“Healthy does NOT mean starving yourself EVER. Healthy means eating the right food in the right amount."
-- Karen Salmansohn
Happy Veganuary!
I'm sure most of us by now know what Veganuary is or at the very least, can guess what it is, but if you want to know more, here's the lowdown from InStyle.com:
"Like Dry January, the Veganuary challenge actually started in the U.K. back in 2014, when a non-profit organization by the same name encouraged people to try going vegan for the month of January. Fast forward to 2021 and the Veganuary website reports that more than 500,000 people signed up for the pledge.
Of course, following an animal-free diet isn't anything new. World Vegan Day was established in 1994 and has only continued to see a growth in followers since. In 2014, only 1% of United States consumers said they were vegan; in 2017 that number jumped to 6%, according to a 2017 report by GlobalData."
So many Indian recipes are already vegan, so it makes eating great food easy!
Aloo gobi is an amazing dish that comprises of cauliflower and potatoes and spices, but you can gauge the spiciness so you're not sweating from the top of your forehead by the end of the meal lol
Ingredients:
2 Potatoes (medium-sized, peeled, sliced or cubed)
1 Cauliflower (medium-sized, cut into small florets)
1 White Onion (medium-sized, chopped or diced)
2 tomatoes (medium or large, chopped)
1/2 tsp - Cumin seeds
2 tsp - Ginger Garlic paste
1/2 tsp - Ground Turmeric
1/4 tsp - Red Chili powder
1/4 tsp - Garam Masala powder
1 tsp - Coriander powder
Salt (to taste)
2-3 tbsp - Cilantro (chopped)
Directions:
1. Place a frying pan on a stove hub set to medium high heat and add approximately two tablespoons of olive oil.
2. Add the fennel seeds to the oil and fry for 2-5 minutes.
3. Add the florets and the potatoes to the pan and fry them for a couple of minutes. The Potatoes should begin to form a golden skin.
4. Once browned, take them off the heat and place on a plate lined with a paper towel.
5. Place the pan back on the heat and add a little more olive oil and the onions.
6. After the onions begin to go translucent, in the ginger garlic puree and the tomatoes.
7. Add the turmeric, chili powder coriander powder. Mix for another few minutes.
8. Now, add the cauliflower florets and potatoes back into the pan and sprinkle on the garam masala and salt. Mix and cover.
9. Simmer on low heat for 10-20 minutes depending on the softness of your potatoes.
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