 Quick, easy and delicious, and seriously nutritious. I made this using the food processor - except for cooking the chickpeas in the instant pot. Ate it in a grain free wrap.
www.medicalmedium.com/blog/chickpea-tuna-salad
0 Comments
I believe that the difference between Sri Lankan and Indian Curry powders is that the Sri Lankan Curry powder is roasted. Traditionally, each family uses their own combination of spices, creating their own special curry flavor. Now, we buy our curry powders from a company with its own flavor. For years I got my curry powders from my nephew Mario De Alwis, founder and CEO of MA's Spices whenever I visited Sri Lanka. I would stock up on my spices until the next time I visited. Well, it's been a while since I was there, and my stash has run out. So these days, I make my own from this recipe in The Complete Asian Cookbook by Charmaine Solomon. (This is my go-to for Sri Lankan recipes.) Some families use the raw (unroasted) curry powder for vegie dishes. INGREDIENTS
1 c coriander seeds 1/2 c cumin seeds 1 T fennel seeds 1t fenugreek 1 cinnamon stick 1t whole cloves 1t cardamom seeds 2T dried curry leaves 2t cayenne powder (optional or to taste) DIRECTIONS In a dry pan, individually roast the coriander, cumin, fennel and fenugreek until dark brown but not burned. Place roasted spices in blender and process with cinnamon, cardamom, cloves and curry leaves until powdered. Store the curry powder in an airtight jar, and use for any curry you wish to make with meats, poultry, fish or vegies. You can also choose to use a pretty good ready-made product: Mike's Organic Curry Love - Sri Lankan Curry Sauce.  Serves 4 - 6 served with Brown Rice, Dal, Coconut Sambal or Lime Pickle.
INGREDIENTS 1.5 lbs fish steaks cut into 2" chunks 2 medium onions 4 garlic cloves finely chopped 2T grated ginger root 6 curry leaves 3T Sri Lankan Curry Powder 1.5 - 2 c Coconut Milk (unsweetened) 2t salt or to taste Lime Juice to taste DIRECTIONS Divide curry powder in half. Rub fish with salt and half of the curry powder. Let marinate for about 30 minutes. Saute onions, chopped garlic cloves, ginger, curry leaves, curry powder, Deglaze pot with coconut milk. Switch to Manual (Pressure cook) setting for 3 minutes. Release pressure (Instant release). Add lime juice. Stir gently to incorporate spices and gravy. ENJOY!!!  INGREDIENTS 1T Crushed Red Pepper flakes 1T Maldive Fish Water to cover & let sit for at least 60 minutes . 1 large or 2 small Shallots 1c unsweetened dried Coconut flakes 1 Jalapeno with seeds (remove seeds for milder sambol) 1t Paprika 2T Lime juice (or to taste) Salt to taste DIRECTIONS Place all ingredients in blender, and pulse a few times to incorporate. If needed, add a little water to blend.  Thanks to Manali Singh's blog - Cook With Manali - I am inspired to cook wonderful Indian food. Her recipes are quick, easy, delicious and nutritious. Because of her Instant Pot recipes, I now use my Instant Pot almost daily to make many amazing vegan meals. Only one pot to clean.
HAD to share. www.cookwithmanali.com/category/instant-pot-recipes/ Left: Frozen Basil Cubes Right: Kale and Basil Pesto INGREDIENTS 1c cashews 1/4 c Basil leaves or 1 frozen basil cube (see recipe below) 2c Kale, Arugala or Spinach 2 cloves garlic 2T lemon juice 1T Olive oil DIRECTIONS Place all ingredients in blender and pulse until smooth. That's it. It's that easy. FROZEN BASIL CUBES
INGREDIENTS Several sprigs basil (I use Trader Joe's boxed organic basil) DIRECTIONS Wash well and separate leaves from stem. Place leaves in a blender (I use the Blendtec Twister Jar) and pulse until smooth. Put teaspoons of blended basil in an ice cube tray and freeze. Pop out and use in sauces, soups or any recipes calling for basil. Prep: 45 minutes Cook: 10 mins
Servings: 15 - 18 falafels INGREDIENTS 1c dry raw chickpeas soaked overnight (NOT cooked or canned) 1/2c onion rough chopped 1 cup parsley roughly chopped 1 cup cilantro roughly chopped 1 small jalapeño / serrano pepper 3 garlic cloves 1 teaspoon cumin 1 teaspoon salt 1/2 teaspoon cardamom 1/4 teaspoon black pepper 2 tablespoons chickpea flour 1/2 teaspoon baking soda DIRECTIONS
MIDDLE EASTERN SALAD INGREDIENTS 1/2 c finely chopped onions 3/4 c chopped tomatoes (I used grape tomatoes) 1c finely chopped parsley or cilantro 1/2 c chopped mint 1/2c lemon juice salt and pepper to taste DIRECTIONS Place onions, tomatoes, parsley, mint, salt, pepper and lemon juice in bowl, and toss gently. TAHINI SAUCE INGREDIENTS 1/2 c Tahini Juice of 1 lemon 2 cloves garlic 1/4 c water or more per desired consistency Salt to taste DIRECTIONS Blend all ingredients I have made several recipes from this book. They are plant-based, quick, and easy to make and seriously delicious and nutritious. Thanks, Brianna Joy!!! 
 INGREDIENTS 4 medium potatoes 8 oz frozen peas 1 cup cherry / grape tomatoes halved 1 onion diced 2 - 3 cloves garlic minced 2t ginger grated 1 lime juiced 1t curry powder 1t garam masala 1/2t sea salt 1/2 c cilantro 1t coconut oil DIRECTIONS Cook / Steam potatoes until tender. Dice potatoes. In the pan, heat coconut oil. Add onions and garlic and cook on medium heat until translucent. Add ginger, curry powder, garam masala and sir until well mixed. Add tomatoes and a splash of water or vegetable broth until tomatoes are soft. Add sea salt. Add potatoes and pease and stir until combined. Top with cilantro and lime juice. Enjoy as a filling for grain-free wraps, or with brown rice, quinoa or Upma. Recipe inspired by Dr. Sherri Greene.  INGREDIENTS
1lb Jackfruit 2 green chilies seeded and chopped 2 medium or 1 large red onion 1c cherry / grape tomatoes 2 garlic cloves chopped fine 1T ginger root grated or 1t ground ginger powder 6 curry leaves chopped 1T ground coriander powder 1T ground cumin 1/2 t ground turmeric 1/2 t ground fenugreek 1t cayenne powder (optional) Chopped cilantro to garnish OR 2-3T curry powder mix (instead of the 5 spices above) 1 - 2c unsweetened regular coconut milk 1 T coconut oil Salt to taste Garnish with finely chopped cilantro DIRECTIONS In Instant Pot, select Saute function. When "Hot" add oil and saute curry leaves for about 1 minute. Add onions, garlic, ginger and saute until soft. Add spices and saute for about 1 minute. Deglaze the pot with coconut milk, and incorporate well. Add the jackfruit, green chilies, tomato and stir to coat. Close and lock lid. Set to Manual, and cook for 5 - 7 minutes to pressure cook. When done, use Quick Release. Add salt and lemon to taste. Enjoy with rice, millet Up Ma, or in a wrap or chapati. If you don't use an instant pot, cook on the range, for longer until curry is cooked, but not mushy. |
About This PageHealthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness. Archives
November 2020
Categories |
RSS Feed