Documente Academic
Documente Profesional
Documente Cultură
Table of Contents
Introduction I. Cooked Vegetables 7
Cabbage Sabji, Sweet Basil Carrots, Cauliflower Masala, Chickpeas and Tomatoes, Cauliflower Stir Fry, Cooked Greens, Potato Masala, Vegetable Rice and Ginger, Vegetable Biryani, Vegetable Makhanwala, Vegetable Rice, Roasted Acorn or Butternut Squash Salad
II. Drinks 13
Apple, Fennel, and Beet Juice, Breakfast Fruit Shake, Breakfast Smoothie, Fruit and Nut Smoothie, Hot Lemon or Lime and Honey, Ginger Lemon Tea, Minty Watermelon Juice, Pineapple Coconut Smoothie, Mulled Cider, Sukku Coffee and Jaggery
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Black Bean and Mango Salad, Brown Basmati Rice Salad, Dhal Rice, Split Green Gram with Vegetable, Lemon Poha, Lemon Rice, Sweet Poha, Vegetable Upma, Wild Rice Fruit Salad, Peas Pilaf, Banana Nut Porridge, Apple Porridge, Banana Coconut Porridge, Banana Date Porridge, Fruity Nut Porridge, Rice Porridge
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Apple Relish, Coriander Chutney, Date & Raisin Relish, Honey Mustard Dressing, Citrus Dressing, Honey Lemon Dressing, No Garlic Pesto, Olive Cilantro Spread, Basil Tomato Dressing, Lemon & Olive Oil Dressing, Sesame Dressing, Sweet Orange Dressing, Chaat Masala, Garam Masala, Masala Seasoning, Isha Seasonings 1, Isha Seasonings 2
V. Soups 29
Carrot Curry Soup, Cream of Asparagus Soup, Dhal with Spinach Soup, Fresh Beet Soup, Ginger Vegetable Lentil Soup, Hearty Lentil Stew, Lentil Soup, Green Gram Soup, Red Lentil Soup, Tomato Soup, Vegetable Broth, Cream of Carrot Soup
Table of Contents
Cooked Vegetables
Cooked Vegetables
Cooked Vegetables
Vegetable Biryani
1 c long grain white Basmati or brown rice 3-4 Tbsp olive oil 1 tsp cumin seeds 2-3 tomatoes, chopped 1 inch piece of ginger, peeled and chopped half bunch fresh cilantro, washed, de-stemmed, and chopped salt to taste tsp turmeric powder tsp garam masala powder 1 c fresh mixed vegetables (bell peppers, zucchini, green beans), chopped OPTIONAL tsp coriander powder tsp biryani masala powder tsp cinnamon powder tsp cumin powder 2 Tbsp coconut milk handful cashews
Soak rice in water for 15 minutes then rinse three times and cook according to directions. Heat oil to medium high heat then add cumin seeds until they pop and start to darken. Add tomatoes and cook on medium heat for 2-3 minutes. Add ginger and all but 2 Tbsp cilantro. When the mixture becomes pulpy, add salt to taste and turmeric powder. Stir well then add garam masala powder and any of the optional spices listed. If desired, add coconut milk after adding the spices. Add mixed vegetables and cook for 10-15 minutes on low to medium heat, stirring occasionally. When vegetables are tender, add the cooked rice in small portions mixing gently to desired proportion of rice and vegetables. Garnish with cilantro and cashews. Yields 4-6 servings.
Vegetable Makhanwala
1-2 Tbsp olive oil 1 tsp ginger, chopped 1 large tomato, chopped Tbsp cumin powder 1 c coconut milk 1 whole cinnamon stick 2 bay leaves 5 whole cloves 5 whole green cardamom pods 1 Tbsp coriander powder 1 tsp turmeric powder Tbsp paprika powder 1 Tbsp garam masala 4 c fresh vegetables (zucchini, cauliflower, carrots, etc.), chopped few sprigs fresh cilantro, chopped
Heat oil to medium high heat then add ginger, chopped tomato, cumin, and coconut milk to form the base. Add the whole and powdered spices and stir continuously. Add vegetables and simmer for 8-10 minutes. Before serving remove bay leaves, cardamom pods, and cinnamon stick. Serve over cooked rice. Garnish with chopped cilantro. (When making rice, add 3-4 cardamom pods and cloves to boiling water for added flavor.) Yields 4 servings.
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Cooked Vegetables
1 (2-lb) acorn or butternut squash, seeded, peeled and cut in 1 chunks 4 c spinach and/or arugula MARINADE 4 Tbsp olive oil 1 Tbsp fresh thyme (3-4 sprigs or tsp dried thyme) 1 Tbsp fresh rosemary needles, chopped tsp salt and pepper or to taste DRESSING tsp dried mustard powder 2 Tbsp lemon juice 2 Tbsp water 2 Tbsp olive oil tsp salt and pepper or to taste
Preheat oven to 400oF. Marinade squash for 10 minutes then transfer to baking sheet arranged in single layer. Roast 35-40 minutes, turning mixture once halfway, until squash is tender and golden brown around the edges, about 35-40 minutes. Blend dressing ingredients in advance then toss with salad greens and top with roasted squash. Yields 4 servings.
Cooked Vegetables
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1 c uncooked rice 2 Tbsp butter or olive oil c raw cashews tsp cumin seeds 2 pods cardamom 1 inch piece of cinnamon stick 2 cloves 6 whole black peppercorns 2 bay leaves c raisins c peas salt to taste 2 c water
Soak rice in water for 15 minutes then rinse three times and set aside. Heat butter or olive oil over low heat then add cashews stirring frequently until they turn golden brown, remove cashews, raise heat to medium adding cumin seeds, cardamom, cinnamon, cloves, black pepper, bay leaves and raisins and cook for about 10 seconds then add soaked rice, peas and salt, stir while cooking for about 1 minute. Pour water into the rice mixture and bring to a boil on medium high heat. Reduce heat to low and simmer 10-15 minutes until rice is fluffy. Remove whole spices and garnish with cashews. Yields 4-6 servings.
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Apple Porridge
1-2 cored apples c coconut, grated 1 /3 - c water c soaked almonds (peeled) or other nuts 3-5 dates 1-2 Tbsp honey to taste dash of vanilla dash of cinnamon
Blend all ingredients well. Add more water if necessary. Can add additional coconut or any crushed nuts as garnish. Yields 1-2 servings.
Rice Porridge
6 c water 2 carrots, diced c green beans, diced 1 c cracked rice 1/3 c soaked raw peanuts salt and pepper to taste
Boil water, add carrots and green beans, slowly stir in rice, reduce heat, and cook 5-10 minutes, stirring constantly. Add soaked peanuts then season with salt and pepper. If thickens on sitting, add boiling water and stir well. Yields 4 servings.
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Soups
Soups
Soups
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Soups
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Soups
Soups
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