Delicious Chole with Beetroot Leaves and Okra

I just can’t get enough of the richness of fruits and vegetables in the late summer. So many colors, so many tastes, so much abundance – this is THE time of the year to be on plant based diet as often as possible.

Combining the seasonal treasures and the tradition of the Indian cuisine, here it is, my version of a delicious homemade vegan chole. Be careful – it’s hot!

Chole with Beetroot Leaves and Okra

For 2 you’ll need just 20 minutes and:

1 can of chickpeas, drained

200 ml tomato puree

200 g beetroot leaves, stems removed, coarsely chopped

200 g okra, the whole fruit

3-4 cloves of garlic, finely chopped

a thumb sized piece of ginger, peeled and finely chopped

a handful of fresh coriander, finely chopped

1 red hot chili pepper

2-3 tbsp of vegetable oil

1 tbsp sesame oil

Chole masala to taste, or if you don’t have any you can make it with the following ingredients:

1/2 teaspoon of each of the following – cumin, ground back pepper, amchur (dried mango), cardamom, chili powder

1 cinnamon stick

Make sure you’ve got the ingredients prepared before you start cooking because it goes very quickly.

Use a large pan to heat the two types of oil mixed. Add all the spices and the cinnamon stick and leave until tiny bubbles start to appear. Now add the garlic, the ginger and the chili pepper. Mix well. (isn’t the smell divine already? I think i can eat just that with some bread…)

In a minute (don’t let the garlic turn black) add the beetroot leaves and the okra, mix well again and cover, let it simmer for 4-5 minutes and stir occasionally.

Add the chickpeas and the tomato puree, mix well, turn the heat to the lowest point, cover and let it cook for another 10-15 minutes, until the okra is tender. If it looks too thick, add a little bit of water.

Remove from the heat and sprinkle the coriander on top. Serve as it is for gluten free or with some bread or rice.

Vegan is Good!


The Ultimate Summertime Salad


What do you need for the ultimate healthy vegan salad? The ultimate season, the ultimate ingredients and just the right combination of flavors. Well it’s summertime and the living is easy, there’s plenty of gorgeous veggies to chose from, just a little bit of inspiration is needed.

Among the huge amounts of vegetables that I got from the largest local farmers market (for a ridiculous amount of money…), here are the ones I’ve picked for The Ultimate Summertime Salad.

The Ultimate Summertime Ingredients

3-4 ripe tomatoes

1 small eggplant

1 average cucumber

1 small ball of boiled chick peas

1 handful of dill

3-4 cloves of garlic

some spring onions, chopped (if you can’t find any, ordinary red onion will do, just chop it finely)

olive oil and ground black pepper to taste

The first thing that needs to be done is to cook the eggplant. Wash it and make to shallow cuts on both sides, each about 4-5 cm long. Put it in the heated at 250 degrees Celsius oven on a piece of baking paper and bake until it’s all brown and soft. Take it out and let it cool for a few minutes. Now use a knife to split it in two and a spoon to take out the tender flesh. Chop it coarsely and put aside to cool completely.

Chop the tomatoes and the cucumber in a large bowl, mince the garlic and the dill, add the chick peas, the eggplant, the olive oil and the black pepper and mix with a large spoon.

The Ultimate Summertime Salad

Serve cooled. The Ultimate Summertime Salad has a quite high nutritional value, because of the chick peas, and can actually replace an entire main course for the day. Enjoy.

Vegan Is Good!

Raw Brownie Truffles

These delicious vegan brownie truffles are a guestpost recipe from a friend who does not have her own online platform to share gourmet inspiration, but is a fellow gourmand. 

It also looks sooo healthy, no sugar, it’s all raw, just divine… vegan truffles

What you need (about 20 minutes):

1 teacup of mixed nuts of your choice (1/2 almonds and 1/2 hazelnuts for example)
1 teacup of dried dates, core removed
5 tablespoons of fair trade cocoa powder
4 tablespoons of shredded coconut
Crushed nuts, cocoa powder and coconut for topping.

Chop the nuts in a food processor until you have a rough flour with some bigger bits still left. Add the dates and chop in the food processor until the dates are integrated with the nuts, and start to stick to the blade. Add the cocoa powder and coconut, and continue chopping until well mixed.

There are (at least) two possible ways to finish this:

1. Use your hands to roll bits of the “dough” the mixture into walnut sized balls and then roll until well covered in your preferred topping. Keep in the fridge of you’d keep the for later.


2. Press the mixture into a cake tin, refrigerate and cut into brownie sized bars.


Vegan Is Good!


P.S. thanks Sneji!

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