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Channa Dal with Curry Leaves

July 7, 2019

2 tablespoons extra light olive oil

1 medium yellow onion, chopped

2 garlic cloves, chopped

1 green chili, chopped

1 medium tomato, chopped

1 cup channa dal, rinsed and soaked in water

2 cups water

2 teaspoons salt

½ teaspoon cayenne pepper

½ teaspoon turmeric

1 teaspoon garam masala

Juice of one lime

1 teaspoon ghee or oil

1 teaspoon cumin seeds

5 to 7 curry leaves

1 teaspoon garam masala

½ cup fresh cilantro, chopped

Heat a medium pressure cooker with the oil. Add the onion, garlic and chili. Saute on medium heat for 2 to 3 minutes. Add the tomato and sauté for 2 minutes on medium heat. Drain the dal and add to the sautéed onion. Add the water, salt, cayenne pepper and turmeric. Bring to a boil and cook under pressure for 20 minutes. Take the lid off once the pressure has subsided. Continue to cook on medium heat. Add the  lime juice and check for seasonings.

In a small frying pan, add the ghee, cumin seeds and curry leaves. Cook on medium heat for 2 to 3 minutes till the cumin seeds begin to sizzle. Transfer the cumin seeds and curry leaves to the cooking dal. Mix well and add the garam masala and fresh cilantro. Serve warm.

Gochujang Tofu Stir Fry

February 4, 2019

We love, love Korean cuisine- this one is a play on the Korean flavors…

4 tablespoons Gochujang

2 tablespoons soy sauce

2 tablespoons honey

3 garlic cloves, minced

2 tablespoons Mirin

1 teaspoon salt

 

Mix the ingredients in a small bowl and keep aside.

 

1 18 ounces firm tofu package, cut into 1 inch cubes

3 tablespoons corn starch

1 teaspoon salt

¼ cup peanut oil

 

Transfer the tofu into a medium bowl, add the corn starch and salt. Mix  well till all cubes are coated properly. Heat a frying pan with the peanut oil and brown the tofu on medium heat till all sides are golden brown. Drain on some paper towel and keep aside.  Save the peanut oil for stir frying the veggies.

 

1 medium onion, sliced

2 cups Cremini or any mushroom of choice, slices

1 large red bell pepper, sliced

4 cups Chinese broccoli, or bok choy or spinach

3 green onions, cut into 1 inch pieces

2 teaspoons black sesame seeds

 

Heat a wok like pan with 2 tablespoons of the saved peanut oil. Add the onion and sauté for 2 to 3 minutes on medium heat. Add the mushrooms and sauté on high for 4 to 5 minutes. Add the red pepper and cook for 2 to 3 minutes on medium heat. Add the greens and let them wilt and add the browned tofu and the gochujang sauce. Mix well and bring to a boil. Check for seasonings. Garnish with green onions and sesame seeds. Serve with jasmine rice.

 

 

 

Indian Style Fried Rice

August 12, 2018

3 cups basmati rice, cooked al dente

2 tablespoons peanut oil

1 teaspoon mustard seeds

1 teaspoon cumin seeds

10 to 12 curry leaves, chopped

1 medium onion, sliced

5 cups mixed greens (baby spinach, baby kale), chopped

2 to 3 tablespoons soy sauce

Salt

Juice of half a lemon

 

Heat a wok like pan and add the peanut oil. Add the mustard seeds, cumin seeds and curry leaves. Saute on medium heat for 30 seconds and add the onion. Saute on medium heat for 2 to 3 minutes. Add the cooked rice and sauté on high heat for 2 to 3 minutes and add the soy sauce and the greens. Saute till the greens are wilted. Add salt and lemon juice to fix the seasonings. Serve warm.

Vegetarian Tortilla Soup

June 17, 2018
  • 1 dried ancho chili pepper
  • 2 to 3 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon ground cumin
  • 1 14 ounces fire roasted tomatoes with chili
  • 4 cups vegetable stock
  • 1 cup hominy, rinsed and drained
  • 1 14 ounces black beans, rinsed and drained
  • 3 medium zucchinis, washed, the seeds taken out and diced into ½ inch pieces
  • Salt

For Garnish

  • Tortilla chips
  • 1 avocado, chopped drizzled with lemon juice and sprinkled with salt
  • Crumbled queso fresco
  • Cilantro

Heat a small cast iron pan and break the chili into pieces and roast in the pan including the seeds on medium heat for 3 to 4 minutes. Keep aside.

