Oh She Glows Cookbook

It would seem that I am one of the few blog-reading vegans who is not intimately familiar with the Oh She Glows blog, so when I was contacted to review the new, companion cookbook- for which I'd been hearing rave reviews, I jumped at the chance.

 

Here it is moments after it arrived, already peppered with page markers.

I started with the crispy almond butter chocolate chip cookies because, well, hello; I'm me.  The recipe called for making your own almond and oat flour.  At first I thought that was crazy; you can just buy those things.  But when I realized how easy it was I felt pretty accomplished and found myself wondering why you'd buy something you could easily make at home.  I liked where this was going.

Here's the dough, which came together easily: exactly as outlined.

Here's the kitchen supervisor, 89.

She was openly judging me for using a scoop for the cookies instead of my hands and she was right. 

I rounded the next batch in my palms and they came out much better.

This is as close as she got.

You can get a bit closer.  I've never made a gluten-free cookie before; the texture of this one was definitely different: more crumbly than a typical cookie, yet still somehow moist.  My cookies looked and tasted a lot less crisp than those pictured in the book to accompany the recipe, but I didn't mind the soft texture.  The chips really delightfully punctuated the almond butter and flour.

They were packed up right away and brought to a large potluck where they were well appreciated- particularly by the gluten-free folks.

Since even I know that we can't survive on sweets alone (though I may try), I randomly decided to try the quick and easy chana masala next.  I do have a long history with chana masala: growing up, my best friend's mother used to make it for me by the quart.  Those days are long gone, yet I've never so much as attempted to make it myself...until now.

The recipe is written casually- as though it is from a friend.  It calls for a yellow onion: not a small, medium, or large yellow onion-  just a yellow onion.  At one point it instructs to "cook for a few minutes or so" (emphasis mine); there is no pretense or unnecessary pomp and circumstance.

It was superbly simple to bring together and it was done in no time. It had a very pleasant flavor on its own, but I couldn't help but to think that the flavors hadn't melded quite as well as I had hoped; even after sitting overnight it remained very much a chickpea and tomato dish as opposed to the chana masala I've grown accustomed to as a fan of Indian cuisine.

This was never more evident than alongside my aloo ghobi and bhindi masala takeout, where it stood out as an extremely mild (in both flavor and spice) version of the staple dish. 

Perhaps this recipe was not intended to be an authentic replica; I probably would have enjoyed it much more had I not expected it to be.  Maybe it would have been preferable for there to have been an Oh She Glows twist that would have better suited the dish to the audience and the tone of the book. 

The publisher has allowed me to share the recipe at the end of this post; try it for yourself to see what you think.

I'm not one for reading forewords; ever since I dodged a bullet by skipping the one in Lolita that would have ruined the whole book by basically spelling out the ending, I'm spoiler-shy.  Not sure how the same could possibly happen with a cookbook, but you never know.  However, after making these couple of recipes I decided it would be safe to peruse the book's introduction; I'm glad I did.  The author is a relatively new vegan (5 years), whose blog sparked something both in herself and her audience that has quickly allowed it to expand as far as this cookbook.  I offer her a heartfelt congratulations on her success and an especially respectful tip-of-the hat for acknowledging the animal rights component of veganism.

I have neither the capacity or inclination (or invitation!) to parlay my own blog into a book anytime soon, but I think Angela Liddon has quite a lot to share- particularly with new vegans.  This old vegan looks forward to exploring it a bit more as well.

quick & easy chana masala

1 tablespoon (15 mL) coconut oil or olive oil

1 1⁄2 teaspoons (7 mL) cumin seeds

1 yellow onion, diced

1 tablespoon (15 mL) minced fresh garlic

1 tablespoon (15 mL) minced peeled fresh ginger

1 green serrano chile pepper, seeded, if preferred, and minced

1 1⁄2 teaspoons (7 mL) garam masala

1 1⁄2 teaspoons (7 mL) ground coriander

1⁄2 teaspoon (2 mL) ground turmeric

3⁄4 teaspoon (4 mL) fine-grain sea salt, plus more as needed

1⁄4 teaspoon (1 mL) cayenne pepper (optional)

1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices

1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas (see page 290), drained and rinsed

1 cup (250 mL) dry/uncooked basmati rice, for serving (see page 302 for cooking  instructions)

Fresh lemon juice, for serving

Fresh cilantro, chopped, for serving

I’m a huge fan of chana masala, a spicy Indian chickpea dish, but I always thought that it would be too time-consuming to make at home due to the long list of spices the recipe requires. Once I purchased a few spices to add to my collection, there was no excuse not to make this easy, budget-friendly dish, and as it turns out, throwing them into a skillet really isn’t very time-consuming after all! You’ll be wondering why you didn’t make it sooner. To streamline this recipe, be sure to prep all the ingredients before starting; the cooking process for this dish moves quickly and it helps to have everything ready to go.

