper. Serve over rice and garnish with cilantro.

Spinach Mushroom Omelet with Potatoes O'Brien

These vegan omelets are egg free, soy free and gluten free! What's left?! What remains is a thin, crepe like chickpea omelet Indian in origin called Besan Chilla. These cholesterol free, oil free omelets can be filled with whatever suits your mood in the morning. I would also recommend throwing herbs or vegetables in the omelet batter for an extra punch of flavor.

One Year Ago Today Oyster Mushroom Shepard's Pie


Fluffy vegan omelets made with ground chickpea flour and black salt filled with sauteed spinach and caramelized mushrooms. Serve with potatoes o'brien for a hearty breakfast.

Chickpea Omelet Batter
4-6 omelets
2 cups chickpea flour
1/4 cup brown or white rice flour
1 tsp black salt (recommended for eggy flavor) or sea salt
1 tsp baking soda
1/2 tsp turmeric, optional for color
2 cups water
canola spray

Combine all of the ingredients and stir to a slightly thin pancake batter (more like dosa or crepe batter).
If the batter sits for anymore than 5-10 minutes it will thicken up, so add a bit more water to thin it down before cooking.
Heat a non-stick skillet to medium and lightly spray with oil.
Pour 1/2 cup of batter in the pan at a time and use the bottom of a ladle to spread the batter in a thin circle about 6 inches in diameter. Cook until golden brown (about 1 minute) then flip until the other side is the same(less than a minute).
Fill each omelet with filling and serve hot.

Spinach Mushroom Filling
2 tbl extra virgin olive oil
1 yellow onion, minced
2 cups crimini mushrooms, thinly sliced
3 garlic cloves, minced
1/4 cup vegan havarti, crumbled (such as Daiya)
salt and pepper, to taste
4 handfuls fresh, baby spinach
3 tbl minced fresh parsley

Saute the onions and mushrooms in olive oil over medium-high heat until the mushrooms are caramelized, 12 minutes. Add the garlic and cheese and cook 3 minutes more. Taste and season with salt and pepper. Toss in the spinach and remove from the heat. Fill omelets and garnish with parsley.

Potatoes O'Brien
serves 2
3 tbl canola or safflower oil
2 cups small dice potatoes
1 green bell pepper, minced
1/4 cup yellow onion, minced
salt and pepper, to taste
red pepper flakes, to taste

Pan fry the potatoes, green bell pepper and onion in oil until the potatoes are tender and golden brown. Season to taste with salt and pepper and red pepper flakes.

Saag Aloo & Masoor Dal (Potatoes & Spinach and Brown Lentils)

Indian food does not have to be intimidating to make and everything in these two recipes can be found at any grocery store. Just keep your pantry and spice rack stocked with a few key ingredients and you will be well on your way to preparing an Indian feast any day of the week.

Spiced potatoes and spinach tossed with jalapeno, cumin and tomatoes served along side brown lentil dal simmered with garlic, ginger and coriander seeds.

One Year Ago Today Zucchini Cream Cheese Rolls
Two Years Ago Today Holiday Nog & Gingersnaps

Saag Aloo (Potatoes & Spinach)
serves 2 as a main dish or 4 as a side
12 oz fingerling or baby potatoes, halved
2 bunches fresh spinach
2 tbl extra virgin olive oil
1 yellow onion, thinly sliced
1 jalapeno, seeded or not, thinly sliced
3 garlic cloves, minced
1/2 inch fresh ginger, grated
1 tsp ground coriander
1 tsp salt
1/2 tsp cumin
1/2 tsp red pepper flakes
1/2 tsp turmeric
1/2 tsp organic cane sugar
1 cup (or 1/2 a 15oz can) diced tomatoes
3 tbl roughly chopped cilantro

Combine the potatoes with cold, salted water and bring to a boil. Cook until tender and drain.
Bring another pot of water to a boil and add the fresh spinach. Cook for 2 minutes and drain. Transfer the spinach to a food processor and blend into a puree.
Saute the onion and jalapeno in olive oil until fragrant and tender, 7 minutes. Add the garlic, ginger, coriander, salt, cumin, red pepper flakes, turmeric and sugar. Cook 3 minutes more to toast the spices. Add the tomatoes, potatoes and spinach and simmer for 10 minutes.
Taste and season with salt. Garnish with cilantro and serve.

