Moong and Toor Dal Tadka with Coconut and Red Chilies...

I know what you’re thinking, hot soup or dal in the middle of summer? You’re crazy! And normally I would agree with you only I just recently came off five days of being ridiculously ill with what was probably Norovirus and so I didn’t want to push the limits of my digestion. Since Thursday afternoon I’d been living off of crackers, bread, tea, and on Saturday evening when I finally began to feel stable enough to take in something heartier I made a very brothy vegetable soup. It was pretty basic - potatoes, carrots, celery, onion, broth, water, and spike seasoning. It was tasty, but come Monday when I was feeling roughly 85%-90% better I wanted to eat something fun!

I’ve really been craving Indian food lately, specifically lentils, and when I think of lentils I automatically think of dal, there are few things more nourishing and comforting then a big ‘ole bowl of dal. Specifically I wanted dal tadka, which I’ve only recently discovered There’s a great little Vegetarian Indian Restaurant not far from where I live that serves a wicked good Dal Tadka, I had it the week my mother was in town visiting me, and I’ve been kind of dreaming about tadka ever since.

Tadka incase you don’t know is really just a cooking technique in which you fry whole spices in oil so that they release their natural oils, and after a minute or so you pour the whole thing - oil and all - into the dish you’ve prepared. It sound a bit strange maybe since we’re used to putting spices in our food at the beginning of cooking rather then at the end but let me assure you that this technique imparts some truly phenomenal flavor! And that’s exactly what I wanted.

Now, I’m not going to lay any claims saying that this is in any way a traditional dal tadka, or even a traditional dal, but it is delicious. It’s full of ingredients that are delicious and healing, however if you’re unaccustomed to cooking Indian food at home you may not have them all on hand. Still, they should be easy enough to find at your local Indian grocery - that’s where I get mine - and they are well worth hunting down. Trust me once you taste the slightly bitter, onion flavor of Nigella seeds you’ll be hooked! Similarly the buttery, garlic/onion flavor of asafetida can not be matched, and black mustard has a unique flavor itself, different from that of yellow mustard. As for pickled red chilies I make them myself, and so I’m not sure if you can actually buy such a thing anywhere. Though if you have a basic pickling recipe you can easily pickle some of your own chilies. It’s not necessary but I love the added flavor note.

Moong and Toor Dal Tadka with Coconut and Red Chilies 

Dal

1 tsp Olive Oil
1 Large Yellow Onion Diced
1 C Moong Dal - soaked for 1 hour and rinsed
½ C Toor Dal - soaked for 1 hour and rinsed
4 C Water
½ tsp Ground Turmeric
1 - 1 ½ tsp Salt - to taste
1 13.5oz can Full Fat Coconut Milk
½ Bunch Cilantro Minced

Tadka 

2-3 tsp Olive Oil
1 ½ tsp Black Mustard Seeds
½ tsp Nigella Seeds
½ tsp Coriander Seeds
½ tsp Fenugreek Seeds
1 tsp Asafetida Powder
6 Garlic Cloves Minced
1-2 Red Chilies Minced - depending on heat preference.

To Garnish -

Extra Minced Cilantro
Sliced Pickled Red Chillies - optional but highly recommended!

For the Dal 

- Heat the Olive oil in a large soup pot over medium high heat. Add the diced onion and saute for 5-6 minutes until lightly golden.

- To the pot add the soaked and rinsed Moong Dal as well as the Toor Dal. Stir to combine.

- Add the 4 cups of water, the turmeric, and the salt. Cover and bring to a boil. Boil for 10 minutes then reduce the heat and let simmer for 20 minutes.

- Check on the doneness of your dal. If the lentils are still hard, or too firm for your liking continue to simmer for an additional 10 minutes until they become soft. If the lentils are soft already, and have reached a somewhat mushy consistency add in the coconut milk and stir to combine. Simmer for 5 minutes.

- Remove the pot from the heat and add in the minced cilantro. Stir to combine.

For the Tadka 

- Heat the oil on high in a heavy bottomed frying pan. Once hot add in the mustard seeds, nigella seeds, coriander seeds, fenugreek seeds, asafetida powder, minced garlic and minced chili. Fry for one minute or until the seeds pop, the garlic has turned golden and the chilies have softened slightly. It’s okay if the spices brown a little, it adds to the flavor.

- Remove the pan from the heat and scrape the entire contents - spices and residual oil - into your pot containing the dal.

Assembly - 

- Stir the Tadka into the dal until it’s been well combined. Let sit for 5-10 minutes to let the flavors mingle. Then divide amongst serving bowls and garnish with additional cilantro and pickled red chilies if desired.

- Serve with basmati rice, and/or Indian Flatbread. I made a batch of Roti to scoop the dal up and it was a delicious accompaniment.

Vegan Mofo #26 - Anypy’s South Indian Hummus...

