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VEGAN BANANA BREAD

PREP TIME 15 mins
COOK TIME 40 mins
TOTAL TIME 55 mins
COURSE breafast, Snack
CUISINE American
SERVINGS  9 x 5 loaf
CALORIES 308 kcal

1 CUP = 250 ml

INGREDIENTS

  • 1.25 cups mashed banana from 3 or 4 overripe bananas
  • 1/3 cup organic raw sugar can use any type of sugar
  • 1/3 cup light olive oil or any oil
  • 2 teaspoons vanilla extract or powder
  • 1.5 cups whole wheat flour
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup chopped walnuts
  • 1/2 cup chopped vegan dark chocolate

INSTRUCTIONS

  • Preheat your oven at 350 F or 180 C. Grease and dust a 9 x 5 loaf tin.
  • In a large bowl, add the peeled ripe bananas and mash well with a fork. Mash thoroughly and measure the puree. You will need around 1 1/4 cup banana puree.
  • Now combine banana puree, olive oil, sugar in a bowl.
  • Using an electric beater or hand held wire whisk, whisk everything well until light and fluffy.
  • Add wheat flour, salt, vanilla powder baking soda to the wet mixture one by one in the mentioned order.
  • Cut and fold gently only until no flour streaks are seen. Do not over mix.
  • Throw in chopped walnuts and chocolate chunks. Fold very gently.
  • Pour the banana bread batter into prepared tin.
  • Bake in the hot oven for 35-40 minutes or until a tester comes put clean.
  • Let cool, slice and serve banana bread as snack or breakfast.

NOTES

  • Use overripe bananas for best results
  • You can reduce sugar and use 1/4 cup if preffered
  • Do not over mix the batter
  • You can double the recipe.

NUTRITION

Serving: 19 x 5 loafCalories: 308kcal

CREAMY BALSAMIC MUSHROOM PASTA

  • Prep Time: 10 minutes
  •  Cook Time: 15 minutes
  •  Total Time: 25 minutes
  •  Yield: 2

INGREDIENTS

    • 1 cup Pasta (of your choice)
    • 200 grams Mushrooms
    • 2 tbsp Olive oil (extra virgin)
    • 1 1/2 tbsp Garlic (crushed)
    • 1/4 cup Balsamic vinegar
    • 1/2 cup Whipping cream
    • 2 tbsp Parmesan cheese (grated)
  • salt & pepper

INSTRUCTIONS

    1. Boil the pasta as per the package instructions.
    2. Slice the mushrooms as shown in the blog post.
    3. Heat olive oil in a pan and add mushrooms and garlic to it. Sauté for about 2-3 minutes on medium low heat until the mushrooms are cooked and start turning brown.
    4. Add the balsamic vinegar to the mushrooms and let this cook on low flame until the vinegar is reduced.
  1. Once the vinegar is completely reduced, add the whipping cream and mix everything. Let this cook (and come together) for not more than a minute.
  2. Add the boiled pasta, salt & pepper, thyme and cook this for another minute or two max and turn off the heat.
  3. Sprinkle some parmesan cheese and serve hot.

WILD RICE SOUP

PREP TIME10 mins
COOK TIME25 mins
TOTAL TIME35 mins
COURSEComfort Food
CUISINEAmerican
SERVINGS cups
CALORIES173 kcal

INGREDIENTS

  • 1 cup uncooked wild rice
  • 8 ounces baby Bella mushrooms sliced
  • 1 small white onion peeled and diced
  • 3 cloves garlic minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 large sweet potato peeled and diced
  • 4 cups vegetable stock or water
  • 1 Tablespoon Italian or Old Bay seasoning
  • 1 can 14 oz. coconut milk
  • 1 cup packed baby spinach – roughly chopped
  • salt ground black pepper, chili pepper flakes

INSTRUCTIONS

INSTANT POT (PRESSURE COOKER) METHOD:

  • Press SAUTE. Add oil to the main steel insert of Instant Pot.  Let the oil heat up for a minute. Add onions,  sprinkle some salt and sauté for 2-3 minutes until onions become soft and translucent.
  • Add vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato and seasoning in the pot. Stir briefly to combine. Cancel SAUTE.
  • Put the lid on. Press MANUAL or PRESSURE COOK and choose (high pressure) for 20 minutes.  After it’s done cooking,  let the Instant Pot go to keep the KEEP WARM for 10 minutes.  Then carefully  remove the leftover pressure by a quick release method. Open the lid.
  • Add the coconut milk and spinach to the soup, and stir gently until combined.  Taste and season with salt and black pepper and red pepper flakes as needed. Serve warm and enjoy!

