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Recipes

Green Smoothie I (recipe update)

Blended raw vegetables.

All vegetables are medium-sized.

1. Red bell pepper – 1/2
2. Green bell pepper – 1/2
3. Zucchini – 1/3
4. Eggplant – 1/4
5. Cauliflower – 2 florets
6. Broccoli – 2 florets
7. Tomato – 2 pcs
8. Walnut – 3 pcs
9. Hazelnut – 7 pcs
10. Almonds – 7 pcs
11. Sesame seeds – 2 heaping teaspoons
12. Green cucumber – 1 pc
13. Spinach – 4 large leaves
14. Celery leaves – a small handful
15. Dill – a small handful
16. Parsley leaves – a small handful
17. Ginger – about 2 cm piece
18. Vanilla pod – 2 cm piece
19. Cloves – 6 pcs
20. Chives – 2 or 3 green leaves
21. Garlic – 1 or 2 cloves
22. Red or butter lettuce – 3 leaves
23. Nutmeg – 1/4 teaspoon
24. Basil – 4 leaves
25. Mint – 4 leaves
26. Cinnamon – 1.5 or 2.0 cm stick

Note:

You should place the tomatoes into the blender first, as this helps in blending the remaining ingredients.

Attention!

The given quantities of vegetables can be reduced as needed while maintaining the proportions if the initial amount is too much.

This should be eaten for breakfast. You can have the green mix during the day before the main meal.

The most important thing is to consume it immediately after preparation. Do not delay. With each passing minute, this cocktail loses its value – the enzymes and vitamins, the most valuable and essential components, disappear.

I suggest accompanying this smoothie with properly prepared avocado sandwiches.

Green Smoothie II

This is a strong sweet punch.

Each person should adjust the amount of smoothie to their body and can consume it before or after meals.

If for some reason the body does not tolerate this green smoothie, you can skip it.

For blending:

1. Parsley leaves – 25 g
2. Spinach – 25 g
3. Banana – 1/2 pc
4. Celery root (medium-sized) – 1/8 pc
5. Avocado – 1/2 pc
6. Kiwi – 2 pcs
7. Mango (medium-sized, with skin) – 1/2 pc

After drinking the green smoothie, you can eat fresh or dried fruits, or consume them throughout the day.

1. Apricots – 3 pcs
2. Plums – 3 pcs
3. Figs – 2 pcs
4. Date – 1 pc

Green Smoothie III

1. Tomatoes – 2 pcs
2. Spinach – 25 g
3. Parsley leaves – 25 g
4. Sesame seeds – 1 small teaspoon
5. Dill seeds – 1 small teaspoon
6. Fennel seeds – 1 small teaspoon
7. Nuts – 5 pcs each kind
8. Garlic – 1 or 1/2 clove

Avocado Paste

All ingredients are medium-sized.

The avocado must be ripe (soft).

Mash one avocado with a fork to make a paste.

Finely chop:

1. 2-3 green chive leaves
2. A pinch of dill
3. A pinch of parsley leaves
4. A pinch of celery leaves
5. 1 tomato
6. 1 garlic clove, pressed

You can add a tablespoon of olive oil, a bit of lemon juice, and black pepper.

Mix all the ingredients and make sandwiches.

You can add or remove ingredients to the avocado as you like.

Avocado sandwiches taste good even without extras!

Avocado sandwiches with extras can serve as dinner.

Remember, the last meal must be at 17:00.

After this time, do not eat or drink anything.

Kichari

Indian vegetarian dish after a waterless fast according to Ananda Marga.

Ingredients:

• 1 medium carrot
• 4-5 medium potatoes
• 150 g rice
• 1 medium zucchini
• 100-150 g pumpkin
• 700 g fresh spinach leaves (or 400 g frozen)
• 4-5 fresh, very ripe tomatoes (or 1 can of 250 g tomatoes)
• 2 tablespoons of fresh green peas (or frozen)
• 100-150 g olive oil (or sunflower oil)
• Spices: asafoetida (link, link, link)
• Cumin seeds and ground, turmeric, salt, sambar masala (link, link)
• Bunch of green parsley

There are no restrictions on the amounts of each ingredient, you can freely change them to suit your taste, add or remove.

Cut the carrot into slices about 3-4 mm thick, first cutting it lengthwise.

Be careful not to overheat the oil, as in this form it is very harmful to health.

