Tag Archives: vegetarian

Carrots, Peas with Dill – Lucknow inspired

Here is another food story inspired my the memories of many winters in spent in Lucknow, India in my grandfather’s house and the houses of my uncles and aunts throughout the state of UP.

Somehow the archives of food snapshots in your mind brings a nostalgia filled smile and some strangeness. The simplicity of meals prepared in my grandparents house still seems so pure to me. There was a large family to feed so little ingredients went a long way. The laughter and the joy of togetherness at the lunch table in Hussaingunj with a simple meal of Dal and Vegetables is instilled in my memory to this day. There was always the abundance of “romali” (paper thin) roti that our “bua” ( god bless her) cooked in bulk over on a sawdust stove in a dark kitchen.

Bringing one of those vegetables to life in this blog is homage to the lady who cooked our meals,  “bua” and my grandparents who also inspired us to be creative, smart, simple and good humans.

The house was defining and built character in every child, teenager and adult that spent time within its walls. The picture is recent but a fossil of an amazing before. 

The house of memories – Lucknow, India

It is an honor to be to hosting the Fiesta Friday this week where I can showcase the beautiful memories of food. Looking forward to the dishes that you all will bring to the party so please join us!!

Gajar Matar with Dill

  • Difficulty: easy
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Vegetables with Dill - Lucknow Inspired


Credit: foodforthesoul00.com

Ingredients

  • Mustard Oil ( or any preferred oil) – 2 tbsp
  • Carrots – 2 cups chopped small
  • Potato – 1 cup chopped fine
  • Dill – 1 1/2 cup Fresh chopped fine
  • Green peas – 1 cup frozen
  • Cumin seeds – 1tsp
  • Mustard seeds – 1 tsp
  • Turmeric powder – 1 tsp
  • Chili Powder  – 1tsp ( or manage the heat to taste)
  • 1/2 lemon
  • Salt to taste


Directions

  • Heat the oil in a pan on medium heat. If using mustard oil, it need to be smoking before you add the next ingredients
  • Add the cumin and mustard seeds and let them pop of a few seconds.
  • Add the carrots and potatoes and sauté for about 5 mins
  • Add the spices and cover an cook until the carrots and potatoes are almost done ( probably 15 mins)
  • Taste and adjust the salt if needed
  • Add peas and then add dill leaves.
  • Mix well and cook covered for another 5 mins until all the vegetables are tender.
  • Squeeze the lemon juice and serve with fresh rotis or rice. I have served with rice and beans with a side of pickle

the door to childhood….
Carrots and Peas with dill and spices

Station Wale Aloo – Simple Potato curry

What is that title you may say 🙂

Let me explain by a trip down memory lane…Throughout childhood,  my family embarked on the winter trip from the icy cold winter in Srinagar, Kashmir to the weirdly uncomfortable winter in Lucknow, UP to bask in the sunshine of my grandparents.

Once winter descended in Kashmir and school wrapped up for winter vacation, it became bitterly cold, electricity was a novelty for the most part and activity was limited to playing in the snow or running around the house making up games. We would then prepare to make the trek to spend the winter with our grandparents and extended family in Lucknow.

Lucknow houses were big and open which reluctantly welcomed a moderate winter but full of warmth and laughter from the cousins, uncles and aunts that waited anxiously for our arrival each year.

My siblings and I absolutely loved the adventurous trip… so I am getting to my story that ties to the recipe….The yearly adventure first involved getting to the city of Jammu from Srinagar which could be a long bus or car ride ( airplane in later years). Then the famous “express” train which would take 2 days from Jammu to Lucknow. A day in life in trains in India  was sweet, surreal, seductive, scary, inspiring, dismal, reflective and never ending all at the same time.  To this date if I close my eyes, I can feel the wind (and the dust) through the grilled train windows.

The train ceremoniously stopped at numerous railway stations during this journey at strange hours of the night and day and I would eagerly await the one that called out the potato curry and puris (fried bread).

That gets me to the point of Station Wale Aloo. The simple potato curry being served for a couple of pennies through the grilled train windows at indistinct stations is a memory that is deep rooted.

Food memories reside deep within your soul and can be recreated through flashbacks and visuals and the sense of smell and taste through time and experiences. I have not been on a train in India for about 25 years  but this is my version in my American kitchen weaved together from magical childhood memories

It is essentially potatoes in curry with no onions or garlic. You can omit the oil as well if you like.

A simple vegan dish that will nourish your soul.

Station Wale Aloo

Credit: foodforthesoul00.com

Ingredients

 

  • 4 -5 Boiled potatoes
  • 2 tomatoes – pureed or 1/2 canned tomato pureed
  • 2 green chilies
  • 1 tsp methi ( Fenugreek) seeds
  • 1 tsp cumin
  • 1 tsp fennel
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 1 inch grated ginger
  • 5-10 curry leaves ( optional)
  • 1/4 tsp Hing ( Asafetida)
  • Oil if using ( 1 tbsp)
  • Chopped cilantro
  • Juice of 1/2 lemon


Directions

 

  1. Boil the potatoes until tender. You can remove the skin if thick or leave it on depending on the potato. . I use my hands to break the potatoes into chunks ( 1 inch or so) and set aside. You can chop if you like.
  2. Soak the methi ( Fenugreek) seeds in warm water for about 20 mins and grind.
  3. Heat oil in a heavy bottomed pan. If not using oil you can add the spices directly to the pan and monitor that they do not burn.
  4. Add cumin, Hing, curry leaves and green chilies and sauté for a minute
  5. Add the ground methi seeds and fry for a few second and then the pureed tomatoes and ginger.
  6. Cook everything for 5 minutes and add the rest of the spices.
  7. Add vegetable broth and then the potatoes.
  8. Cook everything until it gets to a thick gravy consistency
  9. Garnish with lemon juice and cilantro.
  10. I have served with this with sprouted wheat and lentil roti…but the choice of puris(fried bread) or rice would be great too.

