All posts by Zeba@Food For The Soul

My life was nourished and nurtured in the beautiful vale of Kashmir painted with mountains, lakes, running streams and meadows that know no end. Now in another beautiful part of the world in the US, I cook for the love of good healthy food…that feeds the soul. I recreate recipes that shaped my history and culture. For the love of discovering life and all things that speak to you and urge you on to evolve, touches your soul and make your journey through life a fulfilling experience.
Food, Soup, Vegan

The Green Soup

16 Comments

How this feeds the soul…

Fresh organic broccoli, spinach, peas, onions, garlic, and fresh herb make this not only delicious but a gift for the body.

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I also added a green chili for heat and some cumin for earthiness.

Some nutritional yeast at the end is optional but does add super flavor.

Vegan deliciousness at its best

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Here goes the recipe

The Green Soup

  • Servings: 4
  • Difficulty: easy
  • Print

Fresh organic broccoli, spinach, peas, onions, garlic and fresh herb makes this delicious

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 2 heads of Organic broccoli
  • 2-3 cups fresh organic spinach
  • 1 cups frozen peas
  • 1 chopped onion
  • 5 cloves of whole peeled garlic
  • 2 green chilies
  • 1 tsp cumin powder
  • A bunch of parsley and oregano
  • 2 tbsp nutritional yeast ( optional)
  • Avocado oil – 2 tbsp
  • Salt and fresh black pepper to taste
  • Toasted pine nuts

Directions

  • Wash and chop the broccoli, stems and all
  • Add the avocado oil to a deep pan and heat
  • Add garlic and let it sizzle just a bit without turning brown
  • Add onions and broccoli and stir for 2 -3 minutes
  • Add spinach and green chilies and continue to cook for 2 minutes
  • Add the frozen peas, fresh herbs and let the mixture combine
  • Add about 2 cups of water ( adjust), salt, pepper and cumin
  • Let everything cook for about 10 minutes
  • Turn off the heat and taste for salt, adjust if needed
  • Get the mixture into your blender with the nutritional yeast and puree
  • Serve topped with a bit of the avocado oil, pine nuts and fresh black pepper.
  • This soup is amazing !!!!

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Sharing with my friends at Fiesta Friday where co-hosts this week are Judi @ cookingwithauntjuju.com and Debanita @ Canvassed Recipes

Food, Vegan

Roasted Beets and Bean Burger

21 Comments

This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.

 

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The intensity of taste was deepened by roasting the beets in a 350-degree oven for about 35 minutes along with one head of garlic. Roasting beets is something I do on a regular basis and keep in the fridge for salads and sides. Just wash and wrap the whole beet in foil and throw them in the oven, could not be simpler… The foil helps keep the red liquid in check.

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The beans were soaked overnight and then pressure cooked for about 15 mins. The binding in this burger in the addition of a few tablespoons of ground oats or potato flour. I found that coarsely grinding the beans and walnuts also held up the burger well.

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The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand

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And it is Fiesta Friday co-hosting week which I am very excited about. This is when I spend my weekend going through some amazing recipes and bloggers. If you have not visited yet click right here to join Angie’s Fiesta Friday My co-host this week is Debanita @ Canvassed Recipes. Do stop by and visit her fabulous blog.

 

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Let’s get to the recipe then…

 

Roasted Beets and Bean Burger

  • Servings: 6-8
  • Difficulty: moderate
  • Print

A Vegan GF burger

Credit: foodforthesoul00.com

Ingredients

2 whole organic beets

1 whole head of garlic ( or 1 tsp garlic powder)

1 1/2 cup black beans soaked overnight

1 red onion

1 whole green chili

1 tsp cumin powder

1 cup walnuts

1 cup of fresh herbs ( Basil, parsley, oregano)

1/2 to 1 cup gluten-free rolled oats or 2-3  tbsp potato flour

Oil for frying

Salt to taste

 

Directions

Wrap the beets in foil and roast in a 350-degree oven for 35 mins.

Slice the top of the garlic head, drizzle some olive oil, wrap in foil and put in the same oven as the beets.

Pressure cook the soaked beans until tender and drain

Grind the walnuts and the oats into a meal in separate bowls

Grate the beets in the large bowl.

Coarsely grind the red onion and chili and add to the bowl

Coarsely grind 3/4 of the beans and add to the bowl. Add the remaining beans

Add the walnut meal spices and the herbs and mix well.

Add the oats (or potato starch) a little bit at a time until the mixture comes together to form a patty. You don’t have to use up all the binding…just enough

Shape into patties and pan fry about 4 mins on each side.

You can serve them on your favorite bun with your favorite toppings. I have kept this low carb and gluten-free by serving on lettuce with homemade basil pesto and avocado slices, red onion, and tomatoes with a sprinkle of feta.

