Saturday, October 29, 2011
Mofo Post 22. Day 29.
I made some Kadhai Tempeh and Vindaloo curry, but I couldnt click enough pictures and this month has been quite a workout already!
No worries though:).. heres a short round up of some delicious curries posted before. Most of the curries are the kind served with white or red meat in Indian restaurants. Hence, I used tempeh to veganize them with minimal changes. You can add Seitan, Tofu, chunky vegetables (cauliflower, potatoes, bell peppers, zucchini, broccoli, eggplant) or lentil based loaf cubes to the curries as well.
All curries are naturally Glutenfree. :)
Kadhai Gobi, shimla mirch, tempeh(below right. Tempeh, cauliflower, bell pepper in spicy tango tomato sauce cooked in Indian Wok)
All of my VeganMofo Posts below! Hope you all had a super fun October.. I would have loved to post a bunch more and would have loved all of them to have featured on Veganmofo website everyday:) But hey I found so many great new blogs and friends! Keep in touch and watch out for the whats coming up in November, collage at the end of the post!
Whats coming this November!.... the Seekh Kebabs which are sitting in Drafts, some cakes I baked up for birthdays... lots more Indian dishes made by mom wit fun veggies like Ridge Gourd... and some repros of some yumm recipes I pinned during mofo!
Happy Halloweeen! And have an amazing Weekend!
Thursday, October 27, 2011
Okra is one of those gooey vegetables, that can easily put me off.. Though hubbs is an avid fan, he doesnt much like the gooeyness too. I try to make it as gooey free as possible. There is always an option of deep frying it, but I dont really deep fry anything unless really needed.
My earlier post a simple Crisp Okra with indian pickle spices(Achcari Bhindi) was quite loved. The achari bhindi was a crisp okra pan fried with some sweet and sour spices.
This dish is okra(Bhindi) with Zunka. Zunka is a spicy Chickpea flour preparation, usually made in Maharashtra state in India and served with Bhakri, a hard flat bread made of Sorghum, millet, wheat and other grain combinations. Zunka is usually made of roasted chickpea flour, cooked in some spices like Ajwain(carom seeds) or fennel seeds(saunf) and onions and/or tomatoes.
Fresh or frozen Okra can usually be found at Indian stores or Asian supermarkets. frozen okra gets gooeyer, but can be crisped up with longer cooking time in open pan.
- 2-3 Tablespoons chickpea flour (besan)
- 2 cups okra
- 1/2 teaspoon cumin powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon fennel seeds
- 1/4 teaspoon turmeric powder
- pinch of asofetida(hing - optional, it helps add a garlicky flavor and helps with digestion)
- 2/3 teaspoon salt or to taste
- 1/2 teaspoon chili flakes or red chili powder to taste
- 2 teaspoons oil
- In a pan, dry roast the chickpea flour on low-medium heat stirring every 15-30 seconds till it gives out an aroma or starts to change to a deeper color(5-7 minutes). keep 3 Tabsps roasted so you can use as much as needed.
- Keep the chickpea flour aside. Add oil to the pan and heat on medium heat.
- Add in the asofetida, cumin and coriander powders and fennel seeds and mix well for a few seconds.
- Add in the turmeric and chili flakes and mix well.
- Add in the okra and mix well to coat. Cook partially covered on low-medium heat for 10 minutes.
- Add half the salt and mix well and cook for another 2-3 minutes till okra is about 3/4 done.
- Add in the roasted chickpea flour, a Tablespoon at a time, and a little more salt and mix well to coat okra. Sprinkle a few drops of water to help the chickpea flour stick(you might not need water if the okra is still gooey).
- Cook on medium heat for 2-3 minutes, stirring every 15 seconds till the chickpea flour is clumpy and sticking to okra pieces and not dry. Adjust salt and spice if needed, mix and take off heat. You can add more chickpea flour to make a really crusty okra which makes for a fun snack.
- Serve hot topped with chopped cilantro leaves or crushed roasted peanuts, with Roti/Naan or any Indian flat bread, and daal(lentil soup). or eat as is, as a snack!
