Seitan Stroganoff, Fingerling Potatoes, Pressure Cooked Beets

Dinner 3/29

Seitan Stroganoff

Fingerling Potatoes

Pressure Cooked Beets

It's PotatoHenge™ redux -- This time with seitan stroganoff (recipe) and fingerling potatoes surrounded by a moat of pressure-cooked beets.

To make your own PotatoHenge™: boil the potatoes for 15 minutes, drain and cut off the bottoms and then slice them in half, the long way. Roll them around in some soy margarine, and season with salt and pepper. Using a large ring mold, place the cut side touching the mold until you've gone all the way around without any gaps. Then add the stroganoff in the center and let stand for a couple of seconds. Remove the ring mold and your PotatoHenge™ is complete!

We wanted to try pressure cooking the beets and it worked beautifully -- four slightly-larger-than-a-golf-ball sized unpeeled beets in 1 1/2 cups of water for 15 minutes at 15psi. Immediately release the pressure and drop in an ice bath and the peels come off easily. They were perfectly cooked all the way through...

Tags: seitan, potatoes, beets. potatohenge, vegan, food, dinner, tofu666

Spaghetti with Basil Marinara Sauce, White Bean and Kale Soup, Salad with Crispy Shallots

Dinner 3/27

Spaghetti with Basil Marinara Sauce

White Bean and Kale Soup

Salad with Crispy Shallots

Tonight's meal courtesy of a guest chef -- our son.

Every Christmas, my sister-in-law gives me a huge box of cookbooks from various regional library sales. Some are duplicates, some are dated ("Robin Leach's Healthy Lifestyles Cookbook: Menus and Recipes from the Rich, Famous, and Fascinating" anyone?) and some are cookbooks that we would never have picked up on our own -- these are often the most interesting. Case in point: "Rao's Cookbook" from 1998. Our son caught a bit on cable about the famous old-school Italian restaurant and realized we had the cookbook in the library. It was a good primer on that most basic of red sauce: marinara with basil. So, we picked up some San Marzano tomatoes and let him pick the rest of menu -- and as you can see, he did a great job!

Tags: san marzano, tomatoes, spaghetti, cannellini beans, kale, salad, shallots, vegan, food, dinner, tofu666

Polenta, Morel Mushrooms, Fava Beans and Leeks

Dinner 3/21

Polenta, Morel Mushrooms, Fava Beans and Leeks

Tonight's dinner is a transition meal -- the morels and favas bring the promise of Spring, while the polenta (recipe) and leeks remind us that although the calendar says it's Spring, that's in name only for a little while longer...

(for the Northeast Ohio folks, the morels came from Miles Road Market)

Tags: morel, mushrooms, fava beans, leeks, polenta, vegan, food, dinner, tofu666

Raw Food Thursday: Meatloaf with Prune Ketchup, Mashed Cauliflower with Miso Gravy

Raw Food Thursday 3/18

Meatloaf with Prune Ketchup

Mashed Cauliflower with Miso Gravy
(from Juliano's "Raw")

We brought back one of our favorite raw meals -- the meatloaf (mushrooms, sun-dried tomatoes, nuts) topped with prune ketchup. The recipe for both are here.

The other half of the plate was Juliano's creamy mashed cauliflower topped with a miso gravy that should be its own food group. ;)

Tags: raw food wednesday, raw food, raw, mushrooms, cashews, walnuts, macadamia, prunes, sun-dried tomatoes, cauliflower, vegan, food, dinner, tofu666

St. Patrick's Day: Cock Of The North, Colcannon, Beer Gravy, Soda Bread

Dinner 3/17

Cock Of The North

Colcannon

Beer Gravy

Soda Bread

As we have done since 2002, if it's St. Patrick's Day, it must be "Cock of the North". Served, as always, with colcannon (mashed potatoes with kale), beer gravy (using Samuel Smith Nut Brown) and Soda Bread...

Cock Of The North

olive oil
1 onion, sliced
2 cloves garlic, minced
2 carrots, cut on the bias
1 lb. mushrooms, sliced
1 tbs. tamari
16 oz. seitan, cut into 1/2" cubes
1 tbs. all-purpose flour
salt, pepper and thyme
1/4 cup of Irish whiskey (or cognac)
1 1/2 cups (unfilted/unfined) red wine
1 1/2 cups veg stock

In a large dutch oven, on medium-high heat add 1 tbs. olive oil and saute the seitan cubes until browned on all sides. You will probably need to do this in batches. Remove to a plate and keep warm.

