Mango Coconut Lassi (Vegan, Paleo)

Lassi is a traditional North Indian yoghurt drink which is highly refreshing on hot, summery days.  Most common is the plain sweet lassi with only added sugar and no flavor.  The thick sweetened cream on top used to be the best part for me. Yum! Mango lassi is a popular, modern variation of this traditional lassi where fresh or frozen mango pulp is added to give a most delectable combination of yoghurt and sweet ripe mangoes. In the US, Mango lassi can be found in the menus of most Indian restaurants.

Being dairy free, I had been missing my lassi!  But not anymore! Coconut yoghurt to the rescue!  I make coconut yoghurt at home now – I recently posted the recipe for the same. You can also buy coconut yoghurt from most organic supermarket stores.

Since Mangoes have been in season (Oh how I am loving it!), now was my chance to try making a mango lassi with my new found love, ‘coconut yoghurt’!  I decided to add a few frozen mangoes too to give it a nice creamy consistency.  I added a tiny piece of raw turmeric to give it a healthy, anti-inflammatory boost!  Yum!

Happy Memorial Day weekend folks. Maybe you can make this delicious mango lassi this long weekend 🙂

Mango Coconut Lassi (Vegan, Paleo)
Author: 
Recipe type: Drinks, Breakfast
Cuisine: Fusion
Prep time: 
Total time: 
Serves: 2
 
A delicious smoothie made with fresh mangoes and coconut yoghurt with a tinge of turmeric
Ingredients
  • 1 large ripe mango, peeled and cubed
  • ½ cup frozen mango pieces
  • ½ cup thick coconut yoghurt
  • ¼ cup thick coconut milk
  • ½ inch piece of raw turmeric root or ¼ tsp organic turmeric powder (optional)
For topping:
  • fresh mango pieces
  • dried shredded coconut / coconut flakes
Instructions
  1. Blend everything together in a high powered blender till you get a creamy smoothie. Serve chilled topping with fresh mango slices and shredded coconut!
Notes
If the mango is ripe, you don't need to add additional sweetener. But if you desire, you can add some light maple syrup

Chicken Burrito Bowl (Paleo)

 Mexican food had always been my favorite! I could eat a bean taco any day especially if it was nicely slathered in ‘hot sauce’ and with a dollop of sour cream on the side! Hence, since starting on Paleo a year ago, I had not had a proper Mexican meal. And the past 6 months I have been on the AIP version of Paleo which meant no nightshades and no spices as well. However in the past few weeks I have introduced spices slowly without any issues (I hope!) – I just add very small quantities of cayenne or any hot pepper though to my servings.  Just so that I get a faint taste of the heat without it triggering any flare up.

So anyways, now that I had been able to introduce spices successfully, I was dying to make something ‘Mexican’! During the week of Cinco de Mayo, I saw a lot of bloggers posting recipes of Mexican Chicken Stir fry with rice (caulirice). And so last week I decided to try making a grilled chicken with cauliflower and veggies stir fry. But as I was marinating the chicken, I noticed I had a ripe avocado available and so thought why not go full blown and treat myself to a Paleo Chicken Burrito bowl!  About 30 mins later, I served up these delicious ‘nightshade free’ burrito bowls that were so jam packed with Mexican flavors that all my cravings of the past one year were assuaged. Even without hot sauce there was enough flavor.  The garlic, cumin and the cilantro mainly did the job! And the lemon juice more than makes up for the missing tomato. I licked up the bowl so well that it looked as if it didn’t need any further cleaning when I was done with it 🙂

I also served up some rice for the rest of my family. Yummy dinner that we all enjoyed!

