Mushroom Basil Tomato salad

INGREDIENTS
2 cups sliced fresh white button mushrooms
2 medium sized cloves crushed garlic
1 cup tomato de-seeded and diced- Heirloom tomatoes works the best
1 cup basil leaves torn with hand
1- 2 tablespoon extra virgin olive oil

Salt and pepper to taste


METHOD:
In a bowl mix oil ,salt, pepper and garlic
Toss mushroom tomato and basil.
Mix well
Refrigerate or serve immediately.

Great picnic food. Tastes awesome with pesto pasta.

Note: If needed you can add grated parmesan 1/2 cup.

Vegetable grain free burger

To make 25 burgers:


Binders: (add as needed so you can make a patty)
Potato starch, Corn starch,water chest nut flour, Besan
or
 just crumbled boiled potato

Beans:( I used about 2 cups moong 2 cups garbanzoes)
Cooked split moong dal and garbanzoes


Spices:
1 sp Turmeric
 1 sp Red Chilli powder
 3 tbsl sp Curry powder
Salt as needed

Nuts/seeds
1/2 cup or so Sunflower seeds

Vegetables
1 yellow onion chopped
1 packet frozen leeks(Trader joes)-optional

Food processor grated/sliced:

1/2 small Cabbage
 2Green bell pepper
6 cloves garlic
2 inch ginger
2 carrots


Heat 3 tblsp oil
Add chopped onion
Saute for a couple of minutes
Add leeks
Add turmeric and red chilli powder
Saute a minute
Add rest of vegetables add salt
Saute till all vegetables become soft
Add curry powder



Add beans, binders, seeds mix well

Refrigerate and shallow fry. I used pam spray to cook it in a non stick skillet.
Top it with grated cheddar

Refrigerate remaining mix

Vegetable cheela

Ingredients:
1 cup collard greens minced(you can use any greens)
1 cup carrot grated
1 cup cabbage grated
1/4 dried onions or 1/2 fresh onion minced
1/2 spoon turmeric
1/2 spoon red chilli powder
1 spoon garam masala or curry powder
1/2 spoon sambar powder(optional)
salt
1 cup besan
water

Method:
Mix all ingredients. Add water so it makes a thick paste.
Heat a griddle and cook it like pancake. I just used vegetable oil spray. No extra oil.
Serve hot with ketchup or hot sauce.

Tofu spinach open spring rolls

Ingredients:
Ricesheets as shown in picture
1 block sprouted frim tofu drained and cut length wise
sriracha or chilli paste to taste
1 teaspoon sesame seeds
12 teaspoon sesame oil
1 10z boxed spinach thawed
2 garlic cloves crushed

Method:
1. Make the filling ready:
Heat oil
add garlic sesame seeds when they turn golden add spinach hot sauce and salt
saute well
Now add tofu and saute for few minutes
2.Ready the rice paper:
Take warm water in wide bowl. Dip rice sheet spread out on flat surface
Place filling and fold it like a burrito.

Enjoy with dipping sauce(2 tablespoon of ponzu+ 2 tablespoon of sriracha mixed together)

Greens soup

Ingredients
3 handful fresh spinach
3 cups hardy greens ...i used beet greens
1 onion diced
1 fennel bulb diced
1 teaspoon fennel seeds
4 cups water


1 tablespoon butter
1 vegetable bouillon
1 tablespoon sour cream
2 tablespoon instant mashed potatoes
1/2 teaspoon cracked pepper
salt to taste

Method:
Heat butter
Saute fennel and onion till they sweat
Add 1/4 spoon pepper salt
add beet greens water bouillon and simmer 30 minutes
now add spinach and after a minute add remaining pepper, sour cream
Using hand blender blend well ...slowly add mashed potatoes with one hand and blend with another.
Serve hot.

