hot for food

Challenge #2 of Project Food Blog 2010 asked us bloggers to tackle a classic foreign dish that takes us out of our comfort zones. I certainly went out of my comfort zone to attempt a classic Indian snack that I eat ALL the time. Vegetable Samosas. I am obsessed. However, I’ve never been courageous enough to make them. I’ve had all the store bought, convenience store, and restaurant kinds. I’ve even had a friends grandmothers veggie samosa’s. The best I’ve ever had… which is obvious considering she is from India. So who am I kidding! Me, make veggie samosa’s?! Pfffff, and not just veggie samosas… vegan samosas! I’m sure this goes against all tradition, but it’s not THAT  big of a deal. The only real veganizng is in the homemade pastry. No butter and milk, but Earth Balance and soy milk instead!

So, I have to make the delicious and fragrant filling, the pastry, and on top of all this, I also decided I’d just whip up some homemade mango chutney for dipping. I am insane. Oh and btw, I do this with less than 24 hours before the deadline of this blog having to be posted and after having worked a double at the resto. ooooookay.

The scariest part of making Indian food is that you have to have the spices just right and there’s many different kinds involved. In fact, I couldn’t even find fenugreek (which I’ve never seen in my life) at 3 am last night at the 24 hr Metro! But I did have everything else. Cumin seeds, fennel seeds, mustard seeds, cayenne, coriander, tumeric, and I decided to throw in some garam marsala for extra mileage.

I followed what I thought looked like a pretty standard recipe. In searching through recipes online there was only minor differences in the spices used, and some included curry powder… which is kind of like cheating isn’t it?

Filling Ingredients:
2 cups diced peeled potatoes
1/2 cup diced carrots
3 tbsp vegetable oil
1 tsp each fennel and cumin seeds
1 tsp brown or black mustard seeds
1/2 tsp ground turmeric and coriander and fenugreek seeds
1/4 tsp cayenne pepper
1 onion, chopped
2 cloves garlic, minced
1 tbsp grated gingerroot
1/2 tsp salt
1/2 cup frozen peas
3 tbsp lemon juice
2 tbsp chopped fresh coriander

Dough Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1/2 cup each cold Earth Balance and soy milk

I did the dough in a food processor which is SO easy. Just combine flour and salt; pulse in Earth Balance until in fine crumbs. Pulse in soy milk until ball begins to form. Press into disc; wrap and refrigerate for 30 minutes or make ahead and refrigerate for up to 24 hours.

In large saucepan of boiling salted water, cover and cook potatoes and carrots until tender, about 10 minutes; drain.

In a large skillet, heat oil over medium heat; fry fennel, cumin and mustard seeds, turmeric, coriander, garam marsala, fenugreek seeds and cayenne just until cumin seeds begin to pop, about 1 minute. I’ve never made anything where I heat or fry the spices to get them fragrant. It’s a good tactic though, and I think I will use it again.

Then add onion, garlic, ginger and salt; fry until softened, about 3 minutes. Stir in potato mixture and peas. Stir in lemon juice and coriander; let cool.

The portioning, rolling of the dough and assembly of the samosas proved most difficult. This might be the most aggravated I have ever been in the kitchen. I hate dough. Always have. You know, things like pie crust, shortbread. I have no idea what the right consistency is supposed to be and no matter how closely you follow a recipe it never looks like the picture! I also have no idea why you have to refrigerate the dough, when it worked better once I had left it out after a while and it softened. Through trial and error I eventually calmed down and managed to work out 6 samosas. I gave up before I could get to a dozen.

The original plan was to fry them, because I figured that was probably the more traditional method and most recipes called for that. However, I’ve never deep fried ANYTHING at home for fear of becoming a burn victim. It’s scary stuff. I debated this for a while… I should fry because it’s trying something I’ve never done before and this is a god damn challenge for Project Food Blog! But third degree burns all over ones body is not worth $10,000 and with so much fear in me already about frying, attempting to do it anyway could only end up in disaster! So I baked the samosas at 425 F for about 25 minutes. I think I like them better like this anyway. And it’s healthier, right!

