Chia and Hemp Cereal

1 to 1 and 1/2 Cup Nut Milk
1 Fire Light Red Chai Tea Bag

Soak tea in milk in a bowl for 30 minutes. Extract the essence and throw the tea bag.

3 Tbsp Chia Seed

Add chia seed to the flavored milk and overnight soak it.

1 Tbsp Hemp Seed
1/8 Tsp Cinnamon, Ground
1/8 Tsp Nutmeg, Ground
1 Tbsp Maple Syrup

In the morning, add hemp seed, cinnamon, nutmeg and maple syrup, mix them well.

Blackberry
Blueberry
Raspberry
Strawberry

Add all the berries to the bowl, mix well and enjoy.

Taste Note: Tastes AWESOME
Serves: 1

Lentil-Walnut Taco

Taco Meat

1/2 Cup Uncooked French Green Lentils
1/2 Tsp Salt
3 Cups Water

Rinse lentils. Add lentil and water to saucepan, bring it to boil. reduce the heat to medium and simmer for 25 minutes until tender. Add salt 15 minutes into cooking.

1 Cup Walnut Pieces, Toasted

Preheat the oven to 350 degrees F. Add walnut to baking sheet and toast for 10 minutes, watching closely until lightly golden and fragrant. Set aside to cool for a few minutes.

1 and 1/2 Tsp Dried Oregano
1 and 1/2 Tsp Cumin, Ground
1 and 3/4 Tsp Chilli Powder
1/2 Tsp Salt

1 Tbsp Olive Oil
1/2 Cup Water

Add toasted walnut, oregano, ground cumin, chili powder, salt to blender and blend them.

Add 1 and 3/4 cups cooked lentils, oil and water to the blender and blend.

 
1 Tbsp Olive Oil
1/2 Big Onion, Thinly Sliced
1 Red Bell Pepper, Thinly Sliced
1 Yellow Bell Pepper, Thinly Sliced
1 Orange Bell Pepper, Thinly Sliced

Heat oil in a pan, add onion and peppers and saute in medium heat for 15 to 20 minutes.

Corn Taco

Salsa
6 Green Onion
Lime Juice
Avocado, Sliced
Cilantro, Chopped
Tbsp Cashew Sour Cream

Assemble:

Heat tacos

Add taco onto a plate.

Top with taco meat, sauteed vegetables, salsa, green onion, avocado slice, cilantro, lime juice and cashew sour cream.

Taste Note: Tastes AWESOME
Serves: 3 (4 tacos / serving)
Source: ohsheglows

Spinach Spaghetti With Walnut-Arugula Pesto

1 Cup Walnut Pieces, Toasted and Cooled

Preheat the oven to 375 degrees F

Bake the walnut for 7 minutes, until they start to turn brown and smell toasted

2 Garlic Cloves
5 Oz Baby Arugula
2 Tsp Salt 
2 and 1/2 Tsp Black Pepper Powder
1/2 Cup Water

Blend garlic, walnut, arugula, salt, pepper and water.

1 Pound Spinach Spaghetti
1 Tbsp Salt

Cook spaghetti according to package direction (for 17 minutes). Drain.

1 Tbsp Olive Oil

Mix pasta with olive oil and arugula pesto.

Serves: 3
Taste Note: Tastes Great
Yields: 6 Cups
Source: marthastewart

Vegan Sour Cream

1 Cup Raw Cashews (1/4 Cup)

Overnight soak cashews in water.

1/2 Cup to 3/4 Cup Water (1/4 Cup)
2 Tsp Lemon Juice (1/2 Tsp)
1 Tsp Apple Cider Vinegar (1/4 Tsp)
1/4 to 1/2 Tsp Sea Salt (1/8 Tsp)

Drain and rinse the cashews and place in the blender. Add water, lemon juice, vinegar and salt.

Blend on high until smooth.

Once its super smooth, transfer it into a small container. The cream will thicken up as it sits.

The cashew cream will keep for atleast a week in the fridge.

Yields: Cup
Taste Note: Tastes AWESOME. I prepared it just 1/4 cup of cashews and that was enough for 4 people for 4 tacos each
Source: ohsheglows

White Rava Upma with Semiya

1/2 Tbsp Coconut Oil
2 Cups White Rava

Heat oil in a pan, add rava and roast until it becomes light brown around 10 minutes in medium flame.

2 Tbsp Coconut Oil
1 Tbsp Urad Dal
1 Tbsp Channa Dal

1 Tsp Mustard Seeds

15 Pearl Onions, Chopped
9 Green Chilies, Chopped Lengthwise

1 Tbsp Ginger, Finely Chopped
11 Curry Leaves

1 Handlful Mint Leaves, No Need to Chop

2 Tomatoes, Chopped
1/4 Tsp Turmeric Powder 
3 and 1/2 Tsp Salt

1 Carrot, Finely Chopped 
8 Cups Water

2 Cups Wheat Rava
1 Cup Vermicelli

Heat oil in a pan.

