Sesame Encrusted Roasted Vegetables with Pumpkin Banana Poppy Seed Dip Vegan MoFo day 14

That title's quite a mouthful, no? Perhaps it's even long enough to let me off the hook for tomorrow's post? :oP Just kidding.

My new friend Somer of Vedgedout and I were discussing the craziness that Vegan MoFo is on our Vegan Temptivists group and there was something she said that really hit the nail on the head, "Don't know if I'm going to do it again next year, or maybe it's like childbirth and once its over you forget how painful it was". That's *exactly* what Vegan MoFo is like! LOL

Every year, right after the first 3 exciting days of the event, the stress starts to build up. We're like, "Arrrghhh too much pressure. Too. Much. Pressure!!" But the next year when Vegan MoFo is announced, it's all, "Gleee!!! Yippeeee!! This is so exciting!!"

Umm WTF happens to the memory part of our brains between November to September? NO idea! All I know is that, despite our various levels of insanity right now, next year when MoFo gets announced, we'll all be going towards it in a zombie-trance, with our arms stretched out in front of us. "Yessss master. What can we cook for you master?"

Well this is what I've cooked for you today...master. :oP

Here's a little secret. You know those veggies that have been sitting in your fridge for over a week? Those half dried up beans, or beets and carrots which have gone soft? Yep, those are what I'm talking about. Well *they* are just perfect for oven roasting!!

I don't peel my vegetables because they are just so much healthier and tastier that way. Besides, have you ever tried peeling soft carrots? Yeah, good luck with that! So just scrub your veggies clean, slice them and they're all set to be turned into crispy-on-the-outside-soft-on-the-inside goodness. Nom nom nom.

You can make these out of fresh vegetables too but these half-dry ones tend to crisp better on the outside in comparison. So next time you want to finish up an old batch of veggies, this is the way to go. I can't think of a better dish to prepare with them. :)

Also, you can roast a variety of vegetables in this manner, especially root vegetables like Yam (needs peeling), Sweet Potato, Potato. I just roasted Carrots, Beets and Beans today because that's what I had in my crisper and I wanted to finish them before my fresh batch of veggies from Towness arrived in the evening.

I roasted my vegetables in the microwave but you can do the same thing in a regular oven too. It might take a few minutes longer to get nice and crispy. Just test after 15 minutes and continue roasting if required.

Sesame Encrusted Roasted Veggies

Vegetables - beans, carrots, beets
Olive Oil
Sesame Seeds
Salt

Preheat microwave oven to 250 C.

Scrub the carrots and beets clean and cut them into thin strips.
Clean the beans and remove the ends and the fibre from the sides.

Place on a baking tray in a singe layer (I did the beets separately so their colour doesn't leech into the beans and carrots).
Drizzle with olive oil.
Sprinkle a bit of salt (little goes a long way).
Sprinkle sesame seeds generously over everything.
Toss or mix with fingers to coat well.

Bake in convection mode for 10 minutes.
Switch to Micro-Grill option and roast for 5 more minutes.

Serve hot with or without dip.
Enjoy! :)

Pumpkin Banana Poppy Seed Dip

1 large slice Pumpkin (500 gms) (cleaned well and seeds removed)
2 small (Yelakki) Bananas
2 T Poppy Seeds
1/4 C Cashews
1/8 tsp Red Chilli Powder
1/8 tsp Black Pepper Powder
1/8 tsp Turmeric
1 tsp Cilantro
5-6 cloves of Garlic
Salt
Lime Juice

Cube the pumpkin (with the peel) and place in a microwavable dish.
Sprinkle with salt, turmeric powder and drizzle 1/4 C water over it.
Nuke on high for 3 minutes, mix once and nuke for another 3-5 minutes, until the pumpkin is tender (you can optionally boil or steam it if you prefer to avoid the microwave).
Let it cool completely.
Blend all the ingredients together, adding some water if required, to form a creamy dip.
Serve in a bowl with pepper crushed on top.
Enjoy! :)

This yields about 2 C of dip. After having some with the roasted veggies, I just added a lot more water to the rest, adjusted the salt and pepper and heated it up to make Pumpkin Banana Poppy Seed Soup. That was pretty yum too. *slurp* :)

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By the way, if you'd like to be a part of our Vegan Temptivists group on Facebook, *carefully* read through the group charter (you'll need to click on the 'see more' link above the members list to view the complete charter) and if you think you're a good fit for the group, do apply to join. We are a small, active bunch and will be happy to have a few more people in our gang. :)

Summer Rolls with Spicy Peanut Sauce Vegan MoFo day 13

Week Three of Vegan MoFo going strong. :) I hadn't planned it this way but my Snacks and Starters theme for this week has been leaning towards healthy so far. I made Kandundes on Monday and Baked Akki Rotti Bites on Tuesday. Today is Summer Rolls with Spicy Peanut Sauce.

