Monthly Archives: August 2013

Spicy Sour Chickpea Curry

Spicy Sour Chana Curry

Sometimes indecision can be a good thing. I entered the battle zone kitchen knowing only one thing: I wanted curry. Spicy? Tangy? Sour? Tomato based? Coconut milk based? All these questions flew through my mind as I assembled the curry vegetables. I quickly discovered that I had no tomatoes or coconut milk, so those options were out. But for flavour … I decided in the end to not make a decision. Thus, spicy sour chickpea curry was born!

The curry mixture is based off of this Spicy Squash Curry recipe that I’ve made in the past. The legume of choice was chickpeas for their meaty texture. The vegetables were inspired by my CSA of the week: eggplant, zucchini, the first cherry tomatoes and red peppers of the season, and swiss chard. I found some mushrooms in the fridge so they got added to the pot as well. The end result was better than I could have imagined, and exactly what I wanted! The curry is spicy from the hot peppers and chili powder, but it’s very tangy as well with both asafetida and amchoor (mango powder). The whole fenugreek and cumin seeds add depth, coriander for the ‘common’ curry binder, and turmeric to finish it off. The end result is a complex, unique flavour profile that is as spontaneous as the method of the recipe making! Definitely a crowd pleaser with its mixture of spicy and sour, and one that I will turn to time and time again the next time I am paralyzed by indecision. Enjoy!

Spicy Sour Chickpea Curry

*Note* It goes without saying that you can add or omit anything on this list to satisfy your own urges at the time. This is the version that I made, and it hit the spot! There is no substitution for mango powder in this recipe. It adds a unique tang to the dish, and is worth hunting out at an Indian market (my sample size has lasted me 2 years and counting). If absolutely necessary, I believe that 1 tbsp. of tamarind concentrate may result in the same tangy-sour notes, but this substitution is (as of yet) untested.

1 tbsp. ground coriander

1 tsp. fennel seeds

½ tsp. turmeric

1 tsp. chili powder

½ tsp. paprika

2 tsp. oil

1 tsp. cumin seeds

pinch of asafetidia

½ tsp. fenugreek seeds

4 whole dried red chilis, to taste

¼ tsp. salt, to taste

1 tbsp. fresh ginger, minced

 

1 medium eggplant, cut into ½” moons (approx. 4 cups)

1 large zucchini, cut into ½” moons (approx. 4 cups)

1 cup mushrooms, sliced

1 medium red bell pepper, cut into bite-sized pieces (scant 1 cup)

3 cups cooked chickpeas (2 (19oz. cans chickpeas, or 1 cup dried chickpeas, pre-cooked)

1 bunch swiss chard, roughly chopped (approx. 4 cups)

1 cup cherry tomatoes

1 tbsp. lemon juice

2 tbsp. fresh cilantro, chopped

1 tbsp. amchoor (mango powder)

 

Directions:

1) In a small bowl (or large measuring cup) mix together the ground coriander, fennel seed, chili powder, paprika, turmeric, and ¼ cup water to make a paste.

2) In large pot, heat oil on medium high. Add the cumin seeds and asafetida. Saute until cumin seeds begin to crack.

3) Add fenugreek seeds and red chilis. Stir.

4) Add the spice paste, salt, ginger, and ¼ cup water. Stir and sauté until fragrant, approx. 2min.

5) Add the eggplant, zucchini, and mushrooms. Stir, cover, and let steam until eggplant begins to soften, approx. 5min.

6) Add the bell pepper, chickpeas, and 4 cups water. Stir, cover, and bring to a boil. Lower heat and let simmer until eggplant tender, approx. 20min. Add water as necessary to adjust for consistency. (I added about 8-10 cups total)

7) Add the swiss chard, cherry tomatoes, cilantro, amchoor, and lemon juice. Stir, cover, and cook until greens bright green and slightly wilted. Adjust for seasonings.

8) Serve with rice and/or flatbread of choice.

 


An Ode to Tahini

I am a tahini addict. I love the stuff. Some may shudder at the thought of eating it straight out of the jar, but I consider that on par with peanut butter straight. Heaven. So often tahini is a backup singer in a recipe – unappreciated and unassuming, you only notice when it’s not there. Hummus. Falafel. Fudge. Halva. Dressings and sauces. I am often hesitant to use my favourite ingredient in such applications, as I feel that the list of ingredients and flavour combinations are not up to tahini-standards. And so, to all my fellow tahini-lovers out there, I offer you these three ‘recipes’ (I use the term loosely) that feature tahini as the star. And rightly so!

Tahini-Miso Dressing

This idea originally came from a flip through Veganomicon. As a single cooker, I never ever make salad dressing. Too many mason jars have ended up with interesting bacteria cultures from half-finished dressing. I took the idea of tahini and miso, added my own single-serve ratios, and method from my single-person Asian peanut sauce (taught to me by a former roommate). As the title suggests, this dressing combines tahini with miso, another favourite ingredient. A dash of vinegar or lemon juice for acidity, and you have an amazing dressing for any salad you create.

1 tsp. tahini

1 tsp. miso

1 tsp. white vinegar, lemon or lime juice

1) In a measuring cup, combine all ingredients.

