Saturday, October 19, 2019

Dal Curry

Dal is Indian Lentils, and there are about 100 different varieties.  Find them at the Indian Grocery store.


  • 1 cup dal (i change it up)
  • 4 cups water
  • 1 can diced tomatoes (or you can use other vegetables.  I have also used squash and cabbage)
  • Frozen or fresh onion (I don’t like a lot, so i just use a spoonful)
  • Garlic (to taste)
  • 6-8 Curry Leaves (I’ve also used basil leaves)
  • 1 tbsp ginger
  • 1/2 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • Cayenne powder
I use my MultiPot to prepare this, but any pressure cooker should work.
1.  Soak dal for several hours or over night prior to making this recipe.
2.  Set MultiPot to sauté, mist with cooking spray if needed.  Sauté onions, garlic, ginger, curry leaves and cayenne until fragrant.
3.  Add the tomatoes and cumin (or other vegetables), and sautee until they begin to break down. 3-4 minutes.
4.  Add dal, water, turmeric, and salt.  Place the lid on the pressure cooker, and pressure cook for 30 minutes.  Let some of the pressure vent naturally (the longer you allow this, the softer the dal will be. I like mine mushy like gravy).
5.  Remove the lid and stir in the garam masala.  Add more salt if needed.
6.  Serve over rice or couscous, or dip naan/flat bread in it.
Makes 4 servings

Nutrition (for tomato dal)
Calories 211
Fat 9g
Carbs 25g
Sugar 4g
Fiber 5g
Protein 9g

Nutrition (for vegetable dal)
Calories 201
Fat 9g
Carbs 24g
Sugars 3g
Fiber 5g
Protein 9g

Tuesday, October 8, 2019

Pad Thai, Vegan


  • 1 Zucchinis (or 1 Zucchini, one squash)
  • 100g Egg noodles (2 servings)
  • 2/3 - 1 Block Bean Curd (resembles Tofu- find it in the Asian grocery store)
  • 1/2 head Red cabbage, shredded
  • 2 TBSP frozen onions
  • 1 Red bell pepper (I didn’t have one, so i omitted)
  • 1 cup carrot strings
  • 1 bundle of Chinese “string” mushrooms (I can’t remember what they’re actually called)
  • 1 TBSP Ginger
  • 2 TBSP Minced Garlic
Sauce
  • 1/4 cup PB2 + 2 TBSP water (or use regular peanut/nut butter, but it increases the calories a LOT)
  • 2 TBSP Lime Juice
  • 2 TBSP Liquid Aminos (or soy sauce)
  • 2 TBSP Sugar Free Maple Syrup
  • 2 tsp ginger
  • 1 tsp Cayenne
  • 3 TBSP Water (or more/less to make sauce desired consistency)
Garnish:
  • Fresh Cut Thai Basil
  • Cashews
  • Sesame Seeds
  • Lime Wedges
  1. Prep your veggies:  Spiralize the Zucchini/Squash with a vegetable spiralizer (Amazon).  Chop the cabbage.  Chop the bottoms off of the mushrooms, and pull them apart.  Cut the bell peppers into strips.  
  2. Mix all sauce ingredients into a bowl.
  3. Cut the bean curd into cubes.
  4. Boil the Egg Noodles according to package directions, drain, and set aside.
  5. Heat a skillet or Wok (don’t add oil, or lightly mist with cooking spray).  Sauté the onions, garlic, and carrots for a few minutes.
  6. Add the cabbage and sauté for a few minutes until it wilts down a bit.
  7. Add the remaining veggies and bean curd cubes.  Stir “fry” until it cooks a bit, then cover and let cook on low heat, stirring occasionally, until all the vegetables are cooked through.
  8. Combine with the noodles, then stir in the sauce, and toss to coat.  
  9. Top with optional toppings.
Makes 4 servings

Nutrition (without toppings):
Calories 249
Fat 6g
Sat Fat 1g
Carbs 38g
Sugars 9g
Fiber 6.5g
Protein 16g