Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.
My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.
Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.
I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Recipe
Yield: 4 servings
Ingredients
For dough
100 ml (1/2 cup) warm milk (Dairy or non-dairy)
100 ml (1/2 cup) warm water
1 teaspoon active dried yeast
1 teaspoon granulated sugar
2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)
350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed
1 teaspoon kosher salt
For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.
50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO
1 Tablespoon finely chopped fresh herbs of choice
2 large cloves of garlic, crushed or grated
Maldon Sea Salt
2 Tablespoons grated or shredded cheese (Optional)
Directions
Preheat the oven to 400 degrees F.
Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.
Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)
Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.
Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.
Bake for about 25 minutes or until golden brown on top.
Over the years I have become an armchair traveler. I’m old enough to remember when flying actually was fun and a really big deal. We would dress in our best clothes, family came to the gate to wave you off and the staff treated you like honored guests. Travelers were, by and large, respectful of one another.
There was the Pandemic, of course. But even before that, travel just had become such a pain. Long lines at TSA, where I am always stopped, questioned and patted down because of an artificial knee – even with Global Entry. Then we are packed in like sardines on increasingly dirty planes where you are dollared and twenty dollared (it used to be nickeled and dimed) to death by staff who appear over-wrought and wish to be anywhere but on that plane, let alone serving you. There is a desperation about it all these days.
And while I’m in good condition, at 71, I am just too old to be running through airports, racing down long hallways, up and down stairs to catch the train to the next terminal to hopefully make my connection. All while shlepping my luggage because who checks luggage anymore?
But I have found one way to travel that never disappoints – through food. My spice cabinet is huge and I am guilty of occasionally buying somewhat obscure ingredients that are only good for one use. I justify this by telling myself that it is waaaay cheaper than actually buying a plane ticket and staying in a hotel with all of their hidden costs. Don’t get me wrong. I LOVE to be other places. I just hate what it takes to get there. Where’s a transporter when you need one?
As an inveterate reader of historical mysteries, I’m also able to travel through my books without ever leaving the comfort of my own home or favorite armchair. There is a series of books that takes place in 1930’s Ceylon – today’s Sri Lanka – that I love. I have read all 14 books so far and hope for more! There’s a gentleness to them that I appreciate in this decidedly ungentle world we are inhabiting. And I’m currently into a series that takes place in 1920’s Bangalore. (There does appear to be a theme here. My preferred historical period is from WWI to WWII, wherever in the world, although I would not have actually wanted to live then.) Aside from the mysteries, I enjoy the depiction of the times, locale, clothes and food. For me, however, the perfect novel always goes into great detail about the food.
The detective in the Inspector de Silva series always get excited when his cook prepares his favorite Pea and Cashew Curry for dinner. So after 14 books, I decided that it was past time to find a recipe for this vegan curry. It takes a bit of forethought because the cashews need to soak overnight, but there is nothing particularly difficult or fussy about this recipe. The author of the recipe suggested serving it with a Spicy Apple Curry, which I did. So I have included bonus recipes for the Apple Curry, along with a recipe for Sri Lankan Curry Powder. Both are included below.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
The Pea and Cashew Curry is creamy and tastes unbelievably rich, so a little goes a long way. The spices first appear on your tastebuds as subtle. But as the sauce lingers on your tongue, the spices begin to seriously develop and burst onto the scene. The Spicy Apple Curry is a beautiful counterpoint to the rich Pea and Cashew Curry. I served fresh mango, watermelon and pineapple for dessert.
In past postings I have spoken about the importance of using whole fresh spices that you grind yourself as needed. It really takes no time and the difference in flavor is huge, particularly when using otherwise fairly simple ingredients. I do, of course, buy certain spice mixes, but if you wish to truly taste these recipes at their best, grind your own. A coffee grinder works perfectly and can be purchased for the price of a few cups of coffee from your local barista. And whole spices retain their flavor longer than the pre-ground ones that you buy at the market.
Just smelling the spice blend is a journey in itself and utterly intoxicating.
Don’t be intimidated by the list of ingredients or the number of steps. If you enjoy preparing South Asian and Mediterranean cooking, you should have most of the ingredients on hand. Each of the recipes can be done in stages so you don’t have to feel overwhelmed. Make your spice blend one day and soak your cashews. The next day, prepare the Pea and Cashew Curry, since it actually tastes even better if made one day ahead.
