Cauliflower Leek Soup - - 1.5 cup cauliflower florets, 1 cup chopped leek (stalk only), 2 cloves of garlic, 3 cups vegetable stock/water, 1 tbsp fresh crushed pepper, 2 tbsp olive oil, salt to taste, Heat 1 tbsp Olive Oil; Saute the diced garlic until fragrant; Add the leeks and saute them - Add the
French lentil Soup - - 1 tablespoon extra–virgin olive oil, 1/2 cup chopped onions, 1/2 cup chopped celery , 1/2 cup chopped carrots, ½ Cup Chopped Potato/Sweet Potato, 1 garlic clove, chopped, 1.5 cups (or more) vegetable broth, 1/2 cups lentils, rinsed, drained ( (Use Saboot Masoor or Whole Urad)), ½ Tomato Roughly chopped, ½
Cabbage Mango Slaw - - 2 cups shredded cabbage (mix of green and purple), 1/2 cup shredded carrots, 1 mango, not fully ripe, 1 medium spring onion, chopped, ½ tbsp vinegar, ½ lime, juiced, ½ tbsp low sodium soy sauce, ½ tbsp sesame oil, 1 tsp black and white sesame seeds, Bird’s eye Chilli or
Zesty Cucumber Salad - - ½ Onion – Thinly Sliced, 1 Inch Ginger – Peeled and Sliced, 1 Tsp Sea Salt/Rock Salt/Himalayan pink salt, 1 Garlic Clove – Peeled, 2 Cucumbers – Peeled, 1 tsp Toasted Sesame Seeds, 1 Tbsp Coriander – Chopped, Dressing: ½ Cup Orange Juice, 1 Tsp Olive Oil, 1 Tsp Sesame
Warm Glass Noodle Garden - - 50 gms Glass Noodles, 1 Tbsp Olive Oil, 1 Garlic Clove – Crushed, 1 cup Steamed Edamame Beans ((Can be replaced by peas or kidney beans but Edamame is the best option)), 1 Spring Onion – finely Chopped with the green part, 1 Fresh Red Chilli/Birds Eye Chilli/Green Chilli,
Thai Curry – With Tofu - - 1 tbsp vegetable oil, 2 cloves garlic, finely chopped, 2 green chilies/birds eye chilli, thinly sliced (or as per taste), 1/2 tbsp curry powder, ⅓ tsp turmeric powder, 1/2 green bell pepper, ½ red bell pepper or red bell pepper, Broccoli Florets – 1 Cup, Diced Hard tofu
Sweet and Sour Tofu - - Extra firm tofu – 300 Gms, Corn-starch – 2 Tbsp, Sesame Oil - 1 Tbsp, Garlic cloves – Minced – 1 Tbsp, Small Onion Diced - 1, ½ Red bell pepper (medium, seeded and chopped), ½ yellow bell pepper (seeded and chopped), Soy Sauce - 1 Tsp, Vinegar -
Quinoa & Black Bean Stuffed Peppers - - 4 Bell peppers, 1 Cup quinoa (cooked), 1 tablespoon olive oil, 1/2 onion (diced), 2 cloves garlic (minced), 1 Cup Black beans (cooked), ½ Cup Corn, 2 Cups Arrabiata Sauce, 40 Gms Cottage Cheese (Paneer), 20 Gms Mozzarella/Cheddar Cheese, Preheat your oven to180 C; Cut off the
Mixed Millet Dosa - - 1/2 cup Kodo millet, 1/2 cup Bajra Flour (Pearl Millet), 1/2 cup Jowar Seeds, 2 tablespoons rice, 1/2 cup Yellow Moong Dal (Split), 1/2 cup Green Moong Dal (Whole), 1/2 cup Chana dal (Bengal Gram Dal), 1/2 cup White Urad Dal (Whole), 1/4 cup Arhar dal (Split Toor Dal), 1/4
Millet Black Bean Patties with Home Made Chipotle Sauce - - Millet – 1 Cup Cooked, Black beans – 1 Cup Soaked Overnight and Pressure Cooked or Caned , Shredded Carrot – ½ Cup, Onion – Diced Fine – ¼th Cup, Oats Powder – For Binding, Smoked paprika or Chilli Flakes – As per Taste,