VEGEFOODLUVA REMEMBERS DADA JP VASWANI

Dada JP Vaswani was born in Hyderabad, Sind (now in Pakistan), to mother, Krishnadevi and father, Pahlajrai on 2nd August 1918. His full name was Jashan Pahlajrai Vaswani. Young Jashan was very proficient in studies, completing his formal primary education at ONLY AGE 7! He also joined high school much earlier than normal children and was awarded his MSc by CV Raman, a scientist who was very impressed with him.

Dada Jashan's spiritual journey began after the passing away of his father, with Sadhu Thawardas Lilaram (TL) Vaswani, who was also his uncle. He became a devotee of God and launched many initiatives including Moment of Calm, which takes place every year on his birthday, where people gather to meditate and practice forgiveness. He believed in gratitude and surrendering to the Lord Almighty. A fellow vegetarian, he also turned vegan in his older years. He influenced many people in India and worldwide. A prominent follower of his was Aamir Khan, a famous Bollywood actor and director.

Dada Jashan left his physical body on 12th July 2018, at the age of 99, three weeks shy of his centenary anniversary.

As a vegetarian since birth and as a spiritual seeker, I, myself was influenced by this great man who, with his profound knowledge and wisdom, taught me how to live and love always. I shall miss him, but know that for myself and others, as long as anyone is alive in this world, Dada is with us. My next recipe of Vegan Egg Fried Rice (coming soon), shall be dedicated to him.

Vegan Hainanese Chicken Rice

Hainanese Chicken Rice is a very interesting recipe. It is extremely delicious, and can be nutritious if you decide to serve it with a vegetable soup. I have written about all this in the tips below. This recipe was perfected in Singapore and Malaysia, upon the arrival of migrants from Hainan, China. I am pleased with those who made a vegetarian version of this dish happen, because there are so many great flavours combined. Honestly, this recipe is very tedious to make, but I will try to simplify it as much as possible by doing it in parts. You can choose to make or not to make certain aspects, e.g. keeping the rice just plain.

https://www.youtube.com/watch?v=IT5Oys_QkKc

Rice

2 cups white rice (or brown rice), washed well and soaked for 15-20 mins or till there are no impurities
Salt to taste
Water for boiling
3 cloves garlic, peeled and finely chopped
1/2" ginger, peeled and finely chopped
1 stalk spring onion (scallion), finely chopped
1 tbsp sesame oil
2 caps full of screwpine (pandan) essence- optional

 

Steamed chicken
1 stalk spring onion, finely chopped
3 cloves garlic, peeled and finely chopped
1/2" ginger, peeled and finely chopped
250g Su Tung Vegetarian Plain chicken OR any other variety of soft vegetarian chicken, defrosted
Water for boiling

Salt to taste- optional (if you do not need any extra salty flavour, you need not use it)

2 caps full of screwpine (pandan) essence

 

Chilli sauce

1 large fresh red chilli, roughly chopped

3 cloves garlic, peeled and sliced
1/2" ginger, peeled and sliced
2 shallots, peeled and sliced
2-3 tbsp soy sauce to taste
1 tbsp sesame oil
2-3 tbsp sweet Thai chilli sauce
2-3 tbsp chilli garlic sauce

1/2 large cucumber, sliced

Fresh coriander leaves for garnish

 

METHOD

For rice:

1. Heat water in a saucepan or rice cooker, and cook rice until well done.

2. Heat oil in a pan, add garlic, ginger and spring onion. Cook till garlic and ginger brown.

3. Add rice and pandan essence, and mix very well. Keep aside.

 

For steamed chicken:

1. Cut the chicken lengthwise into 3-4 layers. In each layer, stuff with garlic, spring onion and ginger.

2. Heat water and add chicken. Add pandan essence and salt if you wish. Bring to a boil and cook till chicken gets soft.

3. Remove from heat and run in cold water for around a minute or two, and keep aside.

 

For chilli sauce:

1. Blend chilli, garlic, ginger and shallots into a paste.

2. Mix this paste with soy sauce, sesame oil, chilli garlic sauce and sweet Thai chilli sauce. Keep aside.

 

How to serve:

1. Mould the rice into a bowl, and take it out on the plate.

2. Serve the rice with steamed chicken, fried chicken and a little chilli sauce.

3. Garnish with cucumber and coriander leaves.

 

 

Tips:

1.      You can make roast chicken rice the same way using the CF Hang vegetarian chicken drumsticks as specified below, but only instead of boiling it, you grill it. If you like, you may also decide to make deep fried (KFC style) chicken, by following the recipe below.

