saffron - vegetarian recipes

Try it! You will enjoy it!

49 Savory Vegan Breakfast Recipes to Start Your Day Right

Masala Paratha (Besan Ka Masala Paratha)

Vegan Ceviche

Chikki recipe | peanut chikki recipe | groundnut chikki or shengdana chikki










saffron vegetarian recipes

Blueberry Crumble Cheesecake

August 18 2017 Veganpassion 

Blueberry Crumble Cheesecake Berry season is a wonderful season! My neighbor always hands me a bowl of his fresh garden berries and I get to enjoy them. In his garden 5 minutes feel like a whole week of vacation and I'm always very thankful if I get the chance to plant some onions or pick some cherries. I wish I had my own garden but with all the traveling right now it's not possible. To thank my neighbor I give him the result of his idea giving berries to me. This time it was a blueberry crumble cheesecake. Perfect for the season and very enjoyable. The almond flour in the cheese cream for it's creamy consistency. Just try it! Makes one cake 9,4 inch diameter. For the dough: 1 3/­­4 whole spelt flour 1/­­2 cup raw cane sugar 1 stick + 1 tbsp. vegan butter 2-3 tbsp. dairy-free milk + some fat for the form For the filling: 28 oz soy curd 1/­­2 cup starch 1/­­2 tsp. vanilla, grounded 1/­­2 cup raw cane sugar 4 heaped tbsp. almond flour 1 good pinch kala manak salt 1 pinch cinnamon 1 pinch saffron threads 1/­­3 cup almond flakes 4.2 oz blueberries 2 small apples In a mixing bowl mix together flour, sugar, butter, salt and dairy-free milk with a fork. If the tough gets crumbly you can knead the dough with your hands. Use a springform and grease it with butter. Then push 2/­­3 of the thin dough into the form. Form a 1,5 inch high edge. For the filling mix 4 tbsp. of curd, starch, vanilla, raw cane sugar, almond flour, kala manak and saffron. Then stir in the rest of the curd. Spread 3/­­4 of the cheese cream on the dough. Peel apples if needed and cut them into fine slices. Then spread them on the cream. Mix the blueberries with the rest of the cream and spread them on the apples. Use the rest of the dough and the almonds as crumbles. Bake at 356°F (180°C) top/­­bottom heat for 50-60 minutes. Let cake completely cool off. Enjoy with family and friends!

INDIA vegan cookbook on Kickstarter

July 7 2017 The Lotus and the Artichoke 

INDIA vegan cookbook on KickstarterMy newest cookbook, The Lotus and the Artichoke – INDIA just launched on Kickstarter! watch the video: PRE-ORDER the the INDIA cookbook: http:/­­/­­kck.st/­­2uGbsog My new INDIA cookbook has been years in the making - with recipes, stories, artwork & photographs inspired by 8 trips to my most favourite country. It’s a culinary love story of my favorite cuisine - based on a total of nearly two years in India and 25 years of devotion to Indian cooking. My first trip to India was in 2001: mostly North India and Nepal. I spent 4 months on that journey, then another 6 weeks in South India in 2006. I visited twice more, in 2009 & 2010, followed by living and working for a year (as an art teacher) in Central India, returning to Berlin in 2011. In Autumn 2016 & Spring 2017, I went back to India to taste and explore the last regions (and cuisines) of India still waiting for me. I traveled across Kashmir & Ladakh, trekking through mountain villages and exploring towns and cities, staying mostly with families and cooking together in their kitchens. Then I went deep into the Northeast: West Bengal, Assam, Sikkim, and Nagaland. I even met with world famous chefs at their restaurants - and homes - for incredible eats and great times in the kitchen. Now I’m back in Berlin, recreating the culinary wonders of the Indian subcontinent in my own kitchen. As with my previous 4 cookbooks, I have written, illustrated, cooked, photographed, and designed this book myself. It’s a labor of love and the ultimate combination of my passions: art, travel, vegan cooking, and photography. I’m back on Kickstarter for my 5th international cookbook project. You can join the crowdfunding which makes everything possible. It’s an adventure in itself, complete with backer-only updates, behind the scenes sneak peaks, exclusive travel videos & stories, recipe testing groups, and more. Pre-order a signed copy of The Lotus and the Artichoke – INDIA (including worldwide shipping, stickers & e-book for EUR25!) My INDIA Cookbook at a glance: - My 5th cookbook of vegan recipes inspired by my travels, stays with families, and cooking in the kitchens of restaurants worldwide - 192 pages with 90+ recipes and over 70 full-page color photos - Personal stories, art, and recipes inspired by 8 trips /­­ 21+ months of travel around India and over 25 years vegan cooking experience - Total variety of regional cuisines: Rajasthani, Gujarati, Punjabi, Kashmiri, Sindhi, Maharashtrian, Tamil, Kerelan, Karnatakan, Goan, Hyderbadi, Bengali, Assamese, Sikkimese, Ladakhi, Tibetan, Nepali - Indian classics & family favorites, timeless treats, new culinary wonders, mind-blowing mega-metropolitan snacks, fabulous village feasts, scrumptious street food, and insanely delicious desserts - Discover new flavors, tasty spices, and awesome cooking skills - Great for cooks of all levels, from beginner to advanced: Recipes use easy-to-find ingredients (Cook everything, anywhere!) - Delicious, easy-to-follow recipes designed to satisfy and impress eaters of all ages, tastes, and minds - Available in ENGLISH... und auch auf DEUTSCH! Shahi Bengan – Roasted Stuffed Eggplant Gobi Pakoras – Batter-fried Cauliflower Saag Paneer – Spinach & Fried Tofu Cubes Pani Puri – Street Food Favorite Aloo Paratha – Grilled Potato-Stuffed Flatbreads Shahi Paneer – fried tofu cubes in creamy tomato sauce Seitan Vindaloo – Goan Tangy Curry Samosas! Fried Potato-Stuffed Pastries Gajur Halava – Bengali Carrot Pudding Gulab Jamuns – Doughballs in Rose Syrup Berry Halava – Fruity Semolina Dessert Recipes in The Lotus and the Artichoke – INDIA: - Garam Masala, Sambar Masala, Chaat Masala & Panch Puran - Tamarind Ginger, Pineapple, Tomato, Coconut, Chili & Bhang Chutneys - Aam Achar – Mango Pickle - Amitar Khar – Assamese papaya starter - Handvo – Gujurati zucchini cake - Uttapam – South Indian rice & lentil pancakes with tomatoes - Idly Paper Dosa – Karnatakan crispy rice & lentil crepes - Rava Dosa – Tamil semolina crepes - Dahi Vada Chaat – lentil cakes with yogurt & chutney - Hariali Paneer Tikka – Punjabi tofu skewers with spices & herbs - Gobi Pakora – batter-fried cauliflower - Mirchi Vada – Rajasthani batter-fried chillies - Aloo Tikka – spicy, fried potato cakes - Samosa – vegetable-stuffed fried pastry - Pani Puri – potato-stuffed fried pastry with tamarind spice water - Pav Bhaji - spicy vegetable mash with fresh baked buns - Momos – Tibetan vegetable dumplings - Shapaley – Tibetan vegetable pies - Kolkota Kathi Roll – spicy soymeat & shredded cabbage wrap - Sambar Bandhgobi Rolls – stuffed cabbage leaves - Aloo Dum – Kashmiri tomato potato curry - Shahi Tamatar – roasted stuffed tomatoes - Shahi Bengan – roasted stuffed eggplant - Shahi Mirch – roasted stuffed peppers - Shahi Paneer – tofu cubes in creamy, tomato curry - Paneer Jalfrezi – spicy tofu cubes - Saag Paneer – spinach & tofu cubes - Mutter Paneer - peas & tofu cubes - Xaak – Assamese greens, potatoes & cherry tomatoes - Bengan Bhartha – Kashmiri roasted aubergine - Malai Kofta – potato dumplings in creamy tomato curry - Bindi Aloo Tawa Masala – spicy stir-fried okra & potatoes - Khumb Kaju Makhani – Rajasthani cashew mushroom curry - Shukto – Bengali eggplant, potato & plantains - Pumpkin Posto – Bengali squash in creamy poppy seed curry - Seitan Vindaloo – Goan tangy curry - Black Sesame Seitan – Assamese spicy curry - Tamatar Pitika – Assamese tomatoes with herbs & spices - Aloo Pitika – Assamese potatoes with herbs & spices - Bol Tenga – Assames lentil dumplings in tangy curry - Mas Tenga – Assamese tangy jackfruit curry - Chupke – Tibetan dumpling soup - Tarka Dal – Punjabi lentil curry - Chana Masala – spicy chickpeas - Rajma - Kashmiri red kidney bean curry - Lobia Palak – black-eyed peas with lemon & spinach - Golden Rice - with turmeric & spices - Chana Pulao – rice with chickpeas - Pulihora – Tamil tamarind rice with peanuts & spices - Classic Biryani – Kashmiri rice dish with vegetables, nuts & spices - Jackfruit Biryani – Tamil coconut rice dish with spicy jackfruit - Tupula Bhaat – Assamese sticky rice steamed in banana leaves - Aloo Paratha – grilled flatbread stuffed with potatoes - Tibetan Bread – fried breakfast snack - Makki Roti – grilled cornbread - Roti – wholewheat grilled flatbread - Garlic Naan – traditional baked flatbread - Poori – deep-fried flatbreads - Date Ladoo – date & nut sweets - Besan Ladoo – chickpea sweet - Gajur Halava – spiced carrot pudding - Berry Halava – strawberry & blueberry semolina sweet - Mysore Pak – traditional sweet squares - Gulab Jamun – deep-fried dough balls in rose syrup - Rasmalai – cheese balls in saffron mango milk - Jalebi – fried, syrupy sweet - Peda – lemon cashew creamy sweet - Kheer – Kashmiri rice pudding with cardamom, nuts & raisins - Mishti Doi - Bengali sweet curd - Shrikand - Maharashtran yogurt dessert - Pista Kulfi – pistachio ice cream - Pitha – Bengali sesame & date pastry - Narikol Ladoo – Assamese shredded coconut balls - Kadala Parippu – Keralan sweet chana dal dessert - Ginger Chai – spiced black tea - Kahwa – Kashmiri green tea with almond & saffron - Badam Dudh – almond milk with cardamom & cinnamon - Anjoor Kaju Dudh – cashew shake with fig & date - Strawberry Mint Lassi – yogurt smoothie The post INDIA vegan cookbook on Kickstarter appeared first on The Lotus and the Artichoke.

