Vegetarian Indian Recipes - Cookie and Kate

Fresh Turmeric Tea

Kathryne Taylor — Tue, 08 Mar 2022 17:32:51 +0000

Let’s warm up with some fresh turmeric tea, shall we? It’s golden and earthy, spicy and soothing at the same time.

Fresh turmeric is too precious to go to waste, so this tea is the perfect way to use up any leftover turmeric you might have on hand.

If you’re a fan of fresh ginger tea, I’m confident you’ll enjoy turmeric tea. Turmeric and ginger are close cousins, after all. Like ginger tea, turmeric tea can also help settle an upset stomach.

Try turmeric tea as a mid-day pick-me-up, or wind down with a mug in the evenings. It’s simple to make, and a lovely alternative to caffeinated or alcoholic drinks.

How to Make Turmeric Tea

Turmeric tea is very easy to make. You don’t even need to peel the turmeric first—do be mindful, though, that turmeric can stain anything it touches (your fingers, counter top, cutting board).

Use about a 2-inch nub of turmeric per cup of water. Simply slice the turmeric into thin rounds, each no wider than 1/4-inch. Combine the turmeric and water in a saucepan and gently simmer the mixture for 5 minutes before straining.

Watch How to Make Turmeric Tea

Turmeric Tea Variations

Turmeric tea offers bold flavor all on its own. To amp up the warming spice element, steep it with a cinnamon stick, a few twists of coarsely ground black pepper, or some thinly sliced fresh ginger. For a more calming drink, add a few sprigs of fresh mint.

As an accent, try garnishing your turmeric tea with a round of lemon or orange. If you prefer a sweeter drink, add a light drizzle of honey or maple syrup (up to 1 teaspoon, to taste, should do the trick).

More Warming Drinks to Sip

Please let me know how you like your turmeric tea in the comments! I love hearing from you.

Turmeric Tea

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 cup
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Learn how to make fresh turmeric tea (plus flavor variations, see notes) with this simple recipe. Turmeric tea is soothing and potentially anti-inflammatory. Recipe written for 1 cup of tea; multiply as desired.

Ingredients

One 2-inch nub of fresh turmeric (no need to peel)
1 cup water
Optional: Lemon or orange round, honey or maple syrup

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Instructions

To prepare the turmeric, slice it into thin rounds (no wider than ¼-inch). Combine the sliced turmeric and water in a saucepan over high heat.
Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes.
Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
If desired, serve with a lemon or orange round and/or a light drizzle of honey or maple syrup, to taste. Serve hot.

Notes

Change it up: Choose just one optional flavoring—1 cinnamon stick, several twists of coarsely ground black pepper, 1-inch piece of fresh ginger (cut into thin slices, same as the ginger), or several sprigs of fresh mint. Combine with the turmeric and water before warming the mixture.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Creamy Golden Milk (Hot or Iced)

Kathryne Taylor — Sat, 31 Oct 2020 18:51:45 +0000

If you’re a fan of chai lattes and turmeric, you’re going to love this recipe. This ultra creamy golden milk is inspired by traditional Indian turmeric milk (haldi doodh), but it is by no means authentic.

In its most basic form, haldi doodh is made with turmeric (haldi) stirred into milk (doodh) or tea. Typically, households will add more warming spices to the mix, including ginger, cinnamon and cardamom.

Indian mothers prepare turmeric milk for colds, coughs and sore throats, and aches and pains. It’s warming, soothing and supports the immune system, which is exactly what we all need right now.

This recipe uses cashews instead of milk, which makes it lusciously thick, yet dairy free and vegan. Serve it warm in a mug, or cold over ice!

Watch How to Make Golden Milk

Golden Milk Origins

Haldi doodh is the true origin and has been served in India for centuries. “Golden milk” became a big trend in the United States just a few years ago. Turmeric was gaining traction for its anti-inflammatory properties, and the Western world suddenly couldn’t get enough.

Fast-forward to a few months ago when I was wandering through Whole Foods craving a treat. I grabbed a bottle of golden milk from the chilled beverage section and fell in love. This recipe is a close rendition of Pop & Bottle’s golden milk. Now I can whip some up with pantry ingredients at any time!

How to Make This Golden Milk

Cow’s milk doesn’t agree with me and store-bought alternative milks are often quite watery. I wanted a luxuriously creamy texture, so I decided to use homemade cashew milk instead.

Cashew milk is my favorite homemade nut milk because it’s easy to make and produces a deliciously thick, neutral-flavored milk. I’d say the texture is similar to whole milk, or slightly creamier. Cashews are soft enough to blend completely into the water, so there is no straining required and no waste.

Since we’ve already busted out the blender, we’ll just add a few more ingredients to flavor the milk. Blend it all together and you’re done!

An Important Blender Note

If you have a high-powered blender, like a Vitamix, Blendtec (affiliate links) or a good KitchenAid, you can blend the cashews without soaking them first. If you do not have full faith in your blender, you’ll need to soak the cashews for about 4 hours, or overnight in the refrigerator. They soften with time, which makes them easier to blend.

If you have any trouble blending the cashews, you can either let the ingredients rest in the blender for at least 30 minutes and then try again, or pour the mixture through a fine-mesh strainer to catch any tiny cashew bits.

Golden Milk Ingredients

Turmeric shines in this recipe. I added some additional warming spices that make it taste reminiscent of a chai latte. I hope you enjoy it as much as I do. Here’s what we’ll need:

Cashews: Raw, unsalted, and soaked if necessary. Cashews make this drink so creamy, and the [healthy] fats found within help increase the bioavailability of turmeric. Check the recipe notes for alternatives.
Turmeric: I used ground turmeric, but you can also use fresh if you’d like (see recipe notes for quantity). Just know that fresh turmeric will stain your fingers and cutting board yellow.
Cinnamon: A natural fit with turmeric and ginger.
Ginger: Again, I used ground ginger, but you can use fresh if desired (see recipe notes).
Cardamom: A classic Indian spice, cardamom is uniquely aromatic and herbal. However, if you don’t have it at home, you can skip it.
Black pepper: Helps improve the bioavailability of curcumin, which is the main active ingredient in turmeric, and tastes great with the other spices.
Honey or maple syrup: A little sweetener helps mellow the fiery spices, and makes up for the natural sweetness present in dairy milk. You can add a bit more, to taste, if desired.
Vanilla extract: A little vanilla makes this drink taste like a treat.