Masoor Dal
serves 2 as a main dish or 4 as a side 
3 cups water
1 cup brown lentils
1 serrano chile, thinly sliced
1/2 yellow onion, minced
2 tbl extra virgin olive oil
1 tsp coriander seeds
1 yellow onion, thinly sliced
1" piece fresh ginger, minced
3 garlic cloves, minced
2 tsp salt
2 tsp ground coriander
1 tsp cumin
1/2 tsp paprika
1 cup diced tomatoes (about 1/2 a 15oz can)

Combine the water, lentils, chile and 1/2 yellow onion in a pot and bring to a boil. Reduce to a simmer and cook the lentils until tender and the water has been absorbed, about 25 minutes.
While the lentils are cooking, combine the oil and coriander seeds in a saute pan and heat to medium-high. Once the seeds, start popping, add the onion and saute for 7 minutes until tender and fragrant.
Add the ginger, garlic, salt, coriander, cumin and paprika and saute 2 minutes more. Add the tomatoes and cook 5 minutes more.
Combine the beans with the spice mixture and taste to season with salt.

Sticky Parnsips & Carrots with Roasted Chickpeas & Garlic Naan with Yogurt Sauce

*Let me first note that this pictures are not mine! I took some awful pictures and then ate before I decided that my pictures were unfit to post. You can definitely tell these aren't mine, they look much too professional!
Pomegranate molasses is easy to find these days. Natural food and specialty stores seem to be stocked with one universal brand, Cortas. Of course any brand will do but this ingredient is a must for this recipe. It provides the sticky and slightly sweet components necessary to make roasted vegetables sing. Plain molasses would work but the flavor will be less sweet and tangy.

Roasted parsnips, carrots, chickpeas and seitan tossed with sweet pomegranate molasses, cumin and garlic. Serve with easy, homemade garlic naan and yogurt-sour cream sauce for dipping.

One Year Ago Today Stuffed Banana French Toast with Cranberry Syrup and Buttered Pecans
Two Years Ago Today Artichoke Cake, Herbed White Beans and Braised Celery Hearts

Sticky Parsnips & Carrots with Roasted Chickpeas
serves 4
3 tbl extra virgin olive oil, divided
2 carrots, 1/2" slices
1 parsnip, 1/2" slices
salt and pepper
1-15oz can chickpeas, drained and rinsed
8 oz seitan, roughly chopped
3 garlic cloves, minced
3 tbl pomegranate molasses
1 tsp cumin
2 tbl minced cilantro

Preheat the oven to 400.
Toss the carrots and parsnip with2 tbl olive oil and season with salt and pepper. Roast for 20 minutes.
In a bowl, combine the chickpeas, seitan, garlic, molasses and cumin.
Once the carrots have roasted for 20 minutes, add the chickpea mixture to the baking sheet and drizzle with 1 tbl of olive oil. Roast 20 minutes more.
Garnish with cilantro and serve with yogurt sauce.

Garlic Naan
6 large pieces
3/4 cup warm water
3 tbl plain soy or coconut yogurt
2 tbl extra virgin olive oil, plus more for brushing
2 tsp organic cane sugar
1 tsp instant yeast
1 tsp garlic powder
2 garlic cloves, minced
2 cups all-purpose flour, plus more for dusting
1/8 tsp baking soda
1 tsp salt

Combine the water, yogurt, olive oil, sugar, yeast, garlic powder and garlic cloves in a bowl and stir to combine.
Add the flour and baking soda and stir to combine. Add the salt and combine in a ball of dough. Do not knead.
Place the sticky dough in a greased bowl and cover. Place in a warm area for 2 hours.
Prepare a bowl of flour and also flour the counter top. Flour your hands and divide the dough into six pieces. It will be sticky!
Flour a rolling pin and roll out each piece in the shape of a tear drop about 8 inches long, 4 inches wide and 1/4" thick.
Heat a large cast iron skillet or grill pan over medium high until it starts to smoke. Make sure you have a lid ready.
Lay each piece of naan on the grill and cook for 2 minutes. Turn over and cover with the lid. Cook 1 minute more.
The naan should be blackened and blistered. Once cooked, remove from the grill and brush with olive oil. Season with salt and enjoy.

