Category Archives: Vegan

Black-eyed Peas and Collard Greens

The last few years, I have started to cook black-eyed peas with greens on New Year’s day following the Southern tradition. This year’s recipe is adapted from here.

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Ingredients:

2/3 cup black eyed peas
3 small red potatoes, peeled and diced
1/2 red onion, chopped
2 tomatoes
1 bunch collard greens, rinsed and chopped
2 garlic cloves, minced
1 jalapeno, chopped fine
1 in. ginger, minced
1 tsp curry powder
1/4 tsp garam masala
salt to taste
1tbsp coconut oil
2/3 cup coconut milk
coconut flakes to garnish

Soak the black-eyed peas in water overnight or for 8-10 hours. Rinse and cover with twice the amount of water and pressure cook.

In a large pan, heat the oil. Add onion and garlic and fry for 5-6 minutes. Add ginger and jalapeno and fry for another minute. Add potatoes, curry powder and garam masala and mix well. Chop and process the tomato in a food processor and add to the pan. Mix well.

Add coconut milk, 1 cup water (or broth), the cooked black-eyed peas with any left over water and bring to a boil. Season with salt. Reduce flame and let simmer for 20 minutes until the potatoes are cooked.

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Add the chopped collard greens and let simmer for 4-5 minutes till the greens are wilted. Garnish with some coconut flakes and serve warm with some bread rolls.

Happy New Year!

Amaranth Grain Uttapam

I thought I was done with trying new recipes for 2015, and I was wrong. Here’s another keeper recipe.

I wasn’t really sure how this would turn out. I had a lot of Amaranth grain and since making the upma sometime back, I haven’t really tried anything else. On a whim, I soaked it overnight along with urad dal and decided to give it a go. And it was all good!

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Amaranth grain is actually a seed, quite minuscule in size and interestingly enough it doesn’t grow in size much when cooked or soaked in water and might be difficult to determine if it is cooked. It has nutty flavor, and is rich in protein, vitamins and minerals.

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Ingredients:

1 cup amaranth grain
1 cup urad dal
salt to taste

Soak the urad dal and amaranth grain in water in two separate bowls overnight or for 8-10 hours.

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Rinse and blend the urad dal with some water to make a thick batter. Rinse and add the amaranth grain to the blender and continue blending to make smooth batter. Season with salt.

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To make uttapam, scoop 4-5 tablespoons of the batter into a separate bowl. Add in your favorite vegetables and mix well. My favorite combination is peas, kale and sliced mini-heirloom tomatoes.

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Heat a flat pan on the stove. Add 1-2 tbsp of oil and grease it generously. Pour in the batter and spread evenly into a circle. Cover with a lid and cook on medium low until lightly browned. Flip and cook on the other side.

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Serve warm with chutney.

See Also:

Spicy Kale and Pea Uttapam
Brussels Sprouts Uttapam
Cabbage Uttapam
Brown Rice and Whole Black Gram Uttapam
Sweet and Sour Ginger Pickle
Tomato chutney

Maple Orange Roasted Brussels Sprouts with Pecans and Cranberries

I love to try new recipes with Brussels Sprouts. I recently tried this one with some alterations, of course, and it was not bad.

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Ingredients:

48 oz Brussels sprouts, trimmed and quartered
3-4 tbsp coconut oil
3-4 tbsp maple syrup
1-2 tbsp lemon juice
3/4 cup pecans
3/4 cup dried cranberries
orange rind from one orange
salt and fresh ground pepper
Juice of one orange

Preheat oven to 425 degrees.  Toss Brussels sprouts with coconut oil, maple syrup, salt, and pepper. Drizzle orange juice. Roast from 10-15 minutes. Toss midstream.

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Continue to roast for another 15 minutes. I like crispy and browned Brussels sprouts, so I left them on an additional 10-15 minutes. Add in pecans and cranberries and continue to roast for another 5-10 minutes.

Drizzle some orange or  lemon juice.

Serve warm.

Vegan Pumpkin Bread

It’s October. Fall. And grocery stores have exploded with pumpkins of all sizes, shapes and varieties. I picked up not one, not two, but three different varieties!

I had family visiting the last few days, and after trying some different recipes such as this one, I decided to try my hand at making some home-made pumpkin puree and baking bread. The recipe had to be vegan, since as I learned they didn’t eat eggs!

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I used the Pioneer Woman’s steps to make pumpkin puree. And loosely followed this recipe for the vegan version.