Enjoy Warm or Cold

Once blended, you can warm this golden milk in a saucepan until steaming, while stirring often. Keep an eye on it because the texture can turn gummy if it simmers for too long. You can also heat the mixture in this fun steamer until warm and frothy. Just know that it won’t foam up like a milk-based latte.

This drink is also lovely over ice, which tames the spices somewhat. It’s a cold, creamy treat on a hot day.

Please let me know how you like this recipe in the comments! I love hearing from you.

Creamy Golden Milk (Hot or Iced)

Author: Cookie and Kate
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: 5 cups
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 28 reviews

This creamy golden milk recipe features turmeric and other warming spices blended with cashews, so it’s dairy free and easily vegan. Enjoy hot or cold! Recipe yields 5 cups, enough for 5 drinks.

Ingredients

1 cup raw, unsalted cashews (soaked for 4 hours or in the fridge overnight if you are not using a high-powered blender)
4 cups water, divided
1 tablespoon ground turmeric
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cardamom
10 twists of freshly ground black pepper
Tiny pinch of fine salt
2 tablespoons honey or maple syrup
2 teaspoons vanilla extract

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Instructions

Whether soaked or not, rinse the cashews until the water runs clear. In your blender, combine the cashews with 2 cups of the water. Add all of the remaining ingredients (turmeric, cinnamon, ginger, cardamom, pepper, salt, honey and vanilla).
Start on a low setting and increase the speed until the cashews are blended into creamy oblivion. This could take 2 minutes in a high-powered blender or longer in a regular blender.
Blend in 2 cups more water until creamy. Taste, and if the mixture tastes too fiery, you can blend in a bit more sweetener (though the flavors seem to mellow a bit with time).
To serve cold, fill a drinking glass with ice and pour the golden milk on top. Or to serve warm, gently heat your desired quantity in a saucepan on the stove over medium-low heat until steaming, stirring often (don’t overdo it, or the texture won’t be as nice). Store leftover golden milk in the refrigerator for up to 4 days.

Notes

Make it vegan: Simply use maple syrup or dates (details below) instead of honey.

Make it nut free: Instead of the cashews and water, whisk or blend the remaining ingredients into coconut milk or whole milk.

Change it up: Instead of honey or maple syrup, you can use 4 Medjool dates, soaked in hot water for 10 minutes and pitted. Instead of dried turmeric and ginger, you can use 3 times the amount of fresh (so 3 tablespoons fresh turmeric and 1 tablespoon fresh ginger). Peel and chop or grate the turmeric and ginger before using.

Nutrition

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Quick Chana Masala

Kathryne Taylor — Wed, 18 Mar 2020 08:30:44 +0000

Chana masala is one of my favorite menu items at Indian restaurants. It’s a hearty, saucy chickpea and tomato dish with warming spices. I bet you have the ingredients to make this easy homemade version in your pantry already!

I shared this recipe back in 2014, and wanted to revisit it as we’re all spending more time at home. I thoroughly enjoyed the fragrant 20 minutes I spent over the stove for this recipe.

To make this chana masala, you’ll need onion, ginger, garlic, and several good-for-you spices, including coriander, cumin, and turmeric. Garam masala is the traditional spice blend for chana masala, but if you don’t have that on hand, you’ll find alternatives below.

I’d like to start cooking Indian recipes more often. Which one would you like to see next? For more pantry-friendly recipes, check my healthy pantry recipes roundup.

Authentic Chana Masala vs. This Quick & Easy Method

I was happy when I found a recipe for quick and easy chana masala in the pages of Angela Liddon’s cookbook, The Oh She Glows Cookbook (affiliate link). I’ve modified Angela’s ingredients and cooking method a bit. Let me be the first to point out that this recipe is somewhat unconventional!

Authentic chana masala is typically made with whole spices, plus some dried mango powder (amchur). This recipe makes use of ground spices, which we’ll cook in some oil to bring out their best. Instead of dried mango powder, we’ll garnish the dish with a wedge of lemon for tart flavor.

Watch How to Make Chana Masala

Canned Tomato Options

I love using crushed fire-roasted tomatoes in this recipe, which offer a shortcut to rich, long-simmered flavor. If you don’t have them, don’t worry.

You can also use canned whole tomatoes (with their juices), and crush them against the side of the pot with a sturdy spoon as they simmer. Or substitute diced tomatoes, which will produce a more chunky result (you could blitz them a few times in a food processor or blender beforehand, to achieve crushed tomatoes).

Spice Options

Garam masala is traditionally used in chana masalas. Garam masala roughly translates to “hot spice mix” in English. It’s made from a blend of coriander, cumin, cardamom (green and black), cinnamon, black pepper, cloves, and other spices that vary by region and preference. No two masalas are exactly alike.

If you don’t have garam masala and don’t want to make another trip to the store, here are a few unconventional options. I know for certain that tikka masala is nice (tikka masala has brighter notes of chili powder and paprika).

Or, you could use a teaspoon of yellow curry powder—it won’t taste the same, but it will be good! If you don’t have either of those, you could likely just omit the spice blend, and add a pinch of ground clove and cardamom to the pot if you have them.

Craving more Indian recipes?

I’m working on my expanding my collection of Indian recipes, but here are a few favorite recipes inspired by Indian cuisine.

Creamy Golden Milk (Hot or Iced)
Quick Dal Makhani
Masala Lentil Salad with Cumin Roasted Carrots
Turmeric-Spiced Whole Roasted Cauliflower
Roasted Cauliflower: See the Indian-inspired version.

Please let me know how this recipe turns out in the comments.

Quick Chana Masala

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 minutes
Yield: 4 servings
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 209 reviews

Quick and easy chana masala recipe served over basmati rice. This spicy, hearty, chickpea-based Indian dish is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly. Recipe yields 4 bowls.

Ingredients

1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
2 tablespoons coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
½ teaspoon fine sea salt, to taste
5 cloves garlic, pressed or minced (about 1 tablespoon)
1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
1 ½ teaspoons garam masala**
1 ½ teaspoons ground coriander
¾ teaspoon ground cumin
½ teaspoon ground turmeric
Pinch of cayenne pepper (optional!*)
1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Lemon wedges, for garnish
Fresh cilantro, for garnish (optional)

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Instructions

Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove and rinse the rice in a fine-mesh colander. Once boiling, pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
Cook the chana masala: In a medium Dutch oven or large saucepan, warm the oil over medium-low heat. Add the onion, serrano and salt. Cook until the onion is tender and turning translucent, about 5 minutes.
Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, cumin, turmeric, salt and cayenne (if using), and cook for another minute, while stirring constantly.
Add the tomatoes and their juices. If using whole tomatoes, use the back of a wooden spoon to break the tomatoes apart (you can leave some chunks of tomato for texture).
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt, if desired. If it’s not spicy enough for your liking, add another pinch of cayenne.
Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.

