Rebecca Norman wrote:Of course North Indian meals are easy to make as balanced vegan meals: rice or chapattis (aka tortillas), any kind of dal, and any kind of curry, which can easily be a vegan vegetable. But recently one of my sometime housemates, a South Indian, has been making dosas, sambar and coconut chutney, and I'm loving it, finding it much more appealing that the standard rice-dal-veg.
For dosas, he soaks overnight: one cup urad dal or moong beans, 3 or four cups rice, and a tablespoon of fenugreek seeds.
Next day, grind it all in a strong blender, adding in water as needed to make a pancake consistency. Then leave it another day to ferment, or not.
Meanwhile, make sambar, which is a yellow dal with vegetables in, typically drumsticks (moringa pods, but we don't get those here), so what goes nicely is lauki (lagenaria/bottle gourd) or zucchini, tomatoes, eggplant, maybe greenbeans and/or carrots. We can easily get sambar spice packets, and we add dried tamarind for sourness, and I now have a curry leaf plant as a houseplant so we fry those in.
Ideally, also make a coconut chutney, which the housemate has been doing because "fresh" coconuts have been available in the market lately.
Finally make the dosa pancakes very thin on cast iron, smear ghee on the flip side, or omit if vegan, and eat the crispy pancakes with sambar and coconut chutney.
Well, I don't suppose anyone will ever make this unless they have eaten it before and probably unless they have seen it made, but I've been loving it, and amazed that it's a full vegan meal and really very deluxe and delicious, even for a non-vegan audience.
Here are some online recipes: dosa, dosa, coconut chutney, sambar.
Alder Burns wrote:To any and all vegans who seem to struggle with finding filling, savory, "solid", protein packed food, I have one word. Tempeh! This fermented soy food (which can also be made with other beans and grains) is so nutritious and yummy and cheap (if you make it yourself) that I make and eat it frequently, and I'm not even vegetarian! It takes a starter culture and a controlled warm-temperature incubation, similar to making yogurt or yeast bread, for about 48 hours at ~85F. A warm spot by the stove can work, or in a cooler with a pot of hot water, or an oven with pilot light....my current answer is a small electric brooder heater in a cardboard box.