Add an additional 1 tbs. of olive oil and saute the onion and carrots with a pinch of salt about 4-5 minutes until softened, then add the garlic and cook for one additional minute. Remove to a plate and keep warm.

Add an additional 1 tbs. olive oil and saute the mushrooms with a pinch of salt until they've lost their water and browned, about 7-8 minutes. Keep stirring so they don't stick to the bottom of the pan. Add 1 tbs. tamari and cook for an one more minute.

(You can multitask here and saute the seitan in the wok while you're cooking the onions/carrots/mushrooms in the dutch oven. But if you want to cut down on the extra pans to clean later, you can cook everything in the dutch oven.)

Add the seitan, carrots, onions and garlic back to the dutch oven. Add pepper to taste, a pinch of thyme. Add the flour, stir to combine and cook for 2-3 minutes.

Turn of the heat off and slowly add the whiskey. Turn the heat back on and CAREFULLY ignite the whiskey. Some folks like to tip the edge of the pot towards the open flame -- for the less adventurous (including us), we stand (way) back and use a hand-held igniter. Let it flame for a good 30 seconds then place the lid on top to extinguish.

Add the wine (we used a 2005 Cotturi Estate Zinfandel) and water, bring to a boil, reduce to a simmer, put the lid on and cook for 1 hour, stirring occasionally. Check to see how thick it is -- if it still seems too liquid-y, leave the lid off and cook for an additional 5-10 minutes.

Check for seasoning and serve hot.

Tags: seitan, beer, bread, potatoes, gravy, st. patrick's day, vegan, food, dinner, tofu666

Mushroom and Lentil Ragu, Roasted Broccoli

Dinner 3/16

Mushroom and Lentil Ragu

Roasted Broccoli

It was one of those Tuesday "clean out the refrigerator" nights, finding things lurking in the crisper or on the back of the fourth shelf. It's almost a bit of an Iron Chef or "Chopped" kind of game -- find a way to use seemingly disparate foods in a cohesive manner. So, in tonight's mystery basket: cremini mushrooms, carrots, onion, celery, brown lentils, tomato sauce, chiocciole pasta, and two heads of broccoli.

We pressure cooked the lentils (16 minutes, first ring), roasted the broccoli (olive oil, salt & pepper, 450F, 15 minutes), made a quick tomato sauce (onion, celery, carrot, garlic, smoked paprika, tomatoes), sauteed the sliced mushrooms (splashed with tamari at the end of cooking) and cooked the pasta. To finish we combined the sauce, the lentils and the mushrooms and let cook together for a few minutes and served it over the pasta, topped with the roasted broccoli.

While it might not when any style points on Iron Chef or Chopped -- it sure was tasty ;)

Tags: mushroom, lentils, tomato, pasta, broccoli, vegan, food, dinner, tofu666

Tandoori Tofu, Cumin Potatoes, Curried Chickpeas & Greens

Dinner 3/15

Tandoori Tofu

Cumin Potatoes

Curried Chickpeas & Greens

We made the tandoori tofu again -- working on another, uh... "thing" -- as well as roasted fingerling potatoes (tossed with olive oil, cumin, salt and pepper roasted at 450F for 40 minutes).



The center of the plate was a test recipe for Isa -- curried chickpeas and kale -- which brought a good deal of complexity through the spices to elevate the entire dish.

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Tags: chickpeas, kale, potatoes, tofu, cumin, vegan, food, dinner, tofu666

Stir-Fry with Orange Scented Broccoli, Jasmine Rice

Dinner 3/13

Stir-Fry with Orange Scented Broccoli

Jasmine Rice

Sometimes, it's a long slow braise that brings out all the flavor.

Sometimes, it's something as simple as adding a little orange zest/juice to make the broccoli "pop" in your mouth.

This was one of those times.

