Categories
Food Lunch Vegan

Cauliflower and Summer Pumpkin Curry

A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.

IMG_1009The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.

IMG_1006A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.

 

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Cauliflower and summer pumpkin curry

  • Servings: 4
  • Difficulty: easy
  • Print

a savory tomato coconut curry with cauliflower and pumpkin

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 1 head of Cauliflower – cut in florets
  • 2 small pumpkins
  • 3 fresh tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 green chilies – chopped
  • A handful of curry leaves
  • 1 cup of organic coconut milk
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets
  3. Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
  4. In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder  and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the coconut milk and mix well
  8. Add the vegetables and let them cook until the desired softness
  9. Top with lemon juice and fresh cilantro.

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Sharing at Fiesta Friday where co-hosts this week areAntonia @ Zoale.com and Lathi @ From Lathi’s Kitchen

 

Categories
Food Kashmir Lunch Vegan

Monji Haakh – Kohlrabi

Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that.IMG_0064

Traveling through this tormented paradise brings out some bittersweet emotions. The consistent source of joy besides the rocking landscape is the produce that feeds the souls. The streets are of full of apples, peaches, and pears freshly picked from the nearby trees and accompanied by so many vegetables that you cannot stop filling up your bags to take home.

Kohlrabi is an important part of the Kashmiri diet and prepared with its leaves and served with a light gravy and eaten with rice. Monji Haakh is a simple dish and packs flavor and nutrition. .The key difference in taste I find comes from the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

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Monji Haakh @foodforthesoul

 

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Monji Haakh @foodforthesoul

Monji Haakh: Kohlrabi made Kashmiri Style

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Kashmiri vegetarian delight

Credit: foodforthesoul00.com

Ingredients

  • Kohlrabi ( 4 large)
  • 1 tomato
  • 2 green chilies
  • Garlic cloves – 5
  • 1 small onion
  • 1 tsp Cumin Seeds
  • 1 pinch asafetida
  • 1 tsp turmeric
  • 1tsp ground ginger powder
  • 1/2 tsp Cayenne powder
  • 1 tsp coriander powder
  • 1 pinch baking soda
  • Salt to taste

Directions

  • Wash and peel the Kohlrabi and cut into slices. Remove the stems from the greens.
  • Chop 4-5 cloves of garlic, 1 onion, and  1 round plump tomato.
  • In a pan use a tablespoon of mustard oil and heat until sizzling.
  • Add garlic, 2 green chilies,  onion and 1 tsp of cumin seeds.
  • Fry for about 30 secs and add a pinch of hing ( asafetida)
  • Add the Kohlrabi pieces and fry for about 3 mins or so, add tomatoes,  cayenne, turmeric,  ground coriander,  ground ginger, and salt to taste.
  • Fry the spices for a couple of mins and then add the greens. Add baking soda and a cup of water. I use a pressure cooker to cook everything at this point for about 4-5 whistles. If using a regular pot, let it cook on medium heat until the vegetable is tender
  • Note: If using a pressure cooker, open the lid of the cooker immediately to retain green color of the greens.
  • Serve hot with rice and enjoy.

Sharing at Fiesta Friday where co-hosts this week areJhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens

 

Categories
Food Kashmir Pickles

Pickled Vegetables – Kashmiri Achar

via Pickled Vegetables – Kashmiri Achar

Categories
Food Vegan

Charred Cauliflower and Broccolini with avocado walnut sauce

Summer brings inspiration and love, it brings the abundance of fresh vegetables in your garden or the farmers market. Veggies like broccolini and cauliflower are so rich for your mind and soul that they need the simplest of preparation.

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So what I have here is a simple roasted and charred presentation that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. I have roasted the beets separately wrapped in a foil for 30 mins in a 375-degree oven. These stay in the fridge for multiple uses throughout the week.

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The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.

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So here goes

  • Slice I head of organic cauliflower in steaks.
  • Take a bunch of broccolini
  • Sprinkle with salt, pepper, cayenne pepper, oregano and some olive oil
  • Mix well with your hands and lay it out on a baking tray

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Roast at 425 degrees for 20 mins. The idea is to char it and still keep it somewhat crunchy

For the sauce

  • 1 cup soaked walnuts ( 1 hr)
  • 2 cloves garlic
  • 1 avocado
  • 1 tsp wasabi powder
  • 1 bunch parsley
  • 2 sprigs of basil
  • 1/2 cup rice wine vinegar
  • 1/4 cup olive oil
  • Salt

Blend together and adjust the oil and salt to taste.

Plate with roasted beets and fresh radishes.

