Category Archives: Category

Vegetable Roastie (Rice and potato pancakes with vegetables)

 

Ingredients:

  • 1 cup rice (any kind, such as Basmati or jasmine rice) soaked for 5-6 hours
  • 1 medium size potato
  • 1 medium size tomato, finely chopped
  • 1/2 cup chopped carrot
  • 1/2 cup chopped capsicum
  • 1 cup chopped onion
  • 1 green chili, finely chopped
  • 2-3 tbsp chopped coriander
  • 1 tbsp ginger paste
  • 1 1/2 tsp salt or to taste
  • 1 tsp cumin seeds (Jeera)
  • 1/4 tsp black pepper powder
  • 1 tbsp chopped curry leaves
  • 1 tsp Eno fruit salt
  • 4-5 tbsp vegetable oil, such as peanut oil

Method:

  1. Steam / boil the potato and once cooled, remove the skin
  2. Drain the rice and grind with minimum water in blender
  3. Add the potato and blend well till somewhat smooth paste / mix
  4. Take out the mix in a large bowl and add all the vegetables, spices, herbs and salt
  5. If necessary, add 1/4 cup water and mix well. The final consistency of the mix should be relatively thick and not too runny
  6. Let the mix ‘rest’ by keeping it aside for 15-20 minutes
  7. When ready to make roasties, add 2 tbsp water to the mix and in that  water add 1 tsp Eno fruit salt and gently stir it in thoroughly
  8. Alternatively, you can add 1/4 cup yogurt and let it rest for 15-20 minutes. When ready, add 1 tsp baking soda + a few drops of lemon / lime juice and stir it in thoroughly
  9. Heat 1 tbsp oil in skillet on medium heat
  10. Once hot, pour 1/2 cup of the mix and spread it evenly in the skillet to get 1/2 cm thick layer
  11. Cover the skillet, turn the heat to low and cook for 6-7 minutes. Periodically check to see that the cooked side is not burning / charring
  12. Add 1/2 tbsp oil on the uncooked side of the roastie and flip over
  13. Cook this side for 6-7 minutes. Periodically check that it is not burning / charring
  14. Once done, keep the roastie aside for 3-4 minutes before eating. This ensures that any moisture inside is absorbed
  15. Serve the roastie with green chutney

Serves: 4

 

Inspiration source:

Falafel (Baked!)

 

Ingredients:

  • 1 cup dried chickpeas, soaked overnight (this recipe will not work with canned chickpeas)
  • 1/2 cup chopped onion
  • 1 cup chopped parsley
  • 1 cup chopped cilantro
  • 1 small green chili pepper, Serrano or jalapeno pepper
  • 3 garlic cloves
  • 1 tsp roasted cumin seeds powder
  • 1 tsp salt
  • 1/2 tsp cardamom powder
  • 1/4 tsp black pepper powder
  • 2 tbsp chickpea flour
  • 1 tsp baking soda
  • 2 tbsp olive oil

Method:

  1. Drain the chickpeas and let it dry for a few minutes
  2. Make sure that the chopped herbs are not very wet. Access water will make the falafel wet and soggy from inside. You want them moist and soft inside and not soggy!
  3. In our experience, blending raw onions make the end product somewhat bitter. We lightly saute the chopped onions in small quantity of oil, let them cool and then add to blender / food processor
  4. Add chickpeas and onion, parsley, cilantro, pepper, garlic, cumin, salt, cardamom and black pepper to the food processor and pulse to coarse mix. If the mixture is too wet, you can add another tablespoon of chickpea flour. If it’s too dry and crumbly, you can add a teaspoon or two of water or lemon juice
  5. Transfer the falafel mixture to a bowl and add the chickpea flour and baking soda. Mix well, cover it and refrigerate the mixture for 30 minutes to one hour
  6. Preheat the over to 350F
  7. To the baking pan, add 1 tbsp oil and spread it evenly to cover the baking surface
  8. Pour falafel mix to the baking pan, gently spread it evenly in the pan. Add 1 tbsp oil on the surface, spread it evenly and bake it for 25-30 minutes, keeping an eye to make sure it doesn’t get overcooked and become too dark
  9. Take out the pan from the oven, insert a knife and take it out. If the knife is dry, your falafel is fully cooked from inside. If the mix sticks to the knife, you may need to bake the falafel for a few more minutes
  10. Cut into pieces and serve with tahini / yogurt sauce

