On Sunday afternoon, I tried two recipes from Vegan Richa’s Indian Kitchen cookbook, which I purchased from Indigo a few weeks ago.
First, I tried to make Spiced Roasted Tofu and Vegetables, which uses a tandoori-like yogurt marinade*. It is then oven-baked (or grilled) to get the flavour into the tofu and vegeables. I didn’t end up making the dipping sauce, but the yogurt marinade itself was amazingly delicious and I found myself dipping everything into it!
Secondly, I made the Easy Curried Green Beans, which was fairly simple and fast. Both recipes turned out well and I must admit that the flavouring was quite spot on.
For now, I don’t think I’ll repeat either of the recipes. They were alright but I wasn’t in love with it. I’m just happy to find more recipes that require black salt because I had only ever had it on hand to make tofu scramble!**
It was a pretty chill evening, since I finally finished my Additional Qualification course last night (around 2 a.m.). J. and I ate our dinner while watching the first episode of WestWorld.
*Ashamedly, I ended up unveganizing this because I didn’t have non-dairy yogurt on hand.
**Black salt has a strong sulphurous smell. In Indian cooking, it can also be used to mimic an egg-like smell or create a sour taste in dishes.