Vegan tandoori chick’n with yellow rice, fresh peas, and cucumber raita

11 June 2018   •  Cilantro Roots

When I was a vegetarian in the 1980s, I could never have imagined how far vegan cooking would come and what fabulous cooking techniques would be invented. In the day, I have had my share of absolutely aweful vegetarian/vegan foods, including a nettle soup that still gives me the shivers when I think back on it. We live in exciting times though and I am sure that in 20 years time we will have even more amazing vegan products and recipes than what we have today.

The tandoori chick’n’s main ingredient are the chickwheat shreds from Avaocados and Ales fabulous website https://avocadosandales.com/2017/12/17/chickwheat-shreds/. I marinated the shreds overnight in homemade soy yogurt, tandoori masala spices (from Indian store), lemon juice, and beetroot powder (for color). They were baked in a pre-heated 375F oven for 30 minutes.

To make the yellow rice, add washed basmati rice to a rice cooker and add sufficient water. Add 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and 1/2 tsp turmeric powder. Stir. Turn on rice cooker and wait until the rice cooker has finished its magic.

For the raita: Mix 1 cup soy yogurt with 1 de-seeded shredded English cucumber. Add 3/4 tsp salt, 1/2 tsp cayenne, 1 tsp coriander powder, and 1 tsp cumin powder, 2 TBS chopped cilantro, and 1 TBS chopped green onion.

Fresh peas: boil or steam for 5-7 minutes.

Happy vegan cooking and eating!