This recipe comes from Mark Bittman's How to Cook Everything Vegetarian, in which he claims the potatoes remain slightly crunchy, which indicates it isn't exactly the stuff I'm used to having in dosa. I plan to cook mine all the way through and try to make it less spicy than the stuff served in dosa shops, for Simran's sake.
Ingredients
3 tbs neutral oil, like grapeseed or corn
1 tbs cumin seeds (optional)
1 small red onion, finely chopped
1 1/2 lbs all-purpose potatoes, like Yukon Gold, peeled and shredded or minced
1 tbs garam masala or curry powder
Salt and freshly ground black pepper
Pinch cayenne (nope, I'm leaving this out)
1/4 cup fresh cilantro leaves, chopped
Directions
1. Put the oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. When hot, add the cumin seeds if you're using them, fry for 30 seconds, then add half the onion and the potatoes. Add the spice blend along with the salt, pepper, and cayenne. Cook, stirring or tossing ,until the onion has caramelized and the potatoes are lightly browned, about 10 minutes; the potatoes need not be fully tender.
2. Add the cilantro to the pan, toss one, an transfer to a serving platter. Garnish with the raw onion and serve immediately.
Wednesday, January 15, 2014
Dosa (From Scratch!)
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian. He does not call it "dosa from scratch," but since everyone I know makes dosa from a box mix, I think this name sums it up better. Now that I'm less incompetent at making pancakes, I'm hoping I can handle this. If I can, we'll finally be able to have the long sought-after cheddar cheese and onion dosa that no respectable dosa shop will ever make on request.
Ingredients
1/2 cup white urad dal (dhuli urad)
2 cups basmati rice (you can also substitute brown basmati rice to make it whole grain and an earthier flavor and somewhat chewier texture)
2 to 3 tbs vegetable oil, as needed
Salt
Directions
1. Soak the dal and rice in separate bowls in water to cover for 4 to 6 hours, or overnight if you prefer.
2. Turn your oven to its lowest temperature. Drain the dal and put it in a blender with a tbs or two of water. Purée it to a smooth consistency, adding as little additional water as necessary, but enough to allow the machine to do its work. Transfer the purée to a large mixing bowl.
3. Drain the rice and add half of it to the blender (there's no need to clean between batches) with about 1/4 cup water. Again, purée (it won't become as smooth as the dal), adding as little additional water as possible. Repeat with the remaining rice. Add the puréed rice to the dal and stir the two together; the resulting mixture should have the texture of a thick pancake batter. Cover the bowl with plastic wrap, turn the oven off, and let the batter ferment overnight in the warmed oven.
4. Heat a large rectangular nonstick or cast-iron griddle over medium heat for a full minute before greasing it with a film of oil. Season the dosa batter with a large pinch of salt and stir to incorporate. Use a measuring cup or a ladle to pour 1/4 cup of batter into the center of the pan, then use the bottom of the measuring cup to spread the dough across the pan into a large oval shape not much more than 1/8 inch tick; don't worry if the thickness is inconsistent. (It's the same motion a pizza maker would make -- concentric circles with the bottom of the ladle -- to spread tomato sauce thinly and evenly across pizza dough.)
5. Tiny bubbles will form across the surface of the dough, and the bottom will crisp and turn a deep golden brown in 3 to 5 minute. Use a spatula to loosen the edges of the dosa, then roll it onto itself to make a cylinder and remove it from the griddle. Repeat with the remaining batter, greasing the griddle as necessary. Serve hot.
Ingredients
1/2 cup white urad dal (dhuli urad)
2 cups basmati rice (you can also substitute brown basmati rice to make it whole grain and an earthier flavor and somewhat chewier texture)
2 to 3 tbs vegetable oil, as needed
Salt
Directions
1. Soak the dal and rice in separate bowls in water to cover for 4 to 6 hours, or overnight if you prefer.
2. Turn your oven to its lowest temperature. Drain the dal and put it in a blender with a tbs or two of water. Purée it to a smooth consistency, adding as little additional water as necessary, but enough to allow the machine to do its work. Transfer the purée to a large mixing bowl.
3. Drain the rice and add half of it to the blender (there's no need to clean between batches) with about 1/4 cup water. Again, purée (it won't become as smooth as the dal), adding as little additional water as possible. Repeat with the remaining rice. Add the puréed rice to the dal and stir the two together; the resulting mixture should have the texture of a thick pancake batter. Cover the bowl with plastic wrap, turn the oven off, and let the batter ferment overnight in the warmed oven.
