Cultivated first by the Romans, with distinct flavors and unending list of health benefits, is the one root produce that is so hard to beat. Beetroots belong to the same family as of the spinach and while its leaves taste bitter, its root is naturally sweet can be eaten raw, cooked or even pickled.
With high levels of antioxidants, liver detoxing properties and the antidote for overall good health, maintenance of the digestive tract and a natural controller for high blood pressure and its distinct rich crimson color makes it a such a steal-deal from mother nature.
While I have tried this wonder root raw, boiled, roasted in salads and seasoned for falafels, I couldn’t resist the idea of baking them into crispy chips for a healthy snack and I am so glad to have tried it. 😀
And the bonus here is that its so simple that you would regret not having tried it at least once. 🙂
For these healthy chips you would need:
1 tbsp of olive oil
sea salt and pepper to season
1/2 tsp onion powder (optional)
1/2 tsp garlic powder (optional)
1/2 tsp Italian herb seasoning
and fresh or dried rosemary leaves for some aroma
How to make:
Preheat the oven to 375 F or 190 C
Wash and peel the beetroots and using a mandoline or handheld slicer, slice the beets into dainty thin slices.
Line a baking tray with foil or parchment paper and brush some oil on the surface.
Place the beet slices, avoiding to overlap, on the parchment paper, drizzle some olive oil and sprinkle over the seasoning with the rosemary leaves, keeping the salt seasoning for the last.
Pop the tray in the oven for 20-25 minutes or until crisp, rotating the tray halfway through the cooking time.
Allow the chips to now completely cool off, sprinkle some sea salt sea salt and watch them being munched away in no time. ♥
A slice of lemon cake is just so perfect to change your taste buds from the classic chocolate, especially when we are transitioning from the cold winters to the welcoming spring.
This was my first skeptical attempt to bake a lemon cake in a vegan way and I will have to be liberal to give it another category, totally separate from comparing it with my all time favorite, chocolate flavor.
This lemon is as moist and spongy as I might have wanted it to be like but with a simple lemon glaze and not the whipped cream one, to fit in during my coffee and tea breaks. 🙂
You will need:
3 cups of all purpose flour
1 1/4 tsp baking powder
1 1/4 tsp baking soda
1/2 cup vegetable oil
2 cups of sugar
1 tbsp apple cider vinegar
4-5 tbsp of lemon juice
About 2 tbsp of lemon zest
1 1/2 tsp of vanilla essence
1/2 cup non dairy curd
2 tbsp of flax egg ( 1 flax egg = 1 tbsp flax powder+ 3 tbsp of room temperature water)
Preheat oven to 350 F or 180 C
Mix all the dry ingredients in a deep bowl and to that add the mixture of the wet ingredients . In the end mix and stir well the lemon zest to this batter.
Generously grease and dust a bundt pan and pour in the batter.
Tap the pan on your kitchen counter to get rid of air bubbles and set the batter to bake for 40-45 minutes, unless a skewer can come out clean.
Bring the freshly risen cake out of the oven and let it cool down for 15-20 minutes before we can add some lemony glaze. 🙂
For the Glaze:
Mix 3 tsp of sugar ( or desired sweetness) with the juice of 1 lemon.
Using your brush from the baking kit, coat the entire surface of the cake with this sweet and sour lime juice.
Allow the cake to cool off completely. I prefer to cool it over night in the refrigerator and you will not repent waiting that long when you slice a piece of it with your morning comfort coffee. Trust me. 🙂
Pic Source : My Kitchen♥
If you like this recipe please share a word. 🙂 Until then happy baking!
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:
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
Grated coconut & chopped cilantro
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. 🙂
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.
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.Kale 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.
However , 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 🙂
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.
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.
Serve hot with a dip of your choice or simply with some classic ketchup.♥
I haven’t had the inclination to explore much with this rich red colored vegetable apart from just having them party boiled or by making cutlets which of course is wonderfully flavored but most definitely not the most healthy thing to binge on a regular basis.
So finally as the guilt cord struck me, I thought of making a large salad bowl with the Beets as the protagonist and the rest of the veggies that my fridge has in stock for me most of the time and thus arrived the Roasted Beetroot Salad 🙂
2-3 cloves of garlic
Nuts of your choice. I had cashews and walnuts in stock. 🙂
Lightly Steamed Broccoli Florets
grated vegan cheese (optional)
and some croutons 🙂
Home Made Salad Dressing:
1 Tbsp Olive oil
1 Tbsp Apple Cider
1/2 Tbsp maple syrup
And a drizzle of Vegan Mayo which is completely optional
Preheat the oven to 180 C or 350 F.
Cut the beetroots into big pieces along with its skin on. Sprinkle some salt and warp them in foil paper. Once they are roasted and cooled, the skin will peel off easily.
In another piece of foil paper, wrap a couple of cloves of garlic drizzled with some olive oil.
