Due to a myriad of reasons all pointing to my health – some more recent than others – I have decided, out of necessity, to switch to an all-vegan diet. I was terrified at first but now I’ve realized it’s not so bad. It’s actually quite fun. You have to be more imaginative when you can’t rely on cheese and eggs. And so now War and Yeast will be chronicling my adventure through vegan-hood. Continue reading
I have a bunch of really good soup recipes up my sleeves, and was excited to post them until I realized it’s May. Who eats soup in May? At least I have a few excuses.
1- I had no food in my pantry except for the following ingredients.
2- Finals week is looming and I have no time for Fancy Things.
3- Soup is good, so let’s just pretend this isn’t strange. Continue reading
The key to a green palak paneer is to not overcook the spinach. Or, you can blanch the spinach before adding it to the recipe.
For the paneer:
- 1 gallon whole or 2% milk
- 1/3-1/4 cup lemon juice or vinegar
Pour the milk into a large pot on the stove and stir it until it’s about to boil. Remove from heat and slowly stir in the acid of your choice. You will probably not need to use all 1/3 cups of the vinegar/lemon juice. Stir until the curds separate from the whey, then drain slowly into a strainer lined with cheese cloth. (most clean dish-drying cloths should work for this) Run cool water over the paneer and then squeeze the cheese cloth as much as you can. Carefully place the paneer on a large piece of plastic wrap and form into a sort of square shape. Pile as many books on top of it as you can, then start on the palak. Continue reading