Indian Feast! (Recipe Round-up)

The whole spread!

I've been meaning to post my Indian food recipes for awhile but last night the opportunity presented itself.  I feel that to really appreciate a food blog you need pictures. Everyone loves a little food porn right? Well, last night some family came over and I made a great Indian feast. 

Happy Vegan MOFO!

Palak (Pureed Spinach dish)
24 ounce bag young spinach leaves, washed
3 cloves of garlic, minced
2 T. Nutritional Yeast
Salt and Pepper to taste
1 t. Garam Masala
1/2- 1 t. Curry (adjust for how spicy you want it, I use hot curry)

1. In a medium stock pot saute garlic in a little olive oil until slightly golden brown. 
2. Add spinach to stock pot and heat until the spinach is thoroughly wilted, stir often.
3. When its all wilty put it in a blender and puree until its as smooth as you want it.  I personally like mine pretty smooth.

Potatoes before being boiled

Curried Coconut Potatoes
5-6 medium sized potatoes, peeled and cut in chunks
1/2- 3/4 of a can of coconut  milk (depends on how much sauce you want)
1 t. Curry powder
1 t. Garam Masala
1 t. Tumeric Powder
1/2 t. Garlic Powder (optional)
Salt and Pepper to taste

1. Boil potatoes until cooked through.  Drain and set aside.
2. In a separate bowl whisk together the other ingredients.  Add the potatoes and mix to combine.

Boiling the cauliflower

 
Baked Curry Cauliflower
1 head of cauliflower, cut into bite size pieces
3/4 C. Frozen Peas (optional), thawed
1/2-1 Can of coconut milk
1.5 t. Garam Masala
1 t. Hot Curry (more if you like it extra spicy)
1 t. Dill
1/2 t. Chili Powder
1/2 t. Garlic Powder
1 T. Tumeric Powder (you can add more if you want a more vibrant yellow color)
2 T. Arrowroot Powder
Salt and Pepper to taste

1.Boil cauliflower until tender. 
2.In a separate bowl whisk together sauce ingredients. If you want a thick sauce transfer to a sauce pan and heat until reduced, stirring occassionally.
3. Combine the cauliflower and the sauce with the peas.  If its not hot enough I put it in the oven at 200 degrees until the peas are heated through.

Finished Curry Cauliflower

Pumpkin Chickpea Masala (Chana Masala)
3 (15 oz) Cans Chickpeas, drained and rinsed
1/2 C. Pumpkin ( I was a little generous)
4 T. Ketchup (again, be generous)
2 t. Garam Masala
1 t. Hot Curry (I like it spicy)
1/2 t. Chili Powder (optional)
1/2 a Can of coconut milk (3/4- 1 cup approx.)
Salt and Pepper to taste

1. In a medium saucepan whisk the sauce ingredients together. Simmer for a few minutes.
2. Add the chickpeas.  Simmer for 5-10 minutes more or until the sauce thickens slightly.

Yum!

It didn't take me long to make all of these dishes and they all go great with naan.  This fed five of us with enough for a lunch the next day and several of us had seconds too.  This meal also pairs wonderfully with red wine! I like to cook these dishes when I'm entertaining because the food is new and fun and everyone can mix and match what they like.  Works great for a family dinner!

Thai Pumpkin Coconut Soup

Happy Vegan MOFO everyone!

Now that fall is in full swing I'm totally into pumpkin, squash, and soup; preferably all together! This soup is one of my favorites and is frequently requested by dinner guests.  I make it several times during the fall and winter and the flavors never get old.  Don't be fooled though! This soup uses easy to find ingredients, is pretty quick to make,  and is in no way rocket science!

Thai Pumpkin Coconut Soup
16 C. Water
1 medium onion, very small dice
6 Boullion Cubes (I use Rapunzel brand, no salt added)
1 can coconut milk
1 T. Fresh Ginger, minced
1 Package Soft Tofu, cubed
1 Large Butternut squash, peeled and cut in bite size pieces (about 3 cups)
3 Large Sweet Potatoes, peeled and cut in bite size pieces (about 3 cups)
3 T. Soy Sauce
1 T. Salt
1/2 T. Pepper
1 t. Ground Cumin
1 T. Parsley
1 t. Dill
1 t. Basil
3 cloves of garlic, minced
Juice of one large lemon
1 t. Tumeric
1 t. Chili Powder
3-4 Generous handfuls of baby spinach, washed

Optional: (add at the end)
1-2 t. Thai Chili Sauce, or 1/2 t. Dried Chili Flakes, or 1-2 Fresh Red Chilies Sliced
2 t. Agave (add to level out the spice if needed)
Juice of 1-2 Limes (if you like extra citrus flavor)

1. In a large stockpot saute the garlic and the onions in olive oil until the onions are translucent and the garlic lightly golden.
2. Add the water and the bouillon cubes.  While the bullion cubes are disintegrating in the water cut the squash and the potatoes and add them to the stock pot.  Bring to a boil and after 7-8 minutes check on the potatoes and squash.  When they are cooked reduce the heat to low and add all of the other ingredients except the tofu and the spinach.
3. Shortly before you want to serve the soup add the tofu cubes and allow them to warm through.  Add the spinach and stir.  Allow the spinach to wilt.  Serve immediately.  Enjoy!

Notes: This soup makes excellent leftovers and is good with or without bread. The spinach doesn't get weird even after a few days. This soup can also be frozen (without the spinach and tofu).  Experiment with the spices and don't be shy about trying more or less of the flavors you like!  This soup is about bold flavors, so don't be shy!