Vegetarians do not eat meat, fish, or poultry. Vegans, in addition to being vegetarian, do not use other animal products and by-products such as eggs, dairy products, honey, leather, fur, silk, wool, cosmetics, and soaps derived from animal products. Quite tough, right? New Woman shares 3 vegan recipes, which you can add to your everyday meal. These are delicious and easy to cook.
Black Bean Salad
Ingredients: For the Dressing: 1 small clove garlic, Pinch salt, plus 2 teaspoons, Juice 1 1/2 limes (about 3 tablespoons), 2 teaspoons kosher salt, 1/4 teaspoon chilli powder, 1/4 cup extra-virgin olive oil For the Salad: 1 cup fresh corn kernels (from about 2 ears), 1 orange bell pepper, diced, 1/2 small red onion, finely chopped (about 1/4 cup), 1 tablespoon extra-virgin olive oil, 1 (15-ounce) can black beans, drained and rinsed, Freshly ground black pepper, 1 cup cherry tomatoes, halved, 1 small avocado, halved, seeded and diced, 1/4 cup chopped fresh cilantro, leaves and stems
Method: Make the dressing, smash the garlic clove, sprinkle with a pinch of the salt, and, with the flat side of a large knife, mash and smear the mixture to a coarse paste. Whisk the garlic paste, lime juice, salt and chilli powder together in a bowl. Gradually whisk in the olive oil, starting with a few drops and then adding the rest in a steady stream. For the salad, cook the corn, bell pepper, and onions in the olive oil until beginning to brown over medium-high heat in a skillet. Toss in the black beans and cook until warm. Add the dressing and toss to coat evenly. Adjust seasoning with salt and pepper. Remove from the heat and gently fold in the tomatoes, avocado, and cilantro. Serve.
Creamy Broccoli Soup
Ingredients: For soup: 2 tbsp extra-virgin olive oil (any neutral oil or vegan margarine will do), 2½ cups broccoli chopped, ⅓ cup carrots finely chopped, ⅓ cup celery finely chopped, ⅓ cup onion finely chopped, 1 clove garlic minced, ¼ tsp salt, 3 tbsp flour, 1¼-1½ cup vegetable broth, ¼ cup coconut milk, 2 tbsp nutritional yeast, For Browned Broccoli Croutons: ⅔ cup broccoli florets, 2 tsp olive oil, salt to taste.
Method: In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender. Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend ½ to ⅔ of the soup until smooth and mix it with the remaining chunkier soup. In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside. Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches.
Oats and Red Kidney Beans Cutlet Recipe
Ingredients: Red kidney beans – 1/2 cup (weighed 75 grams), Potato – 3 medium sized (weighed 175 grams), Chopped coriander leaves – A handful, Curry leaves paste – 1/4 spoon (optional), Grated ginger – 1 spoon, Grated garlic – 3/4 spoon, Gram flour – 1 spoon (optional), Red chilli powder – 1 spoon, Roasted cumin powder – 1/2 spoon, Garam masala – 1/2 tsp, Salt – As per taste, Oil – 5 spoons
Method: Soak Beans (Rajma) in water overnight; Take a bowl add beans and pour lots of water. Leave soaked overnight. Next day drain all the water and add beans into a pressure cooker and cover with a lid, place the regulator and pressure cook for 40 minutes on low flame. Meanwhile wash potatoes well in water then dice into cubes and place in another pressure cooker, pour water until it gets immersed well and pressure cook for 10 minutes on low flame. (You can also boil the potatoes for 20 to 30 minutes.) Then remove from flame and peel off the skin from the potatoes. Mash it and set aside. Now take a pan add oil, after it heats up, add curry leaves paste (optional) grated ginger, grated garlic and saute until the raw smell leaves, then add roasted cumin powder, red chilli powder, garam masala, salt and saute well until the raw smell leaves. Remove from flame and set aside. Then remove the beans from the cooker and drain excess water. After the beans cool down to grind the beans using a blender coarsely. Do not add even a drop of water. Ground beans add mashed potato, masala mixture and mix well using your fingers until it combines well into a single dough-like mass. Then pinch small portions from the dough and roll into balls. Then flatten the balls into cutlets. Heat a pan and add 3 spoons of oil, after it heats up the place the cutlets on it. Drizzle one spoon of oil on the sides of the cutlets and cook for few minutes, then flip the other side using a flat spatula and drizzle 1 spoon of oil again, cook on low flame until it turns golden. Flip sides carefully cook well and remove from flame once done. Serve with chutney or ketchup.