STIR-FRIED SWEET PEPPERS WITH COCONUT AND PEANUTS

Summer comfort food at it's best! I love these stir-fried peppers - or shaak as we call it in Gujarati - with rotli, these gluten-free flatbreads, or rice. It's flavourful, healthy, fresh, and light. Try it!

Adapted from here.

Stir-Fried Sweet Peppers with Coconut and Peanuts

makes: 4 servings

- 1 lb. (~1/2 kg) sweet mini peppers, stemmed, washed and sliced into rounds

- 1/4 cup raw peanuts

- 2 dried whole cayenne chiles

- 1/4 cup desiccated coconut (unsweetened)

- 2 tsp. salt

- 1 tsp. sugar

- 2 tbsp. coconut, safflower, sunflower, or other neutral oil (not olive oil!)

- 1 tsp. cumin seeds

- 1 tbsp. caraway seeds (shah jeeru, or cumin seeds)
- 1 tsp. mustard seeds

- 1/2 tsp. turmeric powder

- 1/8 cup water

- 2 tbsp. lemon juice

1. Dry roast the peanuts, caraway seeds, and dried chiles on medium-low heat till they are fragrant and the peanuts and chiles are lightly browned in some spots. Turn the heat off and cool. Transfer the roasted peanuts, cumin, and chiles to a blender or spice grinder. Add the coconut, sugar, and salt and grind into a coarse powder.
2. Heat the oil in a pan on medium heat and add the cumin and mustard seeds. Once they sizzle and the mustard seeds start to pop, add the turmeric and sliced peppers and mix well. Add the water, cover, and cook for 4-5 minutes.
3. Uncover, add the coarsely powdered spices, and mix well. Cook for an additional 2-3 minutes uncovered, stirring once.
4. Turn off the heat, add the lemon juice, stir.
5. Transfer to a bowl and garnish with the chopped cilantro. Serve with roti or rice.

HARISSA-ROASTED VEGETABLES WITH CHICKPEAS

Roasted vegetables are delicious, quick, cook on their own, and are my favourite! And *these* roasted vegetables are my all-time favourite. With the chickpeas, olives, and raisins added to the vegetables laced with smoky spicy harissa, this is just an incredible meld of flavours in a bite. And, just like a meal should be, it's filling yet light, and doesn't leave you feeling sluggish.

Use any kind of green olives, and any vegetables that roast well - carrots, parsnips, rutabagas, any kind of summer or winter squash, and any others that come to mind. I love these with salad greens and maybe a little avocado added into it all if I'm really hungry, but to make it an even more hearty meal, serve this with rice or bread and a salad on the side.

Harissa-Roasted Vegetables with Chickpeas

makes: 4 - 6 servings

- 2 tbsp harissa (home-made or bought)

- 1 lemon, juiced

- 2 tbsp. olive or avocado oil

- 1 tsp. salt

- 3 cups green cauliflower florets (broccoflower, but any coloured cauliflower is fine)

- 2 purple potatoes, cut into large chunks (I used purples, but any potato variety is fine)

- 1 yellow squash or zucchini, halved and cut into thick slices (or any winter squash, cubed)

- 2 cups cooked chickpeas (or one 15 oz. can, drained and rinsed)

- 1/2 cup sliced red onion

- 1 cup sliced capsicum (of any colour)

- 1/2 cup green olives, pitted

- 1/4 cup raisins (preferably soaked in warm water for 10-15 minutes to soften)  

- 2 tbsp. water

1. Preheat the oven to 400 F (200 C). Lightly grease a large gratin/lasagna pan.
2. In a large stove-proof pan mix the lemon juice, harissa, oil, and salt. Add the vegetables and chickpeas, and toss or mix well to coat the vegetables. Transfer everything to the greased pan and bake for 30 - 40 minutes, mixing the vegetables once during baking. Turn the heat down to 375 F (190 C) for the last 10 minutes if needed.
3. In the same stove-proof pan you used to toss the vegetables, sauté the onions and capsicum, adding the 2 tbsp. water if needed (the little bit of the harissa mixture remaining in the pan is plenty for sautéing. No need for additional oil.). Mix in the olives and raisins in the last few minutes before turning off the heat.
4. Remove the vegetables from the oven and mix in the sautéed vegetables.
5. Serve immediately or at room temperature, over salad greens, or with bread or rice.

VEGAN OVERNIGHT OATS

Overnight oats - one of my favourite breakfasts! It's sattvic, light but really filling, quick, make-ahead, and if you put these in a jar with a lid, spill-free and portable. I also make these in my hotel room when I'm travelling, to have an energising breakfast before the activity of a construction site.

I seldom eat dairy products, but if you do, you can make these with milk if you want. Milk's not really necessary though... overnight the oats the mixture gets creamy and smooth just with water. I also don't use any processed milk like almond or soy. If you make homemade nut milk, by all means use that, it's delicious!

Also, since I don't use any dairy in these, I just leave them on the table. I find the chill of refrigerated breakfast too much of a shock early in the morning, even in the summer. But if you're using milk, do refrigerate!

Use any fruits and nuts you fancy. Bananas, berries, stone fruit like cherries and peaches, kiwi, mangoes, pineapple, passion fruit... they're all amazing with these oats.

Vegan Overnight Oats

makes: 1 serving

- 1/4 cup rolled oats (regular, not instant!)

- 1 tbsp. shredded coconut (optional)

- 1/3 cup water

- 1 cup champagne grapes (or halved regular grapes or any other cut fruit)

- 2 tbsp. toasted pumpkin seeds, coarsely chopped (or any other nuts)

1. In a bowl, mix the oats, water, and coconut if using. Stir well and set aside for 10-15 minutes. Stir again, and if the oats seem dry, add a bit more water till you have a creamy mixture.
2. In a jar or glass, layer the oats, pumpkin seeds, grapes, repeat. End up with a top layer of grapes.
3. Leave overnight and enjoy a delicious start to your day!