quick pickled watermelon radishes and fennel

pretty pink picklemania.

Quick-Pickled 

Watermelon Radishes & Fennel.

anxiety-inducing seasonality be (ever so slightly) damned.

Sometimes spring and summer produce gives me anxiety. Truthfully, sometimes most things give me anxiety, but we're here to talk about vegetables. Don't get me wrong, I LOVE summer (and all of the radishes, cucumbers, corn, tomatoes, etc. that come with it) but sometimes that "love with a capitol L" leads to irrational excitement which leads to overbuying and that overbuying leads to panic.

Or the excitement leads to panic and that panic leads to overbuying....

How on earth am I going to eat all of these ______ 

*fill in the blank with seasonally appropriate produce* before they go bad? 

How can I keep eating said seasonally appropriate produce 

even when it is no longer seasonally appropriate???

I CAN'T/ WON'T GO BACK TO A LIFE WITHOUT RADISHES.

Quick pickles are the answer.

A little vinegar, a little spice.

Seasonality temporarily upended,

(vegetable-based) anxiety alleviated.

And the picklemania? Totally manageable.

pretty pickle therapy.

bounty.

Quick Pickled Watermelon Radishes 

& Fennel.

(will fill one quart jar)

1 bunch watermelon radishes (about 3-4)

1 large fennel bulb with stalks and fronds attached

1/2c unseasoned rice vinegar

1Tbsp freshly squeezed lime juice

1/2tsp sea salt

2tsp organic sugar

2tsp freshly ground coriander seeds

2 star anise pods

2Tbsp toasted sesame oil

Vegan Sriracha-Spiked Miso Ramen.

be one with the bowl.
Sriracha-Spiked Miso Ramen.

You are the ramen and the ramen is you.

Of the MANY meals I post to instagram, my ramen bowls get the most attention. So, after multiple months of broken promises (sorry, everyone!), I've finally buckled down and penned a miso-ramen primer for you, dear readers.

This soup is the real deal.
This soup is soul-awakening.
This soup is perfect all ways.
This soup is my everything.
And now this soup can be yours and EVERYONE'S.

Like gastronomic meditation...
A quick centering breakfast, a lazy contemplative lunch, a spiritually-filling dinner;
it is all things and it is POWERFUL.
The spell is unbreakable. Don't fight it. Just kick back, let the miso-y ramen-y magic wash over you and be one with the bowl.

You are the ramen and the ramen is you.
Motherfucking Om.

The red rooster, you know the drill. And NOODLES.

Sriracha-Spiked Miso Ramen.
(serves 2)

Miso broth:
2.5Tbsp organic mellow white miso
4c water
2tsp sriracha
1/2 lime, juiced

1/2lb organic tofu, sliced 1/2" thick
3-4 scallions, trimmed and sliced lengthwise
1tbsp toasted sesame oil
1/2 lime, sliced for garnish
1-2tsp extra sesame oil for garnish

4oz organic ramen noodles

Pickled Purple Cauliflower

crank up some tunes, it's pickling time again.
Asian-Style Pickled Purple Cauliflower.

The prettiest purple pickles you ever did see.
  

Raw purple cauliflower, pre pickling.

Sometimes I have control issues. Sometimes, at the height of summer, when all manner of gorgeous fruits and vegetables are cheap and abundant, my eyes grow significantly bigger than my stomach. This is how I wind up with two overstuffed produce drawers and a refrigerator shelf devoted entirely to experimental pickling projects. The ability to peruse the local farmstand and pass up a whole basket full of gorgeous freshly harvested purple cauliflower is something I do not posses. For those of us suffering (?) with this produce buying compulsion, quick pickles are a lifesaver. And these particular quick pickles are a knock-you-on-your-ass stunner. Vibrant purple with a crunchy raw texture
and a slightly spicy bite.

They'll kick up the flavor profile of any Asian-style noodle or vegetable dish and,
as a bonus, add a a big bold punch of color.
Pretty purple (knock you on your ass) pickles!
Say that three times fast...

Coriander seeds and purple cauliflower.

Asian-Style Pickled Purple Cauliflower
(makes about 1 quart)

One medium head of purple cauliflower,
washed and cut into florets (about 2cups)
1/4c apple cider vinegar
1/4c unseasoned rice vinegar
1/2tsp sea salt
1/4tsp ground black pepper
1/2tsp organic sugar
1/2tsp ground coriander seeds
1 small garlic clove, peeled
2tsp sesame oil
1 small dried chili pepper, halved
(such as chile de arbol)
or
2 tsp red pepper flakes

Cauliflower and pickling liquid, ready for the fridge.

