Recipe: Coconut Curried Squash
Vegetable oil
1 small onion, finely diced
2 cloves garlic, finely minced
1 tbsp fresh minced ginger
2 tsp. curry powder
1 1/3 cup of coconut milk
2 small delicate squash,
1 acorn squash or other medium squash; roasted or cooked and diced into bite-sized pieces
1 16 oz can of garbanzo beans, drained and well rinsed
1 cup frozen peas
Salt and pepper to taste
In a large saucepan, heat the oil and onion and cook until it turns translucent, about five to seven minutes. Add the garlic and ginger, stirring and cooking until it is fragrant, about one minute. Add the curry powder and cook for one minute longer. Stir in the coconut milk, squash and garbanzo beans and simmer over low until the sauce is thickened. Stir in the peas and continue to cook until they are warmed. Season with salt and pepper; taste and adjust seasoning. Serve warm with rice or other accompaniments.
Serves four as a side dish; two as a main.
Recipe: Indian BBQ Tofu
Vegetable oil
1 medium onion, finely diced
3 garlic cloves, minced
3 tablespoons fresh ginger, minced
1 1/3 cup ketchup
1/3 cup distilled white vinegar
1/3 cup unsulphured molasses
Pinch of sugar
3 tablespoons whole-grain mustard
1/4 teaspoon cayenne pepper
1/2 tsp cinnamon
1/2 tsp ground coriander
2 teaspoons garam masala
Salt and freshly ground black pepper
2 16 oz blocks of extra firm tofu
In
a large saucepan, heat three tablespoons of oil. Add the onion and cook over
moderate heat until translucent, 4 minutes. Add the garlic and ginger
and cook until fragrant. Add the ketchup, vinegar, molasses, sugar,
mustard, cinnamon, ground coriander and cayenne and simmer over low
heat, stirring, until it's reduced and thickened; about five minutes. Stir in the
garam masala and season with salt and black pepper.
Meanwhile,
drain and pat dry the tofu. If you are not using an dry, extra firm
variety, it may be necessary to press some of the moisture from each
block. Slice each block width-wise into twelve pieces.
Place
some of the sauce in a medium sized casserole. Dredge each piece of
tofu in the sauce and layer into the casserole, topping each layer with a
little more sauce. After all of the tofu is in the dish, add some
additional sauce to the top and make sure it is all well covered. Cover
and chill overnight.
Preheat oven to 350 degrees. On a jelly roll
pan coated in aluminum foil, layout the tofu. Use a pastry brush or
spoon to make sure the pieces have a good coating of the sauce. Bake
for twenty minutes, then flip the slices, apply additional sauce and
bake for an additional twenty minutes. Serve warm with rice, naan or
other Indian dishes and additional sauce reheated and spread over the
top.
Makes four servings.