King Oyster Mushroom Curry

I am using curry in the most generic sense here because I am not sure what else to call the dish. Its origins are a fish dish in an Indian cookbook I have. There really isn't a vegan substitute for fish, but I thought I would try king oyster mushrooms for something different. In the end, I was a little disappointed with the mushrooms because they were rather tough. Chickpeas or tofu would work just as well with this sauce.

INGREDIENTS

- 4 king oyster mushrooms, thickly sliced

- 1/4 cup lemon juice

- 1/2 tsp tumeric

- 1/2 tsp salt

- 3 tbsp oil

- 1 tbsp sugar

- 1 large sweet onion, halved and sliced

- 1" piece of ginger, minced

- 2 garlic cloves, minced

- 1 tsp coriander

- 1 tsp chili powder

- 1/2 tsp tumeric

- salt to taste

- 3 medium tomatoes, finely chopped

- 1/2 to 3/4 cup veggie broth, or water

- 1/4 cup chopped cilantro

METHOD

1. Mix tumeric, salt, and lemon juice together. Toss mushrooms in mixture and set aside for a few mins to let the liquid soak into the mushrooms.

2. Heat oil in a large frying pan over medium heat. Fry mushrooms for about 5 mins, until they begin to soften. Remove from pan.

3. There should still be oil left in the pan. Make sure there is still about 2 tbsp. Add sugar to the pan and stir until sugar caramelizes. Add onions, ginger and garlic and fry until a nice golden brown (about 8-10 mins).

4. Add spices and mix well. Add tomatoes and cook until they reduce into a paste. Add enough water to get the consistency you are looking for, and season to taste. Stir in cilantro and add mushroom back to the pan. Cook until mushrooms are done. Serve over rice.

Semolina Bread

I was all wrapped up following the election last night, so sorry about the lack of a post. I am able to vote in Ohio, and as an American historian I was extremely interested in the outcome. Plus, whatever happens in the U.S. has an impact on us here in Canada. I was also reminded that while we Canadians often pride ourselves in our diversity and in thinking we are more liberal-minded than our neighbours to the South, we have yet to elect a person of colour as Prime Minister. We have had only one female PM (for four months, when Brian Mulroney quit), but she was soon defeated in the 1993 election. Our latest election was almost entirely a slate of white guys.

I am busy with the bakery tonight, so just a small post about a failed bread recipe. I thought I would experiment with a semolina yeast bread to go with some pumpkin soup. The end result was nice and soft but far too dry, I thought. The crust sucked all the moisture from your mouth, and the next day the loaf was pretty hard. I shan't be making it again.

Back tomorrow with another great Indian recipe.

Seitan Madras

When Vegan Mom and I were married over a decade ago, we quickly fell into a fairly mundane weekly routine of meat-based dishes. We then decided to try a vegetarian diet to force ourselves to explore new cuisines, methods, and ideas. It was then that we discovered Indian food, and it remains my favourite cuisine.

INGREDIENTS

- 3 cups cubed seitan (or 1 pkg of tofu, cubed, or one can of chickpeas)

- 1 six oz can tomato paste

- 1/4 tsp ground fenugreek

- 1/2 tsp ground fennel

- 1" piece ginger, minced

- 2 cloves garlic, minced

- 3 tsp coriander

- 2 tsp chili powder

- 1/2 tsp tumeric

- 1/4 cup lemon juice

- 1 1/2 tsp salt

- 2 cups water

- 2 tbsp oil

- 2 onions, halved and sliced

- 4 curry leaves

- 1/4 cup chopped cilantro

METHOD

1. Mix together tomato paste, spices (including garlic and ginger), lemon juice, salt, and water.

2. Heat oil over medium heat in a large frying pan and fry onions and curry leaves until deep golden brown (about 15 mins). Add seitain (or tofu, or chickpeas) and fry for 3-4 mins.

3. Add tomato-spice mixture to the pan and bring to bubbling. Add cilantro, reduce heat, and simmer, uncovered, until sauce is thickened (15-20 mins).

Perfect Fresh Whole Wheat Pasta

With a little experimentation I came up with a much better fresh whole pasta than my first attempt.

INGREDIENTS

- 1 cup semolina flour

- 1 cup all purpose whole wheat flour

- 2 tbsp vital wheat gluten flour

- 1/2 tsp salt

- 3 tbsp ground flax seed

- 7-8 tbsp water

METHOD

1. Whisk together flours and salt. Whisk flax into 7 tbsp of the water until it begins to thicken.

2. Make a well in the middle of the flour and pour the flax mixture into it. Mix wet into the dry and bring together into a dough. Add more water, if needed. The dough will be tough but you should be able to knead it without any pieces falling off.

3. Wrap in a slightly damp towel and let sit for 20 mins. Roll and cut with a pasta machine.

UPDATE:
I made this recipe again, and this time I sifted the whole wheat flour, then ground the leftover bran and germ in my coffee grinder (which I use to grind flax seeds, etc.) and added it to the dough. It worked very well and made for a smoother dough.

Seitan over Maple Squash and Sweet Potato

Have you ever looked in the fridge and wondered what in the world you were going to make for dinner? Especially on the day before shopping day? Sometimes the results can be surprising. This dish was wonderful and was perfect for a cool Canadian autumn day.

INGREDIENTS

Serves 4

- 4 large pieces chicken-style seitan, or tofu

- 1/4 cup flour

- 2 tsp poultry spice

- 1/4 cup margarine

- 1 onion, halved and sliced

- 1 celery stalk, sliced

- 1/2 butternut squash, diced

- 2 medium sweet potato, thinly sliced

- 1 1/4 cups vegetable or chicken-style broth

- 1/3 cup maple syrup

- 1 tsp ground thyme, or to taste

- salt and pepper to taste

METHOD

1. Heat margarine in a frying pan over med-hi heat. Mix flour and poultry spice together and dredge seitan or tofu in the flour mixture. Fry for 3-4 mins per side, until golden. Remove from pan.

2. Reduce heat to medium and add onions and celery to the pan, and add a little more margarine if needed. Saute for 5-7 mins, until soft and translucent. Add squash and potatoes to pan and cook until both begin to colour deepens.

3. Add broth, maple syrup and thyme to the pan. Season with salt and pepper. Bring to bubbling. Place seitan on top of potatoes. Reduce heat and let simmer for 20 mins, basting seitan with the liquid, until potatoes and squash are cooked. Add more liquid if needed.

4. Serve seitan over a bed of potatoes.