Taj Mahal Split Pea & Black Lentil Soup

 

Taj Mahal/ Split Pea & Black Lentil, Vegetable Soup
            Advanced/ Veg Based/ Vegan/ Concept Cooking

This is a 3 day project (Thursday, Friday, Saturday), the actual prep, cook and to freezer time is about 3 hours it takes a bit more time if you hand cut vs. food processor cut your ingredients. The first 2 nights it soaks and cooks while you sleep, the third day is most of the work time. I usually freeze portions 6 or more, heat them it a pot with a shot of water, then add the Garbanzos (optional) and the toppings. I often make it for when I have visitors and sometimes serve it in smaller bowls with later entrees. This is a complicated concept recipe utilizing fully cooked, semi cooked and raw toppings. The flavor is robust the content is flavor and prescription minded. I call it "The Taj Mahal with respect for the elaborate content beauty and hint of India taste. Shopping list of ingredients at end.

In a Crock Pot 8 quart capacity:

Soak: in about 1/2 gallon of water after rinsing. Soak about 24 hours
1/2 Cup Whole Black Lentils
1/2 Cup Split Black Lentils
2 Cups Split Peas (The Organic variety at Whole Foods appear to be bigger then the bag brand.)

Two brands of Whole Black Lentils ( Urad ), Roshni is less expensive I use it, they are also available Organic at Whole Foods & online. Deep (Beautiful) is a renowned brand.

Roshni Split Black Lentils (Urad)

Note: Peas will stick to the bottom of your crook pot like cement, to avoid this put water in first, put into the pot in the following order, rinsed black lentils, rinsed split black lentils, then rinsed peas, break up the block of wet peas with your hand directly after they are put into the water in the pot. Rinse each item in a strainer with sprayer. This will help.

The following night cook peas and lentils in a crook pot add 1 quart of water or vegetable broth.
Cook on high for 12 1/2 hours or more until the beans become soft.

After the beans are cooked add:
2 quarts water or vegetable broth
Approximate amounts/
The flowing can be cubed in a food processor.
5 Cups Sweet Potato
5 Cups Rutabaga , or Turnip if not available
5 Cups Carrots, Orange, Purple, or Mixed Color Variety (I like to alternate for different batches)

Chopped together in a food processor:
1 Purple Onion large (Not Yellow, Sweet, or White!)
1 Garlic bulb

3 to 4 Cayenne Peppers sliced across to thin rounds, frozen or fresh
4 Thai Peppers chopped by hand, frozen or fresh
1 table spoon flax seeds
6 bay leaves (optional)

Cook on high for about 6 hours until the vegetables soften some.

During the last 30 min. of cooking add spices, it will help thicken.

Note: If you add them before this you will greatly diminish their taste!

(NOT OPTIONAL)
2 Tbsp. Fenugreek Seeds
1 tsp S&B Oriental Hot Mustard (powder) 
1 tsp Currie Powder
1/2 tsp Cumin
1 tsp Gram Marcel
1/2 tsp ground Black Pepper
6 Tbsp. Red Wine Vinegar

Extreme Optional ONLY IF YOU ABSOLUTLY LOVE HOT FOOD!!!!
1/4 tsp Carolina Reaper Pepper Powder

Before Serving add:

1/3 Cup garbanzo beans stir in.

Top with: in the following order
1 Tbsp. Nutritional Yeast
1 Cup chopped fresh or frozen/thawed Roma Tomato's 
1/3 Cup Chopped Red Chard 
Spring Onion sliced across
Chives fresh, Chopped
Black Sesame Seeds

 "Simply Organic" is a brand we recommend; they are more expensive than thrift store brands.

It has been my experience that inexpensive spices thoroughly lack flavor, and their taste is distorted. That being stated it is worth the investment to acquire good spices. Sometimes I purchase Curry Powder Organic online bulk from "Foods For Life".

Shopping List:
Split Peas
Black Lentils
Split Black Lentils
Sweet Potato
Rutabaga , or Turnip if not available
Carrots
Cayenne Peppers frozen or fresh
Thai Peppers frozen or fresh
Roma Tomato's
Red Chard
Spring Onion
Chives fresh

Flax Seeds
Bay Leaves
Fenugreek Seeds
S&B Oriental Hot Mustard
Currie Powder
Cumin
Gram Marcel
Black Pepper
Red Wine Vinegar
Carolina Reaper Pepper Powder / optional/
Nutritional Yeast
Black Sesame Seeds

S&B Oriental Hot Mustard (powder) is available at Asian food stores and Food Max international food stores & online.

Freezer Meals For Busy Days

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Copyright Maharishi Déjà Vu © Sicilian Family Productions

Spicy Hot Kraut Slaw

 

Life Soul Kitchen/ Spicy Hot Kraut Slaw

ingredients:

2 heads 4 to 5 in. green cabbage, large (processor shredded large)  

2 Diakon Radish, large (processor shredded large) 

1 to 4 carrots orange large (processor shredded large) 

3 to 4 bunches spring onions, sliced to rounds with stalks

1 bunch of garlic chives, sliced across small

 20 to 30 Jalapeno peppers (freeze first) half, remove seeds if you want reduced spiciness, halves across into thin strips. 
Note: Jalapeno peppers can be omitted if you don't like spicy (add sweet peppers)

2 Table spoon black sesame seeds

1 Tbs Caraway Seeds

2 Tbs organic sea salt

You will need:

2 ,1/2 gallon ball jars, wide mouth

2 plastic lids with pouring hole, wide mouth

2 air locks (wine and beer making supply)

2  #6 stoppers with hole size (wine and beer making supply)

2 round split stones to put on top of kraut to hold it down, 3 in.

