Showing posts with label Baked. Show all posts
Showing posts with label Baked. Show all posts

Eggless Almond Cookies Recipe | Badam Biscuit Recipe [Video]

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Eggless Almond Cookies or Badam Biscuits. Crisp buttery cookies made with almonds. 

In a hurry? Jump to Video or Jump to Recipe

eggless almond cookies, badam biscuits

These Almond Cookies guys.... are the best cookies EVER!!

I've baked several cookies over the years, but it is to these almond beauties that I keep going back. These were the first cookies I ever baked and posted. Today I'm just reposting the exact same recipe, nothing to fault there, with new photos and a video to make it easier for you to bake these almond cookies. Now you have absolute no reason not to. Right?

I would have never got around to baking anything if it weren't for a quarter packet of unsalted butter staring at me every time I opened the fridge. Frankly, I can't even remember why I bought that butter and when I used parts of it. I've been racking my brain but got nothing so far. So because I was actually bored of seeing that butter in the fridge, I decided I need to bake something. I had excess almonds available, so I got around to baking these oldies again.

eggless almond cookies, badam biscuits


Making these cookies is very very easy. All you need is 7-8 ingredients at room temperature. I use a mix of maida or all purpose flour and atta or whole wheat flour, just because I stay a little far from all purpose flour when I can. If you like you can use only all purpose flour or only whole wheat flour. The whole wheat flour here adds to the nuttiness of the cookie and is pretty much unnoticeable. I coarsely ground the almonds, you can also chop the almonds or add extra chopped almonds to give it a more almond-y taste. I plan to add the chopped almonds next time.

The important thing while baking cookies is to not over-mix the mixture. Over-mixing will give you harder cookies, so mix everything until just combined. Also, don't overdo the creaming of the butter, it is a cookie not a cake, so don't incorporate a lot of air in there. I made one batch with the full 100 gms of sugar and found it a tad too sweet. Hence, here in this recipe, I added only 3/4th of the sugar first and then added more as required.

It is recommended to chill the cookie dough before baking as it prevents the cookie from spreading too much. If you are short for time, freeze it for 15 minutes. This cookie dough did not slice well for me as it had almond pieces, so I rolled them instead of just slicing the dough. Once all that is done, just bake the cookie until it is slightly browned on the sides. When you remove the cookies out, they will feel soft, allow them to cool and they will firm up.

These Almond Cookies are crisp and not chewy. They taste great when dunked into a hot cup of chai. Don't you just love dunking your biscuits or cookies in chai? So I'm off to eat my cookies with chai.

Happy Weekend!

eggless almond cookies, badam biscuits


If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



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Video Recipe





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Eggless Almond Cookies Recipe | Badam Biscuit Recipe


eggless almond cookies, badam biscuitsEggless Almond Cookies or Badam Biscuits. Crisp buttery cookies made with almonds.

Recipe Type:  Dessert
Cuisine:            International
Prep Time:     40 minutes
Cook time:     20 minutes
Total time:     60 minutes
Yield:                35 cookies

Ingredients:


0.75 cup or 125 gms Unsalted Butter
0.5 cup or 50 gms Flour (Maida)
1 cup or 100 gms Whole Wheat Flour (Atta)
0.5 cup or 100 gms Sugar
0.75 cup or 100 gms Almonds
1 tsp Baking Powder
1 tsp Vanilla Essence
2 Tbsp Milk

Method:


1. Powder the sugar until fine.
2. Coarsely powder the almonds.
3. Take unsalted butter that is at room temperature into a large bowl.
4. Add in 3/4th of the powdered sugar and whisk until the sugar has mixed well and the butter is creamy.
5. Sift in the flour, whole wheat flour and baking powder.
6. Add the powdered almonds and vanilla essence and knead until combined. If it is too dry, add a little milk.
7. Taste the dough and add in more powdered sugar if required and knead again until combined.
8. Wrap in a plastic wrap and chill in the refrigerator for 30 minutes.
9. After 30 minutes, divide the cookie dough into 35 equal parts.
10. Preheat the oven to 180 degree Celsius.
11. Shape the cookies and place on a greased baking sheet.
12. Bake for 15 to 18 minutes until the edges are slightly browned.
13. Remove from the oven and cool on a wire rack.
14. Store in an air tight box once completely cooled.





