Archive for the ‘Indian’ Category

Tostadas are one of my favorite things to eat during the summer, but sometimes I get tired of the traditional toppings (potato, carrots, etc.), so I decided to shake things up a bit.


2 tbsp olive oil
2 green onions
1/2 block of firm tofu, drained and cubed
1/2 orange bell pepper, chopped
1 jalapeno
2 sprigs of cilantro, coarsely chopped
2 tsp curry powder
1 tsp coriander powder
2 tsp turmeric
2 tsp cumin powder
3 tbsp water

1 can of black beans
1 package of corn tostadas (I use El Milagro brand)

Sautee the green onions in olive oil, add bell pepper and tofu once onions are translucent. Fry until tofu starts to brown, add jalapeno, spices and water. Stir and simmer until water evaporates.

Pour black beans into a medium sauce pan with half of their juice from the can (drain the rest) and place over medium heat. Mash beans with a potato masher until they are smooth.

Spread beans on tostada and top with curried tofu. The tofu has enough flavor to be served as is or you can add sour cream and a salsa of your choice.


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Easy Utappam and Dal

On a recent trip to Assi Plaza (8901 North Milwaukee Avenue) in Niles I found some pre-packaged vegan mixes for various Indian dishes, including Uttapam and Dal.

I’ve never made Indian food before, so I figured pre-packaged might be my best bet for now, plus it wasn’t as daunting as some of the recipes I’ve found for vegan Indian food (though despite their complexity, I still plan on making vegan samosas from scratch someday).

I had to guess at some of the measurements for various ingredients since almost everything on the packaging was in millileters, but the end results were delicious!

Uttapam:The Uttapam mix came with a pack of dehydrated vegetables to put in it, but I’m not a fan of dehydrated vegatables so I used fresh and frozen veggies instead.

Olive oil
1 medium tomato, cubed
1 large scallion, diced
1.5 cups peas
1 medium carrot, cubed

Follow the instructions on the box to mix the batter. Once batter is mixed add the vegetables and mix in. Pour about 2 Tbsp of olive oil into a frying pan. Coat the bottom of the pan with oil then pour in Uttapam batter as though you were making pancakes. Allow Uttapam to brown on one side, then flip. Once the other other side is cooked, transfer to a plate and make next Uttapam.

The batter in the box was enough for three medium or two large Uttapams.

Dal:The Dal mix is simply the spices to add to the lentils and there is enough in a box for multiple meals.

1 cup lentils
1 medium tomato, diced
1 medium onion, diced
1 cup cauliflower, chopped

Cook lentils until tender. While lentils are cooking fry onion until translucent. Add tomato, cauliflower and 1/2 Tbsp of Arhar Dal Masala (spice mix). Cook vegetables with spice until they become a paste. Add the vegetables to the cooked lentils and simmer for 5 minutes. Make sure to taste for seasoning and adjust masala quantity accordingly.

Note: I like spicy food, so if you like things on the milder side, start with a smaller quantity of seasoning and then adjust to your tastes.

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