Serves 4

PREP TIME: 15 to 20 minutes

COOK TIME: 20 minutes

gluten-free, nut-free, soy-free, sugar-free, grain-free option

1.    In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

2.    Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.

3.    Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.

4.    Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.

5.    Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

Tips: To thicken the tomato gravy, add a ladle of the curry into a mini processor and process until almost smooth. Stir this back into the curry to thicken.

For a grain-free option, serve the chana masala atop a baked potato.

Reprinted by arrangement with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © GLO BAKERY CORPORATION, 2014.

Vegan MoFo 2012, Cross Culture's Amazing Lunch Deal

Ok, I can't take credit for creating this meal, but I will accept any and all gratitude for letting the Jerseyites out there in on a little secret.  Not only does Cross Culture have some of the best vegan-friendly Indian food around, but they have an awesome lunch deal.

In lieu of the traditional lunchtime buffet, Cross Culture offers a made-to-order lunch special that consists of the entree of your choice (plenty of veg options to choose from) and rice (hey, I've been to places that it was extra).

It also comes with mixed pakora:

As well as dal:

Naan is also part of the special, but they've never hesitated to substitute roti, which is their only vegan bread option.

I generally order the Aloo Gobhi: fresh cauliflower and potatoes seasoned with Indian spices, cooked to perfection with onions, green peas and tomatoes:

Or the Bhindi Masala: okra sauteed with onions, tomatoes and oriental spices.

And I'd be remiss not to admit that we also usually add the Aloo Tikki: potato patties and green peas flavored with chili peppers and coriander...

Or sometimes the vegetable samosas: three crispy fried turnovers deliciously filled with mildly spiced potatoes and peas.

Let me give you an example of how good Cross Culture's food is: even if you accidently order something you'd never ordinarily choose- in my case, the Baingan Bhartha: eggplant roasted in tandoor cooked with green peas, fresh tomatoes, onions, ginger and garlic, prepare to be pleasantly surprised.  Don't ask me how I inexplicably confused that with the Bhindi Masala, but it wound up being a happy accident because now it will be in our regular rotation.

And do you know what's better than all this?  They have outdoor seating! 

Just so you know, 89 isn't the only dog enjoying the scenery.  She's just the staff's favorite.

Cross Culture: Impeccable Indian Cuisine in Princeton

After the last, horrendous Indian-in-Jersey experience, I was due for an impeccable feast.  I found it, rather unexpectedly, in Princeton, NJ. 

Tucked innoccuously in the back corner of a somewhat convoluted strip mall is the extremely vegan friendly, Cross Culture.  Coincidentally, it's in the former space of Zen Palate.

When I was invited to a celebratory engagement dinner I emailed ahead in order to avoid having to grill the server in front of a group of people I knew and didn't know in varying degrees.  The response I received was pleasant, specific, and accomodating; not only did they point out which vegetarian menu items were vegan by default (a lot!), but they stressed that they would be willing to tweak others in order to make them so.  It was obvious that they were familiar with veganism and most welcoming to vegan diners.

I am happy to report that the email was not just a rehearsed fluke; the servers are consistently aware and most courteously and unblinkingly obliging.  Yes, dear readers; lest you think this place is hit-or-miss, rest assured that I've now tested it out on four, separate occasions (for you), and the food, atmosphere, and service has been stellar every single time.  The dishes are divine; the restaurant is warm, inviting, and spotless; the servers are professional and kind: a dining experience trifecta of greatness!

Behold our appetizers:

Aloo Tikki: "Potato patties and green peas flavored with chili peppers and coriander."  I consider Aloo Tikki an Indian knish; these are larger, milder, lighter, and creamier than most I've had.

Papadum: "Thin and crispy lentil flat breads."  Sometimes Papadum have an underlying flavor I can't put my finger on and don't appreciate, but these do not; they are wonderful and huge: dip them in your tamarind chutney and munch. 

Vegetable Samosa: "Crispy fried turnovers deliciously filled with mildly spiced potatoes and peas."  It's a Vegetable Samosa; you can't go wrong.  Assorted Pakora: "Fresh vegetables dipped in a delicately spiced batter and fried to golden perfection."  Here's the thing: VM and I are pakora fanatics.  We used to go to an Indian restaurant Happy Hour and fill our bellies with them, leaving room only for a couple of cocktails (yes, she's the best VM ever).  There is no limit to the amount of pakora we can indulge in: good and bad.  But these pakora?  They were FANTASTIC!  Potato, cauliflower, and spinach/onion: it was hard to pick a favorite, so good thing we didn't have to.

I promise you we didn't eat everything.  How could we?  We still had dinner coming.  (Apologies for the dark and sometimes blurry pictures; once the sun went down, the lighting at Cross Culture was positiviely ambient).

