Per serving: 140 calories, 1.5g fat, 699mg sodium, 34g carbs, 12g fiber, 7g sugars, 8g protein
1 medium green (unripe) tomato, cut into 1/2-inch slices
1/3 cup Fiber One bran cereal (original), ground to a breadcrumb-like consistency
1 1/2 tbsp. cornmeal
2 tbsp. fat-free liquid egg substitute
2 tbsp. low-fat milk
1/4 tsp. seasoned salt
1/8 tsp. garlic powder
1/8 tsp. onion powder
dash salt and pepper
Preheat the oven to 400 degrees. Combine the ground cereal, cornmeal and spices in a sealable container or plastic bag. (For a more flavorful coating, add extra spices.) Pour the egg substitute into a small dish. Pour the milk into another small dish. Dip a tomato slice in the milk, and place it in the cereal/cornmeal mixture. Seal the container or bag, and shake until the slice is coated. Remove the slice and set aside, and then repeat with the remaining slices.
Next, repeat this entire process using the egg substitute in place of the milk, coating your tomato slices with the crumb mixture a second time. (Before coating the slices in crumbs again, give 'em a shake so they're not dripping with excess egg substitute.)
Place the double-coated slices on a baking sheet sprayed with nonstick spray. Pop 'em in the oven for 15 - 20 minutes, flipping the slices about halfway through cooking. Tomatoes are done when the outsides are nice and crispy. Enjoy!
Makes 1 serving.
Showing posts with label side dish. Show all posts
Showing posts with label side dish. Show all posts
Thursday, August 14, 2008
Sunday, August 10, 2008
Skillet Corn Bread
Makes 8 big slices. Takes 35 minutes.
Basic corn bread:
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
Jalapeno-onion variety:
1 tbsp canola oil
1 medium sized yellow onion, sliced
3 jalapenos, seeded and sliced thinly
1/4 tsp salt
Double-corn variety:
1 cup fresh or frozen and partially thawed corn kernels
1 tbsp oil
Preheat the oven to 350 degrees. If making plain corn bread, lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.
Jalapeno-onion:
Preheat a cast iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the slat and mix well. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Double-corn:
Preheat a cast iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn in slightly browned. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Preparing the corn bread:
Combine the soy milk and vinegar in a measuring cut and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined, some lumps are okay. If using the double-corn variety, fold corn into the batter.
Pour the batter into prepared cast iron skillet. If using the jalapeno variety, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool a bit before serving.
Basic corn bread:
2 cups plain soy milk
2 tsp apple cider vinegar
2 cups cornmeal
1 cup all purpose flour
1/4 cup sugar
2 tsp baking powder
1/2 tsp salt
1/3 cup oil
Jalapeno-onion variety:
1 tbsp canola oil
1 medium sized yellow onion, sliced
3 jalapenos, seeded and sliced thinly
1/4 tsp salt
Double-corn variety:
1 cup fresh or frozen and partially thawed corn kernels
1 tbsp oil
Preheat the oven to 350 degrees. If making plain corn bread, lightly grease the bottom and sides of a cast iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.
Jalapeno-onion:
Preheat a cast iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the slat and mix well. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Double-corn:
Preheat a cast iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn in slightly browned. Transfer to a bowl. Don't wash the pan, you'll pour the batter right into it in a bit.
Preparing the corn bread:
Combine the soy milk and vinegar in a measuring cut and set aside to curdle as you prepare everything else.
In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined, some lumps are okay. If using the double-corn variety, fold corn into the batter.
Pour the batter into prepared cast iron skillet. If using the jalapeno variety, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool a bit before serving.
Asparaugus and Lemon Risotto
Serves 4 to 6. Takes 1 hour 20 minutes.
