Vegan Banana Choc-chip Pancakes

Made this super healthy awesome pancake few hours ago :) :) Was divine. Wonderful way to start the day

You need:

1. Wholemeal flour-1 cup


2. Baking powder-2 tsp


3. Salt-a pinch


4. Soy milk-3/4 cup


5. To be blended (1 banana, 1 heaped tsp tahini, 1.5 Tbsp apple sauce, 1 Tbsp maple syrup)


6. Choc chips-1/3 cup


7. Chia seeds-a tsp


8. Dietary fibre-a tsp


9. Olive oil spray


10. Vegan butter-1 tsp-for topping

Method:

• Mix the (1, 2, 3)- the dry ingredients first. 


• To this add the blended banana puree, soy milk and whisk them well until they are no more lumps.


• Now add chia seeds, dietary fibre and chocolate chips and mix them all well.


• Heat a griddle and make pancakes. Top with vegan butter :)

Cheezy peas brown rice

You don't see me writing about many rice recipes since I try to use quinoa as much as I can. I came across this recipe for peas pulao/pilaf which had loads of milk and butter and white rice. I have tried to make it as healthy as I can

Ingredients:

• Cooked brown rice-1 cup


• Shallots-3-lengthwise chopped


• Green peas-thawed-1/4 cup


• Mustard seeds-1 tbsp


• Clove-2, cinnamon-1 small stick, 1 cardamom and 1 bay leaf


• Cashews-5-broken into bits


• Green chilli-1


• Light coconut milk-2 Tbsp (optional)


• Tofutti cheese slice-1/4 (optional)


• Mint and Coriander leaves-10 each-finely chopped(optional)


• 2 tsp oil

Method:

• In a pan, add 2 tsp oil, add clove, cinnamon, cardamom and bay leaf and mustard seeds. Once they pop, add shallots, cashews, green chilli in and toss until shallots turn translucent.


• Toss in the green peas, salt and add coconut milk until peas are cooked and add the rice in. Add extra salt. Mix them all well and serve with cheese bits on top.


• You could add coriander and mint (add them in with green peas if you are planning to use them)

Chickpea Peanut 'Patty'

I had few left over chickpeas (1/4 cup approx.) and 1 potato. Made this awesome 'patty'

In a high speed food processor, add cooked chickpeas (1/4 cup), unsalted roasted peanuts (1/4 cup), a piece of ginger until they come together. Transfer it to a bowl, add one potato and mix them all well. Use your hands-:) You would appreciate the taste later on. Add in some salt, chili powder, fennel seed powder (ask for saunf powder in Indian grocery). Shape them as patties and dust them with either bread crumbs/multi-grain crumbs and pan fry them :) Top with some cheese (optional)

Fluffy Chocolate mousse

I am not usually a sweet tooth person. But off-late, I have been craving for chocolate. Had avocado banana and cocoa in my pantry :) -that's what you need to make yummy vegan mousse.

Ingredients:

• Banana-1 big


• Avocado-1 medium


• Maple syrup-1 Tbsp


• Coconut oil melted-1 tsp


• Light coconut milk-2 Tbsp


• Cashews-45 gms


• 2 pinches salt


• Raw cacao powder-3 Tbsp


• 100 gms chocolate chips melted

Method:

• Blend everything apart from the choc chips until fluffy and add to the melted chocolate chip mixture. Fold until they are mixed well, chill them for an hour/so and serve.


• Top with Hazelnut meal


• I was too tempted to taste it so had 2 spoonfuls before I realized I had forgotten to take a pic ;)

Vegan methi matar malaai and Cumin rice

Fenugreek leaves are very bitter-but they are awesome in cleansing the body. I try to incorporate them into the food. It is always on my Indian shopping list. For this recipe, all you do is go to an Indian grocery and ask for fresh 'methi' leaves. (In Sydney, we have Wigram street in Harris park-which has more than 15 shops selling these leaves). Methi - Fenugreek leaves, Matar-Green peas, Malaai-Cream. If you are craving for a creamy curry, this is for you. It goes excellent with any flat bread/cumin rice.

Ingredients: 

• A bunch of methi leaves removed from the stalks


• Green peas-boiled with salt


• Red onion-cubed-1.5


• Green chili-3


• Cloves-2 and cinnamon-1" stick


• Poppy seeds-2 tsp


• Cumin seeds-1 tsp


• Garlic-5 pods, Ginger-1 small piece


• Cashews - 40 gms (soaked in hot water for an hour)-to make cashew cream


• Light coconut milk-1/4 cup


• Garam masala-1 tsp


• Salt-to taste


• Raw sugar-1 tsp

Method:

• Wash methi leaves-add salt-leave 10 mins-squeeeze extra water out.


• In a pan, add tsp of oil, add the methi leaves-fry until they are cooked. Keep them separate.


• In the same pan add a tsp of  oil, clove, cinnamon , cumin seeds once they splutter, add onion,green chili, salt garlic and ginger and fry until onions are translucent, add poppy seeds and take it off heat and blend into fine paste


• In a blender, add just the cashews (discard the water) and half of the coconut milk and bit water to make cashew cream


• Time to put them together. In the same pan, add a tsp oil, add the onion paste, let it boil for a couple of minutes, add methi leaves, fry for a couple mins, add cashew cream, let it mix well, add boiled green peas, sugar and cook for 3 more mins. When it thickens add remaining coconut milk,salt(if needed), garam masala and turn off the flame and let it be in the pan for another 5 mins

Do you like the cumin rice you get in Indian restaurants? This is a vegan version of the same. If you have a rice cooker and the ingredients below, this is such a yummy version :)

Cumin Rice

Ingredients:

• Basmati rice-1 cup


• Cumin seeds-2 tsp


• Cumin seed powder-`1 tsp


• Cashews-5 broken into bits


• One green chili-cut into 2


• Oil-2 tsp


• Water-2 cups


• Salt

Method:

• In a rice cooker, add rice and water.


