new beginings
White chocolate chip and squash cookies
<h4>You're browser does not support iFrames - here is an exerpt of the content</h4> <a href="http://allotment2kitchen.blogspot.com/2009/12/spicy-south-asian-vegan.html">Click here to read the article in full</a> <p>style roast dinner.</p> <p>On this plate are some of the <a title="vegetables" href="http://gardenersvoice.com/category/vegetables/">vegetables</a> I picked from the <a title="allotment" href="http://gardenersvoice.com/category/allotment/">allotment</a> this Sunday: cabbage, carrots and the potatoes were in storage inside of the hut. I served this South Asian style roast veg with spiced tofu, after all fried tofu always tastes better.<br /><a href="http://2.bp.blogspot.com/_0W_QqQJyAQw/Sx6nR3iq0FI/AAAAAAAADxQ/wcv5x1amL1I/s1600-h/vegan+indian+roast.jpg"><img style="WIDTH: 400px; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5412947727554891858" border="0" alt="" src="http://2.bp.blogspot.com/_0W_QqQJyAQw/Sx6nR3iq0FI/AAAAAAAADxQ/wcv5x1amL1I/s400/vegan+indian+roast.jpg" /></a> I think this is quite a simple meal, though it does have various components that have to come together to make a good plate of food, but as long as your comfortable working with spices and timing, this is quite straightforward. Serve with Tamarind sauce or failing that, a good brown sauce as it contains the magic ingredient, tamarind.</p> <p><strong><em>Garam masala</em> potatoes</strong><br />Serves 4<br /><strong>Ingredients and Method</strong><br />Peel and chop potatoes, cook in boiling water until you can put a fork through it without pressure. Drain and return to heat to dry off excess water. Then add 2 tablespoon of plain flour and 1 tablespoon of <em>garam masala</em>, shake to cover potatoes.<br />Heat vegetable oil in oven till hot. Then gently add the coated potatoes, stir so covered in oil, then cook for 50 minutes to an hour, turning halfway through so that all sides are golden. When ready to serve, sprinkle extra chilli powder.</p> <p><strong><a title="Coriander" href="http://gardenersvoice.com/category/coriander/">Coriander</a> spiced cabbage</strong><br />Serves 2 – 4<br /><strong>Ingredients</strong><br />1 teaspoon of oil<br />1 Small green cabbage, quartered, core removed and finely sliced<br />1 clove of garlic, sliced<br />1 teaspoon of freshly ground coriander seeds<br />Pinch of chilli<br />1 teaspoon sea salt<br /><strong>Method</strong><br />Heat oil, add the cabbage and garlic until translucent, add the coriander seeds, chilli powder if using and salt and cook for a further 10 minutes. Keep warm until ready to serve.</p> <p><strong>Cumin carrots</strong><br /><strong>Ingredients</strong><br />2 – 4 carrots, peeled and sliced<br />1 teaspoon of oil<br />1 teaspoon of cumin seeds<br /><strong>Method</strong><br />In a roasting pan, combine all ingredients and cook for 20 minutes, giving it a shake halfway until cooked.</p> <p><strong>Indian Spiced Tofu</strong><br />Serves 2<br /><strong>Ingredients</strong><br />250g firm tofu<br />1 teaspoon chilli or cayenne pepper<br />1 teaspoon ground cumin<br />1 teaspoon ground coriander<br />½ teaspoon sea salt<br />250g vegetables oil<br />Squeeze of lemon juice (optional)<br /><strong>Method</strong><br />Mix all the spices then spread out on a flat plate.<br />Cut the tofu in half, and then slice each half to make four pieces. Dip the pieces into the spices, coating them over. Heat the oil in a frying pan, add the tofu and cook until brown and crispy on one side about 5 minutes. Turn then pieces over and cook the other side. 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