This is probably the best hummus I have ever made. Are you bored of chickpea hummus? This is what you need for a change 🙂 With coconut in, it tasted divine. Get rid of coconut if you are not into coconut 🙂
Very easy to make and Yum. In a food processor, blend together these ingredients below
A can of cannellini beans rinsed very well
1 clove garlic
1-2 tsp cumin powder(depending on your taste)
Juice from 1/2 lime
1 tbsp olive oil(optional)
1 tbsp unhulled tahini(or more-depending on your taste)
2 Tbsp fresh coconut
Salt, Paprika-to taste
That’s it. Yummy hummus 🙂
Serve with bread/these amazing Korean Scallion pancakes- PaJeon
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) 😛
You need-[This makes around 6 patties]
1 red onion-very finely chopped
1 clove of garlic, a small piece of ginger-grated
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
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 🙂
I made Mexican burgers (recipe to follow tomorrow) and had a handful of black-eyed bean and a potato leftover. Made this super awesome easy rice which tasted D’VINE. You need an Indian spice mix like Channa masala/ Sambar masala/ Shahi Paneer masala [I used this one-It was amazing]
Cooked black-eyed beans-1 handful
Green peas-1 handful
1 potato-broken into bits
1 chives, few coriander leaves-chopped fine
Cooked Rice-1 cup
1 heaped Tbsp-any Indian spice you like
Mustard seeds-1 tsp
Lemon-few drops (optional)
In a pan, add oil, mustard seeds, let it pop and add shallots, garlic, fry until transparent, add turmeric, potato, spice mix, mix well, fry for a couple of minutes, add the cooked black-eyed beans, green peas, salt, coriander and chives and salt and mix them all well until the raw smell of the spice disappears.
Add cooked rice, more salt, mix them all well and add some lemon juice, mix well and serve 🙂
Had the satisfaction of having had a good awesome meal 🙂
Note: You could add green chili/chili powder for super hot version of the same. If you happen to find shahi paneer masala spice in an Indian grocery, please stock up your pantry with it. You will definitely thank me when you taste it 🙂 [Awesome in curries and rice]
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)
Split yellow mung bean-3/4 cup
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
Turmeric- 1 tsp
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
Minty Coriander chutney
Mint leaves-2 handfuls
Coriander leaves-2 handfuls
Ginger-a small piece
Coconut (fresh/frozen)-1/4 cup
Tamarind paste-1/2 tsp
Cumin seeds-1 tsp
Mustard seeds-1/2 tsp
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
This post for Camille. Camille is one of the sweetest people you could meet on this planet. She isn’t old enough for me to call her mum, but she definitely acts like one to me. We talk Indian food all the time and she loves dahl. So Camille, this is for you 🙂 I have made this recipe as easy as I can and it will be close to what you eat at a restaurant (vegan though). Forgot to take a snap. Will update it soon.
Split yellow mung lentils (1 cup)
1 onion/10 shallots – finely chopped
1 tomato-finely chopped/ I like to puree them for better color & it is an healthier alternative
Clove-2, Cinnamon stick-1″ piece
Mustard seeds and Cumin seeds-1 tsp each
Curry leaves and dry red chilli(optional-break them into two for spicy effect)-for more authentic Indian flavor
<Red chilli powder/Sambar powder( I find it more flavorful)–2 tsp
2 tsp rice bran oil
In a pressure cooker, add the yellow mung lentils, turmeric, 2 and 2.5 cups water and pressure cook the lentils.
Meanwhile, in a pan, add oil, add cloves, cinnamon, mustard seeds (wait for it to pop), add cumin seeds, once this splutters add the curry leaves and add curry leaves and dry red chilli. You are done with the seasoning for the dal
Time to add onions, fry them well, ginger, garlic, chilli/sambar powder wait until the raw smell disappears and the tomato in and fry until it is soft.
Add the cooked lentils in and mix them well. Add finely chopped coriander leaves and serve with boiled rice/quinoa/roti/naan bread
Palak Tofu/Channa is a high protein blessing for vegans 🙂 When I was in India, I used to go to this North Indian restaurant and became best friends with the chef there 🙂 When I left India to come to Sydney, he had given me a copy of these 126 recipes which are his mum’s 🙂 I just pulled it out today, so from today on, I am going to get his recipes veganized 🙂
Caution: This recipe involves loads of blending.
Baby spinach leaves – 250 gms pack
Garlic- 3 pods
Raw Cashews soaked in water- 15gms (This is the best cream substitute)
Clove-2, Cinnamon-1″piece, Cumin seeds-1 tsp, Bay leaf -1
Organic tofu- 250 gms- water drained and cubed- fork pierced (Chilli powder -a tsp to fry the tofu)/ a cup of cooked chickpea for palak channa
Chilli powder, coriander powder,garam masala-1 tsp each
First Step is to process the spinach. In a pan,add washed spinach and sprinkle water and fry for a couple of mins until it is about to be cooked completely. Take it out and wash it under cold water (it is to retain the awesome green color of the spinach-bit of bragging but have a look at my pics-That’s the green you need :P). Add bit of salt and blend into a smooth paste
Second Step is to make the cashew cream- Blend cashews into a smooth paste
Third step is to make the curry base. In a pan, add oil, add clove, cinnamon, cumin seeds, once it splutters add onion, green chilli, ginger and garlic and fry until onions are transparent (not brown). Add in tomatoes and the spice powders and fry until tomatoes are soft. Take it off heat and allow it to cool and blend into smooth paste.
