Vegan

Tangy Green Mango Chickpea Chaat

DSC_0421

DSC_0425

It’s mango season in many parts of the world! Back home in Florida, my parents have a mango tree that’s fruiting really well! But with a heavy storm, a bunch of mangos fell to the ground without fully ripening. I couldn’t let good mangoes go to waste, so I made us a really refreshing snack using the green mangoes! If you are buying mangoes in the grocery store, choose one that hasn’t fully ripened yet. I mixed the tangy pieces in with some red onion, chickpeas and indian chaat masala. Chaat masala is a tangy spice blend that is made usually by mixing black salt (kala namak), cumin, red chili powder, and sometimes dried mango powder (aamchur). So if you don’t have chaat masala, you could simply use cumin powder and red chili powder. But the black salt and amchur really adds a special tang. Make this for guests or just for a healthy snack. I’m sure you’re going to love it!

Continue reading

Advertisements

Curry Laksa Veg Feast! (V+GF)

Curry Laksa! This truly is a feast! For the tummy and eyes. 🙂 I studied abroad in Malaysia and loved all the blending of flavors in Malaysian food. Curry Laksa is a Malaysian noodle soup, usually served with rice noodles. I added some soba noodles  (buckwheat flour noodles) instead to make it a healthier version and topped it off with some baked tofu. I love all the colors and textures of different vegetables simmered in a gingery spiced coconut broth. I just threw in a bunch of vegetables that I had on hand, like spinach, broccoli, green onion, red pepper and mushroom. To prepare my tofu, I usually coat with some type of flour (usually gram flour) and bake in the oven at 350 until golden. Usually 30 minutes turned  over half way.

I served this to my family with a non-vegan option of boiled egg on the side. It was light, yet filling and healthy! I hope you love it!

Continue reading

Creamy Roasted Red Pepper and Garlic Soup (Vegan)

It is officially winter! So cold outside! Nothing feels more satisfying in this weather than something warm and filling and hearty. This recipe hits the spot! I roasted up some sweet red bell peppers with some garlic  and onion and blended it together with cashews. It is sweet, garlicky, rich from the cashews, and still very healthy! It’s everything you want on a cold winter’s day. I served this with some multigrain toast drizzled with olive oil. Yum!  You can roast the veggies in advance, and then preparing the soup should take you only about 10-15 minutes. I can’t wait for you to try it!

Continue reading

Summer Squash Curry

DSC_0006I know it’s not summer yet, but I got these beautiful zuchinnis and yellow squashes in my farm basket last week. Zuchinni is not something you typically find in India  and is uncommon in Indian cooking. But Indian cooking does feature dishes with water-based vegetables and I thought I’d try it out. I decided to make a squash curry. It turned out great! Curry, for non-indian readers, doesn’t always mean a gravy-based spicy dish. It includes stir fried dishes with spices as well.  Zuchinni is a low-calorie, water-dense vegetable that is high in Vitamin A and C, magnesium, fiber, folate, riboflavin, phosphorus, potassium and Vitamin B6.  More importantly, my dinner guests loved the combination of yellow and green. It was a feast for the eyes! This recipe was super simple, takes only 10-15 minutes from start to finish.

Continue reading

Cold Asian Salads 2 Ways! Soba Noodles with Edamame and Ginger-Honey-Soy Dressing and Cucumber Sesame Salad.

That title was a mouthful! Summer was taking its time to leave us this year…not I’m complaining! I love the warm weather! So I treated myself to a refreshing lunch of cold soba noodles with edamame in a spicy honey-ginger-soy dressing with a side of cucumber sesame salad. The cucumber salad was so pretty! I used a peeler to make delicate little strips. It’s great to make ahead and stays well! The noodles were also super easy to make and would make an excellent side dish or light lunch when entertaining. Trust me, your guests will love it!

