tag:blogger.com,1999:blog-295858452024-03-12T09:03:22.459+05:30~*~Veganosaurus Recipes Blog~*~vegan recipes: ice creams, desserts, raw foods, peanut curds, breads, wraps, fusion, south indian, dairy alternatives, plant mylksVeganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.comBlogger290125tag:blogger.com,1999:blog-29585845.post-73426202591328305452023-03-03T17:38:00.005+05:302023-03-03T17:38:39.639+05:30Tofu Neat Balls<p class="_aacl _aaco _aacu _aacx _aad7 _aade" style="text-align: left;"><span style="font-family: verdana;">Vegan food is a cuisine in its own right!<br /><br />Yes,
it’s absolutely possible to make all kinds of vegan alternatives that
perfectly mimic their animal versions. More power to the awesome brands
proving this each day.<br /><br />But the beauty of vegan cuisine is that you don’t *have* to mimic a damn thing if you don’t want to! 😃<br /><br />You can just make completely new plant based food that’s unlike anything else. Simple mindset shift. Huge game changer.🤯<br /><br />I didn’t develop the recipe for these Tofu Neat Balls with any intention to make them taste like meatballs. ✨🌱 They shine with their unique texture and flavours without trying to be anything but themselves. (I don’t need to spell out the life lesson metaphor in there for you, do I? 😜)<br /><br />Here’s how I made them. Use the recipe as a starting point and modify it to suit your tastebuds and ingredient availability.</span></p><p class="_aacl _aaco _aacu _aacx _aad7 _aade" style="text-align: left;"><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLr_pBB25uwRokEfKCzLMQZuF7EHzC2OZNkGGCEwid5RFhJs4jK27YlUByeySCpaMzY0gJbSHw-jYngz0mG58A9ufGqE_iLEDLXiWOKGDuzWnTs6yIPn1aYGfL-nengVsGfbB0Y3-TL6r_Xfr1HPHoGuvxlloTxlQGfxWK4u6JFtbUCnYLQ/s600/TofuNeatBalls1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bowl of spaghetti, half peasto, half aglio olio, and vegan tofu neat balls in front. Tofu balls on a baking tray at the back." border="0" data-original-height="600" data-original-width="450" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTLr_pBB25uwRokEfKCzLMQZuF7EHzC2OZNkGGCEwid5RFhJs4jK27YlUByeySCpaMzY0gJbSHw-jYngz0mG58A9ufGqE_iLEDLXiWOKGDuzWnTs6yIPn1aYGfL-nengVsGfbB0Y3-TL6r_Xfr1HPHoGuvxlloTxlQGfxWK4u6JFtbUCnYLQ/s16000/TofuNeatBalls1.jpg" /></a></div><span style="font-family: verdana;"><b> </b></span><p></p><h3 class="_aacl _aaco _aacu _aacx _aad7 _aade" style="text-align: left;"><span style="font-family: verdana;"><b>Tofu Neat Balls <br /></b></span></h3><p class="_aacl _aaco _aacu _aacx _aad7 _aade" style="text-align: left;"><span style="font-family: verdana;"><b>Main ingredients:</b><br />3 blocks tofu – gently pressed to squeeze out as much water as possible and then mashed<br />3 T chickpea flour<br />2 T oats<br />1 tsp arrowroot powder<br />1 tsp psyllium husk<br /><br /><b>Flavouring ingredients:</b><br />tomato paste<br />tamarind paste<br />garlic paste<br />nutritional yeast<br />dried orange peel powder<br />chilli flakes<br />dry herbs<br />salt<br /><br /></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;">☄️Mix everything together</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">☄️Taste and adjust the flavours</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">☄️Shape into balls and place on a baking tray</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">☄️Bake in an oven at 200°C (400°F) for 20-25 mins until they’ve firmed up a bit</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">☄️Gently flip them over</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">☄️Grill for 10 mins</span></li></ul><p class="_aacl _aaco _aacu _aacx _aad7 _aade" style="text-align: left;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86oDPqz6-la-hjH0Iv0-ccPHLldNWPMpJwCNOFuxB7xdRcFXrUb6qoJZxhCpzuojXxw75ZkOtw3yG9QtMhLYhjry7HISUZXd0EjXZpA5NplSHum2QyvaCuGXUIsJFZByf4OXTMexLGtfgyV8xqpM0w9DaX9mrQuOY-sA6au1QJVNvq19K4g/s490/TofuNeatBalls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Close up image of green pesto spaghetti with vegan tofu neat balls." border="0" data-original-height="490" data-original-width="427" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh86oDPqz6-la-hjH0Iv0-ccPHLldNWPMpJwCNOFuxB7xdRcFXrUb6qoJZxhCpzuojXxw75ZkOtw3yG9QtMhLYhjry7HISUZXd0EjXZpA5NplSHum2QyvaCuGXUIsJFZByf4OXTMexLGtfgyV8xqpM0w9DaX9mrQuOY-sA6au1QJVNvq19K4g/s16000/TofuNeatBalls.jpg" /></a></div><br /> <span style="font-family: verdana;"><b>Notes:</b><br />📝 These balls are on the softer side. They’ll break if you mix them with the spaghetti 🍝 , so serve them on top.<br />📝 They make a yummy snack by themselves, dipped in hot sauce and enjoyed.<br />📝 Here's a different
version of the <a href="https://blog.veganosaurus.com/2012/10/spaghetti-and-neat-balls-vegan-mofo-day.html">Spaghetti and Neat Balls</a> (a recipe post from over a
decade ago inspired by my friend Karol).</span><p></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-19530991655361289072023-01-04T19:52:00.001+05:302023-01-04T19:52:09.614+05:30Marinaded Baked Tofu and Beetroot Salad Bowl<p><span style="font-family: verdana;">A quickie post today. No backstory for you. hehe It's so yummy, I had to share! The recipe isn't written out, it's on video. But here's a handy ingredients list:</span></p><p><b><span style="font-family: verdana;">Marinade Sauce</span></b></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Dried Orange Peel Powder</span></li><li><span style="font-family: verdana;">Freshly Crushed Black Pepper</span></li><li><span style="font-family: verdana;">Bhut Jholokia Hot Sauce</span></li><li><span style="font-family: verdana;">Tamari Soy Sauce</span></li><li><span style="font-family: verdana;">Nutritional Yeast Flakes</span></li><li><span style="font-family: verdana;">Condensed Almond Mylk (from <a href="https://www.jusamazin.com/">Jus’Amazin</a>)</span></li><li><span style="font-family: verdana;">Soy Curds (from <a href="https://www.carrots-india.com/carrots-new-menu/">Carrots</a>)</span></li></ul><p><b><span style="font-family: verdana;">Main Ingredients</span></b></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Tofu Cubes</span></li><li><span style="font-family: verdana;">Beetroot Slices</span></li><li><span style="font-family: verdana;">Cherry Tomatoes</span></li><li><span style="font-family: verdana;">Watercress</span></li><li><span style="font-family: verdana;">Green Lettuce</span></li><li><span style="font-family: verdana;">Salt</span></li><li><span style="font-family: verdana;">Pepper</span></li><li><span style="font-family: verdana;">Lemon Juice</span></li></ul><p><span style="font-family: verdana;"><b> Video</b></span></p><p></p><div class="separator" style="clear: both; text-align: left;"><iframe allowfullscreen="" class="BLOG_video_class" height="410" src="https://www.youtube.com/embed/tD9oU9lyzB0" width="494" youtube-src-id="tD9oU9lyzB0"></iframe> </div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;">Enjoy! :) </span><br /></div><br /><span style="font-family: verdana;"><br /></span><p></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-4644821186041379912022-06-27T21:15:00.004+05:302022-06-27T21:15:38.688+05:30Best way to Bake Potatoes ever!<p><span style="font-family: verdana;">Step aside potato wedges, shove off hasselbacks, we have a new baked potato dish in town, and it is daaaamn yummy.</span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana; margin-left: 1em; margin-right: 1em;"><img alt="Golden baked, gently crushed potatoes in an oven tray still in the oven." border="0" data-original-height="426" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV8YIiEXnDPejfnSwOOesBOtT4vdhjoZUcKDIv35BIDtFc8uZvLpicv11PnxHX4FyNy2cJK65Cf9UundFf_ItnUpekauG3iVcJNcIzBCFlc6Zg4Ntcd5gOmxzYyfssDP7RwzHCpEFJxHjy_STkDSilhQmTakVYo5LvQfEBfTBGPBqOPDhTcQ/s16000/Crushed-Baked-Potatoes.jpg" /></span></div><p></p><p><span style="font-family: verdana;"><br /></span></p><p><span style="font-family: verdana;">L</span><span style="font-family: verdana;">ast week, my friend </span><a href="https://www.instagram.com/smithahemadri" style="font-family: verdana;">Smitha Hemadri</a><span style="font-family: verdana;"> shared her method for steamed and baked potatoes. 😱 The moment I saw it I knew I </span><i style="font-family: verdana;">HAD</i><span style="font-family: verdana;"> to make it </span><i style="font-family: verdana;">RIGHT AWAY</i><span style="font-family: verdana;">!</span></p><p><span style="font-family: verdana;">The simplicity of this recipe just blows my mind. It has literally <b>ONE ingredient – Potatoes.</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Scrub and clean potatoes very well, and remove the eyes</span></li><li><span style="font-family: verdana;">DO NOT peel them (you’ll see how the skin turns out to be the *tastiest* part by the end)</span></li><li><span style="font-family: verdana;">Pierce all over with a clean needle or toothpick (but be careful that the toothpick doesn’t break off into the potato 😂)</span></li><li><span style="font-family: verdana;">Steam the potatoes whole for 20-30 mins, depending on the size</span></li><li><span style="font-family: verdana;">Preheat oven to 250C (450F)</span></li><li><span style="font-family: verdana;">Line the steamed potatoes on a baking tray and then, this is the <b><i>most important bit,</i></b> gently press down on each one using something flat and heavy (I used a rock). They should get crushed lightly and open up, but not mashed completely. If they fall apart a bit, it’s okay (the larger potatoes do this), very gently squish the bits together into one crumbled mass.</span></li><li><span style="font-family: verdana;">Bake for 30 minutes</span></li><li><span style="font-family: verdana;">Serve hot</span></li></ul><p></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: verdana;">That’s it! No salt, no oil, no garlic, no herbs. Nothing else required.</span></b></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: verdana;"><br /></span></b></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;"></div><span style="font-family: verdana;"><br /></span><p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;">If you like, you can drizzle a little hot sauce over it and serve (Bhut Jholokia FTW 🔥), but you won’t believe how freaking scrumptious it tastes just on its own.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">The gentle crushing is the KEY here. It creates multiple textures while baking. <i><b>Soft in some parts, crispy and crunchy in some</b></i>. Like seriously, I can’t even explain it in words. You have to try it to get what I mean.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Oh and as a chef, you might get very tempted to add things into the crevices before baking – crushed garlic, vegan butter, olive oil, salt, herbs, pepper, nooch... I really wanted to! But resist the temptation. Just make these potatoes plain, at least the first time.</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><b><span style="font-family: verdana;">You need to experience the pure potato flavours and textures in all their glory. 😃</span></b></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; min-height: 15px;"><span style="font-family: verdana;"><br /></span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">If you try this, let me know how you like it. Also, Smitha is the queen of highly creative, super healthy recipes. Check out <a href="https://www.instagram.com/smithahemadri">more of her Insta posts</a> if you’re into eating clean.</span></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-64760997874144393662022-05-27T12:33:00.000+05:302022-05-27T12:33:13.644+05:30Vegan Hobnobs Style Biscuits<p><span style="font-family: verdana;">My first attempt at homemade Hobnobs. They turned out reaaaaally yummy and crunchy, though not exactly like the packaged ones.<br /><br />I did quite a bit of research online to find a recipe to work off of. Among them all, the one from <a href="https://wendyfinn.com/easy-vegan-hobnobs-recipe/">Wendy Finn</a> was the most appealing to me because she's simplified it beautifully.<br /><br />I modified that recipe considerably to incorporate ingredients that are more accessible in India. I also switched the measurements from weight to volume because I know a lot of casual bakers here don't own food weighing equipment. And of course, in my usual lazy style, I had to make it even easier to make and clean up after. Haha<br /><br />Commercial Hobnobs are often vegan too, but these are slightly healthier. Only because they don’t contain unpronounceable/numbered/chemically ingredients. There’s plenty of sugar and oil in there though. 😛<br /><br /></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1JU-EIAgwW0PyYRYKb0vqEek4yElxTZtd2KxjS4azMmjvoEo8SKR8k50BtdNvDGRYkJf1Bb_Bb96nWKPsro6lWwKFPOw0mGpVsNk1xg8eO6du8-OJjZlVRWZucVow5jMxoN5tji-2mU93BsAweNf_-IPXnjrJscqfBpI_XmXeFFhYEG1KQ/s600/Hobnobs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegan homemade hobnobs biscuits lined up on a wire rack. Oven mitt in the background." border="0" data-original-height="600" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH1JU-EIAgwW0PyYRYKb0vqEek4yElxTZtd2KxjS4azMmjvoEo8SKR8k50BtdNvDGRYkJf1Bb_Bb96nWKPsro6lWwKFPOw0mGpVsNk1xg8eO6du8-OJjZlVRWZucVow5jMxoN5tji-2mU93BsAweNf_-IPXnjrJscqfBpI_XmXeFFhYEG1KQ/s16000/Hobnobs.jpg" title="Vegan Hobnobs" /></a></div><span style="font-family: verdana;"><br /><br />I fully intend to develop a much healthier version of these biscuits at some point. But for now, here’s the recipe if you’d like to try your hand at them.