My 8th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of homes and restaurants worldwide
based on 4 visits to Japan – and adventures in 50+ other countries
192 pages with 100+ vegan recipes and over 80 full-page color photographs
packed full of quick eats, appetizers, mini-dishes, salads, soups, street food, soulful breakfasts, boxed lunches, delicious dinners, memorable set meals, fantastic feasts, and delightful desserts
travel stories & tales from my international adventures and experiences
compact, no-nonsense, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
created for cooks of all levels, from beginner to advanced
recipes feature easy-to-find ingredients
lots of variations for simplification and substitutions
extensively tested & approved by cooks, foodies, friends, families, and hungry recipe testers in over 25 countries
available in ENGLISH… und auch auf DEUTSCH!
Decades of dedication & inspirations
This cookbook is a tasty tribute to my life-long love and appreciation of Japanese cuisine and culture. It is inspired by childhood memories and youthful curiosity, solo and family adventures, a lifetime of global friendships,personal connections, and culinary exploration in more than 50 countries.
As with all of my cookbooks: I have written, illustrated, photographed & designed this book myself. The Lotus and the Artichoke is the ultimate combination of my life-long passions: travel, vegan cooking, art, photography, and design.
All 8 of my international cookbooks & e-books are available in ENGLISH 🇺🇸 & GERMAN 🇩🇪
Don’t miss this chance to join the adventure and pre-order my new JAPAN cookbook!
Please consider backing my project… even if just for the JAPAN E-BOOK(€5) or for a PERSONAL POSTCARD (€10) from my next Japan trip!
The Lotus and the Artichoke – JAPAN is a book I’ve been researching and planning for almost five years. The recipe development and photography work for JAPAN are well underway. The artwork, illustrations, and graphic design structure are all set.
I have dozens of travel stories drafted, and have already been posting photos and videos on Instagram from my travels in Japan, restaurant visits, cooking experiments in the kitchen, and evolving work in the studio.
Back in 2012, I launched my first project with Kickstarter, The Lotus and the Artichoke – Vegan Recipes from World Adventures, followed by another successful project for the German edition, Vegane Rezepte eines Weltreisenden in 2013.
The series continued with English and German publications of: The Lotus and the Artichoke – MÉXICO(2014), SRI LANKA (2015), MALAYSIA (2016), INDIA(2017), ETHIOPIA (2018), the fully updated, re-envisioned, expanded WORLD 2.0 (2021) cookbook, and most recently, INDOCHINESE (2023) exploring the delicious fusion of Indian & Chinese cuisines.
The Lotus and the Artichoke – JAPAN
My 8th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of homes and restaurants worldwide
based on 4 visits to Japan – and adventures in 50+ other countries
192 pages with 100+ vegan recipes and over 80 full-page color photographs
packed full of quick eats, appetizers, mini-dishes, salads, soups, street food, soulful breakfasts, boxed lunches, delicious dinners, memorable set meals, fantastic feasts, and delightful desserts
travel stories & tales from my international adventures and experiences
compact, no-nonsense, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds
created for cooks of all levels, from beginner to advanced
recipes feature easy-to-find ingredients
lots of variations for simplification and substitutions
extensively tested & approved by cooks, foodies, friends, families, and hungry recipe testers in over 25 countries
available in ENGLISH… und auch auf DEUTSCH!
The Lotus and the Artichoke – JAPAN is the most ambitious & adventurouscookbook I’ve embarked upon. After these four visits to Japan, I feel confident, experienced, and energized enough to realize this project with skill, respect, and appreciation.
Adventures in Japan
My first visit to Japan was in 1999, followed by travels in 2019 and 2023 – riding the trains, exploring cities, cycling towns, trekking between villages, shrines, and temples, immersing in homestays with families, exploring local kitchens, eateries, markets, and streetfood scenes… and even cooking for exclusive dining events in Tokyo, Fujisawa, and Ishikawa.
This summer – August 2024, I expect to return to Japan to meet friends, complete the on-site research, and gather more insights, first-hand experience, cookware, tableware, cutlery, inspirations, and stunning images for this project!
Decades of dedication & inspirations
This cookbook is a tasty tribute to my life-long love and appreciation of Japanese cuisine and culture. It is inspired by childhood memories and youthful curiosity, solo and family adventures, a lifetime of global friendships,personal connections, and culinary exploration in more than 50 countries.
As with all of my cookbooks: I have written, illustrated, photographed & designed this book myself. The Lotus and the Artichoke is the ultimate combination of my life-long passions: travel, vegan cooking, art, photography, and design.
The Lotus and the Artichoke – JAPAN is more than a cookbook. Sure, it’s a collection of unique, extensively-tested recipes, solid tips, and tricks to try in the kitchen. It’s also my life’s art, a taste-based, sense-oriented, personal journal of my worldly and culinary exploration, an expression of love, compassion, and connection.
All 8 of my international cookbooks & e-books are available in ENGLISH 🇺🇸 & GERMAN 🇩🇪
A child’s heart and a mind of mastery
The Lotus and the Artichoke – JAPAN is a love-letter to a country and ethos, which has shaped me and my world views, taught me so much, and offered endless enjoyment and excitement. It is an unconventional representation of my diverse and whimsical approach in the kitchen, as well as life-long desire to match curiosity, playfulness & intuition with enduring fantasies of mastery, perfection & precision.
I seek to share with you my experiments with a cuisine, which defies dimensions, bends the imagination, and challenges expectations.
Be warned: In this cookbook (or any of my works) you won’t find hyper-organized, meticulous masterpieces, or perfectly styled arrangements destined for glamorous, glossy print and big-budget bonanzas. Nor will you find repetitious clichés, or an expert’s unchallengeable advice on how to accurately achieve – or perceive – traditional Japanese cuisine.
I am, quite literally, just a guy who went to art school – not culinary school. I’ve had more jobs in galleries and design studios than restaurants and cafés, but I’ve always loved cooking and being in the kitchen since I was a kid – it’s messy and beautiful, chaotic and calming, wacky and wonderful, meaningful and meditative, a gift and a service – all at the same time.
The recipes in this cookbook are artistic adventures meant to honor the incredible individuals, families and friends who’ve invited and instructed me. They represent my gaijen 外人 (outsider) devotion to learn, express my gratitude as a guest, and showcase my willingness to immerse, explore, and share with others.
What recipes are in this cookbook?
I’ve practiced and explored a wide range of traditions, timeless favorites, recent innovations… and gone deep into the incredible fusion, which cooks & traders introduced and unleashed – decades and centuries before I ever lifted a chopstick or rode a bullet-train!
The Lotus and the Artichoke – JAPAN is packed with:
exciting sakana 肴 (snacks) and otoshi お摘み (appetizers) from izakaya 居酒屋 (tavern eateries)
Soak cashews in hot water 20 min. Drain and discard water. Blend soaked cashews with 1 1/4 cup (300 ml) fresh water and lemon juice until smooth, 60–90 sec. Transfer to bowl. Set aside.
Cover potatoes with water in a medium pot. Bring to boil. Cook until soft, 20–25 min. Rinse in cold water. Remove, discard peels. Mash potatoes in a large bowl. Add 2 Tbs blended cashew cream, chickpea flour, bread crumbs, corn starch, ground cumin, garam masala, and salt. Mix well.
Heat oil about 2 in (5 cm) deep in small pot on medium high heat. Oil is hot enough when a small piece of batter sizzles and comes to surface immediately.
Wet hands and form walnut-sized balls from the batter. Carefully add 4 to 6 balls to hot oil. Fry until golden brown, turning often, 3–5 min. If balls turn brown immediately or oil is smoking, reduce heat. If they don’t sizzle and darken in 2 min, increase heat slightly. Using a slotted spoon, drain and transfer fried dumplings to a plate. Continue for all balls.
Blend chopped tomatoes and 1 1/4 cup (300 ml) water until mostly smooth.
Heat 2 Tbs oil in a large pot or wok on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, ground cumin, coriander, garam masala, red chili powder (or paprika), bay leaves, cinnamon, and cardamom. Fry until onions soften, stirring constantly, 3–5 min.
Add blended tomatoes. Bring to boil. Simmer until sauce darkens, stirring regularly, 10–12 min.
Stir in blended cashew cream, turmeric, salt, and sugar (or agave syrup). Continue to simmer, stirring regularly, until sauce thickens and oil begins to separate from sauce another 7–10 min.
Stir in fried dumplings, peas, and raisins. Simmer on medium low, partially covered, stirring occasionally, 3–5 min. Remove from heat.
Garnish with chopped coriander leaves and serve with rice, roti, or naan.
Malai Kofta nordindische Kartoffelbällchen in cremigem Tomaten-Curry
Cashewkerne 20 Min. in heißem Wasser einweichen. Abgießen und Einweichwasser wegschütten. Eingeweichte Cashewkerne mit 1 1/4 Tasse (300 ml) frischem Wasser und Zitronensaft 60 bis 90 Sek. im Mixer glatt pürieren. In eine Schüssel geben und beiseite stellen.
Kartoffeln in einen Topf geben und mit Wasser bedecken. Zum Kochen bringen und 20 bis 25 Min. weichkochen. Abgießen, mit kaltem Wasser abschrecken und schälen. In eine große Schüssel geben und zerdrücken. 2 EL der Cashewcreme, Kichererbsenmehl, Semmelbrösel, Speisestärke, gemahlenen Kreuzkümmel, Garam Masala und Salz hinzufügen und alles gut vermischen.
Öl 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Das Öl ist heiß genug, wenn eine kleine Menge Teig nach dem Hineingeben brutzelt und an die Oberfläche steigt.
Hände befeuchten und aus der Kartoffelmischung walnussgroße Bällchen formen. Vorsichtig 4 bis 6 Bällchen ins heiße Öl geben. 3 bis 5 Min. unter häufigem Wenden goldbraun frittieren. Werden die Bällchen sofort dunkel oder raucht das Öl, die Hitze reduzieren. Wenn sie nicht brutzeln und nicht innerhalb von 2 Min. bräunen, Flamme höherstellen. Bällchen mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen. Restliche Kofta frittieren.
Gehackte Tomaten und 1 1/4 Tasse (300 ml) Wasser fast glatt pürieren.
In einem großen Topf oder Wok 2 El Öl auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) gehackte Zwiebel, Knoblauch, Ingwer, gemahlenen Kreuzkümmel, Koriander, Garam Masala, Chilipulver (oder Paprikapulver), Lorbeerblätter, Zimt und Kardamom hinzufügen. 3 bis 5 Min. unter ständigem Rühren rösten, bis die Zwiebel weich ist.
Tomatenmix zugießen und zum Kochen bringen. Flamme herunterstellen und 10 bis 12 Min. unter regelmäßigem Rühren köcheln, bis die Soße dunkler wird.
Cashewcreme, Kurkuma, Salz und Zucker (oder Agavensirup) einrühren. Weitere 7 bis 10 Min. unter regelmäßigem Rühren köcheln, bis die Soße eindickt.
Kartoffelbällchen, Erbsen und Sultaninen hineingeben. 3 bis 5 Min. halb abgedeckt auf niedriger Flamme unter gelegentlichem Rühren köcheln. Vom Herd nehmen.
Mit gehacktem Koriandergrün garnieren und mit Reis, Roti oder Naan servieren.
Sometimes it’s hard to believe, but I’ve been making vegan French Toast for over thirty years. My earliest attempts were back when I was a newbie teenage vegan, back in the early ’90s. In fact, there was a recipe for French Toast in Solace Kitchenzine, a cut & pasted, photocopied old-school fanzine with a collection of vegan recipes that I self-published when I was only 17 years old.
I only ever made 500 copies of Solace Kitchenzine, it only had about 20 recipes (and a lot of my drawings and black and white photographs) – but I sold, traded, and distributed all of them – at hardcore punk / straightedge shows, at high school in the New Jersey suburbs, and (mostly) in the domestic and international post. I mailed them out all over the world to other kids that collected ‘zines.
I’ve actually only got a few more copies of my ‘zines. It’s fun to pull them out, put one of my few remaining Gorilla Biscuits or Youth of Today 12″ records on the turntable… and think amusingly about the old days.
The recipe has come a long way since the 1990s. I’ve got decades more cooking experience and a lot more tricks in my culinary arsenal. Instead of just chickpea flour (which Indians have been using for egg-like dishes for ages, and I learned to use like a boss while living in India) I also like to use corn starch or (freshly) ground flax seeds in the batter – to help bind it. I also typically include some Kala Namak, Indian black salt, for that characteristic egg flavor.
As noted, stale bread is best for French Toast. I’ll usually leave the bread slices out the night before I want to make this. Or just use bread that’s been hanging out in the kitchen for a while.
Depending what I’ve got around and how motivated I’m feeling, I may or may not use ground nutmeg, or add some ground vanilla (or vanilla extract), but it does make things more fun. Back in the old days I liked to use Vanilla Edensoy or Vitasoy soy milk (there weren’t 50 brands of plant-based milks at the supermarket or health food stores decades ago).
I originally learned to make French Toast from my dad, who often made breakfast for the family on the weekends. (I also learned to make pancakes and scrambled eggs from him – all of these things I’ve been making vegan for literally most of my life now.) Btw, vegan recipes for Pancakes and Tofu Scramble are in The Lotus and the Artichoke – WORLD 2.0, if you need more vegan brunch ideas.
Yes, lots of recipes are on this website for free, but I’ll just say that when you download my e-books and order my printed cookbooks, it really brightens my days – and helps keep this project going – and puts food on the table for my family here in Berlin. ;-)
Top your fried toast slices with some fresh fruit and a decent syrup of your choice. I think maple syrup is best, but agave syrup or blackstrap molasses are also fun. And, powdered sugaralways makes French Toast extra special.
2 Tbs chickpea flour or wheat flour (all-purpose / type 550)
2 Tbs corn starch or 2 Tbs flax seeds ground
1 Tbs sugar
1/2 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp turmeric ground
1/4 tsp sea salt
1/4 tsp kala namak optional
1 cup (240 ml) soy milk
1 Tbs vegetable oil more as needed
toppings:
fresh fruit (e.g. sliced banana, pineapple, mango, or berries)
margarine
powdered sugar, syrup, or fruit jam
Combine chickpea flour (or flour), corn starch (or ground flax seeds), sugar, baking powder, ground cinnamon, nutmeg, turmeric, salt, and kala namak (if using) in a large bowl.
