Showing posts with label Indian. Show all posts
Showing posts with label Indian. Show all posts

Friday, March 25, 2016

Foraging Recipe: Bastard Cabbage Chana Masala


So I hope you checked out my earlier post about trying bastard cabbage, Rapistrum rugosum, for the first time. Bastard cabbage also goes by the more polite names turnip weed and wild turnip, but for some reason I mostly see it called bastard cabbage.

Bastard cabbage likes open fields and disturbed
ground, like the edge of this trail
Bastard cabbage may very well be Texas's most infamous invasive weed, and so I was very anxious to try it. I'm glad I did! When blanched, it tastes like a mixture of spinach, sweet corn and a hint of pepper. Every mustard green I know is nutrient-dense, as are dark leafy greens in general, and I'm sure bastard cabbage is no exception.

I was nervous about the fuzzy/hairiness of the leaves. Don't be, blanching them takes care of the texture.

Chana masala, or chickpea and tomato curry, is an excellent dish to make after a day of hiking, as it's super easy and comes together quickly. It's also vegan, for anyone who wants to try a tasty meatless dish. Despite being technically a curry, it's much milder in flavor that most, and has a nice freshness as well. There are numerous was to prepare it, so if there's something you don't like, just leave it out, or substitute something else. There was a time in my life when I made Chana masala every week -- it's that good!


Sunday, April 19, 2015

Foraged Ramp Pakoras with Tomato Onion Chutney

Apparently this is the first Indian dish I have made for this site, which is strange as Indian is actually the cuisine I prepare most often, about once a week. Indian food is great, especially if you like vegetarian. It can seem daunting to start preparing Indian cuisine, because of the long list of spices and seemingly difficult ingredients, but it's well worth it. And you can get everything you need in one trip to an Indian market. The spices keep for a while, as do things like gluten-free besan (chickpea/garbanzo flour) and basmati rice. Plus the seasonings used, like ginger and turmeric, are incredibly good for you--we are only just starting to fully understand all the health benefits.