Looking for a way to get crispy, warm tofu without having to deep fry it in oil? This recipe for basil crusted tofu forgoes oil by baking instead of pan frying or deep frying. The grain-free crust is made from a mixture of nuts, seeds, dried basil, and dried oregano. The tofu goes really well on sandwiches, on salads, in wraps, and as a snack on its own.
Basil Crusted Tofu [Vegan, Grain-Free, Oil-Free]

This Recipe is :
Dairy Free Grain Free Recipes No Refined Sugar Oil Free / Low Fat Sugar Free / Low Sugar Vegan
Ingredients

1 package extra firm tofu
2 tablespoons raw almonds
2 tablespoons raw cashews
2 tablespoons sesame seeds
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon garlic granules
1/2 teaspoon salt
Preparation

Preheat the oven to 350°F and line a baking sheet with parchment paper.

Take the block of tofu out of the package and rinse with water.

Next you want to extract as much liquid out of the tofu as possible. If you have a tofu press, feel free to use that. Otherwise, place the block of tofu on a plate and carefully stack some plates on top of it. Make sure the plates are heavy enough to press liquid out of the tofu. Let it set like this for about 20 minutes. When most of the liquid has been extracted, discard the liquid and place the tofu on a cutting board.

Cut the tofu into thin slabs. You can make them any size in length you want, just make sure they are at least 1/2-inch or so thick. You should be able to get about 9 slabs out of one package of tofu.

Make the Basil Crust Mixture by placing the almonds, cashews, sesame seeds, basil, oregano, garlic granules, and salt into your food processor and processing until the mixture resembles breadcrumbs. Transfer the mixture to a plate.

One by one, press each piece of tofu into the mixture, on all sides and on the edges, pressing down so that the mixture sticks to the tofu as best it can. Place each piece of tofu onto the baking sheet, until all 9 pieces are done.

Place in the oven and bake for 20 minutes. Take out of the oven, flip over each piece of tofu and bake for an additional 10-20 minutes, until the tofu is golden brown.

Nutrional Information

Total Calories: 865 | Total Carbs: 39 g | Total Fat: 58 g | Total Protein: 57 g | Total Sodium: 1140 g | Total Sugar: 4 g

5 Ingredients Quick & Easy Food is Jamie Oliver’s easiest-to-use book yet with each recipe calling for just five key ingredients to assist in our good food on the table everyday pursuits.
Total: 9 minutes prep, 45 minutes cook
Calories 297kcal fat 11.4g sat fat 2.7g protein 35g carbs 13.9g sugar 12.2g salt 0.9g fibre 5.8g
Ingredients

4 mixed-colour peppers
2 red onions
1 x 1.2kg whole free-range chicken
4 heaped teaspoons rose harissa
4 sprigs of fresh mint
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Directions

Preheat the oven to 180°C/350°F/gas 4. Deseed the peppers and tear into big chunks, peel and quarter the onions and break apart into petals, then place it all in a 30cm x 40cm roasting tray. Use a large sharp knife to carefully cut down the back of the chicken, so you can open it out flat, then score the legs. Add to the tray with the harissa, and a little sea salt, black pepper and red wine vinegar. Toss well, making sure you get into all the nooks and crannies of the chicken. Sit the chicken flat on top of the veg, skin side up, and roast it all for 50 minutes, or until gnarly and cooked through. Pick over the mint leaves before dishing up.

This vegan cheeseburger pizza combines the best of both junk foods! Ground beef made from textured vegetable protein is generously sprinkled over a ketchup and vegan mayonnaise based sauce. Top it all off with your favorite vegan cheese sauce, tomato, onions, and pickles. Sounds a bit bizarre, but tastes delicious!
Cheeseburger Pizza [Vegan]

This Recipe is :
Dairy Free High Carb Vegan High Protein Vegan
Serves

8
Cook Time

60
Ingredients

For the ‘Ground Beef’:

1 tablespoon oil, for crisping
1 cup textured vegetable protein (TVP)
3/4 cup boiling water
1 vegan beef buillon cube
2 tablespoons vegan worcestershire sauce
1 tablespoon soy sauce or tamari
For the Burger/Pizza Sauce:

1 cup vegan mayonnaise
1/2 cup ketchup
4 tablespoons sweet pickle relish
2 tablespoons dill pickle juice
2 teaspoon vinegar
For the Pizza and Toppings:

1 package pizza dough
1/4 cup vegan cheese sauce (homemade or store-bought)
1 package favorite vegan cheddar cheese shreds
1/2 cup Roma tomatoes, diced
1/2 cup dill pickles, diced
1/2 cup white onion, minced
1/2 cup red onion, minced
Preparation

To Make Vegan “Ground Beef”:

Preheat oven to 400°F.
In a mixing bowl, add dry TVP and set aside.
In a small saucepan, boil water with buillon cube on high.
Pour seasoned water in the bowl with TVP, cover and let rehydrate for 10-15 minutes.
In a separate pan, heat oil on medium-high heat.
Once oil is hot enough, add rehydrated TVP and cook until it becomes crisp and starts to resemble ground beef, about 30-40 minutes. Set aside.
To Make the Sauce:

Mix all ingredients together and set aside
To Make the Pizza:

On a floured surface, roll out dough to make about a 14-inch pizza.
Add about cheese sauce and 1/4 cup burger sauce and cook for about 5 minutes.
Add TVP mixture and vegan shredded cheese and cook another 10 minutes.
Add onions and tomatoes and cook another 5 minutes.
Remove pizza from oven, top with diced pickles and remaining burger sauce.

These millet, chickpea, and black bean burgers are packed with protein, flavor, and of course, Caribbean flair! Homemade jerk seasoning makes these burgers extra-special, but they're ultimate when topped with creamy pineapple guacamole. Oh yeah. That's what we're talking about!
Caribbean Jerk Millet Burgers With Pineapple Guacamole [Vegan]

This Recipe is :
Vegan
Ingredients

Burgers:
2 cups cooked un-hulled millet
1 1/2 cups cooked black beans
1 1/2 cups cooked garbanzo beans
2 tablespoons olive oil
1 Serrano pepper, seeded
2 cloves garlic
1/2 small onion
1 small red bell pepper, seeded and cut into sections
3 tablespoons freshly squeezed orange juice
2 tablespoon each of soy sauce, lime juice, and cider vinegar
1 tablespoon jerk seasoning (recipe follows)
2 tablespoons packed brown sugar
1/2 teaspoon salt
1/2 cup dry breadcrumbs
1 flax egg (1 tablespoon flax meal plus 2 1/2 tablespoons water)
2 tablespoons more olive oil (optional)
Jerk Seasoning:
2 teaspoons cloves
2 teaspoons allspice
2 teaspoons ginger
2 teaspoons paprika
2 teaspoons black pepper
2 teaspoons cumin
3 teaspoons cinnamon
2 1/2 tablespoons cocoa powder
Pineapple Guacamole:
2 very ripe avocados, pits and shells removed
1/4 cup onion, finely chopped
1/2 cup fresh pineapple chunks, finely chopped
1 tablespoon sugar (optional)
1 teaspoon lime juice
1/2 teaspoon salt
1/4 teaspoon pepper
To Serve:
8 of your favorite hamburger buns
Fresh cilantro sprigs red bell pepper slices for topping
Preparation

To Make the Burgers:
Preheat oven to 350°F then line a baking tray with foil and spray lightly with olive oil. Combine serrano, garlic, onion, and bell pepper in a food processor and pulse until finely chopped. Heat 2 tablespoons of oil in a medium skillet over medium-high heat and add mixture to pan. Cook for 6-7 minutes until softened then add orange and lime juice, soy, and vinegar to pan. Cook until mostly evaporated then remove from heat and scrape contents back into processor. Add jerk seasoning, brown sugar, salt, and beans then pulse until nearly smooth. Scrape into a large bowl and add millet and breadcrumbs, then mix well. Form mixture into eight patties and place on prepared tray.
Bake in oven for about 12 minutes on each side then remove from oven and allow them to cool for about 10 minutes to set up or they will fall apart.
If desired, heat 2 more tablespoons of olive oil in same skillet and cook each patty for about 1 minute per side until nice and golden brown.
To Make the Pineapple Guacamole:
Smash avocados with a fork and mix with other ingredients in a medium bowl. Cover and chill until ready to serve.
Toast buns if desired and assemble burgers by placing patties on buns and topping with guacamole, peppers, cilantro, and any other toppings you like.

