Category Archives: vegan

Lunch Noodles

All you need is a filling lunch. A dish that is hearty, stops your cravings and keep you full till snack-time. This is just that.

  1. 100 g rice noodles
  2. 3 medium carrots
  3. 1 medium white radish
  4. 150 g greens (kale/spinach/amaranth/any other)
  5. 7-8 green beans
  6. 3 fat baby corn fillets
  7. 1 green pepper
  8. 100 g firm tofu
  9. 1 tspn dark soy sauce
  10. 1 tspn sesame oil
  11. 1 inch ginger
  12. 3 cloves of garlic
  13. 3 small green chillies (or 1 bird’s eye chilli)
  14. Zest and juice of 1 lemon
  15. 1 tbspn vegetable oil
  16. Salt
  • Chop all the vegetables and baby corn to a similar sizes, the tofu into cubes, and tear up the leaves
  • Chop the ginger, garlic and chilli very finely
  • Place the noodles in recently boiled water for about 8 minutes, until the noodles turn aldente.
  • Meanwhile in a wide, heavy bottom-dish on heat, pour in the vegetable oil and stir-fry the ginger, garlic and chilli
  • Add in the radish and carrot and stir-fry these vegetables until they roast a little and start turning brown on one side.
  • Braise the tofu separately.
  • Next, add in the remaining vegetables, and the leaves, and stir-fry for about 3 minutes.
  • Add in soy sauce, salt and switch off the flame, and keep the dish closed.
  • The noodles should be done by now. Add them to the vegetables, tofu, leaves, add a tspn of sesame oil, and adjust seasoning. Serve!

Basil-scented Green Salad

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Welcoming Monsoons in Bangalore, this is a recipe that celebrates the beginnings of rains, a brand-new diet plan and a new magazine that I am about to launch in ten more days!

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  1. half a head of green Cabbage
  2. 1 medium green Bell Pepper
  3. 15-20 leaves of green Basil
  4. 1 tbsp of cooked brown rice
  5. 1 medium green Apple
  6. ½ cup of extra virgin olive oil
  7. 10 almonds
  8. 8 walnuts
  9. 4 cloves of garlic
  10. 1 medium green chilli
  11. Salt
  12. Black/white pepper (optional)

 

  • Roast the nuts dry, till they are lightly browned, and keep them aside
  • Julienne the bell pepper and cabbage, mince the garlic, and finely chop the chilli.
  • In the same pan, pour about 2 tspns of oil and stir fry them for 30 seconds each, separately (starting with the garlic and chilli), and set them aside.

For the basil-scented oil, this is what I did:

  • Heat ½ cup of extra virgin olive oil in a deep pan, and switch off just a minute before you know it would start getting smoky. That would be approximately a minute and a half on medium heat.
  • After switching off, tap the basil leaves into the oil and wait for things to settle down. Leave them to steep for about a day.

 

  • Slice the apple into half-moons and set aside.
  • Arrange the salad on your plate (vegetables garlic and chilli, nuts, rice and the apple), adjust the seasoning, and dress the salad with the basil-scented oil. A warm and welcoming salad it is!

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Superfood Snack

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Do you have those mid-afternoon cravings like me? If you do, then do try making these at home. These are wonderful, delicious and ever-so-simple to make.

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  1. 22-25 Mejdool dates
  2. 1 cup of jumbo oats
  3. 1/3 cup pecans
  4. 1/3 cup walnuts
  5. 1/3 cup almonds
  6. 2 tbspns watermelon seeds
  7. 2 tbspns sunflower seeds
  8. 1 tbspn organic honey
  9. 1 ½ tspn fennel seeds
  10. 1 tspn salt
  11. 1 tsp of extra virgin olive oil (optional)

 

  • Roast the fennel seeds and then the nuts in a pan, and place them in a blender to blend them into a not-so-fine powder
  • Next, blend the oats and fennel into a fine powder. You can blend oats and fennel seeds together.
  • If the dates are bit tough, then soak them in warm water for about 10 minutes and then de-seed them. Blend the deseeded dates in a processor till an almost fine paste.
  • Now start combining the processed nuts, oats, fennel, dates, and the watermelon seeds and sunflower seeds and honey (and oil, if you are using).
  • After everything is well combined, flatten the mixture out and cut into shapes.
  • The mixture is a little sticky, so you may want to line your plate with a grease-proof paper.
  • Have them immediately and/or store them in the fridge. They keep well for little more than a week.

 

Orange-Cardamom-Chocolate Cake (Egg-less, Dairy-free cake)

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Hope you are all doing well. I know it has been some time I posted; and been some time I posted a cake.

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However, sometimes, you just have to have a cake, with chocolate A chocolate cake! Or atleast a cake with chocolate frosting! Right?

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Though we used oat flour and wholewheat flour in it, this cake turned out moist like the cakes you get in bakeries, except that this is a comparatively healthy version of the same. Feel free to change the icing part to something you prefer. I used something that I thought was better for us. Also, instead of cardamom tea, you could use normal tea with a hint of cardamom powder, if you like. Place a bag of cardamom tea in recently boiled water and brew it for about 3-4 minutes for a concentrated version.

The cake keeps well for 2 days (not in the fridge; I just left in covered on the countertop). We had it for breakfast and it seemed another healthy option aside from an omelette, focaccia, or toast.

 

Cake:

  1. 1 ½ cups oat flour
  2. ½ cup whole wheat flour
  3. ½ cup vegetable oil
  4. 1 ½ tbspn coconut sugar
  5. 1 heaped tspn baking powder
  6. ½ tspn salt
  7. Zest of 2 juicy oranges
  8. ½ cup orange juice
  9. ½ cup of cardamom tea

 

  • Preheat the oven to 180C.
  • In a large mixing bowl, combine the flours, salt, baking powder, sugar and zest.
  • In another bowl, add the hot tea, orange juice and oil; mix well to combine these wet ingredients.
  • Combine the wet ingredients and dry ingredients and make a smooth batter.
  • Divide the batter into 2 small baking dishes/cake moulds, and bake for 35-40 minutes, until a skewer inserted comes out clean.
  • After this, let the cakes cool down completely before going ahead with the icing.

Icing:

  1. 200 g Cottage Cheese
  2. 200 g Unsweetened Dark Chocolate (preferably more than 60%)
  3. 4-5 tbspns warm milk

 

  • Break up the cottage cheese and add it to a food processor. Process it with a tbspn of warm milk.
  • Chop finely and melt the chocolate either on a double-boiler or the microwave, until smooth and silky
  • Add it to the processed cottage cheese and process again till everything combines homogenously.
  • Decant the mixture into a bowl and mix it thoroughly, and add the remaining milk, to make it a silky mixture.
  • Place this mixture in the fridge for about 10 min, and ice your cake after this.

Enjoy!