June 21, 2011June 27, 2011 by betsy

Vegan “Southern” Indian Cilantro-Scented Cardamom-Coconut Cream Blackeyed Peas, Peppers & Spinach

Yield: 4 servings

That title is a mouthful, but since you can’t inhale the intoxicating aroma in our kitchen, I wanted you to be able to imagine what this luscious and colorful amalgamation would smell and taste like just from the title.

The “southern” part has little to do with Southern Indian cuisine, but with my south’ren roots revealed in the inclusion of blackeyed peas instead of a more traditional Indian legume.

In the photo, I served the dish as a starter, ready to spoon into miniature puri (fried bread puffs) at right, and spooned into a puri and garnished–just break through the crisp top crust with your finger or a spoon–at bottom. But I created it to also be served over basmati rice as a main course or a welcome addition to an Indian-inspired buffet.

1 tablespoon of olive oil

1 cup of yellow onion, cut into 1/4 x 1-inch pieces (about 1 medium)

sea salt to taste

1 large red bell pepper, coarsely diced

2 large cloves garlic, thinly sliced

1-15.5 ounce can blackeyed peas, rinsed and drained

1 teaspoon ground cardamom

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon turmeric

pinch of freshly ground black pepper

1-15 ounce can coconut milk (I don’t use the lite, but rather cut calories elsewhere!)

2 cups, semi-firmly packed fresh baby spinach, finely chopped (I use a food processor)

1/2 cup fresh cilantro leaves, finely chopped

1 Roma tomato, cut into 1/2-inch chunks

optional: 1/8 teaspoon asafoetida

Accompaniments: miniature puri for appetizers (little spheres of puffed bread dough available in Indian markets) or over cooked basmati rice (I like to throw in a cinnamon stick and a few cardamom pods–avoid biting into either)

Optional garnishes: fresh cilantro, in sprigs or finely chopped, an/or a few roasted and lightly salted cashews

In a large cast iron skillet over medium-high, heat the tablespoon of olive oil to shimmering. Add the onion and a pinch of salt, and saute for abut 5 minutes, stirring almost constantly, until the onion develops a light brown caramelization. Adjust heat if necessary to prevent scorching. Add the bell pepper and saute for 3 minutes or until it begins to soften. Add the garlic and saute for 2 minutes or until garlic and peppers are soft. Stir in the peas followed by the cardamom, coriander, cumin, turmeric, and black pepper. Add the coconut milk, stir well to combine all ingredients, and heat through. Add the spinach and cook, stirring, just until heated through. Add the cilantro and optional asafoetida, stir to combine, and cook just another minute to allow flavors to combine. Check for seasoning and add additional salt and black pepper if desired. Serve in miniature puri as an appetizer or over basmati rice for a main course. Garnish with fresh cilantro if desired.

June 19, 2011June 19, 2011 by betsy

Vegan Indian Samosa Potato-Pea Salad on a Poppadom

This salad combines all of the ingredients that I love about Indian Samosas into a much lighter dish because I substitute poppadoms for the fat-and-flaky crust that encases all of the spicy potato and pea goodness. I roast the potatoes for extra flavor and I stir the traditional cilantro and mint dipping chutneys and spices into the dressing, dolloping a mango or fruit-type chutney on the top.

Don’t you think the salad look enchanting served in its poppadom cup? As you probably know, poppadoms are very low-calorie/low-fat Indian chickpea wafers with a high level of flavor. They puff up magnificently in the microwave in a mere 45-60 seconds. The shape into which they morph is not always predictable, so you might end up with something rippled but flatter and less cup-like, but no worries. The dish will still look beautiful and taste divine even if presented as more of a tostado.

