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DefinitelyNotHollywoodColt

VEGETARIAN Shit I've Cooked Lately

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So @Jack Straw do you make your own Indian sauces? We’ve tried but just can’t get the flavor profile of the pre-made shit in the jars.

we’ve also been cheating our faces off and buying the vegan stuff from green chef and purple carrot. I’ve been taking pics with the intention of posting them here but i feel like a cheap whore doing that to y’all.

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i don't think i have ever tried any of the jarred indian sauces before.    i do buy premade spice mixes though - not necessarily indian - berbere, za'atar, baharat, advieh.   i don't use those mixes frequently enough to whip up my own batches.  there is a brand of harissa paste in a jar that i love and always have some in my fridge.  i also love the Trader Joe's zhoug sauce and usually have that on hand .  I also keep some schezuan chili oil in the pantry (actually I keep another jar of that at the office too).  that stuff is good on all kinds of dishes.  

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I am a vegetarian (Indian descent), wife is not. Kids are for now (both under the age of four). This thread is inspiring.

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Spicy Tofu Pasta (shrimp if you’re pescatarian)

1. Cook pasta per package directions

2. coat tofu with Cajun/Creole seasoning and cook in pan with butter. (cooked until tofu browns)

3. Add 1 diced jalapeño, garlic, 1 can of diced tomatoes, 1/2 teaspoon of cayenne pepper. Salt to taste. Cook for 5 minutes 

4. add pasta and 1/4 cup of white wine. Cook for 2-4 minutes 

4. Serve with Parmesan 

sooo good 

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This was absolutely fantastic . Easy too

https://www.canadianliving.com/food/lunch-and-dinner/recipe/chickpea-red-lentil-curry
 

Quote

In saucepan, bring rice, 3 cups water and pinch of salt to boil. Reduce heat; cover and simmer until rice is tender,
15 to 20 minutes. Remove from heat. Cover and let stand for 5 minutes. Add 2 tsp lime zest; fluff with fork. Keep warm.

Meanwhile, heat oil in large saucepan set over medium heat; cook onion, stirring occasionally, until tender, about 4 minutes. Add garlic, ginger and spices. Cook, stirring, for 1 minute.

Add chickpeas, tomatoes, lentils, coconut milk and 1 cup water. Season with salt and pepper; bring to boil. Simmer, uncovered, until lentils are tender, about 15 minutes, adding more water if needed. Stir in lime juice.

Serve curry over rice. Top with a dollop of sour cream and garnish with remaining lime zest.

 

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Posted (edited)

I make these lentils about once a week – hadn't made them in awhile, decided to have them for lunch, and my mouth literally started watering thinking of them. Lentils are usually a tough sell for me but these blew me away and I will make this recipe the rest of my life. (Helps that my 2-year old eats them as enthusiastically as I do.)

Puy lentils w/ tahini, cumin, and lemon

If you're not familiar with Yotam Ottolenghi, he's one of the best in the game these days. Israeli-English chef with a bunch of restaurants in London and a handful of fantastic books ("Jerusalem" is the best imo), several of them ("Plenty", "Plenty More") are vegetarian. His weekly column in The Guardian is must-read.

 

Edited by 406W30th

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Posted (edited)
On 3/3/2020 at 6:52 PM, workswithseed said:

Anyone have a good recipe with lintels? I bought some and never had them before.

usually best placed above doors or windows.

Edited by elfenix

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On 4/18/2020 at 9:50 AM, Jack Straw said:

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whole green gram curry

Good looking dish. Great looking dog.

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15 hours ago, 406W30th said:

If you're not familiar with Yotam Ottolenghi, he's one of the best in the game these days. Israeli-English chef with a bunch of restaurants in London and a handful of fantastic books ("Jerusalem" is the best imo), several of them ("Plenty", "Plenty More") are vegetarian. His weekly column in The Guardian is must-read.

