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Showing posts from November, 2012

Vegetarian Thanksgiving

I had always wanted to make a Thanksgiving lunch that we loved to have. All long for the past 12 years we had experimented with the feathered and leathered kind of TG recipes, but we did not relish them (partly because of our taste preferences). So this time I found the Well's Vegetarian TG recipes in NYT and liked it a lot. 
In the interest of world peace and harmony, which is in the TG spirit, we decided to pick from the recipe list 3-4 jewish and arab/palestinian recipes as a dedication to the cease-fire, and to reflect upon the fact that food from around the world taste well together, and so can people. It worked out perfect, we loved the food. Here are the recipes (some are modified to our liking) we tried for the day….
Hummus a la Sweet Pumpkin

Sweet pumpkin (sugar pumpkin) chunks - about a cup1/2 cup fava beans soaked and cooked2 Tbs EV olive oil1 Tbs sesame seeds Juice from one lemon2 cloves garlic, peeled1 teaspoon cumin seeds1/4 teaspoon kosher salt Saute pumpkin chunks in …

Vegan - Raw - CheeseCake ??

Akku and I love cheesecake, but we do not want to indulge in a piece of real 'cheese' cake because of many reasons (not going to list them here).  Jyo does not like the idea of cheese itself.  So, I was looking for a  not really cheese 'cheesecake' idea, and was glad to find ideas in some of the raw food websites. 

Crust : Hazelnut - 2/3 cup Dates - 3-4 (Medjool dates - pitted) Himalayan salt - a pinch Filling: Cashew nut - 1 cup ( soaked for couple of hours) Lemon juice - 1/4 cup Coconut oil - 1/4 cup Organic wildflower honey - 1/4 cup Himalayan salt - a pinch

Grease two 4 inch spring form pans with coconut oil.

For Crust: Pulse the ingredients for crust into a coarse meal. Divide and press into the bottom of the pans, keep refrigerated till filling is ready.

For filling:
Drain the cashews, discard the soaked water.
Melt coconut oil in a bowl kept over boiling water.
Blend all ingredients to get a smooth cream cheese like consistency.
Divide and fill into prepared cr…

Ginger Hot Cocoa.. Anyone?

What is more refreshing than a cup of hot cocoa on a cold winter evening? How about if you spice it up with some ginger?

Raw Cocoa Powder - 2 tsp
Fresh Ginger Root - 1/2 inch piece
Filtered water - 1 cup
Coconut palm sugar - 2 tsp *
Milk - 1/2 cup

Crush the ginger with mortar and pestle (you can just grate the ginger if that is easier).
Add ginger and water to a saucepan and bring to a boil. Reduce heat to medium and simmer for 5-6 minutes until the water is reduced to half. Your kitchen will thank you for the warm scent of ginger..:-)
Meanwhile add cocoa and sugar to a mug, mix it with couple of teaspoons of milk until there are no more lumps.
Add milk to boiling ginger-water and heat thru. Strain this into the mug with cocoa and whisk well.
Enjoy hot !!

* You can also sweeten with raw sugar or honey.

Bhelpuri ReInvented

When the weather outside is cold, we crave for something spicy and crunchy. Bhelpuri (more commonly known as Bhel) is a versatile Indian street food. It is something that can be customized for any spice level and at the same time, can be made simple and wholesome. The original recipe is more of a snack, and calls for crispy rice puffs, deep fried savories, with one or more sauces/chutneys and topped with your choice of toppings and garnishes. Some versions also have mashed potatoes, making it a more of a quick meal. This version is more of an Indian-American fall version with the addition of yams, which are in plenty during this season. I am also replacing the tamarind chutney with a cranberry chutney. 

Organic brown rice puffs and Kamut (wheat) puffs - 2 cups each - Dry toast both puffs on medium heat till crisp, for about 5 minutes.Sweet potato or yam - 1 medium - Peel, slice, cook, and mash.Onion - 1 small - Chop fine, use raw or saute in little bit of coconut oil if you cannot hand…

Jyo's Clear Vegetable Soup

Kitchen at home is my world and Jyo does not like to help out as he says he prefers to have good food and leave the cooking to meJ . For Akku there is one thing that comes to his mind when it comes to Jyo cooking, and that is the ‘clear vegetable soup’ which is what he makes when I feel a lil down. Both Akku and I like it a lot, as it is quite simple and honest, though it can get to you if you get it every day in the week as it once happened , J maybe too much of a good thing is bad…
Like every good recipes, there is a story behind this soup as well. During Jyo’s first job, his vegetarian boss took him to a fine restaurant for dinner. The boss took the ‘clear vegetarian soup’ and recommended Jyo to try it too, now this was a time when the guy felt that specials can only be of the feathered or leather-ed type J (ohh,much has changed since J)…So he agreed for the same with false enthusiasm (and very reluctant inside), and he was pleasantly surprised on the very first sip itself that he f…