TO FUTURE FELLOWS:  an Eating Guide For Vegetarian, semi-rural life

This will be a “I don’t know who needs to hear this but…” kind of blog, but I would like to share some of the eating habits and cooking strategies I have developed after living in Udaipur. My landlord had asked me not to cook meat or eggs, which took a significant chunk out of my diet. At home, I’m a farmer’s market girl, so a lot of my diet is artisan bread, farmer’s market veggies, eggs, and cheeses. The most important part of my diet in the U.S., however, is that my oven is my best friend. I roast everything.

In Udaipur, I did not have an oven, which was heart-wrenching. I also could not find a single store with bread other than simple white or brown, and was only able to find one kind of cheese labeled just “cheese”. I anyway find little joy in cooking for one and eating alone, so I developed a short set of quick recipes that I used to fill up, while still keeping a valid balance of carbs, protein, and fiber/veggies. TLDR: It’s a lot of rice and eggplants. 

None of the measurements need to be exact, most of the spices I added were simply to taste, and I am guessing their measurements. I did not have any measuring sets. I mostly just scooped it up with a regular spoon, looked at my pot, thought yeah this looks about right, and then threw it in. 

If anyone or future Fellows find themselves without an oven and in need of vegetarian/vegan recipes, look no further!

Below you will find my recipes for:

Lemon Rice

Chinese Eggplant and Pickled Radish

Cajun Eggplant/Crispy Eggplant

Harissa Cauliflower

Zucchini Fritters and Lemon Yogurt

Thai Curry

Shakshukah

Vegetarian Chili

Surinamese Black Beans

Beet Salad

Pico De Gallo

Garden Salad

MY PANTRY: 

The only store I found with significant international cuisine ingredients was a  Reliance chain called “Fresh Signature”, so here is a list of some things I kept stocked. If I couldn’t get them there, I could usually order them on Amazon (I did this for certain spices like Paprika, and Cayenne. I even ordered tortilla wraps!)

• Garlic ginger paste
• Spices 
  • Turmeric
  • Cumin
  • Coriander
  • Harissa mix (from amazon)
  • Paprika
  • Cayenne 
• Tortilla wraps
• Hard taco shells
• Tortilla chips
• Pasta 
• Rice
• Besan (I didn’t really use white flour)
• Thai curry paste 
• Soy sauce
• Apple cider vinegar 
• Mustard
• Balsamic vinegar

 LEMON RICE:

I grew up with a rice cooker, so I am very spoiled. I did not know how to make rice on the stove. The first thing I learned during these 10 months is that you can pretty much dump anything into the boiling water with your rice, which makes for a lovely one-pot meal. The first recipe I will share is “lemon rice”, which I learned from my coworker. It is also great stomach reset/sick food! Basically everything in the recipe is optional; you can make jeera rice, or even plain rice using the same steps.

1 measurement of rice (small katori works best)

1 lemon

1 onion

1 green pepper/bell pepper (capsicum) (optional)

1 potato (optional)

1 carrot (optional)

1 head cauliflower (optional)

Cashews, soaked in warm water for 30 minutes (optional) 

Raisins, soaked in warm water for 30 minutes (optional)

Turmeric

Cumin

Oil (vegetable, mustard, or olive)

Salt and pepper to taste

Fresh coriander

1. Soak the rice in water for at least 30 minutes. 
2. Rinse the rice in a strainer, and add to the pot. Whatever measurement you used, add twice the amount of water. (If using, cut and peel potatoes, carrots, and cut the cauliflower into small florets add this  to the pot.) Add half a teaspoon each of cumin seeds, turmeric, and pepper. Add one teaspoon salt. 
3. Cover the pot and cook for 12-15 minutes (try not to open the lid during this time, you can check at 12 minutes). Take the rice off the heat and allow it to rest for 10 minutes without uncovering.
4. In the meantime, saute the onions in oil on medium heat in a larger pan (if using, add the peppers after the onions begin to brown). Season with salt. Saute until crisp and translucent. Turn off the heat, squeeze the juice of the lemon with the onions, and mix. If using, add the soaked raisins and cashews.
5. Add the rice to the pan, and mix thoroughly. Sprinkle on fresh coriander, and add salt to taste.
6. Enjoy! 

