Thursday, July 09, 2015

Pad Thai (no meat, no dairy and no oil)

Dinner tonight was Pad Thai, surprisingly I had all the ingredients to make it, of course it was vegan and no oil to boot. I put a ton of vegetables and only used half the packet of rice noodles, couldn't find  brown rice noodles so had to make do with white. The sauce was an experiment of little of this and a little of that.

Press the tofu. cut into strips, heat the pan on high, add the tofu add salt and brown the tofu.

Heat water for the noodles, you can use the whole packet which is about 8 oz, once it comes to a boil add the noodles, stir cook for 3 to 4 minutes. Turn off the heat and let it sit in the hot water to cook about 8 minutes or so. Strain.(If you use the whole packet, double the recipe for sauce)

Meanwhile slice all the veggies lengthwise, I used broccoli, zucchini, red and green peppers and cabbage about 2 cups for 4 oz of noodles.

Chop two green onions, save the green part to be added at the end, for garnishing.

Slice about half an onion, mince some garlic and ginger.

Make the sauce with juice of a lemon, 1 tbsp miso paste, 1 tsp peanut butter, 3 tbsp soy sauce, sriracha, ketchup, red pepper flakes and 1/4 cup of hot water from the noodles, mix well.

Once the tofu is browned, transfer it to a plate, add onions, garlic, ginger and the white part of green onions. Add a little water if the onions stick to the pan.

Add the veggies, saute till done, add water if needed.
Add noodles and sauce, salt if needed, the rest of the green onion and chopped cilantro.

Add the tofu, serve with roasted peanuts and more lemon cilantro.

Saturday, April 04, 2015

Vegetarian tacos

Green Monster Soup

This soup is our favorite go to meal for dinner, really light and filling at the same time.

1 and 1/2 cup of spinach
2 carrot
1/2 cup broccoli
2 mushrooms
4 green scallions
3 stalks celery
1/2 cup cilantro
2 tomatoes
1/2 jalapeno
1/2 inch ginger
1 clove garlic
1 fresh turmeric root
1/4 lime
1 tsp coconut oil
6 whole peppercorns
1 cup hot water

Blend till smooth in a Vitamix for 5 minutes till the soup gets heated and cooked.
Serve topped with tortilla chips.

Friday, April 03, 2015

Sprouting 101

I have been sprouting lentils lately and experimented with different legumes, mung beans, brown lentils,chickpeas field beans even quinoa. Sprouted legumes are a good way to get protein in your meal espec,ially if you are a vegetarian.

Day 1, soak handfuls of each these separately after rinsing them.

Black Chickpeas, Green Mung Beans and Quinoa

 Day 2 after soaking overnight,all plumped up.

Day 3, rinse, drain out the water, put it in a glass jar or covered container, keep in the oven or dark spot, at room temperature as you can see the Quinoa started sprouting quickly.

Day 4, the mung beans took the longest to sprout. Just remember to rinse them daily and then drain and keep covered.

Day 5, All sprouted and ready to eat.

I used the mung beans and chickpeas to make a salad/sundal, 

These are the brown lentils, they sprouted very quickly, I made a curry with them.

I used the mung beans, quinoa and brown lentils to make
a savory pancake/dosa

Sprouted Savory Pancake/Dosa

Just 3 steps, Soak, Rinse, Drain and wait for it to sprout!!!