Gabriela Pomplova

  This meal is so juicy, and rich in protein, that your body, and mind will celebrate the goodness of being alive.

2 PORTIONS: 

 TVP chunks (Textured Vegetable Protein)      ................................2 cups 

Pinto beans                      ..................................................................... 1 can

Kefir cheese (or sour cream, or buttermilk)      ............................1 1/2 cup

Olive oil                                    ............................................................ 3/4 cup

Cumin, Black Pepper, Curry powder or roasted chilli paste   in moderation

Fresh (or frozen) Basil leaves, Cilantro   .....................  the more the better 

Seasoned Rice vinegar                                                     ................ 1 tblspn

A pinch of salt

Boil water and pour it over TVP meat that is in the bowl; let it steep for 15 minutes, cover it with a plate.  In the meantime, rinse the pinto beans, and put them into a blender to prepare the humus. Pour the olive oil, and rice vinegar on top of the beans, add the scoops of kefir cheese, and the dry spices, and salt, and blend it into a smooth mixture.

Chop the basil, and cilantro leaves. When the meat is soft and ready,  drain thoroughly all the water, using spoon to squeeze any excess of water out of the meat chunks. 

Put everything together in a larger bowl, and loosely stir it.

Serve with toasted three-seed bread, or have the juiciness of  the sauce soak into nishiki brown rice.

Don't forget to share the dish :) 

 Cook brown or NISHIKI (even white rice is fine).  Add the seasoned rice vinegar, salt, olive oil, and thoroughly mix it all when the rice is still warm. As the rice starts cooling down it will turn into a cooperative glue to form 2" balls.

Press a half of walnut into the center of each ball. Optional, add a little cheddar cheese stick, or frozen cream cheese cut into small sticks.

Top with sweet & sour  sauce, and sprinkle with toasted sesame seeds.

Ingredients:

2 cups ...................................... ..................NISHIKI rice (my favorite)

salt or Bragg's aminos............................. 1 tablespoon of aminos

olive oil........................................................1 tablespoon

walnuts......................................................... a few handfuls 

cheese...........................................................1/2 cup cut into sticks

sweet & sour sauce......................................4 tablespoons

sesame seeds................................................enough to sprinkle the top or mix it into the rice "dough". 

3 large cucumbers              ..........................................................       grated (your choice if you want to peel them

cottage cheese          ................... 2 cups

white vinegar              ..................  2 tblsps

brown sugar              ..................    1 tblsp

salt                               ...................   1 tsp

and now the secret of the great taste:

ASAFOETIDA  (viz. picture)  ........................................   1/2 tsp

cumin           ...............................    1/2 tsp

black pepper    ...........      1 tsp  or  tblsp !

Mix  thoroughly all the ingredients and before serving, chill it in the freezer for about 15 mins. or until it gets a bit  frosty.

My grandma used to take the ends of each cucumber and stick it on my forehead to get a refreshing kiss on a hot day.

   This is a such easy recipe and so delicious and mind-calming, sattvic food!

Butternut squash.........................................1 medium large pc.

Water..............................................................8 cups

Coconut milk................................................1 can

Nutmeg and yellow curry powder, salt............................a dash per each

 Cook the chopped, skinned pieces of squash in the water, with a dash of salt, till tender. Put it all in a blender (you may have to separate it in to two loads). Puree it roughly first, and then, before you smoothen the texture, mix in spice and coconut milk. Serve in bowls, and sprinkle the surfce with roasted sesame seeds. I suggest to enjoy the soup with a Naan bread. ;)

FRUIT FILLING: 

 Fresh blueberries............................................4 cups

Maple syrup.........................................................1tbs

Cranberry juice (orange, apple juice).................1/3 cup

In a baking dish (such as pictured) mix all the ingredients together.

TOPPING:  

Butter...............................................................1/2 cup (1 stick), softened

Brown sugar...................................................1/2 cup

Egg...................................................................1

Baking powder..............................................1/4 tsp

Whole wheat/Graham/unbleached flour..........2/3 cup

Flax seed.................................................................3 tbsp

Cream butter, sugar and flax seed until light and smooth. Beat in egg and gradually add flour with the baking powder, until combined. Slop the batter by a tablespoon over the fruit in the baking dish. Try to cover the most of the surface. Sprinkle with shaved almonds if you like.

Bake at 375 F for 40 mins. or until it starts bubbling and the batter turns brown.

It's challenging to not eat the cake at once :) Usually, it only has barely a day of life in our kitchen.

