The Rich Vegetarian

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Category: Food (page 11 of 30)

Pumpkin Black Bean Chili
November 14, 2012 / 1 Comment

Vegan Black Bean Pumpkin Chili

I first encountered chili in the cafeteria at my old workplace. It was one of the few items I could order off the menu. I loved the spicy-sweet flavors, the hearty and all-is-well-with-the-world feeling it generated in me, and the sheer heat of the preparation. Over the years, I have seen many chili recipes, both vegetarian and vegan, but I never stirred to make it at home. I knew that it was simple enough but my list of ‘to-make’ recipes is constantly expanding… and so vegetarian chili stayed put on the list.

Until last night.

I had bought a can of organic pumpkin to make Pumpkin Spice Latte. I suppose I am one of the very few rare individuals who cannot understand the pumpkin madness that engulfs the United States this time of the year. But I wanted to give it a chance, so I went ahead and made the drink. Hmmm, still not a fan. Anyway, I found myself left with an almost full can of organic pumpkin. It occurred to me that I could buy a can of black beans, add the pumpkin, throw in a smattering of spices… and voila, chili would be ready!

That’s how this dish came about. I looked online for recipes, finally alighting on this one. I don’t drink alcohol or use it for cooking, so I skipped the beer component. Instead of using the various spices mentioned in the recipe, I took the lazy way out by substituting Taco Seasoning bought at Trader Joe’s some time ago. I didn’t have onion at home, so that was out as well. I had a giant clove of garlic but I was sure that the dish wouldn’t suffer from its absence, so I skipped it as well. At the end, when the chili was simmering, I tasted some, and thought that it could do with some sweetness. I squirted a few drops of agave in it but it didn’t make much of a difference, as I realized later.

All that being said, it was one rocking bowl of chili! It had all the heartiness and bite that I adore in this dish plus it had the subtle sensation of heat that doesn’t burn the tongue but warms your system in the nicest way possible. As I began eating, my nose started to run… Yes, it was that kind of heat. I suppose it came from the green chiles in the fire-roasted tomatoes. I felt that I could have thrown in more vegetables, some corn, chunks of butternut squash… the possibilities are endless.

What about the pumpkin, you ask? I think it contributed to the thick and creamy texture of the chili but its flavor was most likely masked by the other intense spices, I think. But the fact that it’s in there, swimming with the other ingredients, adding its nutritious punch to the dish… makes me happy.

Pumpkin Black Bean Chili

Ingredients

3 – 4 teaspoons of olive oil
1 can black beans
1 can fire-roasted tomatoes
1 red pepper
1 green pepper
1 can pumpkin
1 – 3 teaspoons of Taco Seasoning
salt to taste

Method
1. Warm 3 – 4 teaspoons of oil. I used extra-virgin olive oil but you can use any kind that you like. I wouldn’t recommend coconut oil, though.

2. Add chopped peppers. Saute for a couple of minutes until the peppers begin to sweat, then add the pumpkin. Stir thoroughly and let it cook.

3. Now add the fire-roasted tomatoes and black beans. Mix well. Add water until it has the thick soupy consistency you are looking for.

Simmering Chili

4. Add the Taco Seasoning, a little at a time, tasting as you go.

5. Reduce the heat, let it simmer for 15 – 20 minutes. This will help the flavors to meld, and for the dish to come together as a whole. Taste for salt, add as appropriate. Turn off the heat. Serve piping hot!

I like to garnish my serving with a blob of Earth Balance soy-free buttery spread. You can use the topping of your choice. I should think that sour cream or butter would do the trick.

If you plan to eat later, then keep in mind that the chili will thicken a little with time, not a lot.

I assume that this is a dish that only gains in flavor with time, so I am looking forward to the leftovers tonight!

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November 2, 2012 / 0 Comments

Feasting on Sushi

Sushi! Sushi! Sushi!

No reason behind the ecstatic declaration of ‘Sushi,’ really. A year or so ago, J and J, P and I went to a sushi joint near our home. It was one of those places where the tables are surrounded by glass cases filled with aquatic life. Not my idea of a perfect dining place, mind you. However, I brushed aside my apprehensions, let J & J do the ordering, and sat back to enjoy the meal. We got a ‘boat’ of vegetarian sushi and it was fabulous. Handmade rolls of sushi rice bound together by thin strips of seaweed, some containing slices of asparagus, some with mushrooms, then some others with avocado. I loved the fresh flavors, the lovely presentation, the lightness of the ingredients.

And then that place closed down. I looked long and hard for another sushi place, checked out a couple but none came close to delivering anything remotely close. Then P discovered that our old joint had reopened in the same neighborhood. And so off we went there one chilly evening. Cheerful ambience, classy decor, super-friendly and helpful server… And this time, there were no lobsters staring out at us from glass cases, yay!

