How to make Naan bread, watch the video for directions. One of the best Naan bread recipe, by Manjula.
Ingredients (serves 6)
2 cups of All Purpose flour (Plain flour or maida) 1 teaspoon active dry yeast 1 teaspoon salt 1 teaspoon sugar Pinch of baking soda 2 tablespoons of oil 2 1/2 tablespoons yogurt (curd or dahi) 3/4 cup lukewarm water 1 teaspoon of clear butter or ghee to butter the Naan 1/4 cup All Purpose flour for rolling
Golden tofu salad The Golden Tofu Salad is a delicious salad with carrots and hijiki (black seaweed used in Japanese cooking, very high in calcium)
Ingredients
3 tablespoons dried hijiki seaweed 1 cup water 12 ounces firm tofu 1 tablespoon sesame oil 1 tablespoon soy sauce or tamari 1 tablespoon sesame oil 1/2 teaspoon fresh ginger, grated 2 tablespoons rice vinegar 1/4 teaspoon sea salt 2 medium carrots, julienned 3 scallions, sliced thinly, sprinkled with 1/8 teaspoon sea salt, and pressed lightly
Directions
1. In a small saucepan, soak hijiki for 10 minutes. Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
2. Remove from heat and allow to cool. Meanwhile, drain the tofu and slice the cake horizontally.
3. Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water. A cast iron skillet or heavy book is ideal. Drain the tofu for at least 15 minutes.
4. Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil. Remove from pan and sprinkle with tamari. Set aside to cool.
5. In a large bowl, whisk together vinegar, oil, ginger, and salt. Add seaweed, tofu, and veggies. Toss well and allow flavors to marry for at least 30 minutes.
1. Bring broth to a boil in a medium saucepan over medium-high heat. Stir in the green onions, ginger, and garlic. Reduce heat, cover and simmer for 10 minutes.
2. Add the miso paste and stir until dissolved. Add the tofu, cover and simmer for 10 minutes before serving
How to make Lentil Walnut Veggie Burgers, watch the video for directions.
Fattoush salad Fattoush is a delicious Lebanese Bread Salad
Ingredients (serves 4)
Nonfat cooking spray 2 whole wheat pita bread rounds (6-7" in diameter) 1/2 head romaine lettuce, shredded 1 large cucumber, cubed 15 cherry tomatoes, halved 4 tablespoons fresh Italian parsley, chopped 2 tablespoons fresh mint, minced
Dressing 1/4 cup olive oil 1/4 cup fresh-squeezed lemon juice 1 clove garlic, chopped Salt and pepper, to taste (optional)
Directions
1. Preheat oven to 350º. Cut the pita bread in half then separate the layers. Lightly spray with nonfat cooking spray then place on a baking sheet and bake for about 7-8 minutes or until golden brown. Remove from oven then break the bread into bite-sized pieces and set aside.
2. In a small bowl, whisk together all dressing ingredients and set aside.
3. In a medium bowl, add the romaine, cucumber, tomatoes, parsley, and mint. Lightly toss to combine. Drizzle the dressing over the salad and toss until well-coated.
Add the bread pieces and toss until combined then serve.
3 Bean Salad Ingredients (serves 6) 1 cup frozen cut green beans 1 15-oz. can cut wax beans Half a 15-oz. can of red kidney beans, rinsed and drained 1/2 cup red bell pepper, chopped 1/2 cup red onion, chopped 1/4 cup white vinegar 2 tablespoons sugar 2 tablespoons vegetable oil 1/2 teaspoon dry mustard 1/2 teaspoon ground black pepper 1 clove garlic, minced
Directions 1. Cook green beans according to package instructions then drain.
2. In a large bowl, combine green beans, wax beans, kidney beans, bell pepper and onion.
3. In a medium sized bowl, whisk together the vinegar, sugar, oil, dry mustard, black pepper and garlic then pour over bean mixture.
4. Toss to combine then cover and refrigerate for at least 3-4 hours before serving.
John Gabaldon Shows You How To Cook Healthy Banana Bread (Fat free and sugar free)
Watch the video for directions
Grilled Tofu and Mushroom Brochettes
Ingredients (serves 4) 1 lemon 1 garlic clove, crushed 3 tablespoons olive oil 4 tablespoons white wine vinegar 1 tablespoon fresh rosemary, chopped 1 tablepoon cilantro, chopped 1 tablepoon fresh thyme, chopped 10 1/2 oz. package of firm beancurd (tofu) 12 oz. white button mushrooms salt and pepper, to taste
Directions 1. Wash outside of lemon thoroughly with warm water and soap. Pat dry then grate peel and set aside. Slice lemon in half and squeeze out juice into a medium sized bowl.