Serves: 4

 

Inspiration source:

Falafel

Moroccan Chickpea Stew

 

Ingredients:

  • 3 tbsp olive oil
  • 1 large red onion, chopped
  • 5 garlic cloves, finely chopped
  • 1 large sweet potato, skinned and chopped to roughly 1 cm cubes
  • 2 tsp cumin seeds
  • 1/2 tsp chili powder
  • 1 tbsp sweet paprika
  • 1 tbsp cinnamon
  • fresh thyme leaves from 10-12 sprigs
  • 2 cups cooked chickpeas or 2 cans of 400 ml chickpeas
  • 2 large tomatoes, chopped or 1 800 ml can of good quality tomatoes
  • 2 tsp salt or to taste
  • 2 bunches of collard greens or baby spinach or any other green
  • 1/4 cup sweet dried raisins
  • 2 tbsp fresh chopped flat leaf parsley

Method:

  1. Heat up a pot / pan on medium heat. Add the olive oil
  2. Add the cumin seeds
  3. Once cumin seeds start crackling, add the onion and garlic and saute for 3-4 minutes
  4. Add the sweet potatoes and saute for 4-5 minutes. This will caramelize the vegetables and bring out their sweetness
  5. Add chili powder, paprika, cinnamon, thyme, salt and mix well
  6. Add the chickpeas and mix well
  7. Add the tomatoes and crush with ladle to release their juices
  8. Add 1 1/2 cups water, turn up the heat to bring to boil. Then let it simmer on medium heat for 15 minutes
  9. Add the greens to the stew along with the dried raisins
  10. Transfer about half the quantity of stew to a blender and blend to puree
  11. Pour the blended stew back into the pot and mix well
  12. Add freshly chopped parsley and serve the stew with your favorite bread

Serves: 4

Inspiration source:

Chickpea and Brown Rice Stew (Instant Pot recipe)

 

Ingredients:

  • 2 tbsp olive oil
  • 1 medium / large yellow onion, diced
  • 1 large fennel bulb
  • 4 garlic cloves, finely chopped
  • 1 cup brown rice
  • 1/2 tsp red pepper flakes
  • 2 bay leaves
  • 1 1/2 tsp kosher salt or to taste
  • Freshly cracked black pepper to taste
  • 4 cups (950 ml) vegetable broth
  • 1 cup chickpeas, cooked or from a can
  • 2 tbsp fresh thyme leaves
  • 1/2 cup Italian flat-leaf parsley, finely chopped
  • 1 to 2 cups baby spinach or kale (or other greens of choice), chopped roughly
  • 1 (14.5-ounce / 410g) can crushed tomatoes
  • 1 (8-ounce / 227g) can tomato sauce
  • 1 to 2 tbsp fresh lemon juice

Method:

  1. To the pot, add the oil and put it on saute mode
  2. Add onion, fennel, garlic and saute for 3-4 minutes
  3. Add rice, pepper flakes, bay leaves, salt, black pepper and salt and saute for 2 minutes
  4. Add vegetable broth, chickpeas, thyme leaves, parsley leaves, spinach leaves, crushed tomatoes and tomato sauce and gently mix well
  5. Cover the pot and switch it to a mode with cooking time of 15 minutes
  6. When cooking is done and cooled, open pot, add lemon juice and gently mix well
  7. Serve with your favorite bread

Serves: 4

Inspiration source:

https://www.rainbowplantlife.com/blog/vegan-instant-pot-fennel-chickpea-stew

South Indian Green Chutney

 

Ingredients:

  • 1 cup Coconut (Grated or dry dry desiccated)
  • 2 tbsp Roasted Bengal Gram or ready chana dal (also known as daliya)
  • 2 tbsp Curd
  • 1-2 Green Chilies
  • 1/2 inch Ginger (Chopped)
  • 1/2 cup Fresh Coriander
  • 1/3 cup Curry leaves
  • 10 – 15 Mint leaves
  • 1 tbsp Tamarind Paste
  • 1 tsp Salt or to taste
  • 1/2 cup water or as needed for grinding smooth chutney

Optional

  • 1 clove garlic

For tempering

  • 1 tbsp Vegetable oil
  • 1 tsp Mustard Seeds
  • 1 tbsp Urad Dal
  • 1-2 Dry Red Chilies (Broken)
  • 10-12 Curry Leaves
  • 1/4 tsp Hing

