Tempeh koftas and spinach rice

I keep forgetting to post a picture of our 'spice rack' - but believe me, without it I would not be nearly so likely to experiment as I do with different foods (especially various regional recipes of India). It's so amazing being able finally to walk over to the shelves with a set of small pinch bowls, and measure things in - just like that! I suppose to appreciate that, you'd need to know that where we lived before, even with a small pantry (size of a coat closet), I had bags and boxes of rices, flours, seeds, and spices. I could never find anything, and ended up buying more or something or other all the time! When we moved to Texas last month, I asked Mike to put up some shelves in the kitchen:


That's Maggie on the bottom shelf - and all the shelves are now completely filled up! In fact, I have 2 smaller spice racks over on the counter (and a shelf-full of all those duplicate spices, because believe it or not, for once I have that rare thing - enough kitchen cupboards!) We ordered a bunch of canning jars and sealer lids, then filled'em up. Flours and rices are kept in a cupboard (it would be hard to put a 20lb bag of basmati on those shelves even if they are large!) Maggie's food was up there for a while because we are still trying different foods out with Daphne, our other cat, and while Mags hated Daph's food, Daph would make a beeline (kittyline?) straight for Mag's food, which has allergens we thought might be bothering her (corn products or chicken). The great news is that she's been so much better since we moved here. We still do not know what made her so ill that we nearly lost her, but it's great to see her on the mend.

Anyway -- to the food! I've only been cooking once a week, with Mike doing all the rest, so that I can focus on my literature review. When I do cook, then, I really like to have fun with it. I consider it lots of fun to find good looking recipes, chop, slice, prep, measure - that part is as good as the eating part to me, though I certainly wouldn't turn that down, either. Tonight, it was koftas -an Indian-spiced meatball in a tomato-yogurt sauce, accompanied by a turmeric tinted brown basmati with spinach and peas. I won't lie - it was a lot of work. But as I said - I consider it a blast!

Tempeh Koftas
The original recipe came from here, but in fact turns out to have been an adaptation of another recipe! I'll copy it here because I want to make some adjustments.

Meatballs:
12 oz tempeh
1/2 cup chickpea flour (besan)
1 cup vital wheat gluten
1 onion, shredded
1 tbs vegan worcestershire sauce
1/2 tsp browning sauce
4 cloves garlic, minced
2 tbs ginger, minced
2 serrano peppers, seeded & minced
1/4 cup cilantro
1 tbs cumin seed
2 tbs coriander
1/2 tsp cayenne pepper
2 tbs plain soy yogurt

Sauce:
2 tbs vegetable oil
2 tsp cumin seed
1 onion, finely chopped
2 tomatoes, grated
1/2 tsp turmeric
1/2 tsp paprika
1 tsp garam masala
2 tsp coriander
1/2 tsp salt
1 cup soy yogurt
1 cinnamon stick
9 whole cloves
9 cardamom pods

Meatballs:

Boil the tempeh for about 10 minutes and allow to cool. Grate tempeh and onion and combine with all remaining meatball ingredients. Note: I just ran both through the food processer. Knead until all ingredients are combined and the dough becomes sticky. Set the refrigerate the dough for at least an hour or up to overnight. Note: one hour worked just fine. I think at this point you could form the meatballs and freeze them, as I plan to do.

Pour a tablespoon of vegetable oil onto a cookie sheet and put the cookie sheet into the oven. Note: or spray with oil, then spray the meatballs as well. Preheat the oven to 350 degrees.Form into 1 tablespoon sized balls, making about 35-40 balls. Small sized meatballs hold together better and have a much better texture. Don't make them too big.

Pull out the preheated cookie sheet and swirl the oil around, just to coat. Place the meatballs on the sheet and bake for 20-30 minutes, turning the meatballs every 5 minutes or so, until the meatballs are evenly browned and slightly crispy. Note: I turned the oven up to 375F, didn't turn as frequently, and cooked about 10 minutes longer than called for. I like my meatballs firm!

Sauce:

Heat the oil in a saute pan over medium-high heat. Add the cumin seeds and cook until they begin to pop. Add the onion. Saute, stirring often until the onions carmelize and turn brown. Add the tomatoes and ground spices. Tie the cinnamon stick, cardamon and cloves into a piece of cheesecloth and add to the pan. Saute for a couple of minutes. Stir in the yogurt and combine thoroughly. Note: at this point you could add about a cup of veg broth or tomato sauce and stir, if you like more sauce. Pour the sauce into a 9x13 casserole along with the meatballs. Stir to coat, cover and bake at 350 degrees for about 30 minutes.