Place cauliflower florettes in a clean 1 quart glass jar.
Add garlic clove and dried chili pepper (or pepper flakes).
In a separate bowl, whisk together vinegars, salt, pepper, sugar,
coriander and sesame oil.
Pour mixture over cauliflower, seal the jar and give it a good shake.
Refrigerate overnight or for up to a week, allowing time for flavors to develop.
Give the jar a little shake every now and then to redistrubute pickling liquid.
Will keep in the fridge for up to a month.

Vegan Fresh Summer Rolls

cooking without heat?
yes please.
Vegan Fresh Summer Rolls 

and

Spicy Peanut Dipping Sauce

Vegan fresh rolls and peanut dipping sauce. Summer perfection.

Fresh summer rolls and peanut dipping sauce: quite possibly the most perfect warm weather food in existence. Delicately elegant, sure to impress, yet light on the labor and absolutely no cooking required. What's not to love?  They look a wee bit difficult, but throwing these together is a snap once you surrender to the rhythm of it. The rice paper may seem intimidating at first, but you will quickly learn by feel when they are soft enough to be filled. There's a bit of a learning curve for forming the rolls, so don't get discouraged if you make a few that are less-than-perfect at the start. When shopping for wrappers, be sure to check ingredients, as many can contain a disturbing amount of sodium per serving. I use wrappers that are a blend of tapioca and rice starch with no added salt. You can use any type of lettuce (romaine for a crispier texture, mustard greens for a little spice, butter lettuce for a more delicate texture) so be adventurous! The peanut sauce can be whipped up quickly on the day-of but also keeps quite well in the fridge, if you're the planning ahead type. 

Rice paper fresh roll stuffed with greens, jicama, carrots,
mango, thai basil and mint.

Rice paper wrappers, pre-soaking.

Fresh Summer Rolls
(makes 10 rolls)

10 sheets of rice paper wrappers

1 small jicama (about 1lb), peeled and cut into matchsticks

3 medium carrots, shredded or matchstickecd

1 large mango, peeled and cut into 1/4" strips

1 bunch of lettuce or mixed greens (about 4 cups)

torn or shredded

1/2c of Thai Basil, shredded 

2-3 fresh mint leaves, shredded (optional)

Rice paper wrapper filled and ready for rolling.

Vegan Peanut Dipping Sauce

1/2c creamy peanut butter
1/4c light coconut milk

1/4c water

1/2 lime, juiced

2Tbsp tamari (GF) or soy sauce

1Tbsp brown sugar

2tsp chili sauce

For the peanut sauce:

Combine all ingredients in a medium sized bowl and whisk until well combined.

Can be made a day or two ahead of time and stored in the fridge until needed. 

For the spring rolls:

Prepare a work surface that is large enough to accommodate a rice paper wrapper, a cutting board works nicely.

Lay out fillings on a large plate next to your work area.

Fill a pie plate or baking pan with warm water. 

Dip a rice paper wrapper into the water and soak until pliable, about 20 seconds.

Remove from the water and spread onto work surface.

Try to smooth the wrapper out as much as possible, a few wrinkles are ok. 

Place a small handful of shredded greens in a lengthwise in the center of the wrapper (see above photo).

Top greens with a few pieces of jicama, a few carrot shreds, some mango slices
and a sprinkling of basil and mint. 

Fold the top of the wrapper down over the filling,
fold the bottom of the wrapper up in the same way. 

Grab the excess wrapper on one side and roll it towards the center, like a burrito. 

*This tutorial on how to wrap a burrito is quite helpful.

Repeat with remainder of the rice paper wrappers.

Serve with peanut dipping sauce on the side. 

To store spring rolls, wrap individually in parchment paper or plastic wrap
and store in a ziplock.
Will keep for 1-2 days in the fridge but are best enjoyed IMMEDIATELY!

Vegan Cold Sesame Noodles

not to toot my own horn or anything,
but "best damn" doesn't even do it justice...
Cold Sesame Noodles

plus

The Best Damn Creamy Tahini Sauce EVER.

One option (of many) for your cold sesame noodles:
top with sesame-lime roasted radishes,
sauteed greens, lime juice, sesame seeds and hemp seeds.

Medium-sized rice sticks.
I prefer these, but you can use almost any type of noodle.

