Tag Archives: Vegetables

Daikon Radish Salad with Coconut (Koshimbir)

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Hello! This post features daikon radish that we harvested yesterday at Muir Ranch. The radish is a bit smaller than usually found in the store, but tastes so yummy. It’s funny that one is spicier than the other. When shopping for daikon, look for firm specimens that aren’t too big – stick to less than 12″. I like to see some leaves growing on the end (these can be cooked too – I’ll try to post some recipes for these later) but it’s not necessary. If you do have greens growing on the end, trim them when you get home if you won’t be using the radish in the next day or two. This will keep the radish fresh longer. This goes for beets and carrots too.

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The recipe here is based on a the Radish Koshimbir recipe from Rasachandrika, a wonderful and unique Konkani Indian cookbook. I tweaked it a bit by leaving out the typical green chilis and adding cilantro. Koshimbir is made with many other veggies such as carrots, beets and cabbage. Give it a try on a hot day, it’s refreshing!

Daikon Radish Salad with Coconut (Koshimbir)

1 medium daikon radish (about 1 cup shredded)
1/4 cup cilantro leaves, finely chopped
1/4 cup coconut (fresh-frozen or desiccated)
salt to taste
juice of 1/2 small lemon
1 tsp coconut oil (or other oil)
1 tsp mustard seeds

Wash and trim the tip of the radish. Peel the radish and grate into a bowl. Toss in the cilantro, coconut, salt and lemon and stir well. Set aside. Heat the coconut oil in the small pan over medium. When hot, add the mustard seeds. Once they start popping, turn off the heat and immediately pour over the salad.

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Tempeh and Portabella Salad Sandwich

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Hello- Super quick post today for a super quick but so delicious sandwich. This is my second post in a row on tempeh. Well, I had a half package leftover from a few days ago that I need to use. If you aren’t familiar with tempeh, you should really check it out. It’s high-protein, inexpensive and being a soy product, pretty much takes on the flavors that you add to it. Trader Joe’s has their own version of it that I highly recommend.

I had some nice local sourdough bread at home so a sandwich was calling my name. Though I’m not a big mayo fan, I used Vegenaise which is a vegan mayo substitute. This was used to bind the tempeh and mushroom mixture and doesn’t really enhance the taste much. If you don’t have it, you could puree some silken tofu with a bit of lemon juice and salt or even use mustard instead. You can change up the bread as you like.

Tempeh and Portabella Salad Sandwich

1/2 package tempeh (any kind)
1 large portabella mushroom, sliced thinly
1/2 medium size onion, sliced
2 tsp oil
1 tsp garlic powder (or fresh garlic)
2 tsp Old Bay Seasoning or other seasoning of your choice
pinch of dried oregano
salt to taste
1 tbsp Vegenaise or other binder
4 lettuce leaves
2 slices of sourdough bread
1 tbsp Dijon mustard

Chop the tempeh into small chunks or crumble it with your hands and set aside. Heat a pan over medium heat and add oil when it gets hot. Add the mushroom pieces and onions and stir occasionally, allowing them to cook until almost done. Then add the tempeh pieces, garlic, seasoning, oregano and salt and a bit more oil if necessary. Allow to cook until the mushroom and onions are starting to brown and cook through. The tempeh doesn’t have to “cook” but you want to get it starting to brown. When it’s done cooking, remove the mixture to a bowl to cool for a few minutes.

While waiting for the mixture to cool, toast your bread. When it comes out, slather with mustard and put on a plate. Tear some lettuce leaves and place on both pieces of bread. Now go back to the tempeh mix – add the vegenaise and mix well. Taste for seasoning and put on top of your lettuce/toast. Place the pieces together and enjoy!

 

Cutlets Meet Vada Pav Sliders (Indian Potato Burgers)

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There is a delicious Indian treat called “Vada Pav” that is a round deep-fried potato ball served on a bun with garlic chutney. It is so good to eat with the crispy chickpea flour coating outside and the soft flavorful potatoes inside. I decided to try a  healthy twist on this dish, though I would never turn down the original! I’m not trying to improve it but rather make it a bit more healthy for everyday eating. Not that I’m suggesting that this be eaten everyday! With the addition of cooked mung beans, it’s more of a cross between the Vada Pav and a cutlet.

This is a recipe that calls for a few Indian ingredients. If you don’t have them, then come up with your own spice mix. I think a southwest version would be very good. Hmm… that’s definitely a future experiment! The traditional version of Vada Pav features garlic chutney. It gives it a delicious, spicy flavor. However, you don’t need the garlic chutney to complete this dish – sub in some spicy ketchup or other chutney or just dress it up as you would  a burger. You won’t be disappointed!