Lemongrass broth:
3 cloves garlic, whole and unpeeled
1-inch piece fresh ginger, sliced into 1/4 inch slices
1 small stalk lemon grass, or 1 tbsp dried, chopped lemongrass (if using dried, then tie off a bouquet for soaking)
3 cups vegetable broth
3 cups water
3 tbsp soy sauce
Risotto:
1/3 cup cooking sherry
1 pound asparagus
5 tbsp peanut oil
1 cup basil leaves (Thai preferred), rolled and sliced into very thin strips
2 tbsp chopped fresh mint
6 large shallots, sliced thin
4 cloves garlic, minced
1 serrano red chile, sliced very thin, or 1/2 to 1 tsp dried red pepper flakes
1 1/2 cups Arborio rice
1 tsp sugar
2 tbsp lime juice
Chopped roasted peanuts and lime wedges for garnish
If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice in half and cut into 3-4 inch lengths, then slice into matchstick pieces. Lightly bruise the ginger slices with the side of a knife. Crush the garlic with the knife as well, but keep whole. Prepare your boquet garni using an empty tea bag or cheesecloth tripled up.
Place all broth ingredients in a large stockpot and bring to a boil, then lower the heat to medium-low. Simmer for 10 minutes, then strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover, and place over over low heat to keep warm.
Warm the cooking sherry in a separate, small saucepan over medium heat. Slice the asparagus into 1/2 inch pieces, removing any tough parts from the bottom of the stem. separate tips from stems and place each in separate small bowls.
In a medium size heavy bottomed pot, saute the asparagus tips in 1 tbsp oil over medium heat until the tips are bright green and crisp-tender, 3 to 4 minutes. Return them to their small bowl. Add 1 more tbsp of oil to the pot and saute the sliced asparagus pieces until crisp-tender, 5-6 minutes. Add the basil and mint, saute for 30 seconds more, removing from the heat, set the asparagus mixture aside in a small bowl separate from the tips.
Add the remaining oil to the pot. Saute the shallots and garlic, stirring occasionally until the shallots are very soft and just starting to brown, 6 to 8 minute. Stir in the chile pepper and rice, and saute for about 8 minutes until the rice smells slightly toasted. Add the cooking sherry and stir constantly until the liquid is absorbed.
Ladle about 1/2 cup of borth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center. When the broth is almost gone, stir ithe sugar and lime juice into the last of the broth before adding to the risotto. You may add more water or additional regular vegetable broth in 1/4 cup increments if the broth runs out and the rice isn't cooked enough yet. This will take 35 minutes.
Stir the asparagus stems into the risotto and cook for another 5-10 minutes, until the asparagus has reached desired tenderness. Garnish with sauteed tips, chopped peanuts and lime wedges.
Lemongrass broth:
3 cloves garlic, whole and unpeeled
1-inch piece fresh ginger, sliced into 1/4 inch slices
1 small stalk lemon grass, or 1 tbsp dried, chopped lemongrass (if using dried, then tie off a bouquet for soaking)
3 cups vegetable broth
3 cups water
3 tbsp soy sauce
Risotto:
1/3 cup cooking sherry
1 pound asparagus
5 tbsp peanut oil
1 cup basil leaves (Thai preferred), rolled and sliced into very thin strips
2 tbsp chopped fresh mint
6 large shallots, sliced thin
4 cloves garlic, minced
1 serrano red chile, sliced very thin, or 1/2 to 1 tsp dried red pepper flakes
1 1/2 cups Arborio rice
1 tsp sugar
2 tbsp lime juice
Chopped roasted peanuts and lime wedges for garnish
If using fresh lemongrass, peel away and discard any brown stems from the stalk. Slice in half and cut into 3-4 inch lengths, then slice into matchstick pieces. Lightly bruise the ginger slices with the side of a knife. Crush the garlic with the knife as well, but keep whole. Prepare your boquet garni using an empty tea bag or cheesecloth tripled up.
Place all broth ingredients in a large stockpot and bring to a boil, then lower the heat to medium-low. Simmer for 10 minutes, then strain the broth, discarding the vegetables and herbs. Pour the broth back into the pot, cover, and place over over low heat to keep warm.
Warm the cooking sherry in a separate, small saucepan over medium heat. Slice the asparagus into 1/2 inch pieces, removing any tough parts from the bottom of the stem. separate tips from stems and place each in separate small bowls.
In a medium size heavy bottomed pot, saute the asparagus tips in 1 tbsp oil over medium heat until the tips are bright green and crisp-tender, 3 to 4 minutes. Return them to their small bowl. Add 1 more tbsp of oil to the pot and saute the sliced asparagus pieces until crisp-tender, 5-6 minutes. Add the basil and mint, saute for 30 seconds more, removing from the heat, set the asparagus mixture aside in a small bowl separate from the tips.
