Maygun’s Coriander Coconut Green Beans

Sauté split peans and spices until golden brown with salt and half the oil. Add coconut milk and reduce until thick over medium heat. Heat another pan and sauté green beans in remaining oil until they begin to soften but still maintain their crunch. Add green beans to coconut mixture, stir and serve.

Liz’ Pickled Onion and Peppers

This spicy tangy condiment adds a fresh heat and crunch to your meal!

1/2 red onion, sliced really thin
3 small green chilies, seeds
removed, sliced into thin strips
1 lemon, juiced
1/4 teaspoon coriander

Mix all ingredients in a bowl and let sit in the fridge for 2 hours to let the flavors meld.

Vince’s Green Yogurt Chutney

1 inch of fresh ginger
3 scallions
1 jalapeño
1 bunch of cilantro
1/2 ounce fresh mint, de-stemmed
1 cup of vegan plain yogurt

Cut open jalapeño and remove seeds and ribs. Now either you can take all the ingredients (except yogurt) and either finely dice them with a knife (giving it a better texture but take much more time) or use a food processor (saving a lot of time but ending up with something that is a bit more mushy). Then add in yogurt and enjoy!

Jen’s Homemade Tofu

This recipe for home made tofu is to be used in place of any recipe that calls for paneer cheese. If you want, it can also be used as the meat substitute for the Kurmah. Thanks Jen!

Ingredients:
2 cups soybeans
a little magnesium chloride (nigari)

Preparation:
1. Soak the soybeans overnight in water and drain.
2. Grind the soybeans with a little boiling water to make the consistency of mashed potatoes.
3. Take the soy mixture and, in small amounts, place in boiling water for 10 minutes. This phase is really important, because it breaks down an enzyme that makes the protein in soy digestible.
4. Filter the water and the liquid that results is soy milk. The pulp that results is called Okara, you can mix it with flour to make bread, vegetarian meat sauces or burgers.
5. Add a small amount of magnesium chloride, or calcium sulfide (I prefer calcium sulfide) to coagulate the milk.
6. The milk separates and curds form and float to the surface. The remaining water mixture should be clear.
7. Separate the curds and place them in a colander lined with cheese cloth so the curds can drain of excess liquid.
8. Place something heavy over the curds with cheese cloth and let sit for a couple hours to drain.
9. Place the tofu in cold water and let it sit for several hours. Throw away any remaining liquid.

Jen’s Tofu casero

Ingredientes:
2 tazas de granos de soja
un poco de nigari (cloruro de magnesio)

Preparación:
1. Deje la semilla de soja en agua por la noche, al día siguiente deseche el agua.
2. Muela la soja y al mismo tiempo échele una pequeña cantidad de agua hirviendo, para conseguir una masa como la de puré de patatas.
3. Coja la masa y échela en pequeñas porciones en una olla de agua hirviendo, y déjelas por 10 minutos. Esta etapa es muy importante, pues el calor destruye una enzima de la soja. Si la enzima no se destruye, la proteína de soja es indigerible
4. Se filtra el agua y el líquido resultante es la leche de soja. La pulpa se llama okara, puede mezclarse con harina para hacer pan, boloñesas vegetarianas o hamburguesas.
5. A la leche de soja se le añade una pequeña cantidad de cloruro de magnesio ó de sulfato de calcio (yo prefiero el sulfato de calcio) para coagular la leche.
6. La leche se corta y se forman coágulos que flotan. El suero que queda debe ser claro.
7. Los coágulos se separan y se colocan en un contenedor forrado con tela para quesos. El contenedor debe tener un pequeño agujero para permitir el drenaje del exceso de suero. Se tapa
8. Se coloca un pequeño peso encima de la tapa y se deja por varias horas.
9. Vacíe el bloque de Tofu en una olla grande llena de agua fría y déjela reposar por una hora. Tire el suero.