Suki Bhaji Okra  (North Indian Okra Stir Fry)

Okra is native to West Africa and was brought to the United States by enslaved Africans. It became a popular soul food in the south. However, the use of okra is not widespread in rest of the US.  

Okra is believed to have come to India via the Middle East. In this tropical country okra thrived and became a popular feature in many Indian recipes with regional variations.

Okra is colorful, dainty, nutritious, and tasty when cooked right. Okra’s nutritional profile is very impressive. One cup of cooked okra contains 3 grams of protein, 147 mgs calcium and 1.18 mgs iron. These essential nutrients are often difficult to find in vegetables.

When cooked, okra has mucilaginous characteristics that works  for or against a dish depending on the recipe. For example, in a gumbo recipe, okra’s sliminess is essential to create a thick sauce. However, in many Indian recipes, the stickiness is not desirable. So, there are a number of techniques in Indian cuisine to remove the sliminess of okra such as by deep frying in a batter, or by stuffing them with spices and flour or dry fruits, or by stir- frying as in suki bhaji (dry/cooked vegetables) as shown here.

When selecting okra, choose young, tender and firm green pods. For this recipe, okras should not be washed, but instead pat-cleaned with a wet kitchen towel.

30 pods of okra, cleaned with a damp cloth,  tips removed and cut into four pieces, length wise
3 tablespoons vegetable oil
½ teaspoon black or brown mustard seeds
3 green onions (scallions) cut into half, lengthwise, including some green parts
1 semi-hot fresh pepper such as the Anaheim or Poblano pepper, cut into thin slices
l tomato, cut into small pieces
½ teaspoon each turmeric, coriander powder, cumin powder and salt
Few pinches of cayenne, optional
Juice of ½ lime or lemon
Few sprigs of chopped cilantro leaves

Heat oil over moderate heat and add the mustard seeds. Allow them to pop for a minute and then add the onion and pepper slices. Stir fry for a few minutes and then add the tomato. Keep stirring until tomatoes form lumps. Add the okra slices. Add the salt and the powder spices and continue to stir fry so that the okra is completely cooked using the juices of the vegetables. Sprinkle the lime or lemon juice all over the top. Correct seasoning adding the optional cayenne and more salt if needed. Garnish with cilantro and serve with rice or bread.

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This recipe is modified from Shanta’s cook book “Cooking Together: A Vegetarian Co-op Cookbook”, Copyright © 2017 by Shanta Nimbark  Sacharoff. Shanta’s books are available in San Francisco at Other Avenue Food Co-op, Rainbow Grocery Co-op, Green Apple Book Store, Folio Book Store, Omnivore Books, Book Passage and in Sausalito at Drivers Market. You can also order her books through books.google.com,  www.greenapplebooks.com , or www.instacart.com/rainbow-grocery

Shanta is a co-founder of Other Avenues Food Cooperative, where she worked for over three decades.  Currently retired from that job, Shanta writes recipes and articles on food and nutrition. She demonstrates vegetarian recipes and teaches cooking classes in S.F.

Sambhar: South Indian daal (lentil soup) with vegetables

by Shanta Nimbark Sacharoff

The word dal (also spelled daal or dahl) means a soup-like preparation of split peas, beans, or lentils, which are staples in Indian cuisine. The consistency of a daal can vary according to its intended use. A thinner daal may be served as a first course, and a thicker version, such as this sambhar, may be served as an entrée. My sambhar recipe has a California touch – with lots of seasonal vegetables.  In short, this soup is substantial enough to be a meal in itself!!

In addition to the use of pungent spices,  a step in the preparation of dal that sets it apart from other soups is called vaghar (loosely translated as “tempering”). It is vaghar that gives the daal its characteristically deep and unique flavor.

8 cups water
1 cup red lentils, rinsed and drained thoroughly
1  teaspoon salt
1 fresh hot green chili pepper, such as jalapeño, minced after core and seeds are removed
1  tablespoon fresh ginger root, grated
½ teaspoon each coriander and turmeric powder
1 tablespoon safflower, canola, or olive oil
¼ cup onion, finely chopped
¼ cup bell pepper (any colors), chopped finely
1 cup cauliflower or broccoli, florets only, cut small
1 cup each: carrot, eggplant, celery, zucchini, and tomatoes, cut into ¼-inch chunks
1 tablespoon shredded dried coconut
3 tablespoons of freshly squeezed lime or lemon juice
1 tablespoon honey or sugar
A few tablespoons of  fresh cilantro, chopped

For the vaghar:

1 tablespoon cooking oil
1 teaspoon black or brown mustard seeds
½ teaspoon cumin seeds
2 – 3 whole dried red, hot chilies
a pinch of hing (asafetida), available at Indian markets or health food stores (optional)

Rinse  red lentils thoroughly in hot water and drain them completely.  In a large soup pot, bring the water to a boil and add the drained lentils. Simmer lentils briskly uncovered for 15 minutes. Add salt, green chili, ginger, coriander and turmeric. Cover and simmer for 20 minutes more over a moderate heat.