I also found that making these ahead of time and chilling in the fridge overnight helps the patties hold their shape. These patties freeze really well.

 

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Food, Lunch, Vegan

Cauliflower and Summer Pumpkin Curry

11 Comments

A fragrant summer curry with garden vegetables and coconut milk is perfect for this long weekend. Harvesting my tomatoes, peppers and these pretty heirloom summer pumpkins have helped me rejuvenate after long days of work.

IMG_1009The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.

IMG_1006A little tip for the pumpkins: Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. If your pumpkins have a soft cover then just peel them without the use of a microwave.

 

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Cauliflower and summer pumpkin curry

  • Servings: 4
  • Difficulty: easy
  • Print

a savory tomato coconut curry with cauliflower and pumpkin

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 1 head of Cauliflower – cut in florets
  • 2 small pumpkins
  • 3 fresh tomatoes
  • 2 cloves
  • 1 inch fresh ginger – grated
  • 1tsp turmeric powder
  • 1 tsp chili powder
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • 2-3 green chilies – chopped
  • A handful of curry leaves
  • 1 cup of organic coconut milk
  • 1/4 tsp Asafetida or hing(optional)
  • Salt to taste
  • Juice of half lemon
  • Chopped cilantro
  • Mustard oil ( or oil of your choice)

Directions

  1. Puree the tomatoes in a blender
  2. You can cut the cauliflower in florets
  3. Use a fork to poke holes all around and put in the microwave for 3 minutes. Use a towel to hold and slice off the peels. Cut in half and scoop the seeds out. Slice the pumpkin halves. If your pumpkins have a soft cover then just peel them without the use of a microwave.
  4. In a pan warm up another 3 tbsp of oil, add cumin, mustard and let then pop for a few seconds, add green chilies, curry leaves cloves, grated ginger, and asafetida, and
  5. Add pureed tomatoes and let the mixture cook for a few minutes.
  6. Add  turmeric, chilies powder  and let the mixture cook until the oil starts to separate from the tomatoes
  7. Add the coconut milk and mix well
  8. Add the vegetables and let them cook until the desired softness
  9. Top with lemon juice and fresh cilantro.

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Sharing at Fiesta Friday where co-hosts this week areAntonia @ Zoale.com and Lathi @ From Lathi’s Kitchen

 

Food, Kashmir, Lunch, Vegan

Monji Haakh – Kohlrabi

16 Comments

Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that.IMG_0064

Traveling through this tormented paradise brings out some bittersweet emotions. The consistent source of joy besides the rocking landscape is the produce that feeds the souls. The streets are of full of apples, peaches, and pears freshly picked from the nearby trees and accompanied by so many vegetables that you cannot stop filling up your bags to take home.

Kohlrabi is an important part of the Kashmiri diet and prepared with its leaves and served with a light gravy and eaten with rice. Monji Haakh is a simple dish and packs flavor and nutrition. .The key difference in taste I find comes from the use of Mustard oil. You can always substitute with regular vegetable oil. I used a pressure cooking but you don’t have to, it cooks just fine in a regular pot.

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Monji Haakh @foodforthesoul

 

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Monji Haakh @foodforthesoul

Monji Haakh: Kohlrabi made Kashmiri Style

  • Servings: 4-6
  • Difficulty: easy
  • Print

A Kashmiri vegetarian delight

Credit: foodforthesoul00.com

Ingredients

  • Kohlrabi ( 4 large)
  • 1 tomato
  • 2 green chilies
  • Garlic cloves – 5
  • 1 small onion
  • 1 tsp Cumin Seeds
  • 1 pinch asafetida
  • 1 tsp turmeric
  • 1tsp ground ginger powder
  • 1/2 tsp Cayenne powder
  • 1 tsp coriander powder
  • 1 pinch baking soda
  • Salt to taste

Directions

  • Wash and peel the Kohlrabi and cut into slices. Remove the stems from the greens.
  • Chop 4-5 cloves of garlic, 1 onion, and  1 round plump tomato.
  • In a pan use a tablespoon of mustard oil and heat until sizzling.
  • Add garlic, 2 green chilies,  onion and 1 tsp of cumin seeds.
  • Fry for about 30 secs and add a pinch of hing ( asafetida)
  • Add the Kohlrabi pieces and fry for about 3 mins or so, add tomatoes,  cayenne, turmeric,  ground coriander,  ground ginger, and salt to taste.
  • Fry the spices for a couple of mins and then add the greens. Add baking soda and a cup of water. I use a pressure cooker to cook everything at this point for about 4-5 whistles. If using a regular pot, let it cook on medium heat until the vegetable is tender
  • Note: If using a pressure cooker, open the lid of the cooker immediately to retain green color of the greens.
  • Serve hot with rice and enjoy.

