VEGAN PANIR (PANEER-- INDIAN FRESH CHEESE)?? YES!!

Saag panir, vegan-style

Two people emailed me in one week asking for a vegan version of panir. They both, like me, had used tofu cubes in Indian recipes, with some success, but also like me, found it lacking. I had been meaning to play with my tofu "feta" recipe to make a vegan panir, and those letters inspired me. I think it worked very well and tasted delicious!

BRYANNA'S VEGAN "PANIR" OR "PANEER" (INDIAN FRESH CHEESE)
Revised March 18, 2007

This is excellent and very easy to make (especially in a microwave)!

12-14 oz firm regular (NOT silken) tofu, crumbled
2 tsp agar powder (or 4 T. flakes)
1/4 cup water
1 tsp vegan sugar
2 Tbs neutral-tasting cooking oil
1 1/2 tsp salt
3 Tbs lemon juice

Blend the tofu, agar, water, sugar, oil, and salt in a food processor until very smooth. Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens.

MICROWAVE OPTION (my preference):
Place the mixture in a microwave-safe bowl and microwave on HI for 3 minutes. Whisk briefly. Microwave 2 minute more.

Whisk the lemon juice into the cooked mixture. (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it.)

Pour it into a flat container, cover and chill until firm. Cut into squares.



TO STORE:
if you aren't using the cheese right away, refrigerate the squares in a jar of neutral-tasting oil (NOT olive oil, because it thickens during refrigeration). Make sure all of the cheese is covered in oil. Screw in the lid. The cheese will keep this way for several weeks. Rinse off the oil before using.

Yield: 3 c.

Nutrition (per 1/4 cup): 51.1 calories; 66% calories from fat; 4.0g total fat; 0.0mg cholesterol; 81.3mg sodium; 52.2mg potassium; 2.0g carbohydrates; 0.2g fiber; 0.7g sugar; 1.8g net carbs; 2.9g protein; 1.3 points.

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Of course, I wanted to try it as soon as it was firm, to see if it would hold up in cooking, so I made vegan Saag Panir. It worked very well. I browned the panir in oil first. (I use olive oil instead of ghee in Indian cooking; cold-pressed Chinese peanut oil, or cold-pressed corn oil are other alternatives.) It melted a bit around the edges, but not enough to be concerned about. (However, I may try using more agar next time.)



BRYANNA’S SAAG PANIR
Serves 4
Adapted from a recipe in my book Soyfoods Cooking for a Positive Menopause. This is an easy version using easily-available ingredients, but very tasty. Serve it with steamed basmati rice.

1 recipe Bryanna's Vegan Panir (above), cut into 1/2" cubes
a little olive oil for browning
2 (10 oz.) packages frozen chopped spinach, thawed and loosely drained
1 T. extra-virgin olive oil
1 and 1/2 c. minced onion
2 T. minced pickled jalapeños
2 T. grated fresh ginger
2 tsp. garam masala or curry powder
1 tsp. salt
1/2 tsp. tumeric
Tofu Creme:
1/2 c. medium-firm tofu or SILKEN firm or extra-firm tofu blended smooth with 1 c. water and 4 tsp. lemon juice

Quickly stir-fry the panir cubes a little hot olive oil in a large nonstick skillet over medium-high heat until golden on all sides. (CAUTION: don't saute too long or stir roughly, or the cubes might start to melt and fall apart.) Remove from pan and set aside.

Add the 1 Tbs olive oil to the pan and when it has heated, add the onion. Sauté until it is tender, adding a little water if necessary to keep from sticking. Add the ginger and chilies and cook for 2 minutes. Add the tumeric, curry powder, and salt and stir-fry for a minute. Add the panir cubes, spinach, and 1/2 the the Tofu Creme mixture. Simmer gently for about 4 minutes. Taste for salt. Add more of the tofu creme mixture and/or water if it seems too dry. Serve immediately.

Enjoy!