Whisk in soy milk and oil. Mix until mostly smooth, but don’t overdo it. Let sit 10 min.
Heat a large non-stick frying pan on medium to medium high heat. When a drop of water sizzles and dances on the surface, the pan is hot enough. (If not using a non-stick frying pan, rub a few drops of oil over the surface with a paper towel before frying each slice.)
Dip a slice of bread in batter on both sides. Let it soak for a few seconds, then transfer it to the hot pan. Repeat for another slice or two. Fry slices on each side for 3–4 minutes until deep golden brown, turning carefully with a spatula. If slices are sticking to the pan, add a few drops of oil or some margarine around the slices before turning. Transfer cooked slices to a plate and cover. Continue for remaining slices.
Serve with fresh fruit, margarine, powdered sugar, syrup, and/or jam.
Variations:
Orange: Add 2 tsp orange zest to batter. Vanilla: Add 1/4 tsp ground vanilla or 1 tsp vanilla sugar to batter. Chocolate: Use chocolate soy milk or add 1 Tbs cocoa powder to batter. Adjust soy milk accordingly.
frisches Obst (z. B. Bananen-, Ananas- oder Mangoscheiben oder Beeren)
Margarine
Puderzucker, Sirup oder Marmelade
In einer Rührschüssel Kichererbsenmehl oder Mehl, Stärke oder Leinsamen, Zucker, Backpulver, Zimt, Muskat, Kurkuma, Salz und Kala Namak (falls verwendet) vermischen.
Sojamilch und Öl unterrühren, bis ein glatter Teig entsteht. Nicht zu stark verrühren. 10 Min. ruhen lassen.
Eine große beschichtete Pfanne auf mittlerer Flamme erhitzen. Wenn ein Tropfen Wasser zischend auf der Oberfläche herumhüpft, hat die Pfanne die richtige Temperatur. (Beim Verwenden einer unbeschichteten Pfanne vor dem Braten jeder Scheibe ein paar Tropfen Öl hineingeben und mit Küchenpapier verreiben.)
Brotscheibe beidseitig ein paar Sekunden lang in den Teig tauchen. In die heiße Pfanne geben und auch die zweite (und ggf. dritte) Scheibe mit dem Teig überziehen. Die Scheiben auf jeder Seite 3 bis 4 Min. goldbraun braten. Vorsichtig mit einem Pfannenwender umdrehen. Wenn die Scheiben anhaften, vor dem Wenden einige Tropfen Öl oder etwas Margarine außen um den Rand der Scheiben verteilen. Fertige Scheiben auf einen Teller legen und abkühlen lassen. Restliche Scheiben ausbacken.
Mit frischem Obst, Margarine, Puderzucker, Sirup und/oder Marmelade servieren.
Variationen:
Orange: 2 TL geriebene Orangenschale unter den Teig mischen. Vanille: 1/4 TL Vanillepulver oder 1 TL Vanillezucker einrühren. Schokoladig: Schoko-Sojamilch verwenden oder 1 EL Kakaopulver unter den Teig mischen. Die Sojamilchmenge entsprechend anpassen.
This a Japanese-inspired dish I’ve been making for a long time. I’ve cooked it for many dinner parties, and it’s big hit with my family – and a favorite of many of my recipe testers. The recipe for Orange Tempeh Teriyaki first appeared in my original cookbook of travel-inspired recipes, The Lotus and the Artichoke – Vegan Recipes from World Adventures. When I re-did the cookbook for the WORLD 2.0edition I upgraded the recipe and reshot the photo, too.
You can make this teriyaki dish with tofu cubes or chopped seitan instead of tempeh – and apple juice also works well in place of orange juice – if you want less citrus flavor. I often amp up the spices and add freshly ground coriander and Szechuan pepper. If you like it spicy, you can also add more chopped fresh, red chillies along with the chopped onions, ginger, and garlic.
As for the origins and early inspiration for my Teriyaki Tempeh, it brings back memories of Japanese meals with my family in Hawai’i at traditional Japanese grill restaurants. I’ve been to Japan twice, and while I didn’t eat a lot of tempeh dishes during those visits, I certainly ate a lot of tempeh during my visits to Malaysia and other places in South East Asia!
Combine chopped tempeh cubes and marinade ingredients in a large pot or frying pan. Mix well. Marinate (unheated) for 15–20 min. Mix and turn pieces and marinate another 15–20 min.
Bring pot (or pan) to low boil. Partially cover and simmer on low heat about 10 min. Stir and turn pieces. Continue to simmer on low, stirring infrequently, until liquid is mostly reduced, another 5–10 min.
Increase heat to medium and fry, stirring regularly, until cubes are browned and scorched, 5–10 min. Turn off heat, cover, and set aside.
stir-fried vegetables:
2 cups (150 g) broccoli chopped in small florets
1 large (120 g) carrot peeled, sliced
1 medium (180 g) red pepper chopped
1 Tbs sesame oil
3/4 cup (180 ml) water more as needed
1 Tbs soy sauce (shoyu)
1 Tbs corn starch
3–4 tsp sesame seeds roasted, for garnish
Heat sesame oil in large pot or wok on medium high heat.
Add chopped broccoli, carrots, and red pepper. Stir fry until vegetables start to soften, 4–6 min.
Add cooked, marinated tempeh to pot or wok of frying vegetables. Mix well. Fry 2–3 min, stirring regularly.
Whisk water, soy sauce, and corn starch in a bowl or measuring cup. Slowly pour mixture into frying vegetables and tempeh cubes, stirring constantly.
Simmer on medium heat, stirring constantly, until sauce has thickened, 3–5 min. Remove from heat.
Garnish with sesame seeds. Serve with short-grain brown rice or sushi rice.
Variations:
No Tempeh: Substitute chopped seitan or tofu cubes for tempeh.
Tempehwürfel und Marinade-Zutaten in einem großen Topf oder einer Pfanne gut vermischen. 15 bis 20 Min. marinieren (nicht erhitzen). Tempeh wenden und weitere 15 bis 20 Min. marinieren.
Auf niedriger Flamme zum Köcheln bringen, halb abdecken und circa 10 Min. auf niedriger Flamme köcheln. Tempehwürfel wenden, umrühren und weitere 5 bis 10 Min. köcheln, bis die Flüssigkeit größtenteils eingekocht ist.
Hitze erhöhen und Tempeh 5 bis 10 Min. schmoren, bis die Würfel gut gebräunt sind. Flamme abstellen, abdecken und beiseite stellen.
Gemüse:
2 Tassen (150 g) Brokkoli in kleine Röschen geschnitten
1 große (120 g) Möhre geschält, gehackt
1 mittelgroße (180 g) rote Paprika gehackt
1 EL Sesamöl
3/4 Tasse (180 ml) Wasser bei Bedarf mehr
1 EL Sojasoße (Shoyu)
1 EL Speisestärke
3–4 TL Sesamsamen geröstet, zum Garnieren
Sesamöl in einem Wok oder großem Topf auf mittlerer Flamme erhitzen.
Brokkoli, Möhre und Paprika hineingeben und 4 bis 6 Min. anbraten, bis das Gemüse weich wird.
Marinierten Tempeh zugeben und gut umrühren. 2 bis 3 Min. unter Rühren braten.
Wasser, Sojasoße und Stärke in einer Schüssel verrühren. Langsam unter Rühren in den Wok zum Gemüse und Tempeh geben.
3 bis 5 Min. auf mittlerer Flamme köcheln, bis die Soße eindickt. Vom Herd nehmen.
Mit Sesamsamen garnieren und mit Naturrundkorn- oder Sushi-Reis servieren
Variationen:
Ohne Tempeh: Statt Tempeh gehackten Seitan oder Tofuwürfel verwenden.
Got up at the call to worship. The muezzin’s electric voice singing through the alleys and into the open windows of my little room at Saint-Louis Sun Hotel. Cold shower and out the door. Abdou drove me to Gare Routiere Pompiers, an absolute circus of a station an hour’s urban safari from where we began.
It was a challenge, swimming in a sea of shouting drivers and riders intent on filling rundown Renaults and Peugeots for overland journeys to every corner of Senegal within a day’s drive. Eventually I found the vehicles bound for Banjul, The Gambia. Drank a sweet coffee at a makeshift stall while the driver tied a dozen bulky pieces of luggage to the roof with ropes. The engine doesn’t want to start, but then it does.
Thirty minutes on, our car grinds to a halt and dies. Now we’re on the side of the road in the already hot, still hectic outskirts of Dakar.
The driver says another Sept-Place will rescue us in an hour. Maybe two. Inshallah. So we’re all squatting in the shade in silence. Calm and unfazed. No one is anxious or angry. There is no rush. This happens all the time.
Ninety minutes later another battered Renault seven-seater taxi pulls up; Red dust swirls around us. Brief chatter. In no particular hurry we stand up, leisurely load up our new ride, climb into our busted seats and continue the six hour bumpy journey to the border.
Plasas & Fufu Gambian spinach peanut stew with mashed cassava
3 Tbs peanut butter or peanuts lightly roasted, ground
1–2 Tbs tomato paste
2 tsp vegetable broth powder
1/2 tsp salt
3/4 cup (180 ml) water
1/4 cup (30 g) peanuts lightly roasted, for garnish
Heat 2 Tbs oil in large pot on medium heat.
Add chopped onion, garlic, and ground black pepper. Fry, stirring regularly, until aromatic. 2–3 min.
Add chopped sweet potato and tomatoes. Cook until tomatoes fall apart, 4–6 min, stirring regularly.
In a bowl or measuring cup, whisk peanut butter (or ground peanuts), tomato paste, vegetable broth powder, salt, and water. Stir into pot. Bring to low boil, reduce heat to medium low. Simmer partially covered, stirring occasionally, 10 min.
Stir in chopped spinach. Cover and steam 5–7 min, stirring occasionally, adding more water if needed. When the spinach is done, stir a few times and turn off heat.
Garnish with roasted peanuts. Serve with fufu or rice.
fufu (mashed cassava):
18 oz (500 g) cassava (also known as: manioc & yuca)peeled, chopped
1 Tbs margarine or vegetable oil
1 1/2 cup (360 ml) water more as needed
1/4 tsp salt
Bring 1 1/2 cup (360 ml) water to boil in large pot. Add chopped cassava.
Return to boil, reduce heat to low. Cover, steam until soft, stirring occasionally, about 20 min.
Remove from heat. Add margarine (or oil) and salt. Mix well. Let cool 5–10 min.
Blend or mash until mostly smooth with an immersion blender or potato masher until mostly smooth. Add water gradually, if needed. The consistency should be similar to thick, sticky mashed potatoes.
Siebensitzer Dakar, Senegal. 10/2009
Stehe mit dem Ruf zum Morgengebet auf. Die elektrisierende Stimme des Muezzins klingt durch die Straßen und findet ihren Weg durchs offene Fenster in mein kleines Zimmer im Saint-Louis Sun Hotel. Kalte Dusche und los. Abdou fährt mich zum Gare Routiere Pompiers, einem absolut chaotischen Bus- und Autosammelplatz, ungefähr eine Stunde Irrfahrt vom Hotel entfernt.
Nicht gerade einfach, sich durch das Meer an Menschen zu drängen und genau den richtigen laut rufenden Fahrer zu finden, der seinen rostlaubigen Renault oder Peugeot für eine bis zu einen Tag dauernde Überlandfahrt in einen bestimmten Winkel Senegals mit Passagieren vollpacken will. Irgendwann finde ich die Ecke, wo die Mitfahrgelegenheiten nach Banjul, Gambia, stehen. Schnell noch einen süßen Kaffee von einem klitzekleinen Stand runterkippen, während der Fahrer mindestens ein Dutzend unhandliche Gepäckstücke auf dem Dach festzurrt. Der Motor will erst nicht anspringen, erwacht dann aber doch zum Leben.
Dreißig Minuten später kommt unser umgebautes Vehikel zum Halten und streikt. Nun sitzen wir alle am Straßenrand, kurz hinter Dakar, wo es schon jetzt ziemlich heiß und ziemlich hektisch ist.
Laut Fahrer wird uns bald ein anderer Sept-Place aufsammeln. In einer Stunde. Vielleicht zwei. Inschallah. Also hocken wir uns in den Schatten. Alle um mich herum sind ruhig und gelassen, niemand irgendwie nervös oder wütend, niemand gehetzt. So etwas passiert ständig.
Neunzig Minuten später rollt ein anderer zerbeulter Siebensitzer-Renault an und wirbelt den roten Staub um uns auf. Ein kurzer Austausch, dann stehen alle auf, niemand in besonderer Eile. Gelassen wird unsere neue Mitfahrgelegenheit mit dem Gepäck beladen und alle klettern auf ihre durchgesessenen Sitze.
Weiter geht die noch sechsstündige Ruckelfahrt in Richtung Grenze.
Plasas & Fufu Gambischer Spinat-Erdnuss-Eintopf mit Maniok-Stampf
3 EL Erdnussbutter oder Erdnüsse leicht geröstet, gemahlen
1–2 EL Tomatenmark
2 TL Gemüsebrühpulver
1/2 TL Salz
3/4 Tasse (180 ml) Wasser
1/4 Tasse (30 g) Erdnüsse leicht geröstet, zum Garnieren
2 EL Öl in einem großen Topf auf mittlerer Flamme erhitzen.
Zwiebel, Knoblauch und schwarzen Pfeffer hineingeben. 2 bis 3 Min. unter regelmäßigem Rühren anschwitzen, bis es aromatisch duftet.
Süßkartoffel und Tomaten zugeben. 4 bis 6 Min. unter regelmäßigem Rühren braten, bis die Tomaten zerfallen.
Erdnussbutter oder gemahlene Erdnüsse, Tomatenmark, Gemüsebrühpulver, Salz und 3/4 Tasse (180 ml) Wasser in einer Schüssel verquirlen. In den Topf geben, umrühren und zum Kochen bringen. Flamme herunterstellen und den Eintopf 10 Min. unter gelegentlichem Rühren köcheln lassen.
Spinat einrühren, abdecken und 5 bis 7 Min. unter gelegentlichem Rühren dämpfen. Bei Bedarf etwas mehr Wasser einrühren. Wenn der Spinat gar ist, mehrmals umrühren und vom Herd nehmen.
