IN PROGRESS

Ingredients

• 397 g extra firm tofu (press out the water, then cut into ½-inch cubes)
• 20 g cashews (use pumpkin seeds if nut-free)
• 454 g frozen spinach (substitute with two large bunches of fresh spinach*)
• 15 ml avocado oil or any neutral oil
• 4 cloves
• 1-inch piece cinnamon
• 5 green cardamom pods
• 2 g cumin seeds
• 1 large onion (finely diced)
• 3 cloves garlic (thinly sliced)
• 34 g ginger-garlic paste
• 3 medium tomatoes (finely diced)
• 1 g turmeric
• 2 g cayenne (adjust up or down based on your taste)
• 5 g ground coriander
• 2 g ground cumin
• 5 g garam masala
• 4 g kasoori methi (dry fenugreek leaves). Optional, but I strongly recommend it.
• Salt to taste

For optional tadka finish

• 15 ml avocado oil or any neutral oil
• 1 tablespoon ginger (julienned)

Instructions

• If you’d like to bake or air-fry the tofu cubes before adding them to the recipe, do so in advance.
• Make cashew cream by blending the cashews with 3 tablespoons water until very smooth. Set aside.
• Heat the oil in a large skillet over medium heat. Add the cloves, cardamom and cinnamon and, when they start to color, add the cumin seeds. When the cumin seeds begin to darken and become aromatic, add the onions and the garlic. Add a pinch of salt. Saute for a few minutes until the onions start to turn golden-brown.
• Add the ginger-garlic paste, saute for a couple of minutes, then add the tomatoes. Add the turmeric, cayenne, cumin and coriander powders and mix well. Cover and let the tomatoes cook until they are very soft and pulpy.
• Add the kasoori methi, if using, and mix well. Add the spinach puree, mix, and let the sauce come to a boil. Lower the heat and continue cooking the spinach for 10 minutes. Add some vegetable stock or water if it looks too thick, but don’t add too much liquid at this point– you want the spinach to cook thoroughly and lose any raw flavor.
• Add the garam masala, then stir in the tofu cubes. Let the sauce simmer a couple of minutes. Add the cashew cream, add salt, stir in, and turn off heat.

Make optional tadka

• In a small skillet, heat the oil over medium heat. Add the julienned or grated ginger and saute for a minute, stirring constantly. Carefully pour over the cooked palak paneer. Serve.

Notes

IN PROGRESS

For the quinoa “rice”

• 170 g quinoa (rinsed thoroughly in a fine-mesh strainer)
• 532 ml water
• 1 inch cinnamon stick
• 3 green cardamom pods
• 3 cloves
• 2 g caraway seeds (black cumin or shahi jeera. Use cumin seeds as a substitute)
• Salt to taste

For the kala chana biryani sauce

• 5 ml oil (any neutral oil, including avocado oil, sunflower oil, grape seed oil, etc.)
• 1 large onion (finely chopped)
• 1 heaping tbsp ginger garlic paste
• 237 ml tomato puree (preferably made with fresh tomatoes, but you can substitute canned tomato puree)
• 1 g turmeric
• 1 g paprika
• 5 g ground coriander
• 1 g dried mint (use 2 tablespoons if using fresh mint)
• 2 g dried dill (use 2 tablespoons if using fresh dill)
• 178 ml vegan yogurt
• Juice of ½ lemon
• 14 g fried onions (divided)
• 168 g dried kala chana (black chickpeas)
• 2 heaping tbsp biryani masala (tweak the amount according to your preference)
• ½ cup cilantro (finely chopped, plus more for garnish)
• Salt to taste

Instructions

Make the quinoa rice

• Add 2 ¼ cups water to a saucepan. Add cinnamon stick, black cumin seeds, green cardamom pods, cloves and bay leaves to the water. Add salt to taste.
• Add the washed quinoa to the water with spices and bring to a boil over medium heat. Lower heat to a simmer, cover the saucepan with a tight lid, and let the quinoa cook 12 minutes. Turn off heat and let the quinoa stand until it has absorbed all the water. Then fluff it with a fork.

