Diwali Special Menu Recipes

Ingredients

• 1 cup brown basmati rice (soaked for 4 hours)
• 4 cups diced vegetables of your choice
• ¼ onion, sliced (optional)
• 1 bay leaf
• 2–3 cups water
• Salt to taste
• Optional garnish: chopped cilantro, cashews and raisins

Green paste — grind together

• 2 cups spinach, mint, cilantro or any greens
• 1 tablespoon chopped ginger
• 2 cloves garlic (optional)
• 2 green chilies or 1 small green bell pepper
• 1 Teaspoon garam masala or curry powder
• 5–6 black peppercorns

Instructions

1. Grind the greens, ginger, optional garlic, chilies or bell pepper, garam masala or curry powder, and peppercorns into a smooth green paste.
2. Instant Pot: Mix the soaked brown basmati rice, vegetables, optional onion, bay leaf, green paste, water and salt in the Instant Pot. Cook on high pressure for 2 minutes and release/open after 5 minutes, following the appliance's safe pressure-release instructions. Check rice tenderness and cook longer if needed.
3. Stovetop: Bring all ingredients to a boil in a 5-quart pot. Once water reaches the top of the rice, reduce heat to a simmer, cover and cook until the water is absorbed and rice is tender (the supplied recipe estimates about 10 minutes; brown rice may need longer).
4. Turn off heat and let sit covered for 10 minutes. Garnish with cilantro, cashews and raisins, if desired.

Ingredients

• 1 box firm tofu, cubed
• 1 large onion, cut into chunks
• 4 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• ½ Teaspoon turmeric
• 1 Teaspoon cumin powder
• 1 Teaspoon coriander powder
• ½ Teaspoon red chili powder or paprika, adjusted to taste
• 1 Teaspoon garam masala or curry powder
• ½ cup water
• Salt to taste
• Fresh cilantro for garnish
• Vegetables of your choice: potato, carrots, peas, green beans, colored bell peppers, cauliflower and greens

Instructions

1. Press the tofu to remove excess water and cut into cubes.
2. Sauté onion with 1 tablespoon water until soft. Add ginger-garlic paste and cook for 1–2 minutes.
3. Add tomatoes, turmeric, cumin, coriander powder, chili powder or paprika, and salt. Cook until the tomatoes soften and the mixture thickens.
4. Cool slightly, then blend the mixture to make a smooth gravy. Add ½ cup water and simmer for 5 minutes.
5. Add vegetables and cook for 10 minutes, or until tender (potatoes may require longer). Add tofu cubes and mix gently. Cover and simmer another 5–7 minutes.
6. Finish with garam masala and chopped cilantro. Serve hot with cooked brown rice.

Ingredients

• 2 carrots, grated
• 1 beet, grated
• 1 cup red cabbage, finely shredded
• 1 cup green cabbage, finely shredded
• 1 English cucumber, finely diced
• 2 tomatoes, diced
• Diced colored bell peppers (optional)
• Any other raw vegetables, diced (optional)
• 2 tablespoons yellow mung dal, soaked for ½ hour and drained
• A pinch of black pepper powder
• Juice of 1 lime
• 1–2 tablespoons cilantro, finely chopped

Instructions

1. Mix all ingredients together in a bowl and serve.

Ingredients

• ¼ cup chia seeds
• 2–3 cups unsweetened plant milk, OR ½ cup rolled oats plus 2–3 cups ice water
• 2 very ripe bananas
• 4–6 pitted Medjool dates
• ¼ Teaspoon food-grade edible rose essence
• Chopped nuts and edible rose petals, for garnish

Instructions

1. Soak chia seeds overnight in plant milk of your choice.
2. Blend ripe bananas and dates with plant milk until smooth. Alternatively, blend ½ cup rolled oats with 2–3 cups ice water, bananas and dates until smooth to make the oat-based mixture.
3. Combine the blended sweetened plant milk and soaked chia seeds in a glass bowl. Stir in the edible rose essence.
4. Add more plant milk to reach your desired pudding consistency. Garnish with chopped nuts and edible rose petals.