Dal Makhani

Dal Makhani
Buttery Black Dal
Prep Time
34 minutes warm-up time, 40 minutes cook time
Number of Servings
16 cups (serves 10)
Ingredients
  • 3 cups sabut urad (whole, dried black dal with skin), picked over and washed
  • 1 cup rajmah (dried red kidney beans), picked over and washed
  • 2 Tbsp ghee or vegetable oil
  • 2 pinches hing (asafoetida) (optional)
  • 1 Tbsp + 1 tsp cumin seeds
  • 1 tsp turmeric powder
  • 1 (2-inch) cinnamon stick
  • 1 cassia leaf (or 3 bay leaves)
  • 1 tsp fenugreek seeds
  • 1 medium yellow or red onion, puréed
  • 1 (2-inch) piece of ginger, puréed
  • 6 cloves of garlic, puréed
  • 2 to 8 fresh Thai or serrano chiles, stems removed and thinly sliced
  • [q:1/2] cup unsalted tomato paste
  • 1 Tbsp + 1 tsp garam masala
  • 1 Tbsp + 1 tsp ground cumin
  • 1 Tbsp + 1 tsp ground coriander
  • 1 Tbsp + 1 tsp red chile powder or cayenne pepper
  • 1 Tbsp + 1 tsp cardamom seeds, ground (optional)
  • [q:1/4] cup kasoori methi (dried fenugreek leaves), lightly hand crushed to release flavor
  • 2 Tbsp salt
  • 10 cups water, for cooking
  • [q:1/2] cup cream (dairy, or alternative, like cashew)
Directions
  1. Soak the urad dal and rajmah together in ample boiled, hot water for at least 1 hour or in room temperature water for 6 hours to overnight. Drain and discard the water.
  2. Place the inner pot in your Instant Pot. Select the SAUTE setting and adjust to MORE. When the indicator flashes HOT, add the ghee. Once the ghee is hot, add the hing, cumin seeds, turmeric, cinnamon, and cassia or bay leaves. Stir and cook for 1 minute until the seeds turn reddish brown. Because the oil pools to the sides, push the spices into the oil along the border of the inner pot so they can cook fully.
  3. Add the fenugreek seeds. Stir and cook for 30 seconds. Be careful not to overcook, as these seeds get bitter quickly.
  4. Add the onions. Stir and cook for 3 minutes.
  5. Add the ginger, garlic, and fresh chiles. Stir and cook for 1 minute.
  6. Press CANCEL. Add the tomato paste, garam masala, ground cumin, coriander, red chile powder, cardamom, kasoori methi, salt, urad dal/rajmah, and cooking water. Stir.
  7. Lock the lid into place and make sure the pressure release valve is set to the sealing position (upwards). Press the PRESSURE COOK button and then press the PRESSURE LEVEL button until the panel reads HIGH. Adjust the cook time to 40 minutes.
  8. Once the cooking is complete, release the pressure naturally for 10 minutes. Then manually release the remaining pressure, press CANCEL, and remove the lid. Remove and discard the cinnamon stick and cassia or bay leaves or leave them in for flavor and eat around them. All the other spices are edible. Gently fold in the cream and stir. Serve with basmati rice or Indian bread like roti or naan.
Nutrition Info
Made with ghee, yellow onion, serrano chiles, cashew milk: 427 Calories, 25 g Protein, 8 mg Cholesterol, 72 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 13 g Fiber, 6 g Total fat (2 g sat), 359 mg Sodium, [nut:5] Vitamin B1 (thiamine), Folate, [nut:4] Vitamin B6, Iron, Phosphorus, [nut:3] Zinc, [nut:2] Magnesium, Potassium, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Vitamin E

Chili Tacos with Tofu Sour Cream

Chili Tacos with Tofu Sour Cream
Prep Time
15 minutes, plus 20 minutes cook time
Number of Servings
Serves 6
Ingredients
Directions
  1. Heat oil in a medium saucepan and sauté the onion and garlic for 2 to 3 minutes.
  2. Add the celery and mushrooms and sauté another 2 to 3 minutes.
  3. Add the chili beans and kidney beans, crushed tomatoes, cocoa, cinnamon, and [q:1/2] tsp sea salt. Bring to a boil, reduce heat to medium-low and simmer for 15 minutes.
  4. While the chili is cooking, prepare the tofu sour cream by placing all ingredients in a blender and blend until smooth and creamy.
  5. Preheat the oven to 350° F. Heat taco shells for 3 to 4 minutes.
  6. Remove, fill each taco shell with lettuce, chili, tomatoes and avocado slices. Top with tofu sour cream.
Nutrition Info
294 calories, 9 g fat (28% calories from fat), 15 g protein, 39 g carbohydrate, 13 g fiber, 0 mg cholesterol, 622 mg sodium

