Tag: recipes

Pudla for Your Soul aka Indian Chickpea Crepes

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2014-05-20 20.12.19

Gasp! This is the second Indian recipe I’ve decided to share with all of you.

I am really excited. First, because I actually successfully made these for the FIRST time. Second, I just really love these so much and it brings back amazing memories from my childhood, dipping these yummy babies in loads of ketchup (forgive me, I didn’t know any better- though it still tastes delicious with or without it).

So, wipe the drool off your chin and get ready to enjoy one of the easiest Indian dishes EVER (and it’s gluten free).

What You Need: 

1 1/3 cups chickpea/garbanzo/gram (also known as besan) flour
1 cup water
1 jalapeno, diced finely
1 cup cilantro, chopped
1 tomato, finely chopped
2 cloves of garlic, diced
1 inch fresh ginger, chopped
2 teaspoons sea salt
1/2 teaspoon chili powder
1 tablespoon of ghee/clarified butter (this isn’t necessarily vegan, but honestly it’s not going to kill you to use it!) **option to use canola oil**

How You Make it: 

  1. In a large mixing bowl, combine the besan/chickpea flour, salt, chili powder. Finely chop the cilantro, jalapeno and grated ginger and toss in. Slowly pour in the water removing any lumps that may have formed- use your hands!
  2. When you have a smooth mixture, let sit for at least half an hour or up to 2 hours.
  3. Once you’re ready to cook, toss in tomatoes. Stirring gently.
  4. Grab a tawa, cast iron skillet or frying pan. Heat on high and drizzle a small amount of ghee or canola oil. Reduce the heat to medium high.
  5. Using a ladle, pour gently onto the center of the pan. Gently move the mixture around to form a circle, hopefully as evenly as possible.
  6. Cook on one side until you see bubbles forming on the top (think, pancakes). Flip over and cook the other side until golden brown and crispy.
  7. Serve while hot with chutney, greek yogurt (or tzatziki), ketchup or however else you like your pancakes 🙂

Now, get yourself to the kitchen and start making these today! You will start craving these yummy savory pancakes RIGHT now.

For the tzatziki lovers

For the tzatziki lovers

Peace, love and NO Beef!

Guramrit

 

Sexy Kale Salad

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2014-03-14 14.12.10

Spring is all about getting sexy for summer time. What better way to prepare your body for warmer weather than a light and delicious salad? I thoroughly enjoy eating a light yet filling salad. You can really jazz up a salad with a few change of ingredients, mixing up your greens and trying different dressings to tickle your taste buds.

Earlier this month, I visited Dr. Andrew Weil’s restaurant, True Foods in Newport Beach, CA. I am a huge fan of Dr. Weil and his anti-inflammatory diet. His recipes are mouthwatering and absolutely fabulous. Even my boyfriend who is not a big green juice drinker, tried a kale-aid (kale, apple, cucumber, lemon & ginger juice).  He scarfed down the street tacos (check them out, small, fresh and absolutely divine for the carnivore you love). I ordered his kale crunch salad with avocado, grapefruit, kale, cabbage, watercress, almond and radish with a chili garlic dressing. I could NOT get over how incredible this salad was. I really have not ever tasted a salad this phenomenal. The moment I got home I HAD to recreate this salad.

For you lovers of kale, try this salad for your next meal. I guarantee you will be craving this salad.

What You Need: 

For the Salad

  • 1 bag or bunch of Tuscan kale (you can get a bag of organic Tuscan kale from Trader Joes), chopped
  • 1 tbsp organic extra virgin olive oil
  • 1 cup of radishes, sliced
  • 1 red grapefruit, sectioned (skin removed)
  • 1 blood orange, sectioned (skin removed)
  • 1 avocado, sliced
  • 1/2 cup slivered almonds

For the Dressing

  • 3 tbsp organic extra virgin olive oil
  • 1 clove of garlic, minced
  • 1 scallion, chopped
  • Juice of one lime
  • 1 tbsp Sriracha (or more to taste)
  • 1 tsp red chili flakes
  • Sea salt to taste

How You Make It: 

  1. Add kale to a large bowl. Drizzle in one tablespoon of olive oil and begin to massage the olive oil into the kale with your hands. Continue to massage until the kale has wilted and slightly darkened (this will remove the bitterness of the kale and bring out the amazing nutrients in this perfect green).
  2. Toss in the rest of the ingredients for the salad. Let sit for a few minutes while you whip up the dressing.
  3. In a small bowl, mix together the ingredients for the dressing. Season with sea salt or a little extra sriracha if you like!
  4. Serve with a little extra slivered almonds for garnish.

Enjoy getting sexy for summer!

Peace, love and NO beef!

Guramrit

Tofu Scramble with Flair

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2014-03-15 15.42.18

Okay I have a confession to make. I have NEVER made a tofu scramble in my life. It’s just a tad embarrassing even though I am a huge fan of the Nuevos Rancheros at Candle Cafe West (basically a vegan take on huevos rancheros with tempeh, tofu, jalapeno, salsa, tofu sour cream, potatoes and all that brunch goodness). So, I randomly had a craving for this delectable scramble and thankfully had a ton of sprouted tofu in my fridge that begged to be put to good use. I combined pinto beans, sprouted tofu, habañero hot sauce, fresh cilantro and more to concoct a really tasty brunch. If you don’t like tofu, trust me, this will change your mind or at least blow your mind. Without further ado, here you go!

