Homemade Bliss

I think I first stumbled across Vegan Richa when I was looking for a recipe for cauliflower wings one Super Bowl. That recipe was fantastic – but I now realize it pales in comparison to her beautiful, healthy and delicious Indian ones.

The wonderful thing about Vegan Richa’s recipes is that once you have all the spices on hand the actual cook time is very quick. These three dishes took just over an hour to prepare this evening – about the same amount of time it would have taken for delivery from our favorite Indian restaurant! 

The other great thing is that she relies on spices to give the dish flavor, rather than copious amounts of oil & salt – so I find her dishes lighter & in many ways much more flavorful than what you get at a restaurant.

Pictured clockwise from top left I made eggplant with cumin & nigella seeds, basmati rice, spiced cabbage potatoes and Bengali red lentil soup.

These recipes came from her new book – though similar ones may be on her blog. And as always I need to add the disclaimer that I haven’t quite cooked the dishes as they were written. Yes, you guessed it – I didn’t go shopping beforehand & so used whatever I found in the pantry! 

For the eggplant dish I finely diced some onion and cooked it with nigella seeds and ground cumin until it was translucent. 

Then I processed 3 garlic cloves & an inch of diced ginger with two tablespoons of water. I then mixed the paste through the onions. After that I added 2 diced tomatoes, a quarter teaspoon of turmeric and salt.

Then it was simply a case of adding the diced eggplant and a quarter cup of water and cooking over low heat for about 30 minutes or so.

For the spiced cabbage potatoes I finely diced half a red onion and cooked it in a little oil with diced garlic, ginger and turmeric. Then I added in diced potatoes and shredded cabbage – mixing well to make sure all the vegetables were well coated in the spice mix.

Then I covered & cooked it for 30 minutes – deglazing the pan about half way through with one tablespoon of water.

The dal was my ‘go to’ red lentil soup that I’ve written about before. Essentially it’s one cup of rinsed red lentils in 3 cups of water with turmeric, red onion and tomato added in during cooking. After 25 minutes or so I then added 1 teaspoon of mustard oil & 1 teaspoon of lime juice.

Homemade bliss indeed – who needs to wait an hour for delivery? 😉

#vegan #kidfriendlyvegan #mindfuleating #wholefood #veganricha #Indian

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