Vegan Quinoa Flakes Kheer

After more than a year of going vegan, it was today- for the first time I craved kheer. Kheer is a traditional milk-based dessert served in 99% of Indian weddings. Yep, a very big deal. I made two types of Kheers today-One using rice flakes and the other one with quinoa flakes. Quinoa won by a big margin 🙂 I am usually bad with measurements and kheer is more of how you like it. It took 10-15 mins for me to do this amazing dish 🙂  No oil, No condensed milk crap.

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You need-Serves 1-2 people.

  • 1/4 cup cashews and 1/4 cup almonds soaked over night-blended with 1 cup water-That’s the cashew almond thick milk that you have.
  • Store bought organic almond milk-depends on how runny you want your kheer
  • Saffron-few strands (soaked in a tbsp of almond milk)
  • Seeds of 1 cardamom+10 pistachios+1 tsp organic raw sugar-in it goes into pestle and mortar
  • Quinoa/rice flakes -1/4 cup should do
  • Goji berries-1 tbsp
  • Organic raw sugar-depends on your taste buds-Atleast a couple of tbsp
  • Pinch of salt

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To do

  • Heat a saucepan, add the flakes and goji berries, reduce the flame to low-medium and dry fry until you get the roasted smell.
  • Add the thick milk and little almond milk  and let the mixture come to boil. From this point on you keep adding almond milk cos the flakes consume milk like crazy
  • Add sugar, cardamom pistachio blend, saffron[try rubbing them,more flavor], salt and mix them all well. Again you would see this thicken , add more almond milk, let it sit for few seconds and transfer to a serving glass.
  • For presentation sake, in the same pan in which you make kheer, add a bit of sugar, pistachios, goji berries and a tsp of water until sugar caramelizes on pistachios. This is for the glaze 🙂 Top them on the kheer glass with few saffron strands.

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Gluten-free Quinoa ‘sabudana kichidi’ minus too much starch

Sabudana kichidi is an usual Indian brekky made out of Sago, yeah the starchy tapioca thingy. I could live just eating that for the reminder of my life 🙂 There is nothing but starch in it. Tried to make it with quinoa. Same taste but loads of good stuff could go into it. This is a healthy version packed with spinach, green peas – not the traditional one 🙂 Manu, who is a family friend of ours (happens to me my student as well-No I don’t give him extra marks :P) loved it 🙂 He wanted the recipe, I thought I would give it to the world 🙂

You need

  • Cooked quinoa-1 cup
  • 1/2 potato boiled and broken into bits
  • Spinach and green peas a handful each
  • Groundnut coarsed ground-1.5 tbsp
  • Coconut grated-1 tbsp
  • Mustard seeds-1 tsp
  • Salt-to taste
  • Green chili-1
  • Juice from lemon-1-2 Tbsp (optional)
  • Turmeric-1/2 tsp
  • 1 tsp oil

Method:

  • In a pan, add oil, mustard seeds, once they pop, add green chili, potato, little salt, turmeric, fry for a couple of mins, add spinach and green peas, wait until peas are cooked
  • Add cooked quinoa, salt, mix them all well, add grated coconut, ground groundnuts, salt, toss them together until they come together.
  • Remove off heat and add lemon (optional)
  • Yum 🙂 Potato with quinoa is heaven on plate. If you take spinach and green peas off, its close to the traditional recipe.

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Gluten-free Quinoa Black-Eyed Beans Mexican Flavored Cheese burger

I have a confession to make 🙂 I haven’t had a burger since going vegan 🙂 I know. I should have tried making one. That’s what I did today 🙂 I got tofutti cheese slices which I have been treasuring to make this yummy burger. Hola! Sabor Mexicano. 🙂 Take this Maccas (Macdonalds) 😛

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You need-[This makes around 6 patties]

  • 1 red onion-very finely chopped
  • 1 clove of garlic, a small piece of ginger-grated
  • 1/2 tomato-blended
  • Spinach-a handful-finely chopped
  • 1 boiled and mashed potato
  • Cooked Quinoa-1/4 cup
  • Chickpea flour-2 Tbsp, Corn flour-2 tsp
  • Cooked and mashed black-eyed beans-1 cup
  • Chili powder-1 tsp
  • Mexican taco seasoning-1.5 Tbsp (more or less depending on how strong it is)
  • Green peas-a handful
  • Salt-to taste

