Hi friends! First of all, I’d like to announce that I’m cutting recipes down to once a month. From your clicks I can see what interests you most, and I feel like once a month is better suited to idealizing Bummed Out Bailey subject matter. I’d love to know your thoughts on post preferences in the comments or on the contact page.
Valentine’s Day is this week and this side dish is SPICAAAYYYY. Here’s another simple recipe. Cause ain’t no one got time for anything else while in the throes of SAD.
1 white onion, chopped 1/4 c olive oil 1 t sea salt 1/2 t cayenne pepper 1/2 t ground turmeric 1/4 t ground cumin ~4 russet potatoes, peeled and diced 2 tomatoes, chopped
In a medium size skillet, lightly brown onion.
Add sea salt, cayenne, turmeric, cumin, and potatoes and cook ten minutes, stirring occasionally.
Stir in tomatoes, cover skillet, and cook for another ten minutes.
Serves eight as side dish.
Bummed Out Bailey Rating: 9/10 Rick-the-Meat-Eater Rating: 10/10
Are those red peppers? Hmmm. No. *tastes potatoes* I like these a bunch.
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What’s up everybody it’s me, mister steal-yo-gurl-with-Indian-food.
2 potatoes 1 T sea salt, divided 1 T cornstarch 1 t ground ginger 1 t ground cumin 1 t cayenne 1 T chopped fresh cilantro 1/2 T ground black pepper 3 1/2 T olive oil, divided 1/2 t black peppercorns 2 whole cloves 2 small dried chili peppers, chopped 1 t cumin seeds 2 bay leaves 1 onion, chopped 1/2 T fresh ginger, grated 2 cloves garlic, minced 2 t curry powder 1 t ground turmeric 1 t tomato paste 1 T water 1 tomato, chopped 1 15 oz can garbanzo beans, drained
Place potatoes into a large pot, cover with water, and add 1/2 T sea salt. Bring to boil, then reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and peel potatoes. Peels should slide off pretty easily after boiling!
In a bowl, mash together cooked potatoes, cornstarch, ground ginger, cumin, cayenne, cilantro, remaining 1/2 T sea salt, and pepper. Mash together using a fork, masher, or your hands if you’re feeling wild. And particularly clean. Your hands. Your hands should be clean.
Oil (clean) hands and divide potato mixture into four portions. Pat each into a patty about 1/2″ thick.
Heat 1 T oil in a skillet over medium. Fry potato cakes about three minutes on each side. Then, remove them from skillet, set aside, and keep warm.
Grind peppercorns and cloves with a bullet-type blender or mortar and pestle if you got it like that.
Heat remaining 2 T oil in skillet over medium-high. Stir in chili peppers, cumin, and bay leaves. Then, add onion, fresh ginger, and garlic. Stir until onion is golden, about three minutes. Then, add pepper-clove mixture, curry, and turmeric.
Dilute tomato paste in the water and then stir it and the chopped tomato into the skillet. Cook over medium heat until the tomato has softened, about three minutes. Stir in chickpeas and let mixture flavors meld over low heat for ten minutes.
Take bay leaves out and spoon chickpea mixture over the potato cakes. Sprinkle with cilantro leaves and serve.
Bummed Out Bailey Rating: 6/10 Spicy, which I like, but a little too time-consuming to make IMHO. Rick-the-Meat-Eater Rating: N/A – Where was that guy?
Do you love Bummed Out Baker as much as I love creating it? Want to help keep it going? Supporthere.
To subscribe to Bummed Out Bakerby email, scroll all the way down to the bottom of the website to find the form. Follow Instagram for behind-the-scenes panic attacks and my begrudging, meat-eating husband captured in the wild, Facebook for mental health articles and discussion, and Twitter for sassy or informative tweets.
If you or someone you know needs help right now, call the Suicide Prevention Lifeline at 1-800-273-8255.