<b><br /><br />Dry Ingredients</b><br />1 C Rolled Oats (I used the gluten free rolled oats from Jus'Amazin<b>*</b>)<br />1/2 C Whole Wheat Flour (use the slightly rough kind)<br />1/2 C Maida<br />Little more than 1/2 C Powdered Sugar (brown and white mixed)<br />1 tsp Baking Soda<br />1/4 tsp Salt<b><br /><br />Wet Ingredients</b><br />Little more than 1/2 C Coconut Oil<br />1 T Maple Syrup<br />1 T Plant Based Mylk (a little more if needed)<br /></span><p></p><p><span style="font-family: verdana;"><br />Preheat oven to 180C/350F</span><br /></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Whisk together dry ingredients</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Add coconut oil and rub it in until the mixture is crumbly</span></li><li><span style="font-family: verdana;">Mix in the maple syrup and mylk and form into a soft dough</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Shape into balls, lightly flatten and place in a baking tray</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Leave a decent amount of gap because these babies expand big time</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Bake for 15-18 mins until golden</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Cool completely and enjoy</span><span style="font-family: verdana;"> {crunch} 😁</span><br /><span style="font-family: verdana;"></span></li></ul><p><span style="font-family: verdana;"><br /><br /><b>*</b>Use my code “VEGANOSAURUS10” during checkout on <a href="https://www.jusamazin.com">Jus’Amazin</a> if you plan to order the rolled oats from them. They have many other absolutely delicious products too. When you use my code, you get 10% off on <i>every order</i> you place. This is above the already discounted prices on the website. And they offer free pan India shipping.</span></p><p><span style="font-family: verdana;"><span style="font-size: x-small;"><a href="https://www.veganosaurus.com/disclosure/">Affiliations Disclosure Page</a></span><br /></span></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0India20.593684 78.96288-7.7165498361788458 43.80663 48.903917836178849 114.11913tag:blogger.com,1999:blog-29585845.post-86060684696793626542022-03-03T13:50:00.000+05:302022-03-03T13:50:39.613+05:30Bite Sized Okara Patties – What's Okara, and how to use it?<p><span style="font-family: verdana;">"What do you do with your Okara?"<br />“Wait, did you mean Okra?”<br />“No, no. I meant Okara only.”<br />“What’s that now?” 🤨<br /><br />When you make plant mylks, some of them need straining right? The leftover paste is Okara. It refers to soy pulp, but the term can loosely be used for other mylk pulps too.<br /><br />When I make <a href="https://blog.veganosaurus.com/2013/04/peanutgroundnut-mylk-curdsyogurt-howdo.html">peanut curds</a>, I don’t strain the mylk. I feel the pulp gives the curd a more thick and creamy texture. Plus the fibre is a good prebiotic. (Also I’m too lazy to strain it).<br /><br />But the designated peanut curd maker in our house is way too particular about the texture. He claims that the pulp makes the curd pasty and insists on straining the mylk every single time. 🙄 And since peanut curd is made at home <i>at least</i> once a month (curd rice is a staple at our monthly <a href="https://bengaluruvegans.wordpress.com">Bengaluru Vegans Potluck</a>), there's a constant supply of Okara at home.<br /></span></p><p><span style="font-family: verdana;">A bit of the pulp can be mixed into chapathi/bread dough, gravies, sambar, etc. But there’s always more pulp than can be used this way. So more often than not, it sits in the fridge getting old and then we have to compost it.<br /><br />Dry and tasteless as it is, Okara's still full of healthy fibre and easily digestible proteins. I always feel guilty about wasting it.<br /><br />In my pursuit of using it up creatively, I made Okara Choco Chip Cookies last year. The recipe was a combination of <a href="http://okaraproject.blogspot.com/2011/11/oatmeal-okara-cookies.html">this one from The Okara Project</a>, and my signature <a href="https://blog.veganosaurus.com/2012/06/ooey-gooey-chocolate-chunk-walnut.html">Chocolate Chip/Chunk Cookies</a>. They were daaaammmmmnnn yum! 🤤<br /><br />But my tummy flab quavers in dread at the thought of cookies appearing every time we have Okara at home. 😂<br /><br />So lately I’ve been making savoury snacks with it instead – patties, cutlets, neat balls…<br /><br />You mix a bunch of stuff into the paste, shape and bake. Once you get the hang of it, it’s quite flexible to experiment with.<br /><br />The three key things to keep in mind are – <b>textures, flavours and binding</b>.<br /><br />🌺 Since Okara is bland (all the tasty stuff goes into the mylk), it needs super strong flavouring. Be verrrry generous with the spices and seasonings you put in!<br /><br />🌺 Good binders are important to counter the moisture. I’ve tried random combinations of corn starch, arrowroot powder, psyllium husk, flaxseed powder, Banamin's gota/vada mix*, etc.<br /><br />🌺 The Okara by itself doesn’t have an enjoyable mouthfeel, so mix in some crunchy/chewy ingredients for texture. I’ve done chopped mushrooms, seeds/nuts, crumbled tofu, leafy greens…<br /><br />Then it’s just a matter of shaping and baking. I usually do 200-220°C for 15 mins, gently flip them and then bake for another 15 mins. The temperature and baking time depends on the size of the patties/balls, and how wet your mixture is. So adjust accordingly.<br /><br />Here's a recipe for you. Use it as a guideline and do your own thing. There's plenty of potential for variety. :)<br /><br /><br /></span></p><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjxRz1UW-NLvt4k92QvHij1UvQOKvxsyrBnZsvK9BdKph0-ZuqR7AQRD9KdC06X6jrUgnCBUf-nQMZZM9dFN8YaQv0bmellrOTsk7RTYJf9F7P-u-4AkaTdV0CL2eIglMreVHY8LkJfmLgYyesXxhA7f_axQqf0lhcc8jcxuLwqy0T59tl3_A=s600" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Dark background, black tray with small, bite sized patties on it." border="0" data-original-height="600" data-original-width="600" src="https://blogger.googleusercontent.com/img/a/AVvXsEjxRz1UW-NLvt4k92QvHij1UvQOKvxsyrBnZsvK9BdKph0-ZuqR7AQRD9KdC06X6jrUgnCBUf-nQMZZM9dFN8YaQv0bmellrOTsk7RTYJf9F7P-u-4AkaTdV0CL2eIglMreVHY8LkJfmLgYyesXxhA7f_axQqf0lhcc8jcxuLwqy0T59tl3_A=s16000" /></a></div><span style="font-family: verdana;"></span><p></p><p><span style="font-family: verdana;"><b><span style="font-size: large;"><span></span></span></b></span></p><a name='more'></a><p></p><p><span style="font-family: verdana;"><b><span style="font-size: large;">Bite Sized Okara Patties</span></b><br /><br />2 C Peanut Okara<br />1 1/2 C Chopped Oyster Mushrooms<br />3/4 C Shredded Swiss Chard<br />1/4 C Banamin Gota Vada Mix*<br />1/4 C <a href="https://www.instagram.com/viazeme">ViaZeme</a> Fire Vinous Brew<br />1/4 C Homemade Peanut Butter<br />3 tsp Sunflower Seeds<br />1T Organic Flaxseed Powder<br />2 tsp Psyllium Husk<br /><br />To taste (I added double what I normally would to overcome the taste of Okara):<br />Tamarind Paste<br />Tomato Paste<br />Ginger Paste<br />Garlic Paste<br />Green Chilli Paste<br />Nutritional Yeast Flakes<br />Amchoor Powder<br />Sweet Prune Powder (other sweeteners like Sugar or Jaggery can be used instead)<br /><br />I didn’t add Salt because the peanut butter already had plenty.<br /><br /></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Mix everything (except sunflower seeds, Swiss chard and Gota/Vada mix) and put in the fridge overnight to allow the flavours to get incorporated</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Add the remaining three ingredients in the morning</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Taste and adjust the spices, salt, etc.</span><span style="font-family: verdana;"> <br /></span></li><li><span style="font-family: verdana;">Bake in a preheated oven at 200ºC (400ºF) for 15 mins, flip and bake for another 15 mins</span><span style="font-family: verdana;"> </span></li><li><span style="font-family: verdana;">Serve hot with a nice dip on the side</span><span style="font-family: verdana;"><br /></span></li></ul><p><span style="font-family: verdana;"> </span></p><p><span style="font-family: verdana;"><span style="font-size: small;">*<a href="https://www.banamin.org/product-page/Vegan-GlutenFree-LowGI-HighProtein-Vada-300g">Banamin Gota/Vada mix</a> is a nutrient dense, high protein powder. You can get 10% off on all your orders on <a href="https://www.banamin.org/?ref=VEGANOSAURUS10">Banamin</a>'s website with the promo code VEGANOSAURUS10. Please read my <a href="https://www.veganosaurus.com/disclosure/">disclosure page</a> for more details about my affiliation practices.</span><br /></span></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-77171786650028212522022-02-07T21:24:00.003+05:302022-02-07T21:24:47.004+05:30Creamy Broccoli Hazelnut Soup<p><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEi3QeyskDBePrSyq1YHLzky5ELk2c_aJ_h39CnPAvjJxHiOpcYZEWTbRy0TJxLsDdLdaGN8qBHCZBErmrzuhRwbbrea74UDLdpItsVmQSPO-VE7hdhhxg_xIULCvZcrW95obvHG0Oc3NFIvQup4VuPAhkqlmwOGlgtPvgRiBNLYlH5WBFE-jg=s2814" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Angled view of striped blue and white bowl with creamy broccoli hazelnut soup in it. It's on a wooden cutting board placed on a granite kitchen counter top. Reflection of the bowl on the counter top at the bottom of the photograph." border="0" data-original-height="2814" data-original-width="2814" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEi3QeyskDBePrSyq1YHLzky5ELk2c_aJ_h39CnPAvjJxHiOpcYZEWTbRy0TJxLsDdLdaGN8qBHCZBErmrzuhRwbbrea74UDLdpItsVmQSPO-VE7hdhhxg_xIULCvZcrW95obvHG0Oc3NFIvQup4VuPAhkqlmwOGlgtPvgRiBNLYlH5WBFE-jg=w400-h400" width="400" /></a></div><br /> <p></p><p><span style="font-family: verdana;">Have you ever tried soup with <a href="https://en.m.wikipedia.org/wiki/Boondi">boondi</a> sprinkled on it? Here's how that stroke of genius came about today...<br /></span></p><p><span style="font-family: verdana;">I'd finished licking up my big serving of soup and was congratulating myself on a particularly healthy, nutritious lunch. ☺️ Soooo much broccoli in my tummy!<br /></span></p><p><span style="font-family: verdana;">I rinsed the bowl and was just about to walk out of the kitchen, when I spied the <a href="https://adukale.com/collections/fried-snacks/products/khara-boondi">khara boondi</a> pack on the counter looking at me with its smug little face. </span><span style="font-family: verdana;">😏</span><span style="font-family: verdana;"></span></p><p><span style="font-family: verdana;">Its voice in my head sounded like a bunch of tiny squeaky imps in chorus, "healthy lunch, you say? Muhuhahaha." 😈<br /></span></p><p><span style="font-family: verdana;">I'd like to claim that my willpower was strong, but traitor that it is, it went, "the lunch <i>was</i> healthy, so what harm could a bit of boondi do, really?"</span></p><p><span style="font-family: verdana;">I succumbed. 🤷🏻♀️<br /></span></p><p><span style="font-family: verdana;">As I was guiltily munching on the boondi, I was struck by a thought... <b>"boondi on soup"</b>. Wait, what?! I had to try it right away.<br /></span></p><p><span style="font-family: verdana;"><br /></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEgUFCcgMC__byyY-uHx4xvdLEvrGqHHXSwKZxKKKbw3pAgkOefnl9hLHdyb6kSXpg6AYw-W-kk6zSB_CyhfyDOPiWTNUDoySx9EPfIKZUbkSN5179toCq9ZuM2k56bOs1UvdnDSuJ6or2ShKx4dEecpufg-q1IkMP_JzDXOCaPRrrD1NI9caw=s2424" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Spoonful of hazelnut broccoli soup held up to the camera with boondi sprinkled on it. Silly imp faces digitally drawn on to the boondis." border="0" data-original-height="2424" data-original-width="1364" height="640" src="https://blogger.googleusercontent.com/img/a/AVvXsEgUFCcgMC__byyY-uHx4xvdLEvrGqHHXSwKZxKKKbw3pAgkOefnl9hLHdyb6kSXpg6AYw-W-kk6zSB_CyhfyDOPiWTNUDoySx9EPfIKZUbkSN5179toCq9ZuM2k56bOs1UvdnDSuJ6or2ShKx4dEecpufg-q1IkMP_JzDXOCaPRrrD1NI9caw=w360-h640" width="360" /></a></div><p></p><p><span style="font-family: verdana;"><span style="font-family: verdana;">I was too full, so I only tasted a
spoonful of soup with some boondi sprinkled on. What an awesome combination it was! The creaminess and crunch