- For variations: Add some chopped onion, cook for 2 minutes and then add okra. Use other spices like Ajwain(carom seeds) or mustard seeds. Add dried herbs like Oregano or Kasuri methi(fenugreek leaves) along wit the chickpea flour.
And though I covered a bunch of my new friends on my previous liebster post.. i missed a few.. I'd love to pass some love on to
Jess at Cupcakes and Kale
Ashlae at OhLadyCakes
Jen at TheRAVegan
Jesse at The happy go Lucky Vegan
Happy Diwali once again.. and more goodies to come! This pretty Okra is headed to Ricki's wellness Weekend., Lisa's Allergyfree lunchboxlove and Premeditated leftovers Gallery of favorites.
Tuesday, October 25, 2011
VeganMofo Post 20, Day 25. Happy Diwali Everyone. This whole month is full of Indian festivals.. its a whole month of festivities for Indians and anyone who celebrates these festivals. Sweets and savory snacks and lots of yummy food!
Continuing with the sweet streak with these ever fave.. delicious Kaju Katlis.... The simplest ever ButterFree Fudge!!
Diwali like most festivals is celebrated in a variety of ways in different parts of the country. The things that are common are Pooja(religious worship rituals performed in different ways to get god's blessings), making sweets and snacks, visiting family and friends and exchanging gifts and sweets.
Though a good part of India is vegetarian, we do have an intense dairy oriented dessert/sweet consumption. I am trying to make up a collection of already vegan and veganized versions of Indian sweets to celebrate these occasions without missing out on all the sugar high!
Check out my Vegan Indian Sweets picture album with recipes on my facebook page here.
Makes 30-40 pieces depending on size.
- 1.5-2 cups of raw cashew (kaju)
- 3/4 cup water
- 7-8 Tablespoons raw sugar(raw sugar is sweeter than powdered sugar. Any other type of natural sweetener sugar which can make a single string consistency sweet syrup can be used)
- flavor options - pinch of cardamom powder, or saffron, or a few drops of kewra or rose essence.
- Grind the cashew to powder. Dry grinder or a coffee grinder will work best. I use the grinder blade in my magic bullet and grind about 3/4-1 cup at a time. Stop grinding when some of the cashew powder starts releasing oil and sticking to the sides. If there are bigger cashew pieces, remove them and add to next batch.
- In a saucepan, boil the sugar and water together on low-medium heat until syrup is single thread consistency.
- Add any flavoring per taste. We added a pinch of cardamom and mix in the syrup.
- Turn the syrup off the heat and immediately start adding the cashew powder to the syrup and mix it well, making sure there are no lumps. The mixture might resemble thick batter at first.
- Keep adding cashew powder till the mixture becomes a soft dough.
- To check if the dough is ready, take a teaspoon full, you should be able to roll this into softball.
- Mix lightly to combine well. Too much kneading is not required, else the cashew will keep releasing oil.
- Spread the dough quickly on a greased plate or wax paper. Spread before the mix cools off. you can also roll it in between 2 sheets of parchment or wax paper. I just patted it down to the thickness I wanted. about 1/4 inch.
- Cool in the refrigerator for half an hour so it is easy to cut into desired shape. Kaju Katli, the indian way, is usually cut in diamond shape using a grid pattern. cut parallel lines diagonally, and then the across. You can also roll these into small balls and cover in powdered cashew, pistachio, coconut or cocoa. or make thicker fudge squares!
- Top with crushed pistachios or serve as is! Store in a cool and dry airtight container for a few days.
You can make this fudge with Almonds or peanuts, raw or slightly roasted too(Badam Katli) Have a safe and wonderful Diwali. There are several more vegan bloggers blogging amazing plant based Indian sweets! lots of option to choose from, no bad fat and a compassionate way to celebrate. Check out Vaishali's sweet collection here
Monday, October 24, 2011
The IndusLadies e-book of "100 Yummy Diwali recipes" is out for this Diwali and available @ http://www.
indusladies.com/100diwalisweet . It has one of my recipes, the Vegan Besan Laddoo(Sweet Chickpea flour balls with nuts and raisins)! There are a couple more vegan recipes in all of the 100.. that means there are a bunch more recipes to veganize this festive season!:))
Have a safe Diwali everyone.
