Here's the recipe:
Vegan, Gluten-free, Nut-free
Yield: 1 cup
Prep time: 5 mins
Cook time:15 mins
Total time: 20 mins
Ingredients:
2 semi-ripe mangoes - peeled and roughly chopped (you can also use fully ripe or unripe mangoes. Scroll down for extra tips!)
1/2 tsp turmeric powder
2 Tbsp jaggery (substitute with brown sugar or coconut sugar to mimic the caramel flavor)
For the tempering**:
1 tsp sunflower oil
2 tsp mustard seeds
2 dried Kashmiri red chilies
Directions
In a pan on medium-high heat, start by adding half a cup of water to which you can add the turmeric powder. Once this mixture comes to a bubble, add in the peeled and chopped mangoes. Mix everything well, cover the pan with a lid, and cook for 6 - 7 mins*.
While the mangoes are cooking, melt the jaggery in 1/2 cup of hot water. (If using sugar, skip this step).
Check on the mangoes at the half-way mark (at 3 mins) to make sure the water has not evaporated. If the mixture looks thick and is sticking to the bottom just add a splash of water and continue to cook covered.
After 6 - 7 mins, we are looking for a semi-liquid consistency and the mangoes should be soft. To this, add in the jaggery water. You can strain it to get rid of any sediments. Cook and keep mixing this mixture till it thickens up which should take around 2 - 3 mins.
Salt to taste, mix well, turn off the element, and set this aside.
Now it's time to make the tempering!
In a pan on high heat, add the sunflower oil. To this add in the mustard seeds and wait for it to splutter. After which, add in the dried red chilies (broken into two to release its flavor) and cook for 5 - 6 seconds till toasty.
Add in the tempering to the cooked mango mixture, mix well, and serve with hot samosas, in a thali, or just eat it by the spoonful! It's that good!
Tips:
*If using ripe mangoes, cook for 3 - 4 mins and if using unripe mangoes, cook for 10 - 12 mins.
** You can also add 10 - 12 curry leaves and 1/4 tsp of hing (asafoetida) to the temepring for a more traditional south Indian flavor. I was unable to find some at my local Indian store at the time :(
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I love to have a good vegan porridge at any time of year. It's soothing, comforting, and feels like a warm hug. And there's no "wrong time" for warm hugs. I've tweaked the spices and fruit options to make it more summer-friendly. This recipe is surprisingly light and filling all at once! If you're a porridge lover like me then this vibrant recipe is for you!
Vegan, gluten-free
Yield: For 2
Prep time: 5 mins
Cook time: 20 mins
Total time: 25 mins
1 cup quinoa
2 cups plant-based milk of choice (I used almond milk)
2 Tbsp maple syrup
1/4 tsp cardamom powder
Toppings:
1 tsp brown sugar or coconut sugar
Fruits of choice (I used mangoes and cherries)
More milk
Rinse the quinoa in a fine-mesh sieve under cold running water. Make sure to rub the quinoa against the sieve while washing to get rid of any bitterness. Once done, set it aside.
In a pot on medium heat, add in the 2 cups of milk and mix patiently till it comes to a gentle simmer. This should take around 5 - 6 minutes. Please don't increase the heat or the milk might burn.
Once the milk comes to a gentle simmer (rising steam and tiny bubbles on the edges), add in the washed and strained quinoa with a pinch of salt. Mix well, turn the heat to low, and cover the pot with a lid leaving a partial opening (this will prevent the mixture from boiling over...and ruining your stove. We've all been there haha!) and cook for 10 minutes.
At the 10 minute mark, add in the maple syrup and cardamom powder and mix well. You can also add in more milk if your mixture has gotten too dry. Cover the pot with a lid completely and cook again for 10 more minutes.
While the porridge is cooking, we can toast our almonds! In a small skillet on medium-high heat, add in the sliced almonds and keep mixing till the almonds turn all golden brown, fragrant, and toasty. This can be used as a delicious and crunchy topping.
And that's it!
Serving suggestions:
Ladle some porridge into a bowl, add in a splash of milk, sprinkle some brown sugar or coconut sugar for a yummy caramelized flavour, and top with fruits of your choice! I used mangoes and cherries but you can add bananas, berries, goji berries....the world is your plant-based oyster!
This vegan quinoa porridge works great as a light and nourishing summer porridge option. To make it more suitable for fall or winter just switch out the cardamom with cinnamon and add heavier toppings like nut butters and stewed apples!
]]>First, let's talk about why this rice and lentil porridge works so well when it comes to cleansing your body of any gunk.
It is super easy to digest
Split mung beans are known to be the least gassy and simplest bean/lentil to digest. Pairing mung with white rice (literally baby food in many cultures) and soaking the two in water before cooking gets rid of any proteins that are hard to digest.
