Cheddar and Garlic Roasted Brussel Sprouts

Tinsy and tiny cabbage like green buds, taking its name from Brussel, in Belgium is one of the greens that I hadn’t tried before..ever. So, this time while I was on my grocery trip, I decided to pick some of this cute miniature cabbages, go home and scan the web and try making a recipe with Brussel Sprouts that would be easy on both ingredients and time.

garlic and parmesan roasted brussel sprouts

I did read somewhere as these cute Brussel sprouts being, unfortunately, a misunderstood vegetable probably because most people don’t know how to cook them properly.

Well, I personally like the flavor of roasted garlic and of-course baking it with some non-dairy cheese sounded nothing less than tempting and worth giving a try for the first time with some Brussel sprouts 🙂 Continue reading “Cheddar and Garlic Roasted Brussel Sprouts”

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Vegan Spinach and Mushroom Crescent Rolls

vegan spinach and mushroom crescent rolls recipe

Spinach has been the most talked about salad green in the world since almost the 14th century, until Kale gained its popularity and they both joined the march of healthy and clean eating.

vegan spinach and mushroom crescent rolls recipe

Believed to have originated in Ancient Persia, Spinach has travelled the world impressing us with its versitality and immense health benefits and has managed different and disguised ways to be a part of our healthy daily meal plan.

In the praise of this mighty green, a cup of spinach intake can boost the daily nutrient capacity in terms of iron, manganese, magnesium, calcium, folate, vitamin C, E,K, A, B1,B2, B6, potassium, fibre and the list is honestly endless. No wonder why Popeye always flaunted his spinach nurtured muscles? Makes me wonder if he was a vegan too. 😀

vegan spinach recipes

I also basically love mushrooms. I know it doesn’t have any particular appealing taste of it’s own, but all mushroom lovers have no biasness when it comes to including this as an ingredient in food preparations. So much so that , we start to consider this as a vegetable inspite of it belonging to the fungi kingdom.

But the key is to get healthy nutrition from as many sustainable and plant derived resources right? Well, then as per many recent studies, mushrooms are in the game. Woohoo! Not only do they decrease the risk of obesity, diabetes, and heart disease, they also promote a healthy complexion and hair alongwith increased overall energy.

Okay, so coming back to this super-tempting spinach recipe, folded in with mushrooms and some sweet yellow corns for the sake of my fettish, this crescent rolls recipe has turned out to be my ‘to-go’ as a quick option when it comes to my list of vegan snack recipes or even as an appetizer. 🙂

You will need:

  • One crescent roll (I use the Pillsbury one as it is vegan)

vegan crescent rolls

  • 2 cups of washed and chopped spinach
  • some washed and chopped up  baby bella mushrooms
  • Approximately 5-7 tbsps of tofutti cream cheese. You can find many other vegan brands too that market amazing cream cheese and sour cream.

creamy spinach and mushroom crescent roll recipe

  • I used 3 tbsps of tofutti sour cream

Tofutti Sour-Supreme-

  • 1 tsp of nutritional yeast
  • 1/2 tsp of galic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1/4 cup of frozen yellow sweet corn (thawed)
  • 1 tsp of sesame seeds and
  • 2 tbsp of breadcrumbs
  • some oil to spray for baking

To make:

  • Set your oven to preheat at 400 F or 200 C
  • In a large mixing bowl, add the cream cheese and the sour cream and mix them well.
  • To that add the chopped spinach, the onion-garlic powder and the seasoning, gradually folding in the chopped muhrooms and the sweet corn.
  • Line a baking tray with tin foil and spray it with some cooking oil of your choice.
  • Now it time to set the crescent rolls. 😀 Craefully open the outer package as instructed on the label and gently separate the triangle pieces of the rolls as per the tear markings made on them.
  • place them on the baking sheet, add a scoop of the mixture and fold the rolls starting from the narrow side inside, simply just like a wrap. Trust me, you don’t need to be a pro at this. I simply followed my gut with some caution. 😛
  • Once all the rolls are set and done, sprinke them with some sesame seeds and bread crumbs for a crispy surface.

vegan cresecent rolls-spinach and mushroom recipe

  • And finally let them bake for 18 minutes in the preheated oven and watch them rise and turn golden.

spinach and mushroom crescent rolls final

And serve hot. Oh! But be sure not to bite right away.. I know tempations are so hard to resist, right? 🙂

P.S : ♥ The inspiration for this recipe was taken from here and there are many more that you could check out. 🙂  I’ve tweeked some minor changes in my cresecnt rolls here to satisfy my foodie soul though . I hope you enjoy it as much as I did along with my family. ♥

Khaman Dhokla ~ A Savory Steamed Cake

What I love most about India is the diversity in culture, customs and food of course. One can never say admit having tried out every dish , from every corner of the country because delightfully each state, every small town and even a suburb has at least one modest street side chef with the innate quality of making their own signature style or modifying a dish in his/her own unique way.

It is those evening snack craving of an Indian (like me 🙂 )  that makes me nostalgic of my land and insists that I look up a cook book and whip up something different from time to time.

