Posts Tagged ‘vegetarian’

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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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tarragon mustard citrus butter

July 8, 2018

Lots of tarragon in your garden? This takes less than five minutes to come together, with no cooking or blending required, and you’ll thank yourself for having this in the house.

Chop tarragon finely.
Add whole-grain or dijon mustard.
Add some lemon zest.
Add all ingredients to room-temperature butter.
Mix well – you can use a blender, but can be blended easily by hand.

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from tastemade

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I didn’t measure – used about 3 T of butter to about a half-teaspoon of mustard, the zest of about half a lemon, and a maybe a tablespoon of chopped tarragon. One of my favorite compound butters by far. Complicated flavor. I loved it with whole-grain horseradish mustard. Can’t wait to try this with chicken. I expect this to become one of my new favorites.

So far, it’s amazing:

– brushed onto corn
– fresh tomato and tarragon mustard butter sandwiches
– fresh radish and tarragon mustard butter sandwiches

I was always more into infused oils, like  la jiao jiang (hot pepper oil) – but this might be converting me to the world of compound butter. What is your favorite compound butter?

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roasted eggplant dip with yogurt (yoğurtlu patlıcan salatası)

July 6, 2018

A lighter baba ghanouj with yogurt instead of tahini? The perfect summer snack! A great lunch served with hummus and crackers or veggies to dip, and maybe some olives and cheese on the side. This Turkish dip is similar to melitzanosalata (greek eggplant dip) but the addition of the yogurt makes it taste more like a true dip than just a puree.

No blender necessary – mashing it with a fork works just fine.

If you like baba ghanouj, you’ll love this recipe from Almost Turkish.

 

2 long Asian-style eggplants, or one Italian-style eggplant

juice of half a lemon, or more or less to taste

yogurt to taste, about a quarter-cup

half-clove of raw minced garlic, or less if you don’t like garlic

splash of olive oil and pinch of salt

optional – fresh parsley and mint, minced

 

roast eggplant at 425 until black outside and mushy inside.

discard eggplant skin. mash up eggplant with the rest of the ingredients, using a fork or a blender. serve.

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recipe by Almost Turkish

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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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sourdough quickbread

May 23, 2018

How do you use the extra starter from rye bread? For dessert?

Strangely, this comes from r/Sourdough, but I read the recipe on Bakers and Best.

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⅓ C butter, room temperature
½ C sugar
1 egg
1 C unfed sourdough starter
1 tsp vanilla
2 C AP flour
1 tsp baking powder
½ tsp baking soda
¾ tsp salt

Instructions

Preheat oven to 350 F.
In a small bowl use a fork to cream together the butter and sugar. Once combined add in the egg, starter, and vanilla. Mix until combined.
In a separate bowl mix together the flour, baking powder, baking soda, salt.
Add the flour mixture to the starter mixture, stirring just until blended. If the batter is too thick add water 1 tsp at a time until it can be easily stirred.
Pour batter into greased loaf pan; let rest for 15 to 20 minutes.
Bake at 350F until a toothpick inserted into the center comes out clean, about 40 minutes.

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Like most quickbreads from zucchini bread to Irish soda bread, the texture is a bit crumbly and dense. It looks just like a beer bread made with a light beer (which I’d recommend). Unlike beer bread, though it has enough sugar in it that it tasted weird with artichoke hearts and poached eggs. So this is a good dessert, but not a dinner bread.

Using a non-onion sourdough might make this a really interesting sweet and sour dessert. I really would not recommend using onion caraway rye starter for this recipe. It’s not as terrible as I feared it could be – the rye actually gives a really interesting flavor to the quickbread, enough that I’d consider using a rye and apf blend for dessert again. But not ideal with raw onions.

If you like a dessert, give this a try! If you want a quickbread with a savory taste, this rosemary and brown butter soda bread has been my go-to recipe this year. If you want something a little more neutral, this Irish oatmeal soda bread recipe is a great not-quite sweet-or-savory oatmeal bread. And if you love dessert-y quickbreads, this molasses brown bread I just discovered is pretty awesome, and this sweet mini lemon bread was a huge hit with my poetry class!

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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”