Spices improve digestion
The spices used in making a traditional kitchari (turmeric, cumin, cinnamon, and even cilantro) have crazy digestive properties. And they make this simple dish extremely delicious! Contrary to popular belief, it is very important that you eat foods that are tasty and not just "healthy", especially when doing a cleanse, because this helps to activate the salivary glands which then helps break down foods even more.
Naturally removes toxins from the body
Split mung beans provide about 15g of fiber per cup. This rich in fiber lentil will make sure to get things moving in your gut and scrape out toxins from your intestines.
Now that we're done with that, let's get into the actual cleanse.
It's actually one of the easiest and most straightforward cleanses to do.
What you do, is make yourself a fresh batch of Ayurvedic Style kitchari every morning (or at a time that works for you every day); enough to last 3 meals per day. I like to make mine in the morning before my morning yoga and shower. It's one of those dishes that you can just put together and leave in the pot to cook for 30 - 40 mins. For the recipe video check out:
It's best to start the cleanse on a weekend so you can be home for the first 2 days of the cleanse. And if you have a 3-day long weekend, that's perfect!
The core aspect of this cleanse is to eat a bowl of kitchari for breakfast, lunch, and dinner. I like to add 2 -3 vegetables in my kitchari and change it up every day. Some of the common kitchari veggies include carrots, cauliflower, spinach, pumpkin, and cabbage. I usually avoid adding potatoes when doing this cleanse because it can get a little heavy.
It's important to eat slowly till full but not overeat. If and when hungry between meals, I like to make myself a masala ginger chai (without the non-dairy milk). And if that doesn't help you can always eat some fresh fruit.
I also like to have some Triphala before going to bed to help with the digestion process. Also because I'm not a fan of enemas (once a day is what is recommended when doing this cleanse).
As with any cleanse, it's important to do gentle exercises, avoid strenuous work of any kind, and just find time to relax. Since it is a cleanse, it is normal to feel a little more tired than usual. It is very important to get to bed by 10 pm latest and get at least 8 - 9 hours of sleep. Including a mindfulness routine during the cleanse also helps!
After the cleanse, make sure to stick with a natural whole foods plant-based diet to avoid any issues as the body will continue to release toxins for a few days after.
]]>And here is the recipe:
Vegan, gluten-free
Yield: For 2
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
Rinse the rice in cold running water around 5 times and then soak the rice in some water for 30 mins (this gets rid of the excess starch).
In the meantime, add the saffron to a small bowl and add 2 - 3 tbsp of warm water to release its color and flavor. Soak for at least 5 minutes.
To a pot on medium high heat, add a tbsp of cooking oil. Add the cumin seeds, cloves, and cinnamon and toast the spices for 30 seconds and until fragrant.
Strain the rice and add to the pot with the toasted spices. Fry the rice for 2 minutes. Then, add the saffron strands with the water to the rice and give everything a good mix. Cook for 1 minute.
Add 2 cups of hot water to the pot (2 cups of water for 1 cup of rice), bring to a boil, then lower the heat to the lowest, add salt, mix the contents, cover the pot with a lid, and simmer for 15 minutes till all the water is absorbed and the rice is completely cooked.
This saffron rice tastes good with literally anything but works especially well with chana masala or saag tofu!
]]>And here is the recipe:
Vegan, gluten-free
Yield: For 4
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Place a pot on medium high heat and add 1/4 cup of hot water. Once it starts to boil, add the slit Thai green chili and curry leaves. Tear some of the curry leaves before adding to the pot for a more intense flavor. Boil this mixture for 1 minute.
Add the diced pumpkin to the pot, reduce the heat to low, cover the pot with a lid, and cook till a fork goes through the pumpkin with no resistance (around 10 - 12 mins). It's completely fine if some of the pumpkin pieces start to break down as this adds more depth to the gravy.
While the pumpkin is simmering and cooking place another pan on high heat. Once the pan is hot, add 1 tbsp oil, the Kashmiri chili, and mustard seeds. Once the mustard seeds start to splutter, add the white lentils and cook till golden. Reduce the heat to medium-low and add the grated coconut. Mix continuously till the coconut is well toasted and red in color. Turn off the element.
By this time your pumpkin should be cooked. To the pot with the pumpkin mixture, add the coconut milk and mix well. Add some water if the mixture is too thick and cook this on low heat for 5 mins. Stir continuously to prevent the coconut milk from splitting. Add salt to taste and mix well.
To this, add the toasted coconut and spices and mix well. Leave some of the toasted ingredients aside for the garnish!
This dish should be enjoyed hot and with any grain of your choice.
Let us know in the comments if you tried out this recipe and how it turned out!
