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.
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.
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
¼ teaspoon fresh ginger, ground
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt
oil
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.