Follow the link below for recipe. This recipe makes a center piece for vegetarian thanksgiving. Use sauce from recipe as gravy. http://abc.go.com/shows/the-chew/recipes/whole-roasted-cauliflower-with-poblano-vinaigrette-and-goat-cheese-cream-clinton-Kelly. Serve with nan and/or plain rice.
Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large soup pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
Meanwhile combine milk, heavy cream and 4 tablespoon of butter in a small sauce pan and warm it.
Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in half of milk mixture with mashed potatoes. If mashed potatoes are dry add more milk until potatoes have creamy consistency. Save some milk if you are not going to serve mashed potatoes immediately. Season with remaining salt and pepper.
1 bunch scallions, chopped, green, light green and white part separated
2 garlic cloves, minced
1 jalapeno or serrano chili, minced
2 cups frozen or fresh corn kernels
1 red pepper, finely diced
¾ cup mayonnaise
½ cup crumbled queso fresco or finely shredded parmesan cheese
1 cup or more vegetable stock
1 teaspoon salt or to taste
½ teaspoon black pepper
1 teaspoon sweet paprika
½ cup chopped cilantro, for garnish
Directions
Pre-heat oven to 350 degrees. Spread out corn bread cubes in even layer into two baking pans. Bake corn bread cubes until bread is almost dry, 25 to 30 minutes. Let bread cool down.
In a medium sauté pan, heat oil and 2 tablespoons butter until butter is melted. Add white and light green parts of scallions and sauté it for a minute. Add garlic, green chili, red pepper and corn. Season with ½ teaspoon salt, pepper and paprika. Sauté vegetables for 2-3 minutes to soften them slightly. Let vegetables cool down for 10 minutes.
In a large mixing bowl, combine mayonnaise and vegetable stock. Add corn bread, ¼ cup cheese and vegetables, and stir until bread and vegetables are well coated. Add more stock if mixture looks too dry.
Butter 9 x 13 inch baking dish. Transfer stuffing to buttered baking dish. Sprinkle remaining cheese on top. Bake stuffing for 35 to 45 minutes until top is browned.
Before serving garnish with green part of scallions and cilantro.
Wash and trim Brussels sprouts. In food processor with a slice blade, slice Brussels sprouts.
Heat large cast iron pan on high heat. Transfer Brussels sprouts to pan and sauté them until they are charred in several places, 10 to 12 minutes. Add minced ginger and garlic and sauté for 30 seconds. Let Brussels sprouts cool down for 10 minutes.
In a large mixing bowl, cut orange segments. Squeeze juice from remaining orange. Add maple syrup and season with salt and pepper. Combine juice and orange segments with olive oil.
Add cooled Brussels sprouts and stir with dressing. Transfer to serving bowl and sprinkle pomegranate seeds and cilantro or parsley.
1 teaspoon dhana-jeeru (spice blend of ground cumin and coriander)
1 teaspoon salt or to taste
3 tablespoons cilantro, for garnish
Directions
Wash potatoes and cut them in half.
In a large cast iron pan or non-stick pan, heat oil on a medium-high heat until shimmering, 2-3 minutes. Add cumin seeds once oil is hot and let them sizzle. Add asafetida, shallot, green chili and ginger. Sauté them for 2-3 minutes.
Lower heat to medium. Add turmeric, chili powder and dhana-jeeru. Stir in spices with shallot mixture. Add potatoes, season with salt and stir everything so that potatoes are covered with spices. Cover the pan and let potatoes cook until tender, 7 to 10 minutes, stirring few times.
Once potatoes are cooked, uncover the pan and let potatoes brown and become crispy for 5-7 minutes, stirring occasionally.
Garnish with cilantro and serve warm with any Indian flat bread.
Peel and cut potatoes into 1 inch chunks. Transfer them to a Dutch oven or a large pot. Cover the potatoes with water and add 1 teaspoon of salt. Cover the pot and let potatoes cook until tender, 10 to 12 minutes.
Meanwhile combine milk, heavy cream and 3 tablespoons of butter in a small pot and warm it.
Drain potatoes once they are cooked and transfer them to same pot. On low heat, mash the potatoes with a potato masher or a ricer. Stir in milk mixture and cheese with mashed potatoes. Save some milk if you are not going to serve mashed potatoes immediately. Season with salt and pepper.
Just before serving, melt 2 tablespoons of butter in a small pan. Add cumin seeds and paprika in melted butter, let it toast for 30 seconds and pour over mashed potatoes.
2 inch piece of ginger, peeled and roughly chopped
1 Jalapeno pepper, roughly chopped
2 cloves garlic
2 tablespoons canola oil
1 tablespoon unsalted butter
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon garam masala
1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
2 tablespoons kasoori methi (dry fenugreek leaves), see Note.
