Archive | May 2012

Potato Masaal (Masala)

A bit of Indian food etiquette: masaal is served with poori (Northern India), masala is served with dosas (pancake made from rice flour and black lentils, typically consumed in Southern India). I did a bit of research and couldn’t find a very clear definition between masaal and masala, they both mean a dish prepared with dried and/or roasted spices used to make a paste. I suppose it is just where they are eaten North vs South and the customary bread it is served with.


step 1 –

heat 1 TB oil and add
1/2 tsp cumin/jeera seeds
1/2 tsp mustard seeds

cook over medium heat until seeds begin to pop open.

step 2 –

to step 1 add

1 inch pieces of ginger (grated)
1 dried red chili pod seedless and chopped
3-4 curry leaves

cook for 20 seconds in the hot oil then add

step 3 –

chop up 3 small red onions and saute with spices

step 4 –

3 diced ripe tomatoes
4 boiled potatoes cut into wedges
1/2 tsp turmeric powder
2 tsp sambhar powder
1 tsp chilli powder (optional)
2 tsp vegetable bouillon
1/2 c water

cook over low-medium heat until a thick gravy forms, stirring occasionally and adding bits of water so to prevent potatoes from sticking.

I used a cast iron skillet and it came out super good!

if you don’t have fresh ginger, you can use powdered but add it to step 4.

if you have mustard or cumin in powdered form, also add it in step 4.


Original recipe modified from


Vegan Breakfast Quiche

  • 10 ounces shredded potatoes (2-3 medium to large)
  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 large garlic cloves, minced
  • 1 lb tofu, drained and mashed
  • 2 tablespoons fresh cilantro
  • 1 cup fresh baby spinach, chopped
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup coconut milk
  • 5 tablespoons nutritional yeast flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons lemon or lime juice
  • 1 teaspoon potato starch or 1 teaspoon cornstarch
  • 4 slices tomato
  • 1 green onion, cut into circlets
  • 5 baby carrots, cut into matchsticks


  1. Put oven rack in middle position. Preheat the oven to 375 degrees F.
  2. Brown half a bag of Simply Potatoes hash browns in a skillet as directed on package using a tablespoon of olive oil. When brown, mix in two pinches of salt (optional if on low-sodium diet) and a pinch of pepper. Mix together well and press the hash browns into a pie pan as a crust.
  3. Meanwhile, in a skillet, heat 2 tablespoons olive oil over medium heat.
  4. Saute the onion until translucent and slightly golden.
  5. Add the garlic and cook until fragrant, about 30 seconds.
  6. Mash up the tofu by hand with a fork or in a food processor and add to the onion/garlic along with the salt, pepper, cilantro, lemon juice, nutmeg, coconut milk, nutritional flakes and spinach.
  7. Simmer about 10 minutes over medium heat. Remove the pan from the heat and stir in the potato starch.
  8. Press into pie (hash brown) crust.
  9. Garnish with sliced tomatoes, circlets of green onion and carrots cut into matchsticks.
  10. Bake @ 375 for 45 minutes.

Garbanzo Bean Flour Hummus

Garbanzo Bean Flour Hummus

Adapted from Bob’s Red Mill

3/4 cup Garbanzo Bean Flour
2 1/2 cups Water
2-3 Large Garlic Cloves, finely minced
1/4 cup Vegetable
1/2 cup Tahini (Sesame Seed Paste)
Juice of One Lemon or lime (about 1/4 cup)
1/2 tsp. Ground Cumin
1/2 tsp. Dill (if you have fresh, use about 3″-4″ sprig)
Salt and Pepper to taste
1/4 cup Olive Oil
*1 can garbanzo beans

In a medium bowl, add the water gradually to the flour.

Transfer the garbanzo bean paste into the bowl of a food processor, pitcher of a blender, or a large bowl if using an immersion blender.  Add the garlic, broth, tahini, lemon juice, and blend or purée until smooth.

Mix in the cumin, dill, salt, and pepper. Slowly add the olive oil while blending/processing/immersing until it’s blended well. If the mixture is too thick, add a little more broth or olive oil. If too thin, more flour.

Scrape into a bowl and cover with plastic wrap.  Let set for at least an hour, then give it a taste.  Add more lemon juice, salt, pepper, or herbs as desired.

*I add a can of garbanzo beans as I thought the texture was too pasty. Also, the original recipe indicates to add flour to boiling water and cook. You don’t have to cook it, just add the water to the flour gradually stirring and it will be fine, no lumps!

When serving, spoon onto a small plate, drizzle with a little olive oil, and sprinkle with paprika.

recipe modified from original source: Eating Rules

Homemade Tahini

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 5 cups sesame seeds
  • 1 1/2 cups olive oil or vegetable oil


Preheat oven to 350. Toast sesame seeds for 5-10 minutes, tossing the seeds frequently with a spatula. Do not allow to brown. Cool for 20 minutes.

Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency.

Yield: 4 cups

Note: I got this off of and it can be made even simpler.  Instead of heating up the whole house with your oven, you can make it in a frying pan (preferably iron skillet).  Just be sure to keep the heat low and add a couple TB of olive oil.  Then process with the recommended oil.

Storing Tahini

Tahini should be stored in the refrigerator in a tightly closed container. It will keep for up to 3 months.
source By , Guide

Changes in food processing and pasteurization kills the good bacteria in food and zaps our health!

I have been feeling tired lately and reading up on how I can increase my energy.  I found some really amazing information.  We should eat 80% of our food from alkaline sources and 20% from acid producing foods (see chart at bottom of post).  Since I am a vegetarian, 98% vegan, I thought I was eating the right foods but was surprised to find out that legumes are acid producing and I eat about 12-16 oz of tofu a day! I also eat a pretty large portion of nuts.  To my relief, tofu can be fermented and, therefore, transformed into an alkaline. Fermented? Images of cheese and yogurt came immediately to mind. But yogurt and cheese is pasteurized after it takes its final state, and, therefore, all the probiotic bacteria are killed, leaving our gut open to harmful invaders.  Did you know that the way they used to pickle olives and pickles was to ferment them? Modern versions of pickles and olives are processed using vinegar and lye, which are acidic and kill all of the good and friendly gut fellows!

Anyhoo… this all seemed so interesting to me and I spent a couple of hours researching how I might ferment my tofu so I can reap the rewards of an increased alkaline nourishment.

I came across some really interesting articles and interesting folks who study this type of thing and thought I’d share.

fermented tofu

Why fermentation

Dr. Mercola on probiotics  (interesting listening to the podcast at the end of the article, kind of lengthy but worth hearing)


Coconut Macaroons

1 c coconut (powdered or shredded) unsweetened
2 T brown rice syrup
3 T rice flour
1.5 t EnerG egg substitute
2 T vanilla soy milk
1/8 t salt

Toast the coconut. Add the EnerG to the milk and whisk well with fork. Stir all together and drop by Tablespoonful onto greased cookie sheet. Bake 325 for 30 minutes. Cool. Melt some chocolate and spread on the bottom of cookie. Cool upside down to set the chocolate.