As the summer ends and we move into Autumn, the beans get bigger, and the last of the zucchini need to be used. It is at this stage in the garden I make soups.
I add the podded white beans to dal, kichadi, rasam and bisi bele bath; they give warmth and heartiness to the body in the cooler weather. The pesto is optional; it adds an interesting depth to the soup.
Note to self, next time cut the zucchini into rounds!
Early Autumn Zucchini and Bean Soup
serves 2 – 3
preparation 1 hour plus 15 mins
ingredients
2 Tbsp ghee
½ cup/70g chopped celery
1 bay leaf
1 Tbsp finely chopped fresh rosemary
1 large twig of thyme
1 medium/145g zucchini, chopped into rounds
1 cup/150g white bean pods (picked from the garden )
1. Place a large pan over medium heat and add the ghee. When it is hot, add the celery, bay leaf, thyme and rosemary. Allow to sizzle for a few minutes; add the zucchini, beans, potatoes and zest.
2. Bring up to a boil, turn down the heat, simmer uncovered for 20 minutes, then cover and simmer for another 30 minutes, stirring occasionally, to help the zucchinis break down.
3. Once soft, use a potato masher to crush some of the beans and zucchini. This gives the soup a beautiful texture.
4. Continue to cook for 5 mins, then season with salt and pepper.
5. Place steamed kale and a dollop of pesto in the bottom of a bowl, drizzle with ghee, and then spoon in some soup. Serve with warm sourdough buttered bread.
This recipe is satisfyingly creamy but ever so light and refreshing. It has a crunchy biscuit base, the softest, creamiest vanilla lime filling and is topped with a perfect balance of sweet and tangy lime curd.
I altered it slightly by increasing the biscuit quantity and adding ginger powder to the base (my biscuits were not so gingery). I increased the maple syrup, bringing it up to 1/4 cup.
notes
First step: Soak your cashews before making the lime curd.
Zest before you juice. Avoid zesting the white pith, as this can taste bitter. I used 12 – 14 small key limes; if using Persian Limes, you only need 5 – 6.
Bump up the vibrance in the lime curd by adding a pinch of matcha powder and turmeric powder.
Vegan butter: Make sure you use vegan block-style butter, not spreadable. I use the VioLife brand for both the butter and cream cheese.
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Easy Lime Curd
The lime curd makes more than the required amount.
Necessary: Use fresh limes ONLY; store-bought bottled juice will not work in this recipe.
2. Add the sugar and cornstarch to a saucepan and whisk out any lumps. Add the non-dairy milk and whisk until you have a smooth, thin paste. Then add the lime juice and zest and whisk again to combine.
3. Place the saucepan on medium heat and bring to a gentle simmer. Turn down the heat to low and cook for 8 minutes while stirring to prevent the mixture from sticking to the pan. The mixture will thicken and should coat the back of the spatula/spoon.
4. Remove the saucepan from the heat and stir in the vegan butter until completely melted and a smooth curd. Pass the mixture through a fine-mesh sieve to remove any lumps and zest, then set aside to cool while you make the cheesecake.
If you prepare a day in advance, transfer the curd to an airtight jar and refrigerate until ready. The curd will thicken in the fridge, so you can gently heat and melt it in a saucepan anytime you need a runnier curd consistency.
no bake vegan lime cheesecake
makes one 9-inch loaf pan
serves 8 portions
equipment – high-speed blender
preparation time 30 mins – chilling time 5 hours 30 mins
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make-ahead
1 batch vegan lime curd
biscuit crust
170g ginger or digestive biscuits
50g unsalted vegan butter (block-style)
1 tsp ground ginger powder
cream cheese filling
120g/⅓ cup lime curd
150g/ approx. 1 cup plus 2 Tbsp cashews, soaked in hot water for 30 mins
200g vegan cream cheese (VioLife)
80g vegan Greek-style yoghurt or vegan Skyr
30g coconut oil
12g/1 Tbsp lime zest, freshly grated
26g/2 Tbsp lime juice, freshly squeezed
1 tsp vanilla bean paste or 1 Tbsp vanilla extract
70g/¼ cup agave or maple syrup
pre-preparation
1.Quick-soak the cashews in boiling water for 30 mins – 1 hour. Line the base and sides of a 9-inch loaf pan with parchment paper. Leave some overhang to help lift the set cheesecake out of the tin.
biscuit crust
2. Add the cookies, salt and ginger powder to a food processor and blitz for 1 minute. (If you don’t have a food processor, place the biscuits in a plastic bag and bash them into crumbs). Add the butter and blend until the mixture sticks between your fingers.
