Category Archives: Indian

Vegan Palak Paneer

OMG I think I just found my new favorite recipe. I’m usually a one dish kinda cook, and this one has a few more steps than I usually gravitate towards, but y’all… worth it!

Adapted from PCRM Vegan Kickstart.

16 oz form tofu pressed overnight, cut into 1 in cubes. I used trader joes high protein tofu which is extra dense and compact, fyi.

Tofu marinade:
1/2 lemon squeezed
3tbs water
1tbs minced ginger
1/2 tsp cumin
1/4 tsp coriander
Dash black pepper
Dash clove
Dash cinnamon
Dash nutmeg

Marinade for about an hour, turning periodically to get each side coated.

Place in oven at 300 for 20 min.

Spinach Sauce:
16 oz bag frozen spinach, cooked per bag directions, drained, set aside.
1/2 chopped yellow onion
1tsp minced ginger
2 large tomatoes, chopped
1tsp turmeric
1tsp coriander
1tsp cumin
1/4 tsp crushed red pepper
dash salt
1/3 to 1/2 cup plain plant yogurt (I went with cultured coconut yogurt)

In one pan, sauté the onion then add the spinach heating through.
In a second pan, dry roast the dry spiced above on low, spreading out to prevent burning. When they start smelling fragrant, you are ready to add the ginger, followed by the tomatoes. Sauté for a few minutes until tomatoes are cooked and soft and the spices are absorbed. Then pour into the onion/spinach pan and simmer. Add your yogurt, stirring well, and your tofu cubes, stirring until all is heated through!

Serve over rice or grain of choice, I used tri-color quinoa!
Enjoy! My tummy is happy full of healthy nutrients!

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Comfort Lentil Soup

Can also be made with split peas for a prettier green color! (Because green is slightly prettier than brown…)

This is another favorite modified from my More With Less Cookbook. This recipe can easily be vegan, or carnivored up by chopping and sautéing bacon and then using this as your oil in which to saute your veggies. I usually eat it vegan, because it is flavorful and full of protein already!

In the past I have made this with split peas and blended it at the end, yielding a creamy green soup, but at the moment I have green lentils and no blender. So a heartier chunky soup, but so tasty. Warms you up from the inside out! To me this soup is the ultimate comfort food, and it is so nutritious!

Combine in a large saucepan:
about 4 cups dried lentils or split peas
about 4-5 cups broth of choice (vegetable or chicken)
about 4 cups water
1tbs tumeric

If using split peas, heat to boiling, turn off, cover and stand x1 hour. If using lentils, go ahead a skip ahead to this next step. Heat contents of pot to boiling and simmer low for 45minutes.

In a separate skillet, stir fry with 1-2tbs oil/butter of choice on medium for about 7min:
-1/2 chopped onion
-1 chopped shallot
-several cloves of garlic chopped
-about 2 chopped stalks celery
-1.5 Tbs curry powder
-1.5 tsp coriander powder
-1/4 tsp crushed red pepper flakes (i like more than that…)
-1tsp salt

Stir this mixture into the split peas or lentils, cover and simmer for about 20minutes. That is all! Recommended toppings include toasted pumpkin or sunflower seeds 🙂

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Red Lentil Dal

This can-be-vegan recipe was given to me by my wonderful Aunt Cheryl, who has lived many years in Bangladesh. From her and her family, I learned to love the flavors of Southeast Asia, and this is one of my favorite staples! Use grass fed butter for vegetarian or olive/coconut oil for vegan!!! Serving pairings can be with any kind of rice, green veggie (just top it over some steamed kale!), or grain of your choice. Today I made a medley of flax seeds, buckwheat meal, quinoa, and gluten free whole oats! Or do it Grandma/Granddad style and serve it over a cooked sweet potato. I love the variations you get from this recipe, as the flavors are so rich and savory, that you can pair it with any “bland” healthies that have a texture that pleases your palate! This recipe is so easy, and can be made ahead of serving, as the flavors intensify with time, and it can be easily reheated to serve.

Dal for about 4 – 6 people

Put in a pot:
1 cup red lentils ( found in Indian grocery stores and Whole Foods; they are orange in color.) Pick thru lentils, rinse and drain.
2 ½ cups water
1 tsp. turmeric
1 tsp. salt

Bring to a boil, reduce heat and cover to simmer. Cook until lentils are tender and beginning to disintegrate. Red lentils cook fast. They should be done in about 15-20 minutes. Add water as necessary to maintain a thick gravy consistency.

Sauté in a frying pan:
3 TBS butter/Oil of choice
1 large onion chopped
1 tsp whole cumin seed (or ground if that is what you have)
½ tsp ground black pepper
¼ tsp ground cloves
Optional: 2 minced garlic cloves and 2 TBS chopped coriander leaves (or 1tsp ground coriander).
Fry onions until well browned, about 10 to 12 minutes. Then add the garlic and fry about 2 minutes. Last add the spices and fry until you get a nice aroma, about one minute (or less). Add onion and spice mixture to cooked lentils and set aside until near meal time. Reheat before serving. Serve as a sauce over rice/veggies/grain of choice!

YUM. Also recommended serving with a sweet white wine like a Riesling. Or steaming your veggies in a little of this said wine to go with your dal. Just an idea 🙂

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