Yield: 4 servings

1 tablespoon olive oil

1 1/2 cups quartered new potatoes (mine were white-skinned)

1 1/2 cups fresh peas

2 pinches of sea salt

1/4 cup vegan mayo (the Blooming Platter Mayo in my new cookbook is quite special, if I do say so myself; but any kind will do)

1 teaspoon prepared Indian Cilantro Chutney (available at Indian markets and the International aisle of better-stocked grocery stores)

1/4 teaspoon ground coriander

1/4 teaspoon ground cumin

1/4 teaspoon curry powder

1 teaspoon prepared Indian Mint Chutney (also available at Indian markets and the International aisle of better-stocked grocery stores)

4 poppadoms

4 teaspoons or a bit more Indian fruit chutney (prepared or homemade; I used my homemade Blackberry Chutney because I had some on hand)

Optional garnish: 4 petite slices of yellow, red or orange bell pepper or even Roma tomato + 4 sprigs of mint or cilantro

Preheat oven to 400 degrees. Place tablespoon of olive oil into a large roasting pan, add potatoes and a pinch of salt and toss lightly to coat. Roast for about 30 minutes, stirring about every 10 minutes. I like mind to develop a nice caramelization, but roast for less time if you don’t. Just make sure they are very tender. Remove potatoes to a bowl and cool to room temperature.

While potatoes roast, place peas into a 2 quart saucepan. Add water to just barely cover and a pinch of salt. Stir once , turn heat to medium-high, cover lightly, and simmer for about 15-20 minutes or until tender. Drain, rinse with cold water, and drain again. Add to bowl with potatoes.

In a small bowl, stir together vegan mayo, the cilantro and mint chutneys, and the coriander, cumin and curry powder. Pour the dressing over the potatoes and peas and stir gently to distribute evenly. Taste and adjust seasoning if necessary.

Cook poppadoms, a couple at a time, for 45-60 seconds in the microwave. Remove, place on salad plates, fill each with 1/4 of the salad mixture, dollop with about a teaspoon of the Indian fruit chutney, and garnish as desired.

June 14, 2011June 15, 2011 by betsy

Vegan Parsnip, Kasha, and Spinach Fritters with Indian Cilantro or Mint Chutney

These uniquely delicious fritters proved worthy of a very special celebration.

Monday night, ten of my beloved Advanced and Advanced Placement (AP) art students gathered for an end-of-year celebratory dinner at my home.

For several years, I have marked the conclusion of each academic year for these classes with an in-school soy yogurt parfait breakfast. This year, though, in light of the publication of my Blooming Platter Cookbook, they requested a vegan dinner party, and I was more than happy to oblige.

For starters, I served these Parsnip, Kasha and Spinach Fritters which received “extra credit” from my discriminating students. Also on the menu were:

Indian Spiced Lentil Sloppy Joe’s (I altered Food Network’s Aarti Sequeira’s Bombay Sloppy Joe recipe quite a bit, substituting steamed lentils for turkey and spicing them up a bit more; I will post when I’ve made the recipe again, and actually written down the ingredients);

Oven-Baked Three-Spice Sweet Potato Fries;

A barley, cous-cous and kasha salad featuring finely diced cucumber, red onion, basil, and lightly sauteed homegrown yellow squash-from one of my student’s garden;

and TFLC Cookies (Tea-Infused Five-Spice Lime & Chocolate Cookies)–stay tuned for this slightly exotic, but simple recipe.

Over dessert, I gave out my annual certificates to the AP students. Each one is specially illustrated and worded to reflect his or her Concentration theme and unique approach to the exploration of that theme. This year, I also gave out gifts that the students had made each other as a last “Creative Challenge.” After drawing a classmate’s name out of a basket, each student was tasked with creating a portrait of that person, i.e. a physical likeness done in the student artist’s own trademark style. Everyone loved their portraits and, as one student said, couldn’t stop looking at herself! At their request, we had an impromptu mini-critique of the artwork around the dining table; the best dinner conversation! The pieces–not to mention the students–are priceless, as you will see (I’ll post a photo soon).

They all agreed that this event should be an annual occurrence, and I concur!