Place the foil wrapped beet and garlic in the oven and bake them for at least 20-25 mins.
Meanwhile you can have the rest of the salad ingredients chopped, the cheese grated & the dressing prepared and kept aside.
Once the tray is out of the oven, allow it to cool down, unwrap the foils. The beet are now tender and can be peeled off so easily.
Crush the roasted garlic and mix in with the rest of the lettuce, kale, tomatoes and other ingredients.
chop the beets as per your desired size and mix it along with the rest.
Finally, its time for seasoning and the salad dressing to go in and a colorful salad is just so easily ready.
I have an extreme fondness for mushrooms especially the brown Baby Bella mushrooms. Not that I am particularly choosy, I also do love the white button mushrooms as well. 🙂 While, I seldom feel that mushrooms have been taken over casually just to be considered as an optional or customary pizza topping, Mushrooms can in general may be more than just what meets the eye.
Apart from the chunky texture and its own natural, partially neutral flavors, these cute smurfs also contains dietary mineral phosphorus, riboflavin, niacin and the B vitamins along with traces of Vit D.
Not only as an added ingredients, Mushrooms stuffed with Spinach or any stuffing of your choice can make them a showstopper by themselves. These mushrooms are an ‘easy to make’ appetizers or snacks with a healthy touch. I personally like the traditional spinach stuffing and thus tried this one out. 🙂
1/2 to 1 packet of mushrooms
3-4 minced garlic
grated vegan Mozzarella or Parmesan cheese of your choice
some spinach leaves washed and chopped
1/4 cup of sweet corn
salt, pepper & some mixed herb seasoning to taste.
1/3 cup of bread crumbs
Remove the stems from the mushrooms. Chop them into small pieces & keep aside.
Scoop a part of the mushrooms out so as to make room for the filling.
Mince the garlic cloves.
In a pan,heat some oil and throw in the minces garlic and the mushroom stems.
Add salt, pepper and seasoning and cook until the stems become soft.
Now add the chopped spinach leaves & the corn kernels to it and cook on low flame, till all comes together as a nice moist but not a juicy filling.
Preheat the oven to 180 C or 350 F.
Now, line a baking tray with a foil paper and sprinkle it with some cooking oil or spray.
Place the mushrooms upside down on the tray and fill them with a portion of the filling.
Top the bottom filled side with cheese of your choice and sprinkle some breadcrumbs on top.
Put the tray into the oven and allow it to bake for 15-20 mins and your done. 😀
Allow it to cool for 2-3 minute and they are just ready to be served and eaten away at once.♥
“Gajar ka Halwal” or the carrot pudding is the one of those most popular Indian dessert infused with clarified butter, pistachios, cashews, raisins and cardamom soaked and cooked in milk that hardly any Indian I know of, would choose to deny a second helping.
Prepared mostly during the winter months, when the long & slender carrots flood the vegetable markets in India, almost every second household has this dessert on their ‘to-prepare’ menu. Not only is it a great way to make use of the abundance produce of the long carrots this season, but the clarified butter and the rich nuts would also help keep the body warm.
I have so many fond memories of nibbling on this dessert that my school time best friend’s mother used to prepare and never forget to pack and send me an extra box of this finger licking dessert. I don’t remember one single winter holiday that spent without having it or fighting with my elder brother as to who gets to have more.
Well, years have flown but my fondness for this dessert hasn’t and now that I am so far away from India, I pledged to prepare it for myself. Undoubtedly this is in no comparison to the rich taste my friend’s mom easily churned the carrots into, but it is a worthy attempt with a vegan twist, not making me craving anymore till the time I reach home by the winters next year. Yay! 🙂
Ingredients for 2 of us:
3-4 long slender carrots grated.
2-3 tbsp of vegan butter
1 cup soy or non-dairy milk
1/2cup of Silk non dairy creamer (instead of condensed milk)
5-6 tbsp of sugar & as per taste
some chopped cashews, pistachios & raisins
1/2 tsp of green cardamom powder
Heat a deep vessel & add the butter.
Once it melts, to it add the grated carrots and mix them well and cover the lid and keep it on medium to low flame. This will help moisten the carrots and release its juices.
Now gradually keep adding the milk and the creamer and stir well. Cover for 5 mins and keep stirring intermittently for another 15-20 minutes till the carrots are properly cooked.
Add sugar and the cardamom powder and mix well. This pudding needs to be very soft and well cooked in the milk. The process of covering and stirring in between will help you ensure that neither is it overcooked or under-cooked.
This will take at least a total time of 35-40 minutes when on low to medium heat.
Check the sweetness, and add the chopped nuts and raisins. Mix well and allow to cook for 5 more minutes.
Turn the flame off and let it stay covered for a while till its piping hot.
And the dessert is ready to be served warm or cold however you like it. 🙂