A plant-based take on jambalaya, one of the most popular dishes in Cajun cuisine. Meat-free sausage and a blend of vegetables are cooked in a savory blend of cayenne pepper, paprika, and thyme. Roasted spaghetti squash takes the place of rice, making this dish lower in carbs than the classic.
Jambalaya Stuffed Spaghetti Squash [Vegan]

This Recipe is :
Dairy Free High Carb Vegan High Fiber Vegan
Serves

4
Cook Time

45
Ingredients

For the Stuffed Squash:

2 cups vegan sausage, sliced
1 large spaghetti squash, halved and seeds removed
1-2 tablespoons olive oil
1/2 medium yellow onion, diced
1 medium bell pepper, diced
1/2 cup (2 celery sticks), diced
1 clove garlic, minced
1 15-ounce can diced tomatoes
1 bay leaf, dried
1 15-ounce can low-sodium black beans
1/2 cup parsley, chopped (optional)
For the Seasoning:

1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon cayenne pepper
Preparation

Preheat oven to 400°F. Lightly drizzle olive oil and sprinkle pepper on squash halves. Place in oven for 45 minutes or until thoroughly roasted through.
While squash cooks, saute 1 tablespoon olive oil on medium-high heat and cook the sausage, 5-7 minutes or until browning occurs. Remove from heat and set aside.
In the same pan, now add the onion and pepper. Cook for about 5 minutes or until onions become translucent.
Add the spices and celery cook for 1-2 minutes or until aromatic.
Add the tomatoes and bay leaf. Let simmer for 10-15 minutes.
In the final 5 min of simmering, add in the sausage and black beans to simmer. Set aside.
Once squash is ready, let cool to touch, then scrape out the “spaghetti”.
Prior to serving the jambalaya, remove the bay leaf. Top over the squash.
The dish can be served in the squash shell or alone on a plate.
Nutrional Information

Calories: 455 | Carbs: 81g | Fat: 13g | Protein: 13g | Sugar: 27g | Sodium: 602mg
Note: Excludes info for vegan sausage. Use your choice of vegan sausage, homemade or store-bought

Channa or chole masala is a popular vegetarian dish throughout Northern India. This channa or chole masala is very healthy, nutritious, delicious, and easy to make. Chickpeas and tomatoes are simmered with a mixture of garlic, ginger, onion, and traditional Indian spices like cumin, garam masala, coriander, and turmeric.
Healthy Chana Masala [Vegan, Grain-Free]

This Recipe is :
Dairy Free Grain Free Recipes High Carb Vegan High Protein No Refined Sugar Vegan
Calories

240
Serves

2
Cook Time

25
Ingredients

1 tablespoon oil
1 teaspoon cumin seeds
1/2 medium onion, finely chopped
1 teaspoon peeled, grated fresh ginger
2 medium garlic cloves, grated
1/2 cup tomato purée
1 teaspoon garam masala or channa masala
1 teaspoon ground coriander
1 teaspoon chili powder
1/2 teaspoon turmeric
Salt, to taste
1 cup cooked chickpeas
1/2 cup water
Preparation

Heat the oil in a large frying pan over medium heat. Add the cumin seeds and cook until fragrant, about 30 seconds. Add the onion, ginger, and garlic. Cook until the onions have softened, about 3-4 minutes.
When the onions have softened, add tomato puree and all the spices. Cook, stirring occasionally, until fragrant, about 5-6 minutes.

