Laxmi's Delights

Category: Vegan

  • Baby Potatoes with Savory Flaxseed Spread

    Baby Potatoes with Savory Flaxseed Spread

    • 1          pound (small 6 to 8) Yukon gold, purple, Russet or new potatoes
    • 2         tablespoons Savory Flaxseed Spread with Sun-dried Tomatoes
    •            Chopped fresh cilantro

    Scrub the potatoes and place them in a large pot. Boil until just tender, 15 minutes. Let cool until easy to handle. Place them whole on a warm serving dish. Make a slit at the top. Drizzle with a generous tablespoon of the Savory Flaxseed Spread and serve warm.

    Alternately, dice potatoes into 1-inch pieces. Mix gently with the Flaxseed Spread. Transfer into a decorative serving dish. Garnish with cilantro and serve. Serves 4 to 6 as a side dish.

    Variation: Garnish cooked shrimp, shellfish, salmon, oysters and roasted vegetables with couple tablespoons of Savory Flaxseed Spread with Sun-dried Tomatoes or the Lemony Flaxseed Spread with Ginger and Honey

  • Soft Vegetarian Tacos with Gingery Flaxseed Spread

    Soft Vegetarian Tacos with Gingery Flaxseed Spread

    • 2 to 4 small flour tortillas
    • 4 tablespoons plus more Lemony Flaxseed Spread with Ginger and Honey
    • 1 large ripe heirloom tomato, sliced
    • Baby Greens
    • 1 medium avocado sliced
    • Sliced cucumber
    • 2 oz Brie or your favorite cheese, sliced thin
    • Sour cream, optional

    Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to
    heat the other side. Repeat with remaining tortillas. Spread each warm tortilla with a
    generous tablespoon of the Flaxseed Spread. Top with tomato, baby greens, avocado,
    cucumber and cheese. Add optional sour cream, if desired. Wrap gently top with more of
    the Lemony Flaxseed Spread if desired. Serves 2 to 4.

  • Skillet Seared Mixed Veggies with Pecans and Flaxseed Spread

    Skillet Seared Mixed Veggies with Pecans and Flaxseed Spread

    Makes a great topping on open sandwiches. Add the leftovers to cooked couscous, quinoa, tortellini, spaghetti or plain brown rice.

    • ¼ cup vegetable or olive oil
    • 1/2 pound broccoli, cut into ½ inch florets
    • 1/2 pound cauliflower, cut into ½ inch florets
    • 1/2 pound (2 medium) zucchini or other squash
    • 1 small red bell pepper, cored and cut into thin strips
    • ¼ teaspoon turmeric
    • 2 teaspoons sesame seeds
    • 2 teaspoons salt
    • 1/4 cup or more Golden Flaxseed Spread with Dates and Orange Juice, or other flavors
    • ¼ cup pecans, toasted and coarsely crushed
    • Chopped fresh cilantro for garnish

    1. Heat the oil in a nonstick heavy skillet over moderately high heat. Add the vegetables and turmeric to the pan. Stir and cook until the veggies are just tender and lightly golden in places, about 5 to 6 minutes.

    2. Sprinkle in the sesame seeds and salt and mix gently. Cover and cook until heated through. Transfer to a warmed serving platter. Spoon the Flaxseed Spread on top. Sprinkle with the pecans and garnish with cilantro. Serves 4 to 6 as a side dish.

  • New and Improved Package Design Flaxseed Spreads at Safeway

    New and Improved Package Design Flaxseed Spreads at Safeway

    We have launched Organic, Gluten Free, Vegan, Flaxseed Spreads with New and Improved package design at Safeway stores nationwide. Please check Laxmi’s DelightsTM flaxseed spreads in the Deli as well as Indian/International aisle at your nearest Safeway locations.

  • Cream Of Wheat Pilaf With Carrots and Nuts

    Cream Of Wheat Pilaf With Carrots and Nuts

    Uppuma, (pronounced oop-mah) is served for breakfast in India. If you want to get away from the usual breakfast or you’d like a change of pace, try the following fluffy nutritious cream of wheat pilaf. The long list of ingredients should not discourage you; they are simply added one after another to perk up the relatively bland taste of cream of wheat. Low in calories, it is made extra nutritious by adding nuts and vegetables.

