Mrs. Plant's version of Jamie Oliver's Stuffed Curried Eggplant

1 onion, chopped into chunks
4 cloves garlic
1 T crushed ginger
Handful of fresh cilantro leaves (save a few pieces for garnish)
1-2 fresh red chillies, seeded (I used a red Fresno pepper)
1 tsp each of cumin seeds, mustard seeds, ground turmeric, garam masala
2 heaping T natural peanut butter (crunchy or smooth)
1 T mango chutney (you can just buy a jar in the Indian section of your grocery store)
2 T tamarind paste
salt to taste
Approx. 800 grams of Asian or Indian eggplant - I used FOUR 8-9" long Asian eggplants and sliced them Hasselback-style
1  can of lite coconut milk
8 oz ripe mixed-colour cherry or grape tomatoes
2 T chopped dry-roasted peanuts (for garnish)

Preheat the oven to 400ºF. 

Place onion, garlic and ginger in a food processor along with the cilantro and pepper. Whiz into a fine paste. Set aside.

In a large skillet, add the spices on a low heat and dry-fry for 1 minute, or until is smelling fantastic, stirring constantly. Add in the paste and cook for another 5-8 minutes, or until softened, stirring regularly. Stir in the peanut butter, mango chutney, tamarind paste, and season with sea salt. Add a small amount of water so the paste isn't too thick. Turn off heat and set aside.

Leaving them intact at the stalk, cut the eggplants into quarters lengthways (if using small Indian eggplants) or slice them like you would Hasselback potatoes along the width from end to end, with about 1/4 inch of space between each slice (for the longer Asian eggplants). Only slice down about 3/4 into the eggplants. Arrange the sliced eggplants in a casserole dish. Top with the spiced paste (spread evenly) and the cherry/grape tomatoes. Bake UNCOVERED for 15-20 minutes, until the tomatoes have roasted down. Reduce temperature to 375 degrees. Remove the casserole from the oven and pour the can of lite coconut milk over the top of the casserole. Sprinkle with a few more pinches of salt. Cover with foil and bake for 40 minutes, or until thickened and reduced, removing the foil halfway. 

Serve with cooked Basmati or brown rice and garnish with chopped peanuts and cilantro. Reheats beautifully in microwave.

Inspired by: https://www.jamieoliver.com/recipes/aubergine-recipes/stuffed-curried-aubergines/

Gobi Manchurian [oil-free vegan]

1 small head of cauliflower, washed, dried well, and cut into small florets

Seasoning for the Cauliflower:
1/2 t ginger paste
1/4 t salt
a few grinds of crushed black pepper
1 T cornstarch or arrowroot powder

For the Batter:
1/2 cup of whole wheat flour
1/4 cup of cornstarch or arrowroot powder
3/4 cup of water (more if needed)

For the Manchurian Sauce: 
1 1/2 T chopped garlic
1 T chopped ginger
1 t red chilli flakes or finely chopped green chillies (ONLY add if you love extremely spicy food!)
1/2 cup of finely chopped onion
2 T of chopped spring onion (the white portion)

Sauce Mixture
1/4 cup low-sodium soy sauce
1 T  Sriracha sauce
6 T ketchup
1/4 cup coconut sugar
2 t white vinegar

Finely chopped cilantro leaves and chopped green onion for garnish
Serve with steamed Jasmine or Basmati rice

DIRECTIONS:
In a bowl, add the seasoning for the cauliflower to a bowl and mix well to combine. Add the cauliflower and toss gently to coat.

Preheat oven to 450 degrees and line a large baking pan with parchment paper.
In a small bowl, combine the batter ingredients, slowly adding water until you get the consistency of thick pancake batter (pourable, but will stick to the cauliflower).
Dip individual pieces of the seasoned cauliflower into the batter, tap off on the side of the bowl, then place on the parchment paper in a single layer; do not allow the pieces to touch one another. Bake until crispy on the outside and fork tender on the inside--about 20 minutes. Turn oven off and let the cauliflower bites stay warm until you coat them with the sauce--right before serving.