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And here is the recipe:
Bhajias (or Bajjis)
Vegan, gluten-free
Yield: For 4
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Soak the thinly sliced potatoes and eggplant in cold water to prevent them from browning and set aside.
In a small ramekin, add a tbsp of hot oil and the baking soda and mix until there are no lumps. Set the mixture aside.
In a large mixing bowl, add the gram flour, rice flour, red chili powder, turmeric powder, salt, and mix till homogenous.
To this add enough water slowly to bring the batter to a pancake like consistency. Add the hot oil and baking soda mixture made earlier and mix well. Let the batter rest for 10 - 15 mins. If the batter is too loose, add more gram flour (besan).
Place a skillet on high heat and fill with enough oil for deep frying. To check if the oil is hot enough, add around half a tsp of batter to the oil to see if it bubbles to the top. If it does, your oil is ready for deep frying!
Take a slice of potato or eggplant that is soaking in water and dab with a paper towel to absorb the excess moisture. Add the slice into the batter directly with a spoon and toss around to coat with the batter evenly on all sides.
Once coated with the batter, gently add the slice to the skillet for deep frying with a spoon to prevent burning. If you're a deep frying wizard you can use your hands too. Proceed with caution!
Let the veggie slice cook for 2 - 3 mins on each side or until golden and crispy throughout. Use a slotted spoon while picking up your bajjis to drain the oil and place on a plate lined with paper towels to absorb any excess grease.
You can try the same recipe with spinach leaves, steamed cauliflower, chillis, or whatever your heart desires! *
Onion Pakoras
Vegan, gluten-free
Yield: For 4
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
In a large mixing bowl, add a tbsp of hot oil and the baking soda and mix until there are no lumps.
To this, add the sliced onions, green chili, red chili powder, salt, and mix the contents gently to prevent the onions from becoming soggy.
Sprinkle in the gram flour and rice flour and mix everything gently with light hands once again. The mixture should hold from the moisture in the onions but if it doesn't add a tbsp of water and mix well.
Place a skillet on high heat and fill with enough oil for deep frying. To check if the oil is hot enough, add around half a tsp of batter to the oil to see if it bubbles to the top. If it does, your oil is ready for deep frying!
Spoon a tbsp of the onion mixture and lower into the pan for deep frying. Fry for around 2 - 3 minutes on each side or until dark brown and crispy. We are not looking for any particular shape here. This is a judgment-free zone!
Serve your bhajias and pakoras with tomato chutney or a mint-cilantro chutney!
*Bhajia/Bajji Variations
Cauliflower bajji: Parboil/Steam bit sized florets, dip in batter, and fry.
Green chili bajji: Take large chilis which are not usually hot, slit them, deseed them, dip in batter, and deep fry.
Spinach Bajji: Take large spinach leaves, wash, dry, dip in batter, and fry.
]]>And here is the recipe:
Vegan, gluten-free
Yield: For 4
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
Add the oil to a saucepan on medium-high heat. Once the oil is hot, add the sesame seeds and roast until golden-brown.
At this point, add in the tomatoes, Kashmiri red chili, red chili powder, and salt. Cook until the tomatoes become mushy. Add a splash of water to deglaze the pan and if the mixture is too dry.
Set the pan aside for the mixture to cool. Once cool, add the contents to a food processor and blitz till smooth.
This chutney works great as a dip for snacks such as raw veggies, samosas, pakoras, etc. It also works amazing as a spread for rice cakes and wraps!
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And here is the recipe:
Vegan, gluten-free
Yield: For 4
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Soak the poha or flat beaten rice in cold water for 90 seconds, strain, and set aside.
In a small skillet on medium heat, add some coconut oil and once the oil gets hot, add the peanuts. Sautee for 1 - 2 mins or until toasty and set aside.
In another skillet on medium high heat add some oil. Once the oil is hot, add in the mustard seeds and wait for them to splutter. Once the seeds start to splutter, add in the Thai green chilies and cook for 20 seconds.
To this, add the finely chopped onion and cook until translucent (Quick tip: lightly salt the onions to speed up the cooking process).
Add in the diced potatoes and turmeric powder. Mix the contents really well until the potatoes are evenly coated with the turmeric. Add in a splash of water, bring to a simmer, cover the pan, and cook until a fork can easily puncture a potato (This should take around 8 - 10 mins).
Once the potatoes are cooked, add in the soaked and strained poha, the sauteed peanuts, mix well, and cook for 2 minutes.
Salt the dish according to taste, garnish with finely chopped cilantro, and a generous squeeze of lemon!
This recipe works well as a breakfast or as an evening snack with a steaming cup of masala chai on the side!
*You can find poha or flat beaten rice at any local Indian grocery store
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And here is the recipe:
Vegan, gluten-free, nut-free
Yield: For 2
No prep required if using canned chickpeas
Cook time: 5 mins
Total time: 5 mins
For tempering:
For seasoning:
Drain the canned chickpeas and set aside.
