(🧵) The final result:

#Food #WhatIAmCooking #WhatIAmEating #vegetarian #congee #vegan #glutenFree #AsianFood

Today or tomorrow there will be congee! Cooked in the Chinese clay pot which makes such a difference to the taste. I have quite a few congee recipes but will be making the one from #Tenderheart by #HettyMcKinnon - Ginger jook with frizzled ginger and garlic. 😋

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I'll be making Methi Chhaman tonight, from the fabulous Kashmiri pandit cuisine. It is like Paneer Palak, but with a mix of fenugreek leaves and spinach. The recipe is from #IndianVegetarianCurries by #VijaiMehra, a bit hard to get now.

It is similar to https://www.vegrecipesofindia.com/methi-chaman-recipe/, but with simpler spicing.

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From the kitchen tonight....

🥔 It has been a fabulous and so so hectic work day, so tonight I am making the fabulous Potato and Roast Cauliflower Salad with Olives, Feta and Rocket (Arugula). It is from #SixSeasons, by the lovely #JoshuaMcFadden.

📖 The cookbook #TheVegetarianBistro by #MarlenaSpieler has arrived - ordered because someone (forgotten who) mentioned it here on Masto. Thank you - you know who you are.

🇫🇷 It is a book I saw when working in France in the late-ish 1990's and I tried to buy it when I arrived back in Australia. I couldn't find it here. BUT when it was mentioned on Masto, I found a copy in the US, cheap enough that if it didn't arrive it wouldn't matter.

📦 But it did arrive and I am over the moon after all this time. A fabulous book of French recipes without meat, fish or fowl. It will be my evening's reading.

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From the Kitchen this weekend....

🌶️ Tonight is a mung bean and greens curry on rice with yoghurt and crispy onions, a carrot chutney (HM) and a pickle.

🍚 I chose a short grain rice tonight instead of the usual long grain basmati. Just for a change.

🤗 During the breaks in the soccer last night I pottered in the kitchen to relieve the stress of the game. Oh my goodness! What a game! I made another jar of ginger paste (ginger ground with a little vinegar and salt for preserving).

🐄 And also put 2 litres of yoghurt on to "brew" overnight. Half went in the EasiYo thermos container, and half in the dehydrator on the "yoghurt" setting. I love getting them out and seeing the yoghurt perfectly formed. I suspect the dehydrator works just a tad better, but there is little in it.

🌊 I put some kombu on to soak overnight (hence this thread this morning https://mastodon.au/@LifeTimeCooking/110879772680720733). I used 2 types of kombu, Hidaka and Rausu.

🍲 The kombu soaked overnight, then I bought it slowly to just under a boil, added miso and enjoyed an awesome bowl of miso soup. The best miso soup for a while!

🥙 Also yesterday I made dosai - a quick multigrain one where you mix several flours to a batter, sit for a short while, and make those awesome Tamil flatbreads. See here for deets: https://mastodon.au/@LifeTimeCooking/110874240038358211

🍏 While the dosa batter was resting, I whipped up the best Indian quick chutney ever! Tomato, apple and ginger chutney - spicy and absolutely delicious!

📖 The recipe for the dosa and the chutney (what an excellent pairing) are from #Tiffin by #RukminiSrinivas

🥒 Today's pickles are HM Indian quince oil-based pickles.

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From the Kitchen already today:

Baingan Bharta - spicy mashed eggplant. I used roasted eggplant pulp from the freezer, also some cherry tomatoes from freezer, with onion and spices.

I topped with very limey char-grilled broccolini. A perfect Friday brunch dish.

Recipe is from @MadhurJaffrey's book #FlavoursOfIndia. There are lots of different but similar recipes around, and I like to try different ones. My favourite so far is from #Tiffin by #RukmiiSrinivas

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From the kitchen today.....

A quick roundup today.

🌶️ Although it was a busy day, I was up early to make some veggie pasties for the freezer, for days when I am a Sad Bastard* or for road trips. They look so lovely it was hard to resist eating some today.

🌶️ The tian of spinach, tomato chunky sauce and grilled eggplant was surprisingly delicious, with its bubbly cheese topping. Recipe from #TheFrenchKitchen by #DianeHoluigue

🌶️ And to top it all off was a lovely mushroom risotto. The recipe was from my saved recipe stash. It was good, but not as good as the one in #RiverCafeCookbookTwo, by #RuthGray

🌶️ Plenty of leftovers for tomorrow.

* https://mastodon.au/@LifeTimeCooking/110836387468600675

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From the Kitchen today....

💚 Spinach was on the agenda, and I was reminded how bright green it can get when sauteed. Delicious. Simple, easy, with pine nuts and nutmeg.