In the winter I eat soup. Almost all day every day. When the seasons shift, I want noodles. Nothing but noodles. I love all manner of cold noodle dishes, but there is one that sits triumphantly atop the heap. One composition of noodle-y deliciousness that I could, without question, eat for every meal.  Cold sesame noodles. A perfectly versatile dish that can be dressed up or down, eaten as a side or a main, keeps incredibly well (hello picnic season) and is a snap to throw together. Below are a list of toppings and garnish suggestions, but you can use any vegetable/ protein combination that
strikes your fancy.


If you want to keep it simple, raw veggies are the way to go.
If you want to spend a bit more time, sauteed greens or
roasted root vegetables are a fantastic addition.
Then come the pickled things, all manner of herbs, fresh greens,
the possibilities are endless.

The aforementioned best damn tahini sauce ever.

Vegan Cold Sesame Noodles
Serves 6-8

1 lb rice or buckwheat noodles

Toppings suggestions:
Fried or baked tofu, sliced
Seasonal raw greens
Shredded or matchsticked carrots
Shredded Cabbage
Raw broccoli
Raw or roasted turnips
Raw or roasted radishes
sesame lime roasted radishes
Sauteed greens
Sliced mushrooms
soy pickled shiitake mushrooms

Garnishes:
Sliced scallions
Extra lime
Fresh mint

Thai Basil

Sesame seeds
Hemp seeds

Creamy Tahini Sauce:
1/2c roasted tahini
2 Tbsp Tamari (gluten-free) or Soy Sauce
1/2 lime, juiced
2 Tbsp water
2 Tbsp light coconut milk
2 Tbsp rice vinegar or apple cider vinegar
1 tsp organic sugar or agave
2 tsp chili sauce (optional)

Prepare rice noodles according to package directions.
Once cooked, drain, rinse under cold water and set aside.
Prepare tahini sauce by combining all ingredients and whisking together until smooth.
Place noodles in a medium mixing bowl and drizzle tahini sauce over the top.
Toss to combine.
Portion noodles into individual bowls and serve with toppings and garnishes.
If making ahead of time, keep toppings separate until serving.

Homemade Vegan Pho

behold the curative powers of...
Homemade Pho

Pho broth, noodles and fried tofu with chopped chard and stems,
Thai basil leaves, sliced lime and sriracha.

Now, I'm no fancy-pants doctor, but in my book pho possesses truly remarkable healing powers. At the first sign of a cold, a big ol' bowl of pho is my go-to. There is something cleansing about sitting before a steaming bowl of aromatic soup, slurping up noodles with reckless abandon. By extension, these healing powers apply to allergy season as well. Believe me, I've been my own test subject many times this spring. And when you're not fighting off sickness, and just plain old hungry, pho will nourish you, body and soul.

This broth is prepared rather traditionally, but you don't have to think entirely within the box when it comes to toppings. The classic route is a bit of protein (tofu or seitan) with vegetables, sprouts, herbs and lime. I like to add some seasonal greens into the mix, currently arugula (adds a nice peppery touch to the broth) and chard, stems and all, for a little pop of color. Add the greens to a platter with your other garnishes and toss them in the soup at the last minute. They will wilt nicely in the broth while still keeping their color. Another favorite pho addition are these soy pickled shiitakes, the sweet/tart flavors of the pickled mushrooms really amps up the soup's flavor. The broth also freezes perfectly, so go ahead and make the full batch, freeze it in small containers and pull some out when you have a craving. Just reheat on the stove, add some noodles and garnish and there you have it:
(almost) instant pho gratification!

Gathering spices for dry roasting. Star anise, coriander, cloves
and cinnamon sticks.

Vegan Pho (serves 6-8)

3 quarts (12 cups) of water
1 large onion, peeled and quartered
4 shallots, peeled
1 head of garlic, cloves peeled and halved
Knob of fresh ginger (about 3"), peeled and halved
4 large carrots, peeled and each cut into thirds
2 cinnamon sticks
2 tsp coriander seeds
5 star anise pods
4 whole cloves
2 tsp black peppercorns
1 stalk of lemongrass*
2 tsp raw sugar
2-3 tbsp soy sauce
salt to taste



*to prepare the lemongrass
Remove the upper green stem from the lower yellow stalk and bulb.
Use the side of your knife to slightly smash the bulb, then cut it into three pieces.
This will help the lemongrass release its full flavor.
Toss both the lower bulb and the upper green stem into the stock.

