Gluten Free, Lunch, plant-based, Spicy, Vegan Annie Muljiani Gluten Free, Lunch, plant-based, Spicy, Vegan Annie Muljiani

Okra in spicy yogurt curry

Okra is one of my favourites and is so nutritious. Okra is low in calories and carbs and contains protein and fibre. Okra is an excellent source of vitamin C which contributes to your overall immune function. Okra is a unique vegetable as it provides enough protein which other vegetables lack. Okra is great for lowering cholesterol and gut health.

If you don’t like the yogurt version, I have another recipe without the yogurt here.

Ingredients:

  • 3 tbsp cooking oil (sunflower oil, grape-seed oil, avocado oil)

  • 2 medium onions, finely chopped

  • 2 Roma tomatoes, finely chopped

  • 1 tsp garlic paste

  • 1/2 tsp ginger paste

  • 1/2 tsp green chilli paste

  • 1 1/2 tsp coriander ground

  • 1 tsp cumin ground

  • 1/2 tsp turmeric ground

  • 1 tsp fine sea salt

  • 1 1/2 Lb okra ( I used frozen okra)

  • 1 1/2 cup plain yogurt (plant based or dairy)

  • !/2 bunch cilantro, finely chopped (save some for garnish)

Directions:

In a medium size pot, saute onions till translucent. Add tomatoes, garlic ginger, green chilli, spices and salt.

Stir the mixture and cook till tomatoes are cooked through and it looks like a good curry base. Add okra and cook for 3-5 minutes and finally add yogurt and cilantro and cook for another minute.

Garnish with cilantro and serve with roti and rice and pickle of your choice.

Enjoy!

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Appetizer, Brunch, Lunch, plant-based, Snacks, Vegan, Vegetarian, Spicy Annie Muljiani Appetizer, Brunch, Lunch, plant-based, Snacks, Vegan, Vegetarian, Spicy Annie Muljiani

Plant-mosas

I grew up eating traditional fried samosas in Kampala, Uganda and made them here and taught them in my cooking classes as well. They aren’t a very healthy snack as they are deep fried. So I came up with a healthier version and an easier version. These cute snacks are a healthy baked version of a plant based samosa and so I am calling them PLANT-MOSAS. These are made with the same samosa wrapper but cut into squares to fit into a muffin tin with a little oil brushed on both sides and baked.

You can pretty much put any sweet or savoury filling in them, provided you eat them right away as the pastry tends to get soggy.

I have a traditional vegetable samosa recipe here, and links to an Indian chick pea chat recipe, a Mexican bean and salsa recipe and a sweet avocado and chocolate mousse recipe.

Ingredients

 For the vegetable filling

  •     3 tbsp grapeseed oil

  •     ½ tsp black mustard seeds

  •    ½ tsp cumin whole

  •      ¼ tsp asafoetida  (hing)

  •    4 curry leaves

  •    1 cup potatoes ½” diced

  •      3 cups mixed vegetables of your choice

  •     1 tsp garlic paste

  •      1 tsp ginger paste

  •      ½ tsp turmeric

  •      ½ tsp cumin ground

  •       ½ tsp cayenne

  •      1 tbsp lemon juice

  •      1 tsp sugar

  •      1 tsp salt ( to taste)

  •     ½ onion finely chopped

  •     1 tsp garam masala

  •    1 bunch cilantro finely chopped

  •    25 samosa wrappers  cut in squares

  • oil to brush the wrappers

Directions

For samosa wrappers:

Preheat oven to 400 degrees F. Dip cut up samosa wrappers into water and brush them with oil. Place each square into a muffin tin and bake for 8-10 mins till golden. Add your favourite filling and enjoy!

For the vegetable samosa filling:

Heat oil and stir in mustard seeds, cumin, asafoetida, curry leaves. add potatoes and stir about two to three minutes.  add in garlic, ginger, turmeric, ground cumin, cayenne,salt, lemon juice and sugar. keep stirring for two minutes and then add vegetables. cook covered until vegetables are tender. add onions and garam masala and cook until mixture is dry. cool mixture and add cilantro. 

Enjoy more sweet and savoury filling recipes below or create your own!

Mexican black beans and salsa (savoury) recipe

Chocolate avocado mousse (sweet) recipe

Chickpea and potato chat (savoury) recipe

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