Ambika Yoga

Sivananda yoga classes in Brussels


2 Comments

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!)


1 Comment

Vegan thai vegetable and tempeh curry

I love Thai food and especially everything with coconut and curry. I’ve made a vegan, gluten free curry with seasonable vegetables. Curries can be made with just about any vegetable or plant-based protein source (tofu, tempeh, seitan, pulses). It’s important to cut the vegetables in more or less the same size and to first add the ‘harder’ vegetables so they have more time to get tender. This is not a sattvic recipe as I’ve added some onion and garlic, but you can obviously leave that out. This recipe was inspired by the book Coco by Marie Laforet vegan cook, blogger, photographer and writer of cookbooks.

Ingredients (2 people)

  • 20140711_194810Soba noodles (example: brown rice noodles)
  • 1 can of coconut cream (400 ml)
  • 200 g tempeh (I used smoked tempeh for added flavour)
  • 1 red bell pepper
  • 0,5 zucchini
  • 1 small broccoli
  • 0,5 a red onion (optional, not sattvic)
  • 2 cm of fresh ginger
  • 1 garlic clove (optional, not sattvic)
  • 3 tbsp of tamari sauce
  • 2 tbsp of vegan thai red curry paste (I love the GEO organic vegan brand)
  • 1 tbsp of peanut butter
  • 2 tsp of turmeric powder
  • 1 tsp of cumin powder
  • 1 tsp of asafoetida
  • Pinch of Cayenne pepper
  • Salt & pepper
  • Some unsalted, raw cashew nuts
  • Coconut oil (for frying)

Preparation

  1. Thai curryClean and wash the vegetables and cut in similar sized pieces.
  2. Boil water and poor over the broccoli florets and allow to soak for 5 minutes.
  3. Peal and slice the ginger in small bits.
  4. Cut the tempeh in 1 cm squares.
  5. Heat up the coconut oil in a frying pan (wok) and add the onion, stir fry for 2 minutes and add the ginger and the garlic , fry for 1 more minute before adding the tempeh. Fry for 3 minutes, or until the tempeh is golden.
  6. Add the red bell pepper, stir fry for 2 minutes.
  7. Add the broccoli, stir fry for 2 minutes.
  8. Add the zucchini, stir fry for 2 minutes.
  9. Add the turmeric, cumin and asafoetida and mix with the vegetables.
  10. Add the tamari sauce, the curry paste and the peanut butter and allow the vegetables and tempeh to be coated with the mixture.
  11. Finally add the coconut milk, bring to boil and allow to simmer for about 10 minutes or until the broccoli is done but not too cooked.
  12. In the meantime bring enough water to boil for the soba noodles, add the noodles, bring to boil and lower to medium heat for about 5 minutes (see package instructions).
  13. Check the flavour of the sauce and season with salt, pepper and Cayenne to your taste.
  14. Once the noodles are done, rinse them under cold running water for a moment and directly serve with the curry sauce and garnish with some cashew nuts.

Amaizin coconut milk (organic and without any additives)amaizinthai red curry paste

&

Thai Red Curry Paste (certified organic & vegan)  


Leave a comment

Vegan stuffed red bell peppers

I adapted this recipe from a french recipe by Marie Laforet  from her latest VEGAN cookbook that I absolutely love.

Ingredients

  • 1 cup of quinoa
  • 250 g firm tofu, drained, in cubes
  • 2 big or 4 small red bell peppers
  • 1 tbsp fresh ginger
  • 1 tbsp sesame seeds
  • tamari soy sauce
  • a couple of twigs of fresh parsley
  • half a zucchini
  • (Himalayan) salt
  • freshly ground black pepper
  • a pinch of Cayenne pepper
  • Coconut oil (or some other vegetable oil of your choice)
  • A baking dish.

Preparation

IMG_20140630_190343

  1. Heat up the oven to about 180°C.
  2. Boil twice the amount of water as the amount of quinoa you are using (in this recipe: 1 cup). Rinse the quinoa & add it to the boiling water, let it simmer (don’t stir).
  3. Cut the tofu in small cubes, peel & cut the ginger in small pieces. Add enough tamari soy sauce in a deep bowl to coat the tofu, add the ginger, the sesame seeds and the tofu, mix it well and set aside, season with salt & pepper.
  4. Cut the zucchini in small cubes.
  5. Cut the parsley.
  6. Cut the bell peppers in half, remove seeds, wash and put in an baking dish.
  7. Heat up the coconut oil in a skillet, add the tofu and the remainder of the seasoning from the bowl and stir fry until slightly golden, add the zucchini, the parsley and Cayenne pepper and stir fry for a couple of minutes.
  8. Add the tofu mixture to the ready quinoa and mix well (of the heat source).
  9. Add the remainder of the quinoa/ tofu mixture in the baking dish around the bell peppers.
  10. Add the mixture in the bell peppers and put in the oven for about 30 minutes until the bell peppers have softened somewhat.

Serve with a green salad with a light olive oil, mustard & lemon juice vinaigrette.

Tip: depending on the season, you can replace the vegetables with other seasonal vegetables and you can replace the quinoa with another type of grain of your liking.