Notes

Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.

*Tame the heat: While chana masala is inherently full of spice, the serrano (or jalapeño) and cayenne pepper are what bring the heat. If you’re sensitive, reduce or omit them both. You can always stir in a pinch of cayenne pepper at the end of cooking if you want more.

**Spice blend note: Garam masala is traditional. If you don’t have it and want to get by without making another trip to the store, you could use tikka masala instead, or perhaps even 1 teaspoon yellow curry powder. Don’t have any of those? I suspect this dish would be nicely flavorful with an added pinch of clove and cardamom, or even nothing at all.

Storage suggestions: This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 5 days. I believe you could also successfully freeze the chana masala and rice components for later.

Change it up: Though untraditional, I think this would taste great with a generous splash of coconut milk for some creaminess (it would also mellow the spices somewhat).

Update 3/18/20: The recipe originally called for cumin seeds (1 ½ teaspoons) instead of ground cumin. I made the switch because ground cumin is easier to find. The recipe called for cooking the cumin seeds in the oil before adding the onion, etc. (Cook for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.)

Nutrition

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Roasted Cauliflower (Four Ways!)

Kathryne Taylor — Tue, 14 Jan 2020 14:35:33 +0000

Have you tried roasted cauliflower? I don’t get very excited about raw cauliflower. Roasted cauliflower, though—I can eat it straight off the pan like French fries.

Raw cauliflower transforms into golden, caramelized deliciousness in the oven. If you roast it with just olive oil, salt and pepper, it’s a tasty snack. This roasted cauliflower recipe is the perfect simple side dish for your fall and winter meals.

You can also use basic roasted cauliflower to add bulk and tasty roasted flavor to other veggie dishes, like my lentil tacos and farro salad. It’s neutral enough that it doesn’t overwhelm other flavors, so it goes well with a variety of cuisines.

As much as I love basic roasted cauliflower, it’s the perfect vehicle for creative flavorings. I came up with three fun flavor combinations this week inspired by Italian, Mexican and Indian cuisines. I can’t decide which one I love best! In the recipe below, you’ll find options for plain roasted cauliflower plus my simple variations.

How to Roast Cauliflower

Here are a few quick tips and techniques to ensure that your roasted cauliflower turns out perfectly.

1) Slice to maximize flat edges.

For optimal results, we want to cut the cauliflower into bite-sized pieces with plenty of flat edges. The flat sides will lay flush against the pan, giving them a chance to caramelize. Caramelization equals flavor, and we want as much as possible.

Here’s how to do it: First, slice off the stem end of the cauliflower to form a flat base. Turn the cauliflower so it’s resting dome-side up on the cutting board. Slice downward to cut it into four even wedges. Slice off just the inner core areas to get rid of the tough, fibrous stem. Then, cut across each piece to make slices 1/2-inch wide. Pull apart any florets that are stuck together. This will all make sense as you do it—it’s easy!

2) Don’t overcrowd the pan.

Like all veggies, cauliflower needs some breathing room on the pan. Otherwise, the florets will produce so much steam that they’ll never turn crisp on the edges. It’s better to use two pans, arranged on separate racks near the middle of the oven, than to cram too much onto one pan.

Tip: Here is my favorite large, rimmed baking sheet (they’re called half-sheet pans, and that’s an affiliate link).

3) Bake the cauliflower at a relatively high temperature.

High enough to get crispy, golden edges. Not so high that the olive oil burns, which both smells and tastes bad. I recommend baking at 425 degrees Fahrenheit.

4) Turn halfway through baking.

We’ll flip over all the pieces halfway through baking, so each side gets a chance to caramelize. Like I said, we want as much caramelization as possible.

5) Roast until the cauliflower is deeply golden.

Don’t stop too soon, or you’ll miss out on some of that caramelization that I keep talking about. Roast until the florets are deeply golden on the undersides, with some brown spots on top. The cauliflower will require somewhere between 25 to 35 minutes, so keep an eye on it toward the end.

Watch How to Roast Cauliflower

Basic Roasted Cauliflower

“Basic” or plain roasted cauliflower is a wonderful easy side dish that goes with almost anything! Cauliflower’s flavor is more neutral than most other vegetables, which means that you really can’t go wrong with it.

Uses for Basic Roasted Cauliflower

You can also incorporate roasted cauliflower into many main dishes for a boost of extra flavor, texture and nutrients. Here are a few ideas:

On tacos: Roasted Cauliflower and Lentil Tacos with Creamy Chipotle Sauce
On risotto: Lemony Roasted Cauliflower Risotto
In salads: Roasted Cauliflower and Farro Salad with Feta and Avocado
With whole grains: Curried Coconut Quinoa and Greens with Roasted Cauliflower and Roasted Cauliflower, Freekeh and Garlicky Tahini Sauce
In casseroles: Baked Ziti with Roasted Vegetables and Roasted Veggie Enchilada Casserole
Even in soup: Creamy Roasted Cauliflower Soup

Italian Roasted Cauliflower

My Italian-inspired variation features an irresistible, golden crust of Parmesan cheese, topped with fresh parsley, lemon zest and red pepper flakes. (By the way, you can buy vegetarian Parmesan at Whole Foods—look for their 365 brand and Bel Gioso’s vegetarian versions.)

The Italian version was inspired by my recipe for cauliflower steaks with spaghetti marinara—if you enjoy this variation on its own, you’ll love the cauliflower steaks.

Mexican Roasted Cauliflower

The Mexican-inspired version is spiced with cumin and chili powder, and topped with toasted pepitas (also known as green pumpkin seeds). We’ll add raw pepitas to the pan when we toss the cauliflower at the halfway point, so they get toasty but not burnt. Garnish with cilantro and lime zest for the perfect Mexican side dish for my veggie enchiladas.

Indian Roasted Cauliflower

For the Indian-inspired version, we’ll toss the cauliflower with curry powder before roasting, and finish it off with fresh cilantro and red pepper flakes, for some heat. This variation would be the perfect side dish for the chickpea tikka masala recipe in my cookbook, Love Real Food (page 157).