Chicken Burrito Bowl (Paleo)
Author: 
Recipe type: Main course
Cuisine: Mexican, Fusion
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Paleo and nightshade free version of the Mexican Chicken burrito bowl made with grilled chicken, cauliflower rice and guacamole
Ingredients
  • 2 lbs boneless chicken (preferably thigh pieces) cleaned and cut into bite size pieces
For marinating chicken
  • ¾ tsp cayenne pepper (or 1 tsp Kashmiri chilli powder)
  • ¾ tsp sea salt
  • 1 tsp cumin powder
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • About 2 tbsp coconut oil for sautéing the chicken
For Cauliflower rice
  • 1 medium size cauliflower
  • 1 tbsp coconut oil or olive oil
  • 2 garlic cloves, chopped fine
  • ¼ tsp sea salt
For the guacamole:
  • 2 ripe avocados, peeled and mashed
  • 2 tbsp lemon juice
  • ¼ cup fresh cilantro chopped finely
  • 1 clove of garlic crushed
  • ½ tsp sea salt
For the salsa:
  • ½ of a red onion, chopped fine
  • ½ cup cilantro chopped finely
  • 2 tbsp lemon juice
For assembling the burrito bowl:
  • Lettuce, shredded
  • white rice cooked(for non paleo members)
Instructions
  1. Dab dry the chicken pieces with a paper towel. Add all the marinade ingredients to a large bowl and mix well. Add the chicken pieces to this to coat well. Keep aside for 15 - 30 mins.
  2. Heat a large frying/grilling pan and add the rest of the coconut oil. When hot add the chicken pieces and sautee lightly on medium until the pieces are cooked. (You may need to do this in batches since you don't want to crowd the pan).Transfer the chicken pieces onto a dish and keep covered to stay warm and moist.
  3. Shred the cauliflower into small pieces using a food processor or by using a knife to get a 'rice' like texture.
  4. In the same pan that you cooked the chicken, add some more coconut oil and when hot add the cauliflower and the garlic. Saute on medium heat for about a minute until the garlic is toasted. Then add the salt and cover with a lid and cook for about 2-3 mins on low heat until the cauliflower is cooked. Do not overcook otherwise it will get too mushy. Turn heat off and keep aside.
  5. Mix all the ingredients listed under guacamole in a bowl using a masher. Check for seasoning and add additional salt or pepper if needed. Keep aside.
  6. Mix all the ingredients listed under salsa in a bowl and keep aside,
  7. To assemble the bowls, place a few tablespoons of the cauliflower rice into a bowl. Add some chicken pieces. Add the lettuce. Then top with the guacamole and salsa. Mix everything well and enjoy!
  8. Serve white rice additionally if needed.

 

Blueberry Tartlets (Vegan, Paleo)

A lovely afternoon.  A lovely lunch. With a lovely lady. I had been wanting to invite my next door neighbor over for lunch since a few months now. Finally, it happened last week. This lovely lady is actually an octagenarian but behaves nothing like how a typical 80+ yr old would! She is bubbly, energetic, witty, chatty, open minded and so kind.  I first met her 9 years ago when we moved to our current house and we instantly clicked.  The 40 plus yrs age difference between us never felt like a barrier! We talk about so many different topics like gardening, home renovation, raising kids, health issues and occasionally we also indulge in some neighborhood gossip 🙂

She is not just a kind neighbor but a very caring one too. Two years ago when I was first diagnosed with RA, she was the first one to bring me an enormous amount of food – enough food to last a week actually!. She said that since her mom had RA, she knew how physically challenging this disease was! I was overwhelmed and all teary eyed by her kind gesture. Anyways, now that I was feeling much better and since I had more free time during the day having quit my job, I really wanted to make her a special lunch. She had also not been doing well lately. She had a fall recently injuring her shoulder and knee and was undergoing physical therapy. I asked her if she would like fish and her answer was a resounding ‘yes’!

So what did I make? Main course -Pan grilled Salmon with a honey lemon sauce and some ‘Pulao’ rice with vegetables. A small salad – With mangoes in season, I made my caribbean salad. And then I wanted to make a really special dessert since she had a sweet tooth! And I obviously wanted to make something that I could eat too!

So drawing inspiration from my raw vegan cake and my berry panna cotta recipes, I decided to make a tart/pie by making the base like the raw cake and use the filling like the panna cotta. Also I decided to make ‘tartlets’ since I had bought these cute tartlet pans recently and they were begging to be used!

I was so happy how great these blueberry tartlets came out! Not only did they look so pretty – My guest was totally blown away by how cute they looked…but they also tasted awesome! The blueberry coconut milk pudding was so so delicious! The crust with the shredded coconut and dates is to ‘die for’ and the combination just rocked. How great is it when you can bake your tartlets and eat them too without any feelings of guilt? Dairy free, refined sugar free and grain free dessert that is so damn delicious! My guest at the end of our meal told me that I was the best cook in the entire town! Now isn’t that something coming from someone who has been around for a bit? 🙂 🙂

Happy Mother’s day weekend to all of you lovely moms! You deserve a treat like this one!