    For an authentic taste use sooji, Indian cream of wheat from local Indian stores. The dal and kari leaves are available at Indian groceries, if you cannot find don’t worry about it.

    Serve this light balanced meal for weekend breakfast or brunch when you have the time along with a mango-banana smoothie.

    • 2 tablespoons vegetable or peanut oil
    • 1 teaspoon white split gram beans (urad dal) (optional)
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon cumin seeds
    • 2 tablespoons roasted salted or unsalted peanuts or cashews
    • 10 kari leaves (optional)
    • ½ cup chopped onion
    • 1 fresh green serrano or jalapeno chile, stemmed and chopped
    • ¼ cup carrot cut into ½ -inch sticks
    • ¼ cup green beans cut diagonally into ½-inch pieces
    • 1 cup Indian semolina (sooji coarse) or cream of wheat
    • 2¼ cups water
    • 1 teaspoon salt
    • 1 teaspoon sugar
    • Juice of ½ lime
    • Fresh chopped cilantro

    1. Heat the oil in a heavy large skillet or sauté pan over moderately high heat. Add the dal, mustard and cumin seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Add the peanuts and kari leaves and stir 1 to 2 minutes. Add the onion, chiles, carrot and green beans. Cook stirring occasionally until the onion is soft but not brown, 3 minutes. Add the semolina and lower the heat to moderate. Cook stirring frequently until toasty smelling 5 to 6 minutes; if you’re using the Indian sooji be sure to stir-fry at least 10 to 12 minutes, until toasty and you begin to smell the nutty flavor taking care not to brown. Transfer to a bowl and set aside.

    2. Add the water to the same skillet and bring to a boil. Add the salt and sugar. Lower the heat to moderate and gradually stir in the farina. (Water is critical here, the rule of thumb is twice the amount of grain, but I prefer a tad more, which helps the grains to soak and plump.) Mix a few tablespoons at a time, stirring constantly in one motion until all the water is absorbed, be careful while stirring because the mixture starts to spatter; reduce the heat to low at this time. Sprinkle the lime juice and mix gently. Add the desi ghee, cover and cook at least 5 minutes (do not peek) until the grains are fluffy and plump and meld with all the flavors. Let the uppuma rest, covered for 5 minutes.

    3. Turn on the oven to your lowest setting and warm some plates in it. Just before serving, spoon the uppuma into individual custard cups or decorative mold. For an attractive arrangement, place a warmed serving plate upside down on top of the decorative mold. Invert the mold over the plate holding both securely, and let the uppuma slide down onto the serving plate. Top each serving with tomato roses if you prefer and serve hot, sprinkled with fresh cilantro. I like this uppuma best when it is warm, as it cools it looses its fluffy texture.

    Serves 4.

  • My Mother’s Heirloom Whole Pickled Limes

    My Mother’s Heirloom Whole Pickled Limes

    I am hosting a get together this weekend. I like to pay attention to every detail. I think, it’s really the small things that make a big difference. Take pickles, for instance, they can enhance and glorify a meal. At my local farmers market I came across an abundant of luscious, plump limes. Walla! All I could think of was my mother’s whole lime pickles. My mouth started watering looking at the plump bright green limes.

    If you think pickles are something only your grandmother would make and that they’re hard to prepare, then this recipe (I’m sure even my grandmothers would’ve agreed) will prove otherwise. Pickle is the soul of the Indian kitchen and, when it’s lovingly handmade, and passed from generation to generation like family heirlooms it is a perfect gift to the culinary world.

    This oil-free, easy and straightforward preparation is my mother’s 50-year-old recipe I’d like to share that with you. She makes it every year in summer for family, friends and neighbors. Preparation of pickles used to be an elaborate process involving a lot of attention. I can recollect mother plucked 500 plump juicy limes, right from her organic garden and carefully screened each one. Then they were meticulously rinsed and wiped with linen. Earthenware crocks of approximately 5-gallon capacity were cleaned and sun-dried. Plump, fragrant spices were hand picked and dried in sun. The choice of chile powder (cayenne) was very important. It was always freshly pounded and mother went a step further with her innovative mind, she mixed three to four different varieties of dried chiles to achieve a deep ruby-red color so the finished pickle attained a beautiful hue. The pickling process was carried out only on a bright sunny day to avoid moisture from the atmosphere. The care and love that went into the preparation was worth the time and effort. Mother made beautiful little baskets with bowls of fresh homemade pickles to all our friends, relatives and neighbors. Although I make these here in late summer when limes are large and juicy, each time I visit India I still get enormous refills of my mother’s handmade pickles.