2. Add the garlic, oil, vinegar and chopped herbs with the lemon juice and mix well. Add salt and pepper to taste.
3. Clean mushrooms with a damp cloth to remove any excess soil. Slice mushrooms in half and set aside.
4. Using a sharp knife, slice the tofu into medium sized chunks. Thread tofu alternated with sliced mushrooms onto metal or wood skewers. Place brochettes into a shallow pan and pour the lemon-herb marinade over the skewers, coating evenly. Cover with plastic wrap and refrigerate for 1-2 hours.
5. Prepare grill. Remove brochettes and set aside marinade for basting. Cook brochettes over a hot grill, brushing often with the reserved marinade for about 6 minutes or until cooked through.
6. Serve with an extra sprinkling of chopped fresh herbs and lemon wedges.
Cucumber yogurt dip Serve this Greek-style dip with baked pita chips or whole wheat pita bread.
Ingredients (serves 6) 2 cups plain low-fat yogurt 2 large cucumber, peeled, seeded, and grated ½ cup nonfat sour cream 1 Tbsp lemon juice 1 Tbsp fresh dill 1 garlic cloves, chopped 1 cup cherry tomatoes 1 cup broccoli florets 1 cup baby carrots
Directions 1. Peel, seed, and grate one cucumber. Slice other cucumber and set aside.
2. Mix yogurt, grated cucumber, sour cream, lemon juice, dill, and garlic in a serving bowl. Chill for 1 hour.
3. Arrange tomatoes, cucumbers, broccoli, and cucumber on a colorful platter. Serve with cucumber dip.
You can add other fresh cut vegetables : radishes, asparagus, cauliflower, or zucchini.
Sundried Tomato Hummus Hummus is a great item to take with you for lunch or for a snack. Bring along dippable veggies, such as carrots and broccoli, to eat with the delicious hummus.
Ingredients (serves 8)
2 (15 oz) cans garbanzo beans, rinsed and drained 1/3 cup fat-free yogurt 1/4 cup tahini (sesame seed paste) 3 garlic cloves 1/2 cup chopped and drained sundried tomatoes packed in oil 1 tsp dried oregano leaves 2 tsp lemon juice
Directions
1.Process garbanzo beans, yogurt, tahini, and garlic in food processor until smooth.
2.Stir in sun-dried tomatoes and herbs; season to taste with lemon juice.
1/2 cup unprocessed Peanut butter 1/2 cup hot water 1/4 cup cider vinegar 2 tablespoons tamari 2 tablespoons blackstrap molasses 1/2 teaspoon cayenne pepper
The Sauté
1 (1 lb) bunch fresh Broccoli 3 tablespoons oil 8 cloves garlic, minced 1 lb tofu, cut into small cubes 3 dashes salt 2 cups thinly-sliced onions 1 cup coarsely-chopped raw peanuts 2-3 tablespoons tamari
Directions
The Sauce
In a small saucepan, whisk together the Peanut butter and hot water until uniform in consistency.
Whisk in the remaining ingredients. Set aside.
The Sauté
Cut off the bottom half-inch of the Broccoli stems.
Shave off the tough outer skins of the stalks with a sharp paring knife or a vegetable peeler.
Cut the stalks diagonally into thin slices.Coarsely chop the flowerettes. Set aside.
Begin heating the large skillet.
When it is hot add 1 tbsp of the oil.
Add half the garlic. salt lightly.
Sauté over medium heat for 1 minute, then add the tofu chunks.
Turn the heat up a little, and stir-fry the tofu for 5-8 minutes.
Transfer it, including whatever liquid it might have expressed, to the saucepanful of Peanut sauce. Mix together gently.
Wipe the skillet with a paper towel, and return it to the stove to begin heating once again. Add the remaining garlic. salt lightly.
Add the onions, and some black pepper.
Sauté, stirring frequently, over medium heat, until the onions are soft.
