Tag Archives: Vegan

Aloo Gobhi (Spiced Cauliflower & Potatoes)


I have cooked potatoes and cauliflowers in the microwave before I cooked them with the spices. It saves a lot of time.

1 medium size cauliflower
2 potatoes (cut into medium size chunks)
2 tbsp coriander powder
1 tsp chili powder (or more if you like it hotter – add to taste)
1 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp curry powder
2 tbsp olive oil
1/2 cup of water

Heat oil in a wok or pan. Add all seeds. Once they start popping, add all the dry ingredients and the water. Mix well and then add the cauliflower and potatoes. Stir and turn the heat to low. Cover the pan with a lid and let the water reduce, stirring occasionally.


Fresh Okara

Fresh Okara, originally uploaded by cantina di dom fuas.

Okara or soy pulp is a white or yellowish pulp consisting of insoluble parts of the soybean which remain in the filter sack when pureed soybeans are filtered in the production of soy milk. It is part of the traditional cuisines of Japan, Korea, and China.

It is a nutritious marvel, containg soluble and non-soluble fiber, protein, calcium and other minerals. Nutritionally speaking it is better than soy milk or tofu because of the high fiber content.

Fresh okara can be frozen, or dried and kept as a powder.

Pickled Aubergine


Fill up your largest pot with water and bring to the boil. Cut 2 large aubergines in cubes and drop in all of them. Boil them for approximately 10 minutes or until they feel quite soft when you prick them with a small knife. Remember to turn them a couple of times, as they need to be cooked evenly.

Remove them with a slotted spoon into a colander and squeeze the water absorbed during their cooking time pressing them with a spoon. Do this quickly because you need to season them while hot so the flavour infuses the aubergine.

On a separate bowl mix

120ml extra virgin olive oil
2 garlic cloves, chopped very finely
juice of 1/2 lemon
pink pepper
sliced almonds

Add to the aubergine cubes and mix very well.

Let the flavours infuse for couple of days.

White rice with roasted potatoes and braised escarole with garlic and lemon

For the braised escarole:

2 tablespoons extra-virgin olive oil
1 1/2 pounds escarole, roughly chopped
1/2 cup vegetable stock
1 teaspoon fresh lemon juice
1 teaspoon fresh chopped garlic
1/2 teaspoon fresh chopped shallots
Sea salt
Freshly ground black pepper

Place a large sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.

Add the escarole, garlic, shallots and sauté for 3 to 4 minutes, stirring frequently until wilted. Add the lemon juice and stock and season with salt and pepper to taste. Cook down until tender.

Remove from heat. Drain excess liquid and serve immediately.

Black Pepper Tofu


One of the reasons I read the Guardian is its food section, and Yotam Ottolenghi is my favourite chef.

This is one of his marvelous recipes. You will definitely surprise yourself with this. It’s quick and straightforward to make, though it looks as if it’s been prepared at a top Chinese restaurant. It is fiery, both from the chillies and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness, so don’t temper things too far. Serves four.

800g firm tofu
Vegetable oil, for frying
Cornflour, for dusting the tofu
150g butter
12 shallots (350g), thinly sliced
8 mild red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped fresh ginger
3 tbsp sweet soy sauce (kecap manis)
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp caster sugar
5 tbsp black peppercorns, coarsely crushed (use a pestle and mortar or a spice grinder)
16 small, thin spring onions, cut into 3cm segments

Start with the tofu. Pour enough oil into a large frying pan or wok to come 5mm up the sides; heat up. Meanwhile, cut the tofu into large cubes, about 3cm x 2cm, toss them in cornflour and shake off any excess. Add the tofu to the hot oil in batches (so it doesn’t stew) and fry, turning it around as you go, until golden all over and with a thin crust. As each batch is cooked, transfer the tofu pieces to kitchen paper.

Remove the oil and any sediment from the pan, then add the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté on a low to medium heat for about 15 minutes, stirring occasionally, until the ingredients have turned shiny and are totally soft. Next, add the soy sauces and sugar, stir, then add the crushed black pepper.

Add the tofu to warm it up in the sauce for about a minute, stir in the spring onions and serve hot, with steamed rice.

Quick Sweet and Sour Cucumber Pickles


Found this recipe on The New York Times.

The cucumbers are marinated in seasoned rice vinegar with a small amount of sesame oil. They’re great on sandwiches or with cottage cheese, and go well with fish and with Asian dishes.

1 long European style cucumber, or 3 or 4 Persian cucumbers, or 2 regular cucumbers


1/3 cup seasoned rice vinegar

1 teaspoon dark sesame oil

Pinch of hot red pepper flakes (optional)

1. If you cannot find unwaxed cucumbers, peel them. Slice thin, and toss in a colander with about 1/4 teaspoon salt. Place in the sink, and let sit for 15 to 30 minutes. Rinse and drain on paper towels.

2. Place the cucumbers in a bowl, and toss with the vinegar, sesame oil and pepper flakes (if using). Refrigerate for 15 minutes or longer before serving.

Yield: Serves four.

Advance preparation: The marinated cucumbers will keep for several days in the refrigerator.

Lemon Poppy Seed Muffin


2 cups all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
5 teaspoons poppy seeds
½ teaspoon salt
¾ cup soy milk (or almond milk, or rice milk)
¼ cup fresh lemon juice
½ cup canola oil
2 tablespoons lemon zest
2 teaspoons pure vanilla extract

Preheat the oven to 375°F. Lightly grease a muffin tin. In a large mixing bowl, mix together fl our, sugar, baking powder, poppy seeds, and salt. Make a well in the center and add milk, lemon juice, oil, zest, and vanilla. Mix just until all wet ingredients are moistened. Fill the muffin tin three-quarters full and bake for 23 to 27 minutes, until muffins are lightly browned on top and a toothpick or knife inserted through the center comes out clean. When cool enough to handle, transfer to cooling racks to cool completely.

– From Vegan Brunch, Isa Chandra Moskowitz