Easy Sambhar with Red Lentils

Indian food provides a diversity of vegan meals, filled with good proteins and yummi veges. And are suitable for improvisation. The truth is all you need is some Indian spices and your imagination. So, here I am, making my favourite walk along the vegetable-abundant nearby farmer’s market, thinking: ” How about trying something with that Sambhar masala my friend brought from India? Oh, let’s get those eggplants, and carrots. And yes, definitely some string beans and radish…” In the end I found myself with more luggage that I could possibly carry home on my own, but the result was worth it and spicy.

Here’s how it goes – just make sure you’ve prepared all the ingredients in advance, as it cooks quite quickly once started:

What you need for 2-3 hungry people (40 minutes):

1 tea cup of red lentils

1 large eggplant cut into long slices

1 average carrot, diced

300 g of pumpkin, peeled and cut into large cubes

1 average white radish, dices

1 onion, minced

some garlic, minced

2 red chilis

2 tbsp of sambhar masala

2 teacups of water

3 tbsp vegetable oil

Heat the oil in a large pan with cover. Add the Sambhar masala and let the oil absorb its divine taste for 30 seconds.

Put in the garlic and the onions and mix. now add the carrot, the radish, the pumpkin, mix well, cover and let it cook for 3-4 minutes.

Next – add the chilis, the aubergine slices, and again – mix and cover for another 2 minutes.

Then add the lentils and the water, lower the heat. Let it simmer for 15-20 minutes until the lentils are soft and the liquid is almost absorbed.

Serve with flat bread or rice.

Sambhar with Read lentilsVegan is Good!

Rainbow Quinoa

Beautiful colours all around, beautiful colours in my plate.

This very easy recipe has much more than the good looks to give. Combines a bunch of seasonal vegs, has both quinoa AND spinach in it (!!!), it’s gluten free and in the end is quite healthy. How about that, he-he.

Ingredients for 2:

1 teacup quinoa

150 g squash, peeled, washed and diced

150 g beet, peeled, washed and diced

300 g spinach, washed and chopped

1 tomato, diced

1 small onion, chopped

2 tbsp vegetable oil

1/2 teaspoon cumin

1/2 teaspoon dried coriander

the juice of 1/2 lemon

paprika and ground pepper

2 1/2 teacups water (to boil the quinoa)

Three very easy steps:

Boil the diced squash and the beet separately (to keep their bright colours) for about 15 minutes each, until soft. Pour the water out and put aside.

Put the quinoa, the onions, the cumin, the oil, the pepper, the paprika and the water in a large pot, bring to boiling, then lower the heat. After 5-7 minutes add the spinach, mix well and cook until the water evaporates. When ready, move it to a large bowl.

Add the squash, the beet and the tomato. Then the coriander, the lemon juice and mix. Served both warm and cold.

Vegan is Good!

P.S. Ideas for blue coloured vegs?

Green Quinoa Recipe

The dominating colour all around is green. Everything is coming back to life, eager to make the most of the abundant sunlight.

So am I. Not that my hair is turning green or something, but it really feels like this is the right colour for food right now. And this is how I came up with this very easy recipe.

What you need to feed 2 with the meal on the pic is:

1 teacup of white quinoa, washed

2-3 small courgettes, sliced

200 g spinach, stems removed, cut in large pieces

200 g white mushrooms, sliced

2-3 cloves of garlic, chopped

2 tbsp vegetable oil

2 teacups water

1/2 teaspoon crushed muscat

1/2 teaspoon dried coriander

2 pinches of chili

paprika and grounded black pepper

Heat the oil in a large frying pan (ideally with a cover) with the pepper and the paprika in it. When hot put in the garlic for 10 seconds and then add the courgettes  and the mushrooms. Cover and lower the heat. Let it cook for 4-5 minutes.

Add the spinach and mix well. Now add the quinoa and the water and mix again. Sprinkle the coriander, the muscat and the chili on top.

Cook without the cover until all the water is absorbed . The quinoa should become soft and transparent.

Vegan is Good!

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