Mit gerösteten Erdnüssen garnieren und mit Fufu oder Reis servieren.
Fufu (Maniok-Stampf):
500 g Maniok (bzw. Cassava oder Yuca) geschält, gehackt
1 EL Margarine oder Pflanzenöl
1 1/2 Tasse (360 ml) Wasser bei Bedarf mehr
1/4 TL Salz
1 1/2 Tassen (360 ml) Wasser in einem großen Topf zum Kochen bringen. Maniok hineingeben.
Erneut zum Kochen bringen, dann Flamme niedrig stellen. Abgedeckt circa 20 Min. unter gelegentlichem Rühren weich kochen.
Vom Herd nehmen. Margarine oder Öl und Salz hinzufügen. Gut umrühren und 5 bis 10 Min. abkühlen lassen.
Maniokstücke mit einem Pürierstab oder Kartoffelstampfer zu einem größtenteils glatten Stampf verarbeiten. Bei Bedarf nach und nach etwas Wasser zugeben. Die Konsistenz sollte einem dicken, klebrigen Kartoffelbrei ähneln.
This is my updated recipe for vegan Paneer Makhani, a north Indian classic and family favorite. This dish will always remind me of my first to trip to India in 2001, and all the back alley eateries in Delhi’s Pahar Ganj, the backpacker neighborhood– which still exists, and I’ve been back to literally dozens of times in the last two decades. On my last visit to Delhi and Pahar Ganj I think I did find one of the hole-in-the-wall restaurants from way back then, but you can never be sure. Through the dusty maze of winding alleys, it’s so easy to get lost… or unsure if a place is the same or different than one you saw an hour ago… or years ago!
For the original edition of The Lotus and the Artichoke – Vegan Recipes from World Adventures, my brother Adam asked me if I could make a vegan version of this one dish his family used to love at a local Indian restaurant in the New Jersey suburbs. I got to work and came up with a very decent interpretation of the classic dish, which is very heavy on cream and butter (hence the name, which basically translates to ‘Cheese Butter’ or ‘Cheesy Cream’!) But as with Indian naming conventions, this dish may be found with the names ‘Shahi Paneer‘ (which is what I remember from the Delhi Pahar Ganj menus), or in many parts of India,especially if cooked at home – Paneer Butter Masala, or just PBM. (This is what it was called in most places in Amravati, Maharashtra where I lived for a year – it often appears on menus in abbreviated form.) I’ve come to understand that Paneer Makhani is most commonly used outside of India, especially in restaurants.
Whatever you want to call it, this dish is hands-down a pleaser and a delicious curry to serve friends and families, it’s a hit with children of all ages, too. When making it for adults I’ll often dial up the spices and heat – you can just double the amount of ground cumin, coriander, Garam Masala spice mix (see my INDIA cookbook for my own homemade recipe), and red chili powder. I also love to add fresh (or dried) curry leaves, a bit of ground fenugreek (or methi – fenugreek leaves – at the end) and a black cardamom pod… for that delicious smokey flavor.
Instead of using dairy (cream and butter) I use blended cashews, which is very common in India, too, and used as a base in many creamy curries. And of course, I’m using my infamous tofu-paneer recipe, implementing lightly batter-fried tofu cubes instead of traditional paneer, or homemade cheese cubes.
Yeah, it’s me. India 2001.
Paneer Makhani North Indian creamy tomato sauce with tofu paneer
2 Tbs nutritional yeast flakes or chickpea flour (besan)
2 Tbs corn starch
2–3 Tbs coconut oil or vegetable oil
Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. Add tofu cubes, mix well, coat all pieces.
Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.
tomato cream curry:
2/3 cup (80 g) cashews
2 medium (180 g) tomatoes chopped
2 1/2 cups (600 ml) water
1 in (3 cm) fresh ginger finely chopped
2 cloves garlic finely chopped optional
2 Tbs vegetable oil
1 tsp black mustard seeds
4–6 curry leaves or 2 bay leaves
1 tsp coriander ground
1 tsp cumin ground
1 tsp Garam Masala
1/4 tsp asafoetida (hing) optional
2 Tbs tomato paste
1 tsp red chili powder or paprika ground
3/4 tsp turmeric ground
1 Tbs lemon juice
2 tsp sugar
1 1/4 tsp salt
fresh coriander leaves chopped, for garnish
Soak cashews in a bowl of boiling hot water for 30 min. Drain and discard water.
Blend chopped tomatoes with 1 1/4 cups (300 ml) water in a blender or food processor until smooth.
Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped garlic (if using), ginger, curryleaves or bay leaves, ground coriander, cumin, Garam Masala, and asafoetida (if using). Fry, stirring often, until richly aromatic, 2–3 min.
Stir in blended tomatoes. Bring to simmer and reduce to medium low heat. Cook, stirring often, until sauce is reduced and turns dark red, 10–15 min.
Blend soaked cashews with 1 1/4 cups (300 ml) water until smooth. Stir into simmering tomato sauce.
Stir in tomato paste, red chili powder (or paprika), turmeric, lemon juice, sugar, and salt. Return to simmer. Cook, stirring often, until sauce thickens and oil begins to separate, 5–8 min.
Stir in fried tofu cubes. Continue to simmer on low, stirring occasionally, 4–5 min. Remove from heat.
Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.
Paneer Makhani Nordindisches cremiges Tomatencurry mit Tofu-Paneer
Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke oder Würfel schneiden.
Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.
Cremiges Tomatencurry:
2/3 Tasse (80 g) Cashewkerne
2 mittelgroße (180 g) Tomaten gehackt
2 1/2 Tassen (600 ml) Wasser
3 cm frischer Ingwer fein gehackt
2 Knoblauchzehen fein gehackt wenn gewünscht
frisches Koriandergrün gehackt, zum Garnieren
2 EL Pflanzenöl
1 TL schwarze Senfsamen
4–6 Curry- oder 2 Lorbeerblätter
1 TL Koriander gemahlen
1 TL Kreuzkümmel gemahlen
1 TL Garam Masala
1/4 TL Asafoetida (Asant) wenn gewünscht
2 EL Tomatenmark
1 TL Chili- oder Paprikapulver
3/4 TL Kurkuma gemahlen
1 EL Zitronensaft
2 TL Zucker
1 1/4 TL Salz
Cashewkerne 30 Min. in einer Schüssel mit heißem Wasser einweichen. Abgießen und Einweichwasser wegschütten.
Tomaten mit 1 1/4 Tasse (300 ml) Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Knoblauch (falls verwendet), Ingwer, Curry– oder Lorbeerblätter, Koriander, Kreuzkümmel, Garam Masala und Asafoetida (falls verwendet) zugeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
Pürierte Tomaten einrühren und zum Köcheln bringen. Flamme herunterstellen und das Curry 10 bis 15 Min. unter häufigem Rühren köcheln lassen, bis die Soße reduziert und dunkelrot ist.
Eingeweichte Cashewkerne mit 1 1/4 Tasse (300 ml) Wasser glatt pürieren und in das köchelnde Curry rühren.
Tomatenmark, Chili– oder Paprikapulver, Kurkuma, Zitronensaft, Zucker und Salz einrühren. Erneut zum Köcheln bringen und unter häufigem Rühren 5 bis 8 Min. köcheln, bis die Soße eindickt und das Öl sich trennt.
Tofustücke unterheben. 4 bis 5 weitere Min. auf niedriger Flamme unter gelegentlichem Rühren köcheln. Vom Herd nehmen.
Mit gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.
Cover poha rice flakes with water in a bowl. Soak 2 min and drain excess water. Set aside for now.
Heat oil in a large frying pan or wok on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, ginger, green chili, and curry leaves (if using), and ground cumin. Fry, stirring often, until richly aromatic and onions are browned, about 2–3 min.
Add chopped potatoes. Continue to cook, stirring often, until potatoes begin to soften, 5–7 min.
Stir in peanuts (or cashews). Continue to cook on medium heat until potatoes are soft, another 3–5 min.
Add soaked poha, peas, and chopped tomatoes, followed by ground turmeric, lime juice, sugar, and salt. Mix well, but gently so rice flakes don’t get mushy. Cook 2–3 min, stirring regularly. If needed, add 2–3 Tbs water and cover briefly to steam. Remove from heat. Cover and let sit 5 minutes.
Garnish withchopped fresh coriander. Serve with lime slices.
Variations:
Vedic: Replace onion with 1/4 tsp asafoetida (hing) and 1/4 tsp Garam Masala. Fruity: Add 2 Tbs golden raisins or chopped dates along with tomatoes. Coconut: Add 1–2 Tbs fresh grated coconut along with soaked poha in the last few minutes of cooking.
Poha-Flocken 2 Min. einer Schüssel mit Wasser einweichen. Abgießen, Einweichwasser wegschütten und beiseite stellen.
Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Ingwer, Chilischote und Curryblätter (falls verwendet) sowie Kreuzkümmel hineingeben.
2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet und die Zwiebel gebräunt ist.
Kartoffeln hinzufügen. 5 bis 7 Min. unter häufigem Rühren braten, bis die Kartoffeln weich werden.
Erdnüsse oder Cashewkerne einrühren. Weitere 3 bis 5 Min. auf mittlerer Flamme braten, bis die Kartoffeln richtig durch sind.
Eingeweichte Poha-Flocken, Erbsen und Tomaten hinzufügen. Gleich danach Kurkuma, Limettensaft, Zucker und Salz einrühren. Beim Umrühren darauf achten, dass die Reisflocken nicht breiig werden. 2 bis 3 weitere Min. unter Rühren braten. Bei Bedarf 2 bis 3 EL Wasser einrühren und Poha kurz abgedeckt etwas dämpfen. Vom Herd nehmen, abdecken und 5 Min. durchziehen lassen.
Mit frischem gehacktem Koriandergrün garnieren und mit Limettenspalten servieren.
Variationen:
Vedisch: Zwiebel mit 1/4 TL Asafoetida (Asant) und 1/4 TL Garam Masala ersetzen. Fruchtig: 2 EL Sultaninen oder gehackte Datteln zusammen mit den Tomaten zugeben. Kokos: In den letzten Kochminuten 1 bis 2 EL frische Kokosraspel unterrühren.
This is a quick and easy vegan recipe for oven-roasted Gobi Tikka, a North Indian dish I love to make and serve with a bunch of other Indian recipes, especially if hosting a North Indian dinner party. It’s a fast marinade (no waiting needed) and goes right in the oven and is done in about 30 to 40 minutes!
Especially in India, some traditional marinades for Gobi Tikka use yogurt, but I’ve seen it made many, many times with a basic (but delicious) dairy-free marinade much like mine. If you want, you can add 2–3 Tbs soy or coconut yogurt to the marinade, which will result in softer (less crunchy outside) roasted cauliflower. I often make it with some coconut milk, too, which gives it a more South Indian twist. See the Variations for that! Also, if you like more bold flavors, feel free to double all the spices, or add 1 tsp of (fresh!) garam masala spice mix. (I’ve got a recipe for garam masala in my INDIA cookbook/e-book.) You can also increase (or decrease) the amount of oil for the marinade, if you like.
I don’t use (wheat or chickpea/besan) flour for my Gobi Tikka, but if you want, you could add 1–2 Tbs of either to your marinade. Possibly you’ll need to adjust the cooking time and liquid amounts — increasing slightly either the water or lemon juice, and maybe tweaking the salt a bit, too. In my opinion, with the flour-y batter-fried coating it starts becoming more like Gobi Pakoras or Gobi Manchurian, both of which I make differently. I like my Gobi Tikka to focus more on the vegetable, not the coating.
Traditionally this dish would often be made in a tandoor clay oven, but probably, like me you haven’t got one of those; a halfway decent ‘modern’ gas or electric oven will work to crank out an awesome Gobi Tikka in no time. It’ll go even faster if you’ve got that convection (Umluft) magic going on… my ovens at home and at the cooking studio don’t, but I’ve always been pleased with the results. I’ve had a few friends and recipe testers do this recipe in an air-fryer and that’s fun, too… of course, you’ll need to reduce the roasting time and keep a good eye on things while it’s cooking, unless you like Burnt Gobi!
Serve it up with some hot, fresh flatbreads, like chapati or naan, or make a big pot of basmati rice. Again, this dish is great with a bunch of others to make a North Indian thali, or combo/set meal. It’s not really saucy, so I often like to make Matar Tofu-Paneer (green peas and fried tofu cubes) or Palak Tofu-Paneer (spinach and fried tofu cubes) to go with it, especially if serving it with rice.
small handful fresh coriander chopped, for garnish
Preheat oven to 425°F / 220°C / level 7.
In a large bowl, whisk tamarind paste, lemon juice, sugar, water, and oil.
Add chopped cauliflower, tomato, ginger, and garlic. Toss to mix several times.
Add ground turmeric, cumin, coriander, paprika, amchoor powder (if using), black pepper, and salt. Mix well to coat all pieces with spices.
Generously grease a medium large (8 x 10 in / 20 x 26 cm) baking tray or casserole dish with oil.
Pour mixture into the dish and transfer to the oven. Bake 20 min. Turn and mix pieces. Return to oven and bake until cauliflower pieces are roasted, scorched, and crispy on the edges, another 10–20 Min. Remove from oven.
Garnish with chopped fresh coriander.
Serve as an appetizer or with basmati rice, chapati (roti), or naan.
Variations:
Coconut creamy: Add 1/4 cup (60 ml) coconut milk along with tamarind and lemon juice. Vedic: Substitute 1/4 tsp asafoetida (hing) for chopped garlic. Fruity: Add 3/4 cup (100 g) chopped fresh pineapple and 3–4 chopped soft dates or 2–3 Tbs golden raisins.
1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
Ofen auf 220°C / Stufe 7 vorheizen.
Tamarindenpaste, Zitronensaft, Zucker, Wasser und Öl in einer großen Schüssel verrühren.
Blumenkohl, Tomate, Ingwer und Knoblauch hinzufügen. Mehrmals umrühren und das Gemüse mit dem Mix überziehen.
Kurkuma, Kreuzkümmel, Koriander, Paprikapulver, Amchur (falls verwendet), schwarzen Pfeffer und Salz zugeben und alles gut vermischen.
