Rajmah, from Mr. Marcus

Kidney beans, onions, ginger, tomatoes, and a Rajmah spice mix (http://aroracreations.com/catalog/product_info.php?cPath=21&products_id=31).

Curried Rice Salad w/ Chickpeas

 

Foods That Don’t Bite Back

The recipe for this called for tempeh; I wasn’t inclined to use it.  Also, note I haven’t been to the grocery store in ages, yet I still found some fresh veggies!  You should have about 50 spices on your spice rack for fun, 1/5 of which will be used. 

All of this said, the price of Foods That Don’t Bite Back is worth it for the rice recipes alone, especially the lime (cilantro & jalapeno) rice and the above concoction.

I will be on my way up north tomorrow night, and I hope to get some food pictures from my seitan-loving friends so I can have a guest-star on the blog. 

The mention of lime reminds me of the coconut & lime panna cotta I made:

http://utopiankitchen.wordpress.com/2007/03/20/coconut-lime-panna-cotta/

This one deserves repeating!

Tamarind Lentils, Garlic-Saffron Rice, Cornmeal Roti

Veganomicon

What could beat garlicky rice with a touch of saffron?!  This was a really good, comforting meal.  I added some hot sauce to the lentils, as I wanted them a bit more spicy, but otherwise, everything as-is was perfect for me.  I even scaled it down a bit to make dinner for one! 

VeganMoFo - Trying a New Grain

Well, slap me and call me an empress, because I’m now about to try forbidden rice, a package of which I’ve had in my cupboards for nearly a year.  As an appetizer to my most royal meal, I had collards and brussels sprouts with gluten-free soy sauce, ginger, and toasted sesame oil.

(Photo blurred due to steam.  :))

While my collards were cooking, I made a broth with wakame, dulse, sweet potatoes, celery, and cilantro.  I used this broth to make my Forbidden Seaweed Soup.  Not a recipe, really.  I just used the above-mentioned broth, added about 1/2 cup of dried forbidden rice, cooked that for 30 min., and then added gluten-free soy sauce, ginger, maple syrup to taste to the soup, along with miso and strips of nori. 

Next time, I might cook the rice separately, but how many chances do you get to have dark purple soup (no photo taken)?!  No, honestly, even though the color was something a little different, I don’t think I’ll be making forbidden rice this way again.  Even so, it was nice to eat the miso and seaweed, some of what I consider the healthiest foods available!

Tip:  For a gluten-free soup with miso, you must use a gluten-free miso. 

Gateau of Curried Rice

 

Veggie Chic

With layers of cauliflower, tomato, and spinach-potato, all seasoned with onion, garlic, ginger, cumin, coriander, and turmeric.  I never forget the cilantro!

Lentils & Rice in Coconut Milk, Potato Cakes w/ Cilantro

 

World Vegetarian Classics

A creamy rice mixture with lentils and brown rice, coconut milk, onion, garlic, ginger, garam masala, and turmeric.

The potato cakes have cooked potatoes, chickpea flour, chilies, cilantro, garlic, nutmeg, black pepper, lemon juice, and salt.  The lemon juice adds enough moisture to combine with the flour and potatoes and make the patties stick together easily and nicely.  You must be patient when making these, as they cook slowly, with little oil, for 15 min. on each side.  That’s partly why I made rice and lentils to go with….

Lavender-Blueberry Brulee and Dhal w/ Dumplings

Lavender Rice Pudding Brulee with Blueberries, Joy’s tester recipe

Toovar Dhal with Cilantro-Lime Dumplings, from Veggie Chic

Photos are repeats, but dishes were made again Wednesday night!  With hundreds of cookbooks on my shelves, you can tell I really like something if it happens to make it in the queue more than once. 

This time, I used dates to sweeten the rice pudding and some whole-grain flour in the dumplings.  Delicious!

Pineapple Tofu, Cashew Rice, Broccoli

I have no idea where this recipe came from, as it was in my miscellaneous booklet and unlabeled.  It’s fresh tofu (made today!) with pineapple juice, soy sauce, and balsamic vinegar and vegetables.  The tofu came out really thin.  Apparently, I need a double-batch of soymilk or something to make it thicker and hold together better.  Shown with cashew and cumin seed rice, steamed broccoli.

A Guest Appearance (Miser wat)

So the UK has a new contributor today.  Frank got some of the miser wat that I made, shown here with cilantro rice and flatbread.  It looks amazing to me and he’s got a great camera!

(Recipe for miser wat here:  http://utopiankitchen.wordpress.com/2007/05/23/died-and-gone-to-ethiopia-miser-wat/)

As a (sort of) new vegan, Frank has really impressed me with how quickly he embraced the ethical stance of causing the least harm and also thinking of new ways to cook and eat familiar foods.  Cheers, lad!

Urad Dal w/ Tomatoes, Rice with Peanuts, Spinach w/ Yogurt

 

Lord Krishna Cuisine:  The Art of Indian Vegetarian Cooking

It’s my favorite rice recipe again!  With sauteed peanuts, cumin seeds, ginger, chiles, garam masala, and turmeric. 

The chopped spinach is steamed and then mixed with a lemony soy yogurt mixture with chopped fresh herbs, this time dill and parsley. 

The urad dal is cooked with a tomato broth, then seasoned with cumin seeds, coriander seeds, turmeric, garam masala, ginger, asafoetida, and chiles.  I also added potatoes.

The steamed organic broccoli, rice, and dal were a hit, but the chopped spinach I found to be too sour and just not my thing.  I was never big on omnivorous yogurts in my past life; I do like soy yogurts at times in sweet dishes; I just didn’t like it with the spinach.