Tantalizing Tofu Parantha (Wheat bread stuffed with spicy Tofu)

Tofu Parantha is another healthy dish to add on your menu. Tofu's high protein and low carb content makes it a figure friendly food. :) "Eating tofu regularly helps lower bad cholesterol, lowers the risk of cancer, makes bones stronger, and Tofu has been found to be a great source of calcium and vitamin E as well." Tofu is sort of like a Chameleon because just as a Chameleon blends in with its surroundings, Tofu will blend in with any flavor that tantalizes your tastebuds! Whole wheat flour in which the Tofu is enveloped in, is also healthy because it contains several Vitamins.
Also, Parantha is a Punjabi dish originating from northern part of India known as Punjab. Punjab is another vibrant and colorful state, and its jubiliant energy is reflected in the variety of spices and sauces that Bhangra (dance) it up in your mouth. :)

Ingredients
For the Dough: 2 cups of Whole Wheat flour
1 teaspoon salt
1/2 cup water or as needed to make the dough firm yet soft.
Mix the Dough, water and salt and knead them until all the ingredients are mixed well and becomes a smooth round ball.
For Tofu stuffing: 4 ounces of firm tofu mashed.
2 teaspoon salt
4 tablespoon coriander leaves
1/2 lime1 teaspoon Garam Masala (optional)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon grated jalopeno pepper
Mix together all the ingredients and mash the Tofu. Make 10 balls out of the Tofu mixture.
1. Form 10 balls out of the wheat dough.
2. Roll out 1 ball of wheat dough with a roller pin 6 inchs in height and width.
3. Add the Tofu mixture to the rolled out dough and bring the edges all together to form a dumpling. You are basically sealing the stuffing with the dough.
4. Grease the surface with oil that you will be rolling the dough upon. Make sure this is a smooth surface.
5. Roll out the dumpling and make it look like a circle that is about 6 inches in width and length.
6. If you wish, you may cut out the rolled out bread and stuffing with a cookie cutter to give the paratha any shape that you desire.
7. Take the rolled out Parantha(Tofu stuffed bread) and place it in a heated pan with 1 teaspoon of olive oil.
8. Allow it to cook for 2 minutes on medium heat until it is red. Now flip it over and cook again for 2 minutes until it is red and crispy.
9. Serve the Parathas with soy yogurt or your favorite Chutney. Voila! Hot, crispy and spicy Tofu paratha!

Biya Dhokri (Spicy whole Wheat pasta with Italian green beans and Edamame)

Biya Dhokri is an Indian version of Pasta. The soft and smooth texture of this dish is very tantalizing to the taste buds. This dish is not only tasty, but is quite healthy as well. Its made from Whole Wheat, Edamame beans and Italian green beans. Edamame is rich in antioxidants, phytochemicals, Vitamins C, B, and E, protein, Isoflavones, fiber and it has anti-inflammatory properties. Whole wheat flour is a good source of Calcium, Iron, Fiber, and minerals. Italian green beans are rich in Iron, Thiamine, Protein, Fiber and Vitamins A and C. This dish originates from the Western part of India known as Gujarat. Gujarat is a very vibrantly colorful state, and its energy is reflected in its varied and delicious cuisine.


Ingredients:

1 cup Wheat flour

1 teaspoon red pepper powder

1 teaspoon turmuric

1 teaspoon dhanajeeru (Optional)

1 tablespoon oil

1 teaspoon salt

1/2 cup water, add more if needed.

Directions:
1. Take all the ingredients and mix them with water to form a dough that is dense and not too loose. Add small quantities of water so you can make sure you don't add too much.

2. Divide the dough equally in small balls.

3. Roll out the balls into a round circle like a Tortilla and make horizontal and vertical cuts into it to make diamond like or square pieces.

Ingredients for sauteeing:

2 teaspoon Ajmo

1 Jalopeno or red chilli pepper

1 teaspoon grated ginger

1 teaspoon grated garlic

1 lb. Italian green beans

1 lb. Edmame beans

2 tablespoon oil

Directions:

1. Heat the oil in your cauldron (ha ha) for about a minute.

2. Place the Ajmo and hear the seeds crackle.

3. Then place Ginger, Garlic, and red chilli into the oil.

4. Add, Italian green beans and Edmame beans as well and heat for 5 minutes.

5. Add 4 cups of water to the cauldron.

6. Add 2 teaspoons of salt, 1/2 teaspoon turmeric, and 1 teaspoon dhanajeeru (optional).

7. After the water starts boiling, add the Squares of rolled out wheat dough to the water.

8. After the square/diamond pieces start swimming at the top of the cauldron, your Dhokri is done. It should take about 15-20 minutes. Stir occassionally.

