Ingredients (use vegan versions):

• Split Mung Dal ( available in Indian grocery stores )
• 1 cup Toovar Dal ( a.k.a arhar dal, pigeon peas, sold in Indian stores )
• 1 cup Channa Dal( available in Indian Grocery Stores )
• 1 cup ( A note about these dals : Split Mung Dal and Channa Dal were available in the spanish food sections of local grocery stores, Although these are the original dals used in the recipe,
• you may experiment with others….)
• 5-6 small Green chillies ( available in indian grocery stores - more hot than the jalepenos..)
• 1 teaspoon minced ginger root.
• 1/2 cup dried or fresh shredded coconut.
• a few springs of fresh parsley or coriander leaves.
• salt to taste.
• a pinch of Asafoetida powder.
• 1 finely chopped onion.

Directions:

Well, since i figured there was a good response for my other traditional recipe ( “rotti” )…i feel some out there really crave the original dishes…so, here it is guys/gals….
a truly traditional recipe, not even known by many outside family circles…
I am sorry if most of the ingredients are complex types…and all of them are available in Indian stores…although except for Asafoetida powder and Toovar dal, the rest of them
were avaiable in my local supermarket…ofcourse substitutes…
To start with, mix the dals and soak them overnight in cold/warm water.
Grind these dals together with chillies,parsley or coriander,coconut,salt in a osterizer/blender/mixer/grinder.
( Grind it to a coarse mixture, not to a smooth paste )
Add the finely chopped onions and mix throughly.
Take a handful of the mixture, and shape them by making a fist. ( the name of this recipe in my native language is the shape of the thing, when its pressed in hand )
but u can also make small balls of it….
You will need to now steam cook this. I use a pressure cooker, but a rice cooker is also fine.
The way to cook them is to use your rice bowl, coat it with some oil or cover the bottom with
a plastic sheet, and place the balls in it ( one layer only ) and cook it.
( it takes about the same time to cook as rice does…)
When its done, its best eaten with gunpowder ( search for this recipe at this site ), or some chutneys, or catsup.
and one final thought is its fat free and hygenic…so, it can be breakfast,lunch or dinner or justa snack.

Serves: 4-8.

Preparation time: 30 min.

Ingredients (use vegan versions):

• 2 medium potatoes, diced small
• 1 small onion, diced small
• 7 oz. (1/2 cube) regular firm tofu
• 1/2 tube “Gimme Lean” vegan sausage
• turmeric
• cumin
• tabasco
• other spices
• 2 - 4 flour tortillas (depending on size)
• vegan sour cream
• salsa

Directions:

Heat ~1 tablespoon olive oil in a large
skillet. Throw in potatoes when skillet
is very hot, saute on med-high, stirring
frequently, until translucent (about 5
minutes). Add desired spices, I used sage,
thyme, and rosemary. Cook 1 minute more,
stirring often. Add onion, reduce heat
to medium, and saute ~2 minutes more. Reduce
heat to low and crumble tofu onto
potato-onion mixture. Add a dash of
turmeric, cumin, and tabasco on top of
tofu. Stir everything together and
increase heat to medium. Cook ~2 minutes.

Push everything to one side of skillet.
Crumble vegan sausage onto empty side
of skillet, making sure to crumble into
small pieces. Cook sausage for ~1 minute,
then mix everything together. Cook,
stirring frequently, for ~2 more minutes.
Microwave tortillas for 30 seconds, then add
mixture into tortillas.

Add vegan sour
cream (I used “Tofutti” brand), and
salsa. Fold like a burrito and enjoy!
Very delicious and healthy too!

Serves: 2

Preparation time: 20

Not many people know what to do with millet, the only alkaline grain.
All others are acidic, I believe. Here is the way I enjoy mine, and
Ingredients are all approximate:

Ingredients (use vegan versions):

• 1/2 cup cooked Millet
• 1/2 small RIPE Banana (or vanilla flavored vegan soymilk, to taste)
• 1/2 apple chopped (I like Fuji, Braeburn or Red Delicous)
• 1 tablespoon Walnuts, Pecans or Almonds, chopped
• Some sweet white grapes, halved (opt.)

