Feed Yourself: trying recipes in trying times.

Chana Masala

1 tsp veg oil

2 onions, minced

2-3 cloves garlic, minced

1 tsp cumin

1/2 tsp ground corriander & tumeric

1 tsp each cumin seeds, curry powder, paprika

1/4 tsp salt

15oz chick peas

2 tomatoes chopped

1/2 -3/4 cup water/veg stock

1 tsp ginger

1/2 tsp green chili

In a heavy pot, heat oil to medium. Add garlic & onions. Simmer 5 min.

Turn down heat, add spices. Simmer for 1 minute

Add tomatoes. Cook 3 minutes

Add chick peas & water/stock. Cook 10 minutes

Add chili & ginger and remove from heat.

De-lish.

Majudarrah

1 c. green lentils

1 c. rice

2 or 3 onions, halved and sliced

4 c. vegetable stock

olive oil

salt

Heat a little olive oil in a heavy pot or pan.

Sauté the onions until golden and soft.

Add the lentils and the veg stock. Bring to a boil. Reduce to simmer for 15 minutes. Add the rice. Simmer covered for another 45 minutes. Remove from heat. Stir to mix onions throughout.

Great on its own. Or add diced fresh tomatoes or feta or both.

Ketchup

my recipe so far.

Saute 2 onions, minced in 1 tbsp olive oil till golden
Add:
2 - 28 oz cans of tomatoes, no salt
1 - 5.5oz can of tomato paste
1 cup each of sugar and white vinegar
2 tsp each of sea salt, allspice, dry mustard
1 tsp of cumin, ground black pepper to taste.
float 4 bay leaves, a stalk of celery and a sachet with 10 whole cloves.

Simmer on low till it all reduces by at least half. Remove the whole flavourings. Blend thoroughly either with immersion blender or in food processor.

Return to heat. Taste and correct seasonings. Simmer till it reaches desired consistency. You can do it in a slow cooker if you want and leave it for hours.

I find this will keep for about 3 weeks refrigerated. I fill up a diner-style red plastic ketchup bottle and then put the rest in clean glass jars till it’s needed.

Dahl

curried red lentil soup

Ingredients:
2 cups red lentils
2 tomatoes finely chopped ( if you don’t have fresh, I sub in 4 or 5 canned, chopped)
3 tbsps oil
1½ tsp each mustard seeds and cumin seeds
1½ tbsps finely minced ginger
3 fresh green chilies, slit ( I almost never have these, so I add some cayenne)
6 cups veg stock
2 tbsps curry powder
2 tsps turmeric
A squeeze of lemon, salt to taste
o Soak the lentils in the veg stock for about an hour in a soup pot. Drain and rinse
o Then add turmeric and a drop of the oil to the lentils & stock; bring it to a boil. Reduce to med-low and continue to cook for about 25 minutes (or until lentils are very soft)
o Heat the remaining oil in a pan until just hot. Drop in the mustard seeds, then the cumin seeds, and a few minutes later, the curry powder. Fry until the seeds start to pop. Add to the lentil pot, along with the chilies and tomatoes and let it simmer.
o Before serving/storing, remove chilies and add the lemon. Top each bowl with yogurt if you like.

Veggie Burgers

These are my tofu burgers.

Very open to interpretation and adaptation, so go nuts!

1 pound firm or extra firm tofu
veggies of your choice, minced or grated equal in volume to the tofu.
2- 4 cloves garlic, crushed
1 egg
2 tbsp tahini
salt & pepper
1tsp cumin, 1 tsp turmeric, 1tbsp curry powder, 2 tbsp nutritional yeast, 3/4 cup chickpea flour.

Drain the tofu well. I try to leave it in the fridge wrapped in a clean tea towel over night. Mash the tofu in a bowl.

Saute the shredded and minced veg . Once cooked, it should be about equal in volume to the tofu. Mix well with tofu. (I use whatever's on hand, especially if it’s getting a bit soft. Favourites are onion,carrots, spinach, mushrooms,green onions, beets...)

Beat the egg and tahini together. Mix in with the other ingredients.

Sift together the flour and spices. Incorporate the flour mixture into the other ingredients.

Form into patties no more than 1” thick. It’s good to use a spoon that is close to “burger size” and then you can handle it less. Have a bowl of chickpea flour. Flour your hands, and if you want, you can drop the lump of mixture into the flour first, so it’s easier to handle.

Place on a parchment lined, lightly oiled tray.

Heat the oven to 350. Bake the patties for about 10 minutes. turn them, adding a little oil if needed, and bake for up to 10minutes more.

Store in an airtight container in the fridge for up to one week.

Eat ‘em on a bun or any way you like. As with most things, adding melted cheese and tomatoes is always a solid plan.
ENJOY!

Andrea's Hummus
(adapted from the Moosewood Cookbook)

Ingredients

3 c. chickpeas, drained
1/2 c. lemon juice
1/2 c. tahini
4 + cloves of garlic
1/2 tsp. salt *
1/2 tsp. cumin
Fresh ground pepper
1-2 tbsp. olive oil
Up to 1/4 c. water *

Put the chickpeas in the food processor. Pour the other ingredients on top.
Blend. Really blend. I can't say how long I process it, but longer than you think. Taste.

Adjust seasonings & water. Enjoy!
If you’re adding something else, like roasted red peppers, eliminate the water& oil. You can sub in roasted garlic for raw.

*omit if using canned.

Prepping Chick Peas

You can use canned. But it is cheaper and healthier to soak & cook your own. If you want the pre-cooked ones, some companies now have them in glass jars, which is better.

Chick peas about double in volume when going from dry to cooked, so plan accordingly.
Soak chick peas for at least 8 hours. If you're around, change the water midway.
Drain chick peas. Place in a pot and cover with fresh water. Bring to a boil. Reduce heat to low and simmer for about an hour. Check at about 45 min. or when you really start to smell the peas. Squish and or eat a couple to check that they are soft, but not mushy. Remove from heat and let cool without draining. Store in an airtight container in the liquor that they are cooked in. Use as you would use canned.

Penne with Peppers & Chickpea Sauce

3-4 servings

Soooo quick!
1 onion, halved and sliced
1 red pepper, seeded and sliced (similar size to onions)
2 tbsp olive oil
1 14oz can each chick peas & chopped tomatoes
2 tbsp vodka or vermouth or red wine
2 tsp dried oregano 2 bay leaves
2 tbsp capers
salt & ground pepper

Sauté onion and peppers for 5min
Add tomatoes with juice
Drain chick peas, rinse and add
Add spices and liquor
Bring to a boil, stir & reduce heat
Simmer 10 min

Cook pasta now.

Take out the bay leaves.
Serve bowls that are about 1/2 pasta & 1/2 sauce.
A little parmesan or hot pepper flakes never hurt anyone either.