Wednesday, April 18, 2007
Calcutta Curried Potatoes and Cinnamon Rolls
This is Calcutta Curried Potatoes (served over yellow rice) from Olive Trees and Honey by Gil Marks. The subtitle of the recipe says that it would be called Aloo Bhaji. I added peas to the recipe (along with cutting the recipe in half....we still had enough for two nights, so four servings in all), which I know would change the name of the recipe, but I can't remember the word for green peas. This was a good recipe that I would make again. It had a lot of flavor without being overly spicy. I don't know that it would be considered a very authentic Indian recipe, based on the spices called for, but then again the cookbook is referred to as "a treasury of vegetarian recipes from Jewish communities around the world," and I know nothing about Jewish communities in India. Olive Trees and Honey is a huge cookbook. Many of the recipes are not vegan in the least (for instance, the recipe for Sephardic potato croquettes calls for 6 eggs, plus an additional egg for the coating!), but I look forward to trying more of the vegan or easily veganizable recipes.
For the cinnamon rolls, I used this recipe, substituting plain soymilk for the milk, Earth Balance Whipped for the butter, and Ener-G egg replacer for the egg. Although I have a bread machine, I decided to make these by hand because I was worried that 6 cups of flour was too much for my machine. I didn't use the frosting recipe included in that link. Instead, I beat an 8 ounce tub of Tofutti non-hydrogenated cream cheese with 2 tablespoons of EB Whipped and 1 3/4 cups of powdered sugar. These turned out really well. They are much softer than the previous ones I made. Don't ask me why I didn't cut the recipe in half, though. Twenty-four cinnamon rolls is a lot for two people! Our refrigerator is now busting at the seams with cinnamon rolls. Not that we're complaining or anything....