I’m thinking of talking more about what I eat. Not exclusively, of course, I’ll still bring up hot-button issues, but I do love food. There are also a lot of people who are completely mystified by a vegan diet. I love experimenting with food, trying different types of cuisine and making meat-laden dishes more compassionate. Food gives us an insight into a culture’s way of life. Bread dough kneaded, left to rise, kneaded again and baked in a brick or stone oven gives new meaning to life and love. Buying a perfectly-sliced, full of preservatives, Wonder Bread that’s wrapped in petroleum-based plastic most likely means you’re comfortable with 1 BM every couple of days.
I believe good food is impossible to achieve without a good amount of love put into it.
The following quote is on a magnet I keep on my refrigerator door:
The most indispensable ingredient of all good home cooking: love, for those you are cooking for.
- Sophia Loren
I recently stumbled on a spice mix called Garam Masala. Those familiar with Indian cuisine have heard of this. I, however, was mystified by this yummy blend and had to try it for myself. I
adore Indian food. I immediately begin to salivate when entering an Indian restaurant; the aroma of another world instantly transporting my culinary desires into reality. You, too, can go on this journey in your own kitchen; you’re just 6 little spices away!
You will need:
4 dried bay leaves, 7 black cardamom pods (seeds only), 1 tsp whole black peppercorns, 2 tsp cumin seeds, 1 tsp ground cinnamon, 5 whole cloves.
Toast all ingredients if you like (sometimes I do, sometimes I don’t). For all you control freaks: if you can’t find black cardamom pods, don’t freak out. The green will work just fine. Look for cardamom pods in the bulk spice section of health food stores or in Asian markets. You can make this with a mortar and pestle if you don’t mind a little wrist action. I work 8 (actually 9) hours a day, so I use a spice grinder (
pick one up at Target for $13 bucks – it’s totally worth it)! Also, you may want to go ahead and double this recipe; you’re going to use it!
Making this exquisite spice blend reminded me of the first time I was introduced to Indian cuisine. One of my best friends in high school was a lovely girl named Shireen. Shireen is from India and we met in a summer school program. She was so sweet and kind, I instantly took a liking to her. She invited a couple girlfriends and me over for dinner one evening. I was intrigued just walking through the door. Her grandmother, wrapped in a traditional sari, sat in a corner chair – she would occasionally shuffle to the kitchen to check on some wonderfully-smelling potion brewing on the stovetop. Shireen’s parents were just as kind and welcoming as I expected them to be. I watched, completely captivated by the unusual ingredients being roasted, sautéed and boiled. We had a yellow curry with homemade naan that night. It was one of the most excellent dishes I’ve ever eaten. I became instantly addicted.
I’ve tried many Indian curry dishes without the same effect. I love going to Indian restaurants, but was frustrated that I could never duplicate the same dish at home. Then I found Garam Masala! (
Holla!!)
Try this recipe, you will NOT be disappointed!
Monica’s Masala
1 medium onion, diced
1 can stewed or crushed tomatoes w/ liquid
3-4 cooked russet potatoes (
optional)
1 can chick peas, rinsed
1 cup Basmati Rice
1-2 tsp cumin seeds
2-2 ½ cups water (or veggie broth)
2 Tbs. oil, divided
3-4 tsp garam masala
1 tsp curry powder
Salt to taste
Rinse rice in water to remove excess starch. Combine 1 Tbs oil and 1 tsp cumin seeds in saucepan, flash fry (about 30 seconds) & reduce to low. Add rice, water/broth, and about ¼ tsp. salt. Let mixture set for about 15 minutes.
Meanwhile, sauté onion in 1 Tbs oil until soft. Add 2-3 tsp garam masala and continue to sauté (about 5 minutes), mixture may be a little dry.
While onions are cooking, bring rice mix to a boil, stir & reduce to low. Cover and let simmer for 20-30 minutes.
Add tomatoes to onion mix and salt to taste. Simmer about a minute & taste, (add more garam masala or salt if desired). Add chickpeas and potatoes simmer about 10 minutes. Mixture should be a little soupy, this is a good thing! If you want more liquid, add broth, coconut milk or water until you've reached desired consistancy.
Serve over rice.
Enjoy with someone you love!!
Masala Vegetable Stew