Add urad dal, channa dal, fry till the color of the dal changes.

Add mustard seeds, when it starts to splutter, add onions and green chilies, fry till the color of the onion changes.

Add ginger and curry leaves, fry for a minute.

Add tomatoes, salt and turmeric powder and fry till tomatoes softens.

Add Carrot. mint leaves and water and let it boil.

Add rava slowly, little at a time and mix well while adding the rava to avoid getting lumps in upma, mix well and reduce the heat to low and let cook in low for 5 minutes.

3 Tbsp Grated Coconut
Cilantro Leaves, Chopped
1/2 Tbsp coconut oil

Garnish with coconut, coconut oil and cilantro.

Taste Note: Tastes AWESOME
Note: I think 1:1 ratio for rava to semiya would be much better.  Adjust the water accordingly and make a note of it.
Yields: 9 Cups

Banana Walnut Dates Bread

Preheat the oven to 350 degrees F

1 Cup Brown Rice Flour
1/2 Tsp Baking Powder
1 Tsp Baking Soda
1/4 Cup Walnut, Chopped

Combine the dry ingredients in a mixing bowl.

6 Medjool Dates, Pitted and Chopped
1/2 Cup Nut Milk

Soak the  dates in milk for 2 to 4 hours or overnight in the fridge, if possible and grind smoothly in magic bullet.

1 Cup Mashed Bananas (2 Medium)
2 Tbsp Tahini2 Tbsp Coconut Oil

Add banana, dates and milk blend, tahini and oil.

Stir gently until ingredients are completely moistened and batter is evenly mixed.

Pour oil into an oiled 8" loaf pan and bake for 45 minutes, until golden.

Taste Note: Tastes
Source: vegkitchen

Red Curry Quinoa

2 Cups Quinoa
1 Can Light Coconut Milk (400 ml)
1 and 1/2 Cups Water
4 Oz Bottle Vegan Red Curry Paste (Thai Kitchen Red Curry Paste)
1 Cup of Pineapple Juice (I got almost close to 1 cup juice from 14 Oz Pineapple can)
2 Tsp Crushed Red Chili Flakes, Seeds Removed (but i think we can add 3 Tsp = 1 Tbsp)
1/2 Tbsp Salt

Wash quinoa, mix quinoa with coconut milk, water, red curry paste, pineapple juice, red chili flakes, salt. Bring it to boil, then simmer in medium for 18 minutes.

1 Tbsp Coconut Oil
2 Garlic Cloves, Grated
1 Onion, Chopped

2 Carrots, Rounded or Half Rounded
1 Bell Pepper, Squared
1 Broccoli Crown

1 Tsp Salt
1 Can Pineapple Chunks (1 and 1/4 Cup)

Heat oil in a pan, saute garlic for a minute and onions and saute for 2 minutes.

Add carrots, bell pepper, broccoli and saute for 5 minutes in medium flame.

Add salt and mix well.

Add pineapple and saute for 2 more minutes.

Cilantro, To Garnish

Mix cooked cooked quinoa with vegetables and cilantro.

Yields: 9 Cups
Taste Note: Tastes Great, but can make it Awesome though.
Source: vegangela

Oven Baked Tomato Risotto

Preheat the oven to 400 F

3 Tbsp Olive Oil
1 Big Onion, Finely Chopped
3 Garlic Cloves, Grated

Heat oil in a pan, saute onion and garlic for 5 minutes in medium flame.

1 and 1/2 LBs Fresh Roma or San Marzano Tomatoes
2 Tbsp Italian Seasoning
2 Tsp Salt
1 Tsp Crushed Red Pepper Flakes
1 Tsp Black Pepper, Ground

Add tomatoes, Italian seasoning, salt, black pepper and red chili flakes and cook for 5 minutes in medium flame.

1 Lb Arborio Rice

Wash rice with water for atleast 3 times and drain and keep it in a plate.

Stir in rice and mix well and fry for 5 more minutes. mix often, otherwise it will stick to the bottom of the pan.

5 Cups Water

Add water and bring it to boil, stirring often.

Transfer to oven-safe dish and cover tightly with aluminum foil. Bake in center of oven for about 30 minutes.

6 oz TJ Spinach, Chopped
6 Tbsp Pine Nuts, Toasted

Remove from oven and mix with chopped spinach and mix well.

Garnish with pine nuts.

For added protein, i stir fried tofu and we had it with risotto.

Taste Note: Tastes Great
Yields: 12 Cups
Note: First time, i used canned tomatoes, so the risotto came out to be very colorful and second time i used fresh tomatoes and the risotto came out to be colorless.
Source: vegangela