Tag Archives: vegetarian

Massaman Curry

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 There are few things more comforting than a hot bowl of curry – Thai, Indian, green, red, or massaman – I’ll never turn down an oportunity to try a new vegan curry recipe. Luckily, most supermarkets these days stock up on an amazing selection of curry pastes and chutneys which makes it easy to recreate what you order at most restaurants. This recipe for Massaman Curry comes from www.veganricha.com and has a smooth, creamy coconut milk base with an earthy peanut and ginger flavor. The tamarind concentrate add an unexpected hint of lip-smacking sweet and sour which blends well with the subtle heat from the curry paste. I’m kind of obsessed with coriander chutney these days so of course added a heaping spoon on top when serving.

MASSAMAN CURRY
2 tsp coconut oil 
1 diced white onion
2 tsp minced ginger
3 cloves of garlic minced
1 small head cauliflower, florets chopped small
1 red bell pepper, chopped
1 cup chopped green beans
1 potato, diced
2 Tbsp red curry paste (I used a mild cumin coriander red curry paste)
2 Tbs garam masala 
3 Tbsp peanut butter 
1/2 tsp salt, divided
1/2 tsp tamarind concentrate
1 can coconut milk, 2 for more of a soup base
3/4 cup water
Basil
Whole, raw cashews
In a large sauce pot, add oil and heat at medium heat. Add onion and cook for 4 minutes. Add ginger, garlic, bell pepper, cauliflower, potatoes green beans, salt and mix. Cover and cook for 5 minutes. Mix in the carrots, curry paste, garam masala and cook for 2 more minutes. Add peanut butter, salt, tamarind, coconut milk and water and mix well. Cover and cook on medium heat for 15 -20 minutes until the curry thickens a bit and the veggies are tender. Garnish with slivered basil and whole cashews. Serve hot over rice.   

Indian Baked Veggie Squares

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Anybody that knows how to make great Indian food is a hero of mine. I recently had the pleasure of meeting renowned cookbook author and journalist Anupy Singla at a book signing, and I’m ashamed at what I thought was “traditional” Indian food. I vow to never think that naan or curry powder are considered part of the Indian home cook’s repertoire again! I also vow to share with the world that there are a plethora of traditional recipes that can be made without cream or meat that will satisfy the mind, body and soul. I admit the recipes featured in her cookbook Vegan Indian Cooking require some advance planning – soaking fresh beans overnight, using a slow cooker or food processor, or prepping your spice blends. But these recipes pack a punch, are unbelievably cheap, and can be made in batches so they are perfect to keep in the fridge all week!

This week’s dish for Baked Veggie Squares is a baked vegan version of the traditional fried snack Tukri Pakora. It features an unconventional combination of ingredients and may seem daunting at first, but I am so thrilled with the outcome it has already been established as a remake in our house. I made my version without the Thai chiles, but if you opt to try the original spicy version you will need to remove the stems and simply add them to your vegetable mix in the food processor.

BAKED VEGGIE SQUARES

2 cups white cabbage, grated (1/2 small head)
1 cup zucchini, grated
1/2 potato, peeled and grated
1/2 medium yellow onion, diced
1-inch piece ginger root, diced
1/4 cup fresh cilantro, minced
3 cups chickpea flour
12-ounce package silken tofu
1 Tablespoon coarse sea salt
1 teaspoon turmeric powder 
1 teaspoon red chili powder
1/4 teaspoon baking powder

1/4 cup vegetable oil

Preheat oven to 350 degrees F. Oil a 10-inch square baking pan. Using the grater attachment on your food processor, grate all your vegetable ingredients. In a deep bowl, combine the cabbage, cauliflower, zucchini, potato, onion, ginger, and cilantro. Add the flour and mix slowly until well combined using your hands. Using the large blade on your food processor, purée the silken tofu. Then add the tofu, salt, turmeric, red chili powder, baking powder, and oil to the vegetable mixture. Mix well. Pour the mixture into the prepared baking pan and bake for 45-50 minutes, until a toothpick comes out clean when inserted in the middle. Cool for 10 minutes and cut into squares. Serve with your favorite chutney.





Lentil Curry Bowl

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IMG_3378There is no country in the world as strongly associated with vegetarianism as India. With approximately 500 million Indian vegetarians, there are an abundant number of hearty bean and vegetable dishes packed with soulful spices. I especially love browsing the array of sauces and chutneys at the supermarket that each lend their own subtle heat. This easily reproduced Lentil Curry Bowl is sweet and smokey, and the tangy coriander chutney adds a salty balance that will keep fresh in the fridge all week!