3. Press the crust into the base of the pan and smooth it down with your fingers or spoon – make sure it is compact. Place in the fridge while you make the filling.
cream cheese filling
4. Add the filling ingredients to a high-speed blender. Blitz until smooth and creamy and without lumps. Pour the filling into the pan and refrigerate for 2 – 3 hours until set.
lime curd topping
5. Add the cooled lime curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for 2 – 3 hours (or overnight) until set.
Serving and storage: Once set, run your knife under boiling water and wipe after every cut with a paper towel. This will give you sharp, professional-looking slices.
The liquid from the cooked dal is used as a soothing broth, while the drained and cooked dal is seasoned into a vibrant green palya. The broth is a soothing treat, with the addition of lemon juice and pepper. If you are feeling slightly under the weather, this broth is heavenly.
tips
Toor dal can be found in any Indian supermarket. I use a brand which I buy in Portugal, it is smaller and more polished with a quick cooking time. The toor dal variety purchased from the Indian store takes a much longer time to soften. With this in mind, you may need to experiment and cook the dals separately until you are familiar with each of their individual cooking times, or pre-soak the toor dal and cook together for 30 minutes, adding more water as needed. You don’t want the dal to be mushy, but rather hold its shape.
For quick preparation, the vegetables can be added to the simmering dal. I like to cook them separately to keep the vegetables vibrant.
a soothing broth and vegetable palya from one dish
1 fresh red/ green chilli, seeds removed, roughly chopped
8-10 fresh curry leaves
⅛ heaped tsp turmeric powder
1 ½ cups/200g green beans, finely chopped
¼ cup/50g water, more as needed
1 bunch /50g dill, finely chopped stems and all
2 Tbsp dried/freshly grated coconut
2 Tbsp lemon juice, plus more for the broth
preparation
1. Cook the dal: In a pot, place the rinsed moong dal and water, bring to boil, turn down the heat, then simmer rapidly, uncovered for 18 minutes, add the rinsed toor dal and simmer for a further 10 mins, or until they just become soft, but still hold their shape. As mentioned above depending on the variety of toor dal, you may need to cook both dals together for 30 minutes or experiment separately until you are familiar with each of their individual cooking times.
2. Add salt to taste, then drain the broth from the cooked dals and set both broth and dal aside.
3. Prepare the voggarane: Heat ghee in a pan, add the mustard seeds; when the seeds start to pop and splutter, add asafoetida, cumin and chilli – fry until fragrant, then add the curry leaves and turmeric – fry few seconds. Add the beans, stir to combine with the spices. Pour in the water and simmer until the beans are cooked and the water has evaporated – approx 4 – 5 minutes, you may need to add more water 1 tablespoon at a time.
4. Turn off the heat, add the dill – mix well until combined with the spices and slightly wilted, add the cooked dal, coconut and lemon juice. Stir to combine, taste adding more salt and lemon, then transfer to a serving bowl. Serve with rice and drizzle with ghee.
5.To the remaining broth, add ⅛ tsp freshly ground pepper and 1 Tbsp lemon juice, taste adding more salt and lemon, as needed.
I printed this recipe in 2017 when I came across it in theGlobe and Mail, published by Tara O’brady, and I have been making all sorts of variations since. Use fewer tomatoes or none, add bitter green leaves or cut the zucchini into thick slabs and grill until slightly charred, rather than eating raw. The dressing I keep the same as it is a gem! However, keep in mind if the garden is overgrown with dill, coriander, mint or similar soft herbs, they can be added into the dressing as well or instead.
