If you are in a bind trying to serve a main course that is both vegan and yet dramatic looking, look no further!  A tower of tofu and tomatoes!

Chef’s tip: To peel tomatoes, make a shallow “X” on the bottom of the tomatoes.  You want to just run the knife on the tomatoes, not make deep cuts.  Bring a pot of water to boil.  Blanch the tomatoes in the boiling water, for about 30 seconds, then immediately plunge them into a bowl of cold water. Using your fingers, gently slip off the skin starting from the X.

Ingredients:

1 box 12-oz extra firm tofu, drained
1 large yellow onion, sliced
3 small tomatoes, peeled
2 Tablespoons olive oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon kosher salt

1. Drain tofu and place on a flat plate.  Place another plate on op of the tofu, put a heavy can of beans on top of the plate to weigh down the plate and drain the tofu for 10 minutes.  Pour off any liquids.
2. Slice onions thinly and soak them in a big bowl of cold water for 10 minutes, drain.
3. Peel the tomatoes and discard skin.  Chop tomatoes coarsely.
4.  In a small saute pan, heat the olive oil.  When it’s warm, add the mustard seeds and cumin seeds and saute till they pop.  Add the drained onions, and saute for 2 minutes till it’s wilted but still light in color.  Add the chopped tomatoes and salt and cook for another 5 minutes until the tomatoes has reduced and coat the onion.  Adjust seasoning if necessary.
5. Cut the tofu block into half.  Slice each half into four pieces.
6. Build the napoleon by sandwiching the tomato-onion mixture between the tofu slices.
7. Drizzle the completed tofu napoleon with some olive oil and serve immediately.

Serves 2.

Tags: Cumin, hot, Indian, mustard seeds, tofu, vegan, Vegetarian.

Spiced sweetened milk tea. Every Indian family has their own recipe to make chai, but the most important base spice is cardamon. And you just don’t throw in some cardamoms; you have to tear the pods apart lovingly with your hands. My friend, Monis Rahman, taught me that. Somehow, working the cardamoms with your hands, brings out all the essential oils in the spice….or so he says. The sweet fragrance of cardamon mixed with other spices such as fennel, cloves and cinnamon gives the tea a heady aroma. The tea is simmered slowly to extract its full strength.

Goes really well with curries and hot foods. The tea is addictive! You won’t stop at just one cup.

Ingredients

Some cheesecloth and kitchen twine
15 cardamon pods
1 star anise
5 pieces cloves
2 tablespoons fennel seed
2 sticks cinnamon
7 1/2 cups water
10 teabags Orange Pekoe tea (Lipton, PGs, Tetleys or any other British brand teas)
3 cups evaporated milk
8 tablespoons sugar

Directions:
1. Place spices (except for cinnamon sticks) in a cheesecloth or a teaball and bundle tightly together with kitchen twine.
2. In a large pot, add water, teabag, spice bag and cinnamon sticks and bring to a gentle boil. When it boils simmer under a slow fire for about 20 minutes.
3. Remove spice bag, teabags and cinnamon sticks.
4. Mix in milk and sugar. Bring back to a boil.
5. Sieve into a teapot before serving
Serves: 10

Tags: Cinnamon, Cumin, drinks, Fennel, Indian, Spices, Star anise, tea, Vegetarian.