Sharing at Fiesta Friday where co-hosts this week areJhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens

 

Food, Vegan

Charred Cauliflower and Broccolini with avocado walnut sauce

8 Comments

Summer brings inspiration and love, it brings the abundance of fresh vegetables in your garden or the farmers market. Veggies like broccolini and cauliflower are so rich for your mind and soul that they need the simplest of preparation.

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So what I have here is a simple roasted and charred presentation that is a sensory gift to the taste buds. The fact that it is plant based and has plenty of protein is something wonderful. I have roasted the beets separately wrapped in a foil for 30 mins in a 375-degree oven. These stay in the fridge for multiple uses throughout the week.

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The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.

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So here goes

  • Slice I head of organic cauliflower in steaks.
  • Take a bunch of broccolini
  • Sprinkle with salt, pepper, cayenne pepper, oregano and some olive oil
  • Mix well with your hands and lay it out on a baking tray

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Roast at 425 degrees for 20 mins. The idea is to char it and still keep it somewhat crunchy

For the sauce

  • 1 cup soaked walnuts ( 1 hr)
  • 2 cloves garlic
  • 1 avocado
  • 1 tsp wasabi powder
  • 1 bunch parsley
  • 2 sprigs of basil
  • 1/2 cup rice wine vinegar
  • 1/4 cup olive oil
  • Salt

Blend together and adjust the oil and salt to taste.

Plate with roasted beets and fresh radishes.

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Linking to Fiesta Friday and to  Liz @ Spades, Spatulas & Spoons.

Food, Meat Dishes, Meat Dishes

Tajine: Chicken with Harissa and Apricots

12 Comments

Moroccan flavors favor the spices used in Indian cooking like coriander, saffron, and cumin. I love these aromatic spices and the heavenly aroma.  I own a beautiful clay tagine bought from a friend who carried it from Morocco,  It makes such a beautiful presentation and keeps the dish juicy and moist.

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A tajine or tagine is a Maghrebi dish which is named after the earthenware pot in which it is cooked. The pot has a unique conical shape which helps make your dish moist by letting the steam rise, condense and trickle back down into the shallow base.

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I used my tagine right on the burner but have experimented with putting it directly in the oven at 300 degrees F. Of course then you can’t see the beautiful pot simmering on your stove 🙂

Onions are a must in a tagine using them as a bed for the chicken, also layer in cut carrots and fresh cut fennel. Chicken thighs and leg are the best pieces to use to keep it all moist and juicy

The spices are simple, ground coriander, cumin, fennel,  cayenne and some ras-el-hanout if you have it.

Watch this 20 sec video to get the real cooking experience of using a tagine.

Tajine: Chicken i

  • Servings: many
  • Difficulty: easy
  • Print

a beautifully slow cooked chicken immersed in fragrant spices

Credit: https://foodforthesoul00.com/ 

Ingredients

  • 10 pieces of chicken legs and thighs
  • 2 yellow onions, thinly sliced
  • 2 tablespoon crushed garlic
  • 2 tsp fresh ground ginger
  • ½ tsp saffron, bloomed in a little warm water
  • 1 tablespoon ground coriander powder
  • 1 tablespoon ground cumin
  • 1 tablespoon ground fennel
  • 1 tsp turmeric powder
  • 1 tsp cayenne pepper
  • 1 tsp ras-el-hanout
  • 1 tsp harissa paste
  • 2 carrots chopped in 1 inch pieces
  • 1 fennel bulb chopped in large pieces
  • 5 – 10 pieces of dried apricots
  • 1 tsp lemon zest
  • Juice of 1 lemon
  • 2 tablespoon chopped parsley or cilantro
  • About 1 cup olive oil
  • 1 tablespoon ghee
  • Pink salt

Directions

  • Marinate the chicken pieces for a couple of hours ( overnight is best) in 1 tbsp olive oil, 1 tbsp coriander powder, 1 tsp cumin powder, 1 tbsp fennel powder, 1 tsp cayenne, 1 tsp garlic, and salt.
  • Lightly brown the chicken pieces in olive oil and set aside
  • Heat a tagine on low/medium heat.
  • Add 2-3 tbsp oil, ghee and then the onions. Let the onions sweat for about 5 mins.
  • Add the remaining crushed garlic and ginger and  then add the turmeric and harissa paste and ras-el-hanout
  • Add chicken pieces and pour in the saffron
  • Put the tajine on a diffuser ( I used a small baking pan) and turn down the heat to low-medium
  • Cover and let it cook at low for about 2 hrs. Adjust the salt as you go.
  • In the last 20 mins or so add the apricots.
  • Add lemon juice and serve sprinkled with parsley with a side of rice or bread
  • It tastes even better the next day!

Sharing at  Angie’s Fiesta Friday where our co-hosts this week are Lizet @ Chipa by the dozen and Jhuls @ The Not So Creative Cook.