Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Mushroom Palak Recipe | Spinach Mushroom Curry

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Delicious vegan spinach and mushroom curry that can be cooked up in no time at all. Healthy and tasty!

Mushrooms cooked in a vibrant spinach curry


How has the week been for you guys? Remember, when I told you how awesome last week was? Well, this week's been kinda okay in comparison. I've been alone at home this week with Raj on a long forced vacation. He had to take 2 weeks off work as per company policy and so he did. He is right now spending time with his parents and sis at their house and I'm all set to travel there today. So while he's away I've been watching endless reruns of "Small Wonder". You remember that show? The show is literally as old as me. But I'm loving the simplicity of the show and it is just plain cute. I miss TV of the 90's. Right now there is barely a series on TV that I can watch without wanting to flip channels.

Back to today's recipe. So when Raj is away or skipping a meal, I only have one thing on my mind - Mushrooms!! The man won't eat mushrooms and it is super boring when I have to cook different things for him and me. So I use the few chances I get to hoard up on Mushrooms. I love Mushrooms and I love Spinach, so what's not to love in a marriage of the two.

While I'm utterly disappointed with my photos for this recipe, I really could not seem to get a good delicious picture. I know I tried, I added props, removed props, changed backgrounds, but nothing seemed to work. But I did not want to keep myself from sharing this recipe, so forgive the photos. It tastes much better than it looks.


Mushrooms cooked in a vibrant spinach curry


So this is actually a very simple vegan curry. It starts by making the spinach puree. There are no filters in the photos, the spinach gravy is really that green. And I'm going to share my secret of How to make the vibrant green gravy

  • Never ever cover spinach while it is cooking or while it is hot. That's it! Cook spinach in a open pan always. 
  • First boil the water, add the spinach and let it bubble for 4-5 minutes, then remove the pan from heat and let it rest for another 3-4 minutes.
  • Drain out the spinach and dunk it immediately in cold water. The spinach has to cool down before you move on.
  • Once the spinach is at room temperature or cooler, puree it. You can add ginger, garlic or green chillies while pureeing the spinach.
  • Now you have the vibrant green gravy. You will be cooking the spinach again, along with the mushrooms in this case, keep in mind to never cover the spinach, else you will lose the vibrancy. 
  • Also to store this curry, allow the spinach to cool to room temperature before closing the pan/box, so that the color is retained.

Mushrooms cooked in a vibrant spinach curry

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email


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Mushroom Palak | Spinach Mushroom Curry


Mushrooms cooked in a vibrant spinach curryCurry made by cooking button mushrooms in a vibrant green spinach gravy.

Recipe Type:  Side
Cuisine:            Indian
Prep Time:     30 minutes
Cook time:     30 minutes
Total time:     60 hours
Yield:                Serves 2


Ingredients:


150 gms Button Mushrooms
300 gms Spinach (3 cups)
2 tsp Oil
0.5 tsp Cumin seeds
1 tsp finely chopped Garlic
1-2 finely chopped Green Chillies
Salt to taste
Water as required

Method:


1. Heat water in a large pot or pan.
2. Once the water comes to a rolling boil, add washed spinach to it.
3. Allow the water to bubble for 4-5 minutes without covering the pan.
4. Remove from heat and allow to rest for 3-4 minutes.
5. Drain the spinach and submerge it in cold water or wash it with cold water until the spinach comes to room temperature or cooler.
6. Grind the spinach into a puree along with the garlic and green chillies. Keep aside.
7. Clean and halve the mushrooms.
8. Heat oil in a pan and add the mushrooms.
9. Add a little salt and allow the mushrooms to sweat.
10. Once the mushrooms are cooked to your liking, add the spinach puree and simmer for 5 minutes.
11. Add salt to taste and mix well.
12. Serve hot with phulka or rotis.
13. To store the Mushroom Palak for later and not lose the vibrant color of the spinach, allow the curry to cool to room temperature and only then cover it and store in fridge


Mushrooms cooked in a vibrant spinach curry


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Healthy Miso Noodle Soup

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This 30 minute vegan healthy Miso Noodle soup is perfect for those cold winter nights!!