LENTIL CURRY BOWL
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, diced
1 Tablespoons red Thai curry paste
1 teaspoon garam masala
½ teaspoon ground cumin
1 cup brown lentils, rinsed
12 ounces tomato puree
1 potato, roughly chopped
1 red pepper, roughly chopped
3 cups vegetable broth
Pinch of salt
Cilantro for topping
Swad brand coriander chutney

Heat the oil in a skillet over medium heat. Add the onion and garlic and sauté for 3-5 minutes. Add the curry paste and spices and sauté for 2-3 minutes. Add the lentils, tomato purée, potato, red pepper, and broth. Simmer until lots of the liquid has evaporated – continue adding ½ cup of water as needed as the lentils will just keep soaking it up. Repeat this process for about 30-45 minutes until the lentils are soft. Serve in bowl topped with fresh cilantro and heaping tablespoon of coriander chutney.

Moroccan Butternut Squash and Creamy Coconut Soup

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IMG_3286-0Another week of freezing temperatures in Chicago sent me scouring for new soup recipes this week. I was looking for bold flavor but creamy in texture, the kind of soup you might savor in a steamy oversized mug and feel inspired by. My search led me to this unexpected butternut squash recipe posted on www.halfbakedharvest.com. Enveloped in the deep Moroccan flavors of cinnamon, ginger, and curry, then swirled with creamy coconut milk, this impressive recipe did not fail to impress and was easily adapted to a soul-satisfying one-pot vegan wonder.

MOROCCAN BUTTERNUT SQUASH AND CREAMY COCONUT SOUP
1 head garlic, for roasting (or you may sub 2 cloves garlic, not roasted)
2 tablespoons coconut oil
1 red bell pepper, chopped
4 cups butternut squash, peeled and cubed
1 teaspoon spicy curry powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon fresh thyme, chopped
2 Tablespoons freshly chopped ginger
2 (14 ounce) can coconut milk
2 cups veggie broth
salt and pepper, to taste
roughly chopped cilantro and pistachios, for topping

Preheat the oven to 400 degrees F. Chop off the top portion of the garlic head to reveal cloves, pour one teaspoon of olive oil on top of the garlic cloves and cover with foil then roast for 45 minutes. Remove from the oven and allow to cool five minutes. Squeeze garlic out of the paper skin. Meanwhile, add the coconut oil to a large soup pot set over medium heat, then add the red pepper and cook for 3-5 minutes or until soft. Add the cubed butternut squash, spicy curry powder, smoked paprika, cumin, cinnamon, cayenne, ginger and thyme. Season with salt and pepper. Cook for 3-5 minutes then pour in the coconut milk and veggie broth, reserving just a few spoonfuls of coconut milk. Bring the soup to boil, reduce the heat, cover and simmer for 20-25 minutes or until the butternut squash is fork tender. Once the butternut squash is tender, then add the roasted garlic. Use a hand blender to puree the soup, then let simmer for additional 5 minutes. Top with freshly chopped cilantro and pistachio, and drizzle with a splash of coconut milk.

Peanut Udon Lettuce Wrap

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My children are very different animals. Everett, the 2-year old early riser, consumes most of his calories between the hours of 5:00am and 8:00am. The rest of the day he loves irrational hard labor. Like picking up chairs, pushing tables, and gathering armfuls of heavy toy supplies. He would volunteer for decathlon training if he could. He’s disciplined, dedicated, and mild-tempered, and demands to”GOOOOOOOO!” pretty much all the time, which is frustrating at 6:00am when the rest of the house is still asleep and school isn’t even open yet. Oddly, he also prefers a largely vegan diet. He eats fruit, nuts, more fruit, pasta, fruit again, and sometimes beans.

Asher, the 4-year old late riser, consumes most of his calories between the hours of 5:00pm – 8:00pm. He happily sits on the couch reading Lego manuals all day and relatively sedentary. But where Asher lacks in physical interest, he is very cerebral and a true master negotiator. I lose every time. In fact he’s been speaking full sentences since he was 1 and we had to use words to explain to him HOW TO WALK. Yup. Unlike Everett, Asher loves second dinner, and is usually the last kid up from the table at birthday parties. But Legos is Asher’s one true passion and ALL he thinks about. He has amassed a collection large enough to make any grown nerd jealous.

