Monday, April 5, 2010
Meatless Monday- A Taste of India
I apologize for not having posted last week and so late today, but in between Holy Week, Easter and classes, i have been a bit swamped.
Today's recipes are from India. I discovered the flavorful and delightful cuisine of India while living in London, I can't believe it took me this long for my mouth to taste such tantilizing flavors! I tried Palak Paneer and loved it, right until they told me it was cheese! Ah, what is a vegan to do?? Well, here is a veganized recipe for the tasty Palak Paneer and I have included a recipe for a delicious Vegan Tofu Mango Lassi drink.
Traditional Indian Palak Paneer is made from a soft cheese that is not aged, called paneer, but this recipe uses TOFU instead.
VEGAN PALAK PANEER
1 package firm or extra firm tofu, well pressed and sliced into 1 inch cubes
2 tbsp olive oil + 1 tbsp
3 cloves garlic, minced
3 tbsp curry powder
1 tsp turmeric
1 tbsp cumin
1/4 tsp ginger
2 tbsp water
1/3 cup soy yogurt
6 bunches of spinach
Sautee tofu and garlic in two tablespoons of olive oil until tofu is lightly crisp.
In a separate large skillet or a wok, heat the other tablespoon of olive oil. Add the spices and water, then whisk in the yogurt.
Add the spinach, stirring to cover in the yogurt sauce. Remove from heat and process the spinach mixture in a food processor or blender until almost creamy.
Return the spinach to the skillet and add the tofu. Cook and stir until the tofu is well mixed with the spinach.
VEGAN TOFU MANGO LASSI
1 cup mango pulp or 1 fresh mango, sliced
1 package soft (silken) tofu
2 cups rice or almond milk
2 tbsp sugar
Puree all ingredients in a blender or food processor until smooth, adding more liquid as needed.