noodles/ toppings/ garnish suggestions for the soup:
you will need about 1/4 lb of rice noodles per serving, any thickness,
round or flat will work
fried or baked tofu and/or seitan
mushrooms, pickled or raw.
greens, chopped or shredded, such as arugula, mustard greens,
chard (stems included), kale etc.
other vegetables such as bok choy, nappa cabbage, carrots, broccoli
Thai basil and/or mint
thinly sliced onion or scallion
fresh bean sprouts
limes, cut into wedges and served with the dish

hoisin sauce and/or sriracha

for the broth:
Heat a large pot over medium-high heat.
Add onion, shallots, garlic, ginger, carrots, cinnamon sticks, star anise, coriander,
cloves and peppercorns.
Dry roast, stirring ocassionally, until vegetables get a nice char
and the mix becomes aromatic.
Add water, soy sauce, sugar and lemongrass and salt.
Bring to a boil, then reduce heat, cover and simmer for 1 hour.

Once cooking time is up, taste and adjust salt/sugar to your prefrence.
Pour broth through a fine mesh strainer or cheese cloth strainer
 into a large clean pot to remove all solids.

to prepare noodles:
Place noodles in a large bowl and cover with boiling water.
 Allow to sit for 20 minutes or until tender.
Drain and add to individual bowls, then cover with broth.
Or, if you find that soaking is not softening the noodles enough,
cook them quickly in a pot of boiling water.
Drain, then rinse well with cold water to prevent them from sticking together
before adding to your soup bowls.

to serve:
Once noodles have been placed in the bowls and covered with broth,
top off the pho with tofu or seitan and garnish with the vegetables of your choosing.

Serve with garnishes (herbs, sprouts, greens, sliced limes) and sauces on the side.

Sesame-Lime Roasted Radishes

radishmania continues...

Sesame-Lime Oven Roasted Radishes

Local French Breakfast and Champion radishes, soon to be roasted. 

Scrubbed, trimmed, halved and tossed in sesame oil and lime juice. 

As you can see, I've gone kind of radish crazy this year. Spring radishes have always been a  "heavy rotation" ingredient around here, but this year is different. This year I discovered something new. Something that has me, once again, chock-full of retroactive food-based regret. Over not discovering this incredibly simple dish earlier. Over being so mortifyingly late to the party. Roasted radishes. Such a simple concept, how could I have missed it???

Raw or pickled radishes are a fantastic addition to Asian flavored dishes (noodle salads, slaws), so why not give these little roots an eastern-style kick
while roasting?

Any type of  spring radishes will work for this recipe. I've used a combination of French Breakfast, which have a milder flavor, and Champion, more traditionally peppery. Their flavor will mellow a bit during the cooking process,
allowing the lime juice and sesame oil flavors to shine through.

Garnish the finished radishes with raw or toasted sesame seeds, a drizzle or seasoned rice vinegar or a bit of extra lime juice.  They can then be eaten on their own, tossed into cold noodle salad, served as a side with a larger Asian meal...
So many possibilities!

.

Sesame-Lime Roasted Radishes

2 bunches of medium sized radishes (about 20)
1 1/2tbsp sesame oil
1/2 lime, juiced
sea salt, to taste

Preheat oven to 450 degrees.
Separate the greens from the radishes and set aside.
They can be cooked as an accompaniment, or made into pesto!
Scrub and rinse then radishes, then cut each in half lengthwise.
Place them in medium mixing bowl and add sesame oil, lime juice.
Sprinkle with salt and toss to combine.
Spread radishes out on a large baking sheet or glass baking dish.
Roast for 16-20 minutes, turing once or twice during cooking.
The radishes should be browned and slightly crisp at the edges and
tender in the center when done.

Add extra salt or lime juice to taste. 

Homemade Curry Powder

a well stocked spice rack is a magical thing.

DIY Spice Mixes: Homemade Curry Powder

Coriander in the mortar and pestle, turmeric and whole cardamom pods. 

