Chickpea & Spinach Daal
1 cup Garbanzo beans / chickpeas
1 cup peas
2 onions, diced
2 cloves garlic, diced
1 russet potato (chopped into 1cm cubes)
3-4 roma tomatoes (diced)
1/4 cup pureed cashews
half bunch spinach, chopped
1/2 bunch minced cilantro (about 3/4 cup)
1/4 tsp garam masala
1/4 tsp pan masala
1/4 tsp cumin
1/2 tsp mustard seed
1/2 tsp salt
1 tbsp oil
& hot sauce / sriracha to taste
Sautee in oil
the onions, garlic til soft, add the spices, then the tomatoes. Add 2
cups of water then add the potatoes. Bring to a boil then add all
remaining ingredients except the cilantro and spinach. Bring to a boil
again and allow to simmer at least 45 mins. add spinach and cilantro and
allow to sit with the heat off for about 10-15 mins to allow sauce to
thicken and spinach to soften. I have served it here with Naan but you could just as easily use a wheat-free bread, or no bread at all.
This impressive and colorful meal is so simple and totally irresistible! A deliciously seasoned cauliflower, onion and coconut milk puree, topped with balsamic glazed
roasted beets. Very low sodium and low fat. Dairy/wheat/meat free.
1 head cauliflower, cut into about 12 pieces.
2 cups water
1 can coconut milk (I use Aroy-D)
1 onion, chopped
3 cloves garlic, minced
1/2 tsp mustard seed powder
1/4 tsp curry
1/4 tsp paprika
1/2 tsp salt
4 beets
1 cup balsamic vinegar, reduced to about 1/2 cup
Thoroughly wash the beets, and trim off tops and bottoms, and cut into quarters. Toss in the balsamic reduction and bake covered at 350F for about 45 mins.
In a wok or deep sauce pan, Sautee the onions until soft, add the garlic. Add the curry and mustard seed powder Add the water and coconut milk. Bring to a boil and add the cauliflower. Cook until tender, about 15 mins. Add the salt and paprika. Transfer to processor or blender and blend until smooth.
Serve beets on top of cauliflower. Garnish with parsley if desired.
Ingredients:
Wontons:
2 packages rice wonton wrappers
1 onion, minced
2 cloves garlic, minced
2 tbsp fresh grated ginger
1 Russet Potato, boiled until just tender, and mashed
1 cup cabbage, minced
1 cup broccoli, minced
1 bell pepper, minced
1/2 package medium firm tofu, mashed
1/4 cup soya sauce
1/2 tsp chili flakes
2 tbsp oil (olive, melted coconut)
Mix together all the filling ingredients except the wrappers. Spread out wrappers for assembly and fill a small bowl or cup with water to help seal the wontons. Place a tbsp full of the mixture into the middle of each wrapper, and fold all the corners into the middle and seal with a wet finger. Place on greased cookie sheet. Preheat oven to 375F. When all are finished, brush with oil and bake for 20 mins, turning them over once mid-way.
Sauce:
1/3 cup soya sauce
1/3 cup water
1 tbsp natural peanut butter
1 tsp honey
1/2 tsp fresh ginger
1 clove garlic, minced
1/2 tsp sesame oil or toasted sesame oil
1 tbsp spelt flour (optional)
Chili flakes and cilantro for garnish.
Bring Soya Sauce and water to a light boil. Add Ginger, Garlic, Sesame Oil, Peanut Butter and Honey. Mix the spelt flour with a couple tbsp water and slowly whisk into sauce to help thicken. Simmer for about 10 mins then remove from heat to thicken. Garnish with chili flakes and cilantro.
These babies are about 60-70 calories each and are part of a fully balanced 500-600 calorie meal when served with a lightly dressed green salad.
This decadent low-cal ice-cream cake-inspired dessert melts in your mouth and uses just 6 basic ingredients and can easily be made without added sugar by removing the honey and preserves.
Ingredients:
Filling:
1.5 - 2 lbs fresh or fresh-frozen blueberries
2 cups crushed ice (I use a hammer or meat tenderizer on 8 cubes inside a ziploc bag)
3/4 cup coconut milk
2 tbsp blueberry-Anise preserves (OPTIONAL) (I get mine from PlantBase Foods in Vancouver)
1 tsp vanilla (optional)
Crust:
1 1/2 cups walnut pieces
2 tbsp honey (OPTIONAL)
Process all the ingredients for the Filling until smooth. Place in freezer while you prepare the crust.
In a clean processor, pulse the walnuts and honey until half smooth, half chunky. In an 8 x 8 x 3" inch pan, press the walnut paste into the bottom of the pan to create the crust. Press down firmly. Pour the blueberry mixture over the crust. Cover and freeze for 4 hours. Cut into serving sizes while still setting. If you can, leave overnight to completely set. As with an ice cream cake, when ready to serve, cut out a portion and leave on counter for 10-15 mins to soften. Do not thaw then re-freeze the entire cake unless it is being used in its entirety.
3 bunches kale, de-stemmed
1 cup whole raw cashews
1/2 cup pumpkin seeds
1/2-3/4 cup Nutritional yeast "Nootch" (Save On, Nesters, Choices, Whole Foods, Health Food Stores)
Sea Salt to taste
2-3 tablespoon sriracha
1-2 small lemons
1 clove garlic minced
Water
Soak cashews and pumpkin seeds for 4 hours in water with the juice of one lemon and a teaspoon of sea salt. Drain.
Add enough new, fresh water to cover the cashews and seeds, the juice
of another lemon, and the garlic and process, or blend with a hand
blender until smooth like hummus. Add the nutritional yeast (the more
you add the cheesier it will taste), half a teaspoon of salt, and 2-3
tablespoons of sriracha hot sauce (or to taste, I like lots).
Wash and thoroughly dry kale (I use a salad spinner).
Prepare two large cookie sheets by wrapping them in tinfoil. This makes the chips way easier to remove in-tact.... Turn your oven on the lowest
setting (mine doesn't go lower than 170F) or prepare your large size food dehydrator. For a 24hr-36hr run at 112F.
Now prepare to get messy! Dip the kale into the sauce and massage it
into the curly parts of the kale leaves. The coating should be about
half as thick as the leaf itself on both sides. This is like a batter
that coats the leaf. Another way to do it is to toss the kale with the sauce in a large bowl.
Spread out the leaves on the foil-lined cookie sheets.
You'll find that by tearing the leaves in half or quarters, you will
speed up the dehydration process. Place in oven & cook for 67 hours
or until all pieces are crispy. Of course this means taste testing.
Which also means they'll all probably be gone before they ever get out
of the oven
:-)
ENJOY! (As you can see half this pan is in ma Bellayyy)