    These are lovely with vegetarian as well as fish and meat dishes.

    • 2 pounds (10 large) limes
    • 1 teaspoon fenugreek seeds
    • 1 teaspoon cumin seeds
    • ½ tablespoon mustard seeds
    • ¼ teaspoon turmeric
    • ¼ cup sugar
    • 1/8 cup cayenne
    • ¼ cup salt

    1. Wash the limes and wipe dry with a kitchen towel. Slit each lime crosswise into fourths leaving ½-inch uncut at one end (similar to the ‘X’ you make while blanching the tomato, this should be a deeper ‘X’). Place in a large mixing bowl. You don’t have to remove the seeds leave them in for a rustic appeal.

    2. Combine the fenugreek, cumin and mustard seeds in a small dry frying pan. Toast over moderate heat until aromatic and mustard seeds start to pop, shaking the pan frequently, about 5 minutes. Cool and transfer to a spice grinder or coffee mill and grind to a fine powder. Dump into a small bowl. Add the turmeric into the same frying pan and warm it on low heat for 1 minute. Add to the bowl. Stir in the sugar, cayenne and salt. Mix thoroughly. Gently spread the cuts open of each lime and sprinkle the spice mix between the slits. Place limes into a crock. Cover with lid and store in a cool dry place. Let the pickle cure for 3 to 4 days before serving. Occasionally give a shake, so the bottom pickles come at the top and the top ones move to the bottom. Shake the crock a couple times for about 4 to 5 days. Refrigerate after a week. (To be on the safe side I recommend refrigeration).

    Makes about 3 cups

    Variation – Chile-Lime Pickles

    If you prefer, using gloves, slit 10 to 15 long slender fresh hot green chiles do not stem, (be sure to use the gloves), sprinkle some of the pickling spice mix into the slits and toss into the crock.

  • Red And Golden Beets Kachumber With Orange

    Red And Golden Beets Kachumber With Orange

    It has been so long I created a new post. I was traveling; also, someone hacked into my gmail account. You see the ‘followers’ down below someone added my name and photo. Anyone knows how to delete it? Thanks in advance for your help.

    The following is an Indian style salad, called kachumber. This type of fresh salad relies on chopped, crisp vegetables moistened with oil-based dressing rather than yogurt flavored with spices. It can be made from raw or cooked fruits and vegetables, standing alone or in combination.

    Kachumber is not nearly as well known outside of India. In texture, kachumber resembles coleslaw, but contains no mayonnaise. A light coating of spice-infused oil seasoning takes the place of vinaigrette. It is added to give shine, smoothness and flavor. Most kachumbers use one or two grated or shredded vegetables, either raw or cooked, with a flavorful boost from the zesty spice-infused oil, a touch of fresh herbs and a sprinkle of lime juice. Whether the salad uses vegetables that are raw or blanched, sliced or shredded, they are meant to be refreshing contrasts to the accompanying dishes.

    This recipe is a variation on a salad I tasted several years ago at the Culinary Institute of America, in St. Helena. Golden and red beets make all the more interesting combination added by the subtleties of tangy green mango.

    • 1 large red beet
    • 2 medium yellow beets
    • 1 small orange, separated into sections and white parts removed
    • 1 small green mango, peeled and grated
    • ¼ cup fresh lime juice
    • ¼ cup coarsely chopped toasted walnuts
    • 2 tablespoons canola oil
    • 1 teaspoon mustard seeds
    • 2 tablespoons chopped cilantro or kari leaves

    To prepare the beets, cut off all but 1-inch of stems and roots. Rinse; do not peel. Cook covered, in boiling salted water till crisp tender for 40 to 50 minutes. When cool enough to handle slip skins off the beets.

    Dice beets into 1/8-inch wedges. Transfer to a decorative serving bowl. Add the orange and mango. Drizzle the lime juice. Top with nuts.

