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How To Make Roti bread

Published February 17, 2013 by Vegan Derby Cat Party

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I was having a huge craving for roti bread and channa masala the other day, but didn’t feel like spending any money, so I took a stab at making it at home. I added some collard greens to the channa masala, and it came out okay, but I’ll need to work on that a bit before I post you any recipes. My roti bread, however, came out great!

Traditionally roti is made with Atta, a stone ground durum whole wheat flour, but here I used white whole wheat flour with good results. I also decided to use some unrefined coconut oil as an experiment. I figured, if it left a coconuty flavor, it would be a nice complement to the food, but it actually didn’t, so you can use what you like. I used this recipe as my guide.

Roti Bread (non-traditional)

2 c. white whole wheat flour
3/4 c. filtered water
1/2 tsp. fine sea salt
1 tbsp. unrefined coconut oil

Directions:

1. Put ingredients into a large bowl, or bowl of a stand up mixer. Mix to combine ingredients. (I used the paddle attachment of my stand up mixer.)

2. Knead for about 10 minutes. (I switched to the dough hook for my mixer.)

3. Cut into 12 pieces and shape into dough balls. Use the palms of your hands to shape into a disc and then roll out into thin circles. (I no longer have a rolling pin, so I used the sides of my water bottle.

4. Preheat an ungreased skillet (or griddle) to medium/medium high heat. (I started at med-high, and then reduced to just above medium.)

5. Place disc(s) onto skillet and let cook for about a minute, depending on thickness. It’s kind of like pancakes, you’ll see the edges change color when it’s ready to turn. Turn to the other side to cook through, about another minute.

Ingredients in

Ingredients in

Mix with paddle attachment.

Mix with paddle attachment.

Dough after kneading with dough hook, about 7-10 minutes.

Dough after kneading with dough hook, about 7-10 minutes.

Divided into 12 pieces.

Divided into 12 pieces.

Flattened out with palm prior to rolling.

Flattened out with palm prior to rolling.

Done!

Done!

Annapurna Cafe – Capitol Hill, Seattle

Published December 26, 2012 by Vegan Derby Cat Party

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Had to tell you about a recent discovery in Capitol Hill. Not only is Annapurna close enough to us to walk to, but they have everything  vegan clearly marked on the menu, and it was the best service we’ve had since I can remember. Not only is the food clearly marked vegan, but they know what it means. After ordering, the server inquired if we were vegan, and told us he’d hold the mint sauce, which has dairy.

(I’m going to go ahead and just apologize for the very poor pictures. Even though I have this amazing cameraphone now, this place is really dimly lit, and I didn’t want to keep drawing attention to us with multipe attempts at flash photography!)

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We started with the vegetable pakoras (fried veggies battered in chickpea flour) which came with tamarind sauce and mango chutney.

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Thomas had the Monk Stir-Fry Tofu and mixed vegetables stir-fried in Tibetan style with garlic and ginger sauce, served with brown rice $9.95. I snuck a little taste and the sauce was delicious.

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I got the Saag Chana Fresh spinach cooked with Chick peas and freshly ground Indian spices $9.95. Even though I was incredibly full, I literally could not stop eating this until it was gone, save for some brown rice. Very nicely spiced.

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We also got an order of roti bread, which served as a wonderful vehicle for the spiced sauces and chutney. Overall a wonderful meal, extremely attentive waitstaff, and a pleasant, cozy restaurant.

Annapurna is located in Capitol Hill at 1833 Broadway, Seattle WA 98122. 206-320-7770. Open 7-days a week. See website for hours. Happy hour is 3-6pm with $3.99 appetizers.

Coconut Lentil & Split Pea Soup

Published February 23, 2012 by Vegan Derby Cat Party

I followed a link for roasted brussel sprouts the other day, and ended up finding this soup recipe on La Petite Maison Verte. As I read further, I found it amusing that the recipe had a history. She had found it on 101 Cookbooks, who was turned on to it by her neighbor, who had adapted it from a copy of the Esalon cookbook. And now I pass it onto you, as I have made it. ; ) I had about a cup of roasted onions, carrots, and steamed collards that I used instead of fresh carrots, and though I attempted toasting the curry powder, I’m not sure that it made much of a difference. It may make more of a difference if you’re actually toasting the whole spices and grinding them yourself, as they do in traditional Indian cooking, so I just left it as an option.

This one is definitely going in my permanent rotation. It made a lovely meal on one of our last “winter” cold snaps. The pictures aren’t the greatest, but it was really delicious!

** EDIT 6/19/2013 : I condensed this recipe a bit from my original take to make it easier for a simple weeknight meal. I added some cinnamon & cayenne too. **

Coconut Lentil & Split Pea Soup

1 c. green (or yellow) split peas, rinsed
1 c. lentils, rinsed (I’ve used red and regular)
7 c. water
1 piece of kombu, optional
1-2 medium carrots, peeled and finely chopped
3 tbsp. fresh ginger, peeled and minced (divided)

olive oil for misting
remaining ginger
1 large red onion, finely chopped
1/3 cup raisins
1/3 cup tomato paste

2 tablespoons curry powder (optional: toasted by heating over low heat in a small skillet until fragrant)
1 14-ounce can [light] coconut milk
1-2 tsp. sea salt  ( or low sodium soy sauce/shoyu/tamari or bragg’s, to taste )
1/4 tsp. cinnamon
cayenne pepper to taste

1/2-1 c. fresh or frozen chopped greens, optional

Directions:

1. Place lentils, split peas, water and kombu in a large pot and set to boil. When lentils and water boil (skim off any foam!), add carrots and 2 tbsp. of the ginger. Cover and simmer 30 minutes.