Make the biryani sauce

• Cook the kala chana in advance until tender in the Instant Pot (35 minutes on high pressure), or in a stovetop pressure cooker or in a saucepan covered with two inches water.
• In a larger pot or Dutch oven, add a teaspoon of oil. Add the salt with salt and ground black pepper. Saute until the onions brown. If the onions start to stick, add some water and scrape up any brown bits from the bottom of the pan.
• Once the onions have browned, stir in the ginger garlic paste and sauté for a couple of minutes.
• Stir in the tomato puree and mix well with the onions. Add turmeric and cayenne and mix it in.
• Stir in the ground coriander, dill and mint. Let the sauce continue cooking for 5-10 minutes over medium high heat, stirring frequently, until it has darkened visibly and most of the moisture has evaporated. Add the vegan yogurt and lemon juice to the pot and stir them in.
• Next add the kala chana followed by the biryani masala. Let the sauce come to a boil, lower heat, and simmer for a couple of minutes. Add a little more water, no more than ½ cup, if the sauce is too thick. Check for salt and add more if needed. Stir in the cilantro and half the fried onions, if using. Turn heat down to the lowest point and mix everything well.

Assemble the biryani

• Layer the cooked quinoa over the biryani sauce in an even layer. Sprinkle the remaining fried onions over the quinoa, and a bit of dried mint. Cover the pot with a tight lid and cook over low heat for 15 minutes. Turn off the heat and let the quinoa biryani stand 10 minutes before serving.

This definitely needed some crunch, so I made poppadoms, and also fried some salmon skin in the same oil.

200 g beetroot

850 ml vegetable broth

2 bayleaves

1 star anise

1 tsp szechuan pepper

2 cloves

1 tblsp lemon juice

1 pinch salt

6 gelatine leaves

1 tsp wasabi powder

4 dl whipping cream

Soak four gelatine leaves.

Peel and grate the beetroot.

Simmer for about 25 minutes in 700 ml vegetable broth, bayleaves, anis, peppercorns and cloves. Pass through a sieve and measure out 600 ml liquid.

Melt the now softened and drained four gelatine leaves in the liquid. Distribute in four glasses and let cool, then place in the fridge.

Soak two gelatine leaves.

Heat up the remaining 150 ml vegetable stock and add 1 tsp (or to taste) wasabi powder.

Melt the now soaked and drained two gelatine leaves in the wasabi broth. Let cool till it starts to set slightly.

Whip the cream and turn in the wasabi.

I thought this required some crunch so served it with papadams. Probably highly unauthorised 😊.

IN PROGRESS

Ingredients

• 1 cup of barley
• 2 cups of water
• 1 teaspoon of fresh ginger, minced
• 1 teaspoon of of fresh parsley, minced
• 2 teaspoons of fresh basil, minced
• 2 tablespoons of red bell pepper in small slices
• ½ teaspoon of turmeric
• ½ teaspoon of mustard seeds
• ½ teaspoon of fenugreek seeds
• ½ teaspoon of cumin seeds
• 1 tablespoon of olive oil

Directions

1. Bring water to a boil. Add barley and reduce to low heat.
2. Cover and cook for 40 minutes or until water is cooked out.
3. In a separate frying pan, heat olive oil.
4. Add mustard seeds; when they begin to pop add cumin and fenugreek and cook for about one minute.
5. Then add fresh ginger, turmeric and red pepper.
6. After 3 minutes add the cooked barley. Cook for several minutes and garnish with parsley and basil.
7. Add salt to taste.

 Learn more about grains — vegetarian powerhouses in Ayurveda. 

Mainly because I have some cashew nut and carrots that need to be used. The tofu is from the freezer since I am told the tofu will be firmer and chewier after freezing and this recipe definitely calls for firm tofu.

This is the type of dish that often tastes better reheated the day after :-). Can be served with rice or, as I will do, chickpea flour flatbread.

