Khandvi (Chickpea Roll)

 

img_4915.jpg

Ingredients:

  • Khandvi
    • 1/2 cup besan (chickpea flour)
    • 1/2 cup vegan or regular yogurt (optional: skip yogurt, add 1/2 cup water and 1 tbsp lemon juice)
    • 1 cup water
    • 2 tsp salt
    • 1 tbsp ginger
    • 1 tsp haldi (turmeric)
    • 1 tsp hing (asafetida)
    • 1 tsp cumin seed
  • For tempering
    • 1 tbsp sesame seeds
    • 1 tbsp mustard seed
    • 1 tsp hing (asafetida)
    • 2 tbsp chopped green chili
    • 2 tbsp oil
  • For filling
    • 2 tbsp grated coconut (frozen or dry coconut works well)
    • 2 tbsp chopped fresh coriander leaves

Instructions:

  1. Blend khandvi ingredients in the blender.
  2. Pour the batter in a sauce pan or a broad frying pan.
  3. Switch on the cook top and keep the heat to low, begin to stir.
  4. Keep on stirring when the khandvi batter is getting heated up.
  5. The batter would thicken and keep on thickening, keep on stirring.
  6. The batter also should not be allowed to stick at the bottom.
  7. Stir continuously. When the batter has thickened well,  pour little bit of mixture on a plate.
  8. Wait for 2 minutes. it should roll easily. if it doesn’t roll, than the batter needs to cook more. It should be like thick dough.
  9. Quickly pour 1/2 cup of batter on a large plate and spread thinly and evenly with a spoon. Allow to cool for at least 10 minutes. Spread coconut and cilantro on top.
  10. For tempering, heat oil in the small pan, add mustard seed, curry leaves, sesame seed, hing (asafetida) and green chili and fry for few seconds. Spread this mixture on top of the khandvi.
  11. Cut into equal size strips. Gently roll each strip in a tight roll.
  12. Arrange the khandvi rolls and serve!

Lemon Cake

FullSizeRender 3

Ingredients:

  • Cake
    • 2 large lemons
    • 2 tbsp lemon peel
    • 1 cup whole wheat flour (or all-purpose)
    • ½ cup coconut flour
    • 1 tbsp vinegar
    • 1 tbsp vanilla
    • ¾ cup sugar
    • ¾ cup water
    • 1 tbsp baking soda
    • 5 tbsp oil
    • Blueberries
  • Icing
    • 1 tbsp lemon juice
    • ½ cup confectioner’s sugar

Instructions:

  1. Preheat the oven to 350°F.
  2. Grate the lemon until two tablespoons of lemon peel are produced.
  3. Extract three tablespoons of lemon juice from the lemons.
  4. Mix the flour (wheat & coconut), sugar, and baking soda in a mixing bowl.
  5. Mix the water, lemon juice, oil, vinegar, and vanilla in a mixing bowl.
  6. Combine the ingredients from step 3 and 4.
  7. Pour into a baking dish and bake for 25 minutes at 350°F.
  8. Mix the confectioner’s sugar and lemon juice to make the icing.
  9. Let the cake cool for 1 hour, and then top with the icing and blueberries.

Potato Soup

FullSizeRender 2

Ingredients:

  • 2 russet potatoes (peeled & chopped)
  • ½ cup leek (white parts only, chopped)
  • 3 cloves garlic (chopped)
  • ½ cup cauliflower (chopped)
  • ½ cup fennel (fresh, chopped)
  • ¼ cup celery (chopped)
  • 1 tbsp butter
  • 2 tbsp cream (fresh)
  • ¼ cup milk
  • 2 cups vegetable broth
  • Cilantro to garnish
  • Salt & Pepper to taste

Instructions:

  1. Heat butter in a pan. Sauté garlic, leek, cauliflower, fennel, potato, and celery for five minutes.
  2. Add the vegetable broth and cook for fifteen minutes.
  3. In a blender, blend soup until creamy.
  4. Pour the soup into a pan and add the milk and cream. Heat for a few minutes.
  5. Top with salt & pepper and cilantro and serve.