I always like making salads with beautiful seasonal greens, herbs, and edible flowers picked straight from the garden. Different lettuces impart different flavours, and the best salads mix up two or three. Because this dressing is lively, pairing it with hardier and spicy greens, like arugula, rocket, mizuna, endive, or baby kale, is better.
easy basil dressing
serves 2 – 3
for the dressing
¾ cup/30g basil leaves
¼ cup/10g flat-leafed parsley
juice from half a lemon – approx 2 Tbsp
1 Tbsp apple cider vinegar
1 – 2 Tbsp honey or sugar
3 Tbsp olive oil
pinch dried chilli flakes
for the salad
2 slices rustic French bread, torn into pieces
2 Tbsp/20g olive oil, plus more as needed
salt and freshly ground black pepper
half lemon, preferably organic, well-scrubbed
3 – 4 handful of washed green leaves – arugula, rocket, little gem, mizuna, etc. (try to combine various leaves while balancing the more bitter ones with crisp and tender leaves.)
1 small/120g zucchini, sliced into thin rounds (the small zucchini have the best flavour)
3 Tbsp toasted, roughly chopped pinenuts and pumpkin seeds
preparation
1. Make the dressing by squeezing the juice of half the lemon into a small blender. Add the basil and parsley, then add a splash of vinegar, sugar and olive oil—season with salt and pepper, then puree. Taste, adjust seasoning and balance with more oil or vinegar as called for, and sweeten with sugar or honey if it’s too sharp. Rerun the machine, then add a pinch of chilli flakes.
for the salad
1.Preheat the oven to 220C/425F.
2. Toss the bread with 2 tablespoons of olive oil—season with salt and pepper. Scatter pieces on a small baking sheet.
3. Slice the half lemon into thin rounds, removing any seeds; if you have a mandoline (or patience), slice about 3 mm thick (1/8-inch.) Coat lightly with olive oil and arrange on another small baking pan.
4. Place both baking pans in the hot oven. Toast the bread until golden and crisp, 15 – 20 minutes, tossing once. Roast the lemon until touched with char and deeply caramelized, 12 – 15 minutes.
5. Arrange the salad, place the leaves and zucchini, then croutons, roasted lemon slices and seeds—top with dressing, offering more at the table.
I posted a similar pilaf recipe a while back; this version is easier, quicker and uses the option of olive oil, or if you prefer, replace it with ghee. I change the vegetables to what I have in the garden, sometimes using thinly sliced potatoes, fennel, zucchini or freshly picked sweet peas. It is easy to swap the vegetables around. If the season or garden is overgrown with parsley, coriander or similar soft herbs, they can be used instead.
Serving suggestions:
Serve with a crisp garden leaf salad and this basil dressing, a plate of vegan feta (drizzled with oil and za’atar), a bowl of tahini. Add steamed corn on the cob when in season – this combination is a perfect marriage of flavours.
There are a few steps in achieving the success of this dish; the crispy golden bottom makes it worth it!
Wash the rice to remove any surface starch, which might make it sticky.
Boil the rice for 8 minutes in boiling water, then drain and allow it to steam dry for a few minutes.
Cover with a cloth, as well as a lid, to protect it from the drops of condensation as it steams.
Achieving “the golden crusty bottom” at the bottom of the pot by cooking it over low heat for an extended period.
It is recommended to use a non-stick pot. For the recipe, I use a cast-iron 10-inch (24cm) pot. Also, try to use a pot with a flat bottom and one large enough to give the rice plenty of room to expand. If your pot is too small, the rice will clump together. If you are using a pan, ensure you have a lid that will tightly fit.
rice pilaf with a crunchy crust
Serves 3
Preparation 20 minutes
Cooking 45 minutes
ingredients
1 cup/200g white basmati rice
1 medium/140g carrot
1 medium/160g medium fennel
2 medium/125g potatoes
1 large bunch/30g each fresh dill and coriander
6 Tbsp/60g olive oil or ghee – divided
1 tsp fine rock salt – divided
1 tsp freshly ground pepper – divided
1 tsp turmeric powder – divided
prepare the rice
1. Wash the rice and drain. Repeat three more times to flush out all the excess starch (this helps the rice be fluffy with nice separate grains when cooked). Drain and set aside.