Sunday, October 23, 2011
I posted my Candied lime coconut almond cookies with coconut oil, an hour before the Iron Chef got posted:(. So I am not sure if that will be included.. so here is another entry..
Almost Raw, Glutenfree, Rummmmm ballls!
And also a rescue feature today. Scroll down to read more about Old Dog Haven!
- 2/3+ cup dry coconut small flakes
- 2 Tablespoons oats
- 2/3 cup almonds
- 1/8 teaspoon fine sea salt
- 1 teaspoon warm coconut oil
- 3 Tablespoons raw sugar
- 1-2 Tablespoons Agave or maple syrup ( or any thick sugar/sweet syrup)
- 3-4 Tablespoons Rum
- cocoa powder, coconut flakes or melted vegan chocolate for rolling
- Grind the almonds to a coarse powder( some of it will start sticking because of the released oil).
- Add oats and 1/4 cup coconut flakes and grind all together again.
- In a bowl, add this clumpy mixture, rum, oil, salt and agave and mix.
- Grind the raw sugar to a fine powder and add to the bowl.
- Mix and keep adding coconut flakes till you get a soft dough. Adjust sweetness by adding more powdered sugar or agave.
- Chill for half an hour.
- Make balls and roll in coconut flakes, or cocoa powder or cover in melted chocolate!
- These are very flexible balls.. Add some chocolate chips or pistachios in the middle. Substitute rum with fave essence/extract(a few drops of rose, vanilla, kewra or a pinch or cardamom) to make them into festive Indian sweet balls ( Laddoo)! Add a little more agave syrup and a few drops of water if substituting rum to help get the balls together.
Old Dog Haven is a wonderful set of people working to help Washington state's homeless Senior dogs, sometimes out of state dogs too!
They also assist in senior dog placement.Their goal "To provide a loving, safe home for senior dogs abandoned at this stage of their lives. When we have room, and the means, we take these dogs into our homes; if possible we adopt out those with a reasonable life-expectancy. We care for the rest as long as they have good quality of life. In addition, we try to assist owners in finding new homes for their senior dogs through our website and referrals"
Moss and Tuck are a bonded pair that have spent their lives together and want to stay together. More info at Old Dog Haven facebook page.
Happy Sunday! Make these minus the rum into Coconut Laddoos! Happy Deepawali to everyone! Check out my Indian Sweets round up here for vegan Gulab Jamun, Jalebi, besan laddoos and more..
These balls are headed to Ricki's Wellness Weekend Oct 20-24, and Simply Gf' Slightly Indulgent Tuesdays, Melt in your mouth mondays, and Vegan Monday at Veggieconverter.. and Hearth and Soul blog hop, Amee's Fit and Fab Fridays.
Posted by Richa at 11:04 AM
Friday, October 21, 2011
Phew, Veganmofo Post 18... These lime coconuty chewy cookies.. You can use lemon instead of lime too!
I have these bunch of pictures all sitting there to get posted..now if I can just find some time to edit them and write up the recipeas! I think a good part of November I will just try some of the bookmarked recipes and put up pictures! So many food bloggers and such creativity this month of VeganMofo!
Check out more cookies on my cookies round up post here!
This past week, I baked a Candied Papaya Cake, Carrot Coconut Cake and a Zucchini almond cake! All celebrating birthdays and days with parents.:) Dont you love when parents or family visit! Now onto the cookies...
Ingredients: 8-9 cookies
- In a pan, add a cup of water and bring to a boil. Add the sugar, and mix well. Simmer for 2 minutes.
- Add in the sliced lime and cook on low heat for 30-40 minutes or until the syrup thickens and starts to bubble up.
- I got about 5-6 Tablespoons of thick syrup with lime slices in it. You can remove the lime slices and coat them with powdered sugar and keep refrigerated for a few weeks. I chopped up the slices into small pieces and left them in the syrup, since I was going to use them within the next few days.
