Madhu Knits and Cooks

Recipe, knitting, and sewing project notes

Tag: Cooking — Vegan Recipes

  • Madhu Joins a CSA (and Simple Roasted CSA Beets)!

    After years of thinking about joining a CSA, I finally decided this winter that I no longer have any reasonable excuses (moving, working too much, etc.) for not doing it.  My friend Mike and I started to do a fair amount of research about the types of CSAs in the D.C. area, and about CSAs generally to get a better sense of what we would want to start with.  The first CSA we attempted to join was Clagett Farm — but unfortunately, it appears that everyone else in the D.C. metro area also wanted to join Clagett so we did not make it in through their process.  After regrouping, we decided on Karl's Farm, a farm located in Pisgah, MD.  The sign-up was relatively easy, and the location/philosophy and reviews seemed to match what we were looking for. 

    So almost three months later, our first delivery arrived about two weeks ago (Karl's Farm delivers to your home, which is also a big plus).  The first two weeks' deliveries included broccoli rabe (the first week I sauteed it in a skillet, and threw it on a pizza I was making), green onions, sage, oregano, mint, lemon balm, Daikon radish, a few varieties of turnips, and beets — lots and lots of delicious beets. 

    Roasted Beets

    Besides using some items like the broccoli rabe, oregano and green onions in some standard dishes that I usually make, I have been taking the time to learn more about roots like beets, radishes and turnips.  My most recent attempt to use these items included buying a handheld mandoline and baking homemade root chips — unfortunately though, the attempt was not successful as it seems I baked the very thinly sliced chips at too high of a temperature (375 degrees).  The "chips" seemed to both burn and undercook, so I would recommend cooking them at a lower temperature (maybe 300 degrees) for a longer period of time. 

    My first, and most successful, attempt to use these items though including the simple stand-by of just roasting the root vegetables in the oven.   After scrubbing and peeling them, I cut up the Daikon radish and turnips into 1/4 inch by 1/2 sticks, and threw up some mustard seeds and cumin on top of them.  I baked them at 375 for maybe 45 minutes, and they turned out wonderfully.  I also wrapped the individual beets in foil and baked them until tender — about an hour at the 375 temperature as well.  I quickly then sliced them (burning myself in the process, but I was so hungry, it didn't matter) and ate them without any garnish as they were just so delicious on their own.   They were so good that I am actually still upset with myself for messing with such a good, simple way to prepare beets and attempting my poorly-conceived vision (meaning burnt) of beet chips.  

    Definitely looking forward to what's going to come this week!

  • One of My Top Winter Favorites — Roasted Cauliflower with Herbs

    A few years ago, I borrowed one of my roommate's Cooking Light magazines and found a recipe that I have made at least a dozen times since that day.  The recipe, for Roasted Cauliflower with Fresh Herbs and Parmesan, was something I was recently reminded of by seeing the "Giada's Kitchen" Broiled Zucchini and Potatoes recipe.  The difference between two dishes became apparent as soon as I tried the zucchini potato recipe the first time:  the roasted cauliflower recipe is just SO GOOD that I wish I had doubled it every time I make it.  The lemon, parmesan and fresh herbs (no matter which herb combination you use) complement the rich flavor of the roasted cauliflower SO well that it just blows away all other similar recipes I've tried in the past.  I only slightly modify the recipe whenever I make it by adding more garlic (not surprising to anyone who knows me or reads this blog!), adding more parmesan and just using whatever herbs I can find in the store. 

    Its a dish so good that it'll make you wish it was winter all the time! Please be sure to check it out:  http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1120275.  

    Roasted Cauliflower with Fresh Herbs

  • Thai Green Curry with Zucchini and Bamboo Shoots

    Moving back to D.C. has unfortunately meant that I am again exposed to what seems like scores and scores of sub-par Thai restaurants.  However, instead of resigning myself to eating overpriced and really-not-tasty Thai, I decided to take "advantage" of this situation and try cooking Thai food at home.  I spent a few days researching Thai cookcooks on the Internet, ultimately narrowing my search to vegetarian-only cookbooks.  Finally, after consulting several websites including the author's, I settled on Nancie McDermott's Real Vegetarian Thai. 

    My first experience with McDermott's book was making the Thai Green Curry with Zucchini and Bamboo Shoots — I wanted to make something that was a little more complex than some sort of spicy stirfry-type dish (what I generally get in Thai restaurants) so I ventured a little outside of my comfort zone with by deciding to make both the curry paste and the curry itself.  My thoughts on the recipe and the curry approach follow the picture of the final product over rice.

