Turnips and Turnip Greens

 Ingredients

1 pound dried black-eyed peas

2 tbsp vegetable oil

1 medium-size white onion, finely chopped

2 medium turnips, peeled and cut into 8 (½-inch) wedges

2 ½ tsp kosher salt, or to taste, divided 

1 ½ tsp black pepper, divided

2 medium celery stalks, halved lengthwise and cut into small cubes 

4 small fresh jalapeños, seeded and diced

4 medium garlic cloves, smashed and chopped 

4 dried bay leaves or 2 fresh bay leaves

2 tbsp chili paste, or more to taste

1 tsp smoked paprika

¼ tsp cumin pdr

¼ tsp dried thyme or 2 thyme sprigs

3 to 4 cups vegetable stock 

8 ounces turnip greens or kale 

Cooked yellow or white rice

3 scallions, thinly sliced

Sliced pickled jalapeños (optional)

 

Preparations

Rinse black-eyed peas; discard any debris. Place peas in a large pot or bowl. Add cold water to cover; let soak at room temperature at least 6 hours or up to 12 hours. Drain peas, and set aside.

Heat oil in a large pot or Dutch oven over medium. Add onion, turnips, 1/2 tsp salt, and 1/2 tsp black pepper; cook, stirring occasionally, until starting to brown, 4 to 6 minutes. Add celery, diced jalapeños, garlic, bay leaves, chili paste, smoked paprika, cumin, and thyme; cook, stirring constantly, until fragrant, 1 to 2 minutes. Add peas, stock, 1 1/2 tsp salt, and remaining 1 tsp black pepper; bring to a simmer over medium-high. Reduce heat to medium-low; cover and cook, stirring occasionally, until peas are tender, about 45 minutes. Remove from heat; stir in turnip greens until just wilted. Let stand 15 minutes.

Remove and discard bay leaves, thyme sprigs (if used). Stir in remaining 1/2 teaspoon salt or more to taste. Serve over rice; top with scallions, and, if desired, garnish with pickled jalapeños.

 

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Mixed veggie bowl with tofu and tempeh

 Indonesia’s beloved Gado Gado is more than just a salad—it’s a celebration of textures, colours, and bold flavours. With a mix of fresh and lightly cooked vegetables, crispy tempeh, and a luscious, spicy peanut sauce, this dish is a wholesome bowl of goodness that hits every taste note. It’s perfect for a quick lunch or a vibrant dinner that feels both light and satisfying.

 

 

Ingredients: 

For Peanut Sauce

100 gm peanut butter

4 tsp Soy sauce

1 tbsp Coconut sugar

2 tbsp lime juice

1 tsp Tamarind paste

2-3 tsp Chili paste

Tempeh

200 gm Tempeh- is a traditional Indonesian fermented soy product that's a popular plant-based protein source. 

3 tbsp  Soya sauce

2 tbsp lime juice

1 tbsp Coconut sugar

30 ml rice bran oil

Salad bowl

50 gm broccoli

50 gm beans

15 ml rice bran oil

1 cup Moong bean sprouts

1 corn on the cob

1/4 cup cucumber

6 lettuce leaves

6 radishes

1 carrot

coriander leaves

peanuts

 

Method:

 Mix all the sauce ingredients in a mixing bowl

Add enough cold water to achieve a thick sauce. Keep aside.

Boil a pot of water and add the Tempeh and simmer gently for 10 minutes. Drain and allow it to cool down. Cut the Tempeh into 0.5 cm slices and add them to the marinade for at least 30 minutes.

Heat 2 tbsp of rice bran oil in a small frying pan. Once the oil is heated, add the tempeh and fry it until brown on both sides.

Cut the broccoli and green beans into the same-sized pieces. Shave the corn kernels.

Heat the wok with a small amount of oil. Add the broccoli and stir fry for a minute, add beans and sprouts and stir fry for 2 minutes. Add the corn kernels and stir-fry for another minute.

Divide the raw and stir-fried vegetables between 2 bowls. Crush 1 tablespoon of salted and roasted peanuts for garnish. Drizzle with the peanut sauce and sprinkle with crushed peanuts and fresh coriander.

 

 

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Vegetable Stuffed Chinese Pancakes with diping sauce

Ingredients

For the outer covering -

• 2 cups All Purpose flour
• 1 tsp Salt
• 2 tsp Oil
• Warm water as needed to form a stiff dough

For the Tofu and Vegetable filling -

• 12 oz Extra firm or firm Tofu chopped into very tiny pieces
• 2 cups Cabbage finely chopped
• 1 cup Carrot finely chopped
• 2 tbsp Soy sauce
• 1 tbsp Chili paste or to taste
• 1 tsp Sugar
• 2 tsp Corn starch
• 3 tbsp Water
• 2 tbsp Oil

Instructions

To make the outer covering / dough -

• Mix the flour and the salt together and add enough water to make a stiff dough.
• Add the oil and knead the dough for about a minute.
• Cover the dough and let it rest for about 30 minutes

  To make the Tofu and Vegetable filling -

  Drain the tofu and wrap it in a couple of layers of paper towels and place some weight over it to get rid of excess water. Now chop the tofu into very tiny pieces.

  Heat a wide pan and add 2 tablespoon oil. Add the tofu and fry it on medium-high heat until it is golden brown.

  Now add the chopped cabbage and carrot and let the vegetables cook until halfway done.

    Add the sauce and the chili sauce and mix well. Let it cook for 2 to 3 more minutes.
   Mix the cornstarch in water and add this to the tofu and vegetable mixture. This helps combine everything together.
   Cook for a minute more and then turn off the flame and let the filling cool entirely before stuffing.

   Pinch out tiny pieces from the dough. I got about 12 to 13 pieces. Roll each piece into a ball and keep it aside.

  Working with one piece at a time, dust it with enough flour and roll it into a very thin circle. I made about 5 inch wide circles from the dough balls. Make sure that the edges are rolled very thin so the pancake is not very doughy.

  Place about 2 heaping tablespoon of filling in the center and start to seal the edges by bringing them together forming a pleat. It is somewhat like making the modak / kozhukattai./ stuffed paranthas

   Now flatten the pancake, so it is about ½ inch thick

  Heat a heavy bottom pan. I love my cast iron pan for this as I got a beautiful crust with it.

  Add about 1 tablespoon of oil and place the formed pancakes on the pan. Depending on the size of your pan, you can cook about 3 to 5 at a time.

  Cook on both the sides until golden brown and then remove it on a plate.

  Serve warm with sauce

  For the dipping sauce

  Thin soy sauce – 4 tbsp

  Vinegar – 4 tbsp

  Ginger – ½ teaspoon (grated)

  Sugar – 1 tsp

  Red pepper flakes – ½ tsp

  Toasted sesame seeds – ½ tsp

  To make the dipping sauce –

  Combine all the ingredients mentioned above and whisk them to mix well.

  Serve with the pancakes!

  

https://gscrochetdesigns.blogspot.com. one can see my crochet creations  

https://kneereplacement-stickclub.blogspot.com. for info on knee replacement

https://cancersupportindia.blogspot.com  for info on cancer and health related topics

https://GSiyers home remedies.blogspot.com   is the latest addition to my blogs