While the lentils are cooking, heat 1 tablespoon of oil in a frying pan and sauté the onions and bell peppers for a few minutes. Add the chopped and cubed vegetables and stir fry them for five minutes. Next, add the shredded coconut and sautee for 3 minutes. Add this vegetable mixture to the pot of simmering dal. Add the lime or lemon juice and honey or sugar. Turn down the heat. Cover and cook the sambhar over a low heat for 15 minutes.

For the last flavoring step, make the vaghar: Heat the oil in a small saucepan or a metal measuring cup. Add the mustard seeds. When they start to pop, add the cumin seeds and dry red chilies. Then, moving quickly, add the optional hing, and pour all of this smoky oil mixture into sambhar, and immediately cover the pot. Turn off the heat, and keep the pot covered for five minutes or longer to settle the vaghar flavor. Next, uncover, remove the whole dry red chiles and discard them. Correct the seasoning Top sambhar with chopped cilantro and serve with rice or bread.

Makes 8 to 10 servings

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Recipe modified from Shanta’s cookbook, “Cooking Together: A Vegetarian Co-op Cookbook” which we sell at Other Avenues. Recipe Copyright2017@Shanta Nimbark  Sacharoff 

Tired of having to face alcohol-laden holidays?  Want to serve something festive, but without booze?

These healthy drinks are  great choices for those who want to have a cheerful and clear-headed drinks. They are also suitable for young kids who cannot have caffeinated drinks such as chai or coffee.  

Recipes by Shanta Nimbark Sacharoff 

Hibiscus Cocktail (Jamaica)

¼ cup dried hibiscus flower (also known as hibiscus “tea”)

2 cups water

2cups cold, clear apple juice

Ice cubes as needed

Boil water and hibiscus for several minutes.  Strain the brew, cool it at room temperature and refrigerate to chill. Add apple juice.  Add more apple juice for a sweeter drink. Pour into four glasses (with ice, optional) and serve.

Hibiscus Punch

¼ cup dried hibiscus flowers

1 cup water

2 cups clear apple juice

1 cup or bit more seltzer water

About a dozen very thin slices of apples and lemons or oranges  (with their skin, but core and seeds removed)

Make the brew using the instruction above.  Chill and mix with the apple juice.  Right before serving, add seltzer water. Taste for sweetness and add more juice if needed. Transfer to a bowl with fruit slices and serve.

Welcome Drink:  Cucumber Thirst Quencher

This is my version of a beverage that was offered to me as a welcome drink at an Indian hotel on a very hot day.

2 large organic cucumbers, cut into sticks lengthwise  (important to use organic as you will need to use the skin)

4 to 6  sweet apple (such as golden or red delicious)  cut into small chunks or  2 – 3 cups of clear apple juice

½ inch long fresh ginger root

A few fresh spearmint leaves

1 lime

Rinse cucumbers and cut off its ends.  If you have a juicer, juice the cucumber, apple, ginger and a few mint leaves.  Squeeze the lime juice and serve with mint leaves on top.  If you do not have a juicer, use a blender to blend cucumber with a cup of water, ginger and a few mint leaves into a puree.  Strain the puree using a fine sieve or a cheese cloth.  Next, sweeten with apple juice.  Squeeze in the lime and serve with mint leaves on top.

Refrigerator Pickles with Cucumbers and other Vegetables

By Shanta Nimbark Sacharoff (author of Cooking Together)

Pickling vegetables, fruits and other food items has been an old tradition throughout the human history, as our ancestors must have figured out how to preserve abundant food for the time of scarcity. Stories of pickling have been documented in many folklores.

Preserving foods in vinegar or other acidic solutions is one of the oldest methods of preventing food spoilage. Archaeologists believe that ancient Mesopotamians pickled food in 2400 B.C and that people of Tigris Valley in India pickled cucumbers in 2030 B.C.

Pickled vegetables haves many health benefits such as reducing muscle cramps and maintaining blood sugar level. In addition, pickles are a good source of antioxidants. Pickled foods are easy to digest and pickles aid the process of digesting in general.

Pickling vegetables for the fridge is very easy. Unlike pickling processes for long-term preservation, here the pickles are meant to be consumed within two months. And this recipe requires very little preparation. You can combine many vegetables to make your jar colorful and turn it into an elegant, edible gift. No picnic basket should be filled without a jar of pickles!

The ingredients needed for the recipe are easy to find at Other Avenues, except for the grape leaves. Fresh or preserved grape leaves can be found in ethnic specialty food markets. Although not essential for pickling, grape leaves are added to the jar of pickles to keep them crisp — a better option than alum, another additive used for keeping them crisp.

