Tag Archives: Indian food

The Other Lazy Vegans: TV Dinner 3

Amy’s has been doing well so far with their tamales so we’re branching out to try some of their Indian dishes.

This is their Mattar Tofu. It’s vegan and gluten-free.

It looked good right out of the box and went into the oven for a quick easy meal. So check this out: after heating it looked appetizing and smelled even better. We didn’t do much to it as we were eating.

This is an improvement on the tamales. I added some flake red pepper but no extra salt needed. The rice was a good texture (even if it hadn’t been previously frozen) and the veggies weren’t mooshy.

The ingredients and nutrition were pretty good. Like the other dishes in Amy’s vegan and gluten-free offerings, it contained a modest amount of oil and was salty but it was tasty, easy and not terribly expensive. I’ll probably make my own next time but I might buy this again.

This is Christie, signing off!

Tagged , , , , , , , , , , , , ,

Tofu Rogan Josh

So… Indian food… awesome… yeah. I’ve got a few Indian colleagues and one of them gave me her recipe for lamb rogan josh and I did my best to veganize it.You’ll need the following:

1 package water packed tofu, pressed and chopped into bite-sized chunks.
1 package of baby bella mushrooms, quartered
1 green bell pepper, cut into bite sized pieces
1-2 tbsp corn oil or other oil suitable for frying
5-6 cloves of garlic, minced
1 big toe sized piece of ginger, minced
1 pinkie sized piece of turmeric, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
15-20 curry leaves
2 tbsp of vegan cream cheese
1 teaspoon of red chilli powder
2 medium onions, finely chopped
1 14oz tin of peeled plum tomatoes
1 lime, juice and zest, cut in half
curry leaves, to taste
salt and pepper to taste (garam masala works instead of pepper)

Getting the ingredients together was the hardest part. Finding fresh curry leaves was a mission but we did… did you know they grow on trees? I didn’t know that before our quest for curry leaves. They’re pretty important for this dish so I recommend seeking them out.
To start, add the onion to a large pot with the corn oil and fry it on high temperature until the onion starts to become translucent. Add the garlic, turmeric, curry leaves and ginger and keep frying. Add the dry spices and zest and keep frying.This should look and be very dry. When the spices become fragrant and everything in the kitchen smells awesome

Add the tomato, 1/2 lime juice and cream cheese and mix. If you’ve got a hand blender, now is the time to use it. Otherwise, before the tomato gets too hot, put it all in your blender and mix until smooth.

Add the tofu and mushrooms and allow to simmer for at least 45 minutes so the tofu takes on the flavors of the dish. Stir in the green bell pepper and coriander 10 minutes before serving.

So we served this with quinoa and red wine and it was not too far off from what I’ve had in restaurants: tart, creamy, herbal and rich. Did I mention I love Indian food?

It was loaded with veggies, protein and exciting herbs. Even if it wasn’t authentic, it’s still delicious and good for you. We hope you get to try it.

This is Christie and Brent, signing off!

Tagged , , , , , , , , , , , , , , , , , , ,

Pakora: chickpea fritters… basically.

Brent and I decided to try and recreate another of our favorite take-out dishes last night. This one was not quite as successful as our <a href=”https://turningveganese.com/2012/03/20/tofu-mahkani-quick-and-easy/”>previous endeavors</a> but we learned a lot so it’s okay. We were interested in making pakora so with some inspiration from <a href=”http://ellesite.wordpress.com/2012/03/20/guilt-free-pakora-vegan-indian-food-made-healthy/>Elle’s Diary</a> we decided to craft our own and bake them instead of traditional frying.

First I shredded 5 medium carrots and a large zucchini in my food processor. I added the folloring:
2 cups chickpea flour
2 tbsp nutritional yeast
1 tsp ground coriander
1 tsp gram masala blended spices
1/4 tsp turmeric powder
1 tsp chili powder
1/2 tsp salt
1 tbsp olive oil
1 tbsp Earth Balance vegan butter
soy milk

We mixed it together with the shredded veggies and added soy milk until the texture was like a thick batter. I spooned them onto a wax paper lined baking sheet. We baked them at 350C/180F until they began to brown at the edges and were firm to the touch, about 35 minutes.

While we were waiting, my handsome partner in criminally fun cooking prepared two sauces for dipping: mint chutney and tamarind. For the tamarind he combined:
maple syrup
thawed frozen tamarind
chili paste

For the mint chutney, he put the following in the food processor:

1 bunch fresh cilantro
1 1/2 cups fresh mint leaves
1 jalapeño pepper
1/2 teaspoon salt
1 medium onion, cut into chunks
1 tablespoon lemon juice
1/4 cup water, or as needed
 
The dipping sauces were an enormous success. The pakora on the other hand, needed some work. I think the next time we make this dish we’ll add a shredded onion and maybe a potato or eggplant to the veggie mix. We’ll also add a little baking soda and use a cast iron skillet to bake them since sticking to the wax paper lined baking sheet was a problem. The flavors, however, were good and this high protein addition to a traditional Indian meal will be welcome even before we work out the kinks. We’ll be revisiting this particular awesome dish again and we’ll keep you posted.
This is Brent and Christie, signing off!
Tagged , , , , , , , , , , , , , ,
%d bloggers like this: