Category: garlic

yellow dhal curry with vegetables

yellow dhal curry with vegetables

recipe under the cut!

serves 8-10


  • about 6 small Asian brinjal, or 1 large eggplant
  • 3 tbsp olive oil or butter / vegan margarine
  • 3 tsp cumin seeds
  • 2 tsp mustard seeds
  • 10 dried curry leaves
  • 1 stick cinnamon
  • 8 cloves, crushed with the flat of a knife
  • 10 green cardamom pods, crushed
  • 2 white onions, chopped
  • 4-8 cloves garlic, minced
  • 2 inches ginger, julienned
  • 4 tomatoes, cubed
  • 1 tsp coriander seeds, toasted and ground, or ¾ tsp ground coriander
  • ½ tsp ground paprika
  • ½ tsp ground turmeric
  • ¼ tsp ground fenugreek
  • 1 tbsp salt
  • 2 large red chilies, chopped
  • 2 jalapeño peppers, chopped and (optionally) seeded
  • 2 cups (400g) chana dhal, rinsed and drained
  • about 4 cups (1 litre) vegetable stock or water
  • ½ tsp garam masala

I used brinjal but you can add whatever vegetables you have on hand: try cauliflower, peas, green beans, etc.


1. peel the brinjal and cut them into strips about 2 inches long. soak them in saltwater (weighing them down with a plate or something similar so that they’re fully submerged) for 30 minutes to an hour to make them more tender.

2. heat oil or butter in a large pot on medium-high. add cumin, mustard seeds, and curry leaves and fry, agitating occasionally, until the seeds are ‘popping’ into the air.

3. add the cinnamon, cloves, and cardamom pods and fry for another 30 seconds or so until fragrant.

4. add the onions and fry for a few minutes until translucent. add the garlic and ginger and fry for about a minute until they no longer smell raw.

5. lower heat to medium. add the tomatoes, chilis, jalapeños, coriander, paprika, turmeric, fenugreek, and salt and cook for a few minutes until the tomatoes are softened.

6. add the dhal and brinjal and mix well. add vegetable stock until the lentils are just covered.

7. cover and bring to a boil, then lower to a simmer. allow to cook for 20-30 minutes, stirring occasionally, until the lentils & eggplant are the desired consistency.

8. add garam masala and allow to cook for another minute. serve warm with rice or roti.

Melanzane saporiteIngredienti: 3 melanzane, olio evo q.b., 2…

Melanzane saporite

Ingredienti: 3 melanzane, olio evo q.b., 2 spicchi d’aglio, 6 foglie di basilico, sale grosso q.b.
Procedimento: tagliare le melanzane a cubetti. Corspargerle col sale grosso in un colapasta, facendo pressione su di esse attraverso un piatto ed un peso per 2/3 ore.  Questo procedimento eliminerà l’acqua,rendendo il risultato meno amaro. Sciacquarle e metterle in una teglia con olio evo e cuocere in forno a 180 gradi per almeno 30 minuti, anche 1 ora se necessario, Toglierle dal forno, aggiungere basilico ed aglio a pezzetti e servire

butternut squash soup with coconut-ginger creamrecipe under the…

butternut squash soup with coconut-ginger cream

recipe under the cut!

serves about 5 (a half-recipe is pictured)


for the soup:

  • 1 butternut squash
  • 1 tbsp vegan margarine, melted

  • 1 ½ tsp salt
  • 1 ½ tsp black pepper
  • 1 ½ tsp turmeric
  • 1 ½ tsp mace (or substitute nutmeg)
  • 1 ½ tsp paprika
  • 1 ½ tsp cinnamon
  • ½ tsp allspice

  • ½ tsp cloves

  • 1 head of garlic
  • 1 yellow onion, chopped
  • 1 inch fresh ginger, peeled and grated (or 1 tbsp ground ginger)
  • 1 can coconut milk
  • 1 cup vegetable stock
  • 2 tsp brown sugar (optional)

for the cream:

  • ½ ~13.5 fl oz can of coconut cream (or allow a can of coconut milk to separate and scrape the solidified cream off the top, then heat it until it’s liquid)
  • 1 inch fresh ginger, peeled and grated


for the cream:

1. mix coconut cream with ginger. allow to set in the fridge while you make the soup.

for the soup:

1. mix salt, pepper, turmeric, mace, paprika, cinnamon, allspice, and cloves in a small bowl (also add ginger at this point if you’re using ground).