Heat the oil in a pan, add half a teaspoon of cumin seeds and fry for 3-4-5 seconds, carefully ensuring that the seeds do not burn but lightly brown.

Then add half a teaspoon of asafoetida, fry for up to 5 seconds.

Add the green peas and fry briefly, stirring for 10-15 seconds (if using frozen spinach, better cover with a lid as it may „shoot”).

Next, add the chopped carrot. Stir-fry it for about 2 minutes, stirring.

Add the potatoes, stir-fry for 3-4 minutes.

Add the chopped zucchini along with the pumpkin. Stir everything for 1-2 minutes.

At this point, add the chopped spinach leaves, stir-fry until the spinach softens and „falls down.” Once it „falls,” add the rice and cover with cold, unboiled water.

The dish will taste better if it is not too thick, so it’s worth adding more water so that the rice does not thicken the dish too much.

Cook the kichari over low heat, covered, for 10-15 minutes, then add 3/4 teaspoon of sambar masala + 3/4 teaspoon of turmeric + 1/5 tablespoon of salt (adjust to your taste).

When the rice is soft, add the chopped tomatoes and mix well. Boil the dish for another 2 minutes, covered. Remove the pot from heat and place a lot of chopped parsley on top (the more, the better the dish will taste). Mix everything and cover with the lid. This dish tastes great with natural yogurt, adding a few tablespoons

on the edge of the plate.

My Personal Vegan Recipes

Notes:

1. All vegetables mentioned in the recipes are of medium size.
2. Salt is not added as it is healthier without it.
3. For cooking vegetable dishes, it is best to use a wok.
4. Always cook over low heat.
5. The dish will always taste better and be more valuable if you add fresh green spices: thyme, oregano, basil, mint, etc., instead of dried and ground.
6. At the end of each dish, after removing the wok from the burner, add chopped dill, parsley, and celery leaves.
7. Olive oil is the most valuable vegetable oil, except for sesame oil. Do not overheat it to avoid losing its value.
8. You can modify each dish by adding other vegetables or spices to your liking.

Recipe I

Ingredients:

1. Eggplant – 1 pc
2. Sweet red bell pepper – 2 pcs
3. Ripe tomato – 4 pcs
4. Onion – 2 pcs
5. Cold-pressed olive oil
6. Bay leaf – 3-4 leaves
7. Black peppercorns – 20 pcs
8. For spiciness, chili on the tip of a small spoon and 2-3 garlic cloves

Cooking:

Pour olive oil into the wok and place a small piece of onion to control the heating of the oil. It should not smoke.

This control of heating the oil is useful for cooking any dish!

As soon as the onion starts to fry, add the rest of the onion cut into rings. Lightly fry the onion, add coarsely chopped bell pepper. Fry together for 1 or 2 minutes. Then add chopped eggplant, mix everything and fry for a few minutes over low heat. Next, add chopped tomatoes, bay leaf, black peppercorns, chili, and crushed garlic. Mix well. Cover tightly with a lid. Simmer until ready, 10-15 minutes over low heat. This dish can be diversified – at the end, 3-4 minutes before it’s done, add 100-150 g of spinach.

Recipe II

Ingredients:

1. Potatoes – 4 pcs
2. Onion – 2 pcs or a piece of leek
3. Red bell pepper – 1 pc
4. Zucchini – 1/2 pc
5. 2-3 cauliflower florets
6. 2-3 broccoli florets
7. Ripe tomato – 4 pcs
8. Spinach – 100-150 g
9. Cold-pressed olive oil
10. Ground thyme – 1 flat small spoon or oregano
11. For spiciness, 2-3 garlic cloves and chili on the tip of a small spoon

Cooking:

Peeled and chopped potatoes, like for soup (control the heating of the olive oil by throwing in a few pieces of potato to avoid smoking), place in the heated olive oil and immediately mix well, fry for 3 minutes and add sliced onion rings or chopped leek. Mix well again and leave for 3 minutes. Then throw in coarsely chopped bell pepper for 3 minutes, then add chopped zucchini and divided into smaller florets cauliflower and broccoli. At this point, you can add thyme or oregano, crushed garlic, and chili. Mix, cover with a lid, and reduce the heat. After 3-4 minutes, add finely chopped tomatoes. Simmer covered for a few minutes and add spinach for a few minutes before it’s done. The dish can be cooked without tomatoes.