Ingredients: 

4 to 6 pickling cucumbers (2 or 3 if long)

2 medium size carrots

1 (or a ½ ) daikon radish or a bunch of breakfast radish or 1 watermelon daikon*

2 cups white vinegar**

3 cups water (purified water preferred)

2 tablespoons (or less) kosher salt (or any sea salt)

2 teaspoons sugar (or less)

5 to 6 smashed cloves of garlic, skin removed

Several sprigs of fresh dill weed

Few fresh or bottled grape leaves

Few small pieces or slices of jalapeno pepper after removing seeds

*Any fresh and crisp vegetables can be used for pickling.

**Adjust the amount of vinegar and salt to suit your taste.

Method:

First rinse all vegetables, but do not peel. Then, cut them into thin strips. You can slice some vegetables such as watermelon daikon into thin rounds. Rinse the dill weed and grape leaves and pat dry them with towels. Prepare the garlic as described in the list. Set the prepared vegetables and the herbs aside

Next, combine the vinegar and salt in a saucepan and bring to a complete boil. Transfer this solution into a mixing bowl and add the cold water and sugar. Whisk the solution to dissolve the salt and sugar. Set the solution aside.

Clean two wide mouth quart- size mason jars with tight-fitting lids. Line the bottom of the jars with some garlic chunks, two pieces of a grape leaf, some dill weed sprigs and two pieces of jalapeno pepper.  Next, arrange the strips and pieces of vegetables into the jars making sure that the strips stand next to each other, well-packed but leaving some room for the liquid solution. Arrange grape leaves on the wall of the jar, reserving two pieces to be added on top. Add remaining garlic, dill weed and jalapeño pepper into both jars.

Next, slowly pour half the liquid solution on one jar of the vegetables and the rest of the solution on the other jar. Arrange remaining grape leaves on top. Close the jars tightly and leave the pickles at room temperature for an hour. Then, gently turn the jars upside down to distribute the liquid and place the jars in the refrigerator. The pickles will be ready to be consumed in 36 hours.   Make sure to place the jars back in the refrigerator after each serving. These pickles can keep for up to two months.***

Enjoy!

*** When you have finished all the pickles from the jars, the brine can be used to make a second batch. These will have a milder, less tart and salty flavor which some people may prefer. Discard the liquid after the second batch of pickles. You will need to start a new liquid solution for the following batch(es).

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by Shanta Nimbark Sacharoff, author of Cooking Together

Valentine’s Day is associated with flowers and chocolates filled with sugar and fat—certainly not a recipe for a healthy heart. Medical research shows that a diet high in refined sweeteners and fats can cause hardening of the arteries, which can lead to heart-related illnesses.

What can be better than saying “I love you” by preparing a heart-healthy meal for your loved ones?  This meal will warm his/her heart in more than one way.

Here is a partial list of heart-friendly foods and not-so-friendly foods, followed by two health-promoting recipes.

Heart-Friendly Foods:

• All fresh fruits, particularly citrus fruits, berries and pomegranate
• Leafy green vegetables, such as spinach, chard, collard and parsley
• Whole grains, such as brown rice, bran and other foods with soluble fibers
• Beans and lentils (also daals)
• Foods containing healthy fats such as avocados, nuts, seeds and olives
• Polyunsaturated fats such as olive oil, sesame seed oil and sunflower seed oil
• Other oils rich in omega 3 fatty acids, such as unrefined flax seed oil and hemp seed oil

The Villains:

• Eggs, red meats, cream, cheese, butter, ice cream
• Saturated fats from milk, eggs and most meats
• Trans fats hidden in many snacks and in hydrogenated margarine
• Deep-fried foods
• Refined sugars and refined grains (such as white flour, white bread and white rice)
• Refined juices, sodas

Here are two recipes. Upma, a traditional South Indian breakfast dish, is made with cream of wheat or cream of rice, vegetables and cashews. The other is a chutney (a spicy condiment) made with dried goji berries and cranberries. Both dishes are low in fat and sweeteners. Both are vegan and gluten-free.

Upma

Makes four to six servings

2 ½ cups very hot water

1 teaspoon salt

1/4 to 1/3 cup raw or roasted cashews

1 cup cream of rice (the type that is sold in baby food section or Bob’s gluten free rice cereal)

2 tablespoons safflower or sunflower seed oil or vegan spread

½ teaspoon brown or black mustard seeds

½ cup finely chopped onion

1 tablespoon or less minced jalapeno pepper (after removing seeds and inner veins) (optional)

½ cup small cubes of a carrot

½ cup frozen (and thawed) or freshly shelled peas

Juice of ½ lemon or lime (about 2-3 teaspoons)

2 to 3 teaspoons finely chopped cilantro leaves, for garnish (optional)

Heat the water in a sauce pot until it starts boiling. Add the salt and keep the water very hot over a low heat.

