Plantology

01/12/2023

Tofu Tikka Masala - A warming bowl of deliciousness, perfect for winter nights 🍲

Ingredients
Red Onion- 1 medium diced
Ripe Tomatoes -2 medium diced
Ginger – 1 tbsp minced
Garlic – 1 tbsp minced
Oil- 1 tbsp any neutral tasting oil Canola/Grapeseed/Avocado
Raw Cashews – 3 tbsp
Vegan Yogurt – 2-3 tbsp

Spices
Turmeric- ½ tsp
Red Chilli Powder – ½-1 tsp
Deghi Mirch/ Paprika –1/2 tsp (this is a milder chili powder and more for color)
Coriander Powder- 2 tsp
Garam masala- ½ tsp (or more for a spicier taste)
Kasuri Methi – 1 tbsp
Salt – 1 tsp (to taste)
Whole green cardamom pod – 1
Bay Leaf -1
Extra firm/High Protein Tofu – 1 block, drain, press, pat dry and make large cubes

Instructions:

* Tandoori Tofu: For marinating the tofu cubes follow the recipe for tandoori tofu tikka .
* Prepare tikka masala sauce: Heat oil in a medium sauté pan, add diced onion, bay leaf and a pod of green cardamom. Cook for 5-6 mins till slightly brown. Add the minced ginger-garlic and cook for 2-3 mins. Add the diced tomatoes and cashews. Cook till the tomatoes start breaking about 4-5 mins. Add salt and spices and cook for 1-2 mins. Remove from the heat, take out the bay leaf, and add ½ cup of water. Once the mixture cools down, make a smooth paste in a high-speed blender.
* While the paste is cooling, in the same saute pan, add oil and cook the marinated tofu on medium-low heat. Cook till the marinade on the tofu blocks dries out.
* Add the tikka masala paste from the blender bowl back to the sauce pan with tofu and cook for a couple of mins. Add the yogurt and mix. Add 1/2 cup of water and cook for couple of mins. Sprinkle kasuri methi to the sauce and mix. Garnish with cilantro and enjoy with hot roti and or fragrant basmati rice & daal!

01/09/2023

Keep warm & Eat Daal! A cozy bowl of lentils with topped with warming spices 😋

Nothing say comforts more than a bowl of warm & Basmati rice!

1 cup Mung Daal or Yellow lentils
1/4th cup Red Lentils/Masoor Daal
2 cups water
1 tbsp minced Garlic (you can use less if you don’t like strong garlicky flavor)
1 tbsp minced Ginger
1 tbsp any neutral oil like Canola/Olive oil/Grape seed oil/Avocado oil
1.5 tsp cumin seeds
1 tsp Brown Mustard seeds
2-3 whole dried Chillies
1/2 tsp Turmeric
2 tsp coriander powder
1/2 to 1 tsp Chili Powder
1/2 tsp Garam Masala
1 tsp Salt
Hing/Asofoetida- a small pinch
Cilantro
Optional: Curry leaves, 2 handfuls of baby spinach, Kale, collard greens or any greens of your choice, you can add carrots, squash or any other veggies if your choice.

1. Prepare the lentils - Start by rinsing your lentils a few times (3 times) until the water runs clear. Then cover them with fresh water and soak them for about 10 minutes & drain.
2. Cook the lentils- Add your drained lentils to the pot, add 2.5 cups of water, 1 tsp salt and 1/2 tsp turmeric powder. Bring the water to a boil on high heat, and then simmer on med low heat for about 12 minutes until they’re soft. Turn off the heat. Stir in the spinach or any greens until it wilts.
3. Add the tadka or tempering-in a small sauté pan heat 1 tbsp of oil. Add cumin seeds, mustard seeds, dry red chillies and let it splutter. Add ginger & garlic and cook for a few seconds, you can also add a green chilli for more heat. If you have curry leaves you can add at this time. Add rest of the spices-red chili powder, coriander powder & garam masala and mix for few seconds. Immediately add the mixture/tadka on top of the cooked lentils and mix. Taste the Daal & adjust any seasonings.
4. Garnish with cilantro and enjoy with warm basmati rice!

09/23/2022

Do you want to learn how to include options in your diet?

Join us on a journey into easy & delicious plant-based cooking with Dr Kalindi Bakshi, founder of Plantology.

This is our successful 7th week and Plantology created a new genre in the cooking show already.

In the upcoming episode Kalindi will teach us how to substitute and what are our options when we want to prepare - Real Plant-Based Burger & Healthy, oil-free dips.

Watch Deliciously Plant-based every Monday at 8:30pm EST to share the yummy recipes....keep watching Manatv International HD, where we are connected globally.











