🔸2 tablespoons olive oil 🔸4 cloves garlic (chopped) 🔸1 small onion (chopped) 🔸1/2 teaspoon red chilli flakes 🔸2 1/2 cups tomato puree 🔸250 ml coconut milk 🔸1 scoop Origin Nutrition Daily Vegan Protein (Unflavoured) 🔸1 1/2 tablespoons nutritional yeast 🔸1 bunch spinach 🔸1 1/2 cups pasta 🔸Salt to taste 🔸Pepper to taste
Method
🔹Cook the pasta in salted water according to the package instructions.
🔹While the pasta is cooking, heat the olive oil in a pan and add the chopped garlic, onion and chilli flakes. Stir for a minute. Now pour in the tomato puree. Cook till it thickens and reduces slightly.
🔹In another glass, mix together the coconut milk, vegan protein powder and nutritional yeast. Once the tomato puree thickens, pour in the coconut milk mixture to it. Stir till everything is combined. Now add in the spinach and let it wilt.
🔹Now it is pasta time! Let the pasta simmer in the sauce for another minute. Season with salt and pepper. Remove from heat and serve warm.
Pumpkin Dal Recipe
Ingredients
🛒Ingredients 🔸 1 cup Arhar dal (Split Toor Dal) 🔸 1 scoop Origin Protein Unflavored 🔸 500 gms Kaddu (Parangikai/ Pumpkin) , cut into one inch cubes 🔸 3 cloves Garlic , finely chopped 🔸 1/2 tsp Red Chilli powder 🔸 Salt , to taste 🔸 1/2 tsp Garam masala powder 🔸 3 sprig Coriander (Dhania) leaves , finely chopped 🔸 Lemon juice , from one lemon 🔸 Ingredients For seasoning 🔸 2 tsp Oil 🔸 1 tsp Mustard seeds 🔸 6 Curry leaves , finely chopped 🔸 1/4 tsp Asafoetida (Hing)
Method
Heat oil in a pan & add the garlic & chopped pumpkin.
Close the lid & cook till pumpkin turns soft & mushy.
Add water to dal & cook for 2-3 whistles.
Add Origin Unflavored Protein to cooked dal.
Heat the oil & add mustard seeds, chili powder & curry leaves.
Spread the seasoning evenly & garnish it with coriander.
Pumpkin Gnocchi
Ingredients
For the gnocchi dough : 1 cup AP flour 1/2 cup pureed sweet pumpkin 1/3 cup Protein powder (Unflavoured) 1 tsp salt 1/4 tsp black pepper powder 1 tbsp oil Water (if necessary) to bind the dough
For the sauce: 1 tbsp for frying + 1 tbsp for the sauce 4 green chilli 5 cloves of garlic 1 tsp red chili powder 2 tsp flour 1/2 cup soy milk (if you want the sauce to be runny, then add a little more) 1/2 tsp salt
Method
For the gnocchi dough
Mix the above ingredients to form a semi – soft dough. Divide the dough into 1.5 cm diameter dough balls. To make the pumpkin shape, flatten the dough ball from the top. Add indentations with a spoon on the sides(about 7 all around). Boil water in a large pot. Add salt. Once the salt has dissolved, add the gnocchi. They’ll fall to the bottom of the pan. When they’re cooked, the gnocchi will float to the surface of the boiling water. Drain the water.
For the Sauce
Fry the cooked gnocchi until one side is golden brown. Start preparing the sauce next. Add in the green chilis, garlic, red chili powder and flour. Fry until the flour has become brownish in color. Add in the soy milk. Stir until smooth. Add salt. Add in the gnocchi. When bubbles start forming in the sauce, turn off the heat.
Serve and enjoy!
High Protein Jain Dal Recipe
Ingredients
Step 1 – Special Masala Paste 1 teaspoon oil 1 tablespoon ghee 1 teaspoon coriander seeds 1.5 teaspoons jeera seeds 2 cardamoms 3 cloves 6-7 peppercorns 1 inch piece cinnamon 3 dried red chillies 2 bay leaves 2 tablespoons imli paste 1 teaspoon haldi/turmeric powder Salt to taste
Step 2 – Dal 1/4 cup Masoor Dal 1/4 cup Moong Dal 1/4 cup Tuvar Dal 3 cups water Salt to taste 2 scoops Origin Nutrition Vegan Protein
Wash the dals well with water and soak for at least 3-4 hours. After soaking, mix the dals with water and salt in a pressure cooker and cook for 5 whistles. Remove from heat and set aside till the pressure is released.
