Vangyacha Bharit (Roasted Eggplant with Onion, Tomatoes, Peas): serves 6-8

Note: I omit all chillies, peppers, black, red and white pepper as my husband has strong allergies. You may choose to add ½ teaspoon chopped green or red chillies to step 5 of the cooking procedure below.

Ingredients:

• 2 medium to large eggplants
• 1 10-12 oz bag frozen green peas defrosted
• 2 medium tomatoes chopped (about 1 – 1 ½ cups)
• 1 cup chopped onion
• ½ cup finely chopped cilantro (you may choose to omit)
• 1½  teaspoons canola or olive oil
• 1 teaspoon salt
• ¼ teaspoon black mustard seeds
• ¼ teaspoon cumin seeds
• 1/8 teaspoon asafoetida
• 1/8 teaspoon turmeric
• 3-4 curry leaves, washed, dried and cut on the slant into ¼ inch wide slivers

Procedure:

1. Preheat oven to 500 degrees
2. Wash, dry the eggplant, and use a sharp knife to make  ½ inch shallow cuts in the  skin in 3-4 places (this will prevent the eggplant pulp from overheating and bursting while roasting)
3. Place on a large baking sheet lined with foil and roast in the oven for 50 minutes.
4. Remove from oven, wrap foil loosely around the eggplant, and allow to sit for 10-15 minutes.
5. Heat the oil in a large heavy bottomed pan on medium high heat, add the mustard seeds and let them gently pop. Then add in order the cumin seeds, asafoetida, turmeric, curry leaves, onion, and tomatoes, stirring continuously to gently saute on medium heat for 4-5 minutes, Add the defrosted green peas, continue sauteeing, making sure the spices, onion and tomatoes do not burn.
6. Cut the stem end of the roasted eggplant, and holding one end of the skin carefully use a teaspoon to firmly remove pulp from the skin and add the pulp to the pan with the spices and sauteed vegetables. (See picture on left above). For this dish I discard the skin to avoid any possible bitterness.
7. Add salt and saute the eggplant with the contents of the pan on medium heat for 5-8 minutes, stir in the cilantro. (See picture on right above).

This is best served at room temperature, although it may be refrigerated and served cold. Serve with Lentil daal, Indian Bread, Naan, Rice. You may also serve this an appetizer with whole wheat pita wedges, multi grain crackers or cucumber slices.

 

 

Lentil Pasta, Asparagus, Mushroom, Olive, Pistachios, “Cheese” Medley: Serves 6-8 (On the right in the picture above)

Ingredients:

• 1 box 8 oz red or green lentil , or chickpea pasta (rotini or farfalle shaped)
• 1 bunch fresh asparagus stalks (12- 14 oz) cut into 2 -3 inch long pieces
• 16 oz fresh mushrooms cut into large slices
• 1½ cups kalamata (black) olives (sliced canned or in jar)
• 3-4 stalks fresh scallions cut into ½ inch slices
• ½ cup shelled whole pistachios
• ¼ cup fresh basil cut or torn into ¼ inch thin slivers
• 1½  teaspoons canola or olive oil
• 1 teaspoon dried Italian seasonings (or a mix of oregano, thyme, rosemary)
• 1 teaspoon salt

 

 
“Plant-Based Cheese Sauce”

Ingredients:

• 2 cups cauliflower florets
• 1 cup unsweetened almond milk
• 2 tablespoons nutritional yeast
• 1-2 tablespoons apple cider vinegar (adjust to taste)
• 1½ teaspoons garlic powder
• ½ teaspoon salt
• ¼ teaspoon turmeric

Procedure:

1. Cook pasta “al dente” in boiling water as per directions on box, drain, and reserve 1 cup of the water.
2. Heat olive oil in large heavy bottomed pan on medium high heat, add and sautee in turn scallions, asparagus, mushrooms, Italian seasoning, stirring well.
3. Reduce heat to low, add olives,pistachios, salt and ½ cup of the reserved pasta water. Cook, stirring occasionally, until the vegetables are cooked but not mashed, for about 8-10 minutes.
4. “Cheese Sauce”: cook cauliflower florets in small amount of water in the microwave for 9-10 minutes.
5. Use food processor to puree the cooked cauliflower, almond milk, nutritional yeast, vinegar, garlic powder, salt and turmeric until smooth and creamy.
6. Add the cooked pasta to the pan with the cooked vegetables, add remaining reserved pasta water and gently in the “cheese sauce”.
7. Add the slivered basil, (you may choose to add other fresh herbs) stir and cover for 3 -4 minutes.  ,

This is best served hot, although it may be refrigerated or frozen for later use) . Serve with the “Kakdi Koshimbir” (recipe below, and on the left in the picture above), or tossed green salad, and  fresh crusty bread

 

Kakdi Koshimbir (Cucumber, Peanuts, Lime, Cilantro Salad): serves 6-8                                 On the left in the picture above

Note: I omit all chills, peppers, black, red and white pepper as my husband has strong allergies. You may choose to add ¼  teaspoon chopped green chillis or ¼ teaspoon ground pepper to step 2 of the procedure below.

Ingredients:

• One large seedless cucumber
• ½ cup coarsely ground roasted peanuts
• ½ cup shredded coconut (sweetened or unsweetened)
• ½ cup finely chopped fresh cilantro (or you may choose to add chopped fresh dill)
• 1 ½  teaspoons fresh or bottled lime juice
•  ¼  teaspoon salt

Procedure:

1. Dice the unpeeled cucumber
2. Add the peanuts, shredded coconut, chopped cilantro, lime juice
3. Add salt (and you may choose to add the black pepper or chopped green chillis)
4. Mix well and serve at room temperature

 

 

Chickpeas, Mango, Cranberry, Almond Delight in Pita: Serves 4-6 

Note: I omit all chills, peppers, black, red and white pepper as my husband has strong allergies. You may choose to add ¼ teaspoon ground pepper to step 3 of the procedure below.

Ingredients:

• One 15 oz can chickpeas (garbanzo beans)
• One large or two medium ripe mangos peeled and cut into ½ inch cubes
• ½ cup slivered almonds or more to taste
• ½ cup dried cranberries
• ½ cup finely chopped celery hearts
• ½ cup finely chopped parsley or cilantro
• 1 ½  teaspoons fresh or bottled lime juice
• ¼ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ½ teaspoon salt
• 4 oval or round small whole wheat pitas

Procedure:

1. Drain the chickpeas and place in a large bowl
2. Add the mango cubes, cranberries, celery and almonds, gently mixing  to avoid bruising the mango
3. In a small bowl make the dressing by mixing the lime juice, cumin, coriander and salt (you may choose to add ¼ teaspoon freshly ground black pepper)
4.  Add the dressing to the contents of the large bowl, add the parsley or cilantro, and gently coat everything with the dressing. Allow to marinate for 10 minutes on the counter (or place covered bowl in the refrigerator for use up to 2-3 hours later)
5. Wrap the pitas in moist paper towels and heat for 30-40 seconds in microwave
6. Cut the warm pitas in half, gently open the pockets and stuff with the prepared chickpea, mango, cranberry, almond delight, and serve immediately to avoid getting it soggy.

Serve with fresh watermelon wedges or other fresh fruit like strawberries, blueberries or sliced navel oranges

 

Sabudana Wade (Tapioca, peanuts, potato patties)

The Recipe is coming!