In a large skillet, steamfry the onions in 2 T of water. Cook until tender and lightly browned--about 5-8 minutes, adding more water if needed. Add in the ginger, garlic, chilli (if using), and white part of the green onions. Cook for another 1-2 minutes. While the onions are cooking, mix the sauce ingredients in a bowl. Stir ingredients together well to combine. Add the sauce to the skillet with the onion-garlic-ginger-chilli mixture. Bring the sauce to a soft boil then lower heat to a simmer and cook for another 4-5 minutes. Turn off the heat, and let the sauce cool for another 5 minutes. Add a little water if the sauce has gotten too thick to coat the cauliflower bites.

When cauliflower is done, add pieces into the skillet with the sauce and coat them well. Garnish with chopped cilantro and chopped green onions. Serve with warm, cooked rice.

Easy Chana Masala

I have revised this recipe on 2/3/2018, adding in an option for cooking this dish in the pressure cooker using DRY garbanzo beans, that have been soaked for 8 hours, rinsed, and drained. See the Pressure Cooker Instructions below for that version.

1 yellow onion, diced finely
6 cloves garlic, minced or crushed
1 T ginger, grated or crushed
1/2 cup fresh cilantro, chopped finely
1 T ground cumin
3/4 t sea salt, or more to taste
1 T ground coriander
1/4-1/2 t Indian red chili powder (DO NOT use Mexican chili powder--it is VERY different!). You can use a small amount of Cayenne pepper instead.
1 t ground turmeric
1 t garam masala
1 T coconut sugar or 1 chopped date
1 28-oz can no-salt-added crushed tomatoes
2 15-oz cans chickpeas, rinsed and drained (or 3 cups of previously cooked chickpeas)

NOTE: You can add in some fresh spinach or other chopped greens into the chana masala at the end of the cooking process.

With spinach wilted in at the end of the cooking process

Stovetop Instructions:
Steamfry the chopped onion in a large saucepan until tender and translucent.
Then, add the chopped cilantro, ginger, and garlic and cook another 2 minutes.
Add in the crushed tomatoes, the coconut sugar, and ALL of the dry spices listed. Add a little water (if the mixture is getting too thick). Finally, add in the cooked garbanzo beans. Bring everything to a gentle rolling boil, reduce heat, and simmer (covered) for 30 minutes, stirring often. Serve over cooked Basmati rice.

Pressure Cooker Instructions (using dried, soaked beans):
Soak about 8 oz. of dry garbanzo beans for 8 hours, rinse, and drain them. Add them and all of the ingredients to the pressure cooker--fill the pot with water, just to cover everything. Then, cook for 45 minutes on high pressure with NATURAL RELEASE. If you like it thicker than it comes out after stirring it up, you can take 1 1/2 cups of the cooked chana and a little liquid and blend it in a cup blender. Then, pour that mixture back into the pot, stirring it in with the rest of the chana masala. Serve over cooked Basmati rice.

Cauliflower and Baked Tofu Tikka Masala

My family LOVES Indian food, but it is generally cooked with a lot of oil. Found an amazing Tikka Masala seasoning packet at Sprouts, and this is how I made OIL-FREE Cauliflower-Tofu Tikka Masala with it...

Arora Creations Organic Chicken Tikka Masala spice packet (found at Sprouts Farmers Market) - http://www.aroracreations.com/product/organic-tikka-masala/
1 yellow onion, diced
4 cloves of garlic, minced
1/8 cup crushed ginger (I used the organic one from The Ginger People)
8 oz. organic tomato sauce
1 t. Better-than-Bouillon No-Chicken Base
1/2 cup water
2 T. fresh chopped cilantro
1 head of cauliflower, cut into florets
1 block of firm tofu, cut into cubes

Bake the tofu cubes on non-stick foil-lined pan at 375 degrees for 30 minutes.
In a Dutch oven or extra-large saucepan, water-saute the onion until lightly browned and tender.
Add the garlic and ginger. Cook 1-2 minutes.
Add the masala seasoning. Cook for another minute. Add the tomato sauce, water, Better-than-Bouillon No-Chicken Base and combine well.
Add in the cauliflower florets and cilantro and mix them into the sauce, coating every piece well. Cover and cook over medium heat until tender (about 20 minutes). Add in baked tofu and stir well. Serve over rice or with Indian bread.