💚 Leftovers of the 13 Treasure Happiness Soup - it is always so good you can't stop at one bowl. Two is the absolute minimum. There is enough for tomorrow 🥳

💚 Chilli Paneer 🌶️ 🌶️ 🌶️ Who'd have thought it would be as good as (or better) than some restaurants? 🤦‍♀️ Paneer lightly battered, in a sauce made primarily from (chilli, onion, garlic. red capsicum) with chilli sauce, soy sauce and tomato sauce. That's #IndoChineseFood for you 😋 😋 😋

💚 Oh! My! OH! MY! When the (chilli, onion, garlic. red capsicum) hit the hot oil in the pan - the aromas! I think the street was salivating at my kitchen window.

💚 The recipe is from #ChaiChaatChutney by #ChetnaMakan.

💚 With the paneer was more of the sprouted brown basmati, which is my new love. Found just before the rice crisis hits, so I may never ever find any more 😭 💔

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What's on the menu today? My 13 Treasure Happiness Soup - called as the recipe has 13 veg in it. It is actually a French soup but always brings such joy. Today I will use the veg I have at hand - not quite the 13, but close'ish.

#FromTheKitchen #WhatIAmCooking

In this house, leftovers often get turned into something else. Tonight, left over khichdi cooked with beans and shiitake was mixed with parmesan and chickpea flour (and some water) to make OMG delicious patties. Fried until brown on both sides and served with a drizzle of tomato sauce. Excellent.

#noWaste #FromTheKitchen #WhatIAmCooking #WhatIAmEating #Vegetarian #eggFree

A quick update From the Kitchen today....

🍞 From the Oven tonight - right now, making the house smell of fresh baked bread - a round ring of Fennel Seed and Salt Bread. I used poppy seed, fennel seed, ajwain and celery seed. Yum.

🍲 Just perfect to have with the Lima Bean Tomato Soup with Tofu Puffs.

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From the Kitchen today.....

More or less a quiet day in the kitchen today.

🍚 But I did make an awesome Khichdi (kichari) with the sprouted brown Basmati rice that I picked up the other day. With mung dal, spices, and I added sliced soaked shiitake mushrooms and the left over yuba (dried bean curd) from yesterday. And for good luck, the last of the green beans from the freezer.

IT WAS AWESOME. The sprouted brown basmati is really good. (Soaked as per instructions before using.)

🍚 I like my khichdi cooked South Indian style - until it is past porridgey and is a beautiful, spicy mash.

🥛 And tonight I will be sipping an Ayurveda Tonic Milk - made with soaked dates and almonds, coconut, saffron, cardamom, honey. Blended until warm (or warm the milk first then blend with the rest). It is very relaxing. And delicious. Almond milk can be used.

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For scrambled tofu fans, this is this weekend's scramble, made with pesto and cherry tomatoes:
https://herestheveg.blogspot.com/2015/12/pesto-scrambled-tofu.html

It's from (a couple of) my favourite Melbournians, Cindy and Michael from Where's the Beef?

I had some tofu in the freezer, and also pesto (made last Summer) and cherry tomatoes (also from last Summer), so it is an easy dish for us today.

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From the Kitchen today.....

🌿 I've made a lovely pepper mix with long pepper (pippali), white pepper and black pepper. It layers flavours in a dish, rather then being just black pepper bitey.

🌿 Same with the salt. I ground some sea salt today with some dried lemon verbena from @collettell 's place. She gave it to me fresh, but I didn't get around to use it, so it dried on the Kitchen Bench.

🌿 I am grinding half a dozen bunches of coriander I got today, very cheaply, into coriander paste (with salt and vinegar), for easy dolloping into Indian dishes. My last jar is almost empty. It is also time to do another jar of ginger (same process). I sometimes do garlic, but am happy slicing it atm. I love to slice rather than chop.

🌶️ I have been sorting out my pantry (mainly a heap of dals and other Indian ingredients, but other things too). I MUST reduce the amount I keep on stock. I am making some progress and created some additional space today. I think I will get the huge bag of seasalt (which sits in another unrelated cupboard) into the pantry now.

🛍️ The Indian Plaza has fabulous Village brand paneer in large blocks. I cut them in 4 and freeze them for delicious future dishes like Paneer 65 (or Chilli Paneer).

🧊 Speaking of the freezer, I am making *a little* headway in making room, but as soon as I use something up, I make another dish for the freezer. 🤔

🍚 Did I tell you I made black rice congee the other day? Delicious (mix of black rice and white basmati).

🍄 Some dried mushrooms are soaking for a weekend risotto.

🍅 I made a spicy Indian tomato sauce base for future Indian potato dishes, also in the freezer now.

👚 The washing is on, so I don't have to do it tomorrow.

#FromTheKitchen #WhatIAmCooking #vegetarian #eggFree #cookingAU #cooking #food

Diving into #MeeraSodha #East again this morning for more Scrambled Tofu Akuri. Akuri style is from the Indian Parsi community, and uses chilli, ginger, cumin, garlic, coriander leaves and tomato.