The mango chutney was deeeeelicious and the perfect compliment to the veggie samosas.

Ingredients:
2 large firm, ripe mangoes, chopped into small chunks
1/2 cup white vinegar
1 teaspoon grated fresh ginger root
10 whole cloves
1 teaspoon ground coriander
3/4 teaspoon ground cinnamon
a pinch of red pepper flakes (increase to increase spice level)
1/2 teaspoon salt
3/4 cup vegan brown sugar
1 tablespoon raisins

In a medium saucepan, combine all of the ingredients. Bring the mixture to a slow boil over medium high heat, stirring occasionally. Reduce the heat and simmer for 30 to 45 minutes, uncovered, stirring occasionally. The consistency should be thick and glossy and the mangoes should be extremely tender.

This definitely was not an easy dish to execute and I certainly wouldn’t make these very often. I would make them again if I had another reason to, other than a blog challenge. Maybe a party! During the process I thought I would be disappointed, since I’m always hard on myself, but I’m rather delighted with the end result. They taste pretty damn Indian to me.

I swear, I could eat sweet potato and avocado exclusively, for the rest of my life! Well, perhaps that’s a stretch. But I have been eating this winning combo for breakfast, lunch, and dinner for the past few weeks. I thought I would show off the photos from my last few dates with these amazing ingredients. In most cases, the sweet potatoes have been microwaved until almost cooked through, then chopped and pan fried in a drizzle of olive oil, S&P, cayenne, paprika, cumin, and nutmeg. The possibilities for tasty additions is endless!

Here’s a simple side of potatoes for breakfast – pan fried sweet potato with onions, fresh avocado, salsa, and cilantro

This was a yummy warm lunch salad – pan fried sweet potato, with fresh avocado, green onion, red pepper, and sweet raisins all tossed in a good dose of lime juice. Next time I would add sliced or chopped almonds too!

This is a quick dinner staple. And if you want to be real quick, microwave your sweet potato or yam. Baking just takes SO long! Then slice it open and mash the insides, then top with freshly made guacamole. I always carrot ribbons for extra crunch!

Crispy sweet potato fries make a great dinner starter or mid-day snack. But instead of dipping them in a vegan spicy mayo, I’ve now resorted to my guacamole salsa for dipping.

If you have not incorporated these two ingredients, sweet potatoes and avocado, into your life yet you are truly missing out! Hopefully this gives you some ideas to start eating these vegetables together. If you have your own ideas and recipes for the marriage of sweet potato and avocado, let me know! Oh, and if anyone knows the difference between and sweet potato and a yam, please inform me?!

Now that summer has hit, I am less hungry! I know, me, not hungry?! Worst thing ever. So my blogging / cooking has been less frequent and perhaps not as inventive. I want it easy and light. But I’ve got into the habit of making the same things over again… already! I need some more inspiration. Anyone?!

Anyway, this is what’s been cooking in my kitchen over the last week or so. Perfect summer recipes to make for yourself or take to the next summer BBQ/party.

A new take on couscous. Similar to the Orange Scented Couscous of the past but with a few new and different tastes. This Orange-Infused Couscous Salad has been modified from the  Early Summer Ed. of LCBO’s Food & Drink mag. It called for chicken, but of course I did it without. It’s a nice, refreshing summery salad that results in left overs!