Vegan Mofo #26 - Anypy’s South Indian Hummus 

The Region - India
The Book - Vegan Indian Cooking
The Author - Anupy Singla
The Recipe - South Indian Hummus
Page # 132
Difficulty - Easy
Duration - Roughly 10 minutes

I love a good hummus, and so when I first saw Anupy’s version for a South Indian take on the classic dish I knew I’d have to make it at some point and yesterday was a lazy kind of day. It was the kind of day where I didn’t feel like doing a lot of cooking or making anything that required a lot of ingredients. I wanted fast and simple and something I wouldn’t have to thick about and so I thought it would be the perfect easy dinner with some homemade Naan.

Besides being quick and easy I was also immediately intrigued by the ingredients, and was particularly curious to use lentils instead of chickpeas for the base. Anupy doesn’t specify what type of lentils to use and so I used a can of brown lentils. I was also really interested to use mustard seeds and coconut oil, not to mention excited at the prospect of using my Rasam and Asafetida powders for something. Other ingredients in this twist on hummus include garlic, lemon juice, black pepper, salt, smoked paprika, cumin, and water as needed to thin.

See? Simple. It’s also an extremely delicious combination. The lemon and Rasam powder gives the hummus a tart, tangy flavor, and the coconut oil gives it a subtle tropical flavor as well as a smooth buttery flavor. The mustard seeds don’t get entirely pureed and so they leave a bit of crunch in the mix and the asafetida just brings the whole thing together. This is probably one of the most creative and best tasting hummus’s I’ve ever eaten, and it tasted so darn good with that homemade Naan I mentioned - but more on that later.

Restaurant Review: WOW Egyptian Fast Food in Carol Stream...

Last Friday before work my Husband asked me if I wanted to try a new fast food place that a co-worker of his had been raving about for some time now. Of course fast and food are not two words I ever want to hear put together in the same sentence and so I looked at him quizzically. After all if you drive around any Midwestern city you’d be inclined to believe that the only fast food it’s capable of producing is burgers, pizza, hot dogs, tacos and subs. Most of which are not very vegetarian - and even less vegan - friendly. Before I could object my husband explained that the fast food establishment in question was an Egyptian restaurant. Oh, well that’s a little different I thought. I love Middle Eastern food, as well as many North African dishes so I asked if he was certain that the place had vegetarian options. He handed me a menu that his co-worker had given to him, and when I saw the words “Vegetarian Platter” printed on the back I knew we would have to at least give the place a try.

So we went. From the outside the place has a very ‘fast food’ feel. It’s painted in bold primary colors and looks like it would be right at home sitting next to a McDonalds. The inside is a little kitschy, with pseudo-Egyptian designs, Hieroglyphs, and pictures of Egyptian Gods but the staff was very friendly and very welcoming. After looking over the menu both my husband and I decided to each get a vegetarian platter which contained 3 falafels, pita bread, hummus, baba ganoush, tahini sauce and Egyptian Salad. Then along with it I got a bowl of lentil soup, and my husband got a side order of fried eggplant. After placing our order we took a seat near the window and began to chat, though it didn’t take long at all for the food to come. Unlike regular fast food places the food here comes served on actual plates, with real cutlery, and the drinks come in actual glasses. From an environmental perspective I really appreciate this, because the waste and pollution of ordering one meal at a McDonalds disgusts me. I hate the disposable culture we live in. The side dishes however come in reusable plastic baskets lined with parchment paper. Certainly not as bad a s typical fast food place since the baskets are reusable but I would have preferred a small plate.

Anyway everything smelled delicious and so we dug in. I ate my soup first, and it was quite good. It was blended and smooth, no chunks like a typical lentil soup might have. Though I thought it was slightly under seasoned - I would have added garlic - it was enjoyable, particularly because Friday was cold and a hot soup is always appreciated in such a climate. Next I tried the humus and the pita, both were fantastic. The pita was so soft and delectable and the humus rich but not overpowering. The Baba was also very good, in fact one of the better Baba’s I’ve had. Sometimes I find Baba bitter, and whenever I order it, or make it at home it’s hit or miss, but this one was great. Next I tried the Egyptian salad which was a combination of chopped onion, cucumber, parsley, and tomato in a vinaigrette, that was also very good. Last the falafel’s which I thought were pretty good, with a nice spicy kick. Although I think I make better falafel at home, but that might be because I prefer my falafel baked and these were fried. I think these were also made with fava beans while I just use chickpeas. Anyway overall they were good and they tasted great dipped in the humus, the baba, and with tahini drizzled over top of them. Oh and of course I can’t forget my husband’s side order of Fried Eggplant! Oh my goddess were they good! They were only lightly fried. When I hear the word fried I expect ‘deep fried’ of which I am not the biggest fan, but these were not deep-fried. They looked as if they’d been fried in a skillet with some olive oil and so they didn’t have that grease taste. They tasted clean, and they were super juicy. I would definitely order them again.