In a 10” to 13” stainless steel skillet or an iron pan, toast the cashews while stirring constantly. As the nuts start to turn color, transfer them to a bowl and set aside. (Roasted cashews do not have to be toasted.) Wipe off the skillet and add the cream of rice. Toast the cream of rice, stirring constantly. When the cereal starts to change color (3-5 minutes), transfer it to a platter and set aside.

Place the oil (or vegan spread) in the same pan and add mustard seeds. When the seeds sizzle and spatter, add the onions and cook for 2-3 minutes, stirring all the time. When the onion becomes limp, add the optional jalapeno and stir fry for a minute. Then, add the cream of rice and continue to sauté the mixture for several minutes while adding the carrots, peas and nuts.

When the cereal is well mixed with vegetables and nuts, slowly and carefully add the water with one hand. Careful: it will splash.  Using the other hand, stir the mixture with a wooden spoon. Blend the mixture well, breaking lumps and spreading it out. Turn the heat low and continue to cook until all of the water is absorbed.  Sprinkle on the lemon juice. Add the optional cilantro leaves. Cover the pan and allow the upma to sit for 10 to 15 minutes.

Next, transfer the upma mound onto a serving plate and pat it down gently, using your palm or a spatula to spread it out into a  8” to 9” circle that is about 1” thick. If you like, form the mound into a heart shape as shown in the photo. The circle or heart shape can be cut into individual servings. Serve upma with goji berry and cranberry chutney (recipe to follow).

Red Hot Goji berry and Cranberry Chutney

Makes 2 cups of chutney

I never grew up with cranberries in India. But in the US cranberries are an essential ingredient, especially for a Thanksgiving dinner. For these holidays, I decided to jazz up the cranberry sauce by creating a cranberry chutney with spices. However, when I wanted to duplicate this red chutney for a valentine dinner in February, there were no cranberries available in the market. So I used dehydrated cranberries and goji berries to make the chutney.

Both goji berries and cranberries are excellent sources of vitamin C and antioxidants- nutrients that can protect us against chronic diseases and prevent growth of cancerous cells. In addition, goji berries can increase good cholesterol (HDL) in our blood and cranberries can enhance digestion.

½ cup dried goji berries

1 cup dried cranberries (sweetened with apple juice –  sold in OA’s bulk dept.)

2 cups of hot water

1 tablespoon chopped ginger

¼ teaspoon (or more for hotter version) cayenne powder

½ teaspoon or to taste salt

Cover dried berries with hot water in a bowl and soak them for 30 minutes to an hour. Next, place all of the ingredients into a jar of a food processor including most of the water the berries were soaked in (reserving some water). Process mixture into a puree, adding more of the reserved water, if needed. Serve one or two tablespoons per person with Upma or any grain dish.  If refrigerated, leftover chutney can keep for a week.

Three Sisters Winter Stuffed Squash with Corn and Beans

The traditional Native American diet included many seasonal plants, as our native ancestors understood the complex interrelationship between food and climate. Their farming traditions reflected that. They planted three major vegetables—corn, squash, and beans, also known as the “three sisters”—with ecology of land and water in mind; in this method, the corn supports the beanstalks and the squash enjoys the shade below. In addition to being grown interdependently, corn, beans, and squash complement one another nutritionally: corn provides complex carbohydrates, beans provide protein, and squash provides vitamin A and potassium.

-Shanta Nimbark Sacharoff

1 each: small butternut, kabocha, and acorn squashes

3 tablespoons olive oil

½ cup onion, chopped

12 to 15 thin strips red or green bell pepper (from one medium pepper)

1½ cups corn kernels, freshly scraped or frozen and thawed

1½ cups green beans, cut into small (1/2 inch) size pieces

1 teaspoon freshly minced or ¼ teaspoon dried oregano

1 tablespoon cilantro leaves, chopped finely

Salt and freshly ground pepper to taste

Optional: ¼ cup grated Parmesan cheese or vegan alternative for topping

Use a sharp knife to cut each squash in half lengthwise. Remove the fibers and seeds and rinse the squash. Arrange the squash halves in a vegetable steamer with the open sides down. If necessary, cook  batches so as not to crowd the steamer. Steam the squash for about 20 minutes or until most of the inner pulp is cooked but the shells are still intact. Some squashes will take longer to cook than others, so check each of them after the first 15 minutes to be sure they are not overdone. Cool the cooked squash for 30 minutes.

Preheat the oven to 350 degrees.

In a frying pan heat 2 tablespoons oil and sauté the onion for several minutes until limp. Add the bell pepper strips and stir-fry for a few minutes. Add the corn and green beans, and stir-fry for 5 minutes. Transfer the cooked vegetables to a mixing bowl and set them aside.