Once the tomatoes are cooked, add the chickpeas and water. Mix well and bring to a simmer. Reduce the heat to medium-low and cook until the flavors have mixed and the sauce has thickened slightly, about 10 minutes.
Serve the chana masala with rice, naan, or chapatis.
Nutrional Information

Per Serving: Calories: 240 | Carbs: 32 g | Fat: 9 g | Protein: 9 g | Sodium: 58 mg | Sugar: 7 g

If you are not familiar with what a rugelach cookie is, when you taste one, you will wonder what is that back note of creaminess that is so surprising in a cookie! Yep, that’s the cream cheese. In this case, vegan cream cheese mixes with raspberry jam and melted chocolate chips for a creamy, chocolatey, tangy dessert you'll love.
Chocolate Raspberry Rugelach [Vegan]

This Recipe is :
Dairy Free High Carb Vegan Vegan
Calories

120
Serves

48
Cook Time

35
Ingredients

2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1 cup vegan butter
8-ounce package vegan cream cheese
1/4 teaspoon vegan lactic acid
1/2 cup granulated sugar
2 tablespoons vegan egg replacer
1/4 cup cold water
1 teaspoon vanilla extract
1 1/2 cups raspberry jam
3/4 cup mini vegan chocolate chips
Crushed vegan chocolate cookies (optional)
Aquafaba, for brushing the cookies before baking
Cinnamon sugar, for sprinkling
Preparation

Cream the vegan butter and cream cheese together to smooth.
Add the granulated sugar and beat on medium speed until light and fluffy approximately 3 minutes.
Meanwhile combine the vegan egg with the cold water and whisk smooth then add the vanilla extract to that.
Add the vegan egg mixture to the creamed butter mixture and mix well, scrape the bottom and sides of the bowl for an even mix.
Sift the flour with the baking powder then add it all at once to the mixer and mix on low speed to combine.
Wrap the dough into 3 separate equal discs and refrigerate for at least 2 hours or overnight.
Once the dough has relaxed and is chilled, knead it lightly on a floured surface to form a round disc then roll it out to 12-inch diameter.
Spread with about 1/2 cup of the raspberry jam then sprinkle with about 1/4 cup of the mini chips and 2 tablespoons of crushed cookies
Cut the dough circle first by quartering the entire piece. Then, each quarter gets cut into 4 pieces for a total of 16 wedges.
Roll up each wedge from the fat edge into the center.
Place the cookies on a silicone baking mat on a sheet pan, brush with aquafaba then sprinkle with cinnamon sugar and bake in a preheated 375°F oven for 30-35 minutes until golden browned.
Nutrional Information

Per Serving: Calories: 120 | Carbs: 15 g | Fat: 6 g | Protein: 1 g | Sodium: 67 g | Sugar: 9 g
Calculation not including cinnamon sugar.
Notes

Store cookies in an airtight container for up to 2 weeks at room temperature.

Craving that mild chocolate and floral flavor combination? Well, you are in for a treat! These bars are made from oat flour and chickpea flour and are sprinkled with lavender buds. Bananas help give these desserts their decadent, super soft and irresistible texture.
Banana Chocolate Lavender Bars [Vegan, Gluten-Free]

This Recipe is :
Dairy Free Vegan
Calories

130
Serves

8
Ingredients

3/4 cup gluten-free oat flour
2 tablespoons chickpea flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3 large very ripe bananas
1/3 cup cane sugar
1 teaspoon pure vanilla extract
1 tablespoon lavender buds
Extra cocoa powder, for dusting
Preparation

Preheat oven to 350°F and grease a loaf pan with oil.
Sift the oat flour, chickpea flour, cocoa, baking powder, and baking soda in a large bowl. Set aside.
In a separate bowl, mash the bananas. Add the sugar and vanilla extract. Use a mortar and pestle to grind the lavender. Add the ground lavender to the banana mixture and stir.
Fold the banana mixture into the sifted try ingredients until fully combined.
Transfer the batter into the greased pan and bake for 15-20 minutes or until a toothpick in the center comes out clean. After baking, remove from the pan and let cool on a wire rack before dusting with cocoa powder.
Nutrional Information

Per Serving: Calories: 130 | Carbs: 30 g | Fat: 2 g | Protein: 3 g | Sodium: 115 g | Sugar: 14 g
Notes

If you do not have chickpea flour, you may substitute 1/4 cup of additional oat flour.
If you don't own a mortar & pestle, place lavender buds in a plastic bag and crush them with the side of a rolling pin.