Harissa crusted Cauliflower salad

It’s a vegetable overload weekend in our household. We had pea protein packed smoothie this morning and then ran a 5k in freezing temperatures. But the sun was out which gave energy to the mind and body. Riding the veggie theme for lunch I wanted to make something that continues to feed the body with energy.

So what I have here is a simple harissa roasted and charred cauliflower that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. The cauliflower is crusted with a mix of harissa paste, Labneh and Tahini dressing that amplifies the taste. The Avocados add the much needed fat and the citrus from the grapefruit balances it all.

Harissa roasted cauliflower

Cauliflower

  • 1 head of cauliflower cut into thick steaks.
  • Olive oil
  • Salt
  • 1 tablespoon harissa paste
  • 1 tablespoon labneh ( or greek yoghurt)
  • 1 tsp of the tahini dressing

Tahini Dressing

  • 2 tablespoon tahini
  • 4 cloves of garlic
  • 2 tablespoon pomegranate vinegar
  • 1 tablespoon olive oil
  • 1 handful of cilantro
  • Pink or Sea Salt – to taste

Salad greens and Topping

  • Arugula and Baby spinach
  • Toasted walnuts
  • Grapefruit slices
  • Sliced Avocados

Putting it together:

  • Blend all the ingredients for the tahini dressing adjust for consistency and salt.
  • Mix the harissa with labneh and a teaspoon of the tahini dressing.
  • Smother the cauliflower steaks with olive oil and sprinkle with salt.
  • Roast in a 450 degree oven for about 20 mins until slightly charred.
  • Dress the flowerets with the harissa dressing and put back in the oven for 5 mins. Remove and cool
  • Remove the grapefruit meat in slices being careful to remove the skin.
  • Slice the avocados
  • In a large bowl add the arugula and spinach and dress lightly with the tahini dressing
  • Plate the green, adding the grapefruit, avocado. Top with cauliflower and walnuts.
  • Drizzle some more dressing
    • Enjoy!

Sharing on Fiesta Friday where the cohost this week is Julianna @ Foodie on Board 

Haakh Tchaman- Kashmiri Cheese and Greens

The magic of Kashmiri cooking always inspires a smile and a happy tummy. So simple and fragrant served with steaming steamed rice and some pickles. The cheese can be homemade or you can buy a block of Indian Cheese which is pretty readily available in supermarkets now.  I do find the homemade version with organic milk much better and softer.

For the greens, I prefer the leaves called Chinese broccoli but collard green work really well too. Remove the leaves from the stems. If the stems are thick, peel the skin and use the inside, they are packed with flavor

The key flavor enhancer, I find is 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.

Here is the recipe

Ingredients:

  • Collard greens or Chinese broccoli – 2 bunches
  • Indian cottage cheese sliced into 2 inch pieces
  • Cloves 2 pices
  • asafetida – 1/4 Tsp
  • 1 tsp crushed garlic
  • Ground ginger powder – 1 tsp
  • Red chili powder – 1 Tsp
  • Turmeric powder  – 1 tsp
  • Fennel powder – 1 tsp
  • salt to taste
  • 1/2 cup mustard oil
  • 2 cups of water

Directions:

  • Fry the cottage cheese pieces in oil until lightly golden ( not too dark), remove and immerse in warm water. Set aside
  • In a pressure cooker add the same mustard oil and the cloves. Add Asafetida and garlic. Add water and the rest of the spices and bring to a boil. Add Salt to taste
  • Add the greens and pressure cook for 5 mins.
  • Remove the lid and add the cheese.
  • Cooks for 5 – 10 mins until the flavors combine and the cheese is soft.
  • Serve as a main dish or side dish with steaming rice.
Haakh Tchaman with Roganjosh

Linking at Fiesta Friday where co-hosts this week areMollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

Roasted Beets and Bean Burger

This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.

 

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The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.

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The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.

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The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand

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And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.

 

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Let’s get to the recipe then…

 

Roasted Beets and Bean Burger

  • Servings: 6-8
  • Difficulty: moderate
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A Vegan GF burger

Credit: foodforthesoul00.com

Ingredients

2 whole organic beets

1 whole head of garlic ( or 1 tsp garlic powder)

1 1/2 cup black beans soaked overnight

1 red onion

1 whole green chili

1 tsp cumin powder

1 cup walnuts

1 cup of fresh herbs ( Basil, parsley, oregano)

1/2 to 1 cup gluten-free rolled oats or 2-3  tbsp potato flour

Oil for frying

Salt to taste

 

Directions

Wrap the beets in foil and roast in a 350-degree oven for 35 mins.

Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.

Pressure cook the soaked beans until tender and drain

Grind the walnuts and the oats into a meal in separate bowls

Grate the beets in the large bowl.

Coarsely grind the red onion and chili and add to the bowl

Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans

Add the walnut meal spices and the herbs and mix well.

Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough

Shape into patties and pan fry about 4 mins on each side.

You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.

I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.

 

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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

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

 

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.