• In a pan, add oil, when it is hot, add cumin seeds, green chili, cashews, once cashews are brown, add the cumin powder, fry for a minute and pour over the rice, add salt and turn the rice cooker on.

Quinoa pongal with Minty Coriander chutney

Pongal is one of the usual breakfast in Tamilnadu (one of the South Indian states). I have to admit I used to hate pongal, the reason being it was just cooked rice and split mung bean with loads and loads of clarified butter (ghee) and pepper. My mum always had to make something else cos I was adamant not to eat it. Since last May/so, I have reduced my intake of rice substituting it with world's yummiest grain, Quinoa :) Came back from work yesterday and all I wanted was quinoa and lentils. I was going through my paati's (granny) recipes I saw a non-vegan version of pongal. The Einstein part of my brain was so active I decided to make vegan quinoa pongal.

If you have a pressure cooker, this is really easy to make. Else, use a heavy-lid pan to make it.

Ingredients- Serves 3 (on a portion control diet)

• Quinoa-3/4 cup


• Split yellow mung bean-3/4 cup


• Cashews-10


• Curry leaves-10


• Pepper-coarsely ground-3 Tbsp (lesser if you want less spicier effect)


• Mustard seeds (2 tsp) Cumin seeds (1 tsp)


• Ginger grated- 1.5 Tbsp


• Rice bran oil-2 Tbsp


• Asafoetida-a pinch


• Turmeric- 1 tsp


• Salt-to taste

Method:

• Pressure cook/Cover and cook quinoa and lentils with 3.5-4 cups of water.


• Next step is to season it. In a pan, add oil,heat it,add mustard seeds, cumin seeds, asafoetida, curry leaves, turmeric, cashews, wait for it to be about brown, add ginger and pepper and pour it over the quinoa and lentil mixture.


• Add salt and mix them well. Serve with chutney

Minty Coriander chutney

Ingredients:

• Mint leaves-2 handfuls


• Coriander leaves-2 handfuls


• Ginger-a small piece


• Coconut (fresh/frozen)-1/4 cup


• Garlic-one pod


• Tamarind paste-1/2 tsp


• Oil-a tsp


• Cumin seeds-1 tsp


• Curry leaves-7


• Green chili-1


• Mustard seeds-1/2 tsp

Method

• In a pan, add mint and coriander leaves fry them until they shrink under heat, turn off the flame,let it cool and blend it with green chili, ginger, garlic, coconut, tamarind, salt.


• In a pan, add oil, heat it and add mustard seeds, cumin seeds, cury leaves and pour them over the chutney

Easy Dahl recipe for Camille

This post for Camille. Camille is one of the sweetest people you could meet on this planet. She isn't old enough for me to call her mum, but she definitely acts like one to me. We talk Indian food all the time and she loves dahl. So Camille, this is for you :) I have made this recipe as easy as I can and it will be close to what you eat at a restaurant (vegan though). Forgot to take a snap. Will update it soon.

Ingredients: 

• Split yellow mung lentils (1 cup)


• Turmeric-1 tsp


• 1 onion/10 shallots - finely chopped


• 1 tomato-finely chopped/ I like to puree them for better color & it is an healthier alternative


• Ginger-1" piece-grated


• Garlic-4 pods-grated


• Clove-2, Cinnamon stick-1" piece


• Mustard seeds and Cumin seeds-1 tsp each


• Curry leaves and dry red chilli(optional-break them into two for spicy effect)-for more authentic Indian flavor


• Red chilli powder/Sambar powder( I find it more flavorful)--2 tsp


• 2 tsp rice bran oil


• Salt-to taste

Method:

• In a pressure cooker, add the yellow mung lentils, turmeric, 2 and 2.5 cups water and pressure cook the lentils.


• Meanwhile, in a pan, add oil, add cloves, cinnamon, mustard seeds (wait for it to pop), add cumin seeds, once this splutters add the curry leaves and add curry leaves and dry red chilli. You are done with the seasoning for the dal


• Time to add onions, fry them well, ginger, garlic, chilli/sambar powder wait until the raw smell disappears and the tomato in and fry until it is soft.


• Add the cooked lentils in and mix them well. Add finely chopped coriander leaves and serve with boiled rice/quinoa/roti/naan bread

Hazelnut Cacao Bombshell (dark choc version)

Today was the last day with my favorite class. Decided to make something for the kids. Thought about cheesecake(vegan, of course) but decided to make something easier (yes, I was feeling very lazy-not my fault-such a cold winter day). Had medjool dates(10), hazelnut meal(1 cup), cacao(1/4 cup-yeah super rich).  Put them in a food processor, sprinkled water when needed until they came to 'Yeah okay, we will stick together' consistency. Added broken bits of cashews (10), 2 tbsp of desiccated coconut, shaped them, dusted them with hazelnut meal and supposed to refrigerate them for an hour. I did not refrigerate them cos it was super cold outside :P. Took me 20 mins to make them.

