Posts Tagged ‘vegan’

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ragda pattice (crispy mashed potato cakes with bean curry)

July 11, 2018

Everyone loves a potato pancake. Crispy outside, creamy inside, hearty… but all that grating can be time-consuming. Well, have you ever made a mashed potato pancake? These patties are like hash brown patties, but better. This is one of the best comfort foods I can imagine. If you have never tried ragda pattice (ragda patties) before, now’s the time.

FOR THE PATTIES:
potatoes – 3 or 4
corn flour, breadcrumbs, or anything to hold together the potatoes – about 1/4 cup
chopped green chili (to taste)
chopped cilantro (optional)

FOR THE RAGDA:
a can of white beans, or whatever you have in the house
1 t garam masala
red chili powder to taste (recipe says 2 t… mine was spicy with less than half of that)
1 tsp ginger-garlic paste
water from a soaked tamarind pod, about a quarter-cup (I used maybe 2 tsp of paste)
1/4 t turmeric
pinch of asafoetida
chopped cilantro (optional)

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PATTIES: Cut potatoes into chunks and boil. Remove skins. Mash with the chilis and some salt. Add corn flour or breadcrumbs, a pinch at a time, until consistency begins to resemble dough and not mashed potatoes.

RAGDA: Start oil in a pan. Add ginger and garlic, stir-fry for a minute or two. Add spices and stir-fry for a minute or two. Add tamarind and beans. Turn down heat and simmer for about eight minutes, or until it tastes great. Salt to taste.

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from raks kitchen

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My favorite fish cake recipe is a little steamed fish mixed into mashed potatoes – it’s basically a mashed potato pancake. But I’ve never made them vegan, with hot chilis instead of fish. This is a real winner. The sauce is easy to throw together. The crispy, golden potato cakes satiated my craving for deep-fried junk food, and making it low sodium was no problem because of the great garam masala flavor. I’m even adding this recipe to the “rotation” tag so I can remember to make it again soon. A really great way to mix up the standard “rice and beans”.

Serve with veggies – like sesame peanut eggplant/baghara baingan, or sweet-and-sour eggplant/khatta meetha baingan, or eggplant with tomato/mughlai baingan masala, or palak paneer/spinach with cheese.

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roasted sweet potato and middle eastern couscous salad

May 30, 2018

This combination of orange carrots with tahini drizzle and a simple pasta salad is surprisingly good.

roastable vegetables like carrots, sweet potatoes, whole cloves of garlic, etc.
1.5 cups stock or broth
1/2 t cinnamon or middle eastern spice blend
1/2 onion, chopped
1 cup middle eastern/israeli style couscous (it’s bigger than regular couscous!)
olive oil
fresh cilantro or chives (optional)
orange juice (optional)
salt and pepper
dressing (i recommend a simple lemon vinaigrette or a tahini lemon sauce)

If you have oj in the house, you can drip a bit over the veggies. Otherwise, just cut into chunks, or leave whole if small veggies, like whole garlic cloves. Toss in olive oil and roast on 425 til sweet and soft. Cool and chop into bite-sized chunks.

In a pot, caramelize half an onion in olive oil. Add cinnamon and stock, lower to a simmer, and cook for about 15 minutes (don’t overcook!!! they will turn to mush!)

In a big bowl, combine all the couscous, veggies, herbs, and dressing, with salt and pepper to taste. Chill and serve.

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salad recipe by friedsig and tahini sauce by syrian foodie

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Not bad! I didn’t finish the whole recipe, so I might cut it down next time. Not a bad way to add some veggies to your Israeli / middle Eastern style couscous! Make sure you love the dressing to give this the sour kick it needs!

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mel and ligda’s healthy black beans

May 6, 2018

thanks mel, for sharing your family’s black bean recipe!

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soak black beans overnight.

add beans and fresh water to a pot on low heat, or a slow cooker.

in a blender, add one green bell pepper, a half of an onion, a bunch of cilantro, and a bunch of parsley.

when blended, add to beans, with salt and pepper.

the longer it simmers, the better. like a black bean soup when first cooked, but beans freeze well to be eaten later with cilantro rice.

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thanks so much to mel for sharing their venezuelan mom ligda’s black bean recipe! ❤

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healthy arugula and sunflower seed vegan sandwich spread

May 3, 2018

i have been on a sandwich kick lately, since i have been baking bread for the first time in a while.

i tried this recipe from leanjumpstart for a cress and sunflower seed sandwich spread.

the recipe calls for:
a splash of water
about a cup of sunflower seeds
a tablespoon of lemon juice
a “bed” of cress
pepper to taste

mixed in a blender and ready to eat.

my recipe:
i added a cup of sunflower seeds, a splash of water, and a ton of lemon juice. then i added a few handfuls of locally grown arugula, because there was no cress at the co-op.

things it’s been amazing in so far:
– tastes like pesto when added to tomato sauce
– tastes creamy on a sandwich with tomatoes and goat cheese and a little mayo-based sandwich spread (mayo, fresh lemon juice, steak seasoning, roasted garlic, a splash of worcestershire, and horseradish mustard) and it was great
– tastes like sour pine nuts mixed into hummus or used as a dip

on its own, it tastes like sour sunflower butter, so it seems like a great way for vegans and athletes and dieters to get some extra protein and a nice kick of sour flavor.

ideas i had for it?
– sandwich spread with roasted red peppers
– caprese sandwich with tomatoes and basil, or goat cheese
– spread on bread with sharp cheddar for grilled cheese
– scooped onto a salad in clumps, like vegan ricotta, on a salad with nuts and dried fruit
– creamed up and added to coconut vegan yogurt, it would make an unbelievable vegan dipping sauce for spicy vegetables
– as a savory note added to some vegan sauce

if you want the world’s creamiest texture you may need an expensive (or at least effective) blender, but a used cheap blender makes a nice texture, partially crunchy and partially creamy, thicker than thick store-bought hummus, which some might find meaty and fun and others might find annoying and seedy. for a vegan sandwich i think the texture it adds is really interesting. i like it. i like it a lot more than i thought i would, and i have been putting it in everything.