Method:

  1. Blend all the ingredients for chutney in a blender to make a smooth paste
  2. Transfer in the serving bowl

Tempering

  1. Heat oil in a small pan
  2. Add mustard seeds and when the seeds start popping add urad dal
  3. Fry till the dal turns brown
  4. Add dry red chilies, curry leaves and hing
  5. Pour the tempering over the chutney
  6. Mix the tempering with the chutney
  7. Let the chutney rest for an hour or two so that the urad dal gets soft
  8. Serve with idli, dosa or paniyaram

Serves: 4-6

Inspiration source:

Green Coconut Chutney

South Indian Green Chutney

 

Greek chickpea stew

 

Ingredients:

  • 750 gm chickpeas
  • 2 tbsp olive oil
  • 1 cup chopped celery
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3 cloves garlic, chopped
  • 2 tbsp finely chopped fresh thyme
  • 2 tbsp chopped fresh rosemary
  • lemon zest of 1 large lemon, about 1 tsp
  • lemon juice of 1 lemon, about 1 tbsp
  • 2 vegetable bouillon cubes (such as Knorr’s Vegetarian Vegetable Bouillon)
  • 1 cup water
  • salt (only if needed since the bouillon cues will add sufficient salt to the stew)
  • ground black pepper, 1 tsp

For garnishing

  • 1/3 bunch dill, finely chopped
  • 2-3 tablespoon(s) olive oil

Method:

  1. If you starting with raw chickpeas, make sure to soak them for 6-8 hours and then cook them till they are soft. We prefer steam cooking in an instant pot or pressure cooker.
    If you are starting with canned chickpeas, just drain them with some running water to get rid of the liquid.
  2. From the cooked / canned chickpeas, puree about a cup and put aside.
  3. Heat the 2 tbsp olive oil a pot / pan on medium heat.
  4. To the hot oil, add chopped celery, onions, carrots and garlic and saute for 8-10 minutes till desired level of softness. Sauteing will mildly caramelize the vegetables and bring out their sweetness.
  5. Add the thyme, rosemary, lemon zest, bouillon cube, pepper and saute for 3-4 minutes.
  6. Add the cooked chickpeas, 1 cup water and bring to boil.
  7. Stir in the chickpea puree, lemon juice… mix well and cook for a couple of minutes.
    The stew is ready! Taste and add salt only if needed.
  8. When serving, top the stew with finely chopped fresh dill, extra virgin olive oil and serve with warm pita bread.

Serves: 4

Notes: 

  • Fresh herbs and lemon juice makes this stew extraordinarily tasty and flavorful. Try not to use dry herbs and not substitute lemon with lime!

Inspiration source:

https://akispetretzikis.com/categories/ospria/revithada

 

Dahi Toast (Grilled yogurt sandwich)

 

Ingredients:

  • 4 slices of any sourdough bread (e.g. Trader Joe’s three seeds Sourdough Bread)
  • 2 tbsp oil for grilling

For stuffing

  • 1/2 cup full cream Greek yogurt
  • 1/2 cup finely chopped onions
  • 1/2 cup finely chopped cucumber
  • 1 Serrano chili, finely chopped
  • 2 tbsp finely chopped cilantro
  • 1 tbsp finely chopped mint leaves
  • 1/2 tsp salt

For garnishing

  • 1 tbsp cooking oil, such as peanut oil
  • 1 tsp mustard seeds
  • 15-20 curry leaves

Method:

  1. Mix well all the stuffing ingredients in a bowl and keep aside
  2. In a small pan, heat the oil
  3. When oil is hot, add mustard seeds and let them splutter for a few seconds
  4. Add curry leaves, cover the pan and lower the heat
  5. When the leaves become crisp, turn off the heat and keep this mix aside
  6. Divide the sandwich stuffing into 2 parts
  7. Put a slice on a plate and evenly spread one portion of the stuffing
  8. Put another slice on top and gently press so that the stuffing is spread evenly
  9. Heat your sandwich pan on medium heat
  10. Add 1/2 tbsp oil and gently put the sandwich so as to not spill its stuffing
  11. Grill the sandwich till it becomes lightly brown and crispy
  12. Spread 1/2 tbsp oil on the other side and gently turn it over to grill on the other side
  13. Once grilled to your desired level of crispiness, place on serving plate
  14. Spread half the quantity of the prepared garnishing on the sandwich
  15. Similarly, make the other grilled sandwich
  16. Serve the sandwiches with cilantro chutney and ketchup