 3 abundant handfuls .............................Basil leaves

2 full hands...............................................Salad Brunet (instead of usual parsley)

1 cup ..........................................................Olive oil

1 cup ...........................................................roasted sunflower seeds (you may also use raw seeds; I experimented using almonds, walnuts and PUMPKIN SEEDS-yum)

2/3 cup .......................................................Parmesan cheese

1 tsp ..............................................................Salt

1 tsp ...............................................................Honey

and additionally as needed, depending on the consistency of the ingredients in the blender, you may smooth it by adding more water or canola oil.

2 cloves ..........................................................Garlic  if you feel tamasic

Pesto has a wide use, traditionally in pasta dishes. I often use it to boost up flavor when making humus, as a spread on Naan bread, in a vegetable stew etc.

SALAD BRUNET: leaves have nutty, slightly cucumber alike flavor; fresh leaves contain vitamic C and aid digestion. The leaves suit a delicious taste of salads, soups, and cool summer drinks.

Whole wheat flour...............1 1/2 cups

Ground flax seeds..........1/4 cup

Spinach powder...........2 tblspns.

Tomato powder.............2 tblspns.

Cumin, garam masala.........1 tsp. each

Salt or 1 tsp. of miso soup

Warm water..........1/2 cup

Vegetable bouillon........1 cube

Olive oil.............1/4 cup

Carrot...................3 pcs. diced

Onion.........1 pc. diced

Baking soda...........1 1/2 tsps.

Olives.........5pcs. pitted

Egg...........2

Lecitin powder if you don't want to use the eggs (in that case, use 3 tbs.)

Sesame seeds

Mix all the dry ingredients in a bowl; dissolve the bouillon in the warm water and work it in the batter with the remaining items. Fill up the cups of the muffin tray (the dozen) with the mixture and sprinkle the savories with sesame seeds before you put them in  the oven. Bake at 300 degrees for 30 mins .  Enjoy eating them with a soup, a salad or with humus. Good stuff to make lunch boxes.

Canned Caneellini beans.....................1 can

Olive oil....................1/2 cup

Water.............1/4 cup

3 cheese blend...........1/4 cup

Cumin........generously

Ginger powder, a pinch of red curry paste, spirulina powder

Sesame seeds

All the ingredients go to the blender at the same time. Press the grind and then the liquify button and the spread is made in a snap and tastes so good. You can make a variety of combinations here; for ex., you can use garbonzo beans, instead of water you may use an apple, orange or passion fruit juice; you may pick the taste by adding  rice vinegar.

Spread it on a slice of bread; load a pita bread, using it as a dressing; dip chips in it. Sprinkle it with roasted sesame seeds. Yum.

 Be creative!

Barley & Soybeans Miso ...2 tbls.

Water.....2 cups

Carrot Juice.....1/2 cup

Thin-sliced Carot......1 mid pc.

Firm Tofu.....1" thick slice-diced

Seaweed......1 sheet of sushi seaweed-torn up into pieces

Egg.........1 pc. 

Cilantro

Sesame seeds-roasted

IT MAKES 2 PORTIONS; IT'S AN EXPRESS PREP FOR MAKING A DELICIOUS & NUTRITIOUS MEAL, even though it may not look really attractive :) In microwave oven heat the water w/ the pcs. of seaweed for cca. 1min.; then add in the egg and carrot slices and continue heating for another min.; take it out and stir the soup up until the egg dissipates; in the end, to preserve the vitamins in the good stuff, add the rest of ingredients: tofu paste, tofu dices &cilantro. Adding in the refrigerated carrot juice cooles the temp down and you can start eating the soup immediately. Wait a minute, sprinkle it w/ the sesame seeds for a better look.

Rice & Soy Beverage by Eden......1 1/2 cup

Granny Smith Apples-skinned.......2 pcs.

Orange juice.....1 cup

Barley Grass Powder.....2 tblspns.

Brown sugar.....1 tblspn.

Ginger powder & cinnamon

THIS HEALTHY LIQUID BOMB, THAT LOOKS MORE LIKE CHICKWEED, will soothe your temper as well as your stomach & puts your elimination in a good order.

In a blender pour in the rice&soy milk w/ skinned & chopped apples. Mash it together and then add in the rest of the goodies: orange juice (w/ pulp better), brown sugar, cinnamon and ginger, and w/ fork, fold in and then stir in the barley grass powder. Frappe or liquify the whole content and enjoy! Some may prefer to close eyes to do so :)