eggless almond cookies, badam biscuits



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Roasted Butternut Squash and Artichoke Bruschetta [Video]

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Roasted Butternut Squash and Artichoke Bruschetta. Crusty grilled bread topped with sweet cumin roasted butternut squash, artichokes cooked in the oven until soft, olive oil, and balsamic vinegar. This vegan appetizer is perfect for soirees and parties. Included is a video that shows how to roast butternut squash and how to cut and prepare artichokes to cook in the oven.

In a hurry? Jump to Video or Jump to Recipe

Crusty bread topped with roasted butternut squash and artichokes


Hey, we are mid week already!!

If you are an optimist (which I am sure you are), you are thinking you are halfway through to the weekend. So true!! Shouldn't we celebrate? I  say we should with this Roasted Butternut Squash and Artichoke Bruschetta.

Crusty bread topped with roasted butternut squash and artichokes

butternut squash

Crusty bread topped with roasted butternut squash and artichokes


I simply LOVE Butternut Squash. It's a beautiful vegetable. For those who haven't had one, it is the closest in taste to red or orange pumpkin, but slightly firmer in texture. You can replace butternut squash with pumpkin too. But I love the texture of a butternut squash. And roasting it brings out the sweetness of the squash. I kept the flavor profile very simple, just red chilli and cumin. The red chilli brought a nice heat to the otherwise sweet squash and the cumin added a little earthy flavor that worked wonderfully with the sweet squash. The little cubes are so tasty, you won't stop eating them while cooking, so make a little more than you would like to serve. Your own secret stash.


Next in, the Artichokes. This is not something very regularly available in India. I happened to find it stocked in the supermarket near my house and I couldn't resist buying it. Good decision, though. The last time I had cooked artichokes, Raj was totally unimpressed. He almost forbade me to buy them this time. But after this time, I may have at least converted him to tolerating them. I almost steamed the artichokes in the oven and they turned out all soft and melt in your mouth texture, that was really appetizing. I absolutely loved them with just salt and olive oil. Gee preferred adding in some Italian seasoning. Season the artichokes according to your taste.

Good quality crusty bread works best for a Bruschetta, but you can use what you have. You can even use crackers.

This Roasted Butternut Squash and Artichoke Bruschetta is a perfect snack or appetizer that you can serve for a Sunday Brunch, or Friday night Cocktails, or a just a soiree with friends. It is also something that you can prepare in advance, so you can leave your hair loose and enjoy with your family and friends and just accept the compliments that will come your way. Happy celebrating!


Crusty bread topped with roasted butternut squash and artichokes

Crusty bread topped with roasted butternut squash and artichokes

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



Video Recipe





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Butternut Squash and Artichoke Bruschetta


Crusty bread topped with roasted butternut squash and artichokesBruschetta is an Italian appetizer in which crusty grilled bread is topped with sweet cumin roasted butternut squash, artichokes cooked in the oven until soft, olive oil, and balsamic vinegar. This vegan appetizer is perfect for soirees and parties

Recipe Type:  Snacks
Cuisine:            Italian
Prep Time:     15 hours
Cook time:     60 minutes
Total time:     75 minutes
Yield:                Serves 4-5

Ingredients:


2 Baguettes
1 Butternut Squash
2 Artichokes
0.5 cup Extra Virgin Olive Oil
1 tsp Cumin Powder
1 tsp Red Chilli Powder
2-3 Tbsp Balsamic Vinegar
Salt to taste
Water as required
1 Lime or Lemon
2 Tbsp freshly cracked Pepper

