The mung bean salad indian style is so delicious and super quick. The perfect weekday meal with such few ingredients. I’m always looking for fast protein packed meals that are yummy. I basically used the same ingredients for my Quinoa Salad with Cilantro, Tomato, & Cucumber but with an indian twist.
I made this one with mung beans but feel free to use the beans of your choice. I try to use dry beans over canned beans when possible (for the advantages of using dried beans over canned beans see Dry Beans Vs. Canned Beans). The problem with using dry beans though is the soak time. Dry beans usually require 8-12 hours of soak time. I can sometimes bypass at least some of the soak time by using my pressure cooker. I often opt for mung beans as they require less soak time and they better for the tummy (see here for more info). Make sure to not overcook the beans, as even a few minutes too long will cause them to go mushy.
Ingredients for Mung Bean Salad Indian Style
2 cups dry mung beans (or another type of beans, can also use 3 cans of beans)
4 cloves garlic, crushed
half a small red onion or 3 green onions, chopped
1 tomato, chopped
1 cup chopped cucumber
1 avocado, chopped
1 tsp cumin powder
1 tsp coriander powder
1 tsp garam masala
juice from one lemon
1-2 fresh chillies chopped
salt and pepper to taste
Directions for Mung Bean Salad Indian Style
For cooking dry beans: wash beans and soak overnight/8-12 hours (can soak for less time but just know that it will require more cooking time). Place beans in a pot or pressure cooker with 6 cups of water. If using a pressure cooker, cook beans for about 10-15 minutes, checking frequently. If using a regular pot, cook for 40-50 minutes, checking frequently.
Combine cooked or canned beans with the rest of the ingredients.
Vegan mashed potatoes with almond milk, so easy and yummy.
It was last Friday and I was supposed to go out to a friend’s house. I was planning on making a dessert and bring it over but, by the time I got my act together, all the grocery stores were closed. :S
In a slight panic, I opened my fridge and saw that it was pretty empty. Shoot.
But I did have potatoes and leftover gravy from my vegan lentil loaf with mushroom gravy that I had made a couple of days back. Aha! Mashed potatoes anyone? Not as exciting as dessert, I know, but maybe just as delicious?
I didn’t have much (vegan) butter to make a creamy texture so I added some olive oil and almond milk instead. The vegan mashed potatoes almond milk recipe was born. 🙂
Ingredients for Vegan Mashed Potatoes Almond Milk
3 pounds (about 7-8 medium sized) golden potatoes
4 cloves garlic + 1 tablespoon olive oil
1 tsp salt
1/2 cup almond milk
2 tablespoon vegan butter
2 tablespoon olive oil
1 tablespoon thyme
salt and pepper to taste
Directions for Vegan Mashed Potatoes Almond Milk
Pre-heat oven to 400 degrees.
Place garlic cloves onto a sheet of foil paper and drizzle with the olive oil. Wrap up and bake for about 15-20 minutes.
Place potatoes in a pot and cover with cold water add the salt and bring to a boil. Cook until you can poke them with a fork easily.
Once the potatoes are cooked, remove the skin and add the roasted garlic + the remaining ingredients.
Mash everything and enjoy!
Note: Be VERY careful is using a blender to mash the potatoes, you run the risk of making them glue-like. I know because I have made this mistake in the past. For more tips on how to make mashed potatoes see here.
This vegan lentil loaf with mushroom gravy, definitely a keeper! This recipe is so quick and delicious, I want to make it again and again. 🙂
I originally made this for my friend Fatima who came over for dinner (who also happens to be on the anti-inflammatory diet, yay for anti-inflammatory friends!).
Note: if you are using a pressure cooker to cook the dry lentils, be careful! (I have a pressure cooker which I use to cook most of my dry beans, along with anything else that can be made in a pressure cooker) Unlike a regular pot that you can keep an eye on as your stuff cooks, pressure cookers cook super fast. Err on the side of caution and keep checking the lentils frequently. Overcooking them by even a couple of minutes can make them too soft to work in a lentil loaf. I know this by many mistakes. 🙂
I served the this vegan lentil loaf with mushroom gravy with a side of steamed kale
Ingredients for Vegan Lentil Loaf With Mushroom Gravy
1 tbsp olive oil
1 small onion, chopped
3 cloves garlic, crushed
2 stalks celery, diced
1 teaspoon cumin
1 teaspoon sage
3 cups cooked lentils
3 cups cooked wild rice (or a brown rice and wild rice combination)
1/2 cup chopped walnuts
1/4 cup dry gluten free breadcrumbs
2 tablespoons lemon
2 tablespoons ground chia + 6 tablespoons of water
2 tablespoons gluten free flour
salt & pepper to taste
1 tbsp olive oil
6 cloves garlic, minced
1 small onion, chopped
1/2 cup rice flour (or any other gluten free flour you have handy)
4 tsp nutritional yeast
4 tbsp braggs amino or soy sauce
4 cups veggie broth
6-8 mushrooms, sliced
1/2 tsp pepper sage
1/2 tsp pepper
Directions for Vegan Lentil Loaf With Mushroom Gravy
Preheat oven to 350 degrees F.