    Heat the oil in a small skillet over moderately high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the cilantro. Cook few seconds until crisp. Cool slightly and pour over the kachumber, scraping the pan with a rubber spatula. Serve right away.

    Serves 4 as a complimentary dish.

  • Those Magnificent Marvelous Green Mangoes

    Those Magnificent Marvelous Green Mangoes

    Green MangosI just got back from my travels to India. I was fortunate to be there during the mango season. I had the privilege of eating green mangoes straight from my mother’s organic garden. My mother had planted two three-year-old mango saplings when I was about the same age.

    Now the mango trees are big and spreading, full of luscious bright fruits. Its changing foliage, mass of budding feathery blossoms and hanging fruits present a spectacular view. The cool trees are an abode for tropical parrots and parakeets. The full-grown mature tree produces 400-600 mangoes at a time. Green mangoes start to appear in early April on Indian subcontinent. Some branches were so heavy with fruits that they almost touched the ground. Every time I went shopping I would cut a green mango into slices and take it in ziplock bag, my valuable vitamin C in the sweltering tropical heat. There was something gratifying about cutting down a stalk of green mango and chopping the fruit into small pieces. During leisure I would dip the pieces in a mound of salt and enjoy.

    In India the green mangoes are not only used in pickles but utilized like a vegetable as well. It is really white inside, appearing more like daikon, jicama, or green papaya than mango. Its juicy tart flavor is a natural bonus to an imaginative cook. India is the abode to hundreds of varieties of magnificent marvelous mangoes. There is a surprising selection of just green pickling mangoes that vary in tartness, shape and size—literally from, 1-inch to 12-inches in length.

    Image0059The mango tree is very much a part of Indian customs. It has an honored place in cultural and religious observances. Its slender pointed leaves, the branches and blossoms are used for various purposes. The leaves are skillfully arranged to decorate the thresholds and doors during feasts and in marriage banquets. The farmers have a special place for the mango tree since it signifies richness. A special spot is reserved for the mango tree in the field, it provides shade and a place to relax. Some dip the flat mango pit in ghee (clarified butter) and honey before planting the seed so it grows into a healthy tree. The young growing plant is then anointed with milk so there is a harvest of sweet fruits.

    The green mango is not only nutritious but is cultivated since ancient times for various medicinal properties found in the leaves and bark of the tree. The raw mango is a vital flavoring part and cooked like a vegetable in curries, stews and salads. It is used in making chutneys, pickles, preserves and sherbets. Sliced and sun-dried, it is ground into fine powder to make the mango powder. Both the dried slices and powder are used as souring agent in curries, meat dishes, soups, and in preparation of tangy spice blends.

    Buy an actual ‘green’ mango in the following recipe. The fruit it is quiet hard and nearly impossible to puncture with a fingernail, available in Indian, specialty and some supermarkets. Usually they are placed separate from the ripe ones and labeled ‘green mango’. Your grocer can probably find a very green mango from his stock, if you ask.

    Warm Garbanzo Beans and Green Mango Salad

    Here, I have paired the green mango with bland garbanzo beans and contrasting sweet coconut. The result is—warm, inviting salad with a wonderful hint of tangy taste. Try this vegetarian spring salad for light lunch or as an appetizer for dinner. If you have leftover cooked chicken or lamb in your refrigerator, by all means use in this salad.

    I make this salad so many times and forget to take a photo of the dish, I will take the picture next time and share it. In the meantime, enjoy the easy salad.

    • 1 medium green mango, unpeeled
    • 1 tablespoon vegetable oil
    • ½ teaspoon brown or yellow mustard seeds
    • 2 dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces
    • 2 cups cooked garbanzo beans (freshly cooked or canned, drained)
    • 2 tablespoons grated fresh or defrosted frozen coconut
    • ½ teaspoon salt
    • 1 small avocado

    Wash and wipe the mango thoroughly. Peel the mango with a vegetable peeler. Using a hand grater (the fine holes of a hand grater result in a fine, fluffy texture) grate the mango, about half inch on all sides, then grate remaining fruit carefully, avoiding the large flat pit. Measure 1 cup and set aside.

    Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the chiles. Cook few seconds until crisp and lightly browned in spots. Add the mango, garbanzo beans, coconut and salt. Cook, stirring occasionally, until heated through, 5 to 6 minutes.

