Carrot Cake Pancakes

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These don’t need much of a write-up. They’re delicious yet healthy. They’re fluffy and amazing and they taste like carrot cake and you need them in your life.

Just make these okay?

Please.

Ingredients

  • 1 banana, 2/3 mashed and the rest sliced
  • 1 small carrot grated
  • 1 egg
  • 2 tablespoons flour (I used chickpea)
  • 1.5 tablespoon plain yogurt
  • 1 tsp chia seeds (optional)
  • 1 tsp baking powder
  • 1 tsp ginger grated
  • sprinkle of cinnamon
  • handful raisins and almonds chopped roughly
  • butter/olive oil to cook
  1. Mix together the mashed banana and the egg
  2. Add in the rest of the ingredients
  3. Mix well
  4. Heat a pan and lightly coat with butter/oil
  5. Drop in ~1.5 tbs of the pancake batter and wait until the bottom is browned
  6. (bubbles should form on the pancakes)
  7. Flip and cook on the other side
  8. Transfer all pancakes to a plate and top with remaining banana slices, chopped fruit and toppings of choice

Topping Ideas

– honey, maple syrup, coconut chips, nuts, peanut butter, dried fruit, chocolate chips, flax seeds, cream cheese, caramel, butter

 

Lentil Millet Vegetable Stew

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This is a take on indian ‘khichdi’, a simple traditional stew made with lentils, rice and vegetables. I used millet instead of rice and added some masala to brighten it up.

It’s a one pot meal – all the veggies, lentils and grains are dropped into a pressure cooker with some ghee and spices and voila, in twenty minutes you have a complete meal.

It’s already vegetarian but if you use oil instead of ghee and omit the yogurt topping, it’s vegan!

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This dish is a nutrition power house!  Protein rich from the lentils and millet, high in fibre, full of vitamins and minerals! Millet is one of the best sources of copper and manganese, while the ginger and yogurt aide digestion.

Did I mention it’s creamy, comforting and delicious?

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I have used carrots and bottle gourd (an indian vegetable) this time, but most vegetables work really well in this type of stew or khichdi. Use whatever produce you have at home – Zucchini, Spinach, Kale, Beans etc. would all be fine. Just keep in mind some vegetables like greens decrease a lot in volume when cooked so you would need to use more of them to start with. If you don’t have millet feel free to use rice.

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Lentil Millet Vegetable Stew

(Makes 1 large serving, just multiply the ingredients to make more)

Ingredients:

  • ~1.5 – 2 cup vegetables diced
  • 1/4 cup lentils (I used green split mung – mung (gram) lentils work best)
  • 1/4 cup millet
  • 1 small onion, diced
  • 1/2 tablespoon fresh grated ginger
  • 1.5 tsp ghee/oil
  • 1 tsp curry powder (can substitute with indian spices of choice like cumin, coriander or turmeric powder)
  • salt to taste
  • plain yogurt + coriander/cilantro to top (optional)
  1. Wash the millet and lentils
  2. In a pressure cooker turn on medium heat and add the ghee or oil
  3. When the ghee/oil becomes hot, add in the diced onion and sautee until browned
  4. Add in the vegetables, ginger, spices, millet and lentils.
  5. Add ~2.5 cups of water
  6. Put on the lid and cook for around 20 minutes
  7. Release the pressure and remove the lid
  8. Serve and if you wish, top with yogurt and herbs

Sweet Potato & Spinach Curry with Millet & Arugula

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I love arugula. Call me weird, but the bitterness is appealing to me? It’s one of the only leaves I’ll have raw. Raw spinach? bleh. Lettuce? tasteless. collard? ew.

But I’m not exactly fond of salads. They’re not filling enough or they’re doused in way too sweet dressing or they’re bland. So instead I like my arugula on pizza or in dishes like this. This dish is absolutely complete. Soft, fluffy millet, warm spicy curry, mellow sweet potato, bright acidic cherry tomatoes and sharp arugula.

I recently discovered millet as a grain. Prior, I’d only had millet flour rotis which are very popular in India and ‘baajre ki khichdi’ which is a millet stew cooked traditionally in lots of indian ghee and milk or cream. I had never actually had millet by itself. But a few weeks ago my mom picked up a bag of organic mixed millet and I fell in love! Its softer and less chewy than grains like quinoa and brown rice. It also has milder, less nutty taste.

The next component of the dish is the curry! This is a spicy, improvised curry that I sort of made up as I went a long. It has garlic, onion, coconut milk and a generous dash of spices. The sweet potato really balances out the spiciness.

And last but not least, the cherry tomatoes. We don’t normally have cherry tomatoes at home because they’re not always available here. We have to go to speciality grocery stores and even then, they’re quite expensive. But boy are they worth it! They’re spunky and colorful and they just elevate the dish.

I really hope you try out this dish. Even if you don’t have all the components – improvise! No millet? Use rice or another similar grain. No arugula? Skip it, or another raw green. No cherry tomatoes? Use normal diced tomatoes! Don’t have all the spices? Use a store bought curry powder, garam masala or thai spice mix instead!Don’t like sweet potato or spinach? Use other veggies – normal potatoes would be fine and you can substitute in any other vegetable under the sun. Pumpkin or zucchini would be wonderful here!

