Recipes

Marie-Paule  shows how to make Ratatoui;;e 

Ranna Patel Gourmet Cook 3/26/24 showed us how to make Dosa, Patra, and Quinoa Salad with various chutneys.

This is her friend Sudha’s Recipe:

She also has started her little business of making homemade food and brings it to your doorstep.

Ingredients for Dosa

• Chana dal, toor dal, Urud dal : 1 cup each

• Mung dal - 1.5 cups (I put split this time)

• Red chilis - 6; green chilis - 2; Hing - a good quantity

Directions

• Soak all dals for 2 hours

• Wash the well till water runs clear and grind with chilis and hing. Can be coarse to fine. Add salt and mix with hand. 

• Ferment in food warmer or oven for 6+ hours (I did not have time that day)

• In an iron skillet (or any heavy bottom) grease the pan and spread like dosa. I made with minimal oil, but typically needs oil for roasting. 

Variations

• Can add veggies like onion, grated carrot/ daikon/radish 

• Traditional add in is drumstick leaf mixed in batter 

Tips

• A coarse grind will bring out more crunch

Recipe for Coconut Chutney:

• 1 cup coconut, grated ( Found in the frozen section of Indian stores. Deep is the best rand to have)

• 2 tbsp roasted gram/chana dal ( Can substitute with roasted peanuts)

• 2 chilis ( optional)

• 1 inch ginger

• small piece tamarind or  tablespoon lemon juice

• ½ tsp salt

• ½ cup water

Blend everything together in a blender until it all mixes well.

Tempering (Tadka/Vaghar) a basic step of any Indian Gravy or Veggies

Take a tablespoon of oil.

Heat it in a small pan (smallest possible pan:)

Add mustard seeds. Let them splutter. Add curry leaves and asafetida

Add it to the top of the Coconut chutney.

Tempering is often the first step in making Daal, Curry, vegetables (subji) etc. 

Caution: Since the mixture as you heat sputters and gives pungent smell, learn it from an expert and then practice with caution.  

                                Recipe for Quinoa Salad 

What you'll need

Sharp knife, Vegetable peeler or zester (for lemon rind), Large saucepan, Spoon, Whisk or fork, Small bowl, Large bowl.

Ingredients

2 cups Quinoa,   3 cups Water    2 tablespoons Olive Oil   1 teaspoon Lemon Rind grated2 teaspoons Lemon Juice,  1/2 teaspoon Salt,  1 cup Cherry Tomatoes quartered,  1 Green Bell Pepper chopped,  1/2 Cucumber chopped,  2 Carrots medium, chopped,  1/3 cup Feta Cheese crumbled (optional) I substituted with Avocadoes,  2 Scallions finely sliced or red onions (Optional)

Directions

1.Rinse quinoa. Bring water or broth to a boil in a large saucepan; stir in quinoa. Cover and simmer for 15 minutes, or until absorbed.

2.Whisk together olive oil, grated lemon rind, lemon juice and salt for dressing, in a small bowl.

3.Add dressing and remaining ingredients to quinoa in a large bowl; toss well and serve.

Chef's Tips

• Quinoa salad can be made with other fresh or cooked vegetables.

Wicked Healthy Cheese Sauce

From the Wicked Healthy Cookbook by Chad & Derek Sarno

Quantity Makes 1 quart

Ingredients

1 Cup raw cashews (soaked overnight)

2 Cups chopped peeled butternut squash (frozen also works)

¼ Cup Garlic Cloves (8 to 10 cloves) peeled

2 Tablespoons rice vinegar

2 Cups unsweetened Soy milk (other PB milk)

3 Tablespoons nutritional yeast

2 Tablespoons white miso

2 Teaspoons sea salt

1Teaspoon freshly ground black pepper

1 teaspoon smoked paprika

½ teaspoon ground white pepper (or just more black pepper)

1/8 Teaspoon cayenne pepper

Directions

Soak the cashews overnight in water and cover. Drain

Combine the drained  cashews, squash, garlic and vinegar in a medium saucepot

Add water to cover (4 to 5 cups) and bring to a simmer over medium heat. Simmer until everything is super soft and smashable, 10 to 15 minutes

Drain and then pour the solid ingredients into a high-speed blender and start blending low and slow. Increase the speed and gradually add soy milk. When the milk is fully incorporated add the remaining ingredients and blend on high until super smooth 3 to 5 minutes. Like cream-sauce smooth. Use immediately or refrigerate fr up to 1 week

Serving Suggestions

Pour over cooked broccoli

As a pasta sauce as in mac & cheese

Over TJ’s Harvest Blend Couscous and Orzo

Mexican Queso sauce for Nachos

Add Thai chiles Thai Basil and a squirt of lime to take it Eastward

Curtsey Jan & Hillary Liband

Couscous with Grains

Quantity: 10 servings (great to keep for leftovers!)

