Idli

4 cups idli rice

Rinse rice.

Add water to the rice. Cover and keep the rice soaked for 2 to 3 hours, I usually soak it overnight.

1 and 1/2 tsp fenugreek seeds

Rinse the fenugreek seeds and soak it in water for 2 to 3 hours, I usually soak it overnight

1 cup whole or split urad dal
3 cups water

In a separate bowl, rinse and wash urad dal for couple of times. Soak urad dal separately in 3 cups water for 15 minutes.

Use the same water used for soaking urad dal for grinding.

Add 1 cup urad dal soaked water to the grinder. Drain and keep the remaining water to add it later.

Add the urad dal and fenugreek seeds and grind until smooth, add all the remaining 2 cups of water while grinding. Once the dal is fully ground (grind for 30 minutes), the batter should be fluffy, then take out the batter in a bowl and keep aside.

3 cup water

Add 1 cup of water to the grinder, before adding rice. Add rice little at a time.

Grind the rice little coarsely not smoothly(grind for 20 minutes), add the remaining 2 cups of water little at a time. Once the right consistency is reached, transfer to the same bowl where you have taken out the urad dal batter.

2 tbsp salt

Add salt and mix well. Close the bowl and keep aside for overnight and allow it to ferment. After fermentation, the batter will become double in quantity. Mix well before you make idli.

Taste Note: Tastes AWESOME and Idlies are SOFT.
Yields: 56 idli's and 3 dosas.
Note: 6 Idlies are more enough for 1 person. I made idlies for 3 days and didn't add any water for idlies on all 3 days, just while making dosa, added little water.

Simba's ratio:

1 cup urad dal

1 tbsp fenugreek seeds

Soak them together.

3 cups idli rice

Soak

1 and 1/2 tbsp salt

Green Monster Vegan Overnight Oats

Serves: 1

1 cup fresh spinach or 1/2 cup handful kale
1 large ripe banana
1 dates
1 and 1/2 tbsp chia seeds
1 cup plant-based milk

In a blender, blend together the spinach, banana, dates, chia seeds and almond milk until smooth.

1/4 cup oats

In a bowl, add oats and then pour the smoothie on top. Stir well until combined.

Refrigerate overnight.

2 tbsp nuts, chopped / serving
berries

Give it a good stir in the morning, add desired topping and enjoy.

Source: ohsheglows
Taste Note: Tastes AWESOME. If you think the sweet is not enough, add 2 dates. I didn't add any dates, but thought it would have tasted much much better with little bit more sweetness added to this.

Spicy Ragi Porridge

Serves: 2

1/2 cup rage flour
2 cup water

Add little water at a time to ragi flour and mix well to form paste.

Add the remaining water to a medium size pot and allow it to boil. Once water starts to boil, add ragi paste and cook until the ragi turns into a thick consistency, about a minute.

2 cup coconut milk

Set the timer for 5 minutes, add milk, 1 cup at a time and stir well,  keep stirring to avoid forming lumps and cook until the porridge becomes thick. 

1/2 tsp black pepper powder

1/2 tsp salt 

Add salt and black pepper powder and mix well.

1/2 tsp ginger, grated / serving 

1 green onion, chopped / serving

2 tbsp cilantro, chopped / serving

Add all the above and mix well and serve.

Taste Note: Tastes AWESOME

Thai Red Curry

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.

Yields: 6 cups cooked rice

1 tbsp coconut oil

1 cup white onion, chopped

1/8 tsp salt

1 tbsp ginger, finely grated

1 tsp garlic, finely chopped

Heat a pan over medium heat, once hot, add oil, once the oil is hot, add onion, salt, cook, stirring often, until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously. 

1 red bell pepper, sliced into 2" long stripes

1 yellow or orange or green bell pepper, sliced into 2" long stripes

1 and 1/4 cup carrots, peeled and slices into diagonals (2 large carrots)

Add bell peppers and carrots, cook for 5 more minutes, stirring occasionally.

2 tbsp thai red curry paste

Add curry paste and cook for 2 minutes.