CROCK-POT (SLOW COOKER) METHOD:

    • Combine vegetable stock, wild rice, mushrooms, garlic, carrots, celery, sweet potato, onion, and seasoning in the bowl of a large slow cooker.  Stir briefly to combine, then place the lid on the slow cooker.
  • Slow cook. Cook on high for 1 to 2 hours, until the rice is cooked and tender. (cooking times can vary a lot between different brands of slow cookers.  So check the rice at 1 hour and then every 20 minutes afterwards ) You may have to add more liquid if it looks too dry.
  • Once rice is fully cooked and tender, add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt and black pepper and red pepper flakes ( optional) as needed. Turn off the slow cooker. Serve warm and enjoy!

STOVETOP METHOD:

    • Sauté the veggies. Heat olive oil in a large stockpot or Dutch oven over medium-high heat.  Add onions, sprinkle some salt and sauté for 3 minutes, stirring occasionally, until soft and translucent.  Stir in the garlic and cook for an additional minute, stirring occasionally, until fragrant.
    • Add in the vegetable stock, wild rice, mushrooms, carrots, celery, sweet potato, and seasoning.  Stir to combine. Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover and simmer for 30 to 40 minutes until the rice is tender, stirring occasionally.
  • Add the coconut milk and spinach to the soup, and stir gently until combined. Taste and season with salt, black pepper and red chili flakes( if using ) as needed. Serve warm and enjoy!

NUTRITION

Serving: 1cupCalories: 173kcalCarbohydrates: 22gProtein: 5gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gSodium: 901mgFiber: 4gSugar: 6g

Instant Pot Vegan Wild Rice and Mushroom Soup

Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes

Ingredients

  • 2 tablespoon vegan butter
  • 1 onion, diced
  • 4 garlic cloves
  • 400 g (1 lb) mushrooms (closed cup, Forestiere or chestnut)
  • 30 g (1 ounce) porcini mushrooms, rehydrated (reserve the water)
  • 1 medium carrot
  • 2-3 celery sticks
  • Fresh thyme, 2 sprigs, minced
  • Fresh rosemary, 1 sprig, minced
  • 2 bay leaves
  • 150 g (1 cup) wild rice mix
  • 1 liter (4 cups) vegetable stock
  • 200 ml (1 cup) coconut milk
  • Baby spinach, 2 handfuls

Instructions

    1. Set your pressure cooker to Saute function and add the butter. When it’s melted, add the onions and cook for 1-2 minutes until they soften.
    2. Add the mixed mushrooms and garlic and saute for 4-5 minutes until they reduce in size. Add the rehydrated porcini mushrooms and continue to cook for another minute.
    3. Next, add the thyme, rosemary, and bay leaf to the pot and cook for 30 seconds until fragrant. Add the rice and cook for 1-2 minutes, stirring often. Deglaze with some of the water you used to rehydrate the porcini mushrooms in.
    4. Add the carrots and celery to the pot together with the vegetable stock. Give it a good stir and season with salt and freshly ground black pepper.
    5. Set the pressure cooker to High for 25 minutes and quick release.
    6. Stir in the coconut milk and add the spinach to the pot. Close the lid for 1-2 minutes to allow the spinach to wilt. Season to taste and serve with crusty bread and topped with some vegan parmesan if you like.

      Nutrition Information:

      Yield:

       4

      Serving Size:

       1
      Amount Per Serving: Calories: 222Total Fat: 17gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 15mgSodium: 814mgCarbohydrates: 16gFiber: 4gSugar: 6gProtein: 6g

      Nutritional information is an estimate provided by an online nutrition calculator.

Eggless Chocolate Cake Recipe (Wacky Cake)

PREP TIME 10 mins
COOK TIME 40 mins
TOTAL TIME 50 mins
COURSE Dessert, Snack
CUISINE world
SERVINGS 16 servings
CALORIES 72 kcal

INGREDIENTS

Wet ingredients

  • 1 cup water cold
  • 1/4 cup oil
  • 1 tablespoon vinegar
  • 2 teaspoons vanilla extract

Dry ingredients

  • 1 cup whole wheat flour
  • 1/2 cup plain flour
  • 3 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

INSTRUCTIONS

  • Preheat oven at 180C. Prepare a 8″ or 9″ cake tin by creasing with oil and dusting with flour.
  • Add 1 cup water into a mixing bowl. To that add 1 cup sugar. I have sued castor sugar here. You can any type of powdered sugar. Mix well to dissolve the sugar.
  • Add 1/4 cup oil, 1 tablespoon vinegar, 2 teaspoons vanilla extract. Mix the wet ingredients thoroughly.
  • Sieve wheat flour, plain flour, salt and baking soda over the wet ingredients. Fold and mix.
  • Pour the prepared batter into the greased and dusted tin. Tap once or twice.
  • Bake for 30-40 minutes depending up on your oven. The cake is done when the top cracks a bit and a tester comes out with very few crumbs.
  • Let the cake cool for 10 minutes in the pan. Then invert and cool in a wire rack till it reaches room temperature.
  • You can dust with sugar or cocoa powder if needed.
  • Cut the cooled cake into squares and serve as snack or dessert.