Anyway, what I’m saying is one child is always happy while the other one is always crying. I know this is the universal story of having two kids. So my sanity break is to escape to the kitchen and cook up something wonderful. This week it was Peanut Udon Lettuce Wraps.

PEANUT UDON LETTUCE WRAPS
1 package udon noodles
1 bunch green onions, trimmed and chopped
1/2 bunch cilantro, diced
1 red pepper, julienned
1 cup roasted unsalted peanuts, chopped
1 head butter lettuce

PEANUT SAUCE
3 Tablespoons creamy peanut butter
3 Tablespoons soy sauce
1 Tablespoon sesame oil
1 Tablespoon rice wine vinegar
1/2 inch fresh ginger, peeled and finely diced
1 garlic clove, finely diced

Mix peanut sauce ingredients until smooth and creamy. Set aside. Boil udon noodles 5 minutes. Remove and rinse under cool water in colander to immediately cool. Combine peanut sauce with noodles thoroughly. Fold in the peppers, cilantro and green onions. Serve in one butter leaf as a tasty lettuce wrap! Or, chop lettuce with ranch dressing and hand to 4-year old as seen below.

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Parents are Liars

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When a parent is asked how their weekend was and they say “GREAT!” they are lying half the time. I know this because I did it this morning. Unless you are the patron saint of patience and kids screaming “NOOOOOO you DON’T say that to ME” and swiping punches in the air and throwing sharp objects at you then slamming doors for three days doesn’t bother you, and sleeping in is no longer a wish and dream, and meals aren’t avoided simply because you don’t want to clean up afterwards, then congratulations you are a parent.  Even the best of us with the best intentions get lost in a big way sometimes.

Last Friday my husband and I took a vacation day from work to take the kids to Ringling Bros. and Barnum & Bailey Circus. We wanted to expose them to something new and exciting; tigers getting their belly scratched, clowns falling off ladders, eating salty popcorn, sitting in a big amphitheater watching motorcycles weave around each other in the metal sphere of doom. We had every intention of enjoying our big day off! We bought three tickets for the circus assuming Everett would happily sit on our lap. Five elephants came out on stage and then just as quickly disappeared before a ring leader in sequins sang a terrible song that didn’t stop for 10 minutes. Everett got antsy, and was happier running down the ramp in the abandoned concessions area away from the crowd while mommy pretended to be a tiger. Never mind that there were real tigers not 100 feet away that we had paid $50 to see. Asher was over-stimulated and thrown off by the lack of focus of the show. He wanted to sit in my lap and talk gibberish. He acted like he hadn’t slept in days, and it was only 10:00am. The popcorn made him insatiably thirty. A bottle of water cost $5 and the straw wasn’t long enough to stick out the bottle mouth. In the end we got use out of one ticket. For half the show. They both screamed at intermission that they were starving but they didn’t want to eat anything. As my husband left the theater carrying a screaming Asher in a fireman’s hold, I distracted Everett with airplanes in the sky as though that were part of the big show. And that was only Friday.

We recently signed up for Sitter City in search of a babysitter for sanity breaks and had scheduled the whole day on Saturday to be home for interviews. Two were a no-call no-show, and one cancelled at the last minute. By 2:00pm the house was a mess and I felt a vague sense of panic. We went out for an early dinner thinking getting out of the house would be key. A walk in the dark to a restaurant would be fun! Asher does not understand Daylight Savings. He’s 4. He was scared. “I CAN’T SEE ANYTHIIIIING!!” At dinner, everything was thrown on the ground; toys, food, crayons, my phone. We smiled embarrassedly at restaurant customers, but not too much so because we spend enough money at this restaurant for family date night. I chugged a martini, Robby choked down dinner, and we rushed home for another two painful hours of alternating moments of sheer joy followed by welting tears of unhappiness with two zombie children. At bedtime, we were speechless.

On Sunday, we actually spent a lovely morning with my husband’s family. The kids were flirty, joyful, conversational and sweet. They ate lunch nicely at the table, they engaged with the adults. We thought this was a good sign. We thought we would let them nap in the car while I did grocery shopping. That was a mistake. By the time 4:00pm rolled around and I started my cooking for the week, these two no-nap children and a husband who has been complaining of stomach pain for 2 weeks now were just gearing up for 4 hours of hell. Asher wanted every baby toy, Everett wanted to cling on my leg while I poured a steaming hot pot of water down the sink, no television show would satiate both children, the chocolate ice cream had melted in the box because it got left out of the freezer for too long since grocery shopping, so mommy had made an empty promise. I pulled a lasagna out of the oven while Everett ran for the open oven door with extended arms. The joint screaming of the kids got louder to a pitch range that I did not know existed to human ears.