Spinach Rice
This recipe came from here, and we both thought the lemon could be doubled. We added salt at the table (I tend to use no salt or very little in cooking, and serve food with a lemon wedge).

Ingredients
2 c brown basmati rice
2 c frozen chopped spinach
1/2 c cilantro leaves, chopped
1 medium onion, roughly chopped
1/2 c frozen green peas
1 tsp whole cumin
1 tsp garam masala
1 TB lemon Juice
2 TB oil (I used olive)
2 green chilies (serrano)
4 garlic cloves
1/2" ginger (I used 2 TBs)
1/4 tsp turmeric
Salt to taste

Directions

Wash and soak the basmati rice overnight in 4 c. water (or at least 2 hours).
Chop the garlic, ginger, onions and green chillies finely.
Mince the ginger, garlic and chillies (seed the chillies for less heat).

Measure frozen spinach and peas into a bowl, add in the chopped cilantro, and set aside.

In a pressure cooker (or large heavy saucepan with a tight lid), add the oil and cumin seeds. Once they start spluttering, add the onions and saute till they turn translucent.
Add the ginger, garlic, green chillies and saute for a minute.

Add the chopped spinach, cilantro, green peas along with salt, garam masala and turmeric.
Stir, then add in the soaked rice and all the water and stir all the ingredients together.
Bring to a boil, cover, and cook til done (it's ok to check it!)

Add lemon juice after taking it off the heat - and as I said, serve it with lemon wedges.

Tamarind rice

2 tsp oil (I used olive)
1 c white basmati rice
2 c water
1/4 tsp turmeric
--
1 1/2 - 2 Tbs tamarind paste
1 1/2 c hot water
1/4 tsp turmeric
--
2 tsp oil
SPICE MIX
1 tsp channa dal
1 tsp urud dal
1 tsp cumin seeds
1 tsp fenugreek seeds
1/4 tsp mustard seeds
pinch - asefoetida (heng)
5-6 cashews
1 sprig curry leaves
--
3/4 tsp freshly ground pepper

Directions:

1. Heat oil in saucepan, add rice and 1/4 tsp turmeric; stir 'til rice begins to look less transparent. Now add the 2 c water, bring to a boil, then lower heat to a high simmer (3 or 4) until the water's gone and the rice is just cooked.

2. Spread rice onto a cookie sheet to cool, set aside.

3. Mix tamarind puree with hot water, 1/4 tsp turmeric, and a pinch of salt. Set aside.

4. In a large and heavy pan, heat oil. Sautee the Spice mix for 2-3 minutes, then add in the tamarind water.

5. Boil mixture until it reduces to about 1/2 the original volume, and thickens (not a lot, just a bit). Turn off heat and add pepper.

6. Combine rice with sauce, top with chopped cilantro.

We found this needed a bit of salt, but that's ok. We tend to cook with less, and add at table.

Vegetable Kurma

Equipment needed: pressure cooker (but you could just simmer things longer, as I may do)

Ingredients:

2 Tbs oil (I used olive)
--
Measure into separate bowls
1 stick cinnamon
4 cloves
2 star anise
--
1 L onion, chopped
--
1 Tbs ginger garlic paste (if you don't have this, just finely chop, then grind, equal parts of fresh ginger and garlic)
--
1 L tomato, chopped
--
1 L carrot, cubed
1 c green beans, chopped into about 2" pieces
1 medium potato, cubed
--
salt to taste (start with 1/2 tsp)
1 tsp garam masala
1/4 tsp turmeric
--
Ground masala
Grind into paste:
5 (or more) green chilis
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp aniseed
6-8 cashews
3 Tbs coconut
1 Tbs coriander (cilantro) leaves
--
1 1/2 c water

Instructions
1, Heat oil in a pressure cooker or large, deep (and heavy) pan. Sautee cinnamon, cloves, and star anise for about 2 minutes.

2. Add chopped onions, sautee for another 2-3 minutes, then add ginger garlic paste and cook for a minute.

3. Add tomatoes and sautee until the tomatoes get a bit soft, then add green beans, carrot, and potato.

4. Add salt, garam masal, and turmeric, then the ground masala. Now, sautee for 2-3 minutes.

5. Add water, close pressure cooker, and cook 'til the rocker starts, then remove from heat. Let sit for 5 minutes, then cool under running water.

