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.”

May 7, 2009July 21, 2010 by betsy

Vegan Chana Dal

Yield: 4 servings

I love the mellow undertones of this tangy dish. Plus, it’s pretty as a picture and ultra-healthy to boot.

1 tablespoon olive oil
1 cup onion slivers
2 cloves garlic, minced
1-14.5 ounce can garbanzo beans
1-14.5 ounce can petite diced tomatoes in juice
juice of ½ lemon
salt to taste
½ cup water
1-2 teaspoons garam marsala (a spice blend available in Indian markets and some supermarkets or you can make your own; recipes abound)
1 small cinnamon stick

Garnish:
Cinnamon stick
Sprig of fresh cilantro

In a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until onion begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. Stir in garbanzo beans, tomatoes and lemon juice. Season with salt. Simmer, stirring frequently, until tomatoes cook down a little and most of moisture is absorbed. Add water, garam marsala and cinnamon stick and cook, loosely covered, until mixture cooks down and most of additional moisture is absorbed. “Fish” out the cinnamon stick and serve hot or warm garnished with it and a spring of fresh cilantro.

May 7, 2009 by betsy

Vegan Coconut-Cardamom Dal

Yield: 4 servings

This dish is pure creamy comfort. And while I detest cardamom in sweets (I seem to recall discarding an entire batch of cardamom cookies one Christmas), it is what makes this dish so irresistible.

1 cup lentils, rinsed and drained
4 cups water
½ tablespoon olive oil
½ tablespoon vegan butter (I like Earth Balance)
1 cup onion slivers (about 1/4″ thick)
2 cloves garlic, minced
1-14.5 ounce can coconut milk or lite coconut milk
salt to taste (it takes a fair amount)
2-3 teaspoons ground cardamom

Garnish:
1 large Roma tomato, diced
3-4 tablespoons minced fresh cilantro

In a large heavy bottomed saucepan, combine lentils and water over medium high heat. Partially cover and simmer for 15-20 minutes, stirring frequently, until most of the moisture is absorbed. Meanwhile, in a large skillet over medium-high, heat oil to sizzling. Add onion and saute, stirring frequently, until it begins to turn golden. Add butter and continue sautéing and stirring frequently until onion turns a rich golden brown. Add garlic and cook, stirring frequently, for 2-3 minutes. When most of the moisture is absorbed from lentils, add coconut milk and simmer until most of the additional moisture is absorbed. Mixture will be thick, but most of the lentils should still be intact. Season to taste with salt. Then stir in 2-3 teaspoons of ground cardamom and cook 2-3 minutes more, stirring frequently. Remove from heat and serve hot or warm sprinkled with diced tomato and minced cilantro.

May 3, 2009July 21, 2010 by betsy

Vegan Strawberry Chutney

Yield: approximately 2 cups

The ravishing strawberries at the Farmer’s Market inspired this recipe. And, okay, Better Homes & Gardens magazine’s monthly recipe contest may have had something to do with it. Regardless of that outcome, this recipe is a winner.

1 tablespoon of olive oil
1/2 cup medium-fine diced red onion
salt to taste
1/2 cup medium-fine diced green bell pepper
2-3 garlic cloves, minced
2 cups fresh strawberries, hulled and sliced lengthwise into quarters (if berries are really large, cut quarters crosswise in half)
1 tablespoon maple syrup or brown rice syrup
1 tablespoon white zinfandel (or other sweet wine)
1 tablespoon balsamic vinegar
1 teaspoon lemon juice
1 heaping tablespoon of minced fresh or fresh-frozen basil (any variety–I used purple)
additional salt and pepper to taste

Garnish: lemon zest

In a large skillet over medium-high, heat olive oil. When sizzling, but not smoking, add onion and a little salt and cook, stirring frequently, until onion begins to turn translucent. Add bell pepper and garlic and cook, stirring frequently, until all vegetables are softened. Add strawberries and syrup and cook until strawberries begin to break down and give up their juice. Keep cooking, stirring frequently until most of the moisture is evaporated and mixture is thick, but chunky, about 15 minutes. Reduce heat if necessary to prevent burning. Stir in wine, balsamic vinegar, lemon juice and basil and heat through. Adjust seasoning with salt and pepper. Serve on grilled baguette slices spread with plain or chive vegan cream cheese (as depicted in the photo), over cornmeal pancakes, or over cornmeal biscuits with a dab of vegan sour cream for a savory strawberry shortcake. Garnish with lemon zest. This seemingly small touch makes for a big finish.

