Tag Archives: Vegetarian

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Miso Tofu Bok Choy (Vegetarian Times)

This was definitely tasty, but it involved quite a bit more ginger flavour than I typically present to my household.  In fact, given that the recipe was called “Miso Tofu” the fact that the Ginger flavour, if represented in text on the net would have had to have been a neon all caps animated gif with all of the other flavours in dark gray italics over a black background behind it….  There are two sets of measurements listed.  One was what the recipe called for, which I changed a bit making it, the second is what I am planning to use next time I make this.   We all ended adding a little bit of tamari to it, which helped to gentle the GINGER, but I would prefer to bring the miso and garlic a bit more to the forefront next time it is cooked.

However, making this finally taught me how to deal with tofu to end up with a firm fried version…  and it also taught me that I despise grating ginger by hand.

1 14 oz package of tofu, drained and pressed

2 T red miso (3)

5 tsp grated ginger (3)

2 T rice vinegar (3)

4 cloves garlic (6)

1 T + 1 tsp peanut oil

1/2 tsp cornstarch

1 head (2 lbs) bok choy (We only used one)

1 T black sesame seeds.

Press tofu.  (Wrap in several layers of paper towels, place on one cutting board, put another on top, and then something heavy on top of that.  The recipe suggested a heavy jar, which did not seem to be doing the job, so we used our cast iron griddle.  Replace paper towels a few times, until it seems to be pressed out.)  Cut tofu into 1/2 inch chunks.  Puree miso, ginger, vinegar, and 1/2 of the garlic.  Heat wok until water sizzles and evaporates.  Add 1 T oil and tofu.  Fry until golden.  Sprinkle with cornstarch and fry until darkened.  Transfer to a plate.  Add 1 tsp oil and rest of garlic, and fry 30 seconds.  Add bok choy and fry until tender.  Return tofu, add half puree (we just put it all in at this point, as half looked far too dry), and cook until heated through.  Garnish with sesame seeds and rest of miso on the side.

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Potato Soup (Madhur Jaffrey)

1 T veget oil
1/8 in pebble asafetida or 1 pinch
1/4 tsp whole cumin
2 medium potatos, peeled and quartered
2 T tomato paste
1/4 tsp ground turmeric
1 1/4 tsp salt
1/8 tsp cayenne pepper

Heat oil in 3 qt pot over medium flame, and put in asafetida and cumin, and stir once.  When seeds begin to sizzle, add potatos, tomato paste, turmeric, salt, and cayenne.  Stir and fry about 2 minutes.  Add 4 c water and bring to a boil.  Cover and simmer gently for 45 minutes.  Turn off heat, mash potatoes.  Serve.

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Vegetable Pakouris (Madhur Jaffrey)

1 small head cauliflower, or 4 medium sized onions or 1/2 to 3/4 pound peppers or 3 medium sized potatos or spinach or some combination thereof…

Batter:
1 c chickpea flour
1/4 tsp salt
1/4 tsp ground turmeric
1/4 tsp ground cumin (best fresh ground)
1/4 tsp baking soda
1/8 tsp black pepper (also best fresh ground)
1/8 tsp cayenne pepper

2 1/2 to 3 inches oil in the bottom of your chosen pan.

Put chickpea flour in a bowl.  Gradually mix in about 3/4 c water, until you have a thickish batter.  Add other ingredients and mix well.
Florette cauliflower, 1/16 in ring the onions, spear the peppers, or 1/16 in round the potatoes and put in a bowl of cold water.
Heat oil over low flame until hot but not smoking.  Take a few vegets bits at a time, wipe dry, and dip in batter.  Drop in oil.  Fry slowly, 7 to 10 minutes a side.  (Until cooked through and golden brown.)  Remove with slotted object and drain on paper towels.  Sprinkle with salt and pepper.

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Moong Dal (Madhur Jaffrey)

This was really amazing.  Especially the garlic cloves that had cooked in it.

1 1/2 c moong (or other) dal (hulled and split)

2 cloves garlic, peeled

2 slices fresh peeled ginger (1″ square, 1/8″ thick)

1 T coriander greens or parsley, chopped

1 T turmeric

1/4-1/2 tsp cayenne

1 1/2 tsp salt

1 1/2 T lemon juice

3 T veget oil or usli ghee

A pinch ground or tiny lump asafetida

1 tsp whole cumin seeds

lemon or lime wedges

Clean and wash dal.  Put in 3-4 qt pot.  Add 5 c water and bring to a boil.  Skim froth and scum from top.  Add garlic, ginger, turmeric, and cayenne.  Cover, lower heat, and simmer for 1 1/2 hours.  Stir occasionally.  Once cooked, add salt and lemon juice.  (Should be thicker than pea soup, thinner than cooked cereal.)  In a small skillet or pot, heat the oil or ghee over medium high heat.  When hot, add asafetida and cumin seeds.  Once the asafetida sizzles and expands, and the seeds darken (few seconds), pour the oil over the dal and serve.  (Over rice, wedges on the side, can garnish with onions.)

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Baked Macaroni and Cheese (McCall’s)

Had this for dinner last night.  Quite tasty, even in its present format, however, I would suggest upping the cheese in the sauce by 1/4-1/2 c cheese.  It could definitely have been cheesier.  I also doubt I actually used the stated amount of salt and pepper, as I sort of eyeballed fresh ground for our tastes.  (Less salt, probably a little more pepper.)  Also seemed it would go well with some garlic added somewhere in the process, which we will probably do next time.

