It’s Officially Freezing Outside. Samah Dada Has a Few Recipes Guaranteed to Soothe the Cold.

Dear Readers, 

Let’s face the facts: it’s cold. Winter sneaks up without warning every year, and before I know it, my fingers feel like they’re going to fall off and my face gets a cryotherapy treatment I didn’t ask for. Even if you don’t experience the seasons (as I didn’t while growing up in Southern California), I invite you to feel chilly in solidarity with those of us currently keeling over in the dead of winter. 

There are a couple of ways I like to handle these months. One, I complain. Two, I cook. It feels like the only way out of our collective seasonal depression is food that nourishes, comforts, and stretches for a couple meals (so we can do less and get more from it). 

If you, like me, don’t necessarily vibe with the strict, healthy eating New Years resolution mindset, you might appreciate what grounds me this time of year: following the Ayurvedic principle of eating with the seasons. It means leaning into warm, cooked foods in the winter rather than cold, raw dishes like salads and smoothies. When temperatures drop, your body has to work harder to digest cold foods, while warm dishes are easier on your system.

For this installment of Chef’s Orders, I’m excited to share a few of my personal favorite winter recipes for you all to enjoy. Hopefully, they will brighten up your winter no matter where you’re freezing from. 

Stay warm and happy cooking,
Samah

Carrot Cake Oatmeal 

Do you like cake? Do you need breakfast? How about Carrot Cake in breakfast form? Say less, I know. I am pretty obsessed with making this Carrot Cake Oatmeal because it feels like dessert, yet is made with nourishing and wholesome ingredients. Cozying up with this while you’re warm inside and it’s cold outside? Heaven. 

Ingredients

1 cup gluten-free organic rolled oats
2 1/2 cups non-dairy milk
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 large carrot, peeled and grated
2 tbsp coconut sugar
Maple syrup for drizzling on top
Handful toasted, chopped pecans for topping
Unsweetened, shredded coconut for topping
Almond butter, for topping

Method

1. In a medium pot, combine 2 cups of the milk with the shredded carrot and bring to a boil, stirring frequently. 
2. Once the carrots and milk come to a boil, reduce the heat and add the cinnamon, nutmeg, coconut sugar, rolled oats, and the remaining 1/2 cup of milk. Simmer, stirring frequently until the liquid reduces and is absorbed by the oats. The oatmeal should be thick! 
3. Feel free to adjust with more milk to reach desired consistency. 
4. Transfer to a bowl, and serve topped with a drizzle of maple syrup, chopped pecans, shredded coconut, an extra dash of cinnamon, and almond butter. Enjoy immediately. 

Best Dal Ever

As a child of Indian immigrants, I never had to learn to love my vegetables, or vegetarian-forward food in general. All of our dishes are richly spiced and layered with flavor, and few things comfort me more than dal. It’s a staple in Indian cooking, a perfect creamy lentil dish that was on my table growing up more often than not. My dal recipe is simple to put together, tastes even better the next day, and is great served as a soup or over some rice. 

Ingredients

3 tbsp olive oil
5 cloves garlic, sliced
1 3-inch piece ginger, sliced
1 yellow onion, diced
1 cup yellow moong dal or red lentils
1 13 oz can coconut milk
1 15.5 oz can diced or crushed tomatoes
1 tsp tomato paste
2 cups vegetable broth
2 cups spinach, roughly chopped
1 tbsp lemon juice
1/2 tsp turmeric
1.5 tsp cumin
1/2 tsp cayenne pepper
1 tsp coriander powder
Freshly ground black pepper
Kosher salt
Cilantro, to garnish
Naan, flatbread, bread, quinoa, or rice to serve

Method

1. Rinse lentils and soak for 30 minutes (this will allow them to cook faster)!
2. Heat olive oil in a large pot. Add onions, ginger, garlic, and stir-fry until onions are slightly browned and translucent.
3. Add salt, pepper, turmeric, cumin, coriander, and cayenne pepper. Stir-fry in order to roast the masala so you get a nice aroma, about 2 minutes.
4. Add can of diced tomatoes and 1 tsp tomato paste. Continue to cook until masala spices have infused with the tomatoes. Season again with salt and pepper, to taste.
5. Add coconut milk and vegetable broth to the pot. Simmer for a few minutes.
6. Now add red lentils. Cover and let simmer for about half an hour, until lentils are soft and curry is thick.
7. Add spinach into the curry until it wilts. Add lemon juice. Cook for about 10 minutes, stirring throughout. 
8. Serve with naan, flatbread, quinoa, or rice. Enjoy!

Miso Green Curry

Whenever I go to a Thai restaurant, I always order green curry. You may call it basic, but I call it tried and true, and I’m definitely not ready to quit it. I wanted to share a simple green curry for you to make at home, with perfectly cooked tofu for protein, and miso in the base for some extra umami. The result is a rich and creamy green curry that’s filled with vegetables and perfect for a warm and cozy winter dinner. 

Ingredients

2 tbsp coconut oil
3 tbsp green curry paste (Maestri brand is great)
2 cloves garlic, grated
1 1-inch knob ginger, grated
2 tbsp miso paste
2 13.5oz cans full-fat coconut milk
1 tbsp tamari
1 tbsp coconut sugar
1 stalk lemongrass, trimmed and smashed
1 large eggplant, cut into strips or cubes
1 red bell pepper, sliced
1 cup broccoli florets
Juice of 1 lime
1 block extra-firm tofu, drained, pressed and cut into cubes
1 tbsp cornstarch
Extra virgin olive oil
1/2 cup Thai basil leaves
Fresh cilantro
Lime wedges
Kosher salt to taste
1 cup white jasmine rice (or rice noodles)

Method

1. Cook rice according to the instructions on the package.
2. Drain the tofu, and press it using kitchen or paper towels. You can wrap it in paper towels, top with a sheet pan, then top the pan with a few heavy books to allow the tofu to reallllly be pressed, and for the water to squeeze out. Press for about 20 minutes.
3. After pressing, cut the tofu into cubes, and toss with 1 tbsp cornstarch and salt.
4. In a medium pan, add olive oil. When the oil shimmers, toss in the tofu cubes. Cook, flipping the tofu on each side until golden.
5. Heat the coconut oil in the pan on medium heat, and add the green curry paste and miso paste. Fry the curry and miso pastes in the oil to bloom the flavors. Add garlic and ginger and sauté for one minute, ensuring nothing burns.
6. Add coconut milk, tamari, coconut sugar, and smashed lemongrass. Stir to combine and simmer for 5 minutes.
7. Add eggplant, bell pepper, and broccoli florets. Adjust the curry with salt to taste, then simmer uncovered for 10-15 minutes.
8. Once the curry has reduced, thickened, and the vegetables have cooked through, add the tofu to the curry and stir to combine. Add a squeeze of lime juice and adjust to taste with salt. Stir in the basil.
9. Remove the lemongrass from the curry.
10. Garnish the curry with cilantro, and serve with rice and lime wedges. Enjoy!

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