CHINESE EGGPLANT:

This is one of my favorite things to eat, even when I am at home. I was very happy to find dark soy sauce and immediately made this recipe. I am not an Manchurian fan, sadly, so I make this recipe instead. 

2 small japanese eggplants (long and thin)

Garlic, minced or grated

Ginger, minced or grated

(can substitute garlic ginger paste)

Green onion

Soy sauce

Vinegar

Honey  

Oil

Chili flakes

Salt and pepper to taste

For pickled radishes (make ahead of time):

1 Radish

Vinegar

Sugar 

1 green chili (optional)

1. Cut the eggplant on a diagonal in half inch thick pieces. Salt and allow to rest for at least 10 minutes. 
2. In the meantime, combine two tablespoons of soy sauce, one tablespoon vinegar, one teaspoon honey, 1 tsp each grated garlic, ginger, sprinkle of chili flakes, and one teaspoon oil in a small bowl. Mix thoroughly. 
3. Warm a medium-sized pan. On medium heat, add oil, and then add the eggplant. Saute until soft, translucent, and slightly crispy. Add the sauce and stir, then cook covered on low for 5 minutes. 
4. In the meantime, chop the green onion into stalks. Remove the pot from heat and stir in the green onions.
5. Serve with rice and pickled radishes.

Pickled Radishes:

1. Chop radish into thin semicircles, around 1 millimeter. You can also cut them into ⅓ inch cubes.
2. On low heat, add equal parts water, sugar, and vinegar. Add one tablespoon of salt. When salt and sugar have dissolved, remove from heat. 
3. Add the radishes to the liquid. Chop and add chili if using. 
4. Transfer to a jar and allow to sit for at least 2 hours. You can keep this in the fridge for up to two months. 

CAJUN EGGPLANT

This is basically my main protein intake. I eat it alongside lemon rice, regular rice, or in wraps or tacos with salsa. Its very simple, kind of like eggplant steaks.

1 eggplant

Cayenne 

Paprika or smoked paprika

Cumin powder

Turmeric

Salt and pepper to taste

Oil for frying

1. Cut the eggplant into half inch thick rounds. Sprinkle salt over the slices evenly. Allow to rest for ten minutes. 
2. While it is resting, combine in a small bowl: one-half tsp each of paprika, cumin powder, turmeric, and add a dash of cayenne and pepper. 
3. Dab access liquid from eggplant with a cloth or paper towel. Spread the dry rub evenly over the slices.
4. Heat a tablespoon or so of oil in a frying pan. Fry for about 2 to 3 minutes on each side or until slices are browned and crispy.
5. Enjoy in tacos, wraps, or on the side!

FRIED EGGPLANT 

This is basically the same recipe as above, but more like crispy and coated eggplant. For Italian Style, I usually use leftover Italian mix that you get after ordering Pizza.

Crispy Cajun: Follow the same recipe as above, but add about a half cup of besan or flour to all the spices and combine in a separate bowl. After patting your slices dry, dip them in the dry mix and fry in a shallow layer of oil. 

Italian Style: Follow the above, however for the rub combine:

• Half a cup of Besan or flour 
• Italian mix (or one half teaspoon basil, parsley, and oregano) 
• Salt and pepper to taste 
• Chili flakes (optional)

Eat with pasta and tomato sauce for vegan parmesan. 

HARISSA CAULIFLOWER

This is basically just fried cauliflower, which you can eat with anything, and also season in any way!

