Neerob_#WFPB002 - Oil-Free Roti 1 - Flour based

 We recently had a food sampling at Neerob and Khokon introduced us to "Green Roti," a particular variety of roti that is geared to the 3WFPB lifestyle.

Here is the most basic version:
https://shahzadidevje.com/indian-roti-recipe/

I will be experimenting with making it from Einkorn flour:
https://www.einkorn.com

to minimize the salt, you could use Green Salt, and/or you could put some Yondu in your water.

What follows is a version how Neerob makes it:

• 2.5 Cups of whole wheat roti flour, or oat flour, or most any flour that catches your fancy, with some extra for dusting your work surface.
• puree one cup of spinach leaves with water and garlic,
• some salt; to reduce sodium use green salt, or you can also use Yondu, or Bragg's Liquid Aminos in your water.
• Warmer water is better.
• knead it till the right consistency
• roll into balls - 2.5 cups should make about 8 balls
• 
  roll them out into 6" roti's and cook them on a tawa, or you can use a griddle if you have that on your stove.

And here is an excellent instruction video.

Neerob_#WFPB001- Introducing Izzy & The Neerob project

 

Meet Israt "Izzy" Rito.

Izzy is a wonderful young lady who works with the PEP Agency in our neighborhood (Parkchester Enhancement Program for Seniors), a social services agency. She and I have begun to collaborate with outreach in the Bangladeshi community, specifically in connection with the Lifestyle Medicine Dinners at Neerob, and my cooking classes at St. Helena's church. 

I was very impressed when she told me her story about researching ways to help her mother with diabetes, and on her own she helped her mother switch to brown rice instead of white, and they already noticed a significant improvement. Now, she is learning about the whole range of Whole Foods Plant-Based nutrition, and I am sure that will help her even more.

In the context of my involvement in these things, we are now beginning to work on a collection of Bangladeshi-style recipes, some that will come from Neerob restaurant, and some that came from home cooking. Inevitably some will be more Bangla - #WFPB - Fusion. We will clarify that in each article.

What is inspiring to me from living in this Bangladeshi community, which grew up around me, is all the new fruits and vegetables I learned to eat, and I am still learning. Learning also how Type Ii Diabetes (T2D) and Coronary Artery Disease (CAD) run at levels of 30-40% above the average population, because of a genetic handicap of simply smaller diameter blood vessels, it is particularly inspiring to be working on a way to help with health improvements through better nutrition and better kitchen techniques. There is so much healthy food in the Bangladeshi kitchen, but, besides leaving out animal protein, it is also the style of preparation that makes all the difference in the world. We look forward to a healthy collaboration involving Izzy, Neerob Restaurant and its owner, Mohammed "Khokon" Rahman, and myself, along with Plant Powered Metro New York and the T. Colin Campbell Institute of Nutrition Studies.

Ever since we met Dr. Zafar Mirza from Pakistan a few months ago, who is now the President of the Pakistan Association for Lifestyle Medicine, we have become aware of how Lifestyle Medicine has caught on in Pakistan, and we hope that the Bangladeshi community will follow suit.  

Pasta Fazool just before the first snow...

For our St. Helena's Cooking class on 12/13/2025, we made a great salad and Pasta e Fagiole. It felt like the right day to do so, and lo and behold, as soon as the class was over, it started to snow.

My point of departure was this recipe:

https://plantbasedcookingshow.com/2025/12/08/plant-based-pasta-fagioli/

and here is the video:

The only thing I really changed, was the quantity, for we made it for five people, and I just about doubled everything.

One addition we made was we added a block of baked Seitan, cut in cubes, which adds some chewy texture. Sometimes recovering carnivores appreciate that. 

Along with it, we made a nice mixed Salad, ingredients:

1. A head of red leaf lettuce (we used CalOrganics, from ShopRite, Bruckner Plaza)
2. 2 tomatoes, cut up
3. 2 shredded carrots.
4. 1 stalk thinly sliced celery
5. 2 cups of quinoa
6. 3 tbsp of capers
7. some sliced cooked beets
8. 1 red onion, cut up fine

The dressing was my usual 1/2/3, adapted from Esselstyn's 3/2/1, for symple reasons of physics:

If you are measuring it with a spoon, the mustard washes out the maple syrup, and the balsamic washes out the mustard, plus then I added the juice of 1/2 lemon and 1/2 lime:

1. 1 tbsp maple syrup
2. 2 tbsp dijon mustard
3. 3 tbsp balsamic vinegar
4. juice of 1/2 lemon
5. juice of 2/2 lime

If that dressing becomes too acidic, you can sprinkle in some date sugar, or you can also make it thicker and milder by adding in some chia seeds, but that works best if you can marinade it in the fridge overnight.

We had too much food, because two people did not show up, but we fed Melissa in the rectory, and some of the crew for an event that was being held in the gym later.

We finished off the meal with a red dragon fruit, quartered and sliced, with a drizzle of balsamic vinegar.