http://sdsmasala.com/Masala_SoyaChaap.html
http://www.inhouserecipes.com/Recipes.aspx?RecId=148
Tuesday, February 22, 2011
Soya Chaape Recipes
http://sdsmasala.com/Masala_SoyaChaap.html
http://sdsmasala.com/Masala_SoyaChaap.html
http://sdsmasala.com/Masala_SoyaChaap.html
Monday, February 21, 2011
Vegan Jamoon Recipes
Haven't gone through or tried any of them yet.
http://www.veganforum.com/forums/archive/index.php/t-21737.html
http://www.veganforum.com/forums/archive/index.php/t-671-p-4.html
Sonal Vegan's recipe:
http://www.veganforum.com/forums/archive/index.php/t-21737.html
http://www.veganforum.com/forums/archive/index.php/t-671-p-4.html
Sonal Vegan's recipe:
250 gms. crushed tofu,
1/2 tsp.baking powder,
grinded cardamoms(8-10 in no. ) powder
3-4 bread slices grinded
brown sugar
water(ideally, lesser than the quantity of sugar but its actually tough for a novice like me to make the syrup the ideal way )
Mthd.:
Mix the first 4 ingredients with each other properly and make small balls.
Refrigerate the balls for abt. 1 -2 hrs.
Deep fry them .
Soak them in the syrup prepared earlier
Sprinkle grated coconut powder on top .
Enjoy the tofu dumplings which highly resemble gulab jamuns .
Friday, February 18, 2011
Payasam
Sneha Poojary's Photos - Mom-Made Vegan Food : Specials...
Payasam... slurrrrrp!
Ingredients:
1/2 Kg Bottle gourd
1/2 cup rice
1/4 Kg Jaggery
1/2 coconut
3 Elaichi
Crushed almonds
Method:
Soak rice for half hour. Make a paste of it and keep it aside.
Extract milk from coconut. Cut the bottle gourd and grind it to paste. Pour the coconut milk and bottle gourd paste into a aluminium container or a big pan and heat it. Put jaggery into it and continue stirring. After 10-15 minutes, pour rice paste into the container and continue stirring for 10 more minutes. Sprinkle elaichi and crushed almonds at the end. Serve chilled.
Ingredients:
1/2 Kg Bottle gourd
1/2 cup rice
1/4 Kg Jaggery
1/2 coconut
3 Elaichi
Crushed almonds
Method:
Soak rice for half hour. Make a paste of it and keep it aside.
Extract milk from coconut. Cut the bottle gourd and grind it to paste. Pour the coconut milk and bottle gourd paste into a aluminium container or a big pan and heat it. Put jaggery into it and continue stirring. After 10-15 minutes, pour rice paste into the container and continue stirring for 10 more minutes. Sprinkle elaichi and crushed almonds at the end. Serve chilled.
Chilmil Adde (Manglorian sweet dish)
Sneha Poojary's Photos - Mom-Made Vegan Food : Specials...
It's a old Manglorian sweet dish, known as Chilmil Adde.
Ingredients:
Rice, Coconut, Jaggery and Jackfruit leaves.
Method:
Grind the rice into a thick paste. Make conical shapes from the leaves and to keep it conical you can use small sticks from dry coconut leaves. Grate coconut and jaggery and mix it well. Apply the rice paste around the cone, make a thin layer and then fill it with coconut & jaggery mix, cover with the rice paste. Steam it.
Have fun! :)
Ingredients:
Rice, Coconut, Jaggery and Jackfruit leaves.
Method:
Grind the rice into a thick paste. Make conical shapes from the leaves and to keep it conical you can use small sticks from dry coconut leaves. Grate coconut and jaggery and mix it well. Apply the rice paste around the cone, make a thin layer and then fill it with coconut & jaggery mix, cover with the rice paste. Steam it.
Have fun! :)
Gajar Ka Halwa
Sneha Poojary's Photos - Mom-Made Vegan Food : Specials...
Gajar Ka Halwa
Ingredients:
1/2 Kg Carrot
1/2 Kg Jaggery/Sugar
100gm Almonds and 50gm/100gm Cashews
Method:
Soak almonds and cashews for 2 hours. Make a paste of it together.
Grate the carrots and heat it in a pan till the water from carrots dries out. If you are using jaggery, melt the jaggery in a separate pan and then mix it with the carrot. But if you are using sugar you can directly add it to the carrot. Pour the paste of almonds and cashews too. Keep on stirring till the mixture becomes thick. Sprinkle slightly crushed almonds on top.
