Granny's Raita

Grandma's Multi-Colored, Mix Vegetable Raita

Submitted by Sala Kannan

I have always wished that I knew my late maternal grandfather better. He and my grandmother lived in far away London, while I was growing up in India. I often ask my grandmother what her life with my grandfather was like. And she'd tell me stories filled with nostalgia. I collect these precious little stories and snippets and save them in my memory.

My grandfather moved with my grandmother to Burma before the world war, when he worked for the British and my grandmother was a new bride. A few years and few children later they boarded a ship to move to England, where they eventually settled. When they arrived, they had a bad argument over what mattress to buy. Their landlord, the old Ms.Leese, thought my grandfather was dashingly handsome. He loved to throw parties in their modest row house. My mother was his favorite child.

"What was his favorite food?" I asked my grandmother once. "A big bowl of my multi colored raita," she said, beaming with pride. Every time I eat my own big bowl of this Multi-colored Raita (along with a little mango pickle), I think of my grandfather, and I feel closer to him.

Ingredients:

1 large seedless cucumber, the kind with the plastic wrap or 4 small cucumbers (about 3 cups when chopped)
3 medium carrots (about 1 1/2 cups when chopped)
1 small green pepper (about 1/2 cup when chopped)
1 small orange pepper (about 1/2 cup when chopped)
1 cup cherry tomatoes
2 cups drained canned sweet corn
1/2 cup pomegranate seeds
4 cups yogurt
Salt to taste

Preparation:

1. Peel the cucumber and carrots, and chop into very small pieces. Chop the peppers into tiny pieces as well. Cut each cherry tomato into 2 or 3 pieces.
2. Mix all ingredients together in a large bowl, except salt.
3. Place the raita in the fridge. (Raita tastes better if it sits over night.) Add salt just before serving and stir well. Serve chilled.

Yields:

Serves about 10 as a side dish

College Curry

Saag Tofu (Spinach & Tofu Curry)

Submitted by Dr. Aumatma Shah

When I first became vegan, I didn't know how to make many things. I knew the few basic dishes here and there. However, I was tired of campus food and wanted to have some good Indian food, which I couldn't go to a restaurant for because most Indian restaurants are not very vegan-friendly, especially on the East Coast. So, I decided I would experiment, starting with my favorite: Saag paneer. It was so good that I made it the following weekend for an extended family gathering of 15 people. And, everyone had it, thought it was delicious and didn't wonder about the "paneer". I asked them if it tasted different or weird and everyone said no ... starting to wonder what the paneer was made of because I had just told them I was stopping my consumption of dairy. Even when I told them the paneer was tofu, they didn't believe me! They were just amazed at how good it tasted. Here's a version of that recipe. I don't remember the original because I generally don't write down or use recipes but this one works! I've tried it many times with success.

Ingredients:

1 onion, diced
2 medium garlic cloves, finely chopped
1 tomatoes, diced
1/2 tsp cumin seed
1/2 tbsp cumin powder
1/2 tbsp coriander powder
1/4 tsp turmeric
Pinch of cayenne (or to taste)
2 tbsp cashew butter (add more for extra creamy)
1 pound spinach
1 14oz. package water packed firm tofu; drained
1 tsp lemon juice (or to taste)
3/4 tsp salt (or to taste)
3 tbsp canola oil, divided
1 whole clove

Preparation:

1. In one pan, put 2 tbsp of oil and wait till it heats. Once hot, put in cubed tofu and brown on all sides.
2. In a separate pan, heat the rest of the oil. Add seasonings in the following order: cumin seed, coriander & cumin powder, turmeric, and clove then wait a few seconds.
3. Next add onions, garlic, and cayenne. Once the onions are brown, add tomatoes. Allow this to cook for 20-30 minutes.until the curry has turned to a dark reddish-brown color.
4. In a food processor or blender, blend pre-steamed spinach. Add spinach to the curry base when ready.
5. Add browned tofu, 2 tbsp of cashew butter, lemon juice and salt to taste. Allow to cook for another 20-30 minutes.

Yields:

4 servings (about 1 1/4 cups each)

Mom's Pudding

Indian Yoghurt Pudding with Saffron

Adapted from Modern Spice by Monica Bhide
(Simon & Schuster, 2009)

I met and married my husband in the US. When I first visited his family, after the wedding, in India, I was really very nervous. I did not know what to expect. I did not know if I could fit in, or if they would like me. As I sat nervously in the living room, my mother-in-law disappeared into her kitchen and then came out with this yogurt pudding in a silver bowl garnished with saffron. She told me it was their favorite dessert at home and that she had made it especially for me to welcome me to the house. I was very touched. Now whenever I want to welcome a new friend to my home, I always make this dish. It is a dish made with love and kindness and always served with gratitude in thanks for the love that surrounds us.

