There are certain times when after indulgent bouts of spicy masala rich dishes, that one craves for light refreshing salads. This Quinoa Chickpea salad was introduced to me by a committee member during a gathering at my house in December last year to thank them for their hardwork throughout the year. It appealed to me instantly and surprisingly it paired quite well with the Indian dishes I had laid out. Its filling, loaded with protein and the necessary vegetables for fibre, taste and colour! The whole salad can be ready in half an hour and it has become a cult favourite at home. 

Tempeh or tempe is a traditional Javanese soy product that is made from fermented soy beans. It is made by a natural culturing and controlled fermentation process that binds the soy beans into a cake form (see pic below).

Because tempeh is packed into a cake, it offers more protein than other meat alternatives like tofu. It is also very high in fibre and probiotics and hosts a whole array of minerals and vitamins, which I'm not going to bore you with here. Tempeh has a subtle nutty flavour and absorbs any ingredient flavour it is cooked with, much like its cousin, tofu.

Here, I''m sharing a simple baby spinach and tempeh stir fry which is healthy, vegan and easy to whip up in minutes! It can be a snack, a side dish or even a wholesome breakfast dish! I love it for breakfast with baked beans because its a good protein packed start to the day to keep me full longer. Its a relatively simple dish to prepare so there is no requirement for step by step instructions here.

Ingredients (serves 1-2)

• 1 block of tempeh (200gm)
• 3 cups of baby spinach
• 1 - 2 tbsps light soy sauce (per your preference for sodium)
• 1 tsp chilli flakes 
• toasted sesame seeds for garnish (optional)
• Canola oil

Method

1. Slice the tempeh into thin small rectangles.
2. Wash the baby spinach well.
3. Heat a medium saucepan and shallow fry the  tempeh pieces till golden brown on both sides.
4. Add the washed baby spinach, 1-2 tbsps light soy sauce and 1 tsp chilli flakes and stir fry.
5. Serve hot garnished with toasted sesame seeds.

Told you its a simple dish! :))

I found this recipe below for Vegan Potato Omelette online and I tweaked it to add yellow onion and baby spinach to add flavor and nutrition. Its a very versatile dish and you can add sliced olives, capsicum or or even boiled kidney beans for added protein. And its gluten free too since we are using chickpea flour.

Ingredients (To serve 6-8 wedges)
2 tbsp vegan butter
2 tbsp olive oil
1 small yellow onion, sliced thinly
2 cups baby spinach
2 tsps garlic herb salt
1 tsp chilli flakes
2-3 large potatoes, steamed, skin removed and cut into small cubes
2 cups chickpea flour
Salt
1 cup (+/-) water 

Method
​1) First mix the chickpea flour, salt and water to form a thick batter. Pour this over the steamed cubed potatoes and mix well.

2) Next take a saucepan or a skillet and melt the vegan butter with the olive oil. Then add in the yellow onion and fry on medium heat.

3) Next, add in the washed baby spinach.

4) This will be followed by the garlic herb salt and chilli flakes. Check for salt. Then add in the chickpea potato mix. Press it down flat with a metal spoon. Add some vegan butter on the sides and on top so that it will cook golden brown when we flip it over.

5) Loosen the sides with a spatula or a flipper. Put a flat large plate over the pan and do a quick turn. Slide the omelette back into the pan and cook the other side.

6) Enjoy this delicious omelette with baked beans and a cup of hot steaming tea. 

Baby Eggplants in Tangy Tomato Gravy was a hit in my Diwali gatherings in Oct and Nov last year. It is my mom's quintessential dish and I must say it is quite a flavourful one After receiving several requests for her recipe, I decided to post it here. I have tried to make it numerous times but without success. Today's version, however, seemed close to what my mom churns out for us whenever we request for our gatherings and celebrations. Choose baby eggplants as they can be fried whole and they present well but other types of eggplants can also be used as well. If you are using other types of eggplants, please note that they should be cut into 2 inches. I have used coconut milk to give the gravy its thickness and also to keep it vegan but you can substitute with cooking cream.

Ingredients (serves 4 as a side dish)
500gm baby eggplants
​2bsp canola oil
1 medium onion, sliced
1 large tomato, cut into medium sized chunks
1 sprig curry leaves
1 tsp chilli powder

Tamarind Tomato Mix
1 tsp tamarind paste dissolved in 2 cups of water
1 tsp coriander powder
3/4 (three quarters ) tsp cumin powder
1/2 (half) tsp black pepper powder
1/2 (half) tsp turmeric powder
1 tsp chilli powder
1 tsp salt (or to your preference)
1 tsp brown sugar

2 tbsps coconut milk
coriander leaves for garnishing
​

Method
1) Wash and cut the eggplants but not all the way through so it still remains intact at the stem. Soak in salted water for 10 mins. Then, drain away and rinse twice in plain water. This is to remove any bitterness present in the eggplants.

