Cauliflower Crust Pizza

1 small to medium sized head of cauliflower, cut into florets.
1/2 teaspoon dried basil
1/2 teaspoon dried oregano 
1/4 cup shredded parmesan cheese
1 egg
Desired amount of sauce, cheese and other toppings.

Place a pizza stone into the oven and preheat to 450 degrees.  On a cutting board, place a large piece of parchment paper brushed with a bit of olive oil.

Pulse the florets in a food processor until the cauliflower is finely ground and resembles couscous; you should end up with about 3 cups. Transfer the cauliflower to a bowl and microwave for 4 minutes. Remove and allow the cauliflower to cool a bit before pouring onto a tea towel or cheesecloth and wring out as much moisture as you can.

In a bowl, mix the cauliflower with the parmesan cheese, oregano and basil. Give it a taste and add salt if needed. Now add the egg and mix away. 

Press the cauliflower mixture into a circle on the oiled parchment paper. Using the cutting board, slide the parchment paper onto your hot pizza stone in the oven. Bake for 8-10 minutes, or until golden brown. Remove from the oven. Give it a minute to cool and flip the crust over.

Reduce oven temperature to 425 degrees. Top the pizza with sauce, cheese and desired toppings. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes, or until the cheese is melted and the pizza golden.

Spanakopita with tzatziki sauce

Spanakopita:
1 large onion
2 bunches or bags of fresh spinach
most of a block of feta cheese (leave about 1 square inch)
1/2 container of cream cheese
salt and pepper to taste
1 handful fresh parsley (optional)
1 inch of a block of tofu (optional)
1 egg
1 box of phyllo dough (defrosted)
1 stick of melted unsalted butter

Add the first 4 ingredients to a food processor in the order written. Then add salt and pepper according to taste, and then add the parsley and tofu and taste again.  If it tastes delicious, add the raw egg.  Meanwhile, take a pastry brush and add butter to the top of one phyllo dough sheet, and then add another on top.  Repeat until you have four sheets.  Cut the sheet into four long sections (with kitchen scissors).  Spoon one tablespoon of the spinach mixture onto the bottom of a section, and then  fold the right-hand corner up to the left side of the spoonful. Continue to fold into triangles, adding butter to help the dough stick and do the same until you're out of mixture!  Stick in the oven at 350 degrees, and turn over once the color starts to change.  Depending on your oven, it should take around 15 minutes to complete.  Eat with tzatziki sauce (recipe below).

For tzatziki sauce, mix the following ingredients:
1 sq inch of feta cheese, crumbled
1 cup plain yogurt
1/2 grated cucumber (drain after grating)
3 cloves of garlic (pressed)
small amount of chopped fresh dill
lemon juice (optional)
salt, pepper to taste (optional)

Fig Salad with Goat Cheese Croquettes

Ingredients:


Grilled or pan-fried figs (cut in half, lay with flat side down only, add a little butter)
Goat cheese (cut into 1/2 inch thick slices)
Bread crumbs (add salt and pepper to taste)
1/2 tbsp maple syrup (or honey)
1 tbsp balsamic vinegar
olive oil
salt and pepper
1 bag mixed greens
1/2 cup toasted walnuts

Directions:
Preheat oven to 375 degrees. Brush goat cheese slices with a little olive oil, then toss in bread crumbs. Add to center of oven, and let bake for 5-6 minutes. Then take out and let cool.

Add balsamic, maple syrup, salt and pepper, and olive oil to a separate bowl and whisk.  Toss field greens, walnuts and more salt and pepper if you'd like.

Place figs and goat cheese croquettes on the tossed greens and enjoy! 

Honey-Jalapeno Soba Noodles

12 ounces soba noodles or green tea noodles (found at Japanese grocery stores)
2-3 jalapenos, seeds removed
1/3 cup honey
1/4 cup chopped fresh cilantro leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 to 3 tablespoons water
2 teaspoons olive oil
1 package firm tofu sliced into long thin pieces
3 tablespoons soy sauce
2 teaspoons sesame oil
1/4 cup chopped scallions, green part only
2 tablespoons pickled ginger

Directions:
Cook soba noodles according to package directions. Drain and set aside (or refrigerate until later in the week).

In a food processor, combine jalapenos, honey, cilantro, and 1/2 teaspoon each salt and black pepper and puree until smooth. Add 2 to 3 tablespoons of water to the mixture until all ingredients are relatively smooth and equal in consistency. Pour the 2 teaspoons of olive oil into a preheated skillet. Add the tofu first, saute for a while until becomes more firm, and then add blended sauce and cook until heated through.

In a medium bowl, combine cooked soba noodles, soy sauce, sesame oil, scallions, and pickled ginger. Toss and then transfer to serving bowl. Pour heated tofu and sauce over noodles. Serve!

Recipe adapted from Ai Hirashiki. She makes it with shredded chicken or seitan instead of tofu.

Amma's Egg Curry

6 Boiled eggs (remove the shell)

1 Large Potato (cooked and cubed)

5 curry leaves

1 Onion (thinly sliced)

1/2'' piece of Ginger--sliced thin 

1 green chili

1 tbs. coriander powder

1/2 tsp (or as much as you'd like) Chili Powder or red pepper powder

1/8 tsp turmeric powder

1/2 tsp ground cloves, cardamom & cinnamon ( altogether1/2 tsp)
Salt to taste

2 cups water

1 cup coconut milk

Soak coriander, chili, and turmeric powder in a little vinegar (just so they are all soaked). Saute curry leaves, onion, ginger & chili till the onion get golden brown. Then add the soaked masala & fry for few minutes, to that add the ground cloves, cinnamon and cardamom. add 2 cups of water to the mixture and boil. Then add the cubed potato. When it is cooked add  1 cup of  coconut milk . Let it boil once.  Salt to taste, then halve or scour the eggs and pour curry over eggs. (This is Sheeba's grandmother's recipe - a dish from Kerala I love!)

Beet-Potato Cutlets

2 large beets (shredded)

2 large potatoes (there should be more potatoes than beets)

2 handfuls of frozen peas (optional)

1 tbsp salt

1 tbsp garam masala

1 tsp red chili powder

breadcrumbs

oil

Boil or steam potatoes, then peel. While they are cooking defrost peas and place with shredded beets into a large mixing bowl. Add peeled potatoes, chili powder, garam masala, and salt (add more masalas and salt to desired taste), and mash altogether. Form patties and cover with breadcrumbs. The pan fry on both sides and serve with coriander-chili-mint chutney!

This is Netra's mom's recipe :)

Makai na Chino

2 16 oz packets of frozen corn, defrosted
3-4 green chilies (more or less depending on spice tolerance level)
2 tbsp water
2 tsp. mustard seed
1 tsp. asafoetida (hing)*** optional
2 tsp. ground coriander/cumin mix
4 tbsp. shredded coconut
enough milk to submerge most of the corn
2 tbsp. olive oil
1 tbsp salt

Cut off stems from green chilies, add it with water to food processor, set aside.
When corn is completely defrosted, blend or food process 3/4 of corn separately, and in batches to make it easier. Add oil to large pan, and then hing. When it starts to simmer, add mustard seeds. When it starts to pop, add corn. Stir a few times to get mustard seed throughout, and then add milk (I would say 1-2 cups, but I'm not sure - submerge most of the corn, but not completely). Let corn reduce in milk - stir occasionally. After much of the milk has evaporated, add the rest of the ingredients (chili liquid, coriander/cumin, salt, and coconut) and stir thoroughly. Keep stirring so it doesn't stick to bottom of pan, and serve. Makes 8 servings.