Method:


1. Peel the butternut squash and remove the seeds. Dice it into bite sized pieces of about 1 cm.
2. Add salt, red chilli powder, cumin powder and 2-3 Tbsp of olive oil and mix well.
3. Layer them on a baking sheet and bake for 20 minutes at 220 degree Celsius or until soft.
4. In the meanwhile, prepare the artichokes. In a large bowl, take water and add lime juice to it and keep close by. Acidulated water prevents artichokes from browning.
5. Cut the top of the artichoke and remove the tough outer leaves. Keep dipping the artichoke in lime water to avoid browning.
6. Trim the stem and cut the artichoke into half and soak it in the lime water.
7. Once all the artichokes are prepped, place them in a baking pan and drizzle olive oil and salt over them. Use your fingers to rub the salt and oil into the artichokes.
8. Add water to the pan and cover with aluminium foil.
9. Bake for 35-40 minutes or until soft in an oven at 220 degree Celsius.
10. Allow the artichokes to cool a little and either chop them or separate the individual leaves.
11. Slice the baguettes and grill them or toast them until crisp.
12. Top with the artichokes and butternut squash.
13. Drizzle with olive oil and balsamic vinegar. Top with freshly cracked pepper for taste.
14. Serve warm or at room temperature.

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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe

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Vegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Until my 20s, a salad in my life was just a plateful of sliced tomatoes or cucumbers. A boring but supremely healthy plate of food that neither tempted the vision nor the appetite. And then, I found this salad bar in a mall food court that totally made me love salads. While salad bars are extremely common in the west, there aren't many out here in the tropical sub continent. May be it is the weather or may be it just that there is no demand. I loved the idea that I could pile up my bowl with anything and everything and make my own salad. Unfortunately, the place shut down after a while. But ever since, I love DIY salads.

While I eat salads, I rarely post their recipes. When I make salads at home, they are usually very simple - veggies tossed in a simple vinaigrette, so I don't share them with you. But this salad, I had to share!!

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

Where do I begin with this salad... it has so many delicious things all mixed together.
  • Roasted Sweet Potato - I found some gorgeous orange sweet potato (a rare find in Bangalore), so I bought some and roasted it in the oven with olive oil, salt, cumin and smoked paprika until they were soft and fabulous. Alternatively, roast some pumpkin.
  • Spicy baked Chickpeas - You have to add some crunch to the salad, and in this case, these chickpeas are the crunch element. I soaked chickpeas overnight and cooked them with salt until soft. Then I peeled them and roasted them with olive oil and salt. I tossed in some red chilli powder after removing from the oven. You can buy crispy chickpeas or you can just add boiled chickpeas.
  • Quinoa - This is what makes the salad filling and increases the protein content of the salad. If you cannot find quinoa, use millet or buckwheat.
  • Blanched Vegetables - I blanched some broccoli and beans and added them to the salad. I love broccoli and beans are just healthy. Add any of your favorite veggies, blanched or raw.
  • Pomegranate - I love pomegranate and I will add this to any salad I can. These sweet juicy pink seeds make any salad pop. They add a slight sweetness to the salad and complement the sweet potato really well.
  • Walnuts - You can never have enough crunch in a salad. Add in any nuts you love, I personally love walnuts. Plus, they are good for your brain.
  • Lettuce - Salad isn't salad until you have some green leaves. And while I list is last, it is most definitely the mandatory element of the salad. You can replace it with kale or baby spinach.
Since the salad itself had such gorgeous ingredients, I kept the dressing simple, yet interesting. Mustard, dates, extra virgin olive oil, vinegar, garlic and salt. Just blend everything until you have a tart sweet and hot dressing. 

This salad is substantial enough to be a meal in itself. In fact, it was our dinner and it kept us feeling full for a long time. However, it felt light also. 

