Recipe: Malai Kofta

Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.

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Ingredients

Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking

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Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2  t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk

*Or 4-6 yukon gold potatoes
**Or cornstarch

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  1. Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
  2. In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
  3. Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
  4. In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
  5. Preheat the oven to 425 ºF.
  6. Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
  7. Mix in frozen peas.
  8. Line a baking tray with parchment and spray or brush with oil.
  9. Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
  10. To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
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tofu post-food processor

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Omnomnomnomnom.

Serves ten.

Adapted from VEGAN MALAI KOFTA: INDIAN DUMPLINGS IN CURRY TOMATO CREAM SAUCE.

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Recipe: Greek Quinoa Salad

If stanning for my own cooking is wrong, then I don’t wanna be right. Addictive, easy Greek quinoa salad, right this waaay!

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Ingredients

3 1/2 c vegetable broth
2 c quinoa
1 c grape tomatoes, halved
3/4 c fresh parsley, chopped
1/2 c Kalamata olives, pitted and halved
1/2 c red onion, diced
4 oz feta cheese, chopped
3 T olive oil
3 T apple cider vinegar
3 garlic cloves, minced
1 lemon, juiced
sea salt and black pepper to taste

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  1. Combine broth and quinoa in a medium saucepan and bring to a boil. Cover and lower to simmer about 15 minutes, until broth is absorbed and quinoa is fluffy. Transfer to large serving dish.
  2. Stir all other ingredients into quinoa, tossing until evenly coated.
  3. Eat warm or pop into fridge for an hour to let flavors meld. It’s good both ways… I’ve done the legwork.

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Apollo

“Every salad you make, every thing you bake. Every drink you shake every breath you take I’ll be watching you.” – Apollo Aldrich

Serves ten.

Adapted from Best Greek Quinoa Salad.

Recipe: Roasted Garlic Cauliflower

In my head, an ideal dinner is 4-6 different vegetarian sides that people can pick, choose, and build a plate from. This roasted garlic cauliflower is delicious and everyone will eat it, even those who don’t typically like cauliflower.

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Ingredients

1 cauliflower head, chopped
3 T olive oil
3 garlic cloves, minced
sea salt and black pepper to taste
1/3 c freshly grated parmesan cheese, more to taste*
1 T fresh parsley, chopped

*For a vegan dish, leave out parmesan cheese or replace it with a vegan substitute. From my experience with vegan parmesan cheese, I prefer the real deal or none at all over the alternative.

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  1. Preheat oven to 450° F and lightly oil a large casserole dish.
  2. In a bowl, toss the cauliflower, garlic, olive oil, sea salt, and pepper until evenly coated.
  3. Bake for 25 minutes, stirring halfway through cook time.
  4. Top cauliflower with parmesan and parsley, then broil dish for about three minutes until top is golden brown.

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Mmm. Simplicity.

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Serves four.

Adapted from Roasted Garlic Cauliflower.