    Thai Green Curry Over Rice

    McDermott's green curry paste was actually pretty easy to assemble, especially as I had all of the ingredients on hand already except I had to substitute some pre-chopped lemongrass in a tube for using lemongrass stalks as three grocery stores in the area were out of, or didn't have, fresh lemongrass (D.C. fails me again!).  I also added in a few more Thai green chili peppers to ensure it would be an especially spicy paste. 

    The curry itself was also fairly easy and straight-forward to make, though I ended up cooking it for maybe double the time called for in the recipe to make sure that the zucchini and other parts of the curry fully cooked to my taste.  I also added in maybe an extra 1 – 2 tsps. of the curry paste to ensure that the dish was full of flavor.

    The result:  a little bland and boring.  Ultimately, what I really learned is that I just don't like Thai curries (yes, somehow I couldn't figure out BEFORE deciding to make this dish that there is a reason why I don't order curries in Thai restaurants!).  The coconut milk just seems to dilute the flavor too much of the dish, and although I could "feel" the heat in a way, I really couldn't taste and enjoy it in the dish.  So it was kind of an "eh" experience, but doesn't dimish my enthusiasm for trying out the other recipes in McDermott's book — especially because it'll be easier than continuing a frustrating experience in this town to find new, solid Thai restaurant options!

  • Homemade Tomatillo Salsa

    I recently attempted to make tomatillo salsa with Andy, who
    has spent years enjoying homemade tomatillo salsa from his co-workers.  We didn’t exactly know the best way to proceed,
    so we relied on Andy’s memory of how he’s seen tomatillo salsa made, guidance
    from a few online recipes involving tomatillos and of course relying on some of
    our favorite ingredients for any type of meal – hot peppers and onion.  The suggested recipe and directions we came
    up with follow the picture.

    Tomatillo Salsa

    Ingredients for 3 Cups of Salsa

    •  1.5 pounds of tomatillos (approximately 12 or 13)
    • 2 good size Serrano peppers, chopped OR 1-2 large Jalapenos
      (I’ve used both and been happy)
    • ½ Habanero, chopped (if you are feeling adventurous!  Definitely not necessary)
    • ½ large white onion, chopped
    • 3 tbs. chopped cilantro
    • 2 cloves garlic, chopped
    • ½ tsp. coarse salt

    Directions

    • Remove husks from tomatillos, and wash them to remove the
      stickiness
    • Place tomatillos in a medium pot, cover with water, and
      bring to a boil
    • Boil tomatillos for approximately 5 – 7 minutes, rotating
      the tomatillos so that their entire skin appears dullish green after cooking
    • Remove tomatillos from heat, and either drain and lightly place
      tomatillos in a blender or use a slotted spoon to put the tomatillos into
      blender
    • Place other ingredients into blender and blend until you reach
      your desired consistency.  I prefer
      chunkier salsas, and as such, may reserve some of the chopped onions for
    • Remove salsa from blender, and serve with chips, tortillas
      or any other vehicle of your choosing. 
    • Note:  From my two
      at-home experiments, it seems that the salsa will keep for at least a few days
      and will thicken as it sits in the fridge, which may make it better for
      enchilada sauce.

  • Soup Week! Curried Cauliflower Soup and Quinoa Spinach Soup (Both Vegan)

    Prior to four weeks ago, I had never made soup.  It seems amazing now, but I really thought that soups required hours of work, and that tasty soups require even more work and constant attention to achieve their flavor.  Needless to say, I am very pleased that I put those notions of excessive work for an ok product to rest when I made my first two soups — a curried cauliflower soup and quinoa spinach soup, both from the January 2009 issue of the Vegetarian Times.  

    The recipe for the curried cauliflower soup is now online at:  http://www.vegetariantimes.com/recipes/10790.  The recipe states that the secret ingredient is the apple, which I definitely agree with — it adds a sweetness and complexity to the soup that allows you to really eat a full bowl without feeling bored.  I also substituted a hot Madras curry powder for the standard curry powder called for in the recipe to give it more heat, and next time, I might add more of that type of curry powder or more pepper to give it a bit more spice.

    Curried Cauliflower Soup

    I deviated from the recipe slightly by only pureeing about 3/4 of the
    soup in a food processor as I prefer soups with less uniform
    textures.   Next time I make the soup, I think I'll only puree half of
    the cooked soup to enjoy even more chunks of cauliflower and apple in
    the soup.   I also will buy a crusty loaf of wheat bread to accompany the soup and truly make its multiple servings (as evidenced by the picture below of how much leftover soup I had) a filling meal.