Add the remaining oil to the pot. Saute the shallots and garlic, stirring occasionally until the shallots are very soft and just starting to brown, 6 to 8 minute. Stir in the chile pepper and rice, and saute for about 8 minutes until the rice smells slightly toasted. Add the cooking sherry and stir constantly until the liquid is absorbed.
Ladle about 1/2 cup of borth at a time into the rice, stirring constantly until each addition is absorbed. Stir and cook until the rice is creamy but still somewhat firm in the center. When the broth is almost gone, stir ithe sugar and lime juice into the last of the broth before adding to the risotto. You may add more water or additional regular vegetable broth in 1/4 cup increments if the broth runs out and the rice isn't cooked enough yet. This will take 35 minutes.
Stir the asparagus stems into the risotto and cook for another 5-10 minutes, until the asparagus has reached desired tenderness. Garnish with sauteed tips, chopped peanuts and lime wedges.
Saturday, August 9, 2008
Southwestern Corn Pudding
Serves 6. Takes 1 hour, 20 minutes.
2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne
Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.
Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
2 tbsp corn oil
4 cups fresh corn (about 6 ears)
1 red bell pepper, seeded and chopped fine
2 serrano chiles, chopped fine
1 cup coconut milk
1/4 cup cornstarch
1/2 cup cornmeal
2 tbsp pure maple syrup
1 cup finely chopped scallions
1/4 cup finely chopped fresh cilantro
1 tsp salt
1/4 tsp cayenne
Preheat the oven to 350 degrees and lightly grease an 8 inch square baking dish. Saute the corn, bell pepper and chiles in a large skillet for 10 to 12 minutes, stirring occasionally; the corn should be very lightly browned. Meanwhile, stir together the cornstarch and coconut milk until the starch has mostly dissolved.
When the corn and peppers are ready, transfer 2 cups of them to a blender. Add the coconut milk and cornstarch mixture, and pulse about 20 times until the mixture is mostly pureed but not completely smooth.
Transfer to a large mixing bowl and mix with the remaining corn, cornmeal, maple syrup, scallions, cilantro, salt and cayenne.
Pour the batter into a baking dish and bake for 40 minutes. Let cool for about 10 minutes before slicing and serving.
Saffron Garlic Rice
1 3/4 cup water
1 bouillon cube
Pinch of saffron (5-6 threads)
2 tbsp olive oil
5 cloves garlic, minced fine
1 small yellow onion, diced fine
1 cup long-grain white rice, rinsed and drained
Pinch of ground coriander
Salt and pepper
1/3 cup toasted, sliced almonds
In a medium saucepan boil the water, add the bouillon cube and stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.
Preheat a medium pot over medium heat. Saute the garlic in oil until it has softened and is jst starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minutes. Pour in the broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes until the liquid has been absorbed and the rice is tender.
Remove from heat and allow the rice to stand for 10 minutes. Fluff with a fork and add the toasted almonds. Season with slat and pepper if desired.
1 bouillon cube
Pinch of saffron (5-6 threads)
2 tbsp olive oil
5 cloves garlic, minced fine
1 small yellow onion, diced fine
1 cup long-grain white rice, rinsed and drained
Pinch of ground coriander
Salt and pepper
1/3 cup toasted, sliced almonds
In a medium saucepan boil the water, add the bouillon cube and stir until dissolved. Turn off the heat, add the saffron threads, and stir. Cover and set aside until ready to use.
Preheat a medium pot over medium heat. Saute the garlic in oil until it has softened and is jst starting to turn golden, 3 to 4 minutes. Add the onion and continue to saute until the onion turns translucent, 5 to 6 minutes. Add the rice and stir to combine. Saute the rice for about 1 minutes. Pour in the broth and stir in the coriander. Cover and bring to a boil, stir the rice just once, and lower the heat to low. Cover and let the rice simmer for 20 to 25 minutes until the liquid has been absorbed and the rice is tender.
Remove from heat and allow the rice to stand for 10 minutes. Fluff with a fork and add the toasted almonds. Season with slat and pepper if desired.
