Stuffed Bajji Menasinakayi with Walnut Cilantro Pesto - Vegan MoFo 2013 Day 6

Last Thursday, we had a little freak out session at Veganosaurus Headquarters, but by the end of the day things had calmed down. After successfully posting a raw, vegan recipe for the fifth day of Vegan MoFo all of us went to bed with peaceful smiles on our faces, blissfully unaware of what was in store for us the following day. *insert ominous music here*

On Friday afternoon, our Internet's phone line went dead! *Gaaahhhhhh* I was left to depend on the data plan on my phone to have access to the Internet for the long weekend. Yes, I did freak out for a while but soon I decided to go with the flow, and calmed down.

How did I keep up the morale around here, you ask? Well, I just did not bother to mention anything about the phone line to Veganosaurus, Kip and the other monsters. Thankfully, they were too busy stuffing their faces with Gowri and Ganesha festival food to wonder why I wasn't Vegan MoFo-ing. And so, all was peaceful in these parts through the weekend. And before they could figure out what had happened, we got our precious Internet connection back! *sigh of relief*



Today I'm back with a very special recipe I put together, Stuffed Bajji Menasinakayi with Walnut Cilantro Pesto. This recipe could work with any kind of Chilli Peppers, but I decided to use these because they are very easily available locally (they're commonly used to make deep fried snacks called Bajjis), are the perfect size for stuffing and can be enjoyed raw because they are not overly spicy.

Before I move on to the recipe, I just have to make an appeal. My fellow Vegan MoFo-ers, if you have Captcha Text/Word Verification for commenting on your blogs, please, please, please disable it! At least during MoFo. It's such a slow, painful, annoying process to go through when someone wants to leave nice comments on your blog posts. If you're wondering why you have so few comments on your posts, it's very likely because of that darned Word Verification. Try disabling it for a while and see what a huge difference it will make. And if you're worried about those pesky spammers, just put your comments on moderation like most of us have. That way, you can publish the genuine comments and report the spam ones.



And now, Stuffed Bajji Menasinakayi with Walnut Cilantro Pesto. Since this is a recipe I totally invented, I thought it would be good to have a step-by-step video tutorial plus a text version of the recipe for it. Here you go...

 

 

Stuffed Bajji Menasinakayi with Walnut Cilantro Pesto

For the filling:
1 C Moong Sprouts (Mung Bean Sprouts)
2 small Carrots - grated
Lots of Lemon Juice
Salt

* Mix, cover and keep aside for half an hour for the flavours to blend.

For the peppers:
4 Bajji Menasinakayis (Banana Peppers)

* Make long, lengthwise slits in the peppers and carefully scoop out the seeds using a spoon.
* Save the seeds for the pesto and keep the peppers aside.

For the pesto:
1/2 C Walnuts
1/2 C Cilantro
1 T Raisins
1 fat clove of Garlic
Seeds from the de-seeded Bajji Menasinakayis
Salt

* Grind everything together.
* Add a little water and blend well into a creamy paste.

How to proceed:
* Stuff the hollowed out chillies with the sprout mixture.
* Place them on a plate and pour oodles of pesto over them.
* Enjoy! :) 

 

Raw Almond Pulp Vadai/Cracker Sandwich - Vegan MoFo 2013 Day 5

Day 5. Wondering why I'm posting so late in the day? We had an incident at Veganosaurus headquarters last night. I was happily blog hopping, when suddenly, the laptop charger stopped working! It would be bad in any other situation, but during Vegan MoFo...it's a freaking disaster!!! And to top it off, the Apple store I went to this afternoon didn't have the appropriate one in stock. They told me it would take them a whole week to get it for me. Aaaarrrrrrrghhhhhh!!!

*deep breath* *deep breath*

Okay okay, I know I'm being melodramatic here. But if I'm this way, imagine what our mascot was like. The stress really built up from last night and by this evening, when it became unbearable, someone exploded into a screaming fit!



After being all screamed out, Veganosaurus just dropped down and gave up on this cruel, cruel world. That's when Kip hopped by to see what the ruckus was all about. He just said a quick hello and was hopping away, when Veganosaurus, who couldn't bear to see his cheerfulness decided to drag himself to Kip to share the depressing news.