To earn your own high marks for these teen- and teacher-approved fritters, here is the simple recipe:

Vegan Parsnip, Kasha, and Spinach Fritters

Yield: 36

1 cup cooked and cooled Kasha (prepared according to package directions)

1 1/2 cups cooked and cooled parsnip and onion puree (see below)

2 cups fresh baby spinach, chopped coarse-fine in the food processor

1/4 cup thinly sliced green onion

1/2 teaspoon smoked paprika

1/2 teaspoon ground cumin

1/2 teaspoon ground coriander

Pinch chipotle chili powder

Sea salt and freshly ground black pepper to taste

Optional: 1 teaspoon fresh lemon zest

Accompaniment: prepared cilantro and/or mint chutney (I purchase jars of these chutneys in a local Indian market, but any savory chutney with a contrasting color would be delicious and pretty)

Garnish: very thin slices or miniature “spears” of green onion and tiny leaves from a compatible herb (I used Thai basil buds)

Serving suggestion: place each fritter on a fresh baby spinach leaf

In a large cast-iron skillet, heat about 1/2-inch canola oil until a drop of water splattered on top sizzles. Fry generous tablespoons of the mixture (I use a small scoop with a lever), about 9 at a time, for two minutes on each side or until golden brown. Turn with a metal spatula. They may feel slightly stuck on the bottom, but they will loosen easily. Drain on paper towels, keep warm in a low oven, and serve warm or at room temperature accompanied and garnished as desired. The fritters may be made ahead, drained, cooled, covered and reheated, uncovered, for about 10 minutes in a 350 degree oven.

Parsnip Puree:

3 medium parsnips, peeled and sliced cross-wise into 3/4-inch thick rings

1 small yellow onion, halved, peeled, and cut into 1/4-inch slices

2-3 cups unsweetened soymilk

Pinch of sea salt and freshly ground black pepper

Place parsnips and onion slices in a large cast-iron skillet. Pour soymilk over almost to cover. Sprinkle with salt and pepper, cover loosely, and simmer over medium-high heat until parsnips are tender, about 10-15 minutes. Avoid letting all of moisture evaporate. Scrape mixture, including any remaining milk (don’t worry if top surface looks a little “scummy”), into the bowl of a food processor fitted with a metal blade and pulse, scraping down sides of bowl as necessary, until almost smooth.

May 15, 2011May 15, 2011 by betsy

Vegan Indian Roasted Vegetables and Chickpeas in Cilantro-Mint Chutney Sauce

Yield: 4 salad, side dish or light main dish servings (easily doubles)

A heck of a multi-purpose dish–salad, side dish or even main dish–this new Indian inspired favorite goes together quickly and with few ingredients. It’s inspiration came from several sources.

After the VEER Magazine cover photo shoot for The Blooming Platter Cookbook, there were lots of veggies to cook and enjoy. So before the photographer was barely out of the driveway, I was roasting the asparagus and broccoli together. It was still in the fridge today, and still good, but I had almost forgotten about it.

Then yesterday, on a Hampton Roads Magazine reconnaissance mission for our “Best Of” issue, I came home with a couple of jars of different Indian chutney: a cilantro and a mint, not sure how I was going to use them, but knowing they would give something an extra special flavor boost. Some prepared foods are so good that I can’t make them better at home, and these are two examples.

And finally, I had purchased some poppadom on the International aisle of my local Kroger–another prepared item that I wouldn’t even try to make at home–to accompany a dish that I ended up popping in my freezer a week ago when I realized that there wasn’t time for a photo shoot. Stay tuned for that one!

With all of those tasty ingredients in my larder, I went for a pre-lunch dog walk, fantasizing all the way about what my mid-day repast would be. I decided to toss the roasted vegetables and a can of chick peas together with a dressing made of both of the chutneys and a small dollop of vegan sour cream (or yogurt), and serve the dish room temperature over a poppadom, tostato style.

Oh my goodness. This is a keeper for sure: so quick, so pretty, intensely flavorful and highly nutritious. Plus, it ‘s fun to serve and eat. Enjoy!

