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2 heaping cups basmati rice, white or brown, cooked in rice cooker with 3 1/2 cups water
2 - 3 Tbsp. olive oil
1 med. onion, diced
3 fresh cardamom pods
1 bay leaf
1 small piece of cinnamon stick (optional)
2 tsp. ginger-garlic paste
1/2 c. cilantro, chopped
1/4 c. mint leaves, chopped
1 med. tomato, diced
1/8 tsp. turmeric
1 tsp. fresh lemon juice
salt to taste (1 tsp.)
1. To prepare ginger-garlic paste: wash, scrape and dice fresh ginger root. Blend 1/4 cup diced ginger root and 1/4 cup peeled garlic in blender with just enough water to blend. Blend until smooth.
2. Heat oil in skillet and add chopped onion. Sauté, then add cardamom (remove after sautéing). When onions are half done, add ginger-garlic paste. Brown ginger lightly, then add seasonings and salt. Add diced tomatoes and cook until softened. Add cooked rice, stir and serve.
*Variation - can add prepared soy curls.
Cathy Samuel
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2 c. basmati rice (if brown rice is used, soak for one hour and drain)
2 c. coconut milk
2 c. water
3 cardamom pods
1 small stick cinnamon, optional
1 tsp. salt
1/4 tsp. turmeric
Place rice, coconut milk and water into rice cooker. Add crushed cardamom, cinnamon, turmeric and salt. Cook until done.
Dorothy Pandit
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1 19-oz can Tender Bits, chopped
2 Tbsp. olive oil
1 large onion, finely chopped
1/2 Tbsp. ginger-garlic paste
1/2 tsp. cumin powder
1 tsp. coriander powder
1/2 tsp. cayenne, or less if desired
1/4 tsp. turmeric powder
1 large tomato, diced
1/2 c. tomato paste
1 tsp. salt
1/4 c. cashew paste
2 Tbsp. coconut powder or 1/4 c. coconut milk
water as needed
1. In large saucepan, heat oil and add onions. Sauté. When half done, add ginger-garlic paste and sauté.
2. Add seasonings and salt, then add Tender Bits. Sauté a little, then add tomatoes and tomato paste. Cook 10 - 15 minutes, adding water as needed.
3. Add cashew paste (cashews blended with a little water) and coconut powder mixed with a little water, or coconut milk. Serve.
*Variation: Can use potatoes and peas instead of Tender Bits.
Dorothy Pandit
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1 16-oz bag frozen lima beans (Fordhook)
1 c. whole raw cashews, soaked and drained
2 Tbsp. olive oil
1 large onion, finely chopped
1/2 Tbsp. ginger-garlic paste
1/2 tsp. cumin powder
1/2 tsp. coriander powder
1/2 tsp. cayenne
1/8 tsp. turmeric
1 large tomato, diced
1/2 c. tomato sauce
1/4 c. raw cashew pieces, blended with a little water
salt to taste
1. Heat oil in skillet and add onions. Sauté until half done, then add ginger-garlic paste.
2. Add seasonings and sauté, then add frozen limas and simmer 2 - 3 minutes.
3. Add diced tomatoes and tomato paste, cook a little, then cover and simmer until thickened and cashews are tender, adding water as needed. Stir in cashew paste and serve.
Cathy Samuel
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1 16-oz bag frozen or fresh French-cut green beans
1 Tbsp. olive oil
1/2 tsp. mustard seed
2 cloves garlic, minced
1 small onion, diced
1/8 tsp. turmeric
1/2 - 3/4 c. split garbanzos (channa dhal) boiled and salted (careful not to overcook)
dash of cayenne (optional)
grated coconut for garnish
1. Heat olive oil in skillet, add and sauté mustard seeds, then add onions and garlic. Sauté, then add remaining seasonings.
2. Add green beans and sauté until tender-crisp.
3. Add precooked channa dhal and sauté until tender. Add coconut, stir and serve.
Dorothy Pandit
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Fruit Salad with Mango Base
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1 can jack fruit, diced
1 can palm fruit, diced
1 can mandarin oranges
Fresh fruits such as diced apples, halved grapes, sliced bananas, pineapple, mango, blueberries
1 c. mango pulp
1/4 to 1/2 c. non-dairy whipped topping or soy cream
Drain excess liquid from canned fruits. Combine all ingredients and serve.
Cathy Samuel
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