Moroccan Vegetarian chilli

Posted on October 15, 2010 by meggamoma

This dish will have you salivating while the heady aromas waft from the pot on your kitchen stove . The warm spices in this dish just keep you wanting more . Funny ,on a real fall day , like today , I could certainly go for a hot bowl of this delicious , heart warming chili .

Williams Sonoma

Serves 6

4 large ancho chilies

3 cups water

4 large whole garlic cloves , plus 6 large cloves , sliced

1 yellow onion , chopped

1  1/2 tsp turmeric powder

1  1/2 tsp ground cinnamon

1  1/2 tsp ground cumin

1  1/2 tsp ground coriander

1 can ( 28  oz ) chopped tomatoes

1 butternut squash , 1  1/4 lb , halved , seeded , peeled and cut into 1/2 inch cubes .

2 cans chickpeas

2 Zuchini cut into 1/2 inch dice

1/3 cup sliced dried apricots

1/3 cup sliced pitted prunes

In a saucepan, combine the chillies and water and bring to a boil. Remove from the heat. Cover and let stand for 15 minutes. Using tongs or a slotted spoon, transfer the chillies to a work surface. Preserve the liquid. Discard the stems and seeds from the chillies. In a food processor or a blender, combine the chillies with the whole garlic cloves and 1/2 cup of the liquid. Process until smooth. Set aside.

Heat a heavy pot over medium heat. Coat the pot with a bit of olive oil. Add the onion, sliced garlic cloves, turmeric, cinnamon, cumin, and corriander. Saute until the onion and garlic have softened. About 5 minutes. Stir in the tomatoes and their juices, butternut squash and the chillie puree. Cover and simmer, stirring occassionally until the squash is just tender, about 25 minutes.

Stir in the chick peas with their liquid, the zucchini, dried apricots and prunes. Simmer, uncovered, until all the squashes are tender, about 15 minute more. Transfer to a warm serving dish and serve hot.

Filed under: Middle eastern, Vegetarian | Tagged: , , , , | Leave a Comment »

Stir fried Bean Curd with Asian greens

Posted on October 14, 2010 by meggamoma

Being vegan  is terrific when you can eat this way . The bean curd or tofu is stirfried lightly for a slight crunch , it then sits on a bed of bok choy ( a type of chinese cabbage ) ans broccoli , two vegetables so densely nutritious , you can feel terrific about what you have just eaten . Forget take out when you can have this dish on your table in mere minutes  with no added MSG or clumpy cornstarch .

Sanjeev Kapoor

1/2 lb bean curd ( tofu ) cut into 3/4 inch cubes

2 Tbs oil

salt to taste

2 inches ginger , grated

1/2 tsp freshly ground black pepper

1 tbs lemon juice

1/2 medium broccoli , seperated into florets and blanched

4 Chinese cabbages ( bok choy ) roughly cut

4 to 5 cabbage leaves , shredded

10 garlic cloves , chopped

1 Tbs soy sauce

Heat one tablespoon of oil in a pan ; add the bean curd and stir fry for 3 to 4 minutes over medium heat . Sprinkle the salt , grated ginger , black pepper and lemon juice .

Heat the remaining oil in another pan . Add the broccoli florets , bok choy and cabbage and saute for 2 minutes . Sprinkle a little water . Add the garlic , soy sauce and a little more water and cook till the vegetables soften slightly .

Transfer the greens to a serving plate . Place the bean curd on top and serve hot .

Filed under: asian, Chinese, Tofu, Vegetarian | Tagged: , , , | Leave a Comment »

Stir fried red curry green beans

Posted on January 6, 2010 by meggamoma

Red curry paste is all the seasoning you will need to flavor this green bean tofu stir fry . Look for the brand Maseri in Asian markets as it does not contain fish sauce or shrimp paste and is therefore suitable for vegans .