I remember the very first time I tasted Thai Rice Paper Rolls. It was at Red Bamboo, our favourite restaurant during the time we lived at NYC. It really *really* made an impression on me. Flash forward to many years later, I got to have them once again at Loving Hut in California. These guys had brilliantly named them Summer Rolls. Fresh with crispy, cool veggies...a perfect Summer snack or meal! Ever since then I refer to them as Summer Rolls because 'Thai Rice Paper Rolls' doesn't sound half as magical.

I have to say though that a large portion the magic was in the Spicy Peanut Dipping Sauce that came with the Summer Rolls. Spicy Peanut Dipping Sauce? It should be called Spicy Peanut *Licking* Sauce!! OMG heaven!! The ooey gooey goodness is so satisfying. *Slurp* I can just sit with a bowl full of it an and lick lick lick. No snack required. :D

Summer Rolls are very versatile and don't have any specific recipe. Just take your favourite raw vegetables, salad greens and herbs and slice them thin. Then wrap them in moistened Thai Rice Paper. You can add marinaded or baked tofu into the mix. Or crispy fruits like apples or pears. I can even picture a Summer Roll with watermelon in it! I think I'll be trying that next time.

You can toss a salad in Cashew Sour Cream and spoon that into the rolls. But remember that you must always have it with Spicy Peanut Dipping Sauce. Unless you're allergic to peanuts of course. In which case, just dip the rolls in Tamari and enjoy.

Here's what went into my simple Summer Rolls. They took all of 10 minutes to put together (including making the sauce). I usually add a larger variety of veggies, greens and herbs like basil and mint but this is all I had on hand today. But even with just two veggies the rolls were awesome!!

2 Thai Rice Paper Sheets (small, round ones) - I've found them in Bangalore at Nilgiris (Brigade Road), Food World Gourmet (MG Road) and Brown Tree (Church Street).
1 Carrot
1/2 head Romaine Lettuce

Slice the carrots into thin sticks and divide them into two bunches.
Wrap each bunch inside a few lettuce leaves and keep aside.
Dip a rice paper sheet in warm water and place on a plate.
Place a lettuce wrap in the middle of the rice paper.
Roll up the wrap half way, fold in the sides and continue rolling till you have a roll that's closed on all sides.
Repeat with the second rice paper sheet.
Chill in the freezer for a few minutes.
Remove and slice into bite sized pieces (I make each roll into 3 pieces).

Meanwhile prepare the Spicy Peanut Sauce. It's a sauce made of 100% processed ingredients. :oP

1 T Peanut Butter
Splash of Dark Soy Sauce (Tamari is a far superior choice but we don't get it here in India and I finished my stock from the US *sigh*)
Splash of Tabasco or Tamarind Paste
Pinch of Red Chilli Powder (add more if using Tamarind Paste instead of Tabasco)
Pinch of Sugar/Jaggery
2-3 T Warm Water

Mix everything and whisk well with fork.
Drizzle generously over the Summer Rolls.
Enjoy! :)

Update: 23rd June 2013

The ingredients for this recipe can now be purchased in India in the form of a recipe box from Global Graynz.



They have three kinds of boxes for this recipe, first with only the Rare Ingredients, second with All Packaged Ingredients and third with All Ingredients Including Fresh/Perishable Ones (pictured above).

Click on the Global Graynz button below to be taken to the Rare Ingredients recipe box.

Baked Akki Rotti Bites Vegan MoFo day 12

Akki Rottis are a staple breakfast or evening tiffin dish in Karnataka. They are made of a pasty dough of rice flour mixed with green chilli paste, salt, onions, cilantro and optionally grated vegetables. The paste is then made into balls, placed on special iron pans and tapped into thin crepes using fingers and palms. They are then drizzled with oil, covered and toasted on a medium flame to a crispy finish.

My mom makes the thinnest, tastiest Akki Rottis in existence and I looove eating them, dipped in Peanut Mylk Yogurt and Kothmiri Thokku (pickle made of cilantro that's been cooked in a spicy tamarind paste). She also makes super delicious Rottis out of other flours like Ragi (Finger Millet) and Jowar (Sorghum).