The salad has ingredients that need preparation - roasting, baking, blanching and boiling. You can prep all of these in advance. That is exactly what I did. I roasted the sweet potato and chickpeas the day before. The chickpeas tend to get a little soft and chewy, but you can pop them in the oven for a while before adding to the salad to crisp them up again. I boiled the quinoa the previous day too. If you plan to make the salad the very next day, then you can also blanch the veggies the night before.

roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressing

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email

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Roasted Sweet Potato, Chickpea and Quinoa Salad Recipe


roasted sweet potato, chickpea, quinoa salad with walnuts, pomegranate, broccoli and beans in a mustard date dressingVegan salad made with roasted sweet potatoes, baked spicy chickpeas, quinoa, pomegranate seeds, walnuts and veggies by tossing them in a simple dressing made of mustard and dates.

Recipe Type:  Salad
Cuisine:            International
Prep Time:     8 hours
Cook time:     60 minutes
Yield:                Serves 2-3


Ingredients:


1 cup Quinoa (uncooked)
1 medium Sweet Potato
100gms dried Chickpeas
0.5 cup Pomegranate Seeds
10 French Beans
1 cup Broccoli florets
6-8 Walnuts
3 cups Lettuce leaves, loosely packed
5 tsp Olive Oil
1 tsp Mustard Powder
0.5 tsp Garlic Powder
0.25 cup Vinegar
0.25 cup Water
8 Dates
0.5 tsp Red chilli powder
0.5 tsp Smoked Paprika
0.5 tsp Cumin Powder
Salt to taste

Method:


1. Soak the chickpeas for 8-10 hours. Drain and boil in salted water until done.
2. Drain and peel the chickpeas. Dry as much as possible.
3. Toss with 1 tsp Olive oil and bake at 200 degree C for 25-30 minutes until crisp.
4. Remove from oven and toss with red chilli powder.
5. Peel and dice the sweet potato.
6. Toss in 2 tsp olive oil, smoked paprika, salt and cumin powder until all pieces are coated.
7. Bake for 35-40 minutes at 200 degree C until done.
8. Cook the quinoa as per instructions on the packet until done. I soaked the quinoa for 1 hour and pressure cooked with 1.5 cups of water.
9. Boil water and add a pinch of salt. Blanch the broccoli florets and beans for 2-3 minutes. Remove from hot water and immediately put the broccoli and beans in cold water.
10. Soak the dates in warm water. Drain the water, deseed the dates and blend into a puree. Use little water while blending if required.
11. Blend together mustard powder, vinegar, garlic powder, date puree, water and salt until mixed.
12. Make the salad by tossing the lettuce leaves, roasted sweet potato, chickpeas, quinoa, blanched broccoli, chopped blanched beans, walnuts, pomegranate seeds and the dressing together.
13. Serve at room temperature.

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Vegan Date and Walnut Cake Recipe [Video]

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Vegan cake made with dates and walnuts!

Vegan cake made with dates and walnuts


A few weeks before my birthday, Gee asked me to help her bake a cake. She's only ever baked two cakes in her whole life - Banana Bread and one plain Vanilla, but both a long time ago. And both of those in my house. This time, she wanted to bake one in her house to test out her oven. I was all confident telling her what to buy and how much to buy, until I landed up in her house and realized, that the last cake I baked, not muffins or cheesecakes, but a loaf cake was actually 2 years ago!!! 

As a cook, it is never good to forget your skills, and here I was all lost and upset. So I decided I need to start baking more often. Lo and behold, this Date and Walnut Cake. I made it multiple times since I first did to just brush up my baking skills and dust out my recipes. And I can say with conviction, that I have loved it each time that I baked it. It has been a little difficult however, to stop sneaking in a piece - for me and for Raj. He'll even wipe out the crumbs (so will I !!). This cake is uber moist and slightly dense. It is rich and gooey to eat and when you find those little bits of walnuts and dates, it makes the bite, that much more special. I love the walnuts in the cake!!