Serves 6

Chat Mingkwan

3 fresh kaffir lime leaves

2 tbs vegetable oil

3 tbs red curry paste

1 cup julienne firm tofu

3 cups sliced green beans in 1  1/2 inch lengths

1 cup vegetable stock or water

2 tbs sugar or more to taste

2 tbs light soy sauce or more to taste

2 tbs chili paste with soybean oil ( namprik pow )

1 vegetable bouillon cube

2 whole red jalapeno peppers , sliced into thin strips , for garnish

5 sprigs thai sweet basil leaves only , for garnish

Stack the kaffir lime leaves and roll them tightly into a cigarette like roll. Slice across the roll to make fine , paper thin strips , set aside for garnish .

Heat the oil in a wok or skillet over medium heat . Stir in the curry paste and cook 3 -5 minutes or until almost tender . Add vegetable stock , sugar , soy sauce , chili paste with soybean oil , and vegetable bouillion . Continue cooking until the beans are tender , about 3 minutes longer . Adjust the flavor with more with more seasonings to taste .

Transfer to a serving plate and garnish with kaffir lime leaves , red jalapeno peppers , basil leaves .

Filed under: asian, Vegetarian | Tagged: , , , , | Leave a Comment »

Falafel

Posted on December 30, 2009 by meggamoma

These delicious bean ” dumplings ” are popular with all my friends and family . They are wholesome and nutritious and can be servedin a pita with hummus or baba ghanouj and a tomato and cucumber salad . Typically falafel are made with large broad beans , sold as skinned in Middle eastern stores , but I often revert to all chickpeas or a combination , as chickpeas are so widely available .

Serves 10

Claudia Roden

1 lb dried ( skinless ) split broad beans , soaked in cold water for 24 hours

salt and pepper

2 tsp ground cumin

1 tsp ground coriander

good pinch of ground chili pepper or cayenne

1 tsp baking soda or baking powder

1 large onion , very finely chopped or grated

5 scallions , very finely chopped

6 cloves garlic , crushed

2/3  cup  finely chopped flat leaf parsley

2/3 cup finely chopped cilantro

sunflower or light vegetable oil for deep frying

The long soaking  of the beans to soften is all -important . After soaking , drain the beans very well and let them dry out a little on a towel . Then put them in a food processor and process until they form a paste ., adding salt and pepper , cumin , coriander , chili powder and baking soda or powder ( these last two release carbon -dioxide gas , which causes the paste to rise slightly and lighten ).. The paste must be so smooth and soft so it will hold together when you fry . Let it rest for at least 1/2 an hour .

Add the rest of the ingredients , except the oil. If you have chopped the onion in the food processor , strain to get rid of the juice , or the rissoles could fall apart when you fry them .

Knead the mixture with well your hands. Take small lumps and make flat , round shapes 2 inches in diameter and 1/4 inch thick . Let them rest 15 minutes .

Heat at least 2 inches of oil in a heavy pot until sizzling hot . Fry the patties in batches , without crowding them , until crisp and brown , turning them once over . Lift them out with a slotted spoon and drain on paper towels .

Serve hot .

Filed under: Appetizers, Middle eastern, Vegetarian | Tagged: , , , , , | 2 Comments »

New york times magazine Falafel

Posted on November 28, 2009 by meggamoma

Falafel are a treasure exported from North Africa , and sold  as street fare all over New York city . These fried,  crisp , crunchy morsels take some planning ahead , but , honestly are worth all the time and effort .

New york Times Magazine

Makes 32

Photograph by Rahul Mahtani

3 cups chickpeas      1/2 cup plus 1 tbs bulgar

3 medium yellow onions , roughly chopped

15 cloves garlic , peeled

3 tbs whole cumin seed

3 tbs whole coriander seed

1 tbs whole black peppercorns

1 tbs kosher salt , plus more to taste

3 tbs finely chopped mint

3 tbs finely chopped cilantro

3 tbs finely chopped parsley

3 tbs white sesame seeds

3 tbs baking soda

1 to 2 quarts canola oil

Place the chickpeas and bulgur each in a bowl and add water to cover by 2 inches . Cover and soak overnight.Drain well and grind through the small dye of a meat grinder into a large bowl set under a fine mesh strainer . Press on the onions to release the excess juice. Discard the juices then add the onions to the chickpea mixture . ( I use a food processor , careful not to OVERPROCESS )

In a small skillet over medium heat , toast the cumin and coriander seeds until fragrant . Transfer to a spice grinder, add the peppercorns and grind to a powder. Transfer the spices to the chickpea mixture , along with the salt , mint , cilantro , parsley and sesame seeds . Stir to combine . Mix in the baking soda and let stand for 30 minutes . season to taste with salt .

