Indian Stir-fry

Indian food is one of my favorite cuisines. I love all food, but I don’t think I’d ever turn down Indian food. A stir-fry is typically associated with Asian culture — specifically Chinese cuisine. India is in Asia too, but technically, it’s South Asia. So, although this stir-fry has a title that indicates it is different from your typical Chinese stir-fry, it’s all the same good food, from people on the same continent but in different regions. Instead of considering this dish a mashup of East meets West, consider it a mashup of North meets South. And I’ll pat myself on the back for creating another multi-cultural masterpiece.

Indian Stir-fry

What You’ll Need:

  • 1 can chickpeas, drained
  • 1 1/2 cups broccoli florets, finely chopped (fresh or frozen is fine; I usually go fresh with broccoli)
  • 1 cup oyster mushrooms, chopped*  (baby bella or white mushrooms can also be used)
  • 1/4 cup red onion, chopped
  • 1/4 cup yellow onion, chopped
  • 1/4 cup cilantro leaves (removed from stems)
  • 2 tsp curry powder
  • 2-3 tsp salt
  • 2 tablespoons olive oil

 

What to Do:

  1. Heat a medium-sized skillet (or wok!) over medium heat with olive oil.
  2. Once hot, add red and yellow onion to skillet and saute for approximately 2 minutes.
  3. Add entire can of chickpeas to skillet and continue to saute for another 2-3 minutes, moving ingredients around pan sporadically to avoid burning.
  4. Add broccoli and mushrooms and continue to saute. Add in curry powder and salt and stir well into stir-fry. Continue to saute for another 3-4 minutes, stirring ingredients ever so often.
  5. Saute until onions are translucent and broccoli is slightly tender.
  6. Make sure that chickpeas do not burn or become too crispy, unless that is the desired texture you are trying to achieve. Avoid this by stirring the stir-fry frequently.
  7. Remove from heat and stir cilantro into stir-fry. Transfer to a serving dish. Garnish with additional cilantro.
  8. Serve as is, over basmati rice or with naan bread.

 

*  I used oyster mushrooms because they have a great, meaty texture and I thought it would go well with a stir-fry.

 

Date Posted on Instagram: 9/22/18

Quick Jackfruit Tacos

I was hesitant to name these “tacos”. Sure, they were in the shape of a taco. But tacos are usually so indulgent and filled with so much awesome-ness that I wasn’t sure if this recipe served tacos justice. Then I realized that tacos could also be pared down and simple. I will absolutely be making some decadent jackfruit tacos (and other types of tacos) in the future, but this is a simple version I made, kinda on the fly. It’s also an international taco because it combines Indian, Mexican and Asian influences. Let me explain– Mexican because as we just established, it’s a taco. Indian because the bread is not a tortilla but a popular Indian flatbread, and Asian because of those bomb sesame seeds on top. This taco may be simple, but its also multicultural af.

BBQ Jackfruit Taco

 

What You’ll Need:

  • 1 pack of frozen paratha bread (this recipe makes about 4 tacos)
  • 1 package of BBQ jackfruit ( I used a pack of The Jackfruit Company’s BBQ jackfruit*
  • 2 cups of baby spinach or spring mix (I used a mixture of both!)
  • 3 tablespoons sesame seeds
  • 4 tablespoons olive oil

 

What to Do:

  1. Heat a skillet on medium heat with 1 tablespoon of olive oil.
  2. Once oil is hot, add one paratha and fry for approximately 3-4 minutes on each side, until golden brown and crispy.
  3. Repeat this step for each paratha, using 1 tablespoon of olive oil for each one.
  4. If desired, lay paratha on dry cloth to soak up excess oil.
  5. Heat a skillet on medium heat and place the entire pack of jackfruit in to warm it. Stir continuously so as not to burn the jackfruit. Remove from heat.
  6. Lay parathas out and place some spinach on each one, using all 2 cups worth of spinach.
  7. Spoon equal amounts of the BBQ jackfruit on top of the spinach in each paratha.
  8. Sprinkle sesame seeds on top of each taco. Fold and serve. Bon appetit!

 

* You can also use 1 whole can of jackfruit– drain it and complete step #5, but add 2 tablespoons of your favorite (vegan!) BBQ sauce.

 

 

Date posted on Instagram: 4/21/18

Tofu Tikka Masala

Indian food is definitely in my top three favorite cuisines. The flavors and spices are all amazing. My all-time favorite pre-vegan Indian dish was chicken tikka masala. Now that I’m vegan, all I had to do to still be able to enjoy this dish was replace the chicken with tofu! This is also another dish in which I used a longer marinating process to make sure the flavor impact was 100%!

Tofu Tikka Masala

ATTENTION: This recipe requires 24 hours of prep time! Please plan accordingly!

What You’ll Need:

  • 1 1/2 cups cooked rice
  • 1/2 block of firm organic tofu, sliced into cubes
  • 2 full leaves of kale, finely chopped
  • 2 teaspoons salt
  • 2 teaspoons ginger powder
  • 2 teaspoons cumin
  • 2 teaspoons curry powder
  • 1 1/2 cups of tikka masala sauce ( I used Target’s Simply Balanced brand tikka masala sauce)*
  • 2 tablespoons olive oil
  • container with airtight lid (to marinate the tofu in)

What to Do:

  1. Place cubed tofu in container. Add all spices (salt, ginger, cumin and curry powder) inside container and cover tofu pieces with spice mixture, making sure all pieces are fully covered.
  2. Cover container with lid and place in fridge to marinate for 24 hours.
  3. After 24 hours, remove marinated tofu from fridge and set aside to become room temperature whenever you’re ready to make the recipe.
  4. Prepare rice in a small saucepan (boil water, add rice, stir and bring to a boil again, turn heat to a low simmer, cover and let simmer for approximately 20 minutes or so– use approximately 1 3/4 cup of water for every one cup of rice). Set aside.
  5. Heat a medium-sized skillet on medium heat with 2 tablespoon of olive oil.
  6. Once oil is hot, add marinated tofu pieces and pan-fry for approximately 7-8 minutes, or until tofu pieces have a golden brown crisp to them.
  7. Lower heat to a simmer and add tikka masala sauce and chopped kale to skillet.
  8. Simmer until kale becomes tender and sauce heats up fully.
  9. Transfer rice to a serving dish.
  10. Transfer tofu tikka masala on top of rice. Bon appetit!

 

* I also have a quick recipe for a homemade tikka masala sauce from my soup recipe!

Date posted on Instagram: 3/28/18