cauliflower dal with panch pluran

From this site

http://blog.fatfreevegan.com/2008/01/cauliflower-dal-with-panch-phoran.html

More recipes for panch panal are at the bottom of the post.

 

 

Cauliflower Dal with Panch Phoran

If you want a more assertive panch phoran taste, grind an additional 1/2 tablespoon of it and add it during the last 10 minutes of cooking.

Ingredients

• 1 1/2 cups masoor dal or red lentils
• 4 cups water
• 1 teaspoon turmeric
• 1 teaspoon salt (or to taste)
• 1/8 teaspoon canola oil (or canola oil spray)
• 1 tablespoon panch phoran
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes
• 1 teaspoon ginger paste (or 1 tsp. minced ginger)
• 16 ounces diced tomatoes (or 1 can)
• 1 head cauliflower, cut into small florets)
• 1/2 cup water

Instructions

1. Pick over and rinse the lentils and add them to a pot with the water and turmeric. Bring to a boil and reduce heat to low. Simmer until the dal is tender, about 20 to 35 minutes. When done, add salt and set aside.
2. While the dal is cooking, prepare the vegetables. Heat a large, deep skillet, preferably non-stick. When hot, add the canola oil and shake it to spread it around. Add the panch phoran and stir. (You may instead use oil spray; spray before and after adding the panch phoran.) When the first seed pops, immediately add the onion, garlic, pepper flakes, and ginger paste. Stir and cook until the onion softens, about 2 minutes. Add the tomatoes, cauliflower, and water, and stir. Cover and cook until the cauliflower is just tender, about 10 minutes.
3. When the dal and cauliflower are both done, add the dal to the cauliflower mixture. Stir well, and check seasoning, adding more salt if needed. Simmer gently for about 10 minutes to allow flavors to blend. Serve hot, over rice if desired.

Preparation time: 10 minute(s) | Cooking time: 55 minute(s)

Number of servings (yield): 6

Makes about 6 servings. Per serving: 193 Calories (kcal); 1g Total Fat; (4% calories from fat); 15g Protein; 34g Carbohydrate; 0mg Cholesterol; 378mg Sodium; 16g Fiber.

leek cabbage soup

cabbage chopped coarse
leeks sliced and separated
half an onion
one large can of dice tomato (I added a few grape tomatoes)
tumerick
black pepper
I used a veggie broth I had made from scallions
package of chives

this was edible after just 40 minutes of boiling.
More cooking on low soften the veggies a bit more.

Cabbage tomato soup

Cabbage soup is not only a delicious meal, but it is also used as a diet method for losing weight fast. There's no need to starve in order to lose weight, when it is possible to experience tasty cabbage soup throughout the week. Whether you are choosing to make cabbage soup for diet purposes or would simply enjoy a hot bowl of soup, this recipe will excite all taste buds and fill stomachs.

What You Will Need

• 1/2 a head of cabbage
• 1 can of Italian-style stewed tomatoes (14.5 ounces)
• 1/2 an onion
• 2 garlic cloves
• 3 tbsp. olive oil
• 2 qts. water
• 2 or 3 chicken bouillon cubes (optional)
• 1 tsp. salt
• 1/2 tsp. black pepper

Directions

1. Chop up 1/2 an onion as desired.
2. Chop up 2 gloves of garlic as desired.
3. Core the head of cabbage and coarsely chop.
4. Drain and dice the Italian-style stewed tomatoes if they are not already.
5. In a large stockpot, heat olive oil and then continue to stir in onions and garlic. This should cook for about 5 minutes or until onions are transparent.
6. Add water, bouillon cubes, salt and pepper to the stockpot. When this reaches its boiling point, stir in the chopped 1/2 head of cabbage. Simmer for 10 minutes or until cabbage begins to wilt.
7. Add Italian-style stewed tomatoes and stir. Return pot to a boil and then reduce heat to simmer. The cabbage soup should simmer for 15 to 30 minutes. Stir frequently for the best results.

Cabbage soup does not have to be the same simple recipe over and over. There are many different ways to enjoy this common soup recipe. Changing it up every now and then is a great way to experience new tastes in the same soup that is loved all over the world. This could include adding green peppers, carrots, mushrooms, celery, V8 juice, zucchini and other seasonal vegetables.

chana dal in rice maker

one cup of beans
two cups of water
chopped onion
pepper and herb spice from Florida
tumeric to taste

cook on the porridge setting
when it says done, cancel and cook on porridge setting again

leaving it on warming will soften the beans further

Add homemade white vinegar and pepper sauce.
Add any greens.

PUMPKIN SOUP

Ingredients

• 4 cups low-sodium vegetable broth, divided
• 4 cups pumpkin purée (canned or fresh) (butternut squash may be substituted)
• 1 cup finely chopped onion
• 1 clove garlic
• 1 tsp. fresh thyme, chopped
• Salt and freshly ground pepper to taste
• 2 Tbsp. light whipping cream (optional)
• 1 tsp. fresh parsley, chopped
• Nutmeg (optional)

Directions

1. In large pot over medium-high heat add 3 cups broth, pumpkin, onion, garlic, thyme, salt and pepper. Bring to boil. Reduce to low and simmer uncovered, about 30 minutes.
2. Puree mixture until smooth, in small batches, using blender or food processor. Return to pot. Bring to boil. Reduce heat to low and simmer uncovered for another 30 minutes. Add remaining broth as desired. (Optional, stir in cream.)
3. Pour into bowls. Garnish with parsley (or sprinkle of nutmeg) and serve.

Cream of Mushroom soup

http://www.salad-in-a-jar.com/family-recipes/make-your-own-condensed-cream-of-mushroom-soup-in-less-than-5-minutes

BLACK BEAN DIP

Two cans of black beans.   Drain and dump in a small mixing bowl.
Chop garlic and saute in olive oil.  Add garlic but not the oil.
Paprika
Parsley
Tumeric
lime juice
black pepper
small amount of kale broth
Charley's habenero hot pepper.  Just a bit.
A few shakes of Bufalo.
A few shakes of Frank's hot sauce.

blend all this with the little hand blender until it is creamy

7/12/2012  - seems tasty but not as good as the last batch.

Pesto

From Homesteading site

Heavy Metal Detox Pesto Recipe -

Add More Parsley and Cilantro (Coriander) To Your Diet:
Parsley and cilantro (coriander) are very powerful natural green plant foods for detoxing heavy metals out of your body. Add these amazing herbs to j...uices, salads, soups and meals.

Heavy Metal Detox Pesto Recipe:
3 cloves garlic
1/3 cup Brazil nuts (selenium source) or macadamia nuts
1/3 cup sunflower seeds (cysteine source)
1/3 cup pumpkin seeds (zinc, magnesium sources)
1 cup fresh cilantro (coriander)
1 cup parsley
2/3 cup cold pressed olive oil
4 tablespoons lemon juice (Vitamin C source)
Big pinch of sea salt and or dulse flakes to flavor.
Soak the seeds and nuts overnight to release the enzyme exhibitors. Process the parsley, cilantro (coriander) and olive oil in a blender until chopped. Add the garlic, nuts, and seeds, salt/dulse and lemon juice and mix until the mixture is finely blended into a paste. Store in dark glass jar. It freezes well also if need be. Enjoy!