Marinated Mushrooms

This is a variation of the magick mushrooms recipe I posted earlier. A smaller amount of 'shrooms and a few different ingredients. Plus a swingin' picture too!

Ingredients:

12oz whole white mushrooms
6oz Artichoke hearts (drained)
1 scallion (chopped)
1/2t salt & pepper
1/2t rosemary
1/2t thyme
1 clove garlic (minced)
1T onion (minced)
1T celery (minced)
1/8t cheyanne pepper
1T olive oil
2T soy butter
1T hot sauce
1t apple cidar vinegar

Mince the onion, celery, & garlic and set aside. Chop the scallion and add to the other vegetables.
In a small frying pan, sauté the vegetables in 1T olive oil until onion is translucent. Remove from heat.
Combine dry ingredients in a small mixing bowl. Melt the butter then add along with vinegar to the dry ingredients and mix well. Next, add the sautéed vegetables. Place washed mushrooms and artichokes in a sealable container. Pour marinade mixture over the mushrooms, cover, and shake until the mushrooms are thoroughly coated. Let marinade at room temperature for 2 hours.
In an preheated at 400, place mushrooms in a oven safe shallow pan and bake uncovered for 45 minutes or until mushrooms are tender, stirring occasionally.

Sweet and White Potato Salad with Mixed Greens

6 or more servings

1 large sweet potato
4 medium white potatoes, preferably Yukon Gold or red-skinned
1/2 cup vinaigrette (homemade or store-bought), or as needed to moisten potatoes
Salt and freshly ground pepper to taste
4 ounces (or as desired) mixed baby greens
1 cup (1/2 pint) cherry or grape tomatoes, halved
1 medium avocado, peeled and diced
Toasted pumpkin seeds for topping

Microwave the sweet potato for 3 minutes or so, just until done but still nice and firm. Then, microwave the white potatoes, starting with 5 minutes, then adding 1 minute until they, too, are done but still firm. Plunge the sweet potato and white potatoes into a bowl of cold water. If you prefer not to microwave, you can bake all the potatoes ahead of time.

When the potatoes are cool enough to handle, peel and cut into dice. Combine in a mixing bowl with vinaigrette; season with salt and pepper.

Line a large serving platter with the greens. Mound the potato mixture in the center.

Scatter the tomatoes and avocado around the perimeter of the salad. Top the potato mixture with a sprinkling of pumpkin seeds. Serve at once; pass around additional vinaigrette as desired.

Source: Guest Blog by Nava Atlas: An Offbeat Potato Salad | Fatfree Vegan Kitchen

Navratan Korma

Ingredients for navrattan korma :

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream (can substitute with a mixture of silken tofu and soy milk)
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

• Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used.
• Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
• Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
• Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
• Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
• Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes thick.
• Add paneer to the gravy and stir well.
• Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
• Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

Source: Navratan Korma Recipe, Navrattan Korma Recipe, Navaratan Korma, Navaratna Korma

Vegetable Pakora

1 cup Chickpea Flour (Besan)

2 tsp Oil
1 tsp Ground Cumin
1 1/2 tsp Salt
1 -2 Chopped Green Chillies (Jalapeno)
1/2 cup Water
1 Potato
1 small Cauliflower
2 Cabbage
5 leaves Spinach sliced
1 1/2 cup Sliced Onion

How to make vegetable pakora:

• Boil the potato until just tender, peel and chop finely.
• Finely chop cauliflower and onion. Shred the cabbage and spinach.
• Mix first set of ingredients well. Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
• Let batter rest 1/2 hour in a warm place
• Add the vegetables and mix in evenly.
• Deep fry in oil that is heated to 375°.
• Drain pakoda on paper towels and serve immediately.
• Serve vegetable pakora with coriander or mint chutney or tomato ketchup

Source: Vegetable Pakora Recipe, Vegetable Pakoda Recipe, How To Make Vegetable Pakora