"What's Cooking" - Sunday Potlucks at
Kundalini Yoga in the Loop

Recipes

To make FTS tofu simply put the entire package (usually 1 pound) of tofu in the freezer, overnight will work fine.  Then remove the package and let thaw at room temperature about 10 hours.  When thawed, open the package, remove the tofu, and place it onto a cutting board, where the board is angled into the sink.  Then use the palm of your hand to slowly squeeze the tofu until most of the water has been removed.  The resulting tofu is very easy to cut or tear into smaller pieces as needed for your dish.

As always, give a verbal "thank you" to the tofu for its gift.  The food will taste better!

To make the Tikka Sauce:

Mix all of the dry spices together with the water, stir well to dissolve all of the spices.  Add the oil and mix thoroughly.  Add the garlic, tamarind, chili pepper, and cilantro.  Mix well.  Add the yogurt and mix well again.  Set aside.

To make the fritters:

Place the raw soaked chickpeas in a food processor and pulverize 15 seconds until broken down but still gritty in consistency, set aside.  Mash the cooked chickpeas until almost smooth but with a few of the chickpeas nearly whole.  Mix with the ground raw chickpeas.  Add the tikka sauce, red onion, lime juice, cilantro, salt and pepper.  Mix together very well, set aside covered for 20 minutes to let the flavors develop.

Heat the oil in a frying pan on medium heat.  With your hands, form a fritter about 3" in diameter and 1/2" thick.  Saute the fritter 3 to 5 minutes on each side to make it crispy on the outside.  Drain the fritters on paper towels, serve hot with the tikka sauce.

(1) Saute onions 4 minutes over medium-high heat.  Add garlic and ginger then saute for another 3 minutes (onions may turn slightly brown).  Then add to the pan all of the other spices except the turmeric.  Allow spices to cook for another minute while stirring.  Then add the tomatoes, lime juice, and cilantro.  Cover the pan and lower heat to simmer; stir occasionally.  When tomatoes are soft, transfer the mixture to a blender or food processor, add 1/2 cup of water and puree until smooth.  Set aside.

(2) Heat the butter/ghee in a soup pot over medium heat, place the puree mixture from Step (1) into the pot along with the turmeric.  Cook this mixture for 2 minutes then add 2 cups of the chickpeas and cook for another 2 minutes.  Now transfer this mixture into the food processor and puree until smooth.

(3) Final step is to combine the puree mixture with the remaining 4 cups of chickpeas in the soup pot.  Add enough water to get the consistency you wish, anywhere from soup-like to a thick gravy (my favorite way).  Cover pot and bring to a boil, reduce heat to simmer for 15 minutes.  Serve hot; the optional garnish is a wonderful addition to this dish.

This will freeze very well, and the flavors develop better after sitting overnight in the refrigerator.

Sauté the following in a pan...
  1 TBL nice oil, like olive / sesame / coconut.
  1 tsp cumin seeds (crushed first).
  2 big onions finely chopped.
  1 TBL garam masala.
  2 green chilies, minced (mild or hot, your choice).
  2 TBL ginger, minced.
  1 tsp paprika.
  1 TBL coriander powder.
  1/4 cup yogurt, plain.
  Add water as needed to make a sauce.
 
When the onions are translucent, add the tofu bits and cook some more. Salt to taste (or use Bragg Liquid Aminos).   Garnish with fresh cilantro & mint leaves.

1 pound tofu (FTS style) - cut or tear into small pieces, set aside.
(Good alternatives to tofu are cooked and mashed chickpeas, cooked black beans, or TVP - textured vegetable protein).

Saute together until soft:

•  1 TBL olive oil.
•  1 large yellow (sweet) onion, chopped.
•  1 large green bell pepper, chopped.
•  1 clove garlic, minced.
•  1/2 bunch fresh cilantro, chopped.

Then stir in:

•  1 can - 15 oz - petite chopped tomatoes.
•  1 can - 15 oz - tomato sauce.
•  1 tsp chili powder (this is not too hot, add more if you wish).
•  1 TBL ground cumin.
•  1/2 tsp oregano.
•  1 cup of small black olives (pitted, of course).
•  1 package - 10 oz - of frozen corn.
•  1 can - 4 oz - diced chilies (chef's choice, mild or hot).
•  1 TBL of Bragg Liquid Aminos (or regular salt if no Bragg's) to taste.

Bring mixture to a boil, reduce heat, then taste the mixture for proper salt content (or Bragg's) and level of heat in the sauce.  Adjust the salt and heat first, then add-in the tofu pieces to the mixture and stir very well to allow the sauce to fill the tofu sponges. 

Now make a judgment call on the amount of water in the mixture - we do not want too much water in the mixture, or the pie will be watery.  So let the mixture simmer on the stove until it has a very thick, paste-like consistency.  Heat the oven to 350 degrees and prepare a baking dish 9" x 13" with good oil on the bottom and sides. 