Serves: 2

Inspiration source:

Cabbage Curry – Dhaba style

IMG_20200525_125255

Ingredients:

For the paste

  • 1 tsp mustard seeds
  • 3 cloves garlic, peeled
  • 1-2 green chilies
  • some water

Other ingredients

  • 2 tbsp cooking oil such as peanut oil
  • 1 tbsp cumin seeds
  • 1 chili, chopped
  • 1 medium size onion, peeled and chopped
  • 1 large tomato, pureed
  • 1 tsp red chili powder
  • 1 tsp turmeric powder
  • 2 tsp coriander powder
  • 1 tsp garam masala
  • 1 1/2 tsp salt or to taste
  • 4 cups medium-shredded cabbage
  • 1 cup green peas, partially cooked
  • 1/2 cup water

Method:

  1. Put all the paste ingredients in a grinder and grind to paste and then put aside
  2. Heat the oil in a pan
  3. To the hot oil, add cumin seeds
  4. Once the seeds start to crackle, add chopped chili and saute for 30 seconds
  5. Add chopped onions and saute for 2-3 minutes till onions become brown
  6. Add the paste and saute for 2-3 minutes
  7. Add tomato puree and saute for 3-4 minutes till most of the water evaporates and oil starts to separate
  8. Add chili powder, turmeric powder, coriander powder, garam masala and salt and saute for 1-2 minutes
  9. Add the cabbage and the green peas and gently fold till the vegetables are coated with the paste
  10. Add 1/2 cup water, cover and cook the cabbage for 3-4 minutes or to desired consistency
  11. Serve the curried cabbage hot with chapati or rice

Serves: 4

Inspiration source:

Pineapple Curry

IMG_20200427_181338

Ingredients:

  • 1 medium onion, peeled and chopped
  • 2 cloves garlic, peeled and chopped
  • 1 inch ginger, peeled and chopped
  • 2 tbsp cooking oil, such as peanut oil
  • 1 tsp curry powder (such as from Simply Organic)
  • 14 oz can coconut milk
  • 1 cup shelled edamame
  • 1 cup broccoli florets, small to medium size
  • 1 cup pineapple chunks
  • 1 tsp salt or to taste
  • 1 tbsp sugar
  • 1 tsp chili powder or to taste
  • 1 cup water
  • 2-3 spring onions, chopped for garnishing

Method:

  1. Heat 1 tbsp oil in a pot over medium-high heat.
  2. Add onion, garlic and ginger and saute for a couple of minutes. Let it cool and then blend to smooth paste. (in our experience, blending raw onion makes the end-product taste bitter!)
  3. In the same pot, heat the other 1 tbsp oil and saute the onion, garlic, ginger paste for a minute.
  4. Add curry power and saute for a minute.
  5. Add coconut milk and mix well.
  6. Add broccoli florets, edamame, salt, sugar and cook for 3-4 minutes on medium heat.
  7. Add pineapple and chili powder, mix well and cook for 3-4 minutes on medium heat.
  8. Take off the heat, garnish with spring onions and serve with rice.

Serves: 4

Inspiration source:

 

Coconut Cream Pineapple Curry

Black Bean Soup

20200423_182602

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 2 carrots, chopped
  • 2 cloves garlic, chopped
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 pinch black pepper
  • 2 (15 ounce) cans black beans
  • 1/2 (15 ounce) can whole kernel corn
  • 1/2 (14.5 ounce) can crushed tomatoes
  • 1 tsp salt or to taste
  • 2 cups water

For garnishing

  • 2 spring onions, chopped
  • 1/2 avocado, chopped (optional)
  • some sour cream

Method:

  1. Heat oil in a pot over medium-high heat.
  2. Add onion, celery, carrots, garlic and salt and saute for 5 minutes.
  3. Season with chili powder, cumin powder, and black pepper; cook for 1 minute.
  4. Add a can of beans, corn and water and bring to a boil.
  5. Meanwhile, in a food processor or blender, process remaining 1 can beans and tomatoes until smooth.
  6. Stir into boiling soup mixture, reduce heat to medium, and simmer for 7-8 minutes.
  7. Garnish with spring onions, avocado, sour cream and serve

Serves: 4

Inspiration source:

https://www.vitamix.com/ca/en_us/Recipes/Tortilla-Soup