This dry yellow moong dal recipe comes with a story. 🙂 I grew up eating dal (lentils) all the time. To be honest, I didn’t care for it much as a child. I would complain to my Mom and call it “jail food.” (They serve dal and roti to jail inmates in India or this is what I have been made to believe by watching one too many Bollywood movies :P). Now that I am old and wise (:P) I realize how awesome dal is. Not only is it incredibly delicious and nutritious (high in protein and fibre) but dal is super easy to make!
Aside: Sorry Mom for being ungrateful at times and thank you for always making sure we had food on the table! You also worked full-time so that makes you a serious bause.
This particular dry yellow moong dal recipe come from my mother in law! You see, there are so many South Asian variations on dal! My Mom is from Punjab and my mother in law is from Gujurat. I have been blessed with trying out these different cuisines. My Mom’s Punjabi dal recipe is also amazing which I will be posting soon.
This dry yellow moong dal recipe is slightly easier and is dedicated to Julia, a friend from work, who asked me for a “Canadian girl dal recipe.” I think she means a super easy dal recipe that you can’t mess up. This is one of those recipes!
1 cup dry yellow moong dal, washed and soaked for 10 minutes
3 cups water
3 tbsp oil (I use avocado or olive oil)
2 cloves of garlic
1 tsp cumin seeds
1 tsp mustard seeds
1 small tomato, chopped
1/2 tsp of turmeric
4-5 curry leaves (optional)
1/2 green chilli (deseeded if you don't like spice)
salt, to taste
handful of freshly chopped cilantro, optional (for garnish)
sprinkle of garam masala, optional (for garnish)
Instructions
Wash and soak dal for 10 minutes
Heat oil over medium heat in a pot
Using a mortar and pestle or a small food processor crush garlic, cumin and green chilli (you can also just chop them up very finely and then combine them by hand)
When oil is hot, add the mustard seeds
Once the mustard seeds start to crack, add the garlic, cumin and chilli mixture and sauté just until the garlic starts to brown
Add the turmeric, curry leaves, if using, & tomato
Add the lentils and water
Bring to a boil and then lower heat to low-medium and simmer covered for about 30 minutes (if using a pressure cooker, this will take about 10-15 minutes), or until the consistency is like a thick soup
Be sure to check it periodically to make sure it doesn't burn on the bottom
Remove from heat and add the salt
Add more water if you want it more soupy
Adjust spices to taste and then garnish with some fresh cilantro and garam masala
This vegan raw raspberry cheesecake recipe comes from my friend Anita who made this yummy dessert for my birthday! (Thank you Anita! You’re the best!).
This is her go-to dessert for good reason. Firstly, it is so darn tasty. Secondly, and equally as important, this recipe is so easy to make! While most people freeze their raw vegan cheesecakes overnight, Anita only puts it in the fridge for 2 hours which makes a deliciously creamy decadent consistency! Also, it works for those of us who are bad at planning desserts beforehand. 😛
This is a great base for any vegan cheesecake you make. Feel free to switch the raspberries to your fruit of choice and let us know how it goes!
Soak cashews & dates, separately (you can do this overnight or if you are like me and forget, I usually just soak them in very warm water for about 10-20 minutes).
Throw all the crust ingredients into a food processor and go to town! Blend until the mixture starts to form a ball.
In a high-powered blender or food processor, add all the filling ingredients and blend until completely smooth.
Grease a cake pan with some coconut oil and pad down the crust mixture onto the bottom of the pan. Smooth it out.
Pour the filling ingredients into the pan, on top of the crust and smooth out as well.
Freeze for at least 2 hours.
In the meantime, prepare the glaze by mixing the raspberries with the maple syrup in a food process/blender.
Friends, I love the combination of chocolate and coconut, who doesn’t?! It was my job to make cupcakes for my nephew’s birthday and I wanted a crowd pleaser. I knew the cupcakes had to be chocolate (everyone loves chocolate) but wanted to add some coconut flavour. I adapted my Flourless Chocolate Cupcakes with Cocoa Powder to make these chocolate coconut cupcakes. The result? Amazing! Make sure to use my Coconut Milk Whipped Cream Frosting and add some sprinkled coconut on top. Not only is this recipe super delicious but it’s guilt-free! It’s flourless and sweetened with maple syrup (and vegan)! It doesn’t get healthier than this folks. 😛
Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”
1 small chilli pepper, cut in half (leave whole if you like mild)
1 tsp salt
1/2 tsp chilli powder
1 tsp turmeric
1.5 tsp cumin powder
1.5 tsp coriander powder
1 tsp garam masala
1 tsp chaat masala, optional
2 tbsp freshly squeezed lemon juice
fresh cilantro to garnish (optional)
Instructions
Sauté onions over medium heat in skillet
Add ginger and garlic when onions start to brown.
Sauté for 1-2 minutes or until garlic starts to brown.
Add all spices, chilli pepper, and tomato (if using) and mix well.
Add chickpeas and 1 cup water and bring to a boil.
Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.
Remove from heat, mix in lemon juice and add cilantro, if using
Banana cream pie is my favourite. It’s the perfect feel good, reminds me of home dessert! This no bake vegan banana cream pie recipe hits the spot folks.