Then make the apple curry the day you intend on serving this feast and serve it either with basmati rice or some naan. I used some of the leftover coconut milk from the Spicy Apple Curry to rewarm the Pea and Cashew Curry. If you are not making both recipes, you likely will want to add some water to the Pea and Cashew Curry when rewarming. You want a thick sauce, but you don’t want things to burn.
In the past year, I have been using Indian Bay Leaves (Cinnamomum tamala) when I cook my Basmati rice. These are not to be confused with Bay Laurel Leaves, nor are they a substitute. The Indian Bay Leaves impart a subtle cinnamon flavor and have transformed my rice, especially when I have added either butter or a buttery EVOO to the mix. Everyone who tastes the rice loves it, but they can never place the secret ingredient.
Cooking should be fun and stress-free and a time to take a few chances. Hopefully a delicious and often healthy product results that is seasoned to your taste. These Sri Lankan recipes are no exception. I am giving you the measurements as originally written, but feel free to adapt them to your comfort level with spice. And if you only make the Pea and Cashew Curry or only the Apple Curry, as a side dish that is just great. And while occasionally I make my own naan, I also buy it. So take a journey and eat well. Just enjoy!
8 fresh curry leaves if you can get your hands on them (I used dry as I do not have easy access to fresh leaves)
13.5 oz. can of good quality full-fat coconut milk (If your cans are slightly larger that is fine)
1 to 1.5 cups frozen peas
Directions
Place the cashews in a bowl and cover with room temperature water. Add the salt and mix to dissolve. Cover and leave the cashews to soak overnight (up to 24 hours)
When you’re ready to cook the cashews, drain them and set aside.
Heat about a tablespoon or two of oil (you can use coconut oil or a neutral tasting oil, like Avocado or Canola) in a medium-sized saucepan, over medium heat.
Add the chopped onions and sauté until translucent.
Add the garlic, bay leaves/curry leaves and sauté for a few minutes until it becomes fragrant.
Add the soaked and drained cashews, turmeric, curry powder, cayenne pepper, sugar and a generous pinch of salt and the coconut milk. Mix to combine.
Cover and let it simmer for 45 – 50 minutes. Check from time to time to make sure there’s enough liquid in the saucepan – add water if needed. Add salt to taste.
When the cashews are cooked, they should be firm on the outside, but not crunchy when eaten. They should be almost al dente in texture but be creamy when eaten.
Add some water if the gravy is too thick (I add about ½ cup of water). Add the frozen peas and cook until the peas are heated and cooked through and the gravy is simmering – about 10 more minutes.
Serve warm with rice. This can be made a couple of days ahead and it actually tastes better on the second day. Leftovers can be reheated.
Sri Lankan Spicy Green Apple Curry
Yield: 4 to 6 servings
Ingredients
2 large Granny Smith apples or any crisp apple that has a slightly sour profile (My apples were on the smaller side so I used 3)
3 tablespoons of oil
1 1/2 teaspoons mustard seeds
1/2 medium onion roughly chopped
1 – 2 bay leaves dried
1 green chili pepper jalapeno or serrano
3 to 5 dried red chili peppers (Such as Arbol chili) de-seeded, if you prefer a milder curry
1/2 to 1 tsp chilli powder/cayenne pepper or less for a milder curry (I love Rajasthan chilli which has a sweet, fruity and mild heat. I now use this in place of cayenne or whenever chilli powder is called for. It is easily available online and in South Asian grocery stores.)
2 garlic cloves chopped finely
1 tablespoons of brown sugar or jaggery, if you have it
1/4 tsp salt
1/4 cup coconut milk
1/3 cup water or apple cider/natural juice NOT VINEGAR
Salt to taste
Directions
Chop the onions and slice the green and red chili peppers. Remove the seeds if you prefer less heat in your apple curry.
Wash and cut apples into quarters. Do not remove the core or the apples will get mushy. I did pop out the seeds, however. Halve the quarters length-wise for thinner slices or across for chunkier pieces.
Heat the oil over medium heat in a non-stick saucepan or skillet.
Add the onions, bay leaves, green and red chili pepper and mustard seeds, and sauté for a few minutes till onions are softened. (While I did use all of the noted Arbol chiles, I removed them after adding the coconut milk. One Indian vlogger that I follow, says that Westerners have “Baby-mouth.” I’d say that my husband and I have graduated to “Toddler-mouth!” Since you can control the heat when you cook, you do what feels comfortable.
Add the Sri Lankan curry powder, turmeric and chili powder and mix for about 30 seconds, just until you start to smell the spices.
Add the sliced/quartered apples, garlic, salt and sugar and cook on medium high heat for a few minutes while gently coating the apples all over with the spices.