 

Fried chicken
5 pcs. CF Hang vegetarian chicken drumsticks OR any vegetarian chicken drumsticks, defrosted
6 tbsp white flour + 3/8 cup extra for batter (1/4 cup + 1/8 cup)
Salt to taste
Dash of black pepper
Dash of red chilli flakes
Enough water or milk for binding
Oil for frying
Breadcrumbs to top

 

For fried chicken:
1. In one plate, take the 6 tbsp white flour and season with salt and pepper. Keep aside.
2. In another plate, take breadcrumbs and season with salt, pepper and paprika. Keep aside.
3. In a bowl, mix the 3/8 cup white flour with salt and pepper. Gradually add milk until it becomes a creamy consistency. This has now become a batter.
4. Heat oil for frying.
5. Now take the drumsticks and coat first with white flour, and then batter. Then again, repeat the same process once and coat with breadcrumbs.
6. Deep fry the chicken until golden brown, and do the same with the other 4 pcs.
7. Serve hot

 

 

2.      You may decide to make this chicken rice more nutritious. Here’s how…

-          The chicken rice is boiled in water with delicious ginger, garlic etc. Season it up a bit with salt and pepper and add your favourite vegetables, e.g. carrot, French beans, capsicums, potatoes, cabbage. You may add soy sauce, vegetarian oyster sauce etc. Serve it as a nutritious broth and don’t waste the delicious water! You can also add that same liquid to your chicken rice chilli.

-Don’t forget to garnish with cucumber and coriander leaves/cilantro

-          You may follow the recipe for stir fried greens (kailan/Chinese broccoli/Chinese kale). I will put this in the link to my Youtube description and below this:

 

STIR FRIED KAILAN
1-2 tbsp oil
3-4 cloves garlic, sliced thinly
3-4 shallots, sliced thinly
1 red chilli, finely chopped
Salt to taste
1 tbsp oyster sauce
1 large bunch Chinese broccoli/Chinese kale (kailan)

 

METHOD
1. Heat oil in a pan; add garlic and shallots. Fry till fragrant.
2. Add red chilli and water spinach. Cook till spinach reduces.
3. Add oyster sauce and season with salt, if you like.

Hainanese Chicken Rice (including Rice, Chicken & Chilli only)
Calories (kcal)	354
Total Fat (g)	5.7
Saturated Fat (g)	0.9
Cholesterol (mg)	0
Sodium (mg)	575
Total Carbohydrates (g)	58.6
Dietary Fibre (g)	2.3
Total Sugars (g)	2.7
Protein (g)	15.4
Vit D (%)	0
Calcium (%)	0.04
Iron (%)	0.36
Potassium (%)	0.04

 

 

Vegan Malaysian Indian Fried Noodles (Mee Goreng Mamak)

Mee goreng is a dish of fried noodles that is believed to have been derived from Chinese cooking, i.e. chow mein. It is made usually with yellow noodles, though; you can use any kind of noodles you like. Each Malaysian region has its own way of preparing this. Some are closer to the Indonesian style which uses more shallots and Chinese flavours, whilst some are made Indian style which is the recipe that Singaporeans use in hawker centres and in mamak (Indian provision) stalls. Mamak is a derivation of the Tamil word, “maama”, which means maternal uncle in most Indian dialects. Mee goreng mamak is very spicy and has a unique flavour which a lot of people continue to come for. This version is a vegetarian and vegan version of the hawker style mee goreng.

 https://www.youtube.com/watch?v=T6WLPoDyN00

Ingredients:

100g cooked yellow noodles (eggless)- can be found in most supermarkets in Singapore

