I can’t take credit for this recipe — I pretty much followed the instructions on the Anovo website for egg bites, using leeks instead of scallions, because I happened to have them on hand. But I’ll say that it was yum.
Very delicate, roasting the peppers — honestly, I think I’d be fine with using raw peppers in this, for more of a fresh bite. And I’d probably use a little more cheese, a bit more black pepper, for some more oomph. But the general concept, good.
Nice to take fifteen minutes on the weekend to prep, one hour in the sous vide, and then have six warm eggy breakfasts for the week to come, that you can just grab and eat with a spoon, or decant (maybe over some fresh spring greens, lightly dressed) for a slightly fancier presentation.
In general, I’m trying to do more weekend prep to make healthy meals easy during the week. Egg bites, white wine-poached chicken, grilled shrimp, etc. It’s a bit of a process, adapting, but I think it’ll make my life easier during the semester.
(5 minutes, serves 2-4)
Some people like their lassi very sweet; some like it hardly sweetened at all. It seems like that decision is best left up to the individual cook. I don’t use any honey when I make mine
3-4 ice cubes
1 cup yogurt (or silken tofu yogurt)
1/2 c. passionfruit puree
1 T rosewater (optional)
1 cup water
1/4 cup honey (optional)
1. Combine ice, yogurt, passionfruit, rosewater, water, and blend.
3. Stop blender and taste, adding more water and/or honey if desired, until preferred consistency and flavor is reached. Enjoy!
Our farmshare is producing quite a lot of carrots at the moment, so I’ve turned to quick bread. The nice thing about it is that you can make a double or even quadruple batch, and it takes just about as long to make, and then you have lots to freeze for a hungry day or give away. This quick bread is a pretty healthy option for breakfast or to tuck into a kids’ lunchbox, though I’ll note that my kids did complain about the cranberries. Know your audience, and skip or substitute as desired!
I really love it with a limey glaze; I think the tartness is the perfect complement to the sweetness of the bread. But you can certainly leave the lime juice out if you prefer.
1 c. shredded carrots (easiest in food processor)
2 large eggs
1/2 c. vegetable oil
1/2 c. Greek yogurt or sour cream
1/2 c. grated coconut (not sweetened!)
1/2 c. chopped cashews (roasted/salted is fine)
1/2 c. dried cranberries (I like the tartness, but sultanas would be more traditional for desi flavors, and really, any dried fruit would do
1/4 c. chopped crystallized ginger
1 t. vanilla
1 1/2 c. flour
3/4 brown sugar
1 t. baking powder
1/4 t. baking soda
1/2 t. fine salt
1 t. cinnamon
1/4 t. cloves
1/4 t. nutmeg
1/2 c. powdered sugar
1 1/2 T whole-milk yogurt
1-2 T lime juice
1. Preheat oven to 350. Spray baking pan with Baker’s Joy (or butter and flour the pan). You can use various pans: mini-muffin, muffin, mini-loaf, loaf; just adjust the timing appropriately.
2. In a large bowl, combine the carrots, eggs, oil, yogurt / sour cream, coconut, cashews, dried fruit, ginger, and vanilla.
3. In another bowl, mix together the flour, sugar, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg.
4. Add dry to wet and stir with a wooden spoon until just combined. (Don’t beat too long or too vigorously.)
5. Pour the batter into the pan(s) and bake at 350 until done (test with toothpick):
Mini-muffins: 15 minutes
Muffins or mini loaves: 20-25 minutes
Loaf pan: 45-55 minutes
6. Turn onto a rack and let cool.
7. Glaze (optional): stir together the glaze ingredients and drizzle over the top of the bread. Enjoy!
(Once cooled, may be frozen for up to six months.)
A fresh, green element on the dinner plate.
1 medium onion, minced
1 tsp black mustard seed
1/4 rounded tsp turmeric
1-3 dry red chilies, broken into pieces (optional)
1 lb green beans, chopped finely (in a food processor is fine)
1/4 rounded tsp fresh ground black pepper
1 rounded tsp salt
1/2 cup shredded unsweetened coconut
- Cook onions with turmeric, black mustard seed, and chilies in a dry pan over high heat, stirring constantly, for a few minutes, until semi-cooked.
- Add green beans, pepper, and salt, and cook a few minutes more, enough to take the raw edge off. Green beans should still be crispy.
- Turn off heat, stir in coconut, and serve with rice.
(Lunch today: cauliflower poriyal with a little beef curry on top. Yum. Smells so good when frying the onions in ghee…)
(25 minutes, serves 4)
The key to this dish is sautéing the cauliflower until it’s browned—the browned bits will be the tastiest. I generally like to serve this dish with beef or pork curry; the slighty salty flavor complements those meats well. This is, oddly, one of my picky children’s favorite dishes, and has often proved popular with my friends’ children as well. I think it’s all the frying.
3 medium onions, chopped coarsely
3 TBL vegetable oil or ghee
1/4 tsp black mustard seed
1/4 tsp cumin seed
1 medium cauliflower, chopped bite-size
1 rounded tsp salt
1 rounded tsp turmeric
1. Sauté onions in oil on high in a large nonstick frying pan with mustard seed and cumin seed, until onions are slightly softened (not brown). Add cauliflower, turmeric, and salt. (I’ve made this in a regular frying pan, and found that it’s difficult not to burn it; if you don’t use non-stick, you’ll need to stir constantly.)
2. Cook on medium-high, stirring frequently, until cauliflower is browned (mostly yellow, but with a fair bit of brown on the flatter parts). This takes a while—don’t stop too early, or it won’t be nearly as tasty. Serve hot.
This was a fun one for me — an entirely vegan dinner, that I did for last week’s board game night. Pretty easy with Sri Lankan food. Going around clockwise: lentils in coconut milk (tons of protein), carrot in coconut milk, kale sambol, coconut sambol (spicy), seeni sambol (spicy and sweet), eggplant curried in coconut milk, with red rice / quinoa in the center.
If I were doing it again, I’d make more of a bed of red rice / quinoa — I had to go back for seconds on that to happily eat the rest, get the balance right in each bite. And I’d dice the onions for the lentils instead of slicing them — they were a little too noticeable when paired with the sliced onions in the seeni sambol.
This was plenty of food for the number of people we had, but for a larger dinner party, you could expand the plate’s options.
I’d add papadum for crunch, probably some lime-masala mushrooms for the tang. Devilled potatoes would add a luscious spicy-tomato element, though you could also just add tomatoes and potatoes to the eggplant curry for similar effect. Cashew curry or chili cashews would add another hit of protein in rich, nutty form. And while I’ve never had a raita without yogurt, I wonder if you could do something similar with coconut milk, for another cold element.
Proper balance of varied flavors for a Sri Lankan dinner party is an art form! But making it vegan was no more difficult than vegetarian or with meat, it turns out.