Green Bean Curry from Saffron Soul

May 21 2017 Oh My Veggies 

Fresh green beans are simmered in Indian spices with juicy tomatoes to create this healthy vegan curry.

Vegan Turmeric Lassi – Golden Yogurt Drink

April 20 2017 Vegan Richa 

Vegan Turmeric Lassi – Golden Yogurt DrinkTurmeric Lassi – Golden Yogurt Drink. Lassi is a yogurt based drink served as a beverage in India. This version uses non dairy yogurt, turmeric, black pepper and ginger for a cooling Lassi. Vegan Gluten-free Recipe. Lassi is a favorite drink in many Indian (north Indian) homes during the hot months. It is starting to get sunny and warm finally in the Pacific Northwest, and evening tea is getting replaced by various lassis.  Lassi traditionally is made with fresh yogurt and chilled water. Yogurt, water, and sweetener are whisked with a Mathani (Indian whisk which works like an Immersion blender), until the mixture is very frothy. It is served in tall glasses with ice cubes. Flavors such as cardamom, saffron, chai masala, mint, ripe mango puree, rose water etc can be added. Probiotics, cooling and filling.  For this Turmeric Lassi, I use a regular blender and plain non dairy yogurt(I like almond milk yogurt). The yogurt is blended with turmeric, black pepper, ginger and frozen almond milk cubes. The resulting lassi has a texture between a smooth yogurt lassi and crushed ice shake. Add whatever flavors you like or blend with just non dairy milk for variations. Make the golden Lassi!Continue reading: Vegan Turmeric Lassi – Golden Yogurt DrinkThe post Vegan Turmeric Lassi – Golden Yogurt Drink appeared first on Vegan Richa.

kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav

March 26 2017 hebbar's kitchen 

kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulavkashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav with step by step photo and video recipe. traditionally pulav recipes are savoury and spice in taste and are cooked with full of vegetables. however this recipe is unconventional and is prepared with several dry fruits and raisins and is generally sweeter in taste. moreover, like any other kashmiri recipes even this exotic pulav does contains crushed fennel aroma. Continue reading kashmiri pulao recipe | saffron rice recipe | how to make kashmiri pulav at hebbar's kitchen.

Shahi Kheer - Makhana Pudding

January 18 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({});   Shahi Kheer, (Makahana Pudding) Shahi Kheer, also called Makahana Pudding is a very traditional pudding-like dessert. Makhana is puffed lotus flower seed and looks like popcorn. Shahi means rich and royal. The textures of the nuts, and the creaminess of the milk makes this a super dessert. Adding the caramelize sugar with saffron and cardamom adds a very subtle and unique taste to the kheer. - 4 cups whole milk - 1 1/­­2 cups makhana (puffed lotus seeds) - 1/­­2 cup rice (cooked and mashed) - 1/­­2 cup sugar - 2 Tbsp almonds (blanched and sliced, approx. 2 Tbsp) - 2 Tbsp pistachios (blanched and sliced, approx. 2 Tbsp) - 1/­­4 Tsp cardamom (crushed) - saffron (Few strands) - 2 teaspoons ghee (clarified butter) - Microwave the makhana for 1/­­2-minute. Makhana will become crisp. After microwave slice them in 2-3 pieces. -  In a heavy bottom pan over low medium heat melt the ghee, add the makhana and sliced almonds and roast them for about 2 minute . -  Add the milk, and rice, turn the heat to medium high, bring the milk to boil. After milk comes to boil lower the heat to medium. let it boil for about 18-20 minutes , stir the milk and scrape the sides occasionally. -  Add cardamom. Saffron and half the pistachios other half we will use for garnishing. -  To caramelize the sugar, in a heavy bottom sauce pan, over medium heat grease the pan generously, add sugar. Keep stirring the sugar continuously till sugar start melting and change the color to light brown. Turn off the heat as soon it comes to golden brown in color. This should take 4-6 minutes . Note: when sugar starts melting it changes the color very quickly and it can easily burn. - Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. -  Add the caramelize sugar to the hot kheer and put the kheer back over the low medium heat, keep stirring the kheer making sure caramelized sugar has mixed completely. Caramelizing the sugar adds a unique taste to Kheer. Boil for 2-3 more minutes, Shahi Kheer should be consistency of soft pudding. Garnish with pistachios,  - Serve warm. You will also like, Kheer (Rice Pudding), Pineappel Coconut Kheer – Pina Colada Pudding, Laucki Kheer (Bottle Gourd Pudding) The post Shahi Kheer – Makhana Pudding appeared first on Manjula's Kitchen.

