2. South Indian Lentil Dal
South Indian food (Tamilian food) is also the lightest, healthiest and most colorful cuisine. The most traditional menus are a healthy combination of lots of vegetables with thick stews of lentils and coconut, rice and spicy lentil broths accompanied by chutneys and pickles. A Tamilian meal is supposed to have all the six tastes according to Ayurveda. They are sweet, sour, astringent, bitter, salty and pungent.This stew is made on a weekly basis in most Tamilian homes. It is a thick, yet light stew that can be easily made with any imaginable vegetable or a combination of them. It is quick and easy to make and extremely satisfying. It is mostly eaten with rice, but could go easily even as a tortilla filling or with some bread.
3. Mung Beans and Root Vegetable Curry
Mung beans are an Indian staple and are great for the liver, gall bladder and for detoxing the body. Therapeutically, they are considered one of the most important beans. They have the capacity to cleanse the heart and vascular system and toreduce toxicity. You can most likely find sprouted mung beans at your grocery store and are great to throw on salads and may be easier to digest then the cooked kind. If you’re looking for a warm, grounding and hearty dish during the winter months, whip out those Indian spices and get to work!
4.Spicy Indian Sweet Potato
Sweet Potato is very different looking in India – it has a pretty pink skin and a slight yellowish white flesh inside. They still taste sweet and melt in your mouth. If you have never tried Indian flavors on sweet potato, please give this recipe a shot. The resulting dish tastes fabulous! Spicy, sweet and full of flavor.Retain the skin for its color and nutrition and reduce the number of green chilies (or skip altogether if you don’t like spicy foods), serve warm.
Serve this as a side dish with rice and curry lunch or pair it with Chapatti/Roti, Indian flat bread. These potatoes can also be used in sandwiches and wraps.
5. Missy Roti
We often marvel at some of the creative ways, Indian cuisine introduces protein into vegetarian dishes. One of the most common ingredients is through the use of chickpea flour or “besan”, in lieu of regular whole wheat or all purpose white flour. It is a kitchen staple in most Indian homes and is used in almost everything from thickening sauces to batters, crepes and breads.
These golden yellow flatbreads called Missy Roti, are a traditional recipe from the North Indian state of Punjab. Warm and brushed with a fruity olive oil, just before serving in lieu of the clarified butter, you have a healthy and comforting treat that can be a complete meal with some Indian pickles or lentils depending on what you want to eat it with.
6.Khajur Gajar Halwa (Carrot and Date Pudding with Coconut and Cardamom)
The beauty of root vegetables, such as beetroot and carrots, are celebrated in many sweet and savory ways in India. The most common of the sweets using carrots or beetroots are calledhalwasor puddings.Gajar Halwais a traditional carrot fudge pudding that is enjoyed in the winter months. This dairy-free (vegan) version needs less attention than the traditional version and tastes just as delectable.
7. Vegan Tofu Tikka Masala
Tikka masala is a popular North Indian entrée that is usually served withnaanandbasmatirice. The most popular of tikka masalas is chicken tikka masala, so much so it is the national dish of Britain. But, here’s an equally tasty, healthy and authentic tofu tikka masala for you, we promise you won’t miss the chicken or paneer.Paneeris Indian cottage cheese which doesn’t melt at high temperature and extra firm tofu replacespaneerbeautifully in this vegan recipe.
Don’t get intimidated by the list of spices, the beauty and flavor of authentic Indian food is in the variety of fragrant spices. Also here’s a tip for beginners, buy the spices from the bulk section of your local grocery stores. Some of them even carry organic spices in bulk, it’s cheaper, fresher and is not going to clutter your pantry. Enjoy this Tofu tikka masala with a side of naan and fragrant basmati rice, make sure to stock on enough Malbec to wash it all down.
8. Tempeh Do Pyaaza
“Do Pyaaza” literally means double onion. This Indian curry is a popular curry used in meat preparations. The earthy spices and the onions will remind most Indians of the roadside small shops serving greasychickenor lamb curries. This recipe replaces that meaty memory with a vegan/dairy-free version, that is even more yummy and heavenly! Each bite tingles the tongue with a different spice. The tempeh can be replaced with seitan, tofu, mushrooms or vegetables like potato, cauliflower. Serve hot with any Indian Flat Bread (Roti, Chapati, Naan) or Basmati Rice!
9.Mango Lassi
Traditionally, this North Indian drink is made with yogurt, but you can still enjoy this tasty cross between a smoothie and a milkshake by subbing coconut milk kefir for yogurt. Coconut milk kefir contains healthful probiotics that help keep the friendly bacteria in our guts flourishing. Kefir has been around for over 2,000 years and has been said to help improve immunity, aid in digestion, treat candida and yeast overgrowth, lower cholesterol and prevent cancer. The sour taste of the kefir mixed with the sweet of the mango makes this drink a sweet and sour treat.
10.CauliflowerManchurian
This cauliflower dish blends Asian and Indian flavors beautifully. It has a rich and complex flavor, but is slightly sweet and also a little spicy. I like to serve this as a side dish, but you can turn it into a full meal by doubling the sauce and tossing it with chickpeas and 2 cups of peas. Then serve it over brown rice.
For more great ethnically-inspired recipes, check out11 Delicious Asian-Inspired Vegan Recipes!
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