May 2, 2009February 10, 2011 by betsy

Vegan Zucchini-Hominy Soup

Yield: 4 servings

I wasn’t sure why I was craving this combination of ingredients until after I created this soup. Then I knew. Not only do the flavors blend perfectly, but it is so simple, so nutritious, and so beautiful with it’s chunks of yellows, reds and greens.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

May 2, 2009February 10, 2011 by betsy

Vegan Indian Cauliflower with Black Mustard Seeds

Yield: 4 servings

Simple and delicious, this fragrant side dish, though Indian-inspired, plays well with others from all countries, as its flavor isn’t too assertive. For the photo, I used orange cauliflower. It tastes the same as white, but looks even more beautiful in contrast to the black mustard seeds. I prefer this dish with a sprinkling of fresh chopped cilantro, but I didn’t have any for the photo op.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

May 2, 2009July 21, 2010 by betsy

Vegan Pea-sto

Yield: 1 generous cup

This is a pesto made from green peas; hence “pea-sto.” To me, it personifies spring, but I crave it year-round because it’s beautiful, tasty and filling. Use it as you would any pesto: tossed with warm pasta, dolloped into soups or spread on grilled sliced bread rubbed with a roasted or raw garlic clove as in the photo.

1 generous cup fresh or frozen peas
1/3 cup walnuts
2 tablespoons nutritional yeast (available at health food and organic markets)
1/2 teaspoon salt
a few grinds of fresh pepper
2 tablespoons minced fresh or fresh-frozen mint
zest of 1/2 lemon

If using fresh peas, blanch in boiling water for just a minute or two and drain well. If using frozen peas, place in a colander and run under water to thaw; drain well. Toast walnuts in a small skillet over medium-high heat for just a few minutes or until lightly toasted. Place all ingredients in the bowl of a food processor and process until mixture reaches desired consistency. Serve or refrigerate, covered, until serving time.

Note: the mixture can be thinned out with olive oil if you prefer it to be more sauce-like.

May 2, 2009July 21, 2010 by betsy

Vegan Bacon, Lentil and Tomato Salad ("BLT")

Yield: 8 servings

This “BLT” is one of my favorite salads, as I love its sweet, smoky pungency and all of the contrasting textures and colors. Plus, it’s a meal in and of itself.

1 cup lentils, rinsed (black belugas are beautiful, but use what you have)
4 cups hot water
1 tablespoon olive oil
6 ounces smokey tempeh strips (known as “Fakin‘ Bacon”)
salt and pepper to taste
1 tablespoon olive oil
1 tablespoon lemon juice
2 teaspoons balsamic vinegar
1 teaspoon maple syrup
1 teaspoon brown sugar or maple syrup
1 teaspoon mustard
2 cups halved grape tomatoes (cut lengthwise)
1/2 cup minced fresh or fresh-frozen parsley
zest of 1/2 lemon

Place lentils and water into a large pot. Bring to a boil over medium-high heat and reduce to a simmer. Cook just until tender, about 15 minutes, and drain well. (Avoid ove- cooking or they will turn to “mush.” If that happens, make soup!)

Meanwhile, heat one tablespoon of olive oil in a large skillet over medium-high heat. Place tempeh strips in a single layer in skillet and cook for a couple of minutes, gently flip and cook a couple minutes longer, just until golden. Remove strips to a cutting board and slice into 1 1/2″ pieces.

While lentils and tempeh cook, make dressing. In a small cup or bowl, whisk together olive oil and next five ingredients.

Place drained lentils, tempeh and tomatoes into a large non-reactive bowl (glass or ceramic). Season wish salt and pepper to taste. Pour dressing over the top. Sprinkle with parsley and lemon zest and gently toss all together. Serve at room temperature.

May 2, 2009February 10, 2011 by betsy

Vegan Roasted Lemon-Coriander Sweet Potato Slices

Yield: 4 Servings

I created this dish since an old favorite, Terra Chips, are not vegan (they contain whey). I love the lemony note in coriander, so I played it up with fresh lemon zest. My husband said these potatoes would be delicious fried as chips–so I must have come close to my inspiration–but I prefer them roasted.

For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

May 2, 2009 by betsy

Vegan Cucumber-Red Onion Salad

Yield: 4 servings

It seems like cheating to call this a recipe. But, since simple combinations of ingredients like this are all about proportion, I thought I would share my ratio for a nice balance of sweetness and pungency. However, this is just a place to start. If, for example, you like onion, but it doesn’t like you, substitute some diced red bell pepper for about half the onion. Pineapple tidbits are also good in this salad. And herbs would be lovely too. It is delicious as is or as the basis for endless adaptations.

2 cups cubed cucumbers, skin on (I like the English variety)
1/2 cup finely diced red onion
1 tablespoon sugar or raw sugar
1/2 cup rice vinegar
salt to taste

Combine all ingredients in a small non-reactive bowl (glass or ceramic), cover and refrigerate, stirring from the bottom up when you happen to think of it. Chill several hours or overnight.