Moroccan Aubergine & Chickpea Stew

November 25 2016 Green Kitchen Stories 

Moroccan Aubergine & Chickpea Stew Here is a dinner suggestion in case you are looking for a new recipe to try over the weekend. We first made this stew for lunch a few days ago. I’ll admit that it was slightly over-ambitious as a lunch project, but it did tick all the right boxes for a late november meal and we are pretty sure it is something you will appreciate as well. Both Luise and I are obsessed with Moroccan flavors. Our approach is rarely strictly traditional, we usually just throw a whole bunch of Moroccan-ish ingredients, like mint + cinnamon + cumin + raisins + pomegranate seeds + lemon + almonds into the same dish and then blindly call it Moroccan. That is also what we have done with this Aubergine & Chickpea Stew. It is a little bit like a winter version of our (favorite) Moroccan salad recipe from Green Kitchen Travels. It’s warm and comfy with large chunks of slow-cooked aubergine, super flavorful with sweetness from cinnamon, saffron and raisins, has crunchy toasted almonds on top and freshness from mint, yogurt and pomegranate seeds. If you skip the yogurt on top, it’s also entirely vegan. We have had it for lunch and dinner three times this week and we are still not tired of it. Ok, maybe just a tiny bit. Especially Elsa. She always tells us that “we are the worst parents ever” whenever we serve repeat-meals and photo shoot leftovers for dinner. Saffron is actually used as a Christmas spice in Sweden, so in case you are looking for an untraditional Christmas dinner, I think this would be a pretty great option. Especially with those pretty jewel-like pomegranate seeds on top. Our recipe is perfect for 4 persons but it can easily be doubled if you are cooking for a crowd, just use a large saucepan. In case you haven’t cooked with millet before, it is time to add it to your repertoire. It is a gluten free seed that is soft and flavourful and works perfectly as an alternative to couscous or bulgur. It also has a comfortably short cooking time. Moroccan Aubergine & Chickpea Stew Serves 4  2 tbsp coconut oil or olive oil 2 onions, peeled 3 garlic cloves, peeled 1 large chunk fresh ginger 1 aubergine 2 tsp ground cinnamon 1 tsp ground cumin 1/­­2 tsp ground paprika 1 tsp sea salt 3 tbsp tomato paste 1  x 14 oz /­­ 400 g tin crushed tomatoes 3 cups vegetable stock 1/­­4 tsp /­­ 0,5 g crushed saffron or approx. 6 saffron threads 1 x 14 oz /­­ 400 g tin chickpeas /­­ garbanzo beans (or 200 g cooked chickpeas) 3/­­4 cup /­­ 100 g yellow or brown raisins 1 lemon, zest (save the rest of the lemon for the salad)  Cooked Millet 1 cup /­­ 200 g uncooked millet 2 cups /­­ 500 ml water 1/­­2 tsp sea salt Lemon, Avocado & Herb Salad 2 large ripe avocados, cut in half, destoned and flesh scooped out 1 large handful flat-leaf parsley (or coriander/­­cilantro), coarsely chopped 1 large handful mint leaves, coarsely chopped 1 lemon, juice 2 tbsp cold-pressed olive oil sea salt & ground pepper To Serve 1/­­2 cup /­­ 75 g toasted almonds*, coarsely chopped 1/­­2 pomegranate, seeds 1/­­2 cup /­­ 120 ml Turkish yogurt (optional) Add oil to a large saucepan on medium heat. Cut the first onion in large chunks and the second one finely along with the garlic and ginger. Add them all to the saucepan and let sauté for about 10 minutes or until soft. Meanwhile cut the aubergine into bite-size chunks. Add it to the pan along with all the spices and tomato paste. Let fry for 5-6 minutes, stirring frequently. Add a splash of water or oil in case the spices begin to burn against the bottom of the pan. Then add the crushed tomatoes, 2 cups of the vegetable stock and the saffron, stir around until it boils and then lower the heat. Put a lid on the sauce pan and let slowly simmer for 30 minutes, stirring occasionally. Add the chickpeas, 1/­­2 cup of the raisins and the last of the stock (if it looks like it’s needed) and let simmer for 15 minutes more or until the aubergines are soft and tender, stir in the lemon zest right at the end of the cooking. Meanwhile, add the millet to a medium-sized sauce pan and dry-toast on low heat for 2-3 minutes, then add water and salt, increase the heat and bring to a boil, then reduce the heat and let simmer for about 8-9 minutes. Take it off the heat and let sit for a few minutes to absorb all the water. Add the remaining raisins and use a fork to integrate the raisins and fluff the millet. Prepare the salad by cutting the avocado into chunks, coarsely chopping the herbs and placing them in a bowl along with the pomegranate seeds. Whisk together lemon juice, oil, salt and pepper, add it to the bowl and toss. Serve in bowls with the stew scooped on top of the millet, the salad on the side and almonds, pomegranate seeds and yogurt on top. Enjoy! * We toast almonds by soaking raw almonds in heavily salted water for 20 minutes and then draining the water and roasting/­­toasting them in the oven on 300°F /­­ 150°C for 20 minutes. But you can also toast them in a pan. Or simply use store-bought dry-roasted almonds.

Brown Rice Kheer Recipe. Vegan Rice Pudding

October 24 2016 Vegan Richa 

Brown Rice Kheer Recipe. Vegan Rice PuddingBrown Rice Kheer Recipe. Vegan Rice Pudding. Indian Kheer for Diwali festival. Brown Rice simmered in almond cashew milk with cardamom, roasted nuts and currants or raisins. Vegan Gluten-free Recipe.  Diwali is this weekend! And that means sweets, savories, chivda, lighting oil lamps, prayers for prosperity and happiness and meeting everyone to share wishes.  Kheer is one of the favorite desserts in the festive season. It is easy, delicious with a dash cardamom or saffron and simmered for a long time till the rice is soft and almost dissolving into the milk. One of my aunts makes amazing kheer with soft rice that has soaked up all the milk and flavor, which would be slow cooked, chilled and served. I know rice pudding can be a like or dislike dish depending on memories and flavors. But for me memories around kheer are about all the extended family getting together, celebrating festivals and enjoying thick and fresh Indian Rice Pudding.  Continue reading: Brown Rice Kheer Recipe. Vegan Rice PuddingThe post Brown Rice Kheer Recipe. Vegan Rice Pudding appeared first on Vegan Richa.

Vegan Carrot Halwa Gajar Halwa Recipe

September 5 2016 Vegan Richa 

Vegan Carrot Halwa Gajar Halwa RecipeVegan Carrot Halwa Recipe. Gajar Ka Halwa is a a dessert made with shredded carrots that are roasted with non dairy milk and cardamom to make a sweet melt in your mouth dessert. Gajar Halwa tastes like a moist cardamom Carrot Cake crumble. Vegan Gluten-free Soy-free Recipe. Pin it for later.  Carrot halwa is an amazing dessert that tastes like a roasted carrot cake. It has many versions depending on the region. Some recipes cook the carrots for long, while some cook to tender. Some are fudgier or wetter while some cook till carrots get candied. My Mom makes her Gajar Ka Halwa with deep red carrots. She usually would start making it in the morning with loads of carrots and ghee (clarified butter) or oil and cream or khoya(milk solids) and continues to roast it into the evening, until the carrots are a dark red brown. Some roasted nuts and dried fruits are mixed in along with flavors such as cardamom or saffron. Carrots get roasted and somewhat caramelized. The added richness from the butter and khoya make it is pleasing melt in your mouth dessert.  My version is quicker and, of course, minus the dairy that is unfortunately present in many Indian desserts. It is equally delicious, uses less oil and needs just 15 minutes of active time. The rest is just letting the carrots cook over low heat. I use non dairy milk, a little bit of oil and almond meal to replace the dairy ingredients. You can use pumpkin seed meal and other non dairy milk of choice. This festive season, make this Carrot Halwa, Cashew fudge (kaju katli), any of the Vegan Burfis, Gulab Jamun, Ladoo Balls and more, without dairy. Ganpati Bappa would love that too. Happy Ganesh Chaturthi! Continue reading: Vegan Carrot Halwa Gajar Halwa RecipeThe post Vegan Carrot Halwa Gajar Halwa Recipe appeared first on Vegan Richa.