This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Tags: orange, broccoli, rice, tofu, stir-fry, vegan, food, dinner, tofu666

Raw Food Wednesday: Papaya, Fennel and Spinach Salad

Raw Food Wednesday 3/10

Papaya, Fennel and Spinach Salad

We had a big-ass papaya (that's a technical term), so we decided to treat it like we did when we made the raw sushi a couple of years ago... It totally changes the texture of the papaya, making it tender, chewy and full of awesomeness. ;)

The base was spinach and fennel (sliced thinly on the mandoline), both tossed with an orange vinaigrette, with the addition of lemon slices (to rub on top of the papaya) and minced dill.



We started by slicing the papaya on a mandoline about 3/8" thick, and then scored it with a knife in a crosshatch pattern to allow for better marinade penetration.

Kinda looks like big orange clown shoes, doesn't it?



The papaya slices were brushed with a marinade consisting of 1 tbs. each of olive oil, nama shoyu, and an unfiltered/unfined red wine (Coturri Zinfandel), with 1 tsp. of minced shallot, 1/2 tsp. of minced garlic, 1 tsp. of minced thyme and then seasoned with a pinch of herbes de provence and pepper.

Kinda looks like a pair of wacky orange ties, doesn't it?



The papaya slices were then vacuum-sealed and put in the freezer for 24 hours. The next day, they were taken out and defrosted in the refrigerator for a couple of hours, then removed from the bag and put in the dehydrator for 2 hours at 105F. Flip them about halfway through, and keep an eye on them so the edges don't start to curl up.

Kind of looks like big orange snowshoes, doesn't it?

Tags: raw food wednesday, raw food, raw, papaya, fennel, spinach, dill, orange, tomatoes, vegan, food, dinner, tofu666

Veggie Pot Pie Stew, Sweet Potato Drop Biscuits

Dinner 3/09

Veggie Pot Pie Stew

Sweet Potato Drop Biscuits

The drop biscuits combine the sweetness and color from the potatoes with a quick and simple recipe that results in a vibrant and tasty accompaniment to the hearty (and filling) Veggie Pot Pie Stew.


This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Tags: potato, carrots, sweet potatoes, biscuits, stew, vegan, food, dinner, tofu666

Tofu con Higos, Achiote Rice, Roasted Cauliflower

Dinner 3/06

Tofu con Higos
(tofu braised with figs)

Achiote Rice

Roasted Cauliflower

More TV cooking tonight, this time a veganized Daisy Martinez set of recipes. The braised fig recipe starts off very French with the brown sauce recipe (subbing homemade hickory-smoked tempeh bacon and veg stock) and a shot of cognac to deglaze the pan. The tofu was also hickory-smoked, pan-fried and thrown into the sauce at the last minute rather than spending an hour in the liquid. That's because the tofu gets very soggy from braising which doesn't really work as a texture for cutlets. Surprisingly, the smoked tempeh cubes hold together in the sauce pretty well.

The tofu and fig sauce were served over rice, colored with achiote oil and flavored with sofrito, olives and veg stock.



The real reason for including this overhead shot is to show off my belated Christmas present from my sister-in-law -- a lovely green Bakelite silverware set with an orange chevron motif.

Tags: tempeh, tofu, figs, rice, achiote, cauliflower, vegan, food, dinner, tofu666

Spice Cabinet

Answering the question "Who needs six different types of salt? That's right, we do." ;)

Once every 15 years the spice cabinet get a re-do -- if that's not big enough, here's the original version...

Tags: spice cabinet, vegan, food, spices, tofu666

Tandoori Tofu, Pistachio and Pea Pulao, Channa Masala, Aloo Gobi, Pani Puri

Dinner 3/04

Tandoori Tofu

Pistachio & Pea Pulao

Channa Masala

Aloo Gobi

Pani Puri

A mix of our favorite northern dishes -- the tandoori tofu was alder-smoked, lightly pan-fried and splashed with tamari at the end. The tofu was then dropped in a bowl and coated with a mixture of 1/2 cup of soy yogurt, 1 tbs. of tandoori paste and a pinch of salt. Finally the tofu was baked on a rack in a 475F oven, until the tops began to blacken slightly, about 4-5 minutes per side. The result was very flavorful and juicy...



We made Pani Puri (a.k.a. panipuri or golgappa) for a change -- a smaller sized puri that used 3/4 cup of semolina flour + 1/4 cup of AP flour with a pinch of salt and oil. They puffed up nicely in the hot oil into small globes that were crisp enough so that you could poke a hole in the top with your finger and fill them with either the channa masala or aloo gobi and dunk them into a spicy tamarind "water" and pop them whole into your mouth where they explode with flavor. Really fun and tasty.

