Creamy Cauliflower Soup with Greens

1 Tbsp Olive Oil
1 Cup Onion, Chopped

Heat oil in a pan over medium heat, add onion and cook for 3 minutes in medium flame.

1 Tsp Garlic Cloves, Chopped

Add garlic and cook for 2 more minutes in medium flame.

3 lb Cauliflower, Florets and Stems Cut into 1" Pieces (8 to 9 Cups) I had only 7 Cups
5 Cups Water
1/4 Tsp Turmeric Powder
1 and 1/2 Tsp Black Pepper Powder
1 and 1/2 Tsp Salt

2 Tbsp Dill, Chopped

Add cauliflower, water, turmeric powder, black pepper powder, salt, bring to a boil over high heat. Add dill, reduce the heat to low and simmer for 10 minutes in low.

1 Bunch Collard or Kale, Chopped

Stir in greens and simmer for 5 more minutes.

2 Tbsp Dill, Chopped

Stir in remaining dill. Let sit for 5 minutes to cool slightly.

Puree the soup in batches, adding some soup cooked water.

Return to pot and reheat.

Taste Note: Tastes Great. I like watery soup, so for me its great, i couldn't eat a lot of soup, but D loved this soup, he gobbled lot of bowls.
Serves: 4
Yields: ??? Cups
Source: marthastewart

Brown Rice and Black Urad Dal Dosa

2 Cups Brown Rice
1 Tbsp Fenugreek Seeds

Wash and overnight soak rice and fenugreek seeds in water.

2/3 Cup Black Split Urad Dal

Wash and soak urad dal in water for an hour.

Grind rice, urad dal together.

1 Tbsp Salt

Add salt at the end and grind for a minute and take it out.

Keep it out for the whole day and make dosa in the night.

Mix it with enough water to make it dosa batter consistency.

Yields: 20 Dosas
Taste Note: Tastes AWESOME.

Teff Date Bread

Flax Egg

1 Tbsp Ground Flax
3 Tbsp Water

Mix ground flax and water to make flax egg.

Soften Dates

1 Cup Chopped Pitted Medjool Dates (10 dates)
1 Cup Boiling Water

In a medium bowl, mix chopped dates and water. Set aside and let sit for 30 minutes to soften. Mix dates and water to make paste.

Preheat the oven to 350 F

1 and 1/2 Cup Teff Flour

2 Tbsp Psyllium Husk
1 Tsp Ground Cinnamon
1 Tsp Ground Cardamom

1 Tsp Baking Soda
1/2 Fine Sea Salt

In a large bowl, add teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt.

2/3 Cup Coconut Palm Sugar

1/4 Cup Virgin Coconut Oil, Melted

Add flax egg, coconut palm sugar, coconut oil to the dates bowl, mix well until blended. Then add the flour mixture, stirring just to be blended. Be careful not to over mix.

Pour the batter into oiled lined 9 x 5" bread pan or 8" round cake pan.

Bake for 55 minutes or until a toothpick / knife inserted into the loaf comes out clean. Remove from the oven and let it cool in pan for 10 minutes. Flip on a plate and let it cool for an hour.

Taste Note: Tastes AWESOME. Not so sweet like my Banana Walnut Bread 

Source: glutenfreeveganpantry

Banana Walnut Bread

Flax Egg

2 Tbsp Ground Flax Seed
6 Tbsp Water

Mix ground flax seed and water to make flax egg.

1 Cup Coconut Palm Sugar

1/2 Cup Coconut Oil, Melted

In a large bowl, mix coconut palm sugar, melted coconut oil and add flax egg to it.

1 Tsp Baking Soda

1 Cup Teff Flour

Add baking soda and teff flour and mix well.

3 Bananas, Mashed
1/2 Cup Chopped Walnuts

Add mashed bananas, walnut to the mix.

Preheat the oven to 350 F

Oil a bread pan, carefully pour the batter, ensuring that it is evenly distributed amongst the pan.

