June 17, 2016

Mediterranean Inspired Breakfast Bowl

I have another savory breakfast idea for today. It is inspired from my favorite cuisine, yes you guessed it right, Mediterranean cuisine!! Plenty of beans, vegetables, olive oil.. perfect for a filling and satisfying breakfast. Chickpea can be replaced with any other bean, and for bean hummus, play with your favorite beans. I am substituting tahini with almond butter, again that is just my preference. With a little bit of planning and prep work you can put this bowl together in no time for your busy morning. It is clean, gluten-free, vegan, diary-free and above all quicknhealthy. Serve this for breakfast or for lunch, or for dinner as well :-). 



Ingredients:
  • Chickpeas - 3/4 cup (Soaked over night)
  • Vaal Beans - 1/2 cup (Soaked over night) (Substitute with Fava, Lima or Cannellini beans)
  • Spaghetti squash - 2 cups (cubes) 
  • Garlic - 2-3 cloves
  • EV olive oil - 4 Tbs 
  • Cumin seeds - 1 tsp
  • Sea salt - as per taste
  • Homemade almond butter - 2 Tbs
  • Lemon juice - from half a lemon
  • Lemon wedges - to serve

Directions:
  • Drain and cook the Vaal (or Fava/Lima/Cannellini) beans with 1 cup of water. Let it cool. This can be done ahead of time so that you have cold beans ready to work with. 
  • Drain and cook the chickpeas with 1 cup of water and salt. This can be done ahead of time too.
  • Drizzle olive oil in a pan and roast garlic till golden - transfer to a plate.
  • In the same pan add spaghetti squash cubes and cook covered on medium heat turning them a few times taking care not to burn them.Cook till they can be flaked with a fork Add salt as per taste, remove from flame and set aside.
  • To make your bean hummus - add cooked vaal beans, almond butter, roasted garlic, lemon juice, cumin seeds and enough salt to a blender jar and process till everything is puréed. Add 2 tablespoons of olive oil and continue till you smooth and creamy. Transfer to a bowl. 
  • To serve, divide the spaghetti squash and chickpeas and into serving bowls. Top with bean hummus, drizzle remaining olive oil and. Serve with lemon wedges. 
  • Serves 3. Enjoy!!
Note: Pressure cooker works best to cook beans to perfection.






June 10, 2016

Curried Sorghum Stuffed Bell Peppers

Sorghum is a new addition to the quick'n'healthy kitchen. Though on the packet it claims to be an ancient grain from India, I have never had it before in my life :). A drought and heat resistant crop very much suitable for sustainable farming just like many other millet varieties. It is nutrient rich and adds a distinct texture and flavor to your dishes. Use them in salads, breakfast porridges, soups, pilafs or stuffed in veggies like in this colorful and flavorful stuffed bell peppers. You can call it bell pepper stuffed with 'curried' sorghum :). I would like to remind my non-Indian readers that curry is not a spice in itself like most of you think, but it is a mixture of spices which varies in mix and proportion based on who is making the 'curry' :). 




Ingredients:
  • Sorghum - 3/4 cup (Soaked overnight) 
  • Multi-color bell peppers - 4 
  • Tomato - 3-4 (pureed) 
  • Red onion - 1 small (chopped fine) 
  • Garlic - 3-4 cloves (minced) 
  • Green chilly - 1-2 (minced) (substitute with red chilly or jalapeño and adjust as per preference) 
  • Coriander powder - 1 tsp  
  • Turmeric powder - 1/2 tsp
  • Cumin seeds - 1 tsp
  • Coconut oil - 1 Tbs
  • Arrowroot powder - 1 Tbs
  • Sea salt - 1/2 tsp (adjust according to preference) 