Cook the apples for about 10 minutes – uncovered, stirring occasionally. The apples will start to soften slightly.
Add the coconut milk and water/apple cider and stir through with the apples. Return to the stove for another 5 – 10 minutes covered, until the apples soften – PLEASE SEE NOTE.
Taste and season with more salt if desired.
Carefully stir through to coat the apples with the sauce/gravy – since the apples have softened and you don’t want them to break up (add more water if you like more sauce – but I recommend a thicker sauce).
NOTE – cook the apples for only about 5 minutes if you prefer slightly firmer apples that still have a good bite to it. Cook them up to 8 minutes if you prefer softer apples in your curry. They are firmer in traditional Sri Lankan apple curries.
Sri Lankan Roasted Curry Powder
Ingredients
30 g coriander seeds 4 – 5 tablespoons
30 g cumin seeds 3 tablespoons
20 g black peppercorns 2 tablespoons (I actually used a mix of peppercorns because that’s what I had.)
20 g basmati rice 1.5 – 2 tablespoons
5 g green cardamom seeds from about 20 – 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor
6 g fennel seeds about 2 tsp
4 g whole cloves about 20 – 30 cloves. Leave out if you don’t like cloves or reduce to 10– 15 for a more subtle clove flavor
4 g black mustard seeds optional, about 1 tsp
16 leaves curry leaves optional, you can use either dried or fresh leaves
Directions
Remove the seeds from the cardamom pods and discard the husks. (I buy already husked cardamom seeds these days because I use so many in baking etc. However, I also have whole pods for cooking.)
Optional (if using fresh curry leaves. I only use dried) – Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don’t burn. Skip this step if you’re not using curry leaves OR if you’re using dried curry leaves. Remove the dried leaves and set aside.
Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.20 g basmati rice
Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 – 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
My Everything But the Kitchen Sink Vegetable Soup is a one-pot wonder, that only improves with reheating. When it comes to food, nothing makes me happier than a big pot of soup on my stove and fresh bread in the oven. It spells comfort, security and deliciousness. In a world that has seemingly gone crazy, I think that many of us could do with some of that.
While I will tell you how this version was made, it will easily adapt to what you have on hand or that is easy to find in your local market. Don’t let a big pot put you off. This soup freezes well and keeps in the fridge for at least 5 days. I often don’t ever get to refrigerate it. I just heat it through in the morning and the evening and always have a delicious and healthy lunch or afternoon snack ready to eat.
Because my husband and I often eat soup and delicious fresh bread as a dinner, I always try to be cognizant of the protein content. The Everything But the Kitchen Sink Vegetable Soup gets its protein from the two types of beans that I use as well as the vegan sausage that I add. While I did not use a high protein (lentil) pasta this time, that would also raise the protein level. If eating a vegetarian or vegan meal isn’t important to you, feel free to add any kind of sausage that you happen to like, but do cook it first.
There is nothing difficult about making this soup and I happen to find chopping veggies a very Zen experience. If you don’t, many grocery stores sell pre-chopped veggies in their produce sections. But doing it yourself is cheaper as well as there being less chance of contamination. If you are really short of time, you can used drained and rinsed canned beans, but cooking beans from dried is so much better. This soup is perfect to make the night before you intend on serving it and on a slow weekend. The prep time is well under an hour and then it just simmers while you go do whatever you want.
Don’t be scared off by the length of the ingredients or directions. I just try to give you alternatives and to walk you through the process so that ANYONE could make this.
The version below has an Italian Minestrone-ish flavor profile and I used a vegan Italian sausage. However, by switching up the herbs and sausage, if used, you can instantly change it to be more Cajun or Middle Eastern or South Asian. And if you are not into pasta (who isn’t into pasta?!) you could use farro, barley, wheat berries, rice etc. The cook times for the grains will change somewhat but they all work.
Now because I am not dogmatic about veganism, I will admit that I like to add parmesan rinds to my soups. It is not in the ingredients list, but if you are not bothered by using this ingredient, I recommend adding along with the beans. If you do not wish to add the cheese rinds or if you don’t have any on hand, I would suggest adding a 3-inch strip of lemon zest to the pot with the beans.
Serve this with any good bread. If you have the time and inclination, make my breadsticks. Other than a nice glass of red wine, you are set. Enjoy!
Recipe
Yield: About 8 to 10 servings
Ingredients
2 to 3 Tablespoons of a buttery EVOO or Avocado oil
1.5 cups of dried beans soaked for at least 5 hours or overnight (I used a combination of cannellini and cranberry beans but navy or Great Northern or any runner bean would work.)