I make Rottis but not as often as mom does because firstly, they take a lot of time and effort to tap out onto the pans and secondly, they need to be generously drizzled with oil while they're being roasted. Besides, hubby (who didn't eat them while growing up, like I did) considers them to be more of a snack because he doesn't find them filling enough for a meal.

That's why I used the same ingredients to make bite sized snacks which take way less effort and nearly zero oil. My Baked Akki Rotti Bites contain a lot more vegetables with only a teeny amount of flour, just to hold things together.

They can be made with any combination of healthy, gluten free flours - Chickpea, Bajra, Ragi, Rice, Jowar, Teff, Quinoa... it's totally up to you. I don't recommend Wheat Flour because the gluten content will change the taste and texture. I've used a combination of Rice and Sorghum flours in my recipe.

And most grate-able veggies can be used - Carrot, Beetroot, Radish, Turnip, Zucchini, Jicama... I used whatever I had on hand. There's just one beet in there, but you know how beets are, the colour just seeps into everything. Not that I'm complaining, I think beets make everything pretty (including pee *sniggers*).

You'll be happy to know that these goodies require no pre-planning and barely take 20 minutes to make. I used the grill option in my microwave but they can also be baked in a regular oven. They are perfect as a starter to a meal and look beautiful when simply served on a bed of lettuce. The spices and the moist centre ensure that no additional dips are required. And thanks to the toasty onions, roasted sesame seeds and the lightly crunchy edges, they really hit the spot when you're craving for a deep fried, rainy evening kind of snack. What a super way to trick yourself into eating healthy! :D

Baked Akki Rotti Bites

4 Carrots - grated
1 Radish - grated
1 Beet - grated
1 Onion - finely chopped
3 Green Chillies - crushed well
1 T Cilantro - finely chopped
1 T Rice Flour
1 T Jowar (Sorghum) Flour
2 T Sesame Seeds
1/4 t Cumin Seeds
1/8 t Asafoetida
1/8 t Turmeric Powder
Salt
Oil for greasing

Preheat microwave to 250 C.
Grease a non-stick or foil lined baking tray.
Mix all ingredients without using any water.
Take a spoonful for the mixture and form a rough ball.
It will be crumbly, don't worry.
Flatten tightly between your palms, till it holds its shape.
Gently place on the baking sheet.
Repeat until you've filled the baking tray with the patties.
Optionally dab a teeny bit of oil on top of the patties (not necessary though).
Grill at 250 C for 5 minutes.
Flip them over.
Continue grilling for 2 more minutes.
Cool slightly.
Serve hot.
Enjoy! :)

Kandu Unde Vegan MoFo day 11

Two weeks down, two more to go. Yeah baby! Vegan MoFo seems to be going too fast and too slow, all at the same time. I know that sounds nutty, but as everyone knows, MoFo is all about turning people into kooks (cook/kook get it?). hehehe There's no other event which can be SO MUCH fun for me and at the same time drive me up the wall!!

With or without yooouuuuu,
With or wiiiTHOUt you oh oh,
I can't liiiivee,
With ooor withouuuut youuuu,
Oh Vegan MohhhFohhh

While you curse me and say, "now I'm going to have that song stuck in my head all day!", let me pacify you with today's yummy appetizer recipe. :D

Kandu Undes (translation: Pigeon Pea Balls) are South Indian, lentil based, steamed dumplings made mainly in Karnataka during Ganesha Chaturthi. Traditionally they don't contain veggies but I like adding some in mine. When these are made on the day of the festival, onions are not added since onions are considered non-spiritual and cannot be used in foods which are prepared as offerings to Ganesha (or any other Hindu Gods/Goddesses). So I like making them on other days because they taste much yummier with onions in them. :)

Kandu Unde aka Kandunde

1 C Toor Dal (split pigeon peas)
1 C Channa Dal (split chickpeas)
1/2 C Moong Dal (split mung beans)
1/4 C Urad Dal (split black gram)

10-12 Spicy Green Chillies
1 inch Fresh Ginger
1/4 tsp Asafoetida
Salt

3 Onions - finely chopped
1 Carrot - finely chopped
5-7 Green Beans - finely chopped
2 T Cilantro - finely chopped
1 T Curry Leaves - finely chopped

In a small bowl soak Urad Dal for 5-6 hours.
In a larger bowl soak Toor Dal, Channa Dal and Moong Dal together for 5-6 hours.
Drain all the dals well.
Grind the urad dal along with the green chillies, ginger, asafoetida and salt into a thick, smooth paste.
Add the other dals and grind to a coarse mixture without adding any water (it shouldn't become smooth).
Mix the chopped veggies and herbs and form a sticky yet shape-able dough.