1 tablespoon vegan sour cream or vegan plain yogurt (I think the latter can sometimes be too runny and too sweet)

1 tablespoon prepared Indian cilantro chutney

1 tablespoon prepared Indian mint chutney

(or you can use 2 tablespoons of either type of chutney)

1 tablespoon vegan sour cream or plain yogurt

2 cup roasted vegetables (virtually anything would work, but I like asparagus and broccoli; I also like a lot of caramelization, so I roasted a small bunch of each with a little olive oil and sea salt for about 25-30 minutes at 450 degrees, and had twice as much as I needed)

1-15.5 ounce can chick peas, rinsed and drained

Optional Garnish: small slices or wedges of tomato and sprigs of cilantro

Accompaniment: one o per person, microwaved for 1 – 1 1/2 minutes

In a medium bowl, combine chutneys with vegan sour cream or yogurt. Add roasted vegetables and chickpeas and toss well to evenly coat. Serve one-fourth of hte vegetable mixture mounded on top of a poppadum, garnished as desired with tomato slices or wedges and cilantro sprigs. Wait until just before serving to heap the mixture on the poppadum to prevent them from getting soggy.

You may alternatively serve this dish slightly heated to open up the flavors a bit. Heat the vegetable mixture separately from the poppadum and mound it on top just before serving.

March 19, 2011March 20, 2011 by betsy

Vegan Skinny Indian Soup

Yield: 4 servings

Take a look at that rich color…it’s hard to believe that this earthy, spicy soup is both low in fat and low in calories, isn’t it?

I created it last weekend as an antidote to my Vegan Ginger-Spice Caramel Pecan Rolls, of which I ate TWO in one day (though I went for long walks and shared the rest with co-workers on Monday). I knew I needed to eat something else that was very low in fat and calories, but full of vitamins, so Skinny Indian Soup was born.

It’s simply vegetable stock–store-bought for convenience–simmered with lots of sweet roasted garlic cloves–also purchased for convenience –and Indian spices plus a little Liquid Aminos, lemon juice for brightness, and nutritional yeast with bushels of fresh baby spinach added near the end. You won’t believe the depth of flavor! And the only fat comes from any that might be clinging to the roasted garlic cloves. (I buy the garlic NOT in a jar, but in bulk from my grocery store’s antipasto bar.)

Note: I like fairly pronounced lfavors of spices in most all of my food; if you don’t, consider starting with half the amount of each spice, tasting after a couple of minutes of simmering and adding more if desired.

Since the soup itself lacks adequate protein, I enjoy it with a cold glass of unsweetened soymilk and, if I haven’t overdone it in the calorie department, a couple of “everything” flatbread crackers spread with just a smidge of my Vegan Cheddar “Cheese” Spread and a tiny pinch of paparika for color.

Here’s to the last spinach of winter and the great bodies of summer!

4 cups vegetable stock

1 tablespoon Bragg’s Liquid Aminos

Juice of 1 medium lemon (about 4 teaspoons)

1 tablespoon nutritional yeast

1/2 cup roasted garlic cloves (sounds like a lot but, because they are so sweet, that it’s perfect)

1 tablespoon dried cilantro

1 teaspoon ground coriander

1 teaspoon dry mustard

1 teaspoon turmeric

3/4 teaspoon ground cardamom

1/2 teaspoon ground cumin

1/4 teaspoon cinnamon

8 cups lightly packed fresh baby spinach (if desired, save 4 leaves for garnish)

In a 4-quart saucepan, simmer together all ingredients except spinach for about 5 minutes, stirring occasionally. Add spinach and gentely simmer, still stirring occasionally, for 2-3 minutes more. Spinach should retain some nice green color. Serve warm, garnished, if desired, with a roasted garlic clove in fresh spinach leaf “boat.”

April 30, 2010July 21, 2010 by betsy

Vegan Indian Pigeon Peas over Fragrant Vegan Rice

Yield: 4 servings

A recipe in a culinary magazine inspired this fragrant, tasty and beautiful dish, perfect for when fresh produce is not at its peak. After reading the recipe I cut it out, but misplaced it. So I didn’t have the option of consulting it while cooking. However, I’m pretty sure there were not tomatoes in the original, but I had a leftover cup and I’m always in search of ways to add color and nutrition to the food I enjoy. As for all the rest, I seem to recall that coriander and cumin were among the spices used. But I can’t even remember if it called for coconut milk. Regardless, I love my version and hope you will too.

