Mushroom soup with vegetables

mushroomsoup

Ingredients
1 large onion
2 garlic cloves
2 tbsp oil or butter
500 g mushrooms, chopped
750 ml vegetable stock
Salt and freshly ground black pepper

Directions

1. Chop onion and garlic into fine pieces.
2. Heat oil/butter and fry the onion and garlic until soft.
3. Add the mushrooms and fry for 5-7 minutes, stirring gently.
4. Pour the stock over the fried mushrooms and season with salt and black pepper. Simmer for 10-15 mins until the mushrooms are very tender.
5. Remove from stove and let it cool.
6. Blend the soup until smooth.
7. Garnish with finely chopped cilantro or parsley, if desired.
8. Serve hot.

Grated Potato Paranthas

Ingredients

Besan or jowar or any other flour for binding
2 raw potatoes, grated
1 cup chopped spinach
Salt to taste
i/2 tsp Turmeric
1 tsp sesame seeds
Red chilli powder (to taste, optional)
Chopped green chillies (to taste, optional)
Powdered roasted peanuts

 

 

 

Directions
1. Grate potato and add chopped spinach (can use any other leafy veggie too).

2. Add salt, turmeric, sesame seeds, red chilli powder/chopped green chillies and powdered roasted peanuts.

3. Add a little jowar flour (or besan) to get a dough like consistency. No need to add water.

4. Make into flat thick paranthas and roast both sides until golden on a tawa.

5. Serve hot with yogurt, pickle, or any other side or sabzi.

Blueberry Oatmeal Banana Muffins

muffins

Ingredients
2 cups Rolled oats
1 cup Spelt or other flour of choice
1 tsp Cinnamon
¼ tsp Sea salt (or Himalayan salt)
1 tsp Baking soda
¼ cup Hemp hearts
2 Large free range eggs
¼ cup Maple syrup
1 cup Mashed bananas (two medium bananas)
2 tsp Vanilla
1 cup Buttermilk
¼ cup Coconut oil melted
1 cup Blueberries

Directions
1. Preheat oven to 350F and prepare muffin pan (with liners or spray)
2. Combine dry ingredients, including hemp hearts, in medium bowl
3. Combine wet ingredients in large mixing bowl
4. Add dry ingredients into bowl with wet ingredients. Stir with spatula until combined. Do not overmix
5. Gently fold in blueberries
6. Scoop into muffin tins
7. Bake for 30 minutes
8. Cool for 10 minutes before removing from pan

Variation: Replace mashed bananas and blueberries, with applesauce and raisins (but only 1/2 cup raisins)

 

Credits – globalvegetarian.ca

Grated raw potatoes paranthas

 

Ingredients

Besan or jowar or any other flour for binding
2 raw potatoes, grated
1 cup chopped spinach
Salt to taste
i/2 tsp Turmeric
1 tsp sesame seeds
Red chilli powder (to taste, optional)
Chopped green chillies (to taste, optional)
Powdered roasted peanuts

 

Directions
1. Grate potato and add chopped spinach (can use any other leafy veggie too).

2. Add salt, turmeric, sesame seeds, red chilli powder/chopped green chillies and powdered roasted peanuts.

2. Add a little jowar flour (or besan) to get a dough like consistency. No need to add water.

3. Make into flat thick paranthas and roast both sides until golden on a tawa.

Garbanzo beans and Greens Salad

chickpeasaladIngredients
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon ground black pepper
1/8 teaspoon salt
3 cups baby arugula leaves
1 cup canned garbanzo beans
1/2 cup red bell peppers
4-5 pitted olives

 

Directions
1. Mix olive oil, balsamic vinegar, salt, and pepper.
2. Drain and wash garbanzo beans, allow to dry.
3. Cut bell peppers into strips. Roast on medium heat for 5 minutes. Keep aside.
4. Cut olives into halves.
5. Add the dressing to arugula, garbanzo beans, olives, and bell peppers. Mix well.