1 teaspoon salt or to taste
1 teaspoon sugar or to taste
¼ cup heavy cream
Directions
Combine tomato sauce, pumpkin puree, almond butter, corn starch, shallot, tomato, ginger, jalapeno and garlic in a blender bowl. Blend all the ingredients until smooth sauce. Set it aside.
Heat butter and oil in a medium sauce pan over medium heat. Once butter is melted, add the pumpkin-tomato sauce. Add all the dry spices and stir the sauce. Season with salt and sugar. Cover the pot and let gravy cook for 10-12 minutes, stirring occasionally. If gravy is too thick add some water.
Uncover the pot, stir in heavy cream. Let gravy cook for another 3-4 minutes, stirring constantly until cream is well combined.
Notes
Kasuri methi (dry fenugreek leaves) can be purchased from Indian grocery stores.
1 leek, thinly sliced, white and light green parts
1 large red onion, ½ inch diced
4 plum tomatoes, ½ inch diced
2 cloves garlic, finely minced
1 tablespoon tomato paste
1 tablespoon Spanish paprika
½ teaspoon black pepper
Salt to taste
2 cups basmati rice or short grain rice
¼ teaspoon saffron
4 cups vegetable stock
½ cup frozen peas, thawed
2 tablespoons cilantro, for garnish
Directions
Roasted vegetables: Pre-heat oven to 400 degrees. Combine vegetables for roasting in a large mixing bowl. Toss the vegetables with olive oil, salt and pepper. Transfer to a large baking sheet and arrange vegetables in a single layer. Roast the vegetables for 30 to 35 minutes or until vegetables are slightly brown. Keep them aside.
Tofu Chorizo: Line a baking sheet with aluminum foil and spray with non-stick spray. Combine dry spices and salt in a medium mixing bowl. Crumble tofu on top of spices in tiny pieces. Drizzle oil and vinegar over it. Stir tofu with spices until well coated. Transfer tofu to a baking pan and make a single layer. Bake tofu in the same pre-heated oven until tofu is brown, 25 to 30 minutes. Keep it aside.
In a medium sauce pan warm stock. Add saffron to stock and keep it warm.
In a large cast iron pan or paella pan, heat oil on a medium high heat. Sauté leeks and onions with pinch of salt until translucent, 2 to 3 minutes. Add garlic, tomatoes and sauté them until tomatoes break down, 3 to 4 minutes. Make a space for tomato paste and sauté it for a minute. Stir everything and sauté for a minute.
Add rice, paprika, black pepper and sauté with onions and tomatoes until rice is well coated with oil, 2 minutes. Add warm broth and let rice cook until almost tender, 8 to 10 minutes.
Remove artichokes from roasted vegetables, add rest of the vegetables to rice and stir. Add tofu chorizo and stir rice. Level rice and arrange artichoke and green peas on top. Let rice cook for another 4 to 5 minutes.
Make dressing: Combine all ingredients of dressing in a small mixing bowl except oil. Whisk everything until salt is melted. Slowly drizzle oil while whisking until dressing emulsifies. Set it aside.
Wash and drain Brussel sprouts. Cut them in half and thinly sliced them. Remove core of apple and cut it in matchsticks roughly same size as Brussel sprouts. Combine them in large salad bowl and dress the slaw. You can dress the slaw up to two hours in advance.
Just before serving, spread pomegranate seeds and mint leaves on top.
I tweaked recipe of Chocolate Caramel Crunch Pie from Giada De Laurentis to make it as an eggless pecan pie. I replaced walnuts with pecans, semi-sweet chocolate with dark chocolate and 24 oz. dulce de leche with 8 oz. dulce de leche and 8 oz. salted caramel sauce. For a crust, I used 1 ½ cups of honey nut cheerios cereal instead of graham crackers. I forget to buy graham crackers, the crust with cereal turned out great.
Wash eggplants and potatoes, and pat dry. Make an X cut on ⅓ of eggplant on stemless side, keeping the stem. Make an X cut on ⅓ of potato on one side. Repeat the same with rest of eggplants and potatoes.
Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl. Gently widen an eggplant and stuff it by gently pushing stuffing down by hand. Try not to break it and not over stuffed it. Repeat the same with rest of eggplants and potatoes. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Once oil is hot, add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange stuffed eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook until tender, 12 to 15 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Easier Method:
Cut eggplants and potatoes into quarters.
Combine stuffing ingredients plus 2 tablespoons of cilantro into a medium mixing bowl.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida or garlic. With garlic, sauté it for a minute. Lower the heat and arrange eggplants and potatoes in a pan in a single layer. Increase heat to medium, cover the pan and let vegetables cook for 5 minutes. Uncover pan, stir the vegetables and sprinkle stuffing on top of the vegetables evenly. Cover the pan and let vegetables cook until tender, 7 to 8 minutes, stirring gently few times.
