Friday, March 3, 2017

Vegan Cornbread Recipe


Cornbread Recipe




Ingredients
All purpose flour

1/2 cup
Corn meal

1/2 cup
Baking Sosa
 1/2 tsp
Salt

 1/2 tsp
Soy Milk

1/2 cup 
Maple Syrup

2 tbsp
Canola oil

2 tbsp








Method
Mix the dry ingredients.
Add up to 1/2 cup soy milk to make a smoth dough.
If too dry, add up to 2 tbsp soy milk.
Add Maple syrup and mix well.
While whisking, add oil and incorporate into the batter.
Cook in rice cooker. The cooker will cook for a while and turn to keep warm setting.
Leave it in keep warm setting till edges are firm.
You could leave it there to fully set, I like to flip it (as my cooker is not tapered)
and brown the bottom as well.

Yogurt Salad Sandwich


Yogurt Salad Sandwich


Ingredients
Thick Yogurt

1/4 cup
Bread
 4 slices
carrots, cabbage,celery diced

 1/4 cup
Honey Mustard 

 2 tsp
Olive oil

 1 tsp
Salt and pepper 

 to taste




    




Method
Mix yogurt, salt&pepper, olive oil and mustard in a cup.
Add chopped vegetables and mix well.
Place between bread slices.
Toast in a pan or panini maker.

Monday, February 27, 2017

Adai - Fermented Bean pancakes


Adai - Fermented Bean Pancakes




Ingredients
Rice

1/3 cup
Mung Bean
 1/3 cup
Chickpea

 1/3 cup
Crushed chili pepper 

 1/2 tsp
Salt                                                                            to taste









Method
Soak Rice, Mung Bean and Chickpea in water for 4-6 hours.
Add chili pepper and salt.
Grind to a paste, crepe batter consistency.
Make pancake on a griddle.

Yeast Gravy


Yeast Gravy




Ingredients
Nutritional Yeast

1 tbsp
Soy sauce
 1/2 tbsp
Corn Starch

 1 tbsp
Olive oil 

 1/2 tbsp










Method
Mix corn starch with a bit cold water in a bowl.
Bring a cup of water to boil.
Add soy sauce and olive oil .
Stir in nutritional yeast and bring the mixture to a simmer.
Slowly add corn starch water while whisking continuously. 
Simmer for 10 sec until starch is cooked.
serve with Bannock.

Wednesday, February 22, 2017

Urad Vada


Urad Vada




Ingredients
Urad Dal flour

1/4 cup
Rice flour
 1 tbsp
Onion diced

 a bit
ginger diced 

 a bit
corriander leaves                                                         a bit
baking soda                                                               1/8 tsp
Lemon juice                                                               1/2 tsp
Olive Oil                                                                        2 tsp








Method
Add urad flour, rice flour, baking soda and salt (to taste) in a mixing bowl.
Mix the dry ingredients.
Add chopped onion, ginger, coriander leaves and green chilis (if desired) .
Add water and make a dough. 1/2 cup of water did it for me.
Add lemon juice to activate baking soda.
Fry in a appa pan. You could also fry in a pancake griddle into tiny pancakes.

Make Ghee in a rice cooker


Make Ghee in a rice cooker

Very easy recipe to make Ghee. You cant go wrong with this.
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Ingredients
Butter

1 pound

Add butter to rice cooker.
Once water is evaporated, the cooker switches to stay warm.
Leave it in stay warm till all water bubbles away and the ghee is clear like oil.

Notes:
Principle of operation (basic rice cooker models)
from Wikipedia

During cooking, the rice/water mixture is heated at full power. 
The water reaches a temperature of 100 °C (212 °F); it cannot get 
hotter than its boiling point (all the energy goes into 
vaporizing the water). At the end of cooking there will be no 
free water left; most will have been absorbed by the rice, and 
some boiled off. As heating continues, the temperature can now 
rise above boiling point; this makes the thermostat trip. Some 
cookers switch to low-power "warming" mode, keeping the rice 
at a safe temperature of approximately 65 °C (150 °F);

As long as there is moisture in the butter, the rice cooker boils off 
the water. Once all the water is evaporated, the thermostat trips. 

continue at 65 °C to ensure all moisture is gone.

Sunday, February 19, 2017

Red Lentil Balls


Red Lentil Balls

This is a modified Turkish recipe from mercimek köftesi, made with Canadian lentils.


Ingredients
Red lentils aka Masoor dal

1 cup
Whole wheat Couscous
 1 cup
Onion diced

 1 medium
Tomato diced 

 1 large
Tumeric                                                                     1/4 tsp
Paprika                                                                      1/4 tsp
Cumin Powder                                                         1/4 tsp
salt, lemon juice                                                     To Taste
chopped fresh parsley and green onions           Garnish
Olive Oil                                                                   2-3 tsbp








Method
In a pan heat olive oil and fry onion till translucent.
Add chopped tomato, cover cooked till mushy.
Add tumeric, paprika and cumin powder.
Add lentils and 2 cups of water.
Add salt to taste.
Once lentils are cooked though, about 10 min add couscous.
Turn off flame.
Cover and let couscous hydrate. Fluff in between.
Add green onions and cilantro.
Make balls or serve as pilaf.