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Linking to Fiesta Friday and to  Liz @ Spades, Spatulas & Spoons.

Categories
Food Meat Dishes Meat Dishes

Tajine: Chicken with Harissa and Apricots

Moroccan flavors favor the spices used in Indian cooking like coriander, saffron, and cumin. I love these aromatic spices and the heavenly aroma.  I own a beautiful clay tagine bought from a friend who carried it from Morocco,  It makes such a beautiful presentation and keeps the dish juicy and moist.

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A tajine or tagine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. The pot has a unique conical shape which helps make your dish moist by letting the steam rise, condense and trickle back down into the shallow base.

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I used my tagine right on the burner but have experimented with putting it directly in the oven at 300 degrees F. Of course then you can’t see the beautiful pot simmering on your stove 🙂

Onions are a must in a tagine using them as a bed for the chicken, also layer in cut carrots and fresh cut fennel. Chicken thighs and leg are the best pieces to use to keep it all moist and juicy

The spices are simple, ground coriander, cumin, fennel,  cayenne and some ras-el-hanout if you have it.

Watch this 20 sec video to get the real cooking experience of using a tagine.

Tajine: Chicken i

  • Servings: many
  • Difficulty: easy
  • Print

a beautifully slow cooked chicken immersed in fragrant spices

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 10 pieces of chicken legs and thighs
  • 2 yellow onions, thinly sliced
  • 2 tablespoon crushed garlic
  • 2 tsp fresh ground ginger
  • ½ tsp saffron, bloomed in a little warm water
  • 1 tablespoon ground coriander powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground fennel
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 tsp ras-el-hanout
  • 1 tsp harissa paste
  • 2 carrots chopped in 1 inch pieces
  • 1 fennel bulb chopped in large pieces
  • 5 – 10 pieces of dried apricots
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 2 tablespoon chopped parsley or cilantro
  • About 1 cup olive oil
  • 1 tablespoon ghee
  • Pink salt

Directions

  • Marinate the chicken pieces for a couple of hours ( overnight is best) in 1 tbsp olive oil, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tbsp fennel powder, 1 tsp cayenne, 1 tsp garlic, and salt.
  • Lightly brown the chicken pieces in olive oil and set aside
  • Heat a tagine on low/medium heat.
  • Add 2-3 tbsp oil, ghee and then the onions. Let the onions sweat for about 5 mins.
  • Add the remaining crushed garlic and ginger and  then add the turmeric and harissa paste and ras-el-hanout
  • Add chicken pieces and pour in the saffron
  • Put the tajine on a diffuser ( I used a small baking pan) and turn down the heat to low-medium
  • Cover and let it cook at low for about 2 hrs. Adjust the salt as you go.
  • In the last 20 mins or so add the apricots.
  • Add lemon juice and serve sprinkled with parsley with a side of rice or bread
  • It tastes even better the next day!

Sharing at  Angie’s Fiesta Friday where our co-hosts this week are Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook.

Categories
Food Vegan

Falafel with Spinach and Cilantro

Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.

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Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.

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I was experimenting with a healthier version that is not deep fried and these turned out amazing.

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  • Servings: many
  • Difficulty: easy
  • Print

A nutrient and power packed versatile food .

Credit: Food for the Soul

Ingredients

  • 2 cups of dried garbanzo beans
  • 1 cup of chopped cilantro and parsley
  • 1 packed cup of fresh baby spinach
  • 1 cup chopped green onions
  • 5-7 cloves of garlic
  • 1 whole jalapeno pepper
  • 1/2 cup chopped mint
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Himalayan salt ( adjust to taste)
  • 2 tbsp baking powder
  • 1-2 tbsp toasted sesame seeds
  • 1/2 cup olive oil
  • 2 tbsp roasted sesame seeds
  • Grapeseed oil for frying

 

Directions

  • Soak the garbanzo overnight in 1 tbsp of baking powder
  • Rinse when ready to make and set aside
  • In a food processor add the soaked garbanzo with the rest of the ingredients except for the sesame seeds and process into a paste.
  • The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
  • Roll into balls add the sesame seeds to coat.
  • Let the balls chill in the fridge for 30 mins.
  • You can deep fry these but I use a cast iron pancake pan (Takoyaki Pan) to fry these to keep it healthier.
  • Serve with a tahini garlic sauce or a yogurt mint sauce.

Joining the Fiesta Friday party with cohost  Jhuls @ The Not So Creative Cook.top 20 tips

Categories
Food

Salmon with Arugula Walnut Sauce

A beautiful filet of wild salmon, some fresh organic zucchini and arugula were the inspiration for this plate.

