February 17, 2015

Tofu (Paneer) Subzi

Every once in a while, all you need is some roti and subzi to brighten an otherwise cold and dreary day. Today, with temperatures in the negative teens, just happened to be one of those days. Of course, it helped that HOMY had already eaten spaghetti with the kids by the time I got home from my 70min drive. So, I chopped up an onion, opened a can of diced tomatoes and threw together this lovely subzi in less than 20 min. With store-bought Indian chapattis, this hit the mark!! 


Prep Time: 20 min

Ingredients (Serves 4):
  1. 1x 14oz Mori-Nu Extra-Firm Tofu, pressed and diced into small pieces
  2. 1 Medium Red Onion, diced 
  3. 1 Large Tomato, diced and 2 Jalapeños, diced (or 1 can of Rotel diced tomatoes w chillies)
  4. 1 tbsp Cumin seeds
  5. 1 tsp Coriander powder
  6. 1 tsp Deggi Chilli Powder
  7. 1/2 tsp Turmeric powder
  8. 4-6 fresh or fresh-frozen Curry leaves
  9. Salt to taste.
Directions:
Line a pot with water or broth and sauté onions until translucent. Add spices and steam sauté for a couple of minutes before adding diced tomatoes and chillies. Allow all excess after to evaporate and once fragrant, add in diced tofu. Gently fold the tofu into the onion, tomato, and chilli mix. Cover and let rest for 10 min to allow the tofu to imbibe the flavors from the veggies. Garnish with freshly cracked black pepper and fresh cilantro leaves (optional). Serve with warm chapattis. Enjoy! 

February 8, 2015

BBQ Cauliflower

If you follow various food blogs and magazines on Facebook, I'm sure you've come across pictures of whole 'brain' dishes .. a whole head of cauliflower that's been roasted until tender on the inside and crispy on the top. It makes for a great presentation at a dinner table and tastes great as it is amenable to absorbing flavors from your favorite spices. After years of vacillating, I finally gave it a try today and it turned out lovely. 


Prep Time: 5 min, plus 40-45 min for baking

Ingredients (Serves 4):
  1. One whole head of Cauliflower (any color).
  2. 6 tbsp BBQ Sauce (I used Stubb's)
  3. 2 tbsp Hot Sauce (I used Cholula)
  4. Salt and Pepper, to taste
Directions:
Preheat oven to 400°F. Trim all the leaves from the bottom of a full head of Cauliflower and trim the stem so that the head sits flat. 


Lightly grease the bottom of a cast iron pan with oil (wipe off any excess). Place the cauliflower in the middle and using a kitchen brush (or your hands) cover the surface of the cauliflower with the sauce. 


If you have time, you can also marinade the cauliflower by transferring the head into a gallon ziploc bag, covering with marinade and refrigerating for about half an hour. Instead, I was lazy and just used the brush technique. Sprinkle a little bit of salt and freshly cracked black pepper on top. Place pan in the oven and set the timer to 40 min. At 15 min intervals, remove the pan from the oven and reapply a fresh coat of BBQ/Hot sauce on top. Return to the oven immediately. After all the marinade has been applied, and dried on the surface (~40 min), turn off the oven and turn on the broiler on HI for 2-4 minutes until the top of the cauliflower is crispy and brown. 


Serve over a bed of rice, or greens and slice at the dinner table for maximum presentation! This went over really well in our household!! We served it with Steamed Brown rice, more hot sauce and guacamole to cut some of the heat ... everyone loved it!! 


Nutrition Facts (Per Serving): Calories 75 (Fat Calories 0)
Total Fat 0 g; Carbohydrates 15.0 g; Fiber 4.5 g; Sugars 7.5 g; Protein 4.5 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!

November 16, 2014

Quinoa Taco Salad

It's getting colder out which means we naturally remove ourselves from cold, albeit fresh, salads and opt for the more meatier (plant based of course) soups and rice dishes. So we've been having a lot of rice and bean dishes ... variations of the same, according to HOMY. He'd rather not eat another rice and bean dish for a few months :) !! I have been missing the greens in my diet and today when we came home with a salad box of baby spinach I decided to make a taco salad ... except HOMY is not a big fan of TVP and is fed-up with beans .. hmm? Stuck between a rock and a hard place .. not quite so because he loves Quinoa and I had the perfect idea to turn my Quinoa Chili recipe into a Quinoa Taco Meat recipe. 


Prep Time: 20 min

Ingredients (Serves 4):
  1. 1 cup Quinoa, rinsed and drained.
  2. 1 cup Water
  3. 1/2 Medium Red Onion, diced
  4. 1 can (15 oz) Dark Red Kidney Beans, rinsed and drained
  5. 2 Large Tomatoes, diced
  6. 2 cups Yellow Corn, steamed and ready to serve. 
  7. 1 lb Baby Spinach, rinsed and ready to serve
  8. 1 tbsp minced Garlic
  9. 2 tsp Cumin powder
  10. 2 Coriander powder
  11. 1 tsp Italian seasoning
  12. 1 tsp Taco seasoning
  13. 2 tsp dried Cilantro leaves
  14. 2 tsp Chipotle Pepper (add more, to taste)
  15. 1 tbsp Light Molasses
  16. 4 tbsp Soy Sauce, or Bragg's Liquid Aminos
  17. Salt and Pepper, to taste
  18. Salsa, as dressing, to taste.
  19. Sliced Avocados or Guacamole, to taste (optional)
  20. Sliced Jalapenos, to taste (optional)
  21. Tortilla Strips, to taste (optional)
Directions:
In a large non-stick skillet, mix quinoa, water, red onion, and all spices and bring to a boil. Reduce heat to medium-low and cover and allow to simmer until quinoa is cooked well (about 10-12 min). Remove cover, mix in Kidney beans and allow the excess water to evaporate until the mixture has the consistency of well-browned taco meat. Taste test and add more cumin, taco seasoning, salt and chili peppers, if needed. Split the baby spinach into 4 large salad bowls. Top off with a generous sprinkle of yellow corn and fresh tomatoes. Drop a generous dollop of taco meat in the middle, add salsa for dressing and serve. Garnish with optional taco salad toppings, if you wish. 


Nutrition Facts (Per Serving): Calories 349 (Fat Calories 42)
Total Fat 4.7 g; Carbohydrates 65.9 g; Fiber 12.5 g; Sugars 9.7 g; Protein 17.0 g


If you liked this recipe, be sure to check out my Recipe Index for more Whole-Food, Plant-Based, No-Added-Oil recipes. You can also like Rugrat Chow! on Facebook. Thanks!