Green Peas Sundal and Carrot Beet Thoran

Today I made green peas sundal and carrot beet thoran.

Colorful Vegetable Tian

There were no pumpkins or squash to be found, so I used a sweet potato instead when making this colorful vegetable tian.

I also didn’t arrange it in spirals as in the original, but this didn’t affect the taste one bit. With crusty bread to soak up the juices, it was rather tasty warm or cold.

Vegetarian Bademjan

Poppyseed cake

This weekend I made a poppyseed cake with a custard filling and egg-white frosting for a picnic.

Moong Dal Thove with Bottle Gourd

Recipe.

Mini Eggless Carrot Cakes

Origin

Adapted from carrot cake cupcakes in Vegan Cupcakes Take over the World by Isa Chandra Moskowitz and Terry Hope Romero.

Ingredients

• 2/3 cup white flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 2/3 cup fruit sugar
• a few drops of liquid stevia (optional)
• 1/3 cup vegetable oil
• 1/3 cup Greek yogurt
• 1 teaspoon vanilla extract
• 1 cup grated carrot
• 1/4 cup raisins

Process

Preheat the oven to 350°F/180°C. Grease your baking dishes. I used a mini cake pan.

Mix together the sugar, oil, yogurt, vanilla and stevia. Sift together the dry ingredients and mix them in. Fold in the grated carrot and the raisins.

Fill the pans 2/3 full and bake for about 30 minutes, until a toothpick inserted through the center comes out clean. Allow to cool in the pan for at least 20 minutes before unmolding.

Red and Yellow Dal Dip

Origin

The red dal is based (roughly) on muhammara, while the yellow is based on hummus.

Ingredients

Red dal

• 1 cup red lentils (masoor dal)
• 1 red sweet pepper (capsicum/bell pepper)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon fresh lemon juice
• 1 tablespoon pomegranate molasses
• 1/2 teaspoon red chilli flakes
• 1 tablespoon cashew nuts
• vegetable oil
• olive oil
• salt to taste

Yellow dal

• 1 cup pigeon pea (tor dal)
• pinch turmeric
• 2 cloves garlic
• 1/4 cup tahini
• 2 teaspoons lemon juice
• 2 teaspoons cumin
• olive oil
• salt to taste

Process

for the red dal

Put the cashews in a bowl and cover them with hot water.

Boil the lentils in a little water until it is soft, which should take less than 10 minutes. While the lentils are cooking, heat a little vegetable oil in a frying pan on high. When the oil is hot, add the sweet pepper and fry until it has black blisters on all sides. Set the sweet pepper aside.

Drain the lentils and put them in a food processor. Peel the sweet pepper and remove the seeds, then add the flesh to the food processor. Drain the cashew nuts and add them to the food processor. Add the cumin, lemon juice, pomegranate molasses, chilli flakes and a bit of salt to the food processor. Blend until smooth, adding as much olive oil as needed to make a smooth paste.

for the yellow dal

Cook the lentils in a pressure cooker with a pinch of turmeric until soft. Drain the lentils and put them in a food processor.

Peel the garlic and chop it finally.

Add cumin, garlic paste, salt, lemon juice and tahini to the food processor. Use as much olive oil as is necessary to make a smooth paste.

Swirl the two dips together, or serve separately.

 

Baked Oatmeal

Today’s breakfast consisted of baked oatmeal. I used a mix of agave syrup and stevia to sweeten, with a maple sugar and pecan topping. For the berries I used raspberries on the bottom and blueberries on top.  It was pretty good, especially with a bit of lightly sweetened yoghurt.

Oven-Baked Vegetable Spring Rolls

Chocolate chocolate-chip cookies