    Mound the salad in the center of a decorative deep dish. Peel, pit, and dice avocado, and sprinkle over top of the salad and serve right away. Serves 4 to 6 as an accompaniment

     

     

  • Warm Garbanzo Beans and Green Mango Salad

    Warm Garbanzo Beans and Green Mango Salad

    Here, I have paired the green mango with bland garbanzo beans and contrasting sweet coconut. The result is a warm, inviting salad with a wonderful hint of tangy taste. Try this vegetarian spring salad for light lunch or as an appetizer for dinner. If you have leftover cooked chicken or lamb in your refrigerator, by all means use in this salad.

    I make this salad so many times and forget to take a photo of the dish, I will take the picture next time and share it. In the meantime, enjoy the easy salad.

    • 1 medium green mango, unpeeled
    • 1 tablespoon vegetable oil
    • ½ teaspoon brown or yellow mustard seeds
    • 2 dried red chiles, such as cayennes or chiles de arbol, stemmed, and broken into rough pieces
    • 2 cups cooked garbanzo beans (freshly cooked or canned, drained)
    • 2 tablespoons grated fresh or defrosted frozen coconut
    • ½ teaspoon salt
    • 1 small avocado

    Wash and wipe the mango thoroughly. Peel the mango with a vegetable peeler. Using a hand grater (the fine holes of a hand grater result in a fine, fluffy texture) grate the mango, about half inch on all sides, then grate remaining fruit carefully, avoiding the large flat pit. Measure 1 cup and set aside.

    Heat the oil in a medium skillet over medium-high heat. Add the mustard seeds; immediately cover with a spatter screen, and cook until the seeds stop popping, about 30 seconds. Toss in the chiles. Cook few seconds until crisp and lightly browned in spots. Add the mango, garbanzo beans, coconut and salt. Cook, stirring occasionally, until heated through, 5 to 6 minutes.

    Mound the salad in the center of a decorative deep dish. Peel, pit, and dice avocado, and sprinkle over top of the salad and serve right away.

    Serves 4 to 6 as an accompaniment.

  • Seared Zesty Zucchini-Eggplant With Sesame

    Seared Zesty Zucchini-Eggplant With Sesame

    A very Happy and Healthy New Year to you all! I have had too much party food and now I am gone on to my old habits. I went back to my cookbook, “The Dance of Spices,” and leafed through the Vegetable Kingdom.

    I savor the lightness of seared veggies so much that this style is an integral part of my everyday cooking. Sautéed vegetables blend well as an accompaniment with a variety of foods. They are at their best when served immediately. In addition to serving as a side dish, you can add the leftovers to cooked tortellini or spaghetti for a light meal, turn plain rice into a pilaf or cook in light cream to make a quick curry. This dish also makes a great topping on open vegetarian sandwiches.

    • 1 medium (½ pound) regular oval or 3 Japanese eggplant
    • 3 medium (½ pound total) zucchini
    • 4 teaspoons salt
    • ¼ cup mild sesame, peanut or olive oil
    • ¼ teaspoon turmeric
    • ½ teaspoon cayenne
    • ¼ teaspoon sugar
    • 1 teaspoon sesame seeds
    • 1 tablespoon lime juice
    • Chopped fresh cilantro for garnish

    Slice the eggplant and zucchini into 1/8-inch-thick slices. Place the slices in a colander and sprinkle with salt. Toss the veggies so that each slice is coated with salt. Set aside for 10 minutes. Rinse thoroughly and pat dry.

    Heat 1 tablespoon oil in a nonstick 12-inch frying pan or large skillet over moderate heat rotating the pan so that the oil coats the bottom and the sides. Add as many eggplant and zucchini slices that will fit in a single layer in the pan. Cook until the bottoms are lightly golden in places, about 3 to 4 minutes. Turn and cook on the other side for 2 to 3 minutes. Remove to a platter and set aside. Repeat with the remaining oil, eggplant and zucchini in 2 or 3 more batches.

    Return the cooked eggplant-zucchini slices to the pan. Sprinkle in the turmeric, cayenne, sugar, sesame and lime juice and toss very gently. Transfer to a heated serving platter. Garnish with cilantro and serve.

    Serves 4.