as a meat eater i think it would go great with chicken salad with spinach, green apple, and dill on a sweet whole wheat bread.

thanks to leanjumpstart: simply clean eating habits to get in shape for your recipe “garden cress sunflower seeds spread”

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latkes

April 21, 2018

Found my old recipe journal. This one said only, “latkes: 2 eggs, 1 small onion, 1.5 lb. veggies –> 3 potatoes: 1 onion: 1 egg: 2 T. flour”

I’m going to try to interpret that into a recipe here….

1. Grate 3 potatoes (or a combination of beets, carrots, sweet potatoes, turnips, parsnips.. for a total of 1.5 lbs)
2. Make your least favorite person grate one small onion, or half a large onion, because it will burn their eyes.
3. SQUEEZE the mixture and discard the liquid. This will make a much better texture in your latke.
4. Combine these in a large bowl with an egg, 2 T. flour (all-purpose flour or gluten-free flour mixes are fine,) and a lot of salt and pepper.
5. Heat canola or vegetable oil on medium-high heat. Smash latkes thin in the pan so they cook all the way through. Flip when you notice a little brown crust. If they stick, let them sit longer, or turn the heat up a bit.

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This is my classic, go-to latke recipe. I don’t make them a lot anymore, because they’re more effort than crunchy-top bleu cheese mashed potatoes or kartoffelsalat. But there’s something really special about a good potato pancake. If this is too basic for you, or not fun enough to say, try zachary’s falafelatke, a chickpea and potato pancake with a very fun name.

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moroccan roasted vegetable soup

March 14, 2018

just adding this one ingredient (ras-el-hanout – a moroccan spice blend that’s complex and amazing) to a basic roasted vegetable soup is a total game-changer.

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roast one full cookie sheet of chopped veggies (I did carrots, parsnips, sweet potatoes, red potatoes, whole cloves of garlic, and butternut squash) coated in olive oil

roast an onion, too, or chop it raw and saute it in a soup pot or dutch oven.

when soft, add the roasted veggie chunks and a bunch of stock or broth of some kind, whatever you have in the house. also add ras-el-hanout to taste. the original recipe calls for a tablespoon, but my blend is very spicy with tons of cayenne, and barely a teaspoonful was enough.

when everything is totally soft, after simmering for a while, blend the soup and serve.

you can top with plain yogurt, and/or fresh mint.

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adapted by friedsig from the bbc

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almost exactly the same as the vegetable soup i normally make, but the simple addition of ras el hanout makes it taste totally new again. if you’re bored of the same old veggie soup you always make, definitely give this a try! i always make curried red lentil and squash soup, but coconut milk is getting really pricey, and this is a great alternative!

this is one of my newest vegan soup favorites. i will 100% be making this again soon.

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panchkuti dal (savory indian lentils)

January 28, 2018

a great savory vegan lentil dish from rajasthan. some people find my favorite gujarati dal too sweet and sour, and dal makhani too heavy. if that sounds like you, and you like something simple and hearty without sugar or cream, try this panchkuti dal. the combination of lentils works really well to set it apart, even though the spice blend reminds me a lot of other northern dal dishes, like dal from nearby punjab. i’ll make this panchkuti dal, also called panchmel dal or panchratan dal or just rajasthani dal, for my vegan or health-conscious friends – it’s one of my favorite lentil recipes with no cream, butter, sugar, or ghee. check out over thirty bean and lentil recipes right here.

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2 tbsp chilkewale urad dal (split black lentils)
2 tbsp toovar (arhar) dal
2 tbsp green moong dal (split green gram)
2 tbsp chana dal (split bengal gram)
2 tbsp masoor dal (split red lentil)
2 tbsp oil
2 tsp mustard seeds ( rai / sarson)
2 tsp cumin seeds (jeera)
about an inch of cinnamon (dalchini)
4 tsp finely chopped garlic (lehsun)
4 tsp finely chopped ginger (adrak)
2 whole dry kashmiri red chillies , broken into pieces
8 curry leaves (kadi patta)
1 bay leaf
pinch of amchur (green mango powder)
1/2 cup chopped tomatoes
1 tsp garam masala
1 tbsp finely chopped coriander (dhania)
0 to 4 minced fresh green chilis
salt to taste
2 tbsp lemon juice

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cook dal by simmering in twice its volume in liquid (i just used a cup as a guide)

or tarladalal recommends, “Wash all the dals and soak them in enough water in a bowl for 1 hour. Drain. Combine the soaked dals with 1 cup of water in a pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. Keep aside.”

in a separate pan, heat oil and add the whole mustard and cumin seeds.
When the seeds crackle, add the cinnamon, garlic, ginger, red chillies and bay and curry leaves and sauté on a medium flame for 1 to 2 minutes.
Add the tomatoes and amchur, and cook over a medium flame for 1 to 2 minutes.
Add the garam masala and green chillies, mix well and cook over a medium flame for 1 minute.
Add the cooked dal, salt and lemon juice, mix well and cook on a medium flame for 5 to 7 minutes, while stirring occasionally.
Serve hot. Top with cilantro leaves and plain yogurt.

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recipe adapted from tarladalal and archana’s kitchen

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(if you don’t have all five kinds of split lentils and peas, just use a combination of anything you have in the house! just make sure to cook whole lentils separately from split peas and lentils – they have a different cook time.)