Beluga Lentil Salad

If you are like me who likes the flavor of lentil curry but wish to have a dried version that gets carried well through the day or may be on a picnic day, you are in a right place. 

INGREDIENTS

• 1 cup Beluga lentils
• 1/2 medium red onion chopped
• 3/4 cup raisins
• 2 tbsp capers

Dressing

• 1/3 cup extra virgin olive oil
• 4 tbsp apple cider vinegar
• 1/2 tbsp maple syrup
• 1/2 tbsp mustard
• 2 tsp salt or to taste
• 1 tsp crushed black pepper
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/4 tsp grated nutmeg

Topping

• Baby arugula

INSTRUCTIONS

• Rinse the lentils and drain well, place it in a pan and cover 3-4 inches above with water. Bring to boil and simmer for about 15-20 minutes. Make sure you don't overcook, they should still have a bite to it.
• While the lentils are cooking, mix all the dressing ingredients together and stir well
• When they are done cooking, run them through cold water to stop the cooking process.
• Add the dressing, chopped red onion, raisins and capers to the lentils.
• Add arugula or any other greens just before serving the salad.

Inspired from My New Roots.

Mung Bean Quinoa Wraps!

Sometime last month of the last year I posted Lettuce Wraps with Quinoa, Green Mung Bean Sprouts and Guacamole and back then I promised that I will be posting Mung Bean Quinoa chillas that you can use instead of lettuce leaves to wrap things in. So here it goes!!!

INGREDIENTS

• 1/2 cup of sprouted whole green mung beans
• 1/2 cup of red or white quinoa soaked in water for 4 hours minimum
• 3 tbsp white rice flour (Just to add some crispiness, but you can totally skip it if you want.)
• 1/2 inch piece of ginger
• 1 small green chilly
• Salt to taste.

INSTRUCTIONS

• Drain all the water from quinoa and grind all the ingredients in a blender. Make sure you add just a little bit of water. The batter should be of a spreadable consistency, not too thick not to runny. Check and add more if needed.
• On a heated pan, start pouring a spoonful of batter and start spreading around to make a round. about 3 minutes on each side and it should have a nice golden red color.

They are also great with my Minty Guacamole Edemame Hummus or Beet Yogurt Dip or Simple Guacamole!

Sesame Jaggery Fudge - Tilachi Vadi

Makar Sankranti is the harvest festival and also marked as the arrival of spring in India. Sesame Jaggery Fudge is made on this occasion. This fudge (Tilachi vadi ) is made up of Sesame seeds, Jaggery, Ghee/ coconut oil. All of these ingredients adds tons of nutrition to the body especially in the time when it is made...the winter. A perfect combination of all these ingredients help lubricate the joints and nourish the brain while giving the warmth that is much needed during chilly winter month.

INGREDIENTS

• 1 cup shredded Jaggery
• 3/4 cup roasted white sesame seeds
• 1/2 cup roasted broken peanuts
• 2 tsp coconut oil
• 1 tsp cardamom powder
• 1 tsp water

INSTRUCTIONS

• Roast the sesame seeds on low to medium flame until they get nice golden color. Keep aside.
• Heat up coconut oil in a pan and add the jaggery into it. Let it melt and then add cardamom powder to it. Also add water and mix well. Turn off the heat.
• Add the sesame seeds and the broken peanuts into jaggery and mix well.
• Coat a plate with coconut oil and spread the above mixture on it.
• Take a glass bowl, grease the bottom of the bowl with some coconut oil and spread the mixture evenly across the plate making an even layer. 
• Mark the lines so that they will form nice squares. Let them sit for 30 minutes and then take the squares apart. You can also make them into diamonds but traditionally Tilachi vadi is made square shaped.

NOTES

• Traditionally these are made with ghee instead of coconut oil. You can't really make the difference between both versions. Both are just as delicious. The coconut oil version makes it perfect for vegans.
• Addition of water helps the fudge retain it's softness and chewiness.
• Make sure you use dark jaggery which is known as chikkicha gul in Marathi.

Happy Makar Sankranti to those who are celebrating!!!

Tilgul ghya goad bola....:)

Thai Curry with Vegetables!

Happy New Year to all my readers and followers! May this new year brings whatever you wish for!

Let me start off by declaring the intention of posting at least a recipe per week for the rest of the year. This is one of the resolutions that I have set for myself for the year 2015. I love the refreshing start of the new year, where everyone has opportunity to reflect on their goals for the last year, change any if needed and then try to stick to the new ones you have on the list. It's a wonderful process!