6. Serve over rice. We had this over tamarind rice - it's not a low-calorie meal!

Chana Masala: Amendations

Chola Chana Masala

Ingredients:
Roast the dry spices briefly in the pan before heating the oil and set aside for later:
1/2 tsp garam masala
6 pieces clove
1 piece cinnamon
5-6 pepper corns
1 tsp cumin
1 tsp coriander seeds

Main dish:
* 3 tablespoons oil
* Pinch of asafetida (Hing)Increase slightly
* 1 teaspoon cumin seeds used ground cumin
* 1 tablespoon gram flour (Besan) aka chickpea flour
* 1 large tomato or 1 15 1/2 oz. can of chopped tomatoes, drained (but save the liquid!)--if using tomato, try two
* 1 tablespoon ginger paste
* 1 teaspoon chopped green chilies use 1 Thai bird chili, instead
* 2 teaspoons coriander powder
* 1/2 teaspoon anchur powder
* 1 tbs garam masala
* 2 tsp coriander powder
* 1/2 teaspoon turmeric
* 1/2 teaspoon black salt
* 1/2 teaspoon red chilli powder use ground chili pepper flakes instead
* 1 teaspoon salt
* 1/4 teaspoon garam masala
* 1 15 oz can of chickpeas (kable chana, Garbanzo beans)

* 1 teaspoon chopped cilantro (Green coriander)
* 2 teaspoons lemon juice
* Thinly sliced tomatoes for garnish

Method:

1. Drain the water out of the can of chickpeas and wash the chickpeas well. Set aside
2. Blend the tomatoes, green chilies and ginger to make a puree.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if the seed cracks right away the oil is ready.
4. Add the asafetida and cumin seeds.
5. After the cumin seeds crack, add the gram flour and stir-fry for a minute.
6. Add the tomato puree, coriander powder, turmeric, red chili powder, anchur powder, garam masala, black salt and cook for about 4 minutes on medium heat.
7. The mixture will start leaving the oil and will reduce to about half in quantity.
8. Add the chickpeas and a half cup of water or the reserved tomato juice and let it cook for 7 to 8 minutes on medium heat, covered.
9. Press the chickpeas with a spatula so they soften. Note: add more water as needed to keep the gravy consistency to your liking, and let it cook for few more minutes on low heat. We added at least 3/4 cup more water and it could have used more.
10. Add the dry roasted spice mix, 2 teaspoons lemon juice, and cilantro. Let it cook for another minute (simmer on lowest setting, for 15 minutes if time is available to allow flavors to mature.
11. Garnish with thin tomato slices,and/or fresh cilantro.

In pursuit of the perfect Chana Masala

This one is a keeper, found via YouTube - the wonderful cook who does vahrehvah.com has posted a video and recipe for one of our all-time favorites. Give this a try! It's different from our other recipe - more 'fruity,' somehow, quite delicious and very low-fat, which is a major plus. You should have smelled the chana masala spices being toasted, the entire house was deliciously redolent - I had taken a nap (knocked out, I think, from the anti-allergy meds I took, and exhausted from an interview journey) and I think the scent awakened me.

Next time we'll up the heat a bit, perhaps using a Thai bird chile pepper rather than the dried red Mexican peppers. Mike found a nice recipe for homemade chana masala powder that we like very well also, so I'll put that first:

Chana Masala Powder
copied from Lisa's Kitchen

1 tablespoon of coriander seeds
2 tablespoons of cumin seeds
2/3 teaspoons of black cardamom seeds
1/3 teaspoons of yellow cardamom seeds
1 2/3 teaspoons of black peppercorns
2 - 3 dried red chillies
1/3 teaspoons of whole cloves

pinch of ground ginger
pinch of mace
pinch of nutmeg
1/3 teaspoon of ground cinnamon
1/3 teaspoon of amchoor powder

Dry roast the seeds, peppercorns, chillies and cloves in a large frying pan over low heat until they begin to brown. Transfer to an electric coffee grinder with the ground spices and grind to a fine powder.


