Clay Oven Restaurant, 1170 W. Patrick St. Frederick, MD 21703 (301) 631-2004. Visit their website: www.clayovenmaryland.com

When you make the transition to a plant-based diet, you soon discover that ethnic restaurants offer the most vegetarian and vegan options. I have tried many different cuisines over the years and have discovered some new favorite dishes I had never been exposed to as a carnivore. If you are just toying with the idea of switching to a healthier lifestyle, then Indian food is a great place to start. It is a favorite of mine. There are so many plant-based dishes on The Clay Oven’s menu, and most can easily be tweaked to accommodate your dietary preferences if you consult your server.

The Clay Oven, an unassuming establishment in a small strip mall along The Golden Mile, is one restaurant we have found that checks all the boxes. The restaurant offers the finest Indian-Nepalese Cuisine in a casual atmosphere, and the food is always delicious. One thing that surprised me when we began to venture into Indian cuisine is the variety of spices used in their recipes. The spicy flavors are something that differs quite a bit from what the typical American is used to, but be brave. I find the unique flavors delightful.

Indian food is notoriously hot. The one thing you should inquire about is how hot (spicy hot) some recipes are. I like to taste just a little bit of hotness, and my primary rule about any meal is “food should not hurt.” I do not enjoy food that burns your mouth and throat so much that you cannot carry on a conversation at the table because you are coughing, eyes watering, and blowing your nose so much that speech is impossible. At the Clay Oven this is not an issue, If you inform your server, they will tell the chef how you would like it prepared. This restaurant listens (some don’t). On a hotness meter, from 1 to 10, I always say I am a 2 (not very spicy) and I’m never disappointed. My husband, who loves spicy food, never gives them any instruction and has several favorite entrees he usually orders so he can compare with other restaurants. This time he ordered Aloo Mattar. Don’t forget to order some Naan. I have recently fallen in love with the Kashmiri Naan. My husband prefers the Garlic Naan. . . also a favorite of mine. The Clay Oven checks all our boxes.

At The Clay Oven the food is always delicious, service is attentive, the simple diningroom is always clean, and prices are reasonable. Take out and catering are also available. We saw several orders being picked up while we were eating. I always leave with enough leftovers for another meal, and I must confess that because of my absentmindedness, this photo shows my full plate of leftovers the next day. This is Mattar Paneer with Kashmiri Naan (sweet Indian bread stuffed with raisins, nuts and coconut).

For dessert I ordered Gaajar Halwa, a carrot pudding. Yummy!

I highly recommend this unassuming little restaurant for lunch or dinner. You won’t be disappointed.

Aloo Mattar with Garlic Naan

Vegan Deli Sandwich “Meat” Recipe

There are several vegan sandwich meat recipes online, and I have been trying a few of them. I was so happy to find a more affordable option than the expensive commercial varieties available at our supermarket. In addition to price, I like to know what ingredients are in everything I serve, and I can say that this recipe passes my fussy standards.

Ingredients:

Note: Make the marinade first to allow flavors to blend while you slice the tofu.

A 1Ib block of super-firm tofu (squeeze out the excess water before you begin. There won’t be much with this variety of tofu, but any excess water will dull the flavor of the marinade).

1 cup warm water

2 tsp. “Better Than Bouillon” vegetable seasoning

1 tsp dried thyme

1 Tbsp nutritional yeast

1/4 tsp. garlic powder

1/8 tsp ground pepper

2 tsp Bragg’s Liquid Aminos

Set marinade aside and slice the drained tofu very thin. I used a cheese slicer to do this, but you could use a thin sharp knife instead.

In a large skillet, spoon in enough marinade to cover the bottom of the pan. Layer the slices and spoon a portion of the marinade over each layer. Top with any leftover marinade.

Turn heat on LOW and allow tofu to simmer gently for about 30 minutes. Do not let it boil, and do not stir. Tofu is very delicate and will easily break apart. I used a turkey baster to occasionally drip marinade over the top layer and a silicone spatula to lift slices to get some extra marinade between the layers of tofu as it cooked.