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I am always looking to add spices and tastes from my heritage to my cooking when I can.

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I also grew up with beautiful large walnuts trees which first gave the succulent raw walnuts which are white in the interior and then the beautiful dried ones that we all know so well. Walnuts are a staple in my pantry, I buy in bulk and keep them in the freezer.

The sauce is a play on the flavors of cumin and mustard to start with and then the flesh spiciness of arugula an garlic pulls it all together. It will stay in the fridge for a while to be used on salads and others dishes during the week so do invest in making a batch.

 

IMG_8823_HDRI have used 3 organic zucchinis so you will have leftovers for the week. The zucchini is inspired by Ayurveda which calls for simple ingredients. I have used clarified butter, cumin, mustard and fresh curry leaves….. the flavor is just amazing

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Salmon with Arugula Walnut Sauce

  • Servings: 2
  • Difficulty: easy
  • Print

A simple pan-seared Salmon served with Zucchini and a Walnut Arugula Pesto .

Credit: Food for the Soul

Ingredients

Salmon

  • 2 fillets of wild salmon
  • Salt and pepper
  • 2 tablespoon Grapeseed oil

Zucchini

  • 3 organic zucchini
  • 1 tablespoon Ghee ( clarified butter)
  • 1/2 tsp cumin seeds
  • 1/2 mustard seeds
  • 10 pieces curry leaves
  • Himalayan salt to taste

Sauce

  • 1 bunch Arugula
  • 1/2 cup parsley leaves
  • 1/2 cup walnuts
  • 2 garlic cloves
  • Juice of 1 lemon
  • 1/2 tsp lemon zest
  • 1/2 red o1-inch
  • inch piece of Feta cheese (optional)
  • Salt and pepper to taste

Directions

  1. Pat fillets dry with a paper towel. Season on both sides with salt and pepper and set aside.
  2. Run the ingredients for the sauce through the food processor adding water if needed and set aside. I like the taste Feta brings to this sauce but do adjust to your own taste
  3. Chop the zucchini into bite size pieces. In a skillet, add Ghee, cumin seeds, mustard seeds and curry leaves.
  4. When the spice starts to splutter add the cut zucchini and sauté on medium heat until tender. Salt to taste as you go,
  5. Put a cast-iron skillet or heavy pan over high heat. Add grapeseed oil and when the oil is hot the fillets in the pan, flesh side down and let sear for 1 minute. Flip to skin side down and let it cook for 3-4 minutes until the skin is crisp.
  6. To serve, plate the sauce and layer on the zucchini topped with the Salmon.

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Easy Recipes

Sharing this at Fiesta Friday with  Ginger  and Julianna

Categories
Food Meat Dishes Meat Dishes

Za’atar Roasted Chicken and Cauliflower

We are waiting for spring on the east coast so patiently but it keeps testing our patience. The first day of spring has come and gone bringing beautiful snow with it…..cold days, blossoms annoyed to be out in this cold and leaves struggling to show their faces.. I am trying to brighten up the “almost spring” spirit with some amazing fresh ingredients and flavorful spices like Za’atar.

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Za’atar is a blend of herbs and seeds often used in the Middle Eastern cooking. I bought my Za’atar mix from a local middle eastern store but you can always make it at home and use your variations of this herb and spice blend. Typically, za’atar is a blend of dried thyme, oregano, marjoram, sumac, toasted sesame seeds, and salt. Mine also included roasted flour.IMG_8849-1

The lemon zest is a key ingredient enhancing the flavors so beautifully so don’t skip that.

The chicken comes out tender and juicy, and you can prep this recipe a day or 2 ahead on time, keeping it in the fridge until you are ready to roast

 

IMG_8845-1The cauliflower steak is also as simple as it can be, sliced, sprinkled with the spice blend and roasted until brown. It is a delicious, healthy and gluten-free side for any occasion.

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I do tend to make and store a lot of fermented foods so served it with a side of grated Daikon radish pickle.  You can find some of my pickle recipes on my blog

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Za’atar Roasted Chicken and Cauliflower

  • Servings: 4-6
  • Difficulty: easy
  • Print

A spice and lemon roasted chicken, tender and juicy accompanied by roasted cauliflower .