9. Garnish with Cilantro and add lime juice from one lime after it is cooked.

10. Stir well and serve hot! :)

Maki with Avocado and cajun Portobello Fillets

The maki rolls taste fantastic! This dish is from the book conscious cook by Vegan chef Tal Ronnen. I would definitely encourage everyone to buy a copy. The recipes in his book are very delectable and aesthetic. I cannot reproduce the recipe due to copyright laws.

Raspberry-Strawberry Jam

Who knew that jams and preserves were so easy to make? You can have fabulous homemade berry jams and preserves at your fingertips in just a matter of minutes.

Ingredients:

2 cups Strawberries

2 cups Raspberries

3 cups Brownsugar

1 tablespoon lemon juice

Directions:

1. Place the berries, brown sugar and Lemon juice in a pan and boil it for 40-50 minutes. (you can add 1 teaspoon of Lemon rind if you want a tart and tangy lemony flavor.) Keep stirring the mixture.

2. Pour the hot jam into a glass jar and refrigerate.

3. Easy as 1-2-3. :)

Carrot Rice

Carrot rice is another spectacular South Indian specialty that is not only pleasing to the eye but to the palate as well. Its a great way to eat your veggies and get much needed antioxidants for your body.

Ingredients

3 Cups cooked rice
1 Tablespoon Olive Oil
1 teaspoon cumin
2 tablespoon of chopped Coriander
1 teaspoon grated ginger

1 teaspoon Turmuric
1 teaspoon grated garlic
1/2 lime
1 teaspoon grated jalopeno pepper
2-4 mid sized tomatos (use as many as desired, I used 4 tomatos.)
1 teaspoon cumin powder
1 tablespoon salt
1/2 red onion chopped
4 cups carrots

Directions

1. Cook the Rice in a pressure cooker. If you don't have a cooker you may boil it in water until it is cooked.
2. Place 1 Tablespoon of Olive Oil in a heated pan and add cumin. Allow Cumin to crackle and add the red onion, ginger, cumin power, garlic and Jalopeno. After 4 minutes, add the diced tomatos and turmuric and make a nice thick gravy by letting the tomatos cook for 5 minutes.
3. Add the 4 cups of carrots to the pan and mix well.
4. After 2 minutes, add rice, salt and lime juice. Mix well.
5. Garnish with Coriander.

Tempura Beet Rollatini with Balsamic Gastrique

The rollatini was creamy, crunchy and most of all amazingly delicious. The cashew cream in the beet rolls tastes like ricotta cheese. If you don't want to fry the beets you can just cook them and slice them thin and place some cashew cream mixture in and roll them up. This is most certainly a very exotic dish to cook and eat! This is another Tal Ronnen recipe from the book Conscious cook. :)

Ponzu glazed Tofu Crystal Rolls

Ponzu glazed Tofu Crystal Rolls are very tasty. The firmness of Tofu, combined with noodles and carrots give it a crunchy taste. Mint also adds a little zing to this dish.

Tropical Tapioca Pudding

This has to be by far the very the best dessert on earth! The soft and spongy tapiocas with sweet coconut milk is a treat to relish. Tropical fruits like Papaya, Guava and kiwi are not only loaded with antioxidants but are also extremely tasty. This is a must try dish from the book Conscious cook.

Pain Au Chocolat (Chocolate Croissants)

Chocolate Croissants are easy to make and bake. :) Chocolate has great antioxidant properties and is wonderful for your body, but the same cannot be said of pastry dough. lol. Treats are fine every once in a blue moon and portions are also of essence when consuming any food. Anyways, Chocolate Croissants make a delicious treat and are fun to make!

Ingredients
1 packet of Puff pastry dough
1 cup semi sweet Chocolate chips.

Directions
1. Cut the thawed Puff Pastry dough out into 6 squares. Then cut each square into a rectangle by making a cut diagonally. Now you should have 12 rectangles.
2. The widest part of the rectangle faces you. Place 4-5 Chocolate chips in the center of the rectangle and roll it up from the widest part towards the pointy part. Curve the ends and make sure it is sealed properly. The Croissants are to have a semi circular shape.
3. After they are all rolled up like Croissants, place them in an oiled pan and bake them for 15 minutes at 375 degrees.