1 head cauliflower

Olive oil

Harissa paste or seasoning

1. Cut the cauliflower into small florets.
2. Toss with olive oil and harissa paste or seasoning. 
3. Fry on medium heat until browned. 
4. Turn to low and cook until soft. 

ZUCCHINI FRITTERS WITH GARLIC LEMON YOGURT

This is my favorite recipe to make at home, especially when I lived in Massachusetts. On our driveway, my dad had set up a little plant bed where he grew fresh zucchinis that got huge. Zucchinis are deceptive though; they look big but once you squeeze the water out you have almost nothing. My dad can’t have wheat, so I am used to making this recipe without flour. 

Fritters:

2 lbs (907 g) zucchini (about 4 medium), coarsely grated

3/4 teaspoon fine sea salt, divided

3/4 cup (90 g) chickpea flour

1 teaspoon (5 g) baking powder

1/3 cup (75 mL) plain nondairy milk, regular milk, or yogurt

1 cup finely chopped green onions

2 teaspoons Sriracha

2 tablespoons cooking oil (e.g., olive oil, avocado oil)

For the Lemon Yogurt:

Remaining yogurt

1 lemon

Cilantro

Garlic clove

Instructions

1. Set a mesh sieve or colander over the large bowl; line with a clean dish towel
2. Place zucchini on top of towel and sprinkle with 1/2 teaspoon of the salt. Let stand for at least 30 minutes
3. Gather the ends of the dish towel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.
4. Add the milk, green onions, chickpea flour, baking powder, and remaining salt to bowl; mix with wooden spoon until well blended.
5. Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding remaining oil as needed.

For lemon yogurt:

1. Combine lemon juice, 1 cup yogurt, and a handful of coriander leaves. 
2. Grate in one clove of garlic.
3. Season with salt and pepper.

THAI CURRY

A rare find: packet of thai curry paste. I was very happy about that one. 

1 packet Thai curry paste

2 small Japanese eggplants

1 cup of peas (shelled, which you may have to do by hand!)

1 bell pepper (capsicum)

1 small carrot

1 bunch green onions

1 small onion

Cilantro

Salt and pepper to taste

1. Chop the eggplant, carrots, peppers, and onions into ½ inch rounds/cubes. 
2. Fry the onions in a large saute pan until translucent. Add the bell peppers and continue frying until soft.
3. Add the carrots, peas and eggplant, thai paste, and ½ cup of water. Cover and simmer for ten minutes. 
4. Garnish with green onions, cilantro, and salt to taste.
5. Serve with steamed rice.

SHAKSHUKA

Another recipe I often make at home, especially when I’m lazy. It’s a middle eastern breakfast food, basically a tomato stew. It’s best with eggs in it and a little crumbled feta, but I did not have those things in Udaipur sadly.

3 roma tomatoes, roughly chopped

1 capsicum pepper

1 small onion

2 cloves garlic, grated

Paprika

Cayenne pepper

Olive oil

Salt and pepper to taste

Optional: feta cheese, eggs, parsley

1. Chop onions and peppers into strips. Warm a saute pan, and fry the onions in olive oil on medium heat. When onions are beginning to brown, add the bell pepper. Fry for another few minutes until both are soft.
2. Add the tomatoes and ¼ cup water. Be sure to mash the tomatoes as much as possible as they cook. Add the garlic, 1 tsp paprika, ¼ tsp cayenne, and salt and pepper to taste. Stir, cover, and cook on low for ten minutes. (if you want eggs, crack an egg into the pan at this time.) 
3. Remove from heat. Sprinkle with fresh parsley or coriander, and add a dollop of yogurt, fresh feta cheese, and/or fresh lemon as desired.