Use a paring knife to carefully scoop out the pulp from the squash without breaking the shells. Cut the pulp into small pieces and mix with the vegetables. Add salt, pepper, oregano, and cilantro, and mix well.

Rub the remaining oil on the insides of the squash shells and on the outer surfaces. Stuff the shells with the vegetable mixture and arrange the “bowls” in two shallow casserole dishes or on a baking sheet that has been lined with a small amount of water (to prevent sticking to the baking sheet). Bake the bowls for 30 minutes (or longer), until they turn golden brown on the edges. Top with the optional Parmesan or vegan alternative.

Makes 8 to 10 servings

By Shanta Nimbark Sacharoff

The joy of cooking and sharing food outdoors is not to be reserved for carnivores only. Vegetarians around the world cook and enjoy open-air cooking, some while working in the fields, others while traveling or on pilgrimages.  Sharing food in an outdoor setting is a very special experience especially for us city dwellers.

Outdoor cooking can be a satisfying change to host a party where you can get away from an isolated kitchen and share chores with your guests.  A successful cookout can be a joyful cooperative effort with some careful planning.

Here are some tips to make your picnic or barbecue enjoyable and successful. Planning ahead is important.

1) Plan a varied menu with colorful, hearty dishes.  Include relishes such as pickles, olives, sauces and chutneys.  Bring plenty of beverages including water, juices and tea.

2) Make rice, pasta, and salad dishes ahead of time.

3) Pick a spot that is sheltered from heavy wind.

4) Bring folding chairs, blankets, ground cloths and  necessary utensils.

5) Be familiar ahead of time with the grill or whatever cooking medium you plan to use.

6) Remember, grilled food is very hot! Be careful cooking and serving it.

7) Bring water to cool off the grill after you are done and bags to carry away trash.

A list of items you can find at Other Avenues to include in your outdoor party:

• A large variety of juices and flavored waters.
• Organic wine, organic and micro-brewed local beer
• Soy deli cold cuts, such as baked tofu, tofu dogs, and tempeh burgers
• A variety of local and imported cheeses
• Freshly baked bread and gluten-free baked goods
• Crackers and chips
• A variety of condiments from deli cooler and grocery shelves

Read on for two recipes for an outdoor party:  Vegetable Tofu Kebabs and Gluten-Free Tabbouli.

Vegetable Tofu Kebabs

This dish can be made with a variety of many different vegetables.  So feel free to include your favorite vegetables that are in season.

For Kebabs:

2 small Japanese eggplants, cut into  ½ inch thick discs

Or 1 small global eggplant cut into bite-size chunks

10 to 12 cherry tomatoes

12 to 16 white or crimini mushrooms

1  red bell pepper, seeded, de-veined and cut into large pieces

3 small pearl onions or 2 small shallots, removed outer layers and cut into chunks

2 zucchinis, cut into ½ inch thick discs

2 yellow summer squash, cut into ½ inch thick discs

1 pound firm tofu, cut into 1 inch cubes after draining some water out

For Marinade:

¼ cup balsamic vinegar

½ cup olive oil

¼ cup freshly squeezed lemon juice

6 to 8 garlic cloves, minced

2 tablespoon fresh herbs such as oregano, basil and thyme, minced

¼ cup Soy sauce or salt to taste

Freshly ground pepper to taste

Prepare the vegetables as described in the list and place them into a large mixing bowl.

Drain water from tofu by standing the slab on a cutting board for ½ hour or gently pressing the surface with paper towels.  Cut into bite size cubes and add to the vegetables.

In a separate mixing bowl combine all ingredients for marinade by mixing with a whisk.

Pour the marinade onto the vegetables and tofu and toss them gently to mix.  Cover and set the bowl aside for at least an hour to allow the marinade to permeate the vegetables and tofu chunks.  You can prepare the marinade and other ingredients hours or a day ahead of time, combine them and keep them covered in the refrigerator until you are ready to use them.  Take the bowl of vegetables, tofu and marinade to the outdoor site where you will be grilling them.

When ready to grill, take out the vegetables  and tofu chunks from the bowl using a slotted spoon and place them on a platter.  Thread the vegetables and tofu pieces securely onto skewers by spreading out the colors and textures of the ingredients.  Liberally baste the kebabs with marinade that remains in the bowl.  Place the skewers on the grill above the hot coals.  As the kebabs cook, turn them frequently while basting them several times with the marinade.  The kebabs are ready when the vegetables look cooked  and partially charred.   Serve with  tabbouli recipe below or a bowl of rice.

Gluten-Free Tabbouli

Bulgur, the main ingredient in tabbouli  is a wheat product. Traditional tabbouli is made with bulgur. Here is a gluten-free option made with rice and quinoa.