14 ounces tofu, chopped

2 cup coconut milk

1/2 cup water

3 cups lacinato kale, thinly sliced (1 bunch lacinato kale)

Add tofu, coconut milk, water, kale and stir to combine. Bring the mixture to a simmer over medium heat, reduce the heat as necessary to maintain a gentle simmer and cook until the peppers, carrots and kale are cooked about  10 minutes, stirring occasionally. Remove pan from the heat.

1 tbsp tamari

2 tsp lime juice

3/4 tsp salt 

1/4 + 1/8 tsp red chili flakes 

Add tamari, lime juice, salt and red chili flakes.

Divide the curry into each serving bowls.

To Garnish

cilantro, chopped

Garnish with cilantro.

Source: cookieandkate

Taste Note: Tastes AWESOME

Carrot Rice with Chickpeas

Serves: 4
Yields: 10 cups

1 cup chickpeas

Overnight soak chickpeas in water.

1 tsp salt
5 cups water

Add chickpeas, salt and water to a large pan, allow it to boil, reduce the heat to low and cook for 45 minutes.

1 and 1/2 cup rice
3 cups water

Wash rice, cook rice with water.

1 tbsp coconut oil
1 tsp mustard seeds

1 tbsp urad dal
1 tbsp channa dal
1/4 cup cashews, chopped

Heat oil in a pan, add mustard seeds, when it starts to splutter, add urad dal, channa dal and cashews, saute till the color of the dal changes.

1/2 cup shallots, chopped lengthwise
1 and 1/4 tsp red chili flakes

Add onion and red chili flakes / serrano / jalapeño peppers, saute till the color of the onion changes.

1 bunch carrot, grated using big hole grater (2 orange, 2 purple and 2 yellow carrots)
1/4 cup water
2 and 1/2 tsp salt

Add carrots, salt, water, mix, cover and cook for 5 minutes or until the carrots are cooked.

2 cups cooked chickpeas

Add cooked chickpeas and cook for 2 more minutes.

Add cooked rice and mix well.

1/4 cup cilantro, chopped
1/4 cup dry roasted unsalted peanuts

Add chopped cilantro and peanuts and mix well.

Taste Note: Tastes AWESOME. This time, I used 4 jalapeños and it was super spicy, even after I removed all the jalapeños after cooking. Next time, I will be making this with red chili flakes 

Polenta with Vegan Meat Balls

Serves: 4

Cook Lentil

2/3 cup green lentil, washed and drained
2 cups water

Add lentil and water to a saucepan, bring the water to a boil, reduce the heat, simmer until they are tender, about 25 minutes.

Yields: 2 cup cooked lentil

Flax Egg

1 tbsp flaxseed meal
2 and 1/2 tbsp water

Mix flaxseed meal with water and keep it for 5 minutes.

Saute onion and garlic

1 tbsp olive oil
1/3 cup onion / shallot, chopped
1 and 1/2 tbsp garlic, chopped

Heat the skillet over medium heat, once the skillet is hot, add olive oil, shallot and garlic, saute for 6 minutes or until golden brown, remove from the heat and turn off the stove.

Process

2 cup cooked and cooled green lentil
1 and 1/2 tbsp dried italian seasonings
1/4 cup fresh parsley
1 tbsp tomato paste
6 tbsp vegan parmesan cheese
1/2 tsp salt
1/2 tsp black pepper powder
1 tsp olive oil

To a food processor, add cooked and cooled lentil, flax egg, dried italian seasoning, parsley, tomato paste, vegan parmesan cheese, salt, black pepper powder, sauted shallots and garlic and olive oil.

Pulse until combined, but not pureed, leaving a little texture.

1 tbsp coconut flour / oat flour (optional)

The texture should be dough-like. If the mixture is too wet, add coconut flour or oat flour.

Use a tablespoon to scoop out 2 tablespoons amount of dough and carefully form into balls. The mixture is moldable but fragile. If it cracks, moisten your finger with a little water to help reform / bind them. Repeat until meatballs are formed. Arrange them on baking sheet.

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.

1 tbsp olive oil

Heat olive oil in a iron griddle over medium heat, once the oil is hot, add half of the meatballs, brown for 5 minutes or until golden brown, using a spoon roll the balls around to cook evenly on all sides. As they are done cooking, transfer to your prepared baking sheet.

1 tbsp olive oil

Repeat the process, adding olive oil to the skillet and saute the remaining meat balls, transfer to the prepared baking sheet.