Vegetarian Bouillabaisse

January 28 2016 Green Kitchen Stories 

Vegetarian Bouillabaisse We did a little survey on instagram a few days ago where we asked what type of recipes you would like to see more of here on the blog. Lots of fun and creative suggestions popped up. The sum of it was pretty clear though. There seem to be a never-ending need for Quick Family Dinners, Budget Recipes, Healthy Breakfasts and more Vegan dishes. We will certainly take these topics in mind for future updates. If you have more suggestions, go ahead and leave a comment below. To kick things off we have looked at what we have done in the past years and have chosen 3 of our favourite recipes in each category. If you haven’t tried these recipes already, they might be a good starting point. Quick Family Dinners - Filled Spinach Crepes - Summer Pasta with Smashed Tomatoes   - Fresh Pea & Mint Soup Budget - Shakshuka - Mung Bean Stew - Carrot, Tomato & Coconut Soup Healthy Breakfasts - 3 x Breakfast Oatmeals - Chia Parfait & Apple Crunch - Raw Buckwheat Porridge De Luxe Vegan Dinners - Roasted Cauliflower Salad with Dates and Almonds - The No Recipe Curry - Sweet Potato, Carrot & Red Lentil Soup Savoury Snacks also seem to be a thing that we need to make more of so that will come up soon. Today’s recipe is a vegetarian version of the French fish stew Bouillabaisse and ironically it doesn’t seem to be even close to the topics that you are asking to see more of. It is not super quick, more like an hour or so. Saffron and white wine are on the ingredient list, so not a budget recipe (although all other ingredients are quite cheap). And to be honest, the kids didn’t like it very much. Elsa picked out the carrots, parsnip and the white beans and left the rest untouched! It is vegan though, if you skip the aioli. But if we look past the fact that this apparently is an entirely unwanted recipe from your side, we do have some good news: You are going to love it anyway! And so will the guests that you invite over for a vegetarian dinner this weekend. You see, this French stew is filled with flavour from white wine, fennel, garlic and saffron, sweetness from the slow cooked tomatoes, carrots and parsnips, and it gets a mild taste of the ocean from a sheet of nori algae (the ones you use for rolling sushi). We like to keep the vegetables chunky to replace the fish and seafood. We also roast fennel slices for a fancier presentation. Our idea was that they would look like two prawns in the middle of the plate, but, ehm, I don’t know, they just look like roasted fennel to me. They do taste good, almost crusty on the outside and soft and buttery on the inside. We serve it with homemade aioli but you can also use store-bought, to save time (or simply mix mayonnaise with garlic). If anyone is reading this from Marseille, we are sorry if we have insulted your traditional recipe. I am sure we have made a bunch of wrongdoings (for example excluding the main ingredient), but we did it with good intentions and love in our hearts. Vegetarian Bouillabaisse Serves 4-6 This takes around one hour to make. You can skip the roasted fennel on top if you are in a hurry and don’t care about fancy presentations. If you prepare it in the morning, it will taste even more flavourful when you serve it in the evening (or the day after). And if you are making it for kids, you can replace the wine with more vegetable stock. 2 tbsp butter, coconut oil or olive oil 2 tsp fennel seeds 1 tsp anise seeds 2 yellow onions, peeled, one finely chopped and the other coarsely 4 cloves garlic, peeled and finely chopped 3 large carrots, peeled and sliced in thick coins 2 parsnips, peeled and sliced in thick coins 1 fennel bulb, coarsely chopped 250 ml /­­ 1 cup dry white wine 2 potatoes, peeled and cut in quarters 2 x 400 g /­­ 14 oz tins whole tomatoes (or crushed) 2 cups vegetable stock 1 g saffron powder 1 sheet nori, crushed or finely chopped (optional) 1 tbsp fresh thyme 1 cup large white beans To serve 1 fennel bulb fresh thyme and dill zest from 1/­­2 orange (optional) 4 pieces of sourdough bread Aioli 2 egg yolks* 1 tbsp lemon juice or vinegar (+ more for seasoning) 125 ml /­­ 1/­­2 cup cold-pressed olive oil (choose a quality oil, stored in glass bottles) 125 ml /­­ 1/­­2 cup cold pressed rapeseed oil (choose a quality oil, stored in glass bottles) 2 cloves garlic, finely chopped or grated sea salt and pepper, to taste  Place a large sauce pan on medium heat. Melt butter or coconut oil and then add fennel seeds and anise seeds, onions and garlic. Sauté for a couple of minutes or until the onions have softened. Add carrots, parsnips and the chopped fennel and after a couple of minutes the white wine. Let simmer for five minutes and then add potatoes, tomatoes, vegetable stock, saffron, nori and thyme. Give it a good stir and then leave to simmer for 45 minutes. Meanwhile, set the oven to 435°F/­­225°C. Slice the remaining fennel in thick pieces lengthwise, drizzle with oil and salt and place on a baking sheet. Bake for 20 minutes or until soft and slightly burnt at the edges. When the cooked vegetables are soft and the stew tastes flavourful, add beans and let simmer for a few more minutes before serving. Making Aioli: Making Aioli: Whisk egg yolks* and lemon juice (or vinegar) in metal bowl to blend well. Whisking constantly (by hand with a balloon whisk) while drizzling in the oil very slowly, 1 teaspoonful at a time, until sauce is thickened. Stir in finely chopped garlic and season the aioli with lemon juice, salt and pepper. Serve the soup in wide bowls, top with roasted fennel, dill, a dollop of aioli, orange zest and a piece of sourdough bread. *Raw egg is not recommended for infants, elderly, pregnant women or people with weakened immune systems. Be sure to use pasteurized egg yolk instead.

Butternut Squash Pilaf with Cumin, Cardamom, Cloves

November 13 2015 Vegan Richa 

Butternut Squash Pilaf with Cumin, Cardamom, Cloves Thanksgiving planning begins with this easy flavorful butternut squash pilaf. The whole spices add many flavors to the rice and to the squash. The sweetish squash and the deep spices work beautifully together and make this a fabulous side to serve with any main dish. Cumin adds an earthy flavor, the cloves, cardamom and cinnamon add hints of sweet, scented pockets, the roasted pepper flakes add a light smokyness and Saffron infused water brings it all together. Use other squashes or veggies and spices that you have. Add in some dried fruit like dried cranberries and toasted pecans to make it more festive. I am planning up some Thanksgiving posts for next week. Last year’s menu (lentil Quinoa Loaf, Cornbread Stuffing, Spicy cranberry sauce, No Bake Pumpkin Pie) was made over 2 days and worked out really well. Let me know if there is anything you want me to tackle in the coming week. In other news, My book made it to the semi-finals on the Good Reads Choice Awards Best books 2015! Second round of voting here. 

