Its hot and humid but soaking in the warmth while browsing cookbooks is how I tend to enjoy my weekend afternoon. I was looking a vegan lunch idea and stumbled upon so many wonderful “Chilla” recipes, These crepes called “Chilla” or “Cheela” are so simple, wholesome and savory that I couldn’t wait to experiment with a version of my own.
I have used 3 types of lentils here…Urad, Masoor and Chana and some rice flour. You could use soaked rice as well but I had the rice flour in my pantry so went with it.
The lentils have been washed and soaked for a few hours. They were then ground into a paste along with the rice flour and then I let the batter ferment overnight. I just put it in my cool oven. It was so cool to see it bubble and rising by the morning.
Once the batter is
fermented, add the herbs and spices and use water to bring out the consistency
of pancake batter.
Cooked on both sides
to a warm golden brown and served simply with coconut yoghurt raita and pickles
was just perfect.
The recipe measurements below are just setting some guardrails but this is not an exact science. Feel free to experiment and taste along the way!
Grind the lentils in a food processor, add the rice
flour and blend until a batter like consistency
Let ferment in a cool oven overnight
The batter will rise a little which will tell you that
it has some fermentation. Add the herbs, veggies and spices and use some
water to bring it to a pancake consistency
Heat the griddle or cast iron pan until quite hot. Keep
the heat to medium and pour in the batter. Use a teaspoon to oil the edges
and the middle. Once bubbles start to form and the edges are brown, flip
the pancake/crepe and cook the other side for a couple of minutes.
vibrant spring is here and its time to embrace all the positive energy it
brings with it. Spring is the time for
rejuvenating your mind, body and soul. Morning walks under blossoms and lush
green trees, farmers markets, planting flowers and seeds, and of course cooking
nourishing balanced food. The Yin and the Yang work together to balance your
This is a
macrobiotic vegan bowl that will leave you full and happy. If you prep
everything it will supply lunches for the week.
So what does it
Chickpeas cooked in spices
Fermented Carrots and Cabbage
Cilantro and green onions
Farro is a beautiful
ancient grain full of protein, fiber and iron. Buy organic and cook per
instructions. I soak it for an hour and cook it in the rice cooker at brown
Soak 2 cups
chickpeas overnight and then cook in the pressure cooker until just soft.
Add coconut oil
in a pan. Add 1/2 tsp cumin and mustard
seed and with whole red chilies. Add curry leaves if you have them and let them
splutter. Add 1/2 tsp cayenne and 1/2 tsp turmeric and saute. Add the chickpeas
and let them cook until the liquid is gone adding salt to taste. Add 1/2 garam
masala and lemon juice to finish.
I used eggplant,
peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil.
Roast at 375 degree oven for 30 mins.
Cook shelled edamame
I had fermented
cabbage and carrot but you can use store bought fermented veggies.
Chop cilantro and
green onion and use lemon juice to top the bowl off.
Assemble as it
pleases you and enjoy this gorgeous bowl!
This burger is such an explosion of taste and nutrients that you would not miss any animal protein whatsoever.
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.
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.
The next layer of taste is the fresh herbs – basil, parsley, and oregano – whatever you have on hand
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.
1/2 to 1 cup gluten-free rolled oats or 2-3 tbsp potato flour
Oil for frying
Salt to taste
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.
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.
The recipe for this glorious curry is fairly simple, just use fresh organic ingredients and they will transform the taste.
A 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.
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.
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
Add pureed tomatoes and let the mixture cook for a few minutes.
Add turmeric, chilies powder and let the mixture cook until the oil starts to separate from the tomatoes
Add the coconut milk and mix well
Add the vegetables and let them cook until the desired softness
Immersed in summer mountain vegetables is happiness. Kashmir is a place that gives me that.
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.
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.
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.
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.
The sauce is a kicker…soaked walnuts, wasabi powder, garlic and garden herbs. This can showcase just about anything you put on a plate.
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
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 tsp wasabi powder
1 bunch parsley
2 sprigs of basil
1/2 cup rice wine vinegar
1/4 cup olive oil
Blend together and adjust the oil and salt to taste.