1 large or two smaller leeks (About 2 cups) white and light green parts, thinly sliced (You can use onion or shallots or a combination.)
5 to 6 cloves of garlic, peeled and finely chopped
3 large carrots, peeled and cut into a large dice
3 to 4 smallish potatoes, peeled and cut into a large dice (Yukon Gold or Red Bliss Potatoes are great here.)
2 medium zucchini, cut into half moons about 1/2-inch thick
About 2 cups of fresh green beans (preferably French Haricots Verts because they hold up better, but any crisp green bean will work) trimmed and cut into approx. 3-inch pieces
1/2 cup small pasta of choice (I used a tubetti but a small shell, macaroni or orecchiette etc. would work.)
28 ounce can of Italian plum tomatoes
2 Tablespoons tomato paste
1.5 teaspoons kosher salt and freshly cracked black pepper or to taste
2 rounded teaspoons dried Oregano, rubbed between your fingers
1 rounded teaspoon dried Basil
1.5 teaspoons dried Parsley or 1 Tablespoon of fresh, chopped flat-leaf parsley
1 or 2 bay laurel leaves
3-inch strip of lemon zest
1 bunch of Dino (Lacinato) Kale, stems removed and coarsely chopped (Baby spinach or chard would work as well)
4 cups vegetable stock
8 cups water or more, as needed
Vegan Italian Sausage (Optional, but recommended)(I like Field Roast brand – a 4-pack is 13 ounces, but there are other brands out there that are also good.)
Directions
Drain and rinse the beans well
In a 6 quart or larger stock pot or Dutch oven with a tight lid, heat the oil. Add the sliced leeks and sauté over medium heat for about 8 minutes or until just beginning to turn golden. Add the garlic and sauté for one minute more.
Add the carrots and potatoes and mix through. Cook for about 3 more minutes or until they just begin to soften. Add the tomato paste and canned tomatoes. If you are using whole tomatoes, break them up with a wooden spoon or your hands (BEFORE adding to the pot!).
Add the drained beans and give everything a good stir. Add the vegetable stock and water and bring the pot to a boil. Some scum from the beans will likely rise to the top. Just spoon most of it off and throw it away. Add the herbs, lemon zest, salt and pepper. Once you have done this, cover the pot, reduce the heat to a simmer and cook for about 2 hours.
A trick I learned from watching Sohla El-Waylly is to place the dried pasta in a bowl and just barely cover it with the hot soup liquid. Allow the pasta to sit in this liquid for about 30 minutes before adding it to the pot. This seems to prevent the pasta from swelling to ridiculous heights and retains more of the texture and pasta integrity.
After the soup has cooked for at least 2 hours (although 3 or even 4 hours is fine on a low light, if this fits in better with your schedule.) then add all of the other ingredients. Cover the pot and cook on simmer for at least 30 minutes. If you are not planning on serving the soup the same day, cover the pot and just bring it back to a boil after adding the remaining ingredients. Then turn off the heat. The next day, slowly bring the soup to a simmer. If I’m at home all day, I sometimes keep the soup on a very low light all day.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
I first tasted Moroccan Beet Greens – Selka in Israel back in the 1970’s. It was heavy like immediately. And yet, I’ve only actually made them a few times, whereas I make Barba or Moroccan Beet Salad every week for Shabbat. Unfortunately, where I shop (and I usually go back and forth between 4 stores) either the greens are missing entirely from the whole fresh beets or they are so wilted that they are only good for compost.
However, when my husband stopped at the market on our way back from one of our long walks, I was excited to see fresh, beautiful beet greens attached to the beets that I wanted to buy for roasting. Like other greens – Swiss Chard, Spinach, Collards, Kale – they are best sautéed in a little oil and with lots of garlic.
Moroccan Beet Greens kick things up just a notch, as you will find with most Moroccan food. I like my greens just ever so slightly crunchy and on the tart side. However, if you prefer a softer green, just sauté them a bit longer.
Do these greens make the most beautiful presentation? Probably not. However, they are delicious and are higher in iron than spinach, while also being rich in Vitamins C and K, anti-oxidants, magnesium and potassium.
So if you are fortunate enough to shop where beet greens are fresh, buy them and make this delightful and easy salad. Just a quick note: beets are grown in sandy soil, so wash the greens very well and spin them dry.