On another burner, begin heating the peanut-tofu sauce on a low heat. It shouldn't actually cook-it only needs to be warmed through.
Add the Broccoli and the chopped peanuts to the skillet.
Add 2-3 tbsp tamari and stir-fry over medium-high heat until the Broccoli is bright green and just tender.
Pour the heated Peanut sauce over the sauté.
Toss everything gently until everything is coated with everything else.
Serve over long-grained white or brown rice (basmati is good).
Corn Soup - Tibetan Style Corn soup is popular in Dharamsala, served with slight variations at many of the cafés and restaurants that cater to travelers in this colorful mountain town that is the heart of the Tibet community in exile. Corn Soup - Tibetan Style Ingredients
1/2 onion, chopped 1 tablespoon butter (or use oil if preferred) 1/4 teaspoon paprika 1 clove garlic, finely chopped 1/2 inch fresh ginger, finely chopped 1 tomato, chopped 1 square (12 oz.) firm tofu 3 cobs fresh corn and 1 tablespoon cornstarch, or one 15-oz. can creamed corn and 1/2 cup frozen (or canned) whole kernel corn, drained 4 cups water 1 green onion, chopped
Directions
Sauté the Onion in butter or oil in a soup pot until brown and soft. Add the paprika, garlic, and ginger and cook briefly. Add the tomato and the tofu, cut into small cubes, along with the water.
If using fresh corn, cut it from the cob and add it to the pot, along with the cornstarch mixed in a little extra water.
If using canned and/or frozen corn, add them both now. Bring to a boil, and simmer for a minute, stirring to prevent sticking.
A tasty side dish from French Country Kitchen - Ann Hughes-Gilbey Ingredients
1 head green cabbage or white cabbage (about 2 lbs.) 3 sliced onions 1 tablespoon butter 2 tablespoons olive oil 2 teaspoons brown sugar 1 teaspoon sea salt black pepper (as much as you wish) caraway seeds
Directions
Shred the cabbage, discarding the outside leaves and the stock.Plunge it into boiling salted water and cook for 3 to 5 minutes, drain and press out all moisture.
Sweat the onions in the oil, when transparent, turn up the heat to brown slightly.
Stir in the brown sugar, salt and pepper. Cook until coloured a little more, then incorporate the cabbage, reheat.
Sprinkle lightly with caraway seed, if desired, when serving.
1 1/2 cup carrot grated 1/2 cup Onion grated 1/2 cup dry bread crumbs or wheat germ 4 lrg eggs 1/4 cup milk 1/2 cup flour white, Wheat or Rye 1 1/2 tsp salt or less to taste 1/2 tsp thyme scant 1/2 tsp nutmeg scant 1/4 tsp ground cumin freshly ground pepper to taste 1 tbl canola oil
cranberry sauce :
12 oz fresh cranberries or lingonberries 1/2 cup maple syrup up to 2/3 cup 1 x orange 1/2 tsp ground ginger 1/2 tsp ground cardamom 1 dsh cinnamon
Optional : sour cream
Directions
For the carrot Pancake: In a mixing bowl, combine the grated carrots, grated Onion and bread crumbs or wheat germ. Toss to mix evenly.
Preheat the oven to 450 deg F. In a blender or by hand, combine the eggs, milk, flour and seasonings until smooth.
You may need to scrape down the sides of the blender or bowl once or twice. In a large mixing bowl, combine the carrot mixture and the contents of the blender.
Heat about a tablespoon of oil in a heavy 9" or 10" cast iron skillet, or similar heavy shallow baking dish that can go in the oven. Heat the oil in the skillet.
When quite hot but not smoking, pour in the pancake mixture; make sure the carrots are evenly distributed.
Place the skillet in the preheated oven. After 20 minutes, lower the oven temperature to 350 deg F and continue to bake for another 10 - 15 minutes. The pancake should be light brown, puffy and crisp.
Serve immediately, topped with cranberry sauce and sour cream, if desired.
To prepare cranberry sauce :
Wash and drain the cranberries. Remove any soft or discolored Berries, and any stems or leaves. Wash the orange, and grate the orange rind only (avoid the bitter white pith) squeeze the juice from the orange.
You are looking to obtain about 1/2 cup of juice and grated rind combined. Mix all the ingredients in a medium saucepan and cook over medium heat for 10 - 15 minutes, stirring, until the cranberries have popped and the sauce is thick.