2) Whisk vigorously with a fork, until the vinegar acts as an emulsifier and everything is combined. Adjust viscosity by adding water (1/4 tsp. at a time).

3) Serve!

*This recipe is easily scaled up for the size of your salad. Just keep the 1:1:1 ratio of tahini:miso:vinegar, and you’re set!

Simple Tahini-Sriracha Crudités

Lovely Lovely Vegetables!

Lovely Lovely Vegetables!

I have been known to eat an entire plate of fresh vegetables from the farmers market for lunch. There is nothing wrong with this! And my favourite way to eat these vegetables is with this simple presentation. The tahini and Sriracha are a marriage in heaven, while still letting the vegetables shine through. After all, when you have farmer’s market carrots, broccoli, cauliflower, and tomatoes, you don’t want to wreck that freshness with a heavy dressing.

This isn’t really a recipe, as such. Arrange your raw vegetables of choice on a plate or in a bowl. Drizzle tahini on top (to taste). Finish off with Sriracha. Enjoy!

Tahini + Sriracha. Amazing.

Tahini + Sriracha. Amazing.

Frozen Banana Tahini Molasses Split

As the saying goes, desperation is the Mother of invention. This dessert was born from the need desire to have banana soft serve one summer evening. However, it was also over 40dC, and the frozen bananas were turning into an unappetizing brown mush before even exiting the food processor! Add to this all those extra dishes, and I went the lazy route. Since I have yet to make my banana-date soft serve – this dish is the dessert of the summer!

Similar to the crudités, slice a frozen banana into approx. 1″ long pieces. Split each piece in half, and place the banana pieces flat side-up on a plate. Drizzle tahini overtop of the banana pieces. Follow up with blackstrap molasses. Enjoy!

Tahini + Blackstrap Molasses. A perfect topping for frozen bananas. Divine!

Tahini + Blackstrap Molasses. A perfect topping for frozen bananas. Divine!

I hope these three simple ‘recipes’ featuring tahini bring you as much joy as they do me. Try them out – I can think of no other ingredient that can hold its own with miso, Sriracha, and blackstrap molasses with such delicious results! Oh Tahini, I love you so.


Island Rice and Peas

Island Rice and Peas

Sorry for the poor lighting – up here North of the 56th parallel it’s still quite bright late at night!

Ever since discovering the glories of Kushari and the closely related (aka time pressed) mujadara, I have been obsessed with creating and discovering new dishes that cook a grain and a legume in one pot. Some have been successful, some have not. For instance, adzuki beans and quinoa are absolutely divine together, but should not be cooked in one pot unless you like your beans crunchy or your quinoa overcooked. (Caveat: if you have canned beans or pre-cooked adzuki beans, welcome to the one-pot party!). Adding 1tsp. of miso to the pre-cooked adzuki beans and quinoa while the quinoa simmers may be as close to heaven as one can get on a weeknight. Throw in some kale, and its eye-roll worthy! But I digress.

With this obsession in mind, I turned to Vegan Eats World by Terry Hope Romero, a cookbook that is quickly replacing Veganomicon in my heart. Island Rice and Peas beckoned, even though when I saw peas I instantly thought “green peas” which was followed quickly by a nose wrinkle and an “ick”. Pea haters don’t despair – there are no green peas in this dish! Rather the peas refer to pigeon peas, which are a legume. Whew! I’ve used them previously in my Sambar, and to be honest have been at a loss as to what to do with the whole variety since. After making this dish, I now know their purpose in my life. And that’s Island Rice and Peas.

Simple in concept, this is the Jamaican version of the one-pot mujadara, although I took my adzuki bean lesson to heart and pre-cooked the pigeon peas. The pigeon peas start out grey when dry, but when you cook them they turn a glorious golden brown, making them much more appetizing looking! They taste like a meaty lentil (if that makes sense), and sit atop the rice pilaf like treasures. The pilaf is kicked up a couple of notches with Scotch Bonnet peppers, or a combination of Scotch Bonnet and habanero, if you can’t find enough Scotch Bonnets and you like spice like I do. Coconut milk tempers the heat somewhat, making the dish that addicting combination of spicy and cool creaminess, which just makes you go for more! The spices are simple: all spice and thyme, and if you are like me and have a mini panic attack when you see only two spices listed in a recipe, fear not! Sometimes simple is best, and this is one of those cases. The recipe makes enough to feed a small army, which is great for those who love reheated leftovers. Freeze individual portions (I used a plastic-lined cookie tray), and then when you want to enjoy an exotic lunch add some water and reheat. Just as good, if not better, the second time around.

I did make some minor tweaks to the recipe as written. Instead of coconut milk I used almond milk, and the result was just as creamy as the original (I think). I also added some collard greens for good measure, because I am addicted to greens. In Jamaica as well, all I ate in a week vacation there was sautéed caloo, which is similar to collard greens, but more delicious (perhaps it’s because you’re in Jamaica?). Although a two-pot affair to cook the beans, this is a tasty version of my standard mujadara, and will enter the rotation with glee!

Unfortunately, I couldn’t find an online version for you – the recipe is on p. 313-314 of Vegan Eats World.


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