1 ¼ cup water

½ cup basmati rice

½ cup white quinoa

A large bunch or two small bunches (2 cups) finely chopped Italian parsley, stems removed

½ to ¾  cup finely chopped fresh mint, twigs removed

1 bunches of scallion, finely chopped, with some of the green tops

1 cucumber, peeled and finely chopped in cubes (1 cup)

½  red or green bell pepper (1/2  cup)  seeded and finely chopped

Dressing:

6 tablespoons olive oil

6 tablespoons lemon juice or lime juice, freshly squeezed

½   teaspoon oregano dried or fresh and minced

½  teaspoons or to taste salt

Freshly ground black pepper to taste

First cook the basmati rice and quinoa.  Wash and drain rice and quinoa  thoroughly.  Bring the water to boil in a saucepan.  Add the grains and stir gently.  Bring the mixture to a second  boil and then cover the pan with a tight-fitting lid and allow to simmer gently for  10 minutes.  Uncover and  check to see that the grain is  almost cooked.  Cover again and turn off the heat.  The steam in the pot will finish cooking he grains.  Uncover after five minutes and spread out the grains on a platter to cool the cooked grains.  Set the plate aside.

Prepare the dressing with the ingredients in the above list and place in a jar with a lid.  Set the dressing aside. Next, prepare the vegetables as described in the recipe above and mix them with the cooked grains.  Add the desired amount of dressing to tabbouli and save the rest of the dressing in the refrigerator for the future use.   Serve tabbouli with cooked vegetables or the vegetables kebab (recipe above).

Makes about  6 to 7 cups tabbouli

Variation:  To make a traditional tabbouli recipe,  use ¾ cup bulgur (cracked wheat).  Bulgur is a cooked product, so you do not have to cook this  grain.  Simply soak the bulgur grain in 2 cups of warm water for half hour.  Drain completely.   Place the grains in a mixing bowl.  Prepare the vegetables and the dressing using the ingredients and method  above.  Mix the bulgur with vegetables and dressing and serve.

Copyright © Shanta Nimbark Sacharoff 2018

Kids Can Cook For Father’s Day

By Shanta Nimbark Sacharoff Author of Other Avenues Are Possible and Cooking Together

Home cooking can be a powerful tool.  When you prepare food at home you can select your own ingredients.  As food writer Michael Pollan says: “When you cook, you get to shop. You get to vote” with your pocket book.  I go a step further and say that cooking together with friends and family members bring us together.

Food preparation played an important role in families not too long ago, when women reserved several hours every day to prepare fresh meals.  This phenomenon has changed more and more as both partners need to contribute to the family’s finances. Packaged, frozen and grab-n-go foods have become popular as most of us work long hours and do not have time to cook. However, most prepared foods are costly and less nutritious than home-made food.   With some planning and organized effort of task-sharing with family members (or house mates) we can take back the joy of nourishing one another.

Kids can cook.  Parents are often too busy to pass on the important education of food preparation to their children. Most of us spend a lot of time transporting our kids to sports and extracurriculars that are important for their health, but do not see the importance of food related activities.

So, this year, for fathers’ day let us have kids prepare two simple dishes.  These recipes have proven to be a hit among children and parents.  Kids twelve-years-old and younger can make these dishes, with some supervision of an adult or a teenager who has had some cooking experience.  This is the Joy of Cooking Together.

First, read the recipes and get familiar with the cooking process.  Next, have your helper read them too.  Then go shopping with your helper or give him/her the list of ingredients to shop for.

Get acquainted with ingredients before the day of cooking.  Since both recipes take some preparation time, you can make the chili dish a day before (or a few days prior to)  Fathers’ Day.  Refrigerate the prepared chili, which can be easily reheated on the day of serving.  And you can make the cornbread on Sunday.  Have fun!!

Bowls of Chili

This is my friend Jim Sugarek’s vegetarian interpretation of his mother’s Tex-Mex chili recipe which contained meat.  With an addition of a pound of tofu and  a bunch of  vegetables plus an option to add some beans (in variation version), your dad is sure to have enough protein. Also, the fresh organic vegetables will give him a boost of nutrients and fiber.  This colorful, tasty and nutritious bowl of chili can be served with rice or cornbread, recipe below.