Moroccan Beet Greens – Selka
Yield: About 2 cups of salad(Can be doubled)
Recipe
Ingredients
1 large bunch of fresh beet greens, washed very well, dried and cut into about 3″ pieces (A salad spinner is great for drying, if you have one.)
1 to 2 Tablespoons EVOO, Avocado or other neutral oil
3 large cloves of garlic, minced
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon Aleppo or freshly cracked black pepper
1/4 teaspoon ground sumac
lemon wedges
Directions
Mix the cumin, paprika, salt, sumac and pepper together in a small dish
Heat oil in a large sauté pan with a tight-fitting lid. Add the garlic and watching carefully, sauté just until it barely begins to brown.
Add half of the beet greens and half of the spice mixture and mix through with the garlic. Then add the remainder of the greens and spice mixture. Cover the pan tightly and simmer for about 10 minutes, giving it a stir through once. If the pan seems dry add a tablespoon of water. However, if your pan lid is tightly fitting, you most likely will not need this.
After stirring everything through, re-cover the pan and cook for about 10 minutes more. Again giving it a stir about halfway through. Check if the stems are a desired softness.
Place in a serving dish and garnish with lemon wedges which can be squeezed over the top just before serving.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Israeli and Palestinian civilians by Iran, Hamas, Hezbollah and the Houthis and against the Ukrainians by Vladimir Putin and the worsening humanitarian crisis, please consider helping by following the links below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters. This list is not exhaustive butis a good place to start.
Pesach begins in just a few days. So very soon we will be eating only foods that are kosher for Passover. But tonight, I craved some Indian-style food. I went to one of my favorite vegan blogs, Pick Up Limes, to look for a recipe that would stave off my craving and didn’t require a trip to the grocery store. The Tofu Butter “Chicken” with Spinach, with a few tweaks by me is the VERY delicious result.
Tofu Butter “Chicken” with Spinach does use quite a lot of spices, but since I use most of them quite frequently either for Middle Eastern cooking or South Asian, I had everything on hand. Wherever – and whenever – possible, I like to grind my own spices. The whole spices keep better than store-bought ground and the flavor is soooooooooo much better. With an inexpensive coffee grinder, this adds only a couple of minutes to my prep time. However, you do you and there is no judgment if you use pre-ground spices and spice mixes.
I say that this recipe is Indian-style. I am not Indian and I make no claims that this is absolutely authentic. However, I do claim that it is super delicious and will be at least Indian adjacent.
In fact, the sauce is so delicious, that even if you don’t like tofu, you could use the sauce with real chicken or vegan “chicken” chunks.
One of the beauties of home cooking over ordering in is that you are in control – to say nothing of how much money it saves. So if you don’t love a lot of heat or if you crave a LOT of heat, you get to prepare things exactly as you like it.
One Indian food blogger that I have recently started watching talks to Westerners with “Baby Mouth.” Well my husband and I have graduated a bit past that, but let’s just say we have “Toddler Mouth” when it comes to spicy food. So this recipe has some heat but won’t blow your head off. The spices in the sauce just sing. It’s more Aida than Parsley Sage Rosemary and Time!
We ate this Tofu Butter “Chicken” with Spinach over Basmati rice and with naan. While spinach is not traditional in Butter Chicken, I added it both for its color and nutrients. You can, of course, leave it out. It would be lovely to eat this alongside a nice IPA but this close to Passover I don’t have any beer in the house.
But as my husband and I age, I am even more determined that as much as possible, I will make what goes in our mouths be as healthy to us and the planet – without sacrificing flavor or our great pleasure in eating. And yes, we eat dessert all the time. Often, like tonight, our dessert is melon with mango and some good dark chocolate. I am no killjoy when it comes to food. We also often have a glass of wine with dinner. And yes, I love a great cake or cookie as well as ice cream!
So I hope that you will give this Tofu Butter “Chicken” a try.
Recipe
Yield: 4 servings with rice or naan (or both!)
Ingredients
Tofu
16 oz. (450 g) extra or super firm tofu, dried and cut into 1 cm cubes
½ Tablespoons (7 mL) agave syrup (I didn’t have any on hand so used maple syrup)
1⅔ cups (399 mL) canned full-fat coconut milk
2 large handfuls of baby spinach, coarsely chopped
Directions
Soak the raw cashews in boiling water to soften. Set aside for 10 minutes. Preheat the oven to 400°F (205°C).
In a bowl, combine the tofu, yogurt, garam masala, cumin, coriander, turmeric, and salt.
Transfer the tofu to a lined baking tray and bake for 15 – 20 minutes, stirring once or twice. Keep an eye on it to prevent burning.
