(Vegan) Veggie "Kofta" Curry Recipe

So! This is a vegan (vegetarian with Greek yogurt/naan accompaniment) adaption on a lamb kofta curry recipe. Obviously there are no meatballs in this, instead the herb blend meant for the meat is rubbed onto the tofu, onions or other veggies. Although meatballs would be good...Tantalizing pictures coming soon for your enjoyment!

Ingredients:
1 can coconut milk
1 can diced tomatoes
1-2 tbsp tomato paste
2-4 cloves garlic, pressed
1-2" fresh ginger, finely grated. Divided. I usually don't use all of it, I'm less of a fan than some.
2-3 sweet potatoes
3-5 carrots
1 large red bell pepper
1 red onion (or onion powder)
2 - 16oz cans chickpeas
1/4 to 1/2 cup dry TVP, rehydrate as directed on package prior to adding. This is a good thing to rub the toasted seed spices on. Tempeh or an extra firm tofu would work as well, drained/pressed.
1/2 tsp coriander seeds; toasted and rough ground fresh
1/2 tsp cumin seeds; toasted and rough ground fresh

Spices:
1/4 tsp salt, if that. Or more.
1/2 tsp ground cumin
1/2tsp ground coriander
1/4 tsp garam masala
1/2 tsp chili powder
2-4 dashes cayenne powder (or more) or 1 fresh minced green chili
1-2 tbsp oil, to saute your pepper, garlic and onion in and add a bit of fat to the sauce.
Fresh cilantro, to serve (I don't do this cuz yuck)

Serving:
Garlic naan, warmed as directed on the package (sub pita or rice for vegan option)
OR rice, of your choice.
Greek yogurt, omg Fage is the way to go yo. (omit for vegan)
Side of Spinach salad? This sauce is just delicious on everything...

Combine the cumin/coriander seed blend plus 1 of the garlic cloves and 1 part of the divided grated ginger. Choose some veggies/protein to toss/rub this spice blend on. I suggest the tofu or TVP, onion (prior to saute, I'd think) or carrots. Or some combination thereof. Prep your tvp/tofu/tempeh prior to applying the spice blend, however. You want these spices in the final dish!

Par boil your rinsed and diced sweet potatoes and carrots. Saute your diced or pressed bell pepper, remaining garlic and onion. Rehydrate, press and dice or slice your TVP/tofu/tempeh as directed on the packaging and/or to your preference.

Maybe start your rice now if you're going with rice rather than naan for serving?

Now just throw all that shit in a large pot (use the one you par boiled in after you drained your veggies!), add the tomato products, remaining listed spices not used in the dry rub and put over low medium heat. Add 1 shaken can of coconut milk. I guess it doesn't have to be the full fat stuff? Let simmer lightly for like 20 to 45 minutes while the spices do magical blendy things and the veggies soften a bit.

Serve with warm garlic naan or pita, or over rice, with fresh greens. A dollop of Greek yogurt adds an awesome tang to the whole thing.

Thanks to Za/Kevin who initially adapted this lamp kofta recipe from an Indian cook book. Note that everything past "throw all that shit in a large pot" is just an approximation. You may want to Google another recipe for confirmation ahahaha....

Springy Herb Rolled Goat Cheese Bruschetta

I call this recipe Herbed Goat Cheese Bruschetta and it is both very simple to make and utterly delicious. Below are ingredients for 2 lunch/dinner servings or as a party appetizer making approx 12-16 rounds.

What you need:
Olive Oil
1 baguette - sour dough or french, whole wheat, whichever you prefer
3 cloves of garlic
3 roma tomatoes, or a full box/bowl full of cherry tomatoes
Fresh Basil, rinsed and sliced julienne style - 1-3 leaves per round
OR dry basil - 1/2 to 1 tsp, to taste
Fresh Spinach - optional - rinsed and sliced julienne style
Salt & Pepper - to taste
Herb Rolled Goat Cheese Log - or Plain - I get mine at Trader Joe's because it's cheap and delicious
Balsamic Vinegar - optional, and I've never actually added it

Rinse your fresh greens (basil and spinach), then gently pat drier and set aside. Rinse the tomatoes, cut off the green leafy tops and half them. If you're crazy like me you now de-seed your roma or plum tomatoes (skip this step for cherry tomatoes) by halving the tomato and scooping the insides out with a spoon. Now dice your tomatoes.

Saute the crushed/minced garlic cloves in olive oil for a minute, then add in the diced tomatoes. Add a little more oil if needed for a light even coating. Stir in a small pinch of salt & a few twists of pepper, then heat through for just like A minute on low-medium heat to soften the tomatoes and meld the flavors a bit. Remove from heat and add dried basil to mixture if you lack the fresh stuff. Add additional Salt & Pepper to taste.