Fourth Step is to fry the tofu. In a pan, add a tsp of oil, add chilli powder and add tofu cubes and fry them until hrown on all sides. This is to be done in parallel with adding cream in the next step otherwise tofu will get really tough
Time to put them all together. In a pan, add the curry base, let it boil for like 2 mins and add the spinach in. Mix them well. Add more salt and add the cashew cream.Close the pan and let all the flavors infuse together for 5 mins.
You could add cooked chickpea or Tofu, close and cook for few more mins and serve hot
I made quinoa mujadara yesterday. You know how you eat something again and again, and you are like ‘Man, why cant I eat something else’. I reached that state with quinoa. I promised myself not to eat quinoa for like 2 days. I love it so much that I cant live without it. Anyways, I had some leftover lentils, decided to make ‘sundal’. A popular dish in south India – it is a lentil stir fry with coconut and onions. The main seasoning for a sundal is asafoetida. It is an awesome spice with so many benefits. It boosts metabolism, Google for more benefits 🙂 . To make sundal, you need boiled lentils. Not dal consistency but the ones that can be picked out individually like chickpeas, black eyed beans etc. I used the flat brown lentils you use for mujadara.
A cup of lentils – boiled
Black Mustard seeds-1 and 1/2 tsp
10 curry leaves
1 tsp rice bran oil
Asafoetida- 2 pinches
Red chilli powder- 1 tsp(vary this based on your spice limit)
In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, asafoetida. If you like taste of onions, you could add onions now and fry them with it.
Add the boiled lentils, chilli powder, salt, coconut and mix them together.
Awesome as an evening snack. You could omit coconut if you don’t want it. But then, onions must be added then.
I was away for a month in South Africa volunteering with lions (Excuse for not blogging regularly) Had the most amazing time of my life :D. Got to do lot of adventure activities-one of which was cage diving with sharks at Gaansbaai , Cape town.
It was a freezing cold day and had to jump into the water, do up-down up-down like 200 times, it was exhausting. Back on shore, the tour company that took us into the ocean had this vegetable soup ready to warm us up. No offence – I thought Australia was the biggest meat eating country. I was wrong. It is South Africa. Finding vegan food is a challenge there :P. Anyways, I did my normal questioning with the ladies there – Any chicken stock,butter, cream blah blah blah? The lady who made the soup said it had only lentils, potato and carrots. NOTHING ELSE. I had a mouthful of the soup and man, it was the best soup I have ever had. Got the recipe from the ladies.
Split pigeon pea-1/2 cup soaked in hot water for 30 mins and boil until its mushy
Add all the ingredients, lower the heat and cook on low flame for like 40 mins. Keep adding water to retain the soup consistency
Add salt and pepper and that’s it 🙂 Yummy soup. No oil or stock.
Deepa of Spice Rack blog had added a green mango for sourness. You could do that too 🙂
I had been to an Indian grocery yesterday and I love experimenting with different squash varieties. I came home with so many types of squash and gourds that I couldn’t fit them in my refrigerator
Gourd number 1: Bottle Gourd/Calabash
I have never tasted the bottle gourd/lauki (I have no clue how to pronounce it). This is an usual way I cook other squash/gourd types.
My favorite lentil/pulse is the split chickpea. Yummiest of all. Have you tried it? If not, please do. Just cook them mushy, add salt, roast cumin seeds in 1 tsp hot oil, add it to the lentils, you could have that as a meal. Any legumes, if you can’t find it in woolies/coles/any grocery out there, you could head to an Indian shop and find yourself in a heaven of lentils – I kid you not, at least 20 types. 🙂
Now back to the recipe,
Split chickpea-1/2 cup soaked in hot water for 30 mins and boil until its done. Not mushy though
Calabash-2 nos-peeled-chop them fine
Onion- 1 and 1/2 finely chopped
Tomato- 2 (I like to boil them in hot water for 5 mins-peel the skin and blend them. Less oil goes into the curry. You could chop them instead)
Green chili -optional -cut very fine (I avoid chilies- this is for spice lovers out there- I don’t eat spicy, yes I am Indian – one exception out there-my mom usually cooks two types in every meal-before chili, after chili)
Chili powder-1 tsp
Coriander powder – 3 tsp
Sambar powder-1 tsp
1-2 tsp oil
Black mustard seeds-1 tsp
Curry leaves-3 (optional- am addicted to curry leaves)
Blend ginger, garlic, tomatoes into a fine paste
In a pan, add 1-2 tsp oil, mustard seeds, wait for it to pop, add curry leaves, onion, fry them by sprinkling water, salt, once done, add tomato puree in.
Add chili powder, coriander powder, sambar powder and fry until its almost dry, add the squash and lentils in and add a cup of water and salt until the squash is done.
Garnish with coriander leaves (optional).
If you feel the curry is too watery, add 1 cornflour to 1 -2 Tbsp water and the most easiest curry of all times.
I have just realized I blend a lot of things, I reread my posts and almost every single post has blend this/blend that. Is that weird? I can’t cook without my blender. I really can’t 😛