VM's first pick was Bhindi Masala: "Okra sauteed with onions, tomatoes and oriental spices."  A word about this dish: sofantistacallygoodwemayhavefoundanewfavorite!  I don't know how they do it, but the sweetness in this spicy dish is so unique; how has it eluded me for so long?

They were able to veganize the Palak Panir by omitting the cheese and adding potatoes. Voila! Aloo Palak: "Fresh homemade Indian cheese gently cooked with garden spinach and mild spices [and potatoes]."  Palak Panir was always one of my favorites, but even as a vegetarian I'd pick out the cheese cubes.  This is the best veganized version I've had; I was blown away.

Next up, Aloo Gobhi: "Fresh cauliflower and potatoes seasoned with Indian spices, cooked to perfection with onions, green peas and tomatoes."  Admittedly, this dish is generally more a VM pick than my own.  But this Aloo Gobhi was the best I've ever had; I'd order it again anytime.

Can't find the Chana Masala on the menu?  Don't worry; it's under "accompaniments".  It should be under "necessities" because, really, it's not an authentic Indian meal without it.  Chana Masala: "Chick peas and fresh tomatoes cooked in traditional spices."  This is one of my favorite Indian dishes of all time and Cross Culture's version did not disappoint.

Light basmati rice was generous and complimentary.

I ordered the Homemade Tandoori Roti: "Whole wheat bread baked in the tandoor."  It wasn't naan (not veganizable), but it made a fine subsitute.  I was told that the puri is also vegan (I'm not a fan), and the paratha veganizable.  VM couldn't resist; she ordered the vegetarian Aloo Paratha: "Paratha bread stuffed with delicately spiced potatoes."  I seem to have been too busy drooling to have taken a photograph.

The leftovers were packed with pride and care, and the food reheated with ease.

A couple of notes:

• For those of you, like me, who like things spicy, remember to ask!  Their general spice is geared for the mild-at-heart, but insiders know they will spice your food on a scale of 1-10.  I got the 10 on two occasions and it was terrific: flavorful, obviously from authentic chiles, and not fire-breathing dragon hot.  I'd be tempted to try a 12 (ok, 15), but 6-7 seems to be a respectable level for groups that can handle a little heat.  Don't be a wimp.

• Cilantro: I'm not a fan.  I can normally tolerate it in cooked foods, but I didn't detect a whiff of it in all these delicacies.  That's not to say it wasn't in there (allergy-afflicted, always ask), but it didn't bother me if it was.
• The restaurant is BYOB, but otherwise I'd recommend the chilled Pellegrino as a nice compliment to the food.

Cross Culture is a vegan-friendly gem tucked away in a Princeton shopping complex; support it!  I'd suggest a dedicated road trip, but if you ever just unexpectedly find yourself in the area, definitely give it a try.

The Unexpected Hit and Miss of Vatan

I've been meaning to try Vatan's all vegetarian pre-fixe for years and finally got to right before the holidays with some super-swank friends.

Everything about our experience was terrific. Pleasant and efficient waitstaff, gorgeous dining room, and delicious (and vegan-friendly) food; what more could you ask for?

When you arrive, you are given a bowl of these appealing crunchy things.  They're like a cross between Wise onion rings and....something less salty and oniony.  Still, good- especially when dipped in the chutney.

The chutneys: coriander, tamarind, roasted garlic slices, spicy pickled carrots, and spicy pickled jalapenos.  So good!

Water for the faint of palate (remember to ask for ice if you order soda; they serve Euro-style).

The impressive Appetizer Thali:

• The two items on the left are Sev Puri: Potatoes, garbanzo beans, yogurt, and chutney filled in a crispy bread (they leave off the yogurt for the vegan brethren) served, mysteriously enough, somewhat chilled.

• Top middle is a handful of mini samosas: triangular savory pastries filled with spicy (debatable) potatoes and green peas.  These were delicious, but they were definitely more in line with the frozen phyllo dough samosas you can buy in the supermarket rather than traditional, Indian samosas.

• In the center left, Mirchi Bhajia: fried hot peppers with garam masala.  I would have preferred these crispier (like pakora), but they were otherwise great! So much so that I also ate my tablemate's (thanks, HK!).

• Center right: batatavada: fried potato balls in a chickpea flour batter.  These reminded me of a cross between pakora and aloo tikki and were very good, albeit also served at room temperature.

• Top right is Ragda Patis: potato cutlet in a white bean sauce.  Also room temperature (are you noticing a theme?), it was creamy and slightly sweet- very palatable.

• On the bottom right is a chilled lentil mixture that was not listed on the menu.  I assume we didn't receive the intended chana masala because they must prepare it with dairy, but the substitution was really tasty and the temperature wholly appropriate.

