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,
Mexican Rice - - 1 cup cooked brown rice/unpolished rice, 1 cup vegetable broth/Water, Salt to Taste, 1 Tablespoon olive oil, 1/2 Onion - Diced, 1/2 cup zucchini, chopped, 1/2 cup bell peppers, chopped, ½ Cup Carrots + French Beans + Charred corn, 1 Tablespoon chili powder/Smoked Paprika, 1/2 teaspoon garlic powder/paste, 1/2 teaspoon salt,
Lentil Tomato Salad - - ½ Onion – sliced thinly (Lacchas), ½ Tbsp Vinegar, 1 Tsp Salt, 100 Gms Lentils (Saboot Masoor/Split Peas/Green Lentils), ½ Garlic Clove – Crushed, 1 Tbsp Chopped Chives /Parsley/Coriander, 1 Tbsp Chopped Dill, ½ Tbsp Black Pepper, For Oven Dried tomatoes: 2-3 Plum Ripe Tomatoes, 1 Rosemary Sprig + 1
Lemon Coriander Soup - - Fresh coriander leaves chopped 2 tablespoons, Oil 1 tablespoon, Onion chopped 1 medium, Spring onion bulb chopped 1 medium, Ginger chopped 1 inch piece, Garlic chopped 5 cloves, Oats flour 1 tablespoon, Vegetable stock/Water 4 1/2 cups, Cabbage chopped 1/4 small, Carrot cubed 1 medium, Black peppercorns crushed 7-8, Lemon