Alex Raichev

VegeHead

I'm compiling an open-source vegetarian cookbook: source / HTML. Enjoy and share! Comments and contributions welcome.

Author: Alex Raichev
Date: 2014-01-05
Tags: recipe
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Delicious Dal

Ingredients

  • 1.5 C green or brown lentils
  • 5 C water
  • 2 T coconut oil
  • 1 400mL can chopped tomatoes
  • 1 onion chopped
  • 2 cloves garlic chopped
  • 1 T shredded ginger
  • 1 t ground turmeric
  • 1 hot chili
  • 1 red capsicum chopped
  • 1 t salt
  • 1 t cumin seeds
  • 2 t black mustard seeds
  • some coriander leaf for garnish

Directions

  1. Except for 1 T coconut oil, the cumin seeds, and the mustard seeds, put everything into a pressure cooker, and cook at high pressure for 11 minutes.
  2. Fry the reserved coconut oil, cumin seeds, and mustard seeds until the mustard seeds begin to pop.
  3. Add the fried seeds and oil to the soup, garnish with coriander leaf, and serve.

Notes

Serves about 6. C = cup, T = tablespoon, t = teaspoon.

Author: Alex Raichev
Date: 2013-04-27
Tags: recipe
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Apricot Balls

Ingredients

  • 3/4 C raw cashews
  • 3/4 C raw almonds
  • 1/2 C pitted dates
  • 3/2 C dried apricots
  • dash salt
  • 1/4 C shredded coconut
  • 1 T grated orange zest
  • 3/2 T grated fresh ginger

Directions

  1. Blend all the ingredients except the ginger in a food processor until homogeneous.
  2. Blend in the ginger.
  3. Shape into balls.

Notes

Makes about 20 tablespoon-sized balls. C = cup, T = tablespoon.

Author: Alex Raichev
Date: 2012-12-29
Tags: recipe
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Cashew Treat

Ingredients

  • 200 g raw cashews
  • 150 g deglet dates, pitted
  • 2 t shredded ginger
  • dash salt
  • 1/2 C shredded coconut

Directions

  1. Blend all the ingredients except the coconut in a food processor until homogeneous.
  2. Transfer the mix to a bowl and stir in the coconut.

Notes

Serves about 6. C = cup, t = teaspoon.

Author: Alex Raichev
Date: 2012-09-08
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Grain-Free Chocolate Chip Cookies

Ingredients

  • 8 deglet nour dates, pits removed
  • 2 C almonds
  • 1 t baking soda
  • 1/8 t salt
  • 1 t vanilla
  • 2 T coconut oil, melted
  • 1 egg
  • 1/4 C shredded coconut
  • 1/4–1/2 C dark chocolate chips

Directions

  1. Preheat the oven to 175 Celcius.
  2. In a food processor, grind the dates, almonds, baking soda, salt, and vanilla into a fine mix.
  3. Add the coconut oil and egg, and blend for a few more seconds until mixed.
  4. Transfer the mix to a bowl, and stir in the shredded coconut and chocolate chips.
  5. Shape the mix into roughly 12 cookies and place them on a baking sheet.
  6. Bake until golden brown, roughly 15 minutes.

Notes

Makes roughly 12 cookies. C = cup, T = tablespoon, t = teaspoon.

Author: Alex Raichev
Date: 2012-08-12
Tags: recipe
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Chickpea Curry

My favorite Hare Krishna recipe.

Ingredients

  • 1 C chickpeas, soaked overnight
  • 1 T coconut oil
  • 1/2 t cinnamon
  • 1 T fennel seeds
  • 1/8 C curry leaves
  • 1/2 T asafetida
  • 400 mL coconut cream
  • 400 mL chopped tomato
  • 1 golden kumara, chopped
  • 1/2 T ground fennel seeds
  • 3/4 T ground coriander seeds
  • 3/4 T ground fenugreek
  • 1/2 T turmeric
  • 1/2 t chili powder
  • 1/4 T garam masala
  • 1 T channa masala
  • 1 head broccoli, chopped
  • 1 t tamarind concentrate
  • 1 t salt or to taste
  • chopped coriander for garnish

Directions

  1. Boil the chickpeas until tender, reserve liquid, and set aside.
  2. In a large saucepan, saute cinnamon, unground fennel seeds, curry leaves, and asafetida in coconut oil until fragrant.
  3. Add coconut cream, chopped tomato, and sweet potato and bring to a boil.
  4. Turn down the heat to a simmer and add the remaining spices.
  5. Cook for until the potato is just short of tender (about 13 minutes).
  6. Add the broccoli and tamarind and cook for another 5 minutes.
  7. Add the cooked chickpeas and enough chickpea liquid to reach your desired consistency.
  8. Garnish with coriander and serve.

Notes

Makes about 5 servings. C = cup, T = tablespoon, t = teaspoon.

Author: Alex Raichev
Date: 2012-08-05
Tags: recipe
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Why no comments? I used to do public comments but found that moderating and maintaining them took too much time in front of the computer, time better spent playing outdoors. So these days I only do private comments, that is, you can email me comments regarding a post by clicking the 'Comment' link at the bottom the post.