Chop onion and celery finely, and crush the garlic clove.
Heat oil in frying pan over medium heat and saute the onion, garlic and celery until the onion is translucent
Add the sage and cumin.
Combine all ingredients in a large bowl and mix well.
Oil loaf pan and fill the with the mixture.
Press down and cover with foil paper.
Bake 30 minutes covered, 10 minutes uncovered. Let stand for another 30-40 minutes before cutting and serving (I found that it took a while for loaf to settle and get hard enough).
Heat oil in a pan.
Add garlic and onions and saute until the onions get translucent.
Add all the ingredients except for the spices and stir continuously until you a thick sauce is formed (you’ll have to stir very quickly to ensure there are no lumps)
Add spices and continue to stir
Add more gluten free flour to adjust the thickness
Warm quinoa salad with roasted butternut squash…sigh…it’s recipes like these that make fall even sweeter. 🙂
I love walking down the street on a beautiful fall day, picking up my fruits and veggies and bringing them home to cook. This was one of those wonderful days.
I had a friend come over and wanted to try something new. I bought butternut squash and had no idea what to do with it. I was thinking about making squash spaghetti but go lazy. 😛 I still wanted to use the squash but wanted an easy, warm and yummy dish. Quinoa is always a good and quick option. It takes me about 10 minutes to make (I have a pressure cooker) and is so versatile that it goes with just about anything.
In the end, I decided to make a warm quinoa salad with roasted butternut squash.
The result: amazing!
Ingredients for Warm Quinoa Salad with Roasted Butternut Squash
1 squash (I used acorn, but you can choose your fancy)
1 cup quinoa
1.5 cups veggie broth
1 cup cooked chickpeas (or any other bean)
2 green onions, chopped
1/4 cup chopped cilantro
3 tbsp each olive oil
3 tbsp lemon juice and freshly squeezed lemon juice
1 tsp paprika
1 tsp chilli powder
1/4 cup roasted almonds (or any other nut), chopped (optional)
1/4 cup crumbled feta cheese (optional)
fresh chopped mint for garnish
salt & pepper to taste
Directions for Warm Quinoa Salad with Roasted Butternut Squash
Preheat oven to 400F.
Cut squash in half, remove seeds and bake for about 25 minutes.
Wash and cook quinoa in veggie broth
Add all ingredients to the cooked quinoa and toss together
Place quinoa mixture into the squash “bowl”
Enjoy with your favourite side of greens
For a video of another acorn squash recipe (which is also pretty entertaining), this out.
This is the best butternut squash soup with coconut milk. How dare I make such a claim, you ask? Let me explain.
You see after being diagnosed with Crohn’s disease back in 2010 butternut squash soups were one of my go-to anti inflammatory meals. Irfan, my partner, first made this soup for me as part of my first birthday post Crohn’s. I had only been diagnosed a couple of months back and was still very new to the world of anti inflammatory food. It was a pretty gloomy time to be honest. Though I accepted my the life change to cleaner and anti inflammatory foods, I had, out of ignorance, also believed that I would sacrifice taste.
Lucky for me, I was so very wrong. So very incredibly wrong.
Irfan made an amazing spread of the perfect anti inflammatory birthday meal. It was complete with a veggie burger, sweet potato fries, cake and this recipe for the best butternut squash soup with coconut milk.
I think this was my favourite part of the meal! I have since made this soup so many times and it is always a hit!
Sometimes, when I go on an anti candida cleanse, I am not able to have coconut. This is why you will also find a recipe for butternut squash soup without coconut on this blog. 🙂
I’ve tried many variations but always come back to this recipe. This recipe for the best butternut squash soup with coconut milk comes from Gluten Free Goddess. I follow the recipe almost exactly with the only variation being adding a full can of coconut milk and using maple syrup.