Yogurt Sauce
1/4 cup vegan sour cream
2 tbl plain soy yogurt
2 tbl minced cilantro
1 tbl lime juice
salt and pepper, to taste

Combine all of the ingredients and taste to season with salt and pepper. Chill until ready to serve.

Potato Kofta Curry

Kofta is a name for a meatball or meatloaf that transcends into many different cultures. Middle Eastern menus tend to use lamb, in North Africa chicken and beef is more common while in India, you might find them to be more plant based like my potato kofta here.

Spiced potato meatballs served in a spicy curry sauce made with chili, ginger, coriander and coconut cream.

Potato Kofta
1 large russet potato, peeled
2 tbl minced red onion
2 garlic cloves, minced
3 tbl minced, fresh cilantro
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground ginger
1/8 tsp pepper
1-3 tbl vegetable broth
2 tbl extra virgin olive oil

Cook the potato completely. Mash with the remaining ingredients and add 1-3 tbl of broth until the mixture can be formed into small balls, 10-12.
Saute the kofta in olive oil until golden brown on all sides, 10 minutes. Set aside while you make the curry.

Curry
2 tbl extra virgin olive oil
1 large red onion, small dice
4 garlic cloves, minced
1 tsp chili powder
1 tsp ground coriander
1/2 tsp salt
1/2 tsp ground ginger
2 tbl tomato paste
1/2 cup vegetable broth
1/4 cup roughly chopped cilantro
2 tbl coconut cream (the thick layer of coconut at the top of the can)

Saute the onions in olive oil until tender with brown edges, 7 minutes. Add the garlic, chili powder, coriander, salt and ginger. Cook to toast the garlic. Add the tomato paste and broth and bring to a boil. Reduce to a simmer and cook for 15 minutes.
Remove from the heat, add the cilantro and coconut cream. Add the potato kofta and serve.

Split Pea Seitan Curry

Crock pot meals are awesome and I wish I thought more to use mine, but when I do, I sure do enjoy taking the night off from standing over the stove.

Slow simmered coconut and ginger broth with seitan, carrots, zucchini, green split peas and a homemade curry blend.

Split Pea Seitan Curry
serves 3
2 tbl extra virgin olive oil
8 oz seitan
1/2 tsp dried ginger
salt and pepper
2 cups water
1-15oz can coconut milk
1/2 cup dried split peas
1 zucchini, 1/2" slices
1 carrot, 1/4" slices
1/2" piece ginger, minced
3 garlic cloves, minced
2 tbl ground coriander
1 tbl cumin
1/2 tsp cayenne
1/4 tsp turmeric
3 tbl chopped, fresh cilantro
chili oil, for drizzling (optional)

Season the seitan with ginger, salt and pepper. Saute in olive oil until golden brown and slightly crispy.
Transfer to a crock pot with the remaining ingredients except cilantro.
Cook on high for 2 1/2 hours. Garnish with fresh cilantro and drizzle with chili oil.

Fresh Mango & Tempeh with Coconut Sauce & Shaved Coconut

This dish is impressive and pretty quick to cook. Everything cooks in one pan and comes together in perfect harmony only to be accentuated with super ripe mango and coconut smashed open just outside my front door. See the bottom of this recipe for tips on how to open a coconut the fastest and easiest way.
 
Tempeh cooked in spicy ginger, fennel and coriander seeds with tender sweet potato and ripe mango, smothered in a quick coconut sauce and garnished with thin shavings of fresh coconut.

Mango Tempeh with Coconut Sauce
serves 4
3 tbl extra virgin olive oil
2 tbl minced fresh ginger
1 1/4 tsp fennel seeds
1 tsp coriander seeds
1 tsp salt
1/2 tsp pepper
1 1/2 lb tempeh, cut into 4 filets
1 large sweet potato, peeled, cut into 4 filets (equal in size & depth to the tempeh)
1/2 cup vegetable broth, divided
1 cup canned, chopped tomatoes with juice
1-15oz can coconut milk
1 ripe mango, peeled, cut into large filets
1/4 cup shaved fresh coconut

Combine the oil, ginger, fennel seeds, coriander, salt and pepper in a cold saute pan and raise the heat to medium. Once the oil is fragrant, 4-5 minutes add the tempeh and sweet potato to the pan. Cook over medium-high heat until the tempeh has lightly browned, adding 1/4 cup broth half way through to keep the pan from drying out, 8 minutes.
Add the tomatoes and coconut milk and bring to a simmer. Lower the heat and cover, cook for 12-15 minutes or until the sweet potato is tender and cooked through.
Serve stacked with mango, coconut sauce and fresh coconut.