Heat water in a steamer.
Grease the steamer tray(s) lightly with oil.
Form 1 inch balls of the dough and place them in the tray(s), about 1/2 inch apart.
Steam for 5 minutes.
Let them sit in the steamer for 2-3 more minutes.

Place the steamed balls in a bowl and drizzle with peanut yogurt.
Serve hot.

Or, they can also be soaked in any vegan yogurt that has been spiced with chilli powder, salt and asafoetida for a few hours, chilled and served.

Enjoy! :)

Mid-MoFo Flashback and Roundup Vegan MoFo day 10

Previously on Veganosaurus at Vegan MoFo...

Avo-Orange Chocolate Mousse started out Desserts Week with all the joy and hope of Vegan MoFo in her eyes. Bursting with smug chocolatey goodness, she knew in her heart this would be the year when all blog posts would fall into place beautifully.

Her siblings, who were also raw/mostly raw like her, followed suit...

Fig and Cinnamon Ice cream was well loved by all, causing a fair share of drool with her cinnamon-y curves.

Hazelnut Mocha Cheezecake was the king of the party with his wow factor and his sexy mocha-ness.

The Cashew Barfi Truffles came next. Quintuplets of three cocoa boys and two saffron girls with their gooey cardamom-y sweetness. The highly intense saffron burst of the girls elicited a lot of gasps.

The smooth and elegant Banana Walnut Cinnamon Vanilla Crème was a soothing end to Week One with her gentle, healthy touch.

Desserts aren't an easy act to follow but the Soup and Salad family of Week Two were confident they could live up to the bar that had been set. Or so they thought...

It started well enough when Carrot Hesarubele Kosumbari kicked the week off with her vivacious, happy colours and South Indian personality.

And Nalli Kai Salad piqued everyone's curiosity with her exotic aura and tangy undertones.

Spinach Coconut Mylk Soup attracted interest with his muted, down to earth iron richness and easy going nature.

Masala Mandakki aka Churmuri made all the girls giggle and blush with his spicy, street side drawl. "Hey baby. Yeeeahhhh, that's what I'm talking about." *whistles*

But alas *dun dun dun* Friday's Soup failed to make an appearance owing to the recipe creator slacking off and hoping that no one would notice.

In her defence, Ms Veganosaurus was very tired and stuck in bed. She had to depend on sweet Mr Veganosaurus to cook for her. He made a delicious Peas Pulao but since that wasn't a part of the theme, the Soup and Salad family graciously thanked and refused Peas Pulao's offer to appear on Friday's blog post.

The audience of course was very forgiving, since it was after all not a Dessert post that had been denied them.

Meanwhile, in MoFo-land...

Psychedelic chutneys at Vegan on the Prowl.

Innovative Pizzas at Vegan Richa.

Traditional and Contemporary Indian recipes from Tongue Ticklers.


Peanut Mylky delicacies from An Unrefined Vegan.


Meeting cool vegans and a whole variety of delicious themes at Veganville.

Some more cool vegans and yummy goodness at Fellowship of the Vegetable (awesomest blog name eva!).

Super happy, adorable dishes and the yumminess that's served in them at Kittee Kake - Cake Maker to the Stars.


Awesome desserts and more from someone who claims that desserts are not her thing (teehee), From Kirsten's Kitchen to Yours.

And finally cute bunnies and unexplored ingredients from A-Z at Flicking the Vs.

Next time on the drama series Veganosaurus at Vegan MoFo...

The Main Dishes are all lined up and ready for Week Four with Mashed Potato Sweet Potato Bake at the head.

But even though it's Sunday evening, the Snacks and Starters ideas for Week Three have not even begun to pop into Ms Veganosaurus' head yet. *gasp*

Will Vegan MoFo Week Three successfully take place on the blog that's loved by all? Or will you be met with disappointing tumbleweeds when you eagerly arrive here on Monday night? Will Mr Veganosaurus survive the crazed killer that Ms Veganosaurus is to become? How many fistfuls of hair will be lost by the end of the week?

Your narrator couldn't answer any of those questions now because she doesn't want to spoil the suspense (and also because she really has no clue).

To find out, come back here Weekdays (or Week-nights, depending on your timezone) and enjoy the drama of Veganosaurus at Vegan MoFo.

Until then, have a wonderful Sunday! :)