SOYA BEAN CURRY

ingredients

1/2 cup soya beans
1 onion
3 cloves garlic
1 tbsp fresh ginger
water
1 tsp turmeric
1/2 tsp garam masala
1/2 tsp red chilli powder
1 tsp cumin
1 tsp mustard seeds
salt/pepper
1 tbsp olive oil

directions

soak the soya beans overnight. wash drain cover with water and cook with salt until soft (at least 1h).
combine finely chopped onion, garlic and ginger, add some water and blend together. in  large frying pan heat the olive oil temper with mustard seeds. Add the onion mixture and fry until light golden. add cooked soya beans and spices. cook for 10 min or until the water evaporates.
serve with rice.

GOMASIO

ingredients

1/2 cup sesame seeds
1 tsp salt

directions

in a large, dry skillet toast sesame seeds over medium heat until the seeds are fragrant and light golden (moving the pan often).
once its cooled transfer to a mortar and grind the seeds until coarsely ground. add salt and mix well.
transfer into an airtight container; don´t refrigerate. use within one month.

 MILLET PORRIDGE

ingredients

1/3 cup millet
1 apple
handful green grapes
water
handful raisins
handful mix nuts & dried fruits
1 tbsp sunflower seeds
1 tsp ground cinnamon
1 tsp vanilla sugar
1 pinch salt

directions

wash drain and cover the millet with water. let it soak overnight.
in a small saucepan combine millet, 1.5 cup water, raisins, salt, sugar and cinnamon. bring to boil, reduce the heat, cover and simmer for 10 min. without stirring. add some more water if needed. add the finely cut apple and simmer for another 10 min. remove from heat and stir in dried fruits, nuts and seeds. garnish with grapes cut in halves.
good morning!

SPICY WINTER CREAM SOUP

ingredients

1 sweet potato
1 stalk broccoli
5 carrots
1/4 cup mung beans
2 cloves garlic
1 tbsp fresh gingerroot, minced
1 tbsp curry
1 red chilli
1 bay leaf
pepper, paprika
1 tbsp thyme
fresh parsley
olive oil
water

directions

cover the beans with cold water and soak for a few hours.
cut the potato (with the peel), carrots and broccoli. in a large pot transfer the beans, add vegetables, garlic, ginger, spices and herbs, cover with water and cook for ca. 30 min (until the vegetables are soft).
remove the soup from the heat and blend until smooth using a hand blender.
add some olive oil and garnish with parsley.