Open a fresh coconut FAST-
I have seen so many bizarre ways to open a coconut- beating it with large objects, drilling holes in the top, all these include tools when really the only tool you need is a hard surface. Not a counter top, but the good ol
fashioned ground.
Simply go outside and throw the coconut hard against the ground. If you are looking to save the water, just drain it out from the first crack you have made. Then repeat again until you have cracked it open. This usually takes about 3 throws for me. From there you can use a knife to get in between the skin and flesh to chunk off big pieces and shave with a vegetable peeler.

Lentils with Stewed Mustard Green Stems and Cilantro

This is a great dish to make with leftover produce you might have normally thrown away. Save those stems when you eat greens like collards, chard, kale or mustard greens and re-purpose them into a totally new dish.

Green lentils, mustard green stems, ginger, hot peppers and spices slowly simmered in coconut milk with fresh cilantro and lemon.

Lentils with Stewed Mustard Green Stems
serves 3
3 cups water
1 garlic clove, smashed
1/2" piece fresh ginger
1 cup green lentils
2 tbl extra virgin olive oil
1 small yellow onion, small dice
1 jalapeno, seeded & minced
1 serrano pepper, seeded & minced
1" piece fresh ginger, grated
2 garlic cloves, minced
1 tbl cumin
1 1/2 tsp salt
1 tsp mustard powder
1 tsp ground coriander
1 tsp coriander seeds
1 tsp turmeric 
1/2 tsp pepper
2 cups small dice mustard green stems (plus any leaves that remain)
1/2 cup chopped, fresh cilantro, divided
1 cup coconut milk
juice of half lemon
1 cup cooked brown rice

Combine the water, garlic and ginger in a pot and bring to a boil. Add the lentils and lower the heat to a simmer. Cover and cook for 20-25 minutes untildone. Remove the ginger and garlic.
Saute the onions, jalapeno and serrano pepper in olive oil over medium-high heat for 7 minutes until the onion starts to caramelize. Add the ginger and garlic, cumin, salt, mustard powder, ground coriander and seeds, turmeric and pepper and saute 2 minutes more. Add the mustard green stems and half of the cilantro and saute for 5 minutes. Add the coconut milk and lightly simmer for 10 minutes.
Add the lentils and lemon juice. Season to taste with more salt and pepper. Top with the remaining cilantro and serve over brown or jasmine rice.

Aloo Chole ( Indian Chickpea Stew with Potatoes)

If you like chana masala, you will most likely love aloo chole. Aloo Chole is an Indian chickpea dish in a rich gravy-like stew with potatoes. While not a traditional version, my version caters more to what I had in the pantry and what I thought would taste great in the dish.

Chickpeas, spinach and potato slow simmered in a spicy coconut gravy with fresh cilantro.

Aloo Chole
1 large russet potato, small dice
2 tbl coconut oil
1 shallot, small dice
1 anaheim pepper, seeded, thinly sliced
1 medium russet potato, skin on, medium dice
1 tbl ground coriander
2 tsp cumin
2 tsp paprika
1 tsp turmeric
1 tsp salt
1 tsp ground ginger
1 tsp garlic powder
1 tsp chili powder
1/4 tsp pepper
1-15oz can chickpeas, drained
1 cup coconut milk
1/4 cup chopped, fresh cilantro
2 cups loosely packed baby spinach leaves

Combine the large russet potato in a pot with cold, salted water and bring to a boil. Cook until tender then drain and mash. Set aside.
In a large pan, heat the coconut oil and saute the shallots and pepper over medium-high heat for 5 minutes. Add the medium-diced potato and all of the spices. Cook for 5 more minutes to toast the spices. Add the chickpeas and coconut milk and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Add the cilantro and spinach and cover again. Cook for 5 minutes more or until the potato is fully cooked through and the spinach has wilted completely.
Stir in the reserved mashed potato and serve.

Bombay Potatoes with Green Lentil & Spinach Dal

I'm on a big Indian food kick lately especially since I recently discovered an Indian restaurant by my house that has all the vegan items on the menu labeled...what service! Since I can't afford to eat their delicious delicacies every night, I will simply make it myself!