More Roasted Vegetable Side Dishes

Please let me know how your roasted cauliflower turns out in the comments. Which variation is your favorite?

Roasted Cauliflower (Four Ways!)

Author: Cookie and Kate
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 47 reviews

Learn how to roast cauliflower, plus three delicious variations! You’ll find Italian, Mexican and Indian-inspired versions within this roasted cauliflower recipe. Recipe yields 4 side servings of roasted cauliflower.

Ingredients

Basic roasted cauliflower

1 large head of cauliflower
2 to 3 tablespoons extra-virgin olive oil, as needed
¼ teaspoon fine sea salt
Freshly ground black pepper, to taste

For the Italian version, you’ll also need:

¾ cup (about 1 ½ ounces) finely grated Parmesan
1 teaspoon finely chopped fresh Italian parsley, for garnish
Finely grated lemon zest, for garnish
Red pepper flakes (omit if sensitive to spice), for garnish

For the Mexican version, you’ll also need:

½ teaspoon ground cumin
¼ teaspoon chili powder
¼ cup raw pepitas (hulled pumpkin seeds)
1 teaspoon finely chopped fresh cilantro, for garnish
Finely grated lime zest, for garnish

For the Indian version, you’ll also need:

½ teaspoon curry powder
1 teaspoon finely chopped fresh cilantro, for garnish
Red pepper flakes (omit if sensitive to spice), for garnish

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Instructions

Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy cleanup.
To prepare the cauliflower, use a chef’s knife to slice off the nubby base, then quarter it into four even wedges. Slice off just the inner core areas, leaving the rest intact (see photo). Cut across each piece to make ½″ wide slices, then use your fingers to break apart any florets that are stuck together.
Place the cauliflower on the prepared baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with the salt and some pepper. Toss until the ingredients are evenly distributed and the cauliflower is lightly coated in oil, adding another drizzle of oil only if necessary.
If you’re making basic roasted cauliflower, arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes.
If you’re making the Italian version, arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and then sprinkle the Parmesan over the cauliflower (try to concentrate the cheese on the actual florets, more than on the pan). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 20 more minutes. Sprinkle the cauliflower with parsley, lemon zest, and red pepper flakes (if using).
If you’re making the Mexican version, sprinkle the cauliflower with cumin and chili powder and toss until well blended. Arrange the cauliflower in an even layer and bake for 15 minutes. Remove from the oven, toss, and sprinkle the pepitas over the center area of the pan (if you sprinkle them too close to the edges, they might burn). Return to the oven and bake until the cauliflower is deeply golden on the edges, about 10 to 15 more minutes. Sprinkle the cauliflower with cilantro and lemon zest.
If you’re making the Indian version, sprinkle the cauliflower with curry powder and toss until well blended. Arrange the cauliflower in an even layer and bake until it’s deeply golden on the edges, tossing halfway, about 25 to 35 minutes. Sprinkle the cauliflower with cilantro and red pepper flakes (if using).

Notes

Recipe adapted from Bon Appetit and my curried coconut quinoa with roasted cauliflower.
Make it dairy free/vegan: For the Italian version, omit the Parmesan or sprinkle on vegan Parmesan after baking. All the other variations are dairy free as written.
Recommended equipment: A Microplane (affiliate link) is the perfect tool for finely grating Parmesan and removing the zest from lemons and limes.

Nutrition

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Fresh Ginger Tea

Kathryne Taylor — Wed, 11 Dec 2019 21:59:25 +0000

Ever had real, fresh ginger tea? It’s soothing and invigorating at the same time. Ginger tea has been consumed for centuries, and yet it has only recently crossed my radar. I love it!

I’ve been drinking ginger tea because I enjoy fresh ginger flavor, but it has a lot more going for it than flavor alone.

Ginger tea is a lovely, lightly spicy drink for warming up on cold days. It’s a light, alcohol-free alternative to a night cap. It soothes upset stomachs and eases indigestion if you over-indulge this holiday season (don’t we all?).

All in all, fresh ginger tea recipe is an excellent drink to keep in your repertoire this winter. Ready to make some?

Uses for Ginger Tea

Ginger tea is a warming drink for cool weather. It’s a nice morning or afternoon pick-me-up, yet also a relaxing evening sipper. If you’re in the mood for a seasonal drink that isn’t heavy like hot chocolate can be, try ginger tea!

Ginger tea is a non-alcoholic, non-caffeinated, and virtually calorie-free drink (unless you add a sweetener). So, it’s a great option if you’re cutting back on any of the above.

Ginger tea aids digestion, helps soothe upset stomachs, and can reduce nausea. It might offer some relief to women with morning sickness as well. According to registered dietitian Lily Nichols (affiliate link), “Ginger is the most well-studied herb used during pregnancy, and has been proven effective in the treatment of nausea and vomiting. Ginger has been used for centuries to reduce nausea and is the only herb that is almost universally considered safe by conventional standards… ginger ale or ginger sodas usually don’t have enough actual ginger to be effective.”

Please remember that I am not a doctor. Consult a doctor if you have concerns about ginger tea.

How to Make Ginger Tea

I tried several ginger tea methods, and the easiest way is truly the best way. Here’s how to do it:

Thinly slice your fresh ginger. You don’t need to peel it first, but do rinse it and scrub off any visible dirt. Plan on about using about a one-inch piece of ginger per cup of tea.
In a saucepan, combine the ginger with fresh water (use one cup of water per serving).
Bring the mixture to a boil over high heat. Reduce the heat as necessary to maintain a gentle simmer.
Simmer for five minutes (or up to 10 minutes, if you want extra-strong tea). I usually think it’s pungent enough at five minutes.
Pour the tea through a fine sieve to catch all of the ginger. If desired, serve your tea with a thin round of lemon or orange for some complementary acidity. You might also appreciate a light drizzle of honey or maple syrup, which will temper the fiery ginger flavor.

Ginger Tea Variations

Want to change up your plain ginger tea? Here are a few easy variations.

Ginger-Cinnamon Tea

For more warming spice, simply add a cinnamon stick to your tea before bringing to a simmer.

Ginger-Turmeric Tea

Turmeric offers additional anti-inflammatory benefits, plus a fun orangey hue and extra-spicy, intriguing flavor. Treat fresh turmeric the same way that you treat fresh ginger—cut it into thin slices, and add it to your ginger and water mixture.