Chocolate Mousse

The Chocolate Mousse is very silky, smooth and rich with all its Chocolate goodness. This dessert is super delicious as well as super easy to make. Chocolate has many great qualities; aside from being an antioxidant, it boosts energy and increases neurotransmitters like Serotonin which are experienced as feelings of happiness. A study has found that eating Chocolate may add an extra year to your life. :)

Ingredients
1.5 cup of Semi sweet Chocolate chips
1 lb Silken Tofu

Directions
1. Blend the Tofu in the blender till it is like a silky paste.
2. Melt the Chocolate chips by placing them in the Microwave for 40 seconds. Stir with the spoon to see if chips are melted, if not place them in the Microwave again for 20 seconds.
3. Place the melted Chocolate chips in the blender and blend Tofu and chips together. Add some water if needed and stir.
4. Refrigerate for 1hour and then serve.
5. You may add fruits and nuts if you wish.

Rose Ras Malai

Rose Ras Malai is another delectable dessert dish that you can enjoy. The Rose essence becomes a treat for the senses as it not only smells good, but tastes great as well. In the picture I have not poured in the soy milk in the bowl so you can view the 'malai' piece, but it is intended to be served with soy milk.









Ingredients
Roohafza Rose syrup (available at Indian stores)
2 Cups Soy Milk
1/2 cup Sugar
4 ounces of Tofu (firm if you are using this recipe, silken tofu if you want to blend the tofu, sugar and syrup together and form balls and pour sweetened soy milk with Rose syrup on top).

Directions
1. Boil the 2 cups of Soy milk, sugar, and the Rose syrup for 12 minutes.
2. Cut the Tofu horizontally to make 1/2 inch thick Tofu slices. Use the cookie cutter to cut out the shape of your choice.
3. Place the cut Tofu in the boiling milk and boil for another 1o minutes.
4. Let it cool and refrigerate for 30-60 minutes.
5. Serve cold. :)

Angel hair Pasta with Avocado Pesto

Avocado are not only incredibly tasty, but are also great for health as well! Avocados are loaded with Vitamin E, antioxidants, are great for the eyes, heart and lower Cholesterol. The Cashews are also another source of antioxidants and Magnesium. Beyond being healthy, the taste of Cashew cream is just heavenly.













Ingredients
1 pound Angel Hair Pasta
2 medium Avocados cut and seeded
1 cup Cashews
2 Tbsp Olive Oil
5 cloves of Garlic
7 Basil leaves
1 Jalopeno
1/2 lime
2 teaspoon salt or according to taste.

Directions
1. Boil water and place the pasta and salt into the boiling water and cook until well done. 15-20 minutes. Remove excess water as well.
2. Place the Cashews in the blender and pour in enough water to dip all the Cashews in water.
3. Blend the Cashews until nice and creamy.
4. Blend in the Avocado, salt, lime Jalopeno pepper, Basil, and Garlic cloves with the Cashews.
5. Stir in the oil with the mixture.
6. Add the Avocado mixture to the pasta and stir well. Turn on the stove and cook for 7 minutes.
7. Angel hair pasta with Avocado Pesto is now ready to serve and eat! Yay!

Hawaiian Mango-Coconut Bread

The glorious Hawaiian Mango-Coconut Bread is a specialty at the Luaus in Hawaii! Mangos are so yummilicious and healthy. So are Coconuts and Cashews that will be added to this recipe. Life is about celebration, and how about adding a little Mango sweet bread to add to the celebration.
Ingredients
3 cups of sweet Mangoes sliced and peeled.
2 cups of all purpose flour
2 teaspoons Cinnamon
1/2 teaspoon salt
1 1/2 cups white Sugar
1/2 cup Cashews
1/2 cup shredded Coconut
1/2 cup Raisins
3 teaspoons baking soda mixed with 3 Tablespoons of Vinegar
1 cup Oil

Directions
1. Heat the oven to 375 degrees.
2. Grease the pan and add the mixture of all the ingredients.
3. Place it in 2 bread pans for 50 minutes.

Say Aloha! to your Hawaiian Mango-Coconut bread. :)
This bread was soo good, OMG!

Doggie Peanut Butter Cookies

It is a fact that doggies love peanut butter! These cookies make a wonderful treat as they are fresh, yummy and wholesome.

