Indian Inspired Meatless Monday

Indian Spiced Naan Bread "Pizzas"

This is a really quick, flavorful dish. Serve as a side with your favorite Indian meal, or even as a main course with minty raita dipping sauce.

1 package garlic naan bread (I like to use Trader Joe's frozen but you can use any brand you like)

1/2 cup your favorite brand of mango chutney (I used Kitchens of India that I found at Wegman's)

1/2 block (about 4 oz) paneer cheese (you can substitute Queso Panela which is a nearly-identical Mexican version)

2 links Lite Life soy sausage, smoked style cut into rounds (optional)

1/4 fresh chopped cilantro

Leftover roasted curried cauliflower (optional if you happen to have some, recipe can be found here)

Preheat oven to 400 degrees. If your naan is frozen, let it defrost first. Spread mango chutney evenly on each slice. Top with paneer, soy sausage, and cauliflower if you are using it. Bake in the oven until the paneer softens and the bread is warm - 2-4 minutes. You can also cook these outside on a grill. Sprinkle warm "pizzas" with fresh cilantro just before serving. 

Melyssa's Cucumber Mint Raita

1 1/2 - 2 cups non-fat plain Greek yogurt + a little bit of plain, unsweetened Kefir (this isn't necessary but I was running low on yogurt, plus this helped acheive the thinner consistency I was looking for) 

Juice of one lemon

One large cucumber, grated

Small pinch of salt

A few shakes of paprika to taste

A few shakes of cumin to taste

7-10 fresh mint leaves, finely chopped (more or less depending what you like)

Mix everything together and let it sit in the fridge so the flavors really develop. 

Indian Chai Latte "Ice Cream"

2 cans evaporated milk

2 cans sweetened condensed milk

1 tsp. good quality vanilla

1 cinnamon stick or 1 1/4 tsp powdered cinnamon

1 tsp. cardamom powder

Small pinch (about 2 grates) freshly grated nutmeg

2 bags chai tea

In a medium-sized pot, heat evaporated milk over a medium flame. Stir in spices and vanilla. Add the chai tea bags, leaving the strings over the side of the pot for easy retrieval (still making sure the bags are submerged completely). Let the mixture simmer for 2-3 minutes, then turn off heat and let stand for 15-20 minutes while the bags steep. Remove tea bags, squeezing out excess liquid, and discard cinnamon stick. Add sweetened condensed milk and whisk to combine. Let the mixture cool, then pour into a quart-sized tupperware. Freeze at least 4 hours or over night until "ice cream" had hardened. Soften slightly before serving.

This is simple recipe is addictive especially for chai tea lovers! I've made it twice already! If you want a slightly less sweet version, only use 1 and 1/2 cans of sweetened condensed milk. 

Beverage Suggestions:

Pair this meal with your favorite Viognier or Reisling. Try d"Arenberg Hermit Crab Viognier 2008. An India Pale Ale would pair nicely as well.