I know what you are thinking. Not great shape but they were amazing :)

South Indian Quinoa Feast

I was talking to Celeste(Honk a vegan blog) about quinoa and I have been craving for south Indian food. So was time to put 1 and 1 together and create magic. Made coconut quinoa and lemon quinoa with green peas coconut stir fry. :) Thom(Don't Switch off the light blog) has been such an inspiration to make Lemon quinoa.

Coconut Quinoa

Ingredients:

• Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)


• Cooked white quinoa-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Split, de-husked black lentils (ask for split urad dal in indian grocery)-1 tsp (OPTIONAL)


• Asafoetida-1 pinch


• Cashews-6/7 (halved) (OPTIONAL)


• Green chili-1 [or more for spicy option-My lips were on fire today as I accidentally bit one :( ]


• 2 tsp rice bran oil


• Salt-to taste

Method:

• In a pan, add oil, once very hot, add mustard seeds, asafotida, cashews, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and coconut and mix them until well mixed.


• Serve with any spicy curry :)

Lemon Quinoa (Inspired by: Thom)

Ingredients:

• Lemon juice-to taste


• Cooked white quinoa-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Turmeric-1 pinch


• Peanuts-6/7 (halved) (OPTIONAL)


• Green chili-1


• 2 tsp rice bran oil

Method:

• In a pan, add oil, once very hot, add mustard seeds, peanuts, wait until it is about to turn brown, add curry leaves, green chili, and urad dal, once it browns, add quinoa, salt and mix them until well mixed. Take it off heat and add lemon juice to your taste. Quinoa is extra sensitive to lemon so I suggest you add them little by little and do a taste test.


• Serve with any spicy curry. Thanks for the inspiration Thom :)

Coconut green peas stir fry

Ingredients:

• Coconut-1/4 cup-fresh/frozen(thawed)(not desiccated one)


• Green peas-1 cup


• Curry leaves-1 sprig


• Mustard seeds-1 tbsp


• Asafoetida-1 pinch


• Chili powder-1 tsp


• 1 tsp rice bran oil


• Salt-to taste

Method:

• In a pan, add oil, once very hot, add mustard seeds, asafoetida,  curry leaves, green peas,salt, chili powder and fry until soft, add coconut and fry until coconut turns slightly brown. Goes well with both the recipes above :)

Proxy Aloo Parata - healthier alternative

Its been a while since I had used potatoes in my food. I use it as a occasional treat. I cooked chickpea and had boiled few potatoes along with it.

Ingredients for stuffing: 

• Boiled potatoes -2 peeled,cooled and mashed


• Salt-as needed


• Chili powder- a tbsp


• Asafoetida- a pinch


• Cumin seed powder/seeds-1 tsp


• Coriander leaves- finely chopped-3 tbsp


• Amchur powder - a tsp(for sourness)


• Mountain bread (the 70KCal flat bread you get in Coles/Woolworths)

Method:

• Mix them all together and this is the stuffing for aloo parata


• Tear the bread into two, add 2 Tbsp of stuffing in between and microwave for 30 sec.

 

Palak Tofu / Palak Channa

Palak Tofu/Channa is a high protein blessing for vegans :) When I was in India, I used to go to this North Indian restaurant and became best friends with the chef there :)  When I left India to come to Sydney, he had given me a copy of these 126 recipes which are his mum's :) I just pulled it out today, so from today on, I am going to get his recipes veganized :)

Caution: This recipe involves loads of blending.

Ingredients: 

• Baby spinach leaves - 250 gms pack


• Green chilli-1


• Onion-1 cubed


• Tomato-1.5 cubed


• Ginger-1/2" piece


• Garlic- 3 pods


• Raw Cashews soaked in water- 15gms (This is the best cream substitute)


• Clove-2, Cinnamon-1"piece, Cumin seeds-1 tsp, Bay leaf -1


• Oil-2 tbsp


• Organic tofu- 250 gms- water drained and cubed- fork pierced (Chilli powder -a tsp to fry the tofu)/ a cup of cooked chickpea for palak channa


• Chilli powder, coriander powder,garam masala-1 tsp each

Method:

• First Step is to process the spinach. In a pan,add washed spinach and sprinkle water and fry for a couple of mins until it is about to be cooked completely. Take it out and wash it under cold water (it is to retain the awesome green color of the spinach-bit of bragging but have a look at my pics-That's the green you need :P). Add bit of salt and blend into a smooth paste


• Second Step is to make the cashew cream- Blend cashews into a smooth paste


• Third step is to make the curry base. In a pan, add oil, add clove, cinnamon, cumin seeds, once it splutters add onion, green chilli, ginger and garlic and fry until onions are transparent (not brown). Add in tomatoes and the spice powders and fry until tomatoes are soft. Take it off heat and allow it to cool and blend into smooth paste.


• Fourth Step is to fry the tofu. In a pan, add a tsp of oil, add chilli powder and add tofu cubes and fry them until hrown on all sides. This is to be done in parallel with adding cream in the next step otherwise tofu will get really tough


• Time to put them all together. In a pan, add the curry base, let it boil for like 2 mins and add the spinach in. Mix them well. Add more salt and add the cashew cream.Close the pan and let all the flavors infuse together for 5 mins.


