A Yummy Meatless Monday

I once heard a vegan say that you don't really realize the changes that will occur in your body/mind until you have been vegan for awhile, and I am beginning to find this to be true. I find myself connecting in a different way, it's hard to explain, but I feel different. Maybe gentler or more at ease  I can say being Vegan is worth it.

Here's a great dinner recipe that is ethnic and yummy. I got it from a cookbook my sister gave me probably 15 years ago, that contains vegetarian recipes from around the world. I love to eat foods from other countries. 

I am making the Dal for lunch today, it will make a great fall dish with some brown rice.

Dal-Bhatt and Tarkari (From Nepa)

For the Dal

One onion chopped

2 cloves garlic, crushed

¼ teaspoon fresh ginger root

1/ teaspoon turmeric

1 cup red lentils

Oil

Salt

1.      
For the dal, heat up some oil in a saucepan and then sauté the onion for a few minutes followed by the garlic until both ingredients are soft but not browned. Now add the ginger and cook this too for a minute or two.

2.       Next add the lentils and the turmeric and stir them round so that they combine well with the onion, garlic and ginger.

3.       Then add enough water to submerge the lentils, cover the post and bring to a boil.
Then reduce the heat and simmer for about 20 minutes or until the lentils are soft and they have absorbed all the water.  Season with salt and keep warm in a serving bowl.

Curried Vegetables

1 pound mixed vegetables, chopped potatoes, carrots, peas or whatever you have on hand.

½ a green chili, finely chopped or ½ teaspoon chili powder
¼ teaspoon fresh ginger, ground

1 teaspoon ground coriander

1 teaspoon ground cumin

Salt
oil

1.  If using root type vegetables chop and par boil them first.

2.  In a large frying pan heat the oil, add the chili powder or chopped green chili, the ginger, the coriander, cumin and salt. Cook this minute for a few minutes stirring frequently.

3.  Add the vegetables and stir to coat with the spice mixture.

4.  Add a little water and the cook for 10 to 20 minutes, depending on what types of vegetables you used. (note I found that I needed to double the spices based on the amount of vegetables you use, if required add an additional teaspoon of coriander and cumin and stir well.)

Serve in separate bowls with brown rice.

 Lunch 

Hummus Salad Dressing - 
1/4 cup cooked or canned chickpeas (drain and rinse if canned)
1/4 cup water
2 1/2 tablespoons tahini
1  tablespoon freshly squeezed lemon juice
1  tablespoon red wine vinegar
1 teaspoon tamari
1/2 teaspoon Dijon mustard 
2 -3 teaspoons fresh oregano (note author suggested not using dried)
1 very small clove garlic
1 to 1 1/2 teaspoons agave nectar (or more to taste)
1/4 teaspoon salt
Freshly ground black pepper
1 to 3 tablespoons extra virgin olive oil (optional)

Blend all ingredients in a blender or using a hand immersion blender until smooth. Season to taste with additional salt/pepper or garlic to taste.

From the book - let them eat vegan! by Dreena Burton

Breakfast

Pumpkin Protein Shake -  From Brendon Brazier - Vega

One scoop Vega One - Chai Vanilla Flavor
2 to 3 tablespoons pumpkin puree - canned is okay
1/2 frozen banana
2 cups non-dairy milk - I use unsweetened Almond Milk

Blend all ingredients, until smooth, add more liquid if necessary.