Matt Cooking Stuff, Recipes

Aloo Baingan (Potato and Eggplant)

2013_09_29aI’ve really been enjoying cooking the recipes from Manjula’s Kitchen. After buying a lot of the spices, it seems I always have ingredients on hand to make one of these recipes. They are all vegetarian recipes with just a few ingredients so prep goes pretty quick. After making a few of these, I think I finally got the hang of it.

I always make two dishes and double the recipes of each. That way there is plenty of leftovers. My second dish this time was butter paneer masala, which I’ve made before.

2013_09_29b

RECIPES:

Aloo Baingan (Potato and Eggplant)

Butter Paneer Masala

 

Matt Cooking Stuff, Recipes

Indian Samosa Casserole

2013_08_16aThis was really good and surprisingly fairly quick too. However, as a main dish, it seemed like it was lacking something. It just didn’t have that extra zip to stand alone as the main event. It felt more like appetizer material, or a lunch. It was really filling, but I would pair it with something else next time to round things out a bit.

I added a smiley face on the crust which definitely increased Ellie’s level of interest for it.

RECIPES:

Indian Samosa Casserole

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Matt Cooking Stuff, Recipes

Soba Noodles with Miso-Glazed Tofu and Vegetables

2013_06_03

Noodles are always a welcome dish over here. Soba noodle are a nice break from the traditional pasta every now and then too. This was a nice simple dish. The miso-glaze wasn’t as intense as I thought, but it still had good flavor. I would let the tofu soak up more of the flavor next time.

RECIPES:

Soba Noodles with Miso-Glazed Tofu and Vegetables

Matt Cooking Stuff, Recipes

Spinach Feta Veggie Burger w/ Fried Onions and Roasted Tomatoes

2013_08_05b

This burger was similar to falafel patty because the base was pureed chick peas. Throw in some spinach and feta and it’s as simple as that. You didn’t need a sauce because the roasted tomato acted like a one. And while the roasted tomato was rich in flavor and provided moisture, I’m not a huge fan of roasted tomatoes. Next time I’ll do a roasted red pepper instead. And I will definitely make these again! These were great and very filling.

I served it with a hearty salad with a homemade mango salad dressing. This dressing is pretty much pureed mango with some lime so you can goober your salad up and not worry about oil. I added fresh thyme and an extra tbsp of apple cider vinegar. It was nice and very refreshing.

RECIPES:

Spinach Feta Veggie Burger with Fried Onions and Roasted Tomatoes

Mango Salad Dressing

2013_08_05a

Matt Cooking Stuff, Recipes

Cauliflower and Tofu Lasagna with Butternut Squash Sauce

I was expecting this to be just ok. I like tofu and cauliflower, but together in lasagna? I wasn’t sure. I had all the ingredients on hand so I thought I’d give it a try anyway. And to my surprise, I loved it, and the kids loved it. I even served it for friends and they liked it too! This was a surprising big winner.

The first time I made it I used a vodka pasta sauce, and the second time I splurged and bought the butternut squash pasta sauce and liked it even better! It was $8 a jar, but totally worth it!

I double the recipe. I used a full large head of cauliflower, two packs of tofu, and a jar and half of the butternut squash pasta sauce. Pair it with a vegetable or a salad and it’s good for two days. It required a little effort with roasting the cauliflower, but if you did that beforehand the prep actually goes pretty quickly.

This is a vegetarian recipe. If you want it vegan, just don’t put the cheese on top.

RECIPES:

Cauliflower and Tofu Lasagna with Butternut Squash Sauce