Ingredients:
1 cup OJ
1/2 cup veggie stock
1 shallot chopped
2 garlic cloves chopped
3-4 fresh thyme sprigs
1 1/4 cup couscous
1 red and orange pepper sliced
2 green onions sliced
1/4 cup fresh mint chopped
1/4 cup dried apricots
1 tbsp OJ
2 tbsp olive oil
2 tbsp apple cider vinegar
6 cups baby arugula
salt & pepper

Saute onion and garlic for 5 minutes (or until fragrant) in the same pot you will want to boil and cook your couscous. Add OJ, stock, and fresh thyme (removed from stem) to the onions and garlic and bring to a boil. Add couscous and remove from heat, cover and set aside for liquid to absorb. This could be made ahead of time and you could complete the rest of the recipe right before serving. Add in peppers, apricots, mint, and green onions. Whisk together a dressing of OJ, olive oil, apple cider vinegar, salt and pepper. Pour half over couscous and toss until combined. Reserve remaining dressing to lightly toss the arugula leave in. Arrange arugula on plate first and serve warm couscous on top.

Hot, steamy, cheesy spinach and artichoke dip used to be one of my fave things. Now that I have eliminated cheese, and better yet, don’t even want to eat it, I made a yummy warm butter bean and artichoke dip with home made pita chips instead. It’s sort of like a hummus, but richer in flavor. I think heating it thoroughly in the oven helped with that. I kind of made this up on the spot so the recipe may not be exact. Tasting it as you go is the best way to make it – so it tastes the way you want!

Ingredients:
1 can butter beans (lima beans)
1 can artichoke hearts, drained
2 garlic cloves
1 tsp rosemary
1/2 tsp paprika
juice of 1 lemon
1 tbsp white miso paste
4 tbsp olive oil
salt & pepper

In a food processor combine all ingredients and process. Slowly drizzle the olive oil into the mix at the end. Baking it at 350 F for approx. 15-20 minutes or until heated through is optional. I also topped it with some homemade vegan parmesan before baking.

I love falafels. They come in all textures, flavors, and sizes. But that’s precisely why I would rather make my own at home, so I know exactly what’s gone into them. I made these ones by combining a couple of recipes. They were great paired up with my new-found Kale Salad and stuffed in a whole wheat pita!

Homemade Falafels

1 can chickpeas
1 cup vegetable stock
1/2 cup cornmeal
1/4 cup ground flax
2 cloves of garlic, minced
1 cup chopped mushrooms
1 small onion chopped
fresh chopped parsley & cilantro
1 tsp lemon juice
1 tbsp olive oil
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp chilli flakes
1 tsp baking powder
salt & pepper

Drain and rinse the chickpeas well then whizz them a few times in a food processor or mash with a fork. If you do put them in a food processor you don’t want it to become a paste like hummus. Put the chick peas into a large bowl and add all other ingredients and combine. Roll into 1-2 inch balls, depending on the size you prefer your falafels. You could also make patties. Bake at 375 F for 15 minutes each side, until nicely browned.

These were great but I did find them a bit bland. I needed more salt, lemon juice, garlic and spices I think. You might even want to pan fry the mushrooms, garlic and onion first and then add that to the chickpea mixture. They did taste better a day or two later and I re-heated them in a frying pan with a bit of olive oil. If all you foodies out there have a different recipe or other ideas for falafels, leave a comment and  let me know!

Had my two good girlfriends over last night, who I love to cook for, and they love that I cook for them! We did it up vegetarian (but not vegan) in lieu of my 2010 resolution. Here’s the menu and the recipes of the new creations.

STARTER: Sweet Potato & Herb Fritters with Tzatziki

Homemade Tzatziki is EASY to make and is so much better for you then store-bought. Just mix shredded cucumber, lemon juice, minced garlic and S&P into 1 single serving size container of plain Greek style yogurt.

For the Fritters, shred one large sweet potato and 1 or 2 white potatoes. Combine with 2 eggs lightly beaten, freshly chopped parsley, chives, and oregano, and S&P. Drop heaping tablespoon fulls into a bit of olive oil coating the bottom of a frying pan. It takes about 3-4 minutes each side. Make sure to pat dry the excess oil on paper towels before serving!

