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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Tempeh Tikka Masala

By , December 23, 2017

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Tempeh Tikka Masala

I believe food can unite people from all walks of life, all cultures, all religions. Food brings compassion and harmony to the table and creates a deeper understanding of each other

Although I grew up in my Grandmothers Indian Kitchen, Tikka Masala was not on the menu. This is because this is one of the infamous dishes where the origins or the recipe are fiercely debated all around the world. My favorite story is one that originates from 1960’s Scotland, when a customer asked for some sauce for his Chicken Tikka and the chef inventively added some Heinz Tomato Soup and Yogurt and thus the masala was born. You’ll be interested to know that the Glaswegians tried to get the European union to recognize this in the origin of the masala and have it designated as so, but alas lost they campaign in 2009. I find this story so heartening in a world of devision, to see the Scottish so proud of their Indian hybrid dish that they would try and preserve it as part of Scottish culinary culture

This version of Tikka Masala is made with Tempeh. I had no idea what could be done with Tempeh until this wonderful book, Vegan Richa’s Indian Kitchen. Tempeh is a traditional soya product, originally from Indonesia and unlike tofu it has it’s own unique taste. In the west people like to cut it up and add it to salads as if it was chicken or cook it in large pieces and substitute it for steak. I personally think it works really well as a substitute for paneer (Indian cheese) and the double flavoring process here, allows it to take on a depth of flavor not usually associated with the product.

I made gluten free chia roti to go with this, but will save that for the next blog. In the meantime basmati rice is a great substitute.

Mr. B. loves Tikka and Tikka Masala, so this was an attempt to bring him a healthy version of one of his favorite dishes that was also dairy free and vegan, so we could eat it together. Suffice to say he gave it five nods.

Ingredients

Tikka Masala

  • 8 oz. Tempeh, cut into ½ inch pieces
  • 3 tsp. oil
  • 1 medium onion, chopped
  • 1 tsp. garam masala
  • ½ tsp. paprika
  • 1 tsp. ground coriander
  • ½ tsp. turmeric
  • 4 medium tomatoes, chopped or one can
  • 1 inch ginger, chopped
  • 6 cloves garlic, chopped
  • 1 green chilli (optional)
  • ½ tsp. brown/coconut sugar
  • ¾ tsp. salt
  • ½ cup non-dairy yogurt
  • ¼ cup non-dairy milk
  • 1 tsp. cider vinegar
  • 2 tbsp. cilantro, chopped

Steamed Tempeh

  • 1 cup water
  • ¼ tsp. salt
  • ¼ tsp. garam masala
  • ¼ tsp. garlic powder
  • ¼ tsp. smoked paprika

Method

  • Combine the steamed tempeh ingredients in a pan with the tempeh, cook over a medium heat until most of the water is absorbed. Let the tempeh sit for a few minutes. For best results, marinate the tempeh for a few hours in the mixture before cooking. The reason to do this is before tempeh can be a little bitter when used raw and this takes the bitterness away, in addition to imparting more flavour
  • Add the steamed tempeh and 1 tsp. oil to a frying pan over a medium heat, cook until the edges are starting to go golden, set aside
  • Heat the remaining oil over a medium heat, add the onion and cook until golden, stirring occasionally, c. 7 minutes. Add the garam masala, paprika, ground coriander, turmeric and mix well. Cook for a few minutes to temper the spices
  • At the same time, combine the tomatoes, chilli, ginger and garlic in a blender until smooth
  • Add the puree to a frying pan and cook until thickens, 10-20 minutes
  • Add the tempeh, sugar, salt, yogurt and non-dairy milk and mix well. Stir in the vinegar and bring to the boil, reduce to a simmer and cook until you reach the desired thickness
  • Don’t forget to taste and adjust to your own palate, adding chilli and salt as desired

Sweet Coconut Rice (Narali Bhat)

By , December 17, 2017

Sweet Coconut Rice

Sweet Coconut Rice (Narali Bhat)

This is a beautifully fragrant dish, with warm inviting spices that will fill your imagination with spice markets and heritage

I made this dish the first day it started to snow in Boston and it was rather comforting sitting inside eating this as we watched the snow, inviting it to settle as we welcomed the first signs of Christmas

Mr. B. loves Christmas and I like to encourage the joy and playfulness he takes from the season. So as we count down the days, I hope yours are filled with merry and bright and that this sweet rice pudding brings some warmth on those colder days to the nights.