2. Fill a medium saucepan (with a lid that fits.) Bring the water to a vigorous boil and cook the rice for exactly 8 minutes, starting the timer from when the rice enters the pot. Drain in a colander and let sit for 5 minutes to steam dry.
prepare the vegetables and herbs
3. Finely slice the vegetable into 2mm thick slices and set aside. Finely chop the leaves and tender stems of the herbs, and mix the herbs and set aside.
assemble and cook the pilaf
4. Return the empty pan to the stove and add half of the oil.
5. Split the pile of herbs in two – setting aside a handful of herbs for garnish.
6. Layer half of the vegetables in the bottom of the pan and half of the herbs for use now. Sprinkle over half of the salt, pepper and turmeric. Add one-third of the rice over the top. Do not mix. Repeat with the remaining vegetables, then the next third of the rice and the other half of the herbs. Sprinkle the remaining salt, pepper and turmeric. Finish with the last third of rice. Drizzle the remaining oil over the top.
7. Cover the pot with a tea towel, then place the lid firmly on top, folding the corners of the tea towel over the top so it doesn’t catch fire. Cook over medium heat for 8 minutes (#7 setting on an electric stove), then place the pot on the lowest heat you can manage (#2 setting on an electric stove) and continue cooking for another 40-45 minutes.
8. When the rice is ready, gently mix the reserved herbs and pile it all onto a good wide platter or bowl. Scrape up the crisp rice at the bottom of the pot and tuck it into the pile of rice shards – it’s delicious. It is optional to sprinkle with lemon zest and squeeze lemon juice – taste and season with salt and a few rounds of pepper. Serving suggestion above.
This cake is lovely, moist, and tender with a delicate flavour. It is effortless to make, and the combination of yoghurt, blueberries, and coconut perfectly complements each other. The blueberry compote is divine!
Praia de Aguda
Every two weeks for my weekly shop, I drive a little further to a health food store north of where I live. It takes me through the Sintra mountain along narrow windy tree-lined roads; then it opens into a broader, flatter landscape with warmer temperatures. I arrive at a sweet health food store called Ideal in a little village named Janas. I like this place as they offer vegetable seedlings, and the vegetables and fruits are abundant and fresh, newly picked from their garden. After finishing my shop, I continue up the road towards the sea, park my car and walk down the steps towards the beach. This car park and beach are busy on the weekend, but on weekdays there is nobody, especially on cloudy days. Sometimes I go just for the sunset, which is especially magical when the mist rolls off the ocean.
1 x 9-inch springform cake pan (can be made in an 8-inch)
cake
1 cup/120g white spelt flour
¾ cup/100g whole spelt flour
1½ tsp baking powder
½ tsp bicarbonate of soda
¼ tsp fine rock salt
⅔ cup/130g coconut or vegetable oil
¾ cup/150g light brown sugar
1 cup/220g thick coconut milk (see note below)
2 lemons, zested
3 Tbsp/35g lemon juice
1 tsp vanilla extract
blueberry compote
1 cup/130g blueberries
1 Tbsp/12g lemon juice
1 Tbsp/12g light brown sugar
3 Tbsp/35g + 1½ tsp cold water – divided
1½ tsp cornflour
icing
1 cup/250g thick vegan Greek yoghurt or milk-based Greek yoghurt
1 tsp vanilla extract or scrap the seeds from a vanilla pod
¼ cup/35g icing sugar
preparation
1. To make the cake: Preheat oven to 180C/350F. Grease sides and line base of a springform cake tin with baking paper.
2. Combine the flour, baking powder, bicarbonate of soda and salt in a medium bowl.
3. In another bowl, whisk the oil, sugar and coconut milk together, followed by the zest, juice and vanilla extract.
4. Pour the liquid ingredients into the dry ingredients, whisking to combine, then pour into the prepared tin and bake for 30 – 35 minutes, until golden brown. Set aside to cool completely.
5. To make the blueberry compote: Put the blueberries, lemon juice, sugar and 3 Tbsp water into a saucepan, bring to boil, turn down heat and simmer, stirring now and then, for a few minutes until the blueberries have softened.
6. Remove from heat, in a small cup, mix the cornflour with the remaining 1½ tsp water and stir this paste into the blueberries. Return to heat and stir gently for 30 seconds; the sauce will bubble and thicken. Pour the compote into a bowl to cool. It will set once cold.
7.To make the icing: Mix the yoghurt and vanilla, sieve the icing sugar over the yoghurt and stir to combine.