2. halve and seed the squash. coat each half in melted margarine and cover liberally with some of the spice mix (you’ll have some left over). place the squash cut-side-down on a baking sheet covered in aluminum foil.


3. remove the papery outer skin from the head of garlic and chop about ¼ inch off across the top of the whole bulb, exposing the cloves of garlic. drizzle a couple teaspoons of olive oil over the top of the bulb until all of the cloves are covered. wrap with aluminum foil and place on the baking sheet with the squash. roast squash and garlic at 425F for 35 minutes.


4. set squash aside to cool slightly, then scoop the flesh into a bowl. remove the roasted garlic cloves from their skins.

5. heat 1 tbsp of olive oil in the bottom of large pot over medium-high heat, then sauté freshly grated ginger & chopped onion with the rest of the spice mixture until the onion is soft and translucent. allow to cool.

6. puree the squash with roasted garlic, onion, vegetable stock, coconut
milk, and brown sugar in a food processor or blender until smooth. depending on the size of your food processor or blender, you may need to do this in several batches.

7. return the soup to the pot and heat through. taste and adjust spices.

8. optionally: retain the seeds from the butternut squash. wash and dry them, then roast them at 275F for 15 minutes. you can also use pumpkin seeds.

serve soup warm topped with cream, squash seeds, and additional spice mixture if desired.

PICI POMODORO, AGLIO E BRICIOLEIngredienti (3 persone): 3…

Ingredienti (3 persone): 3 spicchi d aglio, 350 gr di pomodori perini, 300 gr di pici (pasta toscana), timo q.b. Olio q.b. Briciole di pane qb, basilico q.b., sale q.b.
Procedimento: far bollire la pasta secondo quanto indicato sulla confezione. A parte soffriggere l’aglio e poi aggiungere i pomodorini tagliati a pezzetti. Cuocere per 5 minuti, aggiungere sale, timo e spegnere. A parte soffriggere
con l’olio le briciole di pane, facendole diventare croccanti. Dunque condire la pasta, una volta cotta, col sugo e aggiungere in cima un pò di briciole e del basilico



Ingredients ( 3 servings) : 3 cloves of garlic , 350 grams of plum tomatoes, 300 grams of Pici (Tuscan pasta ), thyme to taste, extra virgin olive oil to taste, Bread crumbs to taste, basil to taste, salt q.s.

Procedure: Boil the pasta as directed on package. Apart fry the garlic, then add the chopped tomatoes. Cook for 5 minutes, add salt, thyme and turn off . Apart fry the bread crumbs in oil, making them crispy. Then add to pasta, once cooked, the sauce and add a bit of crumbs and basil on the top

TROFIE CON PESTO AL TOFUIngredienti (2 persone): 250 gr di…

Ingredienti (2 persone):
250 gr di trofie,3
manciate di foglie di basilico, 6 pomodorini, 2 noci, 75 gr di tofu aglio in polvere
q.b., olio extra vergine d’oliva q.b.
Far bollire le trofie in acqua salata secondo il tempo di cottura
necessario e scolarli. Nel frattempo tagliare a pezzetti piccoli i
pomodorini e tritare il basilico assieme alle noci. Tritare il tofu e mettere tutto dentro
ad una terrina, aggiungere l’olio, l’aglio e il peperoncino e


Ingredients (2 servings):
250 grams of trofie (italian pasta), 3 handfuls of basil leaves, 6 cherry tomatoes, 2 nuts, 75 gr of tofu, garlic
powder to taste, extra virgin olive oil to taste,

Boil the pasta in salted water according to cooking time required and
drain. Meanwhile, cut the tomatoes into small pieces and chop the basil
along with the nuts. Blend the tofu, put everything in a bowl, add the oil, garlic,
chili pepper and mix