 

we ate at one of Ottolenghi's restaurants - the one in Soho, last year.  really enjoyed it.

the Guardian is a great resource for recipes and food info and articles.  lots of stuff from/about Meera Sodha, who is a master of Indian cooking IMO and particularly vegetarian Indian. Fresh India is a great cookbook, and one of my favorites.  I read it even when I'm not looking for a recipe or planning on cooking anything in particular.

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1 hour ago, Jack Straw said:

we ate at one of Ottolenghi's restaurants - the one in Soho, last year.  really enjoyed it.

the Guardian is a great resource for recipes and food info and articles.  lots of stuff from/about Meera Sodha, who is a master of Indian cooking IMO and particularly vegetarian Indian. Fresh India is a great cookbook, and one of my favorites.  I read it even when I'm not looking for a recipe or planning on cooking anything in particular.

Fresh India is fantastic and it's an absolutely beautiful book. I've only done a few recipes out of it though – any favorites in there you could recommend?

I've been meaning to do the Pickled Cauliflower w/ Ginger & Lime, along with the Moong Dal w/ a Garlic & Cumin Tarka. Haven't made it to the Indian grocer after running out of curry leaves. (Stupid pandemic.)

 

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Posted (edited)

i have not had the book that long so I have only tried a couple of them myself.  there are quite a few of her recipes out there online that i have used and that's what ultimately prompted me to get the book.  i suspect though, that there is overlap so I have probably done quite a few of them.  i am fascinated with all the different ways to make dal - and to me its almost the perfect vegetarian dish - so that's what i usually concentrate on. 

edit:

decided to try this one from Fresh India tonight

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roasted broccoli with cardamom, nutmeg and almonds

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chana masala for the entree

Edited by Jack Straw

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IMG-GDP0446.jpg

gujarati dal with star anise, honey, and fried peanuts and curry leaves

 

 

That looks awesome.

 

Also, I am Gujarati, we usually do more soup-like dal... spoon required, fork would be futile.

 

But, again, yours still slams and goes hard.

 

 

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14 hours ago, APMP said:

 

 

 

 

That looks awesome.

 

Also, I am Gujarati, we usually do more soup-like dal... spoon required, fork would be futile.

 

But, again, yours still slams and goes hard.

 

 

thank you for the comments - i don't think i would have known that otherwise.  i will say, the consistency i was going for was somewhere between soup-like as you described, and the end result that you see in the picture.  but, I don't have a pressure cooker, and i had already added water to the pot 2 or 3 times on the back end, more than the recipe called for, trying to get the lentils soft enough, and was worried about diluting the flavor too much.  so i agree  - it was thicker than i was intending - but the flavor was great.  :)

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Made the following over the last week to try to eat more veggies and less meat. 

On 1/20/2020 at 2:29 PM, DefinitelyNotHollywoodColt said:

i'll get it started. incredibly good lentil soup recipe: https://cookieandkate.com/best-lentil-soup-recipe/ 

Great veggie soup. Curry gives it a nice kick. Ate it for lunch two days after. 

On 1/21/2020 at 8:24 PM, Neonmoon said:

This was pretty good. Recommend cooking chickpeas down to preferred consistency. I prefer mushy. We also skipped the apricots. Didn’t see the point. 

https://www.cocooncooks.com/blog-en/quick-easy-chickpea-curry

 

This was good too. Had a brain fart at the store and only bought one can of coconut milk. Subbed some chicken stock that I had made last night. I actually think two cans of coconut milk would have been too much. Also expected it to be pretty spicy with two heaping tablespoons of curry powder (I did one tablespoons of yellow curry and one tablespoon of hot madras curry) but it was actually quite mild. I would have added another whole tablespoon of curry powder. I ended up adding a spoonful of sambal oelek to my bowl. But overall this tasted great. My wife loved it. 

 

On 2/19/2020 at 8:33 AM, Jack Straw said:

man, this thread has gotten quiet.  come on veggie friendly people, i know you are out there and cooking!

here is an easy and really delicious one - i served it as a main dish the first night then ate the leftovers as a side with lentils and naan a couple nights later 

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aloo matar 

I liked this the most. Gonna look at some other recipes on this thread and give them a shot. Thanks for the recommendations, all!

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