So... store bought curry blends are ok, if you splurge for the fancy-pants kind they can even be pretty tasty. But having a well stocked spice rack and the ability to throw together a complex, from scratch, homemade curry at the drop of a hat?That's something special. As a bonus, every individual spice required for this curry powder has endless other applications. Why limit yourself to a pre-blended curry powder when you can stock up on gorgeous fresh spices that can be used in a million other recipes? Turmeric, for example, has an indescribably earthy flavor and is a know anti-inflamatory, a flavorful addition to soups, stews, rice dishes and can even be made into tea. Cumin is a heavily used spice in Latin American dishes. Cardamom can be used in a variety of Indian dishes, is a key ingredient in Chai and is also wonderful paired with many different fruits. With the exception of the turmeric and chili powder, which are infinitely easier to find ground, I highly recommend splurging for whole spices. While a bit more expensive than ground, they stay fresh significantly longer and absolutely nothing compares to the taste/aroma of freshly ground spices. Bulk whole spices are sometimes available at food co-ops and are a great value. Indian/Asian markets are also a reliable spot to seek out less expensive spices. Whole spices can be easily ground by hand with a mortar and pestle or in a spice grinder, blender or even electric coffee grinder. When using fresh cardamom, pinch the pod until it splits and peel away the exterior green shell, using only the interior seeds. The shell can be reserved and used to make cardamom sugar. Simply bundle the shells in a bit of cheesecloth, tie closed and toss into a small jar of sugar.
 Let sit for a week or so and you'll have fragrant cardamom scented sugar,
a lovely addition to baked goods, tea, coffee or even mixed drinks.


Homemade Curry Powder

4 teaspoons coriander seeds
2 teaspoons turmeric
1 teaspoon cumin seeds
2 teaspoons chili powder
1/2 teaspoon cardamom, exterior pods removed
1/4 teaspoon ground cloves

Place all spices in a mortar and pestle
or spice grinder.
Grind into a fine powder.
Store in an airtight container.
Keep in a cool dry place.

Deconstructed Sushi Bowl

less work, more love
Deconstructed Sushi Bowl with Pickled 
Watermelon Radishes

Pickled watermelon radishes and onions with seasoned sushi rice.

In the spirit of Valentines Day, lets talk pink foods. Savory, sexy pink foods, to be specific. The watermelon radish falls neatly into all three of those categories. This dish has more than a handful of components, but the pickled watermelon radishes are undeniably the star; they add an intense depth of flavor without being overpowering (Recipe here: Slow Club Cookery's Pickled Watermelon Radishes). So here it is, the deconstructed sushi bowl. A bed of seasoned sushi rice topped with citrus, pickled watermelon radishes, onions and toasted nori strips. Wowza. Drizzle a little tamari over the top and there you have it, sushi in a bowl.
Easy, beautiful, done.

Sushi rice with rice vinegar and organic sugar. 

Deconstructed Sushi Bowl

(Serves 4)

2 cup sushi rice

2Tbsp unseasoned rice vinegar
2Tbsp organic sugar
1Tbsp kosher salt
1c pickled watermelon radishes, sliced

 recipe here:
My Pickled Watermelon Radishes

1 peeled navel orange, cut into segments
1 large toasted nori seaweed sheet,
cut into strips with kitchen scissors or
a VERY sharp knife, can also be crumbled
1 avocado sliced into 1/4" segments, optional

Tamari or soy sauce for serving

Preparing sushi rice:
Measure out sushi rice into medium saucepan.
Add enough water to cover, swirl and pour off water.
Repeat 2-3 times until water runs clean.
Add 2 cups of water, stir and bring to a boil.
Once boiling, cover and reduce heat to low.
Cook for 15 minutes.
Allow to stand for 10 minutes after cooking time is up.

Whisk sugar and salt into rice vinegar until dissolved.
Turn cooked sushi rice into large mixing bowl.
Pour rice vinegar over rice.
Using a wooden spoon, fold rice over itself allowing vinegar mix to coat all grains.
Allow rice to cool to room temperature.

Once sushi rice has cooled:
Place 1/2c of sushi rice in the bottom of each serving bowl.
Add 1/4 of the orange segments.
Top with 1/4cup of the matchsticked pickled watermelon radishes and onions.
Drizzle a little of the pickling liquid over top.
Finish off with a handful of nori strips and a drizzle of tamari.

Enjoy!

Finished dish, isn't that gorgeous??

Vegan South Indian Dosas

The beautiful, magically addictive mystery that is
The Dosa

Dosa ingredients assembled: Urad dal, chana dal, rice and fenugreek.

 My very first experience with dosas was quite accidental. My mother and I were on one of our yearly pilgrimages to NYC and in search of a good dinner spot. Enter Dosa Hut. The restaurant reviews said "Indian" "vegetarian" and described otherworldly addictive rice and lentil crepes.  Done, done and done. I considered myself something of a vegetarian Indian food expert at that point in my life, but the southern specialties, the ones always lurking on the back page of the menus of my favorite Indian joints, were too intimidating to tackle. This little hole in the wall served those southern specialties almost exclusively. We relied on the kind waiter to steer us in the right ordering direction and eagerly waited for our food to arrive. 

