Spaghetti or Grocchi and Black Lentil Balls

Quick Spaghetti or Cauliflower Grocchi 

and Black Lentil Balls

Quick Recipe for one person.  

Quick if you already have the Black Lentil Base, if not make it without them

Vegetable based/ Vegan/ gluten free/ organic

Recipe for Black Lentil Base

Brown Rice Pasta or Grocchi
Whole Foods plain Spaghetti sauce 8 oz. can
Hemp Hearts
Garlic powder
Oregano
Cayenne pepper pizza grade

Black Lentil Balls 6 about 1 1/4 in. width 

How to Make Black Lentil Base: 

Brown Rice Pasta, or Grocchi, Whole Foods plain Spaghetti  sauce, topped with Hemp Hearts instead of fried bread crumbs, sprinkled Garlic powder, Oregano and Cayenne pepper pizza grade. 

The bean balls are whole Black Lentil not spicy topped with Ground Kelp, Powered Garlic, Oregano (no hot pepper) microwaved after seasoning.  

Notes: I make the Pasta by boiling for 2 minutes then turning off heat and covering with a lid for 20 minutes.  When the time gets down to 9 minutes I nuke the sauce, then the bean balls. The Grocchi only takes 3 minutes to cook so the sauce must be heated up and the bean balls nuked while cooking.

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Copyright Maharishi Déjà Vu © Sicilian Family Productions

Whole Black Lentil Base

Whole Black Lentil (Urad Dal)  Base 

For use as bean balls with spaghetti or in wraps or for party snacks 

Brown Rice Spaghetti & Bean Base Balls

Cauliflower Grocchi, Bean Base Balls & Sauce

Crock Pot: A crook pot with and "unsecured" lid is recommended, crock pots with the lockdown snaps tend to have short life span if you cook this recipe in them, I have burnt out 2 in 15 months. Any standard crock pot that is recent with high and low and the lid sits on top and has a timer attached will work.

Urad Dal can be purchased "Organic"
it can also be purchased conventionally at Asian, Indian & Food Max, stores.

2 popular brads

4cups Urad Dal 3 1/2-quarts water
    or
5 cups Urad Dal 1-gallon water

Spices to add at the end of cooking to help thicken and retain flavor
added and stirred in, individually, in the following order

1/2- tsp Turmeric  "Simply Organic"
2 tsp- Curry Powder  "Simply Organic"
1 tsp- Cumin Powder  "Simply Organic"
1/2- tsp Black Pepper  "Simply Organic"
1 tsp- Garam Masala  "Simply Organic"

 "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".

Time:
Hands on time less than an hour
Cook time 12 to 14 hours

Preparation:
Rinse and soak beans in the crock pot night one, about 24 hours. I like Thursday

Night 2: Turn crock pot on High set timer for 12 1/2 hours. I like Friday. Try to time it so when you get up it has been cooking for 8 to 12 hours. If you check it the Urad Dal should be swelled and there should be little to no water visible, There may be some bean foam on the top and it may appear a little burnt after about 10 to 12 hours, you can take off the lid and stir it down until it gets wet looking again.

Thickening and Spicing: 

 After 12 1/2 hours stir it and look at the thickness it should start to get to the consistency of bread dough, if it is not tilt the lid so that it is a little open to let the steam out and turn the crock pot to high for about another hour check it about every 15 minutes and stir. When the consistency is similar to bread dough, stand up after stirring and not sink, and there is little to no water present  Add the spices as directed above to thicken and  absorb some of the water. When the Urad Dal become slightly difficult to stir and look dry turn them off let them cool with the lid slightly open. When removing I mash with a large spoon and put them into saver dishes with lids. Can be stored in the refrigerator up to a week. In time you will get a feel for  how dry to cook them and how they will work later. 

Finished Black Lentil Bean base 

Notes: It is difficult to over cook the beans, I have left them and they looked burnt, I just stirred it in. One time I had to add a very small amount of water to loosen them and cook them dry again. 

Black Lentil Balls 

topped with Ground Kelp, Powered Garlic, Oregano, 
(optional) Thai Pepper or Cayenne Pepper, 
Microwaved after seasoning, they and the crackers are for the dip.

Note: The crook pot will be easier to clean if you fill it with water and cook it high 5 hours afterwards let it soak over night.

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Copyright Maharishi Déjà Vu © Sicilian Family Productions

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

Beyond Vegan Miso Soup

Soul Kitchen/ Beyond Vegan/ Miso Soup

Ingredients: Added in order 
(Helps asparagus and other items at bottom of the pot to on top of the bowl, one pot per bowl )

In the pot:

Gluten Free Red Miso = 1 T. organic into boiling water.