Ingredients
4 cups Wheat flour
1 cup water
1 cup oil
10 tablespoons peanut butter
2 teaspoons Vanilla extract
2 cup oats

Directions
1. Mix all the ingredients together to form a ball of dough.
2. Take some dough and and roll it out about 1/2 inch thick, and cut it with a cookie cutter.
3. Place in the oven for 30 minutes at 400 degrees.
4. Serve the cookies to your canine companion after they are crispy and cool. :)

Coconut Macaroons

They have Coconut Macaroons at Whole Foods and they are absolutely deelish! So, I had to try them on my own. They look cute and fancy, but this is a dessert that is definitely easy to make.

Ingredients
1 pack of flaked coconut (approximately 4 cups)
1teaspoon salt
8 tablespoons all purpose flour
2 tablespoon soy yogurt
2 teaspoons Vanilla extract

Directions
1. Mix all the ingredients evenly.
2. Make small balls with your hands 2 inches wide and place them in the baking pan.
3. Cook for 20 minutes. When the tips turn golden, macroons are ready!

Stuffed yet Siren-esque Red Peppers :)

The stuffed red peppers not only look amazing but taste great as well. The guacamole, black beans, corn, rice and salsa that make up this medley are Mexican inspired. The red peppers give a tangy taste and the salsa feels like firecrackers going off in your mouth. ( in a good way). Why is it good for you? Red bell peppers contain lycopene which helps to protect against cancer and heart disease. They are also a good source of vitamin C, thiamine, vitamin B6, and folic acid. Avocados in guacamole are a great source of Vitamin A, Vitamin E, Potassium, and has wonderful antioxidant properties. Black beans provide an excellent source of protein, lower cholesterol and are loaded with antioxidants. Tomatos in salsa are a great source of Lycopene. All in all, this dish not only looks good, it tastes good and it is good for your body. Enough said!

Ingredients
4 Red bell peppers
2 cups of black beans cooked
1.5 cups of Guacamole
2 cups of Salsa
1 cup cooked rice
1 corn cob with the corn peeled off the cob.
2 cups of lettuce
Salt

Directions

1. Cut the Red bell peppers in half from the top and sprinkle them with some salt.
2. Place 2 tablespoons each of black beans in the red bell peppers.
3. Place 1 tablespoon each of corn and rice in the bell peppers.
4. Layer it with 1.5 tablespoons of salsa.
5. Place 1 Tbsp of Guacamole on the top and spread it out.
6. Top it off with some lettuce.
7. Place the peppers in the oven for 10-15 minutes. You may add 10 extra minutes if you like it well cooked and not semi crunchy.

Now you are ready for your feast and your fiesta!

Scandalous Sweet Potato Pie

First thing that came to my mind when I took a bite of this pie was wholesome. It just felt so good and comforting. This delight of a dessert is not just yummy but healthy as well. Sweet potatoes are rich in Vitamin A (betacarotene) and Vitamin C. "Both Vitamins A and C are powerful antioxidants that work in the body to remove free radicals, this free radicals are chemicals that damage cells." I made this pie for my friend Nupoor who has been there for me in all the seasons of my life.

Ingredients
3 large sweet potatoes cooked and peeeled
1 tablespoon of Cinnamon
1/2 cup of hot soy milk
2.5 tablespoons of oil
4 tablespoons of warm water and 3 tablespoons of Ener-G egg replacer(optional)
3 cups of brown sugar
1 teaspoon salt
1/2 teaspoon Vanilla
1 unbaked pie crust ( I used Mrs. Smith's pie crust)

Directions

1.Preheat the oven to 350°F.
2. Place the oil in the hot soymilk, and add to the sweet potatoes. Beat until soft and creamy.
3.Add the egg replacer, brown sugar, salt, vanilla, and nutmeg to the sweet potato mixture, and mix well.
4.Pour the filling into the crust, and bake for 30 minutes.

This recipe is from Raphael Rettner's cookbook with some of my own replacements and tweaking.

I heart Aloo Paratha (Potato stuffed bread)

Aloo Paratha is the ultimate comfort food that is actually healthy. It is made with potatoes and spices stuffed together in a wheat bread. This is a feel good all over kind of a food. Tantalize your taste buds with this gem of an item which is usually cooked in Punjab, India. Aloo Paratha can be enjoyed by itself, with some Green tea , soy yogurt or a pickle. Traditionally Aloo Parathas have a round shape, but I took the liberty to create some Aloo Paratha hearts. :)

Ingredients

For the Dough:
2 cups of Whole Wheat flour
1 teaspoon salt
1/2 cup water or as needed to make the dough firm yet soft.
Mix the Dough, water and salt and knead them until all the ingredients are mixed well and becomes a smooth round ball.