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Method:

  • In a pan, add oil, add onion and garlic and saute until transparent and add tomato and the seasoning and cook until dry and add the spinach, beans, peas, potato and cook until dry, add a tbsp of chickpea flour and mix it well
  • Add quinoa, rest of chickpea flour and cornstarch and mix them well. Take it off heat and let it cool until you can make patties.
  • Spray oil and cook them in a shallow pan 🙂

Layers of burger

I drew this on my tablet cos it was hard for me describe the layers 😛 Hope this helps 🙂 I will post my easy guacamole recipe I stole obtained from my Mexican friend 🙂

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I could only eat half the burger 😦 Was too much 🙂

Quinoa pongal with Minty Coriander chutney

Pongal is one of the usual breakfast in Tamilnadu (one of the South Indian states). I have to admit I used to hate pongal, the reason being it was just cooked rice and split mung bean with loads and loads of clarified butter (ghee) and pepper. My mum always had to make something else cos I was adamant not to eat it. Since last May/so, I have reduced my intake of rice substituting it with world’s yummiest grain, Quinoa 🙂 Came back from work yesterday and all I wanted was quinoa and lentils. I was going through my paati’s (granny) recipes I saw a non-vegan version of pongal. The Einstein part of my brain was so active I decided to make vegan quinoa pongal.

If you have a pressure cooker, this is really easy to make. Else, use a heavy-lid pan to make it.

Ingredients- Serves 3 (on a portion control diet)

  • Quinoa-3/4 cup
  • Split yellow mung bean-3/4 cup
  • Cashews-10
  • Curry leaves-10
  • Pepper-coarsely ground-3 Tbsp (lesser if you want less spicier effect)
  • Mustard seeds (2 tsp) Cumin seeds (1 tsp)
  • Ginger grated- 1.5 Tbsp
  • Rice bran oil-2 Tbsp
  • Asafoetida-a pinch
  • Turmeric- 1 tsp
  • Salt-to taste

Method:

  • Pressure cook/Cover and cook quinoa and lentils with 3.5-4 cups of water.
  • Next step is to season it. In a pan, add oil,heat it,add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric, cashews, wait for it to be about brown, add ginger and pepper and pour it over the quinoa and lentil mixture.
  • Add salt and mix them well. Serve with chutney

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Minty Coriander chutney

Ingredients:

  • Mint leaves-2 handfuls
  • Coriander leaves-2 handfuls
  • Ginger-a small piece
  • Coconut (fresh/frozen)-1/4 cup
  • Garlic-one pod
  • Tamarind paste-1/2 tsp
  • Oil-a tsp
  • Cumin seeds-1 tsp
  • Curry leaves-7
  • Green chili-1
  • Mustard seeds-1/2 tsp

Method

  • In a pan, add mint and coriander leaves fry them until they shrink under heat, turn off the flame,let it cool and blend it with green chili, ginger, garlic, coconut, tamarind, salt.
  • In a pan, add oil, heat it and add mustard seeds, cumin seeds, cury leaves and pour them over the chutney

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South Indian Quinoa Feast

I was talking to Celeste(Honk a vegan blog) about quinoa and I have been craving for south Indian food. So was time to put 1 and 1 together and create magic. Made coconut quinoa and lemon quinoa with green peas coconut stir fry. 🙂 Thom(Don’t Switch off the light blog) has been such an inspiration to make Lemon quinoa.

Coconut Quinoa

Ingredients:

  • Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)
  • Cooked white quinoa-1 cup
  • Curry leaves-1 sprig
  • Mustard seeds-1 tbsp
  • Split, de-husked black lentils (ask for split urad dal in indian grocery)-1 tsp (OPTIONAL)
  • Asafoetida-1 pinch
  • Cashews-6/7 (halved) (OPTIONAL)
  • Green chili-1 [or more for spicy option-My lips were on fire today as I accidentally bit one 😦 ]
  • 2 tsp rice bran oil
  • Salt-to taste

Method:

  • In a pan, add oil, once very hot, add mustard seeds, asafotida, cashews, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and coconut and mix them until well mixed.
  • Serve with any spicy curry 🙂

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Lemon Quinoa (Inspired by: Thom)

Ingredients:

  • Lemon juice-to taste
  • Cooked white quinoa-1 cup
  • Curry leaves-1 sprig
  • Mustard seeds-1 tbsp
  • Turmeric-1 pinch
  • Peanuts-6/7 (halved) (OPTIONAL)
  • Green chili-1
  • 2 tsp rice bran oil

Method:

  • In a pan, add oil, once very hot, add mustard seeds, peanuts, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and mix them until well mixed. Take it off heat and add lemon juice to your taste. Quinoa is extra sensitive to lemon so I suggest you add them little by little and do a taste test.
  • Serve with any spicy curry. Thanks for the inspiration Thom 🙂

Coconut green peas stir fry

Ingredients:

  • Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)
  • Green peas-1 cup
  • Curry leaves-1 sprig
  • Mustard seeds-1 tbsp
  • Asafoetida-1 pinch
  • Chili powder-1 tsp
  • 1 tsp rice bran oil
  • Salt-to taste

Method:

  • In a pan, add oil, once very hot, add mustard seeds, asafoetida,  curry leaves, green peas,salt, chili powder and fry until soft, add coconut and fry until coconut turns slightly brown. Goes well with both the recipes above 🙂

Quinoa with Rasam

Rasam is my all-time favorite –  A tangy Indian soup eaten with rice. Usually tomato/tamarind are the base for rasam, Either you can love rasam or hate it completely. When India was under Brits rule, Brits loved Rasam so much that they came up with their version of Rasam- Mulligatawny soup. It translates to Pepper water in Tamil.

There are different ways to make rasam. Every place in South India has their signature rasam. There are ones which take less than 10 mins to cook or some complicated ones which take more than 45 mins.

This is the most easiest recipe. Are you bored by adding quinoa to salads? If you are looking for an alternative, this is what you do. Make Rasam and add quinoa to it. 🙂

Ingredients: 

  • Roma tomatoes – 3 big nos
  • Turmeric – a pinch
  • Coriander leaves- 6-7 leaves

To grind to fine paste 

  • Garlic- 5 nos
  • Green chilli-1
  • Cumin seeds – 1 tsp
  • Peppercorn -8 nos

To season:

  • Oil-1 tsp
  • Mustard seeds-1 tsp
  • Curry leaves- 10
  • Red chilli-broken into half

Method

  • Bring water to boil, add the tomatoes in and close the pan, let tomatoes boil for 5-6 mins/until the skin starts peeling off. Cool and blend it to a fine puree.
  • In a pan, add 1 tsp oil, add mustard seeds and curry leaves and add the ground paste in. Lower the flame. Fry for a couple of minutes and add the tomato puree, salt, 1 and 1/2 cups water, salt and wait until it froths.
  • Remove off heat and top with coriander leaves

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Kale Quinoa cooked Moroccan style

Had baby kale and boiled black-eyed beans sitting in my fridge looking at me saying “Add us together” and I did put them together with quinoa. Cooked them in Moroccan style. Was yum.

Ingredients 

  • Red quinoa- cooked 1 cup
  • Red onion-1-finely chopped
  • Baby Kale-a handful
  • Moroccan seasoning – 1 tbsp
  • Boiled black eyed beans – 1 handful
  • Coconut-1 tbsp
  • 1 tsp oil
  • 1 tsp cumin or mustard seeds
  • Few curry leaves (optional)
  • Salt- to taste
  • Lemon juice- from half lemon

Method

  • Cook red quinoa without salt.
  • In a pan, add 1 tsp oil, add cumin/mustard seeds and curry leaves and add the onions in.
  • Once they are soft, add kale and boiled black eyed beans, the Moroccan spices, coconut and stir them until it is dry.
  • Add the red quinoa in, add salt, mix them well. Take it off heat and add half a lemon juice.

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Dahl Quinoa

Dahl/Dal is a vegetarian Indian curry made from lentils. There are numerous ways to make Dahl with different types of lentils. Lentils is one of the most important source of protein for vegans, so I make sure I eat at least dahl twice a week. With Quinoa, it is protein times 2. 🙂 Best for lunch boxes and dahl could be used like a dressing with salad.