Ginger-Mint Tea

Fresh mint lends a cooling component, which helps balance the warmth of fresh ginger. Add a few sprigs of fresh mint to your mixture before bringing it to a simmer.

Ginger Hot Toddy

Now we’re talking. Add fresh ginger to the water when you make my hot toddy recipe.

Please let me know how your tea turns out in the comments! I’m looking forward to hearing how you serve it.

Craving more warming drinks?

Or for a refreshing cold drink, try cold-brew iced tea.

Watch How to Make Ginger Tea

Fresh Ginger Tea

Author: Cookie and Kate
Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes
Yield: 1 cup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews

Learn how to make fresh ginger tea at home! It’s so easy to make with this simple recipe. Ginger tea is warming, relaxing and soothing for upset stomachs. Recipe yields 1 cup; multiply as necessary.

Ingredients

1-inch chunk of fresh ginger (no need to peel), sliced into pieces no wider than ¼-inch
1 cup water
Optional flavorings (choose just one): 1 cinnamon stick, 1-inch piece of fresh turmeric (cut into thin slices, same as the ginger), or several sprigs of fresh mint
Optional add-ins: 1 thin round of fresh lemon or orange, and/or 1 teaspoon honey or maple syrup, to taste

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Instructions

Combine the sliced ginger and water in a saucepan over high heat. If you’re adding a cinnamon stick, fresh turmeric, or fresh mint, add it now. Bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer for 5 minutes (for extra-strong ginger flavor, simmer for up to 10 minutes).
Remove the pot from the heat. Carefully pour the mixture through a mesh sieve into a heat-safe liquid measuring cup, or directly into a mug.
If desired, serve with a lemon round and/or a drizzle of honey or maple syrup, to taste. Serve hot.

Notes

Make it vegan: Be sure to use maple syrup, not honey.

Prepare in advance: Multiply the recipe as desired to make a big batch. Let leftovers cool to room temperature, then cover and refrigerate for up to 4 days. Drink chilled or reheat for hot tea.

Leftover ginger? You can freeze ginger for future use. If you intend to use the ginger for tea later on, you might as well cut it into thin slices before freezing. Otherwise, freeze it whole for greater versatility.

Nutrition

The post Fresh Ginger Tea appeared first on Cookie and Kate.

How to Cook Perfect Brown Rice

Kathryne Taylor — Wed, 29 May 2019 13:56:10 +0000

Repeat after me: No more mushy rice! No more mushy rice! I’ve been using this brown rice cooking technique for years, and it never fails.

A few reasons to love this recipe:

You don’t need a rice cooker or any special equipment (just a pot with a lid, and a kitchen stove).
You can use this technique on any type of brown rice (long, medium or short grain, as long as it’s not a quick-cooking variety).
It’s so easy to remember, you’ll never need to look up how to cook brown rice again.

For this technique, you’ll boil your rice in an abundance of water for 30 minutes. Drain off the excess water, return the rice to the pot, cover, and let the rice steam for 10 minutes. Ta da! Perfect brown rice, every time.

I originally found this technique on Saveur, and I’m so thankful I did. Their recipe calls for 12 cups of water (that’s a lot) per cup of rice, and I’ve learned that it really only needs 6 cups.

However, you don’t actually have to measure the water as long as you’re using a large enough pot. If too much water evaporates during the cooking process, just add more and return the water to a boil. Your rice will still turn out perfectly!

Watch How to Cook Brown Rice

How to Cook Perfect Brown Rice

Author: Cookie and Kate
Prep Time: 2 minutes
Cook Time: 30 minutes
Total Time: 32 minutes (plus 10 minutes for steaming)
Yield: 3 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 258 reviews

Once you try this easy technique, you’ll never want to cook brown rice any other way. You can scale this recipe up or down as needed. The basic ratio is 1 part brown rice to 6 parts water, which yields 3 parts cooked rice. As written below, the recipe yields 3 cups cooked rice.

Ingredients

1 cup brown rice (short, medium or long grain brown rice will work, as long as it’s not a quick-cooking variety)
6 cups water
Salt, soy sauce or other desired seasonings, to taste

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Instructions

Bring a large pot of water to boil, using at least 6 cups water per 1 cup rice. Rinse* the rice in a fine mesh colander under running water to remove excess starch.
Add the rice to the boiling water. Reduce the temperature as necessary to prevent overflow, but maintain a steady boil. Boil, uncovered, for 30 minutes.
Drain off the remaining cooking water and return the rice to the pot. Cover the pot and let the rice rest, off the heat, for 10 minutes. Fluff, season as desired, and serve.

Notes

Recipe adapted from Saveur.

*Note on rinsing: I’ve forgotten to rinse my rice before, and the rice turned out almost as good. The cooked grains are a little more starchy—you can see a thin layer of gluey starch at the bottom of the pot after steaming. If you’re in a hurry, skip the rinse.

Make it gluten free: Rice is gluten free, so just be mindful of your additions. Soy sauce, for example, is not gluten free (substitute certified gluten-free tamari instead).

Wild rice option: For wild rice, use 8 cups water and boil for 40 to 55 minutes, until tender but pleasantly chewy.

Nutrition

5 Recipes Featuring Brown Rice

The following recipes feature this brown rice cooking technique. I have many more brown rice recipes here. You’ll find brown rice risottos, paella, mujaddara and more.

1) Thai Red Curry with Vegetables

Gluten free and vegan

“Made this yesterday following the recipe quite faithfully. Hubby said it tastes exactly like the red curry at our favorite Thai restaurant! This is a winner and will be bookmarked and made often! The details provided in the recipe such as time to cook at each step ensure that you can’t go wrong with the recipe. And so I would feel confident making this recipe for company too.” – Poornima

2) Kale, Black Bean & Avocado Burrito Bowl

Gluten free and vegan

“I’ve made this twice now and love it! The lime juice-marinated kale totally converted me to eating raw kale! This is a perfect recipe to make for weekday lunches in the office because it’s easy to pack and reheat and leftovers taste just as great. Thanks!” – Lauren

3) Extra Vegetable Fried Rice

Gluten free and easily vegan

“I made this last weekend and love love loved it so I’m making it again this weekend! My husband really liked it too, and it’s a tall order to get him to eat a lot of vegetables so this will be entered into our regular rotation for sure. So glad I found this blog, I’ve email subscribed and have just purchased your cookbook! Thanks Kate!!” – Julia

4) Roasted Brussels Sprouts and Crispy Baked Tofu with Honey-Sesame Glaze

Gluten free and vegan

“Another amazing recipe, perfect combination of sweet and spicy. I pitched this to my meat loving boyfriend as vegetarian general tso’s, and it worked! Every recipe I cook from this blog is so delicious – all I want to know is when is the Cookie and Kate cookbook release date! Thank you, Kate, your recipes have renewed my love of cooking and make breaking bread with loved ones even more special.” – Ailla

5) Anything-Goes Kale Salad with Green Tahini Dressing

Gluten free and vegan

“Thank you so much for this lovely salad, beautiful and delicious! The dressing is such a nice combination. Just the thing after a weekend of not-so-healthful eating.” – Wendy

More resources you might appreciate: 23 make-ahead breakfast recipes, 45 recipes that pack well for lunch and 20 simple weeknight dinners. You can shop my essential kitchen equipment here. Don’t forget to follow us on Pinterest for a steady stream of recipe inspiration!

