Lentil, Okra, and Sweet Potato Curry

Okrahoma, where the slime comes slidin' 'cross the plate;

And those slippery greens, combined with beans

Make a spicy curry that is great...

It is a truth universally acknowledged that not everyone loves okra, but I'm not interested in talking to those people because I love it. Yes, it's slimy, but that's part of its charm! (Tell me that okra is the first thing you've encountered to which this description applies; yeah, I didn't think so.) It's precisely that uniquely...emulsifying quality that makes it such an invaluable addition to stews, gumbos, and curries, and while there are multiple and wonderful ways of cooking  okra that eliminate the slime entirely, this is one of those dishes that makes good use of its slippery je ne sais quoi. I always keep a few bags of frozen okra on hand for last-minute inspirations like this one, which incorporates the ever-popular (at my house, anyway) lentils and sweet potatoes for a one-dish supper that needed nothing more than a fluffy bed of rice and some spicy pickle to make five people happy - with leftovers for lunch!

Lentil, Okra, and Sweet Potato Curry
Ingredients
~ 1 tbsp. canola oil
~ 1 tsp. each: mustard seeds, cumin seeds
~ 1 large onion, diced
~ 1 large sweet potato, diced
~ 1 lb. sliced okra (I used frozen)
~ 2 tsp. each: fenugreek, curry powder
~ 1 tsp. each: salt, garam masala, chili powder
~ 1/2 tsp. each: turmeric, asafoetida, cayenne pepper
~ 1.5 cups brown lentils
~ 1 28 oz. can diced, fire-roasetd tomatoes
~ 3 cups vegetable broth
~ 2 cups chopped spinach
~ 1 tbsp. canola oil
~ 1 tbsp. panch phoran

Directions
~ In a large pot, heat the oil over medium-high heat. Add the mustard and cumin seeds and stir a bit until they just begin to splutter and pop.
~ Quickly add the onion and cook about 2-3 minutes, until slightly browned.
~ Add the sweet potato, okra, and seasonings. Stir to combine and cook about 5 minutes; add a splash of water or broth if things get sticky.
~ Stir in the lentils and fire-roasted tomatoes and continue cooking for another minute or two.
~Add the broth, cover, and bring to a boil. Turn the heat to low and simmer for 45-50 minutes, stirring occasionally, until you have a thick stew.
~ In a small pan, heat the remaining 1 tbsp. oil, and fry the panch shoran for just a minute or so, until the seeds begin to pop. Pour this mixture into the curry along with the spinach, stir to combine, and serve hot over basmati rice.

Vegetable Quinoa Risotto

Before we get started, I want to make it clear that I realize "risotto" is properly made with a starchy, short grain rice like arborio, but I would also like to say on the record that twee coinages and portmanteaux like "quinotto" make me unbelievably stabby, which is both illegal and so not vegan. So we'll just call this dish quinoa risotto for the sake of peace in our time, okay? Good.

Quinoa, as everyone knows by now, is one of Nature's Super Wonder Foods: gluten-free, high in protein, magnesium, phosphorus, iron, fiber, and magical fairy unicorn sparkles, it's been among the top-ranking nutritional sweethearts of the last decade or so. (And ain't it purty?) The other good news is that it's also yummy and versatile; similar to couscous in its light and fluffy texture, but with a cute little squiggly tail that only appears after it's cooked. While it's not technically a starch, it behaves like one in its ability to absorb and/or act as a backdrop for other flavors, which makes it a nice change from the usual "bed of whatever" upon which curries, stews, etc. are often ladled.

In this particular case, quinoa is that darling of the busy and harassed cook: the one pot meal! And since it requires less of the finicky, constantly stirring attention than its demanding namesake, this risotto lets you step away from the stove to pour some wine, play with your dog, make a salad, chat with whoever's hanging out in the kitchen, or all of the above. (I just used the vegetables I had on hand, so you can obviously substitute what's available in your kitchen; I do recommend starting with onions and using a really good, flavorful broth.)