In the meantime, heat up the oil and ghee in a saucepan. add the coriander seeds, jeera seeds, cardamoms, cloves, peppercorns, cinnamon, dried red chillies and bay leaves. Saute for at least 3-4 minutes. Lower the heat and then pour in the imli paste. Add the haldi powder, salt and extra water. Cook for a few more minutes. Then transfer into a mixie grinder and grind till it is a wet paste.
Once the pressure has been let out of the pressure cooker, remove the lid. Mix Origin Nutrition Vegan Protein into the dal with a whisk thoroughly until the lumps have totally disappeared. In a saucepan, heat up 1 teaspoon of oil and add in the masala mixture. Cook for a few minutes till the paste is roasted well. Pour the dal into the masala and whisk together.
To make the tadka, heat up the ghee and add in hing and jeera. Cook for a minute. Remove from the heat. Place the dal into a bowl and sprinkle over with the chilli powder. Pour the hot tadka over the chilli powder and spread gently over the dal.
Serve your High Protein Paryushan Dal while it is piping hot!
1 scoops Origin Nutrition Vegan Protein – Unflavoured
3/4 cup short grained rice
1/4 cup plus 2 tablespoons moong dal
1 tablespoon coconut oil
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 tablespoon grated ginger
3 tablespoons raw cashewnuts
1/4 cup coconut milk
salt
Method:
Crush the peppercorns and cumin seeds roughly. In a pressure cooker, add in the rice, dal and 3 cups water. Close the lid and cook on a medium flame for 5-6 whistles. Remove from the flame and let the pressure come down. Once the pressure is released, mix the rice and lentils. It should be a slightly runny. Remove 1 cup of the mixture into another bowl along with the coconut milk and mix 1 scoop of Origin Nutrition unflavoured protein into it. Then add the protein mix back into the rice and dal. Taste and add salt accordingly.
In another pan, make the tempering. Heat the coconut oil and add in the cumin seeds, peppercorns and ginger. Last, scatter in the cashews and cook until golden brown. Add the tempering to the rice and dal. Mix well. Serve warm.
300 grams dry black kidney beans, soaked overnight
1 scoop Origin Nutrition Unflavoured Vegan Protein
2 tablespoons cooking oil
1 medium onion, diced
1 green capsicum, diced
2 medium stalks celery, diced
5 cloves minced garlic
1 tablespoon hot sauce
1 teaspoon dried thyme
1 teaspoon paprika
1/8 teaspoon chilli powder
2 bay leaves
salt to taste
pepper to taste
1 litre of water
brown rice to serve
Preparation
Add oil in a large pot over medium heat. Add onion, capsicum and celery. Cook until vegetables have softened. Add garlic and cook for another minute.
Stir in hot sauce, thyme, paprika, salt and pepper; stir to evenly coat the vegetables in the spices. Cook for another minute.
Pour in kidney beans, bay leaves and water. Once it comes to a boil, cover and lower heat. Simmer for 1 and a half hours. Remove lid and simmer uncovered for 15 minutes.
When it is ready, remove from heat. Scoop about 1/4 of the beans in a blender or food processor. Add in Origin Nutrition Unflavoured Vegan Protein and blend until smooth. Return to the rest of the mixture and mix everything together. Serve with rice.
1/2 scoop Origin Nutrition Vegan Protein (Unflavoured)
1 1/2 tablespoons flaxseed powder
1/2 teaspoon turmeric powder
1/2 teaspoon chilli powder
1/4 cup methi leaves (chopped)
1/4 teaspoon hing
3 tablespoons coconut yoghurt
Salt to taste
Oil as required
Water if required
Preparation
Begin by combining all the ingredients except the yoghurt in a bowl.
Add the coconut yoghurt to the dry mixture and knead till it forms a smooth pliable dough. Pour a little water in the dough if required.
Add a tablespoon of oil to the dough and knead once more till firm. Cover and set aside for at least 20 minutes.
Preheat your roti tawa. Divide the theplas into 5 balls. Flatten them, sprinkle with some wholewheat flour and roll out into thin circles.
Once your tawa is hot, place the theplas on it. When small air pockets tart to appear, flip the thepla and smear a little oil on it. Flip to the other side and do the same. Remove from heat once cooked. Repeat the process for all the remaining theplas. Stack them together so that they don’t dry out and serve.
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How much protein do I need?
Protein is an important part of every cell in our body. You need
protein in your diet to help build and repair tissues.
