Munira brought back a masala dabba for me from India. So exciting! The next morning I filled it with some of the spices I use the most, and drew a key to help me remember what is what. It was SO fun to use it to make my Pav Bhaji this weekend. I need to make Aloo Patta Gobhi next. Thank you SO much, Munira!
Showing posts from May, 2020
Larry put Japanese miso powder on his Christmas wish list; he wanted powder since paste can go bad if you don't use it up quickly. Good thing, since we just opened the jar today, 5 months later! He made up a quick recipe using our roasted seaweed snacks, some silken tofu in the pantry, and chives from our garden. It was super fast and delicious. Serve with spinach salad and yakisoba! Ingredients 1 T miso powder (we like marukome from Japan) 1-2 roasted seaweed, cut up 1/4 cup tofu, cubed 1 T chives, chopped 1.5 C hot water Instructions Cut up tofu into cubes and toss into soup bowls. Using a scissors, cut up chives and seaweed over each bowl. Add miso powder to the bowls. Put water in a kettle and heat it up to boil. Pour hot water in the bowls. Stir and serve! Larry says that in Japan, on often eats it by slurping from the side of the bowl, stirring as you slurp.
Our neighbor Elsa gave us 4 beautiful fresh leeks from her garden. I had been planning to make my chickpea tart , but then I found a mushroom leek quiche in Vegan Comfort Classics that looked worth a try! Here's my slightly adapted version, using zucchinis and mushroom. The red pepper relish is amazing on crackers or anything else you might serve a chutney with. If you don't have time to make the relish, cranberry sauce or mango chutney is pretty good with the quiche. The Parm is totally optional; I've made this several times and don't usually bother with it anymore. Ingredients 1 large or 2 medium pie crusts Veggie saute: 2 T canola oil 2 C leeks or onion, diced 1-2 C mushrooms, sliced 2 C zucchini or broccoli, chopped 1 clove garlic, minced 1/2 tsp salt 1/2 tsp pepper 1 tsp sage (or 1T fresh) 1 tsp tarragon Tofu mix: 16 oz tofu or substitute 1/4 C nutritional yeast 1/3 C chickpea flour 1 T white vinegar 1 T lemon juice 1 T arrowroot or cornstarc