Vegan "Beef" Stew: Comfort Food

One of those comfort foods I sometimes cooked, and loved, in my pre-vegan days was beef stew.

I was raised in a Hindu household, and my dad - although a meat-eater himself- would have had a fit had I ever served beef in his presence (as many of you know, the cow is revered by Hindus). But in my younger days, I subscribed strongly to the maxim, try everything at least once.

When I started eating beef, encouraged by Desi whose family, ironically, was pure vegetarian, I found I liked it, and I continued to eat it for quite a few years. While I now know that cows are subjected to unbelievable cruelty in slaughterhouses before they end up on our plate, and I often wish I had become a vegan earlier in life, I guess those experiences were part of the journey I had to make to arrive where I am today.

Anyway, beef stew was one of those dishes Desi and I loved and that I sometimes cooked up in our kitchen. As I've said before in this space, when I miss some of those dishes today, I cook them with vegan substitutes. I find the results are almost always as satisfying, if not more.

While I usually use vegetables like mushrooms and eggplant in lieu of the meat, this time I used a more conventional substitute: textured vegetable protein, or TVP.

TVP, which is made with soy, makes a great meat substitute because it has the same chewy texture as meat when cooked. It's also protein-rich, minus the cholesterol, so what's not to love?

I've been buying TVP for a while now, but usually I can only find it in granular form which limits one's options. But then, the other day, I happened to wander into a store in my area run by Seventh-day Adventists who have long preached the importance of vegetarianism, along with some other Christian sects like the Quakers. This store offers a variety of vegan food substitutes and prepared foods that I've never before seen even at my vegetarian-friendly co-op or at Whole Foods.

Since I am all for patronizing businesses that not only support a vegetarian lifestyle but sell only vegetarian foods, this has become my new favorite grocery store.

Now on to today's recipe, my vegan "beef" stew, which is made almost exactly as one would a regular beef stew. The result is just as delicious, if not more, and the whole thing took about a third of the time to cook since the TVP didn't need as much time on the stove as beef would.

This is the perfect dish for a cold, wintry night, the kind we're now having plenty of here in the northeastern United States. Serve it with some warm rice or even some bulghur or couscous, and it makes for a complete meal that's out of this world.

Vegan "Beef" Stew

2 cups TVP chunks (these were about 1/2-inch square). Submerge the chunks in boiling water and let stand around 30 minutes until they've absorbed a good amount of the water. Drain them thoroughly.

Toss the chunks with:

1/4 cup of flour

1 tsp dried oregano

1 tsp dried basil

1 tsp garlic powder

1 tbsp ground pepper

Salt to taste

Heat 1 tbsp canola oil in a big pot and when hot, add the TVP chunks in batches. Brown on all sides. This step helps give the chunks a great texture as well as improves the flavor of the final dish, so don't skip it. The flour also helps thicken the stew.

Remove the chunks to a plate and set aside.

Add another tablespoon of oil to the same pot (don't worry about any floury bits stuck to the bottom as these will eventually come off and actually help develop the flavor of the stew).

Add 1 cup of chopped onions, 1 cup of chopped carrots and 3 potatoes, diced, to the oil.

Stir and saute over medium heat, about five minutes, until the onions have softened.

Add 1 tbsp pepper and salt and stir in.

Add 1/2 tsp each of dried basil and oregano, and 1 tsp garlic powder, 1/2 tsp of turmeric (optional) and about 1-2 tablespoons of hot sauce like Sriracha hot chilli sauce.

Stir in.

Return the TVP chunks to the pot and add 1 cup of dry white wine.

Add just enough water to submerge the veggies.

Bring the stew to a boil, lower the heat, cover the pot, and cook over medium-low heat about 30 minutes so all the flavors merge together.

Turn off the heat once the veggies are completely tender.

Add some chopped parsley or coriander and stir in.

Serve hot.

This dish tastes even better the next day, when the veggies and TVP have had a chance to sit around and absorb all the flavor of the herbs. I love it so much, I eat it out of the pot with a ladle all day!

Enjoy, everyone, and Happy Holidays!