Heat a medium pot filled 2 inches with canola oil to 350*F. Using your hands , shape the chickpea mixture into 2 inch balls . Fry in batches for 3 minutes or until dark brown and cooked through.

Serve with Hummus , raita and Pita bread

Filed under: Appetizers, Middle eastern, Vegetarian | Tagged: , , , , , , | 1 Comment »

Avocado Relish

Posted on November 28, 2009 by meggamoma

This is a very  versatile relish to have on hand . It is a super accompiniment to Chilis , quesadillas or even on its own with tortilla chips . It ie elegant and nutritious and completely vegan.

Bobby Flay

1 cup

1 ripe Haas avocado , coarsely chopped

1 tbs finely diced red onion

1 tbs minced jalapeno

2 tbs fresh lime juice

1 tbs coarsely chopped cilantro

salt and freshly ground pepper

Combine the avocado , onion , jalapeno , lime juice , and cilantro . Season to taste with salt and pepper . Cover and refridgerate for up to 1 day . Bring to room temperature before serving.

Filed under: Appetizers, Mexican, Vegetarian | Tagged: , , , , , , | Leave a Comment »

Pasta with Broccoli Rabe

Posted on November 14, 2009 by meggamoma

They beauty of pasta is that it is delicious , easy to cook , economical and always on hand , a pantry staple. This dish is best prepared with Fusilli (corkscrews ) or farfalle ( butterflies ) . It is wholesome , filling and very satisfying . Just add a salad and you have a perfect weeknight meal.

4 to 6 servings

Food and Wine

1  1/2 lbs broccoli rabe , thick stems trimmed and peeled

3 tbs extra virgin olive oil

6 large garlic cloves , minced

3 anchovy fillets , mashed ( vegans please omit)

1/2 tsp crushed red pepper

Salt and freshly ground pepper

1 lb fusilli

1 tbs unsalted butter

Freshly grated Pecorino Romano cheese , for serving

Steam the broccoli rabe until just tender, about 3 minutes. Coarsely chop.

Heat oil in a large skillet . Add the garlic and cook over low heat until golden , about 3 minutes. Add the anchovies (optional ) and crushed red pepper and cook for 1 minute. Add broccoli rabe and cook , stirring , until the flavors are well blended , about 4 minutes . Season with salt and black pepper and keep warm.

Cook the pasta in a large pot of boiling salted water , stirring occasionally , until al dente. Reserve 3 tbs of the pasta cooking liquid and toss again . Season with salt and pepper ; transfer to a warmed bowl . Serve at once , passing the cheese separately.

Filed under: italian, Vegetarian | Tagged: , , , , | Leave a Comment »

Vietnamese fried bean curd in tomato sauce

Posted on October 26, 2009 by meggamoma

This is one of the quickest to prepare feel good , taste good , look good dishes I know of . The firm bean curd is pan fried till crisp and topped with and Asian style tomato sauce . Vegans can easily omit the fish sauce simply by increasing  the soy sauce.

Serves 4

Wendy Hutton

3 tbs vegetable oil

4 squares firm bean curd, dried with paper towels

sprigs of fresh coriander , to garnish

SAUCE

1 tsp vegetable oil

1 tsp finely minced garlic

2 medium ripe tomatoes, skinned and diced

1/4 cup water

4 tsp fish sauce

2 tsp light soy sauce

2 tsp sugar

2 tsp tomato paste

1/4 tsp freshly ground black pepper

Prepare the sauce first by heating the oil in a medium saucepan. Add the garlic and stir fry over medium heat until golden . Add the tomatoes and stir fry until slightly softened, about 2 minutes. Add water , fish sauce , soy sauce , sugar tomato paste and pepper . Bring to the boil , lower heat, cover and simmer for 3 minutes. Remove from heat but keep warm.

