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This is certainly not authentic, and doesn’t have well developed flavours, but it’s very quick and easy. Chop up some hot pepper and add at the beginning if you’d like to zip things up. Add some potato, small cubes, along with the cauliflower.
- 2 Tbsp ghee or vegetable oil
- 1 large onion, small dice
- 3 cloves garlic, minced
- 1” piece of ginger root, finely minced or grated
- 1 Tbsp Lahlah’s curry powder
- 2 tsp coriander (ground)
- 1 tsp cumin (ground)
- 1 tsp turmeric
- 2- 15 oz tins chickpeas, rinsed and drained
- 1 28oz tin diced tomatoes
- 1 head cauliflower, cut or broken into florets
- 1 tin coconut milk (not sweetened!)
- salt, to taste
- ¼ cup cilantro, chopped
In a Dutch oven, heat the ghee over medium heat. When it is shimmering, add the onion and stir occasionally until softened.
Add the garlic and ginger, and cook a few minutes longer until the onion begins to caramelize.
Stir in the spices and toast for a couple of minutes until they are fragrant. Add a couple of drops of water to prevent burning, if you need to. Stir constantly.
Add the tomatoes, coconut milk, chickpeas, and cauliflower. Bring to a boil, reduce heat to low and cover. Simmer for about 15 minutes, until the cauliflower is tender.
If desired, take lid off and cook for a few more minutes until sauce has reduced to the consistency that you like.
Taste for salt. Add the chopped cilantro and stir carefully.
Serve over brown basmati rice, or with roti or naan
- 1 cup buttermilk
- 1/2 cup mayonnaise
- 1 teaspoon lemon juice
- 1/8 teaspoon paprika
- 1/4 teaspoon mustard powder
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 Tbsp chopped fresh parsley
- 1 teaspoon chopped fresh chives
- 1/4 teaspoon of dry dill (or a teaspoon chopped fresh)
In a medium bowl, stir together the buttermilk and mayonnaise until fully mixed. Add in the other ingredients, adjusting for taste.
Keeps for a week, covered in the fridge.
This delicious recipe is via Elise Bauer of Simply Recipes.
- 2 Tbsp cider vinegar
- 1 Tbsp vegetable oil
- 2 tsp finely chopped canned chipotle chile in adobo sauce
- ¼ tsp salt
- 2 cups shredded red cabbage (or use shredded kale)
- 1 medium carrot, shredded
- ¼ cup chopped fresh cilantro
- 1x 15-ounce can white beans, rinssed and drained
- 1 ripe avocado
- ½ cup shredded sharp Cheddar cheese
- 2 Tbsp minced red onion
- 4x 8- to 10-inch whole wheat wraps or tortillas
- Whisk venegar, oil, chopotle chile and salt in a medium bowl. Add cabbage, carrot, and cilantro. Toss to combine.
- Mash beans and avocado in another medium bowl with a potato masher. Stir in cheese and onion.
- To assemble the wraps, spread about ½ cup of the bean-avocado mixture onto a wrap and top with about ⅔ cup of the cabbage-carrot slaw. Roll up burrito style, or like a jelly roll. Repeat with remaining ingredients. Cut the wraps in half to serve.
We’ve decided that we prefer this method of frying tofu to the General Tso version, but the sauce for the General Tso Version is better!
For the sauce:
- ⅓ cup liquid honey
- 3 tablespoons soy sauce
- 3 tablespoons fresh ginger, minced or grated
- 2 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- 2 garlic cloves, minced
- 2 teaspoons red chili pepper flakes (use less if you like things less spicy)
For the tofu:
- 14 oz. extra-firm tofu, pressed*
- ¼ cup cornstarch with a good pinch of salt and pepper
- Vegetable oil for frying
For tossing with the sauce and tofu:
- 2 tablespoons sesame seeds, toasted if you have the time
- 4 green onions, minced
Mix all of the sauce ingredients together in a small saucepan and bring to a boil over medium-high heat. Simmer the sauce on low while you prepare the tofu.
