Salad with freekeh and greens

freekehIngredients
1¼ cups freekeh
1 small red onion, chopped
1 medium tomato, chopped
2 tsp olive oil
Salt and black pepper
½ cup feta cheese
Pesto Sauce to taste

 

Directions

1. Bring 2¾ cups water to boil and add the freekeh.
2. Cover and reduce heat to cook till water is absorbed.
3. Remove from heat and leave covered for 5 minutes.
4. Roast onions till medium brown. Add tomatoes and cook for 1-2 minutes. Add the freekeh.
4. Stir the pesto into the cooked freekeh and season to taste with salt and pepper.
5. Garnish with crumbled feta.

Kale and Tofu Salad

 

Ingredients

4 stems of kale, any kind (washed and dried)
10 medium sized mushrooms (washed and quartered)
10 brussel sprouts (cut into halves)
1 cup cooked whole lentils
½ cup canned or roasted chickpeas
½ package firm tofu (I used Soyganic smoked tofu)
1 tbsp dijon mustard
2 tbsp avocado or extra virgin olive oil
2 tbsp balsamic vinegar
Salt & pepper
Balsamic glaze (optional)
Sweet Thai chili sauce
Soy or teriyaki sauce

Directions

1. Cook 1/2 cup brown lentils in some water for 15-20 minutes or until softened. Drain excess water and set aside.

2. Sauté cubed tofu in a drizzle of olive oil, 2 Tbs of sweet Thai chili sauce and a bit of soy or teriyaki sauce for 5-6 minutes until slightly browned. Remove from pan and then sauté the mushroom in the same sauce for a few minutes. Remove the mushrooms into a small bowl. Now pan fry the brussel sprouts in the same pan for 6-7 minutes until cut sides are slightly charred. Add some sea salt and black pepper, and a touch more olive oil if needed. Set aside.

3. With your hands remove the stems and break the kale leaves into small pieces in a salad bowl. Whisk together the dressing ingredients in a small bowl (oil, dijon mustard, balsamic vinegar, salt & pepper). Mix dressing into the kale to coat the leaves really well.

4. Add tofu, brussel sprouts, mushrooms, lentils, and chick peas. Drizzle with balsamic glaze. Toss and serve.

 

credits: globalvegetarian.ca

Ginger Rice with Carrots

CarrotRiceIngredients

2 cups cooked rice
1 cup carrot – grated
1 Tbsp ginger – grated
1 Onion – chopped
2 Green chillies – slitted
1/4 tsp Turmeric powder
Salt to taste
1 tbsp oil
Cilantro – chopped

For tempering
Mustard seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Urad dal – 1 tsp
Curry Leaves – 1 strand

For Masala
Coriander seeds – 1 tsp
Dry red chillies – 3-4
Peanuts – 1 tblsp
Grated Coconut – 2 tsp

Directions

1. Cook the rice separately and keep it to cool.
2. Heat oil in a pan and splutter tempering ingredients.
3. Add the chopped onions and green chillies and fry for 2-3 minutes.
4. Add turmeric powder and the grated carrot and fry for another 2-3 minutes. Add ginger and fry for 1 minute.
5. Mix the rice and salt.
6. Heat 1 tsp of oil in a small pan and fry the masala ingredients until they turn golden brown.
7. Coarsely grind it and toss this powder along with the rice.
8. Garnish with ribbons of carrot and finely chopped cilantro and serve with yogurt and pickle.

Quinoa Veggie Pulao

quinoa pulao

Ingredients
1 tbsp Oil or Ghee
1 Bay Leaf
2-3 Cloves
1/2 tsp Cumin Seeds
1/2 tsp red chilli powder
1 Cup Quinoa
1 Onion chopped
1 Carrot diced
1/4 cup Peas + green beans
1 tbsp – Ginger-Garlic Paste
Salt to taste
2 Cups Water
Chopped Coriander Leaves for garnishing

Directions

1. Wash and soak quinoa for 20 mins. Drain, keep aside.
2. Heat oil or ghee in a medium sized pan or pressure cooker. Add cumin seeds, allow to splutter.
3. Add onion, ginger garlic paste and saute until golden brown.
4. Add carrot, peas and any other vegetables you would like, fry for 2 minutes.
5. Add quinoa, fry for 2-3 minutes.
6. Add water, red chilli powder, salt, and either simmer on medium heat or pressure cook for 1 whistle.
7. Garnish with chopped coriander leaves.
8. Serve with pickle or yogurt.

Mushrooms in Tomato curry

Ingredients

2 onions
3 tomatoes
1/2 inch ginger
2-3 garlic cloves
1/2 tsp cumin seeds
1 inch cinnamon piece
1 tbsp coriander seeds
2 cloves
2 green cardamoms
4-5 black pepper corns
2-3 dry whole red chilies
3 tbsp oil
1 Bay leaf
1/2 tsp turmeric powder
1/2 tsp red chili powder
250 grams mushrooms, sliced
1 large bell pepper, thinly sliced
1 cup water
1 tsp dry fenugreek leaves, crushed
2 tbsp chopped coriander leaves
1/2 inch ginger
2 tbsp cream
Salt to taste

Directions

1. Dry roast all the whole spices on a low flame till they become aromatic, keep stirring.
2. Grind the roasted spices in a mixer.
3. Grind onions to a smooth paste, keep aside.
4. Grind tomatoes, ginger and garlic, keep aside.
5. Heat 3 tbsp oil in a deep pan. Add bay leaf and saute for a minute.
6. Add onion paste, stir till golden brown.
7. Add the tomato paste and saute till oil leaves the mixture.
8. Add turmeric powder and red chili powder, add mushrooms.
9. Coat the mushrooms with the mixture and saute for 2 to 3 minutes on a medium flame.
10. Add the ground spices along with salt.
11. Add water.
12. Cover the pan and simmer on low flame for 5-6 minutes.
13. Add sliced bell pepper and simmer till it is half cooked.
14. Add 1 tsp kasuri methi.
15. Add chopped coriander leaves and ginger julienne.
16. Stir and serve hot with roti or rice.