Chana Masala
copied from (with full and grateful credit): http://www.vahrehvah.com/recipedetails.php?recipe_id=3259

200	grams	channa (1 15.5 oz. can
25	grams	channa masala pdr (2 Tbs)
1	springs	coriander leaves (I increased this quite a bit as I love cilantro)
1	pinch	cumin
1	tbsp	ginger garlic paste
2	green	chillies
1		lime
3	tbsp	oil
2		onions
1	to taste	salt
2		tomatoes (or 2 15.5 cans of diced tomatoes)
1	pinch	turmeric (optional)
few	piece	whole garam masala (1 bay leaf, several cloves, several cardamom pods, 1 stick of cinnamon)

Soak dried chickpeas (chole) in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs Pressure cook chole Drain the chole, reserve the liquid Chop up onion, tomatoes Heat oil in a deep saucepan and add cumin seeds whole garam masala When the cumin seeds change color add chopped onion to it and saute till they are brown Add the Ginger-garlic paste to it and saute for couple of minutes Add all the tomatoes dry powders to it and saute add salt Saute the tomatoes till they are soft and mushed up, Add the chole to the mixture and mix gently so that chole are properly coated in the mixture Add the reserved water depending on the gravy you need, check and adjust the seasoning Simmer the stove and cook covered for 5-6 minutes and garnish it with cilantro leaves Serve it with bhature, puri or chapatti with sliced onion and lemon wedge by the side

Brussels sprouts in gravy

What a delicious dish we had! I had found this recipe on a very good Indian cooking blog, and saved it as a favorite; tonight we finally made it, with some amendations I'll detail.

Note that the measurements here are double what the original recipe calls for.

Ingredients:

* Brussels sprouts: a whole small bag of sprouts, which I think was about 2 cups
* Yellow Onion: 2 finely chopped
* Tomatoes: 4, or 1 large (28 oz.) can of crushed tomatoes, plus a smaller can (15 oz.) of diced tomatoes
* Cashews: 2 tbsps
* 5 dried Thai (bird) chillies rather or 2 large red chillies, finely minced. You may wish to adjust to your own tastes - we love heat!
* Cardamom: 4 crushed
* Cloves: 4
* Bay leaf: 2
* Fennel seeds: 2 tsps
* Ginger garlic paste: 2 tsps. We used equal amounts of minced garlic and ginger.
* Garam Masala: 3-4 tsps
* Salt as required it definitely did need some, but we added afterward
* Sugar: 1 tsp
* Coriander (cilantro) leaves for garnishing

this sauce would be fantastic with greens or chickpeas (or both!), or with dry-fried tofu and some fresh spinach thrown in.

Directions

1. Wash the Brussels sprouts in running water and slit open the bulb ends like "X". This helps in steaming the bulbs evenly. Steam the Brussels sprouts for about 7 minutes in a idli cooker until half done or in the microwave for about 5 minutes - depending on the size and amount of sprouts.

2. Meanwhile, puree tomatoes, red chillies and cashew in a blender. If you are using canned tomatoes, skip the pureeing step, and just blend the Thai bird chillies or red chillies and the cashews until they're nice and smooth - throwing in some of the crushed tomato from the can to help.

3. Heat oil in a pan, then add bay leaf, cardamom, cloves, Fennel seeds and onions. Fry for about 3 minutes over medium heat and then add Ginger garlic paste and continue to cook, until the onion is light brown.

4. Now add the tomato puree, garam masala, sugar and salt and cook until raw smell goes off this took about 10 minutes for us.

5. Add the brussels sprouts and cook until the oil separates.

6. Garnish with coriander leaves and serve hot with your choice of bread or rice. We chose to serve it with quinoa, which was just wonderful with it! After some relatively rich fare over Christmas, I think we are both ready for some light and healthy meals.

Aloo Paratha

Recipe and directions are from Manjula's Kitchen - she has a whole collection of the most wonderful videos, too!

