Because of my South Asian features and heritage, a lot of people who don't know me stereotypically assume I just specialise in food from the Indian Sub-Continent. And yes, although I can make a mean killer Chickpea Curry and Creamy Lentil Dal, I have always branched out and made other worldly vegetarian cuisines. I don't and have never wanted to be put into an 'ethnic' box. I have always avoided tokenism at work where people have used their ethnicity to progress; or permitted employers to use their photograph in promotional materials, when in reality the organisation was doing very little in relation to workplace diversity and addressing inequality, and I am sad to say such tokenism occurs somewhat in cooking too. I refuse to play that game and be a stereotype. I have and will always continue to remain true to myself. I am diverse person and love cooking ethnically diverse world wide cuisine.
Saying all this, I am very aware and proud of my roots and heritage, I just don't make a big thing of it. Okay back to cooking, I am a self-taught cook, though I would be a liar if I didn't admit to my mother showing me how to make an awesome flaky Paratha filled with spicy cauliflower and onion; and tasty Onion and Spinach Bhaji's aka Pakoras, but in relation to other cuisine - I am self taught as I fell in love with cooking when when I had to fend myself at University.
Vegan Mofo prompt today is to 'veganize an old family recipe'. I come from a family that does not write down recipes, cook from cookbooks, from television programmes etc. Recipes are simply passed on from a family member or friends to another. We learn by watching and doing, this is my way of saying I don't have a family recipe to share. So instead I share with you one of my husband favourite Indian style recipes.: Cauliflower Curry aka Gobi Salan.
As I had some runner beans from the garden, I decided to add these to the dish. Normally its Cauliflower, potatoes and peas (Aloo, Muttar, Gobi), but this time it was runner beans and chickpeas. I also made a Cauliflower and Beetroot Curry recently with Paneer which you could easily substitute it with tofu.
Follow the Marrow Curry recipee, replacing the marrow with cauliflower, followed by the runner beans and chickpeas and cook till tender. Serve with plain rice.
Other South Asian and Fusion inspired recipes which happen to be vegan
Chocolate and Lime Halva
Carrot Halwa Fudge
There is also vegan Butter Bean Curry
Kidney Bean Curry
Karachi Roti or Bhangra Roti
Anglo-Indian Spiced Vegetable Pastry
Clapshot Haggis Tikkia
Mushroom Haggis Pakoras and Curries Neep Chips
Garama Masala Swede Filo Pie
Turmeric Rice and Curried Tofu
Slow Cooked Tamarind Pot with Cumin Dumplings
Parsnip Samosa Pie
Wild Garlic Roti
Wild Garlic Pakora
Carrot Potato and Peas Curry