Potatoes spiced with plenty of coriander, ginger, turmeric and savory green lentils with fresh spinach, ginger, cayenne and onion.

Bombay Potatoes
2 large russet potatoes, medium dice
2 tbl safflower oil
1 tsp coriander seeds
2 tsp turmeric
2 tsp garam masala
1 tsp cumin
1 tsp ground mustard powder
1 tsp ground coriander
1 tsp salt
1/2 tsp pepper
3 tbl vegan butter
7 oz diced tomatoes
3 tbl chopped, fresh cilantro

Combine the potato and cold water to cover in a pot and bring to a boil. Once boiling, cook for 7 minutes then drain and set aside.
Combine the oil and coriander seeds in a large saute pan and bring to medium heat. Once the seeds start popping, add the remaining spices, salt and pepper. Stir and toast for 2 minutes. Add the parboiled potato and butter and mix thoroughly to combine. Cover and cook over medium-low for 15 minutes. Add the tomatoes and 2 tbl of cilantro, cover and cook 5 minutes more. Season to taste with more salt if necessary. Once the potatoes are completely tender, garnish with the remaining cilantro.

Green Lentil & Spinach Dal
1 1/4 cups green lentils
4 cups water
2 tbl safflower oil
1 yellow onion, small dice
3 garlic cloves, minced
1/2" piece fresh ginger, grated
2 tsp ground coriander
1 tsp coriander seeds
1 tsp salt
1 1/2 tsp turmeric
3/4 tsp cayenne
7 oz diced tomatoes
2-3 handfuls fresh baby spinach3 tbl vegan butter
3 tbl chopped, fresh cilantro
Combine the lentils and water in a sauce pot and bring to a boil. Cover, reduce to a simmer and cook for 30-40 minutes until they have broken apart and are tender. Add some water if the pot gets too dry. Drain and set aside.
Heat the oil in a saute pan and add the onion, garlic and ginger. Saute for 7 minutes until the onion is tender. Add the coriander seeds, salt, turmeric and cayenne. Cook 5 minutes more. Add the tomatoes and spinach and cook until the spinach has wilted.
Pour in the lentils and add the butter. Mix until the butter has melted. Stir in 2 tbl of cilantro and garnish with the rest.

Chana Masala (Chickpea Stew)

Don't be intimidated by this list of spices. It is a lot but that is pretty typical of Indian food and trust me, it adds up to delicious. Even my two year old niece who won't eat anything but mac and cheese ate this. Ok fine, I told her it was mac and cheese but it's not MYYYY problem if she can't tell the difference.

Chickpeas stewed in tomatoes and loads of spices including ginger, cinnamon, cardamom, chili, cumin and pepper.

Chana Masala
1/2" piece fresh ginger, grated
2 garlic cloves, grated
1 bay leaf, crumbled
2 tsp coriander seeds
1 1/2 tsp chili powder
1 tsp cumin
1 tsp ground coriander
1 tsp cinnamon
1 tsp garam masala
1 tsp turmeric
1/2 tsp ground cardamom
1/2 tsp black pepper
1/2 tsp sea salt
 1/8 tsp ground cloves

2 tbl coconut oil
1 serrano chile, seeded, thinly sliced
1 small yellow onion, small dice
2-15oz cans chickpeas, drained and rinsed
1-28 oz can crushed tomatoes
1 tsp sea salt
1 cup packed baby spinach leaves
juice of 1/2 lime
1/4 cup chopped fresh cilantro

Combine all of the spices in a mortar and pestle and mash into a paste.
Add the oil and chile into a pot and bring up to medium heat. Add the onions and saute for 7 minutes until the onions are tender and start to brown. Add the spice mixture. Toast for 2-3 minutes. Add the chickpeas, tomatoes and salt. Bring to a simmer, cover and cook for 30 minutes. Stir every 5 minutes or so to make sure it does not stick to the bottom. Add the spinach and cook just until wilted, 3-4 minutes. Add the lime juice and 2 tbl of cilantro. Taste and season with more salt and pepper. Garnish with the remaining cilantro.

Aloo Gobi (Potatoes and Cauliflower)

I had a craving for what I thought was this dish. I ate it a few weeks ago and really wanted it bad tonight. Then I realized this specific dish wasn't what I ate. I ate punjabi chole (an Indian chickpea dish)...this could not be farther off! Luckily, this dish is/was still delicious and will hold me over until tomorrow when I make my original intended meal.