complimented each other perfectly.</span> <br /></span></p><p><span style="font-family: verdana;">Soup's a rare event in our house. I don't know why, because it's such a healthy, deeply satisfying meal. But I have a feeling that the next time I buy boondi (which is also rare), I'm totally going to be making <a href="https://blog.veganosaurus.com/search/label/Soups">soup</a> to have with it.</span></p><p><span style="font-family: verdana;">Aha! Take that evil boondi! You're only going to inspire more healthy choices in me.😛<br /><br />Anyway, on to the recipe. As always, feel free to switch flavours around to suit your tastebuds and ingredient availability.</span></p><p style="text-align: left;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEj4M32JIJ-VMHFxA3c8MXB4wD2Ba1FHF-64i5RKe02ZOkr763Qrkfh_zJH4gGiY-cLgCrxRadl-BziOdFc9gr_Y0jcKjDnkL_Wzehufs3KfRjM4Q7AInpRscC6AeFZtBi0A0qY_x-BIratAtK1J9iF8C9r7xeMR649QwjW-2PbO6UouU3z35A=s2305" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Creamy vegan soup being ladled into a bowl. Top view, close up." border="0" data-original-height="2305" data-original-width="2305" height="400" src="https://blogger.googleusercontent.com/img/a/AVvXsEj4M32JIJ-VMHFxA3c8MXB4wD2Ba1FHF-64i5RKe02ZOkr763Qrkfh_zJH4gGiY-cLgCrxRadl-BziOdFc9gr_Y0jcKjDnkL_Wzehufs3KfRjM4Q7AInpRscC6AeFZtBi0A0qY_x-BIratAtK1J9iF8C9r7xeMR649QwjW-2PbO6UouU3z35A=w400-h400" width="400" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-family: verdana;">Creamy Broccoli Hazelnut Soup</span></h2><p style="text-align: left;"><span style="font-family: verdana;"><br />To blend:<br />500 gms Broccoli (florets and stems)<br />3 T Hazelnuts<br />1 T Nutritional Yeast (optional)<br />3 small cloves of Garlic<br />1/4 tsp Jaggery<br />Salt (I used a mix of regular and pink)<br />Water<br /><br />To stir in later:<br />Freshly crushed Black Pepper<br />Dried Orange Peel Powder<br />Lemon Juice<br /></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Steam the broccoli for 20-25 mins and allow to cool slightly</span></li><li><span style="font-family: verdana;">Grind hazelnuts, nooch, garlic, and salt into a powder* </span></li><li><span style="font-family: verdana;">Add the steamed broccoli and a bit of water and blend into a creamy paste</span></li><li><span style="font-family: verdana;">Pour in more water as required and blend into desired thickness of soup</span></li><li><span style="font-family: verdana;">Transfer to a vessel, </span><span style="font-family: verdana;">crush pepper on top and sprinkle dried orange peel powder</span><br /><span style="font-family: verdana;"></span><span style="font-family: verdana;"></span></li><li><span style="font-family: verdana;">Warm up the soup for a few minutes on medium heat while stirring</span></li><li><span style="font-family: verdana;">Take it off the heat and stir lemon juice into it</span></li><li><span style="font-family: verdana;">Serve warm (possibly with boondi sprinkled on top hehe) and enjoy! :)</span><span style="font-family: verdana;"></span><br /><span style="font-family: verdana;"></span></li></ul><p style="text-align: left;"><span style="font-family: verdana;"> <br /></span></p><p style="text-align: left;"><span style="font-family: verdana;">*This powder makes for a damn yum</span><span style="font-family: verdana;"> Parmesan alternative!<br /><br />Note: All khara boondis are not created equal. The one I had today happened to be from Adukale (very tasty), but Maiyas and MTR boondis are super delicious too. Only thing, <i><b>make sure to check the ingredients every single time</b></i>! Stupid ghee gets added to boondi sometimes. Grr. 😡<br /></span><span style="font-family: verdana;"></span></p><h2><span style="font-family: verdana;"></span></h2>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-64511761921968364772022-01-20T22:20:00.001+05:302022-01-20T22:20:18.970+05:30Gluten Free Banana Flour Chocolate Hazelnut Cake<p><span style="font-family: verdana;">I <span style="-webkit-text-size-adjust: auto; font-size: 17px;">generally don’t venture too much into gluten free baking. My forté is vegan</span><span style="-webkit-text-size-adjust: auto; font-size: 17px;"> baking, and I tend to stick to it.</span></span></p><p><span style="font-family: verdana;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;">But recently I scored some highly nutritious allergy friendly flours from <a href="https://www.banamin.org/?ref=veganosaurus10">Banamin Health Care</a> and I wanted to see if I could come up with a completely GF cake with the Green Banana Flour. I was totally surprised by the results!</span></span></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjQCbeEYG1XhRBCuXplDaivbVh0PYlIqDDDzZnzeEWxKozcFPp34kOXouCiUHFH38q_Fh1PkSlqCTktWdpOgmmXIdq23TGahlSs3N2z0phA2zaXh-vCy4bxc-zSkv8R0L3GGB-5FYNQZPlOx8ZM0Gn4bQ5Bf99X9uMUXVeieBU1MBzdODefDg=s2890" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2890" data-original-width="2890" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjQCbeEYG1XhRBCuXplDaivbVh0PYlIqDDDzZnzeEWxKozcFPp34kOXouCiUHFH38q_Fh1PkSlqCTktWdpOgmmXIdq23TGahlSs3N2z0phA2zaXh-vCy4bxc-zSkv8R0L3GGB-5FYNQZPlOx8ZM0Gn4bQ5Bf99X9uMUXVeieBU1MBzdODefDg=s320" width="320" /> </a></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: verdana;"><span style="-webkit-text-size-adjust: auto; font-size: 17px;">The texture is on the crumbly side and also more fudgy than cakey. But overall a very yummy thing.</span></span> <br /></div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"> </div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/a/AVvXsEjwtlTme1CQFOAqtzx17dFVcaayZltfVlZGHjs-Kh1rFJsnapY2if04GYCy_PzE89F7Tzj4bWkTG_TNgB3-1fS6idvyHTJ1H8IpUK6wsJSfXX0dMWiG3NMr00diZkBkBxzs95fhN7Kel3zxmbS3R1ldSiyaYEgMSFQByxDt6zq8fTWdXC5T7Q=s500" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="282" height="320" src="https://blogger.googleusercontent.com/img/a/AVvXsEjwtlTme1CQFOAqtzx17dFVcaayZltfVlZGHjs-Kh1rFJsnapY2if04GYCy_PzE89F7Tzj4bWkTG_TNgB3-1fS6idvyHTJ1H8IpUK6wsJSfXX0dMWiG3NMr00diZkBkBxzs95fhN7Kel3zxmbS3R1ldSiyaYEgMSFQByxDt6zq8fTWdXC5T7Q=s320" width="180" /></a></div><span style="font-family: verdana;"></span><p></p><p><span style="font-family: verdana;"><br /></span></p><h3 style="text-align: left;"><span style="font-family: verdana;">GF Banana Flour Chocolate Hazelnut Cake<br /></span></h3><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Dry Ingredients:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 C Banamin Green Banana Flour</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">3 Tbsp Cocoa Powder</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1/2 tsp Baking Sada</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1/2 tsp Baking Powder</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 tsp Arrowroot Powder</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1/2 tsp Salt</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24.5px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Wet Ingredients:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 Cup Brown Sugar</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">2 Tbsp Jus’Amazin Crunchy Hazelnut Spread</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">2 Tbsp Coconut Oil</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 Tbsp Apple Cider Vinegar</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1/4 tsp Pure Vanilla Extract</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 tsp Psyllium Husk</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">1 C Warm Water</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24.5px;"><span style="font-family: verdana;"><br /></span></p><ul class="ul1" style="-webkit-text-size-adjust: auto;"><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Whisk together wet ingredients & allow to cool completely in fridge</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Preheat oven to 180 c/350 F</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Lightly grease a cake pan and line it with baking paper</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Mix together dry ingredients</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Quickly mix wet & dry mixtures (don’t overmix)</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Pour into cake pan</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Bake for 35 mins and test with a toothpick for doneness (bake for 5-10 mins longer if required)</span></span></li><li class="li1" style="font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">First cool the cake in the pan for 15 mins, then gently transfer to a wire rack along with the paper and cool completely before slicing</span></span></li></ul><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 24.5px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">For the Icing:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"> </span></span></p><ul style="text-align: left;"><li><span style="font-family: verdana;"><span class="s1">Whisk Jus’Amazin Crunchy Hazelnut Spread in a few spoons of Warm Water</span></span><span style="font-family: verdana;"><span class="s1"> </span></span></li><li><span style="font-family: verdana;"><span class="s1">Pour over the cake</span></span><span style="font-family: verdana;"><span class="s1"> </span></span></li><li><span style="font-family: verdana;"><span class="s1">Optionally layer with Strawberry Compote (made by cooking down chopped strawberries with sugar)<br /></span></span></li></ul><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"> </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">If you'd like some <b>sweet discounts</b>:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"> </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Use my referral* code "<b>VEGANOSAURUS10</b>" on </span></span><a href="https://www.jusamazin.com"><span style="font-family: verdana;"><span class="s1">Jus'Amazin</span></span></a><span style="font-family: verdana;"><span class="s1"> or <a href="https://www.banamin.org/?ref=veganosaurus10">Banamin </a>websites to get 10% off on all your orders, every time.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1"> </span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">Jus'Amazin has free pan India shipping on all orders.<br /><br /><span style="font-size: x-small;">* I receive an affiliate commission when you use my code at no additional cost to you. Read my <a href="https://www.veganosaurus.com/disclosure/">disclosure page</a> for more details.</span><br /></span></span></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-6339872387671397222021-08-02T10:27:00.000+05:302021-08-02T10:27:06.150+05:30Chocolate Brown Rice Roasted Almond Mylk<p></p><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxaBuQC3QDM7t2jG_h-CF91rosDoD-tBsVMBIc7Zo4KMK14ZivehKrI15szEMCYi0hoJ1Dk5CWne0WP1wCABM13HWhWqLoB-CGfB_-oTMD1wTQ1reJvOIfUTNzI7hd3_M-sHo-A/s1280/795AF34E-3CC0-4D5B-B5BB-CCA55FE9C81A.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Slightly angled top view, close up of chocolate brown rice almond mylk with ice" border="0" data-original-height="1280" data-original-width="781" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQxaBuQC3QDM7t2jG_h-CF91rosDoD-tBsVMBIc7Zo4KMK14ZivehKrI15szEMCYi0hoJ1Dk5CWne0WP1wCABM13HWhWqLoB-CGfB_-oTMD1wTQ1reJvOIfUTNzI7hd3_M-sHo-A/w244-h400/795AF34E-3CC0-4D5B-B5BB-CCA55FE9C81A.jpeg" width="244" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><br /></span></div><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">“Good lord! This tastes freaking delicious!!!” I said, as I slurped the smooth, light liquid delightedly. </span><span class="s2">🥛🤤</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">It was the first time I tasted rice mylk. I’d purchased it at a grocery store in the US. </span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">Initially I’d been skeptical to pick it up because the tetra packed almond mylk from the same brand had been an overwhelming disappointment.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">But my curiosity won, and here I was, sipping on this incredibly soothing, vanilla flavoured beverage.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">After that, I glugged down tumblers and tumblers of rice mylk on a daily basis while I could get my hands on it.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">As soon as I got back to Bangalore, I wanted to try making it at home.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">I did some research, cooked white rice, and blended it with water.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2">❗️</span><span class="s1">What emerged was a thick, starchy, undrinkable mess! </span><span class="s2">😂🤣</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2"><br /></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">It was nothing like the heavenly tetra packed goodness I’d fallen in love with. But I don’t give up easily. Certainly not after the first try.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">It took a couple more experiments, but eventually I zeroed in on the perfect home made rice mylk recipe. </span><span class="s2">👏🏽</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2"><br /></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2"><br /></span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: verdana;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlfR_XbLdyWP_lPH4KGPQXEeaiJ9JGUAFkq8yaQYdTrJ3_v8dKz21nuDUiqYS_C3LLICkgMy_UCizBg5TExGx7jhibY71wLaEmogreEkCrPZqxL1PuSYtGnBjbfZ651h0Dirm-Q/s500/9F597BB7-1DAD-4D03-B921-034304CC34D2.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="500" data-original-width="500" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlfR_XbLdyWP_lPH4KGPQXEeaiJ9JGUAFkq8yaQYdTrJ3_v8dKz21nuDUiqYS_C3LLICkgMy_UCizBg5TExGx7jhibY71wLaEmogreEkCrPZqxL1PuSYtGnBjbfZ651h0Dirm-Q/w320-h320/9F597BB7-1DAD-4D03-B921-034304CC34D2.gif" width="320" /></a></span></div><span style="font-family: verdana;"><br /></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2" style="font-family: verdana;">🍚</span><span class="s1" style="font-family: verdana;"> Use a variety of rice that doesn’t have all its fibre polished off – brown or red (Rajmudi) work great</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2">💦</span><span class="s1"> Contrary to what you’d expect, the volume of water has to be higher in rice mylk than in nut mylks (like 1/2 C cooked rice to approximately 1 L water)</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s1">That’s it. That’s the big secret. </span><span class="s2">😂</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">Blend well. Strain. Get ready to *glug glug slurp*.