Oil-Free Samosa Pancakes

2 1/2 pounds of medium-sized Yukon Gold potatoes, peeled and cut in half
1/2 t. cumin seed
1/2 red onion, chopped finely
2 cloves of garlic, crushed
1-2 green chilis (the tiny ones you get at the Indian store or Serrano peppers will work, too), de-seeded and chopped finely (Caution: USE GLOVES)!
2 T. freshly chopped cilantro
1/2 t. cumin powder
1/4-1/2 t Indian red chili powder (do not use Mexican chili powder, which is VERY different!)
1/2 t. turmeric powder
1/2 cup frozen peas
Salt to taste

Place peeled potato halves into the Instant Pot with 1/2 cup water. Cook on high pressure for 6 minutes with Natural Release.

While potatoes are cooking, warm a skillet to medium-high heat. Toss in the cumin seeds and stir for about 30 seconds until aroma is present. Add the onions, garlic, chilis, and cilantro with a little bit of water. Saute until tender (adding a little water if needed to keep them from sticking to the pan). Add in the cumin powder, red chili powder, and turmeric. Stir until everything is well combined and warmed through. Set aside.

Pre-heat oven to 450 degrees F or heat your indoor grill to 325 degrees. You can also pop these into your air fryer!

Drain the water completely from the potatoes, but leave them in the pressure cooker pot. Mash them roughly with a hand potato masher or hand blender. Don't blend them too smooth if you plan to make them into pancakes. If you want to make them into smoother mashed potatoes, blend them with a hand blender. Add in the veggie/spices mixture and stir until well combined. Add in the frozen peas and stir well to distribute them.

In Oven: Spoon mixture into blobs onto a parchment paper-lined baking pan. Flatten the mixture with a spatula or spoon. Bake in the oven for 20-30 minutes until golden brown and crispy on the outside. Flip them and bake for 10 more minutes. Serve warm.

In Indoor Grill: Spoon mixture into blobs onto the grill plate. Flatten the mixture with a spatula or spoon. Close the top and cook for 20-30 minutes until golden brown and crispy on the outside. Serve warm.

Oil-Free Indian Vegetable Pakora

1 ¾ cup chickpea flour
1 t. baking powder
¾ t. salt (optional)
½ t. garlic powder
1 t. cumin powder
2 t. garam masala powder
½ t. turmeric
1 cup water
1 onion, diced
2 medium Yukon gold potatoes, shredded finely
1 large carrot shredded finely
½ cup frozen peas
1 cup frozen corn

Preheat oven to 450 degrees.
Whisk together the dry ingredients in a large bowl.
Steamfry onion in a small skillet until tender.
Add water to the dry ingredients and stir well to combine.
Add in the steam-fried onion, shredded potato, shredded carrots, peas, and corn and stir together until combined.
Drop heaping tablespoon full of batter onto parchment-lined trays.
Bake for 10 minutes, then flip over. Bake for another 10 minutes or until crispy on the outside and cooked well on the inside.
Serve with tamarind sauce of Sriracha ketchup.

Inspired by Potato Strong - Will Kriski

PlantPure Nation Cookbook: Palak Paneer (Oil-Free!)

Ever since we became close friends with our Indian neighbors in 2004 (shout out to Subhash and Akanksha!), we have fallen in love with authentic Indian food. After becoming plant-based, we were certain we'd have to give it up because it's generally loaded with oil. Thankfully, we were wrong! Indian food CAN be made oil-free without sacrificing taste or texture, and this PlantPure Nation cookbook recipe for Palak Paneer (p. 213) is just another example of this truth. I know I sound like a broken record, but seriously, no kitchen should be without this resource!

Mung (Moong) Bean Sprout Salad

I sprouted my own mung beans in a fine-mesh strainer a few days ago, so I decided to try and duplicate a salad I had at an Indian restaurant recently because it was SO good. This is what I came up with. SO yummy!

2-3 cups sprouted mung beans
1 small jalapeno, diced finely
1/4 red onion, diced finely (not shown in photo)
1/2 organic tomato, seeded and diced small
2 T. fresh lemon juice
1 t. maple syrup
1/4 t. salt
1/2 t. cumin powder

Mix all ingredients together gently. Chill and serve after 2-3 hours.