Potatoes and cauliflower florets steamed in a fragrant spice blend of coriander, cumin, ginger, bay and chiles. Serve with basmati rice or naan bread.

Aloo Gobi
1/2 " piece fresh ginger, grated
1 garlic clove, grated
2 bay leaves
1 tbl ground coriander
1 tbl coriander seeds
1 tbl turmeric
1 tsp cumin
1/4 tsp cayenne
3 tbl water

3 tbl coconut oil
1 serrano chile, seeded, thinly sliced
1 head cauliflower, cut into small florets (2 cups)
1 large russet potato, small dice
1 cup frozen peas

1 tsp sea salt
1/4 cup vegetable broth

3 tbl chopped fresh cilantro

Combine the ginger, garlic, bay leaves, coriander grounds and seeds, cumin, turmeric and cayenne in a mortar and pestle. Grind to break up the seeds. Add the water and form a paste.
Add the oil and chilies together in a cold saute pan and turn on the heat. Once hot, add the paste and cook for 3-4 minutes to toast the seasonings. Once the coriander seeds start popping, add the cauliflower, potato, peas, salt and broth. Cover and simmer for 20 minutes until the vegetables are tender.
Taste and season with more salt if necessary. Garnish with cilantro.

Romanesco Pakoras and Tamarind Chutney

Romanesco is just about the most awesome looking vegetable to date! A hybrid of broccoli and cauliflower, it can be replaced for each and prepared in a multitude of ways. These Indian vegetable fritters are a great way to be introduced to spices you might not have tried previously.
Besan is a gram flour, gluten free in nature and high in protein. Bob's Red Mill makes a great product that is easily found in natural foods stores but if you purchase it at an Indian food store you can also find asfotedia. It's not 100% necessary in these fritters but is an herb I suggest everyone try once! Raw, the smell of this perennial is incredibly  strong and quite frankly, gross. BUT once heated in oil, a wonderful flavor of onions and garlic permeates whatever you use it in.

Bright green romanesco florets dipped in a spiced pakora batter of chickpea flour, coriander and cumin. Serve with my sweet tamarind chutney, cooked until thick and perfect for dipping.

Romanesco Pakora
Safflower Oil
2 cups besan (chickpea flour)
1 tsp cumin
1 tsp turmeric
1 tsp ground coriander
1/2 tsp garam masala
1/2 dried garlic
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red chile powder
2 dashes asfotedia
1 Romaneso head, cut into florets
Water
2 tbl fresh chopped cilantro

Preheat the oil in a pot to 350.
Combine the flour with all of the spices. Add enough water to create a consistency like thick pancake batter.
Dip the romaneso florets in the batter then deep fry until golden brown.
Drain on a towel and sprinkle with salt and cilantro. Serve with tamarind chutney.

Tamarind Chutney
2-11oz cans tamarind nectar
1 1/2 tsp chili powder
1 tsp salt
1 tsp cumin
1 tsp dried coriander

Combine all of the ingredients in a small pot and bring to a boil.  Boil for 15-20 minutes until the chutney has reduced by 3/4ths and is thick and syrupy.

Spicy Chickpeas in Tomato Gravy, Punjabi-Style Greens

Punjabi greens is a dish from Northern India of mustard greens, spinach, spices, garlic and ginger. They taste great as a side, as I had it here but also work impressively as a spread on Naan or grilled Roti.

Spicy Chickpeas in Tomato Gravy
2 tbl extra virgin olive oil
2 large sweet onions, 1/4" half moons
sea salt
3 jalapenos, seeded or not depending on your heat tolerance, chopped
2" piece ginger, roughly chopped
8 garlic cloves, smashed
2 tbl cumin
1 tbl ground coriander
1/2 tsp cayenne
1-15oz can diced tomatoes
1 cup crushed tomatoes
2-15 oz cans chickpeas, drained and rinsed
1/4 cup chopped fresh cilantro
vegan sour cream, optional
Naan flatbread, grilled or toasted

Heat the oil and saute the onions with salt over medium-high heat until they start to brown and are soft, 10 minutes.
In a food processor or small blender, combine the jalapeno, ginger and garlic and pulse into a paste. Add to the onions and saute for 4 minutes more. Add cumin, coriander and cayenne and toast for 2 minutes. Add all of the tomatoes and simmer for 5 minutes. Add the chickpeas and simmer for 20 minutes more. Season with more salt and garnish with cilantro, sour cream and grilled naan.

