Massaman Mushroom-Seitan Curry

There's just something comforting about a Massaman curry...it's probably the combination of warming spices such as cardamom, anise, and cinnamon, or maybe the creaminess of the coconut milk, or maybe just the hardiness of the combination of potatoes, vegetables, and cashews all simmered together with love. It is most likely the combination of all these elements that makes Massaman one of my favorite style of Thai curries. It's a perfect dish for a chilly night in with friends, chatting and watching movies and laughing and staying warm. My version is made with chunks of toothsome seitan, in place of the traditional beef found in this curry with Muslim origins, as well as mushrooms, to give a meaty and savory feel to the dish. This is perfect served with brown Jasmine rice and a side of spicy, garlicky broccoli! Massaman Mushroom-Seitan Curry (serves 4-6)
3 Tbs vegetable oil
1 medium red onion, diced
2 shallots, minced
4 cloves garlic, minced
1" ginger, minced
2 Thai chiles, minced
8 oz mushrooms, rough chopped
3 Tbs soy sauce, divided
2 cups seitan, diced
2 medium potatoes (or sweet potatoes), diced
1 15 oz can coconut milk
1 small tin Massaman curry paste
1/2 cup water or vegetable stock
2 Tbs jaggery (palm sugar) or brown sugar
1 Tbs tamarind concentrate
1/4 tsp turmeric
Pinch cayenne, to taste
1/4 tsp cinnamon
1/4 tsp cardamom
1/4 tsp anise
1/4 tsp black pepper
1/4 tsp salt, or to taste
Juice of 1 lemon or lime
1/4 c Thai basil, chopped (or 2 Tbs dried basil)
1 cup cashews

In a large wok or deep pan heat oil over medium-high heat. Add red onion and shallots, and saute for 5 minutes until softened and translucent. Add garlic and ginger and cook 1 more minute to lightly brown garlic. Add mushrooms and chiles and saute 2-3 more minutes until mushrooms have begun to reduce. Add 2 Tbs soy sauce and curry paste to the pan. Add seitan and potato chunks and cook 2-3 minutes to lightly brown the edges. Add the coconut milk and water or broth. Bring to a boil and reduce to low; simmer 10 minutes. Add jaggery, tamarind, 1 Tbs soy sauce, cayenne, turmeric, cinnamon, cardamom, anise and pepper. Cover and simmer 10 more minutes, until liquid has thickened and potatoes are tender. Add lemon juice, basil and cashews, and cook 5 more minutes, uncovered. Add salt to taste, as well as any more heat desired. Top with extra cashews and serve with jasmine rice.

Local Pumpkin Curry and Tamarind-Date Chutney

For my first order of business, I'll start off by announcing that I have moved! That's why I haven't blogged in so long...moving is busy busy busy! I now live in Indianapolis, Indiana. This city is awesome, and I'm particularly excited to discover all the tasty food here! Of course.

This was one of the first meals I made since moving, and it was a big hit. I had a bunch of new friends over for a South Indian feast, and I think it made a good first food impression!

This subzi, or vegetable curry, is made with local pumpkin I froze this fall. Combined with potatoes and lots of spices, it makes a fantastic main dish. I served this tasty curry with cardamom-scented basmati rice, homemade roti (whole wheat flat bread), mixed pickle, and a tamarind-date chutney. Of course, there was chai for dessert, too! If you can get your hands on fresh or frozen pumpkin, you should make this right away. It's so delicious and healthy, too!!
Pumpkin-Potato Curry (serves 6-8)
3 Tbs vegetable oil
2 Tbs black mustard seeds
1 Tbs cumin seeds
1 Tbs urad dal (split black lentils)
1 Tbs turmeric
12 fresh curry leaves, chopped
1 medium yellow onion, diced
6 cloves garlic, minced
6 chiles, minced (or to taste)
4 potatoes, diced
6 cups fresh or frozen pumpkin, large diced
1 cup vegetable broth
1 Tbs jaggery or agave nectar
1 tsp coriander
1 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp cayenne pepper
12 fresh curry leaves, chopped

Heat oil in a large, deep skillet or wok over medium-high flame. Add mustard seeds and cook 30 seconds until they begin to pop. Add cumin seeds, urad dal, turmeric, and curry leaves. Cook 30 more seconds until the dal begin to brown. Add onion and saute 5 minutes until lightly golden and softened. Add the garlic and chiles and saute 1 minute to slightly brown. Add potatoes and pumpkin and saute 5 minutes (adding a few Tbs of water if too dry). Add broth, jaggery, salt, pepper, coriander, and cayenne. Bring to a boil; cover and reduce to a simmer for 20-25 minutes until the potatoes are tender and the liquid has reduced by at least half. Add the second batch of curry leaves and cook 5 more minutes, uncovered. Season/salt to taste and serve. Goes great with rice, roti, pickle, and chutneys!