Crispy Jalebi

November 4 2015 Manjula's kitchen 

Crispy Jalebi Jalebi is a warm crispy, delicious treat. It can best be described as funnel cake. In my home town jalebi was a breakfast treat like pancakes, especially when they were served with kachori (puffed fried bread filled with spicy dal).  I know jalebi is mostly served as a dessert, but for me jalebi still makes the best breakfast treat. This recipe will serve 8. Ingredients: for Batter - 1 cup all-purpose flour, minus 2 Tablespoons - 2 tablespoons corn starch - Pinch of citric acid - 1 teaspoon oil - 1 teaspoon Yeast - 1-1/­­2 cup lukewarm water for Syrup - 1-1/­­2 cups sugar - 3/­­4 cup water - 4 cardamom crushed - A few strands of saffron - Few drops lemon juice - Oil to fry Method for Batter - Sift the all-purpose flour and corn starch together, add the citric acid, and yeast mix it well. - Add the water slowly to make a smooth batter, add oil and mix it well. Batter should be pourable consistency of dosa. - Set the batter aside in a warm place for about half an hour. Make sure the batter is not over-ferment. After fermenting the batter will be a little lacy. for Syrup Boil the sugar and water together. Add the lemon juice, cardamom and saffron. (The lemon juice keeps the mixture from crystallizing). Boil for 2-3 minutes until syrup is about sticky to fingers but has not formed a thread. Turn off the heat. for Jalebi - Heat the oil in a flat frying pan about one inch deep. To test, put one drop of batter in the oil. The batter should sizzle and rise into a ball without changing color right away. - Fill the Jalebi batter into a piping bag with a #3 nozzle. You can also use an empty ketchup or mustard bottle. Thats what I am using. - Squeeze the Jalebi batter out into the hot oil in pretzel shapes about three inches in diameter. - Fry the jalebis until light golden brown on both sides. Take them out, wait for a minute then transfer them into the warm syrup. Let the jalebis soak in the syrup for about half a minute, take them out. Repeat the process. - Jalebies are ready to serve. Jalebis taste best when they are served hot. Variations - Sprinkle sliced pistachios and almonds, cinnamon powder, coco powder, or sugar powder over the jalebis for a creative touch. - Serve jalebis with malai (a milk reduced by boiling to about one-third of its original quantity. Also check out my other Jalebi recipes: Apple Jalebi Jalebi (Regular) The post Crispy Jalebi appeared first on Manjula's Kitchen.

Celebrate Whole Grains Month This September!

September 14 2015 Meatless Monday 

September is Whole Grains Month, and theres no better time to discover all the delicious, healthy reasons to eat whole grains! This year the Whole Grains Council is celebrating in September by running an Instagram photo contest throughout the month. The contest theme is Share the Goodness of Whole Grains, it’s a perfect excuse to share your favorite whole grains with others! Make some muffins for friends with whole-grain flour, whip up a flavorful cous cous dish for a potluck meal, or share your quinoa with coworkers. Click here to learn more about the promotions they’ll be hosting all month long. What are whole grains? All grains start out whole, but refined grains have certain parts of each grain taken away. Seeds, also called kernels, are made up of three edible parts - bran, germ, and endosperm. Whole grains are intact kernels, containing all three parts of the seed, while refined grains include only the endosperm. What makes whole grains so healthy? Whole grains are packed with fiber, protein, and essential nutrients for a healthy body. The bran and germ contain about 25% of a grains protein, a large amount of fiber, and at least seventeen key nutrients, making the whole grain a more nutrient-dense and healthy choice. Getting started with whole grains? Try these delicious whole grain recipes for Meatless Monday! Grains can be more than just baked goods! These recipes showcase some of the many ways to enjoy whole grains for any course at any meal. Blueberry Buckle Made with Whole Wheat or Spelt Flour, Spicie Foodie Indian Saffron Yellow Rice Pilaf, Ceara’s kitchen Quinoa Veggie Cakes, I Try to Eat Healthy Antipasto Couscous with Chickpeas, Bobs Red Mill Sorghum Salad with Cucumber and Feta, Naturally Ella Sweet Potato Black Bean Freekeh Salad, Nourish RDs Farro Caprese Salad, Bobs Red Mill The post Celebrate Whole Grains Month This September! appeared first on Meatless Monday.

Jeweled Rice

May 1 2015 Vegetarian Times 

1 | Toast almonds in single layer in large skillet over medium heat 6 minutes, or until lightly browned, tossing occasionally. Transfer to bowl. 2 | Bring large saucepan of salted water to a boil. Add rice, and cook 7 to 8 minutes, or until slightly firm. Drain, and reserve 1/­­4 cup cooking water. Stir saffron into reserved cooking water in cup, and set aside. Rinse rice under cold water, and drain again. Wipe out saucepan. 3 | Heat butter and 1 Tbs. oil in saucepan over high heat. Stir in caraway, thyme, coriander, and cumin, and cook 30 seconds, or until spices are sizzling and fragrant. Spread rice in even layer over sizzled spices; season with salt, if desired. Drizzle saffron water over top, and sprinkle with lime and orange zests, stirring only top layers of rice to incorporate seasonings (do not disturb bottom layer of rice). Make 4 or 5 pockets in rice to let steam escape, then reduce heat to medium-low, and cook 10 to 12 minutes, or until bottom of rice is crispy and lightly browned. Transfer to bowl. 4 | Stir in pomegranate seeds, green onions, and almonds. Drizzle with extra olive oil, if using, before serving.

Carrot Pudding with Cardamom – Carrot Kheer Recipe

April 11 2017 Vegan Richa 

Carrot Pudding with Cardamom – Carrot Kheer RecipeCarrot Pudding with Cardamom – Carrot Kheer Recipe. Shredded Carrots slow cooked with almond milk, roasted nuts and cardamom. Serve as is or top with toasted nuts, seeds and chia. Vegan Gluten-free Grain-free Soy-free Nut-free option This carrot pudding is is mix of gajar halwa and rice pudding /­­kheer. The carrots are shredded and roasted a bit then cooked further in non dairy milk. The pudding is flavored with cardamom. Use other spice of choice, such as cinnamon, nutmeg or saffron. Add in some turmeric for a breakfast pudding. This makes a great dessert or breakfast. Sweet carrots need only a bit of additional sugar added. you can omit the sweetener and add more of chopped dried dates, figs or currants and a touh of maple syrup if needed.  Gorgeous, simple, gluten-free and grain-free. Easily made nut-free. Perfect for Easter.Continue reading: Carrot Pudding with Cardamom – Carrot Kheer RecipeThe post Carrot Pudding with Cardamom – Carrot Kheer Recipe appeared first on Vegan Richa.

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover

February 27 2017 Meatless Monday 

Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover New Orleans, Louisiana is famous - and infamous - for good times, good music and good food. Revelers come from the four corners of the world to take part in the annual Mardi Gras celebration - a spectacular event with parades, street floats, lavish costumes and evening balls. Mardi Gras literally translates to Fat Tuesday. This takes place on the day before Ash Wednesday, which marks the beginning of Lent. Traditionally, Fat Tuesday meant feasting and finishing all the rich, fatty foods before the 40-day religious observance. Interestingly, the word carnival is derived from the Latin word carnelevarium, which means to take away or remove meat. This makes sense because many people choose to give up meat during Lent. Not surprisingly, were okay with that. In fact, many of the classic Cajun and Creole dishes can be made without meat, yet still deliver all the zesty, mouth-watering flavors of the Crescent City. From red beans and rice to gumbo to étouffée, spice up your Monday and strut your stuff with these meatless Mardi Gras recipes.   Easy Red Beans and Rice, from Watching What I Eat Vegetarian Gumbo Made in One Pan, from Healing Tomato Portabella Etouffee, from Apron Strings Creole Vegan Jambalaya, from Jackie Newgent Saffron Baked Beignets, from A Kitchen Hoor’s Adventures The post Spice Up ‘Fat Tuesday’ with a Meatless Mardi Gras Makeover appeared first on Meatless Monday.

