Green Curry Fried Rice

Quinoa version

1 and 1/3 cups quinoa, soaked for 15 minutes

2 and 2/3 cups water

Rinse quinoa, add hot water, allow to boil, reduce the heat to low and cook for 18 minutes in low, close the pan and leave it for 10 minute. Allow to cool in a plate, so that it would NOT be mushy.

Rice version

1 and 1/2 cups rice, soaked for 30 minutes

3 and 1/2 cups water

Cook the rice in pressure cooker until all water stops while whistling, allow to cool in 2 plates.

1 tsp coconut oil

1 cup yellow onion, sliced thin and into 2

Heat oil in a pan, add onion and saute for 3 minutes in medium flame.

1 tsp garlic cloves, grated

1 tsp ginger, grated

1 bottle green curry paste (1 bottle = 6 tbsp)

Add ginger, garlic and green curry paste and saute for a minute in medium flame.

1/2 can coconut milk (2/3 cups + 1/4 cup)

1 tbsp tamari

Add coconut milk, tamari, mix well, cook in medium heat for 3 minutes.

16 oz tofu, remove water and crumble

Add crumbled tofu, toss and cook in the curry sauce for 3 minutes.

1 cup carrot, chopped into triangles (1 and 1/2 carrots)

1 cup celery, chopped (almost 3 sticks)

Add carrot, celery, mix well and cook for 2 minutes

1 cup frozen peas

Add peas, mix well and cook for 3 minutes.

1 and 1/2 cup broccoli

Add broccoli, mix well and cook for a minute

1 and 1/2 cup mixed bell peppers, chopped into 1/2" strips

3/4 tsp salt

Add bell peppers, salt, mix and cook for 3 more minutes.

Add cooked quinoa and toss well for about 3 minutes until everything is evenly coated and hot. Turn off the stove

1 cup thai basil

1/2 cup green onion

5 tsp fresh lime juice

Add thai basil, green onion and lime juice and mix well. 

4 oz wild arugula

Divide the arugula in to 4 plates. Divide the fried quinoa-tofu on top of the arugula, so that the arugula wilt slightly from the heat.

Source: hot-thai-kitchen

Serves: 4

Taste Note: Tastes AWESOME
Note: This dish tasted like green curry, didn't taste like fried rice at all. We both thought, it would taste amazing with rice, so next time, I am making this with rice! Also I was in a hurry, so didn't add arugula.

Sweet High Protein Breakfast

1 tbsp walnut, chopped

Overnight soak walnut in the serving bowl.

1/2 cup sprouted rolled oats

1 tbsp hemp seeds

2 tsp flax seeds

3/4 cup water

Overnight soak oats, hemp and flax seeds in water in magic bullet.

Grind all the above for 30 seconds

3/4 cup yogurt

1 scoop any Truvani Organic Plant Based Protein Powder of your choice

Add yogurt, protein powder and blend for 30 seconds.

Scrape the sides and blend for 30 more seconds.

1/2 cup mixed berries

Wash the soaked walnuts, add berries and blended mixture and enjoy!

Taste Note: Tastes AWESOME

Serves: 1

High Protein Savory Breakfast

1/2 cup sprouted rolled oats

1 tbsp hemp seeds

3/4 cup water

Overnight soak oats and hemp seeds in water.

1/4 tsp salt

1/4 tsp black pepper powder

1/4 tsp cumin powder

1/2" ginger

5 cilantro stems and leaves

5 mint leaves

Grind all the above for 30 seconds

3/4 cup yogrt

1 scoop Unflavored Unsweetened Truvani Organic Plant Based Protein Powder

Add yogurt, protein powder and blend for 30 more seconds.

Scrape the sides and blend for 30 more seconds.

Taste Note: Tastes AWESOME

Serves: 1

Nutritional Information: 13.5 grams Fat, 7.33 grams Fiber, 38.33 grams protein, 458 calories

Mushroom Pepper Fry

Grind

1 tbsp black pepper corns

1 tsp fennel seeds

1 tsp coriander seeds

Add all the above to small jar and grind to a coarse powder and set aside.

1 tbsp oil

1 tsp cumin seeds

Heat oil in a pan, add cumin seeds, let it splutter.

2 whole dry red chilies, DO NOT SPLIT

Add dry red chilies, give a quick mix.

1 onion, sliced thin and chopped each slice into 2 pieces

1 medium green bell pepper, sliced thin and chopped each slice into 2 pieces

Add onion, green bell peppers, saute for 10 minutes in medium flame.