Tags: tandoor, tofu, pea, pistachio, rice, chickpeas, potatoes, cauliflower, puri, tamarind, vegan, food, dinner, tofu666

Grilled Eggplant Ravioli with Shiitake Mushrooms, English Pea Soup

Dinner 2/28

Grilled Eggplant Ravioli with Shiitake Mushrooms

English Pea Soup

Tonight's dinner features two Jean-Georges Vongerichten recipes that we've made before -- but not together.

(In a random apophenia kind of moment, that picture reminds me of the gem-eaters from the Atari classic "Crystal Castles" that I spent too many quarters on back in college.)



The Asian inspired ravioli uses wonton wrappers as the pasta, and the filling is made from grilled Asian eggplants combined with mint, and finished with a Gewurztraminer sauce. The stir-fried shiitake mushrooms splashed with tamari finish the dish.



The pea soup is a sure indication that spring is coming, and not a moment too soon. The crouton looks like a raft that the peas are clinging to for safety. ;)

Tags: peas, eggplant, ravioli, wonton, soup, shiitake, mushrooms, vegan, food, dinner, tofu666

Empanadas w/Pineapple Vinegar Dipping Sauce, Chiles Rellenos, Avocado

Dinner 2/27

Empanadas w/Pineapple Vinegar Dipping Sauce

Chiles Rellenos

Avocado

The empanadas (dough: 1 part boiled/pureed cassava, 2 parts flour, salt) were filled with mashed potato, corn, chipotle and Daiya) and shallow fried in oil until golden brown. These were so good, it was frightening. The Pineapple Vinegar made for a nice sweet and sour dipping sauce which made the empanadas even better, if that was possible ;)



The chiles rellenos were based on a @Rick_Bayless recipe -- Anaheim chiles (roasted, blackened skins removed), stuffed with refried black beans, soyrizo and Daiya, and wrapped in soaked corn husks, which were grilled to finish. The nice thing about these is you can make them ahead of time and stash them in the fridge until it's time to grill them.

Tags: black beans, soyrizo, potato, corn, pineapple, avocado, chiles, daiya, chipotle, empanadas, vegan, food, dinner, tofu666

Farro, Chard, King Trumpet Mushrooms with Hickory-Smoked Grilled Tofu

Dinner 2/25

Farro, Chard, King Trumpet Mushrooms with Hickory-Smoked Grilled Tofu

File this dish under "the sum is greater than the parts."

The base was chewy, nutty farro, mixed with silky braised chard, pan-fried King Trumpet mushrooms splashed with tamari and topped with hickory-smoked, marinated (olive oil, tamari, pepper) and grilled tofu.

Combined? Magic.

Tags: tofu, chard, mushrooms, farro, vegan, food, dinner, tofu666

Raw Food Wednesday: Mushroom, Red Bell Pepper and Jicama Fajitas in Red Leaf Lettuce Wraps, Corn Chips, Guacamole

Raw Food Wednesday 2/24

Mushroom, Red Bell Pepper and Jicama Fajitas in Red Leaf Lettuce Wraps

Corn Chips

Guacamole

We decide to make a couple of Mexican style dishes tonight -- fajitas with corn chips and guacamole...



We've made corn chips before but these were the best batch we made so far -- from Matthew Kenney's "Everyday Raw" -- and Liz made a quick guacamole to go along with it. The kids inhaled their portion of the same size.



The fajita filling was simply thinly sliced portobello mushrooms, red bell pepper, red onion, jalapeno, garlic, Mexican oregano, olive oil and nama shoyu tossed together and dehydrated for 1 hr. at 105F. The jicama was cut into matchsticks and sprinkled with a little sea salt and provide a nice textural crunch. The red leaf lettuce looked like sails on the plate, and were the perfect size to fold in half to eat.



...and a bonus pic from lunch, No-Bean Hummus from RAWvolution with a crudite platter.

Tags: raw food wednesday, raw food, raw, jicama, lettuce, mushrooms, red bell peppers, corn, avocados, guacamole, vegan, food, dinner, tofu666

Bistro Broccoli Chowder

Dinner 2/22

Bistro Broccoli Chowder

Yes, you guessed it, another test recipe for Isa's next book -- a hearty, chunky mix of potatoes, parsnips and broccoli that will warm the cockles of your heart, if they, in fact, need warming. ;)


This is a test recipe for Isa Chandra Moskowitz's next cookbook. As part of the testing agreement, we can't give out the recipe.