NOTES

  1. You can use a mix of wheat flour and plain flour in this recipe
  2. Use good quality light olive oil or any neutral oil.

NUTRITION

Calories: 72kcal

Potato Curry

PREP TIME 15 mins
COOK TIME 20 mins
TOTAL TIME 30 mins
COURSE Side Dish
CUISINE Indian
SERVINGS 3
CALORIES 115 kcal

INGREDIENTS

  • 2 Potatoes large
  • 1 onion thinly sliced
  • 3 tomatoes finely chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon garam masala powder
  • 1/2 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons coriander leaves chopped
  • 1/2 cup coconut milk optional
  • 2 teaspoons lemon juice

 

INSTRUCTIONS

  • Heat 2 tablespoons oil in a heavy pan. Add 1 teaspoon cumin seeds, 2 green chilies and 1 teaspoon ginger garlic paste. Saute for a minute. Add chopped onions and saute until they turn a bit soft.
  • Now add the chopped tomatoes.
  • Add 1/2 teaspoon turmeric powder, 1 teaspoon coriander powder, 1 teaspoon red chili powder or cayenne pepper, 1/2 teaspoon cumin powder and 1 teaspoon garam masala powder. Y0u can also add 2 teaspoons curry powder.
  • Mix well and saute until tomatoes are fully cooked and soft. It should release oil from sides.
  • Now add 1.5 cup water and mix. Simmer till the curry base thickens for around 8-12 minutes. Now you can add 1/2 cup thick coconut milk if you like. Season with salt to taste.
  • Add boiled and cubed potatoes.
  • Mix well. Close the pan with a lid and simmer or another 5-6 minutes.
  • Add lemon juice and remove from flame. Now add finely chopped cilantro leaves.

    Serve aloo curry warm.

NUTRITION

Serving: 3servingsCalories: 115kcalCarbohydrates: 10gProtein: 2gFat: 8gSaturated Fat: 7gSodium: 24mgPotassium: 455mgFiber: 2gSugar: 5gVitamin A: 1242IUVitamin C: 21mgCalcium: 31mgIron: 2mg

Baked Apple Roses With Puff Pastry

Course: Dessert
Cuisine: American
Diet: Vegetarian

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

 

Servings: 6 pieces

 

Calories: 281kcal

Equipment

  • Oven

Ingredients

  • 2 medium Apple
  • 1 Puff pastry sheet
  • 3 tbsp Apricot preserve or any other preserve
  • 2 tablespoon Water
  • Cinnamon as needed
  • 1 tablespoon Lemon juice

Instructions

  • Preparing the apples – Cut the apple in half and remove the core. Lay the halved apple flat on the work surface and make thin slices with a sharp knife.
  • Place the sliced apples in a microwave safe bowl and add enough water to immerse the apples. Add lemon juice and mix once. Microwave on high for 3 to 4 minutes. This will make the apples soft and it will be easy to work with them. Depending on the thickness of the apple slice, you might need a minute more or less to soften. I needed about 4 minutes.
  • Thaw the puff pastry as per package directions. Roll it out to make it about 18 inches in length.
  • Cut the puff pastry sheet into 6 equal parts using a sharp knife or a pizza cutter.
  • In a bowl, mix the apricot preserve with 2 tablespoon of water.
  • Working with one puff pastry strip at a time, apply a thin layer of apricot preserve mixture.
  • Now layer the apple on one side of the strip making sure that the skin side is outside the pastry strip. (Refer to the pictures).
  • Dust with cinnamon and then fold the puff pastry sheet over the apple.
  • Starting with one side, gently roll the puff pastry in a jelly roll style. Don’t roll it too tight.
  • Place the rolled pastries in a well greased muffin tin. Repeat the same with the rest of the sheets.
  • Bake in 375 F preheated oven for about 25 to 35 minutes.
  • Rest it for 5 minutes in the pan and then carefully remove it. Dust it with some powdered sugar and serve it as is or with ice cream.

