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My Favorite Veggie Dish & Dessert!

For those of you who like Indian curry, chana masala (chickpea curry) is AMAZING! It's high in protein and ridiculously good.

Recipes vary but this is roughly how I was taught to make it by my boyfriend's Indian mom (keeping in mind that a lot of cooking involves improvisation and taste)...

In a wok on med-high heat:

  • about 3 tablespoons of canola oil,
  • enough pre-fried onions to thickly cover the bottom of the pan (packaged pre-fried onions can be found at most supermarkets, if not just fry 1 blended white onion)

After the pre-fried onions are sizzling (or the raw onion blend is lightly browned) add enough hot water to cover the onion and about half an inch above it. Heat the pre-fried onion until it's saturated and mushy looking.

Then add (around a teaspoon each but to taste):

  • Indian chili powder
  • Coriander powder
  • Cumin powder
  • Turmeric powder
  • Half a small can of tomato paste
  • A little salt (if needed)
  • If you'd like to change it up you can also add garam masala powder (although I'm not a big fan of the cinnamon-type taste)

After a couple minutes of frying on medium heat add two large cans of rinsed and drained chickpeas (canned is quicker because with fresh you need to soak them overnight). Add as much water as needed to make it the right taste and constancy. I usually serve it with whole-wheat roti or naan but basmati rice works great too. And keep in mind you can always add more spices or chickpeas if you'd like.

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My favorite dessert by far is vegan chocolate cupcakes. I made them for my birthday one year and not one person guessed they were "weird" in any way. This recipe is a little different than the one I used but it's close enough :)

Ingredients
  • 2 1/2 cups flour
  • 2/3 cup cocoa powder
  • 2 cups sugar
  • 1/2 teaspoon salt
  • 6 tablespoons applesauce
  • 2 1/4 cups water
  • 1 teaspoon vanilla
  • 2 tablespoons vinegar
  • 2 teaspoons baking soda
Directions
  1. Mix dry ingredients.
  2. Mix wet ingredients into dry ingredients.
  3. Bake in greased muffin tins at 375 for 25 minutes.

 

Hope you all enjoy :)

 

nothingandsomething nothingandsomething 22-25, F 3 Responses Dec 9, 2008

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Thanks a bunch! About the flour, do you use self-rising flour? If not, what kind? I have some organic unbleached whole wheat flour.

That sounds heavenly,i make a killer lentil,tomato & chilli pate : )

Would you be so kind as to post recipe?

Yes, I guess they would be fat free! <br />
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I you want them to be sugar free use agave instead of sugar and figure out how much you would need to substitute. Agave prevents a spike in blood sugar. Much healthier :)