2 tbsp + 2 tbsp oil

3 cloves garlic, chopped finely

3 small shallots, sliced

½ red chilli, chopped finely

1 small potato, parboiled

45g hard tofu (beancurd), cubed

60g mustard leaves (sawi-Indonesian; gai choy-Chinese)

¼ tomato, chopped

45g bean sprouts (taugay-Indonesian)

1 ½ tbsp tomato ketchup

1 ½ tbsp soy sauce

1 ½ tbsp sweet black bean/soy sauce (kecap manis-Indonesian)

Salt to taste

Spring onions and small calamansi lime to garnish

 

METHOD

1.      Separate the noodles using a bit of oil

2.      Heat 2 tbsp oil; add garlic and shallots. Cook till fragrant.

3.      Add red chilli and cook for a few seconds

4.      In another pan, add 2 tbsp oil potatoes and cook till well fried (almost crisp). Keep aside.

5.      Add mustard leaves and bean sprouts. Cook till vegetables are reduced

6.      Add tofu and cook till browned.

7.      Add tomato and sauté for a few seconds

8.      Mix sauces in a bowl and keep aside.

9.      Heat pan; add noodles, vegetables and sauce. Mix well.

10.  Add tofu and keep mixing. Season as per your preference.

11.  Serve warm with spring onions and limes on top.

 

 

 

 

 

Yoghurt & Vegetable Rice Salad (Thayir Sadam)- Curd Rice

YOGHURT & VEGETABLE RICE SALAD (THAYIR SADAM)

A lot of healthy eaters are looking for different types of salads to try. However, when we are vegetarians, we have less to choose from. This one is never served as a salad, but rather it is served as a main meal to those who desire “cooling foods”. During special occasions in India, when cooking using gas is not allowed, they prepare food a day in advance and store it for the next day. Curd Rice or Thayir Sadam is one of the dishes that they prepare, and it’s a great recipe because it is healthy and simple.

Thayir Sadam originates from South India, and is very popular in temples as it is served to devotees after prayers. The combination of refreshing yoghurt and satisfying Basmati rice is referred to as ‘Thayir Sadam’, as ‘thayir’ means curd or yoghurt, and ‘sadam’ means rice in South Indian dialect. The reason why I would serve it as a salad in this case is because it is mainly made with raw vegetables and topped with a cooked tempering.

https://www.youtube.com/watch?v=EnDTkNzAVE0

 Ingredients:

½ cup cooked Basmati rice (or your choice of rice)

¾ cup plain yoghurt (preferably fresh- but your choice of dairy or vegan)

¼ cup (60g) carrots, peeled and grated

¼ cup (60g) cucumber, grated

½ small onion, finely chopped

Salt to taste

1-2 tsp Indian clarified butter (desi ghee: Hindi) or oil of your choice

¼ tsp asafoetida (hing: Hindi)

¼ tsp mustard seeds (rai: Hindi)

½ tsp cumin seeds (jeera: Hindi)

6 curry leaves

1 tbsp coriander leaves (dhania ke patte: Hindi)

1 green chilli, finely chopped

 

METHOD

1.    Take your rice into a bowl, and add your yoghurt gradually.

2.    Mash as you go along into a creamy consistency- similar to a coconut chutney

3.    Squeeze the excess water out of your vegetables.

4.    Add your vegetables, season with salt and mix well. Keep aside.

5.    In a small pan, heat ghee or oil to a low heat.

6.    Add asafoetida, mustard seeds, cumin seeds and curry leaves. Let them crackle.

7.    Add green chilli, toss for a few seconds and pour over curd rice.

8.    Garnish with coriander leaves and serve cold.

 

TIPS

1.    This one is always to be eaten cold

2.    You can omit the onion if you like

3.    I did not add ginger and garlic, but you can add if you like.

4.    If you do not like your rice too mushy, just take about a few tbsp of yoghurt and make this.

Panino Al Pesto (Sandwich with Basil & Tomato-Red Pepper Pesto)

The word panino or panini originates from the word 'pane' in Italian, which means bread. This first originated in Milan in places known as 'paninoteches', or special sandwich bars. Now, those are famous all over the world in fast food restaurants and coffee shops. I, myself, love to have panini with a hot chocolate or cafe mocha. Usually, these sandwiches are filled with special deli meats and cheeses, but the most common vegetarian one is the one filled with tomatoes and buffalo mozzarella cheese, with a special basil pesto like the one in my pesto pasta recipe on this blog. The bread also has to be strong such as a ciabatta or focaccia, so that it holds together well.

