India goes raw - vegan mango lassi ( recipe) ...
Ingredients:
2 cups almond milk
1 ripe mango, peeled, flesh sliced
½ tsp cardamom powder and/ or 2 tsp rose water and/ or a pinch of saffron
few mint leaves to garnish and/ or mango cubes
1 ripe mango, peeled, flesh sliced
½ tsp cardamom powder and/ or 2 tsp rose water and/ or a pinch of saffron
few mint leaves to garnish and/ or mango cubes
Instructions:
Blend all ingredients until smooth and creamy. Garnish with mind and / or mango cubes
Meatloaf, mashed potatoes, and green beans
http://www.foodnetwork.com/recipes/food-network-kitchens/spicy-quinoa-with-sweet-potatoes.html
Sweet Root Vegetable & Millet "Stone" Soup
Serves 6-8
Each week a stone turns up in a different child's bowl. The children like to make a wish on it. When the stone is low on wishes, the teacher puts it in her garden for a "refill". The millet in the soup makes it particularly warming & nourishing.
Each week a stone turns up in a different child's bowl. The children like to make a wish on it. When the stone is low on wishes, the teacher puts it in her garden for a "refill". The millet in the soup makes it particularly warming & nourishing.
- 1 Tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 stalks celery chopped
- 1/2 cup millet (rinsed)
- Sweet vegetables: beets, sweet potatoes, parsnips, rutabaga, any type of squash, chopped into small pieces. If your beets come with greens, chop them small. The total amount of vegetables should cover 1/3 of the pot.
- 6 cups water
- 2 Tablespoons Better Than Organic Vegetable Soup Base
- Salt and pepper to taste
- A drop of lemon juice-optional.
Heat the soup pot. Add olive oil and saute the chopped onions, carrots, and celery until the onions are soft & golden. (10-12 minutes). Add the rinsed millet at the end of the vegetable's saute time and cook until toasty and fragrant, several minutes. Add the sweet root vegetables and salt. Add 6 cups of water. Add 2 Tablespoons of soup base. Bring to a boil, then simmer gently for 20 to 25 minutes, partially covered. Before serving, check for salt & add pepper.
http://indianvegetarianrecipes.net/quick-bachelor-recipes/
Lunch idea: quinoa, pasta in olive oil and one teaspoon of balsamic vinagraite, cherry tomatoes, avocado (add when ready to eat)
Vegan Minestrone a la Kitchen of Love
30 min from start to finish
30 min from start to finish
1 cup spiral or mini shell pasta
3-4 tbsp olive oil
1 big potato
½ tsp black pepper
½ tsp asafoetida (hing)
2 stalks celery
1 yellow & 1 red bell pepper
1 cup broccoli heads
1 cup green beans
1 zucchini
6 medium tomatoes
1 ½ cups cooked white beans
3 tbsps dried or fresh herbs (basil, oregano, thyme)
1 tbsp Bragg’s liquid aminos
1-2 organic bouillon cubes (put 3 tbsp hot water in cup with cubes to melt evenly)
3-4 cups water or more for desired consistency
salt to taste
vegan parmesan for topping
3-4 tbsp olive oil
1 big potato
½ tsp black pepper
½ tsp asafoetida (hing)
2 stalks celery
1 yellow & 1 red bell pepper
1 cup broccoli heads
1 cup green beans
1 zucchini
6 medium tomatoes
1 ½ cups cooked white beans
3 tbsps dried or fresh herbs (basil, oregano, thyme)
1 tbsp Bragg’s liquid aminos
1-2 organic bouillon cubes (put 3 tbsp hot water in cup with cubes to melt evenly)
3-4 cups water or more for desired consistency
salt to taste
vegan parmesan for topping
cook pasta while preparing veggies, drain and put aside. cut all veggies into bite size pieces, stirfry potato in heated olive oil for 2 minutes then add asafoetida & black pepper and rest of the veggies except for the zucchini & tomatoes. stirfry for a few minutes. add zucchini and stirfry for 1 minute. add water, white beans, tomatoes and rest of seasoning. cook for a few minutes on medium heat and then let simmer for 5-10 minutes, finally add the pasta and top with vegan parmesan.
offer with love and gratitude to the divine and celebrate the food that loves you back