Adapted from
http://www.epicurious.com/recipes/food/views/Creamy-Fennel-and-Greens-Soup-358114

Beans kale casserole

Serves 4 as main course

Ingredients:

1 packet small lima beans soaked overnight and cooked for 2 hours with salt in open flame so it breaks when you press but not a mush
1 bunch kale leaves removed and chopped
6 tomatoes chopped
6 clove garlic chopped
3 tablespoon tomato paste
2 packet or 2 teaspoon red chili flakes
2 tablespoon  oil
1 teaspoon or more chilis in adobo sauce OR hot sauce
1/2 cup grated cheese I used 4 slices of white cheddar broken with hands Or feta
1 tablespoon cornstarch/potato starch
1 teaspoon tuscan or italian seasoning
salt to taste

Heat oil add garlic and reds pepper flakes
When fragrant add tomatoes
saute till it shines
now add tomato paste and tuscan seasoning and salt
Mix well
when smells good add beans with minimal water(if cooked with too much water remove all but 2 cups)
Now take 1/2 cup of liquid from the mixture , mix cornstarch make a slurry. Add it back to the pan and mix well.
Add kale, simmer for 5 mins till kale softens
Now top it with cheese
Cover with foil
Bake at 425 for 30 minutes

Adapted from:

http://www.101cookbooks.com/archives/giant-chipotle-white-beans-recipe.html

Tofu salad

Ingredients (serves 3)

 1 batch of baked tofu
 1 avocado pitted and diced
 Mix of greens or lettuce - I used Spring greens mix
 2 carrots grated
 veggie balls store bought( optional)


Dressing:
1 tablespoon grated ginger
2 tablespoon oil
1 tablespoon rice wine vinegar
1 tablespoon soy sauce

Method:
In a blender pulse dressing ingredients

Toss greens and carrots with 1/2 of dressing
Lay tofu and veggie balls(if using) over greens
Layer avocado over the tofu
Drizzle remaining dressing over top and enjoy

Easy Baked tofu

For sauce mixture, mix the following in oven proof bowl

2 table spoon sesame oil
2 tablespoon GF soy sauce or ponzu
1 tablespoon ketchup
1 tablespoon sriracha or some hot sauce


Drain and chop tofu into small cubes
1 pack of super firm or extra firm tofu ( i used sprouted firm tofu from trader joes)


Add tofu to sauce mixture , mix well

Bake at 400 degree for 30 - 40 minutes , mixing once or twice in between.

Broccoli and moong noodles in broth

Ingredients

3 cups vegetable broth ( I used 1 cube 1 cube of  vegetable-bouillon and 3 cups water)
1 small can I used arroyo coconut milk

1 teaspoon curry powder
few shakes of  crushed red pepper
1 tablespoon grated galangal
1 table spoon grated ginger
2 small heads of broccoli flowers trimmed
salt to taste
1 table spoon ponzu or soy sauce
1 small packet of wide moong bean thread

Method:

Heat vegetable broth add grated galangal and bring to boil
Add 1/2 can of coconut milk and red pepper flakes
Now add broccoli florets noodles, salt, soy sauce , close with lid and cook on high flame for 4 minutes
Now add curry powder, remaining coconut milk, ginger. Mix well

Server noodles with broth.

Note: Galangal is white ginger available in chinese or thai grocery stores. If you cannot get it use double the ginger.

Carrot Ginger soup

Ingredients
4 carrots peeled and cut into chunks
1 big onion diced
2-3 tablespoon ginger grated
2 tablespoon butter
salt- pepper to taste
3 glasses water
1 can evaporated milk

Method:
Heat butter when melted add ginger and onion
saute till it shines
add carrot
salt and pepper
Add water
Pressure cook 3 whistles
or close and cook till carrot softens
Now add evaporated milk and blend it with hand blender

To make it vegan use rice milk or almond milk

Spicy Red Bell Pepper soup

3 red bell pepper

2 zucchini diced
1 jalapeno
1 yellow onion diced
1/2 cup frozen or fresh corn

1/2 cup evaporated milk
1/2 chipotle in adobo

handful cilantro

1/2 spoon red chili powder

1 spoon cornstarch
Salt to taste

1 cube of  vegetable-bouillon
3 cups water


1 table spoon butter.


Steps:

In a dutch oven
heat butter
Add onions and jalapeno
When they soften add red bell pepper and zucchini, cilantro, corn
saute add water, bouillon  and boil

Say after 5 mins add salt, chipotle

boil 5 more mins

add evaporated milk
slurry of cornstarch , chili powder
Grind using hand blender. Server hot.

Can be made vegan by using non-diary milk and oil instead of butter