What You Need:

  • 1 15 oz can of pinto beans, rinsed
  • 1 red onion, diced
  • 3 cloves of garlic, smashed and minced
  • 1 block of organic sprouted tofu (extra firm), cubed (you will break it up into smaller pieces with your hands or fork before cooking)
  • 1 vine ripened tomato, chopped
  • 1 green bell pepper, diced
  • 1/2 cup of your favorite salsa
  • 1/2 cup of fresh cilantro, chopped
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chilli powder
  • 1 tablespoon Extra Virgin Olive Oil
  • Sea salt and pepper to taste
  • Favorite hot sauce (I love Cholula’s Hot Sauce)

How You Make It:

  1. In a small bowl, combine salsa and cubed tofu. Crumble the tofu while mixing with salsa. Set aside.
  2. In a large skillet, add olive oil.  Sauté bell pepper, onion and garlic until fragrant and slightly translucent. Season with sea salt and pepper.
  3. Add beans to the mixture and season with cumin and chilli powder.
  4. Toss in crumbled tofu and stir. Continue to cook for about 5-7 minutes.
  5. Remove from heat. Garnish generously with cilantro and hot sauce.

Enjoy!

Peace, love and NO beef!

Guramrit

Vegan Blueberry Oatmeal Muffins

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I recently got an opportunity to try out My Oatmeal, a great site that allows you to customize your very own healthy oatmeal. I was thrilled. I got to choose the flavors I adore and put it into one amazingly healthy and delicious oatmeal. I chose cocoa, dried strawberries, quinoa flakes, flax seeds and steel cut oats. I made the usual oatmeal for breakfast over the weekend and it was absolutely delicious. I opted for no sweetener when I made my custom creation but had to add Grade B maple syrup to give it a touch of sweetness. I may opt for an option without chocolate next time. I feel like the chocolate smelled and tasted artificial. Other than that I have no real complaints. I really enjoyed my oats!

I clearly made too much oatmeal and luckily found a way to make use of it in a very delicious and obviously nutritious way! I found a fab recipe for blueberry muffins but transformed it into a vegan version! Yippee. Well, here it is! I hope you enjoy!

What You Need
¼ cup vegan margarine
½ cup unsweetened applesauce
½ tsp. salt
1/2 cup Grade B Maple Syrup
2 cups all-purpose flour or sprouted grain flour or gluten free flour
1 Tbs. baking powder
½ cup almond milk
1 cup of pre-cooked steel cut oats
2 cups fresh or frozen blueberries

How You Make It
1. Preheat oven to 350F. Line 1/3-cup muffin cups with paper liners, or spray with cooking spray.
2.Mix all ingredients together in mixing bowl. Spoon into muffin cups, filling three-quarters full.
3. Bake 25 minutes, or until tops are firm. Cool slightly on rack.
4. Enjoy!

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Disclaimer: I received this product via Fit Approach in exchange for my original thoughts and opinions on My Oatmeal. I was in no way paid for this review and the opinions are completely my own.

Vegan Peanut-less Pad Thai

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I am going to be honest. I have NEVER ever had Pad Thai. I don’t know what it’s supposed to taste like. I just know that it involves noodles, peanuts, limes and cilantro. Since my recent peanut allergy (literally discovered this last year when I broke out in hives from eating peanut butter- super bummer), I have avoided trying Pad Thai for my own sanity. Then, I came across a WONDERFUL recipe during one of my lunch time adventures in Barnes & Noble. I salivated the moment I read the ingredients and jumped for joy upon the mention of peanuts being optional. I adapted this version of Vegan Pad Thai from a fellow Vegan food blogger and writer of the incredible cookbook, Isa Does It (seriously, check her out- amazing recipes). Not only is this recipe incredibly simple, it will have you craving Pad Thai practically every night of the week. If I could cuddle up with a bowl of this Pad Thai and have it sing me a sweet lullaby, I would be a happy woman.

What You Need: 

  • 8 oz pad thai rice noodles or buckwheat soba noodles (my family loved this version- a little heartier), cooked according to package directions and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 package (or 2 if you’re incredibly hungry) of extra firm organic sprouted tofu, cut into 1.5 inch cubes
  • 4 cups broccoli, sliced
  • 6 cloves garlic, minced
  • 2 cups green onion, thinly sliced
  • 2 cups cilantro, chopped
  • 4 oz mung bean sprouts
  • Lime Wedges for serving

For the sauce: 

  • 2 tablespoons tomato paste
  • 5 tablespoons tamari or soy sauce
  • 6 tablespoons brown sugar (I went for dark brown for added sweetness)
  • 1/4 cup fresh lime juice
  • 3 tablespoons Sriracha
  • 2 tablespoons mellow white miso
  • 1/4 cup water

How You Make It: 

  1. Make the tofu. After removing the tofu from the liquid, dry it off as much as possible and cut into cubes. Heat a cast iron skillet (or any skillet will do) on high heat. Add a tablespoon of oil to the skillet and add tofu immediately. Stir frequently and cook until tofu is browned and crispy. Remove from the pan, set aside.
  2. In the same pan, add a teaspoon of oil and half the minced garlic. Toss in the broccoli and sauté for 5 minutes. Remove from skillet and set aside with tofu.
  3. In a small bowl, mix all of the ingredients for the sauce. Mix until most of the miso has dissolved.
  4. Add remaining oil and garlic to a pan over medium-high heat. Cook until the garlic is fragrant and toss in half of the cilantro and all of the green onion. Stir until slightly wilted. Pour in half of the sauce and heat through.
  5. Add in the noodles and toss to coat. Add back tofu, broccoli, mung bean sprouts and the rest of the sauce.
  6. Serve immediately with lime wedges and the rest of the cilantro.

Is it sad to say that my mouth started to water after writing this?

Grab a fork or some chopsticks and slurp up this sweet and spicy goodness. Your stomach will thank you.

Peace, love and NO beef!

Guramrit