Tag Archives: spicy

Spicy Exotic Daal

27 Dec

Spicy Exotic Daal

This is one of my favourite recipes that I have learned from an Indian Goddess. It is a bit of work to make but well worth it!

a cup of dried black lentils

1/4 cup of dried kidney beans

one large onion chopped

2-3 cloves of garlic chopped

a handful of chopped fresh cilantro

2-3 tomatoes chopped

a spoon or two of butter

several spoons of heavy cream

a spoon or two of garam masala spice

a spoon or two of turmeric powder

a pinch or two of cardamon powder

one dried red chili pepper ground up

salt to taste

2 green onions finely chopped

Rinse lentils and kidney beans and place in bowl with lots of water to cover and soak overnight. Then the next day, drain and rinse the beans/lentil well. Place in a pot with enough water to cover. Bring to a boil and then reduce heat to gently boiling. Cook until beans are tender 45min-60min. meanwhile, in a blender, puree the tomatoes, onion and garlic. In a large pan, heat butter on medium heat. When butter is heated, add the garam masala, turmeric, chili, cardamon and salt. Stir well and mix completely in the butter for about a minute. Then add the pureed tomato mixture to the pan. Stir well to mix all the spices and reduce heat to a simmer. When the beans/lentils are cooked, drain and rinse and add them to the pan. Stir well and cook for 10-15 min on low heat. Then add the heavy cream to the pan and stir. Remove from heat and serve. Serve with cooked rice and naan bread. Add a little cilantro and green onion on top for a nice garnish.

Yum!

tip: cook spices in butter a little longer to create a more spicy flavour. Just be careful to not overcook the spices as they will burn easily!

~jasmine

photo by: Maitri on flickr.com

Coco Truffles

21 Dec

Coco Truffles

This is so good…and addictive! Be forewarned, but it’s healthy too with spirulina as the secret ingredient!

a cup of hempseeds

2 cups raw cacao powder (or you can grind cacao nibs or use pure cocoa)

half a cup of pure spirulina

half a cup of organic coconut oil

half a cup  (or a little more) of raw honey

a dash of celtic sea salt

a spoon of vanilla extract

a dash of cinnamon

a dash of cardamom

a pinch of cayenne (to spice it up!)

Mix all ingredients in a bowl until everything is mixed well. Roll into little balls and put in the freezer for 15 minutes. You can store them in the fridge until time to serve or in the freezer for several weeks.

Makes 80

Yum!

~jasmine~

photo by qwrrty on flickr.com

Veggie Lasagna

25 Jan

Veggie Lasagna

I LOVE this recipe! It’s like what Mama used to make. It also makes great leftovers for lunch the next day.

1 box (pound) whole wheat lasagna noodles, cooked
1 package extra firm tofu, drained and crumbled
2-3 cloves of minced garlic
1 large onion diced
2 bunches spinach, washed, dried and chopped
1 bunch parsley leaves chopped
1 bunch of fresh basil leaves chopped
5-7 springs of fresh oregano, leaves removed
1 jar of pasta sauce
6 ripe roma tomatoes diced
grated mozzarella cheese (for topping)
2-4 tablespoons extra virgin olive oil
Salt and Pepper to taste

In a large pan over medium heat, add olive oil, onions and garlic and cook until soft. Add spinach,  herbs and spices and cook until the spinach is wilted. Remove from heat. Add tofu and stir well, then let cool.

In a 8 x 12 inch glass baking dish add a very thin layer of tomato sauce and working in layers add pasta,diced tomatoes, spinach mixture, and pasta sauce. Sprinkle grated cheese and a light drizzle of olive oil over the top of the lasagna. Bake at 350 degrees for 30 min or until cheese gets a little bit crispy. Remove from oven and let cool for 10-15 minutes before serving.

Tip: I love this served with a healthy salad and a thick slice of garlic toast! Yum!

Happy Eating!

~jasmine~

photo by: anna-rchy on flickr.com

Exotic Yams

4 Jan

Exotic Yams

One of my favorite dishes! I like to eat this one as a main meal served with salad. It also makes a great side dish or appetizer. I used all organic ingredients.

3-4 large garnet yams peeled and cubed

1 onion diced

1-2 cloves of garlic minced

1 large red pepper chopped

a handful or so of raisins

a spoon of garam masala spice

1/2 spoon or so of cumin seeds

salt and pepper to taste

a spoon of ghee (or butter) – substitute olive oil for a vegan version

In a large fry pan, add ghee and spices. Cook on medium heat for one minute to bring out the flavor. Then add onions and garlic. Fry for 2 min stirring constantly. Then add about 1/2 cup or so of water to the pan. Add in raisins, yams and red peppers. Bring to a boil then immediately reduce to a simmer. Cook covered for about 20 min, stirring occasionally. If the water is becoming dry, the add a little more as you cook. When the yams are soft, it’s ready!

Tip: I like to sprinkle cinnamon on top. It adds a deeper exotic dimension!

Yum Yum!