A Rainy Day and Hot Pakoras

Do you remember the magic of the first rain?

If you ever lived in India, you most certainly would. Unlike here in the United States, where it rains any time of the year, India has a specific monsoon season between June and October when the skies pour without restraint for nearly four months. But that's it. Come November you're not likely to see another drop of rain for eight months.

So you can imagine what a wonderful treat the first rainfall of the year is. When those first drops drizzle down, they transform the whole landscape. Every surface, caked thick with dust and pollution over the preceding winter and summer, looks freshly washed. The leaves of the mango trees sparkle, their deep-emerald green almost a surprise. The dusty, dry earth turns red and sends out a musky-sweet fragrance. Even the fading apartment buildings, crammed back-to-back, look newer and brighter, at least for a while.

As children, that first rain brought us a license to get unabashedly drenched.

My mom would allow my brother and me - in fact she'd push us- to go out and play in the first rain. We'd scream at the top of our lungs and laugh and dance along with other children from the neighborhood, all of us soaked to the teeth. Even some of the less restrained adults would join in. For once, no one cared that we'd ruin our clothes or catch a cold or slip and fall. The first rain was a miracle to be enjoyed with all the heart we had in us.

In the days that followed, of course, the umbrellas and raincoats and waterproof shoes were dusted off and put into mandatory circulation. The most we could fool around in the rain after that was to hold our hands out the window and catch the falling raindrops as we chanted:
Ye re ye re pausa
Tula deto paisa
(Translated from Marathi, Come, come rain, and I'll give you a penny.)

The rain was, of course, a mixed blessing. There were days when it brought the city to a grinding halt, and then everyone spent a good deal of time cursing it.

The other day, as I walked to my car in an unusually heavy Washington downpour, every passing car drenched me with water that had collected on the sides of the street. Even as I muttered and ranted under my breath, my quirky mind skipped back to those times when the rains used to be more fun than bother.

Then and there I decided to put the fun back into my rainy day by cooking up a classic snack invented, I think, for exactly such an occasion: a plate of spicy, hot pakoras with cilantro chutney and a cup of steaming chai.

I rushed home, got out of my wet clothes, and ran straight to the kitchen. I almost couldn't wait until the pakoras were ready, but boy, were they worth the half hour or so it took to make them! The deep-frying makes the vegetables velvety-tender, and that, contrasted with the bright crunch of the chickpea coating, is to die for.

This is a rather traditional recipe that's been used for generations - with some variations - by Indian cooks. To dunk the pakoras, I made a coriander-coconut chutney that's also quite traditional. You can even dunk your pakoras in ketchup if you don't want to be bothered with making chutney: I think they taste great with either.

So the next time you run into a rainy day anywhere in the world, try making these to put the sunshine back into your day. But first, if you dare, let your hair down, toss away the umbrella, and get drenched. Just for the heck of it.

Spicy, Hot Onion-and-Cabbage Pakoras

Ingredients:

About 2 cups of finely sliced onions and cabbage (use any proportion you wish)

1 cup chickpea flour (besan)

1 tbsp cumin seeds + 1 tbsp ajwain seeds, coarsely ground

1-2 tsp red chilli powder

1/2 tsp turmeric

Salt to taste (I usually add a little extra because the flavors do mellow down after deep frying)

1/2 cup finely minced coriander leaves

A generous pinch of baking soda

Mix together all the ingredients and add just enough water so they hold together.

Heat oil, about 1 1/2 inches deep, in a pan.

When the oil reaches about 350-375 degrees, lower the heat to about medium and drop about a tablespoon of the mixture, one at a time, into the oil. Don't worry about shaping the pakoras which should be rather shapeless. Also, don't crowd the pan.

Deep-fry each pakora on both sides until golden-brown. This should take 4-5 minutes. If they brown too fast, lower the heat because the outside will get cooked and the inside will remain raw.

The chutney I made is very like the one in this older post, so I won't write it up again.

Enjoy, everyone!

