Dahl

One for Brenda.
From :https://meatfreeweek.org/content/deliciously-dahl

200 grams Chana Dahl, thoroughly rinsed with water and soaked for 1 hour

1 large red onion, chopped

4 cloves garlic, finely chopped

2cm ginger, finely chopped

2cm fresh turmeric, grated

1 Tsp ground turmeric

2 long green chilies, sliced

Pinch salt

1 bunch coriander, roots and stalks roughly chopped, leaves reserved

2  curry leaves

Splash of vegetable or olive oil

TARKA

Tbsp olive oil

1 heaped Tsp. each of brown mustard seeds, yellow mustard seeds, fennel seeds, coriander seeds, cumin seeds

2 long green chilies, finely sliced

Pinch salt

8 okra, sliced

1 red birds eye chili, finely sliced

Small handful curry leaves

2 French shallots, thinly sliced

In a large heavy based saucepan heat vegetable oil and sauté onion, ginger, garlic, curry leaves, fresh turmeric and coriander root until onion is browned. Add tomatoes, green chili, chana dahl and stir through. Cover with vegetable stock, 1 cup of water and bring to a boil. Reduce heat to a to a simmer, cover and continue to cook until lentils tenderize and begin to break down. Roughly 40 minutes.

Just before serving, heat remaining olive oil in a small saucepan over medium heat add shallots, and cook until well browned. Add the spices and cook until aromatic, the seeds will begin to ‘pop’ and release their beautiful flavour and scent. Stir through remaining ingredients, cook for a further 2-3 minutes or until okra just cooked.

Stir coriander leaf through dahl, divide between serving bowls and garnish with a generous spoonful or two of hot Tarka.

Slow Cooker Beef Stew

Well I had some vegetables I didn't have a use for and what better on a rainy Saturday than a beef stew, so I broke out the slow cooker and this was the result.

In a slow cooker combine.
500 gms cubed stewing beef
12 baby carrot scrubbed and cut in half
2 1/4 Beetroot
6 garlic cloves
400gms white beans
1 tin tomatoes
1 cup beef stock
2 bay leaves
2tbs Wostershire sauce
Salt and Pepper

Slow cook for 8 hours serve with crusty bread and sour cream.

Rogani Kumbh (Mushroom Tomato curry)

Blend together
3 tomatoes
6 garlic cloves
2 green chillies
1tsp grated ginger
1 onion
Till a smooth paste is formed

In a saucepan heat 1/2 cup of oil
Add
1tbs ground corriander/cummin (combined)
1tsp tumeric
1tsp garam masala
Combine with blended paste

Add 750gms button mushrooms
1 cup vegetable stock

Simmer for 10 minutes
Serve with basmarti rice and natural yogurt

Aunt Sue’s Famous Pound Cake

Got this off facebook

Ingredients

6 eggs
1 cup butter (2 sticks)
3 cups sugar
3 cups all purpose flour
1 cup whipping cream (also known as Heavy Cream)
1 teaspoon vanilla
Instructions

Grease and flour tube (or bundt) pan and set out eggs and butter to allow them to come to room temperature.
In a large bowl, cream the butter and sugar until smooth. Add the eggs, one at a time, beating for one minute after each addition. Sift the flour and add it to the creamed mixture alternately with the whipping cream. Mix until fully incorporated.
Stir in the vanilla.
Pour into prepared pan and place in a cold oven. Turn the oven to 300 and bake for 80-90 minutes, until a toothpick inserted in the center comes out clean. Cool completely before removing from pan.

Vege Pasta

Ingredients
1 lb whole wheat pasta ( cooked and drained)
6 cups vegetable stock
2 garlic cloves
1 -2 tablespoon olive oil
1/2 cup carrot, sliced
1 cup cauliflower
1 cup broccoli
1 cup kale, chopped
2 tablespoons basil, minced
2 tablespoons olive oil
salt and pepper
1/2 cup pine nuts
Directions
While pasta is cooking in vegetable stock, place 1 tablespoon olive oil in a large skillet with garlic and vegetables. Stir gently and cover to steam for 10-15 minutes or until vegetables are to desired tenderness. You may need to add some of the vegetable stock from the pasta pot periodically to prevent the veggies from scorching.
Drain pasta when done and place in a large bowl. Add steamed veggies, pine nuts, basil, olive oil, salt and pepper. Toss gently to mix. Serve with grated (vegan) parmesan cheese if desired.

Teriyaki salmon with wasabi avocado dressing

I got the idea for this dish from Valli Little's Quick Smart Cook. A few changes and this dish emerged.

Marinade (for 24 hrs) two boned fillets of salmon with skin on in a mixture of soy, mirin and lime juice.

Combine 1 avacado, juice of one lemon/lime and wasabi to taste
Blend to form a smooth paste.

Cook the fish, beware it will burn easily!

Serve with white rice flavoured with Japanese peppers.

Curried Cauiflower and kale

INGREDIENTS:
1 small head of cauliflower, cut into 1/2 inch florets 
1 bunch of kale, cut into ribbons, probably 2-3 cups 
1/2 red onion, minced 
1 1/2 Cups lentils 
2 Tablespoons oil 
2 Tablespoons curry powder (or to your tastes) 
1/2 Tablespoon paprika (I like hot spanish paprika) 
1/2 Tablespoon whole coriander seeds (lightly toasted and ground), or you can use ground coriander 
Pinch of salt 
Flat Bread Recipe (Recipe from Once Upon a Plate) 
9 ounces (about 2 cups) all-purpose flour 
1/2 Teaspoon salt 
2 Teaspoons sugar 
1 Cup whole milk 
2 Tablespoons vegetable oil 
Scallions, diced (optional) 

Helpful Equipment: 
Pizza stone and peel (for the bread) 
DIRECTIONS:
1) For dough, combine flour, salt, and sugar in a bowl. Add oil and then slowly add milk until dough comes together in a ball.

2) Knead it on a lightly floured surface for about 8 minutes until it is soft and smooth.

3) Add ball of dough to a lightly oiled bowl and give it a turn to coat the ball. Cover it loosely with plastic wrap and let it rest at room temperature for an hour or so.

4) Cut up the cauliflower (cut off all of the greens around the stalk and then just start working through the head of cauliflower, cutting off each floret evenly).

5) Cut the kale into small ribbons. Take each leaf of kale and, using a knife, cut out the center vein which is very hard, leaving two leaves which you can then cut into kale ribbons.

6) Once dough has rested, cut it into 5 even pieces.

7) Heat pizza stone in a 500 degree oven (if you have a broiler, use that).

8) Roll out each piece of dough until it’s very thin and then top it with some diced scallion. Slide the naan off peel and onto stone and let it cook for 3-5 minutes depending on your oven. If you don’t have a pizza stone, you can bake these just on a normal sheet pan. They’ll still be good, but probably just not as crunchy on the exterior.
9) Cook lentils according to the package directions (Most likely this means adding 2 cups of water for every cup of lentils into a large pot and getting it boiling) adding spices half way through the cooking process.

10) Heat a few tablespoons of oil in a large pan and add cauliflower. Cook florets over medium-high heat for about 10-15 minutes until the florets start to brown a bit.

11) Add onions and cook them until they are translucent – probably another 5 minutes.

12) Add kale along with a pinch of salt. Cook this for just a few more minutes until the kale starts to wilt.

13) Add all veggies to the lentil pot and stir everything together and season with other spices.

14) Stir it well and let it sit for a minute or two just to let all the flavors mingle.

15) Serve it up next to the flat bread!