Fuji Hana Thai Peppers does not have a selection of vegetarian sushi on the menu. But P asked our server if the chef would be able to make us the ‘boat’ with vegetarian sushi. The answer came back, “Yes.” And so that’s what we got. The ‘boat’ comes with a bowl of miso soup with seaweed and green salad with ginger dressing. The soup was excellent, as good a version of miso as I have ever eaten. I loved the piquant ginger dressing, so sharp and vibrant.

Miso Soup with Seaweed

The star of the show, without a doubt, was the boat of sushi rice rolls. Asparagus, avocado, dates, fried tofu, mushrooms, cucumber… Yum. The chef had also made us cucumber rolls filled with shredded carrot, mushrooms, dates. Also served were glass noodles, radish sprouts and verdant seaweed salad. The wasabi was dynamite in little doses, the pink pickled ginger was perfect. It was such a sumptuous repast, so luxurious… I was happy. It is one of those moments when you are touched not simply by the flavors of the food but also by the sensation of having feasted liberally… no skimping, none whatsoever. That chef must have got a ton of blessings that night, hehe!

Sushi Rice Rolls

The Sushi Boat

P’s hunger was not sated yet. So he ordered a plate of Basil Noodles. I was too full but I couldn’t resist sneaking bites off his plate. It was a great plate of noodles. What can I say about Basil Noodles that does not sound tired and repetitive? Okay, at the risk of repeating myself, I must say – fresh flavors, loaded with crunchy vegetables, bright and tasty!

Basil Noodles

I was fully prepared to go ahead and order the Fried Ice Cream off the dessert menu but I had to regretfully admit that it was impossible to gild this lily of a delightful meal. Fried Ice Cream, as delectable as it sounded, was given a miss.

I’d go back to Fuji Hana Thai Peppers in a heartbeat. There is something about sushi’s clean flavors and how lightly it sits in my stomach that makes me a huge fan. Also, the Thai side of the menu looks promising if the Basil Noodles are an indicator of any kind. And then there is always the Fried Ice Cream, hmmm.

Fuji Hana Thai Peppers
2606 George Busbee Parkway
Kennesaw GA 30144
770-419-9500

www.fujihanathaipeppers.com

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October 8, 2012 / 0 Comments

Familiar Flavors at Cardamom Hill

Oh Cardamom Hill! So long since I have been meaning to walk in through your glass doors, make myself comfortable, order the Vegetarian Thali and tuck in… it finally happened last week.

Chef Asha Gomez’s latest offering, Cardamom Hill, situated in Atlanta, has been creating waves all around town and beyond. The fried chicken appears to be a hot favorite with locals, food critics and everyone else. The lunch menu changes daily and is updated on the restaurant’s Tumblr site. It generally features a couple of appetizers, a choice of vegetarian and non-vegetarian thali, dessert.

I walked in that afternoon and was pleasantly surprised to find a space so warm and elegant that one tends NOT to expect when it comes to Indian restaurants. Sorry to sound so judgmental but I strongly think that Indian restaurants lack a lot in terms of decor and service. Stringing together a bunch of colorful scarves, scattering maroon cushions all over, hanging Indian paintings on the wall – all these are but poor representations of Indian decor. It takes an artistic interior designer to truly understand the elements of Indian-themed decor and weave them into the restaurant’s ethos. Well, the rant above does not apply to Cardamom Hill. Take a look!

Interiors, Cardamom Hill

Dark coffee brown wooden tables, comfortable stuffed chairs, wooden floors, traditional (not overly so!) carvings serving as wall hangings… Very classy, understated and elegant. The decor says ‘Indian,’ nay almost whispers it into your ears unlike many other restaurants that shout ‘INDIAN!’ with their colorful pillows, Indian paintings serving as wall art, Bollywood music streaming through the speakers, etc.

I was determined to sample everything I could on the menu. So I asked for a plate of Bhajia, described as sweet potato and onion fritters served with tamarind sauce, priced at $7.

Bhajia – Sweet Potato and Onion Fritters

Very delicious. Spiced perfectly, not too garlicky or spicy, the texture was soft on the inside and crisp on the outside, fried to perfection… and it tasted so authentic! Alongside came a bowl of tamarind dipping sauce and this one didn’t come out of a bottle, I am sure. It tasted fresh and mild. A little salad of strawberries, paper-thin radish slices, cubed pineapple and herbs with a light cardamom-oil dressing was also served. A nice touch, I thought. The Bhajias came four a plate. I saved two to take home so P could sample them and give me his expert opinion.

Next up came the Vegetarian Thali. Priced at $13, it is a nice big plate of food that can easily suffice for two people, especially if you opt to share the Bhajias beforehand.