Shame on You, Mr. Biden

When someone told me this morning that Joe Biden had acquired a new puppy, I was really excited because I was pretty sure he would have done the right thing and gone to a shelter. After all, many of us think our vice-president-elect is a terribly smart guy, and that's what you expect a smart person would do.

Imagine my shock when I read this story saying that Biden's puppy comes not from a shelter but from a breeder in Pennsylvania.

Mr. Biden, I have just this to ask of you: in all your years as a politician who spends a lot of time (presumably) learning about injustices and working to set them right, didn't you ever learn about the nearly three million perfectly healthy dogs that are euthanized in animal shelters around the country each year because they cannot find good homes, even as breeders continue to irresponsibly churn out hundreds of thousands of more innocent puppies each year?

Hadn't you at least heard about the numerous petitions that animal rights groups and animal shelters have made in recent weeks asking your running mate, Barack Obama, to adopt from a shelter when he started talking about getting a dog for his daughters?

And while I assume that this puppy of yours comes from a "respectable" breeder, whatever that is, do you know that Pennsylvania is notorious for being home to hundreds of puppy mills, those terrifying places where humans enslave dogs in tiny crates and under terrifying conditions with the sole purpose of breeding them to make more puppies for pet shops?

If I sound really disappointed, Mr. Biden, it is because I am: I had much higher hopes of you. Animal rights might seem like the obsession of just a few, but compassion ought to be part of all of our hearts.

One of my favorite quotes from Mahatma Gandhi goes something like this: "A nation's progress can be judged by the way it treats its animals."

I think you just set us back quite a bit, Mr. Biden.

Masale Bhath

If you've never before eaten Masale Bhath, a classic Maharashtrian dish, it's time you did.

And I don't just say this as because my tastebuds are naturally biased toward the incredibly delicious cuisine of the lovely Indian coastal state of Maharashtra where I grew up.

In fact, as much as I love rice, it's hard for me to resist any dish made with it. Lucky for me, Indian cuisine from all regions is rich with prepared rice dishes, including pulaos, biryanis, tomato rice, brinjal rice, coconut rice, lemon rice, and many, many more. While all these are supremely delicious and healthy, there's something about masale bhath that tends to wring the superlatives out of me.

Maybe it's the explosive yet delicate mixture of spices. Maybe it's the peanuts and cashew nuts, cooked to blissful tenderness. Or maybe it's the delicious flavor of the fragrant basmati rice boiled to perfection. Whatever it may be, one thing's for sure: this dish is a winner.

If you've ever been to a Maharashtrian wedding, you've probably eaten Masale Bhath, which tends to be a staple at these events. And if you have, I'll bet you haven't forgotten it.

One quick note: traditional versions of masale bhath use tendli or thondankai or ivy gourd, but since I only find these at the Indian grocery store, which I haven't had a chance to go to in weeks, I did without. Add it if you have it on hand, by all means.

So here we go, with my Masale Bhath, an easy meal for those busy weeknights when you just won't settle for anything less than extraordinary on the dinner table.

Enjoy, everyone!

Masale Bhath

Ingredients:

1 1/2 cups basmati rice

1 tbsp canola oil or other vegetable oil

3 medium potatoes (I used red), cut in a small dice

2 medium carrots, cut in a small dice

3 small eggplants (use half of a big one, if that's all you can find), also cut in a small dice

1/2 cup raw peanuts

1/4 cup cashewnuts, chopped into pieces

2-3 green chillies

1 sprig curry leaves

1 tbsp peppercorns

1 1/2-inch piece of cinnamon

5 cloves

1 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp sesame seeds

1 tsp mustard seeds

A pinch of asafetida (hing)

1/2 cup coconut

1/2 tsp turmeric powder

Salt to taste

1/2 cup chopped coriander leaves

Dry-roast the peppercorns, cloves, cinnamon, cardamom, coriander seeds, sesame and half the cumin seeds. After these are fragrant and the coriander and cumin are lightly browned, remove to a spice grinder.

In the same skillet, roast the coconut, watching it like a hawk because coconut burns very easily. Once it's lightly golden-brown, add it to the rest of the spices in the spice grinder.

