Author Archives for stufftdc

Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. ūüôā I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles.¬†I added some soba noodles¬† (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned¬† over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

Continue reading

Advertisements

Spicy Roasted Rutabaga and Sweet Potato with Rosemary

It has been so cold lately! Post-holidays I try my best to eat healthy, but salads don’t satiate me! I prefer to have something nice and warm – or at least cooked – at this time.

Continue reading

Creamy Roasted Red Pepper and Garlic Soup (Vegan)

It is officially winter! So cold outside! Nothing feels more satisfying in this weather than something warm and filling and hearty. This recipe hits the spot! I roasted up some sweet red bell peppers with some garlic¬† and onion and blended it together with cashews. It is sweet, garlicky, rich from the cashews, and still very healthy! It’s everything you want on a cold winter’s day. I served this with some multigrain toast drizzled with olive oil. Yum!¬† You can roast the veggies in advance, and then preparing the soup should take you only about 10-15 minutes. I can’t wait for you to try it!

Continue reading

Roasted Green Bean and Tomato Salad with Champagne Vinaigrette

This has to be the best end of summer salad. Period. I got both tomatoes and green beans in my farm box, and since it’s a bit too late to grill the green beans, I decided to roast them. Roasting them brings out this amazing sweetness that I didn’t know green beans could even have! It’s the perfect side dish as Fall rolls around. I tossed in some garlic, shallot and fresh tomatoes and a yummy champagne vinaigrette. Green beans are super healthy. They are high in fiber and a really easy source of many essential vitamins and minerals. I know you’re going to love this one!

DSC_0358

DSC_0366

You will need:

DSC_0289

  • 1 lb of Green beans
  • 2 shallots
  • 1 clove garlic
  • 1 large vine ripened tomato
  • champagne
  • dijon mustard
  • olive oil
  • 1 tsp sugar
  • salt and pepper

DSC_0277

To Prepare:

  1. Preheat the oven to 400¬į
  2. Set trimmed green beans on a baking sheet and toss with olive oil and some salt. Roast for about 20-25 minutes or until they are a bit shriveled
  3. Remove from the oven and allow to cool.
  4. In a mixing bowl, whisk together 1/4 cup champagne vinegar, 1 clove of finely chopped garlic,  1 tsp sugar, 1 tbsp dijon mustard and drizzle in olive oil, while whisking until it emulsifies.
  5. Stir in chopped tomatoes, diced shallots and green beans. Toss well.
  6. Allow to sit for around 10 minutes and serve!

DSC_0384

Super simple  and delicious!

 

Rajas con “Crema” (V+GF)

If there’s one type of cuisine I could have every day it’s Mexican! Kind of like Indian Food, the flavor profile is so complex, so rich and satisfying. This is a recipe a good friend recommended to me. It’s a take on “Rajas con Crema” a mexican dish with poblano peppers and lots of cream. Instead of cream, I used cashews, rich in protein and only a portion of the fat of regular cream. I also added some seasonal squash and corn to the dish. ¬†I served it up with some corn tortillas, black beans and homemade pico de gallo. Delish! It truly takes very little time once all the veggies are chopped. I know you’ll love it!

DSC_0053

Note: The spiciness of this dish really depends on the chillies you get. Some peppers are hotter than others. Try to  seed and de-vein the peppers if you prefer less spice and add more cream if it is still too hot for our liking.  

DSC_0045

Continue reading

Tofu Bhurji (Masala Scramble) (V)

I need to preface by saying, I love this recipe! It is so quick, easy and filling and the leftovers lasted me for quite a while. It’s a take on the traditional Indian Paneer or Egg bhurji, which usually involves crumbled paneer cheese or egg and some veggies in a tomatoey spicy gravy. The difference between this and a traditional scrambled egg is that I added a bit more tomatoes so the tofu was really soaking in a spiced almost-gravy. ¬†It was so delicious!

Health Stuff: Now that the Whole Foods Plant Based diet has become so popularized people are always looking for a vegetarian protein source. This is one that doesn’t skimp on flavor. Specifically, it alters the texture of tofu which is the biggest complaint I’ve heard from people who eat meat. Turmeric is totally en-vogue right now too! It’s been used in my family for generations and is so good for you! It’s an antiseptic and has anti-inflammatory properties.

DSC_0021

DSC_0043

You will need:

  • 1 block of tofu (I prefer not to use the extra or super firm because I like a softer consistency)
  • 2 large tomatoes, finely chopped
  • 1 med onion
  • 1/2 red pepper
  • 1/2 green pepper
  • Cumin seeds
  • Turmeric powder
  • 2-3 green chillies, chopped
  • Grated Ginger
  • Pinch of garam masala powder
  • Cilantro for garnish

DSC_0013

Prep:

  • Using a fork, crumble the tofu. Let it drain in a muslin cloth if you like, but since this recipe is slightly wet, it doesn’t matter if you skip that step.
  • Finely chop all the veggies.
  • Grate the ginger (about 1 tbsp)

DSC_0006

To Prepare:

  1. In a skillet, heat 2-3 tsp of oil. Add cumin seeds.
  2. When cumin seeds sputter, add chopped onions and 1 tbsp grated ginger and green chillies to taste.
  3. When onions become transluscent add the tomatoes. Allow the tomatoes to cook down on high heat until they start to break down and get soft. Add 1 tsp of turmeric.
  4. Add peppers of choice, (I used green and red) and the tofu
  5. Add water if the sauce is too thick.
  6. Salt liberally and simmer for 5 minutes until the tofu absorbs the flavors.
  7. Sprinkle some garam masala over the top
  8. Garnish with cilantro and serve with chapatis, bread or rice!

DSC_0025DSC_0049DSC_0053

Makes 4-6 servings!

Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India ¬†and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well. ¬†Zuchinni is a low-calorie, water-dense vegetable that is high in¬†Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6. ¬†More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

Continue reading

1 2 9