Vegetarian Thali at Cardamom Hill

The Thali contained,
Semolina upma with vegetables
Roasted Snake gourd and corn with cumin and chilli flakes
Red cabbage and persimmon slaw
Kootu (spinach and lentils simmered in Kerala spices)

Those are the listings from the restaurant’s Tumblr site. I wanted to avoid wheat, so I asked for rice instead of the upma. Alas, the server said that he had no rice that day. No rice at a Kerala cuisine restaurant? How odd. Well, so I had to get the upma. It was very well-cooked. Upma is a breeze to make, really. It is a common breakfast snack and each region in India probably has its own version of upma. Some people add turmeric while some others don’t, some folks will throw in loads of roasted peanuts and curry leaves while some others garnish with chopped cilantro. Tomato and shredded carrots may make an appearance. And so it goes. Semolina’s texture is not unlike that of couscous; it may very well be couscous by another name. The version at Cardamom Hill was mildly spiced, a good foil to the vegetables and kootu.

I have eaten snake gourd cooked with shredded coconut, mustard seeds, curry leaves. With corn? Never. It is a new twist on a familiar preparation. I can’t say that I liked it or disliked it. I wish the dish wasn’t bursting with corn, it felt a tad too much. The flavors were oh-so familiar, even if they were a shade milder than what a typical Kerala dish would feature.

Red cabbage and persimmon slaw is by no means a traditional Kerala dish! I doubt persimmon even grows in Kerala. That being said, it is a nice little side dish that added a tangy punch and freshness to the meal. The slaw was spiced with lemon juice, chopped cilantro and salt.

I always thought that kootu referred to a coconut gravy curry and so, the spinach kootu at Cardamom Hill threw me off. This version was essentially a lentil dish (chana dal, I think) with spinach leaves and a tempering of mustard, turmeric and curry leaves. Maybe this is how kootu is prepared in the Malabar region (that’s where the chef Asha Gomez hails from). It was lightly flavored, perfect in quantity. Chana dal can get rather heavy, so the little bowl was the perfect size.

Not a bad spread at all… as I said, the flavors were milder, the combinations were interesting and unique, the service was lovely, great interiors. And I skipped dessert this time, so a second visit with the husband is definitely in order!

Cardamom Hill
1700 Northside Dr
Atlanta GA 30318

www.cardamomhill.net
404-549-7012

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September 27, 2012 / 3 Comments

Sweet Potato Coconut Mash

I have recently begun to get recipes from my Mom. You might wonder why I never thought of it earlier. Laziness, probably. Mom’s style of cooking is simple, effortless, organic and free-flowing. By organic, I don’t mean that she uses organic ingredients. She simply goes along as per her whim, throwing together a seemingly random assortment of vegetables, spices, seasonings and garnishes. The end result is always yummy, no exception. I think her secret lies in taking neither herself nor her cooking too seriously. Seems like a solid recipe for a happy life, don’t you think?

Below is her recipe of Sweet Potato Coconut Mash. I can take credit for the fact that this simple yet delicious recipe originated in my sunny kitchen this summer. A delightful sweet-tangy-spicy combination… Who’d think that the humble sweet potato could taste so divine? I’d like to believe that Mummy had the bright idea first!

Here are the ingredients you need.

The plastic container (top) contains white urad dal. It can be purchased from your neighborhood Indian grocery store. Buy the smallest packet you find. Use what you need and store the remaining in your refrigerator. I use urad dal frequently while cooking Indian dishes, so I keep it in my pantry. Other ingredients in the top picture are sweet potatoes, green chillies, curry leaves and mustard seeds. I keep a packet of frozen coconut in my freezer all the time. I like the brand Daily Delight but you can use whichever one you prefer. Or if you have fresh grated coconut at hand, use it. Infinitely preferable to using the frozen kind, I think. Lastly, you need the juice of one lemon (I prefer lime), chopped cilantro, turmeric and salt to taste.

Here is Mummy’s recipe.

Chop sweet potatoes into small cubes.

Warm 2-3 teaspoons of coconut oil. At Dekalb Farmers Market, I found a 32-ounce container of organic, extra-virgin coconut oil for $9.99. It is fragrant, rich and delicious! That’s the one I have been using these days. When the oil is warm, add a teaspoon of mustard seeds. As the seeds start to pop, add a teaspoon of urad dal, a handful of curry leaves, one chopped green chili (chilli?).

Roast the mixture for a few seconds.

Add chopped sweet potatoes, a teaspoon of turmeric, salt to taste. Stir well.

Cover, let it cook.

Stir periodically to ensure that the potatoes don’t stick to the bottom of the vessel.

When the sweet potatoes are fork-tender, turn off the heat. Garnish with fresh/frozen grated coconut, chopped cilantro leaves, lime juice.

Sweet Potato Coconut Mash, Voila!

Enjoy with steaming brown rice, a generous dollop of ghee, your choice of accompanying dal or sambar or rasam, lime/mango pickle! Or serve as a side dish to your main course.

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