Hasselback Potatoes with Kale & Pesto

December 21 2016 Green Kitchen Stories 

Hasselback Potatoes with Kale & Pesto I posted a photo of thinly sliced spuds on instagram a while back, mentioning that we would roast them, add kale, beans, red onion and cherry tomatoes, slather with pesto and call it dinner. The response was unusually loud for such a humble dinner that we decided to recreate and share this simple recipe here. I’m sure you have seen this potato technique before - slicing them thinly but not all the way through, drizzling with fat and baking them until the edges are crispy and the middle is creamy and soft. Hasselback potatoes were apparently invented at a restaurant here in Stockholm in the 1950’s, as a method to shorten the baking time. It was a very popular dish when I was around Elsa’s age (almost 30 years ago!!!). My mom made Hasselback potatoes almost as often as she did her famous baked giant sausage stuffed with pineapple and cheese - yup, that was what we ate back in 1989. I haven’t seen a lot of pineapple stuffed sausage since then, but Hasselback potatoes sure made a comeback and have been increasingly popular during the last couple of years. The original version uses butter and breadcrumbs but we’re simply using oil. I’m sure some almond flour could be tossed on top towards the end of the baking, if you like it with a little crust. We also stuff herbs into the slices to give the spuds more flavour and that also helps the fat to find its way inside the potato. A good trick is to place the potato in a large wooden spoon when you cut it, to prevent from cutting it all the way through. Or placing it between two chopsticks or chopping boards. On the photo above, Luise uses a metal spoon which actually makes it more difficult to slice because the potato isn’t flat and it can also be bad for the knife. So not the best example. What can I tell you, she’s Danish, very stubborn and she doesn’t like to follow my instructions. But she got the job done with that spoon as well. As I mentioned in the intro, we add kale, beans, tomatoes and onion towards the last 15 minutes of the roasting and then serve with pesto on the side. It’s an easy one-tray dinner. It is however also an awesome side dish on the Christmas table. It looks really nice and Christmassy on that bed of kale. While we were at it, we compiled a list of a few other great Christmas related recipes from the archives. Last year’s loaf would make an excellent companion to the potatoes. o Christmas Spiced Parsnip Cake o Shaved Brussels Sprouts Christmas Salad o Mushroom, Rice & Hazelnut Loaf o Pomegranate, Raspberry & Thyme Jam o Saffron Falafels o Quinoa, Kale & Apple Salad o Homemade Nutella Finally, can we just say a massive Merry Christmas /­­ Happy Hanukkah or whatever yo are celebrating! This has been an intense year for us with books, babies and lots more. We haven’t been posting recipes as often as we intended but we want to thank you for your constant support, kindness and cheering comments. We have a lot more planned in the near future so stay tuned. BIG LOVE! /­­David, Luise, Elsa, Isac and baby Gabriel Hasselback Potatoes with Kale, Beans & Pesto The baking time can vary depending on the potato size and variety. Smaller potatoes will need a little less time. Hasselback potatoes 2 kg /­­ 4 lbs (roughly 12) large baking potatoes 80 ml /­­ 1/­­3 cup olive oil sea salt black pepper 1 bunch fresh thyme, leaves picked To serve 3 large handfuls kale, thick stalks removed and leaves roughly chopped 1 small red onion 170 g /­­ 1 cup cooked black beans (1/­­2 can), rinsed 12 cherry tomatoes 100 g /­­ 1/­­2 cup pesto (if you are vegan, choose a pesto without cheese) 1. Preheat the oven to 200°C/­­400°F. 2. Wash and scrub the potatoes. 3. Slice each potato thinly. Let each slice cut about two-thirds into the potato, leaving the bottom intact. This is easiest done by placing the potatoes inside a large spoon, the edges of the spoon will then stop the knife from cutting too deep. 4. Tuck some thyme leaves sporadically between the slices of each potato and place them on a baking tray. 5. Use a brush to drizzle the potatoes with about half of the oil and then sprinkle with salt and pepper. 6. Bake for 30 minutes and then brush the potatoes with the remaining olive oil. The potatoes should have started to fan out slightly which will make it easier to get some of the oil down in-between the slices as well. If the slices are still stuck together, you can let them roast a while longer before adding the last oil. 7. Bake for 30 minutes more. Meanwhile, cut the onion in thin slices and place it in a bowl along with the kale, beans and tomatoes. Drizzle with olive oil, salt and pepper and toss to combine. 8. When the potatoes have been in the oven for about 1 hour in total, arrange the onion, kale, beans and tomatoes on the tray, around the potatoes and bake for 15 minutes more, or until the potato edges are crispy and the centre feels soft when pierced with a toothpick. 9. Drizzle pesto over the potatoes and kale and serve immediately, while still hot. ******************** PS! We have also updated our Green Kitchen app with 6 Christmas recipes. Apart from this Hasselback Potato recipe and some favorites from last year, you’ll also find our simple Sesame & Gingerbread Truffles and this delicious Saffron Overnight Oats recipe there. Enjoy!

Badam Burfi – Almond Fudge And Basundi

October 31 2016 Vegan Richa 

Badam Burfi – Almond Fudge And BasundiBadam Burfi – 5 min Almond fudge with Cardamom and Vegan Basundi – thickened milk with saffron and nuts. Basundi or Rabri with almond milk. Indian Vegan Sweets for Diwali. Vegan Dairy-free Gluten-free Soy-free Recipe. Its a 2 in one post today! I whipped up some new sweets for Diwali and wanted to post them all yesterday. But life is a bit busy as we are fostering a 6 month old bundle of energy (Peppen), who is available to adopt in the state of WA. He is incredibly cute, foxy, frisky, and also a lap dog, who loves to just be outside and go for walks.  This Badam Burfi is super quick. Warm up the vegan butter and maple syrup then mix in almond butter. Fold in sugar and almond flour to make a soft dough, pat onto parchment. Chill, slice and serve! I use finely granulated sugar in the burfi for texture. Burfis generally are very sweet as the cooking method (using loads of dairy products) often causes the sugar used to crystallize during cooking adding a slightly crunchy texture. Here no long cooking times, no dairy, and burfi ready within 5 minutes. Chill for another few to set, then slice. You can also drizzle chocolate on top to make Halloween Candy instead.  Continue reading: Badam Burfi – Almond Fudge And BasundiThe post Badam Burfi – Almond Fudge And Basundi appeared first on Vegan Richa.