It was at this point that I had to pull myself together and interfere before a damper was put on everyone's mood around here. After all, Veganosaurus headquarters runs on joy and cheer. Without those two ingredients, we're doomed.

We did a healing, gratitude meditation where we focused on the many other gadgets around our home which *do* work fine. In the end, everyone was calm and feeling thankful that we have other ways of getting today's blog post done. So finally, here we are! :)

Remember on the first day of MoFo, in my Almond Mylk tutorial, I spoke about saving the pulp after extracting the mylk? Today I'm going to share one of the things I like making with the pulp. This is a recipe for my Raw Almond Pulp Vadai/Cracker type thingies. They just involve mixing a few things into the almond pulp, shaping them into vadais and sun drying them. Simple to mix up but they take a long time to dry, especially in the kind of cloudy weather we've been having here. They are worth the patience though. Especially if you're on a completely raw diet and would like to have something snacky.

Raw Almond Pulp Vadai (Cracker) Sandwiches

For the Vadais:
1 batch Almond Mylk Pulp (approximately 1 1/2 C)
1 Carrot
5 Green Chillies
3 Cloves of Garlic
3 T Sesame Seed Powder
1/4 tsp Asafoetida Powder
1/4 tsp Turmeric Powder
Juice of 1/2 Lemon
Salt

* Grate the carrots
* Crush the green chillies, garlic and salt together

* Put all the ingredients into a bowl and mix them well with your hands
* Taste and adjust the flavours and spices to your liking

* Shape the dough into rounds and flatten them in between your palms
* Place them on a plate that's been lined with wax paper

* Dry them under a hot sun for a few days, flipping them every other day, until they are completely dry
* In case of dull weather, you can place the vadais in your oven at 70°C and dehydrate them by leaving the door of the oven slightly open

* Do this for a few hours each day, over a period of 4-5 days, until they are dry
* Whether you're sun drying or oven drying, in the nights, keep the plate in your fridge, uncovered, because it helps to dry them out more

* You can eat these vadais plain but they tend to have a dry mouthfeel and not too easy to swallow. So it is best to enjoy them with a creamy dip or turn them into pretty tomato sandwiches.

For each Sandwich:
1 Vadai
2 slices of Naati Tomatoes (or other juicy variety)
Tulsi (Indian Basil) Leaves
Crushed Black Pepper

* Place the vadai in between the tomato slices
* Top the sandwich with chiffonaded tulsi leaves and some crushed pepper
* Bite into them and taste the delicious textures and flavours
* Enjoy! :)

Making Sprouts, 21 Day Kickstart India and a yummy Chutney Video by Dr. Nandita - Vegan MoFo 2013 Day 4

Wow, it's already Day 4 of the Vegan Month of Food, the global vegan blogging marathon where hundreds of blogs write about vegan food, every single day (or at least weekday) of the month.

I just sat down to start typing out today's post when I read a comment by Mel on yesterday's post, where she very sweetly gave me kudos because she thought I'm going completely raw during MoFo. Haha

Though Kannada is my language, the exclamation that sprung to my mind was a Hindi one, "mujhe paagal kutte ne kaata kya?!" I won't translate it word for word because it just sounds funnier in Hindi, but what it basically means is that, I would have to be bitten-by-a-rabid-dog-bonkers to put myself through the sheer torture of going raw during Vegan MoFo. :oP

My theme for this month is Raw Vegan Foods but I'm not following a completely raw regime during this time. My intention is to just include *more* raw foods into our daily meals. At the end of the month, I'm hoping to have compiled a nice collection of raw recipes that will at some point inspire myself, and others, to try out at least one week of a completely raw diet at some point. :)

 

 

Today I have a couple of different things to share with you.