In moments like this, you are lost. You wish you could just walk away. That you could hand a bad situation over to someone and scream HELP ME. But you can’t. There is no one. You have to push through. And then at 9:00pm when the house is finally quiet, you get your husband who fell asleep in your child’s room out of sheer desperation and exhaustion and you just go to bed. You are defeated. There is nothing left to say. In the morning, the kids will wake up refreshed and happy and clueless to reality. And you tell the teachers you had a great time at the circus and Asher proudly says he saw dinosaurs. Because that’s what you do.

You know how sometimes small tasks make you feel better because you can cross them off a list? This morning after I dropped off the kids at school I threw away a few boxes of garbage, I cut off  tags from new clothes, and I cleaned out the coat closet. And you know what? I am feeling better. I have my lunches ready for the week. And I actually can’t wait to see those damn kids again when I pick them up from school at 5:30pm. I love them so much, I lie. But only half the time.

the hug

Creamy Peanut Slaw

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Why is Chili’s at an airport so exciting? The steady flow of travelers, pilots mingling in the coffee line, those airport golf carts whizzing by. The 5-minute meal served in a red plastic basket – out in the real world this is known as “fast food” but in an airport it is simply “efficient”. In an airport it is forgivable that you pay $18 for a sandwich and soda because $18 is STEAL to not be sitting at your gate.

I have been traveling a lot for work lately, which makes my meals at home with the family all the more enjoyable. I am especially thrilled with my new cookbook Thug Kitchen, based on the popular vegan blog. If you don’t know this blog or cookbook, please indulge yourself. This week I made a super Creamy Peanut Slaw which I paired with soba noodles and tofu. My boys adore cold soba noodles more than spaghetti and marinara, more than pizza even. It’s like crack to them. So this recipe worked well for all of us.

CREAMY PEANUT SLAW
3 cups shredded red cabbage
3 cups shredded green cabbage
3 carrots, shredded
3 green onions, chopped

PEANUT SAUCE
5 tablespoons creamy peanut butter
5 tablespoons rice vinegar
2 teaspoons soy sauce
2 teaspoons Sriracha
1/2 inch ginger, peeled and finely diced

Shred your slaw ingredients in a food processor with a grater setting, or with a knife for larger chunks. Mix the peanut sauce ingredients in a small bowl until you get a thick, creamy consistency. Combine sauce with slaw in a large bowl. I recommend serving on top of buckwheat soba noodles, which only take 3 minutes to cook. One package of soba noodles can be tossed with one tablespoon sesame oil, one tablespoon of soy sauce, and one tablespoon of sesame seeds for a flavorful, hearty noodle dish that pairs well with any asian stir fry or cold salad dish. My photo may not be award-winning this week, but I can tell you this made a damn good work lunch.

Spaghetti with Lemon and Toasted Walnuts

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My worst nightmare? The kids going to bed happy and early. Why? Because it’s too good to be true. Zonking out dazed and speaking tongues inevitably means that someone will be jarred awake with night terrors in two hours. And that they’ll be up at 4:00am ready to start the day. Let’s go! But I guess I’m willing to take that risk tonight because my husband and I would like one hour together. Without children. One wondrous hour watching Star Trek Deep Space Nine so we can mock the overacting and the spectacularly absurd plot twists. Like Major Kira having O’Brien’s baby because it got zapped from Keiko’s body in some interstellar battle. Whatever.

Tonight we enjoyed this cold zesty zippy pasta dish with whole wheat spaghetti, spicy fresh chopped garlic and a fresh lemon, parsley olive oil marinade. It comes from Vegetarian Times and could easily be made vegan without the Parmesan cheese. This dish paired with a side salad will last us the work week and only cost about $10 – not bad for a healthy dish that even my 4 year old enjoyed!

SPAGHETTI WITH LEMON AND TOASTED WALNUTS
1 cup walnut halves
½ cup freshly grated Parmesan cheese
¼ cup olive oil
¼ cup lemon juice
2 tsp. grated organic lemon zest
1 clove garlic, minced (1 tsp.)
¾ tsp. freshly ground black pepper
1 lb. spaghetti
1 cup Italian parsley, coarsely chopped

Preheat oven to 350°F. Toast walnuts on baking sheet 10 minutes. Cool, and coarsely chop. Whisk together cheese, oil, lemon juice, lemon zest, garlic, and pepper in large bowl. Cook pasta according to package directions. Add drained pasta to cheese mixture, and toss to combine. Stir in parsley and walnuts, and season with salt and more pepper.