Powder the mixture and set aside.

In a fairly large saucepan, heat the oil.

Add the asafetida, mustard and remaining cumin seeds.

When they sputter, add the curry leaves, chillies, and the chopped vegetables. Stir-fry for about 5 minutes on medium heat.

Add the rice, salt and turmeric. Mix together, and then add the peanuts, cashewnut pieces, the powdered spices. Mix again.

Add 3 cups of water and bring to a boil.

Turn the heat to medium-low, cover the saucepan with a tight-fitting lid, and leave it alone to cook for 15 minutes.

Turn off the heat and allow the rice to stand, without removing the lid, another 10 minutes at least.

Remove the lid, garnish with coriander leaves, and fluff the rice gently with a fork. Serve hot, with a fresh vegetable salad or a raita made with soy yogurt.

Yum.

Nuts for Cookies

Do you get the feeling- as I sometimes do- that people have lost the joy of eating?

I might sound a little off, because of the growing number of television food shows, the proliferation of food know-how and recipes on the web, and the number of cookbooks released each day. Then there are those news reports about the obesity epidemic that's all around us in the developed world.

But hear me out.

When I talk about losing the joy of eating, I don't necessarily mean people aren't eating. Sure, there are still a good number of people out there who enjoy cooking and eating great food. But let's admit it: a majority among us are either scarfing unhealthy food at fast-food joints- a surefire way to gain unwanted pounds- or are depriving themselves of real food as they follow some weird diet or another.

Now I am as guilty as the next girl of worrying about my weight, but I have never believed- and never will- in depriving myself. In fact, I find that when I do, I only end up feeling miserable and then bingeing on food that's not good for me. So I long ago came up with a formula that works for me and that's been touted by every nutritionist out there: moderation.

I am no saint and, of course, I stray as often as possible. But one way I've discovered to have my cookie and eat it too is to cook my favorite foods with healthier ingredients.

When I bake cookies, like with all other foods I cook or bake, I use whole-wheat pastry flour instead of white all-purpose. I use turbinado instead of refined sugar. And I use canola oil or low-calorie vegan "butter" instead of regular butter which, as you know, is clogged with unhealthy saturated fats and cholesterol. Since I don't use eggs in my kitchen, I don't have to worry about the sat fats in egg yolks.

I also like adding veggies or fruits to baked goods whenever I can, or nuts.

The cookie recipe I'm sharing today is one of my favorites, not just because this is a cookie that's absolutely delicious with a shortbread-y texture that's to die for, but it also doesn't make me feel horrible a minute after I've eaten it.

The star of this cookie is the mighty walnut. Walnuts are one of the healthiest and most delicious nuts you can eat, and although they do contain fats, they are the good-for-you kind. How much more can you ask of a nut?

I want to apologize for my spotty blogging in recent days. I've been a bit overwhelmed at work and home with other matters, and my cooking- and therefore blogging- have taken a backseat. But I promise I'm on the way back, and will soon be around both visiting your wonderful blogs and writing more on mine.

Enjoy!

Walnut Cookies

Ingredients

2 1/3 cup whole wheat pastry flour

2 tsp cinnamon powder

2 tbsp zero-trans-fat vegetable shortening

4 tbsp canola (or other vegetable) oil

2/3 cup sugar

1/2 tsp baking powder

1/4 tsp salt

1 tbsp vanilla extract

1 cup walnuts, powdered fine in a food processor or spice grinder

In a stand mixer or with a hand mixer, beat the shortening, canola oil and sugar together until light and white and fluffy

Add the baking powder, salt, vanilla extract and blend well until mixture is smooth.

Add flour, cinnamon powder and powdered walnuts and mix.

Roll into small balls, about 1-inch in diameter, and place on a greased cookie sheet, one inch apart. Press down to form discs.

Bake in a 350-degree oven for about 20-22 minutes, rotating the sheet halfway through the baking. Remove when the cookies are lightly browned at the bottom.

Place the baking sheet on a rack and let the cookies cool completely before removing them gently with a ladle. Cool thoroughly on a rack.