Winter comfort: Spicy Mac n' Cheese

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A fantastic winter comfort food, Mac n' Cheese with a dash of masala is surprisingly tasty. When we were kids, my mother would make this all the time making a spicy pasta-curry hybrid, with loads of veggies. Here's my version.


SPICY MAC N' CHEESE

Method of Preparation: 

1) In a pot of boiling salted water, cook pasta until al dente. Drain and set aside.

2) Preheat oven to broiler setting.

3) In a large pot, heat olive oil on medium heat. Add onion and caramelize until golden brown. Add crushed tomatoes and ARVINDA'S CURRY MASALA. Mix. Add broccoli and cook for 5 minutes. Fold in pasta and mix well.

4) Put in a casserole dish, sprinkle with cheese bake under the broiler for five minutes. Garnish with garlic chives.

Ingredients:
227g macaroni (elbow) pasta
2 TBSP. olive oil
1 onion, finely minced
¼ CUP crushed tomatoes
1 TBSP. ARVINDA'S CURRY MASALA
1 CUP broccoli florets
½ CUP white cheddar cheese, grated
¼ CUP garlic chives, to garnish

Spicy Comfort: Curried Spaghetti

To me, a spicy pasta is comfort food. I love how a little bit of spice can transform easy and simple dishes and make them so tasty. This is what happens when you add a touch of curry powder to a pasta! :)

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SPICY CURRIED SPAGHETTI

Method of Preparation:

1) Cook spaghetti until al dente. Drain and set aside.

2) In a pan, gently heat olive oil and saute minced garlic for a couple of minutes on medium heat. Add leeks, peppers and ARVINDA'S CURRY POWDER. Mix together.

3) Add spaghetti and toss well. Add milk and gently simmer until reduced. Add salt and pepper to taste.

Ingredients:
150g
whole wheat spaghetti noodles
2 TBSP. olive oil
2 cloves garlic, minced
1/2 leek, chopped
1/2 red pepper, cubed
1 TSP. ARVINDA'S CURRY POWDER
1/2 CUP skim milk
salt and pepper, to taste

What's your comfort food?

Tandoori Marinated Tofu

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Tofu is one of those mediums that requires a lot of seasoning and flavour. When done right, tofu is delicious and satiating making it a plant-based protein with a meat-like texture. What I love about tofu is its ability to pick up flavours like a sponge. 

With this recipe, I marinate the tofu in a Tandoori yogurt based marinade keeping in line with a tradition. Simply avoid the yogurt and follow the recipe with an oil-based marinade if you want to avoid the dairy.


TANDOORI MARINATED TOFU

1) In a bowl, mix yogurt with ARVINDA'S TANDOORI MASALA and chopped coriander. Add salt to taste. Marinate for at least one hour or overnight in the refrigerator.

2) Heat oil in a skillet or on an indoor grill. Fry marinated tofu until yoghurt is absorbed and golden in colour. Serve on top of a salad or on a bed of rice or grain of your choice.

Ingredients:
1 PKG. firm tofu, organic (300g)
1/4 CUP yogurt (optional)
1 TBSP. ARVINDA'S TANDOORI MASALA
2 TBSP. coriander, finely chopped (optional)
salt, to taste
2 TSP. oil

Turned onto tempeh: Tandoori Marinated Tempeh

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Tempeh is derived from fermented soybeans that are pressed firmly into a cake form. I’ve enjoyed tempeh for many years in some of my favourite vegan restaurants but never considered cooking it at home until I read a serving size (80g) of tempeh has a whomping 16g of protein!

Tempeh is incredibly nuttiness and has an amazing ability to pick up the flavours of the marinade of Arvinda’s Tandoori Masala.

Caution, tempeh needs a lot of flavour so be sure to season generously. Arvinda’s Tandoori Masala is complex enough to pair with it’s meaty texture. Serve on top of a salad or in a sandwich.


TANDOORI MARINATED TEMPEH

Method of Preparation:

1) In a bowl, mix ARVINDA'S TANDOORI MASALA, balsamic vinegar, soy sauce and garlic. Add tempeh strips and coat well with mixture. Refrigerate and marinate for 1-2 hours.

2) In a skillet, heat oil on medium heat. Add marinated tempeh and cook for 5 minutes on each side. Or cook on the grill.

Ingredients:
125g (1/2 pkg.) tempeh, cut into strips
2 TSP. oil
1 TBSP. ARVINDA'S TANDOORI MASALA
1 TBSP. balsamic vinegar
1 TBSP. light soy sauce
1 TBSP. pureed garlic

Method: In a bowl, mix Arvinda’s Tandoori Masala, balsamic vinegar, soy sauce and garlic. Add tempeh strips and coat well with mixture. Refrigerate and marinate for 1-2 hours.