You will need these tools:

A large pot ( 1 ½ to 2 gallons size)

A sharp knife (and a food processor, but not necessary)

A can opener

An iron skillet or a pan with a sturdy bottom

A wooden spoon

Measuring spoons and cups

A platter

2 small mixing bowls

A whisk

Ingredients

4 large or 6 medium sized tomatoes, cut into small chunks

2 green bell peppers (or 1 red and 1 green), seeds and veins removed and cut into small pieces

4 to 6 celery stalks, rinsed, trimmed and sliced into thin pieces (about 3 cups)

2 -3  zucchini or yellow squash (about 3 cups cubes), sliced into circles and them cut into cubes

3 carrots (about 3 cups cubes) first cut  into 1” slices and then into small cubes

1 large onion, finely chopped

3 garlic cloves, finely chopped

1 15 – 16 oz.  can of chopped  tomatoes

½ cup of olive or sunflower seed oil

1 pound firm tofu, crumbled after draining water  (or the compressed and shrink wrapped tofu)

3 tablespoon of good quality Mexican chili powder

1 teaspoon finely chopped fresh oregano ( same amount of dried and crumbled oregano)

1 teaspoon cumin powder

2 teaspoon salt

2 tablespoon cooking oil (any type)

4 to 6 tablespoons whole-wheat flour

***For a gluten-free version, use garbanzo flour, or any finely ground gluten-free bake mix

½ cup water (at room temperature)

2 – 3 tablespoons freshly chopped cilantro leaves

1/8 teaspoon cayenne powder (optional for hotter chili)

First rinse all vegetables, except for the onion and garlic.  Arrange them on a cutting surface or a cutting board.  See, how beautiful they look! Then, cut them as described in the list.  You can ask your helper if you do not know how to cut.  Set the vegetables, in a platter in separate piles as they will be going in the cooking pot at different time in the process.

Next, ask your helper to chop the onion finely, using a sharp knife or the food processor if your family has one. (If you have dealt with chopping onions before, you may not need help).  If chopping in a food processor, make sure you pulse the onion briefly as they get chopped in a couple of minutes.  You do not want to puree the onion. Set the chopped onion in a small bowl and cover. Chop the garlic finely and set aside.  Open the can of tomatoes and set them aside.

Over a moderate flame, heat ¼ cup of oil in a large pot and add the chopped onion.  Stir fry for a few minutes until the onions look translucent and then add the garlic.  Next, add the chopped peppers and stir fry them together for 5 minutes. Continue to stir, adding the fresh tomato chunks. Next, lower the heat and cover the pot.  Allow the mixture in the pot to simmer for about 8 – 10 minutes, stirring and mixing once or twice to mix the ingredients.  Then add the canned tomatoes.  Lower the heat, cover the pot and continue to cook the tomatoes while preparing for the next steps.  Check the cooking mixture from time to time to prevent from possible sticking.

Next, attend to the tofu.  If the tofu is in a box of water, drain the liquid completely and slice the slob into several long slices.  Stand the pieces on several thickness of paper towels to drain the liquid — for about half hour.  Then crush  the drained tofu into small crumbles. If you are using the compressed firm tofu, it does not need to be drained, as it crumbles easily.

Heat 2 tablespoons of oil in a skillet and add crumbled tofu.  Stir fry for 10 – 15 minutes to evaporate liquid.  If you are using an iron skillet the tofu pieces will start to stick to the bottom. Scrape them from the bottom and sides, from time to  time, and sautee the tofu until it starts to turn to a beige/brown color. Add the cooked tofu to the cooking pot of tomatoes. Add the chili powder, oregano, cumin and salt.  Stir the mixture well to distribute the spices.

Clean the skillet and heat 2 tablespoons of oil.   Stir fry the remaining vegetables until they smell fragrant and are coated with oil.  Add them to the cooking pot.  Stir everything to mix the ingredients and cover again.

Lastly, you are going to make a thickening mixture with oil and flour  to be added to the pot of chili. Clean the skillet and heat 2 tablespoons of oil over a low heat.  Add the flour (or gluten free item) and stir fry with a wooden spoon, for several minutes, until the flour is well coated with oil. Transfer this mix to a small mixing bowl and add ½ cup water.  Whisk the flour to form a gravy. Add this gravy to the pot of chili while stirring the mixture vigorously to mix. Cook the chili for an additional 10 minutes so the flavors are well blended.  Serve with chopped cilantro and optional cayenne for those who want the chili to be spicier.

Makes 8 hearty servings

Variation: A  15 – 16 oz. can  of canned kidney beans or corn kernels can be added to the chill before the last step of thickening with gravy.  After adding this items, cook the chili for additional 10 minutes. (You may not need to thickener if you add the beans).

Note:  This recipe was adopted from Shanta’s book,  Ethnic Vegetarian Kitchen; Recipes with Nutritional Guideline, which is now out of print.

Cornbread

This easy-to-prepare cornbread goes well with any soup, stew, or bean dish.  For a gluten-free version, cornmeal can be combined with a gluten-free alternative instead of with wheat flour.