Vegetable Quinoa Risotto
Ingredients
~ 1 tbsp. olive oil
~ 1 large onion, diced
~ 1 bell pepper, diced
~ 2 tbsp. minced garlic
~ 2 cups sliced mushrooms
~ 2 tsp. tarragon
~ 1 tsp. each: salt, thyme, marjoram
~ 1/2 tsp. white pepper
~ 2 cups quinoa
~ 1/2 cup white wine
~ 4-5 cups broth (insert plug for Better Than Bouillon's No Chicken)
~ 1 cup frozen peas
~ 1/2 cup nutritional yeast
~ 1-2 tbsp. Earth Balance or other vegan margarine

Directions
~ In a large, heavy-bottomed pot, sauté the onion in the olive oil over medium heat for about 5 minutes, until softened.
~ Stir in the pepper, garlic, and dried seasonings and cook another few minutes.
~ Add the mushrooms, cover the pan, and cook about 5-7 minutes, until the mushrooms have softened and released their liquid.
~ Add the quinoa, stir to coat, and then pour in the half cup of wine. Cook another minute or two and then add the broth. Raise heat to high and bring just to a boil before lowering back to a simmer.
~ Allow to simmer for about 15-20 minutes, until the quinoa is tender and most of the liquid has been absorbed.
~ Add the peas and cook another few minutes, until they are bright green. Add the Earth Balance, the nutritional yeast, and a little more liquid if necessary; mix thoroughly and serve hot.

Ravioli with Two Afghan-Inspired Sauces

This was my attempt to reproduce something like the amazing leek-filled dumpling dish served at our local Afghan restaurant. I say "something like" because although I love dumplings, ravioli, and all manner of filled, starchy bundles, I am entirely too shiftless to make my own; it's possible this situation may change at some future point, but suffice to say that time is not now. In any case, what I was really after was the accompanying split pea sauce, which came as a revelation - I had never considered combining dal with pasta, but after one bite it became clear that this was A. a match made in heaven, and B. one to be remade in my kitchen ASAP. And so I set to work; an internet search provided recipes for several types of dumplings served with legume, yogurt, and meat sauces. According to my usual method, I took a bit from this and a bit from that until I arrived at the result I wanted - a result, I might immodestly add, which kicked some serious ass. The contrasting textures, flavors, and temperatures of the cool yogurt sauce, the al dente ravioli, and the stew-like split peas made for one of the most interesting meals I've made in awhile; definitely worthy of many repeat performances. Because I am lazy (see above in re: shiftless), I used the perfectly delicious Rising Moon butternut squash ravioli, but if you're inclined to make your own, either the traditional leek aushuk and/or a vegan rendition of mantwo would pair beautifully with these sauces. Noosh'e Jaan!

Ravioli with Two Afghan-Inspired Sauces
Yogurt Sauce
Ingredients
~ 2 cups plain, unsweetened soy yogurt
~ 1 tbsp. each: minced garlic, dried mint
~ 1 tsp.  cumin
~ 1/2 tsp. salt

Directions
~ Mix all ingredients together, cover, and refrigerate at least an hour. (Easy, innit?)

Split Pea Sauce
Ingredients
~ 1 cup yellow split peas, soaked for at least an hour (the longer, the better)
~ 1 tbsp. olive oil
~ 3 large leeks, cleaned and chopped
~ 2 tbsp. minced garlic
~ 2 tsp. each: cumin, za'atar
~ 1 tsp. each: salt, cinnamon, coriander
~ 1/2 tsp. each: cardamom, turmeric
~ 1/4 tsp. each: nutmeg, cayenne pepper
~ A few generous grinds of black pepper
~ 3-4 cups "no chicken" broth
~ Chopped, fresh coriander or parsley (optional, but nice)

Also:
~ 2 lbs. cooked, drained vegan ravioli, homemade or store-bought (I used four packages to feed five people, with leftovers)

