Tempeh & Greens Over Kamut

This recipe is not Indian, but it's one that I like to make from time to time. My friend Busayo introduced me to a new grain called kamut, which is really nutty, earthy and super high in protein.  It's also known to be an easier grain to digest for those that have wheat allergies.  It has almost a sweet kind of flavoring, really nice texture to it and is really filling. I highly recommend it!

This is what cooked kamut looks like:

And it makes for a really hearty meal with the tempeh and greens that are sauteed in just oil and tamari (or soy sauce).  Tempeh is an Indonesian fermented soy bean cake so it makes for double dose of protein with the kamut. I had some cayote squash too so I just threw that in there, but I think the greens are quite sufficient.

Also, I actually used to hate tempeh because I thought it was kind of bitter, but then I realized that a lot of the tempeh probably at the store is not too fresh sometimes.  I came across a tempeh vendor in Brooklyn called Barry's Tempeh who makes amazingly fresh and tasty tempeh and highly recommend if you can get your hands on some of this stuff or any other freshly made variety.

This recipe is actually really fast to make if you make the kamut ahead of time (kamut takes about 35 minutes in a rice cooker or 2 hours on the stove). I am always on the lookout for new grains to add to the mix and keep finding better and better ones that are more hearty and healthful. And I do love to eat like an oldster so this is kind of a favorite past time of mine:)

Tempeh & Greens Over Kamut
Ingredients
1 cup cooked kamut (1 cup of kamut to 3 cups of water)
2 tablespoons sesame oil
pinch of red chili flakes
8 ounces tempeh, cut 1/4 inch thick squares
1 clove of garlic, minced
1/2 teaspoon of ginger, grated
2 teaspoons tamari or soy sauce
1 bunch of chopped greens - (kale, spinach, mustard greens or any other type)
juice of 1/2 lemon

Method
In a non-stick pan under medium heat, add oil. When hot,  add in the tempeh pieces and brown on both sides - about 5 minutes on each side.  Turn down heat to low and add in a pinch of chili flakes, ginger, garlic and tamari.  Simmer for 5-7 minutes and add a little water if you pan is getting dry.  The tempeh should get glazed and to a chewy type of texture at this point.  Next add in the greens and stir until wilted. Squeeze and stir in lemon juice and serve over kamut.

Vangi Baath (Eggplant Rice)

Vangi baath is a South Indian rice dish that's made with eggplant and a really fragrant spice mixture made from urad dal, chana dal, coriander seeds, fenugreek seeds, cinnamon, cloves, black pepper, dried coconut, dried red chili and curry leaves. I've written the recipe down that my mother had from her Aunt below, but if you don't have these ingredients, you can buy the spice mixture at the Indian store. MTR brand makes a good one. I had these little eggplants from my farm share, but you can use the regular Italian or Chinese eggplants for this dish too.



I actually made this for my Brooklyn Winery supper earlier in the year and it was a hit. This was a rice that my family would make when we'd go on long car rides or on picnics.  It's quite hardy and since it's so flavorful, you can just eat it as is.  Traditionally, vangi baath is made with eggplants, but I like the combo of onions, eggplant and green pepper and I've also made it with cauliflower too.  My mom recently made this rice for Thanksgiving and added fried peanuts to the mix which was really good.  I usually serve it with plain yogurt, raita or majjige huli.

I made vangi baath for my friend Mia when she came to visit from LA and she took this pic of it in the pan. Even though I really hate using a non-stick pan, I recommend it for this dish when frying the eggplant and rice so it doesn't stick!

Vangi Baath (Eggplant Rice)
Ingredients
2 tablespoons oil
1 teaspoon black mustard seed
pinch of hing or asafoetida
2 fresh curry leaves
1/4 teaspoon turmeric
1 small eggplant, cut into 1 inch long strips (can use different varieties)
1 green pepper - same size as eggplant
1 small red onion
2 teaspoons vangi baath powder (recipe below)
1 cup cooked and cooled rice
juice of 1/2 lemon (or tamarind extract)
fresh frozen coconut - optional if not in powder

Method
In a frying pan or wok under medium heat, add oil, mustard seeds and hing.  Wait for the mustard seeds to pop and then add in the curry leaves and coat with oil.  Add in the onion and fry until translucent.  Add in the eggplant and green pepper and the turmeric and stir well. 

Cook the vegetables until the eggplant is half-cooked.  Add in the vangi baath powder and stir fry thoroughly so that the spice mixture is on all of the vegetables.  Turn the heat down to cook through and stir periodically.

Once the vegetables are cooked, add in the rice and stir well.  Turn off heat. Squeeze lemon and mix together.  Top with coriander leaves and serve with yogurt, raita or majjige huli.

Vangi Baath Powder Recipe

Dry roast -
3/4 cup chana dal
1/4 cup urad dal

Fry in ghee -
4 1 inch size cinnamon
4 cloves
10 pepper corns

Fry in oil -
2 cups coriander seeds
1 cup dried red chili
1 teaspoon fenugreek seeds
3-4 strands of curry leaves

Cool and grind all of the above. Mix in 1/2 cup of dried coconut (optional as you can add fresh frozen when you are making the rice itself)

Nature Conservancy Auction & Upcoming Cooking Classes

I was recently asked if I'd like to donate a cooking class to the Nature Conservancy Auction, and since I love the organization and it's mission, I jumped at the chance.

It was a lot of fun to do and really great to meet some new folks. Thanks so much to JT and Evelyn for bidding on me and to Jenn and Adam for the pics and hosting the class in their awesome kitchen. Here are some photos from the class.

This week I did another cooking class at Ted & Amy Supper Club, a cooking class and supper club venue in Fort Greene that is run by Kara Masi.  I really enjoy offering classes there because, well first of all, Kara is awesome and now a friend and also because the venue has a really homey feel to it.  I hope to be doing a supper there soon and definitely more cooking classes.  Kara has a really eclectic mix of food events going on and you can find out about what's coming up by subscribing to her newsletter here - highly recommended by me!

Here's a pic I took when we all sat down to eat our South Indian feast.