If you like light airy cakes, then this may not fit the bill. 

Vegan cake made with dates and walnuts

The lucky recipients of my trials have been our friends. Lots of free cake going around from this household. 

Date and Walnut has always been a family favorite, only this time, I made it Vegan. It wasn't that I was looking for a vegan recipe, but this one just worked so perfect that I don't think I'll ever want to add dairy and change it. The cake uses Coconut Oil as the fat component, and I tell you, it tastes delicious. It imparts a slightly coconutty taste to the cake, that makes it so much more exotic in flavor. If you aren't such a coconut fan, use any neutral flavored oil like canola or sunflower. To enhance the coconut flavor (cause I'm a big coconut lover), I used coconut milk. Feel free to use almond or soy milk. If you have none, use water, however it may make the cake feel less rich in taste.

There are three sweeteners in here - Dates, Jaggery and Sugar. 

  • Dates - Use the best quality you can. The flavor does come through and you want it to be good. I usually buy dates with seed and deseed them while using. The dates are cooked along with jaggery and water until soft and then blended to a puree. This adds sweetness as well as flavor to the cake.
  • Jaggery - Jaggery is unrefined cane sugar.  With refined sugar off the list for many of us these day, jaggery is the perfect replacement. You can use palm sugar or coconut sugar or brown sugar if you cannot find jaggery. If you do have access to jaggery, buy the darkest, that is the least refined and has the best flavor profile. Sometimes, it even tastes like chocolate. 
  • Sugar - I used half a cup of jaggery, and later added refined sugar, because the cake wasn't sweet enough. To avoid using refined sugar, just increase the quantity of jaggery to 1 cup or use powdered sifted jaggery powder later if the sweetness is less. You could also replace all of the jaggery with powdered sugar.

Vegan cake made with dates and walnuts


I have used all purpose flour or maida in the cake. I generally opt for whole wheat, however, I did not want this cake to be any heavier than it already was with all the vegan liquid ingredients. I suggest, if you are looking to use whole wheat, keep it at 50% and the remaining 50%, use all purpose flour.

The best part of the cake is the walnuts. Be generous. However, let me warn you that the cake gets a little difficult to slice when those walnut bits come in the way and you may not get the perfect slice. But don't let that stop you from baking the cake. Your family won't mind the large chunky slices, I assure you.cThe cake is soft and moist, so only slice it once it has cooled completely. Slicing it when hot will lead to it breaking into chunks around the walnuts.

Serve it warm with tea/coffee. 

Vegan cake made with dates and walnuts

If you made this recipe, let me know! Leave a comment here or on Facebook tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com I'd love to see what you are upto.


If you like this recipe, do not forget to share it with your friends and family! 



You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email






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Vegan Date and Walnut Cake Recipe


Vegan cake made with dates and walnutsVegan loaf cake made with dates and walnuts. Eggless and dairy free cake.

Recipe Type:  Dessert
Cuisine:            Indian
Prep Time:     20 minutes
Cook time:     50 minutes
Total time:     70 minutes
Yield:                Makes one 9 inch loaf

Ingredients:


30 Dates
10 Walnuts
2 cups Flour
200 ml Coconut Milk
0.5 Coconut Oil
0.5 cup powdered Jaggery
4 Tbsp powdered Sugar
1 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Vanilla Extract or Essence
Pinch of salt
0.5 cup Water

Method:


1. Boil together 20 chopped dates, water and the jaggery until the dates are soft or 5-6 minutes. If you want to make a refined sugar free cake, increase the quantity of jaggery to 1 cup.
2. Allow the mixture to cool, and then blend to a smooth puree. Add water if required.
3. Mix together the coconut oil and half the coconut milk until combined.
4. Add in the date puree and mix well.
5. Add the vanilla extract and mix well.
6. Sift in the flour, baking powder and baking soda. You can add a pinch of salt if you want.
7. Mix until combined. Use the remaining coconut milk to loosen the batter if it is very dry.
8. If the cake batter isn't sweet enough, add the powdered sugar until you get the desired sweetness.
9. Mix in chopped walnuts and the remaining dates.
10. Grease a cake tin (9") and line with parchment paper or butter paper.
11. Pour in the batter.
12. Bake for 35-40 minutes at 200 degree C or until done. An inserted toothpick or knife should come out clean.
13. Demould after 4-5 minutes.
14. Allow to cool before slicing.