    Directions:
    • Drain the sorghum and cook with 2 1/2 cups of water till cooked well and the water is completely absorbed. If cooking on a regular pot, it will take about 30-40 minutes on medium heat. Cooked best in a pressure cooker till you get about 8-10 whistles.
    • Preheat over to 350 degrees F. 
    • Remove the top from each bell pepper, remove the core and seeds. Cut the bottom slightly just enough so that the pepper can sit on the bottom. Arrange the cleaned cored pepper shells on a baking pan. Chop the remaining pepper slices finely. 
    • Heat coconut oil in a pan on medium heat, add cumin and fry for a few seconds. Add minced garlic and chilly and saute for a few more seconds. 
    • Add chopped onion and sauté for few minutes or till soft. 
    • Add tomato puree and chopped pepper, coriander powder, turmeric powder and cook will tomato puree is reduced to half in about 5-8 minutes. 
    • Add the cooked sorghum, salt and arrowroot powder and cook till water is mostly absorbed.
    • Remove from flame, divide equally and fill the cooked sorghum mixture into the prepared pepper shells. 
    • Bake in 350 degree oven for 30 minutes. 
    • Let it cool for 15-20 minutes before serving.
    • Makes about 4 servings. Enjoy!!



    May 31, 2016

    Spicy Soba Noodles w/ Almond-butter Sriracha Sauce

    Here is a spicy and flavorful Asian inspired noodles recipe. You can make this with any good quality noodles, soba, udon, rice noodles or even your spirooli cut veggie noodles. Though this is best served warm, it can be served at room temperature too, and hence can be great for pot-lucks. Add your choice of vegetables to good measure. As always, use clean and organic ingredients as much as possible.


    Ingredients:
    • Organic Soba Noodles - 1 packet (I buy this brand - Hakubaku or KOYO)
    • Homemade almond butter - 3 Tbs 
    • Homemade Sriracha sauce - 2 Tbs (more or less as per preference)
    • Bell pepper (yellow/orange/red) - 1
    • Carrot - 1 medium
    • Fresh ginger root - 1 inch
    • Garlic - 2 cloves 
    • Toasted sesame oil - 2 Tbs 
    • Sesame seeds - 1 Tbs 
    • Sea salt - as per taste
    • Red chilly powder - optional (if you need extra heat)
    Directions: 
    • Cook Noodles as per package instructions, rinse in cold water and keep aside.
    • Meanwhile, slice the bell pepper, carrots, ginger and garlic into matchstick slices.
    • Heat sesame oil in a pan, add sesame seeds. Once they start popping, add ginger/garlic slices and saute for a minute. 
    • Add veggies and saute till cooked enough and soft, for about 5 minutes.
    • Add almond butter and Sriracha and mix well over low medium heat taking care not to burn the sauce. Adjust the taste, add salt and optional chilly powder as needed.
    • Add the noodles and toss carefully without  breaking or mashing the noodles. Coat the noodles evenly with the veggies and sauce. 
    • Keep aside for 20-30 minutes before serving for better flavor. 
    • Serves 3 to 4. Enjoy!!



    May 13, 2016

    Turmeric Cumin Oats w/ Lemony Avocado Cream

    I gave you a sweet breakfast in my last post, but today I have a savory breakfast idea. Made with a small list of wholesome and clean ingredients and can be put together in no time. There is a lot of buzz around turmeric these days, but that is not something new to Indian cuisine. Indian cuisine uses turmeric in pretty much everything. Here, I am just adding a dash of Indian flavors to the simple, everyday oatmeal. 



    Ingredients:
    • Thick rolled oats - 1 cup (optionally soaked overnight)
    • Turmeric powder - 1/2 tsp
    • Sea salt - as per taste
    • Cumin seeds - 1/2 tsp
    Directions:
    • Start boiling oats in 2 cups of water, salt and turmeric powder. Cook till well done.
    • Toast cumin seeds in a small pan and mix with the cooked oats.
    • Serve warm with a dollop of lemon avocado cream.
    • Makes about 3 servings. Enjoy!!

    Lemon Avocado Cream:
    • Avocado - 2
    • Lemon juice - from half a lemon
    • Green chilly minced - 1-2 (optional as per taste) 
    • Sea salt - as per taste
    • Cilantro chopped - 1/4 cup (substitute with your preferred chopped herbs)

    Directions:
    • Take out meat from avocado and mash with the back of a fork. Mix remaining ingredients and whisk till creamy.
    • Enjoy!!