When done, remove from heat, but allow the tofu to cool in the pan to absorb as much flavor as possible. Tofu will suck up that marinade like a sponge. When ready, create your sandwich. Pile the deli “meat” on as thick as you desire. Makes a hearty, savory vegan sandwich, toasted with a slice of your favorite vegan cheese (we like smoked provolone). Add toppings: tomato, lettuce, onion, pickles, and your favorite condiments. Tofu deli meat will keep in the frig for several days. Enjoy!

For more recipes and plant-based tips visit https://www.vegtutor.com

Zip-zap Crockpot Stew for Those Extra-busy Days

Some days are just so jam-packed that if you don’t make dinner in the morning it’s not going to happen at all. I hate the four o’clock feeling of not having an answer when people start asking “What’s for dinner?”. . . especially when I still have two more hours of work ahead before I can even think about dinner. When you are facing one of those busy days, then your crockpot (slow-cooker) can be your best friend.

I confess that this recipe, at the start of one of those hectic days, was also the result of discovering that I had mistakenly bought a big bag of potatoes when I already had one at home. . . oops! So right after breakfast (If I had been planning ahead I could have cleaned and chopped all the vegetable the night before) I began scrubbing potatoes and peeling carrots and onions (because those are the primary ingredients in any good stew). Then I chopped a wedge of raw leftover cabbage, 1 cup of chopped celery, and put everything in the crockpot with 6 cups of water and a packet of onion soup mix, 3 cloves of minced garlic, and some extra seasonings (You can be creative here).

For protein I added a can of seasoned black beans and about 8 ounces of frozen peas. To thicken, add 1/4 cup pearl barley. All these ingredients and the amounts are flexible as are the seasonings; I was flying by the seat of my pants and in a hurry, but it worked, so feel free use what you have on hand and experiment if you are adventurous.

INGREDIENTS:

4 – 5 medium potatoes, scrubbed and quartered

4 large carrots, peeled and sliced 1-inch

I large onion, peeled and chopped 1-inch

1 cup of fresh cabbage, chopped 1-inch

1 cup celery, chopped

3 cloves minced garlic

6 cups water

1 packet onion soup mix

1/4 cup barley

1- 15 ounce can seasoned black beans

8 ounces frozen peas

(I would have added some dry red lentils also, if I had thought of it. They would have added more protein and creaminess to to stew)

Seasonings I used, but you can vary these if you prefer:

1 1/2 Tbsp. dry parsley, 1 tsp. ground thyme, 1 bay leaf

METHOD:

I did not pre-steam any of the ingredients because this recipe will slow cook for hours. Simply throw all ingredients into the crockpot, stir, cover, and set on low for 6 – 8 hours. Then dash off to your next project.

At the end of the day, you will be welcomed by the savory aroma of a healthy dinner already made (and an answer to everyone’s questions), and that is a satisfying feeling. You are on top of things — you can do this!

Sample the stew about 15 minutes before serving. Add salt or Braggs Amino Acids and pepper to your liking. (If you have any bits of leftover cooked vegetables in the frig, the perfect time to use them up is now. Add them, stir, and allow them to heat up and flavors to mingle for about 15 minutes).

Serve with a simple side salad and some rolls or breadsticks. It’s a no stress, no mess dinner and only one pot to wash!

Chen Vegetarian House, 709 Penn Ave. West Reading, PA 19611- Phone: 610-374-2288 or www.chenvegehouse.com

Chen Vegetarian House is an all vegetarian Asian restaurant with a full menu of vegetarian dishes to choose from…just what the health-minded people of Berks County have been waiting for! Tonight was our first visit there and I was impressed. We will be going back! Although this is a small establishment, probably more geared to take-out than dining-in, our experience was entirely enjoyable.