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Bread Pizza Cups [Video]

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Pizza in a cup - cups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

Tell me, do you love Pizza? Did you just say yes??? Then you will LOVE this recipe.

So, since you asked for more snacks, I've been sharing recipes for snacks here. Just early this week, I shared the recipe for Masala Bread Toast - a popular bakery item in Bangalore. And today, I bring to you Pizza in a cup. Cute, right?

These Pizza cups are straight out easy to make and they are highly customizable. All you need are fresh bread slices, your favorite pizza sauce, toppings - again just use what you love or you have leftover in the fridge, and cheese. Yes, lots of cheese. I say the cheese is never enough. 

Okay, so there is a reason I mentioned fresh bread slices up there. The fresher the bread, the softer and easier to work with. The bread won't crumble when you try to shape them. I had a few slices that just crumbled on touch, so bad for the pizza cups. Use wholewheat bread to make it healthier.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

Next, the Pizza Sauce. I made my own sauce following an older recipe of Eggplant Pizza, and I think this Basil Almond Pesto will also go famously. You can get creative and use this Manchurian Sauce instead or you can just buy the Pizza Sauce. If you don't want to go through all the fuss, just use Ketchup and add some Italian seasoning or Oregano to it.

The best part of any Pizza is the toppings. I kept mine super simple - chopped tomatoes, capsicum and sweet corn. It tasted delicious. But this is where you want to get creative and add what you love or as I suggested before, just use up leftovers. Also, a brilliant way to sneak in those healthy veggies your family won't eat.

I topped my Pizza Cups with Mozzarella cause I love the way the cheese melts and gets all stringy. Use any cheese you love, but remember, for cheese, less is never more!! Add more cheese, always!

So where all can you show these Pizza Cups off, let see:

  • High Tea - These Pizza cups will perfectly complement those cute little pastries you have for high tea
  • Kid's birthday parties - What's more fun is you can make the kid's add their own toppings. 
  • Cocktail Parties - let's just agree, these are perfect for any party, really!
  • Snack boxes?? I wouldn't highly recommend this, cause the bread may get soggy, but if you have non-fussy family, I say go ahead. I actually kept aside a few for 2-3 hours and ate them later and they still held and were just as tasty.

cups made with bread, filled with pizza toppings,sauce and cheese and baked

If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

If you like this recipe, do not forget to share it with your friends and family! 

You can follow One Teaspoon Of Life on FacebookTwitterInstagramPinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email





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Bread Pizza Cups



cups made with bread, filled with pizza toppings,sauce and cheese and bakedCups made with bread, filled with your favorite pizza toppings and sauce, topped with cheese and baked until the bread is crisp and cheese is oozy.


Recipe Type:  Snack
Cuisine:            International
Prep Time:     15 minutes
Cook time:     15 minutes
Total time:     30 minutes
Yield:                Makes 6 Pizza cups

Ingredients:


6 slices Bread
6 tsp Pizza Sauce
2 Tbsp diced Tomato
2 Tbsp diced Capsicum
2 Tbsp Sweet Corn, boiled
6 Tbsp shredded Mozzarella Cheese
2 tsp Olive Oil
1-2 tsp Italian seasoning / Oregano (Optional)
1-2 fresh Basil leaves(Optional)
Water as required

Method:


1. Lightly sprinkle the bread slices with water and tap to wet the bread slightly.
2. Flatten the bread using a rolling pin.
3. Cut the bread into a circle using a bowl or a box cover.
4. Grease the muffin tray generously with olive oil.
5. Carefully place the bread into the muffin tray in the shape of a cup. See video above for reference.
6. Spoon in the pizza sauce.
7. Add the chopped tomatoes, capsicum and boiled sweet corn.
8. Sprinkle Italian seasoning or oregano if using.
9. Top each cup with 1 Tbsp of shredded cheese.
10. Top with a little bit of sauce and chopped basil leaves.
11. Bake in a preheated oven for 10 minutes at 200 degree Celsius.
12. Serve hot/warm.