VEGETARIAN CHILI

3 roma tomatoes, roughly chopped

1 onion, ½ inch cubes

Capsicum, ½ inch cubes

Potato, ½ inch cubes

1 carrot, ½ inch cubes

Peas

1 cob of corn, kernels removed and set aside

Kidney beans (optional, if you can find them)

Paprika

Cayenne 

Italian spice mix

1. Warm a saute pan, and fry the onions in olive oil on medium heat. When onions are beginning to brown, add the bell pepper. Fry for another few minutes until both are soft.
2. Add carrots, peas, potatoes, and corn kernels and stir. Fry until veggies begin to soften.
3. Add tomatoes, crushing them in the pan as much as possible. Add 1 tsp paprika, ¼ tsp cayenne, 1 tablespoon of italian mix. Add kidney beans if using. Cover and cook on low heat for 20-30 minutes.

SURINAMESE BLACK BEANS

This was a childhood staple of mine.  It’s technically made with “Kechap”, which is a sweet Indonesian sauce, not unlike soy sauce. It’s actually the inspiration for “Ketchup” which Heinz created after tasting it in Indonesia. My dad is from Suriname, which is a small country in South America. There is a big Javanese population because it was Dutch colonized and so was Indonesia. Indonesian food is very common there. Since we didn’t usually have Kechap on hand,  we substituted it with a mixture of molasses and soy sauce.

1 onion (cut in small cubes)

1 can black beans

1 tbsp molasses (or honey)

1 tbsp soy sauce

Oregano 

Basil

1. Fry onions in oil in a saute pan on medium until translucent. 
2. Add the rest of the ingredients, ½ cup water, and stir. 
3. Cook on low for 10 minutes.
4. Serve with rice.

BEET SALAD

2 purple beets

¼ cup Pecans, cashews, or almonds

¼ cup raisins, soaked

1 orange or apple, cubed

Spinach (optional)

For Dressing:

2 tbsp olive oil

1 tbsp balsamic vinegar

1 clove garlic, grated

Juice of 1 lemon

½ tsp oregano

Sprinkle chili flakes

Salt and pepper

1. In a small bowl, whisk together all the dressing ingredients.
2. Chop the beets into 1 inch cubes and toss with oil and salt. Roast in a saute pan on low heat for 20 minutes, or until soft.
3. In a large bowl, mix the beets, orange, nuts, and raisins, and fresh spinach if using. Mix in the dressing.
4. If there is goat cheese anywhere near you, add that!!

PICO DE GALLO 

2 or 3 small roma tomatoes

½ onion

1 bunch green onions

Lemon

Coriander

Chili (optional)

Salt and pepper

1. Dice tomatoes into small ¼ size cubes. Do the same for the ½ onion, and green onions (and chili if using). Chop a handful of coriander and add. Mix the ingredients in a bowl.
2. Squeeze in the juice of one lemon and add salt and pepper to taste.
3. Eat as a snack with flavored nacho chips or in a taco or wrap.

GARDEN SALSA

Udaipur gets a lot of fresh corn in the fall season, so this was my favorite. It eats a little like corn chaat. You can remove the capsicum for simple charred corn salsa, and if you like, you can add onion as well, but with the green onion it has a nice subtle flavor.

2 or 3 small Roma tomatoes

1 bunch green onions

1 capsicum pepper

1 cob corn

1 or 2 lemons

Coriander

Chili (optional)

A dash of vinegar, balsamic, red wine, or apple cider (optional)

Oil 

Salt and pepper

1. Cut the corn off the cob. Warm up a large pan on high heat. Add the corn and allow to char, mixing constantly. Add oil and salt to taste and reduce heat to medium, allow the corn to cook through. Remove from heat and cool.
2. Dice tomatoes into small ¼ size cubes. Do the same for the green onions and capsicum (and chili if using). Chop a handful of coriander and add. Mix the ingredients in a bowl. Add the corn and mix thoroughly.
3. Squeeze in the juice of one lemon (or two if you want the sweet corn more balanced) and add salt and pepper to taste and a dash of vinegar.
4. Eat as a snack with flavored nacho chips or in a taco or wrap.

That’s all, happy eating!!