Tofu Cacciatore

This tasty cacciatore was quick and easy to throw together, and really highlights the fresh & bright flavor of the ingredients. we used our own homegrown rosemary & parsley, subbed veggie broth (low sodium) for the wine,and added a pinch of hot pepper flakes. Instead of pasta we ate this over basmati. Next time, I'd add maybe a tsp of (vegan) worcestershire, some bell pepper, and would also carmelize the onions rather than just sauteeing briefly, to add a greater depth of flavor. The tomato gravy was delicious but thin, so if you like a thicker gravy, you might add something... nutritional yeast, or some corn flour, either would do it. light & completely filling.

Tofu Cacciatore - originally from http://www.vegcooking.com/recipeshow.asp?RequestID=59

1 lb. firm tofu
1 tsp. olive oil
1 large onion, diced
3 cloves garlic, minced
3 tbsp. tomato paste
1/2 cup vegetable broth
1 cup canned tomatoes, chopped (or 2 fresh tomatoes, chopped)
1/2 cup fresh mushrooms, sliced
1/4 cup dry white wine or low-salt vegetable broth
1 tsp. dried parsley (or 1/4 c. fresh!)
1 bay leaf
1/2 tsp. salt
1/2 tsp. ground allspice
1/2 tsp. dried rosemary (or 1 tsp fresh)
1/2 tsp. dried basil
1/4 tsp. black pepper
pinch of hot pepper flakes, or to taste

• Cut the tofu into 1/2" thick slabs and dry-fry* by cooking on a no-stick skillet about 10 minutes per side, then remove from heat. Cut into 1/2" square cubes.

• Heat the oil in a large skillet over medium heat. Carmelize the onion by cooking low and slow for at least 20 minutes (original recipe had you sautee for just 2 minutes, which works - but this is better). Add garlic for the last 2 minutes of cooking.

• Add the tomato paste, broth, tomatoes, mushrooms, wine or broth, herbs, salt, and spices and stir until thoroughly blended. Bring the sauce to a boil, reduce the heat, and simmer, covered, for 20 minutes, stirring often.

• Add the tofu squares and continue to simmer (about 10 minutes) until the tofu is heated through. Serve with pasta or rice.

Makes 4 servings

* You don't need to press this - that's part of the genius of it - and you do not need to use oil. We started doing this after I saw this recipe and have never looked back! It's true - tofu cooked this way soaks up sauces and marinades like nobody's business, and saves on fat. We use a small Foreman grill to do this. Its nonstick grill does a great job on both sides at once.

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.

Spicy tomato rice - a new favorite!

Sia, at Passionate about Life 'n Spice posted this lovely recipe, which we both enjoyed SO much! Since there are after all only 2 of us, it has lasted a good few days. We added a whole can of black beans & one of stewed tomato, after the first 2, to boost the protein and just because - delicious!

fragrant jasmine rice

(adapted from Moosewood Restaurant Low-Fat Favorites and copied here from http://everybodylikessandwiches.blogspot.com/)

2 c jasmine rice
1 t canola oil
2 T minced lemongrass (stiff outer leaves removed)
2 garlic cloves, minced
2 shallots, minced
1 small green chili, seeds removed, diced
1/2 t salt
1 c crushed pineapple, undrained
1 T fresh basil, chopped
2 1/2 c boiling water

Rinse rice and set aside to drain. In a medium saucepan, heat the oil and add in the lemongrass, garlic, shallots, chili and salt. Cook over medium heat until fragrant and soft, about 3 minutes. Add in the remaining ingredients. Cover and bring to a boil. Reduce heat and simmer for 15 to 20 minutes until most of the liquid has been absorbed. Remove from heat and let sit covered for 5 minutes before serving.

Black beans & rice with sweet potatoes

Oh man was this good! I think next time I'll add lime quarters to squeeze over everything. We had steamed collards on the side, from frozen - these turned out to be a perfect foil to the juicy, slightly spicy dish. Don't skimp on the heat, either - or the vegan sour cream. It's all part of the taste.

http://veggie-terrain.blogspot.com/2007/12/black-beans-rice-w-sweet-potato-cubes.html

Lunch!

Checking out 2 new recipes at once for lunch, reports to follow!

1. Smoky Miso Tofu
Notes:
- Coating the thin slices of tufu worked best for me by dipping them in the marinade and turning to coat - use your fingers!
- I ended up having to turn the heat up to 450F, turning the tofu pieces over gently. I also had to cook these for about 3 times as long. I wonder if the oven rack was too high? It's possible that having my baking stone and my cast iron skillet beneath the cookie sheet these were baking on may have necessitated the change in cooking time.
- This is really good, room temp or cold, with vegan mayo and lettuce and mustard on a bun.

2. Pinto Bean & Brown Rice Cakelets
Notes:
- I discovered at the last minute (Mike had gone to the store without his phone) that I had no canned pinto beans, so subbed a can of cannelini beans. Otherwise, this came together very easily even though I did have to make some brown rice (I used basmati).
- I wonder if these will need a dipping sauce, and I'm wondering if baking would work as opposed to frying.
- The recipe makes a LOT so I'm wondering if I can make the patties and freeze them (or cook them partway and then cool & freeze). I will be trying to do this as there is no way two of us will eat all this for lunch!
- I didn't add salt and they do need it (though there is plenty in the soy).

followup note: these cakelets were good, but not good enough to warrant the fat content.

why do I get the feeling we will be too stuffed for dinner?

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.

yellow rice salad with roasted peppers and spicy black beans

Bon Appétit | July 2001

4 teaspoons ground cumin
1/4 cup fresh lime juice
2 1/2 tablespoons vegetable oil

1/2 teaspoon turmeric
2 cups water
1 cup basmati rice
1 teaspoon salt
1/2 cup thinly sliced green onions

1 15- to 16-ounce can black beans, rinsed, drained
1/2 cup chopped roasted red peppers from jar
1/2 cup chopped green bell pepper
1/3 cup chopped fresh cilantro
1 1/2 teaspoons minced chipotle chilies*

Preparation

Stir 3 teaspoons cumin in small dry skillet over medium heat just until fragrant, about 1 minute. Remove from heat. Whisk lime juice and oil into skillet.

Stir turmeric and remaining cumin in heavy medium saucepan over medium heat until fragrant, about 1 minute. Add 2 cups water, rice and salt; bring to boil. Reduce heat to low and cover; simmer until water is absorbed, about 15 minutes. Cool rice. Mix onions and half of dressing into rice. Season with salt and pepper.

Combine black beans, all peppers, cilantro, chipotle chilies, and remaining dressing in medium bowl. Toss to coat. Season with salt and pepper.

Mound bean mixture in center of platter. Surround with rice salad.

NOTE: I usually mix this all together. Great on a flour tortilla, hot or cold, with a spoonful of mayo/sour cream/chipotle dressing spread first.

Makes 4 main-course servings