1 tablespoon canola oil
1 tablespoon coriander seeds (or, in a pinch, 1 teaspoon of ground coriander)
1 tablespoon cumin seeds (or, in a pinch, 1 teaspoon of ground cumin)
1 small chili pepper, seeds and membrane removed, very finely chopped (or 1/8-1/4 teaspoon red pepper flakes–NOT chili powder)
1 yellow onion, finely chopped
2 large cloves garlic, sliced or minced
1/2 teaspoon turmeric
1 cup petite diced tomatoes in juice
1 can coconut milk (not Cream of Coconut; I use “lite”)
1 can pigeon peas, drained (rinse and then drain if desired)
1-2 teaspoons vegan butter (I like Earth Balance)
coarse sea or kosher salt, if needed (go easy on additional salt)
Fragrant Vegan Rice (see recipe below)
Garnish: cashew halves and pieces and/or finely chopped fresh cilantro

In a large skillet over medium-high, heat oil until shimmering. Add corriander and cumin seeds and stir fry just until fragrant, about 30 seconds. Add chili pepper, onion and garlic and saute until softened. Stir in turmeric until completely distributed. (Note: if using the ground spices, add after onion has softened slightly.) Stir in tomatoes and coconut milk and cook, stirring occasionally, until reduced by 1/3-1/2 and thickened. Stir in peas and heat through. Stir in vegan butter just before serving. Check for salt and add only if needed. Serve over Fragrant Vegan Rice garnished with cashews and/or cilantro.

Fragrant Vegan Rice

2 cups water
coarse sea or kosher salt
1 stick cinnamon, broken in half
1 teaspoon cardamom seeds (you may use pods, but I like the seeds for a change, as they disperse throughout the rice)
2/3 cup basmati rice

In a large saucepan, bring first 4 ingredients to a boil, stir in in rice, reduce heat to a simmer, cover and cook for 15-10 minutes or until rice is tender and all water is absorbed/evaporated. Check periodically to make sure that rice isn’t sticking but, otherwise, leave undisturbed.

December 27, 2009July 21, 2010 by betsy

Vegan Indian/Pakistani Food in Two Shakes (French Quarter, New Orleans, LA)

Two shakes of “Salt-n-Pepper” that is.

I discovered this restaurant last year on my family’s now-annual pre-Christmas trip to New Orleans. Both years we have stayed at the Chateau LeMoyne on Dauphine Street in the heart of the French Quarter. (Don’t let the fact that this hotel is owned by Holiday Inn deter you. Built around a pair of lovely courtyards, it feels as authentically “French Quarter” as any establishment there. We love the budget price–but beware the taxes and the tres cher parking price tag–and my sister and I love the room we’ve shared both years: No. 454 with its exposed brick wall.)

An avid walker, I circumnavigate the Quarter each morning in a series of right turns by setting off east down Dauphine Street, turning right on Barracks and following it to the French Market. There I turn right again and head to Jackson Square where I access the river walk and continue along the Mighty Mississippi to the Aquarium. There, I turn right again, cross the street car lines to Canal Street, take another right, and enter Canal Place (a tres luxe shopping mall) for my daily hit of soy milk via a decaf latte at Starbucks. (Being a vegan in search of protein in New Orleans has its challenges.) From there, I head up Iberville Street to Dauphine, where I take another right back to our hotel. There is no place I would rather be than the French Quarter on a given morning.

At 400 Iberville is a tiny restaurant called Salt-n-Pepper. I’m sure there is a story behind that name, but I don’t know what it is, as this little joint is an Indian/Pakistani restaurant that also serves pizza. Last year, I only perused the menu in the window with interest. This year, in the early afternoon, after finishing some Christmas shopping for my mom at Pottery Barn in Canal Place, I was famished. So, knowing that we didn’t have dinner reservations until 8:30, I went in and ordered a pakora appetizer which I ate sitting on the steps of a building across the street.

For about $3.50, I was served easily twice as many pakoras as I could even eat. (Knowing they wouldn’t keep well in our hotel room, I left the other half sitting on the steps in hopes that a hungry foraging animal would find them. But, alas, they were still there the next day. I hope that means there aren’t hungry foraging animals in the French Quarter.) The large branching veggie fritters were served with a tiny and super-fresh side salad of lettuce, tomato, cucumber and bell pepper along with a thin yogurt sauce which I didn’t realize was included or I would have asked that it be omitted.