On that note ....let's move on to the first recipe for the year 2015!!!

A couple of my friends have been asking for the thai recipes. So here I am making their wish come true, posting one of the simple thai curries I make at least once every 2 weeks. It's delicious and perfect for those busy weeknights. I don't use tofu every time I make this curry because of the all the controversies around it. Also I don't really enjoy tofu very much. I replace it with chicken or sometimes just vegetables with more mushrooms in it to give the dish a meaty consistency.

Just cook up some rice in a presser cooker and make this delicious, versatile Vegetable Thai Curry in less than 20 minutes.

Thai food in general is very easy to make especially with the help of thai curry pastes that are available in the market. All of the flavors are packed in those bottles and when blended with thick coconut milk, all that is needed is good appetite :)


INGREDIENTS

• 1 can of coconut milk
• Thai curry paste- about 4-5 tbsp. red/ yellow/ green. I used red for this recipe
• 1 tbsp of fish sauce
• 2-3 tbsp roasted grounded peanuts 
• 1 tbsp of lime juice
• 2 tbsp of brown sugar
• 1/2 cup of water or vegetable broth.
• Chopped vegetables of your choice- I used broccoli, bok choy and mushrooms
• Tofu cut into cubes.
• Salt to taste.

INSTRUCTIONS

1. Mix the sugar , lemon juice and fish sauce in a bowl and keep aside. 
2. Pour in the coconut milk in to a pan and heat it up. When the coconut milk reaches a gentle simmer stir in the thai curry paste.
3. Then add the vegetables and let it all cook up for about 7-8 minutes until the veggies are almost done. Also add in the tofu at this point and the peanuts as well.
4. Add the sugar and fish sauce mixture and let it all heat up for about 2-3 minutes.
5. Add the water or the broth to thin out the curry as much as needed. Bring to a simmer again.
6. Serve over rice or noodles.

NOTES

• You can also use carrots, snap peas, onions, bell peppers, bamboo shoots, baby corns, potatoes, eggplant.....you get the point!
• Adding fish sauce might put some people off. But don't worry it doesn't taste like all fish. It just gives more deeper flavor to the dish with a little bit of extra saltiness.
• The more you simmer the curry, the more thick and creamy it becomes so if you want to simmer it for a longer time, don't add the vegetables to early in the process. Just add them in for the last 8-10 minutes or so. Then thin out the curry with water as needed.
• If you are a vegetarian or a vegan, try swapping soy sauce, hoisin sauce for the fish sauce.

Lettuce Wraps with Quinoa, Green Mung Bean Sprouts and Guacamole!

I hope you all had a great Christmas! Christmas is the time to enjoy with family and of course food. It is one of those occasions in a year where we all indulge a little or a little too much! 

Now that it's over why not nourish your body with some amazing lettuce wraps!

Here is what you will need-:

• Lettuce leaves as many as you need for the wraps
• 1 cup cooked quinoa- cook it as per instructions, add a pinch of red chilly powder and a pinch of salt while cooking.
• 1/2 cup green mung bean sprouts- steamed with a pinch of salty water.
• 2 avocados
• 5/6 cherry tomatoes halved
• Lemon Juice of 1/2 lemon or lime
• 1/2 white onion chopped
• 1 tbsp coriander powder
• Salt and crushed black pepper
• cilantro
• Organic GMO free Corn chips to top it off for some crunchiness

• Prepare guacamole- In a bowl, mix in chopped avocados, tomatoes, onion, coriander powder, lemon juice,  chopped cilantro, salt and pepper.  Mash them up. Set aside.
• That's it. Starting with quinoa, guacamole, bean sprouts, assemble everything on a lettuce leaf, roll and eat! Crack up some chips on the top.

Variations-:

If you are not a lettuce leaf fan, alternatively you can try making some quinoa and bean sprouts chillas shown in the picture. Chop some lettuce and mix in with the guacamole and other toppings. Please stay tuned for the recipe. In the mean time you can  try making Green Mung Bean Chillas or my Spring Onion/ Scallion Pancakes and use those as wraps as well.

Pick me up Please!!!

Homemade Hemp Milk!

Ever heard of Hemp Seeds??

If you are looking for a quick dairy-free milk alternative, you are in a right place! I am always on a lookout for a dairy free milk options and I make almond milk almost every week. Unlike almond milk, hemp seeds doesn't need soaking before blending, making it a very convenient last minute snack option. Hemp milk is delicious smooth, rich, creamy and it tastes amazing in smoothies. It it an excellent alternative for people suffering with nut and dairy allergies.

