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Sunday, February 23, 2014

Simple Spicy Pulao (GF Vegan)

Serves: 1-2 | Time: 5 minutes

3 cups cooked Basmati Rice
3 tbs Tomato Paste
1/2-1 tbs Sriracha*
1/2-1 tbs Ginger paste
1 tsp Turmeric powder
1 tsp Amchur powder
1 tsp ground Cumin
1 tsp dried Cilantro**
1/2 tsp Kalonji
1/2 tsp Cinnamon
1/4 tsp Cardamom
1 tsp Tamarind paste (optional)
1 tsp Coconut Sugar (optional)
Few ounces (3-5) of Water

* 1 tbs is very spicy, so be careful if you are not a fan of heat
** fresh cilantro is much preferable, but that's all I had; for fresh, use about 1/4 cup chopped

Every weekend I cook a batch of rice to save time. It keeps well in the fridge or freezer. To prepare it, I soak for 30 minutes and then boil for 5. I make about 4 cups dry, which triples when cooked. It lasts a week in the fridge, and months in the freezer, and it maintains its texture well when reheated.

In a mid-size pot on medium heat add water and pastes. Stir with a wooden spoon and add spices. Small bubbles should form and it will become very fragrant. Soon the sauce will thicken and reduce slightly.
Add rice and fold. I tossed gently with two wooden spoons until the rice grains were evenly coated. Your rice shouldn't be sticky so the final product will be relatively fluffy, despite the weight of the sauce.
Serve with potatoes or flatbread.

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Saturday, February 22, 2014

Healthy Veggie Fritatta (GF Vegan)

Serves: 1-2 | Time: 1hr

1 cup Yellow Corn Meal
3 cups Water
Handful Cherry Tomatoes, chopped
Handful of Mushrooms, diced
1/2 orange Capsicum, diced
2 tsp dried Italian Herbs
2 tsp Turmeric powder
1 tsp ground Cumin
1 tsp Chili powder
1/2 tsp Cardamom
1/4 cup fresh Basil

Note: Any of your favorite veggies work! I made this again with spinach, carrots, and chickpeas :)

Prepare the polenta according to instructions. Boil water. Whisk in the meal slowly, stirring to keep smooth. Simmer for 15 minutes, stirring regularly.
Add your veggies to a non-stick pan on high heat. Cook for 10 minutes, adding water as needed to keep moist. Add spices and polenta. Cook for another 5 minutes.
Add to a small ceramic casserole dish and put in broiler for 10 minutes or until dark brown on top. You can bake for 10 minutes first, if you desire a firmer texture. The top will be crunchy with an inside similar to scrambled tofu.

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Wednesday, February 19, 2014

Spicy Fruity Salad (Vegan, GF, Raw Option)

Hey lovelies! I adapted a chutney recipe into this amazing salad that I just have to share. It is sweet, spicy, refreshing, satisfying, and pretty simple.

Serves: 1-2 | Inactive time: 8+ hours | Active time: 30 minutes

3 cups Chickpeas, soaked and cooked (302g)
1 Cucumber, sliced (320g)
1 orange Capsicum, diced (200g)
1/2 Mango, chopped (123g)
1 Apple, chopped (183g)
2 stalks Celery, chopped (92g)
1 large Carrot, diced (70g)
7 Dates, chopped (70g)
3-4 tbs Tomato Paste
Juice of 1/2 Lemon
1/4 cup of fruit juice*
2 tsp Curry powder
1 tsp Cayenne
1/2 tsp Paprika
1/2 tsp Coriander

* I used organic cold-pressed orange mango juice

I soaked my chickpeas for 48 hours with intermittent rinses. Some of them sprouted but this is just a personal preference. A minimal soak of 8 hours is recommended and the cook time should be 30 minutes either way. If you want them raw, opt for at least 24 hours of soaking.
After I prepared the chickpeas, I let them chill in the fridge while I chopped the rest of the ingredients.
Then I made my dressing, which was tomato paste mixed with fruit juice. You can add some of the spices to this.
In a large mixing or serving bowl, add all your chopped ingredients plus chickpeas and toss. Then sprinkle with spices, drizzle on your dressing, and squeeze on the lemon juice. Toss or gently stir again.