2. Mist a skillet with a little more olive oil (or you can use a thin layer of water), and set to low-medium. Add red onion, remaining tablespoon of ginger, and raisins. Cook for 5-7 minutes, stirring frequently, and add tomato paste. Cook an additional 2 or 3 minutes.

3. After soup simmers for 30 minutes, add onion mixture, curry powder, coconut milk, and salt. Simmer uncovered for 20 minutes. If you like, throw in some greens for the last 5 minutes. At this point you can blend it using an immersion blender, or pour it very carefully into a blender in batches to get a wonderful, smooth consistency, or just leave it as is for a hearty soup.

Enjoy!

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Bombay Cafe – Boca Raton, Fl

Published November 9, 2011 by Vegan Derby Cat Party

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Last week I lent Thomas my car a couple of times, and hit the pavement looking for lunch. I didn’t have to go too far before getting to Bombay Cafe. It’s in the Oaks Medical Plaza, wedged between FAU and the hospital, just off of glades. They have a $6.95 lunch special with vegetarian and non-vegetarian selections. He guessed I was vegan right away, and heaped the 2 vegan items onto my plate and hollered to the back to make me some roti bread. (I guess the regularly offered naan is not vegan.) Pictured here: chana masala (chickpeas in a tomato based sauce), basmati rice and green beans with potatoes (in a gingery, spiced sauce).

This was really delicious and filling. So much so that ate there twice that week! I’m not sure how often they change the selections, or if they do, but it’s a pretty good deal for a quick, hearty lunch. The fact that they know what vegan means is helpful too!

Bombay Cafe is located at 628 Glades Rd, Boca Raton, FL 33431, in the Oaks Medical Plaza across the street from FAU.

Udipi Cafe, Sunrise, Fl

Published August 26, 2011 by Vegan Derby Cat Party

Udipi Cafe was actually Thomas’ find, though I had seen it listed on happycow.net before. We were heading over to Tate’s comics, which is just a little north of here, and he went through the trouble of looking up some veggie places that were close by. It’s a good thing he did, because we were starving.

When we walked in, it was around 5, and it was clear that we were some of their first dinner customers for the day. This actually worked in our favor because the host/waiter was able to take time to discuss the menu with us. Udipi is ENTIRELY VEGETARIAN. I noticed that some of the entrees on the menu were clearly marked vegan, but it was harder to discern what else was from the rest. He helped to explain the menu, but after figuring out our main dishes, we were still at a loss for an appetizer. If you’re not really familiar with Indian food, the descriptions are not enough to go on, because a lot of them sound similar. We decided to go with the sampler. He explained that it came with paneer, and I said that was okay, as long as he pointed out to me where it was and if any of the sauces were non-vegan.

First came this wonderful soup. I don’t really know what was in it, but it was delicious and Thomas’ bowl had a piece of squash!

Next came our sampler. To my surprise and pleasure he announced that they had made a totally vegan sampler for us and skipped the paneer. Again, I’m not sure what everything was but the rings were onions, and the little pieces of bread had slices of potato. The long skinny green bean looking ones were actually chiles, and I ate the small one trying to figure it out. I got it when the heat started to build. Thomas ate the larger one, and I guess it wasn’t as spicy. The doughnut shaped one was made from lentils and the big round things and fried cake were the best. The sauces were all delicious. A mint and a coconut, and savory and sweet ones. I’m sorry I don’t know more about it to give you better descriptions, but this trip has piqued my interest.


Assorted Appetizers varied combination of medhu vada, potato, samosa, vegetable cutlet, pakores served with multi kinds of sauce $9.95

Then came all of our food. Our two entrees on either side of what we figured was a shaved fennel something, because we had a similar “slaw” if you will, at Mary’s recently! It came with an enormous amount of white rice, which I pushed over to Thomas, and I ordered some bread / Chapathy soft, thin baked whole wheat $2.95, not pictured.

Thomas’ on the left: 16. Tofu Mutter Makhni Kajoo ( Jain, Vegan) cubes of tofu, garden fresh, green peas, whole cashews cocked in tomato basil sauces $10.95

and mine on the right: 17. Tofu Ya Aloo & Channa ( Jain, Vegan) chunks of tofu, idaho potatoes & chick peas cooked in mild spicy sauce $10.95

Both of these dishes were incredible. I really liked the sauce on the left. It was sweeter, but I also really liked mine, and we both love chickpeas, I think we both agreed that they both should’ve had them! hah. We stuffed our selves silly and still had plenty for leftovers. Everything was wonderful and fresh and our server was very helpful and patient.

I would definitely recommend checking them out! I can’t wait to go back and explore some more. I especially love that they were able to accommodate me without a big explanation! YUM & YAY! : )

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