Ingredients:
- Rice puffs (found at the Indian store)
- Chutney
- Dalmuth (different flavors are available)
- Salsa
- Red Onion
- Additional lime if prefer
- Combine rice puffs, chutney, dalmuth, and salsa to taste
- Enjoy as a mid-day snack with chai!
July 28, 2013
Bhelpuri
Ingredients:
July 7, 2013
Pesto
Ingredients:
Blend all ingredients together until a paste is formed. Add olive oil according to the smoothness you prefer. You can add to home made pizza or pasta, or simply eat with toasted bread.
- Fresh basil
- Cheese (feta or Parmesan)
- Olive oil
- Almonds (or walnuts)
- Garlic (powder)
- Salt
- Pepper
Blend all ingredients together until a paste is formed. Add olive oil according to the smoothness you prefer. You can add to home made pizza or pasta, or simply eat with toasted bread.
June 24, 2013
Seitan (Fake meat)
Ingredients:
Add water until consistent rubbery consistency is achieved.
Knead dough for 5-10 minutes (as needed) until dough is malleable.
Cut raw dough into smaller pieces.
In a deep pot (with lid) boil water (enough to cover raw dough). Add flavored bouillon. Boil for an hour (or until dough is cooked) at medium-high heat.
The seitan will expand drastically and absorb a lot of water.
Once cooked, take out seitan, drain water and squish until most water is gone.Cut into smaller pieces. Seitan freezes very well. You can make a batch and save the rest for other dishes.
Seitan is a great vegetarian alternative to tofu. You can stir fry it and add any flavors you like. This is an example of Seitan with Asian Citrus sauce.
- Gluten wheat (found in bulk at international markets) and found prepackaged at major grocery stores
- Water
- Vegetable (or beef, chicken, seafood) Bouillon
Preparation:
Place Gluten wheat flour in deep container.
Add water until consistent rubbery consistency is achieved.
Knead dough for 5-10 minutes (as needed) until dough is malleable.
Cut raw dough into smaller pieces.
In a deep pot (with lid) boil water (enough to cover raw dough). Add flavored bouillon. Boil for an hour (or until dough is cooked) at medium-high heat.
The seitan will expand drastically and absorb a lot of water.
Once cooked, take out seitan, drain water and squish until most water is gone.Cut into smaller pieces. Seitan freezes very well. You can make a batch and save the rest for other dishes.
Seitan is a great vegetarian alternative to tofu. You can stir fry it and add any flavors you like. This is an example of Seitan with Asian Citrus sauce.