Ingredients

  • ½ cup unsweetened shredded coconut
  • 2 cups hot water
  • 1 cup jasmine rice
  • ½ cup coconut sugar
  • 1 cup almond milk
  • ½ cup dates
  • Pinch of saffron
  • 4 whole cloves
  • 1 cinnamon stick
  • 4 green cardamom pods

Method

  • In a small bowl, combine the coconut and hot water
  • In a pot, add the rice, sugar, dates, saffron, cloves, cinnamon and cardamom pods
  • Drain the coconut and add it to the rice
  • Add two cups of water and bring to a simmer
  • When the rice is cooked add 1 cup almond milk
  • When soft and well combined, take off heat to let cool
  • Try and take the cinnamon, cloves and cardamom out before serving or warn your guests

Chana Dal

By , December 10, 2017

Channa Dal

Chana Dal

This is a lentil dish for beginners with little process and just a few of your everyday spices.

These lentils are sweet and nutty and come from black chickpeas that are split and the outer cover is removed. There are different ways to make this dish, with this one being northern Indian inspired.

My grandma made this without the tinned tomatoes so hers would have been more traditionally yellow in colour. I like the addition here of the tomatoes as it combines my Italian and Indian family roots and makes the dish a little more tart, to be served with rice or pasta

This dish is natural and healthy, gluten, dairy free and full of herbs and spices that have multitudes of health benefits. It is also high in protein and low calorie

Mr B and I took great pleasure eating this on a snowy day, sitting in our home near the window and pretending we were in our own snow globe!

Ingredients

  • 1 cup chana dal
  • 3 cups water
  • ½ tsp. turmeric
  • 1 tin chopped tomatoes
  • ½ cup chopped onions
  • 1 inch ginger, finely chopped
  • 4 cloves of garlic, finely chopped
  • 1 green chilli (optional)
  • ½ tsp. cumin
  • ½ tsp. turmeric
  • 1 tsp. coriander powder
  • ½ tsp. garam masala
  • 2 tbsp. coconut oil
  • Salt to taste
  • Coriander/cilantro to serve

Method

  • Pick and rinse the chana dal well in running water
  • Soak the dal in water for an hour
  • Drain the lentils, add to the pot with the water and turmeric and bring to the boil
  • Boil until the lentils are soft, skimming any white foam off the top as you go
  • In a frying pan, heat the oil
  • Add the cumin first and fry for a few seconds
  • Add the garlic and fry for 20 seconds
  • Add the onions and fry for another 30 seconds
  • Add the tomatoes, ginger and green chilli
  • Stir and add all the dry spices, stir
  • Once thoroughly combined, add to the lentils
  • Simmer for 20 minutes to allow the flavors to combine
  • Add salt to taste
  • Serve with coriander

Butternut Squash Carpaccio

By , December 2, 2017

Squash Carpaccio

Butternut Squash Carpaccio

I found this recipe in a raw vegetable book, in which everything looks more like art than food. This dish is no exception, with it variety of vegetal colours including the deep orange from the butternut squash, the garden fresh green from the arugula and the beautiful vibrant pink from the pomegranates that look like jewels on the plate

This is a light starter and super healthy, it will impress your guests but hardly has any process or time involved. Mr. B as always is my primary taster and I wasn’t sure he would like my raw art adventure, however to my surprise he gave quiet a few nods, noting it as ‘a light and refreshing dish with a nice variety of textures and tastes’

Ingredients

  • 2 cups arugula
  • 1 tbsp. virgin olive oil
  • 1 tbsp. balsamic glaze
  • Cracked black pepper and sea salt, to taste
  • 1/4 butternut squash, sliced thin
  • 2 tbsp. pomegranate seeds