Directions:

Mash the banana till creamy. Add the rest of the ingredients, mix well.

Comments: I like this rather dry, but if you prefer you may add a little soy milk,
or water. I never add any vegan sugar to this, it doesn’t need it. The taste of the apple is
crucial! A bland, mealy apple will ruin the whole taste. Millet cooks in about 20
minutes and is best used for this dish while still warm. However, you may cook a larger
quantity of millet and quickly freshen a desired portion in the microwave. Day old millet
tends to be somewhat dry, so sprinkle with a little water. I like to cook all my grains
“neutral” - that is without salt or broth. That way I can use the left over for either
fruit/grain combinations as in this recipe, or in stir fry dishes.

Here is how I cook all my grains, including millet:

I put the desired amount of grain in a saucepan, add cold water to about 1/2 inch above
the grain line, bring to boil, stir, cover, turn down heat to simmer gently till done.
Millet is done in about 20 minutes. I set my timer to 15 minutes to check if the grain
needs a little more water. I never worry about lifting the lid while grain is cooking - I
don’t think it makes a difference with wholegrains.

I hope you enjoy this dish as much as I do!

Serves: 1

Preparation time: 20 min

Ingredients (use vegan versions):

• 1 block firm or extra-firm tofu
• 2 potatoes (diced or chopped)
• 1 medium onion (chopped)
• 2 tablespoon garlic (minced)
• 2 tablespoon nutritional yeast
• 2 tablespoon cumin
• 1 tablespoon coriander
• 2 tablespoon turmeric
• 2 tablespoon soy sauce
• 2 tablespoon vegetable or olive oil
• salt & pepper to taste
• flour tortillas, burrito size

Directions:

Heat oil in frying pan over medium-high
heat, add diced potatoes, salt and
pepper. Fry until golden brown, about
ten minutes or until cooked through.
Frozen potatoes like hash browns work as
well. Throw in onion and garlic, cook
about two minutes, stirring frequently.
You may use garlic powder if you prefer.

Squeeze excess water from Tofu and
crumble into the frying pan, in chunks
about two-three inches big. Add
nutirional yeast and spices. Stir-fry
for two minutes. Make a small resevoir
in center of pan, pour in soy sauce and
cook for a few minutes.

Heat flour tortillas 15-30 seconds on
each side on a separate frying pan or
griddle. Wrap the Tofu Scramble up and
dig in.

You may adjust the spices, add bell
peppers and whatever else you’d like.
This concoction originally was my
boyfriend’s response to the store-bought
tofu scramble that left much
to be desired. I make this as a breakfast
and lunch very often and everyone loves it.

Serves: 1-4

Preparation time: 20 minutes

Ingredients (use vegan versions):

• 1 cup soymilk
• 1/2 cup water
• 1 cup whole wheat pastry flour
• 1/2 cup whole grain corn flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups fresh blueberries
• 2 tablespoons light tasting olive oil

Directions:

1) Preheat the oven to 200 degrees F
(95 degrees C)

2) Combine water & soy milk in small
bowl

3) In large bowl, combine both of the
flours, the baking powder, baking soda,
& salt.

4) Stir in the milk mixture until just
combined. Fold in the blueberries and
let the batter sit for 5 minutes.

5) Lightly oil a skillet or griddle and
heat over medium heat. Pour about 1/4
cup of batter onto the hot griddle for
each pancake. Cook until pancakes are
bubbly on top and edges are slightly
dry looking. Turn and cook until
pancakes are browned. Transfer to a
baking sheet to keep warm in the
preheated oven (I cover them with
tinfoil) while cooking the remaining
batter. Serve warm with all natural (no
sugar added) blueberry jam.

Hints:

*I use the above recipe for dinner
pancakes with the jam.

*I add 2 tablespoons of maple syrup
into the soymilk & water (stir until
syrup “dissolves”) for a slightly
sweeter breakfast version. Then we
serve with warmed 100% pure maple syrup.

Serves: 6

Preparation time: 25