(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!

Chocolate Chip Banana Bread...You Know it's Tomorrow's Breakfast

So you know how you let those bananas go bad and threw them out last week? Shame on you. You should have made delicious banana bread or thrown those bitches in the freezer for later bread. Now you know better. Chocolate chip banana muffins were my mom’s go-to after school snack…but she cheated and used the box every time.  It’s stupid easy so I’ve ditched the box and made a couple changes to http://www.lovintheoven.com/2010/03/cinnamon-swirl-banana-bread.html recipe. My version after this tasty crumbly picture!

Taco Stuffed Shells Recipe

This is an adaptation of a recipe from Young Chefs Academy that my old roommate brought home from work. Originally made with beef crumbles and cheese mixture (also good) black beans are an excellent cheap alternative and my personal preference. Taco Stuffed Shells have become a comfort food of mine, probably because they're warm, filling, spicy and have a wonderful contrast of creamy cheese filling to crunchy tortilla.

A good recipe for when you have guests over or when you're scrounging in the pantry, the fresh veggies can always be axed at no great loss to the dish. It is worthwhile to note that this is not at all healthy but it is very delicious. See for yourself.

Ingredients:

22 oz+ tomato sauce (I used all of two 15oz tomato sauce cans from Trader Joe's)
1 can black beans
1 package neufchatel or light cream cheese. Or full fat if you need a heart attack imminently. Set this out.
1 bell pepper, cut into chunks and lightly sauted with garlic
4+ cloves of garlic, crushed or finely chopped
2/3 cup onions, sauted, if you like 'em. I don't, I add a bit of onion powder instead
1 tablespoons olive oil
1 1/2 - 2 tablespoon cumin
1/4 teaspoon cayenne powder. My house likes spicy food so I typically add more
1 1/4 tablespoon vinegar (up to 2 tablespoons if you like vinegar and it's acccompanying tang)
1 tablespoon chipotle chili powder
1/2 teaspoon paprika
1 tablespoon of brown sugar or honey. Add more if you were too heavy on the vinegar or spicy things eariler
2 cups shredded cheese - cheddar & monterrey jack preshredded bags are great
sour cream, for garnish/dipping - optional
3-4 handfuls tortilla chips, broken - I use this as an opportunity to use up the bottom of the chip bags
1 box of jumbo shells pasta - you'll use between 20-25 shells - count 'em out and set aside. Make a few extra over this for breaks during cooking - broken ones are difficult to stuff.

prep

Do your veggie prep - slice/chunk the bell pepper and onions, chop the garlic or skin and half it for pressing. Set a large pot of water to boil for the pasta and proceed to cook pasta once boiling. Preheat the oven to 350 f. Set a 9x13 pan aside.

Pour tomato sauce in a sauce pan with the heat set on medium-low. Add vinegar, 3 cloves pressed garlic, olive oil, cumin, paprika, chipolte chili powder, cayenne powder and onion powder (or the real thing later). Stir sauce occasionally while doing the following:

Strain and rinse the black beans, set aside.Add a little olive oil in a pan and saute the onions and bell peppers with 1 clove crushed garlic.

If your veggies are done you can add them directly into the sauce. At this point I check on the sauce and see how it is doing in terms of flavor balance. I like it to be tangy and sweet, spicy and aromatic with garlic and cumin. If it's too spicy or acidic you can try adding more sugar or honey. If it needs more spicing try adding more chili powder, cumin, paprika or cayenne (if you want it hotter).

When the pasta is done strain and set aside tossed with a little olive oil or butter to discourage sticking.

Now combine the cream cheese or neufchatel and black beans in a pan on medium heat with a few dashes of paprika, cumin, a few extra shakes of chipotle powder and just a little cayenne. Stir until the cheese, beans and spices are well mixed. You can turn the heat off once the cheese is melted and stirable so it doesn't just get burned onto the pan.

Almost done now. Stir the sauce and pour 1/4 to 1/2 in the bottom of the 9x13 pan. Spread an even layer, not too thin. Grab a pasta shell and with a regular table spoon stuff it with the cheese-bean goo, it doesn't need to be heaping. Lay in the sauced up pan in rows. My 9x13 usually fits about 17-20 shells so having a small bread pan to fit the extra 5-7 is perfect. If you need to use two pans adjust how much sauce you pour into the bottom initially accordingly. Once all your shells are stuffed and filling is gone spoon/pour the remaining sauce over the shells evenly. Cover with foil and bake for 10-15 minutes.