• 300 g cashews, covered with room temperature water and soaked overnight up to 24 hours
• 1 tsp salt, added to the cashews and water
• 1 onion, finely diced
• 2 cloves garlic, finely chopped
• 1 fresh chilli, finely chopped, or chili in any other way, shape or form you have available, for example a half tsp cayenne or a sprinkle of chili flakes
• 1 large knob of ginger, peeled and grated
• 2 tblsp tomato concentrate
• 1 tin coconut milk
• 200 g carrots, diced
• 200g firm tofu, cut into 2cm cubes and browned in a little oil on all sides
• Salt and pepper, to taste
• Spices:
• 1 cinnamon stick or ½ tsp ground cinnamon
• 5 cloves
• 5 cardamom pods, slightly crushed
• ½ tsp turmeric
• 1 tsp chilli powder
• 1 tblsp ground coriander
• 1 tblsp ground fenugreek
• curry leaves

1. Fry the onion in a little oil until soft.
2. Add the ginger and fry for a couple of minutes, stirring frequently, then add the garlic and fry for a further minute.
3. Add the spices, stir well and fry for another minute. You might need to add a bit more oil at this stage.
4. Add the tomato concentrate, stir.
5. Add the cashew nuts and coconut milk, stir well and simmer for ten-15 minutes. Then add the carrots and simmer till the carrots start to soften.
6. Add the tofu and simmer till heated through.
7. Check for salt and pepper – and chili 🙂

IN PROGRESS

I was unable to find the right type of eggplant, so I decided to use the purple ones which are available everywhere. I also decided against stuffing them, which made it a lot less messy but also the end result a lot less elegant. Hopefully, the flavour is still OK. Here is what I did:

2 medium,sized, purple eggplants, cut into wedges

For what was to be the stuffing – now the marinade:

• 1 teaspoon oil
• 1 tblsp coriander seeds
• 1 tsp cumin seeds
• 2 dried red chilli peppers (broken into pieces) or the equivalent quantity of whatever form of chili you have available
• 4 green cardamom pods
• 4 cloves
• 1 medium red onion (chopped)
• 50 g cashew nuts
• 2 tblsp sesame seeds (I am using black ones)
• 50 g grated coconut

• 4 tblsp coriander leaves
• 1 tblsp garam masala (despite my best intentions, I have not yet gotten round to making my own, so am using storebought)
• 2 tblsp dark brown sugar (or molasses, but then a bit less due to the strong flavour
• ½ tsp turmeric
• ½ to 1 tsp cayenne pepper or any other kind of chili pepper you have available – to taste
• Salt to taste

Heat 1 tsp oil t on medium heat, add coriander seeds, cumin seeds, cloves, cardamom pods and chili, saute until the coriander seeds are a light reddish-brown and all the spices are very aromatic, about 2-3 minutes on medium heat.

Add one chopped red onion and saute until it softens.

Add cashews and sesame seeds and saute for a couple more minutes over medium heat. Then add the grated coconut and sauté for a couple of minutes. Take off the heat and add turmeric, brown sugar, and garam masala, and salt, mix well, and set aside to cool enough to be added to a blender and blended into a coarse past.

Pour this paste over the eggplant wedges and leave them to marinade while your prepare the rest.

1 tin chopped tomatoes

1 tblsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Pinch asafetida

• 2 red onions finely diced
• 1 knob fresh garlic, minced
• 4 cloves garlic, minced
• 2 medium potatoes of type that will not fall apart easily, halved and then quartered

1 red onion, finely chopped

4 potatoes in wedges

• In the same wok or skillet add 1 tablespoon oil over medium-high heat. Add mustard seeds and when they sputter add cumin seeds and asafetida. Stir in the last cup of onions. Saute until the onions begin to brown.
• Stir in ginger and garlic and saute for a couple more minutes.
• Place the stuffed eggplants in the wok in a single layer.
• Mix the sliced potatoes with any leftover masala in the bowl and add to the wok or pan, arranging the potatoes carefully on the sides of and between the eggplant.
• Add the tin of chopped tomato along the edges of the vegetables. Once the liquid bubbles and boils, cover the pot. Turn heat down to medium low and let the eggplants cook about 15-20 minutes. Add a little water along the edges as needed to ensure the eggplants and potatoes don’t stick, or if you want a saucier dish.
• After the eggplants have cooked for 10 minutes, turn them around gently to so they cook evenly on all sides. Use a spoon or small ladle to ensure you don’t mash the eggplants or potatoes.
• Once the eggplants are very soft, turn off the heat, garnish with cilantro and serve hot.

