April 11th, 2006

Stewed Beets with Tomatoes

This recipe comes from Madhur Jaffrey's World of the East Vegetarian Cooking. I've paraphrased the instructions a bit. This is the beet recipe that I promised someone about a week ago. I'm just now getting around to cooking it up for myself!

1.5 lbs tomatoes (or in cans since tomatoes and beets aren't in season together where I live)
2 lbs beets
3 tbsp vegetable oil
1/16 tsp ground asafetida ( I know it smells awful, but this stuff is amazing and really gives food an "authentic" Indian taste)
1 tsp whole cumin seed
1 whole dried hot red pepper (or some cayenne to taste)
1 tsp ground turmeric
1 tsp salt
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On ur island


Any ideas for edamame? I found the shelled kind at a decent price at my grocery store and want to do something with them. They're cooked and all, and I've been eating them out of the bag, but they're so darn green and cute they deserve to be put to creative use.

Things to do with blackstrap molasses

Last week I bought a jar of blackstrap molasses because I've heard many times about the high amounts of calcium and iron it contains. The problem is, I have no idea what to do with it! I saw some recipes that include it, but I'm more curious about those of you who add it in to things. I've heard that adding it to oatmeal is fairly common....What else do you folks like to add it to? Also- I love gingerbread/snaps so if anyone has a good recipe for either that calls for blackstrap molasses, I'd love a copy. :)

Vegan Cheesecake (inexpensive version) with Gingersnap Crust

I thought this vegan cheesecake recipe unique enough to merit its own post, although somewhat similar ones can be found here and here (in comments). Of particular note, this recipe uses only one container of vegan cream cheese and no vegan sour cream (they can be prohibitively expensive) and has a yummy gingersnap crust. Links to egg- and dairy-free products online have been included for those who have difficulty finding them at their local stores.

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