Oh, and I forgot to mention – this is accidentally vegan 🙂

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Now on to the recipe!

Sweet Potato & Spinach curry

(makes 3 portions)

Ingredients:

  • olive/vegetable oil
  • 2/3 tablespoon diced garlic/garlic paste
  • 1 large or 2 small onions, diced
  • 1 tsp grated ginger
  • 3 small or two medium sweet potatoes, peeled and sliced
  • 1.5 cup spinach (or just 2 handfuls) cleaned and chopped roughly
  • 3/4 cup coconut milk
  • 1/2 tsp coriander powder, 1/4 tsp turmeric, 1/2 tsp cumin seeds/cumin powder, 1/4 tsp fenugreek powder, 1/8 tsp cinnamon, 1/2-1 tsp chili powder, dash of black pepper and salt to taste
  • 3-4 handfuls arugula, cleaned
  • cherry tomatoes, washed and halved
  • 2 cups cooked millet or any other grain

Directions:

  1. Heat some olive oil in a pan and when it’s hot, add in the garlic, onion and ginger.
  2. Keep mixing and when the onion and garlic are lightly browned, add in the sweet potato, around 1/2 cup water and 1/4 cup of the coconut milk.
  3. Cover and let simmer on low heat for around 15 minutes.
  4. Add in the spices and 1/4 cup more of the coconut milk, stir well
  5. Cook for another 10 minutes until the sweet potato is tender, stirring well throughout
  6. Add in the spices and the rest of the coconut milk, stir until the curry is thickened and the spinach is cooked (about a minute)
  7. Remove from heat
  8. Remove the stems from the arugula (unless you can take the bitter taste of the stems then leave them on) and arrange a handful on the plate
  9. Divide the millet into three portions and place a portion onto the plate
  10. Top with cherry tomatoes and a generous helping of the curry
  11. Squeeze some lemon juice on top if you’d like.
  12. Enjoy! 🙂

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Sesame & Peanut Crusted Tofu

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This is a great side dish to serve along with rice or vegetables or meat. It’s flavorful and hearty and really easy to make!

If you have time to marinade the tofu in the sauce, that would be highly recommended but if you’re pressed for time you can skip the marinading step and just dip the tofu in.

Serving size: 1-2 (easily double or triple the recipe for more servings)

Ingredients:

  • 1/2 package tofu
  • 2 tablespoon soy sauce
  • 2 tablespoon coconut milk (optional, can replace with 1 tsp water and )
  • 1.5 tsp ginger paste/grated ginger
  • 1 tsp honey/agave (I used honey, if vegan you can use agave)
  • 1 tablespoon creamy peanut butter
  • pinch of chill powder/paprika
  • 3 tablespoon sesame seeds
  • 3 tablespoon shelled and toasted peanuts
  • sesame/canola/olive oil (sesame is best)
  • 1/2 lemon
  • handful fresh coriander (optional)

Directions:

  1. Cut the tofu into square slices
  2. In a wide bowl, mix the soy sauce, coconut milk, honey, ginger and peanut butter well.
  3. Add the tofu pieces to the sauce and if you can, leave for 2-3 hours. Otherwise just move on to the next step.
  4. In an other bowl, crush the peanuts and sesame seeds.
  5. Heat a flat frypan, heat around 1-2 tsp oil and spread evenly
  6. Wait until the oil is hot
  7. Dip the tofu slices, one by one, in the crushed peanut-sesame mixture and then place on the pan. You can do 5-6 slices at a time.
  8. Pour some of the leftover sauce on top of the tofu slices and flip after around 30 seconds
  9. Cook until browned on both sides and then remove from pan.
  10. Top with fresh coriander, squeezed lemon juice and any leftover sauce or nuts
  11. Enjoy!

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Vegetarian Larb!

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I adore Thai food. Growing up in singapore, I got access to lots of amazing, authentic Thai cuisine and needless to say, I fell in love. Some of my favorites are Som Tum (raw papaya salad, Phad Thai, Khao Na Pla (Honey Sesame Fish), Red Curry and of course… Larb.

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Larb is traditionally made with minced meat, onions, ginger, garlic lime juice, mint and fish sauce but I decided to give it my own twist. Taking inspiration from this recipe, I made a vegetarian larb by using grated tofu, thai chilli sauce, soy sauce and adding lettuce to make it more vibrant.

Tofu Larb

1 serving

Ingredients
1 tsp oil (sesame, canola, vegetable or olive oil would all work well)
4 cloves garlic
1/2 onion
2 tsp ginger
1 tsp lime/lemon juice
1 tablespoon thai chilli sauce
1/2-1 tablespoon soy sauce (depending on taste)
100 gram tofu
handful mint or coriander or basil (I used coriander)
2 lettuce leaf

Directions
Grate tofu into fine bits or if it’s soft, you could mash it with your hands.
Dice ginger, garlic and onion
Cut Lettuce into threads
Heat oil in a skillet
Add ginger, garlic and onion and cook until browned, stirring throughout
Add tofu, soy sauce and chilli sauce and mix everything well
Cook for a few minutes until tofu is cooked

Add herbs, lettuce and lime juice and mix everything well before serving

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