Three-Bean Salad

Three-Bean Salad
Prep Time
70 minutes prep, overnight soak, 4 hours chill
Number of Servings
Serves 8
Ingredients
  • [q:1/4] lb dried pinto beans, soaked overnight and drained
  • [q:1/4] lb dried black beans, soaked overnight and drained
  • [q:1/4] lb dried red (kidney) beans, soaked overnight and drained
  • 8 cups water
  • 1 Tbsp light olive oil
  • 1 stalk celery, chopped
  • [q:1/2] medium red onion, peeled and chopped
  • [q:1/2] medium green bell pepper, seeded and chopped
  • [q:1/4] cup minced fresh cilantro
  • [q:1/4] cup minced fresh flat-leaf parsley
  • 3 Tbsp extra-virgin olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp honey
  • [q:1/2] tsp ground black pepper
  • [q:1/2] tsp sea salt
Directions
  1. Place beans, water, and light olive oil in an Instant Pot. Close lid, set steam release to Sealing, and press the Bean button and cook for the default time of 30 minutes. When the timer beeps, let pressure release naturally, about 20 minutes. Open lid and drain beans. Cool to room temperature. 
  2. Transfer cooled beans to a large bowl. Add celery, onion, bell pepper, cilantro, and parsley. Mix well. 
  3. In a small bowl, whisk together extra-virgin olive oil, vinegar, honey, black pepper, and salt. Pour dressing over bean mixture and toss to coat. Refrigerate for 4 hours before serving. 
Nutrition Info
459 Calories, 26 g Protein, 73 g Carbohydrates, 23 g Fiber, 8 g Total fat (1 g sat), 143 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), Folate, Phosphorus, [nutrition:4] Vitamin K, Iron, Magnesium, [nutrition:3] Vitamin B6, Potassium, Zinc, [nutrition:1] Vitamin B2 (riboflavin), B3 (niacin), C, Calcium

Three-Bean Rice Salad

Three-Bean Rice Salad
Sean Crater

From One-Dish Vegan by Robin Robertson ($16.95, Harvard Common Press, 2013) Recipe © 2014 by Robin Robertson and used by permission of The Harvard Common Press

[IndieBound: http://www.indiebound.org/book/9781558328129]

25 minutes prep time + 20 minutes marinate time   -   Serves 6

  • 6 oz green beans, trimmed and cut into 1-inch pieces (about 2 c)
  • 1 1/2 c cooked dark red kidney beans or 1 (15.5-oz) can dark red kidney beans, rinsed and drained
  • 1 1/2 c cooked black beans or 1 (15.5-ounce) can black beans, rinsed and drained
  • 1 cucumber, peeled, seeded, and chopped
  • 1 (2-oz) jar chopped pimientos, drained
  • 2 Tbsp minced fresh Italian parsley
  • 3 Tbsp freshly squeezed lemon juice
  • 1 garlic clove, minced
  • 1/2 tsp dry mustard
  • 3/4 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 3 Tbsp olive oil
  • 3 c cold cooked long-grain brown rice
  • 2 scallions, minced
  • Torn mixed salad greens, for serving
  • 8 cherry or grape tomatoes, halved lengthwise

Instructions

1. Steam green beans over boiling water until tender, about 7 minutes. Run beans under cold water to stop cooking process and retain color; drain well.

2. In a large bowl, combine green beans, kidney beans, black beans, cucumber, pimientos, and parsley. Set aside.

3. In a small bowl, whisk together lemon juice, garlic, dry mustard, salt, and pepper. Whisk in oil until emulsified and smooth. Pour dressing over bean mixture and toss to coat. Let marinate for 20 minutes.

4. Add rice and scallions to bean mixture and toss to combine. Taste and adjust seasonings if needed. Arrange salad greens in a serving bowl or on plates, top with rice-bean mixture and tomatoes, and serve.

Kitchen Note: For a variation, substitute chickpeas or white beans for either the kidney or black beans. Diced avocado makes a good addition. Roasted red bell pepper may be substituted for the pimiento.

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Tags
vegan
beans
kidney beans
black beans
rice
salad

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Italian Herb Burgers

Italian Herb Burgers
Ingredients
  • 1 (15 ounce) can kidney beans
  • 1 to 2 cups old-fashioned rolled oats, as needed
  • [q:1/2] cup all-purpose flour
  • [q:1/4] cup vegan egg substitute
  • [q:1/2] cup roughly chopped white mushrooms
  • [q:1/2] cup roughly chopped red onion
  • 1 carrot, shredded
  • [q:1/2] cup roughly chopped red bell pepper
  • 4 cloves garlic, peeled and pressed
  • 4 fresh basil leaves, chopped roughly
  • 1 tsp dried oregano
  • 2 Tbsp chopped fresh parsley leaves
  • [q:1/4] cup well-chopped sun-dried tomatoes
  • 2 Tbsp tomato paste
  • 1 Tbsp soy sauce
  • Vegan focaccia bread, for serving
Directions
  1. In a food processor, combine all the ingredients, except the focaccia. Pulse until just coarsely chopped, adding more oatmeal as needed (start with 1 cup), until the mixture holds together when you make a patty.
  2. Chill the mixture for an hour. Shape into patties about [q:1/2] inch thick and about 4 inches in diameter. Chill the patties on a plastic wrap-covered platter for at least 3 hours.
  3. Heat a broiler and a grill to medium-high. Broil the patties about 5 inches from the heat source for 4 to 6 minutes, or until lightly browned (watch them closely, as times may vary), checking to make sure the ingredients are holding together well. Broiling first will help to prevent them from falling apart on the grill.
  4. Using a grilling screen if desired, transfer the patties to the heated grill and grill for 2 to 3 minutes, turning once.
  5. Serve at once, with the focaccia bread.
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