2) Prepare the tamarind tomato mix while the egglants are soaking. Dissolve 1 tsp of tamarind paste in 2 cups of water. Throw away any seeds and skin residue and only keep the tamarind solution. In this solution, add all the masala powders, tomato chunks, salt and sugar.  

3) Deep fry the eggplants. This is not very healthy but I'm posting a very authentic recipe to show how it was orginally done. Please do try shallow frying or airfrying. Drain on kitchen paper and set aside. 

4) Take a skillet or a flat pan and heat 2 tbsp canola oil. Fry the onion and curry leaves for 2-3 minutes. Add in 1 tsp chilli powder and be careful it doesn't burn. 

5) At this point, add in the tamarind tomato mix and let the mix boil for 5- 10mins till the liquid is half in quantity.

6) Once the liquid has reduced in quantity, add in 2 tbsps coconut milk and stir. Followed by the fried eggplants. Its important you don't stir the eggplants too much as we are keeping them whole. Stirring them too much will dissolve them into the gravy.

7) Serve warm garnished with coriander leaves. Goes particularly well with Vegetable Korma and plain basmati rice.

There are perhaps 50,000 capsicum varieties grown worldwide and they have been classified under 5 major species of cultivated capsicums:

• Capsicum annuum, which includes bell peppers, sweet/Italian peppers, serrano, cayenne, paprika and jalapeños
• Capsicum baccatum, which includes the South American varieties, such as ají amarillo, ají limon and criolla sella
• Capsicum chinense, which includes all of the Habaneros, Scotch Bonnets, Trinidad Scorpions, the Bhut Jolokia and the Carolina Reaper.
• Capsicum frutescens, which includes the Tabascos and many of the peppers grown in India; sometimes not distinguished as a species separate from C. annuum.
• Capsicum pubescens, which includes the Rocoto and Manzano pepper, and are distinctive plants in having violet flowers, black seeds and hairy dark green leaves and grows as a large, multi-stemmed vine up to 5 meters long.

Dangjo Peppers comes under the main species Capsicum Annuum and they originate from Korea. They are light green or bright yellow chilli peppers with mild heat.   

Have I bored you enough? :) So, I came across these peppers while grocery shopping at NTUC Finest in the east of Singapore last weekend. A young lady of perhaps 20 was dressed in a beautiful traditional Korean Hanbok and I was curious to see what she was promoting. At first sight, I was horrified at these chilli peppers! They were huge and looked quite menacing. But she laid my concerns to rest and claimed they were only mildly hot and that they taste very much like our regular capsicums. She had these lettle plastic cups with samples of these cut Dangjo peppers in a mild tomato gravy. I tried a small piece with a tissue on hand in case I needed to spit it out immediately.

​Contrary to what I thought, it actually tasted yum! I was bought! The packet of around 15 of these premium peppers costed around $7.50 Singapore dollars but they are truly worth it. Plus, I wondered how long she must have been standing there the whole day and wondered if anyone had bought her pretty expensive bell peppers. I just wanted to help her out in her promotion.

Who says we can't mix Korean and Indian cuisine? 
Today I tried making an Indian version of these peppers. It turned out quite delicious. The tomatoes added a sour taste to the peppers and it complemented their mild heat.  My husband thought so as well. No way I could introduce peppers to my teen daughters! These Dangjo peppers are so versatile - because they are quite large, you could stuff them with tofu brown rice mix and bake them or you could even make a simple Chinese version by frying ginger and adding light soy sauce and serve them topped with toasted sesame seeds.  

Ingredients (serves 4 as a side dish)
300gm Dango Peppers cut at an angle
1 medium sized red onion, sliced
1 ginger garlic paste
1 to 2 tsp turmeric powder
1 to 2 tsp cumin powder
1 large ripe tomato sliced
Salt per preference
A  sprig of coriender leaves, chopped roughly 

This is a relatively easy recipe so I didn't take photos of the actual method. 
​
Method
1. Take a medium sized cooking pot and fry the sliced onion.
2. Add the ginger garlic paste and saute for a while.
3. Add the spices and salt and stir well.
4. The sliced tomatoes go in next.
5. After a few minutes when the tomatoes get pulpy, add in the sliced Danjo peppers and coriander leaves.
6. Stir, add half a cup of water and cover.
7. Cook till the Dangjo peppers are soft.
8. Serve it at your next gathering - I'm sure it will be a conversation starter!!