Vegetable Diaries 20

Many people fail at vegetarianism because a lack of variety or a lack of taste makes them really miss “the flavor of meat” but when you think about it cooked meat with no spices added doesn’t have much flavor. Guess what? It’s the same with veggies and tofu!!

This Tandoori tofu recipe will leave you wondering why more people aren’t vegetarians:  (these spices are all available at Special Tastes Import Store and Metro but feel free to cut anything you don’t have on hand, don’t worry it will still be good)

Tandoori Kebabs Recipe

1 lb Extra-firm tofu; drained

1-1/2 c Water

2 tsp Dried crumbled sage

1/2 tsp Dried thyme

1/2 tsp Dried rosemary

1/2 tsp Garlic powder

1 c Yogurt; plain low-fat

2 tbsp Lemon juice

2 med Onions; diced

4 lg Cloves garlic; crushed

2 tbsp Ginger; grated

2 tsp Turmeric

1 tsp Curry powder

1 tsp Chili powder

1/2 tsp Ground coriander

1/2 tsp Ground cumin

1/2 tsp Nutmeg

1/2 tsp Paprika

32 Button mushroom caps and/or green pepper chunks

8 Pita breads; warmed or cooked rice

Chutney

Yogurt

Cut tofu into 48 equal sized cubes. Mix together all ingredients in marinade (ingredients 2-9). Marinate tofu (the longer the better—night before is ideal but can remain covered in the  fridge  for up to 1 week). Mix all ingredients for masala (ingredients 10-21)in a shallow container. Remove marinated tofu cubes from refrigerator; mix with masala sauce, making sure cubes are covered and add mushrooms or pepper chunks will work too. Cover and let sit for at least 30 minutes or up to several days, shaking or stirring occasionally. Broil, barbecue or pan fry, turning and basting with masala sauce until slightly browned on all sides, 10-15 minutes. Serve with flatbread or rice. Remaining masala sauce can be heated gently and served on side. (4 servings). 4 g fat, 19g protein.

Or are you unsure what to do with that big, white, (cheap) Chinese radish, give this simple recipe a try:

Radish Curry

• 1 daikon or a bunch of radishes peeled and cut into cubes
• Salt 2 teaspoons or more according to taste
• Whole red chilies 1or 2 (depending on how spicy the curry should be) broken into 4 to5 pieces
• Optional: Fresh grated coconut 2 tablespoons (could substitute peanuts)
• Vegetable oil 1 tablespoon (any kind)
• 2 Tsp Curry powder
• *Optional: Yellow mustard seeds (available in Metro and Special Tastes) 1/2 teaspoon (or just use some store bought prepared mustard-1tsp)
• *Optional: 1/4 teaspoon of turmeric powder (available in Metro and Special Tastes ), used for color.

• Remove the skin of the radish with a peeler and then cut into 1 or 2 inch cubes and keep aside.
• Heat oil in a pan. When hot add the optional mustard seeds. Cover the pan as the mustard seeds start to crackle and pop.
• After the popping noise of the mustard seeds stops, open the cover of the pan and add the red chillies and immediately add the cubed radish pieces.
• Add the optional turmeric powder and give it a good stir so the color of the turmeric gets evenly coated.
• Add 1/2 cup of water and cook the radish covered for 10min checking now and then (so as to not burn the curry) and adding water if necessary till the radish is soft and breaks easily.
• Add the salt and stir it well and cook for another 2 to 3 minutes. At this point all the water must have evaporated or used up to cook the vegetable and the vegetable should be moist but not watery.
• Lastly add the curry powder and the optional fresh grated coconut, mix it in well and remove from heat.

This dish tastes good as a side dish with plain white or brown cooked rice

by (Pam Peters)