Eine mittelgroße (20 x 26 cm) Auflaufform mit Öl einfetten.
Gemüsemischung hineingeben und 20 Min. im Ofen rösten. Herausnehmen und die Gemüsestücke wenden. Weitere 10–20 Min. im Ofen rösten, bis der Blumenkohl gar und außen knusprig und schön gebräunt ist. Aus dem Ofen nehmen.
Mit frischem gehacktem Koriandergrün garnieren und als Vorspeise oder mit Basmati-Reis, Chapati (Roti) oder Naan servieren.
Variationen:
Cremig mit Kokosnuss: 1/4 Tasse (60 ml) Kokosmilch zusammen mit der Tamarindenpaste und dem Zitronensaft einrühren. Vedisch: Statt Knoblauch 1/4 TL Asafoetida (Asant) verwenden. Fruchtig: 3/4 Tasse (100 g) frische gehackte Ananas und 3 bis 4 gehackte weiche Datteln oder 2 bis 3 EL Sultaninen hinzufügen.
Matar Tofu Paneer is another one of those sure-to-please Indian dishes which I love to cook at home and for dinner parties. It works great with other North Indian dishes and luscious, steamed basmati rice – or, even more Northern: a stack of hot chapati flatbreads.
This recipe features my own tofu-paneer which I’ve perfected over the years. This dish is quite similar to Palak Paneer, but features green peas instead of spinach. Also, here the sauce isn’t quite as creamy (but can be if you follow the Variation with cashews and tomato paste.) I like to make this dish rather thick and chunky if I’m serving it with bread, and make it thinner with more gravy if I’m serving it with rice.
If you’re wondering, I got those gorgeous copper ‘balti’ buckets a few years ago in India! I love to recreate the restaurant experience at home, and having many original sets of metalware for Indian food is such a pleaser.
Notes on the Matar (peas) curry: Be sure to get some asafoetida (hing) — it’s essential for real, authentic Indian flavors. If you can get fresh curry leaves, this dish is really over the top, but with dried curry leaves it’s still awesome. And as always, be sure to grind your own cumin and coriander, and ideally use a super-fresh homemade Garam Masala spice mix! (My own personal Garam Masala recipe is in my INDIA cookbook / e-book!)
2 Tbs nutritional yeast flakes or chickpea flour (besan)
2 Tbs corn starch
2–3 Tbs coconut oil or vegetable oil
Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. Add tofu cubes, mix well, coat all pieces.
Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.
matar (peas) curry:
2 cups (8 oz / 220 g) peas
2 medium (180 g) tomatoes chopped
1 small (70 g) red onion chopped optional
1 clove garlic finely chopped optional
3/4 in (2 cm) fresh ginger finely chopped
1 small green chili seeded, sliced optional
fresh coriander leaves chopped, for garnish
3/4 cup (180 ml) water more as needed
1 Tbs lemon juice
1–2 Tbs vegetable oil
1 tsp black mustard seeds
4–6 curry leaves
1 tsp coriander ground
1/2 tsp cumin ground
1/2 tsp Garam Masala
1/2 tsp turmeric ground
1/4 tsp asafoetida (hing) optional
1 tsp sugar
3/4 tsp salt
Blend chopped tomatoes with 3/4 cup (180 ml) water in a blender or food processor until smooth.
Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion and garlic (if using), ginger, green chili (if using), curry leaves, ground coriander, cumin, Garam Masala, turmeric, and asafoetida. Fry, stirring often, until richly aromatic, 2–3 min.
Stir in blended tomatoes. Bring to simmer and reduce to medium low heat. Cook, stirring often, until sauce is reduced and turns dark red, 10–15 min.
Stir in peas. Continue to simmer, stirring often, adding water if needed, until peas are tender, 3–5 min.
Stir in fried tofu cubes, lemon juice, sugar, and salt. Simmer on low, stirring occasionally, 4–5 min.
Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.
Variations:
Aloo Matar: Fry 2–3 chopped medium potatoes until golden brown and soft. Add to simmering curry instead of fried tofu cubes. Rich & Creamy: Blend tomatoes with 2–3 Tbs cashews and 1 Tbs tomato paste. For all variations, adjust water and salt as needed.
Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke oder Würfel schneiden.
Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.
Matar- (Erbsen-) Curry:
2 Tassen (220 g) Erbsen
2 mittelgroße (180 g) Tomaten gehackt
1 kleine (70 g) rote Zwiebel gehacktwenn gewünscht
1 Knoblauchzehe fein gehacktwenn gewünscht
2 cm frischer Ingwer fein gehackt
1 grüne Chilischote gehacktwenn gewünscht
frisches Koriandergrün gehackt, zum Garnieren
3/4 Tasse (180 ml) Wasser bei Bedarf mehr
1 EL Zitronensaft
1–2 EL Pflanzenöl
1 TL schwarze Senfsamen
4–6 Curryblätter
1 TL Koriander gemahlen
1/2 TL Kreuzkümmel gemahlen
1/2 TL Garam Masala
1/2 TL Kurkuma gemahlen
1/4 TL Asafoetida (Asant) wenn gewünscht
1 TL Zucker
3/4 TL Salz
Tomaten mit 3/4 Tasse (180 ml) Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel und Knoblauch (falls verwendet), Ingwer, grüne Chilischote, Curryblätter, Koriander, Kreuzkümmel, Garam Masala, Kurkuma und Asafoetida (falls verwendet) hinzufügen. Unter Rühren 2 bis 3 Min. braten, bis es aromatisch duftet.
Pürierte Tomaten einrühren und zum Köcheln bringen. Flamme herunterstellen und 10 bis 15 Min. unter häufigem Rühren köcheln, bis die Soße reduziert ist und dunkelrot wird.
Erbsen einrühren und 3 bis 5 weitere Min. unter Rühren köcheln, bis sie weich sind. Bei Bedarf etwas mehr Wasser einrühren.
Tofustücke, Zitronensaft, Zucker und Salz unterrühren. 4 bis 5 weitere Min. unter gelegentlichem Rühren köcheln.
Mit frischem gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.
Variationen:
Aloo Matar: 2 bis 3 gehackte Kartoffeln goldbraun braten und anstelle der Erbsen ins köchelnde Curry geben. Cremig: Tomaten mit 2 bis 3 EL Cashewkernen und 1 EL Tomatenmark pürieren. Wasser- und Salzmenge bei allen Variationen entsprechend anpassen.
Chilli Tofu Paneer (or Chilli Tofu) is another of my absolute favorite Indo-Chinese dishes, and one that I look for all the time in India. Most recently I was eating Chilly Tofu (as it was written on the menu) just about every day during an extended visit to Rishikesh — a few years back on my last tour of North India. There were two fantastic restaurants there that I ate at all the time, and this dish and Vegetable Manchurian were my go-to lunch or dinner. (Pretty sure I even had it for breakfast a few times, too!)
I’ve tried this dish all over the subcontinent, and it’s something I used to cook at home when I lived in Amravati, too. I still cook it regularly here in Berlin – and I’ve made it more than a few times for dinner parties and other events. Other unforgettable culinary experiences with Chilli Tofu were at a temple restaurant in Sri Lanka (they also made a spicy Chilli Kottu with sliced roti instead of tofu or paneer), at the legendary Hasty Tasty in Darjeeling, and from some grubby, but wonderful eatery in “downtown” Varkala.
This recipe is one that I’ve upgraded and improved for the new edition of my WORLD cookbook. The recipe first appeared in my original The Lotus and the Artichoke – Vegan Recipes from World Adventures cookbook back in 2012 (And in German in 2013).
Obviously you can swap out the vegetables and use broccoli or cauliflower, for example, instead of red and green peppers. Another fun variation is to swap in chopped potatoes for the tofu pieces, effectively making Chilli Potatoes, another Indo-Chinese dish you might find on the “Chinese” pages of many restaurant menus in India.
If you’re feeling bold… double the spices and use twice as much chopped garlic, ginger, and green chilies. You’ll want to tweak the salt, sugar, and lemon/lime juice amounts, too.
Chilli Tofu-Paneer goes great with some steamed rice, or you can eat it with flatbreads like naan and chapati/roti. Roll it up and make a wrap and it’s almost like a Kati Roll!
2 Tbs nutritional yeast flakes or chickpea flour (besan)
2 Tbs corn starch
2–3 Tbs coconut oil or vegetable oil
Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. Add tofu cubes, mix well, coat all pieces.
Heat oil in a small frying pan on medium high. Fry battered cubes in batches until evenly golden brown, turning regularly, 4–6 min. Remove, drain, set aside.
vegetables & sauce:
2 medium (150 g) tomatoes chopped
1/2 medium (90 g) red pepper chopped
1/2 medium (80 g) green pepper chopped
2/3 cup (100 g) fresh pineapple chopped
1 medium (120 g) onion chopped
2 cloves garlic finely chopped
1 in (3 cm) fresh ginger finely chopped
1–2 green chilies seeded, sliced
2–3 spring onions chopped, for garnish
2 Tbs vegetable oil
1/2 tsp black mustard seeds
1 tsp coriander ground
1/2 tsp black pepper ground
1 tsp paprika ground
1/4 tsp turmeric ground
1 Tbs lemon juice or 2 tsp rice vinegar
1 Tbs sugar
1/2 cup (120 ml) water
1 Tbs soy sauce
1 Tbs corn starch
1/2 tsp salt
Heat oil in a large pan or wok on medium high heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chilies, ground black pepper, coriander, paprika, and turmeric. Fry while stirring until richly aromatic, 2–3 min.
Add chopped tomatoes, red and green peppers, pineapple, lemon juice (or rice vinegar), and sugar. Stir-fry on medium heat until tomatoes fall apart and peppers and pineapple are scorched, 4–6 min.
Whisk water and soy sauce with corn starch in a bowl. Gradually pour mixture into sizzling vegetables while stirring. Stir in salt and cook, stirring constantly, until sauce thickens, 2–3 min.
Stir in fried tofu cubes and coat them with sauce. Simmer on low heat, stirring regularly, another 2–3 min.
Garnish with chopped spring onions and serve with rice.
Variations:
Vedic: Replace chopped onion and garlic with 1/4 tsp asafoetida (hing) and 1/2 tsp Garam Masala, followed by another chopped small tomato along with red and green peppers.
Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke oder Würfel schneiden.
Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.
Gemüse & Soße:
2 mittelgroße (150 g) Tomaten gehackt
1/2 mittelgroße (90 g) rote Paprika gehackt
1/2 mittelgroße (80 g) grüne Paprika gehackt
100 g frische Ananas gehackt
1 mittelgroße (120 g) Zwiebel gehackt
2 Knoblauchzehen fein gehackt
3 cm frischer Ingwer fein gehackt
1–2 grüne Chilischoten geschnitten
2–3 Frühlingszwiebeln gehackt, zum Garnieren
2 EL Pflanzenöl
1/2 TL schwarze Senfsamen
1 TL Koriander gemahlen
1/2 TL schwarzer Pfeffer gemahlen
1 TL Paprikapulver
1/4 TL Kurkuma gemahlen
1 EL Zitronensaft oder 2 TL Reisessig
1 EL Zucker
1/2 Tasse (120 ml) Wasser
1 EL Sojasoße
1 EL Speisestärke
1/2 TL Salz
Öl in einer großen Pfanne oder einem Wok auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischoten, schwarzen Pfeffer, Koriander, Paprikapulver und Kurkuma hinzufügen und 2 bis 3 Min. unter Rühren anbraten, bis es aromatisch duftet.
Tomaten, rote und grüne Paprika, Ananas, Zitronensaft oder Reisessig und Zucker einrühren. 4 bis 6 Min. braten, bis die Tomaten zerfallen und die Paprika und Ananas angeschmort sind.
Wasser, Sojasoße und Speisestärke in einer Schüssel verrühren. Flüssigkeit nach und nach unter das Gemüse rühren. Salz zugeben und 2 bis 3 Min. unter ständigem Rühren weiterköcheln, bis die Soße eindickt.
Tofuwürfel zum Gemüse geben und mit der Soße überziehen. Auf niedriger Flamme 2 bis 3 weitere Min. unter Rühren köcheln.
Mit Frühlingszwiebelringen garnieren und mit Reis servieren.
Variationen:
Vedisch: Zwiebel und Knoblauch mit 1/4 TL Asafoetida (Asant) und 1/2 TL Garam Masala ersetzen. Zusätzlich dazu 1 weitere kleine gehackte Tomate mit der grünen und roten Paprika zugeben.
Masoor Dal is one of the most classic and common dishes in Indian cuisine, and there are plenty of reasons for that – it’s easy to make, delicious, is universally loved, goes with just about any thali set meal combo, and is packed with protein and nutrients. Did I mention it’s easy to make? Yeah, it’s simple. And you can make it more simple, or more fancy, as you like. Want more vegetables? Go for it. Other beans? Knock yourself out. In the variations I mention a couple typical twists: You can drop the onion and garlic and make the vedic (sattvic) variation with asafoetida, and/or you can make a more South Indian / Sri Lankan style dal by adding creamy coconut milk – or just 1–2 Tbs coconut cream.
Masoor Dal means red lentils. A lot of times you’ll see it called just Dal, which literally means (wait for it) lentils – but dal served as a dish can be made from any number of legumes, including split red lentils, yellow lentils, pigeon peas (toor dal), mung beans (mung dal), etc.
For any dinner party or special Indian meal I almost always include a Dal dish, and it’s usually this one. In fact, we make this at home at least once a week – it’s quite a family favorite! If you (or the kids) prefer a super smooth dal, cook the lentils for a good long time, adding water gradually to get them really soft, or purée the cooked lentils in a blender and transfer back to the pot.
This dish is very similar to Dal Tadka (or Dal Tarka), also known as Dal Fry – the fried tempering or ‘tadka’ is added to the pot of already cooked lentils towards the end of cooking. Follow that up with salt, lime juice, and chopped fresh coriander or dried fenugreek leaves. If you can find fresh fenugreek leaves, that’s even better… but they are typically tricky (but not impossible) to find outside South Asia.