* First, there's a little video about making bean sprouts. I've shown you how to sprout Whole Green Moong aka Mung Beans because they sprout the quickest. But you could use the same process to sprout other beans too. Some of them might take longer, you just mix them once every 6-8 hours during the sprouting process. If you've never made sprouts at home from scratch before, I'd like to say that they are totally worth it. The time and effort are well rewarded. :)

 

* Then Zeeshan Ali of PCRM talks about 21 Day Kickstart India. If you haven't signed up for this program yet, I highly recommend that you do. You will get all kinds of delicious recipes and support to help you try out a healthy, vegan diet. The recipes are designed keeping in mind the people who live in India, so all ingredients will be easily accessible here. But you could try out these recipes (with a few replacements perhaps) regardless of what part of the world you live in. 21 Day Kickstart India started on 1st September, but it's never too late to sign up and give it a go. :)



U.S. Doctors, Bollywood Stars Guide 21-Day Health Challenge on Sept. 1

An Indian version of the popular 21-Day Vegan Kickstart program that has helped more than 250,000 global participants lose weight and improve their health will start Sept. 1 with the support of Bollywood stars, including Jackie Shroff, Jacqueline Fernandez, Amala Akkineni, Celina Jaitley, and Mallika Sherawat.

The free online program, available at www.21DayKickstartIndia.org, is created by the nonprofit Physicians Committee for Responsible Medicine. It will offer Indians in India and around the world a research-based roadmap to jumpstart weight-loss and reduce the risk of diabetes, heart disease, and other health problems.

The Kickstart program is based on National Institutes of Health-funded clinical research by PCRM president Neal Barnard, M.D., that shows a low-fat, plant-based, dairy-free diet can help people lose weight, reverse diabetes, and implement long-term changes in eating habits and health.

“India faces a health crisis like never before,” Dr. Barnard says. “Traditional plant-based diets are being swamped by meat and processed foods, dairy product consumption is rising, and these unhealthy foods are driving obesity and diabetes rates through the roof. Our research shows the best way to lose weight and reverse disease is to jump into a completely dairy-free, plant-based diet for three weeks.”

The 21-Day Kickstart Program will be available online starting Sept. 1, and participants can sign up for free access to three weeks of recipes, nutrition information, and cooking tips, including cooking demos. Hollywood stars, including actress Alicia Silverstone, will also offer their favorite vegan recipes and tips to stay on track with the program.

* Finally, here's a recipe that Dr. Nandita Shah of SHARAN India has created for PCRM. I've mentioned here before that I am highly inspired by Dr. Nandita and all that she does to help people heal themselves by switching to a healthy, vegan diet. My parents went vegan after attending one of her Reversing Diabetes seminars and that means a lot to me. So when Zeeshan offered me a recipe from their 21 Day Kickstart website, I just had to choose one by her. It's a simple but yummy chutney. And yes, it's raw. :)



Green Cilantro-Mint Chutney

Makes about 1 cup (4 to 8 servings)

A green mint and cilantro chutney is a great complement to any meal and can be used as a sandwich spread. Mint adds freshness to the chutney while lemon or lime juice enhances the flavors of the mint and coriander and prevents discoloration of the greens. The chutney can be stored in the refrigerator for 3 to 4 days.

3 cups (50 grams) chopped fresh cilantro
1 cup (20 grams) chopped fresh mint
1/4 cup (60 milliliters) lemon or lime juice
1-4 green chilies, seeded and chopped
3 tablespoons (15 grams) grated coconut (optional)
1/4 teaspoon (0.75 gram) ground cumin (optional)
sea salt, to taste

Combine all the ingredients in a blender and grind to a smooth paste using very little water. Refrigerate and use as needed.

Fruit Sweetened Almond Mylk Ice Cream - Vegan MoFo 2013 Day 3

Into the third day of Vegan MoFo. For the past two days, I've been suspended in a state of perpetual hunger. Oh how the grumbling in my tummy competed with the rumbling in the skies! Yeah, the weather we've had here for the past two evenings has been matching the exact parallel I wanted to draw for you to describe my tummy sounds. :oP

For the first two days I made the terrible mistake of visiting fellow MoFo bloggers' spaces first thing in the morning, before breakfast. Today I've become smarter. My blog hopping has begun right after a heavy, filling brunch. And I've additionally equipped myself with cherry tomatoes and bourbon biscuits to pop into my mouth at the very first signs of any cravings.

