A favorite hearty snack with burst of flavors! The vegan cheese melts beautifully to tie up this supreme dish :)

Ingredients:

• Tortilla chips 
• Black beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Red kidney beans - cooked; seasoned with cumin powder, garam masala and/or any other seasoning of your choice
• Onion - finely chopped
• Cilantro - finely chopped
• Paprika/red chili powder - to taste (optional)
• Vegan Cheese (shredded) - I use these brands -  'Follow your Heart' (fiesta blend or cheddar) or 'Daiya' (cheddar or pepper jack style shreds)

1. Preheat the oven at 400 degrees F. 
2. Place aluminum foil on a cookie sheet.
3. Spread tortilla chips on the cookie sheet.
4. Spread the beans, onion and cilantro on the tortilla chips.
5. Sprinkle paprika.
6. Sprinkle shredded vegan cheese.
7. Bake at 400 degrees for 15-20 minutes or until the cheese melts.
8. Serve hot.

Note:  this is a very versatile recipe. The proportions of all the above ingredients can be adjusted according to your choice. You can substitute or add any ingredient. Other topping options are sliced olives, scallions (green onions), tomatoes, pickled jalapeno slices.

This Mock Chicken Salad / White Bean Salad is another family favorite in our home. I make this salad every weekend and use it in sandwiches or wraps for lunch. Every week, I use a different bean. My favorites are Garbanzo beans (chick peas), Navy beans and Cannellini beans (white kidney beans). This salad is very easy to make, very filling and stays well in the refrigerator in an air tight container for up to 3-4 days.

Ingredients:

• 2 cups / 15 oz. can - cooked white beans for your choice (I use organic Garbanzo beans (chick peas), Navy beans or Cannellini beans (white kidney beans)
• 2 medium - Organic Carrots - peeled and finely diced
• 2 sticks - Organic Celery - finely diced
• 1/2 small - Organic Red Onion - finely diced
• 1/2 cup - Vegan Mayonnaise (I use 'Vegenaise' / 'Just Mayo' brands. To learn more about vegan mayo, click here)
• 2 tablespoons - Nutritional Yeast Flakes (It is a source of protein and vitamins, especially the B-complex vitamins, and is a complete protein. It is also naturally low in fat and sodium and is free of sugar, dairy, and gluten. Sometimes nutritional yeast is fortified with vitamin B12. It's nutty, cheesy, creamy flavor makes it a great substitute for cheese.)
• Black pepper powder - 1/4 teaspoon / to taste
• Salt - to taste 

1. Place the cooked beans in a medium size mixing bowl. Mash the beans to a coarse texture with a potato masher or a fork.
2. Add all the other ingredients to the mashed beans.
3. Mix well.
4. Use the Mock Chicken Salad on sandwiches, wraps or just on a bed of lettuce!
5. Store the leftover salad (if you have any!) in the refrigerator in an air tight container.

This is one of my favorite 'go-to' recipes during busy weeknights. It's a great one dish meal which can be put together in 30 minutes. These nutritious noodles are packed with the goodness of vegetables and beans and can be made gluten free by using quinoa noodles. Kids love these noodles in their lunch boxes too!!

Ingredients:

• 8 oz / 1 box - Quinoa Spaghetti OR Eggless Noodles - cooked per package direction (al dente / firm to the bite)
• 15 oz can - Organic Black Beans - drained and rinsed (you could substitute with any beans of your choice)
• 2 small - Carrots - peeled and thinly sliced
• 1 medium - Zucchini - cut into small pieces
• 1 medium - Yellow (summer) Squash -  cut into small pieces
• 2 - Hatch Peppers (when in season) OR 1 medium - Green Bell Pepper -  cut into small pieces
• 2 cups - Green Cabbage - finely sliced
• 1 medium - Onion - sliced
• 1 1/2 inch - Ginger - minced
• 6-7 cloves - Garlic - minced
• 3 tablespoons - Organic Tamari (gluten free soy sauce)
• 2 tablespoons / to taste - Chili Garlic Sauce
• 2 + 1 tablespoons - Oil
• Salt - to taste (please check the taste before adding salt, because tamari does contain salt)