May be made ahead. Serve hot or cold. Commercial whole berry cranberry sauce or commercial cranberry/orange relish can be substituted, if you must.
1/2 cup dry kidney beans (or other bean if preferred) 1/4 cup bulgur 1 small red and 1 small white Onion, cubed 1 1/2 tbsp minced garlic (or more, if you like) 1/2 cup celery, cubed or sliced 1/2 cup carrots, cubed or sliced 1 tbsp chili powder (start with a 1/2 tsp if you aren't a spicy food freak, and add a little at a time until it's just right for you) 1 tbsp cumin (1/2 tbsp to start) 1/2 tsp cayenne pepper 1 tbsp each of fresh basil and oregano, chopped fine 1 yellow squash, cubed (spaghetti squash works best) 1 zucchini, cubed 1 green and 1 red bell pepper, cubed 1 cup sliced Mushrooms 1/2 cup cubed tomatoes 1/2 cup tomato paste
Directions
Soak Beans overnight. Drain, rinse, and cook in 3 cups fresh water over medium heat until tender (about 45 minutes). Drain and reserve cooking liquid.
Bring 1/2 cup water to a boil and pour over the bulgur in a bowl. Let stand 30 minutes to soften the grain (water will be absorbed).
Place 2 cups water in a soup pot and add the onions, carrot, celery Squash and spices. Cook over low heat until the carrots are almost tender, then add the zucchini, peppers, Mushrooms and cook for 5 minutes.
Stir in the kidney beans, tomatoes and the reserved cooking liquid from the Beans. Cook for about 30 minutes more or until the veggies are tender. Add the bulgar to the pot at this point. Mix the tomato paste with water until smooth, then stir into the vegetable mixture.
Season to taste. Add more water if necessary until the desired consistency is reached.
Pulse Chutney
Pulse Chutney is an vegan Indian recipe. Use fewer chili peppers if you do not want it so hot.
Ingredients
2oz / 50g green mung beans 1 1/2 inch / 3 1/2cm piece of ginger root 4 green chili peppers salt lemon juice
Procedure
Soak the green mung beans for 3 to 4 hours. Allow to sprout. Mince the green chilies and fresh ginger and salt. Grind to a paste in a mortar and pestle or food processor. Season with lemon juice.
2 large egg whites or 1/4 cup dry bread crumbs 1/2 cup or more sesame seeds 1/2 tsp. curry powder 1 Tbs. canola oil 2 green onions, finely chopped 3/4 cup finely chopped white or cremini Mushrooms 3 large cloves garlic, minced 1 cup cooked or canned Chickpeas, drained and 1/2 cup liquid reserved 1/3 cup sunflower seeds
Directions
In medium skillet, heat oil over medium heat. Add green onions and Mushrooms and cook, stirring often, until soft, about 5 minutes. Remove from heat.
In food processor or blender, combine garlic, Chickpeas and reserved Chickpea liquid and process until smooth. Transfer to large bowl and combine with Mushroom mixture. In food processor or blender, process sunflower seeds to make a coarse meal.
Add to Chickpea mixture along with curry powder; mix well. Stir in egg whites or bread crumbs (mixture will be soft).
On a large baking sheet, make 8 beds of sesame seeds for patties. Shape burger mixture into 8 patties and place on seeds. Flip to coat both sides generously.
Grill patties on a well-oiled vegetable grill or broil 4 inches from heat source, 3 to 4 minutes on each side until browned. Serve right away.
Stewed Vegan Maki
I was given this recipe in college, roughly in late 1998. My friend who was teaching me to make sushi, and taught me this. I liked it as an appetizer to help introduce Japanese flavors to those who were not used to them. I've found success with it also as a type of sushi that those who are vegan, anti-seafood, or just squeamish will eat. It's non traditional - but very good. Please enjoy. Ingredients
1/4 cup (60ml) Fine Shredded Carrot 1/4 cup (60ml) Thin Julienned Onion 1/4 cup (60ml) Fine Diced Celery 1/4 cup (60ml) Thin Julienned Daikon 2 tablespoons Miso 2 oz (55g) Sake 1/2 cup (120ml) water 1/2 teaspoon Rice Vinegar 1/2 teaspoon Wasabi 1 1/2 cups (360ml) Sushi Rice 2 Nori
Instructions
In a wok or saucepan (I suggest a saucepan, personally) combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Now add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy) stirring often.
