Week 15 - Cream of Almond soup

Ingredients 

20 almonds (blanched) - chopped
1 1/2 cups cauliflower - cut into small florets
oil/butter
3 cups water
1 1/2 cups milk
Salt/pepper

Coriander leaves and finely chopped almonds to garnish

Method

Saute cauliflower in a little oil/butter for 3 to 4 minutes.  Then cook in 3 cups of water until soft.

Blend the almonds with 1/2 cup milk to a smooth, thin paste.  Remove from the blender and mix with the remaining 1 cup milk.

Blend the cauliflower with the water into a puree.

Mix both the purees together and heat it up.  Add salt & pepper.  Garnish.  

Optional - seems bland, maybe use some chili oil to garnish.

 Week 14 - Veggie cutlets

https://www.indianhealthyrecipes.com/veg-cutlet-recipe-vegetable-cutlet-recipe/

 Week 13 - Bowl

Ingredients 

1 cup cooked grain (any one of quinoa, millet, etc - I use quinoa)

2 carrots 

1 beetroot

salad greens (optional - I use arugula+baby spinach)

pomegranate (optional)

1 tbsp roasted almonds (or any other nut)

1 tsp sunflower or pumpkin seeds (optional)

olive oil

salt

Herb - Cilantro, thai basil (optional)

For the sauce:

handful of mint leaves

handful of coriander leaves

1 green chilli

sweetener (a bit of jaggery or a couple of dates)

1/3 of a handful of raw almonds

1 tsp olive oil

salt

Method

 

1. Grind together the ingredients for the sauce.

2. Steam the beetroot for 6 minutes and the carrot for 2 minutes.

3. Peel the beetroot and slice them into 1/4 inch thick strips.

4. Do the same with the carrots.

Assemble the bowl separately for each person according to taste or it can be assembled together.

In a bowl, first add the grain. Then add the carrots and beetroot. Add salad greens if using. Add some olive oil and salt and mix. Add some green sauce - as much as you would like. Add the herb if using - not necessary. Top with crushed toasted nuts/seeds and pomegranate if using.

Above bowl is very versatile. This is just one variation. One can use different sauce, different vegetables, etc.

 Week 12 - Cream of Vegetable soup

Ingredients 

• 1 white onion
• Chopped veggies like cabbage, turnip, white pumpkin
• 1 carrot
• 1 potato
• 1 capsicum
• 1 tbsp butter
• 1 cup milk
• 1/2 tsp sugar
• Salt
• Spice bag - coarsely crushed thyme (omam), 1 flake garlic, few peppercorns

Method

1. Finely chop all veggies.  Heat butter in a pressure cooker, saute onions first, then add all veggies and cook for a few minutes.  
2. Pour just enough water to cover the veggies and pressure cook along with the spice bag.
3. Cool down, discard spice bag.  Blend the mixture and strain through a sieve.  
4. Dilute with milk and water to required consistency.  Reheat with salt and sugar.