Israeli Couscous with Pistachios and Apricots
Serves 4. Takes 40 minutes.
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
Several pinches of black pepper
1/2 tsp salt
Zest from one lime
1/4 cup chopped mint
1/2 cup chopped dried apricots, to size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime
Preheat a large heavy bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minutes. Add the couscous, raise the heat to medium and stir pretty constantly for 4 to 5 minutes; the couscous should start to toast.
Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 tbsp mint, apricots, pistachios and lime juice. Stir, cover again and cook for 5 more minutes. At this point, the water should be thoroughly absorbed. Remove the cinnamon stick, fluff the couscous and garnish with remaining mint.
2 tbsp vegetable oil
3 cloves garlic, minced
2 cups Israeli couscous
2 1/2 cups water
1 cinnamon stick
1 tsp ground cumin
1/4 tsp ground cardamom
Several pinches of black pepper
1/2 tsp salt
Zest from one lime
1/4 cup chopped mint
1/2 cup chopped dried apricots, to size of raisins
1/2 cup shelled pistachios
Juice from 1/2 lime
Preheat a large heavy bottomed skillet over medium-low heat. Place the garlic and oil in the pan and saute for 1 minutes. Add the couscous, raise the heat to medium and stir pretty constantly for 4 to 5 minutes; the couscous should start to toast.
Add the water, cinnamon stick, cumin, cardamom, pepper, salt and lime zest. Raise the heat and bring to a boil. Once the mixture is boiling, lower the heat again to as low as possible and cover. In about 10 minutes, most of the water should have been absorbed. Add 2 tbsp mint, apricots, pistachios and lime juice. Stir, cover again and cook for 5 more minutes. At this point, the water should be thoroughly absorbed. Remove the cinnamon stick, fluff the couscous and garnish with remaining mint.
Lemony Roasted Potatoes
Serves 4 to 6. Takes 55 minutes.
2 1/2 pounds Russet potatoes
1/3 cup olive oil
6 cloves garlic, chopped fine
1/2 cup fresh squeezed lemon
1 cup veggie broth
2 tsp dried oregano
2 tsp salt
2 tsp tomato paste
Freshly ground black pepper
Preheat the oven to 375 degrees. Peel potatoes and slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.
In a large, deep baking pan (at least 10 x 17 inches or bigger, combine the olive oil, garlic, lemon juice, veggie broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil, place in oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and more dried oregano before serving.
2 1/2 pounds Russet potatoes
1/3 cup olive oil
6 cloves garlic, chopped fine
1/2 cup fresh squeezed lemon
1 cup veggie broth
2 tsp dried oregano
2 tsp salt
2 tsp tomato paste
Freshly ground black pepper
Preheat the oven to 375 degrees. Peel potatoes and slice in half lengthwise, and slice each half into wedges no more than 3/4 inch thick.
In a large, deep baking pan (at least 10 x 17 inches or bigger, combine the olive oil, garlic, lemon juice, veggie broth, oregano, salt and tomato paste. Add the peeled, sliced potatoes. Sprinkle with freshly ground black pepper and toss the potatoes to cover with the sauce. Cover the pan tightly with foil, place in oven and bake for 30 to 35 minutes until the potatoes are almost done. Several times during the baking process, remove the pan from the oven, uncover, stir in the potatoes, place the cover back, and return the pan to the oven.
Uncover the pan one last time, stir the potatoes again, and bake, uncovered, for an additional 15 to 20 minutes, until most of the sauce has evaporated and some of the potatoes have just started to brown on their edges. Sprinkle with chopped fresh parsley and more dried oregano before serving.
Herb Scalloped Potatoes
Serves 4. Takes one hour.
2 pounds white potatoes (3 average size), scrubbed, sliced into 1/8 disks
3/4 cup veggie broth
1/2 cup unsweetened soy milk
1 tbsp olive oil
3 cloves garlic, minced
3 tbsp flour
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches fresh ground pepper
Preheat oven to 400 degrees. Lightly grease 9 x 13 inch glass baking dish.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by one quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tbsp of flour over the potatoes. Drizzle the remaining veggie broth so it gets moist. Then sprinkle the last tbsp flour, herbs and salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake an additional 15 minutes.
