I love Indian food...I mean REALLY love it. I now keep this on hand with some roti to stop the constant cravings!
16 oz mushrooms, sliced
12 cloves garlic
1 large onion, finely chopped
2 teaspoon cumin
2 teaspoon ground coriander
2 teaspoon chili powder 1
teaspoon turmeric
1 teaspoon salt
2 tablespoon tomato paste
1 15 oz can fire roasted tomatoes
about 3 tablespoons chopped fresh cilantro (or to taste)
olive oil (for sauteing)
Directions:Saute onion in olive oil for 3-4 minutes. Next, add garlic and saute for an additional minute.Now, add cumin, coriander, chili and turmeric and continue to cook over medium heat for 4-5 minutes. Add water if the mixture becomes dry -do so one tablespoon at a time to avoid making the mixture too runny.Finally, add the mushrooms, tomato paste and salt. You can add more water (anywhere from 3 tablespoons to 1/2 cup depending on the consistency that you personally want to achieve.) Lower the heat to a simmer, cover and allow to cook for 10 minutes.Remove from heat and add the chopped fresh cilantro. I serve this dish over a plate of couscous.
Monday, March 30, 2009
A Vegan 'Spin' on Crab Cakes
7 slices whole wheat bread, broken into large pieces
3/4 cup minced celery
3/4 cup white onion, chopped
1/2 cup minced carrot
1 small green pepper, minced
1/4 cup chopped parsley
1/2 cup canola oil (or other veg oil)
1 teaspoon salt
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoon Old Bay seasoning
3/4 cup vegan mayonnaise
Preheat oven to 350 degrees. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dired and toasty. Remove from oven and set aside.2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup vegan breadcrumbs, mayonnaise and seasoning. Mix well.4. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick. Coat each patty with remaining vegan bread crumbs to cover.5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.
3/4 cup minced celery
3/4 cup white onion, chopped
1/2 cup minced carrot
1 small green pepper, minced
1/4 cup chopped parsley
1/2 cup canola oil (or other veg oil)
1 teaspoon salt
16 ounces firm, regular tofu, pressed (I like vacuum sealed White Wave)
2 tablespoon Old Bay seasoning
3/4 cup vegan mayonnaise
Preheat oven to 350 degrees. In a food processor or blender, whirl vegan bread pieces into fine crumbs. Place on a baking sheet and toast in the oven for 8 to 10 minutes, or until dired and toasty. Remove from oven and set aside.2. Brush a skillet with oil and cook celery, onion, carrot, pepper and parsley until softened, about 5 minutes. Remove from heat and set aside.3. Pulse tofu in food processor to a cottage cheese consistency, being careful not to puree it. In a large bowl, combine tofu, sauteed vegetable mixture, 1/2 cup vegan breadcrumbs, mayonnaise and seasoning. Mix well.4. Using about 1/3 cup for each, form mixture into 10 patties about 3 inch across and 1/2 inch thick. Coat each patty with remaining vegan bread crumbs to cover.5. Place patties on a sprayed or nonstick baking sheet and spray tops lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over and return to the oven to bake until second side is toasty and browned, about 10 minutes.
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