Nutritional Yeast Popcorn

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Nutritional Yeast Popcorn

  • 1 Tablespoon Oil (High heat, ghee, sunflower, canola, coconut)
  • 1 cup pop corn kernels
  • Nooch (Nutritional Yeast)

What to Do:

Add  1 Tbsp. of oil to a medium saucepan turn heat to high. Next add the popcorn kernels in a single layer, and cover the pan. Once it starts popping, Shake the pan to disperse heat evenly.  This helps prevent burning and makes sure all of those kernels get popped. Once complete, add nutritional yeast to popcorn, add as much as you like. 

* Nutritional yeast is full of B Vitamins and has a cheesy aroma

 

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Mango Coconut Chia Pudding

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Mango Coconut Chia Pudding

Ingredients  

1 can coconut milk or 1 box coconut cream  

6 tablespoons chia seeds  

6 tablespoons flaked coconut or fresh coconut meat  

1 teaspoon dried fresh vanilla  

5 tablespoons honey  

1 to 2 mangoes , cubed 

 

What to do;  

Mix coconut milk, honey chia seeds, vanilla and fresh or flaked coconut in a bowl. let the mixture sit for about half an hour. 

Mix again and let it sit for an additional 3 hours or overnight. 

Cut mango and layer chia pudding into a cup. Serve chilled.  

 

 

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Chinese Pearl Barley Risotto

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Chinese Pearl Barley Risotto

Ingredients;

 

1 1/2 tablespoons olive oil,

1 cup onion finely diced,

3 cloves garlic minced,

4 cups shiitake mushroom sliced,

1/2 tablespoon thyme,

1/2 cup pearl barley or Job's tears,

3 cups vegetarian broth,

1/4 cup chopped almonds toasted,

1/4 cup pinenuts toasted,

1 tablespoon nutritional yeast and

fresh cilantro to garnish

 

What to do ;  

In a pan heat the oil, sauté the onion for 2 minutes adding the salt and pepper. Next add the mushrooms and brown them. Add the fresh thyme and barley coating the mixture with oil. 

 

Next layer the broth into the pan a ladle at a time. Cover and cook for 30 minutes than remove lid and cook for an additional 10 minutes until water evaporates. 

Finish the dish with nutritional yeast and cilantro. 

 

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GF BANANA BREAD

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GF BANANA BREAD

Ingredients;  

1/2 cup sweet butter (or vegan earth balance)

1/2 cup coconut sugar

1 egg (or 1 tbsp soaked chia seeds

1/2 cup mashed banana

3/4 cup plus 2 tbsp GF flour (bobs red mill) 

1/2 tsp. baking soda 

2 tbsp milk or non dairy milk  

1/4 tsp. Apple cider vinegar  

1/2 tsp vanilla extract  

 

procedure; 

Preheat oven 180 degrees celcius

cream butter and sugar until combined

add egg or chia and banana and mix thoroughly . 

Sift dry ingredients add milk and vinegar, mix and pour into a greased pan.  

Cook for 30 to 40 minutes until toothpick runs clear. 

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Beetroot Chutney from Kerela

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Beetroot Chutney from Kerela

Ok, as you know I stumbled upon a creative and delicious way to eat South Indian chutney in the form of beetroots. Beets are a very important part of cleansing according to Ayurveda , and so here it is in the simplest of forms . 

ingredients; 

3 small beetroot , peeled  

2 tsp sunflower oil  

1 tsp whole cumin

3/4 tsp urad dhal (also know as split black gram)  

2 tsp. Channa dhal (also known as split chickpeas)  

1 strand curry leaves  

1 tbsp. Lemon juice  

salt to taste  

1/2 cup shredded coconut  

for the Tarka; 

2 tsp sunflower oil  

1/2 tsp. Mustard seeds  

1/2 tsp. Urad dhal

1 strand curry leaves  

 

what to do;  

cut the beets into small dice and heat oil in a pan . Add cumin seeds, urad dhal and channa dhal and fry until golden. Add curry leaves , lemon juice and fry for 30 seconds. Add beers, salt and a splash of water and cook until beers are tender . Add coconut and take off heat. Place into a grinder and grind the mixture into a paste. Set into a bowl. 

In a separate pan make the tarka. Add the oil and mustard seeds, dhal and curry leaves. When seeds start popping add the mixture to the beer chutney and serve with your favourite dosa. 

 

Yummy beetroot chutney

Yummy beetroot chutney

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Coconut Chutney

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Coconut Chutney

Coconut Chutney

 

Ingredients

½ cup fresh coconut grated or chopped

2 tbsp fried gram / bhuna chana/ pottukadalai or dry roasted chana dal

½ tsp jeera/ cumin

1 to 2 green chilies

Salt as needed

1 garlic clove

water as needed

 

Seasoning

¾ tbsp. oil

¼ tsp mustard

½ to ¾ tsp urad dal

Pinch of hing

1 sprig curry leaves

1 broken red chili

 

What to do

Blend all the ingredients well without adding water. Scrape the sides and add water just as needed. Blend again. Adjust salt as needed. Heat a pan with oil on a low flame, add mustard, red chilli and urad dal. Saute until golden. Add curry leaves and hing. Off the heat. Saute until the leaves turn crisp. Pour this over the chutney.

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Banana Cupcakes

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Banana Cupcakes

Banana Cupcakes

Yield 12 cupcakes

 

Ingredients:

½ cup sweet butter

½ cup sugar

1 egg

½ cup mashed ripe bananas

¾ cup + 2 Tbsp. unbleached all-purpose flour

¼ tsp salt

½ tsp. baking soda

2 ½ Tbsp milk (can use almond, or cashew)

¼ tsp. apple cider vinegar

½ tsp vanilla extract

 

 

what to do:

Preheat oven to 180 celcius.

Cream butter and sugar until light and fluffy.

Add egg and mashed banana, mixing throuoghly.

Sift dry ingredients into butter and egg mixture. Sift until flour has been incorporated completely. Add milk, vinegar and mix.

 

Pour batter into cupcakes tins, filling ½ to ⅔ full.

Cook for 15 to 20 minutes and check to see if its done with toothpick.

 

  • for a banana type break, our batter into a loaf and cook about 30 mins.

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