The post How to Cook Perfect Brown Rice appeared first on Cookie and Kate.

Turmeric-Spiced Whole Roasted Cauliflower

Kathryne Taylor — Tue, 02 Apr 2019 20:02:21 +0000

Today is a big day for my friends Jack and Jeanine—it’s book launch day! I hope you’re familiar with their blog, Love and Lemons. It’s one of my very favorites, and I’ve been looking forward to their second cookbook for a long time.

Their new book is called Love and Lemons Everyday (affiliate link), and it’s absolutely stunning. The new book offers “more than 100 bright, plant-forward recipes for every meal.” Jeanine’s cooking style is super fresh and often inspired by the farmers’ market, and it shows.

I love how she weaves tips between the recipes, like how to freeze quinoa, and colorfully displays seasonal variations for recipes like fruit crumbles (four ways)! She even offers a giant visual grid of salad dressings, which I’ll be referencing often.

To celebrate their new book, I’m sharing Jeanine’s recipe for whole-roasted cauliflower slathered in seriously delicious turmeric-spiced yogurt sauce. Somehow, I’ve never prepared cauliflower in this fashion, and it was both fun to make and fun to eat. Want to see how it’s done?

How to Make Whole Roasted Cauliflower

This recipe takes a while to make, but each step is simple. Here’s a rundown of Jeanine’s cooking method, which ensures that the cauliflower cooks through and really takes on the flavor of the seasonings.

Line a rimmed baking sheet with foil to catch the olive oil and lemon juice run-off. Slice off the cauliflower stem so the cauliflower sits flat on the baking sheet.
Lightly drizzle some olive oil over the cauliflower and rub it in with your hands until the cauli is coated in a light, even layer. Bake at 400 degrees Fahrenheit for 45 minutes.
Remove the cauliflower from the oven and drizzle more olive oil into the crevices, then do the same with some lemon juice. Bake it for another 15 minutes.
Meanwhile, whisk together the yogurt sauce, then brush a portion of it over the cauliflower. Bake for another 15 minutes, and you’re done.
Top with more sauce, plus fresh herbs and toasted nuts.

How to Serve Whole Roasted Cauliflower

Jeanine suggests serving the cauliflower with a basic, lemony green salad, which is great. You’ll find those ingredients and instructions in the recipe below.

If you wanted to make this an even more hearty main dish, you could serve it all on a bed of warm whole grains, such as cooked farro, brown rice or wild rice, with chickpeas.

Don’t forget to pick up a copy of Love and Lemons Everyday! And please let us know how the recipe turns out in the comments.

Turmeric-Spiced Whole Roasted Cauliflower

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 57 reviews

This whole roasted cauliflower is slathered with the most delicious turmeric-spiced yogurt! You’re going to love it. Recipe yields 4 servings.

Ingredients

1 medium cauliflower (2 pounds)
3 tablespoons extra-virgin olive oil, divided, plus more for drizzling
2 tablespoons fresh lemon juice, plus more to taste
4 cups mixed spring greens
½ cup chopped mixed fresh herbs (any combination of cilantro, mint and/or parsley)
¼ cup toasted pine nuts or slivered almonds
Fine sea salt and freshly ground black pepper

Spiced Turmeric Sauce

½ cup whole milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 garlic clove, minced
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon turmeric
¼ teaspoon maple syrup or honey
½ teaspoon fine sea salt
Pinch of cayenne pepper

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Instructions

Preheat the oven to 400 degrees Fahrenheit and loosely line a baking sheet with aluminum foil.
Slice the bottom of the core off the cauliflower so that it sits evenly on the baking sheet. Drizzle 1½ tablespoons of the olive oil over the cauliflower and use your hands to coat it evenly. Sprinkle with salt and pepper and roast for 45 minutes.
To make the sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, garlic, cumin, coriander, turmeric, maple syrup, salt, and cayenne.
Remove the cauliflower from the oven and use a fork to gently start to pull apart the crevices of the cauliflower. Pour another 1½ tablespoons of olive oil and the lemon juice over the cauliflower, especially into the crevices. Return the cauliflower to the oven and roast for another 15 minutes.
Remove the cauliflower from the oven and spread ¼ of the yogurt sauce all over. Roast for another 15 minutes.
In a large bowl, toss the spring greens with a drizzle of olive oil, a squeeze of lemon, and a pinch of salt. Set aside for now.
Remove the cauliflower from the oven. It should be tender outside and fork-tender inside. Top the cauliflower with more sauce and sprinkle with the herbs and toasted pine nuts. Slice into quarters and serve with the salad and the remaining sauce on the side.

Notes

Make it nut free: Technically, pine nuts are seeds, but they can be problematic for those with nut allergies. To be safe, substitute pepitas (green pumpkin seeds) for the pine nuts or almonds.

Make it dairy free/vegan: I haven’t tried, but I suspect that you could use plain vegan yogurt in place of the Greek yogurt. Please leave a comment if you try it!

Nutrition

The post Turmeric-Spiced Whole Roasted Cauliflower appeared first on Cookie and Kate.

Masala Lentil Salad with Cumin Roasted Carrots

Kathryne Taylor — Thu, 22 Mar 2018 12:47:36 +0000

Intrigued? I was, too. I can’t take credit for this lovely combination of ingredients. This masala lentil salad comes from Gena Hamshaw’s new vegan cookbook, Power Plates: 100 Nutritionally Balanced, One-Dish Vegan Meals.

Perhaps you have come across Gena’s blog, The Full Helping, and come to appreciate her warm writing style and wholesome vegan recipes. If not, you’ve been missing out.

This salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. Raw red onion contrasts beautifully in both color and flavor, and pumpkin or sunflower seeds offer some welcome crunch.

I love sharing recipes from new cookbooks because it lets me share ideas I never would have come up with on my own. I wouldn’t have thought to add garam masala to a salad dressing, but it’s really nice. Noted, thanks Gena!

My only change was using spring greens instead of arugula, since the store was out. (Isn’t that the worst?) I didn’t add Gena’s optional drizzle of pomegranate molasses, but I can see how a sweet-and-sour finish would make this salad even more delicious.

This salad is hearty enough to serve for dinner and keeps well for a couple of days, although you might want to store the vinaigrette separately to make sure the greens don’t wilt.

This recipe is vegan, like all of the recipes in the book. If you’re looking for wholesome, one-dish vegan or dairy free recipes, you’ll find lots of great recipes in Power Plates! Be sure to look for it in bookstores and let us know how you like the salad in the comments.

Masala Lentil Salad with Cumin Roasted Carrots

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 51 reviews

This striking salad combines tender roasted carrots, protein-rich lentils and fresh greens and mint with a garam masala-infused vinaigrette. This delicious, healthy vegan salad will fill you up! Recipe yields 4 servings.

Ingredients

Salad

1 ½ pounds carrots, peeled and sliced into ½-inch rounds
2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1 ½ teaspoons ground cumin
Salt and freshly ground black pepper
1 cup dried beluga or French green lentils, or 2 cans (15 ounces each) lentils, drained and rinsed
½ medium red onion, finely chopped
2 cups firmly packed baby arugula, mizuna, or baby kale
⅓ cup chopped fresh mint leaves

Masala Dressing

3 tablespoons extra-virgin olive oil
1 clove garlic, pressed or minced
1 teaspoon minced or finely grated ginger
1 teaspoon garam masala (scale back if you don’t completely love garam masala)
2 tablespoons apple cider vinegar
½ teaspoon salt
Freshly ground black pepper
Pomegranate molasses (optional; I didn’t use any)
Toasted pumpkin seeds, sunflower seeds, or pine nuts

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Instructions

To make the salad, preheat the oven to 400 degrees Fahrenheit (200°C) and line a rimmed baking sheet with parchment paper. Put the carrots in a large bowl. Drizzle with the oil and maple syrup, sprinkle with the cumin, and toss until evenly coated. Transfer to the lined baking sheet, spreading them in a single layer. Season generously with coarse salt and pepper. Bake for about 30 to 40 minutes, until the carrots are fork-tender and browning.
Meanwhile, put the lentils in a pot and add water to cover by 3 to 4 inches. Bring the mixture to a boil, then lower the heat and simmer until tender, about 20-30 minutes. Drain, rinse under cold running water, then let drain completely. (If you’re using canned lentils, you can skip this step.)
Put the carrots and lentils in a large bowl and let them cool for 10 minutes. Add the onion, arugula, and mint.
To make the dressing, combine all the ingredients in a small bowl or measuring cup and whisk until evenly combined.
Pour the dressing over the salad and toss gently until evenly combined. Taste and adjust the seasonings if desired. Drizzle with about 1 tablespoon pomegranate molasses, if using, and offer toasted seeds on the side.

Notes

Storage suggestions: This salad keeps well, covered and refrigerated, for up to 3 days.

Nutrition

The post Masala Lentil Salad with Cumin Roasted Carrots appeared first on Cookie and Kate.

Quick Dal Makhani

Kathryne Taylor — Sat, 07 Oct 2017 14:33:27 +0000

This post is sponsored by Frontier Co-op.

Are you familiar with dal makhani? It’s a rich, spiced, lentil-based stew made for special occasions in India (especially in the Punjab region in northern India). Someday, I hope to travel there and taste it for myself. Maybe next year, if I’m lucky.

For now, I’ll enjoy this dal makhani at home. Dal makhani traditionally takes quite a long time to make, starting with soaking the lentils and then cooking them for hours on the stove (or more quickly in a pressure cooker). It’s often reserved for special occasions, like birthdays and holidays.

I couldn’t find traditional whole black lentils (urad dal) in grocery stores, so I used regular black lentils instead, which cook much faster. I also used canned kidney beans rather than dried, so this dish only requires about 45 minutes on the stove.

Dal makhani is generally made creamy with lots of butter and cream, but I stole a trick from my favorite lentil soup to make this creamy—I blended up about two cups of the cooked stew and stirred it back into the pot. The starchy lentils get nice and creamy that way.

You’re welcome to stir in cream (or coconut milk) at the end, if you’d like, but it dulls the flavor a bit. If you order this dish at a restaurant, it will probably arrive with a beautiful swirl of cream on top.

Since this dish is rich, the spices in this recipe are more subtle. Garam masala is a warming spice blend made with cardamom, cinnamon, cloves, cumin, black pepper and coriander. Indian cooking typically starts by dry-toasting whole spices, but I cheated and used a ground spice blend.

Frontier Co-op’s blend smells and tastes so fresh that I don’t feel like I’m missing out. Great spices really do make a difference, and I feel so spoiled with a spice drawer full of Frontier products.

Ground coriander (made from the seeds of the cilantro plant) and cumin liven up the dish, and a splash of lime at the end works wonders. If you’re craving a creamy, curried, satisfying stew, this is exactly that!

Quick Dal Makhani

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 servings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 90 reviews

This dal makhani is rich, creamy and loaded with flavor. It’s also lighter and quicker to make than other recipes! Recipe yields 4 servings.

Ingredients

2 tablespoons avocado oil or extra-virgin olive oil
1 medium yellow onion, chopped
3 cloves garlic, pressed or minced
1 tablespoon minced fresh ginger
1 jalapeño pepper, seeds and membranes removed, minced
1 ½ teaspoons Frontier Co-op garam masala*
½ teaspoon Frontier Co-op ground cumin
½ teaspoon Frontier Co-op ground coriander
½ teaspoon salt
Freshly ground black pepper
1 can (15 ounces) diced tomatoes (preferably the fire-roasted variety), with their juices
1 cup uncooked black lentils (also called beluga lentils)**, picked over for debris
1 can (15 ounces) kidney beans, rinsed and drained, or 1 ½ cups cooked kidney beans
5 cups water
1 bay leaf
1 tablespoon lime juice, plus additional lime wedges for serving
Optional (for additional creaminess): half-and-half, or regular or light coconut milk
Chopped fresh cilantro, for garnish
Suggested accompaniments: cooked brown basmati rice or toasted naan

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Instructions

In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer. Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally, about 35 minutes.
Remove the bay leaf. Transfer 2 cups of the mixture (make sure to get some liquid with the lentils) to a blender. Securely fasten the lid. Blend until smooth, about 1 minute, being careful to avoid the hot steam rising from the blender lid.
Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt (I usually add ½ teaspoon) and pepper. If you would like to temper the flavor and make the mixture even more creamy, stir in a splash of half-and-half or coconut milk, to taste.
Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.

