Here are a couple of the curries I’ve put together using the base I’ve talked about. The first one is a mushroom and pea curry, sometimes called Mattar Mushrooms. I also added some tempeh to make it a little more filling. I didn’t bother to steam or saute the tempeh to reduce it’s bitterness, just cooked it up along with the base. There’s enough other flavors going on for that to work. While the base was cooking down, I quartered the mushrooms and thawed the peas. When the gravy was ready, I tossed the mushrooms in for about five minutes and then added the peas for a couple of minutes. Adjust the seasoning and you’re done!
The other dish is one I can’t decide if I’m proud of the way it turned out or horrified at the way it turned out. If you’ve ever been to an Indian restaurant you’ve probably noticed the unnaturally red chicken they call tandoori chicken. Well, I made tandoori tofu. Now I don’t have a tandoori oven and probably wouldn’t want to put tofu in it anyway so what I did was make a kind of tofu-based yoghurt marinade (with food coloring!) and soak the drained tofu in it. Then I baked the tofu. That all could be done in advance if you wanted. When I went to prepare the curry, I cooked the base down and then added the tofu and some cauliflower I had on hand. It was good, although I probably shouldn’t have added chilies to the marinade and base both. That made it a bit hotter than I really wanted. But the photo doesn’t really do justice to the atomic mutant red color it had. A couple people at work stopped by my desk and asked just what that was. I don’t think any naturally occurring substance has quite that color.
So that’s some of what I’ve come up with. What have you made?
OK, I haven’t taken leave of my senses and actually opened a restaurant. However, my schedule has been changing quite a bit recently and I need to be able to make some meals pretty quickly. Among other things I’ve been trying is the idea of a quick curry. I started thinking what would I do … Continue reading
If you’ve been following a low carb, vegan diet for very long, you’ve undoubtedly noticed the potato is not our friend. And with recipes ranging from Indian to Russian to American calling for potatoes, what can you do? Well, if you’re like me, you start looking for substitutes. And for the longest time, I just … Continue reading
The last few weeks I’ve been enjoying making some simpler dishes, ones that just let the underlying flavors of the ingredients come forward. It’s probably a reaction to the River Cottage Veg cookbook I’ve been reading. This dish is in that style, it’s a take on Pasta Puttanesca. There aren’t any tomatoes in it so … Continue reading
Please see the update at the bottom of the post. I don’t do a lot of reviews on this site but every once in a while something comes along that demands mention. TofuXPress is just such a product. I’m guessing everyone here knows you need to get the water out of tofu before you cook … Continue reading
This is a quick little salad I first heard about from a UK cooking show, River Cottage Veg Everyday. I’ve gotten several good ideas from the series and I’m looking forward to getting ahold of the companion cookbook. This particular dish is a bit of an odditity for me for because I don’t like fruit … Continue reading
SWMBO has had me on a olive kick the last few days so when I needed to find something quick to fix to take into work, some pasta with olives and lemon seemed like a no brainer. This is a really simple recipe that lets the quality of your ingredients shine through. It’s somewhat unfortunate … Continue reading
I’m getting ready to leave on a road trip this weekend so I’ve been thinking about food to take along that’s easy to fix and doesn’t need a refrigerator. A lot of people along the East Coast are thinking about the same things, only for a lot less fun reasons than I am. Putting some … Continue reading
I was looking around the web for some recipe ideas and kept seeing people talking about Sichuan pepper being banned in the US. But I know I’ve see it for sale in shops so what’s the deal here? Is there an intrepid band of pepper smugglers subverting our borders?
There’s a new 21-day Vegan Kickstart beginning September 5. Vegan Kickstart is an online event run by the Physicians Committee for Responsible Medicine and they encourage you to become vegan with recipes and tips. I always sign up for it because I usually get at least one good idea out of it and I think … Continue reading