1 tsp ginger, grated

1 tsp garlic, grated

Add ginger and garlic, sauté for a minute.

1 pound mushroom, washed and SLICED THIN (MUST)

Add mushroom, saute in medium flame. It will let out water, keep sautéing until all the water evaporates, continue cooking, so they brown. I cooked in medium for 15 minutes in medium flame and 5 minutes in high flame.

1 tsp salt

Add prepared pepper mixture, salt, sauté for 2 minutes and turn off the stove.

Taste Note: Tastes AWESOME
Yields: 2 cups

Source: sharmispassions

Thousand Island dressing

1/4 cup cashews, soaked for 4 hours (5 grams of protein)

1/4 cup water

1 tbsp tomato paste

1/2 tsp onion powder

1/4 tsp garlic powder

1/4 tsp smoked paprika

1 tsp lemon juice / white vinegar

1/8 tsp salt

1/8 tsp black pepper powder

Grind everything.

Source: elavegan

Taste Note: Tastes 

Serves: 4

Vegan Black Bean Burgers

Serves: 4

Flax eggs

3 tbsp GROUND flax seeds (6 grams protein & 4 grams of fiber)

1/4 cup water

Mix ground flax seeds with water and keep aside for 15 minutes.

1 (15 ounces) can black beans, drained and rinsed (24.5 grams protein & 24.5 grams fiber)

Rinse the beans very well in a sieve, drain them and pat dry.

1/2 cup sunflower seeds (12 grams protein & 6 grams of fiber)

2/3 cup oats (8 grams of protein & 5.3 grams of fiber)

2 tsp onion powder

2 tsp smoked paprika

1/2 tsp ground cumin

1/4 tsp red pepper flakes

1/2 tsp salt

1/2 tsp black pepper powder

Process in food processor until it becomes like flour like consistency.

1 and 1/4 cup big onion, chopped

3 garlic cloves, minced

1 tbsp tomato paste

1 and 1/2 tbsp tamari

1/4 cup moringa leaves, packed / 3 tbsp fresh parsley, finely chopped

Add flax eggs, black beans, onion, garlic, tomato paste, tamari and parsley / moringa.

Pulse few times until the mixture come together, DO NOT over blend, as the burger should still have some texture. Scrape on the sides if needed and pulse again until the mixture hold together, when pressed between your fingers.

Form 4 burger patties with your hands. If the mixture is too sticky, you can simply add more oats. if its too dry, add little water.

Heat the oven to 375 degrees F.

Lightly grease a baking sheet. place the patties and apply little bit of oil on top of the patties. 

Bake for 15 minutes, 

vegan barbecue sauce

Flip, brush with vegan BBQ sauce and bake for another 15 minutes. 

Toppings

AVOCADO - MUST

tomatoes

lettuce

onion

cucumber

Source: elavegan

Taste Notes: Tastes 

Protein: 12 grams / patty

Fiber: 10 grams / patty

Chickpea Flour Buns

3 cups chickpea flour

2 tbsp ground flax seeds

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

In a large bowl, whisk all the above ingredients. 

2 cups water

1 tbsp apple cider vinegar

1 tbsp maple syrup

3 tbsp psyllium husk powder

In a separate bowl, immediately, whisk all the wet ingredients including psyllium husk powder, as the mixture thickens quickly. Let the mixture rest for 5 minutes. 

Preheat the oven to 325 degrees F.

Mix the wet and dry ingredients into a sticky dough. 

Lightly wet the hands and divide the dough into 6 sections of a bun pan. 

If adding sesame seeds, brush the dough with water first.

Bake the chickpea flour burger for 50 minutes, until deeply golden.

Let the buns cool completely before slicing.

Sesame seeds for topping

Soure: elavegan

Taste Note: Tastes 

Serves: 6

Ragi Buns

1 cup ragi flour (2 cups)

1/2 tsp salt (1 tsp)

1 tsp coconut sugar (2 tsp)

1 tsp dried oregano (2 tsp)

1 tsp red chili flakes (2 tsp)

3 tbsp psyllium husk (6 tbsp)

Mix all the above in a bowl. 

1 and 1/2 tbsp coconut oil (3 tbsp)

Mix the oil.

1 and 1/4 cups water (2 and 1/2 cups)

Add water little at a time and mix well until it becomes soft dough. 