Notes

Make it dairy free/vegan: Use coconut milk instead of half-and-half, or use none at all.

*Change it up: While untraditional, I also love this recipe with regular curry powder instead of garam masala.

**Lentil note: This recipe is not designed for traditional urad dal (whole black gram lentils), which take forever to cook. Standard lentils (the brownish/greenish kind) will work in place of the black lentils. Just keep an eye on them, since they may be done cooking about 5 to 10 minutes sooner.

Nutrition

This post was created in partnership with Frontier Co-op and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

The post Quick Dal Makhani appeared first on Cookie and Kate.

Carrot Ginger Dressing

Kathryne Taylor — Sat, 25 Mar 2017 13:36:44 +0000

I’m slowly working my way through the veggie options at the sushi restaurant that opened near me. The other day, I ordered a side salad to accompany my sushi. I was intrigued by the dressing—carrot ginger. How had I not tasted carrot-ginger dressing? The dressing was a little more lumpy than smooth, but the flavor was amazing.

I added it to my list to recreate and I’ve enjoyed every rendition so far, but this final version is my favorite. It’s bright and zingy and fresh, and I want to drizzle it on everything. Homemade dressings always taste a million times better than store-bought.

It’s easy to whip up in a blender—my Vitamix (affiliate link) churns right through the carrots and ginger and I suspect that less expensive blenders are up for the job, too.

Since you’re going to the trouble of peeling and chopping veggies, and blenders require a certain level of volume to gain fracture, the full batch yields about 1 1/3 cups. It’s so good that I don’t think you’ll have trouble finishing it off within a week or two.

Make a side salad out of it with any combination of the ideas listed below. It’ll be the perfect accompaniment to main dishes with Asian flavors. The carrot-ginger combo might play nicely with many Indian entrées as well, although you might want to drop the sesame oil. It’s also great drizzled over cooked rice, tofu, steamed veggies, and so on.

Watch How to Make Carrot Ginger Dressing

Looking for more irresistible homemade salad dressings? Here are a few more for you:

Basic Vinaigrette
Fresh Mint Dressing
Sunshine Salad Dressing (healthier honey-mustard)
Creamy Tahini Dressing
Green Goddess Dressing

Please let me know how you like this dressing in the comments! I’m always so eager to hear from you.

Carrot Ginger Dressing

Author: Cookie and Kate
Prep Time: 10 mins
Total Time: 10 minutes
Yield: 1 1/3 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 144 reviews

This salad dressing tastes remarkably fresh, creamy and light. It would pair nicely with other recipes with Asian flavors. Recipe yields about 1 ⅓ cups salad dressing.

Ingredients

Dressing

⅓ cup extra-virgin olive oil
⅓ cup rice vinegar
2 large carrots, peeled and roughly chopped (about ⅔ cup)
2 tablespoons peeled and roughly chopped fresh ginger
2 tablespoons lime juice
1 tablespoon plus 1 teaspoon honey
1 ½ teaspoons toasted sesame oil
¼ teaspoon salt, more to taste

Suggested side salad components

Fresh greens of choice
Red onion
Cucumber
Carrot
Cherry tomatoes
Red cabbage

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Instructions

In a blender, combine all of the salad dressing ingredients as listed. Bend until completely smooth. Taste, and add additional salt if the dressing doesn’t make your eyes light up. If it’s too sour (it should have some zing to it), blend in a bit more honey.
Serve over greens and any other ingredients you’d like (I offered a few more suggestions in the post). Recipe keeps well in the refrigerator, covered, for 1 to 2 weeks.

Notes

Make it vegan: Substitute maple syrup or agave nectar for the honey.

Nutrition

The post Carrot Ginger Dressing appeared first on Cookie and Kate.

Vegetarian Indian Recipes - Cookie and Kate

Fresh Turmeric Tea

How to Make Turmeric Tea

Watch How to Make Turmeric Tea

Turmeric Tea Variations

More Warming Drinks to Sip

Turmeric Tea

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Creamy Golden Milk (Hot or Iced)

Watch How to Make Golden Milk

Golden Milk Origins

How to Make This Golden Milk

An Important Blender Note

Golden Milk Ingredients

Enjoy Warm or Cold

Creamy Golden Milk (Hot or Iced)

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Quick Chana Masala

Authentic Chana Masala vs. This Quick & Easy Method

Watch How to Make Chana Masala

Canned Tomato Options

Spice Options

Craving more Indian recipes?

Quick Chana Masala

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Roasted Cauliflower (Four Ways!)

How to Roast Cauliflower

1) Slice to maximize flat edges.

2) Don’t overcrowd the pan.

3) Bake the cauliflower at a relatively high temperature.

4) Turn halfway through baking.

5) Roast until the cauliflower is deeply golden.

Watch How to Roast Cauliflower

Basic Roasted Cauliflower

Uses for Basic Roasted Cauliflower

Italian Roasted Cauliflower

Mexican Roasted Cauliflower

Indian Roasted Cauliflower

More Roasted Vegetable Side Dishes

Roasted Cauliflower (Four Ways!)

Ingredients

Basic roasted cauliflower

For the Italian version, you’ll also need:

For the Mexican version, you’ll also need:

For the Indian version, you’ll also need:

Instructions

Notes

Nutrition Show NutritionHide Nutrition

Fresh Ginger Tea

Uses for Ginger Tea

How to Make Ginger Tea

Ginger Tea Variations

Ginger-Cinnamon Tea

Ginger-Turmeric Tea

Ginger-Mint Tea

Ginger Hot Toddy

Watch How to Make Ginger Tea

Fresh Ginger Tea

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

How to Cook Perfect Brown Rice

Watch How to Cook Brown Rice

How to Cook Perfect Brown Rice

Ingredients

Instructions

Notes

Nutrition Show NutritionHide Nutrition

5 Recipes Featuring Brown Rice

1) Thai Red Curry with Vegetables

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