Ingredients:

1.25 cups whole wheat pastry flour
0.25 cup olive oil
0.25 cup maple syrup
1 mashed ripe banana
1 cup pumpkin puree
1.5 tbsp flax meal
1 cup + 1tbsp rolled oats
1/2 cup + 1tbsp almond meal
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp pepitas
some walnuts or pecans
1 tsp pumpkin spice
0.5 cup water

Pre-heat oven to 375 degrees, and prepare a loaf pan.

Mix flaxmeal with 4 tbsp water. Add pumpkin puree, mashed banana, olive oil and maple syrup. Whisk.

Add brown sugar, baking powder, cinnamon, pumpkin spice and continue to whisk.

Add water, oats, almond meal, and flour. Mix well.

Pour the mixture into a loaf pan, sprinkle some pepitas and nuts and bake for 40-50 minutes until cooked.

Serve warm. Enjoy!

Happy Fall!

Notes:

Next time, I’ll add some walnuts to the mixture.

See Also:

Pumpkin Paayasam

Cranberry Pumpkin Loaf

Haitian Pumpkin Soup 

Amaranth Pumpkin Loaf

Pumpkin Curry

Stuffed Pumpkin

 

Quick Lunch Series: Quinoa Vangi Bath

I am a great proponent of one pot meals. So Vangi bath is great! It is even better if I can replace white rice with Quinoa.   This makes 2-3 servings if you are on a diet.

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Ingredients:

1/2 cup quinoa
1 Japanese eggplant, cut into 1 inch pieces
1 small yellow onion sliced
1 jalapeno sliced
a touch of turmeric
a dash of asafoetida
1-2 tsp olive oil
1 tsp cumin seeds
1-2 tsp Vangi Baath mix or make your own
1-2 tbsp tamarind juice
1 tsp grated coconut
1-2 tsp toasted cashews or peanuts (optional)
Salt to taste
cilantro to garnish

Bring one cup water to boil and cook the Quinoa as per instructions. Set aside.

Meanwhile heat oil in pan. Add turmeric, asafoetida, cumin and fry for a minute. Add sliced onion and jalapeno and saute for 2-3 minutes until golden. Add chopped eggplant and fr for 10-15 minutes till cooked. Season with salt, add tamarind juice and cook for another 2-3 minutes.

Season with Vangi bath mix or home made curry powder, grated coconut and mix well.

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Combine with Quinoa, garnish with some chopped cilantro and top with some toasted nuts such as cashews or peanuts.

Serve warm.

See Also:

Vangi Baath

Cherry, Dark Chocolate and Coffee Popsicle

Recently, I came across this blog: Wit and Vinegar and quite propitiously Popsicle Week just came to an end with varied Popsicle recipes.

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Here is one of my favorite I’ve tried so far. As always, I adapted using ingredients in my pantry.

Ingredients:

3/4 cup coconut milk
3/4 cup pitted cherries
6 tbsp unsweetened coffee
2 tbsp maple syrup
1 tsp vanilla extract
a dash of salt
2 squares of dark chocolate cut to bits

Process coconut milk, unsweetened coffee, vanilla extract, maple syrup and salt in a food processor. Transfer to a freezer safe dish. Add dark chocolate bits and cherry bits. Freeze for 45 minutes to an hour.

Once the mixture is thickened, scoop and transfer to Popsicle molds. Freeze for 3-4 hours to allow the molds to set.  When ready to eat or serve, dip molds in hot water for a few seconds to allow the popsicle to slide out.

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Enjoy on a ridiculously hot, and humid day!

Quick Lunch Series: Cherry and Avocado Salad

Cherry is the name so far, and I am on a roll snagging cherries from the groceries and trying new recipes while I can before they run out!

Here is an easy recipe for that office day meal.

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Ingredients:

2 cups fresh baby spinach
1/2 cup pitted fresh cherries
1-2 tbsp walnuts ( or use slivered almonds)
1-2 tbsp sliced red onion
1/2 avocado, diced
a few roasted coconut slices

Dressing:

1-2 tbsp olive oil
1 tsp lemon juice
1 tsp while wine vinegar
salt
fresh ground pepper

Layer a bed of spinach. Add sliced and pitted cherries, nuts, red onion and avocado. Top with some roasted coconut slices.

Drizzle dressing as desired before serving or enjoying for a refreshing office day lunch!