Though the restaurant is not vegetarian - they have chicken and beef - they are pretty vegetarian friendly and they’re certainly serving up food that’s healthier then the typical fast food fare. Aside from the dishes I’ve already mentioned for vegetarians they offer a falafel meal, a falafel wrap, a baba sandwich, a fried cauliflower sandwich. A side of fried cauliflower, pickled vegetables, rice, tabbouleh, fries and a few other things I’m sure I’m forgetting.

Overall though I’m not a fast food person, and don’t particularly like to spend my time in fast food places I think this is a place I wouldn’t mind going once in a while. Certainly it’s nice to have something healthful, and ethnic close by for those ‘in a hurry’ days when you really don’t want to cave and get a $6 veggie sub from Subway, or a $8 Veggie Fajita Burrito from Chipotle. The prices at WOW are actually very reasonable, for the food that my husband and I ordered plus a Mango Juice it only costed $18, and though it might not look like a ton of food in the picture it kept me extremely full all afternoon-evening at work, so that I didn’t eat anything in the hours that I was working. - A big achievement. It really is true what they say about quality not quantity and with WOW unlike other fast food places you can tell that the food is fresh. It tastes fresh, and it tastes clean. It doesn’t taste like it’s full of salt, sugar, and fat like all other fast food places. My only two complaints - and I suppose they’re not exactly complaints per say but opinions - is that I think the order of pita bread should be larger. They give you a large amount of humus and Baba and so it could use a bit more bread. Also I would like to see something a little more exotic on the menu. Though all of this food is commonly eaten in Egypt, it’s also commonly eaten in other parts of Northern Africa and the Middle East, it would be nice to see something on the menu that is a True Traditional Egyptian Dish, but that’s me. Otherwise this place is great, and so if you’re in the area I highly recommend you stop in!

EDIT - We enjoyed WOW so much the first time that we ate here again the following Friday. The Fried Cauliflower Sandwich was just too much for me to resit not trying and so My husband and I stopped in again before I headed off to work. Now let me tell you, everything we ate the first time and the second time was delicious but that Fried Cauliflower Sandwich was absolutely to die for! The flavor was amazing, it is literally one of the best things I've eaten out in some time. The sandwich is made with fired cauliflower florets, Egyptian Salad, and Tahini Sauce and the entire thing is contained in a big pita. After one bite I was totally hooked, and because I love Humus so much and because we ordered some to go with our meal i dabbed a little of that in my sandwich too. I'd have to say that this second time around the humus was even better, and even creamier. We ordered a full humus order and 2 orders of Pita bread to split between us, and let me tell you we probably could have ordered 4 orders of pita bread because it sure was a lot of humus!

For our second trip my Husband ordered the Vegetable soup which he said he liked a lot. I took a little taste and it was pretty decent, though I opted to go with the lentil soup again. Now I don't know if anyone read my review and took my suggestions to heart but the lentil soup this time around was fan-freaking-tastic! really the flavor was amazing, it had a good amount of garlic and it had whole cumin seeds right in it. I loved it!

For my husband's meal he got the Falafel Sandwich which I didn't try because I had enough food of my own to eat, but he said it was fantastic. I could tell he really loved it because he'd devoured it in what seemed like seconds. Then to wash it all down we each had a hot Hibiscus tea which was really good. I love Hibiscus tea, and for me the tea at WOW was just the right combination of tart and sweet.

As I said before I highly, highly suggest you try this place out if you're in the area, the food is really phenomenal  I know my husband and I will probably stop in every now and again. Next time I look forward to trying the Baba Sandwich and the Tabbouleh.

PS: I also love how on the t.v. in the background they play the t.v. sketch comedy show “Just For Laughs” This is hilarious to me, because it’s such a stable of my childhood. I mean who grows up in Canada and doesn’t know about Just for Laughs really? The Just for Laughs festival in Montreal is only the second largest comedy festival in the world, after all. I haven’t actually seen the show in years, and I didn’t even know that it aired in the U.S. so to randomly see it on the t.v. at an Egyptian Fast Food restaurant - très bizarre - kind of made my day! 

WOW Egyptian Fast Food
105 Stark Dr, Carol Stream, IL
(630) 690-4969
Hours - Mon-Thur - 10am-9pm
Fri-10am-10pm
Sat-11am-9pm
Sun- CLOSED

PPS: Please excuse the shitty cell-phone pics.

Indian Spiced Lentil Loaf...