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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce [Video Recipe]

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Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs.


So Summer is pretty much out of here. The fruits are going off the shelves. And pretty soon, so will the veggies. So I wanted to use up some gorgeous summer zucchini before it goes out and this Zucchini Pasta definitely improved my mood, and let's hope, my health too.

I am a stress eater. I wish I was the other kinda of person who feel no hunger when stressed, aka Gee. But unfortunately, I am drawn to food when I am stressed. Just yesterday, I downed 2 aloo parathas with so much butter. I was in a buttery heaven but I definitely bid goodbye to my diet. 

Recently I have been under quite a bit of stress. I also read somewhere that STEM careers are in the top of careers that cause a burn out in women along with medicine and journalism. So it's an accepted piece of the job. But all that stress is making me crave carbs - bread, rice, pasta. Just give it to ME!

So today, I was very reasonable. I cheated my stressed inner foodie. I had Quinoa Tava Pulao for lunch where I took this recipe and replaced the white rice with quinoa. Just healthifying my lunch. But that wasn't enough and I did it again for dinner. But honestly, I'm very happy, cause I did not miss my carbs at all.


So my dinner today is this ah-mazing Vegan Pasta where the pasta is actually just fine strips of zucchini. I don't own a spiralizer, so I just use my potato peeler to make fine ribbons of zucchini and then I cut it into thin strips with a sharp knife. This pasta done not really need to be cooked, I just tossed it in hot sauce and let the heat from the sauce soften it slightly. I have been considering investing in a good spiralizer for some time, so if you have suggestions on which product is good, leave me a comment. It will be really appreciated. 

The sauce - well, you can use ANY sauce you want when it comes to Pasta. But I LOVED this roasted red pepper sauce. And it is so simple. I wouldn't say quick, unless your roasted pepper came out of a bottle. But roasting your own peppers is not difficult at all. I rubbed the gorgeous red peppers with some good olive oil and roasted them in the oven. Keep turning them once in a while so that it chars throughout. Once you remove them from the oven, cover the peppers and keep aside for some time. Covering makes it very easy to peel. I just removed the peel and the stalk and seeds. I left the char on the pepper as is, cause I love the smokiness it adds to the sauce.  Once you are done roasting all you do is cook it with some onions and garlic and blend it into a sauce. Add oregano or thyme for added taste. I kept it simple and just added red chilli flakes for heat. 

The star of this dish is really the vegan meatballs made from red lentils, chickpeas and walnuts. It is so delicious, I'd suggest you make a lot more than what the recipe calls for. The below recipe made around 10 and I can tell you they were not enough. I could eat them just like a snack with tea. So take my advice and make more. You won't hate it. This is the only part of the meal that needs some planning. Especially since you have to soak dried chickpeas. While you could use canned one, the soaked dried ones give more texture to the meatballs, much like falafels. The flax egg, is optional if you are frying the meatballs, but they definitely made it moist. So I'd recommend it. You can also bake the meatballs. 

Finally just toss everything together and enjoy guilt-free!



If you made this recipe, let me know! Leave a comment here or on Facebook, tag your tweet with @oneteaspoonlife on Twitter and don't forget to tag your photo #oneteaspoonoflife on Instagram. You can also email me at onetspoflife@gmail.com. I'd love to see what you are upto. 