Preheat the oven to 350F

Close the bowl and keep aside for 10 minutes, so that it absorbs all the water and holds a good shape.

1/2 tsp baking soda (1/2 tsp)

1 tbsp lemon juice / apple cider vinegar / white vinegar (1 tbsp)

Add baking soda, lemon juice / apple cider vinegar / white vinegar, mix well. After adding soda, you have cook it immediately.

white and black sesame seeds for topping.

Grease the baking tray, shape the dough into buns, top them with sesame seeds and bake for 40 minutes.

Let the buns cool down before slicing.

Source: Homemade Happiness With Manisha

Taste Note: Tastes AWESOME

Teff and Seed Bread

 115 grams rice flour

100 grams potato starch

85 grams teff flour

50 grams / 2 ounces ground almond

1 tsp baking powder

1 tsp psyllium husk

1 sachet fast acting dried yeast

1/2 tsp salt

Add all the above to the food processor

60 grams coconut oil

Add oil, process until it forms crumbs.

400 ml of luke warm water

1 tbsp blackstrap molasses

Mix blackstrap molasses with the warm water. Add this into the food processor and process to form a thick batter.

2 tbsp mixed nuts (Sesame Seeds, sunflower seeds, flax seeds)

Add mixed nuts to the food processor and run for few seconds.

Spoon the mixture to a clean bowl, cover with a cling film, leave to raise for 1 hour.

Preheat the oven to 400 F

Grease the loaf pan, spoon the dough into the pan, allow to raise again for 15 minutes.

extra seeds for sprinkling

Allow to bake for 40 minutes or until its golden and cooked though.

Cool in the loaf pan for 5 minutes, remove from the pan and place on a cooling rack.

Source: christinebailey

Taste Note: Tastes 

Lentil Bun

60 grams yellow split moong dal, soak for 4 hours

Wash and drain well the soaked moon dal.

1/4 tsp salt

Blend with salt and make thick, smooth batter. (No need to add any water, for 1 bun I added 2 tbsp of water and the batter became very watery and for the next bun, I didn't add any water)

1 tsp Psyllium husk

1 tsp coconut oil

1/4 tsp baking soda

1/2 tsp apple cider vinegar or lemon juice

Stir in Psyllium husk, oil, baking soda, and apple cider vinegar. Mix gently.

1/4 tsp mixed herbs (optional) - I used 5 rosemary / bun

1/2 tsp sesame seeds (optional)

Apply oil onto the baking pan. 

Shape into a bun, add to the baking pan. Add mixed herbs, sesame seeds.

Bake at 350 F degrees for 20 to 25 minutes, until golden and a toothpick comes out clean.

Allow the bun to cool for 10 minutes before slicing.

Serves: 1

Taste Note: Tastes good, not bad, ok, baby said, it tasted like Adai.
Source: neerusbakes

Rad's Upma / Idly Rava Upma

1 tsp coconut oil

2 cups Idly rava

Roast the rava.

1 tbsp coconut oil

1 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

1/4 cup cashews, chopped

10 red chilies, seeds removed

1/2 cup onion, chopped

white parts of green onion, chopped

Saute onions.

2 tomatoes, chopped

Saute till tomatoes softnes.

1 tsp ginger, chopped

1 cup carrot, chopped

1 cup beans, chopped

1/2 cup potato (1 small), chopped

1/2 cup peas

Add all the veggies, saute.

1 tsp salt

1 cup water

Add water and cook the veggies for 10 minutes in medium flame.

1 and 3/4 tsp salt

7 cups water (1: 3 and 1/2 ratio)

Add salt, water, allow to boil.

2 cups Idly rava

10 broccoli florets

Add rava, broccoli, simmer, close the pan and cook for 10 minutes. Mix after 5 minutes, make sure it has enough water.

cilantro leaves, chopped

mint leaves, chopped

green parts of green onion, chopped

1 tbsp ghee

Add all the above and mix well.

Taste Note: Tastes AWESOME

Yields: 10 cups

Serves: 4

Creamy Tomato Basil Pasta

1/2 onion, chopped
2 garlic cloves

2 tsp red chili flakes with seeds

1/2 tsp salt

2 and 1/2 cups tomato

Allow to cool.

1/4 cup cashews, soaked for 30 mins

Grind all the above.

1 pound pasta

1 tbsp salt

Cook Pasta for 15 minutes.