During the very short wait for my pakoras to be fried, I engaged the friendly proprietor about the difference between Indian and Pakistani food. He explained that, essentially, Northern India and Pakistan are very similar in culture, cuisine and language, while Southern India differs dramatically.

Though the pakoras weren’t the freshest and lightest I’ve ever had–they had been pre-cooked and were refried to order–they were still satisfying with a subtle and appealing spicy heat that was cooled down perfectly by the crisp and cool side salad. Goat notwithstanding, I look forward to sampling more vegan items from the Salt-n-Pepper menu.

Photo Credit: Humid Beings

July 1, 2009July 21, 2010 by betsy

Vegan Coconut Curried Mustard Greens with Apples and Chick Peas over Cinnamon-Cardamom Rice

Yield: approximately 4 servings

They don’t call them “bitter greens” for nothing! I love mustard greens, but only with the bitterness dialed back. Coconut milk, apples and chick peas do the trick in this recipe, especially when served with Cinnamon-Cardamom rice.

Coconut Curried Mustard Greens with Apples and Chick Peas:

1 tablespoon olive oil
1 medium yellow onion, slivered
2 Fugi apples, halved lengthwise and cut into 1/4″ wedges (use whatever kind of apple you like, but Fugis are particularly good with savory dishes)
8 ounces mustard greens, coarsely chopped (I purchase them already chopped and ready-to-eat)
kosher salt and freshly ground black pepper to taste
1/2 of a 14.5 ounce can of coconut milk
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
1/2 of a 14.5 ounce can chick peas, drained (add them all if you prefer)
1/2 teaspoon fresh lemon juice

Garnish: approximately 4 tablespoons lightly salted cashew halves and 4 teaspoons chopped fresh cilantro or 4 cilantro sprigs

In a large wok or Dutch oven over medium-high, heat the olive oil. Add the onion and saute, stirring frequently, until it starts to soften. Add apples, and continue sauteing just until they start to soften. Add the greens and cook for a few minutes or until they wilt and begin to tenderize. Add remaining ingredients, except chick peas and lemon juice, and cook for at least 10 minutes and probably more until greens are tender and have lost most of their bitter bite. (Unfortunately, this means they will lose their brilliant green color.) Stir in chick peas, heat through, and then stir in lemon juice. Serve garnished with cashews and cilantro over or alongside Cinnamon-Cardamom Rice.

Cinnamon-Cardamom Rice:

3 cups water
1 teaspoon kosher salt
1 stick cinnamon, broken in half
a few cardamom pods (about 1 tablespoon)
1 cup basmati rice

In a medium saucepan over medium-high heat, bring all ingredients except rice to a gentle boil. Add rice, stir once, cover loosely with a lid, reduce heat if necessary and simmer for approximately 20 minutes or until water is absorbed and rice is tender. Watch closely so that rice doesn’t scorch or stick to the bottom of the pan.

May 7, 2009July 21, 2010 by betsy

Indian Trio

For years, the cuisine of India has been an obsession with me. Vegans, though, have to be vigilant in Indian restaurants, as many dishes are cooked in ghee and/or have a bit of cream or yogurt stirred into the sauce. And while paneer may look like tofu, it is very much a dairy product.

Fortunately for me, an Indian restaurant in a neighboring town boasts an entire vegan menu. But, in many ways, it is more satisfying to prepare the food at home. Plus it’s like perfume for your entire living space.

My recipes are not necessarily “authentic.” However, after becoming familiar with a basic vocabulary of ingredients common to Indian cuisine, I have found that it is possible to mix and match them in ways that honor tradition but encourage creative interpretation.

In the photo is a perfect and perfectly lovely dressed up or dressed down dinner: a colorful combination of, left to right: Chana Dal, Coconut-Cardamom Lentils and Indian Cauliflower with Black Mustard Seeds. All recipes are posted here on The Blooming Platter. Please see “Plattergories: An Index.”