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Sodium: 107mg | Potassium: 98mg | Fiber: 2g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

Baked Apple Roses With Puff Pastry

Course: Dessert
Cuisine: American
Diet: Vegetarian

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

 

Servings: 6 pieces

 

Calories: 281kcal

Equipment

  • Oven

Ingredients

  • 2 medium Apple
  • 1 Puff pastry sheet
  • 3 tbsp Apricot preserve or any other preserve
  • 2 tablespoon Water
  • Cinnamon as needed
  • 1 tablespoon Lemon juice

Instructions

  • Preparing the apples – Cut the apple in half and remove the core. Lay the halved apple flat on the work surface and make thin slices with a sharp knife.
  • Place the sliced apples in a microwave safe bowl and add enough water to immerse the apples. Add lemon juice and mix once. Microwave on high for 3 to 4 minutes. This will make the apples soft and it will be easy to work with them. Depending on the thickness of the apple slice, you might need a minute more or less to soften. I needed about 4 minutes.
  • Thaw the puff pastry as per package directions. Roll it out to make it about 18 inches in length.
  • Cut the puff pastry sheet into 6 equal parts using a sharp knife or a pizza cutter.
  • In a bowl, mix the apricot preserve with 2 tablespoon of water.
  • Working with one puff pastry strip at a time, apply a thin layer of apricot preserve mixture.
  • Now layer the apple on one side of the strip making sure that the skin side is outside the pastry strip. (Refer to the pictures).
  • Dust with cinnamon and then fold the puff pastry sheet over the apple.
  • Starting with one side, gently roll the puff pastry in a jelly roll style. Don’t roll it too tight.
  • Place the rolled pastries in a well greased muffin tin. Repeat the same with the rest of the sheets.
  • Bake in 375 F preheated oven for about 25 to 35 minutes.
  • Rest it for 5 minutes in the pan and then carefully remove it. Dust it with some powdered sugar and serve it as is or with ice cream.

Nutrition

Calories: 281kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 4g | Sodium: 107mg | Potassium: 98mg | Fiber: 2g | Sugar: 11g | Vitamin A: 53IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 1mg

Vegan Leek and Mushroom Pasta

PREP TIME5 minutes
COOK TIME15 minutes
TOTAL TIME20 minutes

INGREDIENTS

  • 250 g (½ lb) orecchiette
  • 3 tablespoons olive oil
  • 1 large leek, white and light green parts only, finely chopped
  • 250 g (½ lb) chestnut mushrooms, sliced
  • 125 g (¼ lb) shiitake mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon red chilli flakes
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh dill, roughly chopped
  • Salt and pepper to taste

INSTRUCTIONS

    1. Bring a large pot of water to a boil, salt it, and cook the orecchiette al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
    2. Meanwhile, heat the olive oil in a large pan and add the leek and mushrooms. Sauté for 10 minutes, stirring often, until the mushrooms are soft and slightly golden.
    3. Stir in the garlic and red chilli flakes and continue to cook for another minute.
    4. Transfer the cooked pasta to the pan and toss well. Add a bit of pasta water if it looks too dry.
    5. Stir in the fresh parsley and dill, season to taste and serve immediately.

NUTRITION INFORMATION:

 

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 231TOTAL FAT: 11gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 0mgSODIUM: 92mgCARBOHYDRATES: 28gFIBER: 3gSUGAR: 3gPROTEIN: 7g

Vegan Leek and Mushroom Pasta

PREP TIME5 minutes
COOK TIME15 minutes
TOTAL TIME20 minutes

INGREDIENTS

  • 250 g (½ lb) orecchiette
  • 3 tablespoons olive oil
  • 1 large leek, white and light green parts only, finely chopped
  • 250 g (½ lb) chestnut mushrooms, sliced
  • 125 g (¼ lb) shiitake mushrooms, sliced
  • 4 garlic cloves, finely chopped
  • ½ teaspoon red chilli flakes
  • ½ cup fresh parsley, roughly chopped
  • ½ cup fresh dill, roughly chopped
  • Salt and pepper to taste

INSTRUCTIONS

    1. Bring a large pot of water to a boil, salt it, and cook the orecchiette al dente according to the instructions on the package. Reserve a cup of pasta water before draining.
    2. Meanwhile, heat the olive oil in a large pan and add the leek and mushrooms. Sauté for 10 minutes, stirring often, until the mushrooms are soft and slightly golden.
    3. Stir in the garlic and red chilli flakes and continue to cook for another minute.
    4. Transfer the cooked pasta to the pan and toss well. Add a bit of pasta water if it looks too dry.
    5. Stir in the fresh parsley and dill, season to taste and serve immediately.

NUTRITION INFORMATION:

 

YIELD:

 4

SERVING SIZE:

 1
Amount Per Serving: CALORIES: 231TOTAL FAT: 11gSATURATED FAT: 2gTRANS FAT: 0gUNSATURATED FAT: 9gCHOLESTEROL: 0mgSODIUM: 92mgCARBOHYDRATES: 28gFIBER: 3gSUGAR: 3gPROTEIN: 7g