It’s also possible to fry the spices first in a large pot and then add the (dry) lentils and water, bring it to boil, and cook it all in one pot. I do this sometimes when I’m in a hurry, but adding the fried tempering at the end is definitely more classic and true to the methods taught to me in India by friends, neighbors, and cooks that let me into their kitchens!
small handful fresh coriander or dried fenugreek leaves for garnish
Rinse and drain lentils. Bring 3 cups (720 ml) water to boil in a large pot. Add drained lentils. Return to boil, reduce heat to low, cover, and simmer until lentils are very soft, 15–25 min.
Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, chili (if using), ground coriander, cumin, asafoetida, cinnamon, and curry leaves or bay leaf. Fry, stirring constantly, until richly aromatic, 2–3 min.
Add fried spices along with chopped tomato, turmeric and salt to pot with cooked lentils. Return to boil. Simmer 5–10 min, gradually stirring in another 1 cup (240 ml) water (or coconut milk, see Variations below) or more, as needed.
Remove cinnamon stick and bay leaf (if using). Stir in lime juice. Adjust salt to taste. For an extra smooth dal, transfer to a blender or use an immersion blender and blend to desired consistency.
Garnish with chopped coriander or fenugreek leaves.
Serve with basmati rice, naan, or chapati bread.
Variations:
Vedic: Omit onions and garlic, use 1/4 tsp asafoetida (hing), and add 3/4 tsp Garam Masala along with spices. Coconut creamy: Add 1 cup (240 ml) coconut milk instead of water in last steps.
1 kleine grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
2 EL Pflanzenöl
1 TL schwarze Senfsamen
2 TL Kreuzkümmel gemahlen
1 TL Koriander gemahlen
1/4 TL Asafoetida (Asant)
1 Zimtstange oder 1/4 TL Zimt gemahlen
4–6 Curryblätter oder 1 Lorbeerblatt
3/4 TL Kurkuma gemahlen
3/4 TL Salz
1 EL Limettensaft
1 kleine Handvoll frisches Koriandergrün oder getrocknete Bockshornkleeblätter zum Garnieren
Linsen gründlich waschen und abtropfen lassen. 3 Tassen (720 ml) Wasser in einem großen Topf zum Kochen bringen. Linsen hineingeben und erneut zum Kochen bringen. Flamme niedrig stellen, abdecken und 15 bis 25 Min. köcheln, bis die Linsen sehr weich sind.
Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet) Koriander, Kreuzkümmel, Asafoetida, Zimt und Curryblätter oder Lorbeerblatt hinzufügen. 2 bis 3 Min. rösten, bis es aromatisch duftet.
Geröstete Gewürze, Tomate, Kurkuma und Salz in den Topf mit den Linsen geben. Zum Kochen bringen, Flamme niedrig stellen und 5 bis 10 Min. köcheln. Dabei nach und nach 1 Tasse (240 ml) Wasser (oder Kokosmilch, siehe Variationen) oder bei Bedarf mehr einrühren.
Zimtstange und Lorbeerblatt (falls verwendet) entfernen und Limettensaft einrühren. Abschmecken und auf Wunsch nachsalzen. Für ein extra cremiges Dal die Suppe in einem Mixer oder mit einem Pürierstab direkt im Topf pürieren, bis die gewünschte Konsistenz erreicht ist.
Mit frischem gehacktem Koriandergrün oder Bockshornkleeblättern garnieren und mit Basmati-Reis, Naan oder Chapati (Roti) servieren.
Variationen:
Vedisch: Statt Zwiebel und Knoblauch 1/4 TL Asafoetida (Asant) verwenden und 3/4 TL Garam Masala zusammen mit den anderen Gewürzen zugeben. Cremig mit Kokosnuss: Statt 1 Tasse (240 ml) Wasser bei den letzten Schritten 1 Tasse (240 ml) Kokosmilch einrühren.
There are a myriad of cuisines across the Indian subcontinent, and thousands of amazing meals to experience in every corner of India. One of my most favorite of the international culinary hybrids is the wonder that is Indochinese. It’s actually pretty hard to find this unique cuisine outside of India, so a long time ago I took to making it myself in my kitchen – especially for guests. It’s a delicious, nostalgic and fun adventure every time.
In India, Indochinese food usually just known as Chinese – but anyone who’s been to China will quickly recognize stark differences from the food found over the northern border: Indochinese often incorporates many classic Indian flavors (particularly cumin, coriander, and even curry leaves), different ingredients – of course regularly honoring more common indigenous vegetables, and has a host of its own creations which don’t really exist in the source cuisine. Sort of like how American-Chinese food is quite different than actual Chinese food, and in the United States (and elsewhere) there are many “classic” Chinese dishes which are, in fact, original hybrid creations.
I’ve always found this intersection and exchange of different culinary traditions fascinating. In India, many times you go out for Chinese to have something other than typical Indian cuisine. Many Indian restaurants specialize in Chinese food – some entirely, and many with a dedicated page of the menu featuring Chinese dishes.
What’s cool about Vegetable Manchurian is that in many ways it’s more Indian than Chinese, and lends itself really well as an appetizer. Many places will ask you if you want it “dry” or “with gravy”. I always order Veg Manchurian “dry” – which, somewhat contrary to the name, just means with less (but not without) sauce. You can serve it first and follow up with Indochinese noodle or rice dishes, or dig right into more classic Indian fare.
Personally I love serving it with Indochinese Chili Tofu-Paneer and steamed basmati rice, or even jeera (cumin) rice. That’s a combo that I often got when traveling and living in India – especially at some of the amazing vegetarian restaurants I frequented – like Kalpavruksh and Grace Inn – in Amravati, Maharashtra.\
Talking with their cooks, as well as with friends of mine who started a vegetarian Chinese restaurant in town provided me with lots of valuable inspirations and ideas for this recipe, and many others in my WORLD 2.0 and INDIA cookbooks.
Toss shredded cabbage and grated carrot in a mixing bowl with flour, corn starch, ground turmeric, ajwain (or thyme), and salt.
Gradually add water and combine well to form a sticky, clumpy batter.
Heat 1–2 in (3–5 cm) oil in a small pot on medium high heat. The oil is hot enough when a small bit of batter sizzles and rises to the surface immediately.
Form batter into walnut-sized pieces with damp hands. (If batter is too wet, mix in some more corn starch. If it’s too dry and pieces fall apart, add slightly more water.) Drop 5 to 6 pieces into hot oil quickly, but carefully. Do not crowd the oil. Fry, turning regularly, until dark golden brown, 4–6 minutes.
Drain and transfer fried dumplings with a slotted spoon to a plate as they finish. Fry another batch or two of dumplings until batter is done.
sauce:
1/2 cup (55 g) cabbage chopped
2 medium (160 g) tomatoes chopped
1 medium (90 g) red onion chopped
1–2 cloves garlic finely chopped
1 in (3 cm) fresh ginger finely chopped
1 green chili chopped optional
2–3 spring onions chopped, for garnish
1 Tbs vegetable oil
1/2 tsp black mustard seeds
1/2 tsp coriander ground
1/2 tsp black pepper ground
1/4 cup (60 ml) soy sauce
1 Tbs lemon juice or 2 tsp rice vinegar
1 1/4 cup (300 ml) water
1 Tbs corn starch
1 Tbs sugar
Heat oil in a medium sauce pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped onion, garlic, ginger, green chili (if using), ground coriander, and black pepper. Fry, stirring constantly, until richly aromatic, 2–3 min.
Stir in chopped cabbage and tomatoes. Continue to stir fry until tomatoes fall apart, 3–5 minutes.
Whisk soy sauce, lemon juice (or rice vinegar), and water with corn starch and sugar. Gradually stir into sizzling vegetables. Bring to simmer. Reduce heat to low. Cook until thickened, 2–3 min.
Add fried dumplings to thickened, simmering sauce. Mix gently to cover all pieces. Continue to simmer on low heat, partially covered, another 2–3 min. Remove from heat.
Garnish with chopped spring onions. Serve as an appetizer or with steamed rice.
Weißkohl, Möhre, Mehl, Stärke, Kurkuma, Ajowan oder Thymian und Salz in einer großen Schüssel gut vermischen.
Nach und nach Wasser hinzufügen und zu einem klebrigen, teils klumpigen Teig rühren.
Öl 3 bis 5 cm hoch in einen kleinen Topf geben und auf mittlerer Flamme erhitzen. Wenn ein kleiner Tropfen Teig sofort brutzelnd an die Oberfläche steigt, hat das Öl die richtige Temperatur.
Teig mit feuchten Händen zu walnussgroßen Bällchen formen. Ist der Teig zu feucht, mehr Stärke, ist er zu trocken und bröselig, etwas mehr Wasser unterrühren. 5 bis 6 Bällchen ins heiße Öl gleiten lassen. Topf nicht überladen. Bällchen 4 bis 6 Min. unter regelmäßigem Wenden ringsum goldbraun frittieren.
Mit einem Schaumlöffel herausheben, abtropfen lassen und auf einen Teller legen. Restliche Bällchen zubereiten.
Soße:
1/2 Tasse (55 g) Weißkohl gehackt
2 mittelgroße (160 g) Tomaten gehackt
1 mittelgroße (90 g) rote Zwiebel gehackt
1 bis 2 Knoblauchzehen fein gehackt
3 cm frischer Ingwer fein gehackt
1 grüne Chilischote gehackt wenn gewünscht
2–3 Frühlingszwiebeln gehackt, zum Garnieren
1 EL Pflanzenöl
1/2 TL schwarze Senfsamen
1/2 TL Koriander gemahlen
1/2 TL schwarzer Pfeffer gemahlen
1/4 Tasse (60 ml) Sojasoße
1 EL Zitronensaft oder 2 TL Reisessig
1 1/4 Tasse (300 ml) Wasser
1 EL Speisestärke
1 EL Zucker
Öl in einem mittelgroßen Stieltopf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, grüne Chilischote (falls verwendet), Koriander und schwarzen Pfeffer hineingeben. 2 bis 3 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
Weißkohl und Tomaten einrühren. 3 bis 5 Min. schmoren, bis die Tomaten zerfallen.
Sojasoße, Zitronensaft oder Reisessig und Wasser mit Stärke und Zucker verrühren. Nach und nach ins köchelnde Gemüse einrühren und zum Köcheln bringen. Flamme niedrig stellen und 2 bis 3 Min. köcheln, bis die Soße eindickt.
Frittierte Bällchen in die köchelnde Soße geben und vorsichtig darin wenden. 2 bis 3 weitere Min. halb abgedeckt auf niedriger Flamme köcheln. Vom Herd nehmen.
Mit gehackten Frühlingszwiebeln garnieren. Als Vorspeise oder Hauptgericht mit Reis servieren.
This is my new and massively improved recipe for Dal Makhani, North Indian creamy black lentils and beans. A simpler version of the recipe was in my very first cookbook The Lotus and the Artichoke – Vegan Recipes from World Adventures. When I began recreating the cookbook for the WORLD 2.0 edition, I updated the recipe a bit and reshot the photograph. But several months later I was working on the recipe again trying to make it better – more authentic. I did more online research and went through all of my Indian cookbooks again and found a few new things to try.
One of the things I’ve learned in the last five years of cooking a lot more bean dishes – and even more Indian food – is to let beans and lentils cook slowly and for a long time. To really let the sauces simmer a while and definitely not rush things. (Working on the ETHIOPIA cookbook and cooking with With this particular dish I figured out that urid dal (black lentils) are definitely superior to using black beans – although using black beans or other beans is rather common both in India and especially outside of India in restaurants!
As always, freshly ground spices – especially cumin and coriander – are crucial to making a rich, aromatic curry. Black cardamom lends a delicious, deep smokey flavor. And some fresh, chopped coriander and lemon juice at the end really bring the dish to life.
Serve with hot, fresh chapati (roti) or other Indian flatbreads, or with warm, fluffy basmati rice.
1 cup (185 g) whole urid dal (dried black lentils) or 3 cups (550 g) cooked black beans
1/3 cup (65 g) kidney beans (dried) or 1 cup (180 g) cooked kidney beans
3–4 cups (720–1000 ml) water more as needed
2 large (250 g) tomatoes chopped
1 in (3 cm) fresh ginger finely chopped
3 cloves garlic finely chopped optional
1–2 green chilies seeded, sliced optional
2 Tbs vegetable oil
1 tsp black mustard seeds
2 bay leaves
1 cinnamon stick or 1/4 tsp cinnamon ground
1 black cardamom pods or 4 green cardamom pods
2 tsp cumin ground
1 tsp coriander ground
1/2 tsp red chili powder or paprika (ground)
1 tsp Garam Masala
1/4 tsp asafoetida (hing)
1 1/4 tsp salt
2 Tbs margarine
1 Tbs lemon juice
1 tsp sugar
1 cup (240 ml) soy cream or oat cream
small handful fresh coriander chopped, for garnish
If using dried whole urid dal and kidney beans, rinse well and soak 8 hrs or overnight. Drain and discard soaking water. Add soaked dal, beans, and 4 cups (1000 ml) water to a large pot. Bring to boil and cook covered on low heat until soft, 1–2 hrs. Continue to simmer on low.
If using cooked (e.g. canned) beans, rinse and drain them, then add to a large pot along with 3 cups (720 ml) water. Bring to simmer on low heat.
Purée chopped tomatoes in a blender or food processor. Stir into simmering lentils and/or beans.
Heat oil in a small pan on medium heat. Add mustard seeds. After they start to pop (20–30 sec), add chopped ginger, garlic and green chilies (if using), bay leaves, cinnamon, cardamom, ground cumin, coriander, red chili powder (or paprika), Garam Masala, and asafoetida. Fry, stirring constantly, until richly aromatic, 1–2 min.
Stir fried spices and oil from small pan into large pot of simmering lentils and/or beans. Simmer on low, mashing and stirring occasionally, 20–30 min, adding more water if needed.
Stir in salt, margarine, lemon juice, sugar, and most of the soy (or oat) cream, saving some for garnish. Continue to simmer on low, stirring occasionally, another 5–10 min. Remove from heat.
Drizzle with remaining soy (or oat) cream and garnish with chopped fresh coriander.
