This is a favourite recipe, and I have fond memories of making this for the first time with my father-in-law. It is a multilayered recipe with several steps—you need to start preparing it two days before you intend to serve it. It is well worth it, as taking shortcuts diminishes not only its flavour but also its nourishing qualities.
2 cups (500 mL) brown rice
1 cup (250 mL) red lentils
2 Tbsp (30 mL) fresh lemon juice
1 tsp (5 mL) unrefined salt
1 to 2 Tbsp (15 to 30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
Put brown rice in bowl and cover with 4 cups (1 L) filtered warm water. In second bowl cover lentils with 2 cups (500 mL) water. Add 1 Tbsp (15 mL) lemon juice to each bowl. Let both bowls sit overnight (8 to 12 hours) at room temperature, covered with tea towel.
Drain water from both bowls. Blend rice and lentils separately in food processor or high-powered blender with fresh filtered water (approximately 2 cups/500 mL water for rice and 1 cup/250 mL water for lentils) until smooth and creamy.
Mix both purées together with salt, adding more warm water if needed, to make batter the consistency of cream. Cover and leave another 24 hours in a warm place, such as on top of the fridge.
When fermentation is complete, batter is ready for frying. Heat cast iron pan until it’s very hot to avoid sticking. Fry like pancakes, using butter, ghee, or coconut oil to coat pan.
Note: you can add more water to make a thinner crepe-like pancake, if desired. If the batter is too sticky, add additional oil (approximately 3 Tbsp/45 mL) to batter before frying.
Makes about 20 thin pancakes. Serves 8.
Each serving contains: 81 calories; 2 g protein; 2 g total fat (2 g sat. fat, 0 g trans fat); 14 g carbohydrates; 1 g fibre; 292 mg sodium
5 to 7 small to medium new potatoes, halved
2 Tbsp (30 mL) unsalted butter, ghee (clarified butter), or virgin coconut oil
1 Tbsp (15 mL) mustard seeds
Dried red chilies to taste (optional)
1 tsp (5 mL) turmeric
1 medium yellow onion, chopped
1 cup (250 mL) green peas (optional)
Unrefined salt, to taste
Boil potatoes until very soft. Cut into small slices and set aside.
Add butter, ghee, or oil to pan over medium heat and add mustard seeds. Cook until they pop. Add chilies (if using), then turmeric and onion. Cook until onion is translucent. Add potatoes and green peas (if using) and salt to taste. Sauté until soft.
Serve dosas with dosa filling either on top or inside.
Each serving contains: 156 calories; 4 g protein; 4 g total fat (3 g sat. fat, 0 g trans fat); 28 g carbohydrates; 4 g fibre; 35 mg sodium
source: "Culinary Spices for Life", alive #354, April 2012
Adding farro, with its nutty bite, is a delicious and convenient way to increase your soup’s fibre and nutritional value. This hearty soup is the perfect remedy to a cold January day. Lemon and chervil add a bright contrast to the fibre-packed earthy flavours. Farro timesaver With a long cooking time, it’s worth it to cook a larger amount of farro and freeze it in small-portioned batches which can be thawed quickly. Using a ratio of 1:4 farro to water, cook on medium-high heat until farro is al dente, in a similar manner to the way you would cook pasta. Drain, rinse, portion, and freeze for later use. To thaw, simply run frozen farro under water or add directly to soup.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
This easy, yet impressive, vegan dinner is packed with oven-roasted flavour and proves that creating satisfying weeknight plant-based meals is entirely possible. If working with a small oven with only room for one sheet at a time, you can prepare the tofu and vegetables in batches separately.