Tofu Vindaloo

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Tofu Vindaloo

I’m not an advocate for complicated processes in the kitchen — and this requires a few steps more than what’s normal for me — but the hard work really pays off in this tantalizing Indian recipe of complex flavors and spices that truly makes your heart soar. It it based on a recipe from one of my favorite blogs Oh My Veggies, and requires a hand blender or food processor and a spice grinder or mortar and pestle if you are using whole seeds or cloves. But don’t be intimidated. Spice cooking is not like baking. You can add a little more turmeric here and a little less garlic there, you can skip an element all together, and your curry base will still take on a life of its own. This vindaloo concept might be life changing for you, as it was for me. I mean, who doesn’t want a Indian dish in their repertoire? All I’m saying is, buy some naan and make this.

VINDALOO PASTE
1 small onion, quartered
3 garlic cloves
2 teaspoons fresh grated ginger
1/2 tablespoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 teaspoon salt
1/2 teaspoon black pepper

TOFU VINDALOO
2 tablespoons vegetable oil
1 (15-ounce) package extra firm tofu cut into 1-inch cubes
1 1/4 cups vegetable broth
1/2 cup tomato paste
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
1 medium head cauliflower, chopped into florets
1 red bell pepper, diced
2 cups fresh green beans, cut into 2-inch pieces
Rice or naan, for serving

Place all of the vindaloo paste ingredients in a food processor or hand blender base and puree until it reaches a paste consistency, stopping to scrape down the sides of the bowl or pitcher as needed. Set aside. In a separate bowl, combine the vegetable broth, tomato paste, vinegar and sugar. Set aside. Add the oil to a large saucepan over medium-high heat, cook tofu cubes for 10 minutes, flipping every 2 minutes or so, until it’s lightly browned. Push the tofu out to the sides of the of the saucepan, making a space in the center. Add the vindaloo paste to the center and heat for 1 minute, until fragrant. Add the broth mixture and gently combine, then bring to a simmer and add the cauliflower, pepper and green beans. Reduce heat to low and simmer, uncovered, for 12-15 minutes or until veggies are tender, stirring occasionally. Add up to 1/2 cup of water during cooking if sauce becomes too thick.

Hominy Tortilla Soup

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IMG_2350.JPG I have often passed cans of hominy on the shelf at the grocery store and wasn’t sure exactly what to do with this simple yet somewhat daunting ingredient! Hominy is essentially dried corn that has been soaked in a mineral lime bath – a process known as nixtamalization. The process softens the kernels and causes them to double in size, which is why hominy looks nothing like corn. It is the main ingredient ground down into corn tortillas, and in Mexico it is even mixed with water and milk to make the sweetened beverage called atol. There are signs of hominy being produced in mesoamerica around 1500 BC so it is a very ancient ingredient that remains unchanged over time — the difference being as the consumer that I don’t have to do anything except use a can opener!

It turns out their chewy puffy texture makes hominy an excellent compliment to beans in a stew. So today I am sharing this flavorful and hearty meatless Hominy Tortilla Soup that is a cinch to make.

MEXICAN TORTILLA SOUP
14-ounce can crushed tomatoes or chunky tomato sauce
1 dried smoked chili pepper or 1 poblano pepper
1 avocado
6 corn tortillas (6-inch, taco-sized)
1 handful cilantro
1 lime
14-ounce can hominy, rinsed and drained
14-ounce can black beans, rinsed and drained
32 ounces (4 cups) vegetable stock
1 medium white onion
2 cloves garlic
1 teaspoon ground cumin
Olive oil
Salt

Preheat the oven to 475 degrees Fahrenheit. Stack the tortillas and slice them into ½-inch-wide, 2-inch-long strips. Bake 6 to 8 minutes, then season with a bit oil and salt. Peel and finely chop the garlic and onion. Remove the seeds and membranes from the dried poblano. In a medium pot or Dutch oven, heat some olive oil on medium heat and cook the onion, garlic, and poblano peppers for 4 to 5 minutes. Stir in the cumin, then the canned tomatoes and vegetable stock. Simmer for about 3 minutes, then add the hominy and black beans. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally. Season with salt and pepper to taste. To serve the soup: first, discard the dried chili pepper. Pour into individual bowls then top with some of the diced avocado, tortilla strips, cilantro and a lime wedge. Add hot sauce if you like it spicy!