Vegan Aloo Gobi
Fresh cauliflower, plum tomatoes, green chiles, sweet potatoes and ginger are sauteed and seasoned with toasted coriander, cumin, turmeric, brown mustard seeds, ajwain and nigella seeds. Garnished with fresh cilantro and served with warm onion and garlic naan..
Vegan Aloo Gobi
Aloo gobi (Hindi: आलू गोभी is a dry Indian and Pakistani cuisine dish made with potatoes (aloo), cauliflower (gob(h)i) and Indian spices. It is yellowish in color due to the use of turmeric, and occasionally contains kalonji and curry leaves. Other common ingredients include garlic, ginger, onion, coriander stalks, tomato, peas, and cumin. A number of variations and similar dishes exist, but the name remains the same.
This post is part of Meatless Monday!
Meatless Monday is a non-profit initiative of The Monday Campaigns, in association with the Johns Hopkins’ Bloomberg School of Public Health.
(Vegetarian) Sweet Potato Curry with Aged Cashew Basmati
Deep crimson in color with a slightly fruity flavor and mild to medium heat, Kashmiri chiles (Kashmiri mirch) are in such demand that there just aren’t enough to go around. Combined here with ghee-fried onions, garlic, fresh ginger, Ceylon cinnamon and diced sweet potatoes..
Sweet Potato Curry with Aged Cashew Basmati
2 tablespoons ghee (substitute raw coconut oil)
1/2 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1-2 small green chilies, stemmed, seeded and minced
1 large ripe tomato, diced
1 4″ section fresh curry leaf
1 3″ piece Ceylon cinnamon
2 tablespoons Kashmiri mirch
1 teaspoon turmeric
1 teaspoon cumin seeds
2 cups sweet potatoes, peeled and diced
2 cups vegetable stock
1/2 cup unsweetened coconut cream, plus extra for garnish
1/4 cup fresh coriander leaf, chopped
sea salt and black pepper
Melt the ghee in a heavy skillet over medium-low heat until shimmering. Add onions and chilies and gently fry until tender. Add cumin, curry leaves and cinnamon and cook 5 minutes, stirring often.
Add Kashmiri murch and turmeric and stir to form a paste. Continue to stir and fry for 2 minutes, stirring constantly. Add tomatoes, sweet potatoes and stock, partially cover and simmer until potatoes are tender, about 30 minutes.
Remove from heat and stir in coconut cream and coriander. Season to taste and serve immediately over aged cashew basmati.
Like fine wine, basmati rice tends to improve with age. High quality basmati may be stored for up to 10 years to enhance its flavor, bouquet and cooking characteristics.
This post is part of Meatless Monday!
Related Articles
- Sweet Potatoes, 10 Ways: Meatless Monday Recipe Roundup (blisstree.com)
- Recipe From Harlem Community Farm Share (harlemworldblog.wordpress.com)
Wise Traditions 2010 – The Politics of Food
Who Should Attend Wise Traditions?
Doctors, nurses, nutritionists, dietitians, parents, students, food writers, food providers, farmers, public servants, teachers, patients, activists, agriculture professionals, people interested in nutrition, people with no interest in nutrition, people who love to cook, people who hate to cook, people who like to eat, Baby Boomers concerned about their health, grandparents concerned about their grandchildren, couples who want healthy babies, people who want answers, people who love controversy. . . and You!
Featured speakers include Natasha Campbell-McBride MD, author of Gut and Psychology Syndrome, Sally Fallon Morell, MA, author of Nourishing Traditions, Joel Salatin, farmer and author of Everything I Want to Do is Illegal, The Real Food Media bloggers and many, many more!
Full conference registration includes conference materials, Friday sessions, Friday lunch, Friday Dinner and Evening Activities, Saturday joint sessions, Saturday lunch, Saturday evening awards banquet, Sunday sessions and Sunday lunch.
For more information or to register, please visit it The Weston A. Price Foundation.
Related Articles
- 9 Reasons to Beware Eggs (thedailybeast.com)
- Food! Summer! Farmers! Greens! (beliefnet.com)
- WATCH: Joel Salatin talks about building forgiveness into the system (chelseagreen.com)
(Vegan) Curried Carrot Soup with Roasted Cashews and Coconut Cream
Heirloom carrots are simmered in vegetable stock with yellow onions, green chiles, ginger and garlic and seasoned with toasted coriander and cumin. Served with turmeric-scented basmati, roasted cashews and fresh cilantro.