Tags: potatoes, broccoli, parsnips, chowder, soup, vegan, food, dinner, tofu666

Tagliatelle with Walnut Ricotta Sauce, Roasted Brussels Sprouts, Braised Celery, Orange Pound Cake

Dinner 2/19

Tagliatelle with Walnut Ricotta Sauce

Roasted Brussels Sprouts

Braised Celery

Dessert

Orange Pound Cake

We made tagliatelle tonight -- see what happens when you watch too much Lidia Bastianch during lunch? ;)



It's always fun to break out the pasta roller attachment for the mixer. We made a decent sized batch, as the kids always want seconds. Maybe next time we'll do some flavored pasta -- spinach lasgana sheets, carrot gnocci, etc...



It was paired with a walnut and ricotta sauce (ground/toasted walnuts, ground extra firm tofu, soy sour cream, parsley, salt, pepper and nutritional yeast) which was tossed with the pasta right out of the pot with a little parsley as garnish.



For the sides, we made roasted Brussels Sprouts -- cut in half, tossed with olive oil, salt and pepper and roasted at 450F for 15-17 minutes, tossing about half way through. The other was a Braised Celery dish (also adapted from Lidia), slow cooked in a dutch oven with onion, garlic, tomato paste and a little broth.



For dessert Liz made a pound cake with a little extra orange juice and as we already had the mixer our for the pasta, a little whipped Soyatoo, topped with orange supremes.

Tags: celery, brussels sprouts, walnuts, tofu, pasta, parsley, vegan, food, dinner, tofu666

Raw Food Wednesday: Lion's Head Soup

Raw Food Wednesday 2/17

Lion's Head Soup

We decided to pull this recipe out again for Lunar New Year...

Last April I wrote...

"A raw riff on a Chinese classic, this dish emphasizes the harmony of the bok choy, the earthy flavor of carrots in the broth and the luxurious mouthfeel of the cashew and zucchini meatballs."

Yes, I was really channeling my inner Fukui-san on that description! ;)

Tags: zucchini, carrot, bok choy, daikon, vegan, food, dinner, tofu666

Lunar New Year: Scallion Pancakes, Miso Glazed Eggplant, Steamed Vegetable Buns

Dinner 2/14

Scallion Pancakes

Miso Glazed Eggplant

Steamed Vegetable Buns

Gung Hay Fat Choy!



The Scallion Pancakes (recipe) is an easy one, and better yet, freezes & vacuum-seals really well for future meals.



We haven't made the Miso Glazed Eggplant in a while, but here's a quick version of the recipe.

Cut the eggplant into 1-inch thick rounds, scored the top/bottom with cross-hatch cuts about 1/4" deep, season with salt and pepper and pan-fry in 1 tbs. of canola oil until browned (about 3-4 minutes per side). Put on a sheet tray lined with aluminum foil, and bake at 350F for 20 minutes.

While that's baking, make the glaze. Mix together 3 oz. sherry, 2 tbs. mirin, 2 tbs. agave, and 1 1/2 tbs. of (red) Miso and reduce by half in a saute pan.

Take the eggplant out of the oven, and brush the top and bottom with the glaze. Turn on the broiler and cook the eggplant for roughly 1 minute per side.



Finally, We broke out the steamer baskets and made steamed vegetable buns (a.k.a. Stir-Fry Buns) filled with carrot, bok choy, red bell pepper, scallion, garlic, ginger and finely chopped tofu.

Tags: lunar new year, dim sum, miso, eggplant, scallions, hoisin, vegan, food, dinner, tofu666

Valentine's Day: Seitan Bourguignon in Heart-Shaped Phyllo, Roasted Fingerling Potatoes, Grilled Asparagus. Crepes Suzette, Chocolate Strawberries

Dinner 2/13

Seitan Bourguignon in Heart-Shaped Phyllo

Roasted Fingerling Potatoes

Grilled Asparagus

Dessert

Crepes Suzette

Long-Stemmed Strawberries Dipped in Chocolate

French food on Valentine's Day? Of course mon petit chou-chou!