We entered the newly remodeled restaurant (next to Haute Chocolat) and were promptly seated at one of the two tables by the window. Several other tables were available near the take-out counter. Our server answered all our questions and explained the menu (Yes, EVERYTHING on the menu is vegetarian — even the chicken, the beef, the pork, and the seafood). They do not use MSG in any of their food. We talked and drank green tea until our dinners arrived. The spring rolls were piping hot and very fresh (not frozen and reheated). My Pad Thai was delicious, seasoned perfectly with not too much “chicken” and lots of crunchy bean sprouts. My husband ordered General Tso’s “Chicken” (his favorite) and we were both impressed by the quantity and presentation. Our meals were delicious and the service was efficient and courteous.

Chen Vegetarian House also features something other Asian restaurants don’t offer — fresh vegetable and fruit juices (3.99) and fruit smoothies (4.29). Hallelujah!

The menu states that lunches including white or brown rice, hot & sour soup or spring roll, and entrée are only $5.99. To save time you can pre-order online and pick up at the counter. Business hours are Mon. – Thurs.: 11 am – 10 pm, Fri. and Sat.: 11 am – 10:30 pm, and Sun.: 12 pm – 9:30 pm. Visa, Mastercard, and Discover are accepted. Now until 1/31/2014 is their Grand Opening and you get 10% off a minimum $20 order!

If you want a healthy and delicious meal for not a lot of money, then I would highly recommend Chen Vegetarian House.

Grandma’s Chili (Vegetarian Style)

What is the perfect dinner for a cold winter evening? A steaming bowl of heart healthy chili! This recipe will provide mega protein and fiber with very little fat and calories. It’s a very simple recipe made with common ingredients, and is delicious with or without the optional ingredients. As a bonus, you can also throw everything in your crockpot and let it cook on LOW all day. Dinner will be ready when you return home!

Ingredients:

1 large onion, chopped and sautéed in 1 Tbsp oil (if you have the time)

1 large can tomato sauce

1 large can kidney beans

1 Tbsp. chili powder

1/4 tsp. ground black pepper

1 1/2 tsp. sea salt

Optional Ingredients (use any or all as desired):

1 tsp. ground cumin

1 tsp. sweetener

1 Tbsp. vinegar

1 – 3 cloves minced garlic

1 chopped red bell pepper

a little cayenne pepper or Tabasco Sauce (to warm you from the inside out!)

Method:

Cover and simmer all ingredients for 45 minutes, stirring occasionally.

Add 1 pkg. Morning Star Farms (frozen meat substitute) Crumbles, and cook for an additional 15 minutes to heat crumbles. Remove from heat and enjoy with salad and warm cornbread. Mmmm-m-m-m! This chili tastes even better the second day, so look forward to any leftovers 🙂

Hearty “Chicken” Garden Soup

This soup is a melange of colorful garden vegetables and comfort food flavor with just a hint of hot cayenne pepper to spice it up. As healthy as it is beautiful, this recipe will make the most of summer’s bounty all in one pot — sure to be a keeper!

In a large pot:

Lightly saute 1/2 cup chopped onion in 1 Tbsp oil (or 1/4 cup water for low fat)

Add:

4 cups water and 1 (32 0z) container Imagine brand “No Chicken Broth,” and bring to a boil.

All at once add remaining ingredients:

3 stalks celery, chopped

4 carrots, cut into chunks

2 large orange bell peppers, cut into 1-inch pieces

1 medium zucchini (10 – 12 inches), cut in half lengthwise then cut into 1/4″ slices

1 large bunch kale, stalks removed and leaves chopped

1 Tbsp. whole fennel seeds

1/4 tsp. cayenne pepper

1 Tbsp. turmeric

1 – 2 tsp. gray Celtic sea salt (or to taste)

Simmer all ingredients together for 15 – 20 minutes. Add 1 package chopped Light Life brand “Chicken” Strips during the final 5 minutes of cooking (just to heat thoroughly).

Serve hot. (Makes about 8 generous servings)