Tahini–peanut butter rice and a pizza idea!

Dressing: Tahini, peanut butter (more than the tahini), mashed oven-roasted garlic (optional), oil, lemon, pepper and salt to taste – mixed well until creamy.

Okra: Broil in the oven by placing on the highest rack and setting the oven on high heat only from the top.

Eggplant: Also broiled.

Green peppers: Roasted on the stove (by tossing halves on a direct flame until blackened, then covering in cloth/paper/plastic for a few minutes and peeling off the blackened skin)

Mix the rice with the vegetables and dressing. The rice should be wet and creamy, so make sure there is enough dressing.

Note: I've been using variants of this tahini-peanut butter dressing for all kinds of things. Used it as a cheese-like topping on whole-wheat pizzas the other day. Everyone was surprised at how much they loved it! The pizzas also had a tomato sauce base, roasted eggplant and lots of oven-roasted garlic.

Recipes: Stuffed Peppers, Rice and a Stir Fry

Rice
Cook rice with salt, crushed garlic and herbs (I used rosemary and thyme).

Stuffed Peppers
Halve and deseed green peppers. Mix some of the rice with pieces of sundried tomato, olives and pickled gherkins. Roast whole cloves of garlic until well-browned and add to the mixture. Fill the bell pepper cups, pour in olive oil, and bake until the peppers are cooked and slightly browned.

Stir Fry: Soy nuggets, Sprouts and Cabbage
Soy nuggets: boiled in salted water, squeezed dry, and cut into thin strips.
Cabbage: cut into thin strips
Mung sprouts
Garlic: Minced
Sauces: I used soy sauce and a roasted garlic teriyaki marinade.

Cook the garlic in oil, add sprouts and the sauces, cook on high heat for a couple of minutes. Add cabbage strips and soy strips, and cook until the flavours are even and the vegetables still crisp.

Creamy Tofu Dressing

Whipped up a quick tofu salad dressing a couple of days ago that turned out delicious. There's really not much to it: blend a block of tofu (rinsed and squeezed) with fried and browned garlic (5-10 cloves, or to taste), about half an onion (raw), oil (any mild flavoured kind, or olive oil), herbs (I used home-grown fresh basil and some dry thyme), salt and pepper to taste. Add water and blend so it is the right creamy consistency.

Recipes: Spreads!

I love experimenting with spreads. Since we don't use butter or cheese, and jam doesn't make a filling meal, we need something creamy and flavourful to eat bread with! We've discovered that all kinds of ingredients lend themselves to delicious spreads: the base could be different kinds of beans, chickpeas, tofu, nuts, cauliflower, brinjal, coconut, or avocado, along with herbs, fruits, vegetables, etc for flavouring. Throw an assortment of ingredients into a blender and voila! You have a quick, wholesome meal! The perfect dish for innovation.

Tofu-Olive Cream Cheese

Blend together a pack of tofu, 3 olives (green preferably), 1 tbsp dried oregano, 2 tbsp fresh onion, 5-6 cloves of garlic, 2 tbsp olive oil, salt, jaggery (we use a home-made syrup), and 1 tsp vinegar. This is so quick and tastes so special that it is a regular with us. When in a rush, I skip the onion, and it tastes just fine.

Double Bean and Greens Super Spread

We came up with this super healthy spread last night.

Cook 1 cup of double beans. Cut one or two tomatoes into large chunks and cook them well, along with 3-4 cloves of garlic. If you have the time and energy to remove the peels of the tomatoes first, do. Add 1 bunch of greens (spinach, amaranth, etc), cook until they just wilt. Blend together with 1 cup of cooked double beans, salt, jaggery syrup, dried thyme (or other herb), 1 tbsp oil, natural vinegar.

Rajasthani women in Goa: just to add a bit of colour to this post :)

Recipes: Sweet and Sour Tofu, Fried Rice, and a Salad

Last night Chocka and the three of us made dinner together. Everything we made -- a rice, tofu side and salad -- came out very well, but eaten together, I think the tastes were a little too strong. I haven't yet learnt to think of a combination of dishes and get the flavours right!