Next remove the vegetables from the pan and reduce the remaining liquid to a thick sauce consistency.
Pour the 'sauce' over the vegetables and mix thoroughly.
Let cool.
Mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this.
400g of any kind of small pasta 250g Cheese 2 Eggs 200mL Milk 50g butter 3 medium zucchini Vegetarian Stock Salt and pepper
Process
Cook the pasta as directed on the packaging
Add the eggs, milk, salt, and pepper together in a mixing bowl
Grate the cheese and add to the mixture
Melt the butter and add to the mixture
Boil a small amount of water and add the stock, then stir it into the mixture
Grate the zucchini and stir through the mixture
Once the pasta has cooked, stir it into the mixture
Grease up an oven tray and spread the ingredients from the bowl even in it.
In an electric oven, bake at 200 degrees celcius for about 30 minutes, or untill the pasta bake is firm all the way through.
Fiddlehead-Portobello Linguine
This is a simple way to serve fiddleheads. If fiddleheads are unavailable or out of season, asparagus or artichoke hearts could be substituted with good results. It goes well with a simple salad, crusty bread. Ingredients
1 pound fiddleheads, cleaned and trimmed 2 cloves garlic, minced 1 tablespoon olive oil 1 small onion 1 large portobello mushroom cap 170g (6 ounces) oil-packed sun-dried tomatoes (approx) half a box of linguine 1 tablespoon toasted pine nuts 2 tablespoons parmesan cheese salt and pepper to taste
Procedure
Slice the mushrooms, onions, and sun-dried tomatoes into long strips and set aside.
Sauté the ferns and garlic in the olive oil for about 5 to 10 minutes.
Add the onions and sauté until they start to wilt.
Add the mushrooms and sun-dried tomatoes.
Continue to sauté for another 5 minutes or so.
Season with salt and pepper, toss in the pine nuts, add a splash of water, reduce heat and cover.
Let sweat for about 10 minutes (or so).
During this have the linguine begin to cook so that it is ready when the topping is ready.
In a pasta bowl, add the veggies to the linguine, sprinkle on the cheese, and toss.
Serve immediately.
About Fiddlehead :
Fiddleheads, also known as fiddle greens, are the coiled growing tips of ostrich ferns. They are more often available in spring. The flavor is unique and vegetative, being somewhat like asparagus, green beans and artichokes. The texture is pleasantly chewy. Fiddleheads are reputed to be a good source of vitamins A and C. Preparation is simple. The ferns should be rinsed and the stem ends trimmed before steaming, simmering or sautéing. They also can be pickled or eaten raw. Fiddleheads should be eaten soon after purchase, although they may be stored for a few days, tightly wrapped, in the refrigerator, if need be. Most of the greens sold as fiddleheads are immature ostrich ferns (Matteuccia struthiopteris) of northeastern North America, which are safe for most people to eat. However, if wild-gathered, care should be taken to ensure that the fiddleheads are ostrich ferns and not bracken (Pteridium aquilinum), which is considered carcenogenic. Fiddleheads must be broken off with the flick of the wrist and never cut, as cutting prevents the plant from regenerating. In preparation for eating, the fiddleheads must be cleaned of their brown-colored silk, which resembles the inside skin of a roasted peanut, but is not tasty. This is most easily accomplished with the aid of a garden hose, and some sort of screening device. Blanching the fiddleheads is a must if they are to be frozen (which the recommended way of storing them, for up to eighteen months) and is also preferable if they are to be eaten immediately. This removes the bitterness from the plant, which can cause stomach upset for some. Blanching is done is by bringing the cleaned fiddleheads just to a boil in a large pot of water, and then immediately rinsing them and disposing of the water. One will notice that the water has turned black. After the rinse, either return them to the pot (with fresh water) to resume cooking, or plunge them in ice cold water to stop the internal cooking process, and then place them in freezer bags, and then into the freezer. Cooked fiddleheads are done when they have lost their crunchiness, but not become soggy. This is al dente cooking. Served with real butter, and salt, some people also like to add a little cider vinegar. Their subtle flavor interpolates between sweet, mild asparagus and an un-bitter version of cooked baby spinach.
Vegetarian cuisine
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