Heat the oil in frying pan until very hot. Add bean curd and fry until golden brown underneath, about 3 minutes. Turn and fry the other side, about 3 minutes. Drain on paper towel and transfer to a serving dish . Pour over the tomato sauce, garnish with coriander sprigs. Serve with steamed rice.

Filed under: asian, Vegetarian | Tagged: , , , , | 1 Comment »

Vegetable seekh Kabab

Posted on September 5, 2009 by meggamoma

Ever wondered what to throw on the grill as a vegan or vegetarian besides a veggie burger ? This well flavored loaded kabab is just the thing , from acclaimed chef Sanjeev Kapoor. He suggests grilling these on a stone , but honestly I do them directly on the grill as I am not sure what stone he is talking about . Alternatively I have placed them in the oven on a preheated pizza stone….just delicious. I serve them with a green salad   and sliced red onions.

15 -20 French beans , chopped

    1/4 cup          Cabbage , finely chopped

    4      Medium carrots chopped

3/4 cup green peas , blanched

2 Tbs plus more for basting

3  1/2 tbs  gram flour (available in Indian stores or health food stores)

1 tsp Caraway seed ground

2 tbs Ginger and garlic grated

4 green serrano chillies chopped

3 medium potatoes , boiled and mashed

1  1/2 corn kernels , boiled

salt to taste

3 tsp Chaat masala ( available from Indian markets )

2 tbs ground cashewnuts

Heat 2 tablespoons oil in a pan , add french beans , cabbage and carrots and mix . Push to one side. Add green peas on the other side and mash them . Mix everything together and cook for 3 to 4 minutes . Push to one side of the pan . On the other side of the pan , roast the gram flour and caraway powder for 2 minutes. Mix the vegetable and gram flour mixture and stir in the ginger and garlicthe green chilis and mix well and saute for 30 seconds . Place the potatoes in a bowl, corn , salt , 2 tsp chaat masala , cashewnut powder and the vegetables in the pan , MIX WELL.

Divide into 16 equal portions . Holding up a bamboo skewer Pree each potion on the sticks pressing onto the stick till it is evenly latered.Press the ends to seal firmly. Season the grill ( or grill stone ) with oil and heat . Place kebabs on grill and cook, basting with oil on each side , for about 3 minutes or until lightly colored all around .

Serve hot sprinkled with the remaing chaat masala.

Filed under: Appetizers, Indian, Vegetarian | Tagged: , , , , | Leave a Comment »

Braised Tofu in Hot Bean Sauce

Posted on August 19, 2009 by meggamoma

As a vegetarian I am always looking for new news to serve Tofu , which , when well cooked is delicious . Here the Tofu is deep fried till crisp and served with a spicy hot bean sauce. The original recipe Asian Home Gourmet called for chicken stock but I use Vegetable stock , the choice is yours.

Serves 4

1 lb 4 oz tofu

1 cup Soy or vegetable oil

4 oz black mushrooms

1 tsp garlic , minced

1 oz Hot Bean Paste

Salt to taste

1 cup Vegetable stock

4 spring onions , sliced into 1 ” pieces

1 tsp sugar

1 tsp sesame oil

1/4 tsp freshly ground pepper

2 tsp dark soy sauce

1 tsp cornstarch for sauce thickening

2 large tomatoes , seeded , peeled and sliced in strips.

Cut the bean curd into 1/2 inch cubes .

Heat the wok , add the oil and deep fry the tofu cubes in batches until lightly browned. Drain and keep hot in the oven .

Saute the sliced black mushrooms , garlic , salt , hot bean paste , sugar , dark soy sauce , sesame oil and spring onion. Add the stock .

Add the deep fried tofu and thicken with cornstarch mixed with water.

Place in a shallow dish and sprinkle with black pepper and strips of tomato.

Serve with freshly steamed rice.

Filed under: asian, Tofu, Vegetarian | Tagged: , , , | Leave a Comment »

Next Page »
Follow

Get every new post delivered to your Inbox.