Friday, May 27, 2011

Cilantro Chimichurri by Radha


1 bunch cilantro, 2 garlic claves, 1/2 c EVOO, 2 tsp red wine vinegar, 1 tsp dried oregano, 1/2 tsp cumin pwd, 1/2 tsp red pepper flakes, salt. 
Put all ingredient in food processor. Serve with Gluten, veggie chicken, or tofu.

Pad Thai by Krsnamayi

First of all I would like to stress that this is a very authentic Pad Thai recipe that I developed after a lot of trial and error (and eating Pad Thai at numerous veggie restaurants in Bangkok). If you do not have the proper Thai will NOT turn out the head yourself down to an Asian grocer!

Pad Thai:

7 oz (1/2) pack Pad Thai rice noodles cooked in water until Al Denté (these are a little thicker than regular rice noodles)
1-2 blocks extra firm tofu cut into match stick pieces
250 g bean sprouts
2 cups misc. veg (beans, bok choi etc)
2 green peppers cut into thin long slices. (if they are massive, then perhaps one would do, if they are smaller Indian ones then you would need at least 3)
3-4 Tablespoons minced cabbage fried in a littl ghee/oil plus a pinch of hing (to mimic onion)
1 teaspoon Hing
3 Tablespoons salted Thai radish (this is a type of preserved white radish...and is different then the Chinese or Japanese pickled ones.)
1 teaspoon Chilli powder
4 Tablespoons palm sugar (if you don't have this, then turbinado or brown will do)
4-5 Tablespoons soy sauce
4 Tablespoons tamarind water (sour tamarind)
1/4 cup water (as needed- I rarely use it)
1/2 cup ground roasted peanuts
oil for frying
lemon wedges for serving.

place 2-3 Tablespoons of oil in the wok and pan fry the tofu. Set aside. Add a little more oil if wok is dry, add the HIng and chilli powder. Stir fry all the vegetables (except the bean sprouts) lightly (so they are still crisp). Add the Radish, palm sugar, tamarind water  and then the noodles, tofu, fried cabbage and bean sprouts. toss so every thing is coated nicely. If this seems too dry add the 1/4 water (as needed). serve with Lemon to squeeze on top (it doesn't taste right without it) and ground peanuts on the top.

Regular street Pad thai always contains eggs or meat, and they use fish sauce rather than soy sauce....but this is the veggie "Jae" version

Serve with Thai Som Tam (green papaya salad)....

Tian of Courgettes&Tomatoes by Dharma

A Tian is very easy to do just got to peel 500g of Courgettes (zucchini) and slice the Tomatoes like i put in the plate with some Olive oil then you put the Courgettes & Tomatoes in the plate sprinkle Garlic if you don't like Garlic don't put then put 5 big spoons of olive oil then sprinkle Salt & Pepper and sprinkle 2 biscottes that you smashed up then sprinkle some Thyme and in the oven for around 1hour th4 .This smell too good! :) This's la Cuisine de La Provence!lol

Sunflower Seed Dressing by Rohini

Sunflower Seed Dressing

1/2 c sunflower seeds (easier if you soak them a little first, but not absolutely necessary; also, I think I ended up adding a bit more because I made it right before serving so it didn't have a chance to thicken)
1 c water
juice of 1 lemon
2 T apple cider vinegar
salt to taste
1 T honey
1 T dried parsley
1 t dried oregano
1 t dried dill

Blend in a blender. That's it. I like it with extra sour for tanginess, you may reduce or skip the vinegar if you like.

Lentil Moussaka by Jayada Radhika

This particular moussaka is adapted from Margret Fulton's Book of Vegetarian Cooking.

Lentil Moussaka

2/3 cup oil (I used olive oil for the lentils and instead of oil I used butter for the eggplant.)
few pinches hing
1 cup finely shredded cabbage
1/2 cup red and green peppers 
4 celery sticks
1x400g can tomatoes
1 1/4 cups green lentils
2 tbsp soya sauce (I used Braggs)
1/4 tsp pepper
4 cups water
500g eggplant 


2/3 cup yoghurt
2 tbsp grated Parmesan cheese

Heat 1 tbsp oil in pot, add hing and cabbage. Cook 'til cabbage has just softened then add peppers and cook another min or two. Add celery, tomatoes with their juice, lentils, soya sauce, water and salt and pepper to taste. Break tomatoes up a bit with a wooden spoon. Cover and simmer for 50 mins, until cooked.

Meanwhile, slice the eggplant, sprinkle with salt and leave in a colander for 1 hour. Drain and pat dry with kitchen paper (I used a tea towel).

Heat some of the remaing oil in a frying pan, add the eggplant in batches and cook on both sides 'til golden; adding more oil as required. Drain on kitchen paper.

Cover the baseof a shallow oven proof dish (I greased it first) with some of the lentil mixture and arrange a layer of eggplant slices on top. Repeat the layers, finishing with the eggplant.

Mix the yoghurt with salt and pepper to taste, and pour over the eggplant in an even layer. Top with the cheese and bake in a preheated moderate oven, 350F (180C), for 30-40 mins, until golden.

Offer and Enjoy! Let me know how it turns out!

Blueberry Upside-Down Cake by Jayada Radhika

Ok, this recipe is really too good to keep to myself, so here it is. This is adapted from Fabulous Desserts by Johna Blinn

Blueberry Upside-Down Cake

1 quart fresh blueberries (I only had frozen and it worked fine)
1 tbsp fresh lemon juice
4 tbsp butter
1 tbsp egg replacer
1 1/2 cups plain four
dash salt
1 1/2 tsp baking pwd
3/4 cup milk

Wash and drain blueberries; place in a bowl.
Squeeze lemon juice over top; sprinkle with 3/4 cup sugar. Mix gently and set aside.
Cream together butter and remaining sugar.
Sift together flour, salt, baking pwd and egg replacer; add to butter mixture. Add milk and beat 'til smooth.
Place sweetened blueberries in well-greased 8-inch square pan (I used round as my square pan was full of Moussaka!), arrange berries in even layer; smooth cake dough over berries.
Bake in preheated 350F (180C) oven 30 mins.
When cake is done, invert on platter (be care of the juice!); cut in squares (or slices if using round tin) and serve warm (good cold too!). Can also serve with plain cream or whipped cream.

This is REALLY yummy!