Recipe III

Ingredients:

1. Potatoes – 4 pcs
2. Onion – 1 pc
3. Red bell pepper – 1 pc
4. Zucchini – 1/2 pc
5. Eggplant – 1 pc
6. Ripe tomatoes – 4 pcs
7. Sweet red pepper powder – 1 heaping tablespoon
8. Garlic – 3 cloves
9. Chili on the tip of a small spoon (if you want)
10. Ground cumin – 1 small teaspoon
11. Cold-pressed olive oil

Cooking:

Peeled and chopped potatoes like for soup (control the heating of the olive oil as always) place in the heated olive oil, mix and fry for 3-4 minutes. Add sliced onion rings, mix and fry for 3 minutes. Add sweet red pepper powder. Fry for a few seconds. Then immediately add coarsely chopped bell pepper, chopped eggplant, zucchini, crushed garlic, chili, and cumin. Mix well and cover with a lid. Reduce the heat. Simmer for 3-5 minutes and add finely chopped tomatoes. Continue simmering covered for 5 minutes.

Recipe IV

Ingredients:

1. Potatoes – 4 pcs
2. Onion – 1 pc
3. Ripe tomatoes – 4 pcs
4. Bay leaf – 4 leaves
5. Black peppercorns – 20 pcs
6. Garlic – 3 cloves
7. Chili on the tip of a small spoon
8. Sweet red pepper powder – 1 heaping tablespoon
9. Green oregano sprig or half a teaspoon ground
10. Cold-pressed olive oil

Cooking:

Peeled and chopped potatoes like for soup place in a pot for the oven. In a pan with olive oil, fry sliced onion rings or finely chopped onion until it browns. Add sweet red pepper powder. Mix for a few seconds, add finely chopped tomatoes and garlic. Now you can also add oregano. Cover and simmer for 3-4 minutes. Pour this tomato sauce over the potatoes, mix well, cover tightly with a lid, and place in the oven for 40-50 minutes. Oven temperature 225°C. For variety, you can add 3-4 cauliflower florets.

Recipe V

Ingredients:

1. Potatoes – 4 pcs
2. Onion – 1 pc
3. Cauliflower – 3 florets
4. Garlic – 3 cloves
5. Turmeric – 1/2 small teaspoon or curry
6. Cumin seeds or ground – 1 small teaspoon
7. Cold-pressed olive oil

Cooking:

Peeled and chopped potatoes like for soup place in the heated olive oil. Mix with olive oil, fry a bit and add broken cauliflower (can be broccoli, or both). Add crushed garlic, turmeric or curry, and cumin. Continue frying covered until done.

Recipe VI

Ingredients:

1. White cabbage – 1/3
2. Onion – 1 pc
3. Sweet red (green) bell pepper – 1 pc
4. Sweet red pepper powder – 1 heaping tablespoon
5. Ground thyme – 1 flat teaspoon
6. Bay leaf – 4 leaves
7. Black peppercorns – 20 pcs
8. Ripe tomatoes – 4 pcs
9. Cold-pressed olive oil

Cooking:

Shred the white cabbage like for sauerkraut. Add bay leaf and black peppercorns. Hand squeeze the cabbage so it starts to become wet – it releases some juice. Set aside. Pour olive oil into a pan, heat, add finely chopped onion, fry and add sweet red pepper powder, fry for a few seconds and add finely chopped tomatoes. Simmer until tomatoes soften. Set aside the pan. Pour olive oil into the wok, heat, add cabbage and mix with olive oil. Lightly fry the cabbage for 2-3 minutes, then add coarsely chopped sweet red bell pepper, cover with a lid, and simmer for 10 minutes. Then add the tomato sauce from the pan to the cabbage and thyme. Simmer covered until done. You can add 3-4 broccoli florets, 3-4 cauliflower florets, or 100-150 g spinach to the cabbage.

Recipe VII

Ingredients:

1. Onion – 2 pcs
2. Ripe tomatoes – 4 pcs
3. Fresh basil leaves – a handful or 1 small teaspoon dried
4. Cinnamon – 1 cm stick or 1/4 teaspoon ground
5. Cold-pressed olive oil

Cooking:

Fry sliced onion rings until browned, add chopped tomatoes. Simmer for 1-2 minutes and add basil, cloves, and cinnamon. Simmer covered until a somewhat uniform mass is formed. You can stop cooking earlier if you want to keep some tomato chunks visible. This dish can serve as a sauce for potatoes, pasta, groats, or other vegetables. You can also add 100-150 g of spinach immediately after the tomatoes. In this form, it will be a separate dish.