- I used 3-4 Tablespoons of the syrup in the cookies and The remaining syrup went in some multigrain pancakes, which turned out an amazing. fluffy and limey! My multigrain pancake recipe here.
- In a bowl, mix the flax meal and hot water and let sit for a minute.
- Add in the room temperature vegan butter, coconut oil, sugar and lime syrup and mix well by hand or by hand mixer until the mixture feels light.
- Blend/grind the almonds and oats to a coarse flour along with the baking powder and keep aside.
- To the oil and sugar mix, add in the ground almonds, ground oats, coconut flakes, salt, self rising flour, candied lime pieces and mix till just about combined. Add in more flour if needed to get gooey muffin mixture kind of consistency. Keep this mixture more flowy and gooey, more like a thick batter and unlike the oat cookie dough, where the mixture is slightly stiff.
- Oil a spoon and pick up tablespoon full batter-y dough, drop them and flatten on parchment paper. Thinner the better. Shape with oiled hands.
- Bake in preheated oven at 350 degrees F for 11-14 minutes(add minutes depending on the thickness of the cookie). The cookies should not be runny or liquidy when done and just about starting to brown on the edges.
- Take cookies off baking tray and cool on rack for a few minutes if you can:)
- Store in airtight container for a week or so. You can use lemons to make these candied lemon cookies, since lime is more citrusy and strong sometimes bitter flavored compared to lemons. Another way To reduce bitteryness, substitute the lime syrup with maple or agave.
These cookies are heading to Lisa's allergy friendly Lunchbox and Amy's Slightly Indulgent Tuesdays.
Wednesday, October 19, 2011
VeganMofo Post 17. Mom's recipe! In our north indian diet, we eat a bunch of different types of whole beans, peas and lentils cooked in simmered sauces of only onion or tomato or both, with different spice combinations and such and served with whole grain flat breads like Roti/chapati or with hot Basmati Rice, Indian pickles, salads and other condiments.
So that is where we get out protein! (answering the age old question by non vegans about where we get our protein!:))
There are some yummylicious curries already on the blog .. Red Kidney Beans Curry and multiple versions of Chickpea curry(Chana masala).
You can convert this black eyed pea curry into a hearty soup, by mashing it a bit and addition of some chopped celery and potato and serve hot with garlic bread! Have and amazing day since it is also my Birthday! I am thinking of having a giveaway on the blog, have not decided what yet.. keep an eye out..:)
- In a blender, add 3 medium chopped tomatoes, ginger, garlic, chili, lemon juice. Blend into a paste and keep aside.
- In a pressure cooker, add oil and onions.
- Cook until onions are translucent. Add in the spices, asofetida, garam masala or chana masala blend and mix well.
- Add in the tomato puree and cook on medium low, partially covered with occasional stirring until the paste thickens and starts to leave oil (about 15-20 minutes)
- Add in the salt, sugar and 1.5 cups water depending on your preference for thick or thin curry. Add in drained black eyed peas.
- Pressure cook for 3-4 whistles. (or if you dont have a pressure cooker, then use canned or soak the black eyed peas for a whole day till they sprout and then cook covered until the peas are easily mashable).
- Let the pressure cooker release pressure by itself( 5 minutes). Adjust salt. Add more masala spice blend and chili flakes per taste. Mix well.
- Serve hot topped with lemon wedges, cilantro and Rotis or Naans(Indian flat breads) or Basmati Rice! Have a fun day!
- No Pressure cooker: Add 2 cups water, salt, soaked black eyed peas to the tomato mixture in a deep pan. Cover and cook on low-medium for about an hour. Stir once or twice in between. Mash some black eyed peas, adjust water if needed. Serve hot.
Monday, October 17, 2011
A Simple sandwich today! We had some portabellos the other day. It was the first time I was cooking the big shroom at home. We just always end up eating some out. So after a couple of recipe look ups , we decided on italian herb seasoning. Veganmofo Post 16!
Break the hard part of the stem of the Portabellos.
scrape the gills if you want, though they add to the taste of the shroom.
Sprinkle salt, dried basil and any fave italian herb mix (oregano, thyme, rosemary, sage, basil), cayenne pepper, olive oil and lemon juice and let sit for half an hour.