Curried Carrot Soup with Roasted Cashews and Coconut Cream
For the Soup
1 bunch fresh carrots, trimmed, scrubbed and coarsely chopped
2 small yellow onions, coarsely chopped
2 cloves garlic, peeled
1-1/2 teaspoons freshly-grated ginger
1 teaspoon cumin seeds
2 tablespoons coriander seed
1/2 teaspoon fenugreek
1/2 teaspoon mustard seeds
1 tablespoon paprika
1 small sprig fresh curry leaves
1-2 fresh green chiles, chopped
1 tablespoon virgin coconut oil
1-1/2 cups vegetable stock
1/2 cup coconut milk
sea salt and freshly-ground black pepper
rice
cashews
cilantro
coconut cream
Roast carrots in a 350 degree oven for 15 minutes. Add onions, garlic, coriander and cumin seeds and roast 15 minutes more.
Melt coconut oil in a Dutch oven over medium heat. When shimmering add curry leaf, fenugreek, mustard, chiles and coriander seeds. Cook until the mustard seeds begin to pop and the curry leaves are crisp. Stir in paprika and ginger and cook 1 minute.
Add roasted vegetables and stock and simmer 15 minutes. Working in batches if necessary, carefully puree soup in a blender until smooth. Strain into a clean pot and simmer 10 minutes. Whisk in coconut milk and simmer 5 minutes. Season to taste with salt and pepper.
To serve, place a mound of turmeric-scented basmati in a bowl and ladle soup all around. Spoon a little coconut cream over the rice and swirl into the soup. Garnish with toasted cashews, minced chiles and chopped cilantro.
Spanish Kale and Chorizo Soup
Here’s a simple, nourishing soup of homemade bone broth, Spanish cooking chorizo, Arroz bomba de Calasparra, fresh garden vegetables, fennel pollen and oregano..
Spanish Kale and Chorizo Soup
Kale is extraordinarily high in Vitamin K (778%) and is an excellent source of beta-carotene and Vitamins A and C.
1 quart homemade chicken stock
1 tablespoon Spanish olive oil
1/3 pound Spanish cooking chorizo, thinly sliced
1 Spanish onion, cut into 1/2 inch dice
2 Roma tomatoes, cored and diced
1/4 cup soft sun-dried tomatoes, chopped
1-2 Danvers carrots, oblique-cut
1-2 celery stalks, bias-cut
1-2 green garlic bulbs & tops, thinly sliced
1 cup kale, rinsed, ribbed and cut into chiffonade
1 tablespoon fennel seed
1 teaspoon fennel pollen (optional)
1/2 teaspoon crushed red chili
1 teaspoon dried wild mountain oregano
1 teaspoon freshly-ground black pepper
1/2 cup Arroz bomba de Calasparra or other good paella rice
sea salt
Sauté carrots in olive oil until about 2/3 done. Add sausage, celery, onions, fennel seed and rice and stir to coat. Sauté until onions are opaque, about 3 minutes.
Add tomatoes, sun-dried tomatoes and chicken stock and simmer 15 minutes. Add green garlic, kale, chili and oregano and simmer until rice done, about 15 minutes. Season to taste with sea salt and freshly-ground black pepper, then ladle into bowls and drizzle with a little olive oil. Finish with a sprinkle of fennel pollen.
This recipe can be easily adapted for a vegetarian diet by substituting vegetable stock and eliminating the chorizo.
Shiitake and Leek Flower Soup
Sautéed fresh shiitake mushrooms, garlic, shelled ginkgo nuts, young bamboo sprouts, fresh leek flowers and a fried quail egg in a flavorful vegetable broth with fermented soy..
Shiitake and Leek Flower Soup
3 cups vegetable broth (recipe follows)
1 pinch ground star anise
1/4 teaspoon ground fennel seeds
1/4 teaspoon ground cloves
1/2 teaspoon ground Szechuan pepper
1/4 cup traditionally fermented organic soy sauce
1 palmful fresh cilantro, chopped
1 palmful fresh leek flowers, sliced
1/4 cup slender bamboo shoots, sliced
3 cloves garlic, thinly sliced
1/4 cup shelled ginkgo nuts, halved
2 tablespoons pastured butter
1-2 fresh red chilies
fresh quail eggs
Bring vegetable broth to a boil, reduce heat and simmer with anise, fennel, cloves, pepper, chilies and soy.
Sauté mushrooms, ginkgo, and garlic in butter until golden brown and add to the soup along with the leek flowers. Simmer 5 minutes, then add chopped cilantro. Ladle into warm bowls and top with a fried quail egg.