Ingredients:

1 quart plain yogurt
1/4 - 1/2 cup (or to taste) granulated sugar or honey
2 tablespoons ricotta
1/2 teaspoon saffron threads, steeped in 2 tablespoons warm milk/cream
Garnish: Saffron Threads

Preparation:

1. To prepare yogurt cheese, place a colander over a medium bowl. Line the colander with several layers of cheesecloth. Place yogurt in cheesecloth. Refrigerate at least 8 hours, until whey has drained out (overnight works best).
2. Spoon yogurt cheese into a clean bowl. (You can discard the whey.) Add granulated sugar and ricotta. Mix well with a spatula or hand-held blender. Adjust sugar to taste, adding up to 1 tablespoon more.
3. Blend the saffron and milk into the yogurt mixture.
4. Chill at least an hour.
5. To serve, spoon the yogurt cheese mixture into serving cups and garnish with saffron.

Variation: You can also top with plain, unsalted sliced pistachios. You can also garnish with pomegranate arils, strawberries, kiwi slices and more. In the photo, it is garnished with candied pistachios.

Yields:

4 servings (serving size 1/2 cup per person)

Vegan Dessert

Vegan Chocolate Cake w/Vegan Chocoloate Frosting

Submitted by Trushna Mehta

A few of my friends and I decided to have a potluck dinner to catch up with one another and play board games. I choose to make a dessert for the potluck. Having recently learned that one of my friends was now vegan, I wanted to attempt a vegan dessert. Not only would it be a new adventure in cooking, but it would be healthier and everyone could eat it! After some research I decided to "veganify" a classic dessert, chocolate cake. The cake was a smash hit and everyone couldn't believe that it was vegan!

Ingredients:

2 cups sugar
1 cup oil (vegetable, canola, etc.)
2 egg replacements (blended, not beaten)
1 cup plain soy or rice milk
1 cup hot coffee
1 teaspoon vanilla extract
3/4 cup quality cocoa powder
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1/2 cup applesauce

Frosting Ingredients:

1 cup Earth Balance Margarine
3 cups powdered sugar
3/4 cup dutch cocoa powder
1 tablespoon vanilla extract
1/3 cup almond milk (you can also use soy or rice milk)

Cake Preparation:

1. Preheat oven to 325 degrees. Lightly grease and flour two 9. cake pans or one 9' x 13' pan. (You can also make these into cupcakes.)
2. In a large bowl combine ingredients one at a time in order listed above, mixing well at low speed after each addition.
3. Pour into pans and bake for 40 minutes or until a toothpick comes out clean. Cool and remove from pans. Let cool completely before applying your favorite frosting. Serve one day after baking for best flavor.

Variation: You can also make these into cupcakes like the photo above. Feel free to top the cake with delicious seasonal fruits and/or nuts.For a less sweet dessert, use apple butter instead of the chocolate frosting.

Yields:

12 square pieces or 24 cupcakes

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Latest Updates From Trushna & Sala

Dec 21: Last week, DC Central Kitchen submitted a tasty recipe for "Cold Green Pea And Lettuce Soup With Mint Pesto". I'm pumped up and looking forward to contacting local chefs in Berkeley/Oakland/SF such as Chez Panisse, Greens, etc. Not sure if I'll get a reply from these restaurants, but it's worth a shot. : ) We're also reaching out to other gift-economy restaurants in the U.S. and abroad. We're hoping to get a recipe and story from "Lentils As Anything" in Melbourne via Sala (my co-partner on this project who is there on vacation). Hoping to post more recipes on the website in the next week or so. I'm very excited about the recipes we've received thus far. We still need a ton more recipes so please keep spreading the word and submit online.

Dec 13: The Karma Cookbook project is rapidly building momentum.   We’re still in the initial stage of reaching out to local individuals, KK coordinators, and other networks to request recipes and personal stories for the cookbook.   Check out our newly created webpage which launched last week. Here are some recent submissions: Papaya Bowl from Nisha, who lives on a farm , Manvi’s awesome Strawberry Shortcake, and Liz’s delish Belgian Leek Tart with Aged Goat Cheese.   In other news, Madhu spread the word to Seva Cafe chefs, who are going to contribute soon, Robert Egger of DC Central Kitchen is on board to submit a recipe, and I’m working to get a recipe from a local vegan soul food chef, Bryant Terry .   It's been wonderful to see all the positive responses and interest in this project thus far. Hope the mouthwatering update hasn’t left you too hungry! : )   Please help spread the word and direct folks to our website for recipe submissions.