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 :)

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

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

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

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

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


 

Healthy Quinoa Crepe

Healthy quinoa crepe

 Ingredients

• White/Red Quinoa-1 cup


• Brown rice- 1.5 cup


• Urad dal - 1 cup


• Fenugreek seeds - 1 tsp

Method

• Soak them all together for 8 hours


• Grind them together with water to a fine consistency. It is okay if it is not watery enough for crepe. You could add water when you make them


• Make sure you let it ferment overnight on a table and in the morning take out needed quantity for crepe, add water and pour the batter over hot griddle, spray olive oil and make sure you cook both sides.


• The softest crepe you would have ever eaten in your life :)

Serves:5-6 people 

Tuar dal Idli

Tuar dal idli

 Ingredients

• Tuar dal-2 cups (soaked for 8 hours)


• Cumin seeds-2 tsp


• Shallots-7/8-chopped fine


• Baby carrot-1--grated


• Coriander leaves-a handful


• Salt, chilli powder-to taste

Method

• Grind Tuardal to a coarse paste


• Add shallots, salt, chilli powder,coriander leaves to the batter


• Coat the idli plates in idli maker with olive oil spray and add grated carrots to all the greased plates.


• On top of grated carrots, add the batter and steam it for about 12-15 minutes


• Goes well with chutney and sambar

Serves: 2- 3 people. Makes around 16 idlis

Lemon Vermicelli

Lemon Vermicelli

Ingredients

• Vermicelli-50gms


• Mustard seeds, Urad dal, peanuts,green chilli,coconut stands,asafoetida/hing-1tsp each


• A pinch of turmeric


• Few curry leaves, coriander leaves, whole peanuts with skin, sea salt, lemon juice - to taste


• Rice bran oil-1tsp

Method

• Boil Vermicelli in water without salt for 5 mins


• In a small sauce pan, add oil, Mustard seeds, Urad dal, wait for it to crackle, then add curry leaves, hing, turmeric, peanuts,green chilli and after 30 seconds, add the boiled vermicelli, salt, coconut and toss them until they combine. Take th pan off heat and add lemon juice and coriander leaves.

Serves:1 person