Looking for a delicious and protein-based breakfast full of vegetables? Try this one out! Pumpkin season is my all-time favorite time of the year so for breakfast this morning, I made a pumpkin spiced tofu scramble that I stuffed into half of a raw bell pepper to add some crunchy taste! It was absolutely delicious – one of my favorite pumpkin recipes thus far and the magical part is that there was no pumpkin even in the tofu scramble; the pumpkin spice did all of the work!!
Yields 1 serving
1/5th block of extra-firm tofu
1 cup broccoli, chopped
1/2 cup shredded carrots
1/2 large green bell pepper
1/2 cup mushrooms, diced
1 tsp olive oil
1/2 tsp black pepper
1 tsp pumpkin spice
1/2 tsp cinnamon powder
1/2 tsp cumin seeds
1. Stir-fry all of the tofu and vegetables together. Spice them up!
2. Stuff the pepper with half of the tofu scramble. You can use another half pepper to stuff the rest of the tofu scramble or simply place it on the side like I did.
Ah, I have so many recipes that I have made in the past two weeks at college, but never had time to upload them yet so here is a myriad of recipes 🙂 I hope you enjoy! I’ll be baking a few different things this weekend as well so look out for those.
Yields 1 Serving
1/3 cup oat bran
1/2 cup almond milk (optional)
1 cup water
1 tsp cinnamon powder
1 tbsp flaxseed, ground
1. On the stovetop, cook your oat bran in water till the water starts to evaporate and the oat bran becomes like porridge. Add your milk if you wish and let it cook for about another minute till the milk and oat bran start to bubble a little to the consistency you wish. Stir frequently.
2. Pour the oat bran into a bowl. Top with your desired add-ins and enjoy warm! If it is too hot for you to eat, place in the freezer for a few minutes and then enjoy.
Leaving for college soon so today was a food adventure day with my mommy. First, we had a delicious lunch at a nearby cafe called Nuray’s Gourmet Cafe! I had a three bean salad that was magnificent – topped with a delicious blend of olive oil and vinegar – and my mom had a grilled vegetable sandwich on multi-grain toast. I loved it and wanted to share the pictures 🙂
Doesn’t it look delicious! Ah, definitely was. If you live anywhere near Bridgewater, NJ, I would highly recommend you go to Nuray’s and try something scrumptious out! Speaking of scrumptious, my mom and I had an amazing food adventure day today. Her best friend has a vegetable garden and grew a delicious and gigantic zucchini so we decided to make two different types of zucchini bread.
Moreover, my mom taught me how to make one of my favorite Indian dishes: moong dal dhokla (Indian steamed cakes); and then taught me how to also make her favorite Indian dish: squash handvo (Indian spice cake). All so yummmmy, hope you enjoy like always!
Yields ~ 5 cups of sauce (~ 8 – 10 servings)
Serving Size: 1/2 cup
7 large apples (I used large Gala apples)
6 large cinnamon sticks
7 tbsp lemon juice
1. Slice all of the apples and remove the cores.
2. Blend together all of the apples with about 1/4 cup water. You definitely don’t want to use more or your sauce will become very thin so try to use a very strong blender.
3. Heat the apple puree on the stove top in a large pot. Throw in the cinnamon sticks (I broke mine in halves) and the lemon juice. Heat for about 15 – 20 minutes till all of the water has boiled. You will see the apple puree bubble and the applesauce will get thicker. Stir frequently.
4. Let the applesauce cool then store into an air tight container. It will remain fresh for a while actually – you can refrigerate it for about a week or freeze it for about a year!
For my snack today, I made a delicious trail mix that was quick to put together. I threw in some goji berries to make it high in antioxidants and the blend of almonds and walnuts made the trail mix high in polyunsaturated and monounsaturated fat! It’s a perfect pre or post workout snack or even just when you are a little hungry.
The Recipe: Antioxidant Trail Mix
Yields 1 serving
30 semisweet chocolate chips (~ 1 tbsp)
5 walnut halves, cut into smaller pieces if you want
1 tbsp goji berries
On a side note, the green roti that I posted a few hours ago ended up getting accepted by Tastespotting.com! I was so excited and happy 🙂 Check it out if you get a chance. Also, for dinner, we made a hearty green stew “chili”!
The Recipe: Green Stew “Chili”
Yields 4 – 6 servings
2 cups cooked kidney beans
2 cups kale
3 large celery stalks
2 medium tomatoes
1 tbsp seaweed kelp
1 cup broccoli
1/2 bell pepper any color
1 tbsp garlic powder
1 tbsp olive oil
1 tsp turmeric powder
1 tbsp cumin seeds
1 tsp black pepper
Directions: Green Stew “Chili”
1. Blend together the bell pepper, kale, and broccoli to make a heavy stew gravy.
2. Pour the kidney beans in with the gravy in a large pot. Let it bubble for a while and cook.
3. Cut all of the other vegetables and throw them into the pot when you start to see the bubbling occur. Sprinkle in all the spices as well and mix thoroughly. Allow the stew “chili” to cook for about 10 minutes. Serve warm! Enjoy alone, with some bread, or tortilla chips.
For lunch today, my mom and I experimented with making a healthier version to the Indian favorite, roti. Roti is basically a thin, Indian flatbread, typically made out of white or whole wheat flour. We wanted it to be made out homemade flour (so unrefined) and out of our favorite whole grains (oats and quinoa). Moreover, we thought of making them with a little vegetable so we made a green spinach puree and it turned out to make delicious green rotis! You can’t even taste the difference, the rotis taste just like your atypical bread or tortilla yet they are so much healthier! Rotis are perfect to eat with any dish or as a snack – you can dip it into yogurt, hummus, or any other dips or you can enjoy it with your main entrees like lentils, soup, vegetables, etc. For non-Indians, you can easily replace rotis for your daily serving of bread! It tastes good with literally anything 🙂
Yields 10 – 12 servings
Serving Size: ~ 5 – 6″ thin roti
1/3 cup quinoa
1/3 cup gluten-free oats
3 tbsp seaweed
3/4 cup spinach puree
1/2 tsp salt
1/2 tsp hing powder (optional)
1 tsp olive oil
1. Blend together the seaweed, quinoa, and oats to make a flour.
2. Blend ~4 cups of raw spinach leaves to make a puree. Add a little water if needed. If you make any extras, you can freeze the puree and it will remain fresh for several months!
3. Mix together the flour, the spinach puree, and the spices. Start kneading the dough, add a little water if needed to make the flour stick together. Continue kneading until it is a smooth dough. Break the dough into ~ 10 – 12 evenly sized balls (about the size of a lemon).
4. Using a roller, roll out the balls into thin circles (like tortillas). Dust a little flour onto both sides of the roti to help it stretch better. Be sure to roll gently because the flour is very fragile and will break into pieces easily.
5. On a skillet, heat the roti. Add a little olive oil. Once the roti starts to “poof” up or bubble, flip it over. Add a little oil to the other side if you want. Cook the roti on both sides by flipping over until you see brown spots forming.
6. Serve warm with any dish or enjoy simply with yogurt.