1 pkg (8 oz) macaroni

1/4 c butter

1/4 c flour

1 tsp salt

1/8 tsp pepper

2 c milk

2 c (8 oz) grated Cheddar Cheese

1 large tomato, thickly sliced

Preheat oven to 375.  Cook macaroni as package directs, drain.

While that is cooking, melt butter in medium saucepan.  Stir in flour, salt, and pepper, until smooth.  (Make a roux, essentially.)  Gradually stir in milk.  (Very gradually, especially at the beginning.  Once it starts to become liquid again, you can go a bit faster.)  Bring to boiling, stirring constantly, and then simmer 1 minute.  Remove from heat.

Stir in 1 1/2 c cheese and the macaroni.  Pour into a 1 1/2 quart, shallow casserole (works quite well in a not shallow one, too).  Arrange tomato slices over the top.  Sprinkle remaining cheese over the top.

Bake 15 minutes or until the cheese is golden brown (or until cheese is beautiful and melty and the sauce is boiling around the noodles.)

(4-6 servings)

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Rice with Spinach (Madhur Jaffrey)

2 c long grain rice

3 tsp salt

1 1/2 lb fresh spinach or 2 packages frozen

6 T vegetable oil

2 medium onions, peeled and finely chopped

1 tsp garam masala

Wash rice and drain.  Cover with cold water and 1 tsp salt.  Leave for 2 hours.

If using fresh spinach:  Fill a 4-6 quart pot with water.  Add 1 tsp salt, and bring to a boil.  Trim and wash spinach thoroughly.  Wilt the spinach by dropping it, a little at a time, in the boiling water.  As the spinach wilts, remove to a colander, and rinse with cold water.  Press water out, and chop very finely.  If using packaged spinach – prepare as per directions, then drain and squeeze.

In a 3-4 quart oven and flame proof container, heat the oil, add the onions, and saute on medium 5 minutes or until golden.  Add spinach and garam masala.

Preheat onion to 300.

Drain rice and add to spinach mixture with 2 1/4 c water and 1 tsp salt.  Bring to a boil.  Lower heat and simmer 15 minutes, stirring occasionally.

Cut aluminum foil to fit top of pot snugly.  Cut a half inch diameter hole in the center.  Put in over for 30 minutes.  Check rice.  If not done, cook another five.

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Mushrooms with Cumin and Asafetida (Madhur Jaffrey)

Subtler flavour than many things from this particular book, but just as blissful.  Served these last night with a spinach rice underneath, and the sour potatoes on the side.

1 1/2 lbs fresh mushrooms (I used baby portabella)

2 T vegetable oil (I’ve taken to using sesame rather than olive oil for her recipes)

A generous pinch of ground asafetida or approximately a 1/8 inch lump

1/2 tsp whole cumin seeds

2 whole dried red peppers

1/4 tsp ground turmeric

1 c tomato sauce

1 tsp salt

Clean mushrooms.  Chop off the woody end bits.

Heat oil in 3 quart pot over medium heat, and put in the asafetida.  It will sizzle and expand within 5 seconds.  Now add the cumin seeds, and as soon as they darken (5 to 10 seconds), the red peppers.  Stir once and add the turmeric and the mushrooms.  Stir mushrooms for 1/2 minute, and add the tomato sauce, 2 1/2 c of water and the salt.  Cover, lower heat, and simmer gently for 15 to 20 minutes.

They can be served immediately, but letting them sit for a couple hours in the juices and then reheating makes for a much better flavour.

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Vegetable Cheese Soup (International Cheese Book)

1 c grated Swiss Cheese (for three servings, in my household)
1 small, shredded head of cabbage (I got frustrated with the shredding and just chopped it up.)
1 large potato, sliced (thinner you slice, the faster the initial boiling goes)
1 Qt milk
3 T butter
Pinch salt, pinch pepper (Went a bit heavier on this for my household, though was still cautious)

Cook the cabbage and potato together in lightly salted boiling water until soft.  Drain.  Mash or mix (depending on your texture preference) together, and add butter, milk, salt, and pepper. Cook over a low flame for 10-12 minutes.  (I just waited until it seemed warmed through enough to be ready to eat.)  Remove and dish into bowls.  Spoon in grated Swiss.  Place under a broiler for 2 minutes, or until the cheese has bubbled and starts to brown.

Surprisingly lovely delicate flavour.  My housemates are both meatatarians, and there was not a single word of complaint.

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Italian Vegetable Cheese Soup (Mine)

Saute 1 c or so chopped onion with 3-6 cloves of pressed garlic .
Add 2 c broth, beef or mixed beef and mushroom
Add 1 large can chopped tomatoes
Spice with black pepper, basil, oregano, and parsley to taste.  (Fresh if possible)
Add sliced peppers, green beans, and broccoli to preference.
Cook until vegets are tender.

Ladle into bowls, cover top with a combination grated Romano and Parmesan and broil for a couple minutes.

Dinner last night.  Was lovely.  Started as a recipe I decided I disagreed with near entirely, so I made the concept “my way.”