Tofu Paneer Pulao

Hello! Hello! It has been a while since I posted a new recipe. I have to tell you, starting a new job is hard. Its something I love to do .. and I really wanted (and needed) the change .. but the change has totally thrown me for a loop. I'm driving the same distance and time (about 40 miles one way) as my old job but I go in the direction of the city now and encounter a lot of traffic. By the time I get home .. I'm exhausted. For the last 3 months, I've relied on tried and true RRC and HH recipes. Various kinds of stir fries, and Red Beans and Rice and Dal and easy stuff like that. I'm sure you've seen my posts on my FB page. Last night I tried a new recipe and fired up my laptop, which by the way had been sitting on my desk for more than 2 months. I had so many updates to install, I never got around to posting my recipe before it was time for bed. 

This recipe came together really easy. It was born out of the desire to eat rice (Indians are rice eaters), but to eat a simple rice dish. Tofu is an excellent substitute for paneer (fresh cottage cheese) which is used in a lot of Indian dishes, as a source of protein. I used Mori-Nu Extra-Firm Silken tofu in this recipe because that is what I had on hand. Any firm or extra-firm tofu should work just as well. I did not press or drain the tofu. I used white rice in this recipe, but brown should work as well, so long as the cook time is adjusted accordingly. I used this dish as my entree. You can also serve this as a side dish. Enjoy!! 

Prep Time: 20 min

Ingredients (Serves 4):

1. 1 cup Basmati Rice
2. 2 cups Water
3. 1 x12oz Pack of Extra-Firm Mori-Nu Silken Tofu, diced
4. 1 tbsp Dried Onion Flakes (or use 1/2 cup fresh finely diced onions)
5. 2 tsp Garlic Powder
6. 2 tsp Deggi Chilli Powder
7. 2 tbsp Low-Sodium Soy Sauce
8. 4-6 Green Onions (green portions only), diced finely.
9. Salt to taste.

Directions:

Wash rice well in a lot of water (soak and drain multiple times to remove all dust). Add everything to a dutch oven (in my opinion, pilafs always come out better in heavy lidded pots; I used my Le Creuset but any lidded stock pot should really work). Bring to a boil, reduce  heat, cover until only a crack remains on the side and cook on Medium-low until rice is tender. Cover completely. Remove from heat and let sit for 10 minutes. These last 10 minutes are crucial for rice pilafs as this allows the rice to absorb any excess water and fluff up. Serve warm with crispy baked papadums, or even baked tortilla chips. Sprinkle some hot sauce and you're talking my talk :) !!! Enjoy!! 

Nutrition Facts (Per Serving): Calories 189 (Fat Calories 5)
Total Fat 0.6 g; Carbohydrates 41.4 g; Fiber 1.7 g; Sugars 1.8 g; Protein 4.6 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!

Kabocha Squash Soup

In an effort to try various varieties of squash, I picked up a grand old Kabocha Squash. It turns out that this is New Veggie #73. It sat on my kitchen counter for a few days as I wondered what I could possibly use it for. Ultimately, for fear that it would rot, I roasted it and scooped out the flesh one night (and it went in the fridge). Sooooo, what am I to make? Ultimately, I decided to make that tried and true recipe for Squash Soup from Happy Herbivore. This time, I didn't have any curry powder handy (OMG! ... an Indian chick doesn't have curry powder ;) .. sacrilege!!!) but I did have my mom's home-made Garam Masala and ended up using that instead!! Ummm! :)

Adapted from: Happy Herbivore - Butternut Squash Soup

Prep Time: 10-15 min (with pre-roasted squash)

Ingredients (Serves 2):

1. 1 Medium Kabocha Squash (pre-roasted, scooped flesh, ~2 cups)
2. 1-2 cups Home-made Vegetable Broth 
3. 2-3 tsp Garam Masala, to taste
4. Hot Sauce (preferably Cholula)
5. Salt and Pepper, to taste

Directions:

Roast the whole squash in the oven for about 90 min (see instructions here). Once the skin starts to bubble and pop and darken, the squash is ready. Remove from oven and allow to cool at room temperature so that you can scoop out the flesh without scalding yourself. Once scooped, the flesh can be stored refrigerated until you're ready to make your soup. Bring 1 cup of vegetable broth to a boil in a large sauce pan, add squash and garam masala and some salt. Using an immersion (stick) blender, puree until the soup is thick and creamy, adding more broth as needed until you get the desired consistency. Taste test for salt and flavor. Garnish with cholula and enjoy!! 

My Assessment: This soup is so easy to make. I love it, with every kind of fall squash :)

Nutrition Facts (Per Serving)*: Calories 40 (Fat Calories 0)
Total Fat 0.0 g; Carbohydrates 9.3 g; Fiber 1.3 g; Sugars 4.0 g; Protein 1.4 g

* Nutrition facts are provided for the water option as vegetable broth calorie content can vary.


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!

Spicy Stewed Okra

This recipe, a hot and spicy Okra stew is inspired by my friend Maria Hatcher. Not only does she style my hair to perfection, she's been tempting me with tales of this recipe for months now. After our visit to her salon yesterday, and another conversation about this dish, I decided to pick up some okra and onions at the store and try this recipe tonight. I'm not sure if she uses all the same spices or not, but this came out pretty darned good. I served it over 2 redskin steamed potatoes. She uses mashed cauliflower or masked potatoes. I think it will go really well with a batch of my Cauliflower Rice. 

Prep Time: 20 min 

Warning: Not for the weak of heart!! This recipe packs a lot of heat. 

Ingredients (Serves 4):

1. 1 x 12oz Pack of frozen/cut Okra
2. 1 small white Onion, julienned
3. 1 x 10oz can of Diced Tomatoes (or a medium fresh tomato, diced)
4. 1 small Jalapeño, diced finely
5. 1 tbsp Powdered Cumin
6. 1 tsp Smoked Chipotle Pepper (or more, to taste)
7. 1 tsp minced garlic
8. Salt, to taste

Directions:

Line a big saucepan with water and add onion and garlic. As the onion becomes translucent, add tomatoes, jalapeño, cumin and chipotle pepper. Mix well, add frozen okra and bring to a boil. Cover, reduce heat to a simmer allow the okra to cook down for about 15 min. Serve over rice or potatoes. 

Nutrition Facts (Per Serving): Calories 58 (Fat Calories 5)
Total Fat 0.5 g; Carbohydrates 12.0 g; Fiber 4.0 g; Sugars 3.9 g; Protein 2.1 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!