VGF, Carrots, VVP - updates from my yummilicious vegan life! :)

I've been MIA from my blog for over a month now because a lot has been happening in my life. All good things. :) So thought I'd give you all a quick update with lots of pictures.

In November, hubby and I organized VGF once again. This was the second time we did VGF (the first one was in Feb). It involved a lot of planning and work but in the end, it was totally worth it! :)

This article in The Hindu Metroplus clearly explains what VGF is all about.

Here are a some photos from the event:

The Food

The Sellers

The Demo and Visitors

And here's the poster we created for VGF:

We plan to have VGF a few times a year. Follow our VGF Facebook Page for more pictures and information.

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In other news, my Tropical Garnet Cocktail/Mocktail won the best beverage prize in the Virtual Vegan Potluck that was held in November. Yay! This is the second time my beverage has won a VVP prize, the first was my Hot Spiced Masala Chai last November. :)

Check out this cool video announcing all the winners in the various categories on the VVP website.

I'll share pics of all the prize goodies once they arrive. :)

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Finally, I've been saving the best for last. From the beginning of December, I've started working at our local vegan restaurant, Carrots. After much thought, my hubbs came up with a designation name for me which encapsulates the various roles I've taken on at Carrots - Countess of Cuisine and Jollification. Yes, that's my official designation and will be on my business cards too. :D

I'm at the restaurant a few days a week and I'm totally loving it so far. The job, the environment, the people, the YUMMMM food! It's all awesome!!! :)

My first pet project as soon as I started at Carrots has been to work with Chefs Gurung and Ram to create a fantastic vegan buffet for New Year's Eve. I'm really proud of all the dishes we've come up with. If you're in Bangalore, this is a must-taste vegan spread! The full menu will be announced tomorrow on the Facebook Event Page.

Meanwhile, I'll leave you with photos of some of the dishes to drool over. :)

Almond Jowar Cookies

Avial

Cannelloni

Cinnamon Rolls

Grilled Tofu with Super Spicy Sweet Sauce

Hot Chocolate

Leek and Ginger Soup

Obsessive Chocolative Disorder

Cowboy Pepper Salad

Raw Orange Ginger Tarts

Garlicky Pesto Rolls

Potatoes with Jamaican Sweet Sauce

Roasted Peanut and Red Wine Vinegar Dipping Sauce

Walnut Waldorf Salad

Spaghetti Rolls

Sweet Potato Pie

Tiramisu Cupcakes

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Wish you all a wonderful Holiday Season and a fantastic 2014! See you all here next year. :)

*Hugs*

Tropical Garnet Cocktail or Mocktail - Virtual Vegan Potluck November 2013

Aaaargh! I'm totally kicking myself right now!!! After all the effort and time Annie and the VVP gang has put into coordinating The Virtual Vegan Potluck, I totally screwed up and got my date wrong. I forgot that the post had to go live this morning at 9:31 a.m. my time and kept thinking it has to go up tomorrow. Now I see all these VVP post links being shared online and I'm feeling so guilty!

Thankfully, I have my recipe created and pictures clicked already, so even though my post is going up at the wrong time, I'm hoping it's not too terribly late since it's still early in the potluck day for most people.

This the the 3rd time I'm participating in the VVP. My first two posts were Hot Spiced Cashew-Sesame Mylk Chai and Rice Mylk Majjige. They were both beverages and this one is too. I believe beverages will be my forever VVP tradition. That is, if I don't get banned from participating in the next round. :P

Seriously, I'm really really sorry Annie. :(

Ok, without further delay, here goes my recipe for Tropical Garnet Cocktail or Mocktail

The only difference between the Cocktail and Mocktail is the booze. One has the awesomeness of Coconut Malibu in it and the other just skips it (but is awesome nonetheless).

For the Tropical Garnet Base Mix:
2 Beets - scrubbed well and washed
1 C Coconut Mylk
1 C Seltzer Water (Plain Drinking Soda)

* Cut off both the ends of the beets but don't peel them
* Chop them up roughly and grind in a blender jar until they're as fine as possible
* Add coconut mylk and blend well
* Add seltzer and pulse a few times to let the coconut and beet flavours get infused into each other
* Transfer to an airtight jar and store in the fridge

For the Cocktail/Mocktail:
Garnet Base Mix
Coconut Malibu (only for cocktail)
Seltzer Water

* Put a few spoonfuls of the garnet base mix in a glass
* Add a splash of the Coconut Malibu (if using)
* Pour seltzer water over everything
* Enjoy your fizzy cocktail/mocktail! :)

The VVP is an event where various blogs from the world participate and share a recipe at the same time. Each blog is linked to the next to form a circle, like a warm, delicious hug. :) You can find the whole list of participating blogs at the host site, Vegan Bloggers Unite.

