Mango Chia Pudding

 Chia seeds are an excellent source of fiber. I add chia seeds to my smoothies, oatmeal and much more. Chia pudding is one of my favorite dessert. Little amount of chia pudding is very filling. I use coconut milk and variety of fruits for my chia pudding.

Ingredients:

3 Tablespoons chia seeds

1 cup coconut milk

1/2 cup mango pulp ( I used sugar free pulp)

1/2 cup freshly squeezed orange juice

1 Tablespoon maple syrup/ honey/ agave (optional)

                                                      

Method:

1. Add chia seeds to a medium bowl or container.

2. Stir in coconut milk, to soak.

                                                       

3. Stir in mango pulp, orange juice, and maple syrup. Combine to mix. Cover and refrigerate for couple hours.

                                

4. Garnish with fresh mango pieces before serving.

                                              

Notes:

You can substitute coconut milk with oat milk, almond milk or yogurt.

You can add berries instead of mango.

You can substitute orange juice with fresh pineapple juice.

Skillet Pizza

 Easy to make within 10 minutes, this skillet pizza is very delicious. 

Ingredients:

Medium size cast iron skillet

1 Tablespoon olive oil

Fresh pizza dough from store

Toppings of your choice

Pizza sauce

1/2 cup grated mozzarella cheese

Method:

1. Pour oil in the skillet and heat it on the stove.

2. While the oil is heating, assemble the pizza. 

Stretch the pizza dough on a floured surface. Place the dough on a plate to assemble; pizza sauce, cheese, toppings, cheese ( that's how I like it).

                                    

                                                              

3. Carefully slide the prepared pizza onto the skillet. Cook for 3 minutes, until the bottom is golden brown.

                                    

4. Slide the skillet with pizza into the oven under broiler for 3-4 minutes, until the dough is cooked and cheese is bubbly. Turn off the broiler. Garnish with fresh basil leaves before serving.

                                                     

Raspberry and Coconut Loaf

Breakfast loaves are great alternate to regular boring bread. This delicious gluten free loaf is easily one of my favorite go to breakfast any morning. I made this for my colleague's birthday celebration at work.

Ingredients:

Coconut oil, for greasing

1 1/4 cup whole almonds or 1 3/4 cups almond flour (ground almond)

1/4 cup desiccated coconut, plus extra to serve

1 lemon, zested

2 teaspoons baking powder

1 pinch sea salt

3 large eggs

5 Tablespoons honey, plus extra to serve

1 1/4 cups raspberries

Method:

1. Preheat oven to 350 F. Grease and line a 1 lb. loaf pan. Blitz the almonds in a food processor to a flour-like consistency ( if you are using ground almonds, skip this step)

2. In a mixing bowl, mix together almond flour, desiccated coconut, lemon zest and baking powder with a pinch of salt.

                                                  

3. In another bowl, whisk the eggs until fully combined. Add honey.

                                   

4. Add wet mixture to the dry mixture.

                                                         

5. Gently fold in the raspberries. 

                                                         

6. Pour the mixture into the prepared tin. Bake in the hot oven for 50 to 60 minutes, until cooked through and a knife inserted comes out clean, covering with foil for the final 20 minutes.

                                                           

7. Brush with honey an sprinkle with the extra desiccated coconut. Transfer to a wire rack to cool, then slice and serve.

                                                         

                                      

Notes:

You can make this a vegan loaf by substituting the eggs with flax seed powder.

Shredded Tofu Tacos

There are so many vegetarian options to fill tacos with. Last week we had tacos with shredded tofu and home made salsa verde.

Ingredients:

400 g extra firm tofu, patted dry and shredded with a grater

2 Tablespoons soy sauce

1 Tablespoon oil

2 teaspoon cumin

1 teaspoon paprika

salt to state

Sauce:

1 onion, chopped

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon chili powder

2 Tablespoons tomato paste

1/3 cup pineapple juice

1/2 Tablespoon soy sauce

salt to taste

Method:

1. Pat tofu dry. Shred tofu in a grater with big holes.

                                  

                                                     

2. In a bowl, mix together soy sauce, oil, cumin, paprika, and salt.  Toss shredded tofu with marinade.

                                     

3. Spread tofu on a baking sheet and bake at 350 degree F/175 degree C for 30 minutes, stirring it every few minutes.

                                                         

                                                                 

4. Heat oil in a pan. Sauté onion and garlic in oil until softened.

                                                           

5. Add cumin, paprika, chili powder, tomato paste and salt. Cook for 3 minutes.

                                     

6. Stir in pineapple juice and soy sauce, and bring it to a bubble.

                                     

7. Reduce heat ad stir in baked tofu.

                                      

                                                             

Serve tofu in warm tortillas with fresh veggies and Salsa Verde

                                               

Moringa Soup

Moringa or murunga Keerai or drumstick leaves is a super food that contains lots of vitamins and minerals. In South India, we use moringa leaves and moringa fruit in different recipes. Murungakai sambar is one of my favorite dishes. I usually cook moringa leaves with moong dal. I added moringa leaves to adai for dinner. I made soup from the left over leaves. 

Ingredients:

1 Tablespoon butter

2 cups moringa leaves

4 shallots, diced

3 cloves garlic, minced

1 tomato, diced

3 cups water

black pepper to taste

salt as needed

Method:

1. Heat butter in a stock pot over medium-high heat. When butter is melted, sauté onion and garlic for 2 minutes until soft. Add tomato and cook for another 2 minutes. 

                                                           

2. Add drumstick leaves. Mix well. Add 2 cups of water. Add salt, cover and simmer for 10 minutes.

                                                           

3. Using an emulsifier blend the soup. 

                                      

4. Strain the soup to filter, into a bowl. Return the strained soup back to the stock pot. Add pepper and salt as needed. Add 1 cup of water. Simmer for 5 minutes. Remove from heat and serve warm.

                                    

Cream of Mushroom Soup

 This warm bowl of soup is so creamy with tender bites of mushroom bites, flavored with garlic, onions, and herbs. You can make this soup with ingredients you may already have in your kitchen.

Ingredients:

4 Tablespoons butter

1 Tablespoon oil

2 onions, diced ( 1/2 cup)

4 cloves garlic, minced

1 1/2 pounds (750 g) fresh brown mushrooms, sliced

4 teaspoons chopped thyme, divided

1/2 cup Marsala wine (any dry red or white wine) optional

6 Tablespoons all purpose flour

4 cups vegetable stock

1-2 teaspoons salt, adjust to taste

1/2 - 1 teaspoons black pepper powder, adjust to taste

1 teaspoon better than bouillon (optional)

1 cup heavy cream or half and half

chopped fresh parsley and thyme, to serve

Method:

1. Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Add garlic and cook until fragrant, about 1 minute. 

                                  

2. Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine if using and allow to cook for 3 minutes.

                                   

3. Sprinkle mushroom with flour, mix well and cook for 2 minutes. Add stock, 1 teaspoon better than bouillon, if using. Mix and bring to a boil. Reduce heat to a low-medium heat. Season with salt, and pepper.

                                                            

4. Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

5. Reduce heat to low, stir in cream or half and half. Allow to gently simmer ( do not boil). Adjust salt and pepper to taste.

                                                             

6. Mix in parsley and remaining thyme. Serve warm.

                                  

Notes:

Fresh brown or cremini mushrooms are perfect for this recipe. I used mini Portobello mushrooms.

I did not have fresh thyme. I used thyme that I dried end of last summer.  

Heavy cream gives the rich creamy texture to the soup. You can make this soup dairy free as well.

I used red wine in this recipe. You can make it without the wine too.