Credit: Food for the Soul

Ingredients

Chicken:

  • I whole chicken skin on cut up in pieces
  • 2 tablespoon Za’atar spice blend
  • 1 1/2 tablespoon crushed garlic
  • 1 tablespoon crushed fresh ginger
  • 1 tsp cayenne pepper
  • 1 tsp cumin powder
  • Pink Himalayan salt – to taste
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 1/2 cup grapeseed oil

Cauliflower:

  • 1 head of organic cauliflower
  • 1 tablespoon Za’atar
  • 2 tablespoons of grapeseed oil
  • Pink salt to taste

Directions

  • Make some knife incisions or cuts in the chicken pieces for the marinade to get in. Pat dry.
  • Mix all the ingredient together for the chicken and rub it in the chicken pieces thoroughly.
  • Store overnight or longer
  • Roast at 400 degrees for 45 -55 minutes until golden brown
  • Slice the cauliflower like large steak pieces
  • Sprinkle with the Zataar spice and some grapeseed oil on both sides.
  • Roast at 400 degrees for 30 mins or until browned  slightly
  • Serve beautifully

You can serve this with a salad or pickles. I have here some Diakon Pickle with fresh radishes and an arugula walnut pesto ( will post the recipe soon).

This is a fun week for another reason. There is a fab party at Angie’s Fiesta Friday and I am co-hosting with Petra. Petra’s blog has one of the most creative recipes with fresh ingredients that I have seen and so do check it out!

Categories
Food Lunch side dishes Snack

Cauliflower Pizza with Asparagus, Kale and Mushrooms

Ok…. so this is not much of a recipe but more of the art of putting it all together…but I just had to post. Such an amazing crunch and taste that it leaves you craving for more. And it is healthy, nutritious and scrumptious. If Gluten bothers you, this is GF.

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My cauliflower pizza base is Cauliflower and Corn flour from Trader Joes or Moms Organic market. On my trip to MOMs, I brought back beautiful garlic, asparagus, fresh Kale, Jalapeño, and mushrooms.  I had some Parmesan and Halloumi in the fridge so putting this together was a breeze.

Note this is not a typical pizza smothering in tomato sauce and cheese. This one showcases the beautiful vegetables so adjust if you need more of the cheeses or add some tomato sauce.

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The Kale and chopped mushrooms need to be sautéed in chopped garlic with a pinch of salt and set aside.

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Slice or chop some Asparagus, Jalapeño, Roma tomato and set aside

Slice the cheeses.

Cook the crust according to instruction until it is firm and slightly crisp. The TJ version had me cook at 450 degrees and flip the crust to cook 12 mins on each side. That was perfect

Top the crust with veggies and cheese and put under a broiler for 3-4 mins.

Douse with some good avocado or olive oil and red chili flakes.

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Enjoy

Sharing at Fiesta Friday featuring Laurena @ Life Diet Health and Alex @ Turks Who Eat as co-hosts this week.

 

Categories
Food Kashmir Lunch

Kashmiri Tangy Eggplants – Chok Wangun

My love for eggplants keeps me experimenting with new recipes from around the globe. This one is close to my heart and soul and so very easy to make.

IMG_8318-5Frying eggplants will fill your kitchen with an amazing aroma. I often chow down a few slices even before they make their way to the dish.

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This recipe has the flavor of cloves, ginger, and fennel and is a delicate yet strong blend to showcase the eggplants. The tamarind paste is what adds the tanginess. Use it to your taste.

Tip: Be careful not to burn the cloves or the chili powder but adding water quickly.

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Ingredients:

  • 4 eggplants – long or 8 small
  • 4 cloves
  • 1 1/2 tsp garlic paste
  • 1 onion chopped
  • 1 tbsp turmeric
  • 1 tbsp ginger powder
  • 2 tbsp fennel powder
  • 2 tbsp red chili powder
  • 4 green cardamoms
  • 4 black cardamoms
  • 1 tsp black cumin seeds
  • 1 tsp tamarind paste
  • Salt – to taste.
  • Mustard oil

 

Putting it together:

  • Soak the tamarind paste in 1/2 cup hot water. Put aside.
  • Chopped and fry the onion until golden brown and make a paste of the fried onions adding a dash of water
  • Cut the eggplants lengthwise into 3 to 4-inch lengths – keeping a part of stem on the end pieces.
  • Heat the mustard oil until smoking and deep fry the eggplants until golden brown. Drain on paper towels
  • In a wide pan take  3 tbsp of the remaining oil and bring to medium heat
  • Add the cloves, red chili powder and salt. Add 2 cups of water immediately not letting the red chilies burn. Add the garlic, turmeric and cardamoms fennel powder, ginger powder, onion paste and continue to cook for 10 mins adding 2 more cups of water if needed.
  • Add the eggplants and tamarind water and cook for 5 -10 mins to get to a saucy consistency.
  • Serve with a garnish of green chilies with white rice or roti.IMG_8320-6