1 cup steamed, shelled edamame
1/2 cup cooked chickpeas
1 Tbsp Tahini
1/4 cup Olive oil
2 cloves of garlic minced
Juice of 1 lemon
Salt
Blend all. Add water to reach the desired consistency.
Edamame hummus
Category: Vegan
Dessert breakfast!!
Had to share my breakfast from this morning. Whole oats, coconut milk, fresh berries and brown sugar.. Dessert breakfast!!
Hara Bhara Kale Upma
To serve 2:
1 cup semolina lightly roasted on low heat for 4-5 minutes. (Semolina should not change color)
1/4 cup green peas
1/2 cup Kale leaves chopped fine
1/2″ ginger root peeled and minced
1/4 cup of finely chopped onions
1 Tbsp of curry leaves
1 Tsp of mustards seeds
1/2 Tbsp Urad dal
1-2 green chillies chopped fine
2 Tbsp Vegetable oil
Salt to taste
Heat the oil for a couple of minutes. Add the mustard seeds and the urad dal to the oil. Let sputter till the dal is a nice golden brown. Add the onions, ginger, curry leaves and the Kale. Saute for 3-4 minutes till the onions turn translucent.
Add the peas and the water. Season with salt (about 2 tsp). Bring to a gentle boil.
Reduce the heat to a medium low. Slowly add the semolina and whisk the mixture gently.
The upma will start thickening up. It will then become almost like a ball.
Orzo salad
Light eats for a sunny day in the Carolinas! Orzo sautéed with peas, red bell peppers, banana peppers and olives.
Tossed with fresh basil and parsley. Big squeeze of lemon and a light drizzle of Olive oil to finish it off.
Moroccan chickpeas and Swiss chard sauté
Balsamic glazed roasted Kale
A dinner side ready under 10 min!
Balsamic glazed roasted kale!
Toss Kale leaves in Olive oil, balsamic vinegar, salt and pepper. Roast at 375 degrees for 7-10 minutes till edges turn brown.
#freakycurry #vegan #vegetarianrecipe #easyfood #superfood#healthyeats #healthyfood #healthyfoodshare #kale #balsamic
Tropical chia breakfast fruit bowl
Make ahead breakfast for a busy day! Chia seeds are everywhere!!!
Coconut milk, chia seeds, toasted coconut flakes, mangoes, pineapples, and passion fruit sweetened with agave syrup.
Set in the fridge for at least 2-3 hrs or overnight.
Spicy idli upma breakfast!
“Recycling” left over idlis for a spicy idli upma breakfast!
2 cups of crushed left over idlis (idlis should be cold when crushed into a chunky consistency)
1 small onion chopped fine
1 clove of garlic minced fine
1 Tsp mustard seeds
1 Tsp urad daal
1 green chilli chopped fine
1-2 sprigs of Curry leaves
1-2 Tbsps of fresh cilantro
Juice of 1 lemon
1 tsp turmeric powder
Salt, pepper and cayenne to taste
Saute’ onions and garlic for a 2-3 minutes on medium heat till they turn translucent. Add the mustard seeds and the urad daal and continue to saute’ till the daal turns golden brown.
Add the curry leaves and the chillies. Mix well. Add the idlis, turmeric and the seasonings. Mix well till the mixture turns a pale yellow. Add the lemon juice and toss well. Finish with fresh cilantro.
“Bread poha”
“Bread poha” made from leftover pieces of bread.
Laced with curry leaves, peanuts, green chilies and lemon juice.
To serve 2-3 generously;
2-3 cups of left over bread (crust-less), chopped into small chunks.
1 small onion chopped fine
1 small tomato chopped fine
1-2 green chilies chopped fine
1-2 cloves of garlic minced
1/2″ ginger root, skin peeled and grated
1-2 Tbsp raw peanuts
1 tsp mustard seeds
1 sprig of curry leaves
1 Tbsp fresh cilantro leaves chopped
Juice of 1/2-1 lemon
1 tsp turmeric powder
1-2 tsp of curry powder
Salt and black pepper to taste
Roast peanuts on medium heat for 6-8 minutes in 1 Tbsp of OO till the raw smell goes away.
Add the onions, tomatoes, curry leaves, mustard seeds and green chilies. Saute for 6-7 minutes till the onions caramelize.
Add the bread chunks. Add the spices. Toss well. Season with salt and pepper. Finish with fresh cilantro and a big squeeze of lemon.
“Skinny” 3 beans hummus
1/2 cup of each; Cooked (if using canned, then rinsed and drained)
Chickpeas
Black Beans
Cannelini beans
2 cloves of garlic (smashed)
Juice of 1/2 a lemon
1 Tbsp fresh parsley
1 Tbsp fresh mint
1/3 cup of Olive oil
1/4-1/2 cup of water
Salt and pepper to taste
1/2 tsp cumin powder
Blend all. Add more water depending on your textural preference. Check for seasoning. Let chill in the fridge for atleast 30 minutes before serving.