4 carrots, chopped

1/2 eggplant

1/2 zucchini

1/2 yellow squash

3/4 cup peas

1 tsp salt

Cook all the above for 10 minutes

10 broccoli florets

Cook for 5 more minutes.

Mix everything

Basil leaves, chopped

Tastes AWESOME

Baked Pears

2 just ripe pear

1 tsp melted coconut oil

2 tbsp coconut sugar

1 tbsp maple syrup

1/4 tsp ground cinnamon

1/2 of 1/8 tsp ground nutmeg (1/8 tsp for 4 pears)

1/8 tsp ground ginger (1/4 tsp for 4 pears)

1/2 tbsp apple cider vinegar (1 tbsp for 4 pears)

1 tbsp lemon juice

Preheat the oven to 350 degrees F

Set out 9 x 13 or smaller baking dish.

Half pears, remove and core with a small measuring spoon.

Place the cut side up in the baking dish.

Top with coconut oil, coconut sugar, maple syrup, ground cinnamon, ground nutmeg, ground ginger, apple cider vinegar and lemon juice.

Flip cut side down, bake for 30 minutes or until tender (a knife inserted should easily slide out, bake longer as needed for larger / firmer pears)

Carefully remove from the oven, flip cut side up and bake for additional 5 minutes to slightly caramelized the tops. 

Enjoy as is or with vanilla coconut yogurt or coconut whipped cream or vanilla bean coconut ice cream!

Drizzle the remaining "caramel" sauce left over in the pan for extra flavor and decadence.

Source: minimalistbaker

Taste Note: Tastes 

Mixed Bellpepper Poriyal

1 tsp olive oil

1/2 tsp mustard seeds

1 tsp black split urad dal

1 tsp channa dal

Heat oil in a pan, splutter mustard seeds, brown channa dal, black split urad dal.

1/2 cup shallots, chopped

Saute shallots for 5 minutes.

2 red, 2 orange and 2 yellow bell peppers, washed and chopped

1/4 tsp turmeric powder

1 and 1/2 tsp sambar powder

1 and 1/4 tsp salt

1/4 cup water

Add jackfruit, turmeric powder, sambar powder, salt, water, allow to cook for 10 minutes.

1/4 cup coconut powder

1 small piece cinnamon

1/2 tsp fennel seeds

1/4 tsp poppy seeds

1/2 cup water

Grind all the above.

Add this into the cooked vegetables, mix well and cook for 5 minutes and witch off the stove.

cilantro leaves, chopped

Add cilantro leaves and mix well.

Taste Note: Tastes AWESOME

Yields: 2 and 1/2 cups

Cauliflower Kurma

1 large cauliflower, cut into florets, clean

1/2 tsp turmeric powder

1/2 tsp salt

boiling water

Add boiling water to cauliflower, turmeric powder, salt and boil for 10 minutes.

1/2 cup coconut

10 cashews or ? 2 tbsp? potukadalai

1/2 tsp fennel seeds

1/4 tsp poppy seeds

2 large red chilies or 4 small red chilies

1/2 cup water

Blend all the above to a smooth paste.

2 tbsp oil

1/2 tsp fennel seeds

1 cup onion, chopped

1 red chili

Heat oil in a pan. Add fennel seeds, allow to splutter, add onions and red chili, sauté until onions turn golden.

1 tsp garlic, grated

1 tsp ginger, grated

Add ginger, garlic and sauté.

1/2 cup tomato, chopped

Add tomato, sauté until tomatoes softnes.

1 tsp coriander powder

3/4 tsp red chili powder

2 tsp salt

Add all the above, mix well. 

1/2 cup water

Add ground coconut, use 1/2 cup water to wash the blender, mix into smooth gravy.

2 cup water

Add cauliflower florets to the gravy. Cover and cook on low heat for 10 minutes until cauliflower is tender but not mushy.

1/4 tsp garam masala

cilantro leaves, chopped

Sprinkle garam masala and mix gently. Garnish with fresh coriander leaves. 

Source: Pavi

Taste Note: Tastes AWESOME

Purple Cabbage Poriyal

To Grind

1/3 cup coconut
1 stick cinnamon
1 tsp fennel seeds
1/4 tsp poppy seeds

Grind all the above.

1 tbsp oil

1/2 tsp mustard seeds

1 tsp urad dal

1 tsp chana dal

6 and1/3 cups purple cabbage, chopped
1" ginger, chopped

2 tsp sambar powder
3/4 + 1/8 tsp salt

Heat oil in a pan, splutter mustard seeds, add urad dal, channa dal, once they are golden brown add chopped cabbage, ginger, sambar powder salt and cook without water for 10 minutes in medium flame.

