Warm Chickpea and Coconut Salad

A simple hi protein, good fats recipe, useful on my no grain diet plan. Very popular as a snack, I find its quite filling and can be a meal in itself - plus is spicy, savoury and warm - so is a yummy dinner alternative.

Serves:2

Ingredients:

1) 1 cup of kala chana ( small dark chickpeas). If these are not available consider using- garbanzo, pinto, red, kidney, peas as per your preference
2) 1 tbspn of ghee
3)  1 tspn of cumin seeds
4) 1 whole red chilli 
5) 2 or 3 curry leaves ( i left these out in my prep this time, cos i didn't have any)
6) salt and peer as per your taste
7) 2 tbspn of coconut flakes (I use dry flakes but frozen or fresh grated coconut flesh is much better)

Method:
1) If using dry beans soak in double the water one day ahead of preparation
2) Strain and cook beans for 15 minutes in an open pan. ( for faster cooking use a pressure cooker)
3) In a pan heat 1 tbspn of ghee
4) Once the ghee is hot add cumin seeds and let them splutter.
5) Then add red chilli and curry leaves
5) Now add the boiled and strained kala chana/ beans and saute.
6) Add salt, pepper, and coconut flakes.
7) Stir and leave covered for 2 minutes.

Sundal is ready to eat. You can also freeze this and easily take along for a healthy office snack/ picnic lunch anytime.

Tofu Scramble

This is a family favorite Tofu and Peas scramble. Tofu and peas up the protein quotient, and this can be eaten on its own or served with some bread or naan to make a complete meal.

Serves: 2

Ingredients 
1) half a packet of  frozen peas ( I use Safeway)
2) half a packet of extra firm tofu ( I use  O organics )
3) 2 medium tomatoes
4)1 medium onion
5) 2 tbsp olive oil/ghee
6) a pinch of turmeric powder
7) 1 tspn garam masala
8) 1/2 tspn paprika
9)  some coriander/parsley leaves for garnish
10) salt per taste
Method
1) Grate the tofu and (time permitting) set aside on a paper towel to drain
2) Heat some olive oil in a skillet 
3) Add in finely diced onion and brown
4) Now add in finely diced tomatoes and saute till tomatoes are cooked
5) Add in turmeric, garam masala and paprika.
6) Add frozen peas, half a cup of water, cover and cook for 5 minutes ( if you want to shorten this 5 minutes, microwave the frozen peas with a tbsp of water while the onion is browning, then this step should take only 2 mins)
6) Add the grated tofu and stir in.
7) Garnish with coriander/ parsley.

Serve hot!This is a spin on a common Indian street breakfast  called Bhurji that can also be made with eggs( skip water while cooking) and paneer (a kind of ricotta commonly found in your local Indian store.) 

10 minute Tofu Stir Fry

Another 10 minute recipe - this time featuring Tofu, Edamame and Peanut butter for protein. I love Asian food, but find it very challenging to find vegetarian options. So here is what I came up with - helps me stick to a low carb diet, with plenty of vegetables - and I hope its helps you too. Also since it mostly using ingredients from my fridge - tofu, frozen vegetables - its easy to do towards the end of the week when I am running out of fresh vegetables:)

Serves: 2

Ingredients 
1) half a packet of  frozen Asian stir fry veggies ( I use Safeway)
2) half a packet of extra firm tofu ( I use  O organics )
3) a third of a packet of frozen edamame beans (I use Safeway)
4)1 medium onion
5)1 medium bell pepper
6) 2 tbsp olive oil
7) 1 tbsp peanut butter
8) 1 tbsp soy sauce
9)  half a cup of crushed peanuts and half a tsp pepper flakes for garnish

Method
1) Cube up the tofu and brown on all sides in a hot pan with 1 tbsp of olive oil, and set aside on a paper towel to drain
2) Hat some olive oil in a wok
3) Add in finely sliced onion and bell pepper. Saute for 2 minutes till they start to brown
4) Now add in frozen vegetables and edamame
5) Add half a cup of water, cover and cook for 5 minutes
6) Add in soy sauce, peanut butter and browned tofu and stir in.
7) Garnish with crushed peanuts and pepper flakes. ( I like mine with sriracha!)

Eat immediately!
With tofu, edamame and peanut butter this is a high protein recipe, but all the vegetables also provide fiber and crunch that help keep munchies at bay.