Everyone loves a good lentil loaf right? At least it seems that way. I say that because out of the 100 + cook books that I own I would say at least three quarters of them contain a recipe for a vegan ‘meatloaf’ or some variation of the classic hippy lentil loaf. Now, I was never that big a fan of ‘meatloaf,’ because well... for starters meat shouldn’t come in a loaf, ans secondly when you really think about what it is you’re eating - a big ole slab of ground beef with ketchup and breadcrumbs - it doesn’t really sound that appetizing. Certainly it’s not a very creative dish. A good lentil loaf on the other hand can blow your mind, after all lentils are a really versatile food, and I never fail to be amazed at what they can be made into. Plus on these cold winter nights when you’re dying for something savory and comforting but don’t want to do a lot of work a lentil loaf is perfect. They’re quick and easy to throw together with minimal active time. Once you have it in the oven baking you can take a shower, read a book, do some yoga, or just relax with a hot cup of tea.

Lentils loafs are also rich in nutrients. You get protein from the lentils, plus lots of healthful nutrients, vitamins, minerals and antioxidants from the array of spices and vegetables you decide to put into them. The problem though - at least for me - is that so many of the lentil loaf recipes floating around out there are the same. It’s always the same kind of lentils - usually brown - with the same basic combination of vegetables - onions, carrot, celery, - and the same combination of herbs - parsley, thyme, salt, pepper, basil, oregano. - Vegetable brother is another typical component as is soy sauce and are almost always topped with ketchup or BBQ sauce. Now, don’t get me wrong, I like this combination - a lot - but as you know I like variety. I’ve never been the type of person who makes the same thing over and over again and so I require a little more creativity in my life.

I had been thinking a lot about lentil loafs last November when I happened upon an interesting recipe in Robin Asbell’s book “Big Vegan” it was a French inspired lentil loaf with Herbs de Provence and a Dijon Mustard glaze, yum! I was immediately excited and so I made the loaf. It was beyond excellent, and it got me thinking about what other kind of cultural twists I could throw into a lentil loaf to shake things up a bit. Initially I wrote down a bunch of ideas that I’m eager to try out, but since Indian food is one of my - and my husband’s, - favorites, that seemed the most natural direction to go in first.

When I first came up with the idea I had no idea how I was really going to do it. I had no idea if it would be good or if it would even be edible, but in the end I really surprised myself because the loaf turned out really fantastic. It tasted like a big samosa covered in mango chutney. It had all the great flavors I love about Indian Cuisine, the sweet, the spicy, the pungent, all rolled up in one easy package. My husband loved it too and so we enjoyed this delicious Indian spiced loaf for 2 days as dinner and 2 days as leftovers in lunches. It was the perfect hearty meal for those cold nights that proceeded the beginning of the Christmas season.

One thing to keep in mind about this recipe however is the fact that this makes a very large loaf. It was too large for my regular loaf pan and so I baked it in a cake pan instead. If you’re not looking to make quite so much you could easily half the recipe, but remember that halving it will mean a shorter cooking time also. Anywhere from 25-40 minutes less, depending on the consistency of the loaf at the time you pour it into the pan. Though if you were so inclined to make the recipe as is it tastes fantastic as leftovers, either on it’s own or stuffed into whole grain pita bread with sliced tomato, onion, lettuce, cucumber and a little additional chutney. Or be a little more traditional and roll it up into some Naan bread. However you decide to make it just enjoy it!

Indian Spiced Lentil Loaf 

1 C Green lentils
½ C Red Lentils
3 C Water
1 1/4 C Oat Flour
6 Garlic Cloves Minced
1 Tbsp Ginger grated
1 Yellow Onion Diced
1 tsp Mustard Seeds
3 Yukon Gold Potatoes diced
1 Tbsp Peanut Oil
2 C Cauliflower Chopped
1 Large Carrot
½ Frozen Green Peas
5-6 Tbsp Curry Powder
1 tsp Ground Turmeric
½ tsp Ground Cinnamon
1/4 tsp Ground Cardamom
4 tsp Ground Cumin
2 tsp Ground Coriander
Sea salt and Black Pepper to taste
2-4 Tbsp Mango Chutney
2 Tbsp Tamarind Paste
8oz Mango Chutney

- Preheat oven to 400'F/200'C

- Cook Green and Red Lentils in 3 Cups water until tender and most of water has been absorbed. If not all the water has been absorbed by the time the lentils are tender drain in a colander. If lentils are not tender by the time the water has absorbed add more. Once cooked set aside to cool.

- Steam the Potatoes and Cauliflower until just tender, then set aside to cool.

- In a pan over medium-high heat saute the mustard seeds for a few seconds until they begin popping. Add the peanut oil, the onion, garlic and ginger and saute for 5-7 minutes until translucent.

- In food processor combine the cooked lentils, potatoes, cauliflower, onion mixture, and the oat flour. Pulse until just combined.

- Add the Cardamom, Cumin, Coriander, Salt, Pepper, cinnamon, turmeric, curry powder, tamarind paste, and the 2-4 Tbsp of Mango Chutney. Pulse until it the mixture just becomes cohesive, and the spices have been incorporated.

