Dinner, Gluten Free Vegan, Lunch, Snacks

Gobi Manchurian “dry” (Indo-Chinese Crispy Cauliflower)

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This spicy Indo-Chinese cauliflower is addictingly good and can be eaten as an appetizer or served with rice and vegetables as a main course. It can be baked or pan fried.

I recently went to an Indian restaurant and tried gobi manchurian for the first time. My only regret is that I didn’t try this dish sooner! I’d seen it on Pinterest and thought it looked good…I generally like every Indian recipe I’ve ever had. On the other hand, I am not a big cauliflower fan. This may be surprising since cauliflower is so trendy these days, especially amongst vegan, gluten-free, and allergy friendly foodies, many of whom substitute it for meat, mashed potatoes, rice, and well pretty much anything! I’ll admit, it is a super versatile veggie and is pretty neutral in flavor, which can mean you can be as creative as you want when flavoring it up to make it taste like whatever you want. Also it cooks in no time which is a good thing.

This was an instant “omg I want more” as soon as I’m done recipe. Really, it should be called crack cauliflower lol. Needless to say, my mind has officially been changed in regards to cauliflower. I realized I should be more open minded about it, as well as any other vegetables I’m not too fond of. It’s all a matter in how you choose to spice/flavor your veggies, and this recipe is PACKED with flavor, my friends.

I’ve only made this once, and I’ll admit I accidentally made it way too spicy…I will definitely be putting in less chili sauce next time. Keep in mind a little chili sauce goes a long way haha!

Gobi Manchurian “Dry”(Crispy Cauliflower)

Vegan, Gluten-Free, Nut-Free, Soy-Free, Grain-Free optional Recipe

Ingredients:
•1 medium cauliflower

{batter}
•3 tbsp starch of choice
•1 tbsp rice flour or gf all purpose flour
•1 tsp garam masala
•1/2 tsp kashmiri chili powder
•1/2 tsp curry powder
•1/4 tsp turmeric powder
•1/2 tsp black pepper
•1/2 tsp salt, or to taste
•1 tbsp ginger-garlic paste (I made my own)
•1 tbsp liquid aminos or tamari
•1/4 cup purified/distilled water

{sauce}
•2 tbsp liquid aminos or tamari
•1/2 tsp- 1 tbsp chili sauce* (see note below)
•3 tbsp ketchup or tomato sauce
•2 cups onion, chopped
•1 tbsp garlic, minced
•1/2-1 green bell pepper, chopped
•1/4 cup scallions, chopped (optional)

*I would start with a small amount of chili sauce and work my way up until desired spiciness is achieved. Unless you’re a fire breather, then by all means go all out! You can even add some minced chilies!

Instructions:

Pre-heat oven to 400 F.
Separate the florets into bite size and rinse. Boil a pot of water with a pinch of salt and add cauliflower florets into the boiling water and cook for 3 – 4 minutes. Drain the florets.

In a large bowl mix all the ingredients from the batter, making sure that the batter is thin. A thicker batter will end up in uncooked flour coating and ruin the dish. Add cauliflower to batter and stir to coat. If any excess batter remains, you can save it for later (be sure to refrigerate and don’t let it sit around for too long!)

Transfer the coated florets onto a bleach-free parchment lined baking sheet(s). Lightly spray cooking oil evenly over cauliflower. Make sure that the florets don’t touch each other and bake for 25-30 minutes by rotating the baking sheets and flipping the sides of the florets in between or till the florets are crispy.
Take a cast iron wok or sautée pan, add the green pepper and sautee for 3 minutes on medium heat. Add the chopped onions and minced garlic and cook for a couple minutes. Now add the sauce. Add the baked cauliflower florets. Mix well in the sauce and cook for 3 – 4 minutes. Garnish with scallions if you’d like. Enjoy!

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Dinner, Gluten Free Vegan, Lunch

Tempeh Makhani (Indian Butter Tempeh)

 

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Indian food is my new favorite type of cuisine. Between the nutritious ingredients, the rich, aromatic blend of a wide array in spices, and the exciting and also comforting flavors – I am in love. All these components make for the most delicious and satisfying meal.

Aside from my favorite flatbread, tandlachi bhakri (which is gluten-free and happens to be the best flatbread ever, IMO), I didn’t experiment much with Indian food until going vegan. Despite the enticing smells, I mostly stayed away from Indian cuisine because I cannot tolerate spicy foods. I have several GI disorders; gastroparesis IBS and gastritis which make anything too spicy not agree with me. It is a constant battle of wanting to indulge in my many intense cravings, and listening to my tummy and eating accordingly. I’ve learned it’s all about balance.

I’ve had to give up a lot of my favorite foods, but since I’ve recently discovered how good Indian food was, and that it doesn’t have to have a negative effect on me (thank heavens!), most of my favorite dishes are Indian now. Many Indian recipes are vegetarian and vegan, which is a huge plus in that there is less tweaking that needs to be involved in making sure I’m eating cruelty-free, and allergy-free. There are so many spices to choose from and you can sub or omit these spices and create limitless possibilities. Yay for possibilities!

Makhani, which means “with butter” is a Punjabi cuisine consisting of a rich sauce made with butter or ghee, tomatoes, and cream. Generally makhani has onions too, but I omitted onion because I’m allergic. It didn’t make a difference though, the flavor’s still spectacular 🙂

I have never tried butter chicken, but I always thought it looked and smelled so appetizing. So for my first Indian meal I re-created the butter chicken with my absolute favorite high protein veg food – tempeh! This recipe is meat-eater approved, and apparently just as good as butter chicken. I can’t get enough of it, it’s one of my new favorite recipes ^_^

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Tempeh Makhani

Vegan, Gluten-Free, Nut-Free, Grain-Free optional

Yield: 4-8 servings

ingredients:

•2 8oz packages of gluten free tempeh
•4 tsps vegan butter
•8 garlic cloves, minced
•2 cans coconut milk (i use full-fat)
•2 cups tomato paste/puree
•2 tbsps garam masala
•2 tbsp curry powder
•2 tsps chili powder
•1 tsp ground ginger
•salt/pepper, to taste

instructions:

cut tempeh to desired sized cubes and set aside.
in a saucepan, heat the butter over medium heat. add the garlic and cook for about 1 minute.
whisk in the coconut milk, tomato puree, garam masala, curry powder, chili powder, ground ginger and a dash of salt/pepper. cook until sauce thickens, about 15-25 minutes.
cook tempeh in large oiled sautee pan over medium heat until golden, around 2 minutes. once tempeh is cooked add too sauce and stir together to coat. serve with brown basmati rice, millet, or grain of choice. enjoy!