All of these things may be ordered on line, Some current links to purchase online are at the end of this article.

After filling jars with kraut cover with stones sprinkle a little more sea salt on top of the stones and add water until it covers the stones. You may need to adjust the water level. 

Hint: put a bowl under the jars for the first 3 days in case the kraut pushes out of the air trap. if it does pull the air trap adjust the water clean air trap and put it back.

Hint: use half the ingredients for 1 jar recipe. 

 4 to 6 weeks put it in the refrigerator and smaller jars if you like 

Links: 

1/2 gallon mason jar.
https://www.amazon.com/Ball-Mouth-Half-Gallon-Jar/dp/B00YVYPHX6/ref=sr_1_6_mod_primary_new?dchild=1&keywords=half+gallon+mason+jar&qid=1608507556&sbo=RZvfv%2F%2FHxDF%2BO5021pAnSA%3D%3D&sr=8-6

reCAP mason jar lid, pick the wide option select the black photo if available. 
https://masonjars.com/recap-mason-jars-lid-pour-cap.html

Air Locks.
https://www.homebrewing.org/3-Piece-Airlock_p_883.html

Rubber stopper with hole #6.
https://www.homebrewing.org/6-Drilled-Rubber-Stopper-Bung_p_3987.html

Round 3in.  split fermentation weighs.
https://www.etsy.com/listing/586519274/wide-mouth-jar-split-fermentation-weight?ga_order=most_relevant&ga_search_type=all&ga_view_type=gallery&ga_search_query=fermenting+weights&ref=sr_gallery-1-1

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Sticky Rice and Mango

Sticky Rice With Mango
Cooking Deja Vu Asian Style

Shopping list: Sticky Rice (& Sweet Rice if desired) Sugar, Coconut milk, Mango. Refer to photos below.
You will need the basket and pot listed later.

This is actually 3 different Recipes but they are all related.

Sticky Rice

Red Sticky Rice

Sticky Rice With Mango 

Some added Vegan/ Veggie notes.

A Variety of Sticky Rice Made in USA Use 2 cups

Another Variety of Sticky Rice

An alternative to make the Red Sticky Rice 1/3 a cup to 1 & 2/3 cup of Sticky Rice. 2 total cups are needed. If you use this rice it is better to let all the rice soak together over night!  (This is the same Red Rice i use to make purple rice for my ginger salmon.)



Cover about 2 times the water to rice.

Put a lid on it or a plate and let it sit for about 2 to 3 hours

This is a standard Aluminum Sticky Rice steaming pot. One can be obtained at Asian grocers more likely Thai, or Laio or Vietnamese.



Steam Basket for Sticky Rice. One can be obtained at Asian grocers more likely Thai, or Laio or Vietnamese.

Steam Basket and Steam pot together about 2 to 3 inches of water in the bottom get it to a boil. Cook on high until finished.

Just before you start steaming your Sticky Rice start preparing the Coconut Milk. One can and a half of a can of water in small sauce pot.

Add 1/3 cup of sugar.

The original recipe calls for 1/2 cup (Thai restaurant quality) 

NOTE*
 You can get organic cane sugar towards Vegan at Whole Foods.

Put the rice in the steam basket and rinse it into the shape of as I call it, "the Football" (For my example it will be be called the Philadelphia Eagles Superbowl Football)

You can name it after your favorite team.

Put the basket into the steaming pot and cover it with some kind of a lid, cook it for 15 minutes.

While your Sticky Rice is steaming, this is a good time to start heating your Coconut milk mixture, medium low heat, stir it to a liquid and let it heat slow.

After 15 minutes take the basket out of the pot and kind of shake it and make the rice flip over.

When the rice is turned over to the other side as you shake it it should look like a football. Put it back on the steam pot with the lid and cook this side 15 minutes

*NOTE

If you just want to make Sickie Rice to eat as a vegetable you can stop here and serve.

If you want to use it as a desert continue with the Recipe 

Put the Sticky Rice into a flat shallow bowl or square pan. Take a spatula and press it down flat and even. The dish needs to be about twice as deep as the rice when you are done or more..

Cover the rice with  the coconut milk.

*HINT
Tip if you are planing on eating it soon save a shot glass of coconut milk mixture (approx. 2 oz) to pour a little over it after reheating to get that restaurant look.

Rice after soaking in the coconut milk over night.

Put a lid on it and let it cool then chill in the refrigerator over night. It will soak up the coconut milk.

The next day just before heating the Sticky Rice, You work your Mango's, Summer yellow Mango is best if you can get it.

*NOTE

The mango's are nice if chilled to cut and serve cool over the hot sticky rice

Peal with a potato peeler unless it is very ripe then you will need a sharp knife. Cut off the stem ends, then slide the knife in over the flat oval pit that runs most of the length of the mango.

After cutting of the top and bottom trim the sides of the mango and cut them into triangles to decorate with later

After soaking rice in the coconut milk over night.

put some into a plate and microwave it for about a minute on 7 power. Note: keep what sticky rice is left and freeze it in patties to microwave later.

After pressing the rice flat with a spatula Put half the mango on it slice it and decorate, as a pineapple.

Variation Stick Rice with Sweet Red Rice

Freeze your sticky rice and keep it on hand

Cut the rice into pie slices about 8,

flip the on their side and slice them through their width

flip the over (press) make a square and wrap and freeze it for later.

Namaste

Añjali Mudrā

Maharishi Déjà Vu