Add ground paste and cook for another 5 minutes.

Yields: 5 cups

Taste Note: Taste awesome

Source: Rad 

Collard Greens Kadayal

1/3 cup yellow split moong daal / masoor dal, soaked for an hour
1/2 cup big onion, chopped
1/2 cup tomato, chopped
1 garlic glove, chopped

1 bunch collard, chopped, keep stems and leaves separately

1/2 tsp salt

2 cups water

Add just the collard stems and all the other above in pressure cooker and cook for 1 whistle.

Once whistle settles. open the cooker, add collard green leaves, cook for 10 more minutes.

? tsp salt

Add salt, turn off the stove, allow to cool. Transfer to blender.

1 tsp oil

2 tsp vadagam 

2 dry red chili

Heat oil in a pan, add vadagam, red chili, saute. 

First take all the chiles, along with cooked items and blend smooth. Now add others and blend coarsly.

Taste Note: Tastes 

Yields: ? cups

Source: Devi

Carrot Kheer / Carrot Payasam

Serves: 

30 to 40 almonds, soaked for 15 minutes and skin removed

Soak the almonds in hot water for 15 minutes or boiling water for 5 minutes. Peel the skin of almonds, keep aside.

2 cups carrot

Peel and chop the carrots roughly into small rounds.

16 dates

1 cup water

Place soaked almonds, carrot, dates and water, cook in pressure cooker for 3 whistles. Let the pressure release naturally.

Blend the cooked almonds, carrot dates mixture in blender with little water until completely smooth.

2 tbsp ghee

Heat ghee in a pan, add ground paste, saute for 2 minutes until the raw smell of the carrot is gone.

2 cans coconut milk

1/2 cup water

Add coconut milk, water, allow to boil, stir frequently. 

1 pinch saffron, soaked in 1 tbsp of warm milk

1/4 tsp cardamom powder

Add saffron and cardamom powder, mix well. 

1/4 cup pista for garnish

Garnish with pista.

Source: indianveggiedelight

Taste Note: Tastes 

 

Sweet Potato Kheer

(2 cups) 1/2 cup sweet potato, cooked and grated, tightly packed

Cook sweet potato with skin in cooker just for 1 whistle. Peel off the skin and grate it, measure tightly packed and set aside.

(2 tbsp) 1 tbsp ghee

(1 tbsp) 1/2 tbsp cashews, chopped

(1 tbsp) 1/2 tbsp almonds, chopped

(1 tbsp) 1/2 tbsp pista, chopped

Heat ghee in a pan, roast the nuts, set aside.

Add grated potato to the same ghee pan, saute for few minutes.

(2 cans coconut milk + 1 cup water) 2 cups coconut milk 

1 fat pinch saffron

Add coconut milk, saffron and simmer, keep stirring, until thick, about 10 minutes.

(3/4 cup coconut sugar) 1/4 cup jaggery

Add jaggery, simmer until thick and creamy, about 5 minutes.

Add ghee roasted nuts.

Source: sharmispassions

Taste Note: Tastes 

Yields: ? cups

Jackfruit Poriyal

(1 tbsp) 1 tsp olive oil

(1 tsp) 1/2 tsp mustard seeds

(1 tsp) 1 tsp black split urad dal

(1 tsp) 1 tsp channa dal

Heat oil in a pan, splutter mustard seeds, brown channa dal, black split urad dal.

1/2 cup shallots, chopped

Saute shallots for 5 minutes.

(2 cans) 1 can jackfruit, washed and chopped

(1/2 tsp) 1/4 tsp turmeric powder

(1 and 1/2 tsp) 3/4 tsp sambar powder

(3/4 tsp) 1/2 tsp salt

(1 cup) 1/4 cup water

Add jackfruit, turmeric powder, sambar powder, salt, water, allow to cook for 10 minutes.

(1/4 cup) 2 tbsp coconut powder

1 small piece cinnamon

(3/4 tsp) 1/2 tsp fennel seeds

(1/4 tsp) 1/4 tsp poppy seeds

1/2 cup water

Grind all the above.

Add this into the cooked vegetables, mix well and cook for 5 minutes and witch off the stove.

cilantro leaves, chopped

Add cilantro leaves and mix well.

Taste Note: Tastes AWESOME

Yields: 4 cups