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Miso Soup... I'd read about it, seen it but never got a chance to try it. Reason? It usually contains fish. Even the ready to eat soup packets have fish in them. So I knew the only thing I could do was make it myself, without fish, of course. But for that I needed Miso Paste. Hard that it may sound, but not many people have actually heard of Miso Paste, not just in India but in a lot of South East Asian countries as well. I looked for it high an low in everywhere nope, I did not find it. It is more apt to say I did not find it in the quantity and the cost that I was actually looking for. I did find it in a Japanese store in Cambodia but it was over 1 kg in quantity and with everything written in Japanese on the cover, I was completely lost on what the ingredients were. It is available in India, however, it is either not too good or way too expensive. I finally purchased my first batch in Whole Foods, Chicago and have been loving it. It is fish free, salty-sweet and delicate in flavor. I could it just by the spoonful.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


Miso is a paste of rice and soybeans that has been fermented using koji. Shiro Miso is the mild light colored one and also the one I used in this recipe. It just adds a hint of flavor but a lot of health to the soup. It is a great source of iron and protein. You can replace it with the red miso or Aka Miso, but definitely reduce the quantity as that is much stronger than the white miso.

Traditionally, the base of a miso soup is a Japanese stock called dashi which is made from sea kelp (kombu) and fish flakes (bonito flakes), but that is not something I would eat. So I skipped that totally and made it vegan. If you can find some sea weed like wakame or nori, add it to enhance the umami of the soup. I would have loved to, but I did not have any.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables


I know all my talk is about Miso here and it is a Miso soup, but even if you cannot find a good miso paste, don't be disheartened. Make the soup anyway, just call it Noodle Soup :) The soup is very healthy because of all the vegetables it contains. It is also super low in calories, with one serving being under 150 calories. All the more reason to make it, don't you think? It is absolutely guilt free. And if you thought it won't fill you up, let me warn you right away, you are wrong.  I could never drink/eat 2 whole servings because all that fiber from the vegetables filled me up right away.

I used whole wheat noodles in the soup, you can substitute it with soba noodles. Udon noodles wouldn't be bad as well. This soup is the healthiest thing you can have on a cold winter night. And the best part, it takes less than 30 minutes to make.

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

If you liked this, you may also like:



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Healthy Miso Noodle Soup

Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
Vegan healthy soup made with white or shiro miso, wholewheat noodles and fresh vegetables. 

Recipe Type:  Soup
Cuisine:            Japanese
Prep Time:     10 minutes
Cook time:     20 minutes
Yield:                Serves 3-4

Ingredients:


3 tsp Shiro Miso Paste
50gms Wholewheat Noodles
1.5 Tbsp Dark Soy Sauce
1 Tbsp Sriracha Sauce
30gms Tofu, cubed
4-5 Mushrooms, sliced
3 baby Bok choy, chopped roughly
0.5 cup Broccoli florets
1 small Onion
1 cup Cabbage, shredded
1 small Carrot, julienned
3 tsp Oil
1 liter Vegetable Broth or Water
Salt to taste
Pepper to taste

Method:


Cook the noodles as per instructions on the packet. Drain and keep aside.
Heat oil in a deep pan and fry the onions until they are translucent.
Add the broth or water and bring to a rolling boil.
Dissolve the miso paste in half cup of water and add it to the pan.
Add the soy sauce, sriracha sauce, salt and pepper to taste.
Boil for 2-3 minutes.
Add the bokchoy, broccoli, mushrooms, cabbage and carrot and boil for another 2 minutes.
Add the noodles and tofu and serve hot.


Vegan healthy soup made with white miso, wholewheat noodles and fresh vegetables
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