4. Heat a large rectangular nonstick or cast-iron griddle over medium heat for a full minute before greasing it with a film of oil. Season the dosa batter with a large pinch of salt and stir to incorporate. Use a measuring cup or a ladle to pour 1/4 cup of batter into the center of the pan, then use the bottom of the measuring cup to spread the dough across the pan into a large oval shape not much more than 1/8 inch tick; don't worry if the thickness is inconsistent. (It's the same motion a pizza maker would make -- concentric circles with the bottom of the ladle -- to spread tomato sauce thinly and evenly across pizza dough.)
5. Tiny bubbles will form across the surface of the dough, and the bottom will crisp and turn a deep golden brown in 3 to 5 minute. Use a spatula to loosen the edges of the dosa, then roll it onto itself to make a cylinder and remove it from the griddle. Repeat with the remaining batter, greasing the griddle as necessary. Serve hot.
Milder Chile-Garlic Paste
I found this recipe for chile-garlic paste in Mark Bittman's How to Cook Everything Vegetarian. I love chilli-garlic noodles, but the only chilli-garlic sauce I've seen in stores is insanely spicy. Even the smell of it literally takes my breath away. And no matter how little I use, Simran can't eat the finished product. So I'm making a milder version of chile-garlic paste using a milder chile so that it's heavier on the garlic and not so spicy. (If this turns out too spicy, I'll cut the amount of chile in half.)
Ingredients
1 cup hot dried red chiles, like red Thai, chile de arbol, pequin, or red New Mexico (I will be using ancho, also known as poblano, because it's one of the mildest chiles and I already have dried ones in the pantry.)
1/4 cup chopped garlic
1/4 cup white wine vinegar or distilled vinegar
2 tsp sugar
1 tsp salt, or to taste
Directions
1. Combine all the ingredients in a blender or food processor with 1/4 cup hot water and purée to a smooth paste. Add additional hot water by the tablespoon if the paste is too thick. Use immediately or refrigerate for up to 3 months.
Ingredients
1 cup hot dried red chiles, like red Thai, chile de arbol, pequin, or red New Mexico (I will be using ancho, also known as poblano, because it's one of the mildest chiles and I already have dried ones in the pantry.)
1/4 cup chopped garlic
1/4 cup white wine vinegar or distilled vinegar
2 tsp sugar
1 tsp salt, or to taste
Directions
1. Combine all the ingredients in a blender or food processor with 1/4 cup hot water and purée to a smooth paste. Add additional hot water by the tablespoon if the paste is too thick. Use immediately or refrigerate for up to 3 months.
Tofu, Provençal Style
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian.
Ingredients
2 tbs extra virgin olive oil
1 tbs minced garlic
1 large or 2 medium onions, chopped
1 red bell pepper, cored, seeded, and chopped
Large pinch saffron threads (optional -- do it, it tastes better with the saffron)
1 tsp fresh marjoram, oregano, or thyme or 1/4 tsp dried (I use 1 tsp herbs de provence to get the best of all worlds.)
2 tbs drained capers
2 cups chopped tomato (canned is fine), with juices
1 cup good-quality black or green olives or a mixture, pitted
1 1/2 to 2 lbs firm or extra-firm tofu, preferably pan- or deep-fried, or cooked in another fashion, but frozen or even fresh and blotted dry will do, cut into 3/4-inch cubes (I pan fry them, but in lots of grapeseed oil and for a few minutes on each side.)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley leaves for garnish
Directions
1. Put the oil in a large, deep skillet, preferably non-stick, over medium heat. When hot, add the garlic and cook, stirring occasionally, until it begins to take on some color, just a minute or so. Add the onions and the bell pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the saffron, herb, and capers and stir, then add the tomato and olives. Stir, bring to a boil, and cook until the sauce thickens a bit, about 10 minutes.
2. Add the tofu and cook, stirring once or twice, until it's swollen slightly and heated through, about 5 minutes. Taste and add salt if necessary and plenty of black pepper. Garnish and serve.
Ingredients
2 tbs extra virgin olive oil
1 tbs minced garlic
1 large or 2 medium onions, chopped
1 red bell pepper, cored, seeded, and chopped
Large pinch saffron threads (optional -- do it, it tastes better with the saffron)
1 tsp fresh marjoram, oregano, or thyme or 1/4 tsp dried (I use 1 tsp herbs de provence to get the best of all worlds.)