Gadgets and Tools you will need:

A cast iron pan (preferred) or a deep dish pie plate (9”  or  12” in dimeter)

2 mixing bowls

Measuring cups and measuring spoons

Flour sifter or a sieve with small holes

A whisk

An oven mitt

A pastry brush

A knife to cut the cornbread

A metal spatula

Ingredients:

1½ cup wheat flour

(or for a gluten-free version, use garbanzo flour or a finely ground gluten-free bake mix)

1 tablespoon baking powder

1½ cups yellow cornmeal

½ teaspoon salt

1 cup yogurt (or soy yogurt) blended with ¼ cup cool water

Or 1½ cup water blended with 2 tablespoon lemon or lime juice

6 tablespoons of light cooking oil such as safflower or sunflower oil

¼ cup maple syrup, honey or agave nectar

Preheat the oven to 400 degrees. Lightly oil a 9-inch iron skillet or a glass pie plate. Sift the flour (or gluten-free alternative) and baking powder together into a  mixing bowl. Add the cornmeal and salt.   Mix these dry ingredients well.

In a separate bowl, combine the wet ingredients. Whisk them together to combine the sweetener with oil, yogurt and water thoroughly.  Next, add the wet ingredients to the bowl of dry ingredients.  Mix everything briefly but thoroughly.

Pour the mixture into the prepared skillet (or pie plate) and smoothen the surface with a spatula.

Bake the cornbread in the preheated oven for  30 to 40 minutes, until the cornbread is crusty and begins to turn golden.  Next, for an extra crusty top, you may want to set the heat to a broil.

Set the oven at broil.  Using an oven mitt, carefully take out the skillet or pie plate and place it on a safe surface, as the skillet is very hot. Next, brush some oil on the surface of cornbread, which will give it a shiny finish on the crust.  Return the bread to the oven to broil, just for a few minutes.  This is when the adult helper will need to watch carefully so that the top is brownish but does not burn.  Take out the bread, using an oven mitt and place it on a surface that is lined with a thick kitchen towels.  Allow the cornbread to cool for a few minutes.  Then cut the pie into 8 wedges.  Remove the wedges carefully using a metal spatula and serve.

Serve corn bread with beans, a soup, a saucy vegetable curry or a bowl of chili.

Makes 8 servings with ten wedges

Note:  This recipe is adopted from Shanta’s book,  Cooking Together: A Vegetarian Co-op Cookbook, available at Other Avenues Food Coop.

By Shanta Nimbark Sacharoff

KIDS, LET’S MAKE A CHUTNEY FOR MOTHER’S DAY!

Every culture worships its mothers. Historically, African, Indian, Greek and early Christian civilizations had specific rituals dedicated to worshipping the Mother Goddess.  In the United States, Mother’s Day began in 1872 when Ann Jarvis, an anti-war activist, called for Mothers’ Peace Observance Day, urging all mothers to rise up for peace so that their young ones will not be sacrificed.  However, later on, Mothers’ Day became commercialized with flowers and gifts.

Food, cooking and nurturing have all become synonymous with motherhood. Our mothers are loved, feared and praised, but they are often not nourished by other family members. Therefore, kids, this year on Mother’s Day, make your mom an edible and enticing gift — a jarful of chutney!  It is an easy to make, delicious and nutritious!  And all the ingredients are available at Other Avenues.  You may need to get your dad, an elder sibling or a guardian to help out in the process of making this dish.  Happy Mothers’ Day!!

Equipment you will need:

A small knife

A food processor or an electric blender

A mixing bowl

A Mason jar

Ingredients (makes about a pintsize jar):

1 cup dried goji berries

1 cup dehydrated cranberries

2 cups of hot water

1 ½ tablespoons finely grated fresh ginger root

1 teaspoon lime juice

1 teaspoon sugar or honey

Few pinches of powdered cardamom and cinnamon (available in Other Avenues bulk herbs section)

One pinch of ground cloves (also available in Other Avenues bulk herbs section)

½ teaspoon salt

First of all, what is a chutney?    Chutney is a popular condiment in Indian cuisine. No meal goes without a chutney and every meal becomes more interesting with a dab of a chutney. There are two types of Indian condiments—chutneys and pickles. Pickles are often salty, oily and/or sweetened, and they take a long time to prepare. On the other hand, chutneys can be made quickly.

Place the goji berries and cranberries in a bowl of hot water and let them soak for approximately 30 – 40 minutes.  During this time the berries will get soft and plump.  Remove the berries from their soaking water and reserve the water.  Next place all ingredients in the jar of a food processor or a blender and add a few tablespoons of the reserved water to the mixture.  Puree the mixture adding more water, if necessary, to obtain a consistency that is close to a crunchy peanut butter. Allow the chutney to stand in the food processor or the blender, without opening the lid, for few minutes to half an hour to settle the flavors.  Then, transfer into a mason jar (or two) and wrap with gift paper or a ribbon.

Note: If refrigerated, this chutney will keep for a few weeks.