Garnish with remaining cilantro before serving. Serve warm with any Indian flat bread.
Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okras into half. Make a cut in okra almost to half point on one side and another cut almost to half point on other side in opposite direction. Repeat the same with remaining okras.
Combine stuffing ingredients into a medium mixing bowl. Gently widen okra on one side and stuff it by gently pushing stuffing down by hand. Repeat the same on other side. Try not to break it and not over stuffed it. Repeat the same with rest of okras. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook until tender, 10 to 12 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
Serve warm with any Indian flat bread.
Easier Method:
Wash okras and dry it with paper towel. Okras should be as dry as possible otherwise it will become slimy. Remove stem, and ¼ inch end of okras, and cut large okra into half. Cut okras into quarters.
Combine stuffing ingredients into a medium mixing bowl.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange okra in a pan in a single layer. Increase heat to medium, cover the pan and let okra cook for 5 minutes. Uncover pan, stir okra and sprinkle stuffing on top of okra evenly. Initially okras will be slimy but as it cooks it will become less slimy. Cover the pan and let okras cook until tender, 6 to 7 minutes, stirring gently few times. Once okras are cooked, lower the heat, uncover the pan and let okras cook until it becomes dry and crispy, stirring occasionally, 8 to 10 minutes.
Wash peppers and pat dry. Make a T cut on one side of pepper and carefully remove seeds and membrane. Keep the stem.
Combine stuffing ingredients into a medium mixing bowl. Stuff the peppers one by one with stuffing either by hand or with a ¼ teaspoon measuring spoon. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida. Lower the heat and arrange stuffed peppers in a pan in a single layer. Increase heat to medium, cover the pan and let peppers cook until soft but not mushy, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the peppers during half way of cooking. The bottom of peppers will caramelize during cooking and it will add nice flavor.
Can be served warm as a side dish and/or with any Indian flat bread.
¼ cup dhana-jeeru (spice blend of ground coriander and cumin)
3 teaspoons salt or to taste
6 teaspoons sugar or to taste
1 teaspoon turmeric
½ teaspoon chili powder
1 teaspoon aamchoor (dry mango powder)
Directions
Wash and pat dry karela. Cut ¼ inch of both ends and peel the rough skip. Keep the skin aside. Cut karela in half and scoop out the pulp with seeds. Discard the big seeds and combine the pulp with saved skin.
In a food processor, pulse shallot until finely minced.
In small pan, heat one tablespoon olive oil on medium heat. Add shallots and pinch of salt. Let shallot caramelize on low heat until golden brown, about 5 minutes.
While shallot is cooking, add skin and pulp of karela, garlic, green pepper, and ginger in food processor bowl. Pulse until finely minced.
Once shallot is brown, add above mixture and garam masala. Stir everything and let it cook for 2 minutes. Let it cool down for 10 to 15 minutes.
Combine rest of the stuffing ingredients and remaining olive oil in a medium mixing bowl. Add cooled mixture and combine. Stuff melon halves with stuffing. If any stuffing remains, keep it aside.
In a large non-stick pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Lower the heat and arrange stuffed melon halves in a pan in a single layer. Increase heat to medium, cover the pan and let melon cook until tender, 10 to 12 minutes. Sprinkle any remaining stuffing on top of the vegetables during half way of cooking.
Garnish with cilantro before serving. Serve warm with any Indian flat bread.
Notes
Karela is extremely bitter. If you want to remove some of the bitterness, before cooking it, sprinkle about teaspoon of salt on them and transfer them to a colander. Transfer colander to baking dish or a pan to catch drippings. Let karela stand for 30 minutes to an hour and proceed with the recipe.
Wash Brussels sprouts and pat dry. Trim the dark end and wilted leaves. Make an X cut on ⅓ of Brussels sprouts on coreless side.
Combine stuffing ingredients into a medium mixing bowl. Gently widen a Brussels sprout and stuff it by gently pushing stuffing down by hand. Try not to break and over stuffed it. Repeat the same with rest of Brussels sprouts. If any stuffing remains, keep it aside.
In a large non-stick or cast iron pan, heat oil on a medium high heat, about 2 minutes. Add cumin seeds and let them sizzle. Add mustard seeds and let them sizzle. Add asafetida, sauté it for 30 seconds. Lower the heat and arrange stuffed Brussels sprouts in a pan in a single layer. Increase heat to medium, cover the pan and let them cook until tender, 7 to 8 minutes, stirring gently few times. Sprinkle any remaining stuffing on top of the Brussels sprouts during half way of cooking.
Uncover the pan; lower the heat to low and let Brussels sprouts caramelized for 3 to 5 minutes without stirring.
Serve warm as an appetizer or side dish. Can be served with Indian flat bread also.