Directions
~ Heat a large saucepan and sauté the leeks in the olive oil for about five minutes, until softened.
~ Add the garlic and cook another minute or so before adding the drained split peas and the remaining seasonings. Combine thoroughly and pour in the broth.
~ Cover the pan, raise the heat to high, and bring to a boil; turn the heat down to low and simmer, stirring occasionally, for about an hour. You may need to add a bit more broth or water to achieve a texture somewhere between a soup and a more solid dal; kind of like a thick, chunky spaghetti sauce. Taste for seasonings; if you'd like a bit more heat, you can add a shot of hot sauce at this point.
~ Spread a layer of yogurt sauce on a plate, place ravioli on top, and ladle on the split peas. Serve immediately, topped with chopped fresh coriander or parsley.

Lebanese Moussaka

What's in a name? That which we call a rose

By any other name would smell as sweet;

So aubergine doth, though it be eggplant call'd,

Retain that slimy perfection which it owes

Without that title. Moussaka, doff thy name,

And with that flesh which is all parts of thee

Feed all myself.

We are fortunate enough to live near several excellent Middle Eastern markets and restaurants, where we do a good deal of shopping and eating. One of these serves a stew-like dish called "moussaka," whose main resemblance to the Greek casserole lies in its seasoning profile and ingredients like eggplant and a tomato-based sauce. A visit to the Oxford English Dictionary yielded the following definition: "A Balkan and eastern Mediterranean baked dish of minced lamb or beef layered with vegetables (esp. aubergines, potatoes, courgettes, onions), usually with a topping of béchamel sauce," which is what I grew up eating, and have since veganized.

However, a look at the etymology yields: "Ottoman Turkish mūṣāqa, Turkish musakka, ultimately Arabic musaqqā, lit. ‘that which is fed liquid’ (see note), passive participle of saqqā to feed liquid to. In later use probably reborrowed variously via modern Greek μουσακάς and similar forms in Balkan languages: compare Romanian musaca, Bulgarian musaka, Serbian and Croatian musaka, Albanian musaka. Compare also French moussaka (1934 or earlier). The Arabic etymon suggests a procedure of repeatedly adding liquid during cooking; however, this is not mentioned for moussaka in Turkish cookery books, old or new. It perhaps refers simply to the addition of the sauce."

So the upshot seems that to be that "moussaka" generally refers to the Greek version, but the word's linguistic roots relate better to the stew-like Lebanese version on which today's recipe is based. But at the end of the day, what's in a name? No matter what you choose to call it, the combination of eggplant, tomatoes, and warm, Mediterranean spices is equally beguiling, and makes a comforting meal ladled over rice, couscous, or (in its most recent appearance chez nous) soft polenta.

Lebanese Moussaka
Ingredients
~ 2 tbsp. olive oil
~ 1 large onion, diced
~ 1 large eggplant, cubed
~ 2 tbsp. minced garlic
~ 1 tsp. each: salt, marjoram, chili powder
~ 1/2 tsp. each: cinnamon, smoked paprika
~ Pinch each: cayenne, nutmeg
~ 1 14 oz. can diced, fire-roasted tomatoes (including liquid)
~ 1 tbsp. each: tomato paste, pomegranate molasses
~ 1 14 oz. can chickpeas, drained and rinsed
~ 2-3 tsps. za'atar
~ 1/2 cup fresh parsley, chopped
~ Chopped, toasted pistachios and/or walnuts for garnish

Directions
~ In a large, deep skillet, sauté the onion in the olive oil over medium-high heat for about five minutes.
~ Add the cubed eggplant, stir to combine, and continue cooking 5-7 minutes, until it begins to soften.
~ Add the garlic and seasonings and cook another minute before stirring in the tomato paste, molasses, canned tomatoes, and chickpeas. Bring briefly to a boil, then cover the pan, reduce heat to low, and cook for about 45 minutes, stirring occasionally.
~ Stir in the za'atar and fresh parsley, mix thoroughly, and serve hot over couscous, rice, or soft polenta. Sprinkle a handful of toasted pistachios and/or walnuts over the top of each serving.