The heart shaped mold for the bourguignon is one of those items you only use one a year, and even then you can never find it when you want to use it because it gets stuck in the back right corner of the pantry. This year however, we finally re-organized all of the plates, bakeware and cooking utensils (after 15 years) and found it easily. ;)

The bourguignon is made from our recipe, which is then put through a large strainer to separate the sauce from the solids.

To prepare the phyllo, the mold is brushed with olive oil, and one sheet of phyllo is brushed with olive oil, and is folded into quarters. Gently push the phyllo into the edges along the bottom of the mold and spoon the bourguignon on top as shown above. Then bring the flaps of the overhanging phyllo up and over the stew, pressing gently to seal.

Bake at 400F for about 10 minutes, remove from the oven and invert onto a wire rack or sheet pan and put back in the oven for another 10 minutes or so, until golden brown.

The seitan was plated with two small potatoes placed at a 45°angle, elevating the heart and allowing the grilled asparagus to be placed underneath like Cupid's arrows. The other roasted fingerlings were place outward in sort of a Keith Haring style. Finally, the sauce was poured between the food, fully coating the plate.



A couple of weeks ago we came across an old episode of Jacques Pepin & Julia Child making Crepes Suzettes and thought "What says 'I Love You' more on our 24th Valentine's Day together, than the chance to singe your eyebrows off by flambeing orange flavored crepes?" ;)

Tags: valentine's day, fingerling potatoes, king trumpet mushrooms, seitan, asparagus, bourguignon, vegan, food, dinner, tofu666

Torta, Hominy Soup

Dinner 2/12

Torta

Hominy Soup

Start with a baguette that had the inside bread scooped out, brushed with olive oil and minced garlic, then grilled. Then add the filling...

Left side: Black Beans, Soyrizo, Alder-Smoked Pan-Fried Cremini Mushroom.

Right Side: Roasted Garlic Vegenaise, Avocado, Daiya.

Yes, it was insane.



You know what's even better? Dipping the crusty bread of the sandwich into the soup to soften it... not quite a Torta Ahogada, but still excellent.

Tags: torta, mushrooms, black beans, soyrizo, avocado, vegenaise, garlic, daiya, vegan, food, dinner, tofu666

Cauliflower Sous-Vide, Brown Basmati Rice Pulao, Grilled Okra, Toor Dal, Puri

Dinner 2/11

Cauliflower Sous-Vide

Brown Basmati Rice Pulao

Grilled Okra

Toor Dal

Puri

You can blame television for tonight's dinner, specifically Katie Brown's PBS show. She recently had a show in which she made Cauliflower "Steaks" -- thick cut slabs that were cooked in a large saute pan. It looked really good, admittedly.

But, as you guys know by now, we're not ones to just replicate a recipe unless we can make it much more difficult. You see where this is going...

We decided to do an Indian version and broke out the sous-vide gear... ;)



The first step was to cut the cauliflower into 1" thick slices and brush on a marinade of garam masala, crushed chiles, salt, lemon juice and cilantro.



Next, the marinated cauliflower was placed in a sous-vide bag along with a stem of fresh curry leaves, vacuum-sealed and put in the fridge until it was time to cook (about 4 hours).



For sous-vide cooking we use our canning pot -- in lieu of an immersion circulator -- the advantages are that it's huge, so you can do multiple items, plus the larger volume allows the water to stay at a stable temp over the course of cooking.

The bags were dropped into the pot of water at 85C (185F) -- the canning tongs were placed on top of the the bags to keep them submerged -- and they were cooked for about an hour and 15 minutes.



The cauliflower was removed from the pot and immediately dropped into an ice bath for five minutes to stop the cooking.



Here they are out of the bag after the ice bath, on the rack about to be finished under the broiler for about 2 minutes a side, just to get a little color. Alternately, you could sear them in a very hot cast-iron pan.

So, you're asking, after all that -- how did it come out? The cauliflower was perfectly cooked, with a melt-in-your-mouth texture (even the stem) that exploded with intense Indian flavors -- it was unlike any Gobi dish we've ever had before.

And that my friends, is worth the journey.



The Toor Dal and Puri combo is always a winner, finished with fried curry leaves and onion seeds.

Tags: cauliflower, sous-vide, brown basmati, okra, puri, dal, vegan, food, dinner, tofu666