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Vegan Zucchini Spaghetti and Lentil Meatballs in Roasted Pepper Sauce


Spaghetti made from zucchini tossed in a spicy roasted red pepper sauce with pan fried vegan lentil meatballs. 

Recipe Type:  Main
Cuisine:            International
Prep Time:     30 minutes
Cook time:     1 Hour 30 minutes
Total time:     10 Hours
Yield:                Serves 2

Ingredients:


For the Lentil Meatballs


0.5 cup dried Red Lentils
0.5 cup dried Chickpeas
1 Tbsp Flax seeds
4 Walnuts
4 Garlic Cloves
1 small Onion
1 Tbsp Flour
0.5 tsp Paprika
0.5 tsp Garlic Powder
2 tsp Oil
Salt to taste
Water as required
Oil to fry the meatballs

For the Roasted Pepper Sauce


3 Red Peppers (capsicum)
1 small Onion
4-5 Garlic Cloves
1 Tbsp Red Chilli Flakes
1.5 Tbsp Olive Oil
1 tsp Sugar (Optional)
Salt to taste
Water as required

For the Zucchini Spaghetti


2 medium Zucchini (around 6")

Method:

To make the Lentil Meatballs:


1. Soak the dried chickpeas in water for 8 hours.
2. Wash the dried red lentils and soak them in water for 30 minutes.
3. Heat 4 cups of water in a pan and allow it to come to a rolling boil.
4. Drain the lentils and add to the boiling water.
5. Cover and cook until the lentils are cooked through. Drain out the excess water and keep the lentil aside to cool.
6. Coarsely grind the walnuts.
7. Drain the chickpeas and coarsely grind them.
8. Grind the flax seeds into a powder. Mix in 2 Tbsp of water and keep aside.
9. Saute finely chopped garlic and finely chopped onion in 2 tsp olive oil until the onions are translucent.
10. Once the lentils have cooled, add the walnuts, ground chickpeas, sauteed onions and garlic, garlic powder, paprika, flour and salt and mix well.
11. Chill for 2 hours or freeze for 30 minutes. If the batter is still very wet to form balls, add a spoonful of flour or breadcrumbs.
12. Divide the batter into 10 equal parts and roll into balls using your palms.
13. Take a shallow pan and add oil to it. Once the oil is hot, add the meatballs.
14. Keep turning the meatballs when one side browns. Continue to cook until the entire meatball is browned.
15. You can also bake the meatballs.

To make the Roasted Pepper Sauce:


1. Preheat the oven to 200 degree C.
2. Coat the red peppers with 0.5 tbsp of olive oil.
3. Bake in the oven for 30 minutes. Turn the peppers after every 10 minutes.
4. Remove the peppers from the oven and place in a bowl. Cover and keep aside.
5. Once the peppers have cooled, peel the peppers and remove the stalk and the seeds. Chop roughly and keep aside.
6. Heat the remaining oil in a pan.
7. Crush the garlic and chop them roughly. Add the garlic to the pan.
8. Once the garlic is fragrant, add finely chopped onion and fry until translucent.
9. Add the red pepper and mix well.
10. Add the red chilli flakes, salt and 0.5 cup of water.
11. Cook until the water reduces.
12. Remove from heat and allow to cool.
13. Grind into a smooth puree with little water.
14. Add the puree back to the pan and allow it to heat up.
15. Add more salt, paprika or sugar if required at this stage depending on your taste.
16. You can store this sauce in a clean glass jar in the fridge for 2-3 days after it cools.

To make the Zucchini Spaghetti and assembling:


1. Use a spiralizer to make zucchini spaghetti or slice the zucchini into fine strips.
2. Heat up the roasted red pepper sauce.
3. Add the zucchini to the sauce and mix well. Leave it on the heat for 2-3 minutes until the zucchini is cooked to your liking.
4. Add the meatballs and mix well.
5. You can top the pasta with parmesan.
6. Serve hot with crusty bread.


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