Ambika Yoga

Sivananda yoga classes in Brussels


Leave a comment

Incredible egg free chickpea salad Ⓥ

IMG_20180706_160029_671

This is a fabulous recipe if you have lots of chickpeas because you basically need the aquafaba to make chocolate mousse… Angela Liddon from Oh She Glows has delicious and relatively easy recipes and I used this recipe from her cookbook and then tweaked it. The salad is wonderful on toast, but also with raw vegetables as an aperitif.

I used kala namak (black salt or Indian volcanic rock salt) which give the salad its distinct egg smell and taste. It’s really crazy how it resembles egg salad without the cruelty. Use just a little bit as it can quickly be overpowering.

Ingredients

  • 1 jar of of chickpeas, drained and rinsed (save the liquid aka aquafaba in the jar)
  • 2 green onions, thinly sliced
  • 1/4 cup finely chopped pickles
  • 3 tbsp store-bought or homemade veganaise
  • 2 tbsp minced fresh cilantro
  • 2 tbsp minced fresh parsley
  • 2 tbsp nutritional yeast
  • 2 tsp turmeric powder
  • 2 tsp turmeric curry powder
  • 1 tsp paprika powder
  • 1 tsp cumin powder
  • 1/2 tsp of chili flakes
  • 1 1/2 to 3 tsp fresh lemon juice, to taste
  • 1/4 tsp kala namak or sea salt, or to taste
  • Freshly ground black pepper

Preparation

  1. In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
  2. Stir in the green onions, pickles, fresh herbs, mayonnaise, and spices until combined.
  3. Season with the lemon juice, salt, nutritional yeast and pepper, adjusting the quantities to taste.

Om shanti -ॐ शान्ति

Advertisements


Leave a comment

Fast noodle soup Ⓥ

20180627_214541

Some nights, you just don’t have time to prepare an elaborate meal. Welcome this relatively quick home made noodle soup! This soup can be made with real (soba) noodles, gluten free noodles or spaghetti or linguini, whatever you have in your pantry or suits your taste.

You can substitute the textured vegetable protein (also known as TVP) with tofu as well (I like to season it and stir fry, not just boil). Enjoy !

Ingredients (2P)

  • Brown rice noodles (or other vegan noodles of your choice) for 2
  • 1 cup of TVP (dry)
  • Vegetable stock (enough to boil the noodles)
  • 1 broccoli head
  • 2 tbsp miso (I used chick pea miso)
  • 2 tbsp tamari or shoyu sauce
  • 1 tbsp of tahin
  • Optional: 1 cm of fresh ginger
  • Black pepper

Preparation

  1. Clean & wash the broccoli. Cut the broccoli in small florets; the stem in small pieces; peel the ginger and slice thinly.
  2. Make the vegetable stock according to the package instructions, add the TVP, let simmer for about 10 minutes.
  3. In 2 soup bowls, mix the miso & tahin with a bit of the vegetable stock to a liquid paste.
  4. Take out the TVP with a slotted spoon and put aside.
  5. Add the ginger and the noodles in the stock and set the timer for them to cook al dente.
  6. Stir fry the TVP with some tamari or shoyu sauce and some spices of your choice for a few minutes, until crispy.
  7. When there are 3 minutes left on the timer, add the broccoli to the stock.
  8. When the timer is ready, take the noodles, ginger & broccoli out of the stock with a slotted spoon & divide over the 2 bowls.
  9. Add some of the stock & mix well.
  10. Add the fried TVP to the soup.
  11. Season with black pepper & some more tamari to your taste.

Option: you can add some (toasted) sesame seeds or gomashio to your soup.

Om shanti -ॐ शान्ति


Leave a comment

Ginger infused, stir fried buckwheat noodles, broccoli & Swiss chard Ⓥ

20170222_203356Last night I wanted to eat something healthy & light, but warm, as it’s still cold & rainy weather. I made a quick & dirty noodles dish that was simply delicious.

Ingredients (3 servings)

Preparation

  1. Boil a pan with water for the noodles. Cook following the instructions (not too long!).
  2. Cut the broccoli in florets, wash. Put in a pan with just enough cold water to not cover the florets, add a pinch of salt & put on the stove to boil. Once boiling, let them simmer for a few minutes (max. 5), drain & rinse with cold water.
  3. Cut the stem & leaves of the Swiss chard, wash and set aside.
  4. Peel & slice the garlic and ginger.
  5. Heat sesame oil in a skillet or wok, add the ginger, stir fry for 2 minutes; add the Swiss chard, stir fry for 3-5 minutes; add the garlic, stir fry for 1 minute; add the broccoli & mix it all together. Add a few tablespoons of the tamari, some salt & black pepper to taste; add the noodles and mix it all together. Add more tamari & sesame oil if necessary.
  6. Serve in a bowl with some kimchi on top.

Use any vegetable you like according to the season or what you have in your fridge or freezer. Alway lightly blanching the hard vegetables before stir frying them. 

You can add a source of protein such a mock meat, TVP or tofu. Season & stir fry it separately before adding it to the noodles.

Om shanti -ॐ शान्ति


Leave a comment

Vegan spicy winter soup

It’s still pumpkin season for a little longer & I absolutely love this soup which is very filling and spicy so just perfect to warm you up on a cold day as today. You can eat it with the noodles, with quinoa or even with some (home-made) corn or sourdough bread. This recipe serves 3 to 4 portions. 

Ingredients

  • 40 g ginger root
  • 1 chili pepper or hot pepper
  • 500 gr pumpkin
  • 1 leek
  • 2 carrots
  • 200 g white cabbage
  • 200 ml coconut milk
  • 800 ml filtered water
  • juice of 1/2 lemon
  • 200 g chickpeas (precooked)
  • 50 g wok noodles
  • 2 tsp curry powder or garam masala
  • 1 bunch of fresh cilantro
  • Coconut oil
  • Salt & pepper to taste
  • (1 onion)

 

Preparation

  • Peel the onion and the ginger.
  • Cut the pepper in half and remove the seeds.
  • Put the ingredients into a food processor; add 4 tbsp of olive oil and a little salt, mix until obtaining a creamy mixture.
  • Prepare the vegetables: peel the pumpkin and cut into pieces, cut the leek into rings and carrots into small pieces. Chop the cabbage & wash the vegetables.
  • Heat the coconut oil in a wok and add the garlic/ onion/ pepper mixture. Let it simmer for 2 minutes.
  • Add the pumpkin, carrots, cabbage and leek to the mixture.
  • Let it all simmer for a couple of minutes, then add the curry/ garam masala.
  • Pour the coconut milk, a little lemon juice and 800 ml water to the wok. Bring the soup to a boil.
  • Add the chickpeas, noodles and possibly a little bit more water. Cook the vegetables until well done.
  • Add seasoning to taste & add the cilantro just before serving.

Source: © Cookbook Donderdag Veggiedag by Miki Duerinck et Kristin Leybaert – 2012, page 106

Imagepic