To a large pot on medium-high heat, sauté the oil, garlic, onion, jalapeño, and ginger for 5 minutes. Add splashes of water as needed to deglaze the pan.
Add in the garam masala, coriander, cumin, salt, and cayenne pepper and cook for 1 more minute, stirring throughout to toast the spices.
Then add the drained cashews, diced tomatoes, tomato paste, agave syrup, and coconut milk.
Blend everything using an immersion blender or transfer to a standing blender to blend until smooth. Let simmer on low, and cover with a lid for about 20 minutes. Then add the spinach, if using. Re-cover the pot and cook for 5 more minutes.
Once the tofu is golden, remove it from the oven and add it to the pot. Give it a gentle stir.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
Here in Chicago, we have had a pretty easy winter, especially compared to the rest of the country. And so far the month of March has been like late spring, then back to winter and back to spring etc. I’m not complaining mind you. Of all of the myriad things to complain about in the world right now, Chicago’s weather is not one of them.
So on one of the spring-like days, I decided to come up with a recipe that was appropriate for the weather. While the version I actually made was vegan, you could easily substitute dairy where I will indicate, if making vegan recipes is not your thing.
Any ridged or textured pasta will work here, but I chose to use a red lentil rotini pasta to give us a good hit of protein that otherwise would be lacking. I also used a vegan bouillon cube where you could use chicken. And vegan cream, where either dairy half & half or cream could be used.
Just before serving, I topped ours with vegan parmesan-style cheese. I will say that while there have been huge strides in vegan products, the vegan cheeses that I have tried so far are just “okay.” But then I tend to like strong cheeses and these have generally been fairly mild. Texture-wise, the cheeses are very good and several melt beautifully. The only other issue that I have with vegan cheese is the color. Since there are many vegetable food colorings out there, I’m not sure why so many of the cheeses present as a not overly enticing greige color. I’m sure that in time, this will be sorted out as well.
But I digress. Springtime Pasta comes together quite quickly and there are no special skills required in making it. Because it does come together quickly, though, prep everything ahead of starting to cook.
My husband and I loved this lovely fresh sauce and the lemon zest and mint added just the right amount of brightness to the recipe. So when you are in need of a bit of weeknight inspiration, give this recipe a try.
Recipe
Yield: About 4 generous servings
Ingredients
2 Tablespoons EVOO or avocado oil
8 to 10 ounces of your favorite pasta
3/4 teaspoon kosher salt
1 vegan bouillon cube
1 cup dry white wine
1 cup of plant-based heavy cream
1/4 teaspoon white pepper
Zest of a small lemon or to taste
1 large shallot or small onion, thinly sliced
1 pound of fresh asparagus
8 ounces of mushroom, sliced into 3 thickish pieces (I like baby Bellas but white mushroom work as well.)
1 cup frozen peas, slightly thawed
1/3 cup of sliced sundried tomatoes in olive oil
One cup of pasta water
A handful of coarsely chopped flat-leaf parsley with about 2 Tablespoons of chopped mint
Directions
Cut off the woody end of the asparagus and then cut the remaining asparagus into 3 pieces.
While you are starting to cook, prep your pasta water and get it boiling. Cook your pasta to the shortest recommended cooking time since it will continue to cook in the sauce for another minute or two. When the pasta is just about finished cooking, remove one cup+ of the pasta water and set it aside. One cup is fine if you are eating all of the pasta in one sitting. If you plan on refrigerating a portion, I would add another half cup to keep the pasta and sauce loose for reheating.
In a deep skillet or small Dutch oven, sauté the shallot, mushrooms, and asparagus pieces in the oil for 3 to 5 minutes or until they begin to soften but not brown. You can partially cover the pan to speed things along.
Add in the sundried tomatoes, lemon zest, salt, pepper, crumbled bouillon cube and frozen peas. When everything is hot, add in the wine. Toss everything through well and continue cooking for about 10 minutes.
Add in the cream, pasta and pasta water and stir through. It may seem like too much liquid at first, but the pasta will absorb it. Just before you are ready to serve, toss in your parsley and mint, reserving about 2 Tablespoonsful to sprinkle on top for presentation. Top with your cheese of choice or eat it as is.
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
Mulligatawny Soup is a comforting and familiar chicken and rice soup, but with a twist. Created during the Raj to suit the tastes of the English overlords, Mulligatawny took ingredients that every Englishman would recognize but kicked it up a notch Indian seasonings. So while not an authentic Indian soup, it has become forever linked with Indian cuisine.
