KITCHEN TABLE

FILL UP ON JOY!

 Plant-based recipes to help you cook effortlessly and live radiantly from Joyfull by Radhi Devlukia-Shetty (Simon Element, $45).

CHAI OATMEAL

Image credit: Joyfull by Radhi Devlukia-Shetty.

1 cup quick-cooking oats

2 Medjool dates, chopped

1 tsp chai spice

½ tsp ground cardamom

2 cups plain unsweetened plant-based milk

Almond butter, toasted pumpkin seeds, sliced almonds, rose petals, or date syrup, for serving

In a medium saucepan, combine the oats, dates, chai spice, cardamom, and  ¼ cup water and bring to a simmer over medium heat. Stirring occasionally, cook the oatmeal until it thickens, about 2 minutes. Stir in 1 cup of the milk and cook, stirring, until the oatmeal has thickened again, about 5 minutes. Add the remaining 1 cup milk and continue cooking, stirring occasionally, until thick and creamy, another 5 to 10 minutes.

Divide the oatmeal between two bowls and top as desired with almond butter, pumpkin seeds, almonds, rose petals, and/or date syrup.

This recipe is quick enough to come together on a busy morning, but you could also prep a batch the night before, stash it in the fridge, and enjoy it the next day.

SPICY INDIAN PASTA

Image credit: Joyfull by Radhi Devlukia-Shetty.

1 cup short fusilli pasta

1½ tbsp extra-virgin olive oil

1 cup diced green bell pepper

½ cup finely chopped cabbage

1 small hot Indian or Thai green chilli, sliced

2 tbsp dried oregano

1 tsp curry powder, garam masala, or Ground CCF Masala*

1 tsp sea salt

1½ tsp ground coriander

½ tsp freshly ground black pepper

½ tsp ground turmeric

½ sp asafoetida

1 cup canned crushed tomatoes

½ cup passata (or more crushed tomatoes)

½ cup fresh sweet corn kernels or thawed frozen

1 tbsp nutritional yeast

1 tbsp soy sauce

2 tbsp fresh cilantro leaves, for serving

2 tbsp canned full-fat coconut milk or vegan cream, for serving (optional)

2 tablespoons shredded vegan cheddar cheese, for serving

Cook the pasta according to the package directions. Drain and set aside.

In a large skillet, heat the oil over medium heat. Add the bell pepper, cabbage and green chilli and cook, stirring, until the vegetables soften, about 5 minutes. Add the oregano, curry powder, salt, coriander, black pepper, turmeric, and asafoetida and cook, stirring, until the spices are fragrant, about 1 minute.

Reduce the heat to low and add the crushed tomatoes, passata, corn, nutritional yeast, and soy sauce. Cook, stirring occasionally, until the sauce is warmed through and the flavours have combined, about 5 minutes. Add the cooked pasta to the sauce and toss to coat.

Serve warm topped with the cilantro, coconut milk (if using), and cheese. Store leftovers in a sealed container in the refrigerator for up to 3 days.

MOONGLETTES

Image credit: Joyfull by Radhi Devlukia-Shetty.

1 cup moong daal (split moong beans)

2 tbsp white rice flour

1½ tsp sea salt

1 tsp Ground CCF Masala

¼ tsp ground turmeric

¼ tsp baking soda

1/8 tsp asafoetida

Olive oil or avocado oil

½ cup peeled and grated carrots

½ cup fresh cilantro leaves

White sesame seeds, for sprinkling

Soak the moong daal at room temperature overnight or for at least 6 hours. Drain and rinse the moong daal until the water runs clear.

In a high-powered blender, combine the soaked moong daal, rice flour, salt, CCF masala, turmeric, baking soda, asafoetida, and ¼ cup water and blend until completely smooth.

Heat a cast-iron skillet over medium-high heat.

Reduce the heat to medium, lightly coat the pan with cooking spray or avocado oil, and ladle ¼ to ½ cup of the batter into the pan. Use the bottom of the ladle to spread the batter to 5 or 6 inches in diameter. Cook until the top of the pancake looks dry and starts to bubble, about 3 minutes.

Sprinkle on about 1 tablespoon of the grated carrots, 1 teaspoon of the cilantro leaves, and a pinch of sesame seeds. Spray the top of the pancake with a bit more oil, then use a spatula to carefully flip it over. Cook until the first side is golden, another 2 to 3 minutes.

Serve immediately or transfer the cooked pancakes to a plate under foil or to a baking sheet in an oven set at the lowest heat to keep warm. Repeat with the remaining batter. Serve warm with the chutney of your choice. If you have leftover moonglettes, you could either gently warm them in a pan to soften them up, or you could chop them into bite-size pieces and sauté them with a sprinkling of your favourite spices until crispy. They become delicious little bites you can dip into sauces.

*CCF Masala: CCF stands for coriander, cumin, and fennel, which in Ayurveda is a digestive partnership. 

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

Joyfull by Radhi Devlukia-Shetty is published by Simon Element, $45.