Heat a medium heavy pan with olive oil. Add the onion, garlic and ancho chili. Saute on medium heat for 4 to 5 minutes. Add the cumin, tomatoes and stock. Bring to a boil and simmer for 2 to 3 minutes. Add the homini and simmer for 10 minutes. Take off heat and transfer to a blender and in batches, blend the soup until smooth with some chunks. Return to the pan and add the beans. Bring to a boil and add salt to taste.

Serve soup topped with avocado, tortillas chips, queso and cilantro.

 

Shredded Tofu with Mushrooms and Edamame

April 22, 2018

I am making more non-meat dishes as my daughter wants to eat less meat. I am a fan of the NY Times recipes and cook a lot of the dishes. This one is modified from the NY Times cooking site and is extremely healthy but most importantly, it is delicious! I served it with red rice instead of white or brown but any rice or grain will do.

1 package firm tofu (15 ounces), drained

4 tablespoons soy sauce

2 tablespoons Chinese Shaoxing sauce

Juice of 1 lime

2 teaspoons sesame oil

2 teaspoons cornstarch

3 tablespoons peanut oil

3 cups shiitake mushrooms, sliced

1/3 cup green onions, chopped

1 stalk lemongrass, trimmed and outer leaves removed

1 inch fresh ginger

3 garlic cloves

1 jalapeno, seeds taken out

Salt

¾ cup shelled edamame

½ cup chopped, basil, cilantro and chives

 

Using a box grater, shred the tofu and spread on a paper towel lined platter to drain.

In a small bowl, mix the soy sauce, Shaoxing, lime juice, sesame oil and cornstarch. Mix well and keep aside.

Process the lemon grass, ginger, garlic and jalapeno in a food processor. Keep aside.

In a wok like pan, heat the peanut oil. Add the mushrooms and cook on high heat for 7 to 8 minutes till browned and slightly crisp. Add the green onions and the lemon grass mixture and cook on medium heat for 2 to 3 minutes. Add the tofu and edamame and mix well.  Add the soy sauce mixture and bring to a boil. Mix well and check for seasonings and add salt accordingly. Garnish with more lime juice and the chopped herbs.

Brownies with Black Beans- For Passover…

March 25, 2018

Brownies with Black Beans1

 

 

 

 

 

 

 

 

 

  • One 15 ½ ounce can black beans- strain and rinse well
  • ¼ cup extra light olive oil
  • 3 large eggs
  • ¾ cup evaporated cane sugar
  • ½ cup cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • ½ teaspoon baking powder
  • 1/3 teaspoon salt
  • ½ cup semi-sweet chocolate- grated

Coat an 8 X 8 baking pan with some oil and keep aside. Preheat oven to 350 degrees F.

Add the beans to a large food processor and add the oil. Process till smooth. Add the eggs, cane sugar, cocoa, vanilla extract. almond extract, baking powder and salt. Process till everything is incorporated and smooth. Take the bowl off the processor and add the grated chocolate and mix with a spatula. Pour the mixture into the pan and bake for 25 to 30 minutes till knife comes out clean.

Brownies with Black Beans

Tofu and Broccoli Stir Fry with Cumin

January 28, 2018

 

 

 

 

 

 

 

 

 

1 tablespoon Shaoxing wine

1 teaspoon salt

2 teaspoons soy sauce

2 teaspoons dark soy sauce

1 tablespoon corn starch

1 teaspoon honey

¼ cup water

3 tablespoons peanut oil

2 teaspoons minced ginger

1 tablespoon minced garlic

2 serrrano chilies, chopped

2 teaspoons ground cumin

1 package extra firm tofu, cut into 1 inch squares and cooked for 2 minutes in boiled water

3 cups broccoli florets

3 scallions, chopped

1 teaspoon sesame oil

In a bowl mix the wine, salt, soy sauces, cornstarch, honey and water, keep aside.

Heat a wok like pan with the peanut oil and add the ginger, garlic, chilies and cumin. Saute on medium high heat for 1 to 2 minutes. Add the broccoli and sauté for a minute on high heat. Add the tofu and the sauce. Mix well and bring to a boil. Simmer for 5 minutes till the broccoli is tender but not over done. Check for seasonings and add salt if needed. Garnish with scallions and a drizzle of sesame oil.