And here's my Tamarind-Date Chutney...I'm obsessed and I think you will be, too!

Tamarind-Date Chutney (makes 1 qt, feel free to half if desired)
1/2 cup tamarind concentrate
1/2 cup dates, chopped
1/4 cup jaggery or agave nectar
Juice of 1 lemon
2 cloves garlic, minced
1/4 cup onion, diced
1/2" ginger, minced
1 chile, minced
1/4 tsp cayenne, or to taste
1 Tbs vegetable oil
3 cardamom pods, crushed
1 tsp cumin seeds
1/2 tsp salt
3 cups water

Combine all ingredients in a medium pot. Bring to boil over medium-high heat. Cover and reduce to low; simmer 30 minutes until reduced and thickened. Use an immersion blender to puree until smooth, or pour into a blender and puree (being careful as it will be very hot). Serve at room temperature or chilled.

Aloo Palak Two Ways

I had potatoes and spinach...what better to do than make Aloo Palak (Indian potatoes and spinach)?! I made it twice in a row, but two different ways: one in the North Indian style, a creamy, saucy curry with garam masala, ginger, soy yogurt, and Kashmiri chili powder. The North version was modified from the blog Honey, What's Cooking?, which has tons of awesome (and veganizable) Indian recipes! I served this with some homemade naan and cilantro-mint chutney. Mmmmmm.... The second version of my Aloo Palak was in the South Indian style, a dried curry with mustard seeds, curry leaves, coconut, and lots of chiles. This recipe came from the fantastic 660 Curries cookbook by Raghavan Iyer. I can't get over this book! I served this spicy dish with whole wheat roti and Avocado Chutney, also from 660 Curries. It's like Indian guacamole--with curry leaves, tamarind, chiles, mustard seeds, coconut oil! Genius!

If this were a contest, I guess it would be a tie....both were incredible! Hopefully you can get your hands on some potatoes and spinach soon, because you NEED to eat some Aloo Palak asap!

South Indian-Style Moong Dal and Vegetable Poriyal

If I had to choose....and really, when would I ever have to....I would have to say I prefer South Indian food to North Indian. I don't mean to offend; that's just my opinion. I love them both, obviously! It does seem to me that North Indian cuisine is more popular here in the states, at least judging from the menus at most Indian restaurants I've been to. But as for me, I'm in love with the powerful mango pickle, mustard seeds, curry leaves, spicy chiles, hearty lentils, tangy tamarind and sweet coconut that shine in South Indian cooking. And that's just a short list...did I mention dosa??? Anyway, here is my white girl attempt at capturing those wonderful flavors and techniques, while also using just what I had in my kitchen. I think I could make this every day. It's been three days in a row already! I served mine with homemade roti (whole wheat flatbread) and a yellow tomato and apple chutney I canned in the early fall. Try serving it with your favorite sides and condiments! South Indian-Style Moong Dal and Vegetable Poriyal (serves 4-6)
1 cup moong dal, rinsed
8 cups vegetable broth or water
2 Tbs vegetable oil
2 Tbs black mustard seeds
1/2 Tbs cumin seeds
2 tsp moong dal
12 curry leaves, roughly chopped
1 medium onion, diced
3 carrots, diced
1 red bell pepper, sliced into strips
6 cloves garlic, minced
4 green Thai chiles
2 cups shredded coconut (unsweetened)
2 tsp turmeric
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp cayenne pepper (or to taste)
1/2 tsp salt (or to taste)
1 tsp ground black pepper
12 curry leaves, roughly chopped
1 cup green peas, frozen or fresh