Usually, these sandwiches are served warm from the grill and I especially love it if the mozzarella cheese melts and the tomatoes cook well. So, let's prepare it that style today... 

https://www.youtube.com/watch?v=vWp152ppKm0

Ingredients: 

FOR SUN-DRIED TOMATO & RED PEPPER PESTO

1/2 red bell pepper (capsicum)

1-2 tbsp sun-dried tomatoes

2 cloves garlic

2 tbsp walnuts, lightly toasted and chopped

2 tbsp breadcrumbs, lightly toasted

2 tbsp olive oil + 3-4 tbsp for binding

Pinch of salt to taste
Black pepper to taste
Italian herbs to taste

1/2 tsp parmesan cheese powder to taste 

1-2 tsp honey

Few drops of lemon juice 

FOR SANDWICH
1 roll ciabatta bread (or any other strong sandwich bread of your choice)
4 slices (50g) buffalo mozzarella cheese
1/2 tomato, sliced- you will need only 4 slices per roll of bread
1 tbsp basil pesto as per recipe on this blog or on Youtube (link: https://www.youtube.com/watch?v=5vOH3cw2x-w)
1 tbsp or less sun-dried tomato pesto (as per recipe above)
4-6 fresh basil leaves
Few drops of olive oil to sprinkle
Salt and black pepper to season a bit
Butter to grill



METHOD
FOR SUN-DRIED TOMATO & RED PEPPER PESTO
1. On an open flame of your stove, heat your capsicum with skin on till it gets blackened and starts to smell smoky. Place it in a bowl and cover it up for a few mins.

2. Heat 2 tbsp olive oil in a pan and add garlic. Cook till fragrant.

3. Peel the capsicum and place it in a blender. In that same blender, add garlic, sun-dried tomato, walnuts and breadcrumbs. Add all other ingredients, except olive oil first.

4. Gradually, add olive oil and pulse till mixture resembles a coarse paste, as shown in the video.

5. Season as per your preference and keep aside.



FOR SANDWICH
1. Heat your panini grill or waffle iron.
2. Take your bread and slice it in half, lengthwise (as shown in the video)
3. Brush the inside with herb butter or olive oil, and then with red and green pesto on either side.
4. Carefully, arrange mozzarella slices, tomato slices and fresh basil and/or salad leaves
5. Season the tomato and cheese as per your preference.
6. Close up the sandwich and brush again with butter
7. Place the sandwich on the hot grill and press till toasted on both sides.
8. Cut into half and serve warm with French fries or salad.


TIPS
1. You may add any green salad leaves-e.g. rocket (arugula), endives, baby spinach, but not recommended to add lettuce.

2. Gluten free bread may be used for both pesto breadcrumbs and sandwich itself.

3. Vegan options:
- Omit parmesan cheese powder
- Change butter to olive oil (more authentic flavour for this recipe)
- Buffalo mozzarella cheese can be replaced with grilled tofu or any vegan buffalo mozzarella cheese (if you are lucky to find it 😊)

Pigeon Pea & Vegetable Stew (Thuvar Dal) & Baked Spicy Cottage Fries (Aloo Tuk)

Sindh is the birthplace of Indian culture and the society created by the natives living in that time and place was known as the Indus Valley Civilisation, especially in the places; Mohenjodaro & Harappa. These places are now situated in present day Pakistan. In 1947, during the war, the creation of an independent nation called Pakistan happened and Hindu natives of Sindh fled. This is why those people are still Indians and not Pakistanis.