Crispy dosas served with homemade red lentil stew. Recipe here: Slow Club Cookery Vegan Red Lentil Stew

Fenugreek (Methel Seeds)

We were a bit tentative when the golden teepee-d dosa was delivered to the table.  It was gorgeous, but how to eat it?? The waiter, I think somewhat amused by our confusion, encouraged us to dig in with our hands. The second that first piece of torn dosa reached my mouth,  I was done for. My obsession was born that day and from that point forward I was on a constant dosa hunt, seeking them out in every restaurant near and far. This was not the most cost effective obsession. So, given my general cheapness and love of all things DIY/ fermented, I decided to learn how to make them myself.
Then I could have dosas
WHENEVER I WANTED.
Oh yeah.

 A quick trip to the Indian grocery for bulk ingredients and a handful of failed attempts later, this recipe was born. Its an ever-so-slight variation of  a fairly classic dosa recipe, I've included chana dal which adds a bit of color and gives the dosas a slightly crispier texture. The fenugreek is a key ingredient (read: don't leave it out), it holds carbon dioxide which aids in the fermentation process.

Some things to keep in mind:

Traditional dosas can be cooked in ghee or oil, I cook mine in oil exclusively. If you are not vegan ghee can be used.

Dosas require between 16 and 24 hours of prep time for soaking and fermentation,
so plan ahead.

Finished batter can be stored in the fridge for up to 10 days.

Fermentation time can vary depending on climate, I've found that a warm oven with the light on is the best spot for fermenting batter.

Make sure that after soaking, the batter is ground VERY WELL.

Allow your griddle to preheat before pouring your dosa batter.

If batter has been refrigerated, allow to reach room temp before cooking.

Make sure your griddle is well seasoned, use the onion trick described below
to keep dosas from sticking.

Make sure you purchase SKINLESS urad dal (black lentils),
it will appear off white as in the top photo.

The onion trick:
Once the batter is finished fermenting, slice an onion into quarters and peel off the skin.
Impale the uncut side of one of the 1/4 wedges on the end of a dinner fork.
Use the cut edge to spread oil around the griddle between dosas, this will keep the pan seasoned, prevent dosas from sticking and allow you to use less oil.

Rice, dals and fenugreek, rinsed and ready for soaking. 

Dosa Recipe:
(makes about 8 large dosas)

You will need a wet grinder or a very powerful blender.

1cup medium grain white riee
1c parboiled white rice (also called idli rice)
1/2c Skinless Urad Dal (black lentils)
1/4c Chana Dal
1/2tsp fenugreek (methel seeds)
1 tsp salt

Oil for the pan
1/2 onion to spread the oil

Rinse dal and fenugreek, place in a large bowl and cover with 2" of water.
Rinse rice, place in a separate bowl and cover with water.
Cover bowls loosely with a tea towl and allow to soak overnight (about 8 hours).

Grinding the dal:
Place 1tbsp of the dal soaking liquid into the blender, remove dal mix from soaking liquid and add to blender.
Blend the dal, adding 1-2tbsp more of the soaking liquid as needed.
Blending time will vary, usually between 5-8 minutes.
The dal should be light, fluffy and airy when finished blending.
Pour ground dal into large mixing bowl.

Grinding the rice:
Place 1c of the rice soaking liquid into the blender.
Grind the rice until smooth (batter will remain ever so slightly gritty),
adding water as needed.

Add ground rice to mixing bowl with the dal, add 1tsp of salt and stir to combine.

Fermenting the batter:
Fermented batter will double in bulk, so make sure bowl is large enough.
Cover bowl with a tea towl and place in a warm place to ferment for about 8 hours.

Once your batter is ready:

Finished batter should be bubbly and airy. 

The fermented batter should be thin enough to pour but not runny.
If your batter seems too thick, add a bit of water to thin it out.

Cooking the dosas:
Heat skillet or non stick pan over high heat.
Once the pan is heated, drizzle a couple drops of oil into the pan.
Using the forked onion, spread the oil in circles around the entire pan.
Ladle 1/4c of batter into the center of the hot pan.
Move the back side of the ladle in concentric circles through the batter gently, spreading it to fill the entire pan.
Cook dosa until the bottom is lightly browned.
For a crispier dosa, flip and cook lightly on the other side.

Golden, crispy dosa, right off the griddle.

Remove from pan, roll or fold over and served with accompaniments such as coconut, tomato or mango chutneys or sambar.
Dosa can also be stuffed with curried potatoes.

Repeat process with remaining dosa batter or store in the fridge for future use.
Dosa batter will keep for up to 10 days in the fridge.
Allow to warm to room temperature before cooking.