Method

  • Peel the butternut squash
  • Use a mandolin to slice the butternut squash
  • Place the slices in the olive with salt and pepper and leave it in the fridge for 20 minutes to a few hours depending on when you are to serve
  • Once the slices have softened place them on a plate
  • Mix the arugula with the balsamic glaze and place on top of the Carpaccio
  • Sprinkle the pomegranates over the top and serve

 

Garlic Chive Pancakes (GF,DF,Vegan)

By , November 27, 2017

Garlic Chive Pancakes

Garlic Chive Pancakes

Garlic Chives grow wild in the English countryside, they are lovely and tasty and you rub the leaf and it smells of garlic, which is how you know the difference between a garlic chive a weed! Unfortunately I am no longer in the English countryside and thus I bought these from a farmers market in NYC.

I used them to make Mr. B a garlic chive version of the infamous American Asian snack, the scallion pancake. It is quick and easy and I used rice flour to make it gluten free

The dipping sauce is a wonderfully umami with a little mix of tamari and honey

Ingredients

Pancakes

  • 1 cup rice flour
  • 2 tsp. gluten free baking powder
  • 1 cup chopped garlic chives
  • ½ tsp. salt
  • 1 egg, lightly beaten
  • 1 cup almond milk
  • 2 tsp. coconut oil

Dipping Sauce

  • 1 tbsp. tamari
  • 1 tsp. vinegar
  • 1 tsp. sesame oil
  • 1 tsp. honey

Method

  • Add all the pancakes together apart from the coconut oil
  • Heat the oil in the pan and ladle to mixture in, creating a thin layer covering the bottom of the pan
  • When you start to see bubbles appear in the middle of the pancake, flip to brown the other side
  • Once cooked through, place on a chopping board and cut into four quadrants once cooled
  • Repeat
  • For the dipping sauce, mix the ingredients
  • Serve with the dipping sauce

Kitcheree (rice porridge) and Oyster Mushrooms

By , November 18, 2017

Rice Porridge

Kitcheree (rice porridge) and Oyster Mushrooms

I lived with my maternal grandmother (Bigmama) for the larger part of my childhood and she influenced so many parts of my personality in those former years, including my love of food. For my grandma food was a tool. A means to show love, a way of bringing her family together, a way of connecting to the community and a way of retaining the parts of her heritage she had left so far behind.

One of the first memories I can recall from living with Bigmama was the incense she used to use with prayers at 4am in the morning. Scents of earthy sandalwood would enter my dreams, taking me to enchanted places as the sun started to rear its head over the horizon.

At 6am, the smell of poppy seeds being tempered in ghee (clarified butter) would start making it’s way up the stairs and into my coax me awake, signalling the start of a new day. By the time I got down the stairs the table would be set with chutneys, all different type, spicy carrot, sweet mango and sour tamarind, as well as different types of poppadum’s, fried, baked, flat, round, all giving a different texture when mixed in with the kitcheree. As we sat and mixed up our porridge my grandma would talk about her life before coming to the UK, bringing up her children and the shop she had run, where she would import food from all over the world, creating a liturgy of foodie children.

This is an ode to that wonderful warming porridge, with a modern twist using mushrooms, since I haven’t quite developed my chutney or poppadum recipes. I’ll never replace the conversations, but Mr. B tries pretty hard and I love him for that.

Ingredients

Porridge

  • 1 cup basmati rice
  • ¼ cup split green moong dal
  • Salt to taste
  • 2 tbsp. Ghee or oil
  • 2 tsps. Mustard seeds