Brussel sprouts = 6
Asparagus = 5
Seaweed (optional) = 1/2  cup, Fettuccine size, fresh in water @ Asian stores in bucket.
Oyster mushrooms, fresh = 1/2 cup
Red Chard = one leaf, with or without center stalk, halved and sliced into 1 in cuts  across the width.

In the another pot:
Buckwheat Soba noodles = 1/2 a paper wrapped roll. 
noodles into bottom of bowl then all of the cooked above. 
*Substitute = brown  rice pasta (this is gluten free)

In the bowl:
(noodles and pot in first)

Mong bean sprouts = 1/2 to 1 cup @ Asian stores.         

Spring onions Fresh = 1 cut across the width sprinkled across the top.
Jalapeno pepper = 7 slices, cut across the width into rounds soaked in rice vinegar 4.3 % (without sugar) in fridge.
Dried Thai Cabbage in center = 2 T (photo above right top)
Hoisin Sauce, Vegetarian = 1/2 T in center. (They make a gluten free, if you can find it.)
Lime, fresh = 1/2, quartered and hand squeezed across top.
Chili sauce (with the roster on it) = 1/4 tsp, start in center drip in spirals toward edge.


Eating tip: Resist stirring and turning the soup over in the bowl
Take the spoon and taste a few spoon fulls of the broth off the top, then use your chop sticks an dig/ pick out the ingredients to taste their surrounding influences as you alternate to spoon fulls of broth.

Eating tip: Drip Hoisin sauce onto occasional picked out choice.

Namaste

Añjali Mudrā

Maharishi Déjà Vu

Sweet Red and Spicy Black Quinoa Balls

Soul Kitchen/ Beyond Vegan/  Sweet & Spicy Quinoa Balls

Gluten free/ Vegan/ no oil/ no added salt or sugar/

Inspiration = Chinese herb medicine balls/ Whole Foods Market

Preparation time 3 hours

Ingredients:

Sweet Red Quinoa Balls

1 cup red quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
2 spring onions
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1 T gluten free tamari
1 cup dried cranberries (apple juice infused) *Substitute = white raisins

Spicy Black Quinoa Balls

1 cup black quinoa
1 cup wild rice
Sweet potato, large 2 to 3 lbs
beets 3/4 to 1 cup
2 spring onions (chopped fine)
1 T  chia seeds
1 T caraway seeds
1 tsp sage
1/2 tsp black pepper
1/4 tsp dried Thai pepper powder *Substitute = Cayenne pepper powder
1 T gluten free tamari
1 cup dried cherries (apple juice infused) *Substitute = dark raisins

Note: make them in separate bowls.

Cook wild rice 45 to 50 minutes (boil and turn down  to low) until it pops open. 1 cup rice to 2 cups water. Put in colander or strainer drip dry at least 10 minutes. NOTE: if making both recipes make you can the wild rice together after draining separate into two batches.

Cook red quinoa & black quinoa (separately cooked)
20 minutes (boil and turn down  to low)  1 cup quinoa to 2 cups water. Put in colander or strainer drip dry at least 10 minutes.

Peal and steam sweet potatoes and beets. If you have a 2 level steamer cook the beets in the bottom and sweet potatoes on the top. If not you may need to do them separate if doing both recipes
cut the whole pealed sweet potato into 3/4 inch rounds steam 1 hour, DO NOT mash before adding to other ingredients.

Peal beets cut into quarters then slice into 1/4 in. slices steam 1 1/2 hour. Mash beets with potato masher BEFORE adding to other ingredients.

Put the quinoa in a bowl then the un-mashed sweet potatoes, (mashed beets, black quinoa only), spices, except tamari, chopped spring onions and cranberries or cherries save them for later.

Add wild rice then tamari on top of the other ingredients. Mix thoroughly by hand (spatula) shape in bowl so it looks like a round of pizza dough. Put into refrigerator till cool.

After cooling add chopped spring onions and cranberries or cherries. mix thoroughly by hand (spatula), shape in bowl so it looks like a round of pizza dough. Put into refrigerator about 10 minutes.

After cooling shape into 1 1/4 inch balls. Note: put in refrigerator over night uncovered to dry the outside of the balls so they fell less sticky.

Hint: always work with the sweet food first then the spicy.

Namaste

Añjali Mudrā

Maharishi Déjà Vu