Bringing this gorgeous and ‘feel good’ dessert to the Vegan, plant based party potluck

Blueberry Tartlets (Vegan, Paleo)
Author: 
Recipe type: Dessert, Snack
Cuisine: Dessert, Raw Cuisine
Prep time: 
Total time: 
Serves: 4-6
 
Mini Tartlets with a delicious crust of coconut and dates and a creamy blueberry and coconut filling.
Ingredients
For the crust:
  • 2 cups shredded unsweetened coconut (I used Bob's Mill )
  • 18 dates
  • 4 tbsp coconut oil melted
  • ¼ tsp sea salt
For the filling:
  • 2 cups full-fat organic coconut milk
  • ¼ cup fresh lemon juice
  • 2 tsp. gelatin (use agar powder for vegan version)
  • ½ cup maple syrup (or honey)
  • 2 cups fresh or frozen blueberries
Instructions
For making the crust:
  1. In a food processor blend all the crust ingredients to form a thick dough / mixture. Place parchment paper to cover the base and the sides of the pan. Press this mixture to the bottom of the tartlet pans. Freeze the pans for 30 minutes.
To make the filling:
  1. Place the lemon juice into a small bowl. Add gelatin keep aside for 5 minutes.
  2. In a small pan, heat half of the coconut milk (about 1 cup) over medium heat. Add the maple syrup (or honey) and the gelatin (or agar) mixture. Stir until dissolved completely.
  3. Pour this mixture into the blender, along with the remaining coconut milk and the blueberries. Blend at low speed until smooth.
  4. Pour the filling into the tartlet pans and place in refrigerator for at least 6-8 hours to set.
  5. Slide the tartlets out onto a serving dish and serve with fresh berries on top!

 

Vegetable Minestrone soup (Vegan,Paleo)

I am sure you will agree that there is no food more comforting than a warm bowl of soup.  In my house they are welcome on any nights but especially on cold, wintery nights. Although spring is here, last weekend ended up being chilly. As I was wondering what to cook for dinner on sunday night, I noticed that there were a lot of different vegetables leftover in the refrigerator. So what better meal than a soup to be able to use all of them?

I make this ‘fridge clean up’ soup quite a lot. And usually it is on sunday nights.  Best part about soups is that you can create variations by just changing the combination of vegetables and the spices used. Before I went paleo, I used to make Minestrone soup all the time where I would add vegetables to the beans and use tomatoes to make the typical Italian favorite. So now I decided to make some changes – since I wasn’t going to add the beans, I decided to add in more of the starchy vegetables like turnip and taro root. And I used my favorite substitute for tomatoes – cranberries!  The soup turned out fabulous. The family ate it with some whole grain bread while I had mine with a small piece of boiled yucca on the side. Yes and that’s how I got the idea of adding the grated yucca on top!  I couldn’t resist – the grated yucca looked so much like grated mozzarella! But tasted so much better 🙂 Yum! 

Vegetable Minestrone soup (Vegan,Paleo)
Author: 
Recipe type: Appetizer, Main course
Cuisine: Italian, Fusion
Prep time: 
Cook time: 
Total time: 
 
A vegan and Paleo version of the Italian Minestrone soup - hearty and comforting with a variety of vegetables cooked in a delicious blend of Italian and Mexican spices
Ingredients
  • 1 tbsp olive oil
  • 1 medium onion chopped
  • ½ cup chopped celery
  • 2 large cloves of garlic chopped
  • ½ inch piece of ginger
  • 1 bay leaf
  • ½ of a large purple turnip, chopped about 1 cup
  • 2 medium size taro root, peeled and diced
  • ½ cup green beans, cut into 1 inch pieces
  • 1½ tsp sea salt
  • ¼ tsp red chilli powder (cayenne pepper)
  • 1 tsp dried thyme
  • 1 tbsp dried oregano
  • 2 tbsp dried parsley
  • ½ tsp cumin powder
  • 1 tsp coriander powder
  • 1 cup chopped pumpkin
  • 1 cup shredded purple cabbage
  • 1 cup cubed zucchini or smooth gourd
  • 6-8 frozen or fresh cranberries
  • 6 cups water
For garnish:
  • Boiled yucca, grated
Instructions
  1. In a large cooking pot, heat the oil. Then add the chopped onions and celery.Saute for about 2 minutes.
  2. Next add the garlic and ginger and the bay leaf. Sauce for a minute.
  3. Then add the turnip, taro root and green beans. Add the salt and all the spices. Stir for a minute.Then cover the pot with a lid and turn heat to low. Cook for about 5 minutes.
  4. Next add the pumpkin, cabbage, the zucchini (or gourd) and the cranberries. Add the water and cover and cook on low heat for about 20 minutes or until all the vegetables are cooked.
  5. Check for seasoning and add salt or pepper as needed. Turn heat off.
  6. Serve soup warm with grated boiled yucca on top!
Notes
You can use any combination of vegetables. Just add the hard ones first to allow for more cooking time for them.
For AIp version, skip the cumin, coriander and cayenne powder