The kind of soba noodles I used was King Soba noodles with organic sweet potato and buckwheat. Soba noodles are japanese noodles made from buckwheat, which is a high-nutrient carb that scores low on the glycemic index.  I chose this particular buckwheat noodle mainly for the color, I felt it would contrast nicely with the edamame, cilantro and scallions, but any type of soba noodle will work.

dsc_0018

Honey-Ginger-Soy Soba Noodle Salad

You will need:

  • Soba noodles: They come tied up, you can use 2 bunches
  • Edamame
  • Carrot sticks (Or coarsely grated carrot)
  • Scallions
  • Cilantro
  • Dressing: Honey, ginger, rice vinegar, soy sauce, toasted sesame oil, sriracha
  • Sesame seeds for garnish

dsc_0010

Directions

  1. Bring a pot of water to boil
  2. Once it comes to a boil, dump the noodles in and let it boil for about 5 minutes.
  3. Check to see, to make sure it doesn’t get too starchy. It should not be al dente.
  4. Drain the noodles and submerge them in a bowl of cold water. With your hands, gently rub the noodles to remove the starch. This will help prevent it from clumping.
    • This is a really good blog post that shows how to prepare soba noodles step-by-step.
  5. In a blender, add about a 3/4 inch nub of ginger, skin removed, 1 tsp honey, 1/4 cup low-sodium soy sauce, 2 tbsp rice vinegar, 1 tsp of toasted sesame oil, a squirt of sriracha . Blend until smooth.
  6. Taste, and add water depending on  how strong the flavor is. Add ginger for more spiciness, add honey for more sweetness.
  7. In a mixing bowl, combine soba noodles with 1/2 cup edamame, a handful of carrot sticks,  and the sauce. Mix well.
  8. Serve and garnish with  4 scallions, chopped, cilantro and sesame seeds.

dsc_0013

 

Cold Cucumber Salad

dsc_0005This recipe is super simple!

  1. Cut 1 English cucumber in half length-wise.
  2. Using a vegetable peeler peel the skin, and remove the seeds with a spoon.
  3. Continue peeling the cucumber so it falls in delicate, strips.
  4. Do the same with 1 carrot
  5. In a mixing bowl, combine 2 tbsp rice vinegar  and 1 1/2 tsp sesame oil and 1-2 tsp sugar. Add a few chilli flakes for flavor and salt to taste. Whisk until the sugar dissolves.
  6. Pour the mixture over the salad. This can be served immediately, or later. The flavor seeps in  more the longer you wait. It’s so delicious I can’t wait for you to try!

This recipe yields 2 servings. double for a larger quantity.

dsc_0011dsc_0002

Nectarine and Roasted Corn Salsa

This salsa is so perfect! I had a farm basket delivered a few weeks ago with random produce and decided to pair corn with nectarines. I love both of these things! Nectarines are so sweet and delicious, and corn has a lovely sweetness too. This salsa tastes amazing plain, with chips, or on tacos, salads or anything really! If you are entertaining, this dish is sure to amaze.

DSC_0727

DSC_0728You will Need

  •  1 ear of roasted corn
  • 2 nectarines
  • 2 tomatoes
  • 1 jalapeno
  • red onion
  • cilantro
  • lime

Step 1: Roast the Corn

  1. Preheat the oven  to 425°
  2. Remove corn from husks and lay on a baking sheet
  3. Spray evenly with cooking spray, butter or whatever oil you prefer
  4. Bake for 20 minutes, turning once half-way
  5. End result is this beautifully sweet, roasted corn.

DSC_0680

DSC_0711Step 2: Prepare the salsa

  1. Remove corn from cob by holding upright on a cutting board, and cutting downward.
  2. Remove pits from 2 nectarines and chop into fine pieces
  3. Chop half a red onion
  4. Finely chop half a jalapeño, seeded if you prefer less heat
  5. Finely chop cilantro
  6. Chop 2 small tomatoes, or 1 large tomato
  7. Combine all the ingredients
  8. Toss with the juice of 1 lime and salt.
  9. Serve!

DSC_0724DSC_0730