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: verdana;">Some bonus tips:</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2">📝</span><span class="s1"> Cook the rice very well, and cool it completely before blending.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2">📝</span><span class="s1"> You can add any sweetener (dates, jaggery, maple syrup) and flavour (pure vanilla extract, cocoa powder, cinnamon) while blending and then strain the mylk.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><span class="s2">📝</span><span class="s1"> If you have a high powered blender, you might not have much stuff left to strain. But strain it anyway. This mylk is best enjoyed smooth and light!</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: verdana;"><span class="s1"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">If you enjoy these hacks that go beyond just recipes, join one of my <a href="https://learnwith.veganosaurus.com/small-group-vegan-workshops">Demystifying Vegan Cooking</a> small group training sessions.</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Rice mylk is very enjoyable when you drink it by itself (lightly sweetened if you like). But it also works well in:</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 Cereal</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 Payasam/Pudding</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 Smoothie</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 Fermented into <a href="https://blog.veganosaurus.com/2013/05/rice-mylk-majjige-spicy-south-indian.html">Spicy Buttermylk</a></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 In baking Cookies, Cakes and Bread</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">🌼 Light, cold beverages</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OSH1AN9BxzcUEU7EaQdtgEigPZX2yEJk1syQvu7TpDyKf8yHBWL6WVL5qi6HitoJB0z1ZWCUYDSSRF83etaJhmpdU9w1CeKwdeCHUDXjRwNZRO-D52DLOLHTSWT-h3MCXgXYPg/s2360/3893E2D0-A6C1-4BFC-ADD9-20400D3E5DDC.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2360" data-original-width="2360" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9OSH1AN9BxzcUEU7EaQdtgEigPZX2yEJk1syQvu7TpDyKf8yHBWL6WVL5qi6HitoJB0z1ZWCUYDSSRF83etaJhmpdU9w1CeKwdeCHUDXjRwNZRO-D52DLOLHTSWT-h3MCXgXYPg/w320-h320/3893E2D0-A6C1-4BFC-ADD9-20400D3E5DDC.jpeg" width="320" /></a></div><br /><p></p><h2 style="text-align: left;"><span style="font-family: verdana; font-size: large;"><b>Chocolate Brown Rice Roasted Almond Mylk</b></span></h2><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 T Well Cooked Brown Rice</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">3-4 Roasted Almonds</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">3 tsp Cocoa Powder</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Date Syrup to taste (alternatives: Jaggery, Maple Syrup)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Dash of Pure Vanilla Extract (skip if you don’t have pure extract)</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">Pinch of Salt</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;">2 Cups of Water</span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"></p><ul style="text-align: left;"><li><span style="font-family: verdana;">Add all ingredients (except water) into a blender jar</span></li><li><span style="font-family: verdana;">Pour in a little water and blend into a creamy paste</span></li><li><span style="font-family: verdana;">Add the rest of the water and blend until smooth</span></li><li><span style="font-family: verdana;">You could optionally strain this</span></li><li><span style="font-family: verdana;">Pour over ice and enjoy your refreshing beverage! ☺️</span></li></ul><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: verdana;"><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><br /></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-54142672862410389502021-07-13T21:37:00.001+05:302021-07-13T21:37:28.370+05:30Beet Avocado Wasabi Salad<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeedPxzeu4aKXp9eUoNM8ixd_ICgJpaB4KFkucf8yJD9XY5txA-Ul5UZ0dBD4R-4Iv0H6bTA7H3Kv0KVGDSL9jY2SVfsuec1agMAj1D7FY6rkuhK3AMHkLhzZI1dzu_eh4LMOIw/s2048/C14B4977-CCD3-42E8-AA2F-264F480BE0B9.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Close up of Avocado Steamed Beetroot Wasabi Salad in a stoneware bowl. Chapathi and Cutlets blurred in the background in the same bowl." border="0" data-original-height="2048" data-original-width="1194" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkeedPxzeu4aKXp9eUoNM8ixd_ICgJpaB4KFkucf8yJD9XY5txA-Ul5UZ0dBD4R-4Iv0H6bTA7H3Kv0KVGDSL9jY2SVfsuec1agMAj1D7FY6rkuhK3AMHkLhzZI1dzu_eh4LMOIw/w234-h400/C14B4977-CCD3-42E8-AA2F-264F480BE0B9.jpeg" width="234" /></a></div><span style="font-family: helvetica;"><br /> <span class="s1" style="-webkit-text-size-adjust: auto; font-size: 17px;">🥑</span><span class="s2" style="-webkit-text-size-adjust: auto; font-size: 17px;"> I wanted to make guacamole today to have with chapathi. But when I halved the avocado, it was so firm, I just didn’t have the heart to mash it!</span></span><p></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">So I peeled and cubed it, and stared at it lovingly, waiting for inspiration to flow.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">The image of a fabulous salad rose up in my mind. It would be slightly on the sweet side, and carry a complex flavour profile that was worthy of this perfect avocado.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s2">I didn’t know what flavours yet, but I knew without a doubt that steamed beetroot had to be in there! </span><span class="s1">😄</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">So I scrubbed, cubed and put the beets for steaming. They were organic, so I didn’t even need to peel them.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Then the dressing ingredients dropped into my head. Tak. Tak. Tak.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Balsamic Vinegar</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Wasabi</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Miso Paste</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s2">Oh my! </span><span class="s1">🤤♥️</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">I carefully mixed them with the avocados. And as soon as the beets were nice and soft, I put them in and quickly tossed everything together one last time.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">The avos held their shape well for the most part. Some of the edges got mashed, but that worked out well, adding a creamy coating to the beets.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">I tasted it.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p3" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s1"><span style="font-family: helvetica;">😲🤤</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">It was everything I imagined it would be.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s2">So of course I had to tell you all about it! </span><span class="s1">😄</span><span class="s2"> Try it.</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Here are the approximate ingredient quantities:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">1 medium sized Avocado</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">2 small Beets</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">1 heaping tsp Miso Paste</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">1/2 tsp Wasabi</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">2 tsp Balsamic Vinegar</span></span></p><p class="p2" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px; min-height: 20.3px;"><span style="font-family: helvetica;"><span class="s2"></span><br /></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span class="s2"><span style="font-family: helvetica;">Notes:</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s1">📝</span><span class="s2"> Instead of Miso, you can use some Soy Sauce if you like.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s1">📝</span><span class="s2"> And Balsamic Vinegar can be replaced with a combination of Apple Cider Vinegar and a bit of Jaggery/Date Syrup.</span></span></p><p class="p1" style="-webkit-text-size-adjust: auto; font-size: 17px; font-stretch: normal; line-height: normal; margin: 0px;"><span style="font-family: helvetica;"><span class="s1">📝</span><span class="s2"> <span class="Apple-converted-space"> </span>But there’s absolutely nothing that can replace the nose watering goodness of Wasabi!</span></span></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0tag:blogger.com,1999:blog-29585845.post-40624145812463981902021-06-18T13:20:00.001+05:302021-06-18T13:20:12.361+05:30Vegan GiNNada KaDubu (Jun KuDumulu)<p><span style="font-family: helvetica;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUYCFGMrZgm6A-EsZhtth3DfbmbAvizfnK0hbq6_s4NCKXlurdPVG0PyXqb2_5xL_BsvDZV7WczUpEoIO8E5CxU62P8hNjF-4ijRBH5QXqswAdJdHxjZhjWrswVoVRqcB-HsYCA/s600/VeganGiNNa1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Close up of a sweet called GiNNa in Kannada. This is the vegan, cruelty-free version. Rectangular slice, brown in colour, jelly texture. In an off white bowl and a bit of steel spoon showing." border="0" data-original-height="600" data-original-width="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQUYCFGMrZgm6A-EsZhtth3DfbmbAvizfnK0hbq6_s4NCKXlurdPVG0PyXqb2_5xL_BsvDZV7WczUpEoIO8E5CxU62P8hNjF-4ijRBH5QXqswAdJdHxjZhjWrswVoVRqcB-HsYCA/s16000/VeganGiNNa1.jpg" /></a></div><br /><p></p><p><span style="font-family: helvetica;"> 🍮 GiNNa ಗಿಣ್ಣ is a dessert traditionally made out of Jaggery and Colostrum. Let me describe these exotic ingredients to you...<br /><br />Freshly extracted sugarcane juice is boiled for a long time in large, heated vats. It gets caramelised into a delicious sweetener. That’s Jaggery. 🤤<br /><br />A female is pregnant for a long time. Soon after she gives birth, an antibody rich secretion comes out of her mammary glands to feed her baby. That’s Colostrum. 😳<br /><br /><i><b>Now imagine what kind of a sick, twisted mind decided to put the two together and invent dessert.</b><br /></i><br />Someone sees a cow give birth and says, “hey, let me push that wee baby calf aside, squeeze the very first milk out of his mother’s udders, and cook it with Jaggery.”<br /><br />And then it just becomes a special, gourmet recipe, passed on from generation to generation.<br /><br />It’s bloody scary how easy it is for us humans to commodify and normalise the use of things which we have absolutely no business taking! 🤯😨<br /><br />Sadly, as a kid, GiNNa was one of my favourite desserts.<br /><br />Usually I’m not the kind of vegan who feels guilty about my past food choices. What’s done is done. I’m just grateful I make better choices now.<br /><br /><i><b>But GiNNa is the one dessert from my past that breaks my heart. </b></i>💔😢<br /><br />I can’t believe how casually my tastebuds could enjoy something that an innocent new born should’ve been eating. 🐮🐄👩🏽🍼<br /><br />If you still like GiNNa, you don’t have to wait for a cow to give birth and steal her baby’s first food.</span></p><p><span style="font-family: helvetica;"><span style="font-family: helvetica;"><span style="font-size: medium;"><b>Instead, make this Vegan GiNNa anytime you crave it!</b></span></span> <br /></span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT0ZeUxxbUBRxMePSP1lf_QrRFP4_JAj14Rj6X1I9TJbLCaIKtOKdld0rFi3rLdmyGEyu5ds8zG7IOBp5bmuG7cKVf9STWCgNXrq1MIO8p_tfLjsi8wBztWMKlIQaIGaN_655lg/s600/VeganGiNNa2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Close up of a caramel brown, jelly like dessert being help up with a steel spoon. More dessert in the background. A vegan version of GiNNa (in Kannada), also known as Junnu (in Telegu)." border="0" data-original-height="600" data-original-width="600" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRT0ZeUxxbUBRxMePSP1lf_QrRFP4_JAj14Rj6X1I9TJbLCaIKtOKdld0rFi3rLdmyGEyu5ds8zG7IOBp5bmuG7cKVf9STWCgNXrq1MIO8p_tfLjsi8wBztWMKlIQaIGaN_655lg/s16000/VeganGiNNa2.jpg" /></a></div> <br /><br />1 1/2 L Soy Mylk<br />15 g Agar Agar Sheet – cut into small strips<br />1 1/2 C Jaggery<br /><br />🌻Rinse the agar agar strips<br />🌹Add to soy mylk and bring to boil<br />🌻Reduce heat to low and keep cooking, stirring periodically, until the agar dissolves completely (takes 20-30 mins)<br />🌹Gently stir in the Jaggery and simmer on low heat for a couple of minutes until it dissolves (don’t let the mylk boil!)<br />🌻Turn off heat and transfer to a tray or individual cups<br />🌹Allow to cool, then let it sit in the fridge for at least 2 hours<br />🌻Enjoy cold!