Healthy Twist on Vada Pav (Indian Potato Burgers) (Makes approx. 9 patties)

1 cup mung beans, cooked
1 potato, boiled or steamed, mashed and cooled (about 1 cup of potato)
2 tsp oil
1 tsp mustard seeds
pinch of hing
a few curry leaves, chopped
1/2 cup of onions, finely chopped
1 tsp garlic paste
2 tsp ginger paste
1 tsp of cayenne pepper
salt to taste
1/4 cup chickpea flour (besan) plus additional flour for coating
1/8 – 1/4 cup oil for pan frying
small round hamburger buns
1/2 cup dry garlic chutney (or to taste)

In a large bowl, mix together the mung beans and potato. In a small pan, heat the oil over medium heat. Add the mustard seeds, hing and curry leaves. When the mustard seeds start to pop, add the onion and allow to cook for a few minutes, stirring. Then add the garlic and ginger paste and cayenne. Allow to cook for a minute or until the garlic is cooked to your liking. Remove from heat and pour this in the mung bean mixture. Add the salt and 1/4 cup of chickpea flour and mash everything together until well combined. Taste for salt and adjust if necessary.When the mixture is ready,  roll it into large rounds approx. 2″ in diameter. Set aside until all are rolled out. Place the additional chickpea flour on a plate and roll each ball in the chickpea flour, dusting the outside with the flour.

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Heat a skillet over medium heat and add a tbsp or 2 of oil. When the oil is heated, place a few of the balls in the oil, pressing down slightly on the top to flatten a little.

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Once the bottom is nicely browned, flip over each ball and cook on the other side, flattening a bit more.

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Once browned on the 2nd side, remove from the oil to a plate or paper. Repeat frying until all of the balls are cooked.

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If using the garlic chutney, spread a nice layer on the bottom bun, place the patty on the bun, top with sliced onion. Or skip the chutney and use condiments of your choice. Enjoy!

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Refreshing Salad of Green Mango & Cukes

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Hi! Today’s quick post is a simple mango and cucumber salad I made at lunch. I served it alongside some puliogare (tamarind rice) and it was fast and tasty combination. I had a slightly over-ripe green (sour) mango in the fridge. I actually saw a delicious looking green mango salad on another food blog yesterday (she has lots of great mango recipes). I got the inspiration to use mango in a salad today. Normally I make pickle with the green mangos or chop them up for bhel puri. Just didn’t get around to it, but I’m happy to say here is a great alternative!

The green mangos are smaller, firmer and much more sour than the usual mangos we get in US stores. You can find them in Asian markets and Indian markets. I have even seen them in a Middle Eastern market. If you don’t have “chat masala”, you can add cumin powder and a bit extra lemon. It isn’t the same, but it will still make a nice salad.

Refreshing Salad of Green Mango & Cukes

1 green mango (sour)
2 Persian cucumbers
1/4 cup of finely chopped onion
1/2 to 1 whole green chili pepper, finely chopped
1.5 tsp chat masala (or cumin powder)
salt to taste
juice of 1/2 lemon
1/8 of cup of chopped cilantro

Cut the mango and cucumbers into bite-sized pieces and place in a bowl. Add the onions, pepper, masala and salt. Stir well. Add 1/2 of the lemon juice and stir. Taste and add more juice and salt if necessary. Sprinkle the cilantro over the top. Serve chilled.

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Mouth-watering Mushroom, Kale & Tofu Scramble & Grits

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Hello! I’m back to the Indian-inspired cooking for a bit. It’s “cold” here in S. Cali this week requiring some spicy comfort food. Yes, it’s in the high 50’s to low 60’s, but what can I say? This morning I threw together a quick tofu scramble while the grits were gurgling on the stove. I love mushrooms and when I’m feeling a bit under the weather they always seem to bring me back around. For some extra nutrients, I threw in kale and tomatoes. The tomatoes were just cooked enough to be soft but still pop a little in your mouth. Hence, the “mouth-watering” description. I ate these served over yellow corn grits with a few dashes of super-spicy Marie Sharp’s Belizean Heat. I think grits have to be eaten with a bit of hot sauce. Just goes hand-in-hand.

This is an easier recipe than my scrambled tofu with spinach since I don’t use onion and garlic. It also takes less time since you don’t have to wait on the onion to cook. The only thing you have to mess with is chopping the mushrooms (and kale if using fresh). I have a bag of organic kale in the freezer. It’s handy for quick meals where I really need some greens. The kale cooks faster than fresh since the ice crystals have broken it down a bit.