Rava Kesari (Kesari Halwa)

October 15 2016 Manjula's kitchen 

Rava Kesari (Kesari Halwa) (adsbygoogle = window.adsbygoogle || []).push({}); Rava Kesari (Kesari Halwa) is a popular South Indian sweet dish which is a different version of Sooji ka Halwa. Rava Kesari is delicious and easy to make, usually made on festive occasions. This is a quick fix sweet especially if you have unexpected guests. This recipe will serve 8 Preparation time 5 minutes Cooking time 15 minutes Ingredients: - 1 cup fine sooji, semolina - 3/­­4 cup sugar - 4 tablespoons ghee, clarified butter - 2 tablespoons sliced almonds - 8 drops of yellow food color - Pinch of saffron, kesar - 1/­­8 teaspoon crushed cardamom, ilachi - 3-1/­­3 cups water - 1 tablespoon sliced pistachios, pista for garnishing Preparation - Boil the water with sugar, and cardamom powder in a pot over medium heat. Bring the syrup to boil, mix it making sure sugar is dissolve add the food color and mix. Set aside - Melt 1 tablespoon of ghee in a frying pan on low medium heat. Add the sooji, and almonds and roast stirring continuously, sooji should be light golden brown in color and will have a light sweet aroma. This should take about 7-8 minutes. - Add the syrup slowly, as you add the syrup to sooji water will splatter. Make sure there are no lumps. Cook for 2-3 minutes, stirring continuously. Add more water if halwa becomes very thick. - Add the remaining ghee 1 tablespoon at a time and cook for 3-4 minutes stirring continuously. Rava Kesari will start leaving the sides of frying pan. Rava Kesari will have a texture of thick batter. - Garnish the Rava Kesari with sliced pistachios, serve warm or at room temperature. Treat yourself, serve Rava Kesari for breakfast with Aloo Puri , Dal Puri   The post Rava Kesari (Kesari Halwa) appeared first on Manjula's Kitchen.

Kala Jamun

April 14 2016 Manjula's kitchen 

Kala Jamun Kala Jamun is a delicious desert very similar to Gulab Jamun. Kala jamun is an exotic sweet dish served on special occasions. Kala Jamuns have a very unique texture as they are chewy outside and grainy inside. Preparation time: 30 minutes Cooking time: 20 minutes Recipe will make 12 Will serve 6 Ingredients: - 1 cup nonfat milk powder - 1/­­4 cup all-purpose flour (plain flour, maida) - 1/­­4 cup paneer (see the video how to make the paneer) I used 1-1/­­2 cup of milk for paneer - 1/­­8 teaspoon baking soda - 1/­­2 cup heavy cream For Filling - Pinch of saffron - 1 tablespoon crushed almond - 1 tablespoon crushed pistachios - 1 tablespoon warm milk For Syrup - 1-1/­­2 cups sugar - 1 cup water - 4 crushed green cardamom Oil to fry Method Syrup - In a saucepan, combine the water, sugar, and cardamom over medium heat and bring it to a boil. Simmer until the syrup is sticky but not making the thread. If using a candy thermometer, it should reach 200°F. Set aside. Kala Jamun - Soak the saffron in warm cream. And set aside. - Knead the paneer enough to make it smooth, do not over knead the paneer. - In a bowl mix the dry ingredients together, all-purpose flour, milk powder, and baking soda. Add the paneer and mix well add cream to make soft dough. Dough should be soft and sticking to fingers, as dough sits milk powder will absorb the extra cream. Let it sit for about 5 minutes. - Knead the dough if it is dry add 1 to 2 tablespoons of milk as needed not the cream. Divide the dough into 14 equal parts. - Take two pieces of dough and add the filling ingredients saffron, almonds and pistachios, mix well. Divide the filling into 12 equal parts. - Take one part of the dough roll it between your both palms to make a smooth ball and mold it into cup, place one filling in the center, cover from all around, and roll it into smooth ball. Make all 12 the same way. - Heat the oil in a frying pan on low medium heat. The frying pan should have at least 1-1/­­2 inch of oil. Notes: To test if the oil is the right temperature, place a small piece of dough into the oil; oil should sizzle but it should take about 30 seconds to rise the dough. If dough rises faster, oil is too hot; if dough just sits without rising, oil is not hot enough. - Place the Kala Jamuns in the frying pan. Note: remember Kala jamuns will expand in about one and half the size, so give them enough space to expend, and dont over crowed them. - It should take about 7 minutes to fry the kala jamuns. While frying keep rolling the kala jamuns so they are evenly browned. Kala Jamun should be near to black color. - Put the kala jamuns in the hot syrup, not boiling. - The kala jamuns should sit in the syrup for at least 30 minutes prior to serving. Kala jamuns are ready. Serve them for your next get together. You will also enjoy the recipes for bengali rasgulla, and balushahi Enjoy! The post Kala Jamun appeared first on Manjula's Kitchen.

Chickpea & Sweet Potato Noodle Soup

January 28 2016 My New Roots 

Chickpea & Sweet Potato Noodle Soup Its pretty clear how Im handling winter this year: lots of big, bold, spicy food. Chili, saffron, ginger, and paprika are on heavy rotation these days, and Im surviving cold days with hot meals infused with far-away flavours. The inspiration for this dish came from harira, a spicy Moroccan and Algerian soup that is traditionally eaten during Ramadan. I made it a lot when I first went vegetarian, about 16 years ago, but after adding several more recipes to my repertoire, kind of forgot about it. In the interest of internally thawing out my bod, I thought I would dust off this old favourite and give it a couple updates. Youll often see a lot of harira recipes calling for rice or pasta, but I wanted to go the grain-free route on this one, so I pulled out my trusty spiralizer and make noodles out of sweet potatoes! As much as I love raw noodles like spiralized zucchini and beet and carrot, lets face it: beyond their appearance, they arent fooling anyone into believing they are pasta. But something really amazing happens when you cook vegetable noodles just a little bit - they actually become rather tender, yielding, and able to absorb other flavours. Sweet potato noodles are definitely a favourite of mine, especially in cooked dishes like this one. They add great texture, and of course, noodle-free oodles of nutrients (try saying that five times). You dont have to soak the lentils for this dish, but it will cook faster it you do, plus the lentils themselves will be far more digestible. And of course you can use canned chickpeas instead of cooking them from dried, but because you wont be blending them up (into hummus, for instance) I promise its worth the effort for not-totally-mushy results. If youve never tried cooking your own chickpeas from scratch, maybe now is the time to take the plunge! Youll never go back, I promise.      Print recipe     Spicy Chickpea & Sweet Potato Noodle Soup Serves 4-6 1 Tbsp. coconut oil or ghee 2 tsp. ground turmeric 2 tsp. ground ginger 1 tsp. caraway seeds 1 tsp. hot smoked paprika 1/­­2 tsp. ground cinnamon 1/­­2 tsp. freshly grated nutmeg 1 pinch saffron (about 40 threads) soaked in 2 Tbsp. hot water 3 medium onions 1 tsp. fine grain sea salt 14 oz /­­ 400ml canned whole tomatoes 6oz /­­ 170g tomato paste (1 small can) 1 1/­­2 cup dried chickpeas OR 3 cups /­­ 500g cooked chickpeas (about 2 cans) 1 cup dried lentils, soaked overnight if possible 1 medium sweet potato 3 slices lemon 5 cups water 1/­­2 cup /­­ 20g cilantro, leaves and tender stems only, plus more for garnish 1/­­2 cup /­­ 20g flat-leaf parsley, leaves and tender stems only, plus more for garnish sea salt and freshly ground pepper, to taste cold-pressed olive oil and lemon wedges for serving Directions: 1. If using dried chickpeas, soak them in pure water overnight with an acidic medium, such as apple cider vinegar or lemon juice. The next morning, drain and rinse. Place in a large stockpot, cover with fresh water, bring to a boil and simmer until tender, about 45 minutes. About 30 minutes into cooking, add about a tablespoon of salt. Drain and rinse. 2. Place saffron threads in a small cup with about 2 tablespoons of recently-boiled water. Let steep for 10-15 minutes. 3. Peel and dice onions. Heat coconut oil in a large stockpot over medium-high heat. Add the turmeric, ginger, caraway, paprika, cinnamon, and nutmeg. Stir to blend, and cook for 1-2 minutes until fragrant. Lower the heat to medium, add onions and salt, stir to coat. Cook until translucent and slightly caramelized, about 10 minutes (add a little water to the pot if it becomes dry). Add the steeped saffron liquid, the canned tomatoes (break up any large pieces), tomato paste, chickpeas, lentils, lemon slices and water. Bring to a boil, reduce to simmer and cook covered until the lentils are tender, 15-25 minutes depending on whether or not you soaked them. 4. While the soup is cooking, make the sweet potato noodles. Scrub the sweet potato well under running water if it is organic, and peel it if it is not. Spiralize the potato if you have a spiralizer, or use a julienne peeler to create long, thin noodle-like strips. Wash the herbs well, spin dry and roughly chop, removing any tough stems. 5. Add the sweet potato noodles and herbs to the pot, stir to incorporate and let simmer for 5 minutes. Season to taste. 6. Ladle out desired amount of hot soup into bowls. Drizzle each serving generously with olive oil and top with more herbs. Serve with a wedge of lemon, and enjoy.   In other news, I’ve added two new recipes to the My New Roots App! If you’re craving a little more in the way of raw, juicy sunshine, here are two brand-new and exclusive smoothie bowls for your pleasure: the Zippy Zucchini Smoothie Bowl and the Plum Dandy Smoothie Bowl. If you have the app already simply update it, and if you don’t, you can download it here. And this week I’m in Sri Lanka, all thanks to Cinnamon Hotels for kidnapping me from the icy cold and transporting to me to a tropical paradise full of exotic fruits, cerulean 29° ocean water, and annoyingly perfect palm-tree-sunset-white-sand-beach situations. If you don’t want to be jealous, you should probably avoid my Instagram, okay? Stay cozy out there! xo, Sarah B The post Chickpea & Sweet Potato Noodle Soup appeared first on My New Roots.

