Oh, Paneer.

Let me tell you about the most amazing cheese in the world; it’s called paneer. I've heard people refer to it as “Indian cottage cheese,” which I feel is a little misleading. I think it is more like a cross between mozzarella and feta. It’s got some give to it, yet it doesn't quite stretch like mozzarella nor crumble like feta. It truly is in a league of its own. You can buy it at an Indian market – it comes in blocks or smaller cubes, and full fat or reduced fat varieties. If you are a cheese lover who has yet to discover paneer in all of its glory, get on it ASAP! Don’t let the tragedy continue.

Jason’s mom introduced me to this little piece of heaven over a year ago. And I was spoiled because it was homemade, can’t beat that! Palak Paneer (spinach and cheese) became a fast favorite of mine. Since going vegan, I have been in a state of mourning because I thought I would never be able to eat it again. Then, lo and behold, one of my co-workers suggested that I replace the paneer in the recipe with tofu. Brilliant! And so I did. The verdict? It’s a win!

 Here is my veganized recipe for Palak Paneer; the original recipe credit goes to Jason’s mom.

Tofu Marinade:

1 teaspoon turmeric

½ teaspoon red chili powder

1 teaspoon salt

1 tablespoon canola oil

12 ounces (1 block) firm, pressed tofu

Other Ingredients:

1 medium onion, chopped

1 clove garlic, chopped

½ inch ginger root, chopped finely

Chilies, to taste, optional (if you like it spicy, use thai chilies)

½ teaspoon garam masala

1 teaspoon ground coriander

1 teaspoon ground cumin

16-20 ounce package frozen chopped spinach, thawed

Salt, to taste

½ cup plain coconut yogurt

In a bowl, mix together turmeric, chili powder, salt, and canola oil. Drop in the tofu cubes and gently toss, taking care not to break the cubes. Let marinade (10 minutes is fine).

Place a large skillet over medium heat. When the pan is hot, pour the tofu and marinade into the pan. Fry the tofu cubes, lightly browning each side. Remove the tofu from the pan and set aside.

Using the same pan, add the onion, ginger, garlic, and chili (if using). Sauté the mixture until it’s evenly toffee-colored, which should take about 15 minutes. If the mixture is drying out and burning, add a couple of tablespoons of water.

Add the garam masala, coriander, and cumin. If you haven’t already, sprinkle a little water to keep the spices from burning. Cook, stirring often for 3-5 minutes.

Add the thawed spinach to the onion mixture and stir well. Add a little salt. Cook for about 5 minutes.

Remove the pan from the heat. Add the yogurt a little bit at a time, stirring to incorporate. Once the yogurt is well mixed into the spinach, add the tofu. Put the pan back on the heat, cover, and cook until everything is warmed through, about 5 minutes.

*Basmati Rice*Dal*Roti*Vegan Palak Paneer*

Old habits die hard

Today was one of the first really nice days we have had in a long time. The weather was sunny, and I was out cruising around. I started to get thirsty and headed straight to Starbucks drive-thru for a refreshing beverage and a celebratory treat for all I had accomplished today. I completed my order, paid for my drink, and as I was pulling away realized what I had done. 

Coffee with rich mocha-flavored sauce blended with milk and ice. Topped with sweetened whipped cream.

Definitely not vegan.

And for the record, I did not drink it.

But Why Dairy?

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I get the meat thing, but why did you give up dairy and eggs? I get that a lot, and rightfully so. Here are my reasons.

Health: It can be summed up in this video Uprooting the Leading Causes of Death, and I encourage everyone to watch it. This video found its way to us courtesy of Jason's friend and fellow vegan @wolsamnoraa.

Cows: Veal. A lot of people have a problem with the idea of veal and say - That's cruelty to baby cows so I don't eat veal! It's completely unnecessary! But do you know why veal exists? Think about it for a second. How is it that dairy cows can produce such large quantities of milk throughout their entire life? That's right! They are continuously impregnated. And what happens to (a large majority) of their offspring? You guessed it. Veal, a product of the dairy industry.

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Chickens: I have no problem with eggs in general. In fact, I am a major egg lover. If you ask Katie, my college roommate, she will tell you that at one point in time I was living exclusively on eggs. What? They were cheap and seemed more nutritious than Ramen noodles. My problem lies with factory farming and unfortunately that applies to the egg layin' hens too. Before I became vegan I was seriously considering a backyard chicken coop. I'm no longer in the market, but if you're interested Williams-Sonoma sells a variety.

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