There are three things that make autumn awesome: an oven, winter vegetables, and spices. Roasting sturdy vegetables like cauliflower or beets is one of my favourite leisure activities right now. You won’t have to watch roasted vegetables as closely as those which are fried and you will get much more flavour from roasted vegetables than from cooked ones.
We recently visited P’s family and his aunt gave me some of her spice supplies, which she buys in bulk when she visits her family in India and Nepal. Most of them are apparently meant to be for meaty dishes and I feel kind of bad for displaying them on a vegan blog, but they are great for seasoning roasted vegetables, too. Like garam masala or curry powder they are all spice blends. As you can see in the little picture in the right corner of the following foto the meat masala has a special note printed on the side that says “no curry powder”. I thought that was funny, maybe it’s just there to tell tourists what’s what. It still tastes similar to a hot curry powder and also has the same yellowish colour. I used it to season the pumpkin soup pictured above. The pindi channa masala is great for all kinds of chickpea dishes, especially this one (which also explains what the word pindi stands for). This time I used it to season my beet chips.
The tandoori chicken masala is a hot masala that I love to sprinkle on roasted cauliflower. I usually mix a tablespoon or two of olive oil with a teaspoon of this spice and half a teaspoon of salt. I roast the vegetables at 200°C (400°F) for 20 minutes. This goes great with chili, which is such a great autumn and winter dish anyway. I think I made lots lately. Usually I make it from scratch and often use different beans, add some pumpkin, sweet potato, or TVP. I thought I had a recipe on my blog but it turns out that I don’t. I start by frying an onion and some cloves of garlic, then I add a teaspoon of whole cumin seeds and toast them. I put a can of diced tomatoes into the pot along with cubed pumpkin pieces or soaked TVP. I think this recipe is a good place to start from, I usually use roasted pumpkin instead of the purée and vegetable broth instead of the beer. Since chili powder in most parts of Europe is something completely different than the US version, I use Hungarian paprika and some oregano instead.
I have been working on some new recipes because I am planning to do my first baking zine/ebook and I am very exited about this! I hope I can finish it by the end of November so that those who are interested can pick up some new holiday baking ideas from this little book. It’s going to have cookie recipes, yeast baked goods, but also some bars and maybe a cake or two. But I am still open to suggestions. This is the prototype for some speculoos nutella bars.
Happy (vegan) Wednesday!