Kesar Peda (Indian Milk Dessert)

November 9 2015 Manjula's kitchen 

Kesar Peda (Indian Milk Dessert) kesar peda is a classic sweet made for festive occasions. They are delicious and made with very few ingredients, milk and sugar, flavored with cardamom and saffron. This is a easy recipe to make. This recipe will make 20 pedas and will serve 10. Ingredients: - 2 cups dry milk powder - 1 cup heavy cream - 1/­­2 cup sugar - 1/­­4 teaspoon crushed cardamom - Few strands of saffron - 1 tablespoon milk to soak the saffron - 1 tablespoon sliced pistachios for garnishing Method - Soak the saffron strand in warm milk. Set aside. - Heat the frying pan on low heat, I like to use heavy bottom nonstick pan. Add cream and milk powder. Mix it well. Mix will start getting soft consistency of thick batter as it gets warm. - Cook mixture on low medium heat stirring continuously until mixture becomes lumpy like soft dough. This should take about 12-15 minutes. Add saffron and cardamom mix it well and cook for 2-3 more minutes until it is consistency of soft dough. Turn off the heat. Now this is known as khoya. - Transfer the khoya into a bowl and let it cool off until khoya becomes lukewarm. - Add the sugar into the khoya and knead it for about a minute until everything blends together and become soft dough. Note: if you mix the sugar while khoya is hot that will make khoya soft and will not able to make peda. - Divide the mix into 20 equal parts or more, less depends the size you prefer. Make them into ball rolling between your palms. Make a dent into the peda. - Garnish them with pistachios. - Finish peda consistency should be little grainy. Notes - If peda mix is too dry add lukewarm cream as needed. - If peda mix is too soft add little almond powder, now you can call this peda kesar almond peda. Do not try to cook again thinking it will become thick, peda will become chewy.   The post Kesar Peda (Indian Milk Dessert) appeared first on Manjula's Kitchen.

Golden Saffron Pound Cake

September 15 2015 Vegetarian Times 

1 | Warm non-dairy milk 1 minute in microwave. Stir in saffron, cover, and let steep overnight. 2 | Preheat oven to 350°F. Coat 9- x 5-inch loaf pan with cooking spray. 3 | Transfer saffron mixture to large bowl, straining out saffron threads, if desired. Whisk in sugar, yogurt, oil, and salt. Sift in flour, baking soda, and baking powder, and stir until just combined. Stir in vinegar, vanilla, and rose water. Fold in raisins. Spread batter in prepared loaf pan, and bake 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan before unmolding onto wire rack to cool completely.

Summer Squash, Corn, and Saffron Soup

August 11 2015 Vegetarian Times 

1 | Stir saffron into 1 Tbs. hot water in small bowl. Set aside. 2 | Heat oil in Dutch oven over medium-low heat. Add leeks, and season with salt, if desired. Cover, and cook 5 to 6 minutes, or until leeks are soft. Uncover, and continue to cook 6 to 8 minutes more, or until leeks begin to brown. Stir in garlic; cook 30 seconds. 3 | Add sherry to deglaze pan, and scrape any browned bits off bottom of pan. Stir in saffron and steeping water. Add squash, corn kernels, corncobs, and 6 cups water, and season with salt and pepper, if desired. Cover, and bring to a boil. Uncover partially, and simmer 25 minutes, or until squash is soft and translucent. 4 | Remove soup from heat; discard corncobs. Cool 10 minutes, then purée soup in batches in blender or food processor. 5 | Gently rewarm soup in pot, and stir in sherry vinegar. Ladle warm soup into bowls, and serve garnished with toasted almonds and mint (if using).

Falooda Kulfi (Indian Ice Cream)

April 29 2015 Manjula's kitchen 

Falooda Kulfi (Indian Ice Cream) Falooda Kulfi is a refreshing dessert. “Falooda” looks like rice noodles and they are made with cornstarch or arrowroot.  “Kulfi” is an Indian ice cream. This is a delicacy with street vendors all over India. One has to experience this delightful dessert to appreciate it.  You can also serve Falooda with any ice cream of your choice. Try this recipe to enjoy as one of my favorite summertime treats! Recipe will serve 6. Ingredients: - 1/­­2 cup corn starch or arrowroot - 2 cup water - 1/­­2 cup sugar - 1/­­4 cup water - 12 strings of saffron - 1/­­2 cup kulfi for each serving, check my web site for kulfi recipe - Wide bowl of ice cold water with some ice Also need sev maker Method - For syrup boil sugar, water and saffron together, as it comes to boil turn of the heat and stir the syrup making sure sugar has dissolved. Syrup needs to be chilled before serving, keep it in refrigerator. - Add water to corn starch slowly making sure there is no lumps, batter will look like consistency of milk. - Over low medium heat in a frying pan add the batter and cook stirring continuously till corn starch become translution and consistency of thick batter or soft lumpy dough. This will take about 10-12 minutes. Turn off the heat and remove from stove. - Let the mix cool off little bit and pour the hot mixture into sev maker using fine sev attachment. Press the sev maker over ice cold water, and let the sev string drop into the bowl. - Leave the falooda in ice cold water at least for 2 hours before using. - Falooda will stay good for about a week in refrigerator, but make sure falooda stays in chilled water. Serving the Falooda Kulfi Use individual serving bowl, first layer the bowel with falooda, drizzle about 1 tablespoon of syrup. Put the kulfi then over the kulfi put some more faluda and finish off drizzling 1 tablespoon of syrup. Falooda kulfi is ready to serve! This just taste great. The post Falooda Kulfi (Indian Ice Cream) appeared first on Manjula's Kitchen.


You will enjoy these as well ...

Found an error?
Help to fix it! Tell it us!



Our sites missing something? Suggest new content or features!



Have you any comments?
Send it us!