Punjabi-Style Greens
1 bunch mustard greens, ends trimmed, roughly chopped
1/2 lb spinach, ends trimmed, roughly chopped
1 jalapeno, seeded, chopped
3 garlic cloves, smashed
1" piece ginger, chopped
1 small red onion, small dice
sea salt
2 tbl extra virgin olive oil

Bring a large pot of salted water to a boil and add the mustard greens. Cook for 2 minutes then add the spinach and blanch 30 seconds more. Drain.
Add the jalapeno, garlic, ginger and red onion to a food processor and pulse until small and chunky. Add the mustard greens and spinach and pulse until the greens are in small bits.
Heat the oil in a saute pan and add the mixture. Saute for 7 minutes and season with salt.

Indian Buffet at home

Even though I live in one of the most vegan friendly places in the world, I find it hard to get good Indian food at a reasonable price. For this reason I decided to make a few different dishes to get a nice variety of flavors for hardly any money. It's pretty obvious that I love (maybe even be obsessed with) cilantro. If you love it as much as I do you will find many uses for the cilantro chutney. Be prepared for some spice and some heat throughout the whole meal!

Sweet walla walla onions braised with homemade curry broth, spicy zucchini, bright fragrant cilantro chutney, and blackened chickpeas with tamarind and simmered in tea.

Pyaj Ki Subji
Curried Onions

2 large walla walla onions, sliced into thin round slices
1 tbl canola oil
1/4 tsp cumin seeds
2 tsp garlic, minced
1/8 tsp turmeric
1/4 tsp sea salt
2 tsp ground coriander
1/4 tsp cayenne pepper
3/4c water
1/8 tsp garam masala
1 tsp lime juice
1 tbl cilantro, chopped

In a saute pan, heat oil and add cumin seeds. Cook for a couple seconds until the seeds are golden brown. Add onions and garlic and fry for 2 minutes until onions start to sweat. Add turmeric, sea salt, coriander and cayenne. Add water and bring to a boil. Cover and reduce heat to medium-low and simmer for 5 minutes. Stir in garam masala, lime juice and cilantro.

Sukhi lauki
Spiced Zucchini

2 large zucchini, slice into 1/4 inch strips
1 tbl canola oil
1 tsp cumin seeds
1/2 tsp turmeric
3/4 tsp salt
1/4 tsp cayenne pepper
2 tsp ground coriander
1/4c water
1/2 tsp garam masala
1 tsp lemon juice
2 tbl cilantro

In a saute pan, heat oil and add cumin seeds. Toast. Add zucchini and stir. Add turmeric, salt, cayenne pepper and coriander. Add water and cover. Reduce heat and simmer 7 minutes. Add garam masala, lemon juice and cilantro.

Cilantro Chutney
Dhania Chutney

1 1/2c cilantro with stems
1/4c onion, chopped small
2 tsp ginger, peeled and minced
1/4 tsp cumin seeds
1 tsp green chili, minced
1/2 tsp salt
2 tbl lime juice
1 tbl water

Cut the dried end pieces off the stems. In a blender add cilantro (with stems), onion, ginger, cumin, seeds, green chili, salt and lime juice. Grind to a smooth paste. Add water as needed. Serve!

Blackened Chickpeas
Chole
1-15oz can chickpeas, drained and rinsed
5c water, divided
1 1/4 tsp salt
2 teabags of black tea
2 tbl canola oil
1 tsp cumin seeds
3/4c onion, finely chopped
2 tsp garlic, minced
2 tsp ginger, minced
1/2 tsp cayenne pepper
1 1/2 tsp tamarind paste (found in Asian markets)
1 tbl ground coriander
1 1/2 tsp garam masala
2 tbl cilantro, chopped

Bring 1 cup of water to a boil, add teabags and steep for 10 minutes. Remove tea bags and set aside.
In a saute pan, heat oil and toast cumin seeds. Add onion and cook for 5 minutes. Add garlic, ginger and cayenne pepper. Add chickpeas, tea water, tamarind, coriander and garam masala. Bring to a boil and reduce to a simmer. Cook for 20 minutes. Add water if necessary. Garnish with cilantro.