Puli inji or Inji puli is a luscious, sweet-and-sour paste of tamarind, ginger, jaggery and green chilies and is a requisite during Onam Sadya.
Ingredients
Ginger (finely chopped) -1/4 cup
Green chili (finely chopped) – 2 nos
Turmeric powder -1/4 tsp
Red chili powder -1/4 tsp
Tamarind - a lemon sized ball
Jaggery -1/4 cup
Fenugreek powder -1/4 tsp
Mustard seeds - 1 tsp
Asafoetida powder – 1 pinch
Curry leaves – few
Oil – 3 tsp
Salt – As required
Preparation
Wash, peel the skin of ginger and chop it finely. Fry ginger and chili well until ginger changes to brown color and keep aside.
Soak tamarind in 1/2 cup of warm water and extract thick juice. Heat oil, add mustard seeds, when it splutters, add red chilies, asafoetida powder, curry leaves, fried ginger and green chilies.
Add turmeric powder, chili powder, thick tamarind extract, jaggery and salt. After it starts boiling, lower the flame and stir until the gravy becomes thick and oil separates. Add fenugreek powder, mix well and remove from flame.
Cool it and tasty Puli inji is ready to be served.

Ingredients
● Olive oil: 2 tablespoons
● Garlic: 2 tablespoons
● Chopped onions: 2 tbsp
● Chopped broccoli: 1/2 cup
● Black pepper: 2 teaspoons
● Red chilli flakes: 2 teaspoons
● Salt to taste
● Eggs scrambled: 4
● Boiled quinoa: 2 cups

Method
● In a pan, heat oil. Add garlic, saute till light brown
● Add onions, saute till light pink
● Add broccoli, saute for two minutes
● Add seasoning
● Add scrambled eggs, saute
● Add quinoa, saute for a few minutes
● Remove from the pan, serve hot

Fresh greens with goat's cheese and hazelnut crumble. Picture / Babiche Martens

The renaissance of brussels sprouts is exciting — they are now appearing on lots of chic menus around town. The key is to cook them until tender and just past crisp.
Here they are combined with shaved fennel, and a delicious crumb made from toasted hazelnuts and goat’s cheese to create an impressive salad.
FRESH GREENS RECIPE WITH GOAT'S CHEESE AND HAZELNUT CRUMBLE
Serves 4
Dressing
¼ cup olive oil
2 Tbsp lemon juice
½ tsp dijon mustard
1 Tbsp runny honey
300g brussels sprouts, halved and cooked
½ head fennel, shaved finely
Salt and pepper to season
Crumble
½ cup toasted hazelnuts roughly chopped
100g crumbled goat’s feta
1. To make the dressing, place oil, lemon juice, mustard and honey in a jar and shake.
2. Place brussels sprouts and fennel on a platter. Season with salt and pepper.
3. Combine the hazelnuts and feta and sprinkle over the salad.
4. Drizzle with dressing and serve.

Recipe Servings: 1
Prep Time: 5 Minutes
Cook Time: 5 minutes
Total Cook Time: 10 minutes
A legendary recipe for those crazy hectic mornings: Omelette in a Mug. Yes, we're serious! This recipe is perfect for a quick meal. It's protein-packed and versatile; works for breakfast, lunch, dinner or even a midnight snack.
Ingredients of Omelette in a Mug
1 egg
2 egg whites
2 tbsp of shredded cheddar cheese
1 tbsp of diced green bell pepper
Salt and ground black pepper (to taste)
Chopped ham or bacon (optional)
Cooking spray
How to Make Omelette in a Mug
Combine egg, egg whites, cheddar cheese, bell pepper, salt, ground pepper in a microwave-safe mug coated with non-stick spray.
Microwave on high for 1 minute and give the contents a stir.
Return to the microwave and cook until the eggs are completely set, 1 to 1 1/2 minutes longer. (Note: Time differs from one microwave to the next).
Sprinkle cheddar cheese on top, crispy bacon if desired and dig in!