1 grüne Chilischote entsamt, in Scheibchen geschnitten wenn gewünscht
2 EL Pflanzenöl
1 TL schwarze Senfsamen
2 Lorbeerblätter
1 Zimtstange oder 1/4 TL Zimt gemahlen
1 schwarze Kardamomkapsel or 4 grüne Kardamomkapsel
2 TL Kreuzkümmel gemahlen
1 TL Koriander gemahlen
1 TL Chili- oder Paprikapulver
1 TL Garam Masala
1/4 TL Asafoetida (Asant)
1 1/4 TL Salz
2 EL Margarine
1 EL Zitronensaft
1 TL Zucker
1 Tasse (240 ml) Soja- oder Hafersahne
1 kleine Handvoll frisches Koriandergrün gehackt, zum Garnieren
Getrocknete Urid Dal (schwarze Linsen) und Kidneybohnen gründlich waschen und über Nacht einweichen. Abgießen und mit 4 Tassen (1000 ml) Wasser in einen großen Topf geben. Zum Kochen bringen und auf niedriger Flamme 90–120 min. weich kochen. Auf niedriger Flamme weiterköcheln lassen.
Gekochte Bohnen (z. B. aus der Dose) abgießen, spülen, abtropfen lassen und mit 3 Tassen (720 ml) Wasser in einen großen Topf geben. Auf niedriger Flamme zum Köcheln bringen.
Tomaten in einem Mixer oder einer Küchenmaschine pürieren und unter die köchelnden Bohnen rühren.
Öl in einer kleinen Pfanne auf niedriger Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Ingwer, Knoblauch, Chilischote (falls verwendet), Lorbeerblätter, Zimt, Kardamom, Kreuzkümmel, Koriander, Chili- oder Paprikapulver, Garam Masala und Asafoetida hinzufügen. 1 bis 2 Min. unter Rühren anschwitzen, bis es aromatisch duftet.
Gewürzmix in den Topf zu den Linsen/Bohnen geben und umrühren. Auf niedriger Flamme unter gelegentlichem Stampfen und Rühren 20 bis 30 Min. köcheln. Bei Bedarf etwas mehr Wasser einrühren.
Salz, Margarine, Zitronensaft, Zucker und den Großteil der Soja– oder Hafersahne unterrühren (ein bisschen zum Garnieren aufbewahren). Weitere 5 bis 10 Min. unter gelegentlichem Umrühren auf niedriger Flamme köcheln. Vom Herd nehmen.
Mit der restlichen Soja– oder Hafersahne und frischem gehacktem Koriandergrün garnieren.
Mit Basmati-Reis, Naan oder Chapati (Roti) servieren.
My recipe for Palak Paneer is something I’ve worked on and been improving for decades. This is the newest recipe which is in the fully updated, expanded, re-photographed and re-illustrated WORLD 2.0 edition of my original cookbook.
I’ve been making vegan tofu paneer for a long time, and this is my trusty recipe for all Indian vegan dishes that call for it, including Matar Paneer, Chili Paneer, and Paneer Makhani. (These recipes are also in my WORLD 2.0 cookbook and several others with paneer are in The Lotus and the Artichoke – INDIA.)
Palak Paneer is a dish that I’ve prepared for countless dinner parties and cooked many times in live cooking shows. I’ve also included it in several cooking classes I’ve done.
I strongly recommend making it with fresh spinach. In a hurry you can use frozen (thawed) spinach, but fresh is really best!
Check out the variations! Usually I make this with more tomatoes and using cashews to make the sauce creamier. This recipe works really well for Saag Aloo (Palak Aloo) using potatoes instead of tofu paneer!
2 Tbs nutritional yeast flakes or chickpea flour (besan)
2 Tbs corn starch
2–3 Tbs coconut oil or vegetable oil
Cut tofu in slabs and wrap in a dish towel. Weight with a cutting board for 15–20 min to remove excess moisture. Unwrap and cut into triangles or cubes
Combine lemon juice, soy sauce, nutritional yeast flakes (or chickpea flour), and corn starch in bowl. Add tofu cubes, mix well, coat all pieces.
Heat oil in a small frying pan on medium high. Fry battered cubes evenly in batches until golden brown, turning regularly, 4–6 min. Remove, drain, set aside.
palak (spinach) curry:
4 cups (7 oz / 200 g) spinach chopped
2 medium (180 g) tomatoes chopped
1 small (70 g) red onion chopped optional
1 clove garlic finely chopped optional
1/2 in (1 cm) fresh ginger finely chopped
1 small green chili seeded, sliced optional
fresh coriander leaves chopped, for garnish
1 cup (240 ml) soy milk or water
1 Tbs lemon juice
1–2 Tbs vegetable oil
1 tsp black mustard seeds
4–6 curry leaves
1 tsp coriander ground
1 tsp cumin ground
1/2 tsp Garam Masala
1/4 tsp turmeric ground
1/4 tsp asafoetida (hing) optional
1 tsp sugar
3/4 tsp salt
Blend chopped tomatoes and soy milk (or water) in a blender or food processor until smooth.
Heat oil in a large pot on medium heat. Add mustard seeds. After they start to pop (20–30 sec), stir in chopped onion and garlic (if using), ginger, green chili (if using), curry leaves, ground coriander, cumin, Garam Masala, turmeric, and asafoetida. Fry, stirring often, until richly aromatic, 2–3 min.
Stir in blended tomatoes, sugar, and salt. Bring to simmer and reduce to low heat. Cook 10–15 min.
Add spinach. Mix well. Partially cover and simmer until spinach has shrunk and is mostly cooked, 4–6 min.
For a smoother curry: Remove from heat, blend briefly with an immersion blender. Alternately, transfer curry to blender and pulse a few times on low, then return to pot.
Stir in fried tofu cubes and lemon juice. Simmer on low, partially covered, 4–5 min. Remove from heat.
Garnish with chopped fresh coriander. Serve with basmati rice, chapati (roti), or naan.
Variations:
Aloo Palak: Fry 2–3 chopped medium potatoes until golden brown and soft. Add to simmering spinach curry instead of fried tofu cubes. Coconut: Replace soy milk with coconut milk. Rich & Creamy: Blend tomatoes with 2–3 Tbs cashews and 1 Tbs tomato paste. For all variations, adjust water and salt as needed.
Palak Tofu Paneer
Nordindischer Spinat mit Tofu-Paneer
2 Portionen / Dauer 45 Min.
Tofu-Paneer:
200 g Tofu
2 EL Zitronensaft
1 EL Sojasoße
2 EL Hefeflocken oder Kichererbsenmehl (Besan)
2 EL Speisestärke
2–3 EL Kokos- oder Pflanzenöl
Tofu in dicke Scheiben schneiden, in ein sauberes Geschirrtuch wickeln und 15 bis 20 Min. mit einem Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Dreiecke oder Würfel schneiden.
Zitronensaft, Sojasoße, Hefeflocken oder Kichererbsenmehl und Stärke in einer Rührschüssel verrühren. Tofuwürfel hinzufügen und mit der Mischung überziehen.
Öl in einer kleinen Pfanne auf mittlerer Flamme erhitzen. Mit Teig überzogene Würfel in mehreren Durchgängen 4 bis 6 Min. gleichmäßig goldbraun braten, dabei regelmäßig wenden. Aus der Pfanne nehmen, abtropfen lassen und beiseite stellen.
Palak- (Spinat-) Curry:
4 Tassen (200 g) Spinat gehackt
2 mittelgroße (180 g) Tomaten gehackt
1 kleine (70 g) rote Zwiebel gehacktwenn gewünscht
1 Knoblauchzehe fein gehacktwenn gewünscht
1 cm frischer Ingwer fein gehackt
1 grüne Chilischote gehacktwenn gewünscht
frisches Koriandergrün gehackt, zum Garnieren
1 Tasse (240 ml) Sojamilch oder Wasser
1 EL Zitronensaft
1–2 EL Pflanzenöl
1 TL schwarze Senfsamen
4–6 Curryblätter
1 TL Koriander gemahlen
1 TL Kreuzkümmel gemahlen
1/2 TL Garam Masala
1/4 TL Kurkuma gemahlen
1/4 TL Asafoetida (Asant) wenn gewünscht
1 TL Zucker
3/4 TL Salz
Tomaten und Sojamilch oder Wasser in einem Mixer oder einer Küchenmaschine glatt pürieren.
Öl in einem großen Topf auf mittlerer Flamme erhitzen. Senfsamen hineingeben. Nach deren Aufplatzen (20 bis 30 Sek.) Zwiebel, Knoblauch, Ingwer, Chilischote (falls verwendet), Curryblätter, Koriander, Kreuzkümmel, Garam Masala, Kurkuma und Asafoetida hinzufügen und 2 bis 3 Min. unter häufigem Rühren anschwitzen, bis es aromatisch duftet.
Pürierte Tomaten, Zucker und Salz einrühren. Zum Köcheln bringen. Flamme niedrig stellen und 10 bis 15 Min. köcheln.
Spinat einrühren. Halb abgedeckt 4 bis 6 Min. köcheln, bis der Spinat zusammengefallen und fast gar ist.
Cremigeres Curry: Vom Herd nehmen und kurz mit einem Pürierstab durchmixen. Alternativ einige Male in einem Mixer häckseln und zurück in den Topf geben.
Tofustücke und Zitronensaft unterrühren. Halb abgedeckt 4 bis 5 Min. köcheln. Vom Herd nehmen.
Mit frischem gehacktem Koriandergrün garnieren und mit Basmati-Reis, Chapati (Roti) oder Naan servieren.
Variationen:
Aloo Palak: 2 bis 3 gehackte mittelgroße Kartoffeln goldbraun und weich braten und statt Tofu ins köchelnde Spinat-Curry einrühren. Kokos: Soja- mit Kokosmilch ersetzen. Cremiger: Tomaten mit 2 bis 3 EL Cashewkernen und 1 EL Tomatenmark pürieren. Bei allen Variationen Wasser- und Salzmenge nach Bedarf anpassen.
In the five weeks that I spent exploring Malaysia, Singapore, and Borneo there were a few dishes that I just had to try whenever I had the chance.
Nasi Lemak is a national favorite – and one of my favorites, too! The name technically means “fatty rice” but “creamy rice” sounds a least a little bit better. Traditionally, as with this recipe, Nasi Lemak is rice cooked in creamy, coconut milk – often along with fresh herbs and spices such as pandan (which you can replace with bay leaves if that’s what you’ve got.) The bright yellow hue comes from turmeric. Though it’s a breakfast dish, it can be eaten at any time of the day, and many variations cross firmly into Savory Culinary Territory. I eat this all times of the day: Breakfast, Lunch, Dinner, Snack, whatever!
I tried Nasi Lemak in lots of places: Kuala Lampur, Penang, Malacca, and Singapore.
Inspired by those dishes and their accompaniments – and my own imagination, I’ve created a complete meal set: Coconut Pandan Rice served with stir-fried Lemongrass Ginger Tofu, crunchy, charred Spicy Nuts, and a delicious sweet-chili sauce known as Sambal Belacan.
These are actually four different recipes from The Lotus and the Artichoke – MALAYSIA which I’ve put together in this one post. You can of course substitute or simplify the dishes for a less involved meal set designed how you like it. Nasi Lemak is equally awesome even when it’s just served with the fresh cucumber, lime slices, and nuts. I love going all out and doing the Lemongrass Tofu cubes, too. Also, I find the hot, spicy Samabal Belecan completes the dish fantastically.
How to eat it? Mix it up and eat it with your hands!
Serve this meal set up on a banana leaf, wash your hands, mix everything together, and dive in… wild and forkless. (By the way, frozen banana leaves are often available at your local Asian import grocery shop. Just thaw them, rinse them, and eat off of them.) If you prefer a more modern approach: Make it all, arrange it perfectly on plates, eat it with a fork and spoon. It’s up to you!
2 cups (375 g) broken jasmine rice or basmati rice
1 2/3 cup (400 ml) water
1 2/3 cup (400 ml) coconut milk
1/2 tsp sea salt
1/2 tsp turmeric ground
2 pandan leaves or bay leaves
fried onions for garnish
1/2 small cucumber sliced
lime slices for garnish
Rinse and drain rice thoroughly.
Bring water and coconut milk to low boil in a medium pot with good lid. Stir in rice, salt, turmeric, and pandan (or bay leaves). Return to simmer. Cover and steam until most liquid is absorbed, 12–15 min. Remove from heat. Stir a few times. Cover and let sit 10 min. Remove and discard leaves before serving.
Garnish with fried onions, cucumber, and lime slices.
Lemongrass Ginger Tofu:
14 oz (400 g) firm tofu cut in cubes or strips
1 1/2 cups (200 g) pineapple chopped
1 Tbs oil
2 shallots finely chopped
2 cloves garlic finely chopped
2 stalks lemongrass finely chopped
3/4 in (2 cm) fresh ginger finely chopped
1 tsp coriander ground
1 Tbs lime juice or lemon juice
1 Tbs soy sauce (Shoyu)
1/4 tsp sea salt
fresh coriander or parsley leaves chopped, for garnish
Cut tofu in slabs and wrap in clean kitchen towel. Weight with a heavy cutting board and press out extra moisture, 15–20 min. Unwrap and cut in cubes or strips.
Heat oil in a large frying pan or wok on medium high heat. Add chopped shallots, garlic, lemongrass, ginger, and ground coriander. Fry, stirring constantly, until shallots being to soften and brown, 2–3 min.
Add tofu cubes. Mix well. Fry, stirring regularly, until tofu cubes are golden brown and crispy on the edges, 5–8 min.
Add chopped pineapple, lime (or lemon) juice, soy sauce, and salt. Fry, stirring regularly, another 5–10 min. Remove from heat.
Spicy Nuts:
1/2 cup (50 g) peanuts
1/2 cup (50 g) cashews
1/2 tsp chili powder or paprika ground
2 tsp coconut sugar
1/4 tsp sea salt
Heat a medium frying pan on medium heat. Dry roast peanuts and cashews, stirring regularly, until light golden brown and dark spots begin to appear, 4–7 min. Do not burn.
Add chili powder (or paprika), sugar and salt. Mix well. Continue to cook another 2–3 min, stirring constantly, until sugar has melted and nuts are well coated. Remove from heat. Allow to cool.
Sambal Belacan:
2–3 Tbs vegetable oil
5 large (90 g) red chilies chopped
2 cloves garlic chopped
1 Tbs soy sauce (Shoyu)
1 Tbs rice vinegar
1 Tbs lime juice or lemon juice
1 Tbs coconut sugar
1/4 tsp sea salt
Blend all ingredients in a small food processor or blender until smooth, adding more oil (or some water) as needed.