 

Parfait Wrap

IMG_1106

Ingredients:

  • Lavash bread (can be found at Whole Foods/Trader Joe’s)
  • Greek yogurt
  • fresh strawberries (sliced into small pieces)
  • fresh blueberries
  • granola

Directions:

  1. Lay out one piece of bread. Spread  yogurt onto the bread.
  2. Lay out strawberries, blueberries, and granola on top.
  3. Roll the bread and cut it into bite-sized slices. Serve and/or enjoy immediately.

 

Plum Salad

Plum Salad

 

Ingredients:

  • 1 bunch lettuce
  • 4-5 fresh plums, peeled and cut into small pieces
  • 1 handful toasted almonds

Dressing:

  • 2 tbsp olive oil
  • 1 tbsp fresh plum juice (mash 1 fresh plum to create plum juice)
  • 1 tsp balsamic vinegar
  • 1 tbsp agave syrup
  • salt and pepper (to taste)

Directions:

  1. Mix all of the dressing ingredients in a bowl thoroughly to create the dressing.
  2. In a separate bowl, mix the lettuce, plum, and dressing together. Top with almonds and enjoy!

Chocolate Mousse

Chocolate Mousse

Ingredients:

  • 1 readymade graham cracker pie crust (about 6-9 inches)
  • 1 12-ounce package extra-firm silken tofu
  • 1/4 cup processed coco powder
  • 1/4 cup granulated sugar
  • 2 tbsp light corn syrup
  • 6 ounces semisweet chocolate chips
  • pinch of salt
  • 1 small piece of chocolate (milk or dark) (for decoration)

Directions:

  1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
  2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
  3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
  4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
  5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.

IMG_3299

Apple-Cherry Crumbles

Serves 4 people.

Apple-Cherry Crumbles

Apple-Cherry Crumbles

  • 2 fuji apples (peeled and sliced)
  • 1 cup cherries (fresh or frozen)
  • 1/4 cup all purpose flour
  • 2 tsp cinnamon
  • 1/2 cup brown sugar
  • 1 1/2 cup Quick oats
  • 1/2 tsp baking powder
  • 1/4 cup apple juice (any type)
  • 1 tsp lemon juice
  • 1/4 cup crushed walnuts

Instructions:

  1. Preheat the oven to 350 degrees.
  2. Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
  3. In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
  4. In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**

*Crumbles can be enjoyed with ice cream if desired.

**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.

Banana Nut Cake

Makes about 12 slices.

Ingredients:

  • 2 cups all purpose flour
  • 1/4 cup milk (any type works)
  • 1 teaspoon apple cider vinegar
  • 1/2 cup sugar
  • 1/2 cup oil (1/4 cup works)
  • 2 mashed medium bananas (the riper, the better)
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1 cup crushed walnuts
  • 1 Packet Quakers Oatmeal “Maple and Brown Sugar” Flavor

Directions:

  1. Mix the flour, sugar, baking soda, baking powder, salt, and oatmeal (uncooked) in a big bowl.
  2. In the same bowl, mix the mashed bananas, milk, vanilla extract, vinegar, and oil. Then, add the crushed walnuts and mix again.
  3. After mixing, pour batter into any (oiled) baking pan and place in oven heated to 350 degrees.
  4. Bake for 1 hour. Cool for 10 minutes and serve.

*Cake may be enjoyed warm or cold.

**If desired, 1/4 cup chocolate chips may be added.

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Red Cabbage and Green Apple Salad

Ingredients:

  • 1/2 of a green apple, sliced into very thin pieces
  • 1/2 cup red cabbage (shredded)
  • 1/2 tsp agave syrup
  • 1 tbsp Peanut Sauce*
  • crushed peanuts (to taste)
  • cilantro leaves (to taste)

Instructions:

  1. Arrange the cabbage and apple slices on a plate. 
  2. Drizzle the agave syrup atop the apple slices.
  3. Drizzle the peanut sauce over the salad.
  4. Sprinkle the crushed peanuts and cilantro leaves on top of the salad (to taste) and serve.

*For Peanut Sauce:

  • 2 tablespoon peanut butter
  • 1/2 tsp seasme oil (any oil works)
  • 1/2 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1/4 cup water
  • salt and pepper (to taste)

Directions for Peanut Sauce: Mix everything together in a small bowl.