MAIN: Orange Scented Couscous Salad with Cranberries & Almonds

The key to any successful couscous salad is allowing the un-cooked couscous to absorb a hot, heavily flavored liquid… not just plain water and salt! For this recipe combine the following in a pot and boil.

3/4 cup of O.J
1/4 cup water
1 tsp coriander
1/4 tsp cinnamon
S&P

Once this is boiling remove from heat and stir in 1 cup uncooked whole wheat couscous and 1/4 cup dried cranberries. Set this aside until all the liquid has absorbed. Then add the following (or whatever you like): sliced, toasted almonds, chopped cucumber, chopped red pepper, chopped red onion, shredded carrot, and chopped cilantro. Make a light dressing with 1/4 cup O.J., lime juice, Dijon mustard and whisk in olive oil. Mix this with the couscous salad. We also ate my Roasted Edamame Salad!

DESSERT: Apple Crisp

Easiest dessert ever, but one of my favorites! Look, I don’t know the diff between crisp, crumble, cobbler… do you? But I think this is crisp because it has oats, butter (Earth Balance), and brown sugar. No “crumbly” flour topping (which I don’t much like). Anyway, here’s how I do mine.

Coat sliced apples (Macintosh) with brown sugar, cinnamon, nutmeg, brown sugar, lemon juice, and a small amount of sifted flour. Put in a baking dish and cover with this topping. Combine large oats, brown sugar, cold Earth Balance / margarine/ butter, cinnamon, and a pinch of salt. Bake at 375 F for 20-25 minutes or until bubbling. YUM! oooh and I have one serving of left overs… eating it now!!

Yam or Sweet Potato Fries are nothing new. But as long as you’re not cooking for a Foodie or fellow Food Blogger, you can apparently impress your guests with this simple appie!

Mine were impressed that I made my own and didn’t go buy the bag of frozen McCain’s sweet potato fries! Ewww.

On my path to try and become vegan I made a tasty garlic mayo dipping sauce with Vegenaise. An amazing creation. But don’t eat it plain…it mos def needs to be spiced up, but the consistency and purpose is the same as mayo (which I find rather disgusting knowing its eggs and oil). I just added minced garlic, lemon juice, coriander, and S&P. Toss your cut sweet potato fries in canola oil, cumin, paprika, S&P and bake at 425 F until crisp and golden.

This is a fave of mine to make. Inspired by a recipe I saw on Good Eats with Alton Brown. It was an episode dedicated to the soy bean. I’ve modified and added some ingredients to the original recipe. If you’ve never had edamame before this is a healthy and easy way to try it out. Packed with protein, omega-3′s, and JUST read that it can have a laxative effective… true!

In a baking dish or on a cookie tray, roast at 350 F for 10-15 minutes or until it’s cooked through, frozen & shelled edamame, frozen or fresh corn, tossed in Olive Oil, green onion, and S&P. Add in halved grape tomatoes, basil, and a dash of red wine or balsamic vinegar. Today I decided to add in diced cucumber, celery, and fresh parsley I had in the fridge. You could also add cilantro if you like that flavor.

I love making soups. I love not following a recipe, heating stuff up, adding spices and stock, and seeing what becomes of it. Best of all, I have yet to screw up that method of making soup. I had left over pumpkin puree from xmas cookie baking, a spare sweet potato, lots of carrots, and fresh oranges from Florida picked right off a tree (by me! ‘ll tell you later). So I made an orange soup. I added in organic veggie stock, spanish onion, shallots, thyme, cumin, nutmeg, and a bay leaf.

I was quite proud of this dinner too because I made it on Dec 27th after all the commotion of family, xmas, and parties, having not gone to a grocery store in a while, and used only the left overs and things I already had lying around in the cupboard. The Red Quinoa Medley has red quinoa boiled in half water, half veggie stock, frozen corn and edmame, red pepper, shredded carrot, green onion, dried cranberries, and chopped walnuts. I tossed it in a light dressing of olive oil, lemon juice, cumin, and garlic.