Pumpkin and Spinach Tart

Pumpkin and Spinach Tart

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INGREDIENTS

For the crust:
1 cup all-purpose flour
1 cup whole wheat flour
3/4 cup cold vegan margarine, cut in cubes or spoon sized pieces
1/2 teaspoon salt
4-6 tablespoons cold water

For the filling:
2-3 tablespoons olive oil, separated
1 1/2 to 2 lb butternut squash or pumpkin, peeled and roasted (bake at 350 degrees for 20-30 minutes, or until fork tender)
1 lb. frozen chopped spinach, thawed and drained
1 cup onion, chopped

For the Tart
1 lb. firm tofu, patted dry
1 tablespoon vinegar
2 tablespoons lemon juice
2 tablespoons white wine or water
1 tablespoon vegetable bouillon powder
2-3 tablespoons nutritional yeast
1 tablespoon Italian herbs
Pinch red pepper flakes
Dash nutmeg

INSTRUCTIONS

• Begin by roasting the butternut squash or pumpkin.
• Cut the squash or pumpkin, remove the skin and the seeds and slice in 1/4 in slices.
• Place in an oven-proof baking dish, sprinkle 1 tablespoon of olive oil over and mix.
• Bake for 20-30 minutes or until fork tender.
• Meanwhile, also thaw the spinach.

To make the crust:

• Place the flours and salt in a food processor.
• Add the vegan margarine pieces and pulse to for a coarse grainy mixture.
• Add 4 tablespoons of cold water and pulse again to form a ball of dough.
• If the dough is still crumbly add 1 more tablespoon of cold water and pulse. Continue until the dough is a solid ball.
• Remove from the food processor, wrap in plastic wrap and chill for 1/2 hour.
• When dough is chilled, roll out to fit tart pan and chill for an additional 30 minutes.

To make the filling:

• Crumble the tofu into a blender or food processor.
• Add the rest of the quiche ingredients and blend to a smooth mixture.
• Taste the mixture and season to taste as needed.

Source: lovewithfood.com
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Corn Pulao

Corn Pulao

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INGREDIENTS

1 heaped cup regular rice or basmati rice, 210 to 215 grams
1.5 cups corn kernels
2 tbsp oil
1 medium to large onion, thinly sliced or ½ cup sliced onion
¼ tsp turmeric powder/haldi
¼ tsp red chilli powder/lal mirch powder
½ tsp coriander powder/dhania powder
2 cups water or add as required
Salt as required
2 tbsp chopped coriander leaves for garnish

For the green chutney paste

¼ cup chopped coriander leaves/dhania patta
1 tbsp chopped mint leaves/pudina patta
½ inch ginger/adrak, chopped or ½ tsp chopped ginger
1 or 2 green chilies, chopped
3 to 4 small garlic/lahsun, chopped
1 tbsp desiccated coconut or fresh coconut
1 to 2 tbsp water for grinding
Whole spices (sabut garam masala)
1 small to medium Indian bay leaf/tej patta
2 green cardamoms
2 to 3 cloves/lavang
1 inch cinnamon/dalchini
1 small star anise/chakriphool (optional)
1 or 2 single strands of mace/javitri
½ tsp cumin seeds/jeera
4 to 5 black peppers
1 tiny piece of stone flower/patthar ke phool (optional)