Luxury bliss balls. Picture / Babiche Martens
You can’t go on Escape Haven's Luxe Retreat without having their bliss balls, perfect for that rumbling tummy mid-afternoon. I confess to having my fair share and more — one is never enough.
LUXURY BLISS BALLS
Makes 20
2 cups walnuts
1 cup sunflower seeds
1 cup desiccated coconut
⅔ cup cacao
8 fresh dates, chopped roughly
⅓ cup water
Pinch of salt
1. Into a processor place the walnuts, sunflower seeds, coconut, cacao, dates, water and salt. Blitz until crushed and holding together.
2. Roll into walnuts-sized balls and refrigerate for 30 minutes before serving.

Can be baked in one large or two smaller dishes to provide two people with two meals.
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For the lamb

1 Tbsp Canola oil
400 g Lamb mince, lean
2 tsp Cumin seeds
2 tsp Dark cocoa powder
¼ tsp Chilli flakes, use up to half a tsp
1 Small red onion, diced
1 cup Mexican salsa
To serve

8 Flour tortillas
1 can Refried beans, warmed
1 cup Cheddar cheese, grated
⅓ cup Chopped coriander
1 cup Sour cream
Directions

Heat the oil in a large non-stick frying pan. Stir-fry the lamb — in batches, if necessary — until browned. Add the cumin, cocoa, chilli and onion and continue cooking for about 5 minutes. Add the salsa and heat through.
Preheat the oven to 220°C. Lightly grease a 34cm x 21cm baking dish or two 17cm x 21cm dishes.
Soften the tortillas briefly in the microwave. Place a band of the lamb along the centre of each tortilla. Top evenly with the refried beans, cheese, coriander and sour cream. Roll up and place in the baking dish.
Bake for about 10 minutes until bubbling and browned.Great served with extra sour cream and a crisp salad.

Often people like to eat some light snacks with evening tea. In such a way, to enjoy with tea, make Veg Soya Kabab and here's the recipe:
Ingredients: Soya Granules - 80 grams, Boiled potato - 350 grams, Boiled green peas - 200 gms, Cumin powder - 1/2 teaspoon Salt - 1/2 teaspoon Green coriander - finely chopped, Bread crumbs - 80 grams, Oil, for frying garam masala - 1/2 teaspoon, ginger 1 teaspoon, green chillies - 1 teaspoon, whole coriander - 1/2 teaspoon, black pepper powder - 1/2 teaspoon
Method:
1. To make veg soya kabab, put some soy granules in lightly hot water for a while. When it gets soft, remove the water and drained it well.
2- Now put all the ingredients except a crumbs of bread in a large pot.
3- Now add bread crumbles to it. Now get all these things together and mix well.
4- Now keep the mixture for sometimes and then give the shape of kabab with your hand, now put a stick on all these kabab and suppress them all around.
5- Now brush all these kebabs with the oil.
6- Now put some oil in a pan and put it on the gas, when the oil becomes hot, keep all the kebabs one by one in it. Now cook it on low flame until it turns brown on both sides.
7- Soya veg kabab is ready.

The perfect roast potato should have a crispy, golden outside and a light, fluffy interior. Use a floury potato such as agria, red rascal, fianna and ilam hardy. I always hand- pick my potatoes to get the perfect size, either small ones about the size of eggs or larger ones that can be cut in half. When serving these potatoes with a roast, I like to cook them in the roasting pan so that the fat from the roast can be used for basting and give them that extra delicious flavour. Once cooked, keep them uncovered (or they will go soggy) in a warm oven until you are ready to eat.
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Ingredients

6 Potatoes, medium, peeled and cut in half
4 Tbsp Rice bran oil
Directions

Gently simmer the potatoes in salted water for 10 minutes. Drain water and allow to cool on a tray.
Season with salt then either cook in the roasting meat tray (ensure there is plenty of fat in the tray so that the potatoes can be coated with fat, with a spoon, at the start. Cook for 45 minutes or until golden and crisp at 180C, turning the potatoes at least twice.
To cook the potatoes separately, heat the oven to 180C. In a large frying pan heat 4 Tbsp of rice bran oil, lard or goose fat. When sizzling hot, add the salted potatoes and baste the potatoes by spooning the fat over them. Place in the oven and roast for 45 minutes or until golden and crisp turning them at least twice to help crisp up the outside.
Drain the potatoes of fat, season again with salt and freshly ground pepper (add some chopped fresh rosemary at this stage if you wish) and place in a pre-warmed serving dish.