Ingredients

1 bag (16 oz) Harvest Blend mix from Trader Joe’s

o Contains couscous, orzo, split baby garbanzo beans, and red quinoa.

3 ½ cups of vegetable broth or miso broth

1 tablespoon salt-free seasoning (e.g. Trader Joe’s 21 Seasoning Salute or

Kirkland Organic No Salt seasoning)

Salt and pepper to taste

Additional / Optional Ingredient Ideas

2 cups mushrooms (sliced or diced)

1/2 onion (diced)

2 cloves garlic (diced)

Other vegetables (bell peppers, broccoli, eggplant, etc.)

Plant-based meat substitutes, such as sausages, or a can of beans (kidney

beans, black beans, etc.)

Directions

Follow directions on Harvest Blend bag:

1. In a large pot, bring vegetable broth to a boil

2. Add all ingredients into the pot (including vegetables and meat substitutes)

3. Bring back to a boil, then reduce heat and simmer, covered, for 10-12 minutes

4. Remove from heat, rest for 5 minutes, then mix well before serving

Curtsey Jan & Hillary Liband

Savory Pizza

Quantity: Makes 2 pizzas

Ingredients:

1 medium-sized onion (diced)

1 bell pepper (diced)

2 cloves of garlic (finely diced)

Optional: 2 Italian garlic and fennel Field Roast sausages or Other meat

substitutes

2 teaspoon Italian seasoning

Salt and pepper to taste

Store-bought pizza crust (We like Vicolo brand corn meal crusts, but you can use

regular wheat crusts or gluten-free crusts, such as cauliflower-based crusts)

1 to 1 1/2 cups pasta or marinara sauce

1 ½ to 2 cups vegan mozzarella cheese (We like Violife Mozzarella Shreds)

Additional Ingredient Ideas

Olive oil (for sautéing toppings prior to baking)

Sundried tomatoes (diced)

Kalamata (or other) olives

Nutritional yeast flakes (as a topping)

Crushed red pepper flakes (as a topping)

Directions

1. Pre-heat oven to 425 degrees.

2. Evenly spread ½ to ¾ cup of pasta sauce to each pizza crust.

3. Evenly spread ¾ to 1 cup of cheese to each pizza crust. Set aside the crusts.

4. Dice the onion, garlic, bell pepper, and sliced vegan meat substitute.

5. Add the Italian seasoning, salt and pepper, and any other additional ingredients.

6. Sauté in either water or oil for 5-8 minutes until lightly cooked.

7. Evenly spread the sautéed toppings onto the pizzas. If you have extra

ingredients leftover, that’s okay. Enjoy them as a snack while the pizzas bake.

8. Bake for 15 minutes at 425 degrees. (Make sure not to overcook and burn the

crusts.)

9. Add additional toppings as desired and serve: nutritional yeast flakes, crushed

red pepper flakes, salt & pepper.

Curtsey Jan & Hillary Liband

Vegan Pumpkin Cookies

Quantity : Makes 10 -12 Cookies

Ingredients: 

8 Tablespoons (1/2 cup) Vegan butter softened

¾ cup granulated sugar

¾ cup brown sugar

1 ¼ cups Canned Pumpkin

1 teaspoon pure vanilla extract

2 ½ cups all purpose flour

1 teaspoon baking soda

1teaspoon baking powder

1Tablespoon cinnamon

2 teaspoon salt

1-10 oz package of semi sweet chocolate chips

Directions:

Preheat the oven to 350 and line a baking sheet with parchment paper

In a large bowl. Vream together the vegan butter with both the white and brown sugars. You can use a hand mixer or large wooden spoon. Next, mix in 1¼ cups canned pumpkin (you won’t use quite the whole can) and vanilla until well combined and smooth.

Now add the flour to the bowl and sprinkle the baking soda baking powder cinnamon, ginger and salt on the top of the flour. Stir until just combined and a dough is formed. The dough will be wetter than most cookies, but do not worry, that is correct.

Place heaping tablespoons (about 1½ -2 tablespoons) on the prepared baking sheet. Flatten the cookies somewhat, as they will not spread much during baking.

The dough will be sticky, so wet your hands before pressing down, Not so much that they are dripping, but just so that are dough won’t stick.

Bake for 11-14 minutes, until the tops are no longer shiny. The cookies will have puffed up a bit as well. Remove from the oven and let them sit on the baking sheet for 5 minutes before transferring to a cooling rack

Curtsey Jan & Hillary Liband