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There are fancier and more authentic aloo gobi recipes out there. This is a quick-and-easy version that we make at our home. I’m posting this for Indian food lovers and also especially for our friends, Mike and Ellasion. 🙂

Aloo Gobi

Ingredients

1 head cauliflower cut into bite-sized pieces
1 large potato, cubed
3-4 cloves garlic, chopped
1 tsp. olive oil
Tumeric to taste
Paprika to taste
Cumin seed to taste
Salt to taste
Cilantro (optional)

Instructions
• Prep cauliflower, potato, and garlic.
• Add to olive oil heated in wok or pot.
• Add water to just under vegetables.
• Let cook for 7 minutes.
• Add spices and salt.
• Let cook until fork passes through potatoes and cauliflower.
• Garnish with chopped cilantro.

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It’s officially autumn, the season when I start craving piping hot soups. Lately, Ive been in the mood for a soup that’s filling and a little spicy. This recipe hits the spot.

Tortilla Soup

Vegetarian Tortilla Soup

Ingredients:

1 can kidney beans

1/2 can chopped green chilies

1/2 of 3 oz. can tomato paste

1 carrot, chopped

1 cup frozen corn

1/4 head chopped cabbage

2 cloves garlic

1 fresh lime

corn tortilla chips

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Seasonings (amounts are approximate):

2 Tbs of juice from a rehydrated chipotle pepper,

1 Tbs. gluten-free balsamic vinegar (I use Mizkan Nakano’s rice-based one)

1 tps. olive oil

1 pinch of ground coriander

1 tps. paprika

1-2 pinches of cayenne

Juice of 1/2 lime

Salt to taste

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Directions: Throw all ingredients (except lime and corn tortilla chips) into a large pot of water and bring to boil. Add seasonings to taste and preferred spice level. Let simmer for 20-30 minutes. Serve piping hot with corn tortilla chips and a wedge of lime. Just before eating, crumble the tortilla chips into the soup and add a squeeze of fresh lime juice. Yum!

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Optional:

Fresh chopped kale or spinach: Add during the last five minutes of cooking.

Shredded cheese: Add just before eating.

Chopped avocado: Add just before eating.

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This is what we’ve been in the mood for lately:

Chilled Japanese Noodles in Dipping Sauce

It’s our version of chilled somen noodles. This recipe is vegan, gluten-free, soy-free, and perfect for a hot summer day.

Chilled Japanese Noodles in Dipping Broth

This dish consists of three basic components: noodles, broth, and garnishes.

Noodles

Traditional somen noodles are made from wheat, so I substituted rice noodles. Annie Chun’s Pad Thai noodles turned out to be the perfect width and texture.

  • Cook the noodles according to directions on box, rinse in cold water, and drain. (These noodles can be made several hours in advance and refrigerated–just run them under cold water before serving.)

Dipping Broth*

3-4 cups water

4-5 dried shiitake mushrooms

2-3 three-inch squares of dried kombu seaweed (You can find this in the Asian section of most grocery stores.)

1 tps sea salt

1 carrot cut into sticks

(As always, measurements are approximate. )

  • Rinse shiitake mushrooms and kombu lightly under running water.
  • Add shiitake mushrooms, kombu, and carrots to water in a pot. Bring to boil.
  • Add salt.
  • Let simmer for 15-20 minutes or until ingredients are very tender.
  • Remove from heat. When broth is no longer steaming, remove shiitake mushrooms, kombu, and carrots from the liquid and set aside to cool.
  • Strain the remaining liquid broth through a paper towel into a glass container. Chill in refrigerator. (This broth will keep for a day or so if refrigerated.)

Garnishes

You can choose one or all of the following as garnishes, according to your tastes:

Chopped scallions

Shredded lettuce

Shredded sushi seaweed

Grated daikon radish (I use a Japanese grater, which turns the daikon into a yummy slush.)

Roasted sesame seed

Shiso Fumi Furikake (perilla rice seasoning)

Cooked, chilled, and chopped leafy vegetables (I used some leftover Napa cabbage)

The ingredients cooked with the broth, sliced (carrots, shiitake mushrooms, kombu)**:

Serving & Eating

On a plate, arrange the chilled noodles with the garnishes you’ve chosen (except for the shredded sushi seaweed, grated daikon radish, and Shiso Fumi Furikake, which are best added directly to the broth just before eating).

Serve 1/2 cup or so of chilled broth in a small bowl.

To eat, simply dip a biteful or so of noodles and a few garnishes at a time in the bowl of broth. (Add a small amount of shredded sushi seaweed, grated daikon radish, or Shiso Fumi Furikake to the bowl too, if you chose to use any of these garnishes.)

This is one of my favorite summertime dishes. It’s healthy, refreshing, and as a bonus, the broth is rich in vitamins and minerals such as iodine and potassium.

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* Made in a larger quantity and used hot, this is the same broth used for udon or soba noodles.

** These three ingredients can alternately be used as sushi fillings for another meal. Two birds, one stone!

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