Puffed Rice and Nut Snack with Raisins
Though not widely available in India, sunflower and pumpkin seeds help to make this a nutritious snack. Recently, seven-grain puffed cereal packaged as Kashi has reached health food stores shelves. It is wonderfully crunchy and flavorful, an excellent alternative to puffed rice – and to popcorn. Preparation and cooking time (after assembling ingredients): 20 minutes Ingredients • Cayenne pepper – ¼ teaspoon (1 ml) • Turmeric...
Vishakha’s Cream of Vegetable Dal Soup
Here is a quick pressure-cooker soup. The rice and legumes complement each other nutritionally and with the vegetables, seasonings and powdered spices –make a full-bodied creamy soup. Practically a meal in itself, this dish needs only a fresh flatbread and salad to make an excellent light lunch. If the vegetables listed are not available, you can substitute peeled Jerusalem artichokes, winter squash, summer squash or freeze peas...
Sweet Potato Salad in Maple-Lemon Vinaigrette
You can prepare this salad up to 8 hours before serving. Though it is light and healthy, it is also substantial and filling, perfect as a fall or winter salad. The maple-lemon dressing is barely sweet, pleasantly warmed by candied ginger. Cooking time: about 45 minutes Preparation and marinating time (after assembling ingredients): about 1 hour Ingredients • Sweet potatoes (about 2 pounds/1kg), washed but not...
Vegetarian Shepherd’s Pie
Ingredients For base of pie • Brown lentils – 1 1/4 cups • Water – 2 litres • Olive oil – 2 tbsp • Yellow asafoetida powder – 1 tsp • Freshly ground black pepper – 1/4 tsp • Celery, diced – 1 cup • Home-made curd cheese (panir) from (2 litres) milk and pressed for 1/2 hour, or 200g shop-bought panir cheese • Good quality tamari or soy sauce – 5 tbsp For potato topping • Butter – 2 tbsp...
Kasha with vegetables
Ingredients •1 cup kasha, roasted buckwheat •2 cups water •3-4 tbsp olive oil, divided •1 cup chopped celery •1 cup chopped broccoli flowers •½ cup chopped carrots •½ cup chopped summer squash •1 tbsp parsley •1 tsp salt •½ tsp pepper •½ cup cashew nuts Preparation 1)Cook roasted buckwheat in a saucepan (1 cup of kasha + 1 tbsp oil + 2 cups water). 2)Meanwhile, heat the oil in the pan. Add all the vegetables and sauté for 5 to 6...