Spicy Cabbage Salad

Spicy Cabbage Salad
Ingredients
2-3 tbsp olive oil 2 cloves garlic, pressed or chopped 1 tsp oregano ½ tsp black pepper ¼ tsp cayenne (red chilli) ½ c grated daikon/radish or chopped red radish 1-2 carrots grated, 4 c cabbage (green, red or both), finely chopped ½ tsp salt or to taste 2-3 tbsp red wine vinegar	Spicy Cabbage Salad
Method
Combine ingredients and mix well. Chill before serving.

Steamed Eggplant Dip

Steamed Eggplant Dip
Ingredients
2-3 large eggplant, cut in ¾ inch slices ½-1 tsp salt 3-4 tbsp olive oil 2-4 cloves garlic, pressed or finely chopped 2-4 tbsp lemon juice ¼-½ tsp pepper	Eggplant Dip
Method
Steam the eggplant until soft, in the range of 5-10 minutes. Scoop out the pulpy center into a bowl and discard the skins. Combine with the other ingredients and adjust flavors. Allow to cool at least an hour before serving.

Moong Dal Spinach Soup

Moong Dal Spinach Soup
Ingredients
2/3 c moong dal 1-2 tbsp peanut oil 6 c water ½ tsp cumin seeds ½ tsp turmeric ½ tsp salt or to taste 1 med onion chopped 1 tsp coriander 1 c chopped spinach (fresh or frozen) 4 in piece kombu 1-2 tbsp lemon juice 1 small bitter melon/gourd (karela) 2 slices ginger 1 grated carrot 1 tsp peanut or other oil	Moong Dal Palak Karela Soup
Method
Cook the moong dal with the water, the first group of spices and a touch of oil until done, about 45 minutes. Add salt to taste and then cook the cumin seeds in the oil until a darker brown. Add vegetables if desired and sauté in the oil, then add to soup. If you are using spinach, do not sauté the spinach first - just add it to the soup after the oil and cook 2-3 minutes before adding lemon juice and serving. If you are using bitter gourd, halve the bitter gourd and discard the seeds, then simmer the halves in boiling water for 5 minutes. Drain the gourd and discard the water. This cuts the strong bitter flavor. Finely chop the gourd and add directly to the soup without sautéing.

Split Pea Soup

Split Pea Soup
Ingredients
¾ c green or yellow split peas, soaking optional 4 in soup stick ½ tsp turmeric 1 tsp ginger chopped ½ c white rice 6 c water ½ tbsp olive oil 1 tsp salt or to taste 4 tbsp olive oil 3-4 cloves garlic chopped 1 med onion chopped 1 tsp oregano ½ tsp black pepper 2-3 tbsp lemon juice - here the lemon is a foreground taste
Method
Boil the split peas with the first group of ingredients, rice, water and a touch of oil for 10 minutes, reduce heat and simmer until the peas are tender (about 45 minutes), then add the salt. Sauté the garlic in the olive oil for about 3 min, add the onions and spices and sauté on a low flame until the onions are transparent. Add the sautéed vegetable spice mix to the soup, adjust salt and pepper, and cook at least another 10 minutes. Add lemon juice, stir and serve.

Spicy Cream of Wheat

Cream of Wheat - Spicy
Ingredients
2 c cold water ¼ c raisins ¼ - ½ c peanuts 1 apple, chopped (optional) ¼ tsp turmeric ½ tsp ground coriander ¼ tsp ground cumin pinch of allspice 1 pat butter salt to taste (½ - 1 tsp) honey to taste (start with 1 tbsp) ½ c cream of wheat (Proportion of water to grain is 4:1)
Method
Add the water, raisins and peanuts to your pot and start the water heating while you add all the other ingredients except the cream of wheat. When the water is at full boil, add the cream of wheat slowly while stirring. Reduce to low flame and cook for 3-4 minutes until the wheat thickens, stirring most of the time. Serve with soymilk as a breakfast cereal.

Beans & Eggplant Rice

Rice Beans & Vegetables
Ingredients
3 tbsp oil 1 small diced tomato 2 tsp chopped ginger 2 cloves garlic 2 cups cooked beans, drained 1 med onion chopped 1 chili, chopped 3 c cooked rice 1 small eggplant, chopped (optional) 1 stalk celery chopped 1-2 tbsp soy sauce or to taste ¼ tsp turmeric 1 tbsp red wine vinegar or to taste ½-1 tsp dried basil
Method
Saute the ginger and garlic in the oil. Add onion and saute until transparent. Add bell peppers and eggplant and saute until peppers start to get soft. Add tomatoes and heat, then add the pintos and heat. Add rice and heat. When hot all the way through, add the soy sauce and red wine vinegar and heat another 2-3 min. Serve.

Broccoli & Mushroom Pulao (Rice)

Broccoli & Mushroom Pulao
Ingredients
3 cups cooked rice 4 large cloves garlic, minced fine 1 lb. chopped broccoli/ broccoli cuts/ broccoli florets 1/2 lb. sliced mushrooms 1/4 tsp. ground cinnamon 1 tsp. salt or to taste Cilantro/coriander leaves 1 tbsp. oil
Method
Heat oil in a heavy bottomed saucepan and fry the garlic for a minute, then add mushrooms, broccoli, ground cinnamon, cilantro/coriander leaves and salt. Cover with the lid and cook on medium low heat for ten minutes. Add cooked rice just before turning off the heat. Let stand for five minutes. Garnish with cilantro/coriander leaves.