Note: Always adjust spices to your preference. Add half the cayenne and taste test before adding the rest, for example.

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Sunday, February 9, 2014

Fiesta Rice Bowl (V, GF, Winner Dinner)

1 cup dry Basmati Rice
3/4 cup Refried Beans
1 head of Romaine
1 Yukon Gold Potato
1 orange Capsicum
2 ears Yellow Corn
1 cup of spicy Salsa
1/2 medium Onion
Juice of 1/2 Lime
1/2 cup of Water
1 tbs Turmeric
1 tsp Cayenne
1 tsp Cumin

Soak rice for 30 minutes. Meanwhile, chop your veggies. Make sure the potato is cubed small so it cooks quicker.
In a large non-stick pan, add the potato and a small amount of water. Cover and steam for 10 minutes, stirring occasionally. Add your onions and salsa and cook over medium heat for 5 minutes.
Add the rest of your veggies to the pan. Stir and simmer until slightly soft. Add lime juice and remove from heat.
Bring a medium pot of water to boil. Add the rice and boil for 6 minutes. Drain. Set aside.
In a small pot add your refried beans, spices, and water to desired consistency. Stir over medium heat for 5 minutes.
In a large serving or salad bowl, chop your romaine. Pour rice on top and fluff. Add your veggies and refried beans. Toss now or mix as you eat (I prefer the latter).
Enjoy :)

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Monday, February 3, 2014

Quick Recipe: Beet Hummus (Vegan, GF)

A few people have been requesting the recipe for this beet hummus I shared on my Instagram. I often whip quick things up without measuring for myself, but here are the ingredients to my best estimation.

150g Chickpeas, soaked
2 cloves roasted Garlic
1 small Shallot
1 oz Beet Juice
1 tsp Maple Syrup
1 tsp ground Cumin
1 tsp sweet Paprika
1/2 tsp Cayenne
Half a Lemon, juiced
Water to desired consistency

Soak your chickpeas for 8-12 hours (or more). Drain and add to a small pot of water. Bring to a boil. Cook for 30 minutes or until soft. Strain.
Add all ingredients to a food processor. Hot chickpeas and water helps everything blend smoother.
Adjust spices to your desires. Enjoy :)

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Saturday, February 1, 2014

Napa Cabbage Salad with Creamy Edamame Dressing (V, GF, Foodgasm)

This post is really all about the dressing. It is the most refreshing and delicious I have ever had. It is creamy and tangy...perfect balanced between acidity and sweetness. Give it a try!

Serves: 2 | Yields: 3 cups | Time: 15 minutes

1 head of Napa Cabbage
1 package Edamame, shelled (150g)*
1 can Sweet Corn (drain and reserve liquid)
1 tbs Apple Cider Vinegar
15g fresh Cilantro/Coriander
6 oz Water (liquid from corn)
50g Dulse or Sea Kelp flakes
1 tbs Nutritional Yeast flakes
1 tsp Onion Powder
1 tsp Paprika
Juice of 1 Lime
Juice of 1/2 Lemon
Optional: dash of coriander, cumin, cayenne, turmeric

* life is easier if you buy pre-shelled - salted or not is your choice

I followed the package directions and microwaved the edamame for 5 minutes. Meanwhile, chop your cabbage and fill two large bowls.
When the edamame is done, rinse with water to cool. Add everything except the cilantro and lemon juice to a blender or food processor. Puree.
Taste and add spices or salt if desired. Add in the cilantro and pulse a few times.
Pour half into each bowl. Toss with salad spoons and squeeze the lemon on top.
This salad was so simple and addictive. If you want to get fancy, try adding orange slices or pomegranate seeds. Enjoy :)

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