Watch us live at:
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http://www.yupptv.com/channels/mana-tv-international/live

Please subscribe and watch
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the repeat telecast on :
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https://www.facebook.com/manatvusa/

https://youtube.com/c/manatv

08/22/2022

Watch tonite 8:30 PM EST how to create Delicious Plaht-based meals!

08/17/2022

Japchae (Vegan Sweet potato starch noodles stir-fry) 🍜🌱

Ingredients Time 40-45 mins Servings 4

1 package (250 grams) Sweet Potato Starch/Glass Noodles
1 package (12 oz) -Extra Firm Tofu crumbled/Plant-based meat crumbles
1/2 Yellow onion sliced
1 Red/Yellow Bell Pepper sliced
1.5 cups Carrot matchsticks
8-10 Shiitake Mushrooms sliced
2 cups Baby Spinach chopped
2-3 Tbsp crushed peanuts
2 tbsp - Neutral cooking oil
For garnish -2 Scallions cut on bias, black/white sesame seeds

For the sauce - Mix the below ingredients in a bowl
Soy sauce/Liquid Aminos/Tamari -4 tbsp
Brown sugar - 3 tbsp
Rice Vinegar- 1 tbsp
Sriracha - 2 or 3 tsp
Garlic -2 tsp minced
Sesame Oil -1 tbsp

Directions

* Cook the glass noddles in boiling water for 5 mins, drain & rinse. Let it cool.
* In a sauté pan heat 1 tbsp oil & cook the soy crumbles/plant-based meat till it browns, add half of the sauce and cook till it is absorbed. Now add the noodles (if the noodles are sticky just rinse in cold water) and mix. Add other half of the sauce and mix throughly. Remove in a large mixing bowl.
* In the same pan add 1.5 tsp of oil and cook onions & bell peppers for 3-4 mins. Transfer to the mixing bowl with the noodles.
* Add 1.5 tsp of oil to the same pan, cook shiitake mushrooms for 2-3 mins and add spinach. Once the spinach wilts (30s) remove and add to the mixing bowl.
* Toss everything together in the mixing bowl, adjust any seasonings if needed and refrigerate (it can be served cold or warm). I prefer it cold.
* Divide into 4 serving bowls, top with scallion, peanuts & sesame seeds. You can drizzle some sriracha for extra heat. Enjoy cold or warm!

08/08/2022

Finally it’s showtime!!!

First episode of learn Plantology’s secret to healthy & delicious plant-based journey airing tonite 8:30 pm EST on

Plantology With DR.Kalindi Bakshi || Black Eyed Pea & Quinoa Salad || Ep-1 | MANATV INTERNATIONALmana TV - is the number #1 local USA channel and available...

08/01/2022

Super excited to reveal Plantology’s secrets on kickstarting a journey into healthy eating by announcing our new show:

Deliciously Plant-Based only on Mana TV International.

Simple & quick recipes to ease your way into plant-based diet!

06/30/2022

Tex Mex Elote Bowl -Summer ready Bowl with fire roasted corn & Mexican classic Elote!

Ingredients
Chickpeas -1 can -drained and rinsed
Quinoa- 1 cup cooked
Corn- 2 cups fresh or frozen roasted corn kernels
Red onion- 1/4th cup small diced
Radish-2 thinly sliced
Jalapeno-1 tbsp minced
Lime-1 zest & juice
Cilantro- 2 tbsp chopped
Dairy free yogurt- 3 tbsp
Vegan Mayo or Cashew sour cream- 3 tbsp
Cayenne pepper- 1⁄2 tsp
Cumin- 1.5 tsp
Smoked Paprika-1 tsp
Garlic powder-1/2 tsp
Salt- 1 tsp (to taste)
Your favorite hot sauce - a dash
Olive oil- 3 tsp
Optional – Greens, avocado, roasted pumpkin seeds
Directions
1. Cook Quinoa
2. Make the Elote Sauce: Mix vegan yogurt, vegan mayo, 1/4th tsp cayenne pepper, 1⁄2 tsp smoked paprika, 1⁄2 tsp salt, a dash of your favorite hot sauce, only half of the lime zest and juice. Stir the sauce and adjust seasonings if needed.
3. Crisp the Chickpeas: Heat 2 tsp olive oil in a wide skillet. Add chickpeas and cook until browned and a bit crisp about 5-6 mins. Add 1⁄2 tsp of cayenne pepper, 1⁄2 tsp smoked paprika, 1⁄2 tsp ground cumin & 1/4 tsp garlic powder & salt. Transfer to a bowl. Add lime juice, lime zest, minced jalapeño and toss to combine.
4. In a big bowl combine toss the roasted corn, cooked quinoa, chickpeas, red onion & cilantro with olive oil. Taste and adjust the seasonings if needed. If you have taco seasoning you can add that too.
Assembly:
Divide the quinoa, chickpeas & corn in two large bowls. Top with radish and cilantro & drizzle the elote sauce. You can also add greens, pumpkin seeds or avocado to the bowl. Enjoy!