8.To assemble the cake: Turn the cake over (so the underneath is now on top) onto a plate. Place most of the icing on top of the cake. Spread out and bring a small amount down the sides, evenly scraping so that you can see some of the cake through the icing (sides only.) Decorate with lemon zest, thyme, and blueberries. Dust the blueberries with icing sugar. Slice and spoon with a generous amount of the blueberry compote. If not serving immediately, the cake can be refrigerated until ready to serve.
note
Don’t shake the tin of coconut milk; try to get as much of the thick creamy part as possible and purchase a better quality can of coconut milk to ensure thick milk.
“This cake gets a double dose of sesame, with tahini and sesame seeds in the batter and lots of crunchy sesame seeds to coat the pan, too” – Yossy Arefi.
It’s simple to make as it only uses one bowl. To ensure even mixing, use the edge of a whisk to scrape the bottom and sides of the bowl. For best results, make sure you use a traditional brand of tahini that is runny and smooth. I like baking this in an 8-inch square pan to be cut into tidy squares for gifting to friends.
6 Tbsp/50g sesame seeds (a combination of black and white is nice) – divided
3 Tbsp/22g ground flaxseed
¾ cup/170g oat/almond milk
¾ cup/150g plus 1 Tbsp light brown/blond sugar – divided
½ cup/120g smooth runny tahini, well stirred
¼ cup/50g neutral oil, like canola or grapeseed
1 tsp vanilla extract
¾ tsp fine rock salt
1¼ cups/160g all-purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp cardamom powder (freshly ground)
dried rose petals (optional)
preparation
1. Preheat the oven to 180C/350F. Oil a sheet of parchment paper and line it in an 8-inch square baking pan, then sprinkle 2 tablespoons sesame seeds on the bottom and 1 inch up the sides.
2. In a large bowl, whisk together the flaxseeds and milk, allow to sit for 10 minutes, then add the sugar, tahini, oil, vanilla, and salt. Whisk until smooth.
3. Add the flour, 3 Tbsp of sesame seeds, baking powder, baking soda and cardamom. Whisk until well combined and smooth.
4. Pour the batter into the lined pan, gently tap on the counter to release air bubbles, and smooth the top. Sprinkle the remaining sugar and sesame seeds on top.
5. Bake until golden and a tester comes out clean, 35 – 40 minutes. Allow to cool for 15 minutes before removing from the pan. Allow to cool completely before serving; otherwise, it may crumble. It’s optional to sprinkle with rose petals when serving.
flavour variations
peach and raspberry sesame cake: Slice 1 small pitted peach over the top, scatter ½ cup/70g fresh raspberries over the top, then sprinkle with sugar and sesame seeds.
date and sesame cake: Fold ½ cup chopped date into the batter.
use another pan
loaf: Bake in a 9 x 5-inch loaf pan. (45 mins)
round: Bake in a 9-inch round pan. (35 – 40 mins)
cupcakes: 9 cupcakes, bake 25 – 30 mins (1 ½ recipe = 14 cupcakes)
“This is very useful when you need a vegetable in a hurry: you cut them in short pieces and toss them in a pan of hot olive oil, then leave them to tender, when they are golden at the edges, season with salt and pepper and lemon juice.”
Serve them alongside your favourite pasta dish, pongal, dal, rice, over sourdough bread or as croutons like in this tomato soup.
a quick way with courgettes
Inspired from Tender by Nigel Slater
Preparation 10 minutes
Serves 2 – 3, as a side dish
ingredients
2 Tbsp olive oil
2 medium courgettes (zucchinis), cut into short diagonal pieces
salt and pepper, to season
zest and juice of a lemon
scattering of hand-torn herbs
preparation
1. Heat the oil over medium heat, add the courgettes, zest of one lemon and season well with salt and pepper.
2. Toss in the pan, for 5 minutes, until golden around the edges.
3. Stir in a handful of finely chopped herbs; fennel, coriander, parsley and thyme. Season again with salt and pepper and a squeeze of lemon juice.
We first made this dish with Ganapathi Aarya in the Jivana Yoga Programme; after that, I made it once or twice, and then it got tucked away and forgotten. Only when Lior made it one Wednesday after practice did I remember how delicious it was. Now, it is a dish I make every week. I cook the dal and rice separately to keep them fluffy and whole. This means you are using three pans for cooking; one for the rice, one for the dal, and one for the vegetables. If wanting to keep it simple, soak the whole moong dal overnight and cook it with the rice the following day, as in the original recipe.