• You could add cooked chickpea or Tofu, close and cook for few more mins and serve hot

Mexican Food Feast

Sundal

I made quinoa mujadara yesterday. You know how you eat something again and again,  and you are like 'Man, why cant I eat something else'. I reached that state with quinoa. I promised myself not to eat quinoa for like 2 days. I love it so much that I cant live without it. Anyways,  I had some leftover lentils, decided to make 'sundal'. A popular dish in south India - it is a lentil stir fry with coconut and onions. The main seasoning for a sundal is asafoetida. It is an awesome spice with so many benefits.  It boosts metabolism, Google for more benefits :) . To make sundal, you need boiled lentils. Not dal consistency but the ones that can be picked out individually like chickpeas,  black eyed beans etc. I used the flat brown lentils you use for mujadara.

Ingredients: 

• A cup of lentils - boiled


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Salt-to taste


• Asafoetida- 2 pinches


• Coconut-3-4 tbsp


• Red chilli powder- 1 tsp(vary this based on your spice limit)

Method:

• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, asafoetida. If you like taste of onions, you could add onions now and fry them with it.


• Add the boiled lentils, chilli powder, salt, coconut and mix them together.


• Awesome as an evening snack. You could omit coconut if you don't want it. But then, onions must be added then.

Sundal

I made quinoa mujadara yesterday. You know how you eat something again and again,  and you are like 'Man, why cant I eat something else'. I reached that state with quinoa. I promised myself not to eat quinoa for like 2 days. I love it so much that I cant live without it. Anyways,  I had some leftover lentils, decided to make 'sundal'. A popular dish in south India - it is a lentil stir fry with coconut and onions. The main seasoning for a sundal is asafoetida. It is an awesome spice with so many benefits.  It boosts metabolism, Google for more benefits :) . To make sundal, you need boiled lentils. Not dal consistency but the ones that can be picked out individually like chickpeas,  black eyed beans etc. I used the flat brown lentils you use for mujadara.

Ingredients: 

• A cup of lentils - boiled


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Salt-to taste


• Asafoetida- 2 pinches


• Coconut-3-4 tbsp


• Red chilli powder- 2 tsp(vary this based on your spice limit)

Method:

• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, asafoetida. If you like taste of onions, you could add onions now and fry them with it.


• Add the boiled lentils, chilli powder, salt, coconut and mix them together.


• Awesome as an evening snack. You could omit coconut if you don't want it. But then, onions must be added then.

South African Split Pigeon Pea Soup

I was away for a month in South Africa volunteering with lions (Excuse for not blogging regularly) Had the most amazing time of my life :D. Got to do lot of adventure activities-one of which was cage diving with sharks at Gaansbaai , Cape town.

It was a freezing cold day and had to jump into the water, do up-down up-down like 200 times, it was exhausting. Back on shore, the tour company that took us into the ocean had this vegetable soup ready to warm us up. No offence - I thought Australia was the biggest meat eating country. I was wrong. It is South Africa. Finding vegan food is a challenge there :P. Anyways, I did my normal questioning with the ladies there - Any chicken stock,butter, cream blah blah blah? The lady who made the soup said it had only lentils, potato and carrots. NOTHING ELSE. I had a mouthful of the soup and man, it was the best soup I have ever had. Got the recipe from the ladies.

Ingredients: 

• Split pigeon pea-1/2 cup soaked in hot water for 30 mins and boil until its mushy


• Carrot grated-1


• Potato grated-2

Method:

• Add all the ingredients, lower the heat and cook on low flame for like 40 mins. Keep adding water to retain the soup consistency


• Add salt and pepper and that's it :) Yummy soup. No oil or stock.


• Deepa of Spice Rack blog had added a green mango for sourness. You could do that too :)

Bottle Gourd Lentil Curry

I had been to an Indian grocery yesterday and I love experimenting with different squash varieties. I came home with so many types of squash and gourds that I couldn't fit them in my refrigerator

Gourd number 1: Bottle Gourd/Calabash

I have never tasted the bottle gourd/lauki (I have no clue how to pronounce it). This is an usual way I cook other squash/gourd types.

My favorite lentil/pulse is the split chickpea. Yummiest of all. Have you tried it? If not, please do. Just cook them mushy, add salt, roast cumin seeds in 1 tsp hot oil, add it to the lentils, you could have that as a meal.  Any legumes, if you can't find it in woolies/coles/any grocery out there, you could head to an Indian shop and find yourself in a heaven of lentils - I kid you not, at least 20 types. :)

Now back to the recipe,

Ingredients: 

• Split chickpea-1/2 cup soaked in hot water for 30 mins and boil until its done. Not mushy though


• Calabash-2 nos-peeled-chop them fine


• Onion- 1 and 1/2 finely chopped


• Tomato- 2 (I like to boil them in hot water for 5 mins-peel the skin and blend them. Less oil goes into the curry. You could chop them instead)


• Ginger-1" piece


• Garlic-5-6 pods


• Green chili -optional -cut very fine (I avoid chilies- this is for spice lovers out there- I don't eat spicy, yes I am Indian - one exception out there-my mom usually cooks two types in every meal-before chili, after chili)


• Chili powder-1 tsp


• Coriander powder - 3 tsp


• Sambar  powder-1 tsp


• 1-2 tsp oil


• Black mustard seeds-1 tsp


• Curry leaves-3 (optional- am addicted to curry leaves)

Method:

• Blend ginger, garlic, tomatoes into a fine paste


• In a pan, add 1-2 tsp oil, mustard seeds, wait for it to pop, add curry leaves, onion, fry them by sprinkling water, salt, once done, add tomato puree in.


