Monday, May 1, 2017

Soba Noodle Salad


Japanese Soba Noodle Salad




Ingredients
Soba Noodles

1 bundle
Soy Sauce
 1/2 tbsp
Chili Sauce
 To taste
Sesame Oil
 1/2 tbsp
Peanut butter
 1/2 tbsp
Agave Syrup
 1/2 tsp
Toasted sesame seeds
 1/4 tsp
Method
Cook soba noodles per package directions.
Rinse in cold water.

Sauce.
Add  Soy Sauce, chili sauce, peanut butter and sesame oil.
Mix well. Toss with noodles.
Garnish with toasted sesame seeds.

Thai Basil Tofu


Thai Basil Tofu




Ingredients
Firm Tofu

200 gms
Fresh Thai Basil - chopped
 1 cup
Brown Sugar
 1/2 tbsp
Soy Sauce
 1/2 tbsp
Chili Sauce
 1/2 tbsp
Hoisin Sauce
 1 tbsp


Method
Stir Fry tofu in vegetable oil.
Combine Brown Sugar, Soy Sauce, Chili sauce and
Hoisin sauce with 2 tbs water.
Add to Tofu. Reduce sauce till it glazes over tofu.
Add Basil and stir fry till basil wilts.
Serve with steamed rice.

Thursday, April 13, 2017

Olan recipe - Ital Stew - Vegan


Olan recipe - Ital Stew - Vegan




Ingredients
Long Eggplant

1 cubed 
Pumpkin cubed
 1 cup
Squash cubed

 1 cup
Mung Bean cooked

 1 cup
Coconut milk
 1 cup divided
Coconut oil
 1 Tbsp divided
Curry leaves

 To Taste
Green Chili
 To Taste-optional


Method
In a pan, heat coconut oil.
If using curry leaves and green chilis, fry them.
Add  eggplant and saute for 3-4 min.
Add cubed taro and water to submerge.
Add 2 tbsp coconut milk so that vegetables cook in coconut broth.
Simmer for 5-6 min till taro is half done.
Add pumpkin and squash.
Add more water to submerge along with coconut milk, 
1 tbsp per cup of water.
Bring back to simmer.
Cover cooked till vegetables are tender almost mushy.
Add cooked Mung bean.
Add salt to taste and rest of coconut milk.
Remove from heat and add raw coconut oil.
Rest for 10-15 min, the vegetables continue to cook and become 
rich and creamy with coconut milk and taro.
Serve with steamed rice.

Wednesday, April 12, 2017

Potato Takoyaki


Potato Takoyaki




Ingredients
Medium sized onion

1 chopped
Large Potato
 1 cooked
Milk (plant based or cow)

 1/4 cup
Chickpea flour

 1/4 cup
Rice flour

 1 Tbsp
Baking Soda

 1/8 Tsp
Olive oil

 1 Tbsp
Salt

 To Taste


Method
In a pan, saute chopped onion.
When translucent, mash and add cooked potato .
Add salt to taste.
Add milk and bring them together.
Let cool and make small balls that would fit Takoyaki pan.

Batter:
Mix Chickpea flour, rice flour, salt to taste and oil.
Make a better with a bit of water.
Heat Takoyaki pan. 
Dip the potato ball in batter and cook in pan.
Turn once bottom is cooked, about 2 min. 

Carrot Rice


Carrot Rice




Ingredients
Onion diced

1 medium
Organic carrot shredded
 1 1/2 cup
Oil

 to fry
Tumeric

 1/4 tsp
Garam masala

 1/4 tsp
Fennel seeds

 1/2 tsp
Cooked chickpea

 1/4 cup
Cooked Basmati rice

 2 cups








Method
In a pan heat oil and add onions.
Fry onions till translucent.
Add tumeric, garam masala, fennel seeds and salt.
Add shredded carrots and cook covered till tender.
Add chickpea.
Add Basmati rice and mix well.

Date and Nut balls


Date and Nut balls


Ingredients
Seedless dates

1 cup
Pumpkin Seeds
 1/4 cup
Cashew Nuts

 1/4 cup
Almonds

 1/4 cup
Poppy seeds

 1/2 tsp

Method
Coarsely chop the dates.
Dry roast Pumpkin seeds, cashew and almonds separately
till crunchy.
Let cool and coarsely chop the nuts.
Mix date and nuts.
Make balls.

Lentil Crumbles - Paruppu usili


Lentil Crumbles

Traditionally made with lentils, this version is made of Canadian split pea. 


Ingredients
Split yellow pea

1/2 cup
Green beans
 25-30 nos
Chili flakes

 1/2 tsp
Crushed chili pepper 

 1/2 tsp
Salt                                                                            to taste









Method
Soak split-pea in water for 4-6 hours.
Add chili pepper and salt.
Grind to a coarse mixture.
Steam the group pea for 15 min.
Cut green beans to 1/4 inch pieces.
Add oil in a pan and stir-fry green beans till its half-cooked.
Add the steamed pea mixture.
Drizzle oil and roast to desired crispiness.