In the final part of our three-part series, celebrities share their personal recipes for a healthy, vegan meal, which are also part of Anuradha Sawhney’s book, The Vegan Kitchen: Bollywood Style! John Abraham’s Exotic Vegetables with Almonds
Ingredients (for 2-3
200 gms mushrooms
3-4 leaves of bok choy
6-8 garlic cloves
1 tbsp slivered almonds
1 tsp oil (optional)
2 to 3 tsp light soy sauce
Freshly ground black pepper to taste
Salt to tasteMethod
After washing all the vegetables, cut the mushrooms into quarters.
Break or cut the broccoli into bite-sized florets. Do not peel the zucchini. Cut it into two pieces lengthwise, then cut into one inch pieces.
Break the bok choy into three pieces each. n Peel the garlic and crush it lightly using a mortar and pestle.
Put a non-stick pan over moderate heat and add the oil (optional).
When hot, add the garlic and sauté for one minute.
Add the mushrooms, broccoli and zucchini. Raise the heat to high, stir well and cover the pan. Let the vegetables steam for about two to three minutes. The mushrooms will release water in which they will cook. Try not to overcook the vegetables.
Open the pan and continue to cook, till the water starts to evaporate.
Add the bok choy, slivered almonds and soy sauce. Stir-fry for one minute.
Remove from heat and add the pepper.
Taste and add salt only if needed, as the soy sauce is salty.
Serve hot with steamed brown rice. Sandip Soparrkar’s Chocolate Mousse
Ingredients (for 4 servings)
300 gms extra firm silken tofu
120 gms dark chocolate bar (unsweetened)
1/4 cup plain cocoa powder
1/4 cup non-dairy sweetened cream
2 tbsp brown sugar or jaggery
1 tbsp chocolate shavings Method
Rinse the tofu in water. Crumble it in a blender.
Melt the chocolate in a microwave oven or a double boiler.
If you are using a microwave oven, put it into a microwave-safe dish in the oven on low and heat for one minute. If the chocolate is not fully melted, then stir it and put it back in the oven for 30 seconds. If you are using a double boiler, place the chocolate in a small pan and place it in a larger pan which has boiling water in it.
Hold the small pan carefully, so that the water in the lower pan does not boil over into the chocolate. Even a little water will make your chocolate lumpy, so it does not burn till it has melted completely. n Keep the heat to minimum. While it is hot, add sugar or jaggery and stir till that also melts.
Add the melted chocolate and cocoa powder to the tofu. n Blend on low, till the mixture is smooth. n Taste to check for sweetness, adding more sweetener, if needed. Blend again till it is smooth and well mixed.
Pour the mixture into a flat serving dish or individual bowls. Level the surface with the back of a spoon and sprinkle chopped walnuts on top.
Refrigerate for a minimum of two hours, till set. n Before serving, whip the cream and place dollops of it on the individual servings.
Garnish with chocolate shavings. Vidya Balan’s Kerala PachadiIngredients (for 4 servings)
500 gms red pumpkin
A lemon-sized ball of tamarind
1/2 tsp turmeric powder
A nut-sized ball of jaggery
Salt to taste n Coconut paste
2 tbsp grated dried coconut
1/2 tsp mustard seeds
1-2 green chillies
1 tsp oil (optional)
3/4 tsp mustard seedsMethod
Peel the pumpkin and cut it into half inch cubes. n Soak the tamarind in one third cup of water for 15 minutes. Squeeze the tamarind with your hand and press the juice through a strainer into a small bowl.
Discard the residue in the strainer. n Grind the coconut paste ingredients to a fine consistency. Set aside.
Put the pumpkin in a pan with the tamarind juice, turmeric powder and jaggery. Place the pan over moderate-hot heat and boil, till the pumpkin is tender.
When necessary, add some water so the pumpkin does not burn.
Taste and add salt.
Add the coconut paste and give it a stir.
Pour two cups of water and bring to a boil.
Add the mustard seeds and when they splutter, pour the contents of the pan into the pumpkin.
Give it a stir and remove from heat.
Serve with steamed rice.
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