Recipe VIII

Ingredients:

1. Potatoes – 4 pcs
2. Broccoli – 1 head
3. Onion – 2 pcs or a piece of leek
4. Ripe tomatoes – 4 pcs
5. Spinach – 100-150 g
6. Curry powder or Vegetable Curry
7. Cold-pressed olive oil

Cooking:

Peeled and chopped potatoes like for soup place in the heated olive oil, mix with olive oil, fry until about half-cooked. Add broken broccoli florets, curry powder or Vegetable Curry. Mix everything and simmer covered for 5 minutes. Add finely chopped tomatoes. Continue simmering covered for 3-4 minutes. Add spinach for the last 3-4 minutes.

Recipe IX

Ingredients:

1. Flour
2. Olive oil – 3 heaping tablespoons
3. Soda – 1 heaping small teaspoon
4. Lemon juice

Cooking:

First, prepare the soda – pour a small teaspoon of soda into a large spoon and pour lemon juice over it. The soda will start to bubble. Stir to ensure no raw soda remains at the bottom of the spoon. When the bubbles stop rising, pour it into 200 ml of warm water. Also add 3 tablespoons of olive oil to the water. Pour the water with soda and olive oil into a bowl where you will knead the dough. Add flour and knead the dough to a consistency like for dumplings. Cover with a towel for half an hour. During this time, you can prepare the filling. This can be finely chopped or grated apples, cherries without pits, blueberries, black currants, slightly soaked dried apricots, pumpkin (grated and lightly fried in olive oil, then cooled). The filling can also be savory, such as mushrooms (like for dumplings), or potatoes that must be cooked, mashed, and add fried onions. You can also add mushrooms to the potatoes. Divide the prepared dough into pieces and roll them into circles, so that the diameter is about 10 cm. Place the filling and seal like dumplings. Fold the sealed edge to the right or left with your finger, pressing it to the dumpling, and then press the entire seam to the dumpling with your hand. Heat olive oil in a pan and fry the dumplings on both sides.

Recipe X

Ingredients:

1. Eggplant – 1 pc
2. Ripe tomato – 1 pc
3. Garlic – 1-2 cloves
4. Chives – 1 pc or onion – 1/4 pc
5. Olive oil

Cooking:

Wash the eggplant and place it in the oven. Oven temperature 225°C – 250°C. It must be well baked. Remove from the oven, let cool. Peel and chop into small pieces, then mash with a fork to a uniform mass. Add garlic pressed through a garlic press, finely chopped tomato, chives or finely chopped onion, and a bit of chopped parsley. Pour olive oil. Mix everything well. The eggplant paste can be used to make sandwiches. It can also be a garnish for cooked potatoes, topped with fried onions in olive oil, or other vegetables. Instead of eggplant, you can use this recipe to make zucchini or squash paste.

Recipe XI

Ingredients:

1. Eggplant – 1 pc
2. Ripe tomato – 1 pc
3. Garlic – 1 clove
4. Olive oil

Cooking:

Cut the eggplant into lengthwise slices about 1 cm thick. Fry in olive oil. Thinly spread garlic pressed through a garlic press on one side of the fried slice. Place the slices on bread. You can also place sliced tomatoes on top. You can do the same using zucchini or squash.

Soups

General guidelines for making soups:

Soups will always be much tastier, more valuable, and more filling if they are made with vegetable broth. Potatoes for soup should always be lightly fried in olive oil with grated carrots. Half-raw potatoes with carrots are placed in the vegetable broth, adding the next vegetables according to the soup you want to make, and cooked until ready. Spices are always added at the end, and greens are added after turning off the heat.

Vegetable Broth

Ingredients:

1. A piece of white cabbage
2. Celery root – 1/2 pc
3. Parsley root – 1 pc
4. Carrot – 1 pc
5. Parsley leaves – a handful
6. Celery leaves – a handful
7. Dill – a handful
8. A piece of leek or onion – 1 pc
9. Olive oil

Cooking:

Place everything in a pot, cover with cold water so that it just covers the vegetables and greens. Bring to a boil and cook over low heat for 15-20 minutes. Set aside. Let it sit covered for another 15 minutes, then remove the cooked vegetables and greens from the pot. The broth remains, and you use it to make any soup.

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