<br /><br />📝 Other plant based mylks work, but fresh, homemade soy mylk gives the best texture<br />📝 You can use agar agar powder instead of sheets<p></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com0Bengaluru, Karnataka, India12.9715987 77.5945627-29.022172563734827 7.2820626999999973 54.96536996373483 147.90706269999998tag:blogger.com,1999:blog-29585845.post-22585197459780966462021-06-05T13:43:00.002+05:302021-07-03T16:40:54.224+05:30Hazelnut Miso Dressing<p><span style="font-family: helvetica;">It’s magic. Every single time. And even now after so many years I’m awed at the infinite possibilities!<br /><br />Take any nut or seed, add a few flavourful ingredients, grind with a little water, and you have the best damn salad dressing (or dip or sauce or spread or or or...) in a matter of minutes! Ta-da! 🧚🏼♀️👩🏻🍳<br /><br />I always harp on about how going vegan up-levelled my cooking skills in incredible ways. But when it comes right down to it, what it basically did was give me freedom.<br /><br />When I learnt to use familiar ingredients in new ways (like making mylk out of sesame seeds or creamy pasta sauce out of beans), my mind blew open. 🤯 It suddenly felt like I had permission to mix anything with anything and prepare it in whatever way I liked. No. More. Rules. 😀<br /><br />I never have to wait around to have specific ingredients at home when I’m in the mood to cook. Something ran out of stock? No biggie. Just try putting this in there instead of that and see what happens. More often than not, what happens is deliciousness. 😂<br /><br />If I were limited to animal based butter, cheese, sour cream and such, I’d never have ventured into scrumptious plant powered magic like the dressing in this salad.</span></p><p><span style="font-family: helvetica;"></span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv7_ar1B8XeGA687DBoGZVB0c01UgwgQEuIniJSfe4IvSUYliOfMHXfgoib3uq_EV6twDVK476nkctWGZeWsPJiozsOHUqQ3o2mHVbAuxJFFp2En6rKJSrGGC98en64ohQHZ25g/s500/HazelnutMisoDressingSalad.jpg" style="margin-left: 1em; margin-right: 1em;"><img alt="Close up of bowl of Salad with cucumbers, lettuce and cherry tomatoes. Tossed in creamy vegan hazelnut miso dressing." border="0" data-original-height="500" data-original-width="500" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCv7_ar1B8XeGA687DBoGZVB0c01UgwgQEuIniJSfe4IvSUYliOfMHXfgoib3uq_EV6twDVK476nkctWGZeWsPJiozsOHUqQ3o2mHVbAuxJFFp2En6rKJSrGGC98en64ohQHZ25g/s16000/HazelnutMisoDressingSalad.jpg" /></a></div><br /><br /><p></p><h4 style="text-align: left;"><span style="font-family: helvetica;">🌰 Hazelnut Miso Dressing 🥗</span></h4><h4><span style="font-family: helvetica;"></span></h4><p><span style="font-family: helvetica;"><br />1/4 C Hazelnuts<br />1 T White Miso Paste<br />1/2 Soft Date<br />1 tsp Apple Cider Vinegar<br />1 small clove of Garlic<br />Few drops Bhut Jholokia Hot Sauce<br />Large Splash of Crisp Vinous Brew (from <a href="https://www.instagram.com/viazeme">@viazeme</a> )<br />Water <a href="https://capitaloneshopping.com/p/nutritional-yeast-flakes-kal-uns/5P8HKJ9KXV"><br />Nutritional Yeast</a> (optional for additional kick)<br /></span></p><p><span style="font-family: helvetica;"><br />Grind into a thick, creamy paste, using water as required. Toss salad veggies in it and enjoy! (Works great as a spread/dip too).<br /><br />The salad has English Cucumber, Cherry Tomato, Spoon Lettuce, and Chives. I also mixed in a generous amount of freshly crushed black pepper and a sprinkle of dried orange peel powder.</span></p><p><span style="font-family: helvetica;"> </span></p><p><span style="font-size: small;"><i><span style="color: #666666;"><span style="font-family: helvetica;">Please read my <a href="https://www.veganosaurus.com/disclosure/">Disclosure Policy</a> about affiliate links.<a href="https://capitaloneshopping.com/p/nutritional-yeast-flakes-kal-uns/5P8HKJ9KXV">null</a></span></span></i></span><br /></p>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.comtag:blogger.com,1999:blog-29585845.post-18583493319516936712015-10-24T16:15:00.001+05:302015-10-24T16:15:47.194+05:30Raw Fettuccine in Almond Bell Pepper Sauce<div dir="ltr" style="text-align: left;" trbidi="on">When it comes to making raw main courses, my go-to dish is zucchini fettuccine in a creamy cashew and basil sauce. It's a hugely popular dish among our raw food guests at Carrots and pretty much anyone who's tasted it.<br />
<div><br />
</div><div>People who're new to this kind of cuisine barely believe it's vegan, leave alone completely raw. :)</div><div><br />
</div><div>Last week, on my usual raw food Thursday, I became quite hungry in the evening after a bit of gallivanting with my boys. I wanted to have zucchini pasta but I wanted to push myself to create something new too.</div><div><br />
</div><div>So I switched up the ingredients in the sauce a bit and the result was GLORIOUS! You just have to taste this thing to believe it.</div><div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEybmxD35LTYhFNgmp2ASjb-cWRPmnv5y1KDh3DLdSfcLoiL3HynybG2h8D_mv94ZljrkpGso-G7xUGm-lZ36cwCXCyAnaR2B-9G3ixFk9McTU-9zGWo6nqxjaGWDEPGW7wbXZA/s640/blogger-image--37827741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Raw Fettuccine in Almond Bell Pepper Sauce" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzEybmxD35LTYhFNgmp2ASjb-cWRPmnv5y1KDh3DLdSfcLoiL3HynybG2h8D_mv94ZljrkpGso-G7xUGm-lZ36cwCXCyAnaR2B-9G3ixFk9McTU-9zGWo6nqxjaGWDEPGW7wbXZA/s640/blogger-image--37827741.jpg" width="600" title="Raw Fettuccine in Almond Bell Pepper Sauce" /></a></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">You can also watch a video for the method of making Zucchini Fettuccine on an older recipe post: <a href="http://blog.veganosaurus.com/2013/09/raw-zucchini-fettuccine-and-sun-dried.html">Raw Zucchini Fettuccine and Sun Dried Tomatoes in Cashew Sour Cream Sauce</a>.</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">Here's the recipe for this one:</div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;"><b>Raw Fettuccine in Almond Bell Pepper Sauce</b></div><div class="separator" style="clear: both;"><br />
</div><div class="separator" style="clear: both;">1 small Green Zucchini</div><div class="separator" style="clear: both;">1 small Yellow Zucchini</div><div class="separator" style="clear: both;">1 small Red Bell Pepper</div><div class="separator" style="clear: both;">1/4 Yellow Bell Pepper</div><div class="separator" style="clear: both;">1/4 C Almonds</div><div class="separator" style="clear: both;">2 cloves of Garlic</div><div class="separator" style="clear: both;">2-3 pitted Dates</div><div class="separator" style="clear: both;">Juice of 1/2 Lemon</div><div class="separator" style="clear: both;">Pepper</div><div class="separator" style="clear: both;">Salt</div><div class="separator" style="clear: both;">Basil</div><div class="separator" style="clear: both;"><br />
</div>* Wash the zucchinis well and using a vegetable peeler, scrape them into flat, fettuccine noodles (including the peel) and keep them aside<br />
* When you reach the soft, seed part at the heart of the zucchinis, chop them up roughly and keep aside<br />
* Into a dry grinder jar, add almonds, garlic, dates, pepper and salt grind into a fine powder<br />
* Add the red bell pepper, zucchini and lemon juice and blend until creamy (happens very quickly)<br />
* Place the zucchini noodles in a serving dish, pour the creamy sauce over it and mix well<br />
* Garnish with chopped yellow bell peppers, shredded basil leaves and chopped almonds<br />
* Enjoy! :)</div></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com4tag:blogger.com,1999:blog-29585845.post-68588835688514955712015-10-09T12:03:00.000+05:302015-10-09T12:03:19.024+05:30Raw Vegan Superfoods Smoothie<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9efxkn92etxAmIdCPzcl7TLZeI8-6yULyC9uxTSewuzcpAlmVyDlfvBqMaDWAO5M2JRLg7m68TOn8CjFG5P2FazONePRTV4WJatZtUTIT5Lh3OaQxXTyV2aa5ox54udG3fGc8w/s640/blogger-image-2115244436.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ9efxkn92etxAmIdCPzcl7TLZeI8-6yULyC9uxTSewuzcpAlmVyDlfvBqMaDWAO5M2JRLg7m68TOn8CjFG5P2FazONePRTV4WJatZtUTIT5Lh3OaQxXTyV2aa5ox54udG3fGc8w/s640/blogger-image-2115244436.jpg" width="600" alt="Raw Vegan Superfoods Smoothie" title="Raw Vegan Superfoods Smoothie" /></a></div><br />
</div><div><br />
</div>I've decided that every Thursday, I'm going to go completely raw. I've already done this two Thursdays in a row and am feeling pretty proud of myself. Of course, it does help to be spending most of my waking hours at a <a href="http://carrots-india.com/">restaurant</a> where pure juices and fresh salads are our speciality. ;)<br />
<div><br />
</div><div>I started this mainly with the intention to get my creative juices flowing so I can delve deeper into making more raw foods. As a friend of mine who went raw for 21 days told me, the best way to push yourself to come up with more raw foods is to go raw yourself.</div><div><br />
</div><div>Though I currently don't think I have the will power or inclination to do this strictly for even one week, leave alone three, in a row, I believe once a week could be quite easy to keep up. :)</div><div><br />
</div><div>Though I haven't been hit with any sudden inspirations to create fancy, raw dishes, there are so many cool little things I've already learnt about how my body and my mind work. I'm sure that as I keep going, I'll have a few interesting ideas for raw dishes.</div><div><br />
</div><div>And while I'm on this journey, I'm hoping to find a bit of time to share some recipes here with you all.</div><div><br />
</div><div>Here's one for a fantastic, power packed smoothie I made myself for breakfast yesterday. It was amazing how it kept me going for a few hours!</div><div><br />
</div><div>Try it yourself and enjoy! :)</div><div><div><br />
</div><div><div class="separator" style="clear: both;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLa2J9YBt2xsfubPQaQUP_Z6hiaKkUASjxLnAk53uyWQdwSEp10w0x1z2i2QGy7b0cHIQI7p-2LUCmtdqgVV8_NIFkhizgV_PcZwBy3IZvd2DOOhJQbegm9c_gJ3-cWbslPut6rQ/s640/blogger-image-79258302.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLa2J9YBt2xsfubPQaQUP_Z6hiaKkUASjxLnAk53uyWQdwSEp10w0x1z2i2QGy7b0cHIQI7p-2LUCmtdqgVV8_NIFkhizgV_PcZwBy3IZvd2DOOhJQbegm9c_gJ3-cWbslPut6rQ/s640/blogger-image-79258302.jpg" width="600" alt="Raw Vegan Superfoods Smoothie" title="Raw Vegan Superfoods Smoothie" /></a></div></div></div></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com3tag:blogger.com,1999:blog-29585845.post-37470706726468708112015-06-08T09:37:00.000+05:302015-06-08T09:38:31.064+05:30Tatziki Sauce and Creamy Pasta SaladWe already passed the first Sunday of June and here I am now, getting around to sharing the recipe video of our demo at <a href="http://carrots-india.com">Carrots</a> from the first Sunday of May! Sheesh. Talk about delaying things. I'm not even going to say anything else. Here you go, enjoy. :P<br />
<br />
<div style="text-align: center;" trbidi="on"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKWvqZv_OU5vzh8Dh7aa6dVw3jHQ2UZP7-pRSrFApmGs9_jg-BrZKj1OcvQFvikqpJrlB_rWDDkl38iVZTSBCRTq5MiGc-H-nR4eDzCQVFS_i_AqAWKfMMLrIZQ7zsmcAUb63pA/s720/TatzikiPastaSalad.jpg" width="600" alt="Tatziki Pasta Salad" title="Tatziki Pasta Salad"></div><br />
The video features our Second Chef Gokul and I sharing a recipe for making Vegan Tatziki Sauce. Then we use the yummy sauce to make a Creamy Pasta Salad.<br />
<br />
<br />
<div style="text-align: center;" trbidi="on"><iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/vTUTRw_zViQ" width="480"></iframe></div><br />
We just finished another fantastic demo yesterday. But the way things are going, that video is probably not going to see the light of day for another month.<br />
<br />
Until next time. See you! ;)Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com1tag:blogger.com,1999:blog-29585845.post-30078288174066569692015-04-09T11:41:00.001+05:302015-04-09T11:41:23.667+05:30Fermented Cheesy Dip VideoRunning Bangalore's first vegan restaurant, <a href="http://carrots-india.com">Carrots</a>, has taken over my life and I'm loving every minute of it! :)<br />
<br />
But I do miss my blogging days. :( It used to be awesome to have time to post recipes and visit my blogging friends' spaces. There was a time when that was the biggest part of my online personality.<br />
<br />
Even though I'm rarely posting new recipes and photographs here these days, I feel that it'll be really nice to have some activity happening on my blog.<br />
<br />
So I've decided to share videos from the demos we've been having quite regularly at Carrots. :)<br />
<br />
In most of these videos you'll see me and my bestie, Chef Ram doing the demo. But occasionally, our other talented chefs will be joining me too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFd7zEGoQBvKYepgoMKerxBjPMNj1twma3YDtiGj122Xds8M6rp1rc5cFNq90by9AmMPGahMixD__W4sRnU2WVOiR2RwLXiRJXvNHxxpq_Yy5e62ZU4a3bdTthcPoK9R6BhCz75g/s576/chefs.jpg" width="500" alt="Besties" title="Besties"></div><br />
Today's video is a recipe for a quick and easy cheesy dip, along with some great ideas on how to use it in preparing a bunch of snacks and dishes. We did this demo last Sunday. I'll share videos from some of the older demos later.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen="" frameborder="0" height="270" src="https://www.youtube.com/embed/tCimGz-gI3g" width="480"></iframe></div><br />
