Posted in Asian Food, Grains, Indian, International vegan cuisine, Plant Based, Vegan

Mujadarrah Inspired Cauliflower & Soya

I’ve been away for a while. A long while. First my husband had the flu while I was editing my latest book and then, for the very first time in my life, I was taken down with the flu as well. It was awful and an experience that I never, ever, ever want to experience again. So the blog had to take a backseat and now, I’m back. ­čśÇ

Yes, I’m calling this a mujadara even though there are no lentils in it. Sue me.

I wanted the flavors of this dish without the lentils so after a few adjustments, I was armed with tofu, a beautiful head of cauliflower and brown basmati rice, and I was ready to get the vegan mujadara started.

When it comes to cooking cauliflower, I prefer to cook it separately and usually in the oven because it gets those nice crispy edges in the oven or the air fryer. For this particular recipe, I used a combination of Indian spices and peanut oil, tossed with the cauliflower and then laid out on a baking sheet. It can take anywhere from 20 to 35 minutes in the oven, or about 15 to 20 in the air fryer, but you should use your eyes and your mouth to decide when your cauliflower is perfectly ready.

Pick a rice and cook it according to the package instructions. I used brown basmati here because I wanted a grain with a bit of a bite.

For the rest of the recipe you’ll need: rehydrated TVP or tofu if you have it handy, onion, garlic, ginger, green chili pepper and Korean chili paste. The onions should be cooked until caramelized as this will provide SO much flavor to this dish and it is a key in any mujadarrah recipe.

Cook it on the stovetop until everything is fragrant and tender. Toss all the ingredients together and heat through, and then get your yum-yum on!

Garnish with thinly sliced scallions and you’re good to go. A delicious vegan meal in less than an hour.

What is your favorite way to eat cauliflower?

Posted in Asian Food, Grains, Indian, International vegan cuisine, Plant Based, Vegan

Quick & Easy Vegan Mujaddara

When friends and family tell me how “easy” it’s been for me to go vegan because I love to cook, sometimes I just have to roll my eyes at the naivete of that statement. Yes, I do enjoy cooking and learning about new types of cuisines. Mostly it’s because I’m curious but it’s also because restaurant food is suspect and I’m not wealthy enough to go to the places where the food is always good all the time, and when you factor being vegan into the whole thing, well just finding a place to eat can turn into an ordeal in itself.

So I cook and experiment. And vegan-ize as much as I can or as much as I want.

But the reason I love cooking is because I find plenty of ways to make meals that are delicious and healthy┬áand quick. Every single day can’t be a two hours in the kitchen kind of day, but it can taste like it and that’s where this vegan mujaddara comes in very handy.

Before we go further, I do know that Mujaddara┬áis vegan and that to say so is redundant but many westerners have added meat and/or dairy to this dish so people looking for those recipes, probably won’t click on me.

Now, let’s move on!

This dish is pretty simple as it only contains a few main ingredients: brown lentils, brown rice, caramelized onions & spices.

The only thing I added was a few chopped crimini mushrooms and I used baharat, ras el hanout, cardamom, black pepper and cumin to season everything.

When it comes to a dish like this, you want to flavor the waters as much as you can. The people who know about these things recommend you don’t salt or season water for cooking lentils, but I added salt and baharat during the last 10 minutes and it made a difference. Do the same for your rice water, add some seasoning so that everything has flavor before you blend it all.

Since this dish was so healthy and easy, I used a plant butter-oil hybrid to get the onions crispy and caramel-y and delicious. It was worth the time and effort because the onions are where you can really add depth to mujaddara.

This dish was light and healthy and satisfying that we ate the rest the next day for lunch…with a beer!

This is an easy vegan meal with lots of flavor that you can cook in 30 minutes.