If you don’t have all of the spices, run out to the store and get them! What are you waiting for? Just kidding… you can add whatever you like – just don’t use too much of any one thing so you keep a balanced flavor. Of course, you could go the Mexican or Italian route with the spices too. Tomorrow I will use the leftovers to make tacos with corn tortillas. Just throw on some spicy salsa, fresh shredded cabbage and another nice, healthy meal is ready! Here is today’s version of the tofu scramble…

Mouth-watering Mushroom, Kale & Tofu Scramble & Grits (serves 2 – 4)

1 pkg. firm tofu (press out the water for 10 – 15 minutes)
1 lb. of portabella or other mushrooms, cleaned and chopped
1 cup of kale, frozen or washed and chopped
2+ tbsp oil
2 tsp of black salt (or to taste)
1 tsp cumin seed
1 tsp turmeric
1 tsp cumin powder
2 tsp coriander
1 tsp cayenne pepper (or to taste)
2 tsp garam masala (optional)
1 cup cherry tomatoes
2 tbsp chopped cilantro
hot sauce to taste
3 cups cooked grits

Heat up your trusty cast-iron skillet (or other large skillet) to medium. When it’s really hot, add your mushrooms and let them cook for a minute or two. Stir and add a pinch of salt over them. As they start cooking down and releasing their water, you can add the oil and kale. After about two minutes, crumble the tofu with your hands into the skillet. There should be bite-sized pieces and some smaller pieces. Add a bit more oil if necessary to keep it from sticking. Stir and then add all of the spices and stir again to get the spices incorporated. Reduce the heat to low. Allow to cook, stirring only once in while so that the tofu starts to get slightly brown and crispy in spots. After approximately 5 – 8 minutes, make a little space in the middle of the pan by moving everything else to the sides. Toss the tomatoes in the center and let everything cook for about 3 minutes. Stir and turn off the heat. Keep in mind that cooking times will vary depending on the type of tofu you are using, how much water is in it, if you are using cast-iron or not… Spoon over hot grits. Serve with fresh cilantro and hot sauce.

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Salad of Muscat Orange Champagne Vinaigrette and Falafel Croquettes

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Hello! Another salad day…I started out making one kind of salad but ended up in a different direction. I thought it turned out great, though I wasted time by not thinking things through. You should always have a plan (but not be too rigid where you can’t make improvements!). I don’t think my pictures do this salad justice as they are a bit busy looking. There is actually gorgeous fresh spinach at the bottom of the bowl. The spinach was great as the canvas for the orange flavor, the parsley, tahini and falafel. Spinach salad is classically paired with red onion and orange. There is a reason for this – it’s darn good!!!

I purchased some Muscat Orange Champagne Vinegar at Trader Joe’s a few weeks back in anticipation of making a salad dressing. When I finally opened the bottle of vinegar it wasn’t quite what I pictured. It was a bit musky and not too orange-y. While making my dressing, I thankfully had saved the innards of the orange I segmented and added the lovely squeezed juice. If you don’t have the fancy Muscat Vinegar, just use what you have on hand and add orange juice. I have done this many times before and will do it many more times. I also used the TJ frozen falafel. I keep them in the freezer along with some pita bread  or lavash for last-minute meals. I hope you are inspired to try this dressing!

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Salad of Muscat Orange Champagne Vinaigrette and Falafel Croquettes (Serves 2 – 4)

For the dressing:

4 tbsp Muscat Orange Champagne Vinegar or other vinegar (see notes above)
4 tbsp extra virgin olive oil
Juice of 1 or 2 oranges or up to 4 tbsp orange juice
2 tsp tahini
Salt and pepper to taste

Mix all ingredients together, adding more orange juice as needed for flavor. Set aside.

1 bunch of fresh spinach leaves, washed thoroughly and spun dry
1/2 cup parsley, chopped
1 cup of grape tomatoes or other small tomatoes
1 large juicing orange
1 small red onion
2 small Persian cucumbers or 1 hothouse duke
Salt & pepper to taste
6 frozen or pre-made falafel
4 tbsp tahini
1 small lemon

Cook the falafel as directed on the package. In the meantime, roughly chop the spinach and place in a bowl. Toss in the parsley and tomatoes and set aside (I cut my in half to make it easier to chew – do as you please). Segment the orange and cut the segments into bite-sized pieces, then add to the salad. Here is a tutorial on how to segment citrus. It’s really easy to do and it’s a useful skill! Slice 1/2 of the red onion finely and toss in the bowl. Chop up the cucumbers into bite-sized pieces and add to the party. Sprinkle a bit of salt and pepper to taste over the salad and toss gently. Divide the salad into portions. Dress each salad with the vinaigrette to taste.

