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Monthly Archives: August 2016

Smashed Cucumber Salad

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salad

This makes a refreshing summer salad.

Sunny Breakfast Porridge

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To make this porridge I used a mix of millet and oat flakes in water (a nut milk could be used to add protein) and added chia seeds, a touch of turmeric powder, cinnamon, raisins, a pinch of salt, and chopped apple. It is sweetened with stevia and agave, and sprinkled with a mix of goji berries and ground flaxseed. It only takes a couple of minutes to make a breakfast like this, but it’s quite satisfying on a cold, rainy day.

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Pesto Pasta with Asparagus

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pasta

Pasta with pesto and asparagus makes for a nice quick meal. I made this in the spring, hence the use of asparagus, but in the summer I would substitute another seasonal vegetable such as green beans or peas.

Okra Peanut Fry

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indian

Here is a recipe for okra fry with peanuts. I prefer to bake the okra in the oven for 10 minutes instead of frying them to reduce the stickiness.

Vanilla Yoghurt Semolina Cake

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A friend gave me a recipe for an egg-free yoghurt semolina cake, which I served with caramel sauce.

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Rainy Day Vegan Chilli

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This is a slightly sweet chilli with a bit of spice. It is cozy on a rainy day. If your preference is for a less sweet chilli, replace the red sweet pepper with a green bell pepper and remove the carrot or corn.

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Origin

There was no particular inspiration for this dish.

Ingredients

  • 1 1/2 cups dry kidney beans
  • 1 large onion
  • 6 Roma tomatoes
  • 2 cloves garlic
  • 2 tablespoons cooking oil
  • 1 teaspoon Dutch process cocoa powder
  • a pinch of allspice
  • a pinch of cloves
  • a pinch of turmeric
  • 1/2 teaspoon coriander powder
  • 2 teaspoons cumin powder
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon chilli powder
  • 1/4 teaspoon red chilli flakes
  • 1/4 teaspoon caraway seeds
  • 1 teaspoon nutritional yeast
  • 1 red sweet pepper
  • 1 medium carrot
  • 1 cup tinned or frozen corn kernels
  • salt to taste

Process

Soak the kidney beans in water overnight. The next day, rinse well and cook in a pressure cooker with a drop of oil until soft but not falling apart, about 25 minutes. Drain and set aside. You can cook the beans up to 2 days before using them.

Chop the onion and mince the garlic. In a pan with a thick bottom, heat the cooking oil over medium heat. Add the onion and garlic and turn the heat to low. Stir frequently to prevent sticking.

In another pan, bring water to boil. Add the tomatoes and cook for 1 minute, then drain them and rinse them in cold water. Peel off the skin. Dice the tomatoes. When the onion is soft, add the tomato and turn the heat up to medium. Continue to stir frequently. Add a little water only if needed to prevent burning. Cook until the tomato is almost completely dissolved.

Peel the carrot and dice it. Set it aside with the beans.

Chop the sweet pepper and set it aside with the corn kernels.

Add the cumin, coriander, chilli powder, chilli flakes, turmeric, cloves, allspice and some salt to the mixture. Stir well, then add the cocoa powder, nutritional yeast, black pepper, caraway, beans, carrot and enough water to cover. Simmer for at least 20 minutes to give it time to blend. Add water as needed, but in the end there should be very little water.

Add the sweet pepper and corn and cook for an additional 5-10 minutes. Add salt to taste.

 

Bitter Gourd Garlic Fry

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I’ve never been much of a fan of bitter gourd, but I think you shouldn’t write off an ingredient until you’ve tried it a few times. I did not mind this recipe, perhaps because it involves removing the skin, thus reducing the bitterness.

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I served it with cabbage chana dal.

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