- Turn the mixture out into a mixing bowl. Add in the grated carrot and the frozen peas. Stir to combine. Taste for flavor and texture and adjust seasoning as needed.  More curry powder, chutney, salt etc... If the mixture is too wet add in a bit more oat flour. If it’s too dry add in a bit of oil, water, or more chutney or tamarind paste.

- Grease a 9 inch round cake pan - I used a sprongform pan, - and scrape the mixture into it. Smooth the top with the back of a spatula then top with the 8oz of Mango Chutney.

- Bake uncovered in the oven for roughly 60-75 minutes until the top is bubbling and the loaf seems firm when you insert a knife or wooden skewer into it.

- Remove from the oven and let cool on the counter top for 10-15 minutes before slicing. Serve with a giant salad!

***Note - I chose to make this recipe wheat-free, but to ensure it’s 100% gluten-free make sure you buy gluten-free oat flour, or make your own by using gluten-free oats. Alternately if you do not have a wheat or gluten intolerance you can use any type of flour that you prefer.***

Vegan Mofo #20 - Chloe’s Double Double Drive-Thru Burgers...

Vegan Mofo #20 - Chloe’s Double Double Drive-Thru Burgers

The Book - Chloe’s Kitchen
The Author - Chloe Coscarelli
The Recipe - Double Double Drive-Thru Burgers
Page # 103-105
Difficulty - Easy
Duration - Roughly 40 minutes, a little longer maybe if you bake the burgers instead of frying them.

If you’ve ever flipped through a copy of Chloe’s Kitchen then surly you’ve seen the scrumptious and mouth-watering picture of her Double Double burgers. 3 layers of bun, 2 delicious patties, sliced ripe tomato, red onion and green lettuce slathered in a special sauce. Sound like a Big Mac? Well that’s essentially what it is. A vegan, whole foods based, mind-blowingly delicious big mac.

Like a lot of kids growing up I quite liked a big mac. The thought of that makes me shudder now, and since giving up fast food years ago I can’t say that I’ve ever desired to revisit that particular sandwich. However when faced with Chloe’s wholesome version I couldn’t help but find myself a bit curious, and since I chose sandwiches for this year’s Mofo I thought it the perfect opportunity to give her recipe a try.

I’m really glad because they ended up being so much better then I thought they would be. The burgers are really simple and come together fast. They’re made with tempeh, walnuts, lentils, garlic, olive oil, onion, flour, basil, sea salt, and black pepper. You whip it all up in the food processor, form it into patties and fry them, or bake them in a 400'F oven as I did. The special sauce is equally simple.  Soft tofu, garlic, Dijon mustard, ketchup, agave, salt, pickle relish, and fresh dill are blended together to make a smooth, creamy and outrageously bright sauce.

Your first bite will transport you back to childhood and to your favorite unhealthy fast food. The flavor is incredible, it’s bold, it’s nostalgic. It reminds me of all the things I used to love about those awful burgers of my childhood while making me feel good about eating it. Not only is the whole thing cruelty-free but it’s pretty healthful. Minimal oil - especially if you choose to bake these - whole food ingredients, no cholesterol how can you go wrong? With a side of steamed greens or maybe some baked yam fries it’s perfect! I’m sure I’ll make these patties again in the future though I’m not sure I’ll continue to eat them as doubles. 1 double burger is a lot! Seriously, but it’s worth it at least once!

PS: My husband who has never eaten a big mac before loved these. He said that these were one of his favorites of the entire Mofo Sandwich project so far!

Vegan Mofo #7 - Celine and Joni’s Butternut Lentil Burgers...

Vegan Mofo #7 - Celine and Joni’s Butternut Lentil Burgers 

The Book - The Complete Guide to Vegan Food Substitutions
The Author - Celine Steen and Joni Marie Newman
The Recipe - Butternut Lentil Burgers
Page #129
Difficulty - Easy
Duration - 45-60 minutes for roasted the Squash. And roughly 35 minutes to bake the patties once they’ve been formed. If you roast the squash the night before or in the morning the whole thing is super easy to throw together In about forty minutes.

I LOVE these burgers! I’ve had my eye on making them ever since I got this book just before Christmas last year. Something about them just sounded so amazing, that I couldn’t wait to try them. I know the photographs aren’t that visually impressive, sometimes it’s hard to make burgers look really dynamic but don’t let the boring photos fool you, these burgers are to die for!

