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 Here our are cauliflower bake's secrets revealed! Start by brushing a pan with olive oil. Add a layer of thinly cut potatoes to bottom of pan. Cover with cashew cheese (recipe under sauces). Next, add a layer of cauliflower. Finally, cover with our special sauce: a boiled carrot and boiled potato blended with half a can of coconut milk, salt, pepper and cumin to taste. Cook at 180 C (350 F) for 30-35 minutes. Try it and let us know what you think!
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 Vegetaristan has recently discovered tamarind! Actually, I've tasted tamarind sauces before in Thai and Indian cooking, but never really knew how to use tamarind myself. So on a trip to the US in October I made a point of buying a block of tamarind to take back to Kazakhstan. I found an easy tamarind sauce recipe (link is below) and from there started experimenting. Here's the first recipe - try it and we hope you like it! Ingredients: 1 small block tofu 1 green or red pepper 1 carrot 6 tablespoons tamarind sauce (http://www.recipe.iskcondesiretree.info/13_-_Chutneys/Tamarind_Chutney.pdf) 1 tablespoon vegetable oil Pinch of salt to taste Method: Cut the tofu into small blocks, chop the carrot and green pepper. In a frying pan, heat the oil and sauté the tofu for approximately 5-7 minutes, or until tofu starts to turn brown. Add the pepper and carrot, saute another 5-7 minutes. Optionally, add a pinch of salt here. Add the tamarind sauce gradually, letting it boil down and absorb into the tofu and vegetables. Optionally, add cilantro leaves for garnish. Serve with rice and tomato slices.   While this looks like quite a few ingredients, it's actually a very easy dish to make. The key is to follow the steps involved. Feel free to experiment and add other vegetables as well. That said, this combination is a good hit!
Ingredients: 1 zucchini 1 red pepper 1 cup pumpkin 1.5 cups chickpeas (soak overnight then boil for 90 minutes before using in the recipe) 3-4 medium sized tomatoes 2 tablespoons tomato paste 2 tablespoons olive oil 1 teaspoon fresh ginger, grated 1 teaspoon sugar (optional) 1/2 cup of nuts - peanuts, almonds, cashews all work well (or any mix of them) 1/4 teaspoon cumin 1/4 teaspoon coriander Pinch of asafetida Salt to taste Squeeze of lemon juice Directions: Chop the zucchini, red pepper and pumpkin into small chunks. Heat the oil in a large pan, then add the asafetida, cumin and coriander. Sauté for 30 seconds. then add ginger and sauté another 30 seconds. Add the zucchini, red pepper, and pumpkin, and sauté for 2-3 minutes. Next, add the tomato paste and sauté another 3 minutes. Finally, blend the tomatoes, sugar and nuts in a blender. If the consistency is very thick, add a bit of water. Pour into the pan. Add chickpeas and salt. Stir occasionally. Once the tomato sauce is boiling, reduce to a low heat and let simmer for 30 minutes. Before serving, squeeze a bit of lemon juice. Optionally add fresh herbs to garnish. Enjoy!  A number of friends who aren't vegetarian have never used tofu, and don't know where (or why) to buy it. In Almaty, you can find tofu at the Green Bazaar on the 2nd floor in the covered section that sells Korean salads. You can also buy it from Korean stores around town, or get it delivered to your home by veggie.kz. But why eat tofu? Here are our top three reasons:
1. Tofu is healthy. It's a great source of protein and amino acids, and can be easily incorporated into a low-fat diet plan. 2. Tofu is cheap. Much cheaper than meat, in fact! So if you're on a budget and are looking for a way to get your protein, look no further than tofu. 3. Tofu is super versatile and takes on the flavors of the dish you're cooking. it can be incorporated into main dishes, soups, salads, and even smoothies. It's fun to experiment with and you can disguise dishes for an extra protein boost with tofu - your dinner guests may never even guess! So…for starters, we'd like to suggest the following recipe for you: Ginger Tofu in Tomato Sauce Ingredients 1 pack " Ясо" tofu cut into small squares (if this brand unavailable, use a block of any firm tofu) 1 carrot 1 green pepper 1 teaspoon ginger, cut finely 1/2 cup Vegetaristan's tomato sauce, or 2 medium sized tomatoes, chopped finely 1 tablespoon soy sauce 1 tablespoon olive oil Chop the vegetables into small pieces. In a kazan or frying pan, heat the oil. Add the chopped ginger and stir fry for 15 seconds. Add the green pepper and carrot slices, fry for 2 minutes, add soy sauce, fry another 2-3 minutes. Then add the tofu and tomatoes or tomato sauce. Let cook on a low heat for another 10 minutes. Serve with rice or black bread and enjoy! Do you have your own favorite tofu recipe? Share it with us at vegetaristan@gmail.com! |
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