Baked Polenta with Black Beans and Veggies

Polenta is a cheap, delicious, and endlessly versatile foodstuff that lends itself to any number of interesting applications: in a breakfast scramble, as a side dish or a bed for stew, or as the topping for a casserole, this creamy cornmeal concoction is simultaneously light and hearty, nutritious and comforting. Today's recipe is essentially a variation on the theme of baked polenta, this time with a Mexican vs. Italian-inspired topping, which proved an enormous hit at my house. We had it with guacamole, salsa, vegan sour cream, and a green salad with roasted sweet potatoes, and it was so popular that the vasty quantities of leftovers I'd originally envisioned proved to be nothing but a pipe dream. (Which is perfectly fine when it means that everyone is eating their veggies with such enthusiasm!)

Baked Polenta and Veggies
Ingredients
~ 6 cups vegetable broth
~ 1.5 cups polenta (I use Bob's Red Mill)
~ 1 tbsp. olive oil
~ 1 large onion, chopped
~ 1 bell pepper, diced
~ 1 large zucchini, sliced into thin rounds
~ 2 tbsp. minced garlic
~ 2 tsp. each: cumin, chili powder
~ 1 tsp. each: salt, cilantro, marjoram, smoked paprika
~ 1/4 tsp. each: cinnamon, cayenne pepper
~ 1 15 oz. can diced, fire-roasted tomatoes (I like the ones with jalapeños)
~ 1 15 oz. can black beans, drained and rinsed
~ 1/2 cup crushed tortilla chips
~ 1/4 cup nutritional yeast

Directions
~ Preheat oven to 400 degrees fahrenheit and coat a 9 x 13" casserole or baking dish with cooking spray.
~ In a large pot, bring the vegetable broth and olive oil to a rapid boil. Add the cornmeal in a thin stream, whisking constantly. Cook for about 10 minutes - whisking all the while - until thickened but still soft.
~ Transfer the polenta into your prepared casserole, smooth the top with a rubber spatula, and set aside.
~ In a large, deep skillet, sauté the onion in the olive oil over medium high heat for 2-3 minutes. Add the bell pepper, zucchini, garlic, and seasonings, and cook another 5-7 minutes, until the vegetables are beginning to soften.
~ Add the tomatoes and beans, stir to combine, and cook another 5-10 minutes, until most of the liquid has cooked off.
~ Distribute the bean/vegetable mixture evenly on top of the polenta.
~ In a small dish, combine the crushed tortilla chips and nutritional yeast, and then sprinkle on top of the casserole. Cover the whole business with foil and bake at 400 degrees for 20 minutes.
~ Remove the foil and bake about 10-15 minutes more, until the topping is delectably brown and crispy.
~ Allow to sit for about 10 minutes before serving.

Lavender Blueberry Tea Bread

It strikes me that my last few posts have all been baked goods, which is kind of funny because I generally think of myself as more a "cook" than a baker. And I haven't actually been baking more than usual; it's just that the meals I've been making have been tried and true standbys and/or nothing particularly blog-worthy. But anyway, here I am with another quick-bread, and at the risk of being immodest, it's a really good one. 

Today's recipe came about because I wanted to play with the culinary lavender I scored at Cardullo's, one of my all-time favorite shopping destinations. Fresh blueberries seemed like a natural pairing, and together they produced a loaf with a distinctly desserty vibe that's perfect with afternoon tea, but nice for breakfast as well. Most importantly, it is delicious, and the flavors of lavender, blueberries, and fresh lemon provide a welcome whiff of summer in the bleak midwinter. (NB that the topping is completely optional; it ups the sweet factor a little, but the bread would be every bit as good without it!)

