Global Cuisine: SABZI MOLEE Mixed Vegetable Curry (India)

I am nearing my last couple of semesters in Culinary School at St Louis Community College - Forest Park campus and have been in some good classes with great instructors.  A couple of weeks ago in Global Cuisine, we had some Blog worthy recipes that I felt needed shared.

(I did not cook this dish but thought it good enough to share on here and to bring home 3# of it.)

 ·         SABZI MOLEE Mixed Vegetable Curry (India)

SABZI MOLEE (India)

Mixed Vegetable Curry

Yield: 8 portions

INGREDIENTS:

2 tbsp. vegetable oil
2 tbsp. butter (change this to Earth Balance Buttery Spread and it is Vegan)
1/2 tsp. black mustard seeds (optional)
3 garlic cloves, minced or pressed
1 tsp. cinnamon
1/2 tsp. ground cardamom
1 1/2 tsp. ground cumin
1 1/2 tsp. ground coriander seeds
1 1/2 tsp. ground fennel seeds
1 tsp. turmeric
2 tsp. fresh ginger root, grated
1/2 tsp. cayenne
1 tsp. salt
2 c. chopped onions
3 med. carrots
3 c. cubed potatoes (white, sweet or redskin)
1 med. head cauliflower, cut into florets
3/4 c. water
2 med. tomatoes, diced
2 c. green beans or peas


METHOD:

1. Melt butter and oil in skillet or wok. Add mustard seeds and heat until they begin to pop. Add
remaining spices and cook on low heat for a few minutes to enhance the flavors. Be careful
not to burn them. Add chopped onions and sauté until translucent.

2. Add carrots and cook several minutes. Add potatoes and cook a few minutes more. Add
cauliflower and stir well to coat all vegetables. Add the water, cover the pan, and simmer 20
minutes, stirring occasionally. When potatoes are tender, add the tomatoes and peas or green
beans.

Simmer, covered 10 more minutes.

Serve on long grain brown or white rice.

Garnish with yogurt, cashew halves or raisins. Enjoy!

Sabzi Molee (India)

Mixed Vegetable Curry

·         SABZI MOLEE Mixed Vegetable Curry (India)

Mediterranean Pasta with Roasted Vegetables

Mediterranean Pasta with Roasted Vegetables

By Skip Graden in Central Illinois Vegans and Vegetarians 

Servings: 10

Picture by Amanda Coffin-Farr
(She was my test cook on this and used Rotini Pasta)

12 ounces whole wheat pasta, penne, prepared as directed

1/2 cup Extra Virgin Olive Oil, more or less as needed

1 large Red Bell pepper, julienned

1 large Yellow Bell pepper, julienned

1 pound Asparagus, cut in 2-inch pieces red onion, Thinly sliced from root to stem

1 medium zucchini, julienned

1 whole yellow bell pepper, julienned

8 ounces baby Bellas, diced

1 can cannelini beans, canned and drained

1/4 cup sun-dried tomatoes, oil-packed, rough chop

2 garlic, minced Sea Salt , to taste Freshly ground black pepper, to taste

1/4 cup chardonnay

2 lemon, whole, zested and juiced

2 teaspoons Tuscan Seasoning Mix

4 leaves basil, fresh, chiffonade, garnish

1/8 cup Parmesan cheese, or as needed, may use Vegan alternative

Directions:

1. Prepare vegetables for marinade in oil. Reserving mushrooms, beans, onion and tomatos.

2. Prepare marinade by mixing oil, wine, 1 1/2 tsp of tuscan seasoning mix, 1 clove of garlic, juice and zest of one lemon, sea salt, and pepper.

3. Mix vegetables and oil/wine mixture and dust with Parmesan Cheese or Vegan Alternative. Preheat oven to 350 degrees Fahrenheit.

4. Prepare pasta, cooking to al dente.

5. While pasta is cooking place marinated vegetables in oven to roast on a sheet pan in a single layer and lightly saute the mushrooms, beans, onion and tomatos with the remaining garlic clove in 2 tbs of olive oil. Season with salt, pepper, and tuscan seasoning mix to taste.

Sauteed Vegetables

Oven Roasted Vegetables

Pictures by Amanda Coffin-Farr

6. Drain pasta and reserve a 1/2 cup of the liquid.

7. Lightly toss the vegetables into the pasta, drizzling the remaining olive oil and water to get the consistancy you want.

8. Garnish by sqeezing the juice of the final lemon and zest onto the pasta in a large bowl. Dust with 1/2 tsp of tuscan seasoning mix, sea salt and black pepper to taste, and parmesan cheese or Vegan alternative.

9. Just before service, sprinkle the chiffonade of fresh basil on top of dish.

Suggestion: Toss a handful of sliced Black or Green Olives on top of the finished dish before service.