Heat a small frying pan on medium heat. Add blended spice paste to pan and fry, stirring regularly, until sauce darkens, thickens, and oil separates, 8–12 min.
In einem mittelgroßen Topf mit gut schließendem Deckel Wasser und Kokosmilch zum Köcheln bringen. Reis, Salz, Kurkuma und Pandanus– oder Lorbeerblätter einrühren. Erneut zum Köcheln bringen. Abdecken und 12 bis 15 Min. garen, bis der größte Teil der Flüssigkeit absorbiert ist.
Vom Herd nehmen. Einige Male umrühren, abdecken und 10 Min. ziehen lassen. Vor dem Servieren die Blätter entfernen.
Mit Röstzwiebeln, Gurkenscheiben und Limettenspalten garnieren.
Zitronengras-Ingwer-Tofu:
400 g fester Tofu in Würfel oder Scheiben geschnitten
1 1/2 Tassen (200 g) Ananas gehackt
1 EL Pflanzenöl
2 Schalotten fein gehackt
2 Knoblauchzehen fein gehackt
2 Stängel Zitronengras fein gehackt
2 cm frischer Ingwer fein gehackt
1 TL Koriander gemahlen
1 EL Limetten- oder Zitronensaft
1 EL Sojasoße (Shoyu)
1/4 TL Meersalz
frisches Koriandergrün oder Petersilie gehackt, zum Garnieren
Tofu in Platten schneiden und in ein sauberes Geschirrtuch wickeln. 15 bis 20 Min. mit einem schweren Schneidebrett beschweren, um überschüssige Flüssigkeit herauszupressen. Auswickeln und in Würfel oder Scheiben schneiden.
In einem großen Topf oder einer großen Pfanne Öl auf mittlerer Flamme erhitzen. Schalotten, Knoblauch, Zitronengras und gemahlenen Koriander hineingeben. 2 bis 3 Min. unter ständigem Rühren anbraten, bis die Schalotten weich werden und zu bräunen beginnen.
Tofuwürfel zugeben und gut umrühren. Unter regelmäßigem Rühren 5 bis 8 Min. braten, bis die Tofuwürfel goldbraun und an den Rändern knusprig sind.
Gehackte Ananas, Limetten– oder Zitronensaft, Sojasoße und Salz einrühren. Weitere 5 bis 10 Min. unter ständigem Rühren braten. Vom Herd nehmen.
Mit gehacktem Koriandergrün oder Petersilie garnieren.
Pikante Nüsse:
1/2 Tasse (50 g) Erdnüsse
1/2 Tasse (50 g) Cashewkerne
1/2 TL Chili- oder Paprikapulver
2 TL Kokosblütenzucker
1/4 TL Meersalz
Eine mittelgroße Pfanne auf mittlerer Flamme erhitzen. Erdnüsse und Cashewkerne 4 bis 7 Min. darin rösten, bis sie leicht goldbraun sind und sich braune Flecken bilden. Nicht anbrennen lassen.
Chili– oder Paprikapulver, Zucker und Salz zugeben und gut umrühren. 2 bis 3 weitere Minuten unter ständigem Rühren rösten, bis der Zucker schmilzt und die Nüsse gut mit der Gewürzmischung überzogen sind. Vom Herd nehmen und abkühlen lassen.
Sambal Belacan:
2–3 EL Pflanzenöl
5 große (90 g) rote Chilischoten gehackt
2 Knoblauchzehen gehackt
1 EL Sojasoße (Shoyu)
1 EL Reisessig
1 EL Limetten- oder Zitronensaft
1 EL Kokosblütenzucker
1/4 TL Meersalz
Alle Zutaten in einer kleinen Küchenmaschine oder einem kleinen Mixer glatt pürieren. Öl nach und nach je nach Bedarf zugeben (oder mehr Wasser).
Eine kleine Bratpfanne auf mittlerer Flamme erhitzen. Gewürzpastein die Pfanne geben und 8 bis 12 Min. unter ständigem Rühren reduzieren, bis die Soße dunkel wird, eindickt und das Öl sich trennt.
Incredibly, I’d been in Malaysia for almost two weeks before I got to try Laksa, the legendary noodle soup. Even before the trip, I’d read about the intensely loved, powerful and fiery, somewhat-sour soup in food blogs and food guides to Malaysia. I’d checked out plenty of recipes and seen lots of super tasty photos.
Once I got to Malaysia, whenever I asked locals what dishes I had to try, I heard again and again: Laksa! Okay, great, but where? And the answer was: Penang!
Penang was hands-down my favorite place to eat on the Malaysia trip. (Singapore was a fairly close second. Penang was just more artsy, soulful, and real). I collected maps with locations of the best street food in Georgetown (Penang) and scoured the web and my travel guides for addresses of must-try vegetarian restaurants. On my second day in town, I had lunch at the vegan restaurant Sushi Kitchen, and met the chef/owner, who made a list for me of Must-See places and dishes.
That night I went to Luk Yea Yan, a vegetarian Chinese restaurant known for fantastic flavors and inexpensive eats. I ordered up the Laksa soup. Three minutes later my oversized bowl of hot, steaming, bright red soup arrived – with countless ingredients and toppings piled up to the rim. There were at least three kinds of noodles, tofu cubes, soya and seitan chunks, numerous vegetables, about four kinds of fresh herbs – and balanced on top: a soup spoon with a thick, red curry paste on it. I’d read about this…
Traditionally Laksa is usually served with a generous spoonful of rempeh – spicy red curry paste for you to stir in to the hot red broth yourself. I knew what to do. I did it.
A half dozen flavors immediately exploded in my mouth: tamarind, chili, lime, pineapple, cilantro, mint. This was followed by a second wave of flavors: an army of vegetables, tofu, and seitan slices. I slurped down the noodles and paddled pieces of everything with my chopsticks into my hungry jaws. I had to take a break a few times to catch my breath and cool the spice alarm with generous draws on my lemon iced tea. When I was done, my forehead was light with perspiration and my lips and tongue were tingling and alive.
There was never a doubt whatsoever that I would include a vegan recipe for Penang Laksa in my new Malaysia cookbook. Several weeks later (after having tried vegan Laksa soup at least three other times in Malaysia) I was back in my kitchen in Germany and set to work. It took a few attempts to master the recipe, each try better than the last. And then I had it: my own epic Laksa recipe!
Since then, I’ve made it probably ten more times, including for several dinner parties large and small, and plenty of times for lunch. It’s best on cold, cloudy days to fire up your mood and open you up! But I’ve also made it lots of other times, even in the summer, well… just because it’s so awesome and is always a dish guests talk about long after the meal.
4 candlenuts or 2 Tbs cashews soaked 20 min in hot water, drained
1 stalk lemongrass chopped
1/2–1 large red chili chopped
2 cloves garlic chopped
1 shallot chopped
3/4 in (2 cm) fresh galangal or ginger chopped
1/2 tsp paprika ground (more as desired, for red color)
1/2 tsp fennel seed ground
1/2 tsp coriander ground
2 tsp coconut sugar or agave syrup
3/4 tsp sea salt
1 tsp tamarind paste (seedless)
2 Tbs lime juice or lemon juice
2 Tbs vegetable oil
If using dried Udon: Cook, rinse, and drain 3.5 oz (100 g) noodles according to package instructions.
Blend spice paste ingredients in a small food processor until smooth.
Heat 1 Tbs oil a large pot or wok on medium high heat. Add sliced seitan and smoked tofu. Fry, turning regularly until edges are browned and crispy, 3–5 min.
Stir in chopped pineapple. Continue to stir-fry, 2–3 min. Add soy sauce (or Vegan Fish Sauce). Fry 2–3 min. Transfer to a plate or bowl.
Return pot or wok to medium high heat. Fry blended spice paste until it darkens and oil starts to separate, stirring constantly, 3–5 min.
Gradually stir in water, coconut milk and kefir lime leaf (or lime zest). Bring to simmer. Add cooked udon noodles. Return to simmer. Cook until noodles have slightly softened, 3–5 min.
Stir in fried seitan, tofu, and pineapple. Turn off heat. Cover until ready to serve.
Portion soup and noodles into bowls. Garnish with chopped herbs and bean sprouts. Serve.
200 g gekochte Udon-Nudeln oder100 g trockene Udon gemäß Packungsanweisung gekocht, abgegossen
2 1/2 Tassen (600 ml) Wasser
2/3 Tasse (150 ml) Kokosmilch
1 Kaffirlimettenblätter oder 1 TL Limettenabrieb
frische Minzblätter gehackt
frische Korianderblätter gehackt
frische Thaibasilikumblätter gehackt
Bohnensprossen zum Garnieren
Laksa-Gewürzpaste:
4 Keriminüsseoder2 EL Cashewkerne in heißem Wasser eingeweicht, abgegossen
1 Stängel Zitronengras gehackt
1/2–1 große rote Chilischote gehackt
2 Knoblauchzehen gehackt
1 Schalotte gehackt
2 cm frischer Galgant oder Ingwer gehackt
1/2 TL Paprikapulver (nach Bedarf mehr, fürs Rot)
1/2 TL Fenchelsamen gemahlen
1/2 TL Koriander gemahlen
2 TL Kokosblütenzucker oder Agavensirup
3/4 TL Meersalz
1 TL Tamarindenpaste (ohne Samen)
2 EL Limetten– oder Zitronensaft
2 EL Pflanzenöl
Zutaten für die Gewürzpaste in einer kleinen Küchenmaschine glatt pürieren.
In einem großen Topf oder Wok 1 EL Öl auf mittlerer Flamme erhitzen. Seitan– und Räuchertofuscheiben hineingeben. 3 bis 5 Minuten unter mehrmaligem Wenden braten, bis die Ränder braun und knusprig sind.
Gehackte Ananas einrühren. 2 bis 3 weitere Min. braten. Sojasoße oder Vegane Fischsoße unterrühren. Weitere 2 bis 3 Min. braten. Auf einen Teller oder in eine Schüssel geben.
Wok oder Topf erneut erhitzen. Gewürzpaste 3 bis 5 Min. Unter ständigem Rühren darin braten, bis sie dunkel wird und das Öl beginnt, sich zu trennen.
Kaffirlimettenblätter oder Limettenabrieb und nach und nach Wasser und Kokosmilch einrühren. Zum Köcheln bringen. Gekochte Udon-Nudeln hineingeben und erneut zum Köcheln bringen. Nudeln 3 bis 5 Min. kochen, bis sie leicht weich sind.
Seitan, Tofu und Ananas einrühren. Flamme abstellen. Bis zum Servieren abgedeckt ziehen lassen.
Suppe und Nudeln in Schüsseln anrichten. Mit Kräutern und Bohnensprossen garnieren und servieren.
When I was living in the small town of Lo de Marcos, on the Pacific Coast of Mexico, we’d often take day trips to Sayulita. Sayulita, like San Pancho and Lo de Marcos, used to be just a sleepy fishing village. All three towns are just up the coast from Puerto Vallerta – which has been in the tourist guidebooks for quite some time. In the 1960s and 1970s, PV was built up for tourism (kind of like planned tourism destinations Acapulco and Cancun). It was also around this time that surfers “discovered” Sayulita, which remained pretty much a secret for a while.
Over the next few decades, tourism and expat enclaves grew and migrated along the Nayarit coast, creating what it is now: cities, towns, and villages coming to terms with all of the holiday traffic and escape artists. In addition to surfing, Sayulita is popular for weddings and honeymoons, yoga retreats, artistic and culinary workshop getaways, souvenir and craft shopping, and of course: respite from the louder and brasher cities.
For me, Sayulita will always be about empanadas.
Going to Sayulita always meant going to my favorite little hole-in-the-wall empanada take-out bakery. We’d leave Lo de Marcos in the morning on the local bus, ride about half an hour south, down the coast along jungle and oceanview roads. The bus stand was a good, hot, 10 to 15 minute walk to the “downtown”. As we approached the main town square, my mouth would already be watering, anxious to see what kind of empanadas were there. You see, this is part of why we tried to leave early and arrive before lunch. By mid afternoon, the bakery would always sell out of at least one of my favorites: Empanadas de Manzana (with apple filling) and Empanadas Espinaca y Papas (spinach & potato filling).
This place only made and sold empanadas, and nothing else. You’d just walk up to the counter, see what was listed on the chalkboard, and then place your order. The baked pastries never got a chance to cool off. Usually they rarely spent a few minutes on the counter in their baskets before they’d be bought, carried away, and devoured.
I’d buy a bunch of whatever vegan empanadas they had, and then bring them back to the park for a family picnic. The rest of the day was usually spent sipping coconut water or fresh juice, watching surfers (and absolute beginner surfer lessons taking place on the beach), strolling around, and then, once we got hungry again, enjoying an excellent meal at La Esperanza, or our favorite taquería (whose name I’ve long since forgotten) just off the main street.
This photo of me with my surfboard in Lo de Marcos has nothing to do with Empanadas. Unless perhaps I ate empanadas that morning in Sayulita. Which is entirely possible.
Back in Germany, I got to work perfecting my Empanada recipe
Sure they’re great with just apple, but adding fresh pineapple is mind-blowing. I love the tropical touch, which is a really powerful, nostalgic reminder of the my months spent living next to the beach in Mexico.
I suggest using a good, buttery vegan margarine. Don’t use cheap stuff, and try to find something that is recommended for baking. Cheaper margarines have too much water in them, and you’ll miss out on the rich, creamy flavor for your dough. In Germany I use Alsan, and in the U.S.A. Earth Balance makes some good stuff that will work for baking. (If you’ve got other suggestions for readers, please leave a comment below!)
Also, keep an eye on your goodies in the oven! If you overbake them, you’ll be disappointed by the texture. Since I’m really not that great of a baker, I actually take the empanadas out of the oven a minute or two before I think they’re done. A bit soft and chewy is always better than hard and dry! Keep fresh, hot empanadas covered or wrapped with a damp dishtowel so they don’t dry out, too. Oh, and always be careful with the first bite – I don’t even know how many times I’ve burned my tongue on blazing hot empanada filling!
Enjoy!
Empanadas de Manzana y Piña Apple Pineapple Empanadas
Combine flour, salt, sugar, baking powder in large mixing bowl.