**Sauce can be refrigerated for up to a week.

***Green cabbage and red apple can be substituted for red cabbage and green apple.

“Sprouts” Salad

IMG_1919

Ingredients:

  • 1/2 cup sprouted* mung beans
  • 1/2 cup red garbanzo beans [channa]
  • 1 tbsp sprouted fenugreek seeds  [methi – search for it in wikipedia]
  • 1 tbsp fresh cilantro leaves
  • 1 tbsp lemon juice (adjust to taste)
  • salt and pepper (to taste)

Directions:

  1. Mix everything together and serve.

*To sprout mung beans, garbanzo beans, and fenugreek, soak each separately overnight. Next, drain the remaining water using a strainer and let the beans, chickpeas, and fenugreek rest for one day. Refrigerate after all beans sprout. These sprouted beans may be refrigerated for 3-4 days.

Almond Cookie

Ingredients:

Almond Cookies

  • 3 cups all-purpose flour
  • 1 cup almond meal (Trader Joe’s)
  • 3/4 cup butter -0r- 3/4 cup oil
  • 1 cup sliced almonds
  • 1 cup sugar

Directions:

  1. Preheat the oven to 375ºF
  2. Mix the butter and sugar together in a bowl until the sugar dissolves.
  3. Add all the other ingredients to the bowl and mix. (If mixture becomes dry, add a few drops of milk.)
  4. Using a tablespoon (I used a tablespoon, but any round shape works), create hemispheres and place them on a cookie sheet.
  5. Place the cookies in the oven for 10 minutes, and enjoy!

*Cookies can be served warm or cold.

**Cookies can be kept in air-tight containers for up to a week.

Beet Soup

IMG_1661Ingredients:

  • 1 teaspoon oil
  • ¼ cup onion sliced thin and long
  • 2 small beets sliced thin and long
  • 1 carrot sliced thin and long
  • 1 clove garlic chopped
  • 1 tomato peeled seeded and chopped
  • 4 cups of vegetable broth
  • salt and pepper (to taste)
  • 1 teaspoon lemon juice or rice vinegar
  • 1 tablespoon chopped cilantro

Directions:

  1. Warm the oil in a big pot.
  2. Cook the beet, onion, carrot, and garlic together for five minutes.
  3. Add chopped tomatoes and cook for another 2 minutes.
  4. Add the vegetable stock and boil.
  5. Simmer for 30 minutes, until all the vegetables are cooked.
  6. When all the vegetables are cooked, throw in the rice vinegar or lemon juice and salt and pepper.
  7. Add the chopped cilantro and serve.

Lentil Chili Soup

Ingredients:

  • 4 cups vegetable broth
  • 2 cloves garlic, chopped finely
  • 1/4 cup cilantro, chopped
  • 2 teaspoon chili powder
  • 1 red pepper, chopped
  • 1 onion, chopped
  • 1 can diced tomato
  • 1 cup brown lentils

Directions:

  1. Pour broth in a large bowl over medium to high heat.
  2. Add onion, bell pepper, and garlic and cook for 8 minutes until pepper is tender.
  3. Stir in chili powder and cook for 1 more minute.
  4. Add lentils and tomatoes and bring to a boil.
  5. Reduce heat to low to medium and simmer, partially covered for 30 minutes or until lentils are almost tender.
  6. Uncover and cook 10 more minutes. Sprinkle in cilantro, stir, and serve.

Harvest Grain Soup

Ingredients:

  • 2 tsp. Harvest Grain Blend from Trader Joe’s
  • 1/4 cup red lentil
  • 1 stick celery
  • 1/4  cup bell pepper
  • 1/4 cup banana squash
  • 1/4 cup zucchini
  • 2 tbs tomato puree
  • 2 cloves garlic
  • 1/4 cup onion
  • 1/2 tsp cumin seed
  • 1 cup vegetable broth
  • 1 tbs oil
  • salt and pepper (to taste)
  • cilantro (to taste)

Directions:

  1. Pour the oil in a pan.
  2. Sauté the onion, garlic, celery, and cumin seed for 5-7 minutes.
  3. Add the red lentil, bell pepper, banana squash, zucchini, and vegetable broth and let it cook for 10 minutes.
  4. Add the tomato puree and salt and pepper.
  5. Let it cook for 3 minutes.
  6. Add the cilantro and serve.