Bring moong dal and broth to a boil. Reduce to medium-low and let cook for 30 minutes, until the dal are tender but not mushy. Meanwhile, prepare the rest of the curry.
Combine the onions, carrots, bell pepper, garlic, chiles, coconut, turmeric, ground cumin, coriander, cayenne, salt, pepper, and curry leaves in a large bowl. Stir to combine well and set aside.
In a large wok or deep pan, heat vegetable oil over medium heat. Add the mustard seeds and let cook about 1 minute, until they start to sizzle. Add the cumin seeds and 2 tsp moong dal and cook for another 2-3 minutes. Add the curry leaves and cook 2 more minutes. Add the vegetable and spice mixture. Saute for 10-12 minutes, until the vegetables have begun to soften and the mixture has cooked down slightly. Add the cooked moong dal, with about 1 cup of its cooking liquid to the pan. Stir well and reduce to a simmer; cover and let cook for 10 more minutes. Fold in the peas, salt and pepper to taste and let cook 2 more minutes to warm the peas. Serve hot with roti or other flatbread, chutneys and pickles.

Eat Your Greens: Saag Tofu "Paneer"

The Indian food saga continues with a fabulous and healthy dish: Saag Paneer! Traditionally, this is made with the Indian soft cheese, paneer, but the dairy can easily be substituted with tofu. I used firm tofu since that's what I had, but I'm betting soft would give an even more "real" texture closer to the traditional cheese cubes. "Saag" is the Indian word for greens, here I used collard and mustard greens, but you can use any greens you like and it would still be delicious!

I've adapted this recipe from the HUGE and amazing cookbook, 660 Curries by Raghavan Iyer (probably should've added a sixth recipe. just sayin). This book is packed full of all sorts of curries, especially vegetables and legumes, as well as appetizers, rice, breads, drinks and desserts. All of the meat and dairy dishes can easily be made vegan, too! I have it checked out from the library, but I think this might need to be on my "to-buy" list now! Saag Tofu "Paneer"
adapted from 660 Curries and various internet sites

2 Tbs vegetable oil
1 large red onion, thinly-sliced
6 cloves garlic, minced
3" fresh ginger, minced
1/2 tsp turmeric
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp ground black pepper
1/8 tsp ground cloves
2 cardamom pods, ground (or 1/4 tsp)
2 Tbs tomato paste
1 cup warm water
3-4 bay leaves
2 Thai chilis, minced (or 1/2 tsp cayenne pepper)
2 bunches greens, chopped
1 tsp salt
1 lb tofu, pan-fried
1/2 cup vegan creamer or coconut cream
1/2 tsp garam masala (homemade or store-bought)

Heat oil in a large wok or deep skillet over medium-high heat. Add onion, garlic, and ginger and cook 5 minutes, until the onions have softened and are golden brown. Remove from heat and add spices turmeric through cardamom to the onion mixture and stir to coat the onion mixture. Place in a blender along with the tomato paste and 1/ 4 cup water. Pulse to form a thick paste. Add puree back to the pan. Rinse the blender out with the 3/4 cup water to get all the spices out, and add the rinse water to the pan as well. Return skillet to stove over medium heat, and add bay leaves, chilis, and greens; stir well to combine. Cover pan and reduce heat to low. Let greens cook 5-10 minutes until slightly wilted. Stir in salt, tofu, "cream" and garam masala. Let simmer 2-3 more minutes. Remove bay leaves and serve.
Serve with rice, chutneys, pickle and roti or naan.

I served mine with brown basmati rice and Makkai Ki Roti, a cornmeal-based roti bread. It's so good!! The bitter greens and creamy sauce go perfectly with the sweetness of corn and chewiness of roti bread! That recipe is also in 660 Curries. It's seriously a must-have!

I've Got a Crush...