• Add chili powder, coriander powder, sambar powder and fry until its almost dry, add the squash and lentils in and add a cup of water and salt until the squash is done.


• Garnish with coriander leaves (optional).


• If you feel the curry is too watery, add 1 cornflour to 1 -2 Tbsp water and the most easiest curry of all times.

I have just realized I blend a lot of things, I reread my posts and almost every single post has blend this/blend that. Is that weird? I can't cook without my blender. I really can't :P

Pumpkin green peas curry

I opened my new pack of fennel seeds, the aroma triggered the invention cells in my brain :) Fennel seeds, peanuts and coconut are best friends. They taste amazing when put together. Made this pumpkin curry, probably one of my best inventions so far. :)

Ingredients: 

• 250 gms yellow pumpkin - cubed


• 1 red onion- chopped fine (some goes into the curry, some into blender)


• Green peas - a handful


• Roasted Peanuts-15


• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 tsp rice bran oil


• Fennel seeds- 1tsp


• 2 garlic pods chopped fine


• Salt-to taste

To Grind:

• Coconut-3-4 tbsp


• Dry red chilli-2 (vary this based on your spice limit)


• Fennel seeds - 1 tsp


• Cumin seeds - 1 tsp


• A handful of chopped red onion


• Garlic - 3 nos

Method:

• Grind the ingredients to be blended into a smooth paste.


• In a pan, heat 1 tsp oil, add mustard seeds, once it pops, add curry leaves, fennel seeds and chopped garlic. Saute for a minute before you toss the onions in


• Add little salt and sprinkle water to soften them. Add the chopped pumpkin, peanuts, green peas and saute for a minute and then add the blended paste, salt close and cook until pumpkins are real soft. Sprinkle water if needed.


• Once pumpkin is soft, add 2 tsp of cornflour to make the curry dry.

Quinoa with Rasam

Rasam is my all-time favorite -  A tangy Indian soup eaten with rice. Usually tomato/tamarind are the base for rasam, Either you can love rasam or hate it completely. When India was under Brits rule, Brits loved Rasam so much that they came up with their version of Rasam- Mulligatawny soup. It translates to Pepper water in Tamil.

There are different ways to make rasam. Every place in South India has their signature rasam. There are ones which take less than 10 mins to cook or some complicated ones which take more than 45 mins.

This is the most easiest recipe. Are you bored by adding quinoa to salads? If you are looking for an alternative, this is what you do. Make Rasam and add quinoa to it. :)

Ingredients: 

• Roma tomatoes - 3 big nos


• Turmeric - a pinch


• Coriander leaves- 6-7 leaves

To grind to fine paste 

• Garlic- 5 nos


• Green chilli-1


• Cumin seeds - 1 tsp


• Peppercorn -8 nos

To season:

• Oil-1 tsp


• Mustard seeds-1 tsp


• Curry leaves- 10


• Red chilli-broken into half

Method

• Bring water to boil, add the tomatoes in and close the pan, let tomatoes boil for 5-6 mins/until the skin starts peeling off. Cool and blend it to a fine puree.


• In a pan, add 1 tsp oil, add mustard seeds and curry leaves and add the ground paste in. Lower the flame. Fry for a couple of minutes and add the tomato puree, salt, 1 and 1/2 cups water, salt and wait until it froths.


• Remove off heat and top with coriander leaves

Baby Kale Thoran

Coconut is my drug. I am addicted to it. I can add coconut to every dish I am eating without flinching my face. Any dish doesn't turn out the way I want it to, I add coconut. My ancestry has traces of Kerala heritage, which is one of the most beautiful places in India and coconut is one of the main ingredients in most of the dishes there :) (No wonder, I love it)

If you have an onion, a garlic, coconut meat and chilli, Thoran is your time savior. You can make thoran out of every vegetable possible, and without a doubt, it will taste good. Thoran is vege-stir fry with coconut.

When I went to Woolworths this week for my grocery shopping, I got few packs of Baby Kale, one of the most nutritious greens ever.

Ingredients 

• 1 red onion-finely chopped


• Baby Kale - 1 and half packets


• Coconut meat - 1 handful


• 2 garlic pods-finely chopped


• Salt -to taste

For seasoning

• Black Mustard seeds-1 and 1/2 tsp


• 10 curry leaves


• 1 fresh green chilli-slit (if you don't want it to be spicy at all, just drop the chilli in)


• 1 tsp rice bran oil

Method

• In a pan, heat 1 tsp oil, when it is real hot, add black mustard seeds, when it starts to pop, add curry leaves in, green chilli, onion and garlic in. Toss some salt in


• Sprinkle water and soften the onions


• Add Kale and bit of salt in and it takes a while to cook Kale.


• Once it is dry/devoid of water, add coconut in and turn off the heat


• Ready to eat :)

Kale Quinoa cooked Moroccan style

Had baby kale and boiled black-eyed beans sitting in my fridge looking at me saying "Add us together" and I did put them together with quinoa. Cooked them in Moroccan style. Was yum.

Ingredients 

• Red quinoa- cooked 1 cup


• Red onion-1-finely chopped


• Baby Kale-a handful


• Moroccan seasoning - 1 tbsp


• Boiled black eyed beans - 1 handful


• Coconut-1 tbsp


• 1 tsp oil


• 1 tsp cumin or mustard seeds


• Few curry leaves (optional)


• Salt- to taste


• Lemon juice- from half lemon

Method

• Cook red quinoa without salt.