So phooo, you evil Buffalo Tempeh Wraps and Sourdough Gingerbread, you don't have any power over me! Ain't no Vegan Mac and Cheese or Apple and Blackberry Pie gonna give me the munchies. Humph!

*Pops a tomato into mouth* *munch* *munch* *munch*

Today I have my *first* raw dessert recipe for the month. Yes, of course there will be more desserts! Whose blog do you think you're visiting? :D

This is an ice cream made with a base of thick almond mylk and soaked dry fruits. Raw ice creams tend to be lighter and therefore a tiny bit on the icy side rather than smooth and creamy like their cooked counterparts. But they are super delicious, not to mention easy to make and bursting with all the nutrients of the nuts and fruits. So you can have the whole batch of ice cream in one sitting with absolutely no guilt. :)

To make thick almond mylk, follow the steps in this Almond Mylk tutorial. Except, start with 1 C of dry almonds and after they've been soaked and rinsed, blend them with only 3 cups of clean, filtered water (usually the almond to water ratio is 1:6 to make regular almond mylk).

Fruit Sweetened Almond Mylk Ice Cream

4 C Thick Almond Mylk
25-30 Seedless Dates
1/4 C Raisins
Pinch of Salt

* Soak the dates and raisins in clean, filtered water overnight.
* Blend the soaked dates and raisins with their soaking water.
* Pour in the thick almond mylk, add a pinch of salt and blend well.
* Cover and chill in the fridge for a day.

* If you have an ice cream maker, follow the instructions provided in the manual and freeze the chilled almond mixture in it.
* Then pour into an airtight jar and freeze for two more hours before serving.

* If you don't have an ice cream maker, then freeze the chilled almond mixture in an airtight jar for an hour.
* Transfer to a blender and blend well.
* Freeze for another hour.
* Blend once again.
* Follow this freeze-blend-freeze procedure four to five times.
* After the final blend, freeze for two hours and serve.

* You can drizzle agave nectar or jaggery syrup (not raw but soooo yummy) over the ice cream if you like.
* Enjoy! :)

--

By the way, Happy First Annual International Day of Kale! If I had access to Kale, I'd have definitely created a recipe with it for today but since I don't (yet), here's a photo of the first baby kale plant that's sprouted in my kitchen garden right now. Isn't she a cutie pie? :) I can't wait to have fresh, organic kale leaves to harvest soon!

Have a wonderful day! :) I'm off to visit more Vegan MoFo blogs now.

Healthy Green Smoothie - Vegan MoFo 2013 Day 2

Here we are on day two of the Vegan Month of Food. Yesterday I shared a HowDo about making Raw Almond Mylk because it's delicious, healthy and an ingredient that is often used in the preparation of raw food dishes.

I'm going to be featuring raw vegan recipes here throughout September. If you'd like to be notified about my blog posts, subscribe to my blog by submitting your email address in the "Follow by Email" box in the right hand column, just under the Vegan MoFo icon.

I'd also love to connect with you on my Veganosaurus Facebook Page, Instagram and Twitter.

I'd like to thank everyone who has been watching my HowDo videos and encouraging me to make more of them. They're definitely going to be incorporated into many of my Vegan MoFo posts this month to make the recipes more interesting, fun and easy to follow.

In some cases I'll have a HowDo video as well as a text version of the recipe. But for easy, simple recipes where it's more about the method and not the recipe itself, I feel typing out the recipe isn't necessary. In those cases I'll just embed the HowDo clip here and save myself some time and effort. ;)

Today I have a basic Healthy Green Smoothie recipe to share. Pretty much everyone makes smoothies these days, so a smoothie recipe is nothing novel. But a month of raw food recipes just doesn't seem complete without at least one or two smoothies in there. :)

The recipe below features my favourite components that go into most of my smoothies. Of course, you can switch around the ingredients and tweak the quantities to your liking because it's a very, very adaptable recipe. If you can get your hands on Cooking Camphor aka Pachha Karpura, I highly recommend you adding a tiny pinch of it into all your smoothies. Takes things to a whole new level of yum!

Once again, the recipe is in the form of a step-by-step HowDo micro guide. Enjoy! :)