Top each salad with 2 to 4 falafel croquettes. I cut them in half since they were pretty big. Now mix the tahini and the juice of the lemon or 2 tbsp lemon juice until it’s a thick sauce. Add water as necessary if it’s too thick. Top each falafel with a few spoons of tahini sauce. Enjoy!

Quick and Healthy Lentil & Veggie Salad (and How to Cook Brown Lentils)

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Hello! Continuing on with the Salad Project theme, here is a quick recipe that features those lowly brown lentils. I feel almost guilty blogging about such an easy recipe! However, I love this salad and lentils in particular: they are tasty, extremely healthy and the dry beans last a long time in the pantry. They cook quickly (no need for a pressure cooker or pre-soaking) and are very economical. I bought a huge bag of them at my local Middle Eastern market last week. I have been craving lentil soup lately so made a two-for-one batch of lentils. If you cook 1 1/2 cups dried lentils you will get approximately 5 cups of cooked lentils! Eat ’em, freeze ’em, share ’em… I will post the soup recipe later this week. BTW, sorry for the terrible photo! It was nearly impossible to get anything good with this winter lighting. We have summer weather but winter sun.

I have been making a variation of this Lentil Salad for at least 15 years. I think people are surprised that a bean salad can be so good. Maybe they are expecting a typical American-style salad with heavy dressing. If you add a bunch of veggies chopped up or shredded finely, it makes for a lighter salad. The addition of a citrus or other fruit lightens it up too but isn’t necessary. Of course, you can add any veggies or fruits that you like or have on hand. Today was the first time I have used cabbage but it turned out great. I even got a thumbs up from my 6-year-old! This would be a great side salad to a burger, piled on top of a lettuce salad or a potluck dish at a barbecue. Serve at room temp or chilled.

Quick and Healthy Lentil & Veggie Salad (Serves 4)

2 cups brown lentils (cooked but not mushy) (see notes below on cooking lentils)
1 cup cabbage, finely chopped
1 large carrot, shredded
1/2 cup parsley, leaves chopped finely
2 green onions, finely chopped
4 radishes, chopped
juice of 1 lemon
3 tbsp extra virgin olive oil
2 tsp white vinegar
2 tsp salt, or to taste

Combine the lentils and veggies in a bowl. Pour over the lemon juice, olive oil, vinegar and salt. Stir well, then taste for seasoning. You are done!

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Bonus recipe: How to Cook Whole Brown Lentils (or other small whole lentils)

As I said above, dry lentils expand a lot once they are cooked. If you cook too much for your meal, just freeze them. Wash about 1 cup of lentils in a medium-sized sauce pan, rinsing a few times and removing the floaters. Sometimes there may be little clods of dirt or stones. Do a quick pick-through to make sure you get all debris out. I rarely find anything but once I missed a rock and thankfully I was the one to find it!

The total cooking time will depend on how tender you want the final product. For salads, cook until just done but not split open or mushy. For soups or lentil loaf or burgers, you may want to cook them longer. I cooked lentils for a few years before I realized that I didn’t have to cook them to a mush (I was always making soup, so it didn’t matter). But the difference between just cooked and mush is a world apart. Once you are debris-free and well-rinsed, add at least three times as much water as lentils to cover. Place on medium-high heat and cover. Bring it to a boil. Do not add salt! Now you can continue using the fast method or the slower method:

Fast method – once the pot comes to a boil, reduce heat and simmer with the lid on for approximately 25 minutes (less if using smaller lentils). Check for the water level after about 15 minutes, you may need to add more water. Remove from heat when the lentils are cooked to the desired tenderness and drain the excess water.

Slower method – once the pot comes to a boil, turn off the heat and keep the lid on. Let it sit for 1/2 hour up to a couple of hours. When you are ready to move on, drain the water (notice how much they have plumped up), taste a lentil for tenderness and cover the lentils with more water (twice a much water as lentils). Return to the stove, cover and bring to a boil. Reduce the heat to simmer and cook to desired tenderness. This cooking time will depend on how long you let them soak earlier (and how old your beans are, etc.). Remove from the heat and drain excess water. (I drain the initial soaking water to get rid of some of the scum and gas-making compounds – but it isn’t necessary.)

Enjoy!