For the Potato stuffing:
3 large potatoes cooked and peeled
2 teaspoon salt
4 tablespoon coriander leaves
1/2 lime
1 teaspoon Garam Masala (optional)
1 teaspoon grated garlic
1 teaspoon grated ginger
1 teaspoon grated jalopeno pepper
Mix together all the ingredients and mash the potatoes. Make 10 balls out of the potato mixture.

1. Form 10 balls out of the wheat dough.
2. Roll out 1 ball of wheat dough with a roller pin 6 inchs in height and width.
3. Add the potato mixture to the rolled out dough and bring the edges all together to form a dumpling. You are basically sealing the stuffing with the dough.
4. Grease the surface with oil that you will be rolling the dough upon. Make sure this is a smooth surface.
5. Roll out the dumpling and make it look like a circle that is about 6 inches in width and length.
6. If you wish, you may cut out the rolled out bread and stuffing with a cookie cutter to give the paratha any shape that you desire.
7. Take the rolled out Parantha(potato stuffed bread) and place it in a heated pan with 1 teaspoon of olive oil.
8. Allow it to cook for 2 minutes on medium heat until it is red. Now flip it over and cook again for 2 minutes until it is red and crispy.
9. Serve the Parathas with soy yogurt or pickles.
Voila! Hot, crispy and spicy Aloo paratha!

Wild about Quinoa

This spicy Quinoa recipe is a fusion dish. Quinoa is originally a South American grain that is round in shape and looks and tastes very exotic. This is a spicy, fragrant and healthy version of Quinoa. Loaded with summer vegetables, spices and protein, this is the ultimate dish for the "healthy" eaters.

Ingredients

3 Cups Quinoa
1 Tablespoon Olive Oil
1 teaspoon cumin
2 tablespoon of chopped Coriander
1 teaspoon grated ginger
1 teaspoon grated garlic
1/2 lime
1 teaspoon grated jalopeno pepper
2-4 mid sized tomatos (use as many as desired, I used 4 tomatos.)
1 teaspoon cumin powder
1 tablespoon salt
1/2 red onion chopped
4 cups of these veggies: Pea pods, green pepper, yellow pepper, red pepper, cauliflower, zuchhini and purple cabbage.

Directions

1. Cook the Quinoa in a pressure cooker. If you don't have a cooker you may boil it in water until it is cooked.
2. Place 1 Tablespoon of Olive Oil in a heated pan and add cumin. Allow Cumin to crackle and add the red onion, ginger, cumin power, garlic and Jalopeno. After 4 minutes, add the diced tomatos and make a nice thick gravy by letting the tomatos cook for 5 minutes.
3. Add the 4 cups of veggies to the pan and mix well.
4. After 2 minutes, add Quinoa, salt and lime juice. Mix well.
5. Garnish with Coriander.

Woo hoo!!!! Healthy and delicious Quinoa plate for your palate. :)

Sultry Sabudana Khitchdi (Sago Pearls)

Sabudana Khitchdi is one of my favorite foods. It is cooked in Gujarat, India as a fasting dish and as a breakfast dish. Once hard Sabudana or Sago Pearls become soft and spongy after cooked. When you mix potatoes and Sabudana together, it is like the ultimate comfort food union. :)Spongy, spicy, sticky, crunchy and most of all yummilicious!
Ingredients
1 cup Sabudana (Sago pearls)
1 teaspoon Cumin seeds
1 tablespoon Olive oil
1 medium sized Potato
2 teaspoon salt
1 teaspoon sugar
1 tablespoon coriander leaves
3-4 curry leaves
1 small Jalopeno pepper diced
2 tablespoon roasted and crushed peanuts
1/2 lime

Directions
1. Soak Sabudana in water for about 2-3 hours.
2. Chop the potatoes in cubes 1 cm in width andlength.
3. Place the Olive oil in a heated pan and put Cumin seeds, Jalopeno peppers, curry leaves and peanuts.
4. Add chopped potatoes to the pan and let it cook for 4-5 minutes. Continue to stir.
5. Add Sabudana to the pan and mix well. Cook for about 7 minutes.
6. Garnish with Coriander and Lime juice.