    Curried Cauliflower Soup Pureed

    The second soup I made — a few days after the curried cauliflower soup — was a quinoa spinach soup.  It only required an astonishing 5 ingredients, and I added a few extra things from my kitchen to give it more of a kick.   I added in half a jalapeno (chopped) and 1/2 a green bell pepper into the red onion saute.  To make it an even heartier soup, I added an additional 1/8 cup quinoa and 1/4 cup water while the soup was cooking.  I probably should have added more water because the soup ended up being incredibly thick, which was fine but felt less like a soup when I reheated it.  This soup had more of a powerful flavor than the curried cauliflower, and I think made for a more interesting set of back-t0-back 3 or 4 meals.  The recipe can also be found online now at:  http://www.vegetariantimes.com/recipes/10816?section=. 

    Quinoa Spinach Soup

  • Indian-Style Black Eyed Peas

    I recently had some really tasty black-eyed peas at my uncle's place, and finally after thinking weeks about how good they were, I asked him for his recipe which was a lot simpler than I expected!  This is a good, simple AND healthy addition to any meal.

    Black_eyed_peas_close_up

    Ingredients:

    • 1 bag dried black eyed peas (I used a bag that yields 6 cups cooked blackeyed peas)
    • 1 tsp. mustard seeds
    • 1 thai green chili, sliced
    • 4 dried red chili peppers, broken in half
    • 3 cloves garlic, chopped
    • 4 curry leaves, ripped in half
    • 3 tsps. vegetable oil
    • pinch of cumin

    Directions:

    1)  Soak peas for at least 4 hours — I soaked them for 10

    2)  After peas are soaked, drain the water.  Add fresh water and lots of salt to soaked peas and bring peas to a boil.

    3)  Boil covered for 20 – 3o minutes (I boiled them for 40 minutes and it ended up being too long.  My uncle recommends 20 minutes)

    4)  While peas are boiling, heat vegetable oil in a  small saucepan and add the mustard seeds, sliced thai chili and dried red chilis.  Saute under the mustard seeds pop and then add pinch of cumin and the chopped garlic until the garlic browns.

    5)  Drain peas, and stir the contents of the saucepan into the beans.  Also add the curry leaves, mix and enjoy with rice, Indian breads or as a side to any meal.

    Black_eyed_peas

  • Indian Lemon Rice — A Great Side or Light Meal

    The final of the three recipes I learned on my most recent trip home was Lemon Rice — a light favorite of mine.  I like to eat warm lemon rice mixed with plain yogurt as a light lunch, and it also can be a part of virtually any meal.  My mom recommends eating it with grilled chicken and garnishing with peanuts (I am vegetarian and allergic to nuts so unfortunately I can't follow either of these recommendations).

    Lemon_rice

    Ingredients:

    • 3 cups cooked, day-old (or just not fresh) rice
    • 1 1/2 tsps. mustard seeds
    • 2 dried red chilis, broken in half
    • 1 tsp. cumin
    • 2 tsps. uridahl
    • 1 tsp. channa dahl
    • 15 dried curry leaves
    • 1/2 cup shredded carrot
    • 1 thai green chili, sliced
    • Heaping 1/4 tsp. turmeric
    • 1 tbl. fresh lemon juice
    • salt
    • vegetable oil

    Directions:

    • Warm up the rice in the microwave for 2 minutes or so
    • In a medium pot or saucepan, heat a few tablespoons of oil on medium heat
    • Add the mustard seed, dried red chilis and cumin
    • When the mustard seeds start popping, add in the uridahl, channa dahl, curry leaves and turmeric.  Quickly stir the mixture, then turn off the heat.
    • Mix in the shredded carrot and the thai chili, stirring quickly
    • Mix in the warm rice, and when fully mixed, add 1 1/2 tsps. salt
    • Finish with adding the lemon juice and making sure all the flavors are blended.  Add additional salt to pump up the flavor if you wish.

    Garnish with peanuts if desired. 

  • Mom’s Crispy Indian Potato Dish

    This recipe is not only a family favorite, but also a favorite of family friends and visitors to my parent's house.  It can be made spicy or without much spice so it can serve a variety of guests.

    Moms_crispy_potato

    Ingredients

    • 4 – 5 Idaho Russett potatoes
    • 1/2 tsp. mustard seeds
    • 1/2 tsp. cumin
    • 1 dried red chili, broken in half
    • 1/2 tsp. uridahl
    • 1 clove garlic, sliced
    • 6 dried curry leaves or so
    • 1/4 tsp. turmeric
    • vegetable oil
    • salt

    Directions

    • Peel the potatoes and dice them into 1/3 inch square cubes
    • Cover the chopped potatoes in cold water and add 1/2 tsp. salt (this will prevent discoloring of the potatoes during cooking and help take out some of the starch).  Let the potatoes sit for 5 – 10 minutes or so (can be longer, but as short as 5 minutes if you are in a hurry).
    • The drain the water and roll the potato pieces in a towel to get the water out.
    • In a saucepan, add 5 tsps. or so of vegetable oil and bring to medium heat.
    • Add mustard seeds and cumin.
    • When the mustard seeds start popping, add the dried red chili, uridahl, garlic and curry leaves.
    • Saute for a minute or two, and then add in the potato.  Mix the potato in well so the potato pieces get coated with the mixture.
    • Add turmeric.
    • Let the potato cook, and stir from time to time.  When the potato starts getting brown and crispy, add salt to taste (start with 1 tsp — be fairly liberal as the salt really brings out the flavor).