• In a pan, add 1 tsp oil, add cumin/mustard seeds and curry leaves and add the onions in.


• Once they are soft, add kale and boiled black eyed beans, the Moroccan spices, coconut and stir them until it is dry.


• Add the red quinoa in, add salt, mix them well. Take it off heat and add half a lemon juice.

Vegan Thai Green Curry

This Thai curry recipe was given to me by a thai student of mine.. This tasted real good.. I am so glad that  she passed me the recipe. Yummy :) Chopping takes around 30 mins. If you have the ingredients ready, this curry is the easiest :) 

Ingredients for the vegan green curry paste - blend them real fine. 

• Basil leaves-a handful


• Kaffir lime rind-a quarter- That was way too strong for me- 1 used 4 kaffir lime leaves


• Coriander leaves-1/2 handful


• Inner most section of lemon grass- 1 stalk-finely chopped


• Garlic pods-8


• Ginger-1 small piece


• Coriander powder-1 tsp


• Green chilli-3


• Soya sauce-1 tsp


• Half red onion/2 shallots


• Peppercorns-3


• Clove-1

Ingredients for the curry

• Brown muchrooms-4 length-wise chopped


• Small carrot -1 - julienne


• 1/2 brocolli head- seperate them into tiny florets


• Firm tofu-broken into bits - 2 tbsp


• Green peas- to taste


• 10 Basil leaves


• 1/2 Eggplant-finely chopped


• 1/2 a can of light coconut milk


• Red onion-1-finely chopped


• Salt- to taste


• 1 bay leaf, 2 kaffir lime leaves

Method

• In a pan, add 1 tsp oil, add 1 bay leaf, 2 kaffir lime leaves, onion, fry, add water and try to brown them, add all the veges, green curry paste, toss some salt, 1/2 cup water and let the  veges boil.


• Keep adding water until the carrots boil. That's when you add  few bits of crumbled tofu and 1/2 a can of light coconut milk and the basil leaves and that's it :) Ready with green curry.


• Tastes awesome with Kale quinoa

Blueberry banana choco magic

Sorry that I wasn't able to post for the last month and a half. Vacation to Tasmania and semester started.. Back to work. I know they are all excuses. :( I will try to keep up blogging regularly :)

I got a 125 gms pack of Tasmanian blue berries. Having tasted them in Tassie, I knew they would taste great and milkshake is what you you put them in

Ingredients

• Banana-1


• Blueberry - 75 gms


• Dates- 3 for sweetness


• Sun flower seeds -2 tsp


• Chia seeds -1 tsp


• Dietary fibre - 1 tsp


• Soy milk - enough to blend into a thick milkshake


• Raw Cacao powder - 1 heaped tbsp


• Almond meal- 1 tsp

Method

• Blend them all together [except almond meal] in a high speed blender and top with almond meal and a blueberry

Minty Banana

A small punch of minty flavor in your brekky. Loved it.

Ingredients

• Banana-1


• Dates- 3 for sweetness


• Natural peanut butter - 1 tsp


• Spinach - 1/2 handful


• Mint leaves-10


• Chia seeds -1 tsp


• Dietary fibre - 1 tsp


• Soy milk - enough to blend into a thick smoothie


• Almond meal- 1 tsp

Method

• Blend them all together [except almond meal] in a high speed blender and top with almond meal

Buckwheat Crepe - South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn't been the same since :) If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

• Buckwheat flour-1/2 cup


• Chickpea flour-1/2 cup


• Spinach, coriander, curry leaves, chives-2 handfuls finely chopped


• Dietary fibre powder-1 tbsp


• Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste


• Red onion-1/2 finely chopped


• Water-(you need enough water for runny consistency)


• Salt-to taste


• Oil-a tsp for crepe

Method

• Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

Serves: 2 people

Dahl Quinoa

Dahl/Dal is a vegetarian Indian curry made from lentils. There are numerous ways to make Dahl with different types of lentils. Lentils is one of the most important source of protein for vegans, so I make sure I eat at least dahl twice a week. With Quinoa, it is protein times 2. :) Best for lunch boxes and dahl could be used like a dressing with salad.

Ingredients 

• Split black lentils-3/4 cup


• Yellow lentils-1/2 cup


• Red onion-1-finely chopped


• Tomato-1,ginger-a small piece, garlic-2 pods- blend them together


• Turmeric-1/2 tsp


• Chilli powder-1/2 tsp


• Sambar powder- 2 heaped tsp


• Coriander leaves-a hanful chopped


• Salt-to taste


• Lemon juice-optional-1/2 lemon


• Rice bran oil- 2 tsp


• Cloves-2, Cinnamon stick-1 small stick,  cardamom-1, cumin seeds-1 tsp


• Quinoa cooked -1/2 cup

Method

• Pressure cook split black lentils, yellow lentils without salt


• In a pan, oil, cloves, cinnamon, cardamom, cumin seeds, once they splutter, add onion, bit salt, water to fry the onions brown.


• Add the blended tomato paste, turmeric, chilli powder and sambar powder, fry until tomato is fully cooked. Add the cooked lentils onto this and mix them well and let it cook for 4-5 mins.


