Category Archives: Vegan

Food, Kashmir, Lunch, Vegan

Monji Haakh – Kohlrabi

9 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.

fullsizeoutput_6425

 

 

fullsizeoutput_6428

 

 

fullsizeoutput_642e
Monji Haakh @foodforthesoul

 

fullsizeoutput_642d

 

fullsizeoutput_642c

 

IMG_0246
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.

fullsizeoutput_5fca

fullsizeoutput_5fcf

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.

fullsizeoutput_5fbf

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

fullsizeoutput_5fc1

fullsizeoutput_5fc8

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

 fullsizeoutput_5fcc

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.

 fullsizeoutput_5fca

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

Food, Vegan

Falafel with Spinach and Cilantro

6 Comments

Who doesn’t love falafels?? A plant-based vegan protein-packed food that is ever so delicious. Whether it is in sandwiches or salad toppings or cooked in sauce, falafels are versatile and very easy to make at home.

 fullsizeoutput_5eeb

Did you know Chickpeas are the oldest consumed crop in the world? Besides the historical fact, they do help keep you full and balance your blood sugar levels. Add spinach and fresh herbs to that and you are looking at a nutrient loaded food that is so good for your body.

 fullsizeoutput_5edd

I was experimenting with a healthier version that is not deep fried and these turned out amazing.

 fullsizeoutput_5ee0

fullsizeoutput_5ee5

 

 

IMG_9300

 

fullsizeoutput_5ef1

  • Servings: many
  • Difficulty: easy
  • Print

A nutrient and power packed versatile food .

Credit: Food for the Soul

Ingredients

  • 2 cups of dried garbanzo beans
  • 1 cup of chopped cilantro and parsley
  • 1 packed cup of fresh baby spinach
  • 1 cup chopped green onions
  • 5-7 cloves of garlic
  • 1 whole jalapeno pepper
  • 1/2 cup chopped mint
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp Himalayan salt ( adjust to taste)
  • 2 tbsp baking powder
  • 1-2 tbsp toasted sesame seeds
  • 1/2 cup olive oil
  • 2 tbsp roasted sesame seeds
  • Grapeseed oil for frying

 

Directions

  • Soak the garbanzo overnight in 1 tbsp of baking powder
  • Rinse when ready to make and set aside
  • In a food processor add the soaked garbanzo with the rest of the ingredients except for the sesame seeds and process into a paste.
  • The olive oil should be enough to hold the dough together ( if the dough is too soft you can add some chickpea flour to bind it)
  • Roll into balls add the sesame seeds to coat.
  • Let the balls chill in the fridge for 30 mins.
  • You can deep fry these but I use a cast iron pancake pan (Takoyaki Pan) to fry these to keep it healthier.
  • Serve with a tahini garlic sauce or a yogurt mint sauce.

Joining the Fiesta Friday party with cohost  Jhuls @ The Not So Creative Cook.top 20 tips