Sweet and Sour Tofu

To serve 6

Recipe adapted from 'Diet for a Small Planet'

Ingredients:

1 small pineapple

About 1/4 cup soy sauce

About 1/4 cup natural vinegar

Juice of 3 tomatoes

2 tbsp cornstarch

1 tsp ginger, grated

2 200g packets of tofu

3 tbsp oil (sesame, preferably)

1 green bell pepper, chopped any way you like

1 yellow bell pepper, chopped any way you like

1 carrot, cut into very thin strips

• Keep aside some pineapple to be put into the vegetable as pieces. How much you decide to put depends on how you would like it. Make the rest into juice for the sauce.
• Drain tofu well (by wrapping in absorbent cloth and placing under a weight, and/or squeezing hard, till the texture changes so it is more... porous!). Break into pieces. Someone once told me it is better to break tofu by hand than cut it with a knife because the uneven edges make it more absorbent.
• Mix the sauce ingredients: pineapple juice, soy sauce, vinegar, tomatoes, cornstarch and a little water (maybe 1/4 cup)
• Heat oil, add ginger, and saute the tofu for 10 minutes. Cooking tofu for long enough gives it a wonderful texture!
• Add the bell peppers and carrots and saute for a couple of minutes. Add the sauce and pineapple chunks and cook, stirring, till the sauce thickens. Do not overcook -- the carrots should remain crisp.

Fried Rice

To serve 6

Ingredients

2.5 cups of rice, cooked with salt till just done and spread out to cool well in advance

4-5 cups of vegetable cut very small (we used cauliflower, carrot, cabbage, mushrooms, beans)

Ginger, garlic to taste (we use a lot of garlic, here perhaps about 20 cloves)

Vinegar, Soy sauce, salt

Oil (about 5 tbsp)

• The rice should not be overcooked and should be spread out to cool so it does not become squishy or lumpy.
• Heat about 2 tbsp of the oil, add ginger and garlic, the rest of the vegetables. Cook the harder ones first, then soft, quick-cooking vegetables. Keep stirring vigorously.
• When the vegetables are cooked, still crisp, colours vibrant, add the soy sauce and vinegar. Add the rice and stir well so it is heated through.
• Add the rest of the oil and mix well. I prefer not to heat all the oil we consume, and to add it after cooking instead -- I think it is healthier.
  
• Add more soy sauce and salt if needed.

Salad

Our salad had lettuce, diced tomato (cherry tomatoes would work even better), grapes slit in half and pieces of orange (just the fleshy insides). The dressing was just oil, vinegar (we have a delicious four-spice natural vinegar), salt, pepper.

Recipe: Enchiladas

Angie made enchiladas for dinner yesterday, in honour of Apurva's birthday. There were four of us doing the kitchen work, and we found that dinner was surprisingly simple to make, not too time-consuming, and very tasty! Adi baked a cake, so we ended up eating only two enchiladas each, but under normal circumstances I think a person would need a couple more. Here is a rough recipe that makes about 12 enchiladas. This is based entirely on the enchiladas Grishma, Minti and Nikita made -- thanks! ;)

Tortillas :

Mix 3 cups of maize flour, 1 cup of atta and add salt to taste. Knead with water as hot as your hands can handle to make a firm dough. Roll it out into tortillas and cook on a tawa.

Stuffing:

We used spinach (about 4 cuts, without the stalks), 3 onions , a packet of mushrooms, 3 cobs of sweet corn and a packet of coarsely crumbled tofu. Any combination of vegetables would work, though; cooked beans would make a good addition. Saute everything, add salt to taste, mix up.

Tomato Sauce:

Slit crosses in the tops of about 16 tomatoes. Put them in boiling water until the peel begins to wilt. Remove and peel. Grind with about 4 onions and 15 cloves of garlic. Add salt, a little bit of jaggery (syrup) and herbs to taste (we put in dried basil and oregano). Cook.

To assemble the enchiladas:
On a baking tray, heap enough stuffing onto one half of the tortillas, fold over, then top generously with tomato sauce. Bake for about 10 minutes, and they are ready!

Recipe: Corn and Rice with Fresh Tomato

We all loved this, and it was extremely simple and quick. It tastes great both hot and cold: Angie wants it for her next packed lunch! :)

Ingredients:

• Cooked rice
• Sweet corn, taken off the cob
• Tomatoes, deseeded and diced.

For the dressing:

• Oil
  
• White wine vinegar
• Basil, fresh or dried
  
• Jaggery
  
• Salt and pepper

1. Coat the corn with some oil and salt and roast in in an oven until slightly browned (very roughly 15 minutes on 250 C)
   
2. Mix the dressing ingredients. I didn't measure quantities, so just go by taste. The ratio of oil:vinegar should be approximately 3:1.
3. Mix the rice, corn and chopped tomato.
   
4. Add the dressing and mix up well!