• Add coriander leaves in. Remove off heat and add lemon juice


• Mix with quinoa and enjoy :)

Serves:2-3 people

Magic Mango Smoothie

This is another smoothie that I had 2 days back. Was divine and I didn't feel any food binge for around 3 hours. :)

Ingredients

• Mango -1


• Dates- 3 for sweetness


• Natural peanut butter - 2 tsp


• Spinach - 1/2 handful


• Chia seeds -1 tsp


• Dietary fibre - 1 tsp


• Soy milk - enough to blend into a thick smoothie

Method

• Blend them all together and top with a tsp of almond meal

Serves: 1 person

Banana Dates Almond Smoothie

I have been addicted to smoothies. It is summer here in Australia. I am craving for smoothies, milkshakes, crushes, you name anything cold, I need it.. We have Boost juice bars where I frequently have dairy-free smoothies, but one of the trainers in the gym, Chantal said it's not great for losing weight. So decided to make my own. Would never return to Boost ever again :) Much healthier option with no sugar, yet sweet. Also, read somewhere that having something green in the morning is very good. So in goes spinach almost everyday :)

Ingredients

• Banana- 1 ripe


• Dates- 3 for sweetness - great source of iron too


• Almond meal [Powdered Almonds] - 1 tsp


• Spinach - 1/2 handful


• Chia seeds -1 tsp


• Dietary fibre - 1 tsp


• Soy milk - enough to blend into a thick smoothie

Method

• Blend them all together and top with a tsp of almond meal

Serves: 1 person

Almond chia buckwheat crispbreads

With portion control diets, you have to snack at least twice a day. With high energy, it has to bridge gap between two meals.  This is one  awesome snack. Keeps your tummy full for at least 2.5 hours :)

Ingredients 

• Natural Almond chia spread -1/2 tbsp


• Buckwheat crispbreads -2 nos

Method

• Spread 1/2 tbsp spread on one crispbread. Keep one on top ( Like a sandwich)

Serves:1 person

Protein quinoa pilaf cooked Indian style

Found this recipe in one of my diaries and I knew immediately what was going into my lunch box tomorrow. The actual version of it had rice instead of quinoa and had the title "Chickpea Groundnut High protein pulao". Very much Indian ;) Pulao/Pulav is how any rice that is flavored in termed as. I thought of making this recipe in brown rice but decided to go with organic red quinoa. Heavenly. Ended up having a small portion of it for dinner.

Ingredients 

• Quinoa-1 cup cooked with 3 cups water (My quinoa consumed water like a sponge.. Try with 2 cups of water and add as required)


• Dried Chickpeas,dried Peanuts,dry peas-a handful each-soaked overnight-pressure cooked without salt


• Onion-1 small finely chopped


• Tomato-1, Ginger-a small piece, Garlic-1 pod-blend them together


• Dry chilli powder-1/2 tsp ( is way too low compared to normal Indian spicy limit)


• Channa masala (Spice from Indian grocery) - 2 tsp


• Garam masala-1/2 tsp


• Dry fenugrek leaves (ask for dry methi in an Indian grocery)-1/2 tsp


• Coriander leaves - a handful


• Clove-2, Cinnamon-a small stick, Cardamom-1 pod, Bay leaf-1,cumin seeds-1 tsp,curry leaves-1 strand(optional)

Method

• In a pan, add 1 and 1/2 tsp oil, add cloves, cinnamon,cardamom,bay leaf,cumin seeds,curry leaves and wait for them to roast, add onions, salt, fry, when ever you feel oil is necessary, add water and fry the onions.


• Once onion turns brown, add the blended tomato paste, fry for a minute, toss in turmeric, dry chilli powder, channa masala, garam masala, salt and fry until tomato loses it's raw smell. Add 1/2 to 3/4 cup water and add all the cooked lentils, add dry fenugrek leaves and let it boil for a 3-4 minutes. Add coriander leaves and let it become semi-dry curry and add cooked quinoa, add more salt and mix them well :)

Serves: 2 people

Vegan buckwheat crispbreads with tomato salsa

Vegan buckwheat crispbreads with tomato salsa

Losing weight is very depressing if you are with broccoli and greens all the time.  Especially, if you love food, it could be really hard to diet. Over a long run, diets are not going to work. How long can we count calories? Portion control, is a better choice. 5-6 meals a day, you never go hungry and you start to appreciate food much more. So I try to pick different things I have never had before. This is what I found in the supermarket, buckwheat crispbreads :)



Topped these crispbreads with tomato salsa and this turned out to be the best snack I have had in a while.

Ingredients for Salsa

• Onion-1/4 chopped fine


• Tomato-1 chopped fine


• Cucumber- 2" piece-chopped fine


• Macadamia nuts-3 nos-chopped fine


• Chickpea, peas, groundnuts (boiled) / any kind of boiled lentils


• Coriander leaves- 2 strands-chopped fine


• Chilli powder- a pinch


• Chat masala (got this from Indian grocery shop-usually used in Indian street food)


• Salt-to taste, Lemon-optional

Method

• Mix all the ingredients together and salsa is ready to be topped up on buckwheat crispbreads. Yum :)

Serves:2 people

Tofu sprouts and lentils salad

I made Vietnamese rice paper rolls, and had leftovers from the filling. Mixed them all together and had it for dinner as a salad

Ingredients for Salsa

• Cucumber-julienne- 1 handful


• Snowpea sprout leaves, Sprouts-a handfull together


• Boiled lentils-a handful 


• Tofu-1 handful (Julienne them and fry with Mexican taco seasoning in 1tsp oil)