(for 6 parathas)

1-cup white whole wheat flour
1/2 cup water
Pinch of salt
Canola oil

POTATO (ALOO) FILLING
1-1/2 cup mashed potatoes
1/4 teaspoon salt
1/2 teaspoon cumin seed
1 teaspoon chopped green pepper
2 tablespoon chopped cilantro
1/2 teaspoon garam masala (optional)
1/2 teaspoon amchoor powder (optional)

Also needed
1/4 cup whole-wheat flour for rolling
Oil to cook

Method

Dough

1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water). I like mixing the dough by hand.
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling

1. Boil 2 medium potatoes with 2 cups of water. After the water comes to a boil, reduce the heat to medium. Let the potatoes cook until they are tender.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha

1. Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
2. Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to
3. make a ball. Proceed to make all six balls.
4. Let them settle for 3 to 4 minutes before rolling them.
5. Heat the skillet on medium high. Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water
6. on it. If the water sizzles right away, the skillet is ready.
7. To make it easier to roll the balls, first roll them in dry whole-wheat flour.
8. Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
9. Place the paratha over the skillet. After a few seconds you will see the
10. paratha change color and puff in different places.
11. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
12. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
13. Cool the parathas on a wire rack so they don't get soggy.
14. Parathas can be kept outside for up to 2 days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated for 5-6 days or freezed (wrapped in aluminum foil) for a month. Re-heat on a skillet or toaster oven.

Variations

Try substituting chopped cilantro with a 1/4 cup of finely chopped mint leaves. You can use a variety of herbs in this recipe. Make sure to remove
all excess water when adding your choice of fresh herbs.

Serving Suggestions

1. Parathas can be served with tomato chutney, plain yogurt, any gravy subji, or spicy pickle.
2. Make it like a Mexican Quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.

Bok choy in coconut milk

Copied intact from http://www.hookedonheat.com/2007/08/23/sometimes-you-need-a-change/#more-214

BOK CHOY IN COCONUT MILK
Prep time: 10 min | Cooking time: 15 min | Serves: 2

1 big bunch bok choy, leaves and stems roughly chopped
1 small onion, sliced
1 tsp garlic, minced
1 tbsp Sambal Olek/red chilli paste
2 cups coconut milk
salt, to taste

ADD onions, bok choy stems, garlic and chilli paste to coconut milk in a deep pan, and let it come to a boil over medium-heat. Stir ocassionally to allow garlic and chilli paste to blend well with the coconut milk.

ADD bok choy leaves, season with salt, and turn off the heat. Cover the pan and let it sit for a few minutes till the leaves begin to wilt.

Not-mutton curry and pilaf

Mmmm! Given a choice between chocolate or curry it's going to be curry, for me. The favorite meal of my childhood, I'd ask for curry at each birthday; Mom simmered raisins and lamb in a fragrant stew all day long, then served it surrounded by at least 10 condiments - shrimp chips (to suck heat from your tongue), bananas, coconut, chopped peanuts, onion, chutney, green pepper, tomato... This was a rijstafel, adopted from the Dutch West Indies, and translated, then translated again, to a South African, then American palate - divine, still (and to be good, the heat should make your scalp sweat; I should be left with a rich, sweet-pungent, joyous mouth-memory.

This curry's no exception to my general love for the breed, though it is (I believe) a far more authentic technique, or at least more direct. Ground coconut, cloves, and cardamom are just the 'c' spices in a rich and very flavorful blend that ultimately becomes the thick sauce, which suspends relatively few 'main' ingredients - mushrooms, potato.

Note, though, that if you don't have the whole spices that are called for - don't overestimate, as I did the cloves. They ended up being pretty overpowering. Next time I'll under-clove. Got this from holy cow! a wonderful blog I just discovered.

Vaishy's 'My Dad's "Not-Mutton" Mushroom Curry'

Ingredients:

3 cups of assorted mushrooms, cleaned and sliced into chunky strips (I used crimini and shiitake, but you could use portabella or even button mushrooms)
2 medium potatoes, cubed and microwaved with some water for about 5 minutes until they are barely tender.
2 tbsp canola oil
1 tbsp coriander seeds
1 tsp cumin seeds
2 red chillies
5 cloves
5 pods of green cardamom
1 tbsp black peppercorns
1 onion, thinly sliced
1/2 cup shredded coconut (I use a packaged kind I buy from Whole Foods)
1-inch piece of ginger, thinly sliced
6 large garlic cloves, sliced
1/2 tsp turmeric
1 14-oz can of diced tomatoes or 2 medium tomatoes, diced