Bake in the pre-heated oven for 10 to 15 minutes. Remove meatballs from oven and let to cool slightly - they will firm up longer they are cooled.

Source: minimalistbaker
Taste Note: Tastes AWESOME

Meatballs with Marinara Sauce

1 bottle marinara sauce
vegan meat balls

Heat marinara sauce, when it starts to boil, reduce the heat to low, add meat balls, allow it to simmer for 10 minutes in low.

Polenta

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: kale yields 4 cups, dandelion green yields 2 cups

To Serve

Serve meatballs over polenta with garlicky greens and marinara sauce.

Taste Note: The polenta, marinara sauce and meatballs, all tasted awesome. I used dandelion greens and it was bitter when we eat for dinner, which was immediately after I prepared, but when we had it for lunch, the bitterness reduced and it tasted awesome.
Idea Source: Had this combination in Veggie Grill. Trying my version of it.

Oat Milk

1 cup organic gluten free old fashioned rolled oats

Add oats to a large bowl and cover with water, leave to soak for 15 minutes.

Pour through the sieve discarding the liquid then rinse the oats very well a number of times under running water. This step is really important, so DO NOT skip this step.

Oats get slimy when they get wet. By discarding the soaking water and rinsing them well before making the milk, you wash off the slime. If you do not discard the water and rinse the oats well, then your milk will be slimy.

3 cups water
2 medjool dates (optional)
1 tsp vanilla extract (optional)
1/8 tsp salt

Put the rinsed oats, water and whatever the optional ingredients you want into a blender, blend until as smooth as you can get it, around 1 minute in vitamix.

Strain 2 or 3 times through a sieve. If you use nut milk bag, straining once will be sufficient.

Pour into a lidded container and store in the fridge.

Source: avirtualvegan
Note: Straining this oat milk at least twice is recommended. 3 times is best, if you have time.
Shake well before using.
It will last for 3 to 4 days in the fridge.

Thai Green Curry with Spring Vegetables

Serves: 4

Rice

1 and 1/2 cup brown rice, rinsed, soaked overnight and drained
2 and 1/4 cup water (if rice is not soaked, 3 cups water)

In a medium pot, bring rice and water to a boil, then reduce the heat to low, simmer and partially cover with a lid, cooking until the rice is al dente, about 20 minutes. If the rice is not soaked, cook for 45 minutes. Divide the rice into 4 serving bowls.

Yields: ? cups cooked rice

Curry

1 tbsp coconut oil
1 cup white onion, chopped
1/8 tsp salt

1 tbsp ginger, finely grated
1 tsp garlic cloves, finely chopped

Heat oil in pan, add onion, salt and saute until the onion has softened, about 5 minutes in medium flame. Add ginger and garlic and cook for 30 seconds while stirring continuously.

2 cups asparagus, tough ends removed and sliced into 2" long pieces (1/2 bunch asparagus)
1 cup carrot, sliced (3 carrots, peeled and sliced into half moon shapes)

Add asparagus, carrot and cook for 3 more minutes, stirring occasionally.

2 tbsp thai green curry paste

Add curry paste, cook, stirring often for 2 minute.

13.5 ounces can full fat coconut milk or 2 cups coconut milk
1/2 cup water
14 ounces Tofu, chopped

Add coconut milk, water, coconut sugar, tofu, bring the mixture to a simmer and cook until the carrots and asparagus are tender and cooked through, about 5 to 10 minutes.

2 cups spinach, packed, roughly chopped

Once the vegetables are done cooking, stir the spinach into the mixture and cook until the spinach has wilted, about 1 minute.

2 tsp fresh lime juice
1 and 1/2 tsp tamari
1/2 tsp salt
1/4 + 1/8 tsp red pepper flakes

Remove the curry from heat, season with lime juice, tamari, salt and red pepper flakes.

Garnish

cilantro, chopped

Divide the rice and curry into 4 serving bowls and garnish with cilantro.

Source: cookieandkate
Taste Note: Tastes AWESOME
Note: Once I made this with 2/3 cup of carrot (2 small carrots), 2/3 cup beans (18 beans), 2/3 cup red bell pepper (1/2 red bell pepper), 2/3 cup eggplant, 2/3 cup zucchini (about 1/2 zucchini).