Category Archives: Vegan

Chutney, Food, Kashmir, side dishes, Vegan

Kashmiri Chutney – Dodh AL ( Bottle Gourd in Yoghurt)

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Kashmiri culture and ways of preparing the food lends to its exquisite and unique taste. An art form which is then accented by how the food is served….in copper dishes, with flavorful white rice, rich yoghurt and tart chutneys.

In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.

In my version I have omitted the honey and the raisins but do add them if you prefer the sweetness. I also made a vegan version by using coconut milk instead. Either way it will come out just superb.

These are images of Bottle Gourd growing and being sold in the floating vegetable gardens on the Dal Lake in Kashmir. A visit to the pre-dawn vegetable market on the lake is a memory that does not leave your soul.

Dodh Al - Bottle Gourd Chutney

  • Servings: 4
  • Difficulty: easy
  • Print

Kashmiri Chutney

Credit: foodforthesoul00.com

Ingredients

  • One small bottle gourd, seeds removed and grated
  • About 5 cloves of garlic
  • 1 cup of full fat yoghurt ( plant based yoghurt is fine)
  • 1 tbsp organic honey (optional)
  • 1/2 tsp salt
  • 1/4 tsp black cumin
  • a few strands of saffron crushed
  • 1 tbsp of yellow raisins (optional)
  • chopped cilantro and mint leaves

Directions

  • Boil the gourd and garlic until tender about 5-7 mins. Drain the water and cool. ( you can save the water for soup or broth in other dishes)
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Put it in a sieve or muslin, mashing the garlic cloves and squeezing the water out.
  • Add this to the yoghurt and mix the other ingredients.

Serve as a side topped with black cumin and cilantro/mint leaves. This is also perfect as a dip with pita bread.


Food, Kashmir, Vegan

Vost Haakh t, Nadir ( Lotus stems with Amaranth leaves)

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From the land of dreamers, poets, artists, emperors and saints comes a cuisine that inspires all your senses.

Modern Kashmiri cuisine  tracks its history to 15th century when Timur ( a Turco-Mongol conqueror)  invaded India which led to the migration of 1700 skilled woodcarvers, weavers, architects, calligraphers and cooks from Samarkand to the valley of Kashmir.

The descendants of these cooks, the Wazas, are the master chefs of Kashmir. Thus came an elaborate feast preparation called Wazwaan. “Waan” refers to a “shop” in Kashmiri.

Nadru or Lotus stems/roots are a delicious curious vegetable very popular in Kashmir (India). They are often fried and served as a street snack food. For the dinner table, the 2 most popular recipes are Nadru Yakhni (yogurt sauce)  and Nadru Palak ( Spinach). This recipe is a variation of the latter but you can try our the delicious yogurt recipe in my earlier post or my step by step guide on wikihow

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Lotus Stem is very low in Saturated Fat and Cholesterol. It is also a good source of Dietary Fiber, Thiamin, Vitamin B6, Phosphorus, Potassium, Copper and Manganese, and a very good source of Vitamin C.

In this recipe I have the closest I could find to Vost Haakh or Wousta Haakh (red kashmiri spinach). Our local international market carries an abundance on “Shen choy” and I have fallen in love with it. These are Amaranth leaves and need to be washed through and picked off the stems. They impart this beautiful red color to your broth.

The ingredients are simple and the recipe is simple. I always use a pressure cooker with root vegetables as it locks in the ingredients and saves time but you can use a heavy bottomed pan.

I have served it with onion relish

I have served it with white rice and red onion chutney with cilantro and mint ( will post the recipe).

Take the time to make this and you will love it.

Ingredients are as follows, please adjust to taste

  • 2-3 mid size lotus stems
  • I big bunch of Shen Choy ( red spinach)
  • 1/2 tsp ginger powder
  • 1/2 tsp fennel powder
  • 2 black cardamoms
  • 4 green cardamoms
  • 1 clove
  • 1 tsp turmeric
  • 1 tsp red chili powder ( adjust to taste)
  • 5 cloves of garlic
  • 3 tbsp mustard oil
  • 1 chopped shallot
  • Salt to taste

Heres how to cook it:

  • Pick the leaves of the spinach from the stems and wash thoroughly
  • Scrape of lightly peel the tope layer of the lotus stem.
  • Slice the Lotus Stems in 1/4 inch slices and wash thoroughly
  • Add 1 tsp of mustard oil to a pressure cooker and heat until smoking. Add the lotus stems with some salt and 1/2 tsp turmeric powder. Add 1 cup water and pressure cook for about 5-6 whistles. Remove from cooker ( liquid and all) and keep aside.
  • Using the same cooker,  add mustard oil  and heat until smoking
  • Add chopped shallots and the garlic
  • Fry of a minute and add the greens
  • Add salt and Fry the green until completely wilted
  • Add cardamoms, ginger powder, fennel powder cumin and cloves
  • Pressure cook for about 2 whistles
  • Remove the cooker cover and add the turmeric and chili powder and fry a little
  • Add the cooked lotus stems and about 1/2 cup water. Cover and cook for 10 mins.
  • This has a beautiful and unique flavor and is best served with rice.
Food, Lunch, Vegan

Dal chilla – savory lentil crepes

12 Comments

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!

Chilla - Lentil Crepes

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

A Wholesome Savory Treat

Credit: foodforthesoul00.com

Ingredients

  • 1/2 cup Urad Dal/Lentil
  • 1/2 cup Masoor Dal/Lentil
  • 1/2 cup Chana Dal/Lentil
  • 1/2 cup rice flour
  • Chopped cilantro
  • 1 inch Finely chopped ginger
  • 3 -4 Finely chopped red or green onions
  • 1/2 tsp cumin powder
  • 1/2 tsp Red chili powder
  • salt to taste
  • 1/2 cup avocado oil

Directions

 

  • Wash the lentils thoroughly and soak for 4 hours

 

  • 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.
  • The crepes should be soft and warm brown.
  • Serve hot and deliciously!

Sharing at at Angie’s Fiesta Friday # 283. Thanks to the co-hosts  Antonia @ Zoale and  Jhuls @ The Not So Creative Cook

Food, Lunch, salad, Vegan

Farro, Chickpeas and veggie bowl

6 Comments

Beautiful and 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 spirit.

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 have?

  • Farro
  • Chickpeas cooked in spices
  • Roasted vegetables
  • Edamame
  • Fermented Carrots and Cabbage
  • Cilantro and green onions

Farro

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 rice setting

Chickpeas

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.

Roasted veggies

I used eggplant, peppers, sweet potatoes and onions smothered with salt, pepper and avocado oil. Roast at 375 degree oven for 30 mins.

Edamame

Cook shelled edamame per instruction

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!

Sharing at Angies Fiesta Friday where Antonia @ Zoale.com is the cohost

Food, Soup, Vegan

The Green Soup

17 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