Pickled Watermelon Radishes

pretty food makes me happy, and so do homemade pickles.

Asian-Style Pickled Watermelon Radishes

Peeled watermelon radishes from the Egleston winter farmer's market. Gorgeous.

Watermelon radishes, peeled and stem end removed.

Watermelon radishes are like the quiet cool kids of the radish world. Their muted exteriors bear no clues to the beautiful shock or color contained within; poetic huh? What can I say? There are few fruits or vegetables quite as stunningly inspiring as these little tubers. Slicing one open never fails to put a smile on my face, and maybe a little poetry in my head. Yes, radishes are something of an acquired taste, but if you're trying to gently ease into radish-world, they're a damn good way to start. 

Watermelon radish slices, ready for pickling.

While traditional radishes have an strong earthy smell and taste, watermelon radishes are much milder and slightly sweet making them a fantastic raw snack. They generally grow larger, usually a couple of inches in diameter, making them perfect for slicing and, of course, pickling. This recipe is for an Asian-flavored pickle and includes some traditional ingredients such as rice vinegar, sesame oil and coriander. I quite literally always have a jar of these in my fridge as they are a key component in one of my all time favorite meals: pickled watermelon radishes on a bed of seasoned sushi rice, topped with toasted seaweed. The Asian flavors in the pickles play beautifully off the seasoned sushi rice and the crunchy seaweed, making for a perfect and healthy one-bowl meal. They are also a fantastic snack all on their own or delicious (and gorgeous) paired with a light avocado-citrus salad. 

Radishes and onion slices with coriander seeds.. 

Asian-Style Pickled Watermelon Radishes

You will need a clean pint jar with a tightly fitting lid 

1 large watermelon radish (approximately 1c sliced); 

scrubbed, peeled and cut into 1/8" thick slices

1 small white onion, halved and cut into 1/8" thick slices

1 tbsp apple cider vinegar

3 tbsp rice vinegar

1/2 tsp salt

1 tsp organic sugar

1 tsp ground coriander seeds

1 tbsp sesame oil

1 tsp olive oil

pinch of ground pepper

Finished recipe, ready to be covered and chilled. 

Slice watermelon radishes and onions and place in medium sized bowl.

Add vinegars, salt, sugar, coriander, oils and a pinch of pepper, stir to combine. 

Cover bowl tightly with plastic wrap and refrigerate for 12 hours; 

this will give the flavors time to develop.

They are ready to eat after 12hrs in the fridge, but the longer you leave them, 

the deeper the flavor will be.

Transfer radishes to a clean glass jar with a tightly fitting lid.

Will keep refrigerated for up to a month.

Keep these in the fridge and just try to resist eating them all.

Vegan Chana Dal

Vegan Indian Food:

Homemade Chana Dal

Chana dal (split chickpeas), turmeric, cardamom pods and bay leaf. 

Well-stocked pantry staple: Chana Dal. 

There is no beating around the bush on this one, I L-O-V-E Indian food. Just one problem with this little love affair, I'm a chronic over order-er. Trying to decide on just 1 (or 2) dishes can send me into near hysterics. Shockingly, this is not a wallet friendly way to dine out. Well as we all know, admitting you have a problem is the first step. And, in the world of thrifty vegan home cooking, learning to make it your damn self is the second. After a fair amount of practice I've mastered dosas, have a pretty good handle on chana masala and can throw together a pretty bad ass curry without much effort. On to the Chana Dal, which is suprisingly simple and quick to prepare.


Once your pantry is stocked with the right staples (rices, grains, and of course spices), and you've familiarized yourself with the proper spice combinations, churning out an Indian dish or two really doesn't seem all that scary. While Chana dal look very similar to yellow split peas, they are actually the interior kernels of  skinless black chickpeas, which have been split in two. You should be able to find it in an Indian specialty store, in the bulk section of your local health food store,
 or if all else fails, online. 

This recipe is prepared in the traditional way, dal simmered in water with spices then blended and a tadka or chanuk (fried garnish) added to the finished dish. 

You will need an immersion blender (ideally), a standard blender
or a potato masher for this recipe. 

Turmeric, cardamom pods and bay leaf. 

Vegan Chana Dal Recipe:

1c dried chana dal

4c water

2tbsp olive oil 

2 tsp turmeric

1 bay leaf

1/4 tsp ground cardamom

1tsp ground cloves

1tsp red chili flakes

1tsp salt

3 garlic cloves, finely minced
1tbsp minced cilantro (optional)

Combine dal, turmeric, bay leaf, salt and cardamom in a large saucepan.

