An Update on Gelatin Top Restaurant Chains for Vegetarians

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PALAK PATRA(Makes approximately 17 patra)This version of patra is meant tobe prepared with palak (spinach)as the ‘leaf’ and has a delightful,spicy ginger-chili flavoring.Canned tamarind paste is availablein Central American, MiddleEastern, and Indian markets orfrom online retailers.34 big palak (spinach) leavesPASTE2 cups besan (gram or garbanzo bean)flour3 Tablespoons rice flour1/4 cup tamarind paste, rolled into a ball2 Tablespoons vegan sugar1 teaspoon minced fresh ginger1 teaspoon garlic paste1/8 teaspoon turmeric powder1 teaspoon chili powder1 teaspoon red chili powder1 teaspoon garam masala (a spice mixavailable in Indian markets, fromgourmet grocers, and online)COOKING OIL2 Tablespoons vegetable oil1 teaspoon mustard seeds1 teaspoon sesame seedsGARNISH (OPTIONAL)2 Tablespoons grated coconut1 Tablespoon chopped fresh cilantroWash spinach and soak in icewater for 30 minutes.In a separate bowl, mixtogether the paste ingredients.Drain the spinach and pat dry.Place two spinach leaves togetherand lay flat on a clean surface.Smear completely with paste,approximately 1 /2-inch thick.Roll tightly. Repeat until allthe leaves are used.Steam whole patra for approximately10-15 minutes, until thoroughlysteamed.Heat oil in a wok or a deeppot. Add mustard and sesame seedsto flavor the oil. Cut the patrainto thin strips and fry quicklyin oil until crispy, approximately20 seconds. Carefully remove fromoil, drain, and serve garnishedwith coconut and cilantro. YouMany Uses for PatraHere are some ideas for serving your made-fromscratch,frozen, or canned patra: Cut the sliced patra into cubes. Spray a skilletwith vegetable oil and heat. Add some mustardseeds and a sprinkle of cumin. Sauté very quickly(just to heat), garnish with chopped fresh cilantro,and serve. Warm leftover cooked rice in a steamer ormicrowave. Add diced patra to the warm rice,mix to combine, and return to the steamer ormicrowave to heat the rice and patra thoroughly. Steam sliced patra in the microwave by placingon a microwaveable tray, covering with a lid orwaxed paper, and heat on HIGH for 20 secondsper piece. Serve with plain soy yogurt orvegan sour cream and a garnish of choppedpineapple and mango or fruit chutney. Add patra into a steamed or stewed eggplantor squash dish for extra flavor. The first time I had patra, it was served as anappetizer with dhokla. Dhokla are small, airysquares of chickpea bread. Dhokla look likecornbread but have a completely different taste.You can find frozen dhokla, which simply needsto be heated in the oven or microwaved, or drydhokla mix, which you will need to bake. Gashi (Coconut) Patra — If you have time,make a smooth paste by processing shreddedcoconut, tamarind, and roasted red chilies. (Youcan roast the chilies yourself or purchase themdried.) Boil the paste with a little water andchopped onions in a medium-sized pot. Addthe patra slices and cook on low heat until thepaste thickens. Serve hot, plain or over rice. Stir-Fried Patra — Heat approximately 1 inchof oil in a large pan and add some mustard seeds.When the seeds pop, add sesame seeds and asmall amount of chopped onions. Stir well. Chopsome sliced patra into small pieces and add themto the onions mixture. Stir well and let cook forapproximately 2 minutes. Remove from heat,add a small amount of vegan brown sugar andlemon juice, and stir gently to avoid breaking upthe cubes. Garnish with shredded coconut andfresh cilantro.24 Issue Four 2008 VEGETARIAN JOURNAL
may also cool the patra and freezefor later use.Note: To serve frozen patra, youwill need to microwave it on HIGHfor approximately 1 minute oruntil hot or to stir-fry it in hotoil and then serve.Total calories per patra: 83Carbohydrates: 12 gramsSodium: 24 milligramsTURIYA PATRA(Serves 6-8)Fat: 3 gramsProtein: 3 gramsFiber: 2 gramsThis is an incredibly tasty dish. Thesquash is cut into small pieces andthen simmered with the patra.Vegetable oil spray2 pounds banana squash or butternutsquash, peeled, deseeded, and choppedinto 1-inch pieces (approximately 5 cups)12 slices patra1 teaspoon minced fresh ginger2 teaspoons minced fresh green chilies1/2 teaspoon turmeric powder1 teaspoon vegan brown sugar1 Tablespoon vegetable oil1/2 teaspoon cumin1 Tablespoon lemon juiceWater to cover squashShredded coconut and cilantro to garnish(optional)Allow a deep pot to heat andspray with oil. Add squash andquickly cook, tossing constantly.Add remaining ingredients plussufficient water to cover thesquash. Bring to a quick boil.Reduce, cover, and simmer untilsquash is soft, approximately 45minutes to an hour. Serve hot, garnishedwith coconut and cilantro.If desired, this dish can beserved with sweet chutney andsteamed green peas.Total calories per serving: 271Carbohydrates: 44 gramsSodium: 21 milligramsMATAR PULAO(SEASONED RICE)(Serves 5)Fat: 9 gramsProtein: 8 gramsFiber: 6 gramsUse this recipe as a ‘bed’ on whichto serve patra.2 cups uncooked basmati rice2 Tablespoons nonhydrogenated veganmargarine1/4 cup chopped, deseeded green chilies1/2 Tablespoon minced fresh ginger1 cinnamon stick1 cup chopped onions2 cups thawed frozen green peas4 cups waterRinse rice in cold water and setaside.Melt margarine in a large pot.Add chilies, ginger, and cinnamon.Sauté and toss for 1 minute. Addonions and sauté until onions aregolden brown, approximately 3minutes. Add the rice, green peas,and water. Mix while bringing toa fast boil. Reduce heat, cover, andcook for 10-15 minutes or untilall water evaporates. Serve hotwith sliced patra.Total calories per serving: 372Carbohydrates: 68 gramsSodium: 119 milligramsFat: 7 gramsProtein: 9 gramsFiber: 6 gramsAPPLE BUTTER ANDTAMARIND CHUTNEY(Makes approximately 3 cups ortwenty-four 2-Tablespoon servings)Serve this condiment to balance theflavors of patra or other spicy foods.1 Tablespoon cumin seeds1 3 /4 cups apple butter or sweetened applesauce3/4 cup apple juice1 Tablespoon tamarind paste1/4 teaspoon white pepperHeat a skillet (no oil) and toastcumin seeds for 1 minute. Cooland grind. In a food processor,combine all ingredients until asmooth texture is attained.This chutney can last for upto 2 months if refrigerated in anairtight container.Total calories per serving: 45Carbohydrates: 11 gramsSodium: 1 milligramFat:
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Page 3 and 4: MANAGING EDITOR: Debra WassermanSEN
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Page 31 and 32: veggie bitsEnter Vegetarian Journal
Page 33 and 34: VRG CatalogBooksMeatless Meals for
Page 35 and 36: Vegetarian ActionNellie McKay By Bo

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