Time to make: 30 minutes
Ingredients: Moong Dal, wheat flour, oil, chopped coriander leaves, sesame seeds, ginger-chilli paste, lemon juice, sugar, turmeric powder, salt
How to make:
step 1. First, soak the yellow moong dal for thirty minutes. After 30 minutes soaking it, grind it in the mixer. Now add wheat flour, oil, chopped coriander leaves, a little sesame, ginger pepper paste, lemon juice and a little turmeric powder and salt with little sugar and mix well. the
Step 2 Now after mixing it well, keep it covered with muslin cloth for five minutes. Five minutes later divide the dough into four parts. Now roll one part of it like a bread. After this, cut it in diamond shape with the help of a knife.
Step 3 Now cook the chopped pieces on low flame in oil so that the moong dal crisp gets cooked properly. You cook it until golden turn brown. Once golden brown, take it out in the plate.
Step 4 In the same way, you prepare the rest of the pieces in the oil well. In this way your Moong dal crisps is ready. You can keep it in boxes and eat in breakfast.

Labne and lavosh. Picture / Babiche Martens
You can pay a fortune for lavosh and fancy crackers when, really, they are so simple to make. This home-made version is not only economic but delicious. For beautiful creamy labne, which again takes two minutes’ preparation — all you need is Greek yoghurt.
Today’s has a clean basic flavour but you can add an array of herbs, zest, olives or other flavours. Roll it into balls or spread on a serving dish with a drizzle of quality olive oil or honey.
LABNE AND LAVOSH RECIPE
Serves 4-6
Labne
500ml Greek yoghurt
½ tsp salt
Lavosh
135g plain flour
2 tsp poppy seeds
½ tsp sugar
20g melted butter
¼ cup milk
Olive oil for brushing
To serve
½ cup pomegranate seeds
1 cup watercress leaves
2 tsp runny honey
1. Firstly, get the labne under way. Stir the yoghurt and salt together then place into a fine muslin cloth on top of a colander over a bowl. Fold it closed and place into the fridge overnight or for up to two days allowing the liquid to drain and the labne to form.
2. Preheat an oven to 160C.
3. For the lavosh, into a bowl place the flour, poppy seeds, sugar and butter. Using your hand, mix together. Add the milk and combine to form the dough. Refrigerate, wrapped, for 20 minutes.
4. Between two sheets of baking paper, roll the dough as thinly as possible. Then slide on to an oven tray. Brush with olive oil. Bake in the oven for 20 minutes or until crispy. Remove from the oven and cool on a rack. Break into pieces and store in an airtight container.
5. To serve the labne, decorate with pomegranate seeds, watercress and honey.

This dal is so hearty, fragrant, and warming thanks to the wonderful spices such as turmeric, cumin, mustard seeds, and coriander. Enjoy a bowl over some brown rice or greens on a chilly rainy day or whenever you are in need of some extra comfort. The carrots and coconut milk add sweetness and creaminess to the dal so you don't have to worry about the spice level being out of control.
Spicy Carrot Broccoli Dal [Vegan, Grain-Free]

This Recipe is :
Dairy Free Gluten-free Recipes Grain Free Recipes High Fiber High Protein No Refined Sugar Sugar Free / Low Sugar Vegan
Serves

4-6
Ingredients

1 tablespoon unrefined coconut oil
1 onion, sliced or roughly chopped
4 cloves garlic, grated or crushed
1 teaspoon each of mustard seeds, cumin, turmeric, garam masala, ground coriander, and chili flakes
3 tablespoons tomato paste
6 carrots, sliced
1 cup red lentils (best if soaked overnight, rinsed, and drained)
2 cups water (more if necessary)
1 cup coconut milk
Unrefined sea salt and black pepper to taste
1 head of broccoli, cut into florets
1/4 cup cashew
Handful of cilantro or parsley
Preparation

Add coconut oil to the pot over medium-low heat, fold in onions, cover with lid, and let them cook for about 5-7 minutes as you chop the carrots and get the other ingredients ready.
Add the garlic, spices, tomato paste, and carrots. Stir for 2-3 minutes to combine. Add a bit of water if necessary.
Fold in the red lentils, broccoli stems, and water. Cover the pot with the lid, bring to a boil, reduce heat to medium, and let the lentils and carrots cook through, about 20-30 minutes (lentils will cook faster if they have been soaked overnight).
Add coconut milk, sea salt, and pepper and do a taste test to adjust seasonings.
Add broccoli florets and cook for 1-2 more minutes before removing the pot from heat.
Top with cashews and cilantro or parsley.