I used Pressed Silken Tofu this time, and it was perfect. I love her idea of draining the tofu for 10 mins prior to cooking. Yum. A definite favourite, along with Ottolenhi's scrambled harissa tofu.

BTW, I prefer scrambled tofu made with silken tofus over the more popular firm tofu. It is naturally more creamier and soft, whereas you do need to be careful of moisture when using firm tofu - recipes often add milk, cream and even mayo! No need for that here.

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The veggies are roasted for Vegetable and Pecan Pie, from #Nourish by #HollyDavis, a macrobiotic cookbook from way back when. Full of delicious recipes that I still use today. The pie is not all root veg - it is leeks, pumpkin, sweet potato, eggplant. I couldn't help adding some curry powder mix to the veg this time for a Curried Veg and Pecan Pie. The pastry is a shortcrust made with olive oil. Should be good.

This is the first of 2 veggie pies I am making over the next week 🤞 The other is mainly root veg based, but with lots more flavourings. I'm going to make individual pies with that one.

#WhatIAmCooking #WhatIAmCookingFrom

Popping in to say hello on a busy day, and to tell you this is AWESOME and another new favourite. It takes about 1.5 to cook (mostly reducing the sauce for an intense flavour). Another winner from #FromGujaratWithLove

Lasaniya Batata, Garlic and Potato Curry, from the Kathiyawadi region.

#IndianFood #GujaratiFood #FromTheKitchen #WhatIAmCooking

What a weekend in the kitchen!

A real focus on grains, lentils and beans, and on stocking the freezer.

🤩 I finished with a simple chole (chickpea curry) from #PlantBasedIndia. I have a very special recipe that I love - complex and multi-layered. This one is so different - simple in flavours but no less delightful! It is GORGEOUS! 🤩 It is cooling now to go into the freezer.

The rest is a summary of what I've been chatting about all weekend:

🍽️ Lots of vegetarian sausage rolls in the freezer - lots of Friday Night dinners, I suspect.

🍽️ Mung beans with greens, from #ShelfLove. I was able to use greens that I froze in Summer. That's gone into the freezer too.

🍽️ My much loved Tuscan Baked Beans - lemony and herbaceous - leftovers are in the fridge.

🍽️ A nutty, herby burghul salad from #Med. Leftovers in the fridge.

🍽️ I didn't get the cabbage koftas made. They'll get done through the week.

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Rightoh, I have some dishes sorted for the weekend. We've been low on grains, lentils, beans lately so:

🤩 My beautiful Fagioli Stufati |(Tuscan Beans Baked with Sage and Lemon), with some focaccia straight from the oven and a side of greens and baked and mashed sweet potatoes.

🤩 Mung beans (whole) with greens, tamarind and turmeric, another #Ottolenghi Indian-influenced dish from #ShelfLove, but I will make some adjustments to (of course). Sides of rice, yoghurt, cabbage thoran, and I will open the Indian-style quince pickles.

🤩 Burghul salad with greens, nuts and herbs - a common enough salad (outstanding versions with different grains by #Ottolenghi in one of his books, and by Adelaide's #Simon whats-his-face) - this is a simpler one from #Med by #ClaudiaRoden. Probably with leftovers.

🤩 And some real Indian - Bandhgobhi Kofta in a spicy sauce - either tamarind or tomato-based. From #LordKrishnasCuisine #TheArtOfIndianVegetarianCooking by #YamunaDevi. With rice and Indian accompaniments.

That should do us for the weekend, with leftovers.

🤩 Also I need to put something in the freezer. So there may be more. For quick eats I like to freeze whole meals - eg rice, a lentil curry and a veg curry - in the one container. On long busy days, it is delicious food that can be quickly heated and eaten with pickles and yoghurt added. Perhaps a quick green or tomato salad.

#WhatIAmCooking #WhatIAmCookingFrom

From the Kitchen today....

The afternoon has turned wet, with around 15mm in the gauge so far. But never fear, a couple of really nice dishes today, and an afternoon Saturday nap.

🍄 I wanted to roast some flat mushrooms but not do the usual garlic oil. So I browsed recipes for quick Indian mushroom dishes to get the flavourings for mushrooms and used these to make a highly spiced ghee. I used the oil to brush the mushrooms and drizzled some into the caps, roasted for 25mm just under 200C, then flipped them and basted, and roasted another 20mins. This is a la RecipeTin Eats video recipe for roasted (garlic) mushrooms. The result is a some very succulent mushrooms with amazing flavours.

🍚 Lunch was a quick khichdi where I mixed freshly cooked rice with cooked toor dal from the freezer, some sauteed onions and a little lemon juice. Nice protein hit and wonderful flavours. Some sauteed veg with spices on the side.

🍲 And the promised celery soup is beautiful - made with the French approach to cream soups, but without any cream today. I am cooking some tiny soup pasta to top the soup with, and a touch of parmesan. The French Kitchen by Di Holuigue is my go-to book for all things French.

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