The Pie Crust

A proper tamale pie uses a special corn flour called Masa Harina, which is prepared by boiling corn in lime water, drying it, then grinding.  This is the official dough for anything "tamale."  If you simply cannot obtain Masa Harina, then a "cornbread" recipe can be used (find one on a box of corn meal). 

Mix in a bowl:

•  4 cups Masa Harina (Bob's Red Mill brand is good).
•  2 1/2 cups of water, warm.
•  2 tsp salt (or 1 tsp Bragg's) dissolved in the water.
•  1 cup of good oil (I like coconut oil) in liquid form.

Knead the dough for about 10 minutes or until it is very smooth.  Then line the bottom of your baking dish with a layer of the dough, pressing it evenly into the pan; it need not flow up the sides of the pan.  Then pour the Pie Filling into the baking dish, spread it evenly. 

Now the trick is to create a nice Masa Dough top crust.  This is a challenge.  I do it by rolling out some dough onto parchment paper, a bit larger than the size I need to cover the baking dish, then, with a helping pair of hands, quickly flip the parchment on top of the baking dish.  Carefully peel back the parchment.  Do not expect a clean top crust, it usually breaks.  Just fill the breaks as best you can!

Bake for 1 hour at 350 degrees.  If the top crust is not a nice golden color, then set the oven on "broil" for a few minutes - be sure to watch it constantly during this phase or it will burn.

Make It Hot?  Or Not?

This dish can be either savory or hotter than Hades.  The Chef decides.  But when serving a diverse group, especially children, it is often better to keep the hot stuff as an optional side condiment, like a spicy salsa.

Salsa

Mix together very well:

•  1 can - 28 oz - petite diced tomatoes.
•  1 can - 4 oz - diced jalapeno peppers.
•  1 bunch fresh cilantro, chopped.
•  1 yellow onion, finely chopped.
•  2 TBL lime (or lemon) juice.
•  1 tsp chili powder (adjust to taste).
•  1 tsp ground cumin.
•  1 tsp garlic powder (if using garlic salt, then omit the next step).
•  1 tsp salt (or 1/2 tsp Bragg's).

Let this mixture sit at room temperature for several hours to allow the flavors to develop. 

Steam vegetables separately until al dente:

•  4 cups of broccoli (or cauliflower) florets.
•  2 medium carrots, peeled and cut into half rounds.
•  2 zucchini, cut into rounds.
•  1 red bell pepper, cut into bite size pieces.
•  1 cup frozen peas.

Set vegetables aside after steaming.

Heat in a medium pot on medium heat:

•  1/4 cup healthy oil (coconut or olive oil is good).
•  1 TBL mustard seeds.

When seeds start to pop, add and saute until onion is clear:

•  1 medium yellow onion, finely chopped.
•  2 TBL garlic, minced.
•  1/4 tsp dried crushed chili pepper.

Reduce heat and add the following spices to the onion mixture, cook for another 3 minutes:

•  2 TBL ground coriander.
•  1 tsp turmeric.
•  1 tsp curry powder (mild or hot, your choice).
•  1 tsp salt (or use Bragg Liquid Aminos).
•  1/2 tsp powdered cumin.
•  1/2 tsp ground cardamom.
•  1/2 tsp ground cinnamon.
•  a pinch of ground clove.

Now add to mixture 1 can of coconut milk (15 oz) then fold in the steamed vegetables and simmer until everything is hot and ready to serve (do not boil the coconut milk).  An option is to add 1 TBL of honey.

Serve with rice.

•  2 TBL olive oil
•  2 cups finely chopped onions
•  3 cloves minced garlic
•  2 tsp ground cumin
•  2 tsp ground coriander
•  6 cups vegetable stock
•  2 cups dried red lentils (rinse before using)
•  2 carrots finely chopped
•  1/2 bunch fresh cilantro chopped
•  1/4 cup lemon juice
•  Salt and Pepper to taste
•  Pinch of dry red chili flakes

Saute the onions and garlic in the olive oil until onions are translucent.  Add the cumin and coriander to the onions, stir for another minute. 

Stir in the vegetable stock, the lentils, carrots, cilantro, and red pepper flakes.  Increase the heat and bring to a boil.  Reduce the heat, cover and simmer, stirring occasionally, until the lentils are tender (about 30 minutes).  Remove from heat, add the lemon juice, salt, and pepper.  Serve hot.  This soup also gets better with time, so make a big pot and keep it in the refrigerator for days of excellent eating.

You may use brown lentils (they are easier to find), if so, increase the cooking time to make them tender.

An optional garnish is thinly sliced onion, fried until lightly browned, with crisp pita bread chips.