INSTRUCTIONS

• Rinse 1 heaped cup rice well in water and then soak in enough water for 20 minutes. After 20 minutes strain the rice well and keep aside
• When the rice is soaking, slice the corn kernels from the corn. Keep them aside. You can use 1 cup corn kernels.
• For the green chutney paste, take the ingredients mentioned "for green chutney" in a small grinder or chutney grinder.
• Add 1 to 2 tbsp water and grind to a smooth paste. You can skip coconut, if you don't have. In this case, add 1 to 2 tsp water while grinding. If not grinding then just add chopped coriander and mint leaves after the onions are browned, directly in the cooker. Also add 1 tsp ginger garlic paste and skip desiccated coconut.
• Heat 2 tbsp oil in a pan. Add all the spices mentioned under the list "whole spices". Allow them to crackle.
• Then add the thinly sliced onions. Sauté the onion still they start becoming golden.
• Then add the ground paste.
• Stir well and saute for a couple of seconds.
• Then add the corn kernels.
• Season with the following spices - ¼ tsp turmeric powder, ¼ tsp red chilli powder and ½ tsp coriander powder.
• Stir very well and add the rice.
• Gently stir and mix the rice with the rest of the ingredients.
• Now add 1.75 to 2 cups water. Depending on the type and quality of rice, you can add water. For basmati rice, you can add 1.5 to 1.75 cups of water. Organic basmati rice requires more water to cook. So add 2 cups of water for organic basmati rice. Stir.
• Season with salt. Taste and the water should have a slightly salty taste.
• Cover and pressure cook on a medium flame for 2 whistles or for 9 to 12 minutes. Pressure cook for 15 minutes, since ambe mohur rice takes a longer time to cook than basmati rice.
• When the pressure settles down on its own, remove the lid. Gently fluff the rice. Garnish the pulao with 2 tbsp chopped coriander leaves and then serve corn pulao with a side veggie salad or raita.

Source: vegrecipesofindia
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Gobhi Manchurian

Gobhi Manchurian

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INGREDIENTS 

For pan frying the florets:
1 medium cauliflower/phool gobi
1 cup all-purpose flour/maida
4 tbsp corn starch
¼ tsp black pepper
¼ to ½ tsp kashmiri red chilli powder/lal mirch powder or deghi mirch (add about 1 tsp to get a good color)
1 tsp soy sauce
1 cup + 1 tbsp water or as required
5 to 6 tbsp oil for pan frying

For the sauce:

¾ cup chopped spring onion/scallion whites, reserve the greens for garnish
½ cup finely chopped capsicum/green bell pepper/shimla mirch
1.5 inch ginger, finely chopped or 3 tsp finely chopped ginger
8 to 10 medium garlic, finely chopped or 3 tsp finely chopped garlic
2 green chilies, finely chopped or 1 tsp finely chopped green chilies
½ tbsp finely chopped celery, optional
1.5 tbsp light soy sauce or ½ to 1 tbsp soy sauce, you can also add as per your taste
1 tbsp tomato sauce or add as required
1 tsp rice vinegar or ½ tsp white vinegar or apple cider vinegar
¼ to ½ tsp black pepper powder
Salt as required

INSTRUCTIONS

Preparing the florets:

• Firstly chop or break the gobi/cauliflower in medium size florets.
• Heat water with salt and boil it. Rinse the cauliflower florets and add them to the hot water. Let them get blanched in the water for 15-20 minutes. Later drain and keep aside.
• Preparing the batter and frying the florets:
• In a bowl mix together the ingredients for making the batter - all-purpose flour/maida, corn starch, soy sauce, black pepper, kashmiri red chili powder and salt.
• Add water and whisk to make a smooth batter without any lumps.
• Dip each gobi floret in the batter.
• Fry the batter coated gobi florets in hot oil. i have pan fried and added about 6 tbsp oil. 
• You can also deep fry or shallow fry. i have fried in batches of three. So depending on the size of your pan, you can fry at once or in batches. The frying takes some time.
• When one side gets cooked and crisp, turn over each gobi florets and pan fry the uncooked sides. Flip for a couple of times more, so that the gobi florets are evenly fried and light golden.
• Drain the fried gobi florets on a kitchen paper towel. Fry all the gobi florets this way in batches.

Preparing the sauce:

• No need to add any oil again. In the same pan, add chopped ginger, garlic and green chilies.Sauté for a half a minute.
• Then add the chopped spring onions & capsicum. Add chopped celery if using. Increase the flame and stir fry till the capsicum is half cooked or almost cooked.
• Add soy sauce, tomato sauce, black pepper and salt. Stir.
• Add the pan fried cauliflower florets.
• Stir fry for two to three minutes ensuring the spiced sauce coats the cauliflower florets well.
• Lastly add vinegar and stir well. Check the taste and add more of soy sauce or tomato sauce as per your taste. Switch off the fire. Mix in the chopped spring onions greens or garnish with them while serving.
• Serve dry gobi manchurian as a snack or as a side dish with veg fried rice or mushroom fried rice or veg hakka noodles or veg noodles.

Source: vegrecipesofindia
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