Sindhi cooking has a lot of variety. You will see it incorporate a lot of dishes from Mughal times such as makhani gravies (silky sauce). However, a lot of it is also similar to Gujarati and South Indian cooking, which incorporate the use of spices such as mustard seeds and curry leaves. The dish that we’re going to explore today is Thuvar Dal Chawal, which is a lentil based stew made of pigeon peas and using other vegetables, served with steamed rice. We are also going to be preparing Aloo Tuk with that. Now, while conventional Aloo Tuk is twice-fried, this one is a lot healthier, since it will be baked.

So, let’s learn today about the oldest civilisation in the world and sample some of its great cuisine…

https://www.youtube.com/watch?v=Svhp9LIAQQA

TOOVAR DAL (PIGEON PEA & VEGETABLE STEW)

Ingredients:

½ cup pigeon peas (toovar dal), soaked overnight

¼ cup each of your favourite peeled and sliced vegetables: carrot, potato, white pumpkin, long beans, drumstick etc.

¼ tsp turmeric powder (haldi: Hindi)

Salt to taste

2 green chillies

2-3 medium tomatoes

1-2 tsp tamarind pulp

1 tbsp sugar (or to taste)

For Tempering:

1 ½ tbsp oil

¼ tsp mustard seeds (rai: Hindi; aur: Sindhi)

Pinch of asafoetida (hing: Hindi & Sindhi)

½ tsp cumin seeds (jeera: Hindi, jeero: Sindhi)

5 curry leaves (curry patta: Hindi & Sindhi)

½”ginger

Coriander leaves to garnish (dhaniye ke patte: Hindi; kotmir/dhaana: Sindhi)

METHOD
1.      Heat pressure cooker with lukewarm water. Add your soaked toovar dal, vegetables, turmeric powder, salt, green chillies, tomato, tamarind pulp and sugar. 
2.  Mix it once or twice; then leave that to boil on medium high heat for about 5 or 6 whistles or until dal and vegetables are soft.
3. Prepare the tempering. Heat oil; add asafoetida, mustard seeds and cumin seeds. 
4. Throw in curry leaves and wait till it crackles. 
5. Add ginger and cook till fragrant. 
6. Pour the tempering over the lentils and mix well. Garnish with coriander leaves and serve.

BAKED ALOO TUK (SPICY BAKED COTTAGE FRIES)

Ingredients:

2-3 medium potatoes, scrubbed well

Salt to taste

Little black salt to taste

1/4 tsp mango powder (amchur)

½ tsp ground cumin (jeera)

½ tsp red chilli powder

About 2-3 tbsp oil to coat the potatoes

METHOD

1. Preheat your oven to about 200 deg C  (about 400 deg F or Gas Mark 6). If you have a fan oven, turn it to about 185 deg C (about 350 deg F or Gas Mark 4).

2. Slice your potatoes about ¼ inch thick.

3. Soak the potatoes for about 5-7 mins or at least until the water gets cloudy. This will help to remove excess starch from the potatoes and make it crispier.

4. Add salt and black salt. Remember, you can use either one of those or even both.

5. Add cumin powder, red chilli powder and mango powder. If you don’t have mango powder, ground cumin and/or black salt, you can use about less than ½ tsp of chaat masala. Add oil and coat the potatoes well.  

6. Grease the hot baking tray using a pastry brush. Place your potatoes on and bake for about 15 mins on one side. After 15 mins, remove the tray and flip the potatoes to cook on the other side. Keep repeating this process until you get crispy baked aloo tuk. This should take about 45 mins-1hour if not longer. Remember, everyone’s oven varies, so you will just have to keep an eye on them for best results.

7. Serve these aloo tuks warm with the tuvar dal.

The info on the left is for toovar dal (left of image) & info on the right is for baked aloo tuk
(right of image)

Remembering Baba Sawan Singh Ji (the Inspiration to this Blog)

Dearest Master

It's been exactly 170 years since you left us to merge with your Beloved. You have not only taught us how to live and all the spiritual teachings, but you have also been an inspiration to spread vegetarianism amongst others in this world.

This time, I will add more vegan recipes (less cruelty to animals & therefore reduction of karmic accountability)

We will always remember you.

Radha Soami

With everlasting love from all your children

2nd April 2018