1. Cook the quinoa spaghetti / eggless noodles per the package directions (al dente / firm to the bite). Note: after straining the water out, add 1 tbspn. oil and toss the noodles so that they don't become sticky.
2. Heat 2 tbspn. oil in a nonstick wok.
3. Add the minced ginger & garlic. Saute till the raw smell goes away.
4. Add the sliced onion. Saute till it becomes transparent (3-4 minutes).
5. Add all the chopped veggies and stir well. Saute on high heat for about 4-5 minutes, till the veggies are cooked but firm to the bite.
6. Add the tamari sauce and chili garlic sauce. Stir well. 
7. Adjust the amount of salt you need, keeping in mind that tamari already contains some salt.
8. Add the cooked noodles to the seasoned veggies and mix well. Sometimes I like to cut the noodles with my kitchen scissors so they are not too long and easier to eat :)
9. Add the beans and toss well.
10. Serve hot.

Note:  you can always use the vegetables and beans of your choice, or use the vegetables that are in season. Asparagus, mushrooms, green beans, broccoli, are my other choices.

Serves 4 - 6

Refreshing mix of colorful vegetables and sprouted moong beans with a variety of flavors and textures.

Ingredients:

• English Cucumber - 1 large - chopped into bite size pieces
• Cherry Tomatoes - 10-12 - chopped into half
• Red bell pepper - 1 medium - chopped into bite size pieces
• Beet - 1 medium - peeled, cooked/steamed - chopped into bite size pieces
• Carrots - 2 medium - peeled, cooked/steamed - chopped into bite size pieces
• Sprouted Green Moong Beans - 1 cup - lightly steamed
• Lemon juice - 2 tablespoons
• Black salt - to taste (can use sea salt instead)
• Black Pepper powder - 1/2 teaspoon

1. Mix all the above ingredients.
2. Chill in the refrigerator.
3. Serve cool.

A very nutritious recipe

Ingredients:

• Moth Beans (Matki) - 1 cup
• Peanuts - 1/2 cup
• Onion - 1 small - chopped
• Olive oil - 2 teaspoons
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Curry leaves - 6-8 - roughly chopped
• Goda / Kala Masala - 2 teaspoons
• Jaggery - 2 teaspoons
• Salt - to taste
• Cilantro leaves - 1/2 cup - chopped

1. Wash the moth beans well until water runs clear. Soak the beans in enough water and leave aside for 8 hours/overnight.
2. After 8 hours drain the water from the moth beans. Tie the beans in a muslin cloth or put them in a 'sprout maker'. Set this aside in a warm, dark place for the beans to sprout. It can take anywhere from 24 - 48 hours for the beans to sprout. This depends on the room/outside temperature. In warmer temperature the beans sprout faster than in cold temperature. 
3. Heat the oil in a sauce pot. Add the mustard seeds and let them pop.
4. Add the asafoetida, turmeric powder, red chili powder and curry leaves. Saute for 1 minute.
5. Add the chopped onion and saute on medium heat for 5-6 minutes or until the onion turns golden brown.
6. Add the sprouted moth beans and peanuts. Stir well.
7. Add the goda/kala masala, jaggery and salt to taste. Stir well.
8. Add 2 cups of water. Cover and cook on low-medium heat for 8-10 minutes. The beans should be cooked soft but not mushy. Make sure the curry has enough moisture/water and is not too dry.
9. Garnish with chopped cilantro leaves.
10. Serve hot with roti or rice.

A power packed combination of beans and greens.

Ingredients:

• Split Green Moong Dal - 1 cup
• Power Greens (baby spinach, baby kale, chard) - 3 cups - roughly chopped
• Garlic - 6-7 large cloves - medium chopped
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Hing / Asafoetida - 1/4th teaspoon
• Turmeric powder - 3/4th teaspoon
• Red chili powder - 1 teaspoon / to taste
• Salt - to taste
• Garam Masala powder - 1 teaspoon
• Coriander leaves - 1/4 cup - finely chopped

1. Cook the split green moong dal with 2 cups of water in a pressure cooker. The dal can also be cooked over stove top.
2. Heat the oil in a sauce pan. Add the mustard seeds and allow them to pop.
3. Add asafoetida, turmeric powder and chopped garlic. Stir till the garlic turns golden brown.
4. Add the roughly chopped greens. Stir well. Cover and cook for 5 minutes.
5. Mash the cooked split moong dal with a big spoon to make it smooth with some coarse texture.
6. Add the moong dal to the sauce pan. Mix well with the greens. 
7. Add salt to taste.
8. Add little water to adjust the consistency similar to a thick soup.
9. Cover and let simmer on low heat for 8-10 minutes.
10. Add the garam masala powder. Mix well. Let it simmer for 2-3 minutes.
11. Garnish with chopped coriander.
12. Serve hot with rice or roti.

