Ingredients:
- 6 nests fideo (angel hair pasta)
- 12 oz jar picante sauce (mild or medium)
- 1 cup julienned nopalitos (cactus) OR
- 12 oz jar pickled cactus drained and rinsed OR
- (in a pinch) 2 julienned and blanched bell peppers
- 1 can pinto, poquito, anasazi, pink or other beans of your choice
- 1 small can (4 oz?) diced green chiles
Directions: - cook the pasta according to package directions. blanch cactus, if using fresh. drain beans and green chiles. toss all ingredients together.
Ingredients:
- 1 small eggplant
- 1 small zucchini
- 1 small onion
- 4 cloves garlic
- 2 tomatoes
- handful of broccoli flowerettes
- marsala vegan wine
- vegan red wine
- balsamic vinegar
- herbs (I used marjoram, sage, chives,
- 1 pound linguine
Directions:
- Boil water for linguine. Dice onion and sautee’ in vegan wines and vinegar.
- Chop garlic and add after 3 minutes.
- Throw in all herbs veges except the tomatoes, and cook down, adding water if necessary (cook pasta in the meantime).
- When cooked to taste, add tomatoes.
Ingredients - 12 lasagna noodles
- 2 tablespoons olive oil
- 2 heads fresh broccoli, chopped
- 2 carrots, thinly sliced
- 1 large onion, chopped
- 2 green bell peppers, chopped
- 2 small zucchini, sliced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 3 cups milk
- 3/4 cup Parmesan cheese, divided
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1 (8 ounce) container small curd cottage cheese
- 24 ounces ricotta cheese
- 2 1/2 cups shredded mozzarella cheese, divided
Directions - Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
- Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
- Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
- Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Ingredients: - Cumin Seeds – 2 tsp
- Tamarind Concentrate – 1 tbsp
- Hot water – 600 ml
- Brown Sugar – 6 tbsp
- Red Chilli powder – 1/2 tsp
- Black Salt/Kala Namak - 1 tsp
- Cilantro - few, finely chopped
- Mint Leaves – few, finely chopped
Method:- Dry roast the cumin seeds in a small pan. When they turn dark, grind them into a fine powder and reserve.
- Dilute the tamarind concentrate in water and add to it the rock/sea salt, sugar, chilli powder and reserved cumin powder and mix it well.
- Let it cool and stir in the coriander leaves.
- Pour this mixture into a small jug and let it chill in a refrigerato
Ingredients - 2 boneless, skinless chicken breasts, halved
- 5 teaspoons all-purpose flour, divided
- 1/4 cup grated Parmesan cheese
- 3/4 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 2 eggs
- 2 tablespoons butter, divided
- 1 tablespoon olive oil
- 3/4 cup chicken broth
- 1/2 cup apple juice
- 1 tablespoon lemon juice
- 1 tablespoon minced fresh parsley
Directions - Flatten chicken to 1/4-in. thickness. In a shallow bowl, combine 4 tablespoons flour, Parmesan cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. In another bowl, beat the eggs. Dip chicken into eggs; coat with flour mixture.
- In a large skillet, cook chicken in 1 tablespoon butter and oil over medium heat for 3-5 minutes on each side or until juices run clear. Remove and keep warm.
- In a small bowl, combine the remaining flour, salt and pepper; stir in broth until smooth. Add apple juice to the skillet, stirring to loosen any browned bits. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened and bubbly.
- Stir in lemon juice; cook for 1 minute. Add parsley and remaining butter; cook and stir until butter is melted. Serve over chicken.
Ingredients - For the Koftas
- 1 1/2 cups frozen mixed vegetables, thawed
- 2 slices bread
- 1 1/4 cups mashed potatoes
- 1 serrano pepper, finely chopped
- 1 onion, chopped
- 1 teaspoon minced fresh ginger
- 1 tablespoon chopped cilantro
- 1 teaspoon salt
- vegetable oil, for deep-fat frying
For the Gravy- 2 tablespoons butter
- 2 medium onions, chopped
- 1 teaspoon minced ginger
- 2 tablespoons minced garlic
- 2 teaspoons ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garam masala
- 1/2 cup tomato paste
- 3/4 cup milk
- salt to taste
- 1/4 cup cream (optional)
- 2 tablespoons coarsely chopped cashews
Directions - Boil the mixed vegetables till soft. Drain, and allow to cool to room temperature. When cool, chop fine and set aside.
- Moisten the slices of bread with a little water and squeeze out the excess. Stir together the vegetables, bread, mashed potatoes, serrano, onion, ginger, cilantro, and salt. Form into 8 balls.
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Fry the koftas in the hot oil until golden brown. Drain on paper towels, and allow to cool to room temperature.
- Make the gravy by melting the butter in a large saucepan over medium-high heat. Stir in the onions, ginger, garlic, ground coriander, turmeric, and garam masala; cook until the onions have softened. Mix in the tomato paste and cook for 5 minutes. Pour in the milk and season with salt; cook for 10 to 15 minutes more, stirring occasionally.
- To serve, reheat the koftas in the gravy. Garnish with the cream and chopped cashews.
