Aloo Chole

Recipe adapted from: http://www.nandyala.org/mahanandi/archives/2005/11/22/chole-with-potatoesaloo-chole/

Ingredients:

1 1-lb bag of dried chickpeas
(cooked according to package directions - this usually involves soaking in water overnight and then boiling)
2 potatoes, peeled and cut into cubes
1 large onion, finely chopped
4 ripe tomatoes, finely chopped
2 Tbsp ready-made chana masala powder (any brand)
3 tsp - garlic-ginger-cilantro paste
1 tsp each - red chilli powder, salt and turmeric
1/4 tsp each - mustard seeds and cumin seeds
cayenne pepper, to taste

Directions:

Heat one teaspoon of peanut oil in a saucepan over medium heat. Add and toast mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Grab a few handfuls of cooked chickpeas and mash them until they are a smooth paste.
Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 cups of water (you can add up to 1 cup more if needed). Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens.

I served this with rice and naan.

Seitan Cutlets

This recipe is from Veganomicon which can be purchased here.

INGREDIENTS:

for the broth:

6 cups vegetable broth
3 Tbsp soy sauce

for the cutlets:

1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 Tbsp olive oil
2 cloves garlic, pressed or grated
1 tsp grated lemon zest (optional)


DIRECTIONS:

Preheat the oven to 350 F.

Combine broth ingredients in a pot and bring to a boil. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Pour the COLD vegetable broth into a measuring cup. Then, add the soy sauce, garlic, oil, and lemon zest and mix. Pour the wet mixture into the wheat gluten and combine with a wooden spoon until most of the moisture is absorbed. Use your hands to knead for about 3 minutes until the dough is elastic.

Divide the dough into six equal pieces. The best way to do this is to roll it into a log shape and use a knife to cut it into six equal pieces by slicing with a knife.
Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than 1/2 inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.

Pour the heated vegetable broth into a 9x13 inch glass baking pan or a ceramic casserole. Place the cutlets in the broth and bake for 30 minutes uncovered, then turn the cutlets over and bake for an additional 20 minutes. Remove from the oven. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container (in the fridge).

Buffalo Oven-"Fried" Tofu

Recipe adapted* from: http://www.everythingbutthe.com/2011/06/13/buffalo-chicken-fried-tofu/

Ingredients:

1 package extra firm tofu
~1/2 cup nutritional yeast
~1/2 cup panko bread crumbs
2 to 3 tsp. salt
1 1/2 teaspoons chili powder

Freshly ground pepper

3-4 tablespoons buffalo sauce (you may need more, but it is easy to add more to your bowl)

*The original recipe only calls for 3Tbsp of the nutritional yeast and bread crumbs, but I found that I needed 3 times as much. So I adjusted the recipe. It may depend on the size and shape of your tofu pieces.


Directions:

Press the tofu for about an hour (at least 30 minutes). I use my Tofu Xpress to press it.

Preheat oven to 375 degrees F. Grease a baking sheet with a spray of oil.

Cut the tofu into rectangles - I cut mine into 12 pieces. Prepare the breading by combining nutritional yeast, panko bread crumbs, chili powder, salt and pepper in a shallow dish. In another dish, pour in the hot sauce.

Using one hand, dip the tofu in the hot sauce until it is covered. Then transfer it to the bowl with the breading mixture, and cover it using your other hand. (You should keep one wet hand and one dry).

Place the tofu on the baking sheet in one layer. Bake for 15 minutes; flip, and then bake another 15 minutes.