2 tbs drained capers
2 cups chopped tomato (canned is fine), with juices
1 cup good-quality black or green olives or a mixture, pitted
1 1/2 to 2 lbs firm or extra-firm tofu, preferably pan- or deep-fried, or cooked in another fashion, but frozen or even fresh and blotted dry will do, cut into 3/4-inch cubes (I pan fry them, but in lots of grapeseed oil and for a few minutes on each side.)
Salt and freshly ground black pepper, to taste
Chopped fresh parsley leaves for garnish
Directions
1. Put the oil in a large, deep skillet, preferably non-stick, over medium heat. When hot, add the garlic and cook, stirring occasionally, until it begins to take on some color, just a minute or so. Add the onions and the bell pepper and cook, stirring occasionally, until softened, about 10 minutes. Add the saffron, herb, and capers and stir, then add the tomato and olives. Stir, bring to a boil, and cook until the sauce thickens a bit, about 10 minutes.
2. Add the tofu and cook, stirring once or twice, until it's swollen slightly and heated through, about 5 minutes. Taste and add salt if necessary and plenty of black pepper. Garnish and serve.
Vegetarian French Onion Soup
This recipe comes from Mark Bittman's How to Cook Everything Vegetarian.
Ingredients
1/4 cup extra virgin olive oil or 4 tbs (1/2 stick) butter
4 large onions, thinly sliced (about 6 cups)
Leaves of 2 or 3 sprigs fresh thyme or 1/4 tsp dried
1 bay leaf
1 whole head garlic, cut crosswise through the equator
Salt and freshly ground black papper
5 cups vegetable stock
2 tbs cognac, Armagnac, or brandy (optional)
2 tbs parsley leaves, or more to taste, for garnish (optional)
1 cup freshly grated Parmesan
4 thick slices crusty bread
Directions
1. Put oil or butter in a large, deep saucepan or casserole over medium heat. When the oil is hot or the butter is melted, add the onions and cook, stirring occasionally, until very soft and beginning to brown. This will take 30 to 45 minutes; don't rush it.
2. Add the thyme, bay leaf, garlic, and salt and pepper to taste and cook with the onions for a minute before adding the stock and cognac (if you have parsley, add a few sprigs to the soup at this point; fish them out before serving). Bring to a boil, then turn the heat to medium-low and cook for 15 minutes, with bubbles occasionally breaking the surface. (You may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding.)
3. Preheat the oven to 400 degrees F. Cut 4 thick slices of crusty bread, rub them with a clove of garlic on each side, and toast them in the oven, in a toaster oven, or in a pan with olive oil (a la croutons). Put a crouton in each of 4 ovenproof bowls. Add a portion of soup and top each with at least 1/ cup of freshly grated Parmesan cheese. Place the bowls in a roasting pan or on a sturdy cookie sheet and bake for 10 minutes, or until the cheese melts. Serve immediately.
Ingredients
1/4 cup extra virgin olive oil or 4 tbs (1/2 stick) butter
4 large onions, thinly sliced (about 6 cups)
Leaves of 2 or 3 sprigs fresh thyme or 1/4 tsp dried
1 bay leaf
1 whole head garlic, cut crosswise through the equator
Salt and freshly ground black papper
5 cups vegetable stock
2 tbs cognac, Armagnac, or brandy (optional)
2 tbs parsley leaves, or more to taste, for garnish (optional)
1 cup freshly grated Parmesan
4 thick slices crusty bread
Directions
1. Put oil or butter in a large, deep saucepan or casserole over medium heat. When the oil is hot or the butter is melted, add the onions and cook, stirring occasionally, until very soft and beginning to brown. This will take 30 to 45 minutes; don't rush it.
2. Add the thyme, bay leaf, garlic, and salt and pepper to taste and cook with the onions for a minute before adding the stock and cognac (if you have parsley, add a few sprigs to the soup at this point; fish them out before serving). Bring to a boil, then turn the heat to medium-low and cook for 15 minutes, with bubbles occasionally breaking the surface. (You may prepare the soup in advance up to this point; cover and refrigerate for up to 2 days, then reheat before proceeding.)
