1 cup cubed pumpkin and/or other vegetables
1/2 cup Brown lentils
1/2 bay leaf
1/2 inch piece of cinnamon
1/2 inch piece of ginger
Salt and pepper, to taste
Cilantro or parsley (for garnish)
Oil of choice
1. Heat oil in a thick-bottomed pan. Add chopped onion, ginger, cinnamon and bay leaf. Fry till onions are translucent.
2. Add lentils and 2 cups of water. Boil covered for 15 minutes.
3. Add vegetables, salt, and pepper. Boil for another 10 minutes.
4. Simmer the soup for another 15 minutes, covered.
5. Garnish with chopped cilantro or parsley.
6. Serve hot with croutons or garlic bread.
This Nutella Marble Loaf must for Nutella lovers! A very easy and delicious loaf which is moist on the inside and has a nice crust on the outside.
1 ½ cups all-purpose flour
1 tsp baking powder
3/4 cup sugar
3/4 cup butter at room temperature
4 large eggs at room temperature
2 tsp vanilla
1/3 cup Nutella
1. Preheat oven to 325F
Grease loaf pan with butter and dust with flour.
2. In a large bowl cream butter and sugar until light and fluffy.
3. Lightly beat eggs with vanilla in a small bowl.
4. In a medium bowl sift together flour and baking powder (and 1/2 tsp salt if using unsalted butter)
5. Pour egg mixture into the creamed butter mixture. Beat for 2 minutes on medium speed. Then add flour mixture in about 3 additions, beating at low speed after each one.
6. Spread 1/2 of the batter in the loaf pan. Spoon the Nutella on top and flatten using rubber spatula. Cover with remaining batter. Run a dull knife through the batter to create the marbling effect. Bake for 70 minutes. Cake is done if inserted toothpick come out clean. Allow to cool before slicing. Refrigerate unused portion.
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
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.
This salad can be served cold or at room temperature and can be kept in the fridge for several days. It is not only delicious but also satisfies the appetite. Top it with pan fried/grilled organic tofu or wild salmon to make it a complete meal.
Tip: Although the wild or red rice has to be cooked separately, the brown rice can be cooked together with the lentils as suggested below.
½ cup red or wild rice (see below)
½ cup brown or sprouted rice (see below)
1 cup flat brown lentils
3 cloves minced garlic (optional)
1 small red onion, chopped
1 tsp cumin seeds
1 large yam peeled and cubed (about 2 cups)
1 tsp paprika or chili powder
1 tsp turmeric
1/2 tsp sea salt
1/3 cup craisins or raisins
1/3 cup or handful of chopped walnuts (can be roasted to bring out flavour in 300F degree oven for 6mins)
½ cup chopped fresh cilantro
¼ cup extra virgin olive oil
2-3 Tbs balsamic vinegar or lemon juice (or both, if preferred)
1. Cook the red or brown rice according to package directions and set aside (1 part rice to 2 parts water and ½ tsp salt. Bring water,salt and rice to boil, reduce heat to simmer and cook for 40mins or until all water is absorbed. Fluff with fork and set aside)
2. Measure 3 cups water and place on high heat in medium sized pot. Wash lentils and add into pot. Add brown rice and 1tsp salt. Bring to a boil. Reduce heat and simmer for 30 minutes until water is absorbed and both rice and lentils are cooked. Set aside to cool.
3. Drizzle some olive oil into medium pan (preferably with lid) on med high heat. Add cumin, garlic and onion and sauté for 2-3 minutes. Add yams and cook for 4-5 minutes stirring occasionally. Add turmeric, 1/2 tsp salt, paprika. Increase heat if needed and sauté until yams are nicely coated with the spices but not overcooked. Remove from heat.
4. In large mixing bowl, add cooked rice and lentils, , walnuts, craisins, yams and chopped cilantro.
5. Stir together olive oil and vinegar or lemon juice in small bowl. Add to the salad and mix everything thoroughly. Add more seasoning and/or balsamic vinegar according to taste.
6. *The rice and lentils can be cooked a day ahead and kept overnight in fridge
3 tsp vegetable oil
1 small onion finely chopped
2 tsp ginger-garlic paste or 2 cloves garlic minced with 1 small knob ginger
1/4 large capsicum cut finely lengthwise
1/2 tsp cumin seeds
2 tsp tandoori masala
1/4 tsp garam masala
1/2 tsp haldi and coriander powder
1 tsp dry or fresh methi leaves
1 tsp sugar
salt to taste
3/4 cup milk
1 tsp tomato paste
1 drop orange red food coloring
250 gms paneer cubes
1/4 tsp red chilli powder
1. Heat oil in a pan. Place onions, ginger-garlic paste, capsicum and cumin seeds in a pan and saute in oil till the cumin crackles.
2. Add the rest of the masalas, sugar and salt and saute for 3 mins
3. Add milk and mix well.
4. Add the tomato paste and if they’re not ripe and red, mix the food coloring.
5. Let simmer for 10 mins.
6. Add the paneer cubes and let it simmer for 5 mins. Add red chilli powder. Adjust seasonings for taste.
7. Serve with garlic naans or rice.