This is definitely a burger recipe I’ll be coming back to again and again. I loved the texture and the flavor was out of this world incredible. I also really appreciate that these burgers are super easy to throw together, and that they use simple, fresh ingredients available to anyone. Many of them are pantry staples for most of us vegans. All their made of us butternut squash, red lentils, olive oil, sesame oil, salt, gram masala, tomato chutney, panko breadcrumbs and vital wheat gluten. However the recipe says for a gluten-free version you can remove the wheat gluten. I am not gluten-free but I’ve found I prefer VWG in smaller amounts and so I cut the amount of wheat gluten in half and added in more breadcrumbs to make up the difference. I also didn’t have - and subsequently couldn’t find - tomato chutney and so I used mango chutney instead which was absolutely delicious. Probably it adds a little bit of extra sweetness to the burgers but that’s alright with me. I also adjusted the gram masala - adding more - to suit my tastebuds. The result was a super scrumptious and yummy burger with full bodied flavor. I love the texture that the lentils and squash add, and I love the natural sweetness from the squash along with it’s natural almost buttery flavor. Overall the burger had a real nice subtle Indian flavor, with a bot of sweet and a hint of spice. I particularly liked the vague cinnamon scent and flavor courtesy of the gram masala.

Another great thing about these burgers if they’re versatile. Dress them up however you like with mustard, ketchup and vegan mayo, or a spicy sauce, or some extra chutney. Use tomatoes, onions, lettuce, sprouts, roasted peppers or spinach. Or you could shove them in a pita with some mashed curried cauliflower and peas. If you want to eat the burger without the bread these taste fantastic the next day on a bed of greens smeared with chutney and covered in sweet tomato slices.

There is so much yummy fun that you can have with these, so trust me when I say you must make them!

Indo-Malaysian Shami Kebabs...

Just incase you thought I was finished experimenting with Malaysian cooking, this post it to assure you that I’m not. I’ve just been very busy lately preparing for vacation, so I haven’t been cooking quite as much as usual, and much of the cooking I have been doing has been for the express purpose of cleaning out my fridge before I take off. Before I do however, this dish really needs to be shared!

Even though a Shami Kebab isn’t exactly the sort of kebab we here in the west are used to, they are delicious. Originally of Indian Origin these kebabs are traditionally made from a mix of lentils and ground lamb. They are a popular item at the Malay and Muslim Hawker stalls and are often served alongside a dish or rice, and a sambal, however they are also sometimes eaten as a burger which is sort of how I chose to enjoy mine.

Of course my Shami Kebabs were not made with ground lamb, (Ew!) Instead to get that kind of texture and ‘sticking together’ effect I decided to use two different kinds of lentils, as well as cashews and mushrooms. The end result was so fantastic and delicious that both my husband and I failed to see how the dish could have in any way been improved by the addition of lamb. These kebabs, or patties as they should more accurately be called - are hearty, flavorful, and down right scrumptious. I dare you to eat just one.

Also instead of eating these kebabs with a heavy side or rice, or on a burger bun I decided to slayer them onto a sliced French Baguette, piled with lettuce, tomato, cilantro, mango chutney, and a drizzle of tamarind sauce, and mint yogurt. Now that I think of it a few sliced onions would have gone perfectly on there as well. Next time!

Shami Kebabs 

1/3 C Red Lentils
1/3 C Green Lentils
2 Onions finely diced
10 Garlic Cloves minced
1 Thumb Size Piece Ginger grated
1 Small Green Chili minced (Optional)
6oz Baby Bella Mushrooms finely diced
½ C Cashews Ground into a meal
1/4-1/3 C Chickpea Flour (depending on how wet your mixture is)
2 tsp Curry Powder
1 tsp Ground Coriander
1 tsp Ground Cumin
1 tsp Gram Masala
½ tsp Ground Turmeric
Sea Salt to taste
2-3 Tbsp Earth Balance
½ Bunch Cilantro minced

Optional Garnishes 

Cilantro
Sliced Tomato
Lettuce
Thin Sliced Red or Yellow Onion
French Baguette or Italian Loaf
Mango Chutney

Quick Tamarind Sauce 

2 tbsp tamarind paste
2 packets stevia or to taste
water to thin

Quick Mint Yogurt 

1/4 C Sour Cream
1 Tbsp Lemon Juice
1 Tbsp White Miso
2 Tbsp Water
Minced Fresh Mint to taste
Salt and Pepper to taste

- Rinse Lentils then place them in a medium sized pot and add enough water to cover. Bring to a boil then reduce heat to simmer and cook lentils until the water has absorbed and the lentils are tender. Roughly 20-40 minutes. If your water absorbs before your lentils are tender add more water.

- When lentils have finished cooking drain and set aside.

- Meanwhile melt the Earth Balance in a large pan. Stir in the diced onions, garlic, ginger, and green chili. Saute over medium-high heat for 5-10 minutes until mixture is fragrant and onions are translucent.

- Add in the diced mushrooms, the curry powder, coriander, cumin, gram masala, and turmeric. Saute for 3-4 minutes then add the lentils. Saute another 5-10 minutes until mushrooms are soft and moisture has evaporated. Transfer the mixture to a large mixing bowl and set aside to cool.