...on Indian food! I have fallen in love with the wonderful flavors, varied textures, and interesting ingredients of Indian cuisine, so I've been making a lot of it lately. A whole lot. I checked out three Indian cookbooks from the library and have been researching it on the internet. I'm kind of nerding out about it. Anyway, here is one of my favorite dishes I've made so far, Cabbage Thoran. It's a dry curry with lots of mustard seeds and shredded coconut laced into simmered cabbage and spices. I've adapted it from a wonderful cookbook, Cuisines of India, and I'm just crazy about it! Cabbage Thoran (serves 6-8 with other dishes)
Adapted from Cuisines of India and various internet sites

2 cups shredded unsweetened coconut
4 cups cabbage, shredded
2 Thai chilis, minced
4 cloves garlic, minced
1/2 tsp salt (or to taste)
1/2 tsp turmeric
1/2 tsp cayenne pepper
1/2 tsp black pepper
1/2 tsp coriander
1/2 tsp ground cumin
10 fresh curry leaves, chopped (if unavailable, use Thai basil leaves)
2 Tbs vegetable oil
2 Tbs black mustard seeds
10 fresh curry leaves,chopped (or use 4 dried bay leaves)
1 large onion, diced
2 cups cooked yellow split peas--optional, to make as a main dish

In a large mixing bowl, combine the coconut, cabbage, chilis, garlic, salt, spices (turmeric through cumin), and curry leaves. Stir to mix well.
In a large wok or deep pan, heat oil over medium-high heat. Add mustard seeds to the pan and cook 30 seconds to 1 minute, until they sizzle and begin to pop. Add the curry leaves and onions and saute 3-5 minutes, until the onion softens and begins to brown. Add cabbage mixture to the pan and cook 8-10 minutes, until the cabbage has softened and cooked down a bit. You may need to add water, a few tablespoons at a time, during the cooking process if the mixture becomes too dry. Fold in the cooked split peas and add 1/2 cup water. Reduce heat to low and cover pan; let simmer for 3-5 minutes until the mixture has thickened slightly. Top with sprigs of fresh cilantro and serve with basmati rice, roti, and plenty of pickle and chutneys.

I served mine with hot mango pickle and a cooling cilantro raita! Balance! For this, and many, Indian recipes you will likely have to take a trip to your local Indian or Asian market. Those places are like field trips for me, they're so great...I get sucked in for at least an hour every visit!

OPF(Other Peoples' Food): Banana Bread and Curry Chickpea Hummus

I have really been in the cooking and baking mood lately, which gets me really excited! Yesterday, I tried out two recipes that came from other peoples' recipe collections...and not just any two people, either! They are both very important!

First up, from Dreena Burton, I made the Curry Chickpea Hummus from her latest cookbook, Eat, Drink, and Be Vegan (aka ED&BV). Sometimes I just crave hummus nothing else will satisfy me! I usually don't use a recipe for hummus, rather, I just throw in however much seems right, but I was flipping through ED&BV and this caught my eye...try it if you haven't yet! This hummus is made with cashew butter instead of tahini and is laced with curry spices and raisins, too! I love, love, love it! I have been eating it non-stop since making it, both on its own and in wraps:

The other person who's recipe I made was my grandma, Bonnie. When she was alive, she was an avid cook and baker, and even owned her own restaurant! I guess it's in my blood to love food and cooking! Anyway, I made my first attempt to veganize her Banana Bread recipe yesterday...and it turned out wonderfully! So, so moist and dense in a good way, with a really nice banana flavor. Success!! This is dedicated to her!

Grandma Bonnies’s Banana Bread Redux (makes 1 loaf)
2 cups whole wheat pastry flour
1 tsp baking soda
½ tsp sea salt
1/2 cup canola oil or ½ cup unsweetened applesauce (for a low-fat version)
1 cup organic sugar
2 Tbs ground flaxseed whisked with ¼ cup warm water
1 tsp vanilla extract
3-4 very ripe bananas
1 cup chopped walnuts (optional)

Preheat oven to 350 F. Lightly oil a loaf pan and set aside.
In a medium bowl, sift together the flour, baking soda, and salt. In a separate large bowl, cream together the applesauce and sugar. Add flax mixture and vanilla and mix thoroughly. Add in the peeled bananas and mash well, incorporating them into the wet ingredients completely. Fold in the dry ingredients until just combined. If using walnuts, fold in ¾ cup of the nuts into the batter. Be careful not to over-mix this batter, or the bread will not have the proper lift or texture after baking. Pour batter into prepared loaf pan and spread top to make an even surface. Evenly sprinkle the remaining ¼ cup chopped walnuts on top of the batter. Bake for 50-55 minutes, or until an inserted toothpick comes out clean.

* Tip: If using bananas that are still slightly frozen, add an extra 5 minutes to your baking time!