As people who follow my blog know, my husband and I are living in temporary digs while our apartment is being renovated. So, of course, every time I go to cook or bake something I realize that some ingredient is back at our old place. But as this should be the worst problem that I ever have to face, I make do. In this case, I had all of the ingredients for the soup, but I didn’t have any ajwain on hand for our naan.
I have never been a meat and potatoes person and my favorite meal is invariably a delicious soup with good bread. After 39 years of marriage, my husband has come around to my way of thinking. and while there are a few soups that I make on repeat, I thought it would be nice to have something a little different. For some reason, Mulligatawny Soup came to mind – a soup I actually had never made.
As is my habit, I started looking at recipes on the internet since all of my cookbooks are packed away. I generally look at anywhere from 3 to 5 different versions of something before I decide to try and make it. Then I pick and choose what I like best from each. In this case, my base recipe came from a blog called Craving Tasty. I wasn’t familiar with it but the comments were very positive. Of course, I then proceeded to make some tweaks.
The soup came together in less than an hour and my husband and I thoroughly enjoyed it. I think you will too. This recipe makes about 4 servings, but I see no reason why it couldn’t be doubled if you are feeding a crowd. And if you prefer your food more fiery, adjust the proportions of mild vs. hot curry powder – or just use all hot.
All it needed to make a meal was some naan (store-bought) and a few salads and dips that I had leftover from Shabbat. I’ve always though that Middle Eastern and South Asian food went well together. Give it a try the next time you are looking for some comfort but a bit more.
Recipe
Yield: 4 servings as a main course
Ingredients
4 Tablespoons of unsalted butter, ghee, coconut oil or other neutral oil or a combination
1.25 pounds boneless, skinless chicken thighs, well trimmed and diced
1/3 cup raw but rinsed and drained Basmati rice
1 cup thinly sliced leeks (white and light green parts only) Be sure to really rinse the leeks well!
2 medium carrots, peeled and diced
2 stalks celery, diced
1 medium Granny Smith apple with the peel, but cut into small dice
1 large bay leaf
2.5 teaspoons mild curry powder
1.5 teaspoons hot curry powder
1.5 teaspoons kosher salt
cracked black pepper to taste
2 Tablespoon all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dried thyme
4 cups unsalted chicken broth or stock
2 cups water
one can (approx. 13.5 ounces) of full-fat coconut milk (I only used the thick cream that rose to the top)You could also use either about 1 cup of a plant-based heavy cream or dairy half & half.
Directions
Melt your butter or oil in a 5-quart pot (preferably one with a heavy bottom.) Add the leeks, carrots and celery and sauté for about 8 minutes or until softened.
Once the vegetables have softened add in the curry powder, bay leaf, flour and salt and stir through until the spices bloom and you have cooked off the raw flour. This should only take about 3 minutes.
Next, add in the chicken, rice, apple, chicken stock and water. Bring to a boil. Then cover the pot, reduce the heat to a simmer and cook, stirring occasionally for 15 to 20 minutes or until the rice and chicken are cooked through.
Add in the thyme, nutmeg, pepper and coconut milk or cream, stir everything through and simmer for another five minutes. Garnish with chopped fresh cilantro and enjoy!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
My father was in the candy-making business for his entire adult life. And every year he would attend what the family called The Candyman’s Ball. He would return home from this evening laden with goodies from candy makers around the world. Yes, our house was always a favorite stop for Trick or Treating.
As part of his job, my father purchased huge quantities of sugar, cocoa, milk and other ingredients. Over the years, our family became good friends with his contact for dairy products from Fond Du Lac, Wisconsin. In fact, even after my father had died, we kept in touch and Toni knitted a beautiful sweater for my son when he was born. I have saved the sweater for my grandchildren, but sadly, we did finally lose track of one another. However, the fond memories of visits to their home remain.
Every year John would send us a 5-pound wheel of a delicious Pippen Cheese – a kind of cheddar. I always loved when the cheese arrived because it meant that my mother would make her wonderful Mac & Cheese. We’re not talking boxed Mac & Cheese, although that does have its place in the world of food, as most parents of young children can attest. Her Mac & Cheese was a thing of beauty, covered with thick slices of tomato, bread crumbs and cheese on top that would get bubbly and toasty brown.
My Vegan Mac and Cheese is more of an homage to my mother’s wonderful recipe rather an attempt at exact duplication. Like her deep-dish apple pie, it is something best left to my memories.