Malai kofta is my all time favorite Indian dish. I knew it was vegetarian, but didn’t know much else, ingredient-wise. I learned that it usually has heavy cream, so here’s a vegan version to make at home.
Part One: Kofta
3-4 russet potatoes*
14 oz extra firm tofu
1/2 c arrowroot**
2 T cilantro leaves and stems, minced, more leaves for garnish
1 T lemon juice
2 t garam masala
1 3/4 t sea salt
1 c frozen green peas
coconut oil for baking
Part Two: Sauce
1 yellow onion, chopped
1 32 oz can diced tomatoes
1/4 c cashews
4 cloves garlic, minced
1″ piece fresh ginger, peeled and chopped
1 1/2 t garam masala
1 t ground turmeric
1/2 t cayenne pepper
1 t sea salt
1 t fenugreek
1 15 oz can coconut milk
*Or 4-6 yukon gold potatoes
Cover potatoes with water in a pot, then cover with lid. Bring water to boil over high heat, then turn heat down to medium for 10-15 minutes until potatoes are fully cooked and easily pierced with a fork. Drain water from the potatoes, mash them smooth, and set aside.
In another large pot add onion, canned tomatoes and their juices, cashews, garlic, ginger, garam masala, turmeric, cayenne, sea salt, and fenugreek. Cover and bring to a simmer over medium heat for 15 minutes, stirring occasionally.
Transfer onion / tomato mixture to a food processor or blender and blend until smooth. Make sure to vent so hot air doesn’t build up in the food processor or blender. Pour mixture back into pot and add coconut milk. Mix together, cover, and set aside until kofta are ready.
In a large mixing bowl, mash the tofu by squeezing it in your hands until it’s creamy or blend it in a food processor until smooth.
Preheat the oven to 425 ºF.
Mix potatoes, arrowroot, cilantro, lemon juice, garam masala, and sea salt into mashed tofu. Test consistency by forming a ball. It should hold together and might stick to your hands a little, but if it is very sticky and falling apart add a bit more arrowroot.
Mix in frozen peas.
Line a baking tray with parchment and spray or brush with oil.
Shape kofta mixture into balls, about one tablespoon each. Arrange kofta so there is about an inch between each, then spray or brush the tops with oil. Bake for 40 minutes and flip halfway through, until both sides are golden and the edges of the kofta are crispy and chewy.
To serve, pour sauce over kofta and garnish with cilantro, if desired. Enjoy with naan or brown basmati rice.
1 1/2 T olive oil
1 small yellow onion, diced
1 t fresh ginger, minced
4 garlic cloves, minced
2 russet potatoes, cubed
4 carrots, sliced**
1 jalepeño, seeded and sliced
3 T ground cashews
1/2 c (4 oz) tomato sauce**
2 t sea salt
1 1/2 T curry powder
1 c green peas
1/2 yellow bell pepper, diced
1/2 red bell pepper, diced
1 c coconut milk
1 bunch fresh cilantro
The oil in this recipe can be coconut, olive, canola, or vegetable, the onion can be white or yellow, the potatoes can be almost any type, the bell peppers can be any combo of colors, and the milk can also be any kind, including canned coconut milk for a full-bodied flavor.
**I used leftover red enchilada sauce in lieu of straight tomato sauce because it’s what I had on hand, and it turned out great! For the same reason, I used baby carrots instead of four full carrots. I hate to waste food (and money), so I try to be resourceful and use up what I have around before opening or buying something new.
I used a coffee grinder for the cashews but you can also use a blender or food processor.
Heat the oil in a skillet over medium heat.
Stir in the onion, cooking until tender.
Mix in ginger and garlic and continue cooking for one minute.
Mix in potatoes, carrots, jalapeño, cashews, tomato sauce, sea salt, and curry powder. Cook about ten minutes until potatoes are tender, stirring occasionally.
Stir peas, bell pepper, and milk into the skillet. Reduce heat to low, cover, and simmer ten minutes.