Eat According to the Season - WINTER

Food for Winter

French, North Indian,  Italian, German, Mexican, almost anything heavy.

Sweet Potato Burrito

1 tsp ghee or oil

1 onion, finely chopped

3 or 4 cloves garlic, minced

1 cup fresh kidney or aduki beans, drained (soak in water over night and in the morning cook till tender)

1 cup water or (low-salt) broth

2 Tbsp chili powder 

2 tsp mustard seeds

2 tsp ground cumin

2 Tbsp light soy sauce or Bragg Liquid Aminos

2 Tbsp tomato sauce

whole-wheat tortillas

1 sweet potato, cooked & mashed with olive oil, garlic, cilantro, salt and pepper

Directions: Sautee garlic, onions, cumin, mustard seeds, in ghee over medium heat. When mustard seeds start to pop add beans, tomato, soy sauce, and broth.  Cook for 10 minutes and remove from eat.  Spread sweet potato on tortilla and layer with bean sauce. Wrap and enjoy.

Mung beans and Rice

1 tbsp ghee

1 cup basmati rice, rinsed

1 1/2 cups whole mung beans, washed, soaked overnight, then rinsed

1 large carrot, diced

1-2 stalk celery, diced

2 large shallots (or 1/4 cup onions), chopped

2-3 clove garlic, chopped

1/2 tsp curry powder (preferably Kitchen King)

1/4 tsp ground cumin

1/4 mustard seeds

1/4 tsp turmeric powder

2-3 cloves

1 cinnamon stick

Pinch saffron, crumbled (optional)

1 cup water

1 tomatoes diced

Salt and freshly ground pepper to taste

Directions:

In a pressure cooker, toast the cloves, cinnamon, turmeric, garlic, mustard seeds, cumin and saffron. When you hear the mustard seeds start to pop, carefully add water, and the rest of the ingredients.  Cover the pressure cooker and cook on medium heat for about 15 minutes. Listen for about 4 whistles.  Before opening, make sure all the steam is out (by lifting the whistle). Garnish with cilantro and enjoy.