Ambika Yoga

Sivananda yoga classes in Brussels


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Vegan recipe: quinoa & lentils with roasted cauliflower & tahini dressing Ⓥ

On a lazy sunday evening I decided to cook some soul food. Hence I came up with the following recipe. You can replace the parsley with cilantro or mint. You can replace the cauliflower by broccoli or kale. The quantities are estimates, I used these and have enough food for 3 to 4 meals :-).

I’ve shared the recipe for the roasted cauliflower before here.

You can make the tahini dressing in a larger quantity, it stays well for a couple of days (or even a week) if you keep it in the fridge and tastes great on a variety of dishes (in wraps, on salads, …).

Ingredients (4P)

  • 1 cup of quinoa
  • 1 cm ginger root (or more)
  • 1 or 2 garlic cloves (optional)
  • Coconut oil
  • 1 cauliflower
  • Spices mix (garam masala, turmeric, cinnamon, paprika, cumin, …), about 1 tsp of each of the herbs of your choice
  • Black pepper
  • Salt
  • Olive oil
  • Fresh parsley
  • 1 cup of lentils (I used brown lentils)
  • 1 tsp of summer savory (dried herbs, to improve digestion)
  • 2 tsp of tahin
  • Juice of 1/2 a lemon (1 to 2 tsp)

Preparation

  1. quinoa lentils cauliflower tahiniCut the cauliflower in florets (equal size) and wash
  2. Prepare the spice mix for the cauliflower: mix enough olive oil with the spice mix to coat all the cauliflower florets, add some salt & pepper, leave to soak in the spice mix for about 15′
  3. Rinse the quinoa
  4. Rinse the lentils
  5. Boil water (2 cups for the quinoa and the lentils each)
  6. Preheat the oven at 180°
  7. Put the cauliflower florets on a baking sheet in the oven for about 30′, turn the florets after about 15′
  8. Meanwhile, add 2 cups of boiling water to the lentils, add the summer savor herbs and leave to simmer until all the water is absorbed (about 20′), add salt only when the lentils are cooked
  9. Peel and cut the ginger & garlic, stir fry in some coconut oil
  10. Add the rinsed quinoa and stir for 1 or 2 minutes, add some salt (if desired)
  11. Add the boiling water to the quinoa mixture and leave to simmer until all the water is absorbed (about 20′)
  12. Wash the parsley and cut using scissors
  13. Mix the tahin with 1 or 2 tsp of lemon juice and 2 to 4 tbsp of water to obtain the desired consistency. If it’s too thin, add more tahin, if it’s too thick, add more water. You can add a pinch of salt & some pepper
  14. Blend the lentils in with the cooked quinoa, add the parsley, decorate with the roasted cauliflower florets and sprinkle the tahini dressing on top.

Health benefits of tahini

  1. t’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. It’s a good source of Methionine, which aids in liver detoxification.
  3. It’s one of the best sources of calcium out there.
  4. It’s high in vitamin E and vitamins B1, B2, B3, B5 and B15.
  5. Helps to promote healthy cell growth.
  6. Prevent anemia.
  7. Helps to maintain healthy skin and muscle tone.
  8. It has 20% complete protein, making it a higher protein source than most nuts.
  9. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.
  10. It is high in unsaturated fat (good fat!)


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Vegan recipe: gnocchi and veggies from the oven

Gnocchi are so delicious and filling. It’s not always easy to find a vegan version (check if they add milk in the ingredient list), but I’ve managed to find a good brand in my local organic store. Next up will be to make my own gnocchi from scratch, but until then, these will do 🙂

Ingredients (2-3p)

  • Chick'pieces250 g Mushrooms
  • 400 g fresh spinach
  • 160 g vegan chick’ pieces (ex. Vegetbutcher or Greenway in Belgium)
  • 200 ml soy cream
  • 1 package of vegan gnocchi for 2-3 people
  • 1 tsp asafoetida
  • Half a tsp turmerci
  • Pinch of pimenton (smoked paprika) powder
  • Salt (Himalayan or sea)
  • Black pepper
  • Olive oil or coconut oil
  • Optional: nutritional yeast

Preparation

  1. Gnocchi from the ovenClean the mushrooms (not with water, but with a paper towel or special brush) & cut in 4.
  2. Wash the spinach thoroughly and cut in slices.
  3. Boil water for the gnocchi and preheat the oven to 180°C.
  4. Put some olive or coconut oil in a frying pan or wok, allow to heat up  well before adding the vegan chic” bits until they are lightly golden.
  5. Add the mushrooms and stir fry for about 4 minutes until well done.
  6. Add the fresh spinach and stir for a couple of minutes.
  7. Add the asafoetida, curcuma and pimenton and mix with the other ingredients in the wok for  a few minutes.
  8. Add the soy cream and stir until everything is well mixed and the sauce turns nicely golden yellow (turmeric effect). Let it simmer for a while.
  9. Add pepper & salt to your own taste.
  10. Add nutritional yeast for a nutty/ cheesy flavour (optional).
  11. Add the gnocchi in the boiling water, they only need to be there for a very short time (look at the package instructions), normally as soon as 1 or 2 come up to the surface, they’re all well done and you can drain them above a sieve.
  12. Mix the gnocchi with the sauce, put it in an oven dish and leave it the oven for about 20 minutes.

Serve with a fresh green or tomato salad.