2 pounds white potatoes (3 average size), scrubbed, sliced into 1/8 disks
3/4 cup veggie broth
1/2 cup unsweetened soy milk
1 tbsp olive oil
3 cloves garlic, minced
3 tbsp flour
1/2 tsp dried thyme
1/2 tsp dried basil
1/4 tsp dried rosemary
1/4 tsp paprika
1/2 tsp salt
Several pinches fresh ground pepper
Preheat oven to 400 degrees. Lightly grease 9 x 13 inch glass baking dish.
Layer the potatoes in the pan, allowing them to slightly overlap. Lay them across the short way first, overlapping a little less than half of each potato slice. In each subsequent row, overlap the potatoes by one quarter of each potato slice.
Pour most of the vegetable broth over the potatoes, reserving about 3 tbsp. Pour the soy milk and drizzle the olive oil over potatoes, making sure to coat each one. If you need to use a little more than 1 tbsp, that is okay.
Scatter the minced garlic over everything, then sprinkle 2 tbsp of flour over the potatoes. Drizzle the remaining veggie broth so it gets moist. Then sprinkle the last tbsp flour, herbs and salt.
Cover loosely with aluminum foil and bake for 35 minutes. Uncover and bake an additional 15 minutes.
Sauteed Collard Greens
Serves 4. Takes 15 minutes.
1 pound collard greens, de-stemmed
4 cloves garlic, minced
1 tbsp olive oil
1/2 cup marinade:
1/4 cup veggie broth
2 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp liquid smoke
2 tbsp olive oil
2 tsp maple syrup
2 cloves garlic
Preheat a large skillet over medium heat. Saute the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and saute for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green.
1 pound collard greens, de-stemmed
4 cloves garlic, minced
1 tbsp olive oil
1/2 cup marinade:
1/4 cup veggie broth
2 tbsp soy sauce
2 tbsp apple cider vinegar
2 tbsp liquid smoke
2 tbsp olive oil
2 tsp maple syrup
2 cloves garlic
Preheat a large skillet over medium heat. Saute the garlic in the olive oil for about a minute, being careful not to burn it. Add the collards and saute for about 2 minutes. Add the marinade and cook for another 10 minutes, until the collards are tender and a deep green.
Samosa Stuffed Baked Potatoes
Makes 8 potato halves. Takes 20 minutes after taters are baked.
4 large Russet potatoes, scrubbed baked and cooled
1/4 cup unsweetened soy milk or vegetable broth
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into a small dice
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
juice of 1/2 lemon
Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes with soy milk and set aside the skins.
Preheat the oven to 400 degrees.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and saute for 7 to 10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with la little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place. Line the potato halves on a baking sheet and bake for 20 minutes.
4 large Russet potatoes, scrubbed baked and cooled
1/4 cup unsweetened soy milk or vegetable broth
3 tbsp peanut oil
1 tsp yellow mustard seeds
1 tsp coriander seeds, crushed
1 small yellow onion, cut into a small dice
1 medium-size carrot, cut into a small dice
2 cloves of garlic, minced
2 tsp grated fresh ginger
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp salt
1/2 cup frozen peas, rinsed
juice of 1/2 lemon
Slice cooled potatoes in half lengthwise and scoop out the insides, leaving about 1/4 inch of potato in the skin. Mash the potatoes with soy milk and set aside the skins.
Preheat the oven to 400 degrees.
Heat the peanut oil in a large skillet over medium-high heat. Add the mustard and coriander seeds. The mustard seeds should begin to pop; if they don't pop in a minute or two, turn the heat up. Let the seeds pop for about a minute (put a lid on them so you don't get splattered), add the onions and carrots, and saute for 7 to 10 minutes, until the onions begin to brown.
Add the garlic and ginger, and saute for a minute more. Add the cumin, turmeric and salt with a splash of water, stir well, then add the potatoes, mixing everything well. Add a little extra water if it looks too dry. Cook until the potatoes are heated through, then add the peas and cook until those are heated through. Add the lemon juice to taste and stir to incorporate.
Brush the inside of the potato skins with la little bit of oil. Then scoop the filling into the skin, pressing gently to hold the filling in place. Line the potato halves on a baking sheet and bake for 20 minutes.
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