Cut margarine into thinly sliced pieces and add to bowl. Using hands, knead margarine into flour mix.
Gradually add in cold water, continue kneading a few minutes until dough is rubbery and smooth. If needed use slightly more flour or water.
Pull and form into 8–10 equal sized balls and return to bowl. Cover and let sit 20 min.
apple & pineapple filling:
2 medium apples peeled, finely chopped
1 cup (140 g) pineapple finely chopped
1/2 tsp cinnamon ground
1 Tbs sugar
Combine chopped apples and pineapple with cinnamon and sugar in large bowl. Mix well.
Pour 2 Tbs soy milk (or water) into cup or small bowl.
Preheat oven to 400 F / 200 C / level 6.
On floured surface, roll out a dough ball with rolling pin (or bottle) to 1/4 in (1 cm) thickness. Using a medium bowl or saucer as a guide, cut circle with knife. Roll up and save trim.
Put 2 Tbs filling onto a dough circle. Dip finger in soy milk (or water) and trace around outer edge to help seal. Fold over in half and press edges firmly with a fork to seal.
Brush top with soy (or rice) milk, if desired, for glaze. Carefully transfer to baking tray. Repeat for all empanadas.
Bake until golden brown and edges start to crisp and darken, about 20–25 min.
Allow to cool 5 min before serving: Filling is very hot!
Variations:
Other fillings: Experiment with strawberries, raspberries, blueberries, chopped pears, walnuts, hazelnuts, banana, chocolate… or whatever else you come up with!
Empanadas de Manzana y Piña Süße Apfel-Ananas-Taschen
Mehl, Salz, Zucker und Backpulver in einer großen Schüssel vermischen.
Margarine in kleinen Stückchen in die Schüssel geben und mit den Händen unter die Mehlmischung kneten.
Weiterkneten und dabei nach und nach kaltes Wasser zugießen, bis der Teig glatt und elastisch ist. Bei Bedarf etwas mehr Mehl oder Wasser einkneten.
In 8–10 gleichgroße Teigkugeln formen und in die Schüssel legen. Abdecken und 20 Min. ruhen lassen.
Apfel-Ananas-Füllung:
2 mittelgroße Äpfel geschält, klein gewürfelt
1 Tasse (140 g) Ananas klein gewürfelt
1/2 TL Zimt gemahlen
1 EL Zucker
In einer großen Schüssel Apfel– und Ananasstückchen mit Zucker und Zimt vermengen.
2 EL Soja– oder Reismilch (oder Wasser) in eine Tasse geben.
Ofen auf 200°C / Stufe 6 vorheizen.
Teigkugeln auf einer bemehlten Oberfläche mit einem Nudelholz oder einer Flasche 1 cm dick ausrollen. Eine mittelgroße Schüssel oder Untertasse darauf legen und mit einem Messer Kreise ausschneiden. Übrigen Teig verkneten, erneut ausrollen und Kreise ausschneiden.
Auf jeden Teigkreis 2 EL der Füllung geben. Finger mit Pflanzenmilch (oder Wasser) befeuchten und damit am äußeren Teigrand entlangfahren, damit es beim Verschließen hält. Zu einem Halbmond umklappen und die Ränder mit einer Gabel oder den Fingerkuppen fest zusammendrücken.
Backfertige Empanadas wenn gewünscht mit Pflanzenmilch bepinseln. Vorsichtig auf ein mit Backpapier ausgelegtes Backblech legen. 20–25 Min. backen, bis die Empanadas knusprig und goldbraun sind.
Vor dem Servieren mindestens 5 Min. abkühlen lassen – die Füllung ist sehr heiß!
Variationen:
Andere Füllung: Mit Erdbeeren, Himbeeren, Blaubeeren, Birnen, Walnüssen, Haselnüssen, Bananen, Schokolade oder was immer dir noch einfällt ausprobieren.
Sri Lankan Mallum (or Mallung) is a dish typically made with stir-fried greens (or cabbage) and grated coconut.
While traveling for 10 weeks in Sri Lanka, I was served and learned how to cook half a dozen varieties of mallum. Many involved local leafy greens that were kind of a cross between kale and spinach, and often sort of like collard greens. When I got back to Germany, I experimented with recreating the leafy greens mallum, and found that arugula (rocket, for you Brits) worked very well. It’s especially great for using up arugula in the fridge that’s no longer fresh enough for a salad or is too bitter to be eaten raw. Kind of like cooking with spinach, when cooked, the arugula will get a lot smaller and you’ll end up with less that you expected!
This is the recipe that I used for my third travel-inspired vegan cookbook, The Lotus and the Artichoke – SRI LANKA. I usually just call it Rocket Curry. Curry perhaps isn’t really the best word. Mallums are mallums, just like chutneys are chutneys, even if we might want to call it a sauce.
You can serve this dish as one of many with a Sri Lankan meal, or as a starter – kind of a warm salad.
I make it when I have lots of greens to use up, or if I’m serving Dal Curry, Beetroot Curry, and Jackfruit Curry, and rice. The four curries together are four different colors, which provides a stunning visual element to the meal. If I’m ambitious and make more dishes to go with the meal, I go for Kadala Thel Dala (Deviled Chickpeas) or Soymeats Curry. The play of different colors, shapes, textures, and unique flavors always impresses dinner guests.
This recipe works best with fresh grated coconut.
That said, quality dried (or desiccated) grated coconut can used, too, with excellent results. Soak the dried grated coconut in warm water, press out excess moisture, and take it from there. I like the addition of small plum or cherry tomatoes, as they bring a nice additional, lightly fruity flavor. If you use too much tomato, the dish will get wetter and saucier, and indeed be more of a curry. That said, you could even mix in some coconut milk or coconut cream for the last simmering stage, and get a very rich curry. There are no rules! Have fun and experiment.
If I don’t have ground mustard seed, and don’t feel like grounding up whole black mustard seeds, you can use them whole, and fry them for about 20 seconds until they start to pop, then add the greens and other ingredients. The sour of the lime juice is gently complimented by the sweet of the agave syrup or sugar. I prefer coconut blossom sugar or palm sugar, and sometimes use jaggary from the Indian / Sri Lankan Asian spice shop.
A milder version of stir-fried greens and coconut can easily be made without the curry powder, pepper, and mustard seed. Another thing to vary is how finely chopped the greens are. Sometimes I’ll use the leaves whole, but usually I chop them fairly finely – especially helpful with thicker greens, like kale or hearty spinach.
1/2 cup (45 g) fresh coconut grated or 1/3 cup (30 g) dry grated coconut
6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
1 Tbs vegetable oil or coconut oil
1/2 tsp mustard seed ground
1/2 tsp curry powderoptional
1/4 tsp black pepper ground
1 Tbs lemon juice
1 tsp agave syrup or sugar (preferably coconut / palm sugar or jaggary)
1/2 tsp sea salt
Heat oil in a large pan or pot on medium high heat.
Add ground mustard seed, curry powder, and black pepper. Stir in fresh chopped greens. Fry, stirring constantly, until greens start to shrink, 2–3 min.
Add grated coconut, chopped tomatoes, lemon juice, agave syrup (or sugar), and salt. Mix well. Cook, partially covered, stirring regularly, 4–7 min. Do not overcook greens.
Serve with rice or bread and Sri Lankan curries or dishes.
Variations:
Other Greens: Use fresh finely chopped spinach, chard, kale, or collard greens instead. Adjust cooking time as needed.
6–8 Cherrytomaten halbiert oder 1 mittelgroße (80 g) Tomate gehackt
1 EL Pflanzen– oder Kokosöl
1/2 TL Senfsamen gemahlen
1/2 TL Currypulver
1/4 TL schwarzer Pfeffer gemahlen
1 EL Zitronensaft
1 TL Agavensirup oder Zucker (Palmzucker oder Kokosblütenzucker)
1/2 TL Meersalz
In einem großen Topf oder einer Pfanne Öl auf mittlerer Flamme erhitzen.
Gemahlene Senfsamen, Currypulver und schwarzen Pfeffer hineingeben. Rucola hinzufügen. 2 bis 3 Min. anbraten, bis der Rucola zu schrumpfen beginnt.
Kokosraspel, gehackte Tomaten, Zitronensaft, Agavensirup (oder Zucker) und Salz einrühren. Halb abgedeckt unter regelmäßigem Rühren 5 bis 7 Min. schmoren. Rucola nicht zerkochen.
Mit Reis oder Brot servieren.
Variationen:
Anderes Grünzeug: Statt Rucola frischen gehackten Spinat, Mangold, Grün- oder Schwarzkohl verwenden. Garzeit nach Bedarf anpassen.
This is another one of my favorite, quick-and-easy Sri Lankan recipes. I tried many versions of this spicy chickpea curry dish all over Sri Lanka during my 10 week adventure all across and around the island.
You can serve it as a main dish, but technically it’s a short eat (the Sri Lankan term for snack or appetizer or small meal.) Like most short eats, it’s a common snack from street food vendors, but also appears on restaurant menus and is often available from many take-out places… and on buses as a cheap finger food snack – in it’s much drier variation.
Traditionally it’s not served in a curry sauce, but is made “dry”. (This is something I found a lot in India and Sri Lanka — also with dishes such as Vegetable Manchurian or Gobi 65, and such.) I like cooking Kadala Thel Dala all kinds of ways, but usually make it without a really runny, liquid-y curry. Limiting the amount of chopped tomatoes (and cutting larger pieces) as well as using enough grated coconut (to soak up liquid) gets the chickpea curry to desired consistency. Note that rinsing and draining your chickpeas very well before cooking will help, and adding a few minutes of stir-frying on high, while constantly stirring, will also get rid of excess liquid.
Like my Jackfruit Curry, this dish is very popular with all types of eaters, it can be made spicy or not spicy (great for kids!), and is an excellent introduction to Sri Lankan flavors. It’s another one of my go-to recipes for dinner parties, cooking classes, cooking shows. I make it at home pretty often, too.
In addition to being in my third vegan cookbook The Lotus and the Artichoke – SRI LANKA, it’s been published in several vegan magazines in Germany. It’s such a simple and satisfying recipe. Also I love this photo! The little green hand-painted demon guy is on a decorative wooden thing I picked up at a shop in touristy – but gorgeous – Galle Fort, not too far from Unawatuna, and where we spent our last two weeks on the southwest coast in the beach village of Dalawella.
Kadala Thel Dala deviled chickpeas with tomatoes & spices
2 cups (14 oz / 400 g) cooked chickpeas or 1 cup (185 g) dried chickpeas
6–8 cherry tomatoes chopped or 1 medium (80 g) tomato chopped
1 medium (100 g) red onion choppedor 2–3 spring onions chopped
1 clove garlic finely chopped
3/4 in (2 cm) fresh ginger finely chopped
1 green chili seeded, finely chopped optional
1 Tbs coconut oil or vegetable oil
1/2 tsp curry powder
1/2 tsp cumin ground
1/2 tsp coriander ground
1/2 tsp black pepper ground
1 tsp chili powder or paprika ground
1/2 tsp turmeric ground
6–8 curry leaves
2 Tbs grated coconut
1 tsp soy sauce (Shoyu)
2 Tbs lime juice or lemon juice
1 Tbs agave syrup or sugar
1 tsp sea salt
fresh coriander chopped for garnish
If using dried chickpeas: Soak 8 hrs or overnight. Boil with fresh water in covered pot until soft, 60–90 min. Drain. If using canned chickpeas, rinse and drain before use.
Heat oil in a large pot on medium heat. Add chopped onions, garlic, ginger, green chili (if using), curry powder, ground cumin, coriander, black pepper, chili powder (or paprika), turmeric, and curry leaves. Fry, stirring frequently, until onions begin to soften, 3–5 min.
Garnish with fresh chopped coriander or chopped spring onion green tips. Serve!
Variations:
Vedic: Replace garlic and onions with a pinch of asafoetida (hing) powder and more chopped tomatoes. Redder: Add 1 Tbs tomato paste along with chickpeas. Extra-Dry: Omit tomatoes and add (additional) 1–2 Tbs grated coconut.
1 grüne Chilischote entsamt, fein gehackt wenn gewünscht
1 EL Kokos- oder Pflanzenöl
1/2 TL Currypulver wenn gewünscht
1/2 TL Kreuzkümmel gemahlen
1/2 TL Koriander gemahlen
1/2 TL schwarzer Pfeffer gemahlen
1 TL Chili- oder Paprikapulver
1/2 TL Kurkuma gemahlen
6–8 Curryblätter
2 EL Kokosraspel
1 TL Sojasoße (Shoyu)
2 EL Limetten- oder Zitronensaft
1 EL Agavensirup oder Zucker
1 TL Meersalz
frisches Koriandergrün gehackt, zum Garnieren
Beim Verwenden getrockneter Kichererbsen: 8 Stunden oder über Nacht einweichen. Abgießen, spülen und in einem mittelgroßen Topf mit frischem Wasser 60 bis 90 Min. weich kochen. Abgießen. Kichererbsen aus der Dose vor dem Verwenden abgießen und spülen.
In einem großen Topf Öl auf mittlerer Flamme erhitzen. Gehackte Zwiebel, Knoblauch, Ingwer, Chili (falls verwendet), Currypulver, gemahlenen Kreuzkümmel, Koriander, schwarzen Pfeffer, Chili– oder Paprikapulver, Kurkuma und Curryblätter hineingeben. 3 bis 5 Min. unter ständigem Rühren anbraten, bis die Zwiebel weich wird.
Gekochte Kichererbsen, gehackte Tomaten, Kokosraspel, Sojasoße, Limettensaft, Agavensirup (oder Zucker) und Salz hinzufügen. Gut umrühren. 9 bis 12 Min. halb abgedeckt unter regelmäßigem Rühren schmoren.
Mit frisch gehacktem Koriandergrün oder grünen Frühlingszwiebelringen garnieren und servieren.
Variationen:
Vedisch: Zwiebel und Knoblauch mit 1 Prise Asafoetida (Hingpulver) und mehr gehackten Tomaten ersetzen. Intensiveres Rot: 1 EL Tomatenmark zusammen mit den Kichererbsen zugeben. “Dry”: Ohne Tomaten und mit noch 1–2 EL Koksraspeln.