~jasmine~

photo by sweetbeetandgreenbean on flickr.com

Stuffed Bell Peppers

2 Jan

Stuffed Bell Peppers

A very nice recipe to serve at a dinner party. I like to use a variety of colored bell peppers for a beautiful display.

4-6 large bell peppers (assorted colors)

2 cloves of garlic minced

1/2 an onion diced

3-4 tomatoes diced (roma works well)

1 cups cooked green lentils (or 1 can of lentils drained and rinsed)

1/2-1 cup cooked basmati rice

1/2 spoon of chili powder

1/2 spoon ground cumin

salt and pepper to taste

Wash and cut the tops off the peppers. De-seed the peppers. Place in a baking dish filled with 1/4 inch of water. In a bowl mix all the ingredients together well. Spoon into each pepper, filling to the top. Cover the dish of peppers with an oven proof lid or tin foil. Bake in the oven at 350 degrees F for 30 min or until the peppers are tender. Serve hot and enjoy.

Tip: I like to bake these peppers with grated cheese on top. Old fashioned cheddar will do just fine.

Yum!

~jasmine~

photo byΤϊζζ¥ on flickr.com

Simple Chai

2 Jan

Simple Chai

Here is a simple version of chai tea that I really love. It’s exotic and warms the heart.

a spoon or two of cardamon pods

2 heaping spoons of lose leaf black tea (Irish Breakfast or English Breakfast)

1/4 cup of milk (either cow or soy)

evaporated cane juice or honey to sweeten

In a small saucepan add about 2 cups of water and cardamon pods. Bring to a boil and then reduce heat to a gentle simmer. Let simmer for 5-10 min or so. Add black tea and simmer another couple of minutes. Then add milk and bring to a boil once again. Caution: keep stirring the chai and be careful that it doesn’t boil over! So many times I had a HUGE disaster because I wasn’t paying attention.  Then reduce heat to a simmer for another couple of minutes. Remove from heat and pour through a strainer into a teacup. Add sugar or sweetener to taste.

Tip: I even enjoy this chai without the sweetner

photo by annosvixit on flickr.com

Great Ginger Tea

1 Jan

Great Ginger Tea

Ginger tea is awesome on a cold day or for sore throats and fevers. Best used with organic ginger. The honey is a nice touch but this tea is also great on its own.

2 spoons or more of grated ginger

a dab of honey to taste

In a small pot, add 2 cups or so of water and bring to a boil. Add ginger and reduce heat to a simmer. Add honey and cover. Let simmer 15-20 min. Pour into teacups and serve. Or pour tea through a strainer if you don’t want floaties or the tea to get too strong.

Tip: add some freshly squeezed lemon for a bit more zing

Happy sipping!

~jasmine~

photo by yomi955 on flickr.com

Mamaji’s Chai Tea

1 Jan

Mamaji’s Chai Tea

I love chai tea! This recipe I learned from some amazing women from India. I worked with them in a busy vegan kitchen. They didn’t speak English and I didn’t speak Punjabi but they took me under their wing anyway. We had many laughs and tears over a cup of chai. It is so soothing that it really comforts you. It also helps aid in digestion.

a spoon of cardamon pods

a spoon of fennel

a spoon of fresh grated ginger

a dash of cinnamon

1/2 spoon of cloves (use less if you find cloves strong)

2 heaping spoons of lose leaf black tea (Irish Breakfast or English Breakfast)

1/4 cup of milk (either cow or soy)

sweetner to taste

In a small saucepan add about 2 cups of water and spices. Bring to a boil and then reduce heat to a gentle simmer. Let simmer for 5 min or so. Add black tea and simmer another couple of minutes. Then add milk and bring to a boil once again. Caution: keep stirring the chai and be careful that it doesn’t boil over! So many times I had a HUGE disaster because I wasn’t paying attention.  Then reduce heat to a simmer for another couple of minutes. Remove from heat and pour through a strainer into a teacup. Add sugar or sweetener to taste.

Ahhh…..

~jasmine~

photo by kk+ on flickr.com

Soulful Spinach Soup

1 Jan

Soulful Spinach Soup

This soup has satisfied many people that I have made this soup for. Even when they thought they wouldn’t like it! Don’t be put off by the green color, this soup is super nourishing. I use all organic ingredients for the soup.

1 head of spinach copped

2-4 cloves chopped

1 onion diced

2 large potatoes cubed

1/2 a head of cauliflower chopped

salt and pepper to taste

a couple of dashes of chipotle spice (this is the secret ingredient!)

a spoon of olive oil (or ghee or butter)

In a large soup pot add oil, onion and garlic. Saute on medium heat for 3-5 min. Add potatoes, cauliflower and spices. Fry for another few minutes while stirring constantly. Add enough water to the pot to cover the mixture plus a bit extra.  Be careful to not add too much water. Bring to a boil, then simmer 20 min. Add in spinach and simmer another 10 min or so. Let soup cool and puree in small batches in the blender until smooth. Reheat soup and serve. If it needs a bit more spice, add a little more chipotle pepper spice.

Tip: This soup goes well with fresh warm sourdough bread!

Yum!

~jasmine~

photo by sonicwalker on flickr.com