- Once mixture is cool enough to handle season with sea salt and pepper and add in the ground cashews, the minced cilantro and the chickpea flour. Thoroughly combine until the mixture becomes cohesive enough to form patties.

- Form the mixture into 10-12 palm sized patties. Place on a lightly greased baking sheet and bake at 400'F for 10-15 minutes. Remove the baking sheet, gently flip the patties over and bake for another 10-15 minutes until the patties are browned and have firmed up. Let cool for 5-10 minutes before serving if serving as a sandwich. It serving with rice serve immediately.

- To assemble your Shami Kebab sandwich. Slice a French Baguette in half crosswise then slice each half lengthwise down the middle so you have two roughly 6inch sandwiches. Slice three patties in half then layer three halves on each baguette. Top with mint yogurt, mango chutney, tamarind sauce, lettuce, tomato and cilantro and serve!

- To make Tamarind Sauce and Mint Yogurt simply whisk the ingredients for the Tamarind sauce in a bowl. Taste, adjust for seasoning and thickness and serve. For Mint Yogurt whisk all ingredients together in a bowl taste for seasoning and thickness and serve.

Triple Tomato and Farro Soup...

Last week I bought a 3 pound bag of Farro. Over the past year I’ve come across a handful of recipes that call for it, and I’ve always been curious to try it. Yet somehow it just never came to pass. Then by chance while I was out grocery shopping I saw Costco had a huge bag of it for a relatively cheap price. I eagerly grabbed it up. Though I have a few recipes in which I could have first used this interesting grain, I decided to come up with one of my own. It’s been cold here lately, snow and icy wind, you know the typical Chicago winter, and so I wanted soup. Not just any soup mind you, but something hearty and tomato based. I was really craving tomatoes, and since I know tomatoes and rice go well together I thought why not Farro? Of course I also wanted to make this dish oil-free, relatively low-sodium, and low in fat, so after a bit of playing around this is what I came up with.

It turned out so much better then I initially expected, and though the picture doesn’t in anyway do it justice - remember that bad lighting in my kitchen? Well it really makes any food with a yellow, orange or red tint look ugly, - you will have to just trust me on this. This soup is pretty damn phenomenal and it really hits the spot on those long cold winter nights. It’s especially good if like me, you are an avid tomato lover. This soup is loaded with rich acidic tomatoey goodness, I couldn’t stop myself from eating two bowls, and my husband went back for thirds!

As for the Farro, never having had it before I wasn’t quite sure what to expect, or even if I’d like it, but that’s me, always taking a chance on food. I’m glad I did though, because I quite liked it. Farro has a consistency sort of like rice, but chewier, and the flavor reminds me of barley. I can’t wait to start experimenting more with it.

Triple Tomato and Farro Soup

1 Large Onion chopped
10 Cloves Garlic minced
1/4 C Vegetable Broth
2 C Carrot Juice ***
1 1/4- 1 ½ C Low-Sodium Vegetable Broth
½ C Red Lentils
1 28oz can Diced Tomatoes with Juice
6oz Tomato Paste with Italian Herbs
½ tsp Crushed Rosemary
½ tsp Smoked Paprika
1/8 tsp Saffron Threads
1 1/4 C cooked Farro ***
1 Tbsp Dried Basil
1 Tbsp Dried Oregano
2 Tbsp Lemon Juice
1/8 tsp White pepper (or to taste)
1 15oz can Stewed Sliced Tomatoes with Italian Herbs with Juice
1-2 Chopped and Seeded Fresh Tomato for Garnish (Optional)

- Combine Onion, Garlic and 1/4 C Vegetable Broth in pot on medium-high heat. Saute until fragrant and onions become translucent. Between 7-10 minutes.

- Meanwhile combine 1 1/4 Farro and 2 ½ C water in another pot on high heat. Bring to a boil, let boil for five minutes and reduce heat to medium and let simmer for 15-20 minutes. Cook farro till al dente and liquid is absorbed. If farro is cooked and not all liquid has been absorbed strain through a fine mesh sieve and set aside until ready to add it to the soup.

- Stir carrot juice, vegetable broth and red lentils into the pot with the onions and garlic. Bring to a boil and let boil for five to ten minutes. Add in diced tomatoes and tomato paste then reduce heat and let simmer for another 20-25 minutes until lentils are tender and are beginning to break down. Stir in rosemary, smoked paprika and saffron.

- Remove soup from heat and puree in a blender. If you prefer a chunkier consistency blend half, for a smoother texture blend the whole pot. Once blended return the soup to the pot on low heat, and stir in the cooked farro, basil, oregano, lemon juice, white pepper, and 15 oz can of sliced tomatoes. Simmer for 10 minutes or until farro and sliced tomatoes are heated through.