Pull the pans out and sprinkle on the 2+ cups cheese followed by the crumbled tortilla chips. Pop 'em back in the oven for 5-15 minutes or until the cheese is melted and it is hot throughout.

One serving seems to be 3 to 5 shells, so this recipe is great for 2-4 with leftovers, or can feed more when served with sides. Serve with extra tortilla chips, sour cream, hot sauce, salsa, guacamole, corn...yum!

Made listening to Cake, Afroman and some other great artists on grooveshark.

Homemade Mac & Cheese Recipe: Attempt #2

I had tried my first homemade, grown-up mac and cheese a few weeks ago after inspiration from a blue cheese mac found on r/ recipes. With two types of white cheddar, robusto, and gruyere on hand I thought what could go wrong?

Apparently the bechamel is what can go wrong. When I added the cheese to my butter-flour-milk base the sauce turned grainy rather than that fantastic smooth texture so sought after in alfredo and cheese sauces. Attempt numero dos went much better, and went approximately as follows. Also, preheat your oven to 350 and have a 9x13 ready. I buttered the pan but I have no idea if that actually helped with sticking or not. But first, another picture of the finished product to tempt you with:

Bechamel/Cheese Sauce Ingredients:

1 1/2 tablespoons butter
1 1/2 tablespoons flour
1 cup milk (I used 2%)
1/4 to 1/3 cup-ish 1/2 & 1/2

3 cups + grated good melting cheeses. Not pre-shredded, and not any of that low fat crap. Cheddars, provolone, gruyere, fontina and mozerella should all melt nicely, just to name a few.

3ish cups dry pasta of your choice, I had penne on hand. Check the package for servings...

store bought bread crumbs or a sourdough loaf, 4-5 slices, or I guess if you have some slightly stale bread?

1/2 tsp to 1 tablespoon of nutmeg, cayenne, paprika, garlic, basil, rosemary, onion, tomato, carrots....some combination of these things, if desired

salt/pepper to taste


Prep:

Get it done and out of the way now and grate your cheese. I like to do about 2 cups cheddar gruyere and one cup mix of whatever else sounds good. You can definitely add more cheese, 4 cups if you like. And who doesn't like more cheese?

If you don't have pre made bread crumbs,  slice bread and toast it or stick it under the broiler. Keep an eye on this or you'll burn it like woah. Flippie flippie a couple times until crispy. While these get toasty get a pot of water boiling on the stove for the pasta. Then hammer that bread with a meat pulverizer or whatever heavy thing is in your kitchen for insta-bread crumbs.

Time to make sauce! Yay. Melt the butter on low medium heat in a medium pan and add the flour, stirring to a smooth consistency. I always try and use a small sauce pan because this does not make a large amount of liquid but you'll need to go for a medium pan because 3 cups of cheese are going into this too.

Going well so far? Great! Now pour the milk into this butter/flour cream and stir/whisk to combine. Keep this on low to medium heat - do not boil the milk but you want to cook the glutens in the flour some for better flavor/thick awesome sauce texture. Your water is probably boiling by now; get that pasta cooking as per it's instructions, minus one minute. Let the milk mixture cook, while stirring frequently for about 5 minutes. Add salt, pepper and spicing now if you want. I added 1/4 to 1/2 tsp cayenne and some other things later.

Turn off/down to low for the heat on the milk mixture. Stir a few times and start adding your cheese, while constantly whisking, 1/2 cup at a time. Do not add more cheese until the first batch has melted. You don't have to turn off the heat but it needs to be JUST warm enough to melt your cheese. Remember - you can always turn the heat up a bit at a time if your cheese isn't melting  but if it gets overheated and turns grainy your sauce is DONE. And not in a good way.

Your pasta is probably going to finish somewhere during this - strain it and set it aside with a bit of butter or oil to discourage sticking. Continue whisking the sauce constantly and slowly adding cheese until all your cheese is gone and smoothly blended. Don't worry if it's somewhat liquidy still, it will thicken in the oven some. Add more spices to taste and that sauce is saucy.

If my saucepan is large enough I usually just dump the pasta into the finished sauce, stir a bit, and add them together into the 9x13 pan. I then sprinkle bread crumbs, cheese, or additional spices (grated nutmeg sprinkles across the top is excellent) evenly-ish across the top, cover with foil and bake for 10-15 minutes. You can add your brad crumbs after this first baking if you're worried about them burning or over crisping. Uncover, and bake for another 5-15 minutes if your sauce isn't thick enough yet. If it is thick and creamy (that sounds dirty...), bon appetit! :)

Made listening to Quantum's Apricot Morning and Kid Koala....not sure of the album.