We had another games night with a couple of pals and I was to bring dessert. I wanted to make a banana cream pie and needed to make it vegan in a way that no one could tell it was vegan. 😛 I opted to make it raw instead of cooked (though I will be experimenting with a cooked version very soon – stay tuned!) and needed to think of something quick. I had cashews and coconut milk and knew that such a combination would result in deliciousness. I used Minimalist Baker and The Rawtarian and adapted from their recipes.
*Meat from 1 can of full fat/premium coconut milk (this is the solid part)
2 bananas
1 tsp vanilla
3/4 tsp of salt (start with 1/2 tsp and then add another 1/4 if you want more)
1/4 cup soaked dates
1 tbsp lemon juice (add more if you want more tangy)
1 tbsp maple syrup (add more if you want it more sweet)
1/4 cup melted coconut oil
Instructions
Combine the crust ingredients into a food processor and blend until well combined and sticky.
Pat down the crust mixture into your cake/pie pan so that it's smooth and flat.
Combine all the filling ingredients into a high powered blender or food processor and go to town! Blend until completely smooth.
Poor the filling batter into the cake/pie pan.
Freeze overnight.
Notes
Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
This coconut milk whipped cream frosting is perfect. With only 3 ingredients, it is ultra simple and incredibly delicious. I use it as a base for different types of frostings for cakes, cupcakes, pies and mousses. I even eat is alone when I’m feeling frisky. 😛 Try it for yourself and see!
*Coconut meat from 1 can of full fat/premium coconut milk (this is the solid part)
1/4 cup maple syrup
1 tsp of vanilla
Instructions
Throw all the ingredients into a medium sized bowl and whip away with your hand blender!
Notes
Make sure to use full fat or premium because light coconut milk won't work. You will need to use the solid part of the milk. You can save the liquid from the can for another recipe or simple drink the milk as I do, it's delicious!
This canned mixed bean salad recipe is courtesy of my super duper Mama-in-law. 🙂
Even though it’s April, it seems that Winter has just arrived in Toronto – we had the biggest snowstorm this past week!
Lucky for me, I had the good fortune to spend this past week on a Caribbean cruise with my Mama. Friends, it was absolutely amazing. I’d never been on a cruise before and now I know why people are cruisers for life. It’s basically a 5-star resort on a ship, in the middle of the ocean. I was a bit worried about the food situation (being gluten-free and vegan isn’t always very easy) but I had no reason to fear! The food was incredible and they were very accommodating to gluten-free and vegan diets! We cruised with Holland American who have impeccable service.
Anywho, I arrived 2 days ago and was not ready for a Toronto winter in April! To keep up with my Caribbean spirits, I have decided to share a summer canned mixed bean salad recipe. This salad is incredibly satisfying with it’s sweet and spicy flavours. It’s basically a flavour party in your mouth. Plus, it’s perfect for the summer! Bring some Caribbean in your life. 😛 Enjoy!
Canned Mixed Bean Salad Recipe | happygut.ca
Canned Mixed Bean Salad Recipe
2016-04-13 12:14:03
This canned mixed bean salad recipe is the perfect spring and summer salad. Not only is it super delicious but it is incredibly quick and easy to make!
Okay folks, are you ready for this one? Three ingredient vegan mango mousse. It is possible and it’s insanely delicious!
We had a friend come a few days ago and I was scrambling for a dessert. We had super ripe mangos that I wanted to use and a couple of cans or coconut milk. I decided to throw the two together and I was so incredibly pleased with the result. It was the perfect mousse-like consistency and the perfect amount of mango tartiness and maple syrup sweetness. Try it for yourself and see. 🙂
Place the mango meat with the maple syrup in a high powered blender/food processor and puree.
Open the can coconut milk and remove only the sold white part into a mixing bowl. (I usually drink the liquid, it's delicious!).
Add the mango-maple syrup puree to the bowl.
Using a hand mixture, whip it up! Whip until super smooth.
Place the mousse in the fridge until served.
Notes
The amount of time that the coconut milk should be chilled depends on where it was stored. It was stored in a cool place you may be able to skip this process entirely but if it's warmer, you will need to chill the can. Basically you want the coconut meat to separate from the coconut milk (the liquid from the can).
I was so excited to to make this post on the best overnight oats in a jar recipes! I love overnight oats (who doesn’t?) and am always looking for new, fun, creative and yummy creations.
Make sure to use certified gluten-free oats if you have have a gluten sensitivity/allergy. I have also provided recommended substitutions for different allergies/if you are vegan.
See my post on the best overnight oats in a jar recipes. Let me know if you have any question! 🙂
I was on a sugar free cleanse a few months back and I had an intense craving for apple pie. As I wasn’t allowed any type of sugar, I had to figure out how to make a sugar free apple pie. Turns out, it is incredibly easy! This recipe only calls on 3 ingredients for the apple filling and only 4 ingredients for the crust. 🙂 You can also check out my post on the best Gluten Free Dairy Free Pie Crust Recipes (8 Options) for more (vegan/grain-free) crust options.
See my recipe below for how to make a sugar free apple pie. 🙂