“Khaman Dhokla” is one such savory steamed cake made from gram-flour and is a popular snack that belongs to the western state of  Gujarat, in India. It is light, easy to prepare and like it looks,it is savory and a bit of a crowd pleaser too. 🙂

Ingredients needed to prepare:

For the batter:

  • 1 1/2 cups of sifted gramflour
  • 1 tsp of salt
  • 1 tsp of sugar
  • 1 tbsp of semolina
  • a pinch of asafoetida (hing)
  • 1 Tbsp of ginger and green chili paste
  • A pinch of turmeric to enhance the yellow color
  • 1  or  another  1/2 cup of luke warm water to make a smooth thick batter.
  • 3/4 tsp of baking soda
  • 1 tsp of lime juice of apple cider vinegar

For the Tempering:

  • Oil
  • Curry leaves ( I did not have that stocked in my pantry, so opted it out) 🙂
  • 1 tsp mustard seeds
  • 1 tsp white sesame seeds (optional)
  • 2 tsp sugar
  • 2 green chilies split
  •  1 tsp lemon juice
  • 1/3 cup of water

For Garnish

  • Grated coconut & chopped cilantro

To Make:

  • In a mixing bowl, mix all the above batter ingredients except the baking soda and lime juice to be added later, and make a smooth mixture.
  • Cover and keep the batter aside.
  • In a deep vessel or a pressure cooker added 2 cups of water and set it on high heat.
  • Prepare a flat round tray by greasing it with some oil. I used an Idli tray as that is what I had handy. 🙂

what-is-the-size-of-a-idli-pan

  • Once the water almost comes to boil, add the baking soda and lemon juice/apple cider vinegar to the batter and stir it, not over mixing it. You will find tiny bubbles that hit the surface and that is what we want.
  • Scoop a tbsp of the batter and pour it in the compartments or directly pour it in a round/square pan that fits in well in the water bath.
  • Place the batter tray in the water container to let it cook on steam and covering it with a lid. If you are using a pressure cooker, remember to take off the whistle and let it look for 15-17 mins.
  • Once the cooking time lapses, insert a tooth pick and check if it comes out clean and your savory cakes will be ready to be served. If prepared in a pan, flip it over and the cake shall slip out. You may then cut them into squares and serve.

For the tempering and the garnish:

  • Heat oil in a pan and add the curry leaves, green chilies, mustard and sesame seeds.Cook for 5 seconds and then add the water, sugar and the lemon juice.
  • Allow it to cook for another 10-15 seconds and pour this over the dhoklas/steamed cakes so that the flavors seep into them.
  • Garnish with grated coconut and coriander leaves. It can be served hot or cold and can be stored for a day, in the refrigerator.

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Kale Cutlets ~the Queen of the Greens

When, “where do you get your nutrition from?” is the most popular questions for vegetarians and vegans alike these days, nature seems to have thrown the answer to us, just in time and that too in abundance ~ KALE.SONY DSCKale is topping the charts in terms of whole food nutrition and pretty much flooding the green grocery section as the show stopper. Well, if we were to discuss the benefits of this leafy produce that belongs to the cabbage family, to enlist that here, would be a mere dishonest job on my side.

5279419_origHowever , I just cannot emphasize less to modestly mention it’s power when it comes to it’s carotenoid nutrient, that supports eye health and even can improve glaucoma and promising doses of Vit K,calcium, magnesium, potassium, omega 3, folates, protein, iron, phosphorus, the B family of vitamins & fiber. Phew! I am sure , I still may have missed some here.

While Kale can be consumed in the form of a salad, even these steamed Kale cutlets here are not a bad variation at all for a change in taste, for treating guests with a healthy starter option, or just to prepare them in advance and store them in the freezer and toss out a patty once in while. Quite a few options here 🙂

Ingredients:

  • A bunch of kale
  • 2-3 boiled potatoes
  • 1 tsp of ginger garlic paste
  • 6 Tbs of dry roasted chickpea flour/gram flour
  • 1/2 tsp of coriander powder
  • 1/2 tsp of cumin powder
  • 1/4 tsp of turmeric
  • 1/4 tsp of carom/ajwain seeds
  • Salt & Pepper to taste
  • Bread crumbs to coat and shallow fry.

To Prepare:

  • Blanch the kale leaves in hot salt water until soft and blend it in a blender.
  • In a hot pan with a tsp of oil, temper with carom seeds and ginger garlic paste and add the kale puree to it and mix well.Add the spices and stir until the excess water dries out and keep aside.
  • Dry roast 6 tbsp of gram-flour in a vessel and keep stirring gently to avoid it from burning or over roasting.
  • In a mixing bowl, add the seasoned kale, mashed boiled potatoes, the roasted gram flour and knead it in a consistency that helps you make small cakes out of it. The gramflour and the potatoes both help in keeping the kale together.
  • Cool this mixture completely at room temperature or in the refrigerator.
  • Your mix is now ready to be used right away or for a cold ‘stored away’ to be served later. 🙂
  • Scoop a a large tbsp of the mixture and make small patties pressing against your palms. Roll them into the breadcrumbs and shallow fry them, flipping gently on both sides.

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Serve hot with a dip of your choice or simply with some classic ketchup.♥