You have the option of ordering seconds of anything on your thali, but we all figured we'd better pace ourselves if this was only the beginning.

At this point the lovely waitress informed us that the appetizer had been of medium heat and we had a choice; our entrees could be the same, less, or more spicy.  I chose more.  Bring on the heat!

Good choice to pass up the appetizer seconds; this was the Entree Thali, clockwise from center:

• Papadam: thin lentil wafers- always good dipped in tamarind

• Puri: puffed whole wheat bread- a little on the oily side and naan's less popular cousin.

• Toor Dal: boiled lentils cooked with Indian spices- seemed like sambar.

• Chole: chickpeas cooked with tamarind and garam masala- not as spicy as the chana masala of my youth, but you can't really go wrong with this.

• Ful-Cobi: cauliflower and green peas sauteed in a savory sauce- not as spicy or authentic as traditional aloo gobi, but also very good.

• Bhaji: sauteed spinach and corn- outstanding and reminded me of a similar Ethiopian collard greens dish I've had and enjoyed countless times.

• Batakanu Sak: potatoes cooked in a mild red gravy.  Potatoes; how can you go wrong?  You can't.

And to accompany, Entree Complements:

• Pulao: boiled basmati rice with peas- standard and light.

• Khichdi: lentils mixed with rice and assorted vegetables- extremely thick and pasty; I filled my batakanu sak with this, but probably should have left it alone.

While the spice and flavors were a little more muted than I'm used to, everything was delicious and I felt extremely comfortable dining at such a vegan-friendly establishment.  So much so that I was able to forgive them for the vegan dessert option: Aam Rus: mango pulp- straight up, mango pulp!  To be polite I smelled it (ok, that wasn't polite), I tried it, I grimaced at it, and then I thrust away shared it.  I will note that everyone else at my table enjoyed.  As for me, if I want a mango I'll just eat one with a side of sweet Thai sticky rice thankyouverymuch.

I left with a great feeling, anxious to return.

I really wanted to go back take VM, so my return visit was soon thereafter.  Unfortunately, it was immediately apparent that our waitress this time was disinterested and in an inexplicable hurry. It was early and the restaurant was more than half empty, so there was no reason for this.  She quickly snatched our menus because we "didn't need them", so we blindly ordered one vegan dinner and one vegetarian, with VM hoping it would mean there was some paneer in her future.

Even they put a bird on it.

The Appetizer Thali was as good as I'd remembered, but two minutes into enjoying it the waitress was back to ask if we wanted more of anything.  How were we to know yet?

why only two samosas this time!?

Mostly just to catch her off guard I did immediately ask for more Mirchi Bhajia and, to her credit, she brought it right out.

The only difference between VM's vegetarian plate and my vegan one was that she received Khaman, puffed cream of wheat flour cakes (that she didn't like), and her Sev Puri was drowning in yogurt (that she didn't like) instead of tamarind chutney like mine.  Since I had two, I gave one of my superior, vegan ones.

the non-vegan options were the big losers of the thali

As will happen in waitstaff situations such as these, she had no sooner cleared our first plate that the Entree Thali was served (the restaurant was still only 1/3 full).  As the waitress rushed through the descriptions of the dishes' contents like a stewardess explaining the location of the emergency exits with that annoying two-fingered motion, she removed one of the selections from my dish- the Bhaji that I had so enjoyed on my previous visit.  "This contains dairy and should not be on there," she explained.  What!?  I was not sure who to believe as I generally want to believe nice people over not-so-nice people, but I had to err on the side of veganism and go without.

VM received the non-vegan plate, inclusive of the coveted Bhaji and the added bonus (not really) of Kheer: rice pudding with saffron and dried fruits.  She did not indulge.

Because there was a non-vegan present, we received an additional Entree Complement: Kadhi: soup with yogurt and chickpea flour in authentic spices.  VM was so frightened by this milky substance that she did not even try it.  Note to vegetarians: at Vatan, non-vegan = yogurt, yogurt, and more yogurt.

It was hard to enjoy the meal through the eyes of someone obviously disappointed after my initial, glowing review.  VM was disappointed and, needless to say, I was annoyed and disappointed.  After having hated the mango pulp on the previous visit, I already knew I wasn't having dessert.  I urged VM to order the homemade Indian ice cream if she liked, but when we found out it too was mango-flavored, she passed and we anti-climactically ended our meal in the now nearly empty restaurant- much to the delight of the waitress, who clearly had other things to do.

the view from our hut at 7:30pm

On the way out I noticed this fine fellow who I had missed seeing on my last visit; even he looked perplexed.

Between the vegan misinformation and the missing pleasantries and ceremony of the second visit, I'm not sure how quickly I will return.  VM is completely disinterested in doing so.  It is a shame, really, how one establishment can afford two such distinct experiences; it was almost as though I wasn't at the same place.