Enjoy! :)Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com4tag:blogger.com,1999:blog-29585845.post-53207107736480950822014-10-01T00:51:00.000+05:302014-10-01T00:51:02.959+05:30Tiramisu Ice Cream - Vegan MoFo 2014 Day 6<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR2XU2Pr4QubargRQbbrAwiC6WHaQcvWctfr4ImvUgzb3L9LdOLQ_Dz01yO8Ef9fTps-i42WOZUL8a-YdzSPp-AzEtFLZCLAc6ExYWpfBl1_16CXJLffUM3Z5RKAhDn7z_U2UUoQ/s640/1409TiramisuIceCream.jpg" width="600" title="Tiramisu Ice Cream" alt="Tiramisu Ice Cream" /></div><br />
It's the last day of <a href="http://veganmofo.com">Vegan MoFo</a>. I can't believe I'm sharing recipe number six! I'm not sure if I should be surprised that I created only 6 ice creams or that I even managed to create that many at all. Ha!<br />
<br />
I made this Tiramisu Ice Cream at <a href="http://carrots-india.com">Carrots</a> a few weeks ago and it was quite a hit among everyone who tried it out. I've used our famous Almond Jowar cookies in the recipe. At the end of the post, I've shared a video of Ram and me making the cookies. They're really easy to make and super yum!<br />
<br />
You're welcome to switch the cookies out with your favourite vegan cookies or biscuits too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGQlZUPrvHbK33y4p3eab6Sjgx1AomsxYgnEWRie9rUCQBlp-fSXiEamq-ysycEiEGgpTUM75DwRWR7b6ZF8E4ShBi5QpygESU-qt9T36MFWw2dnrd9ChUoinextgzJ3b4DJ5ChQ/s512/1409TiramisuIceCream2.jpg" width="600" title="Tiramisu Ice Cream" alt="Tiramisu Ice Cream" /></div><br />
<b>Tiramisu Ice Cream</b><br />
<br />
100 g Cashews<br />
80 g Sugar<br />
500 g Water<br />
500 g Strong Black Coffee<br />
100 g <a href="http://bakersmart.co.in/products/Merry-Whip-Non%252ddairy-Cream-a">Vegan Whipped Cream</a><br />
6 Almond Jowar Cookies (recipe video follows)<br />
<br />
For the garnish:<br />
Almond Jowar Cookies<br />
Melted Dark Chocolate mixed with a splash of <a href="http://bionutrients.in/products/product-category/super-fit-soy-milk-powder/">Soy Mylk</a><br />
<br />
- Grind the cashews into a fine powder<br />
- Add the sugar and coffee and blend to a creamy consistency<br />
- Pour in the water and blend well<br />
- Add the vegan whipped cream and blend until it's incorporated<br />
<br />
- Pour into an airtight container and freeze for 8-10 hours<br />
- Transfer to mixer jar and blend the frozen mixture once again<br />
- Stir in crumbled cookies and re-freeze for 8-10 hours<br />
<br />
- Scoop onto a plate and top with melted dark chocolate<br />
- Crumble a cookie over the ice cream<br />
- Serve and enjoy! :)<br />
<br />
Here's the recipe for our Almond Jowar Cookies:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe width="560" height="315" src="//www.youtube.com/embed/NXPMUG4BlU4" frameborder="0" allowfullscreen></iframe></div><br />
ENJOY! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTu4qXZxgdiq7wOvXZIwO6VkJ-MJxfh18c0a0jKrlwecqWvNkHL9oIUIOYJx9SOLxXoQ2h8PNhGFwZonyHLkiI1g0kSe9u4VNFbVHqteh5h_ygNgcH0BL23XeiTLK_6QmVoA5wKQ/s640/1409TiramisuIceCream1.jpg" width="600" title="Tiramisu Ice Cream" alt="Tiramisu Ice Cream" /></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com3tag:blogger.com,1999:blog-29585845.post-58901143423653388542014-09-12T22:58:00.000+05:302014-09-12T23:21:57.753+05:30Boozy Raisin Ice Cream and Giveaway - Vegan MoFo 2014 Day 5I started out with the idea of making the classic Rum and Raisin Ice Cream, but just when I had all the base ingredients blended and poured into the ice cream maker, I realised that we'd run out of rum! So I grabbed the bottle of brandy that was at hand and decided to make a <b>Boozy Raisin Ice Cream</b> instead.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfaiD4cM8V0OGRKTkQCJvSglOA4FzbLwviY5swvkaK1HwpAW1pcvho2aidLf5k6BOpwwHHO4vxmqDH4xpq9ZvakQonx-KK-99c10uN4q8hyWvO4nj9X7CWxeAXl1bYCNfOCR1Pow/s512/1409BoozyRaisinIceCream2.JPG" width="600" alt="Boozy Raisin Ice Cream" title="Boozy Raisin Ice Cream" /></div><br />
Before I move on to the recipe, I'd like to share that the good folks at Vegan MoFo are running a <a href="http://www.veganmofo.com/art-by-susmitha-pendant-giveaway/">giveaway</a> of one of my creations. Click on the pic below to enter to win my Vegan Superstar Handmade Pendant. :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://www.veganmofo.com/art-by-susmitha-pendant-giveaway/" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.veganmofo.com/wp-content/uploads/2014/08/il_570xN.351313265-300x300.jpg" /></a></div><br />
The pendant above will be shipped worldwide. I have a more localised giveaway coming up next week right here on my blog. It may or may not involve vegan ice creams. :D Keep an eye out.<br />
<br />
Now on to today's recipe...<br />
<br />
<b>Boozy Raisin Ice Cream</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5M99VrbZpfzwuYgsYzJaQkotCucS1aRbCwQk9yWu1KWMf7CN2TdKybxHQOzOzeQzqL6DIiIEqlyO_2JCX7waMgb87Qy6BdgERK3DuOhvK0otsh3fGgSl1pjjVZis0cgQnbd_ZNw/s512/1409BoozyRaisinIceCream1.JPG" width="600" alt="Boozy Raisin Ice Cream" title="Boozy Raisin Ice Cream" /></div><br />
100 g Cashews<br />
100 g Raisins soaked in 100 g Water<br />
100 g <a href="http://bakersmart.co.in/products/Merry-Whip-Non%252ddairy-Cream-a">Merry Whip Non-Dairy Cream</a><br />
50 g Sugar<br />
500 ml Cold Water<br />
50 ml Brandy<br />
<br />
- Place an airtight container in the freezer to chill<br />
- Soak raisins in water for 2-4 hours in the fridge<br />
- Grind the cashews to a fine powder<br />
- Set aside a handful of the soaked raisins<br />
- Add the remaining raisins, along with the soaking water and blend to a creamy paste<br />
- Add the cold water and sugar and blend well<br />
- Freeze in an ice cream maker according to instructions<br />
- In the last few minutes of the freezing process, pour in the brandy<br />
- Transfer the ice cream to the chilled container and stir in the raisins that had been set aside<br />
- Place in the freezer for 1-2 hours<br />
- Scoop and enjoy! <b>*hic*</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElVlZ86ZOQA_VT1DwS4wCYaR8IpmLtUDwn2JB5JgaWdAJXvLnedGAB3o30HLLNtvqL60Sts3zwz2M1mC3rpVc4IKdDPlPCOCs-LE6rPNZmISbeWuYoLuZJCm71xFCAYl2qly3tg/s512/1409BoozyRaisinIceCream.JPG" width="500" alt="Boozy Raisin Ice Cream" title="Boozy Raisin Ice Cream" /></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com2tag:blogger.com,1999:blog-29585845.post-46797957909466791042014-09-10T12:39:00.000+05:302014-09-12T23:21:47.443+05:30Spicy Peanut Sauce Ice Cream - Vegan MoFo 2014 Day 4Ack! It's the 10th already and I'm still on my 4th post. I have a lot of catching up to do.<br />
<br />
When I decided to do the Ice Cream theme for <a href="http://www.veganmofo.com/2014-mofo-categories/">Vegan MoFo</a> this time, I knew I'd be experimenting with atleast a few "weird" flavours. I mean, where's the fun in just making predictable, sweet ice creams and leaving it at that? :P<br />
<br />
So on Sunday I put together a crazy combination of peanuts, chillies, garlic, jaggery and tamarind and turned it into ice cream. It's sweet, spicy, tangy and meant for the adventurous soul. Dudes and dudettes, I present the...<br />
<b>Spicy Peanut Sauce Ice Cream!!!</b> :D<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nOzUxmtc8eU4OHl_LrIUi0bysXW5cE5r00N_9jW6dU3KXX47VIJkVwRjBjq4B_rgVCWOVxIGJNFwI8EoxIj2bmFCz3Ri_9UM2TttGJUgfkFfsKiTyNfmkhF2a4C0Ble3AcK0TQ/s1600/1409SpicyPeanutSauceIceCream1.JPG" width="600" title="Spicy Peanut Sauce Ice Cream" alt="Spicy Peanut Sauce Ice Cream" /></div><br />
Spicy peanut sauce is the *best* dip in the whole wide world. I can never get enough of it!!! So it just made sense that my first savoury ice cream was based on it. :)<br />
<br />
This ice cream is on the crunchy, icy side but the texture suits the flavours well. It is super easy to make too.<br />
<br />
I've used just two chillies because the ones I grow in my Veganic Terrace Garden are super spicy. You can adjust the quantity depending on the kind of chillies you get your hands on.<br />
<br />
<b>Spicy Peanut Sauce Ice Cream!!!</b><br />
<br />
100 g Peanuts<br />
100 g Jaggery<br />
1/2 t Salt<br />
1/2 t Tamarind Paste<br />
2 Chillies<br />
4 Garlic Cloves<br />
1 ltr Water<br />
<br />
- Toast the peanuts and let them cool<br />
- Grind all the ingredients together into a creamy paste, with a little water<br />
- Add the remaining water and blend well<br />
<br />
- Freeze according to your ice cream maker's instructions<br />
<div class="separator" style="clear: both; text-align: center;">OR</div>- Transfer to airtight box and freeze for 8-10 hours<br />
- Blend again<br />
- Refreeze for another 8-10 hours<br />
<br />
- Scoop and enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPkO7lvBRn-ymcKhs1OPx-pc8ByLqGJDWeawY8Dg8namzj5hJICIO9tD835df72khEctF20kHqi4HgN7zPu4o3XlZVdYVWxKWQj_1xnXGCo2S_8kKqMmEYPONbFNCan7ZWkivIcg/s512/1409SpicyPeanutSauceIceCream.JPG" width="500" title="Spicy Peanut Sauce Ice Cream" alt="Spicy Peanut Sauce Ice Cream" /></div><br />
Before I signed off last Wednesday, I promised you pictures from my <a href="http://www.carrots-india.com/private-cooking-and-baking-classes/">baking and cooking workshops</a> at Carrots. Here they are...<br />
<br />
On Thursday, 4th September I first had a <b>Decadent Cakes</b> baking class, followed by a session on cooking an <b>Oil-Free Healthy Indian Meal</b>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnSnCkTQZyIcJ1PzUlYygYU5Ux9StWCYbEeVa4KTB-6Bd7edi-BXbJwAuI8Hri2giZNz19DIGo4QhED61EyG07kB8ii9z0tkfL7nnBqLwdfzchzlVMsdurTBP2F60bFylfJRXSFw/s512/IMG_4623.JPG" width="500" title="Baking & Cooking Classes" alt="Baking & Cooking Classes" /></div><br />
On Friday, 5th September I had a workshop on <b>Sweet Soulful Breads</b>:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb5WRe1MtNQ2slnkBfleHK_PJ-jEWyDAj0SswWHSpAirH2L6Aq8xAB-Q3n_BUo20iCVvWGcZ1mpJduRsFui0KFGL79MFtY_9IC-MV87BE1YDqvN9-CiQ1M0S_sW0CJBzSICMWDsA/s512/IMG_4766.JPG" width="500" title="Baking & Cooking Classes" alt="Baking & Cooking Classes" /></div><br />
I love teaching and I find that I'm always in my element during my classes. I'm so grateful that I now have a beautiful space like <a href="http://carrots-india.com">Carrots</a> to conduct these workshops. I don't have to be stressed out about the prep work. All I need to do is hand over a list of ingredients and my boys from the kitchen set things up perfectly for the class!<br />
<br />
And having the service guys from downstairs nearby through the sessions is very helpful too. Anything I might need gets brought to me in a matter of minutes. At the end of a lengthy session of standing and talking, I'm about ready to crash. It's a huge blessing to be able to just sit down and relax while the clean-up gets done by my helpful team mates. :)<br />
<br />
I'm looking forward to doing more and more of these one-on-one workshops and some group demos too. If you'd like to attend one of my Vegan Kitchen Ninja Series workshops, check out the list of classes <a href="http://www.carrots-india.com/private-cooking-and-baking-classes/">here</a> and schedule your private session.<br />
<br />
I'll leave you now with a bonus recipe video that we shot at Carrots on Thursday. Here, Gokul and I show you how to make a quick, easy, healthy, oil-free Coconut Mint Rice. Enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><iframe width="560" height="315" src="//www.youtube.com/embed/psxrTz-pzNM" frameborder="0" allowfullscreen></iframe></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com2tag:blogger.com,1999:blog-29585845.post-25953408991226006532014-09-03T22:38:00.002+05:302014-09-03T22:38:55.158+05:30Blueberry Ice Cream - Vegan MoFo 2014 Day 3After making the first two ice creams for <a href="http://www.veganmofo.com/2014-mofo-categories/">Vegan MoFo</a> at <a href="http://carrots-india.com">Carrots</a>, today I decided to make some at home because my Ice Cream Monster wanted a whole batch of ice cream just for himself! :p<br />
<br />
I started the day by digging around in the kitchen to see what ingredients I could use in today's recipe and was delighted to find a long forgotten pack of dried blueberries at the bottom of the dry fruits drawer in the fridge. I'd purchased them a while ago from Manak Mewa (just off Commercial Street). Those people have all kinds of awesome dried fruits and nuts...local, exotic, what have you! And their prices are pretty decent too.<br />
<br />
I decided to make plain blueberry ice cream. Turned out to be a great decision! Pure blueberry goodness with no other flavours getting in the way. It's a really simple 5 ingredient recipe (well, 6 if you count the pinch of salt). You can blend up the mix really fast and it's ready to be frozen.<br />
<br />
I made this one with an ice cream maker. Turned out a lot creamier and quicker this way. But you can use the freeze-blend-freeze method to make it too.<br />
<br />
On a side note, shouldn't blueberries actually be called purpleberries? Just look at the gorgeous colour!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgc34al6tTmNNjL12I9WaYFFFQ5lHGerWzVh8TUWcbEfgC1EiJW5Vq6RSf4uA80yu2XfCim5xPujTAim8A5hnFZumkH4flJPpG543PPRfDYHrkr2K_4bbTe6V4N4QbFruiMApXr9Q/s1600/1409BlueberryIceCream2.JPG" width="500" alt="Blueberry Ice Cream" title="Blueberry Ice Cream" /></div><br />
Before I move on to the recipe, I wanted to give a quick shout out to <b><a href="http://randomofo.com/">RandoMoFo</a></b> - the bestest way to blog hop throughout the Vegan Month of Food! Take him for a ride and you'll see what I mean.<br />