For serving,grated beetroot and carrot salad with ginger-lemon-sweet dressing, raita with dill, and a finely sliced cucumber. Use a mandoline for grating the carrot and beetroot and for slicing the cucumber finely.
A mandoline is a helpful tool in the kitchen, especially for putting together a quick salad. So much so that my son has asked to take one back to university!
Vegetable Bath is suitable for all constitutions – simple, nourishing and balancing.
Niyamas
“One of the niyamas is santoṣa – “contentment”. Many people are confused when trying to differentiate between contentment and happiness. Contentment is a feeling of satisfaction or completeness. Contentment arises from inside of us. It tends to have a lasting or enduring quality. Happiness is a feeling of pleasure or lightness that tends to be a result of some external reason and is usually fleeting.”
The Sacred Tradition of Yoga by Dr. Shankaranarayana Jois
vegetable bath
Preparation 45 minutes
Serves 3
All spice measurements are heaped unless otherwise stated.
1. In a small saucepan, rinse the dāl, add 2 cups of water and simmer for 20 – 25 minutes; set aside.
2. In a medium pan, wash the rice, drain, add 1¾ cups water, bring it to a boil, then reduce heat to maintain a rapid simmer. Simmer, uncovered, for 8 – 10 minutes or until water evaporates and the rice is cooked; turn off the heat—cover, and set aside for 10 minutes. Add the cooked dāl.
3. Cut vegetables into small uniform pieces and measure the remaining ingredients.
voggarane
4. In a skillet, over medium heat, add the oil and mustard seeds; when the seeds turn grey and pop, add asafoetida, turmeric powder and curry leaves, fry for a few seconds, add vegetables – mix well.
5. Add water and ½ tsp salt, simmer uncovered until vegetables soften – 8 minutes, stir once or twice.
6. Add rice and dal, coconut, sambar powder, remaining salt, ghee and coriander to the vegetables. Combine well and serve.
serve
Twice a week, as a morning or midday meal, across all seasons.
variation
Using a pressure cooker; combine all ingredients including the vegetables, alongside the separately fried voggarane with 2 cups water. Cook for 3 whistles – set aside until the pressure has subsided.
Lately, I been working in the garden in the mornings. I found that the sun is softer, and the areas that need work are in the shadier parts. Early this morning, I picked some green beans to go along with Monday’s Pepper Rasam. Later that morning, I returned to the garden and started pottering around, feeding the plants with compost, and staking up a few bean bushes – to my surprise, despite thinking I had picked all the beans earlier, I found myself walking away with another handful. The thing with beans, and even cucumbers to a lesser extent, is that you really need time and patience when harvesting them. There is much happiness to be had in rummaging through the leaves in search of their elegant, dangling pods. When you think you have picked them all, there’s still more hiding behind their foliage. It’s important to approach the plant from different angles and heights, squatting down to their level; even then, you can still miss a few…
I planted a few varieties of beans this season: romano pole bean, small french finger bush beans, and a long climbing snake bean. And for the first time, I planted another climbing variety in a pot on our balcony so that it can climb up the iron gate outside our kitchen door.
I have been staggering the sowing for a continuous supply, late May-early June, then another crop in July, and again in the last week of July. The hot season seems to come later each year, enabling another harvest before the cooler weather hits by early November.
The better quality and fresher the beans, the better tasting this recipe. Serve with pepper rasam, simple dal or Pongal.
steamed green beans
Steaming beans, rather than boiling help keep their colour and flavour.
Preparation 10 minutes
Serves 3
ingredients
350g green beans
2 Tbsp ghee
freshly ground pepper
Himalayan salt
preparation
1. Wash the beans and trim the ends. Leave them whole or cut in half.
2. Set a steaming basket in a medium saucepan filled with 1 – 2 inches water, once boiling simmer over high heat for 5 – 7 minutes, depending on how tender or crisp you like them.
3. Discard the water in the saucepan. Add the beans and ghee, season with salt and pepper. Toss to coat. Serve and enjoy!
