Banana Halva

OK, so let's just admit right up front that this dessert is not going to win any photo contests. Cooked bananas just aren't that attractive. But if you are planning an Indian feast any time soon you may want to try this sweet dessert.

INGREDIENTS

- 1 tbsp margarine

- 4-5 ripe bananas, sliced

- 1 1/4 cups water

- 3/4 cup sugar

- 1/4 tsp vanilla

- 1/2 cup toasted sliced almonds

- nutmeg

METHOD

1. Melt margarine in a non-stick frying pan over medium heat. Add banana slices and fry for 5 mins. Remove from heat and mash well.

2. Return to heat and add 1/4 cup of the water. Cook for 5 mins, stirring constantly. Add sugar and the rest of the water. Bring to bubbling and cook for 15-20 mins, stirring regularly, until thick.

3. Remove from heat and add vanilla. Transfer to a large bowl, or several smaller serving bowls. Sprinkle some nutmeg over top and garnish with almonds. Can be served hot or cold.

Stuffed Potato Cakes

I thought I would try some new dishes for tonight's Indian feast. First up: these stuffed potato cakes. As far as stuffed things go, they are pretty easy to make. The boys loved them, and so did I.

INGREDIENTS

- 3 large yukon gold potatoes

- 1 tsp salt

- 1 tbsp margarine

- 1 small onion, diced

- 1" piece of ginger, minced

- 1/2 tsp chili powder

- 1/2 tsp tumeric

- 1 tbsp chopped cilantro

- 1/2 cup frozen peas

- 1 tsp lemon juice

- 1/4 tsp garam masala

- 1/2 cup soy milk

- 1/4 tsp lemon juice

- 1/3 cup bread crumbs

- oil for frying

METHOD

Makes 5 large, or 10 small, potato cakes

1. Boil potatoes with skins on for about 15 mins, until tender. Drain and set aside to cool. When cool, peel and mash. Add 1/2 tsp of salt and knead for 1 min until smooth. Set aside.

2. While potatoes are cooking, saute onion and ginger in the margarine over medium heat for 5 mins. Add chili powder, tumeric, cilantro and cook for 1 min. Add peas and mix well. Add a splash of water if needed, and cook until peas are heated through. Add lemon juice and garam masala and mix well. Remove from heat and let cool.

3. Divide potato mixture into 5 or 10 pieces. Flatten a piece in your hands and place a tbsp (less for smaller cakes) of the pea mixture of in the middle. Fold potato mixture over and seal all sides. Repeat.

4. Mix soy milk and lemon juice together in a small bowl. Place breadcrumbs in a separate bowl. Dip potato cake in the soy milk and roll in breadcrumbs. Fry in oil over medium heat for 2-3 mins per side, until golden brown.

5. Drain potato cakes on a paper towel or paper bag and serve.

Ciabatta: Take One

I tried my hand at making ciabatta today. The end result was pretty good, but not perfect. As you can see from the pic, I did not get that characteristic light and bubbled texture throughout the whole loaf. Also, the texture was a bit tougher than I would have liked. It was still really tasty, but more like a standard Italian loaf than a ciabatta. I need to rethink some of the steps of making the bread--when I get it right I will post the recipe.

Vegan Shredded BBQ Beef Panini

It's all about the sandwiches this week. Lunch at home is so great.

INGREDIENTS

Makes 2 sandwiches

- 2 panini rolls

- 1 tbsp oil

- 1 medium Vidalia onion, halved and sliced

- 6 slices Yves roast beef lunch meat, very thinly sliced

- 1/4 cup BBQ sauce

- 2 slices vegan cheddar cheese

METHOD

1. Slice panini and spread a thin layer of margarine on all four pieces.

2. Heat oil in a frying pan over med-hi heat. Saute onion for 5 mins, until just beginning to brown. Add in roast beef slices and fry for 1 min. Add BBQ sauce and mix well.

3. Remove beef mixture from pan, wipe clean, and return to heat. Toast panini (butter side down, of course) for 1 min in pan, or until golden brown.

4. Put cheese on bottom bun and top with beef mixture. Add top bun and enjoy!

Spicy Tempeh Tacos

I think it is safe to say that spring has finally come to stay. After a few days of snow flurries and temperatures near freezing, today was bright and sunny, and the forecast looks like more of the same. The ice is finally all melted on the lake, and plenty of people and their pets were out and about today.

Warm weather always makes me hungry for Mexican food, and tonight I wanted something spicy. I made tempeh strips a la my tempeh gyro (but with no marjoram and rosemary, and more sage) and topped them with these spicy onions.

INGREDIENTS

- 1 tbsp oil

- 1 vidalia onion, halved and sliced

- 2 jalapeno peppers

- 2 cloves garlic, minced

- few dashes Tabasco sauce

METHOD

1. Make tempeh as per the instructions in this recipe (spice as you see fit). When tempeh slices are cooked, slice into smaller strips.

2. Heat a frying pan over med-hi heat. Roast whole jalapeno peppers on the pan, turning regularly to lightly char the skin. Remove from heat and let cool. When cool, slice in half, deseed, and thickly slice.

3. Add oil to frying pan and increase heat to med-hi. Add onions and saute for 5 mins, until onions are just beginning to brown. Add garlic and pepper and fry for 2 mins. Add Tabasco to taste and remove from heat.

4. Place a few strips of tempeh on a small wheat tortilla and top with onion mixture. Top that with tomato and salsa.