- Garnish with some chopped tomato, fresh chopped basil, or parsley and serve, perhaps with a slice of rustic gluten-free or gluten-full bread. Enjoy!

*** Note - Farro may not be easy for some people to find - I got mine at Costco, but the Whole Foods in my area also sells it - or it may be expensive in your area, if this is the case feel free to use rice instead. Also farro is a wheat product, if you are gluten-intolerant this soup can easily be made gluten-free by substituting brown rice or quinoa for the farro. ***

*** Note - I recommend using Organic Carrot Juice if it’s available to you. I also strongly recommend that you choose a commercial carrot juice that only contains carrots and perhaps water. There shouldn’t be any added sugar, sodium or anything like that. Boathouse Farms makes a good carrot juice if you can find it. Of course if you are lucky enough to have a juicer - I’m not - then you could simply juice your own! ***

Vegan Mofo #13 - Isa’s Lentil Eggplant Chili Mole with Fresh Corn and Scallion Cornbread...

Vegan Mofo #13 - Isa’s Lentil Eggplant Chili Mole with Fresh Corn and Scallion Cornbread

The Book - "Appetite for Reduction"
The Author - Isa Chandra Moskowitz
The Recipe - Lentil and Eggplant Chili Mole with Fresh Corn and Scallion Cornbread
Page # 242-243
Difficulty - Easy
Duration - Roughly 15 minutes prep time, 45-60 min cook time for Chili - Roughly 15 minutes prep time, 30-45 minutes cook time for cornbread.

I love Chili! It’s another one of my favorite meals from growing up. There’s nothing better then having a big pot of fragrant chili on the stove during those long cold winter months. However as much as I love chili, I don’t make it that often anymore. See my husband is not a fan of beans, how anyone can not like beans I don’t know! And I love beans in my chili, the more the merrier, so making two pots of chili isn’t always worth the effort.

When I first saw this recipe in ‘Appetite for Reduction’ I thought, great! A Chili recipe with no beans! It had lentils which I love and my husband tolerates and Eggplant which my husband loves and I tolerate. You see Eggplant is one of those rare vegetables that I only like if cooked certain ways. Too often I find it to be too chewy, too tough, too waxy or too bitter. However when cooked just right eggplant is delicious, so I was very curious to try this recipe. Though despite my curiosity I must admit I was also skeptical. The recipe calls for 2 medium eggplants which is a lot of eggplant, not to mention it also calls for cocoa powder and cinnamon. I’d actually never had a mole sauce before trying out this chili, but I know adding cocoa and cinnamon to chili is a common thing in Mexico. I’d just never had chili with cinnamon or cocoa in it, and honestly cocoa and cinnamon just don’t sound like they belong in chili. Yet despite my reservations I decided to give this recipe a try because what’s the worst that could happen? You don’t like it? Big deal. The best thing that could happen is that it becomes your favorite meal, and that’s almost always a risk I’m willing to take.

I was seriously surprised with this recipe. It was so much better then I even imagined it would be. The flavors worked really well together and both the cinnamon and the cocoa were subtle. The eggplant too was hardly noticeable as it cooks down a lot. Trust me on this, when you cut up two large or medium eggplants it’s going to look like A LOT, but it will cook down almost into liquid, so don’t be tempted to use less! I did make a couple of changes to the recipe. First of all I used slightly less cocoa powder. I’m sure the 2 tbsp would have been fine but I was erring on the side of caution. I also added more cumin, chili powder, garlic and oregano then she suggests. As much as I love Isa’s recipe I find I generally have to add more seasoning because I like my flavors really bold. However I suggest you cook it the directed way and then taste it before adding in more just incase the spicing is good enough for you. You can always add more after all but once it’s in there you can’t take it away.

I must say I really am surprised at just how good this chili was. Who knew? I particularly loved the addition of lentils, lentils are a wonderful food, a favorite of mine so adding them into anything always pleases me. Though oddly I don’t think it ever would have occurred to me to add lentils into chili on my own. This chili is also particularly good wit the suggested fresh corn and scallion cornbread, in fact making that cornbread to serve with this chili is a must! Not only is the flavor phenomenal but it really rounds out the chili. They really compliment each other beautifully.

What I love about this cornbread recipe is it’s creativity. Using fresh corn and scallions in a cornbread recipe is not something I would have thought of. This is a revelation, and now I can’t wait to try and add all kinds of things into my future cornbread recipes. Subsequently this is also the recipe that turned my husband from a cornbread hater to a cornbread lover, so I gotta be happy about that. I followed the recipe as directed except I added a bit more corn kernals and green onions to the batter, just a personal preference.

Then I served the chili topped with a pinch of daiya cheddar cheese, and fresh cilantro. With a triangle of cornbread stuck in the side. It’s the perfect fill your gut, stick to your ribs meal for any cool fall or winter evening.