3. Preheat the oven to 400 degrees F. Cut 4 thick slices of crusty bread, rub them with a clove of garlic on each side, and toast them in the oven, in a toaster oven, or in a pan with olive oil (a la croutons). Put a crouton in each of 4 ovenproof bowls. Add a portion of soup and top each with at least 1/ cup of freshly grated Parmesan cheese. Place the bowls in a roasting pan or on a sturdy cookie sheet and bake for 10 minutes, or until the cheese melts. Serve immediately.
Monday, January 13, 2014
Vegan Meatballs
I like having something in my spaghetti sauce, like ground seitan or vegan meatballs. I've already tried one vegan meatball recipe from myvegancookbook.com, but despite how impressed I was, Simran didn't care for it, so now I'm trying the other. I like to make such things in advance and throw them in a ziploc bag in the freezer for later.
Ingredients
1. Preheat oven to 300 degrees.
2. Mix ingredients together in a bowl. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it.
3. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
[Edited 3/12/2014: These had far too mustardy a taste. The ones in the link above are much better.]
Ingredients
- 1/2 Cup Cooked Lentils
- 1 Cup Cooked Brown Rice
- 1/4 Cup Old Fashioned Oats
- 1/4 Cup + 2 Tablespoons Wheat Germ
- 2 Tablespoons Soy Sauce
- 2 Tablespoons Olive Oil
- 2 Teaspoons Lemon Juice
- 1/4 Cup Whole Wheat Flour
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Black Pepper
- 1 Teaspoon Balsamic Vinegar
- 1/8 Teaspoon Nutmeg
- 1/2 Teaspoon Chili Powder
- 1/2 Teaspoon Chipotle Chili Powder
- 1/2 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoons Molasses
- 2 Teaspoons Dry Mustard
1. Preheat oven to 300 degrees.
2. Mix ingredients together in a bowl. Measure out 2 tablespoons of mixture for each meatball and roll into a ball with your hands. Spray cooking sheet and place meatballs on it.
3. Place into oven and cook 15 minutes on one side and roll over and cook 15 minutes on the other side. After they are out of the oven, let stand for about 10 minutes to allow them to firm up.
[Edited 3/12/2014: These had far too mustardy a taste. The ones in the link above are much better.]
Wednesday, January 8, 2014
Meal Planning
Time for weekly meal planning. I have some celery, white mushrooms, and cauliflower in the fridge to use up. Here is what I'm planning to make:
Seitan & Veggie Stirfry with Brown Rice
It's easy, and I have tons of homemade seitan still in the freezer.
Penne alla Vodka
I already have the pasta, sauce, and vegetarian Italian sausage for this.
Tofu Po'Boy Sandwiches and Baked Sweet Potato Fries and Vegan Cream of Broccoli Soup
This is probably my favorite sandwich at the moment. It calls for fresh French bread and remoulade. The fries will use up the remaining sweet potato in my pantry.
Spaghetti Squash with Thick Chunky Tomato Sauce and Collard Greens with Almonds
Enchiladas Verdes and Red Cabbage Slaw
This will use up the rest of the spinach I have to buy to make pita pizzas.
Pita Pizzas and Mushroom Pâté with (possibly leftover) French Bread
Roasted Cauliflower with Raisins and Vinaigrette and Vegetarian Reuben Sandwiches and (leftover) Soup
The cauliflower dish will use up the leftover cauliflower from last week's veg korma. The rest is just meant to be easy stuff that's palatable.
Seitan & Veggie Stirfry with Brown Rice
It's easy, and I have tons of homemade seitan still in the freezer.
Penne alla Vodka
I already have the pasta, sauce, and vegetarian Italian sausage for this.
Tofu Po'Boy Sandwiches and Baked Sweet Potato Fries and Vegan Cream of Broccoli Soup
This is probably my favorite sandwich at the moment. It calls for fresh French bread and remoulade. The fries will use up the remaining sweet potato in my pantry.
Spaghetti Squash with Thick Chunky Tomato Sauce and Collard Greens with Almonds
Enchiladas Verdes and Red Cabbage Slaw
This will use up the rest of the spinach I have to buy to make pita pizzas.
Pita Pizzas and Mushroom Pâté with (possibly leftover) French Bread
Roasted Cauliflower with Raisins and Vinaigrette and Vegetarian Reuben Sandwiches and (leftover) Soup
The cauliflower dish will use up the leftover cauliflower from last week's veg korma. The rest is just meant to be easy stuff that's palatable.
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