Place a skillet on medium high heat and add the oil. Once the oil is hot, add in mustard seeds and wait for them to splutter.
Once the mustard seeds start to splutter, add the lentils and cook until golden brown in color. Then, add in the curry leaves, turmeric powder, and chopped green chillis. Cook for 30 seconds or until the chilies and curry leaves look toasty.
To this, add in the drained canned chickpeas, coriander powder, and red chilly powder. Give it a good mix and cook for 2 mins.
Finish with salt to taste, a squeeze of lemon, and top with freshly grated coconut.
This dish is super versatile. You can eat it just as is or add it to your wraps or use it as a salad topper!
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Here goes the recipe:
Vegan, gluten-free, nut-free
Yield: For 2
Prep time: 10 mins
Cook time:15 mins
Total time: 25 mins
1 cup besan or gram flour (can substitute with chickpea flour)
1 small onion roughly chopped
1 medium-sized tomato roughly chopped
2 Thai green chilies finely chopped (optional)
2 tbsp finely chopped cilantro/coriander
1/2 tsp dried red chili powder (can substitute with paprika powder)
1/4 tsp turmeric powder
1/8 tsp black salt or kaala namak
Salt to taste
In a large mixing bowl add the gram flour along with 1 cup of water (or enough water to bring it to a crepe-like consistency. If you're going for a thicker pancake-like consistency add less water). Whisk until there are no lumps in the mixture.
To this, add the tomatoes, cilantro, Thai green chilies, turmeric powder, dried red chili powder, black salt, and salt to taste.
Mix thoroughly and you're batter is ready!
To start making your omelettes, bring a pan to medium-high heat and add some cooking oil of your choice.
Pour half a cup of batter over your oiled pan and cook till the omelette starts to bubble throughout and the edges look crispy and cooked. Flip and cook on the other side for 2 - 3 minutes till golden on the other side too!
Enjoy your omelette with some ketchup or hot sauce on the side. You can also pair it with home fries or a salad to make it a complete meal.
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Here goes the recipe:
Vegan, gluten-free, nut-free
Yield: For 4
Prep time: 10 mins (not including the time for boiling potatoes)
Cook time:10 mins
Total time: 20 mins
4 - 6 slices of gluten-free bread (or any bread of your choice)
2 medium-sized potatoes (boiled)
1 small onion finely chopped
1 Thai green chili finely chopped (optional)
½ tsp ginger finely chopped
1 tsp turmeric powder
2 tbsp cilantro/coriander leaves finely chopped
A squeeze of lemon juice
Salt to taste
In a skillet on medium-high heat, add some vegetable oil. Once the oil is hot, add the chilies, ginger, and onion. Cook until the onions go golden and translucent.
Add in 1 tbsp of the chopped cilantro and the turmeric powder and cook for another 10 - 20 seconds.
Lower the heat to medium-low and crush the boiled potatoes directly into the skillet. Make sure to coat the potatoes evenly with the rest of the cooked ingredients and mash well to avoid any lumps. Add a splash of water to the mixture to help avoid sticking to the pan and to bring it to a spreadable consistency.
Add the remaining cilantro, salt to taste, a squeeze of lemon and your potato mixture is ready.
Now for the sandwiches!
Spread the potato mixture evenly onto one side of the bread slices and keep aside.
Get your pan to medium-high heat and add some vegan butter. Once the butter starts to melt, place your sandwiches potato side face-up and allow the bread to get all golden and crisp.
Add some butter to the potato side as well and flip. Cook for another 1 - 2 mins until the potatoes get golden!
Enjoy with hot sauce, ketchup, or mint chutney.
*For a variation, spread a thin layer of ketchup, hot sauce, or chutney to your slice of bread before adding the potato mixture for additional flavor!
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Enjoy!
Vegan, gluten-free, no-bake
Yield: For 4
Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
For the tempering
You will also need:
In a mixing bowl, combine your rice with the vegan yogurt (you are looking for a thick porridge-like consistency) and set aside.
Add your coconut oil to a small skillet on medium-high flame.
Once hot, add the mustard seeds and wait for it to splutter.
After the seeds start to splutter lower your flame to medium-low. Then, add in the white lentils and roast until a golden-red color is achieved.
To this add in your curry leaves*, dried red chilies, and a pinch of asafoetida. Cook for 10 seconds till the chilies and leaves are evenly coated in the oil and look toasty.
Now it’s time to sizzle! Pour your tempering over your pre-mixed yogurt rice.
Top with a few leaves of cilantro and pomegranate seeds for additional flavor and crunch.
*Curry leaves will make ingredients jump at you, so be careful!
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