Recipes
borpy
Posts: 38
Spring Beans
For the spices:
Spring Masala- 1 tbsp cumin seeds
2 tbsp corainder seeds
1 tbsp yellow mustard seeds
1 tsp black peppercorns
1 tsp cardamom seeds
toast the seeds seperatly on medium to high heat until they start to crackle, they will crackle a little, then a lot, then a little, take them off when they go back to crackling a little.
then if you have a mortar and pestle grind them up in there, or put the spices between two sheets of parchment paper and roll a rolling pin over them till they are ground. when they are full ground they will be mostly powder with a little empty casings floating around but the casing will soften when you cook them.
For the beans- soak one cup of chick peas and one cup of dhal in lightly salted water for 24 hours. then pour the water out and soak them in clean water for 2 hours. then boil them for 3 hours.
once all that is ready finely chop 2 medium yellow onions, and half a bulb of garlic( roughly 6 knobs). coarsley chop 4 cups of raw spinach, and 4 cups of cauliflower.
measure out 1/4 cup of red wine vinegar and 1/2 tsp salt.
Finally to cook it all:)
In big deep skillet, pour in some olive or sesame oil, then saute the onions until they are soft. add the garlic and saute till it's also soft. pour in all the ground spice and stir, then pour in your drained beans and stir, let cook while stirring here and there for about 10-15 min. then pour in the spinach and cauliflower and let that cook while you wtir here and there for 10 min, then add the vinegar and salt and cook for around another 10 minutes.
You can eat it fresh made or let it sit overnight in the fridge to marinate a little
For the spices:
Spring Masala- 1 tbsp cumin seeds
2 tbsp corainder seeds
1 tbsp yellow mustard seeds
1 tsp black peppercorns
1 tsp cardamom seeds
toast the seeds seperatly on medium to high heat until they start to crackle, they will crackle a little, then a lot, then a little, take them off when they go back to crackling a little.
then if you have a mortar and pestle grind them up in there, or put the spices between two sheets of parchment paper and roll a rolling pin over them till they are ground. when they are full ground they will be mostly powder with a little empty casings floating around but the casing will soften when you cook them.
For the beans- soak one cup of chick peas and one cup of dhal in lightly salted water for 24 hours. then pour the water out and soak them in clean water for 2 hours. then boil them for 3 hours.
once all that is ready finely chop 2 medium yellow onions, and half a bulb of garlic( roughly 6 knobs). coarsley chop 4 cups of raw spinach, and 4 cups of cauliflower.
measure out 1/4 cup of red wine vinegar and 1/2 tsp salt.
Finally to cook it all:)
In big deep skillet, pour in some olive or sesame oil, then saute the onions until they are soft. add the garlic and saute till it's also soft. pour in all the ground spice and stir, then pour in your drained beans and stir, let cook while stirring here and there for about 10-15 min. then pour in the spinach and cauliflower and let that cook while you wtir here and there for 10 min, then add the vinegar and salt and cook for around another 10 minutes.
You can eat it fresh made or let it sit overnight in the fridge to marinate a little
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Tuna Salad with a Kick
This tuna salad comes in at 556 calories(including crackers) and is my favorite go to meal, especialy when I don't feel like cooking. It's tasty and super filling and awesome for getting some protein without a lot of fat.
Ingredients:
1 can cloverleaf tuna packed in water
2 Tbsp Yucatan 95% avocado guacamole
2 Tbsp Miracle whip (or 1Tbsp miracle whip and 1Tbsp veganaise)
1 Tbsp minced pickled ginger
1/3 cup diced snap peas
12 unsalted tops(crackers)
Mix everything but the crackers together, put a heaping spoonful on a cracker and enjoy! (sometimes I mix the crackers in there too and it's pretty delish lol)0
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