<br />
I won't be blogging tomorrow or the day after because I'm swamped with a bunch of <a href="http://www.carrots-india.com/private-cooking-and-baking-classes/">Vegan Kitchen Ninja Classes</a> on both days. I'm really looking forward to teaching cooking and baking, and there's a lot of prep work to do. I'll be back here at some point over the weekend with pictures from the classes. And more ice cream recipes of course. :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_1J7RQv-i7dUBhzHttw-hsOz6jzSts9Sj8kGoDHcuyxIKQBAZ2Gw0asoqHy6Ki-R0eIvQ65E2wtlK9zl2y0YI8Lns8QlBI3yO9Fskou1U0k-oytpD-3t48fc9jhn0Itg9DMzGkw/s720/1409BlueberryIceCream.JPG" width="630" alt="Blueberry Ice Cream" title="Blueberry Ice Cream" /></div><br />
<b>Blueberry Ice Cream</b><br />
<br />
100 g Cashews<br />
100 g Vegan Whipped Cream (Rich's or Merry Whip)<br />
50 g + 50 g Dried Blueberries<br />
50 g Sugar<br />
500 g Cold Water<br />
Pinch of Salt<br />
<br />
- Grind the cashews and half the blueberries into a fine powder<br />
- Add the sugar, salt and a bit of water and blend to form a creamy paste<br />
- Pour in the remaining water and blend well<br />
- Now add the whipped cream and blend on low speed for a few minutes<br />
- Your ice cream base mixture is ready<br />
- Freeze this in your ice cream maker according to the instructions<br />
- Transfer to an airtight box and stir in the remaining blueberries<br />
- Freeze for another hour or two<br />
- Scoop and enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRqnHM2dzmorSPuXak9_PR31dzF26c2q82Whd78Uu9Vz7ID3amOhqjVUZhxBk_Zvp2CdjXdg_ZwwT1OgzzMQAHdNk9KwNFvXzvewg5gMdKfVGM2lLehXmsfeu3Kt1BwvMIPQD5AQ/s512/1409BlueberryIceCream1.JPG" width="630" alt="Blueberry Ice Cream" title="Blueberry Ice Cream" /></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com4tag:blogger.com,1999:blog-29585845.post-67922614330531977842014-09-02T16:07:00.000+05:302014-09-02T16:07:11.069+05:30Almond Orange Chocolate Ice Cream - Vegan MoFo 2014 Day 2I'm a big fan of the orange-chocolate combination. When I started making vegan chocolates at home many years ago, one of the first things I tried was to put dried orange peel powder in the melted chocolate and I fell in love with the way the flavours melded together.<br />
<br />
Recently a friend of ours brought us a box of gourmet chocolate covered candied orange peels. One bite and I knew I just *had* to try my hand at making them.<br />
<br />
So I made orange peel candy at <a href="http://carrots-india.com">Carrots</a>. Thanks to Mohan who expertly sliced the peels into strips of just the right thickness for me, the end result was fantastic! But by the time the candy had cooled down, I'd decided to put them into an ice cream instead of dipping them in tempered chocolate.<br />
<br />
And so we come to today's recipe...<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ9otyVhR4PoXUtu_LhsmjD8bXpUeRFRsuUBeHkjR7R5n0NIZFDG8Axu9G15ahVlpP5GVn9f4G11Zy6I_dY6EOKLhd767pT8ltHZxIvWDJWtMP9LoOfYjJ7McqL44lB4i9lT7q3w/s1600/1409AlmondOrangeChocolateIceCream.JPG" width="550" alt="Almond Orange Chocolate Ice Cream" title="Almond Orange Chocolate Ice Cream" /></div><br />
<b>Almond Orange Chocolate Ice Cream</b><br />
<br />
100 g Almonds<br />
50 g <a href="http://bionutrients.in/products/product-category/super-fit-soy-milk-powder/">Soymilk Powder</a><br />
300 g Pure Orange Juice (juice of about 3 oranges with no water added)<br />
30 g Cocoa Powder<br />
100 g Sugar<br />
550 g water<br />
Pinch of Salt<br />
200 g Chopped Candied Orange Peels (recipe follows)<br />
<br />
- Grind the almonds and sugar into a fine powder<br />
- Add the soymilk powder, cocoa powder and salt<br />
- Add a little water at a time and blend into a creamy paste<br />
- Blend in the remaining water<br />
<br />
- If you have an ice cream maker, turn this mixture into ice cream according to the machine's instructions and stir in the candied orange peels<br />
<br />
- If you don't have an ice cream maker then transfer the mixture to an airtight container and freeze for 8-10 hours<br />
- Re-blend the mixture<br />
- Stir in the candied orange peels and refreeze for 8-10 hours<br />
<br />
- Scoop and enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVRDJ9JcFNP7CWgU1zUpz4as4nIMOHPp2RV3pBpRzwZuEyFs9figQu_zleesMPl6COxjIuCwdv6_j3Wj5QHiiE3HSV0w5fAPxqzDCtuCGYgTqGZ-AYBwI8CAywSky9UJwE2YCf4w/s800/1409AlmondOrangeChocolateIceCream1.JPG" width="630" alt="Almond Orange Chocolate Ice Cream" title="Almond Orange Chocolate Ice Cream" /></div><br />
For the Candied Orange Peels:<br />
<br />
Peel of 3 Oranges<br />
220 g Sugar<br />
220 g Water<br />
<br />
- Slice oranges into thin strips<br />
- Place sugar and water in a *heavy bottomed* saucepan<br />
- Heat until sugar has dissolved<br />
- Stir in the orange peels and cook on a medium flame, stirring once in a while<br />
- The peels should be ready in about 15-20 minutes<br />
- Transfer to a plate immediately<br />
- After they've cooled slightly, gently separate them<br />
- Cool completely and store in an airtight containerVeganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com14tag:blogger.com,1999:blog-29585845.post-13025859682099379082014-09-01T13:12:00.000+05:302014-09-01T13:12:37.943+05:30Vanilla Tahini Ice Cream - Vegan MoFo 2014 Day 1<div class="separator" style="clear: both; text-align: center;"><a href="http://veganmofo.com"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQIVuf8WVOb7ZidC1G1Th6C3ANgI4UkdP98Ww2MqKiXjyHY56FJX8I3BnKD32olEmRCNHls40DnmfApQ_CAO7YdF1oovD-0B-PjBTHfyhihJv6AtBPKz7mS14Cq0TPhpNCiqNH6w/s850/850X315_r1_fb.jpg" width="630" alt="Vegan MoFo 2014 Banner" title="Vegan MoFo 2014 Banner"></a></div><br />
Woot!!! Vegan Month of Food 2014 has begun! :)<br />
<br />
This is my 4th time participating in MoFo. Even though there's a lot going on in my life this time around, I couldn't help but sign up for the event yet again because I've really enjoyed it each and every year! Blogging on an almost daily basis is one part of the excitement, but also visiting the various participating blogs, drooling over the delicious foods and interacting with my fellow MoFo-ers is a truly delightful experience.<br />
<br />
For Vegan MoFo 2013 I had chosen a <a href="http://blog.veganosaurus.com/2013/09/veganosaurus-raw-food-theme-full-recap.html">Raw Foods theme</a>. I created and shared a bunch of video tutorials using an app called HowDo and they were a big hit. Unfortunately HowDo closed. :( I'm going to miss that app terribly this year. But once the Vlogging bug has bitten, it's hard to let go. So I plan to shoot at least a few YouTube videos through MoFo this time around.<br />
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My theme for this time is <b>ICE CREAMS!!!</b> :D I'm expanding that to include other frozen desserts too so there's a lot more variety.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhybGqGZ3x3nli5PGd4nJbF2xC23SlthQxGY38XuJdw6a16voFeXZMYV3Nha9SkzDgHY8K3zZzDPv1jbjxLXLmeDqKtws_-883CKNVQPVzU6VIP7c8qsN2l-EaNYwtBZ3-LX8uew/s1600/1408TahiniVanillaIceCream.JPG" width="600" alt="Vanilla Tahini Ice Cream" title="Vanilla Tahini Ice Cream" /></div><br />
Today's recipe is a <b>Vanilla Tahini Ice Cream</b>. I made it at <a href="http://carrots-india.com">Carrots</a> as soon as I signed up for MoFo. Everyone who tried it absolutely loved it. So now our bakery chef Kanchan makes it often. :)<br />
<br />
This ice cream does not require an ice cream maker (but if you have one then feel free to use it). It melts quickly and has a light, soothing feel to it. The roasted sesame and pure vanilla flavours go together beautifully.<br />
<br />
I've used <a href="http://bakersmart.co.in/products/Merry-Whip-Non%252ddairy-Cream-a">Merry Whip</a> (commercially available non-dairy whipping cream) in this ice cream. But if you'd like to avoid this, you could use whipped coconut cream in it if you like. However, it might takeaway from the flavour a bit.<br />
<br />
I've also used whole vanilla pods as the flavouring because I can't stand the artificial vanilla essence that's available locally. Besides, we don't use any artificial colours or flavours at Carrots so I couldn't have used it in this recipe anyways.<br />
<br />
Getting good, pure vanilla extract that's vegan isn't easy here. But if you have the patience and inclination, you could make your own extract at home by putting chopped vanilla beans into rum or vodka for about 6 months. I have tried this at home (again, not at Carrots because we're an alcohol-free restaurant) but compared to that, I am in *love* with the depth of flavour and texture that whole vanilla beans give. So I recommend using them.<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7kqT4rMeuovoCcOriHf5LWSx9MG9ApwLwqyaSfJXrC4m6TAEH8_eVgXHIhljyNRGNQKloO50A41C45JiFmyGiasFPTR7MKoPBnYGu8R8dP4YOUN3ImMhl0pEwGlN5NxcichKhrg/s512/1408TahiniVanillaIceCream1.JPG" width="500" alt="Vanilla Tahini Ice Cream" title="Vanilla Tahini Ice Cream" /></div><br />
<b>Vanilla Tahini Ice Cream</b><br />
<br />
40 g Cashews<br />
20 g Toasted Sesame Seeds<br />
150 g Commercial Vegan Whipped Cream (Rich's or Merry Whip)<br />
1.5 pods Whole Vanilla Beans<br />
200 g Sugar<br />
1 litre Water<br />
<br />
- Grind cashews, sesame seeds and broken vanilla pods into a fine powder<br />
- Add a little water at a time and blend into a creamy paste<br />
- Add the remaining water, sugar and whipped cream and blend well<br />
- Freeze in an airtight box for 8-10 hours<br />
- Re-blend this icy mixture<br />
- Freeze again for 8-10 hours<br />
- Scoop and enjoy! :)<br />
<br />
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNx52PujNGhv390dmc-_4KJaQcjyc_VDIVkPUbLxK1Q-a1S0vUmhYkAOFOy2LlZh512puMrL8j80UExeb9OsvuuxwtIgsfpbu0H5IjJy8johJsjCR23GxUwPxYQpCU2r53lU9Y2w/s800/1408TahiniVanillaIceCream2.JPG" width="640" alt="Vanilla Tahini Ice Cream" title="Vanilla Tahini Ice Cream" />Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com11tag:blogger.com,1999:blog-29585845.post-75954213276149513922014-08-31T14:04:00.000+05:302014-08-31T14:04:40.488+05:30Pan Baked Hazelnut Mocha Crunch Cookies aka Tava Biskut and Vegan MoFo 2014Howdie howdie howdie! Hope all you awesome people are doing great!!! :)<br />
<br />
I miss you all and I've been wanting to blog for a long time now. But as I've mentioned in my previous posts, I've been super duper busy ever since I became the Countess of Cuisine and Jollification at <a href="http://facebook.com/carrotsthehealthykitchen">Carrots</a> - the bestest, wonderfulest place to work ever!<br />
<br />
I did something a few weeks ago in one moment of sheer madness...I signed up for <a href="http://www.veganmofo.com/">Vegan MoFo</a>!!! *gasp* Now as September is around the bend (tomorrow, to be precise), I'm beginning to freak out just a teeny tiny bit. I should probably be freaking out a lot more, but I think I'm still in denial. :P<br />
<br />
What's more, I signed up for a theme. A verrrrry specific theme (thanks to hubby's bright idea *grumble grumble*)...Ice Creams! And guess how many new ice cream recipes I have ready and under my belt? Exactly ONE! *gaaaah*<br />
<br />
So my master plan is keep making new ice creams and other frozen desserts on an almost daily basis. I'll make many of these at home yes, but also plenty at the restaurant, because that's where I have all my minions to help out. :D<br />
<br />
Bangalore peeps, whenever you visit <a href="http://carrots-india.com">Carrots</a>, remember to ask about the "<i>special edition ice cream made by Susmitha</i>". If you're lucky, some of the recipes you see on the blog here through September might just be available on the menu the day you visit. :)<br />
<br />
Now on to today's recipe - Pan Baked Hazelnut Mocha Crunch Cookies, which I lovingly refer to as Tava Biskut. :D<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Ix6PAT0pSPbeA75gX-UlNBdnxctvvffAO6kkZbKS-4_aBeZwVOe421LETz9CPbKTL0C9xWyQ-KYkah-tvHpZ2j-8ABOzighxTOFdG0NPAkA7UQBCuMUi4poIzDKHY4ES8r1D-A/s720/1406TavaBiskut.JPG" width="640" alt="Pan Baked Hazelnut Mocha Crunch Cookies aka Tava Biskut" title="Pan Baked Hazelnut Mocha Crunch Cookies aka Tava Biskut"><br />
<br />
These cookies can be baked in an oven at 200C/400F for 20 minutes, but they're special because they can be quickly made on a pan too. :)<br />
<br />
<b>Hazelnut Mocha Crunch Cookies</b><br />
<br />
140 g / 1 C Hazelnuts<br />
110 g / 1 C Quick Cooking Oats<br />
5 g / 1/2 t Salt<br />
140 g / 1/2 C Sugar<br />
2 g / 1 t Instant Coffee Powder<br />
10 g / 2 T Cocoa Powder<br />
5 g / 1 T Flax Seed Powder<br />
3 T Water<br />
<br />
- Grind hazelnuts to a buttery consistency in a dry grinder jar and transfer to a mixing bowl<br />
- Grind oats to a coarse meal and add to hazelnut butter<br />
- Mix in the remaining ingredients with your hands<br />
- Shape into flat cookies<br />
- Cook on a pan on medium heat for a few minutes, press gently with a flat spoon<br />
- Flip and cook the other side while gently pressing down again<br />
- Cool on a rack<br />
- Store in an airtight box<br />