If you cook the tomatoes for too long they may become soggy and liquidy. It still tastes great but the texture is less ideal and you may need to drain off the extra liquid they'll sweat off. The tomatoes cook up quickly so try to avoid overcooking!! You also don't have to cook them at all, saving time. I like how the warm tomatoes melts the goat cheese though...

While that cools a bit slice your baguette and get it toasted. You can cut it in rounds as pictured or slice the baguette in 3-4 inch sections split down the center like a deli sandwich. While bread is toasting, get your rinsed greens back out and stack & roll the leaves together to slice them in julienne style strips.

Assemble your bruschetta - on the toasted slices heap a generous spoonful of the tomatoes on, then add your sliced fresh basil and spinach on top (or just mix the greens and tomatoes together and spoon it on. Whatever.) Now pull your herb goat cheese log from the fridge and twist your fork in the cheese to create crumbles. Sprinkle said crumbles on top and enjoy. This creates a lovely warm-cold contrast with the cold cheese getting melty and smeary as it warms from the tomatoes and toast.

(Vegan) Falafel Recipe Om Nom Nom

These falafel balls are excellent for spring with their cool tomato and cucumber accompaniments.  You can easily change up the flavor by adding more cumin/coriander or going heavier on cayenne or parsley...or adding cilantro, if you're into that stuff.  Fresh parsley is a nice addition and adds a lot of flavor.  I've linked to the recipe I have adapted this from below.  I include a fried and baked option to help make these healthy balls even better for you. The falafel paste also keeps well in the fridge to fry or bake at a later date.


Ingredients:
1 - 16oz can chickpeas, or 1 cup dry (soak overnight then follow instructions below if using dry)
1 onion, diced - or onion powder, as I use
2 cloves garlic (at least)
1.5 tsp cumin (I add 2 tsp or a full tbsp sometimes. Play with it!)
1 to 1.5 tsp coriander
parsley, dried - maybe 1/2 to 1 tsp. If using fresh add it 1 tbsp at a time to taste. Generally 2-3 tbsp.
cayenne powder, or fresh hot peppers finely minced. Just a few shakes of powder.
salt & pepper
2 tbsp flour
cilantro (optional, I omit this so...)
oil, for frying

For Serving:
pita (I like to use minis from TJs. Check ingredients on this first if veganism is a concern, most pita is though)
fresh tomatoes, diced
fresh cucumber, thinly sliced
fresh spinach, rinsed and dried
tahini (The TJs is amazing - see the hummus section)

Red radish, avocado, and red bell peppers can all make nice falafel toppings as well!

Rinse canned chickpeas, then boil in a small pot for 5 minutes.  Lower to a simmer for 25-45 minutes.  Remove from heat and drain.  I remove some of the little clear shells that have now popped off the chickpeas...you'll see what I mean.  This helps the balls stick together better, and have a nicer smoother consistency.

Yeah, I said it.  P.S. Don't worry about getting every last one unless you're trying to make hummus.  See Smitten Kitchen for details on that subject.

Anyway!  If you're baking your balls now is a good time to preheat the oven to about 375. In a medium bowl combine the chickpeas, garlic, onion, spices, herbs and flour.  Stir to evenly combine, then use a potato masher to mix into an approximate paste, it should not be runny or pourable.  I like some chickpea chunks to remain but you can also go for a smoother consistency.  You can also use a food processor for this. Then use a large spoon and hand form little patties or balls, about 2 tbsp per ball?

FRYING: Get your pan on a medium(low med?) heat (some sources say 350 if you can measure your oil temp) with a generous amount of oil. I honestly have no idea how much but these can soak it up. Have a plate with a paper towel layer ready to receive the hot oily balls. The paper soaks up the oil and helps both sides stay crispy.

Form 5ish patties at once and gently place in hot oil; fry for about 7 minutes - I flip around the 3-4 minute mark when the patty is starting to stick together. THEY WILL almost certainly try to break apart on you at first, or lose little crumbles as they fry. Lowering the heat so the oil isn't bubbling so violently can help. Plan to scoop out the little crumbles with something slotted between each batch of balls.  These are crispy and delicious and you want to keep them (duh).

...You can always double fry your balls if you feel they weren't crispy enough the first time around. Just sayin'.

BAKING: Your oven should have been perheating from the above step to 375. Line a cookie sheet with foil and spray or drizzle olive oil, spread evenly. Then lay your hand formed pattys on the foil evenly spaced. Bake for 7 minutes, then lightly oil the tops and flip them over so both sides get a little crispy on the foil. Bake another 7-10 minutes. Check them because you can over bake them and dried out falafel isn't as great. Adjust oven temp or cooking time as necessary. I have a gas stove that tends to run hot, so I set it at 350 to actually bake a bit hotter.

Adapted from: http://mideastfood.about.com/od/maindishes/r/falafelrecipe.htm

Happy Spring!