Ingredients:
1/2 Kg Carrot
1/2 Kg Jaggery/Sugar
100gm Almonds and 50gm/100gm Cashews
Method:
Soak almonds and cashews for 2 hours. Make a paste of it together.
Grate the carrots and heat it in a pan till the water from carrots dries out. If you are using jaggery, melt the jaggery in a separate pan and then mix it with the carrot. But if you are using sugar you can directly add it to the carrot. Pour the paste of almonds and cashews too. Keep on stirring till the mixture becomes thick. Sprinkle slightly crushed almonds on top.
Saturday, December 25, 2010
Seitan Roast with Wild Rice and Chestnut Stuffing
Seitan Roast with Wild Rice and Chestnut Stuffing
By Vegan Dad
As I mentioned yesterday, Canadian Thanksgiving will soon be upon us. And by us I mean mainly me since most of my readers are American. I thought I had better take some dishes for a trial run before I make them for members of my family next weekend, like this roast. I will warn you now that the stuffing is a tad finicky. I think when I make it next week I will add in a slice of bread or so to make it all stick together. I also discovered that I made the chestnuts pieces way too big--small is the way to go with stuffing.
INGREDIENTS
Stuffing
- 12 roasted chestnuts, chopped
- 1/2 cup wild rice, cooked
- 2 tbsp olive oil
- 1 tbsp margarine
- 1 large shallot, chopped
- 2 cloves garlic, minced
- 1 rib celery, finely chopped
- 1/4 cup water
- 1 tsp sage
- 1 tsp thyme
- 1 tsp salt
- freshly ground pepper
- 1 cup fresh cranberries
- 1 tbsp flour
- you may want to add a some bread cubes to help hold it all together
METHOD
1. Roast chestnuts and cook rice according to the directions (usually 1/2 cup of wild rice is cooked in 2 cups of water for 50-60 mins. Drain off any excess water).
2. Melt margarine in oil on a saucepan over medium heat. Saute shallot, garlic, and celery for 5-7 mins, until soft and translucent. Add water, spices, and cranberries and cook for 3-4 mins, until cranberries begin to soften. Add rice and chestnuts and cook for 2 mins. Then add flour and mix well. Remove from heat and transfer to fridge to cool. (If you are using bread cubes, omit the flour and toss mixture with the bread)
3. While stuffing is cooling, make seitan. Your stuffing needs to be cool or it will make your seitan break apart during rolling.
Seitan
Get your water on its way to boiling in your steamer
- 1 1/2 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp poultry spice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup soy milk
- 2 tbsp oil
- 1/4 tsp apple cider vinegar
Get your water on its way to boiling in your steamer
- 1 1/2 cup vital wheat gluten
- 1/4 cup nutritional yeast
- 1 tsp poultry spice
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup soy milk
- 2 tbsp oil
- 1/4 tsp apple cider vinegar
METHOD
1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.
2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.
3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.
4. Transfer the roll to a piece of extra wide, extra strength aluminum foil (it is important to have this), and tightly roll up like a Tootsie Roll.
5. Steam for 30 mins, turning over after 15 mins. While steaming, preheat oven to 350 degrees. Then, place roast in a loaf pan and bake for 25 mins.
1. Whisk together dry ingredients in a bowl. Whisk together wet ingredients in a separate bowl and add to dry. Mix with a wooden spoon into a wet dough. If it seems too wet, add a bit more gluten flour. It should be soft and pliable, but still hold together.
2. Transfer dough to counter top or board. With your hands, flatten into a rectangle, about 1/2" thick. The width will depend on how wide your steamer is. Make sure it will fit.
3. Put stuffing in a line the center of the dough. Compress the stuffing in your hands so the center of the roast will be firm. Gently but firmly roll the seitan with the stuffing in the middle (i.e. make sure there is a cavity in the middle with the stuffing in it--don't roll it like a jelly roll). Seal the ends and seam as best you can.
4. Transfer the roll to a piece of extra wide, extra strength aluminum foil (it is important to have this), and tightly roll up like a Tootsie Roll.
5. Steam for 30 mins, turning over after 15 mins. While steaming, preheat oven to 350 degrees. Then, place roast in a loaf pan and bake for 25 mins.
6. Let roast stand for 15 mins before unwrapping and slicing with a very sharp knife. Serve with your favourite gravy.
The roast, unwrapped, after coming out of the oven.
Subscribe to:
Posts (Atom)