    Moms_crispy_potato_close_up

  • Spinach Pappu Recipe — An Indian Spinach and Dal Dish

    Last week, I went home to my parents house in Michigan and learned three new Indian recipes.  The first that I learned — which takes the longest to prepare — is a very tasty and very healthy spinach and dal dish.   It is an excellent accompaniment to rice, any Indian breads or yogurt.  And although it takes about 40 minutes to prepare, most of that time it is just cooking in a pot so it's fairly hands-off. 

    Spinach_pappu

    Ingredients:

    • 10 oz. of frozen chopped spinach
    • 1/2 cup of mung dal/pappu (available at Indian grocery stores — it is yellow)
    • 2 cups chopped onions
    • 3 thai green chilis (or other spicy fresh chilis), sliced lengthwise or chopped
    • 1/8 tsp. turmeric
    • 1 1/4 – 2 cups coarsely chopped tomatoes (2 or 3 tomatoes)
    • 3 tsps. homemade tamarind paste (if you use store-bought tamarind paste, its usually more concentrated so probably use 2 tsps)
    • 2 dried red chilis, broken in half
    • 8-10 dried curry leaves
    • 1 clove garlic, sliced
    • 3/4 tsp. mustard seeds
    • 1/2 tsp. cumin
    • 2 – 3 fenugreek seeds
    • pinch of asafoetida
    • vegetable oil
    • salt to taste

    Directions:

    • In a medium pot, put in the mung dal and put in water to both fully cover the mung dal and have an additional 1/4 inch of water above the mung dal.  Increase heat so to bring the water to a boil.
    • After 5 minutes or so (as the water heats, but before it boils), add the frozen spinach and the chopped onions.  As you put in those items, do not fully stir them in — you want the pappu to remain at the bottom of the pot for most of the cooking so it can get fully cooked. 
    • Add in the turmeric and cover the pot.
    • As the mixture starts to boil, reduce the heat to a simmer and cook for 20 minutes.
    • Then add in the tomato, tamarind paste and approx. 2 tsp. salt
    • Add water as appropriate — it should be a soupy consistency because it will continue to lose water as it cooks.
    • Cover and cook the mixture an additional 7 minutes or so.
    • In a seperate small pot, heat a small amount of vegetable oil on medium heat and add in the mustard seeds and cumin.
    • When the mustard seeds start to pop, add in the fenugreek, garlic, dried red chilis and the curry leaves.  Saute the mixture together for a few minutes.
    • When the flavors start to come out/blend together, add in a pinch of the asafoetida and saute.
    • Pour the contents of the small pot into the simmering medium pot, remove from heat and stir the entire mixture (including the dahl at the bottom).  Add salt to taste (or lemon if you prefer) — it's better to overflavor a bit because the flavors will become muted as the mixture settles.
    • Serve and enjoy!

  • Andy’s Papaya Shakes (Vegan and Wonderful!)

    This weekend, Andy made some Papaya shakes with soy milk.  They were incredibly tasty and healthy, so I asked him to email the recipe to me for madhuknitsandcooks.com.  They are not too sweet and wonderfully creamy.  I highly recommend you try them! 

    Papaya_shake_with_cinnamon

    Here is the recipe, which makes 4 large servings or 8 smaller (approx. 8 oz.) servings:

    • 1 ripened papaya that is skinned, pitted and cubed
    • 1/2 large carton of cold vanilla soy milk (approx. 4 cups)
    • 3-4 tablespoons of sugar
    • 1 teaspoon of vanilla
    • Ground cinnamon

    Note:  If you have a standard size blender, you will probably be able to only make two shakes at a time so just halve the ingredients for each blend cycle.  These directions reflect usage of a standard size blender.

    Directions:

    • Place half of cubed papaya in the blender
    • Cover the papaya with soy milk
    • Add 1-2 tablespoons of sugar
    • Add 1/2 teaspoon of vanilla
    • Blend until there are no more papaya chunks (the mixture is smooth)
    • Pour into glasses
    • Add some ground cinnamon as a garnish.  Although you may think that cinnamon makes no sense at all in this recipe (as I did), just try it — you won’t regret it!
    • Serve immediately

    Papaya_shake