Yotam Ottolenghi's blackberry and star anise friands from his new cookbook, Sweet. Picture / Supplied
These look splendid when iced – destined for top ranking on any tiered cake stand – but also work un-iced, in the cookie tin, for grabbing on a whim. They’ll lose their slightly chewy edge after the first day or so, but still taste great. Blueberries or raspberries can be used instead of the blackberries. Don’t use strawberries, though: they are too watery.
We use a regular muffin tin here, but all sorts of moulds work: large muffin tins, mini-muffin tins, rectangular or oval moulds (as shown in the photo).
BLACKBERRY AND STAR ANISE FRIAND RECIPE
Makes 12
Ingredients
180g unsalted butter, plus an extra 10g, melted, for brushing
60g plain flour, plus extra for dusting
200g icing sugar
120g ground almonds
1½ tsp ground star anise (or 3 whole star anise, blitzed in a spice grinder and passed through a fine-mesh sieve)
1/8 tsp salt
150g egg whites (from 4 large eggs)
finely grated zest of 1 small orange, approx. 1 tsp
18 whole blackberries (about 120g), cut in half lengthways
Icing (optional)
60g blackberries (about 8), plus an extra 24 small blackberries, to garnish
¾ Tbsp water
1 tsp lemon juice
165g icing sugar
1. Preheat the oven to 220C. Brush the 12 holes of a regular muffin tin with the melted butter and sprinkle all over with flour. Tap the tray gently to ensure an even coating of the flour, then turn upside down to remove the excess. Place in the fridge to chill while you make the batter.
2. To brown the butter, place in a small saucepan and cook over a medium heat until melted. Continue to cook until the butter is foaming, gently swirling the pan from time to time, to allow the solids to brown more evenly. You will see dark brown sediments begin to form on the sides and bottom of the pan. Continue to allow the butter to bubble away until it turns a rich golden brown and smells of toasted nuts and caramel. Remove the pan from the heat and let it stand for 5 minutes, to allow the burnt solids to collect at the bottom of the pan. Strain through a fine-mesh (or muslin- lined) sieve, discarding the solids. Allow the browned butter to cool slightly before using. It should still be warm when folding into the mix later: if it is too hot, it will ‘cook’ the egg whites; if it is too cool, it will be difficult to incorporate into the mix.
3. While the butter is cooling, sift the flour, icing sugar, ground almonds, star anise and salt into a bowl. Place the egg whites in a small bowl and use a whisk or fork to froth them up for a few seconds – you do not need to whisk them completely. Pour the egg whites into the sifted dry ingredients and stir until they are incorporated. Add the orange zest and browned butter and mix until the batter is smooth.
4. Remove the muffin tin from the fridge and fill the moulds just over two-thirds of the way up the sides. Place three halved blackberries on top, cut side down, and bake for 10 minutes. Reduce the temperature to 210C – starting with a high oven temperature and then bringing it down is the way to achieve the lovely brown crust you want – turn the tray around in the oven for even cooking, and continue to cook for another 8 minutes, until the edges of the friands are golden brown and the centres have a slight peak and spring back when gently prodded. Set aside to cool before removing them from their moulds: you might need to use a small knife to help you release the sides.
5. If you are icing the cakes, place 60g of blackberries in a small bowl with the water and lemon juice. Use a fork to mash them together, then pass the mixture through a fine-mesh sieve to extract as much fruit juice as possible: you should get about 60ml. Sift the icing sugar into a medium bowl, pour in the blackberry juice and combine to make a light purple runny icing: it should just be thick enough to form a thin glaze on the tops of the cakes. Spoon the icing over the cakes, spreading it to the edges so that it runs d