•  2 shallots, chopped
•  1 clove garlic, minced
•  1 hot chili (Thai bird, or serrano, or jalapeno)
•  1 tsp peeled and minced fresh ginger (or galangal)
•  1 tsp minced Lemongrass (use soft core) or Dill Weed
•  1 TBL soy sauce or Bragg Liquid Aminos
•  1 tsp brown sugar
•  1/2 tsp ground cardamom
•  1/2 tsp ground coriander
•  1/4 tsp turmeric
•  1/2 tsp ground cumin
•  1/8 tsp ground cinnamon
•  Peanut Oil
•  1 medium yellow onion, coarsely chopped
•  2 large potatoes, peeled and cut into bite size cubes
•  1 1/2 cups vegetable stock
•  1 pound extra firm tofu, cut into 1-inch chunks
•  1 cup pineapple chunks
•  1 cup coconut milk.

1. In a food processor (or blender), combine the shallots, garlic, chili, ginger, lemongrass, soy sauce, and brown sugar - process until smooth.  Add the cardamom, turmeric, cumin, cinnamon, and 1 TBL of peanut oil - process to form a paste.  Set aside.
2. Heat 1 TBL of peanut oil in a large pot over medium heat.  Add the onion, cover, and cook (stirring a few times) until the onion is softened - about 5 minutes.  Add the potatoes and spice paste (made earlier) then cook for another 3 minutes.  Stir in the vegetable stock, cover, and simmer until the vegetables are soft - about 25 minutes. 
3. Stir in the tofu chunks, pineapple, and coconut milk - simmer for 5 minutes longer.  Serve immediately.

Serve with (or on) jasmine rice.

•  4 cups cooked chickpeas
•  1/2 cup chopped sweet onion
•  6 TBL tahini paste
•  10 TBL lemon juice (or other vinegar)
•  1/2 cup olive oil
•  1 TBL minced garlic
•  1/2 cup juice of Kalamata olives (optional)
•  Bragg's or salt to taste

1. Saute onion and garlic until soft.
2. In a food processor combine the onion, garlic, chickpeas, lemon juice, olive oil, and olive juice.  Begin blending.
3. While blending, slowly add the tahini paste.
4. Blend until smooth and creamy, adjust for salt content (or Bragg's).
5. Flavors will improve after sitting for a few hours.

• Lassagna Noodles (about 9) [use Rice Flour noodles for a gluten free dish].
• A good oil (olive, coconut, etc) to saute.
• 2 cups sliced mushrooms.
• 2 carrots, coarsely grated.
• 1/2 cup chopped green Bell pepper.
• 1 cup chopped onion.
• 3 tsp minced garlic.
• Tomato Puree, two 29-oz cans.
• 4 tsp dried oregano.
• 4 tsp dried basil.
• 1 tsp black pepper (more if you like it hot).
• 1 tsp red pepper flakes (or more...).
• Salt or Bragg's Liquid Aminos, to taste.
• 1 box firm tofu, use fresh (not frozen).
• 1 cup low fat ricotta cheese.
• 1 box frozen spinach, chopped (thawed, drained, and squeezed dry).
• 1 cup grated Parmsan cheese.
• 1 pound low fat mozzarella cheese, grated.

Preheat oven to 375 F.  Lightly coat a 13x9 inch baking pan with oil or cooking spray.

Cook lasagna noodles if necessary, make them firm (Rice noodles are ready for the baking pan, no boiling needed), set aside, but separate them to prevent sticking.

Saute in oil: onions, mushrooms, carrots, bell pepper, and garlic.  Remove pan from heat and stir in the tomato puree, oregano, basil, black pepper, red pepper flakes, and salt (or Bragg's).  Stir everything very well, taste, and adjust seasonings per your own good sense (I often add more oregano). 

Use a food processor to blend the tofu, ricotta, and spinach until smooth.  When well blended, add 1/2 of the parmesan cheese and blend some more. 

Assemble the lasagna:  Coat the bottom of the pan with a thin layer of the tomato mixture, then lay 3 noodles on top.  Spread half of the tofu/spinach mixture on top of the noodles, then a layer of the tomato mixture over it.  Add another layer of 3 noodles, spread the remaining tofu/spinach mixture on top, then a layer of the tomato mixture on that.  Add the final layer of 3 noodles on top and spread the remaining tomato mixture on top of the noodles. 

Cover the pan and bake for 35 minutes.  Remove the pan from the oven, uncover it, then add the grated mozzarella cheese, then sprinkle the remaining Parmesan cheese on top of the mozzarella.   Return the pan to the oven, uncovered, to bake for about 10 minutes.  Finally, carefully broil the lasagna until the top cheese is slightly browned (watch it closely, do not walk away).  Allow to stand for a few minutes before cutting.