Oyster Mushrooms

  • ½ pound oyster mushrooms
  • 1 tbsp. Olive oil
  • 1 clove garlic, crushed

Method

  • Soak the rice and dal together for an hour
  • Bring to the boil with 4 cups of water, skim the white foam off the top
  • Add salt and leave to simmer, c. 30 minutes
  • Cook till you get a soft texture and taste to add more salt if needed
  • Mash with a potato masher or the back of a spoon
  • Heat oil/ghee in a separate pan and add the mustard seeds, when they crackle add them to the cooked porridge
  • Mix it and serve hot
  • For the oyster mushrooms, heat the oil with the garlic to infuse the flavour into the oil
  • Place the oyster mushrooms in the pan. Keep in one place in the pan for 3-5 minutes until to braise and add colour, flip once near the end of cooking to cook the other side
  • Serve with the porridge, providing a different texture and flavour profile

Beetroot, Potato, Peanut Butter Tikki

By , November 11, 2017

Aloo Peanut Butter Tikkis

Beetroot, Potato, Peanut Butter Tikki

This recipe is a modern interpretation of the classic Aloo Tikki, also known as the potato tikki. The recipe is adapted from Chef Manish Mehrotra’s Indian Accent cookbook. His restaurant in New Delhi was recently named India’s best restaurant and his New York version is fast gaining in reputation.

When I first saw this recipe, I thought it seemed a little odd, but it really works. The tikki’s work with a full range of textures and tastes, from the sweetness of the beetroot to the creaminess of the potatoes, the saltiness and crunchy texture of the peanuts, heat and spice from the aromatics and garam masala and the subtle sweetness from the peanut butter.

My grandma used to make Aloo Tikki’s and we would love dipping them into her beautiful vibrant coriander (cilantro) and mint chutney (see older recipe), licking our fingers and the plate when we were done.

This one is for my Bigmama, my kitchen companion and inspiration.

Ingredients

  • 2 beetroots
  • 2 medium sized potatoes
  • 2 tsp. ghee/clarified butter
  • ½ tsp. cumin seeds/jeera
  • 1 tsp. minced ginger
  • ½ tsp. minced garlic
  • ½ tsp. minced green chillies
  • 1 tsp. garam masala
  • Salt, to taste
  • 1 tsp. crushed peanuts
  • 2 tbsp. peanut butter

Method

  • Preheat the oven to 350f, wash the beetroot, wrap in foil and roast for c.30 minutes. Remove from the oven and when cooled, peel and grate
  • Boil the potatoes and when cooled, grate
  • Heat the ghee in a heavy bottomed pan, add the cumin seeds and allow to crackle, sauté the ginger, garlic and green chilli
  • Add the grated beetroot, cooking for 15-20 minutes until the water evaporates
  • Add grated potato, garam masala and cook for 5 minutes
  • Add salt to taste
  • Once cooked, transfer to a bowl and mix in crushed peanuts
  • Divide the mixture into 6 equal portions and roll into balls. Place the ball one at a time into the palm of your hand and make a small indentation. Fill with peanut butter and shape into a patty. Repeat with the balance of the patties
  • Put in the fridge, while clearing up, to firm
  • When ready to eat, grease a baking tray with coconut oil and bake or pan fry

 

Raw Vegan Chocolate Truffles

By , November 4, 2017

Choc Truffles

Raw Vegan Chocolate Truffles

This recipe will blow your mind and challenge you taste buds.

My official tasters thought the truffles tasted as if they were made with cream and couldn’t believe that they were actually full of protein and antioxidants

They don’t take much time or process and you can roll the base in different coatings to make a variety of flavours, just like your favourite chocolate box

I took inspiration for this recipe from one of my favourite blogs, Dates and Avocado’s. Lore Salas has such an amazing eye for detail and has inspired so many of my dessert recipes. After being on instagram for a long time, she has just started a blog and I’d encourage anyone with a sweet tooth to check it out!

Mr. B rating for this one, 12 out of 5, so I know what to make when I need to convince him to do something! Bribery always works!

