Of thee I sing

Posted: July 3rd, 2009 | Author: adi | Filed under: Uncategorized | 7 Comments »
Leftovers, oh YES.

Leftovers, oh YES.

The Fourth of July is a holiday. You know this already. Not that it matters to today’s noms, but it’s also my sister and brother-in-law’s anniversary. (Happy Anniversary M & E!) Before this, but somewhat after its other significance was established, yours truly made the best decision of her life and became who she is today–a vegetarian. This year, the Fourth is my twelfth ani-vege-versary, and though there have been slips and stumbles along the way, I have not consciously eaten meat in that time. Next year will be my halfway point, after which I will be a vegetarian longer than I wasn’t one. I may not look forward to much about turning twenty-six (man does that seem old) but for someone who can’t seem to stick to anything, it’s a victory.

In honor of this hallowed and momentous occasion, I am sharing a new recipe which I have adapted to be vegetarian. A friend of mine recently gave me a recipe for Chicken Tikka Masala and, being the generous soul that I am, I’m passing it on. Because DAMN. Easy and oh-so-delish. The original can be found here, and mine is a simple enough adaptation–I substitute Quorn “Naked Cutlets” (how awesome is that name) for the chicken, chop them up, skipping the yogurt-and-broil step and inserting them early to warm them up. I call it “Chickem Tikka Masala”. Yep. Anyway I’m sure you COULD yogurt-and-broil them, but I made this at the oven-free domicile (sadly, yes, such a thing exists) of my boy, so my naan was also cooked stove-top and there was no cookie, cake, flan, dutch baby, tart, torte, pie, or otherwise oven-baked deliciousness to follow. Dammit.

My garam masala at my house, and his house lacking, we re-created the mixture on the original recipe. After eating, however, I made said boy his own toned-down version of the garam masala with less cayenne, as he was suffering slightly eating the dish. If you like things hot, it’s a keeper, but for those in the audience with a more sensitive palette, I suggest being careful with the cayenne.

Overall the dish was a hit, and the leftovers, too hot for boy, fed my mother and I for lunch. It makes a good-sized pot, plenty for four people, especially if there’s rice and naan involved, or for two people who love cold Indian the next day. Definitely worthy of a celebration, or just a quiet night in with some bad TV.

7 Comments on “Of thee I sing”

  1. 1 Johanna said at 11:05 pm on July 3rd, 2009:

    I am so glad you’re posting again!!! Give me a little bit more of the runthrough of the recipe next time, home-skillet!! I want to know how YOU did it!
    How does Matt NOT have an oven???

  2. 2 leah said at 11:36 pm on July 3rd, 2009:

    OOH! innneresting! i love a good dish that makes me sniff. spicier the better. will try this. and we both made Ree dishes today! she’s the bomb-ess. happy 4th!

  3. 3 Jesse said at 9:25 am on July 7th, 2009:

    You know, a huge part of the reason I’m not a vegetarian is the fact that so many recipes still require meat substitutes. It really seems to miss the point to me. But hey, that’s just one contrarian jerk’s opinion.

  4. 4 adi said at 11:27 pm on July 13th, 2009:

    Actually, my favorite Indian dishes are classically vegetarian. This one was just easier to make ;)

  5. 5 Natalie said at 9:07 am on July 22nd, 2009:

    I’m not a vegetarian at the moment, but I have been on and off for much of my life and still lean heavily to meatless eating. I also have a teenage vegetarian daughter to feed, so I’ve tried all sorts of fill-ins for standard recipes. That’s one reason why Indian is great; so many dishes don’t even require meat substitutes, since veggies ARE the main thing. But if you’re looking for something as an alternative to chik patties/cutlets/etc (which are great), tofu works really well for anything saucy. Just chunk it up and drain well. If you’re not sure you like the texture, a quick olive oil saute gives it some tooth. I made a luscious curry recently with tofu, sweet and yukon gold potatoes, red onions, pineapple…and the tofu just soaked up all the saucy, spicy deliciousness. Come to think of it, that’s Thai, which is another excellent cuisine for veggie recipes.

    Adi, I really enjoyed reading this and it looks very yummy, but you have a slight problem with RECIPELESSNESS…

  6. 6 Natalie said at 9:09 am on July 22nd, 2009:

    I feel dumb…I see the link now, AFTER I make the snide comment.

  7. 7 susan said at 7:43 pm on August 12th, 2009:

    Not a vegetarian either, but I’ve never ordered any Indian food containing meat. The spices make vegetables I can’t even identify taste great! So there’s no need for meat!This lunch was a little spicy, but sooo good! Those naked cutlets are really good as well, and can pass for chicken in alot of different recipes. Tell them about your mock chicken salad…..

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