The Indian Vegan Kitchen (37 page)

GF

1. Wash rice in 2 to 3 changes of water, rubbing the rice with your fingers, until the water is relatively clear. Soak in cold water for 15 minutes or longer. Drain the rice in a strainer; set aside.

2. In a 1- to 2-quart saucepan, place drained rice, 2 cups water, and ½ teaspoon salt. Bring to a boil. Reduce heat to medium and simmer for 12 to 15 minutes, until the rice is fully cooked. Let cool for 5 minutes or longer. Fluff with a fork.

3. While rice cooks, grate the tofu and spread on a towel to absorb the water.

4. Heat oil in a large nonstick fry pan on medium-high heat. Add the onion and fry for 2 to 3 minutes until light brown. Add the cumin and stir.

5. Add grated tofu and fry for 1 to 2 minutes. Add kale and fry for 1 to 2 minutes. Add remaining
½
teaspoon salt, cayenne pepper, garam masala, and remaining
½
cup water. Stir, cover with lid, and simmer for 5 minutes.

6. Add fluffed rice to the kale mixture. Stir well with spatula. Cover with lid. Steam through for 3 to 4 minutes. Leave covered until ready to serve. Fluff with fork again before serving.

GF

This dish is for anyone who misses eggs, or for anyone who wants something substantial and high in protein for breakfast. Tofu has an enormous advantage in that it absorbs the flavors of spices and other ingredients, making it very versatile. Extra-firm tofu grates easily and maintains its texture. Serve with toast or any flatbread.

1. Grate tofu and spread it on a towel to remove excess water.

2. Heat oil in a nonstick fry pan on medium-high heat. Add the chopped onion and cook for 1 to 2 minutes, until translucent. Add mushrooms and cook for 1 to 2 minutes. Add green peppers, tomatoes, and cilantro and cook for another minute.

3. Add grated tofu and scramble mixture together. Add turmeric, salt, and black pepper. Stir for 1 minute and remove from heat. Serve hot.

GF

1. In a small skillet, boil 1 cup water. Add TVP. Remove from heat and let sit for 5 minutes or more.

2. In a medium skillet, heat oil on medium-high heat. Add mustard seeds, cover with lid, and cook the seeds for a few seconds, until they stop popping. Add curry leaves and chana dal, fry for a few seconds, and add the onions.

3. Fry onion for 2 to 3 minutes until golden brown. Add green chiles, carrots, and cabbage. Add the remaining
¼
cup water and salt. Cover with lid. Reduce heat to medium and cook for 3 to 5 minutes, until carrots are tender.

4. Add the hydrated TVP. Stir well and fry for 2 to 3 minutes. Remove from heat.

5. Cover and let stand until ready to serve. Serve with lemon wedges, if desired.

GF

1. In a small skillet, boil 1 cup of water. Add TVP, remove from heat, and let sit for 5 minutes. Drain in a strainer and let cool. Place cooled TVP in the center of a kitchen towel and squeeze out excess water. Place in a medium bowl and set aside.

2. Heat 1 tablespoon of oil in a small fry pan over medium-high heat. Add the scallions and fry for 1 minute. Add the grated carrot, ginger, and green chiles. Cover and cook for 2 minutes. Remove from heat and let sit, covered, for 5 minutes. Open lid and cool completely.

3. Peel and mash the boiled potato. Set aside.

4. Add the carrot mixture and mashed potato to the TVP. Add salt, black pepper, garam masala, cilantro, and cornstarch. Mix well with hands. The mixture should come together as soft dough. Divide into 12 portions.

5. Place bread crumbs on a plate. Make 12 round or oval patties, 2 inches round and 1 inch thick. Roll patties in bread crumbs and set aside.

6. Heat 3 inches oil in a
karahi
/wok or skillet on high heat. Oil is ready when a little bit of dough dropped in the oil rises to the top right away (about 400ºF).

7. Add 4 to 6 patties at a time. Fry for 3 to 5 minutes, until golden brown on one side. Turn patties over, and fry for 2 to 3 minutes until golden brown. Drain on paper towels.

8. Serve hot with your favorite chutney or ketchup.

GF

Fresh green soybeans have become popular, thanks to their nutritional value as well as their sweet, tender flavor. Mildly seasoned with cumin and cilantro, these nutty edamame are a nutritious substitute for green beans. For convenience, use frozen edamame, if they’re available.

1. In a medium nonstick fry pan, heat oil on medium-high heat. Add cumin seeds and cook for a few seconds, until golden brown. Add edamame and stir.

2. Stir in turmeric, salt, and cayenne pepper.

3. Add water. Cover with lid. Reduce heat and simmer for 5 to 7 minutes, until edamame is tender.

4. Transfer to a serving bowl and stir in lemon juice and cilantro. Serve warm or cold.

GF, LF

1. In a small bowl, whip soy yogurt. Add the grated cucumber.

2. Add cilantro, cumin powder, chaat masala, and lemon juice. Mix well. Refrigerate for 10 minutes or longer.

GF

1. In a spice grinder, combine almonds, pumpkin seeds, poppy seeds, fennel seeds, cardamom pods, and peppercorns. Grind to a smooth consistency.

2. In a small bowl, mix soymilk, almond paste, sugar, and rose water. Combine using a wire whisk. Refrigerate for 2 to 8 hours. (You can serve it right away, but the longer you let it rest, the more the flavor intensifies.)

3. Strain the milk (use general kitchen strainer not a tea strainer) into a pitcher. Squeeze out all the milk and discard the pulp. Serve over crushed ice and garnish with rose petals, if desired.