If you follow my blog, you will know that my husband and I try to eat more and more vegan and vegetarian meals. We do it for both health and personal ethical reasons. With the advent of so many new and really excellent vegan products, you no longer only need to eat beans, tofu and veggies – much as I love them.
While I rarely crave much meat (never did), I do desire a creamy, comforting Mac & Cheese now and then. But it’s really just too rich to be eating much of it at our age. I don’t want to merely live a long life, but a healthy one. So I challenged myself to come up with a delicious vegan version of Mac & Cheese. Of course, I did the usual thing of going online first and checking out available vegan recipes. Then I like to pick and choose things I like from several and ultimately include my own touches.
If you are looking to feed a hungry bunch, you can’t miss with this Vegan Mac & Cheese. All it needs is some good bread and a green salad. A nice glass of wine for the adults wouldn’t be bad either! And while this appears very rich, it is all plant-based fat. So when you crave that silky, creamy Mac & Cheese but worry that maybe your cholesterol says “uh uh” try this version instead.
Recipe
Yield: 6 portions
Ingredients
16 ounces pasta of choice, cooked according to package instruction (Use the shortest time given since this will also bake in the oven. Reserve 1/3 cup of the pasta water for use in the sauce!)
1.5 teaspoons ground mustard powder (You could add 2 teaspoons of Dijon mustard if you don’t have mustard powder.)
1 teaspoon kosher salt
1/4 teaspoon white pepper or to taste
2 rounded teaspoons vegan cream cheese
12 ounces vegan cheese, of choice – shredded (I used a combination of cheeses but you could use all cheddar-style)
5 to 6 Roma tomatoes, thickly sliced
Seasoned dried breadcrumbs (About 1/2 cup, although I didn’t really measure. You’ll scatter as much as you like.)
1/3 cup reserved pasta water
EVOO or melted plant-based butter for drizzling
Directions
Preheat oven to 375 degrees F.
In a medium-sized pot, on medium high heat, add all of the sauce ingredients and stir to melt. When the mixture is creamy, remove from the heat and pour over the cooked, drained pasta.
Place in a large, rectangular baking dish which is at least 2-inches deep. Cover the top with slices of tomato. Generously sprinkle the bread crumbs over the tomatoes and drizzle EVOO or melted vegan butter over the top.
Put the pan in the oven and bake for 30 minutes or until the top is bubbly and toasted. (I actually had to place mine under the broiler for a couple of minutes since the oven I am working with in my rental is not the greatest.)
Allow the Mac & Cheese to rest for 15 minutes before serving. This will help everything to come together and will make serving easier. Now enjoy!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.
For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.
So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.
Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.
The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.
Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.
We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.
Recipe
Yield: 4 servings
Ingredients
4 large baking apples
3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg
pinch of salt
3 Tablespoons softened unsalted butter or vegan “butter”
1 Tablespoon chopped walnuts
1 Tablespoon dried fruit of choice cut into small pieces
1/4 cup whole rolled oats (Not instant)
1/4 brown sugar
juice of 1/2 a small lemon
1 stick cinnamon
4 to 5 whole cloves
3 strips of lemon zest
3/4 cup warm water or apple juice
Directions
Preheat the oven to 400 degrees F.
Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!
Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.
Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.
Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!
Due to the unprovoked, criminal and seemingly endless brutal war of annihilation against Ukrainian civilians by Vladimir Putin and his army and the worsening humanitarian crisis, please consider helping by following the link below. There are a number of reputable aid agencies from which to choose.Many of these agencies will also help victims suffering the devastating effects of natural disasters and from Terror Organizations like Hamas and Hezbollah.
My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.
I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.
On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!
Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.
Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!
A bit of wisdom shared. It took me MANY(too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.
Yield: 4 to 6 generous servings
Ingredients
Roasted cauliflower
1 medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)
2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)
1 teaspoon garlic powder
2 Tablespoons tomato paste
1 teaspoon ground turmeric
1/2 to 1 scant teaspoon salt
3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)
Curry
2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)
1 Tablespoon neutral vegetable oil
1 medium onion, coarsely chopped
3 large cloves garlic, crushed
1 Tablespoon curry powder (I like Madras curry powder)
½ Tablespoon garam masala
½ Tablespoon ground turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon salt
1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes
12 cherry or large grape tomatoes, halved
399 mL or 13.5 oz. can) of full-fat coconut milk
2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)
About 4 cups (60 g) fresh spinach, thicker stems removed
Directions
Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.
Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.
If you are cooking brown rice, you should probably start it now.
Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.
Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.
Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.
Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.