Hemp seeds are excellent source of omega-3 fatty acids, proteins and all the 10 essential amino acids along with potassium, calcium,phosphorous, magnesium, vitamin A and magnesium. Have I already sold it enough for you? 

Wait.. there is more!

Hemp seeds have anti-inflammatory properties which helps to repair tissues especially after exercise. So carry a nice big jar of homemade hemp milk when you hit the gym or go for a run next time!

Hemp seeds are highly digestible by the body and they are known as immune booster.

Here is what you will need-:

• 1 cup raw shelled hemp seeds
• 3 cup of water
• 2-3 tbsp of maple syrup
• 3-4 strands of saffron
• 1tsp of alcohol free vanilla extract

This is a very basic recipe. You can alter this recipe any which way you like. After you try it for a couple of times, you will know what things you like mixing in it and what others you want to replace to make it to your own taste.

1. Place the seeds and the water into the blender. Start blending at low speed and quickly move up to high speed for about a minute.
2. Strain using a nut-milk bag which can be found at any health food store or online.
3. Add your choice of sweetener. You can also add dates or honey instead of maple syrup. If adding dates you need to soak the pitted dates for 10 minutes and then add them while blending the milk in step 1. For maple syrup you can just mix it up after blending. Also add saffron and the vanilla extract.
4. The milk can be stored in a glass jar for about 2-3 days.

Some variations-:

• You can flavor your milk with cinnamon, cacao or a pinch of turmeric for flavor as well as beautiful color and some turmeric goodness.
• To make the milk more creamier, add 1-2 tbsp of coconut butter to it while blending. It tastes even more delicious that way!
• Try adding sunflower seed butter or almond butter while blending to make it more nuttier if you like. Personally I think hemp seeds have nutty taste and doesn't need any other strong flavors.

Try Peanut butter banana smoothie by replacing soy milk with homemade hemp milk or Blueberry smoothie.

 How about overnight oats mixed with homemade hemp milk for breakfast tomorrow?

Oats Almond Chocolate-Chip Cookies

Back to back second sweet post! Hmm.....After all, it's the holiday season we are talking about..:) This is a wonderful idea for an edible holiday gift for your friends and family! Make sure you double or even triple the batch, if you are gifting them because you might gobble them even before packing them as a gift...:)

These chewy gooey cookies are super simple to make and you almost can't resist eating them when they are warm and just right out of the oven. They are filled with goodness, right from the flavor to the nutrition. The oat and the almond flour provides you the protein and the chocolate chips does their part of providing antioxidants without sacrificing the taste..:) If you keep the sugar part to minimum, (which I always do) eating a cookie in the morning in your breakfast, is not at all a bad idea.

These cookies make a great portable edible holiday gift...!



Of course I can't take credit for this delicious recipe. It goes to Richa of VeganRicha.

Ingredients-:
Makes 16-18 about 2 inch cookies.

• 1/2 cup raw almond flour
• 1/4 cup almond milk( add few tbsp more if you feel that the dough is dry and doesn't come together.)
• 1 cup oat flour
• 2-3 tbsp of lightly packed brown sugar
• 3/4 th tsp baking powder
• A pinch of salt
• 1 tbsp virgin coconut oil.( optional if you want chewier cookies)
• Chocolate chips- as many as you want (I used vegan chocolate chips from Whole Foods.)
• Cinnamon powder- 2 tsp ( Any spice of your choice , ginger powder would also be great in this cold weather.)

Method-:

• In a bowl, mix almond flour, oat flour, salt, sugar, baking powder and the spices of your choice. Mix well.
• Add almond milk and coconut oil to the mixture and mix everything together for about couple of minutes until the mixture gets all wet and forms a slightly sticky dough. The mixture should also be sticky at the same time.
• Chill the dough for 10-15 minutes in the refrigerator.
• After 20 minutes, remove from the fridge and If the dough looks dry and doesn't come together, add a tsp of almond milk.roll the dough into balls, shape them like a cookie and then place them on a baking sheet lined with parchment paper.
• Preheat the oven to 350 degrees F and bake for about 17-19 minutes depending how big you have shaped your cookies. 
• Cool ( if you can wait that long..:))and enjoy!!

These kiddos are going to Eggless Bakes and Treat event and to Let's cook edible gifts for Christmas event