Indian Cucumber Yogurt Salad

When I used to eat a lot of Indian food, my Indian friends would make a delicious yogurt cucumber salad to pair with it. The cool and slight sweetness of it settled the spiciness in your mouth. I have recreated that salad here--100% plant-based. I was able to use Almond Dream PLAIN yogurt, which worked very well! It's a simple recipe and makes a terrific side dish to any hot or spicy meal.

1 large organic cucumber, peeled

1 small container of Almond Dream PLAIN yogurt (do NOT use vanilla!)

salt/pepper

Shred the peeled cucumber with a simple flat hand grater (like this one: http://ow.ly/R2zz0A) using the largest shred option

Squeeze as much water out of the shredded cucumbers as you can

Mix with yogurt (entire container) and add salt and pepper to taste.

Thug Kitchen: Mango Chutney (with Dry-Fried Tofu)

Mango Chutney (with Dry-Fried Tofu) from Thug Kitchen...made without oil and with lite coconut milk. DELECTABLE!

Aloo Gobi (Indian Potatoes and Cauliflower)

Who says you can't make Indian food without oil??!?! Aloo Gobi (Indian Potatoes and Cauliflower) made by my amazing husband!

Aloo Gobi (for 6-8 people)
4 cups of cauliflower (cut into small florets)
4 medium potatoes (cubed into bite-sized pieces)
1 inch ginger, grated
2 T coriander powder
1/2 teaspoon turmeric
¼-1/2 teaspoon ground cayenne or Indian red chili pepper
6 tablespoons water
¼ cup veggie broth
1 t cumin seeds
1 t salt (to taste or optional)
¼ cup of freshly chopped cilantro
¼ cup chopped tomatoes
1/2 cup water as needed

In a small bowl, mix the grated ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
Heat the veggie broth in a large pot.
Add cumin seeds and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices are combined.
Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pot and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes. If there is too much liquid, remove the cover to let some steam out.
Lastly, add the freshly chopped cilantro and chopped tomatoes. Mix everything and cover for a minute. Adjust the salt to your taste.

Indian Vegetable Pulao (Vegetable Basmati Rice)

½ t. mustard seeds
10 whole cloves
2 cinnamon sticks
1 cup cauliflower cut into tiny florets (optional)
1 cup chopped organic carrots
½ cup frozen organic peas
2 cups basmati rice, soaked in water for 30 minutes, then rinsed well in a fine-mesh strainer with cold water and drained well
1 t. salt (or more to taste)
3 cups of water

NOTE: You can use 2 1/2 cups of frozen mixed veggies instead of the cauliflower, carrots, and peas.

Heat a large saucepan on medium high heat. Add mustard seeds, cloves, and cinnamon sticks. Dry fry for 1 minute. Add rice and the vegetables, stir and cook for 3 minutes. Add salt and water and bring to a boil. Cover pot and simmer on low heat for 15-20 minutes. Check after about 10 minutes to see if more water needs to be added. Only add a tiny bit if needed. Rice should be separated and fluff easily with a fork when done. Add additional salt if needed. Remove the cloves (count them!) and cinnamon sticks when transferring to a serving dish.

Baked Hara Bhara Kabab (Indian Spinach and Potato Patties)

6 cups spinach finely chopped
2 cups frozen shredded potatoes, cooked for 4 minutes in the microwave 
½ teaspoon cumin seeds 
1 teaspoon ginger finely chopped
1/2 teaspoon salt (or salt to taste)
2 tablespoons corn starch
¼ cup finely chopped cilantro 
1 serrano pepper, deseeded and finely chopped

Warm a skillet on medium heat for 1 minute. Add the cumin seeds and cook for another minute.
Add the spinach and cook until ALL water is evaporated out and the spinach is cooked well.
Set aside to cool.
In a bowl, mix all ingredients together with clean hands, forming a ball of dough.
Preheat oven to 425 degrees.
Cover a baking sheet with parchment paper.
Make balls from the dough and pat them down into ½ inch-high circles.
Bake for about 30 minutes, flipping them over halfway.
They should be crispy on the outside.
Serve warm.

A batch made in the Breville Air Fryer!