IN PROGRESS

This Goan style cashew curry is made of whole cashews cooked to a delectable, toothsome tenderness with potatoes in a spicy coconut sauce. Serve over steamed rice.

Prep Time15minutes mins

Cook Time30minutes mins

Soaking time for cashews30minutes mins

Total Time1hour hr 15minutes mins

Course: Main Course/Curry

Cuisine: Goan, Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: 6 servings

Calories: 336kcal

Author: Vaishali · Holy Cow Vegan

Equipment

• Large saute pan or Dutch oven
• Blender

Ingredients

• 129 g raw cashews
• 10 ml avocado oil or any neutral oil (divided)
• 2-3 bay leaves
• 3 cloves
• 4 green cardamom pods
• 1 black cardamom pod (optional)
• 5 g coriander seeds
• 2 g cumin seeds
• 1 large onion (finely diced, divided)
• 2 large tomatoes (finely diced, divided)
• 3 g mustard seeds
• 1 heaping tsp ginger garlic paste
• 2 large potatoes (cut into ½-inch cubes)
• 2 g Kashmiri chilli powder (or cayenne or paprika, if desiring less heat)
• 1 g turmeric
• 2 sprigs curry leaves (optional)
• 2 tablespoon cilantro (chopped)
• 237 ml full-fat coconut milk
• Salt to taste

Instructions

• Soak the cashews in warm water for 30 minutes. Strain out all water before using the cashews.
• In a wide saucepan or Dutch oven heat a teaspoon of oil over medium heat. Add coriander seeds, cumin seeds, bay leaves, green cardamom pods, optional brown cardamom pod, cloves and bay leaves. Saute for a couple of minutes until the spices are very aromatic.
• Add half the onions, saute for a few minutes until they begin to brown, then add half the tomatoes. Cook the tomatoes until they are very soft. Remove everything to a plate and let it cool to room temperature. Add 1 cup water and blend to a smooth paste. Set the paste aside.
• In the same pan, heat a teaspoon of oil. Add mustard seeds and, when they sputter and crackle, add the remaining onions and a bit of salt. Saute the onions until translucent.
• Add ginger garlic paste, stir it in for a minute, then add the remaining tomatoes and saute until soft and pulpy.
• Stir in the potatoes. Add turmeric, Kashmiri chilli powder or cayenne and garam masala. Mix well.
• Add the blended masala paste to the pot, then add the cashews and mix. Add up to another cup of water to thin the sauce if it’s too thick.
• Cover and cook the curry for 10 minutes or until the potatoes are tender. Stir in the herbs: the optional curry leaves and cilantro.
• Add the coconut milk to the pot, mix and bring the curry to a boil. Lower heat and let the curry simmer for 10 minutes. Add salt to taste. Garnish with more cilantro, if you wish, before serving.

Slowly cooking my way through this cookbook, and this recipe is, as always, loosely based on the recipes in that book. In this case very loosely. Why lazy-ass? Because the main ingredients (Brussels sprouts, big white beans, and quinoa), all came from the freezer. The Brussels sprouts bought frozen and, more importantly, trimmed, and the beans and quinoa already cooked and frozen in smaller batches.

400 g Brussels sprouts, trimmed

2 tblsp oil or ghee

2 tsp mustard seeds

Half tsp asafoetida

Dried curry leaves

2 large-ich red onions, sliced

2 cloves garlic, chopped

2 tblsp ginger, chopped

2 green chilies, deseeded and chopped

1 tsp turmeric

Chopped coriander

3 tblsp chopped hazelnut

Sizzle the onions and the mustard seeds in the oil or ghee till the mustard seeds start to pop.

Add asafoetida and curry leaves, stir, and sizzle for a moment.

Add ginger, garlic green chili, and turmeric and mix well.