Ingredients

Truffles

  • 1 cup almond butter
  • ½ cup melted cacao butter
  • ½ cup cacao powder
  • ¼ cup + 1 tbsp. maple syrup
  • ½ tsp. pure vanilla extract
  • Pinch sea salt

Roll in

  • Cacao nibs
  • Matcha Powder
  • Chopped nuts
  • Or eat on its own

Method

  • Blend the almond butter, water, maple syrup, vanilla extract and salt in a blender until you get a nice smooth paste
  • Stream the melted cacao butter and cacao powder, last
  • Pour the batter into a bowl and refrigerate until firm (at least 1 hour)
  • Roll the mixture into 1-inch balls
  • Roll each ball into the topping of your choice
  • Place in the fridge, they should keep for a few weeks, or a few seconds if Mr. B. knows they are there

Chocolate Almond Butter Oats (Vegan, Gluten Free)

By , October 28, 2017

Chocolate Oats

Chocolate Almond Butter Oats (Vegan, Gluten Free)

This recipe is one of my favourite porridge recipes. It takes 10 minutes in total and whilst it looks and tastes as indulgent as a gooey chocolate brownie, it is full of antioxidants, vitamins and minerals and slow energy releasing ingredients and protein, such as coconut oil and almond butter

I like to head to the gym in the morning and this is a great protein boast for when I get home. Mr. B. is less mobile in the mornings, but since this breakfast imitates the elements of a dessert, it is great motivation to coax him out of bed!

This recipe is adapted from ‘this rawsome vegan life’ blog; a blog dedicated to vegan breakfasts, desserts and smoothies

Ingredients

Oats

  • 1 cup rolled oats
  • 5 cup water
  • 1/8 tsp. salt
  • ¼ cup almond milk
  • 1 tbsp. almond butter

Chocolate

  • 1 tbsp. melted coconut oil
  • 1 tbsp. cacao powder
  • 1 tbsp. maple syrup

Method

  • Add the oats and salt to the water and bring to the boil
  • Turn down the heat and stir until it reaches a creamy consistency
  • Stir in the almond milk and butter
  • To make the chocolate, stir the ingredients together and drizzle over the oats

Chard and Feta Filo Parcels

By , October 21, 2017

Chard and Feta Filo

Chard and Feta Filo Parcels

My lovely father in law has a beautiful little garden, which he likes to tend to every day. He grows beans, eggplants and chard among other things and loves to give me a parcel of veggies whenever I go over. It’s a bit like getting a farmers market delivery every month and I immediately get to work thinking about what new recipe I can make that will do his produce justice.

This is a play on spanakopita, but it much simpler than that and uses chard instead of spinach! I served it with a side salad and we had it as a main, but you could easily serve it as an appetizer.

Mr. B has started a nodding rating system to indicate how much he likes a dish (bobble head to come) and this one gets 4/5, missing one star purely as it is a savoury rather than sweet dish!

Ingredients

  • 1 head of chard
  • 1 large onion, chopped
  • 150g sheep cheese feta
  • 1 pack of filo pastry
  • 1 cup coconut oil
  • 1 tbsp. sesame seeds
  • Salt and pepper

Method

  • Put a pan of salted water on to boil
  • Preheat the oven to 350f
  • Heat 1tbsp. coconut oil and cook the onion gently for 10 minutes till translucent
  • In the mean time wash the chard and strip the leaves away from the stalks
  • Chop the stalks into small pieces and add them to the onions, add salt and pepper and cook for another 5 minutes
  • Add the chard leaves to the hot water and cook for 1 minute, drain and cool immediately under cold running water. Drain and squeeze as much excess water out as you can. Roughly chop the leaves.
  • In a bowl crumble the cheese together with the onions, chard stalks and chopped leaves. Set aside to cool.
  • Remove the filo from the packet and lay it out
  • Take out one layer and brush with coconut oil, add a second layer on top and repeat
  • Place two heaped tablespoons in the middle of the sheet and fold inwards to create a square parcel. Brush with coconut oil, flip and brush the back
  • Sprinkle the top with sesame seeds and bake for c. 30 minutes or until golden brown
  • Once out of the oven, let cool for a few minutes and serve whole or cut into half on the diagonal to create two triangle halves
  • Serving suggestion – accompany with a side salad of rocket, extra virgin olive oil, a squeeze of lemon and a dusting of lemon zest (the acid in this salad will help cut through the richness of the feta)