The blog before mine shares a delicious beverage - Chocolate Protein Tonic from The Veggie Nook (do note that the honey mentioned in the recipe isn't vegan though)

The blog after mine shares a yummy bread - Garden Harvest Cornbread from Sift, Stir and Savour

Thanks for dropping by. Have a fun Virtual Vegan Potluck! :)

Madhu's Besan Laddoos, Rithika's Carrot n Coconut Date Squares and a message from Zeeshan of PCRM

Besan Laddoo, or as we say in Kannada, Besan Undé, is one of my absolute favorite sweets! I have wonderful memories of my grandma making them in my childhood days. Popping that freshly made, warm Besan Undé into my mouth as soon as she shaped it into a ball was pure bliss. Mmmm.

After I turned vegan, my gran and my aunts started to switch out the ghee with oil when they made Besan Undés for us. Those are pretty darned yum too but the texture is a bit on the softer side.

So recently, during Deepavali, when I saw a recipe for Besan Laddoo by my Facebook friend Madhulika Jajodia where she'd used cashew powder in the recipe to add firmness to the Laddoos, I just knew I had to try it out.

I made a few tweaks to the recipe to suit the ingredients I had at home and created these super delicious Besan Undés. They are so easy and quick to make that I'm afraid I'll be making them a little too often. :p

Vegan Besan Undé

1 C Besan (Chickpea) Flour
3/4 C Sugar
1/2 C Cashew Powder
1/4 C Groundnut (Peanut) Oil
Elaichi (Cardamom) Powder
Toasted Almond Pieces

*Pour the oil into a heavy bottomed pan (iron baandli) and heat.
*Add the besan flour, stir and toast on medium flame till it emits a nice aroma.
*Add sugar and cashew powder and continue to heat and stir for a few minutes.
*Finally add the elaichi powder and toasted almonds, mix well and turn off the heat.
*Let the mixture cool for a few minutes, till it is comfortable to handle.
*Grease your palms with oil and shape into tight balls.
*Eat some.
*Allow the remaining to cool completely and store in an airtight container.
*Enjoy! :)

Talking about Deepavali sweets, Zeeshan Ali of PCRM wanted to share a few words here about healthy desserts, along with a delicious recipe by my good friend Rithika Ramesh of Vegan on the Prowl and The Green Stove.

“Following the celebration of Diwali — a festival of lights, fireworks, and sweets — in India, physicians with the non-profit Physicians Committee for Responsible Medicine (PCRM) offer a healthful alternative to traditional treats that are typically made with high-fat, high-cholesterol eggs and dairy products, including milk and ghee. These ingredients aren’t just bad for your waistline, recent studies link dairy consumption to prostate cancer.

“The good news? Health-conscious families can now swap dairy products for nondairy options, such as cashew milk. Other tips, to boost nutrients and curb fat, include swapping sugar for dates and applesauce for eggs.

“According to the study published in the journal "Diabetes Care," a diet low in cholesterol, fats and sugars lowers risk of heart disease, diabetes and stroke.

“Carrot and Coconut Date Squares is a delicious example of a healthful, cholesterol-free treat; it’s packed with a decadent combination of carrots, coconut, and dates, which provide a mega-dose of beta-carotene, vitamins, and dietary fiber. These antioxidants naturally boost your immune system and fiber will help fill you up without filling you out.

Best,
Zeeshan Ali PhD
Phone: 202-527-7302
Email: Zali@Pcrm.org"

Carrot and Coconut Date Squares (Dessert)

For the base and crumble:
3 cups oats powdered
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup desiccated coconut
1 medium carrot grated
1/2 cup jaggery melted
1/2 teaspoon vanilla extract
2 tablespoons almond butter

For the filling:
400 grams pitted dates
1/2 cup water
1 teaspoon vanilla extract
2 teaspoons orange peel

Preheat your oven to 180˚C.
Mix all the dry ingredients for the crumble and then add the wet ingredients. Make it into a thick, firm dough.
Boil the dates with 1/2 cup water for 15 minutes. Make sure it doesn't burn. Once it cools, blend it into a smooth paste and add more water if required. Add the vanilla and orange peel.
In a square or rectangular baking dish lined with parchment paper, put two thirds of the oat mixture and spread evenly. Spread the date mixture on top of it. Crumble the rest of the oat mixture on top of it.
Bake for 45-50 minutes.

Links to additional recipes:
NutritionMD.org
21daykickstartIndia.org