- Enjoy! :)Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com6tag:blogger.com,1999:blog-29585845.post-37193689299400511962014-04-07T23:50:00.000+05:302014-04-07T23:50:43.579+05:30Raspberry Wasabi Tofu and how my work has taken over my life<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMMQZYhxWJStQo6oHgMTUyY1XukIisuJikOwVA_Ux6sP6LkPp-Wy-gT7TExjLhJyS2tWxwwh8zaqIv1aLHa935SXgIjEjdg9edfcTXglyvHBpSBqvLVAPKN4rXfYcHTB-GIRILag/s1600/1308WasabiRaspberryTofu.JPG" width="550" alt="Raspberry Wasabi Tofu" title="Raspberry Wasabi Tofu" /></div><br />
Most of my friends are probably sick of hearing this, but I love my job, I love my team and I love, love, love the fantastic food I get to eat at my <a href="http://www.carrots-india.com">super awesome workplace</a>. :)<br />
<br />
Before I joined the Carrots family, I insisted that I have a flexible work schedule so that I have plenty of time to pursue my existing passions - the primary ones being my blog here and my <a href="http://facebook.com/artbysusmitha">artwork</a>. But a week into the start of my career as Countess of Cuisine and Jollification (yes, that's my real designation) my world started to revolve around my life at Carrots. On the days I was at home, I often found myself thinking, "oh it would be so nice to be at Carrots right now." I figured that once the novelty wore off I'd get back to being myself again. Four months down the line, I've begun to accept that nothing of that sort is about to happen. :P<br />
<br />
Of course the downside to all of this is that certain other areas of my life have begun to suffer. I barely make jewellery anymore and I haven't touched my favourite toy, polymer clay, in forever. I don't spend time experimenting in the kitchen as often as I used to and as a result there's a lack in blog-able content.<br />
<br />
I've been feeling a little more guilty about my fairly silent blog than any of the other stuff. So you can imagine my delight when I was going through some old food photographs and found this recipe that I had created long ago but missed sharing here. Two recipes within a span of one week. Yes! :D<br />
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<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_hnBGXENvLSgidmZS4SQ4fPSK_pE8qeA9gHp4J0eR7nNfJA_NopfNPypx28MFDLaYR3aL1HqPLjaCjEwqv5YGnJOiezRAl6eYZWoecLV_YMrRNpqTVvjdfvbLEdEYUtFufXgJLA/s600/1308WasabiRaspberryTofu3.JPG" width="550" alt="Raspberry Wasabi Tofu" title="Raspberry Wasabi Tofu" /></div><br />
<b>Raspberry Wasabi Tofu</b><br />
<br />
1/2 block Silken Tofu<br />
3 T Bread Crumbs<br />
<br />
For the marinade:<br />
3 T Raspberry Wine Vinegar<br />
1/2 tsp Wasabi Paste<br />
1/2 tsp Red Chilli Powder<br />
1/4 tsp Turmeric Powder<br />
1/4 tsp Sugar or Liquid Jaggery<br />
Salt<br />
<br />
- Whisk the marinade ingredients together in a wide glass bowl<br />
- Drain the tofu and slice it into large squares<br />
- Place the tofu in the marinade and gently toss to coat<br />
- Cover and keep in the fridge overnight (about 8-10 hours)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSixs8nURm7iS9QK6VfyUedCTa3SMQn7fg-HFrpQ6gpMbGyhbSZjNOJcLiwqC93R0YlR5WxMyY5aDz3uCXxMjW8w0m1kdIH58CxrjvgpWFKOI9ZFcIECgmAJ22wjL0WnUHEKr0oQ/s600/1308WasabiRaspberryTofu2.JPG" width="550" alt="Raspberry Wasabi Tofu" title="Raspberry Wasabi Tofu" /></div><br />
- Heat a pan or skillet on medium heat<br />
- Put the bread crumbs on a plate<br />
- Dip the tofu into the bread crumbs and coat it on all sides<br />
- Toast the tofu on the hot pan<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_ID3Q0w_86B5wVR0oYqNoxRhV4IvkT1D9FluF47gK-6YOLYvw35oF0rup7kqzXFDehITp3pnKJiEo8N7At6EUPTD1SMV0TcZPo11J1HC6a5ueV-JGnkCA9c6NP59qDEKOHcO_Cw/s600/1308WasabiRaspberryTofu4.JPG" width="550" alt="Raspberry Wasabi Tofu" title="Raspberry Wasabi Tofu" /></div><br />
- Keep a close watch and flip carefully a few times during the toasting<br />
process to ensure the bread crumbs don't stick to the pan<br />
- Once the crumbs are browned to your liking, the tofu is ready<br />
- Serve with your favourite hot sauce (you know it's Tabasco Chipotle for me) drizzled over the tofu<br />
- Enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnEh_HEVhCZQIWPQr44JRlz2hSPNV1rfTuE-5O4xnrPm_8ceIFQVStWjovZUHoTE2vXCawzCcHVnRkmSfEPFOvnfLyd9CKxVqEH6yGU7YpiJjRMYMqvcXlMPU7iXa_SwA-Zh3mqg/s720/1308WasabiRaspberryTofu1.JPG" width="550" alt="Raspberry Wasabi Tofu" title="Raspberry Wasabi Tofu" /></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com12tag:blogger.com,1999:blog-29585845.post-18527598485583330022014-04-02T01:34:00.000+05:302014-04-02T01:34:40.476+05:30Pumpkin Tofu Rosemary Methi Roti Ravioli<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBOcTXN_pW2yFFSeK3pT-WMK40dYH0bMHXjxjyZzdeuPh6YgzMmV9gymMxIkJztz7lFh5ObSwBovPpwgcP6DmDVdcPpEADUxCc_zbQmCjAOfwIwNqR6dIq9159tycEPuubwMDx1g/s1600/1401Ravioli3.JPG" width="500" alt="Pumpkin Tofu Rosemary Methi Ravioli" title="Pumpkin Tofu Rosemary Methi Roti Ravioli" /></div><br />
Want to guess why this ravioli is heart shaped? Yep, I made it at the beginning of February with the full intention of posting it here on Valentine's Day. But life got crazy, time zipped by and now I suddenly find myself in April, remembering I had to share this recipe with you all.<br />
<br />
Ah well, heart shaped food on April Fool's Day? I'll just file it under the Love Fool theme and call it a day. ;)<br />
<br />
Now let me type the recipe while I'm still in the mood to do so. As always, adjust the flavours to suit your tastes and ingredient availability. Serve the ravioli with some freshly crushed pepper on top and it's pure heaven!<br />
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCp09fCzet9lfVHS6g1cT0yK9bhp86-2GWGBZ5EbGqBleywcaGAQRrjifKVNWOF3HEuQ1YiFEUUqoNX6XfIjZntrEhWNUCsE7lYY7pqUn_DnMEfTfcATLviYxRLJWXLisTzSDPfQ/s800/1401Ravioli.JPG" width="640" alt="Pumpkin Tofu Rosemary Methi Roti Ravioli" title="Pumpkin Tofu Rosemary Methi Ravioli" /><br />
<br />
<b>Pumpkin Tofu Rosemary Methi Roti Ravioli</b><br />
<br />
For the Pasta Dough:<br />
2 C Whole Wheat Flour<br />
½ C Kasuri Methi (Dried Fenugreek Leaves)<br />
½ tsp Sesame Seeds<br />
¼ tsp Turmeric<br />
Salt<br />
Water<br />
<br />
- Mix everything into a soft, elastic dough<br />
- Cover and keep aside<br />
<br />
For the Stuffing:<br />
½ kg Tofu - water pressed out and crumbled<br />
1 Small Onion - finely chopped and lightly stir fried (preferably without oil)<br />
1 Japanese Pumpkin (small, orange kind) - de-seeded, chopped and steamed or nuked<br />
1 C Spinach - chopped roughly<br />
¼ tsp Dried Rosemary<br />
Tabasco Chipotle Sauce<br />
Salt<br />
<br />
- Place everything in a large bowl and roughly mash together with your fingers or a fork<br />
- Taste and adjust the flavours<br />
- Keep aside<br />
<br />
For the Sauce:<br />
5-8 Tomatoes<br />
7-10 Cloves of Garlic<br />
1 Green Chilli<br />
½ tsp Jaggery<br />
Tabasco Chipotle Sauce<br />
Salt<br />
<br />
- Blend everything as smoothly as possible (few chunks are okay)<br />
- Transfer to a pan and simmer for a few minutes while stirring<br />
- Cover and keep aside<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjSZO9Tww4sT8RJmM7ov51W9-u2OtH3zjjpX4Afj8E4Evg51hRjzWGEcIudBPojIpsmuZtdjbo7p5RW2OV5VdDZlRtj-GwwWm7r8vneB7JAKiv1lD7ufaQXQW5RZ2nrqiNC2XFKg/s600/1401Ravioli2.JPG" width="450" alt="Pumpkin Tofu Rosemary Methi Ravioli" title="Pumpkin Tofu Rosemary Methi Roti Ravioli" /></div><br />
How to proceed:<br />
<br />
- Bring a large pot of salted water to boil<br />
- Roll out the dough into 2mm thick sheet<br />
- Cut out hearts (or any other shape of your choice) using a cookie cutter<br />
- Place a spoonful of stuffing between two hearts<br />
- Gently and firmly press the sides to seal completely<br />
- Keep aside on a plate and use the same procedure to make more ravioli hearts<br />
- Gently drop the ravioli into the boiling water in batches for four or five<br />
- They will rise to the top in about 3-5 minutes<br />
- Lift them out with a slotted spoon and keep aside on a plate<br />
- Prepare the rest of the raviolis in the same way<br />
- Serve hot with lots of sauce ladled on<br />
- Enjoy! :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeKobSka-FL2v1vcOYjObBRSMlGN1dWq6K2Rl1popDEzEnqNY3UqLttqqz92aJDgXPh30fh005E01R4S6fXtPwLCV870nMuzC-9g0VgkmRKbBzqVtFDodXu33y-6YK6tIC_nsskA/s600/1401Ravioli1.JPG" width="500" alt="Pumpkin Tofu Rosemary Methi Ravioli" title="Pumpkin Tofu Rosemary Methi Roti Ravioli" /></div><br />
<br />
Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com3tag:blogger.com,1999:blog-29585845.post-89880715626163738212014-03-21T22:51:00.001+05:302014-03-21T23:06:14.322+05:30VGF is Great Fun! - Sunday, 23rd March<a href="http://www.facebook.com/VGFisGreatFun">VGF</a> is back! :)<br />
<br />
For the past two weeks, hubby and I have been working hard on organising our favourite vegan fair once again. If you're in Bangalore this weekend, this is an event you don't want to miss. If you're vegan, aspiring to be vegan, or simply curious about a vegan lifestyle, VGF is an opportunity to taste a variety of delicious vegan foods and enjoy some vegan art and bath and body products all under one roof.<br />
<br />
***No entry fee. All are welcome!***<br />
Date: Sunday, 23rd March 2014<br />
Time: 12 noon to 7 p.m.<br />
Venue: #28, Penthouse, 3rd Floor, 'Citi Centre', Church Street, Bangalore - 560001<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xR9_bnEH970tRqHi52WO8lUEyfluwJXczY-aVo9m9tFSbT1RogM6qUgTsgYd1tiuX_OVAGb3aQD0BduLyNV18NEB6Fny2T3dv6_jEPr5vn9qjRn2Zy0h1q0NrzeYpf4M6xnvtg/s512/23Mar2014VGFFoodCollage.jpg" width="500" alt="VGF Collage" Title="VGF Collage" /></div><br />
~~~To reduce wastage:~~~<br />
* We will be providing a biodegradable disposable plate to each person. Please reuse the same throughout the event.<br />
* We also encourage you to bring your own plates, spoons and cups if possible.<br />
* We will have carton parcel boxes available but we request that you bring your own reusable containers and bags.<br />
<br />
We'll have two vegan food demos this time around - Arun (of <a href="http://samabhava.org">Samabhava</a>) will show you how to make Coconut Mylk Coffee and at Chef Ram (our bakery chef at <a href="http://carrots-india.com">Carrots</a>) and I will show you how to make Cashew Mylk and quick Chocolate Truffles. Plus, a special guest, <a href="https://www.facebook.com/singintoyoga">Jeremy Occhipinti</a>, will be there with his guitar, singing for us and uplifting the atmosphere. :)<br />
<br />
Here is the list of items that you can grab at VGF this time:<br />
<br />
Cakes and Cupcakes:<br />
Edible Flower Cake - <a href="https://www.facebook.com/TaantraaOrganicHandbaking">Taantraa // Organic Handbaking</a><br />
Pineapple Pastry - <a href="https://www.facebook.com/CarrotsTheHealthyKitchen">Carrots, The Healthy Kitchen</a><br />
German Chocolate Cake - Carrots, The Healthy Kitchen<br />
Mango Almond Cake - Paradigm Shift<br />
Chocolate Rum Cake - Paradigm Shift <br />
Chocolate Truffle Cake - Paradigm Shift<br />
Chocolate Hazelnut Cupcakes - Paradigm Shift<br />
<br />
Muffins:<br />
Crunchy Moong Dal Muffins - Taantraa // Organic Handbaking<br />
Aromatic Orange Almond Muffins - Taantraa // Organic Handbaking<br />
Rose Coconut Muffins - Taantraa // Organic Handbaking<br />
Chocolate Muffins - Taantraa // Organic Handbaking<br />
Strawberry Muffins - Taantraa // Organic Handbaking<br />
<br />
Cookies:<br />
Whole Wheat Cookies - <a href="https://www.facebook.com/Samabhava">Samabhava</a><br />
Oat Cookies - Paradigm Shift<br />
Coconut Cookies - Paradigm Shift<br />
Dark Chocolate Chip Walnut Cookies - <a href="http://www.facebook.com/veganosaurus">Veganosaurus</a><br />
<br />
Desserts:<br />
Tiramisu Cheesecake - Peace of Cake<br />
Cashew Chocolate Fudge - Samabhava<br />
Chocolate Mousse Ice Cream - Carrots, The Healthy Kitchen<br />
<br />
Snacks:<br />
Samosa - Sharmila<br />
Peanut Dahi Puri - Sudha<br />
Gluten Free Bread with Coconut Butter - Carrots, The Healthy Kitchen<br />
Mini Burgers - Carrots, The Healthy Kitchen<br />
<br />
Main Dishes:<br />
Peanut Curd Rice - Veganosaurus<br />
Special Khichdi - Carrots, The Healthy Kitchen<br />
Thai Tofu Red Curry - Paradigm Shift <br />
Basil Fried Rice - Paradigm Shift<br />
Thai Chilli Garlic Tofu - Paradigm Shift<br />
Spicy Rice with Raitha - Samabhava<br />
<br />
Salads:<br />
Raw Papaya Salad - Paradigm Shift<br />
<br />
Spreads and Dips:<br />
Plain Cheese - <a href="https://www.facebook.com/milliesvegancheese">Millie's Vegan Cheese</a><br />
Herbed Cheese - Millie's Vegan Cheese<br />
Garlic Cheese - Millie's Vegan Cheese<br />
Peas Pâté - Millie's Vegan Cheese<br />
<br />
Beverages:<br />
Spicy Lemon Juice - Veganopia<br />
Cashew Mylk Strawberry Coffee - Veganopia<br />
Soy Buttermylk - Carrots, The Healthy Kitchen<br />
<br />
Miscellaneous:<br />
Lazy Bum Cake Mix - Veganosaurus<br />
Lip Balms - <a href="https://www.facebook.com/burstofhappyness">Burst of Happyness</a><br />
Handmade Soaps - Burst of Happyness<br />
Kitchen Art - <a href="https://www.facebook.com/pages/Scatter-the-Batter/114108451979125">Scatter the Batter</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRrob6Js8ILvNTnX0KsOSpvRKWh94642vrHQILw9SnMV7_9xSIgpvDCyb0pwLK7AsD3bVfdaF3KWPQL0KzrXzaVatVqjYaQOQZhG3Cdpa6x3Kst7BIernRb36cBaR35NsEZk_AoQ/s512/VGFposter201403.png" width="400" alt="VGF Poster" Title="VGF Poster" /></div>Veganosaurushttp://www.blogger.com/profile/06347529097106096825noreply@blogger.com2