Tag Archives: cilantro

Spinach Parathas

These are the easiest thing EVER. My friend Satjeet made cauliflower ones for the Indian brunch we had, and I was amazed by how easy they were. Parathas are stuffed Indian flatbreads – like roti, but with vegetables and spices and yumminess. Inspired by Satjeet, I made some of my own. I used Manjula’s video to help with the process, so maybe you want to, too!

spinach parathas

This is a really unglamourous photo, but I was drinking wine while I made them, so I hope you will forgive me. My whole world was blurry, in fact, not just this photo.

Spinach Parathas

1 cup flour (white, whole wheat, or a mix)
1/2 cup water

For the filling:
1 bunch fresh spinach
1/2 bunch fresh cilantro
1/2 white onion, sliced into thin rounds
2 cloves garlic, minced or pressed
1 tsp ground cumin
Salt, to taste

Oil, for brushing

Mix the flour and water together until it forms a soft dough. Knead the dough on a lightly oiled or floured surface; oil your hands so the dough doesn’t stick. Knead it until it’s soft and pliable – a few minutes. Return to the bowl and cover with a cloth; let it rest for ten minutes.

Shred the spinach and cilantro, and mix with the rest of the filling ingredients. You can get creative here – add whatever you want – or keep it simple. You could add mashed potato, cauliflower, ginger, whatever. Be liberal with your salt. Throw it all in a frying pan on medium-low heat; your goal is to cook as much of the water out of the spinach as possible. Wilt it and let it steam a bit, then remove it into a metal strainer or colander with small holes and use the back of a wooden spoon to press all the liquid out. Be merciless! The more water you press out of the filling, the better your parathas will be.

Now, you should have roughly similar volumes of dough and filling. Split the dough into 6 evenly sized balls; it works best to split it in half, then in three. Roll each chunk of dough into a ball on a floured surface.

Now, flouring your surface as you go, take one of the dough balls and roll it out so it’s a bit bigger than the palm of your hand (assuming you have average-sized hands). Spoon about a sixth of the filling in – again, it should be roughly the same volume as your dough ball. Pull the sides of the dough up and pinch it closed like a dumpling, or, like, a handkerchief in which you have enclosed marbles. Make sure it’s sealed and set aside.

Repeat for all 6 dough balls. It’s best if the balls sit for a few minutes.

Heat a non-stick frying pan up on medium-high. You want the pan to be hot before you use it. Roll one of the filled balls out until it’s as flat as you are prepared to make it – if filling spills out the edges, it was probably a bit wet, but no loss. Dry-fry it until the edges start to change colour, then flip it. Brush the cooked side with oil, and when the bottom is done, flip again, let it cook a bit with the oil on, then remove to a plate covered in paper towel or non-paper towel.

Repeat this with all 6 parathas. You can roll the next one out while the first one is cooking, and so on. It’s a very fast process once you get going.

These are best eaten hot, spread with Earth Balance or dipped in chutney or homous. We used them as “buns” for some masala veggie burgers we got at TJ’s in San Francisco – super delicious.

masala burgers on spinach parathas with watercress and cilantro chutney marinated onions and butter mushrooms - and curry fries

Simple Laksa

creamy peanut kale and laksa
(laksa with vegweb’s creamy peanut kale, the recipe of the day that day!)

Mal and I wanted to come home and have a dish that was easy, but also beautiful in presentation. Not to mention we had most of the ingredients already in our fridge. Here is our rendition of a classic laksa that is simple and fast.

Stuff you need:

Laksa For two

1 Pkg Rice Noodles or Vermicelli
1 Stk Lemon Grass
3 Stks Green onion
5 cloves of garlic
3 cm of diced or grated fresh ginger
1 1/2 tsp red curry paste
1 tbsp chili paste or sambal
a pinch of salt (preferably sea salt)  and pepper
1/2 tsp curry powder
1/4 tsp cumin
1/4 tsp turmeric
1/4 tsp coriander powder
1/4 tsp coriander seed
1 kaffir lime leaf
1 veggie broth cube or 2 cups veggie broth
1 1/2 Cup coconut milk

For garnish:

1 Tomato
6 shiitake mushrooms
1/2 Green bell Pepper
1/2 small zucchini
Fresh cilantro
sesame seeds
1 lime
(crystallized Ginger)

Put two stalks green onion, lemon grass (slice only until you hit the green of the stalk), ginger, garlic, red curry paste, sambal, salt and pepper, tumeric, coriander (both), curry powder and cumin in a food processor and chop until you get a consistent paste.

In a soup pot, add paste and approx 4 tablespoons of oil. Sauté until fragrant and golden brown.

Add 1 Veggie bouillon cube and 1/2 cups of water. Bring to a boil, stirring constantly. Add coconut milk and kaffir lime leaf. Let simmer for 20 minutes.

While the laksa is simmering there are things you need to do to prepare your garnish. Here’s the list:

1.) Soak 1 pkg of rice or vermicelli noodle in hot water for about 6 minutes or until soft enough to eat.

2.) Slice your shittake mushrooms and pan-fry in a skillet with some braggs or soy sauce.

3.) Cut your zucchini into spears and your bell pepper into strips, roast in the oven at 450 degrees for 5 minutes.

4.) MAke 2 lime wedges

5.) Wedge or dice your tomato

6.) Chop your cilantro

Finalize:

Place finished, drained rice noodles in 2 separate bowls. Ladle laksa on top almost covering the noodles. Neatly arrange all of your garnish on top of your noodles (see photo). Impress someone with this easy, beautiful dish.

Moroccan Eggplant Rolls Stuffed With Cilantro-Lemongrass Chickpea Spread with Roasted Red Pepper and Sweet Chili Sauce

cilantro-lemongrass chickpea spread stuffed eggplant rolls with roasted red pepper and sweet chili sauce

When our friend Chelsea came to visit and told us she was on a very specific diet – no oils, no grains, and no sugars, among other rules – I took it as a challenge. The eggplant rolls are inspired by something I’d seen at Granville Island Public Market. The eggplant is marinated and then lightly roasted. Inside is a chickpea spread delicately flavoured with fresh cilantro and lemongrass, and I made a sugar-free sweet chili sauce from scratch.