Ingredients 

  • Split black lentils-3/4 cup
  • Yellow lentils-1/2 cup
  • Red onion-1-finely chopped
  • Tomato-1,ginger-a small piece, garlic-2 pods- blend them together
  • Turmeric-1/2 tsp
  • Chilli powder-1/2 tsp
  • Sambar powder- 2 heaped tsp
  • Coriander leaves-a hanful chopped
  • Salt-to taste
  • Lemon juice-optional-1/2 lemon
  • Rice bran oil- 2 tsp
  • Cloves-2, Cinnamon stick-1 small stick,  cardamom-1, cumin seeds-1 tsp
  • Quinoa cooked -1/2 cup

Method

  • Pressure cook split black lentils, yellow lentils without salt
  • In a pan, oil, cloves, cinnamon, cardamom, cumin seeds, once they splutter, add onion, bit salt, water to fry the onions brown.
  • Add the blended tomato paste, turmeric, chilli powder and sambar powder, fry until tomato is fully cooked. Add the cooked lentils onto this and mix them well and let it cook for 4-5 mins.
  • Add coriander leaves in. Remove off heat and add lemon juice
  • Mix with quinoa and enjoy 🙂

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Serves:2-3 people

Protein quinoa pilaf cooked Indian style

Found this recipe in one of my diaries and I knew immediately what was going into my lunch box tomorrow. The actual version of it had rice instead of quinoa and had the title “Chickpea Groundnut High protein pulao”. Very much Indian 😉 Pulao/Pulav is how any rice that is flavored in termed as. I thought of making this recipe in brown rice but decided to go with organic red quinoa. Heavenly. Ended up having a small portion of it for dinner.

Ingredients 

  • Quinoa-1 cup cooked with 3 cups water (My quinoa consumed water like a sponge.. Try with 2 cups of water and add as required)
  • Dried Chickpeas,dried Peanuts,dry peas-a handful each-soaked overnight-pressure cooked without salt
  • Onion-1 small finely chopped
  • Tomato-1, Ginger-a small piece, Garlic-1 pod-blend them together
  • Dry chilli powder-1/2 tsp ( is way too low compared to normal Indian spicy limit)
  • Channa masala (Spice from Indian grocery) – 2 tsp
  • Garam masala-1/2 tsp
  • Dry fenugrek leaves (ask for dry methi in an Indian grocery)-1/2 tsp
  • Coriander leaves – a handful
  • Clove-2, Cinnamon-a small stick, Cardamom-1 pod, Bay leaf-1,cumin seeds-1 tsp,curry leaves-1 strand(optional)

Method

  • In a pan, add 1 and 1/2 tsp oil, add cloves, cinnamon,cardamom,bay leaf,cumin seeds,curry leaves and wait for them to roast, add onions, salt, fry, when ever you feel oil is necessary, add water and fry the onions.
  • Once onion turns brown, add the blended tomato paste, fry for a minute, toss in turmeric, dry chilli powder, channa masala, garam masala, salt and fry until tomato loses it’s raw smell. Add 1/2 to 3/4 cup water and add all the cooked lentils, add dry fenugrek leaves and let it boil for a 3-4 minutes. Add coriander leaves and let it become semi-dry curry and add cooked quinoa, add more salt and mix them well 🙂

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Serves: 2 people

Vegan Quinoa Mudajjara

Quinoa Mujaddara

A variation of Mujaddara, a mediterranean dish with a twist. Rice has been substituted with quinoa, which is way healthier than rice due to it’s high protein,fibre, iron and calcium.

Ingredients

  • Brown Lentils-1/2 cup
  • Quinoa-1/4 cup
  • Red onion-1 small – finely chopped
  • Cumin seeds-1 tsp;
  • Cinnamon stick-1 inch
  • Coriander powder-1 tsp
  • Chilli powder-1 tsp
  • Cumin powder-1 tsp
  • Coriander leaves-1 strand(optional)
  • Sea salt-to taste
  • Rice bran oil-1 tbsp

Method

  • Soak lentils for 2 hours in hot water and boil the lentils with no/very less salt. Keep it aside
  • Boil quinoa separately (2.5 water:1 quinoa – Bring water to boil before adding quinoa to it). Add it to lentils. Mix them together and add bit of sea salt.
  • In a sauce pan, heat oil, add cumin seeds & cinnamon stick, and after 5 seconds, add the chopped onions, coriander powder, chilli powder, cumin powder and fry them. If you feel oil is too less for onions, add more oil/add salt and sprinkle water to brown them.
  • Once the onions turn brown, add the boiled quinoa and lentils , salt and saute them until you reach the right consistency. ( you will know when it starts to stick to the pan).
  • Garnish with coriander leaves

Serves:2 people