Spicy Baked Fish in banana leaves (Meen Pollichathu)

Fish roasted in banana leaves is a specialty of Kerala cuisine and if you have ever taken a houseboat tour in the backwaters of Kerala you would have most certainly been offered this culinary treat! Traditionally, ‘Kari meenu’ or pearl spot fish is used for this where an entire fish is marinated in spices, coated with a masala of fried onions with ginger garlic and other spices, wrapped in banana leaves and roasted (over a pan usually). It tastes heavenly and I must say that ‘Pearl spot’ fish is really the best for this as the naturally sweet and salty flavor of the fish combined with the flavors of coconut oil and banana leaves makes this an irresistible dish anytime of the day!

Since we do not get Kari Menu (Pearl Spot)fish here in the US, I use whole Mackerel to make a similar dish using frozen banana leaves from the Chinese supermarket. Although the end result is not as great as the traditional one, it is quite close. Plus what an unusual presentation – Try making this for your special guests sometime and you are bound to impress!

Extra virgin coconut oil and fresh curry leaves are an absolute must for this dish! This method of first pan frying the fish and then baking it results in a fish that is crispy fried on the outside and moist and flaky on the inside. Absolutely delicious! Enjoy!

Spicy Baked Fish in banana leaves (Meen Pollichathu)
Author: 
Recipe type: Main course
Cuisine: Kerala, Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Whole Mackerel lightly pan fried and then coated with an onion and spice mixture and baked wrapped in banana leaves resulting in a fish that is crispy fried outside and moist and flaky on the inside
Ingredients
  • 4 Whole Mackerel or any other fish (cleaned from inside, you can retain head or cut it off)
  • 1 tbsp coconut oil for frying
For the marinade:
  • ½ tsp turmeric powder
  • ½ tsp sea salt
  • ½ tsp red chili (cayenne pepper)
  • 1 tsp coconut oil (melted)
for the onion masala:
  • 1 tbsp extra virgin coconut oil
  • 2 medium onions, thinly sliced
  • 2 large cloves of garlic, chopped fine
  • one 2 inch piece of fresh ginger, chopped fine
  • 1 green chili, slit length wise
  • 6-8 fresh curry leaves
  • ½ tsp sea salt
  • ½ tsp turmeric
  • ½ tsp red chilli (cayenne pepper)
  • ½ tsp coriander powder
  • ½ tsp garam masala(optional)
  • 1 small piece of kodampuli/kokum soaked in ¼ cup warm water (optional)
  • 1 tsp apple cider vinegar
  • 2 fresh or frozen(thawed) banana leaves, washed and wiped dry
Instructions
  1. Clean the fish and make cuts on it horizontally with a knife so that the marinade can creep inside.
  2. Mix all the ingredients listed under marinade in a small bowl and coat each fish with the marinade paste lightly.
  3. Heat a frying pan with coconut oil. When hot add the marinated fish and cook on medium to high heat for about 2 minutes on each side so as to get a crispy skin(Do not overcook). Keep the fried fish aside.
  4. Preheat oven to 400 deg F (or 200 deg C)
  5. In the same frying pan, add the rest of the coconut oil and heat. When hot, add the sliced onions and sauce for about 2-3 minutes until they begin to soften.
  6. Add the garlic, ginger, the green chili and curry leaves. Saute for another 2-3 minutes.
  7. Next add all the spice powders and sauce for another minute.
  8. Add the kodampuli with the water (if adding or just add plain water) and the vinegar and cover and cook for about 2 minutes until you see the oil separating off. Turn heat off.
  9. Take each banana leaf and cut in half so you have 4 pieces.
  10. Place a fish inside the center of each piece and place some of the onion and spice mixture over it to cover it. Wrap the leaf edges to form a packet (you can use a string or toothpicks to make parcels)
  11. Place all the parcels on a baking tray and bake in the oven at 400 deg f (200 deg c) for 20 minutes.
  12. Serve warm right out of the oven. Garnish with red onions and lime wedges!
Notes
Kokum/Kodampuli is optional - it gives an additional tangy flavor to the dish but vinegar alone is sufficient too.
For AIP version, skip cayenne, coriander and garam masala.