1kg ripe tomatoes, quartered
4 sprigs fresh thyme or 2 teaspoons dried
1 tbsp of cilantro/ coriander leaves finely chopped
4 whole garlic cloves, skins removed
4 tsp of lemon juice
2 tablespoons extra-virgin olive oil
2 medium onions, chopped
4 cups low sodium chicken stock or vegetable stock
Salt and fresh ground pepper
1/4 cup cheese crumbles for serving, optional
Pressure cook the tomatoes, garlic, thyme sprigs, 2 tablespoons of olive oil and 1tsp of salt together. After then strain the whole mixture and throw the tomato skins.
Meanwhile, cook onions with 2 tsp of olive oil in a large pot until softened and starting to brown, about 10 minutes.
Add the tomatoes and garlic puree and vegetable broth/ chicken stock to the onions. Bring to a simmer and simmer, uncovered, for 30 minutes.
Pass the soup through a food mill fitted with the coarsest blade or blend using an immersion blender or blender. Add back to the pot and bring it to boil. Add salt and/or pepper to taste. Serve with cheese crumbles and cilantro leaves on top — optional.
1 tablespoon olive oil
1 onion, diced
1 medium carrot, finely chopped
2 stalks celery, finely chopped
1 teaspoon Turmeric POWDER
2 teaspoons garlic, minced (about 4 cloves)
1/2 teaspoon ground ginger
1/4 teaspoon ground cayenne pepper
1 litre vegetable broth
3–4 cups water
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
3 cups cauliflower florets, chopped
1 bunch kale, chopped (can use spinach instead of kale)
1 cup rice noodles, boiled and drained (optional)
1) In a large saucepan or pot over medium-low, warm oil. Add onion; stir. Cook for 5-7 minutes, until the onions begin to brown. Add carrots and celery; cook for 3-5 more minutes, until the vegetables soften.
2) Add turmeric, garlic, ginger, and cayenne; stir until the vegetables are coated. Cook for 1 minute, until fragrant.
3) Add broth, water, salt, and pepper; stir. Bring to a boil; reduce heat to low. Add cauliflower. Cover and simmer for 10-15 minutes, until cauliflower is tender.
4) When the cauliflower is fork tender, add beans, kale, and noodles. Cook until the kale is slightly wilted. Serve hot.
Began/ Brinjal : 1Big (Grill it on gas/ smoke it)
Soya Granules: ½ cup (soaked & Drain water)
Green Peas: ½ cup (boiled/ optional)
Onion: 2 Big (chopped)
Tomato: 4 Big (chopped)
Green Chilly & Coriander (for garnish)
Salt, Pepper, Red Chilly, garam masala (as per Taste)
1.Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
2.Place each wonton wrapper into a cup of the muffin pan, and press it into the bottom and sides. Lightly spray with nonstick spray. Bake until lightly browned, about 8 minutes.
3.Let cool completely, about 10 minutes.
4.Meanwhile, bring a skillet sprayed with nonstick spray to medium-high heat. Add chicken, and sprinkle with taco seasoning. Cook and crumble until fully cooked, about 5 minutes. Add beans, and cook and stir until hot, about 1 minute.
5.Evenly fill wonton cups in this order: lettuce, chicken-bean mixture, cheese, chopped olives, salsa, and sour cream.
1 kg boneless, skinless chicken breasts
2 teaspoons ground curry
salt and pepper to taste
1/2 cup chopped onion
1 teaspoon minced garlic
1 (14-ounce) litre coconut milk
1 (14 1/2-ounce) can diced tomatoes drained
3 cups baby spinach
1.Season the chicken with curry, and salt and pepper.
2.In a large nonstick pan coated with nonstick cooking spray, brown the chicken breasts on both sides, approximately 5-7 minutes. Add onion and garlic, and continue sautéing 5 minutes, stirring.
3. Add the coconut milk and tomatoes, bring to boil, reduce heat and cook about 15-20 minutes or until the chicken is tender. Add spinach, and cook until wilted, about 2 minutes.
2 cups broccoli, cut into small florets
1/4 cup red onion, chopped small
3 cloves garlic, minced
2 cups mushrooms, sliced
1/4 teaspoon crushed red pepper (optional)
2 teaspoons fresh ginger, grated
1/4 cup vegetable broth, optional water
1/2 cup carrot, shredded
1/4 cup cashews, optional water chestnuts
2 tablespoons rice wine vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon coconut sugar, optional
1 tablespoon sesame seeds
1 bowl of Button Mushrooms wiped clean, stems trimmed or removed
1 Tbsp Extra Virgin Olive Oil
2 cloves Garlic finely chopped
2 Tbsp fresh Chives thinly sliced
1/8 tsp Kosher Salt
1/8 tsp Black Pepper
1/8 tsp Garlic Powder
Preheat oven or toaster oven to 400°.
Toss clean mushrooms into ziploc bag or a bowl; add olive oil, fresh garlic, fresh chives, salt, and pepper.
Gently massage mushrooms to work the ingredients over entire surface.
Place in oiled skillet or baking sheet; dust with garlic powder.
Bake 10-12 minutes and serve warm.