Bake for 55 minutes. Stick a toothpick or knife in to check if the loaf is ready.

Allow it to cool for 30 minutes. Flip the bread onto a plate. Allow it to cool for 30 more minutes.

Cut into 8 Big Pieces.

Taste Note: Tastes AWESOME

Source: instructables
Next time, I would like to modify this recipe to make it Gluten Free Banana Walnut Bread.

Cabbage and Green Onion Sabzi

1 Tbsp Olive Oil
1/2 Tsp Fenugreek Seeds
Asafetida

Heat oil in a pan over medium heat, add fenugreek seeds, asafetida, saute for few seconds in medium flame.

3 Serrano Peppers
1 Tbsp Garlic, Grated

Add serrano peppers, garlic, saute for a minute in LOW flame.

12 Cups Cabbage, Chopped Lengthwise (1 Medium Cabbage)

Add cabbage, saute for 8 minutes in medium flame.

1 Bunch Green Onion, Chopped Lengthwise

Add green onion, saute for 5 more minutes.

1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1 Tsp Coriander Powder
1 and 1/2 Tsp Salt

Add all the spices and saute for 5 more minutes.

Taste Note: Tastes AWESOME
Yields:  4 Cups

Hearty Winter-Vegetable Soup

3/4 Cup dry ChickPeas

Overnight soak the chickpeas

1/2 Tsp Salt
3 Cups Water

Cook with Salt and water, allow it to boil, simmer and cook in low for 30 minutes.

2 Tbsp Olive Oil
4 Leeks, White and Pale-Green Parts only, Halve Lengthwise and Wash well and cut into 1" Pieces
(yielded 6 Cups for me)

3 Celery Stalks, Cut on the Bias into 1/2" Pieces (1 Cup)
3 Medium Carrots, Cut into Cubes (2 Cups)

2 Tsp Garlics, Crushed
1/2 Tsp Red Pepper Flakes
2 Tsp Salt

1 Tsp Black Pepper Powder
1/2 Tsp Turmeric Powder
8 Cups Water
1 to 1 and 1/2 Punch Butternut Squash, Peeled and Cut into Cubes ( 4 Cups )

1 Head Escarole, Cut into 1" Thick Ribbons

2 Tbsp Fresh Mint, Thinly Sliced
2 Tbsp Fresh Dill, Thinly Sliced

Heat oil over medium heat.

Add leaks, celery, carrots, garlic, red pepper flakes, Salt, saute for 5 minutes in medium flame.

Add black pepper powder, turmeric powder, water, bring it to a boil.

Add butternut squash, return to a boil.

Reduce the heat, simmer, partially covered, allow it to cook for 15 minutes in low flame.

Stir in escarole, cooked chickpeas along with chickpea cooked water, return to a boil, add mint and dill.

Taste Note: Tastes AWESOME
Yields:
Serves:
Source: marthastewart
Note: I didn't get Escarole, so I used Endive.

Pearl Onion Chutney

1 Tbsp Oil
3 Serrano Peppers, Chopped into Small Round Pieces
Two 8 oz Pearl Onion Packets, Peeled and Chopped into 2 Pieces
1 Tsp Garlic, Chopped

1/4 Tsp Turmeric Powder
1/4 Tsp Black Pepper Powder
1 Tsp Salt

1/2 Cup Water

1 Cup Tomatoes, Chopped
3/4 Cup Water

Heat oil in a pan, add few whole onion and serrano peppers and saute for a minute in medium flame.

Add remaining onions, garlic, saute for 5 minutes in medium flame.

Add turmeric powder, black pepper powder, salt, water, cook for 5 minutes in medium flame.

Add tomatoes, water, cook for 10 more minutes in medium flame.

Filter the water and mash it well, add the filter water back.

Taste Note: Tastes AWESOME
Serves: 2
Yields: ???
Source: Mom