06/02/2022

Vegan Spicy Thai Ramen 🍜

Recipe ⬇️
Ingredients-
Reduced fat coconut Milk -1 can
Vegetable Broth - 3 cups
Peanut butter -1/4th cup
Thai curry paste (Red or green) -1 tbsp
Ginger- 2 tsp minced
Garlic- 2 cloves-minced
Soy sauce or Coconut Aminos-1 tbsp
Maple syrup/Brown Sugar-1 tbsp
Lime juice- 1 lime
Sriracha -1 -2 tbsp
Cilantro -2-3 springs
Scallions -1 chopped
Canola oil - 2 tsp
Ramen Noodles
Optional - peanuts, corn, mushrooms, snow peas, tofu, baby bokchoy or any veggies of your choice.
1. In a wok or large pan heat oil & add garlic-ginger. Sauté for 30 seconds and add the Thai curry paste and mix.
2. Add coconut milk & 2 cups of veggie broth to the above and let it simmer for 3-4 mins.
3. To the remaining 1 cup veggie broth mix peanut butter and whisk to mix properly. Add to the simmering coconut milk & mix.
4. Add soy sauce, sriracha, maple syrup and check for the seasoning. Let it simmer for 2-3 mins and then squeeze lime juice.
5. Cook the ramen and other veggies if using.
6. For Tofu crumbles on top- Crumble 1/2 a block of tofu. In a small pan heat 1 tsp sesame oil add 1 tsp minced ginger-garlic. Add the tofu crumbles and mix. Add 1 tsp soy sauce & 1 tsp sriracha to the tofu and cook for at least 10 mins till the tofu is crisp. Sprinkle on top of your ramen bowl.
7. To assemble- in a bowl divide the noodles add the coconut- peanut sauce and any veggies & tofu. Sprinkle tofu crumbles, scallions, cilantro & sesame seeds. Enjoy!

06/01/2022

BBQ season is on! Let’s get some Smoky Black bean burgers on the grill 🍔 🌱

Recipe ⬇️

https://www.plantologyfuel.com/post/smoky-black-bean-burger

Ingredients
Black beans 🫘– 2 cans, drained & rinsed
Gluten Free Oats – ½ cup (grind to make a coarse flour)
Brown rice – 1 cup cooked (Optional -you can use cooked quinoa too)
Yellow onion 🧅– ½ cup diced
Garlic – 3-4 cloves minced
Olive oil or any neutral tasting oil- 2 tsp
Apple cider vinegar- 2 tsp
Corn – 1 cup (thaw if frozen)
Bell pepper – ½ cup small diced
Cilantro – handful
Chipotle Chile in adobo sauce – 1 chopped (add more for heat & smokiness)
Plantology’s house spice blend – 1 tbsp (Combine -Cumin powder- 1 tbsp + Smoked Paprika 1 tbsp + Chili powder 1.5 tsp + Garlic powder 2 tsp)
Salt – 1 tsp (add to taste)
Optional- Jalapeno or Serrano pepper, Sweet potato
Toppings- Lettuce, tomato, onions, pickled jalapenos, dressing, vegan mayo, cabbage slaw and or greens of your choice.

Directions

1. Prepare the Black beans- Preheat oven to 350 degrees and spread rinsed, black beans onto a lined baking sheet. Bake beans for about 10 minutes till they appear a bit cracked this prevents the black beans from becoming mushy while you are making the burger mix. Let the black bean cool, an important step in this recipe is to mix the ingredients only when they are cool or at room temperature!
2. While the black beans are in the oven prepare the onion-garlic mix. Heat oil in a small saute pan and add onions for 3-4 mins till brown. Add minced garlic and cook for a minute. Add apple cider vinegar and cook the mixture till it is dry, about a min. Remove the mixture from the heat and let it cool.
3. In a food processor grind the oats and add the dry spice mix. Add the onion-garlic mix, corn, bell pepper and cilantro and pulse 2 times. Add the rest of the ingredients and pulse 2-3 times, only till the everything is mixed. Do not pulse more otherwise the beans will turn into a paste!
4. Transfer the mix into a larger mixing bowl and taste. Adjust seasonings if needed.
5. Divide the mixture into equal sized balls and from patties. Refrigerate the patties for about 30 mins. Spray the patties with oil and then cook on a hot grill pan 3 mins each side or till they appear brown.
6. Serve as is or with toppings. Enjoy burger on a bun with lettuce, tomato, onions and our signature cilantro lime cashew dressing or make chipotle cashew crème (recipe below). You can also enjoy the burgers as wraps or on top of a salad. Store leftovers in the refrigerator for 3-4 days or in the freezer up to 1 month.