Tag Archives: Green Leafy Vegetable

Mango Spinach Salad

Ingredients:
1/2 Mango peeled and dices
1/4 pint Blueberries
6-8 Dried apricots
Pecans and sliced almonds
1-2 cups of baby spinach
Blue cheese or feta cheese
Hemp hearts (optional)

Dressing:
Olive oil
Lemon Juice
Orange Juice
Salt and pepper

Toss all the salad ingredients in a large bowl. In a separate bowl whisk the dressing ingredients. Drizzle over the salad just before serving. Optionally sprinkle some hemp hearts.

Red Lentil and Kale Soup

Ingredients:
1 cup dry red lentils
1/2 onion chopped
1-2 cloves garlic minced
1 tsp rosemary
1 tsp thyme
2-3 bay leaves
salt and pepper to taste
some red pepper flakes
a little lemon juice (optional)
some cherry tomatoes split in two (optional)

Bring 4-6 cups water to boil. Add the onion, garlic, red lentils, bay leaves, rosemary, thyme, pepper flakes, salt and pepper. Cook on medium flame for 20-30 minutes. Add chopped kale and tomatoes and lemon juice and cook for another 10-15 minutes. Makes 3-4 servings. Serve hot!

I modified this recipe quite a lot. You can check out the original one this is based on here

Vegetarian Moroccan Stew

Ingredients:
1 cup garbanzo beans (soaked for 8 hours or use 1 can)
1 cup dry lentils
1 sweet onion chopped
2 cups finely shredded kale
3-4 medium tomatoes diced (or 1 can)
4 large carrots chopped
1 medium turnip (substitute for potatoes)
1 tsp ground cinnamon
1 tsp ground cumin
1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground turmeric
1/8 tsp curry powder
1 tsp black pepper
salt to taste
1-2 tbsp olive oil (or butter)
6 cups water or 4 cans broth
1 tbsp honey

Continue reading Vegetarian Moroccan Stew

Gongura Pachhadi (Red Sorrel Leaves Chutney)

Recently tasted this new version of Gongura Pachhadi and enjoyed it immensely. I am normally used to the spicy version that my mom makes so it was a pleasant change to try a whole new sweet-sour version of the chutney.

Gongura (or red sorrel leaves) are an integral part of South Indian cooking. A little hard to find in some parts of the US but available in abundance in areas of high density Indian population. The leaves have a tart taste and go well when cooked with lentils. Pickled gongurra is especially a favorite in South India.

In the absence of the original recipe, this is how I made it based on the taste.

Ingredients:
1 bunch of gongurra
1-2 tsp red chilli powder
1 small cube of jaggary
3-4 tbsp of oil
salt to taste

Seasoning:
1 tsp mustard seeds
a pinch of turmeric
a pinch of asafoetida
a tsp of white gram (urad dal)

Separate the leaves from the stalk, wash and layout to dry on paper towels. Once dry fry in a medium low flame in a pan with the oil for 20-30 minutes. Grate the jaggary and add to the pan and continue cooking on medium low till the leaves are slightly crisp. Add salt and red chilli powder and leave for a few more minutes.

In a separate pan, fry the seasioning in a tbsp of oil till lightly brown and add to the fried gongura.

Enjoy with some hot rice!