• Onion-1/4 chopped length-wise


• Lemon juice- few drops as a dressing


• Salt-to taste

Method

• Mix all the ingredients together and salad is ready to be tucked in :)

Serves:2 people

Mango spinach smoothie

Mango Spinach Smoothie

Ingredients 

• Mango-1


• Spinach leaves-1 handful


• Light coconut milk- 3 Tbsp


• Soy milk-1/2 cup


• Caster sugar-1 tsp


• Maple syrup-2 tsp

Method

• Blend them all together into a smoothie

Serves:1 person

Vietnamese Rice paper roll

Vietnamese rice paper roll with coco-nut dipping sauce

Any time I walk past the Vietnamese takeaway shop in a food mall, I peek in to find out if there are any vegan rolls with just veges, it's hard to find one. So time to make it myself. I was walking through the health isle in Coles, where I found this gluten-free rice paper. Each paper comes to around 27 calories.



Ingredients for filling

• Carrot, cucumber-julienne- 1 handful each


• Snowpea sprout leaves, Sprouts


• Boiled lentils


• Tofu-1 handful (Julienne them and fry with Mexican seasoning in 1tsp oil)


• Onion-1/4 chopped length-wise

Method

• It is better to mix all the ingredients and keep them ready.


• Wet rice paper in warm water and place them on damp paper towel. Place  the filling in and roll them based on the instructions on the rice paper packet.

Coco-nut dipping sauce

Ingredients 

• Garlic-1 pod


• Raw almonds-12, Roasted peanuts-10, chia seeds-1/2 tsp, sunflower seeds, pumpkin kernels-1 tbsp each


• Caster sugar-1 tsp, 1 dry red chilli, 1/4 tsp tamarind paste, salt-to taste


• Light coconut milk- 3 Tbsp


• Onion-1/2 chopped fine


• Oil-1 tsp

Method

• Blend all the  ingredients in the first 4 bullet points together into a very very fine paste


• In a pan, add 1 tsp oil, add onion fry well, add the blended paste, water and let it boil for a couple of minutes.


• Take it off heat and use it as a dipping sauce :)


• This is all healthy fat, but make sure it is just a dipping sauce.

Serves:4 people

Creamy vegan lentil soup

Creamy vegan lentil soup

Ingredients 

• Soup mix (from supermarket) - had yellow lentils, barley, pigeon peas-1 cup


• Tomato-1 cubed


• Onion-1/2 cubed


• Red quinoa-1/4 cup


• Garlic pods-2


• Vegetable stock cube-1


• Chives- a handful


• Salt, pepper-to taste


• Water-3-4 cups

Method

• Soak soup mix for 6 hours and pressure cook  with all the other ingredients except salt and pepper.


• Once cool, blend them all together and add salt & pepper and heat it in a saucepan. Don't boil it, keep on flame until it froths around the corner.


• Note: Make sure you have it immediately and do not keep it overnight. Barley aids in yeast formation.

Serves:2-3 people

 

Spinach protein crepe

Spinach protein crepe

I have these 5000+ recipes, I am trying to make them all vegan and healthy. This is one such recipe where there were loads of non-vegan ingredients that have been replaced. I also had a conversation with my trainer Cam who was talking about how gluten-free diet aids in weight loss for many people. I have to do more research in trying to make recipes gluten-free. Used buckwheat flour and chickpea flour. Best crepe I have ever had in my life :)

Ingredients

• Buckwheat flour-1/2 cup


• Chickpea flour-1/2 cup


• Spinach, coriander, curry leaves, chives-2 handfuls finely chopped


• Dietary fibre powder-1 tbsp


• Dry chilli powder, cumin powder-1 tsp each


• Red onion-1/2 finely chopped


• Water-(you need enough water for runny consistency)


• Salt-to taste


• Oil-a tsp for crepe

Method

• Mix them all together and make crepe on a hot pan.


• You could either eat it by itself or with some chutney.


• Very healthy, high in protein and fibre

Serves:2-2 people

Green gram crepe and tomato chutney - Gluten free

Green gram crepe with tomato chutney - Gluten free

Ingredients for Crepe

• Green gram -2 cups


• Brown rice- 1/2 cup


• Ginger, no, of, chillies, curry leaves, salt-according to taste


• Onion-1 finely chopped

Ingredients for Tomato Chutney

• Onion-1 cubed


• Tomato-1 cubed


• Garlic-3 pods


• Ginger-small piece


• Coriander seeds-1 tsp


• Cumin-1 tsp


• Oil-1 tsp


• Salt-to taste


• Tamarind- a very small piece


• Hing/asafoetida -1/4 tsp (you get in in Indian/ Srilankan grocery)

 



Method-Crepe

• Soak rice and green gram for 6 hours


• Blend them together with the other ingredients except onions. It needn't be watery crepe consistency, could be little denser.


• Add onions and make crepes (could be bit denser than normal crepes)


• Goes excellent with Tomato chutney

Method-Tomato chutney

• In a pan-add 1 tsp oil, cumin, hing, coriander seeds, roast them, add onion, garlic and ginger (no use of chopping them, cos you are gonna blend them all in), once onion turns brown, add tomatoes and cook until soft/tender. Remove from heat and once cool, blend them with tamarind to a fine chutney consistency


• If oil is very less to fry onions, use water and salt to brown them.

Serves:2-3 people