Cover with 4c water and bring to a boil.

Reduce heat and gently simmer, covered, for 35-40 minutes.

There should be some liquid remaining in the pot once the cooking time is up.

Remove the bay leaf. 

Chana dal, finished cooking, before being blended.  

Using an immersion blender, puree about 1/2- 3/4 of the chana,
leaving the remaining in tact.

This will give you a mostly creamy dish that still has a bit of texture.
If you do not have a blender, use a potato masher to mash about half to 3/4 of the chana, creating a mostly creamy consistency but leaving some whole chana in the mix.

Preparing the tadka:

heat the 2tbsp of oil in a medium saucepan over medium high heat. 

Add your minced garlic, stir for 1-2 minutes or until garlic begins to brown and sizzle. 

Add in ground cloves and chili flakes and cook for 30 seconds more, stirring frequently. 

Pour the finished tadka over top of the dal, stirring to combine.

Pairs well with brown or white basmati rice.
Garnish of cilantro, optional but nice for a pop of flavor (and color). 

Finished dish over a bed of brown basmati rice. 

Vegan Curry Rice Noodles

spicy coco-nutty deliciousness:

Thai Red Curry Coconut Rice Noodles

Medium vermicelli rice stick.

Thai basil, lime and red curry paste.

I'm not going to pretend to have made my own red curry paste here or anything. That's a culinary line I have yet to cross. Soon, but not yet. What I am going to do is tell you that I've found a brand of fantastic Thai curry pastes that DO NOT CONTAIN SHRIMP PASTE. If you're vegetarian or vegan and have ever shopped for curry paste you'll understand what a big deal this is. The brand is MaeSri; they make a variety of Thai curry pastes, including Red, Green and Massaman, all of which are vegan friendly. The cans are small at 4oz, but a little bit goes a very long way; this recipe only calls for 1tbsp. 

Simply keep the remaining paste refrigerated in a sealed glass jar for future use: it will keep for at least 6 months. The Red curry paste, my favorite, contains only chili, garlic, shallots, salt, sugar, lemongrass, kaffir lime and spices. It seems to be a fairly popular brand, I've seen it in a number of Asian groceries in my area. If you're lucky enough to have an Asian grocery close by you'll want to hit it up for this recipe. Trust me when I say it will be your best and cheapest option for ingredients like rice stick, ginger root, sesame oil, limes, coconut milk, Thai basil and of course curry paste.  

If you're unable to find this brand locally, you can purchase it online here: 

MaeSri Red Curry Paste on Amazon.

This recipe makes a rich and flavorful coconut based curry; the rice noodles are the delivery system. I like mine topped with a healthy handful of Thai basil and a wedge of lime. I enjoy this as a straight-up noodle dish, but occasionally add in whatever vegetables are on hand. If you do decide to add veggies make sure they are cut small enough to cook quickly and mix easily into the curry and noodles.

MaeSri Red Curry Paste. 

Vegan Thai Red Curry Coconut Rice Noodles:
serves 4

You will need:

1tbsp sesame oil or canola oil

1 tsp freshly grated ginger root

1/2 yellow onion, diced

1 small garlic clove, finely minced

1 lime, half juiced and half reserved for garnish

1 tbsp red curry paste

1 15oz can unsweetened light coconut milk 

(You can use full fat instead, I just prefer the light)

1lb rice stick noodles, I recommend medium to thick rice stick.

1 - 1 1/2 cup of vegetables such as thinly sliced carrots, broccoli or cabbage (optional)

Thai basil for garnish (optional)

Red curry rice noodles topped with Thai basil and a lime wedge. 

Bring a medium pot of water to a boil and cook rice noodles according to instructions.

*Drain and set aside when finished, keeping covered so noodles do not clump and stick.

If adding vegetables to your curry have them washed cut and ready to go.

In a large saute pan heat the sesame oil over medium heat. 

Add diced onion, cook for 2-3 minutes , stirring frequently, 

until they begin to become translucent.

Add minced garlic and ginger, stir, cooking for 1-2 minutes more. 

Add curry paste, stirring to combine, and cook for one minute more. 

Add in coconut milk, using a whisk to incorporate all ingredients.

optional: Add vegetables to coconut milk mixture and cook for 5 minutes more.

Turn off heat.

Add lime juice.

Add cooked noodles to your pan, tossing until all ingredients are combined 

and noodles are well coated.

Serve with Thai basil and a lime wedge.