(Also made another portabello spiced with cajun spice, garlic powder, onion powder, salt, pepper olive oil and lemon juice. which was yummazing too!).
Rub well all over and let marinate for half an hour.
Bake in preheated 350 deg F with caps down for 12-15 minutes until the edges start to brown.
Serve on fave sandwich bread or burger buns with fresh tomatoes, lettuce, avocado, basil, salt and pepper and sauce. We didnt need any sauce, because of the nicely juicy mushrooms.
Served it between the Tomato Sprouted Quinoa flat bread as seen below.
Have a great Meatless Monday you all. A big Hi to you all from my Mom and Dad!. If you havent checked Menaka, the elephant's story in the previous post, read it here http://hobbyandmore.blogspot.com/2011/10/week-2-veganmofo-round-up-and-rescue.html
Also, some furry fun with Chewie, our resident adopted fluffster.
Sleeping Chewie below. click to enlarge!
Chewie can be found at http://www.facebook.com/FluffyChewie
I am honored to get the award from Dawn at Vegan Fazool! Thank you Dawn! “Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!
The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!
I've been a bit out of surfing around action since my parents are here since the 14th.. but I will try to get to all of you .. Here are my newly discovered fun friends, I pass on the award to..
1. Savannah at http://inhergrace.wordpress.com/
2. Isobelle at http://vgan-jar.blogspot.com/
4. Cold and Sleepy http://coldandsleepycooks.blogspot.com/
5. Rithika at http://veganontheprowl.blogspot.com/
6. Susmitha at http://blog.veganosaurus.com/
7. Caitlin at http://theveganchickpea.blogspot.com/
8. Dawn at http://veg-am.blogspot.com/
10. Corrina at http://corrinadarling.wordpress.com/
11. Mandee at http://cupcakekitteh.blogspot.com/
Thanks Dawn at Vegan Fazool! Have a fun day everyone!
Pictures taken in our makeshift night box... which ofcourse needs work! but this sandwich was too yumm not to be posted!
Sunday, October 16, 2011
Now begins the challenge of being able to post everyday! Hope you all are having an amazing weekend! In case you missed any of the fun posts this week, here is a recap and a wonderful Charity Org feature.
This week's charity...
Help for Animals India is a labor of love. Help Animals India (HAI) is an all-volunteer USA non-profit 501(c)(3) charity dedicated to supporting efficient and effective animal protection organizations in India.
Help Animals India seeks out the best of these under funded organizations to provide financial and practical assistance where it can make the most difference.
From one of these hardworking groups comes the story or Menaka, the abused and much less known elephant. just Like Anne, the now famous circus elephant, whose abuse video moved the netizens into action.!
Nothing highlights the tragic fate of captive elephants than the plight of Menaka, the 19-year old female elephant who was made to suffer abuse and cruelty in the name of ritual and tradition in the custody of a temple. She was used for begging, made to walk the hot asphalted roads and was denied even basic healthcare. She was made to stand in her own urine and dung the whole day and a ramshackle vehicle garage was her shelter for the night. Her plight was brought to the notice of CUPA which approached the local police station in 2004. Even as investigations were apace, the cruelty to Menaka continued unabated. The Karnataka Forest Department seized Menaka from the temple in 2007. WRRC stepped in to help Menaka by contributing to her feed and to pay the salary of her mahouts. Read more about her story here http://www.wrrcbangalore.org/projects.
Menaka now spends 16 hours every day in the Bannerghatta National Park. There she gets to socialize with her new friends - other elephants who, though captive too, are left in the park's forest to graze and forage full-time. At the rescue center, where she is brought indoors after her bath and scrub in a nearby water body, Menaka spends the day chewing on green fodder and a snack of fruits and grains before she is returned to the forest at night.http://helpanimalsindia.org/cupa.php
CUPA Bangalore Elephant project is one of the beneficiaries of Help Animals India.
Help Animals India http://www.helpanimalsindia.org/
Help Animals India on Facebook: http://www.facebook.com/helpanimalsindia
Have a great Sunday, and do check out this wonderful charity and all the rescues involved!
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