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Lemon Rice

Preparation: 10 minutes Cook Time: about 20 minutes Serves: 4 Ingredients: 1 ½ cups basmati rice 3 cups of water ½ tsp. salt 1-2 tsp. chana dahl 1-2 tsp. urad dahl ¼ cup onion (minced) 3 tbsp. lemon juice 1 tbsp. raisins 1 tbsp. nuts ¼ cup minced cilantro Directions: Wash rice with 5-6 changes in water until water is clear. Add 1 ½ cups of rice, 3 cups of water, ½ tsp. of salt to a pot, cover and bring to a boil. Once boiling, turn heat down to simmer. Cook until water is absorbed. In a skillet sauté, chana dahl and urad dahl, add minced onion and sauté until lightly browned. Stir contents of skillet into cooked rice. Add lemon juice, cilantro, raisins, and nuts to rice.

Curried Cauliflower

Preparation: 5 minutes Cook Time: 15 minutes Serves: 4 Ingredients: 1 head of cauliflower 2 tbsp. oil or ghee 1 tsp. mustard seeds 1 onion 1 whole red chili ½ tomato 1 tsp. turmeric 1 tsp. cumin 1 tsp. coriander 1 tsp. ginger(grated) 1 cup water salt to taste Directions: Cut cauliflower into very small florets and chop stems. Dice onion and tomato. In a Dutch oven, sauté mustard seeds until they turn grey and start to “pop.” Make a masala- sauté onion and tomato until glossy. Add red chili, turmeric, and curry leaves. Add cauliflower, 1 cup of water, and simmer until cauliflower is well cooked. Salt to taste.

Vegan Matar Paneer

Preparation: 10 minutes Cook Time: about 20 minutes Serves: 4 Ingredients: 1 pound tofu 1 tbsp. oil 2 tsp. cumin seeds ¼ cup onion(diced) 1tsp. minced ginger ¼ tsp. cayenne pepper 1tsp. turmeric 1 tsp. salt 1tsp. coriander 1 tsp. garam masala 1 ½ cups diced tomatoes 2 cups peas Directions: Cut tofu into ½ inch cubes and lightly brown in oven at 350 degrees. Add oil and the cumin seeds to pan and sauté just long enough to toast seeds. Add diced onion and ginger. Sauté until onion is transparent. Add cayenne pepper, turmeric, salt, coriander, garam masala, and tomatoes. Allow to simmer for a few minutes. Add tofu and peas and simmer for a few minutes longer.

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