Idli, Sambar and Chutney

Uttapam and Chutney

Recipe for Idli 

Ingredients:

• Idli Rice - 4 cups
  
• Udid Dal - 1 cup
• Rice Flake (thick poha) - one handful
• Methi Seeds - 1/2 teaspoon
• Salt - 2 teaspoons
• Water - 4 1/2 (4.5) cups

1. Wash idli rice, udid dal, poha and methi seeds several times till the water runs out clear. 
2. Soak everything together in enough water for 6-8 hours/overnight. 
3. After 6-8 hours drain the water and set it aside. Do not discard the water. You have to use 4 1/2 cups of this water for grinding.
4. Add the soaked rice, udid dal, poha and methis seeds into the electric stone wet grinder or a high power grinder/blender.
5. Grind the above ingredients into a smooth batter by adding the 4 1/2 cups of water little at a time.
6. I run the electric stone wet grinder for 15 minutes at a time, then stop it for 10 minutes to cool down the motor and then run the grinder again for 15 more minutes. So it takes a total of 30 minutes for grinding with a 10 minute rest for the motor.
7. Remove the ready batter into a stainless steel stock pot. The batter should not be too thick. 
8. Add 2 teaspoons of salt and mix the batter gently with your fingers and palm for at least 5 minutes. This step is very important and do not skip it. The heat of your palm and fingers help to make the idlis very soft, light and fluffy.
9. Cover the stock pot and keep it in a warm place to allow the batter to ferment for 8 - 10 hours. The fermentation process depends on the outside temperature. In summer season the batter may ferment sooner than during winter time. 
10. Tip: During winter season - Heat the oven to 250 degrees F. Turn it off. Place the covered pot with the idli batter inside the warm oven and leave it overnight for fermentation. You can leave the oven light on and  move the pot closer to the light. The heat emitted by the oven light keeps the oven temperature warm & helps in the fermentation process. This step is not necessary during summer or when the outside temperature is warm.
11. When the batter is fermented well you will see tiny air bubbles on the surface and the batter becomes light and airy. 
12. Before making the idlis mix the batter gently with a ladle. 
13. For making idlis, grease the idli plates from the idli stand with a few drops of oil. Pour the idli batter with a ladle into the idli plates. 
14. Place 1 inch of water in a big stock pot or pressure cooker and bring it to a boil. Place the idli stand inside the stock pot or pressure cooker and place the cover. Do not place the whistle/weight on the pressure cooker as the steam needs to escape.
15. Steam the idlis in the pressure cooker/stock pot for 20 minutes.
16. After 20 minutes test with a knife tip to see if the idlis are cooked. Remove the idli stand and leave it on the counter to cool down for 5 minutes.
17. Dip a blunt knife or a spoon in water and use it to carefully remove the idlis from the idli plate. Place the ready idlis on a serving platter. Cover the idlis to keep them warm and soft.
18. Serve idlis with sambar and chutney.

Recipe for Uttapam

Usually I make uttapams with the left over idli batter. The extra idli batter can be refrigerated in an air tight container for up to 4-5 days. The consistency of the batter for making uttapams should be like pancake batter (not too thick nor too watery).

1. Heat a non stick griddle/pan on medium-high heat. Sprinkle a few drops of water on the pan. If the water drops sizzle and evaporate immediately, it means the pan is ready for making uttapams.
2. Turn the heat to medium. Put a few drops of oil on the pan. Pour one ladle full of the batter on the pan. The batter should spread by itself in a round pancake like shape. 
3. Sprinkle some finely chopped onion, green chili, carrot, cilantro leaves and a few drops of oil on the uttapam. 
4. Cover the uttapam for a few minutes so that it gets cooked.
5. Flip the uttapam on the pan once the bottom side turns golden brown in color. 
6. After a minute flip the uttapam back on the golden brown side.
7. Place it on the serving platter.
8. Serve hot with chutney and sambar.