Lavender Blueberry Tea Bread
Ingredients
~ 1 cup nondairy milk (I used almond)
~ 1 tbsp. culinary lavender, crushed or chopped to a powder
~ 1/3 cup dark brown sugar
~ 1/4 cup canola oil
~ 1/4 cup applesauce
~ Juice of one lemon
~ 1 tsp. each: vanilla extract, lemon extract
~ 2.5 cups flour (I used white whole wheat)
~ 1 tsp. each: baking powder, baking soda
~ 1/2 tsp. each: salt, cinnamon, ground ginger
~ 1/4 tsp. mace or nutmeg
~ 1 cup fresh blueberries
~ 2 tbsp. Earth Balance or other vegan margarine
~ 2 tbsp. flour
~ 2 tbsp. brown sugar

Directions
~ Preheat the oven to 350° Fahrenheit and coat a loaf pan with cooking spray.
~ Combine the milk and the crushed lavender and heat to nearly boiling (I did this in the microwave). Cover and set aside to steep for at least 15-20 minutes.
~ In a bowl, combine the sugar, oil, applesauce, lemon juice, and the vanilla and lemon extracts. Add the lavender/milk mixture and mix thoroughly.
~ In another bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, and mace. Add the blueberries and toss to coat (this gives them some "grip" in the batter so they don't sink to the bottom).
~ Make a well in the center of the dry ingredients and pour in the wet mixture; combine thoroughly and transfer the batter to your prepared loaf pan.
~ In a small bowl, combine the Earth Balance, flour, and brown sugar and distribute on top of the batter.
~ Bake in the middle of the oven at 350° for 50 minutes, or until a knife or toothpick inserted into the center comes out clean. Allow to cool in the pan for about ten minutes before transferring to a cooling rack. Wait another 15-20 minutes before slicing.

Savory Sweet Potato Bread

Happy New Year!

Let me start out by saying that I have no idea what's going on here. One assumes that it's some sort of sweet potato sports event/community activity/rave/love-in, but it's really none of our business what root vegetables get up to on their own time ("what happens in Sweet Potato Land..." etc.). Ours is not to reason why: suffice to say I found the image of tuber shenanigans diverting, and thought it might make an amusing accompaniment to this recipe. (The other association that pops into my head when I think about sweet potatoes is this song from A Mighty Wind. You're welcome.)

So. Of all good days in the year, this recipe was conceived on Christmas Eve, when I needed to use up existing leftovers in order to make room for the ones that would be filling the refrigerator the following day (welcome to my November-December world). There was a bowl of mashed sweet potatoes just sitting there looking needy, and a savory loaf seemed like an appealing change from all the sweet breads and muffins with which we are surrounded at this time of year. So I basically took my usual pumpkin bread, switched up the seasonings, and exchanged nuts for raisins or chocolate chips. Et voila! This bread is delicious served warm, at room temperature, or - perhaps best of all - toasted, with a little Earth Balance and Marmite on top for a perfect winter breakfast.

Savory Sweet Potato Bread

Ingredients

~ 2.5 cups white whole wheat flour

~ 1 tbsp. baking powder

~ 1 tsp. each: salt, sage, garlic powder, onion powder

~ 1/2 tsp. each: white pepper, smoked paprika, baking soda

~ 3/4 cup chopped walnuts

~ 2 cups mashed sweet potato (or pumpkin)

~ 1/4 cup canola oil

~ 3/4 cup plain, unsweetened soy or rice milk

Directions

~ Coat a loaf pan with cooking spray and preheat the oven to 375 degrees Fahrenheit.

~ In a large mixing bowl, sift together all of the dry ingredients, making sure the walnuts are well coated with the flour mixture.

~ Combine the wet ingredients (sweet potato through soy milk) and mix thoroughly.

~ Make a well in the center of the dry ingredients and add the sweet potato mixture; combine thoroughly with a rubber spatula or wooden spoon.

~ Transfer the batter to your prepared loaf pan, and bake at 375 in the center of the oven for 50-60 minutes, or until a knife or toothpick inserted comes out clean. (Ovens vary wildly; mine tends to be a bit slow, so just keep an eye on things!)

~ Remove from the oven and allow the bread to cool in the pan for at least 15 minutes before slicing.