Add the Brussels sprouts and a pinch of salt and sauté for a couple of minutes.

Add the big white beans, cover and cook for another 2-3 minutes on low heat till the sprouts are tender. Sprinkle with water if needed.

Add the quinoa, chopped hazelnuts (and another two cloves of garlic, but that is just me – I love relatively fresh garlic and I do believe in the nutritional benefits) and sauté for another minute.

I also add nutritional yeast to a lot of dishes now, since I have been told to up my B12 levels but not via supplements.

Loosely based on recipes in Rohit Ghai: Tarkari: Vegetarian and Vegan Indian dishes with Heart and Soul.

Coconut chutney

2 tblsp fried gram

200 g coconut flakes

50 g coriander leaves

1 tblsp ginger

1 green chilli

Salt

Blend with water till the desired consistency. Can be frozen in small batches.

Chickpea (besan) flour pancakes

250 g besan

Half tsp ajwain

Half tsp turmeric

Salt and freshly ground black pepper

1 tsp grated ginger

1 large-ish finely chopped tomato

1 large-ish finely chopped red onion

A handful of coriander leaves, chopped (in this case, I forgot to buy fresh coriander, and did not have much on the balcony yet, so I used mostly rucola, and a bit of young kale.

Totally unauthorized (except perhaps by my ayurvedic nutritionist friend) I also threw in some curry leaves and tukmaria seeds for added nutrition.

1 green chili, finely sliced

Mix besan, ajwain, turmeric, salt and pepper well.

Add the rest of the ingredients and mix well.

Add water little by little to make a thick batter which can be ladled onto a pan.

Bake on an oiled pan for a couple of minutes on each side till cooked completely with golden spots.

These pancakes can be refridgerated, and even frozen, so I made extras in order to have something to take with me, along with some chutney) on walks in stead of being tempted to buy much unhealthier sandwiches on train stations.

Scrambled eggs

3 eggs 2 tblsp ghee or olive oil

2 garlic cloves, chopped

1 knob ginger, chopped

Pinch of chili powder or flakes

Pinch turmeric

Pinch garam masala (I am still lazy and using storebought, but there is a recipe in the book mentioned above which I am definitely going to try one of these days)

Totally unauthorized (except perhaps by my ayurvedic nutritionist friend) I also threw in some methi leaves for added nutrition.

1 large-ish deseeded and finely chopped tomato (plus the seeded parts from the tomatoes above)

Salt and freshly ground black pepper

Chopped coriander leaves for garnish

Beat the eggs at length till frothy.

Sizzle onions, garlic, ginger and chili for a while, then add the rest of the ingredients, and keep sizzling.

In the meantime, beat the eggs at length till frothy.

Add to the mixture in the pan and scramble till desired texture.

Caramelized five-onion dip

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large sweet onion (such as Vidalia – the “flat” one), quartered and thinly sliced
• 1 medium-size yellow onion (what I call the “normal” ones), quartered and thinly sliced
• 1 medium-size red onion, quartered and thinly sliced
• 4 medium shallots, halved and thinly sliced
• 1/2 teaspoon salt, or to taste
• 6 spring onions, thinly sliced
• Approx 225 g cream cheese, softened
• Approx 3 dl sour cream
• The original recipe says 230 g mayonnaise, but unless I can be bothered to make some vegan mayo, I will skip that since I can’t stand conventional mayo)
• 2 teaspoons garlic powder (I think I will use fresh garlic – not a fan of garlic powder)
• 1/4 teaspoon cayenne pepper
• Black pepper, to taste

Heat oil and butter till the butter melts.

Add all the onions, except the spring onions, and salt, simmer, stirring occasionally till they start to soften and turn light brown at the edges, about 12 minutes.

Reduce heat to medium-low. Cook, stirring occasionally, until onions are caramelized, about 35 minutes.

Add the spring onions towards the end of the cooking time.

If it starts to stick to the bottom or become too brown, add a bit of water.

Transfer mixture to a large bowl and let cool before stirring in the cream cheese until it is incorporated.

Add the rest of the ingredients, season with salt and pepper, chill. Can be made a day ahead.