Recipe for Sambar

Ingredients:

• Toor Dal - 1 1/2 (1.5) cups
• Onion - 1 large - chopped
• Tomato - 1 large - chopped
• Potato/Sweet Potato - 1 medium - chopped into medium cubes
• Cauliflower - 2 cups - medium size florets
• Olive oil - 1 tablespoon
• Mustard seeds - 1 teaspoon
• Methi (Fenugreek) seeds - 1/4th teaspoon
• Asafoetida - 1/4th teaspoon
• Turmeric powder - 1 teaspoon
• Curry leaves - 8 -10 - roughly chopped
• Home made Sambar Masala - (see recipe below) OR Store bought Sambar Masala – 4 teaspoons
• Tamarind pulp concentrate - 1 teaspoon
• Salt - to taste
• Coriander leaves - 1/2 cup - chopped

1. Add 3 cups of water to the washed toor dal, add a pinch of asafoetida and 1/4th teaspoon turmeric powder and cook the dal in a pressure cooker. If you don't want to use a pressure cooker, the dal can be cooked on the stove top with extra water added to it and stirring at regular intervals. Cooking on the stove top will take longer than cooking in a pressure cooker. Once the dal is cooked well, mash it into a smooth paste and set it aside.
2. Heat the oil in a large sauce pot. Add the mustard seeds and let them pop. Add the methi seeds, asafoetida, turmeric powder and curry leaves. Stir for a minute.
3. Add the chopped onion and stir for a few minutes. Let the onion turn into golden brown color.
4. Add the chopped tomato. Stir and cook for 3-4 minutes.
5. Add the chopped potato/sweet potato and cauliflower. Stir well.
6. Add the home made sambar masala and stir well.
7. Add 6-8 cups a water and bring it to a boil.
8. Add the cooked toor dal which has been mashed into a smooth paste. 
9. Add salt to taste and the tamarind pulp. 
10. Let the sambar simmer on low-medium heat for 10-15 minutes.
11. Adjust the water quantity to get the right consistency. The sambar should not be too thick nor too watery.
12. Garnish with chopped coriander leaves. Serve hot with fresh steamed idlis.

Tip: Various vegetables can be used in the sambar recipe such as potatoes, sweet potatoes, opo squash (dudhi), green peas, eggplant, bell peppers, etc.

Sambar Masala can be bought in the Indian grocery stores or can be made at home.
Home made Sambar Masala:

• Coriander Seeds - 2 teaspoons
• Cumin Seeds - 1 teaspoon
• Udid dal - 1 teaspoon
• Chana dal - 1 teaspoon
• Desiccated/Dry Coconut powder - 2 teaspoons
• Dry Red Chilies - 4-5
• Asafoetida - 1/4th teaspoon
• Mustard seeds - 1/4th teaspoon
• Turmeric powder - 1/4th teaspoon
• Black peppercons - 5-6
• Methi (Fenugreek) seeds - 4-5

Heat a pan and dry roast all the above ingredients for a few minutes or until they turn into a nice golden brown color and you can smell the wonderful aroma of the spices. Turn off the heat and let the spices cool for a few minutes. Dry grind them into a spice powder/sambar masala. This masala recipe proportion is enough for making the above sambar recipe.

Recipe for Chutney

Ingredients:

• Chana Dal - 1 tablespoon
• Udid Dal - 1 tablespoon
• Peanuts - 1/4 cup
• Coconut (fresh/frozen) - 1 cup
• Olive oil - 1 teaspoon
• Mustard seeds - 1 teaspoon
• Asafoetida - 1/4th teaspoon
• Green chilies - 2 / to taste
• Curry leaves - 6-8 - roughly chopped
• Garlic - 1 clove (optional)
• Salt - to taste

1. Dry roast the chana dal and udid dal until they turn into golden brown color. Set it aside.
2. Heat the oil in a little pan. Add the mustard seeds and let them pop. Add the asafoetida, green chillies and curry leaves. Stir for 2-3 minutes. Turn off the heat.
3. In a grinder add the dry roasted dals, the curry leaves and green chili pieces (from step 2- leave the oil and mustard seeds aside), peanuts, coconut, garlic, salt. Add little water and grind this into a fine paste. 
4. Transfer the above ground chutney into a serving bowl. Garnish it with the oil & mustard seeds that were set aside in step 3.
5. Serve chutney with hot idlis and sambar.

Note: The above proportion for idli batter will make approximately 60 idlis and about 8-10 small uttapams.