Making sure that the pressed tofu has been thoroughly dried, cut it into ¾” to 1” cubes, and place them onto a large plate; we slice the entire block in half “sideways”, and then cut each shallow block into smaller pieces (we end up with 24 pieces). Sprinkle the cornstarch mixture over the tofu, and toss the cubes and cornstarch gently with your fingers until the cubes are completely coated.
Heat half an inch of vegetable oil in a deep frying pan until just smoking. Gently put the tofu cubes into the hot oil and fry them on all sides until light golden. Carefully lift the tofu from the oil and set on paper towels to drain. You may need to do it in batches, however, our 12” frying pan is large enough to hold an entire block’s worth of tofu.
When all of the tofu has been fried, place the cubes in a large bowl. Remove the sauce from the heat and pour half of it over the tofu, tossing to coat. Sprinkle in the sesame seeds and green onions, and toss gently to coat evenly.
Serve immediately, with remaining sauce on the side for dipping or pouring over the tofu.
*To press tofu: wrap the block of tofu in several layers of paper towels and set it on a flat plate. Place another plate on top of the tofu, and weigh it down with something heavy, such as a can of tomato juice. Let it sit for 20-30 minutes, or longer, if you have more time.
- 1 ¼ to 1 ⅜ cups water
- 2 tablespoons oil
- 2 tablespoons liquid honey
- ¾ teaspoon salt
- 1 cup white bread flour
- 1 ½ cups whole wheat bread flour
- 3 tablespoons vital wheat gluten
- ¼ cup old-fashioned oats (not instant)
- ¼ cup wheat bran
- ¼ cup bulgur
- ¼ cup sunflower seeds
- 2 teaspoons active dry yeast
- (a big handful of dried cranberries)
- (extra sunflower or pumpkin seeds for the topping)
Add all ingredients to the bread machine, except for the cranberries and the extra seeds. Set the machine on the dough setting and start.
At the end of the first kneading, add the dried cranberries.
When dough is ready, remove from pan and knead a few times on a floured surface. Shape into a long, narrow roll, and place on a buttered (and sprinkled with cornmeal if you like) baking sheet. Cover with plastic wrap or damp dish towel, and put in a warm place to rise again until doubled in bulk,about 25 minutes or so. Poke the risen bread with a finger: if the indent stays, the bread is ready to bake, if it bounces back out, give it another few minutes to rise.
Preheat the oven to 425F, and place a pan of water onto the bottom of the oven if you like crisp crust.
Brush the top of the bread with a wash (milk, water, beaten egg, butter), and gently put the seeds onto the loaf. You can make a few shallow slashes with a very sharp knife, or a few snips with sharp kitchen scissors.
Bake for approximately 25 minutes. Loaf is done when it reaches 200F inside.
Vegetable Stir-fry sauce:
- ⅓ cup chicken broth
- 1 tablespoon soy sauce
- ½ teaspoon freshly ground black pepper
- 1 tablespoon cornstarch
Mix well, set aside, pour into the pan over your hot stir-fried vegetables*. Toss gently and cook for 1 to 2 minutes.
Use any vegetables that you like; this is simply suggestion.
- 1 slice fresh ginger (not cut up)
- ½ cup snow peas
- 1 cup broccoli florets
- 1 cup cauliflower florets
- ½ cup sliced mushrooms
- 1 small white onion, cut into eighths
- 1 carrot, peeled and cut into matchsticks
- 1 celery rib, finely chopped
- 1 big handful of beansprouts
In a medium-sized pot, bring salted water to a boil. Add snow peas and cook for 5 seconds. Remove from water and run under very cold water, and drain. Add the broccoli and cauliflower to the boiling water, and cook for 2 or three minutes until bright green. Drain and rinse under cold water.
Heat oil in wok until just smoking over medium heat. Add the ginger slice and cook until brown, 1 to 2 minutes. Remove and discard ginger. Add all of the prepared vegetables except for the bean sprouts and stir-fry until tender, about 5 minutes.
Throw in the bean sprouts. Pour sauce over and toss to mix. Cook until sauce thickens and naps vegetables, about 1 or 2 minutes.