Month: August 2020

Categories
Gluten-Free Recipes Vegan Vegetarian

Cream of Wheat Vegetable Upma

Cream of Wheat Vegetable Upma makes a delightful vegan breakfast.

Ingredients
  • 2 cups cream of wheat
  • 1 cup mixed vegetables
  • 1 tsp canola oil
  • 1 tsp black/brown mustard seeds
  • 1/2 tsp salt
  • 4 cups water
Directions
  1. Dry roast the cream of wheat in a pan for a couple of minutes until it is brownish and set aside.
  2. Heat oil with mustard in a pan and cover. Turn off heat when it starts popping.
  3. Add mixed vegetables and saute on medium heat for about a minute until the vegetables are soft.
  4. Add water, salt and heat to a rolling boil.
  5. Stir in the cream of wheat, cover and continue to heat for about a minute.
  6. Turn off heat. Then scoop the warm Upma into a ramekin and unmold onto a plate.

Categories
Gluten-Free Recipes Vegetarian

Tomato, Onion and Herb Omelet

Tomato, onion and herb omelet is a delightful start to your day! It makes a great gluten-free, high protein breakfast or brunch!

Ingredients
  • 2 large eggs
  • 5-6 grape tomatoes, sliced
  • ¼ cup chopped red onions
  • ¼ cup chopped cilantro
  • ½ tsp pepper
  • 1/8 tsp salt
Directions
  1. Beat eggs lightly with salt and pepper and pour into a lightly-greased, non-stick pan.
  2. Top with tomatoes, onions, and cilantro.
  3. Cook for about a minute until the eggs are set. Slide off the pan to fold.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Gluten-free Chick Pea Curry

Gluten-free Chick Pea Curry is a delicious high-protein dish! You can eat this with rice, flat breads, sliced bread or tortillas.

Ingredients
  • 2 cans chick peas, lightly mashed
  • ½ cup tomato basil sauce
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 1 tsp cumin seeds
  • 1 tsp canola / olive oil
  • ¼ cup minced onions
  • 1 tsp grated garlic
  • 1 tsp grated root ginger
  • 1 cup water
  • 1 tbsp cornstarch (optional)
Directions
  1. Heat oil and cumin seeds for 30 seconds.
  2. Add onions, garlic and ginger and saute for 1-3 minutes until the onions are soft.
  3. Add chick peas, curry powder, salt, tomato sauce and water and heat for 5 minutes. Thicken with cornstarch if necessary.
Categories
Curry Gluten-Free Recipes Vegan Vegetarian

Low-Calorie Tofu and Peas Curry

Low-Calorie Tofu and Peas Curry is a take on ‘paneer matar’. The cheese has been substituted with tofu for a dairy-free version. You can eat this with rice or flat bread.

Ingredients
  • 1 package firm tofu, well drained and cubed
  • 1 cup green peas, canned or frozen
  • ½ cup tomato basil sauce
  • ½ tsp cumin seeds
  • 1 tsp curry powder
  • 1/8 tsp salt
  • 2 tsp canola /olive oil
  • 1 cup water
Directions

1. Drizzle tofu with oil, sprinkle salt and broil for about 10 minutes until brown.

2. Heat oil and cumin in a pan for about 30 seconds.

3. Add tofu, peas, tomato sauce, curry powder, water and heat for 5 minutes.

Categories
Gluten-Free Recipes Vegan Vegetarian

Hearty Lentil Soup

Hearty Lentil Soup is a version of Tadka Dhal that is quick and easy to make! This can be eaten with rice or any flat bread.

Ingredients
  • 1 cup lentils (recommend masoor dhal)
  • 1 tsp cumin seeds
  • 1 tsp canola oil
  • ½ tsp turmeric
  • 1 slice jalapeno
  • 1 clove garlic, grated (or 1/2 tsp garlic powder)
  • 1/8 tsp salt
  • 1 tsp lime juice
  • 3 cups water
  • ¼ inch root ginger, grated (optional)
  • ¼ cup cilantro leaves (optional)
Directions
  1. Cook lentils in a pot with water for about 10 minutes until soft and mushy. Set aside.  
  2. Heat oil and cumin seeds in a clean pot for 30 seconds.
  3. Then add the jalapeno, lentils, turmeric, garlic, ginger and heat for about 5 minutes. Add additional water if the soup is too thick.
  4. Turn off heat, stir in lime juice and top with cilantro.