Nourishing Flourishing

If you like Indian food, chances are you already know what lassi is. A yogurt-based drink, lassi is usually made with fruit puree and sugar, but can also be savory. Mango is probably the most popular flavor, and once you taste this version, you might understand why. I didn’t like mangoes before I tried mango lassi. Now I heart them. A lot. Seriously. Jump on this trolley, friends. You won’t regret it.

I blame the sunshine. (J.K. Sunshine — don’t leave me! xoxo) With all the warmer weather we’re having (mixed in with the random snow or hail storm, of course), and mangoes on crazy sale everywhere I turn, I had to at least make a valiant effort at replicating the dairy-based lassi for a vegan version. I don’t eat soy, and I didn’t want to have to go through the process of making or buying coconut milk yogurt, etc. I try to keep it simple enough that anyone can try these recipes. A soy-free, dairy-free mango lassi is a true challenge. But I went for it. And…um… I totally lucked out. This was an all-out slam dunk win victory success triumph booyahhh moment.

My BFF Manfriend’s first sip response was, “Does this have yogurt in it?” Obviously, he was perplexed, because we don’t eat yogurt or drink milk. When I told him the ingredients, he was shocked; “That’s all?! Crazy! This is seriously bomb!” And you know what “bomb” means. It means…you better go make this. ; )

Ingredients:
1 1/2-2 C frozen mango (start with 1 1/2, add more if your mango isn’t as flavorful)
1 C almond milk (I used vanilla unsweetened)
Juice of 1 lemon (or less)
Stevia (optional — for a sweeter lassi)

Recipe:
1) Place frozen mango and almond milk in a blender. Whir it up until it is smooth and thick.
2) Add 1/2 of lemon juice and blend. Taste and add more if desired.
3) Add additional mango and/or stevia if desired.

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The lemon is not vital, per se; you will still have a delicious drink. However, I added lemon juice to enhance the mild acidic bite, mimicking yogurt in a traditional lassi. I highly recommend using the lemon juice, but you won’t hurt my feelings if you don’t ; ) It turns out very thick, like a yogurt smoothie, which I think is awesome! If you prefer it thinner, simply add more almond milk.

Part of Slightly Indulgent Tuesdays @ Simply Sugar and Gluten-Free

Do you have an old favorite drink or food that you have yet to adapt to your present needs?

(You never know, I might just take the work out of it and create a recipe for you…! )

When we don’t know what to eat for dinner (read: in grad school, busyness happens fast), we usually fall into one of the two obvious choices:

1) Soup
2) Curry

And when I say “soup,” of course I mean: “Throw-whatever-you-find-in-the-fridge-in-a-pot-and-add-some-type-of-liquid.” Served with (gluten-free) bread or socca, it’s a meal!

Curry, while it seems intimidating or time-consuming (and, I will say, in some cultures it is — one of our friends from Calcutta spends hours on hers, and….sweet Heaven it is so worth the wait), it can be a 10 minute process, just like the soup. Seriously. Oh, and the wonderful world of curry is forgiving, so if you want to tweak the spices to your taste, or use water instead of coconut milk, or use up the different vegetables you have — don’t be afraid to! And don’t be scared off by the apparently long list of ingredients. It’s not nearly as bad as it looks ;  ) Promise.

(Clearly, I’m really excited about the vivid colors of these spices.)

Ingredients:
3 Tb extra virgin olive oil or coconut oil
1 onion (we always use red)
6 garlic cloves
1 1″ or smaller knob of ginger (you can use powdered if you need)
1 bell pepper (we used green)
1 head cauliflower
1 Tb cumin
1 Tb paprika
1 Tb garam masala
1 Tb curry powder
1 t ground coriander
1 28 oz. can chopped or crushed tomatoes (*NOTE: not necessary or typical, we just really love tomatoes! ;  )
1 can coconut milk (we used light)
salt

Recipe:
1) Trim cauliflower, and separate florets. You can indeed use the stems in this — just cut them into 1″ cubes.
2) Chop onion, garlic, ginger, and carrots.
3) Cut bell pepper into 1-1 1/2″ strips.
4) Place oil, and then onion and garlic, into a large pan over medium-high heat.
5) Once onion begins to soften, add ginger, bell peppers, and cauliflower.
6) Sprinkle with salt to get the veggies sweating…. (that makes me laugh. Sorry.)
7) Add spices, stir to coat.
8 ) Add tomatoes. Stir.
9) Pour in coconut milk. Stir and simmer ’til you’re ready!

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I highly recommend garnishing with cilantro and serving this over brown rice or millet (if you can eat those, I can’t eat much yet). Or socca. Because I’m that addicted.

So, I will say that this is a pretty heartily-spiced curry. Thus, you may want to add half the amount of spices at first, and build up to your preference, especially if curry is a new thing for you. And when I say this is totally adaptable — I really do mean it. Go nuts!

A sidenote/teaser: I am making some RIDICULOUS dessert food today…and yes, I think you’ll thank me tomorrow morning  ;  )

If you haven’t tried much Indian food before, or cooked it, Chana Masala is the perfect place to start. It’s actually quite simple, easy, and quick. It’s also crazy healthy, cheap, and delicious! If you are new to Indian and/or spicy food, start with half the amount of garam masala and cumin, then add the rest a little at a time. If you don’t have garam masala (a sweet curry) on hand, you can make your own pretty easily, as it’s really just a spice mix; here is one diy recipe. This is yet another vegan recipe, though chana masala is usually vegan if you eliminate the buttah. I know it looks like a lot of ingredients, but my guess is you have most of them on hand :  )

Ingredients:
1-2 Tb extra virgin olive oil (start with one, add more if needed)
2 tsp cumin
1 tsp turmeric
1 tsp coriander
2 tsp garam masala
½ tsp paprika
½ tsp cayenne (if you aren’t used to heat, start with just a sprinkle and work your way up)
1 small (1”) knob ginger, peeled
1 onion
1 small chili pepper (Jalepeno, Anaheim, etc.)
1/4 C of tomato paste (totally optional — if you want it sweeter, add this; otherwise, it’s delicious without)
20 oz. can of diced tomatoes with juice
2 C garbanzo beans (I used dried ones that I soaked and boiled earlier in the day)
Juice of ½ a lime
Fresh cilantro for garnish

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- Chop garlic, ginger, onion and chili pepper (remove seeds)

- Pour oil into a deep pan or dutch oven on the stove, set heat to medium. Add onion.
- Let the onions borderline caramelize — past translucence to a light brown edge. (I let mine go a little longer, which is unnecessary.) Stir.
- Add chili pepper, ginger, and garlic. Stir.

- Keep stirring for about a minute or two; allow them to soften.
- Add all the spices, and stir to coat.
- Add diced tomatoes (and tomato paste, if using).

- Stir and add garbanzo beans/chickpeas and lime juice.
- Let simmer for 5-10 minutes, for flavors to develop.
- Add cilantro when plating.

This is amazing served over brown rice, millet, or with whole grain naan or roti. I usually just eat it as a soup, because I have to be careful about how much rice I eat.

Don’t be afraid if this is exotic for you — I promise it is wildly simple, fast, and satisfying :  )