Stuffed Mushroom

Ingredients:
2 portabella mushroom
2 tablespoon olive oil
1/2 cup small chopped red bell pepper
1 teaspoon Italian spice
6 tablespoon bottled pizza sauce
1 teaspoon minced garlic
1/4 cup chopped olives
Mozzarella cheese as per preference

Prepare the mushroom:  Turn the mushrooms over, remove and discard the gills with a teaspoon.  Remove the stalk, chop it into small bits.  The stalk will be used as topping.  Rinse and pat dry the mushroom.  

Prepare the sauce:  Heat a pan with 2 tablespoon of oil.  Add the chopped bell pepper and the chopped stalk, saute for a few seconds, add the Italian spice cover and cook for five minutes.  After 5 minutes while the pan is still hot add the minced garlic, mix cover and let it cool.  When cool add the pizza sauce and mix

In the cavity of the mushroom spread the sauce mixture that was prepared above.  Next spread some mozzarella cheese over the sauce as per preference.  Spread some olives over the mozzarella cheese

This was baked at 375 degrees fahrenheit or 190 celsius for 15 minutes.  Adjust the baking time to your own oven. 

Serves 2

Vegan Patties - Swiss chard and black beans

1 bunch swiss chard
1 can black beans, rinsed and drained
3 tablespoon oil
2 chopped green chili or to taste
some chopped cilantro leaves
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon curry powder
1/2 teaspoon salt or to taste
1/2 cup panko bread crumbs
1 tablespoon lemon juice

To cook patties 2 tablespoon oil

Wash and rinse the swiss chard.  Cut the leaves into small bits, discard the stalk.  
To a pan on medium heat with 3 tablespoon of oil add the chopped green chilies and saute it for about 30 seconds.  Add the cumin powder and coriander powder and saute for 10 seconds, add the chopped swiss chard and the chopped cilantro leaves cover and cook.  After it has been cooking for 3 minutes add the onion powder, garlic powder, curry powder and salt to taste, mix it and add the black beans, mix cover and cook.  After it has been cooking for 2 minutes add the panko bread crumbs and mix and with the backside of the spatula crush the black beans so that the swiss chard and black beans form a mass.  Let it cool to touch after which the patties can be shaped.  Before shaping the patties add the lemon juice and mix.

To shape the patties.  Take a handful of the swiss chard and beans mix, and shape them in flat rounds.

To fry:  To a pan on medium heat with 2 tablespoon oil grease the pan and put the patties on it and fry on both sides.
Serve as a side dish or meal with pita bread, chapati or bread. 

makes 5 patties

Ginger Chutney

Ingredients:
1 cup peeled and chopped ginger
1 cup water
2 tablespoon oil
1/4 teaspoon fenugreek seeds or methi seeds
4 red chilies or to taste

1/4 cup jaggery
1/2 teaspoon salt
1/2 teaspoon turmeric powder

For Seasoning:
Oil
1/4 teaspoon mustard seeds
1/2 teaspoon urad dal

Method:
Peel and chop the ginger into small size.
Heat a pan on medium heat with 2 tablespoon of oil, add the fenugreek seeds and whole red chilies and wait for the fenugreek seeds to darken.  The fenugreek seeds tend to darken very quickly.  When they darken add the chopped ginger, turmeric powder and water.  Cook covered until the ginger has become soft and cooked.  Add the jaggery and cook until the jaggery has melted.  After the jaggery has melted let it cool.  When cool grind it to a slightly coarse paste.

To season:
Heat a pan on medium heat 2 teaspoon of oil add mustard seeds and urad dal.  When the mustard seeds pop add it to the chutney.

Serves 2.

Pesarat

Ingredients:
2 cups whole moong dal

1/4 cup rice
1 teaspoon cumin seeds
1 tablespoon chopped ginger
4 green chilies or to taste
1 teaspoon salt or to taste

For Topping: 
Shredded carrots
Sliced onions
chopped cilantro leaves
or your choice of topping

Wash and soak the whole moong dal overnight or for at least for 8 hours before grinding.

After it has been soaked, drain the water out and grind the dal.
Since the amount to grind was large, it was divided and ground in 2 batches.  The first batch was ground with green chili, ginger, cumin seeds to a smooth paste of medium spreadable consistency.  The 2nd batch was ground with just water.  After grinding mix the 2 ground dal batches add salt to taste to the batter mix and the pesarattu is ready to be prepared.

To prepare the pesarattu heat a griddle apply about a teaspoon of oil over it and spread it around.  Take a scoop of batter and spread it over the griddle in a round fashion.  Spread the shredded carrots, sliced onion and chopped cilantro leaves over the spread batter.
Apply a little oil to surround the batter.  Let it cook until the edges start to loosen.  When the edges have loosened turn the pesarattu over and cook on the other side.  When the batter turns reddish brown on both sides it is cooked and can come out to be served.
Serves 4.

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