Veggie Foodie

Miniature parathas topped with stir-fried aloo ki subzi and spiked up with a dollop of green chutney

Ingredients:

For the paratha canapes

• 1 cup rajaira flour, more as necessary
• 1/2 cup grated bottle gourd (doodhi / lauki)
• 1 tablespoon oil
• oil for cooking
• salt to taste

For the aloo subzi

• 2 cups boiled and diced potatoes
• 1 tsp cumin seeds (jeera)
• 1 tsp mustard seeds
• 1/2 tsp asafetida
• 1/2 tsp turmeric powder
• 1 to 2 green chilies
• 1 tablespoon chopped coriander
• 1 tbsp oil
• salt to taste

For the garnish

• green chutney (https://veggiefoodie.com/2015/01/01/coriander-chutney/)
• grated coconut (optional)

Method:

For the paratha canapes

1. Mix all the ingredients and knead into a soft dough using water only if required
2. Divide the dough into 8 equal portions
3. Roll out each portion thinly into a circle of 1 to 2 inches diameter
4. Cook each paratha canape on both sides using a non-stick pan on low-medium heat until brown spots appear on the surface. Keep aside.

For the aloo subzi

1. Heat the oil in a non- stick pan, add the mustard and cumin seeds and allow them to crackle. Add asafetida
2. Add the green chilies, potatoes, turmeric powder and salt, mix well and cook for a minute
3. Add the coriander, mix well and keep aside

Put it together

1. Arrange the paratha canapés on a serving platter, top each one with a spoonful of the aloo subzi
2. Top with a dollop of green chutney
3. Serve garnished with grated coconut

Serves: 2

Ingredients:

• 1 teaspoon sesame oil
• 1 tablespoon peanut oil
• 2 cloves garlic, crushed
• 1 tablespoon grated fresh ginger
• 1 red chili, finely sliced
• 4 spring onions (scallions) sliced on the diagonal
• 300 g (101/2 oz) tempeh, cut into 2 cm (3/4 inch) cubes
• 500 g (1 lb 2 oz) baby bok choy
• 800 g (1 lb 12 oz) Chinese broccoli, chopped
• 125 ml (1/2 cup) vegetarian mushroom oyster sauce
• 2 tablespoons rice vinegar
• 2 tablespoons fresh coriander (cilantro) leaves
• 40 g (1/4 cup) toasted cashew nuts

Method:

1. Heat the oils in a wok over high heat, add the garlic, ginger, chili and spring onion and cook for 1-2 minutes, or until the onion is soft
2. Add the tempeh and cook for 5 minutes, or until golden. Remove and keep warm
3. Add half the greens and 1 tablespoon water to the wok and cook, covered, for 3-4 minutes, or until wilted. Remove and repeat with the remaining greens and more water
4. Return the greens and tempeh to the wok, add the sauce and vinegar until warm. Top with coriander and nuts.

Serves: 4

Chili with Polenta

Ingredients:

Chili

• 2 tsp vegetable oil
• 1 tsp minced garlic
• 1 cup chopped leek
• 1 cup chopped celery
• 1 cup chopped red bell peppers
• 1 can (19 oz / 540 ml) tomatoes, pureed
• 1/2 cup canned red kidney beans, rinsed and drained
• 1 cup sweet potatoes, peeled and chopped
• 1 tbsp fennel seeds
• 2 tsp chili powder
• 1 tsp dried basil

Polenta

• 1 (18 oz) package prepared polenta cylinder

Method:

Chili

1. In a large nonstick saucepan, heat oil over medium-high heat
2. Add garlic, leeks, celery, sweet potatoes and red bell peppers and cook for 4 minutes
3. Stir in tomatoes, beans, fennel seeds, chili powder and basil
4. Add 1 cup water and bring to boil
5. Reduce heat to medium-low, cover and cook for 20-25 minutes or until sweet potatoes are tender

Polenta

1. Cut polenta into 1/2 inch thick disks / slices
2. On a nonstick flat plat, cook polenta slices on both sides till they become light brown

Serve

Place cooked polenta slices on a serving plate and pour generous portion of chili. Serve hot.

Serves: 4

Inspiration source:

Light Vegetarian Cooking by Rose Reisman, page 106

Enchiladas

Ingredients:

Wrapping:

• Tortilla or even substitute like Indian chapatti

Stuffing:

• Beans
  • Vegetarian refried beans / black beans, 1 can – 14 oz / 425 g
  • Olive oil, 1 tbsp
  • Cumin seeds, 1 tsp
• Cilantro rice
  • Rice, 2 cups, washed
  • Cilantro 1 small bunch, washed, finely chopped
  • Olive oil, 1 tbsp
  • Lime / lemon juice, 1 tbsp
  • Green chili, finely chopped
  • Salt to taste

Topping:

• Sauce
  • Tomato sauce, 1 can – 14 oz / 425 g can
  • Olive oil, 1 tbsp
  • Red chili powder, 1 tsp
  • Dry Oregano powder, 1 tsp
  • Sugar, 1 tsp
  • Salt to taste
• Black olives, 1 cup, sliced
• Onions, ½ cup, sliced
• Potato, steam cooked, peeled and sliced
• Mexican four cheese blend (Cheddar, Monterey Jack, Colby and Mozzarella), 4 oz / 110 g, grated

Method:

Beans

1. Heat the oil in a pan and when hot add cumin seeds
2. When the seeds start popping / become lightly brown, add the cooked beans
3. Stir the beans for 2-3 minutes and keep aside

Rice

1. Cook rice to desired softness and then let it cool
2. Stir in oil, cilantro, lime juice, chili and salt

Sauce

1. In a pan, head the oil
2. Add tomato sauce, chili powder, Oregano powder, sugar, salt and bring to boil

Putting together

1. Lightly warm the tortilla / rotis and put them on a working surface
2. Grease the baking dish with olive oil
3. Pour a thin layer of sauce to prevent the tortilla from sticking to the bottom of the baking dish
4. Add beans and rice in a tortilla, fold it and put it in the baking plate
5. Once all the tortillas are stuffed and placed in the baking plate, cover them with the sauce
6. Top tortillas with sliced onions, olives, diced tomatoes and cover with the cheese
7. Bake the enchiladas at 350 F till the cheese melts and becomes lightly brown and the sauce starts bubbling.
8. Serve hot!

Serves: 4

Ingredients:

• 1 tablespoon olive oil
• 1 cup fresh or frozen shelled edamame (soybeans)
• 1 teaspoon crushed red pepper
• 1/2 teaspoon black pepper, freshly ground
• 4 garlic cloves, minced
• 2 1/4 cups water
• 1/4 cup chopped fresh basil (or 1/2 tsp dry basil)
• 1 can chickpeas (16 oz.), drained and rinsed
• 1 can diced tomatoes (14.5 oz), un-drained
• 3/4 teaspoon salt (or to taste)
• 1 cup uncooked couscous (whole wheat)
• 1 cup coarsely chopped green onions (about a bunch)
• 1 cup crumbled feta cheese

Method:

1. Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, black pepper and garlic; cook for 3 minutes, stirring frequently
2. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer for 15 minutes
3. Add 1 3/4 cups water and salt, bring to a boil. Gradually stir in the couscous. Remove from heat, cover, and let stand for 10 minutes
4. Stir in onions and feta; toss well. Serve immediately