Heat 1/2 tbsp of the oil in a skillet. Add the coriander, cumin, chillies. cardamom, cloves and peppercorns and roast until they start changing color and become fragrant. Remove and reserve.
Heat another 1/2 tbsp of oil stir fry half the sliced onion, garlic and ginger until they are golden brown. Reserve.
Without adding any more oil, roast the coconut shreds for just a few seconds until they start turning golden-brown. Remove immediately. Be vigilant because coconut can burn easily.
Put the spices, onion, garlic, ginger and coconut in a blender and using 1/2 to 1 cup of water, grind to a smooth paste.
In the same skillet used for toasting the spices and onions, heat the remaining 1 tbsp of oil.
Add the remaining onion and cook until the onion starts turning golden-brown.
Add the diced tomatoes and turmeric. Cook until the tomatoes start to break down.
Add the sliced mushrooms and stir to coat with the spices. Add the potatoes.
Cover and let cook until the veggies turn quite tender.
Now add the ground spice-onion mixture. Stir thoroughly.
Cover and let it cook another 10 minutes for the flavors to meld together.
Garnish with some cilantro or, like I did, add about 1/2 cup watercress in the last few minutes of cooking.
Serve hot!

I served this with Raisin and Nut Pilaf, also from the same blog:

My note: this is so good!

Raisin and Nut Pilaf

Ingredients:

2 cups basmati rice
4 cups water
1 tbsp cumin seeds (jeera)
1/2 cup peas
1/4 cup raisins
1/4 cup chopped cashew and/or pistachio nuts
Salt to taste
1 tbsp canola oil

Heat the canola oil in a large saucepan with a tight-fitting lid and oven-safe handles.
Add the cumin seeds and stir until they sputter, flavoring the oil.
Add the rice and stir until the grains start to turn opaque.
Now add the water and salt and let it come to a boil.
Turn the heat to low and add the peas.
Cover the saucepan with tinfoil and place the lid over it, to ensure a tight seal.
Place the saucepan in a preheated 350-degree oven.
Remove from the oven after 20 minutes. Be very careful because the handles will be screaming hot. Do not open for at least 10 more minutes because the rice is continuing to cook in its steam at this point.
Meanwhile, in a small saucepan, heat 1 tsp of canola oil. Add the nuts and toss them about until they start to turn golden. Add the raisins, stir for about 30 seconds, and turn off the heat.
Pour the nuts and raisins into the rice pilaf and with a fork, fluff gently to mix.

Mock Chicken Makhani

This recipe is copied and slightly amended from here

This is an Indian dish also known as Butter Chicken.

3 T vegan margarine
1 onion, thinly sliced
¼ t cinnamon
2 cloves garlic, minced
2 t ginger, minced
½ t turmeric
1 t paprika
1 t cayenne, or to taste
1-2 t chili powder
1 T ground coriander
2 c seitan, diced
¼ c peanut butter
15 oz can tomatoes w/ juice
1/2 c frozen peas
1 T tomato paste
½ c vegan sour cream

Melt margarine in a large saucepan or frying pan over medium high heat. Add the onions and cinnamon and sauté until soft. Add garlic and ginger and cook for 1 minute.

Reduce the heat to medium, and then add the spices. Cook for 1-2 minutes until fragrant, while stirring.

Add the seitan, peanut butter, tomatoes, peas, and tomato paste.

Cover and simmer for 15 minutes. Add the sour cream and heat through.

Serve on rice or with naan.

Onion Naan

2 T margarine or vegetable oil
1/2 C minced onion
1 t cumin seed
1 t garam masala
1/3 c cilantro (or more)
2 C unsifted bread flour
1 t salt
1/2 C warm water

In 1-quart saucepan, melt butter over medium heat. Add onion, cumin, and garam masala and cook 5 minutes or until very soft. Stir cilantro and cook for another minute or so.
In large bowl, combine 1 C flour and the salt, stir in onion mixture and water until mixed. Gradually add remaining flour, stirring until soft dough forms.
Turn dough out onto floured surface. Knead dough, adding flour if necessary to prevent stickiness, until slightly firm, about 3 minutes.
Divide dough into 8 pieces; roll each piece into a ball. Assemble pieces on floured surface and let rest 5 minutes. On floured surface, roll each ball into an 8-inch round. Set rounds aside and cover with clean cloth as they are completed.
Heat a 10-inch cast-iron skillet over medium heat. When a drop of water vaporizes the moment it hits the heated surface, place 1 dough round in the skillet. Heat 1 to 2 minutes on each side or until browned and cooked through. Remove each one to wire rack to cool completely.

139 calories, 3 grams protein, 3 grams fat, 628 mg sodium per piece

from Foodie Gazette