A compilation of eight Vegetarian/Vegan grill recipes.
I am bringing to you a Tempting Tuesday post with lots of color and vibrance today. This post is a compilation of eight of my favorite recipes that involve grilling. Late summer is the perfect time to bring out the grill and char those beautiful summer vegetables and produce and make a healthy vibrant meal.
So what are you waiting for? Go ahead and bring out that grill!
Greek flavored grilled vegetables and a zingy yogurt sauce, rolled in your favorite bread. I highly recommend a garlic naan bread. Just the colors in this dish will brighten up your day. Use vegan yogurt to make the recipe vegan.
A vibrant summer bowl of spicy grilled Cauliflower, chewy Black Rice, fresh vibrant summer salad all tossed with a mint coriander oil. Rainbow in a bowl!
There is no way we are talking about grilling and skipping the eggplant. Thinly sliced eggplant is grilled and rolled with coriander (cilantro) hummus to make finger licking rolls.
Two crusty chunks of rye bread, a generous helping of creamy tartar sauce and the hero - a garlic and chilli marinated slab of Paneer that is grilled to perfection. Oh ya and lettuce too. That's what is in this Grilled Paneer Sub Sandwich. Replace the Paneer with Tofu to make the recipe vegan.
Paneer, Capsicum and Tomato coated in an instant marinade of spices and grilled to make a quick weekday snack. This Paneer Tikka is perfect for the lunch box too. Replace the Paneer with Tofu to make the recipe vegan.
Vegan burger with a patty made from grilled vegetables and red kidney beans and topped with a sauce made from coriander and cashews.
If you tried these recipes, 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 these recipes, do not forget to share it with your friends and family!
A compilation of ten vegan Indian curries that are ready in 75 minutes or less.
Hey I'm back with my compilation of 10. And this time it is Curry!!
It is obvious that being Indian, I love my curry. There is nothing more comforting than a bowl of curry on a cold night. Curry can be made with poultry, seafood and meat or it can be made with simple vegetarian and vegan ingredients. Today I am listing down 10 of my favorite vegan Indian curries from the blog. Hope you enjoy it!!
A vegan curry made by simmering mushrooms in a fragrant garlic and fenugreek flavored masala gravy. This curry is unique in fragrance and flavor because of the slightly bitter methi leaves.
There had to be one curry in the list that was made purely of Spinach. While the Palak Paneer is the most popular spinach curry out there, this one uses Mushrooms instead of Paneer, making it vegan friendly and popular among mushroom lovers. The mushroom also adds loads of flavor to the curry.
Koftas are generally balls made of meat that are added to curries. However, here the koftas are made of bottle gourd. If you don't have bottle gourd, replace it with Zucchini which is the closest to it in texture.
My most pinned recipe - South Indian Chana Masala. There are 2 versions of the popular Chana Masala made with boiled chickpeas - the North Indian one that is made with tomatoes and is more easily available in restaurants all over the world and the South Indian one that is made with coconut and is only available in South India.
Baby Corn Masala is a semi dry curry made by tossing stir fried Baby Corn in a North Indian style tomato masala gravy. Easy and very quick to make, this will be ready in less than an hour.
This curry from the beautiful region of Coorg in South India. And like all South Indian curries, this one has a coconut base. This curry is a mix of sweet, salty and spicy flavors.
Jalfrezi is a popular curry made with tomatoes and a mix of vegetables. You can add Paneer to the curry if you are making a non-vegan version. For vegans, add some fried tofu to take it to another level.
If you tried these recipes, 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 these recipes, do not forget to share it with your friends and family!
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. If you like this recipe, do not forget to share it with your friends and family!
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.
A compilation of ten easy to make vegetarian / vegan breakfasts that can be made in under 30 minutes from scratch!
Do you love breakfast? Or are you one of those people who just wants to be done with it cause every scientific article calls it the most important meal of the day?
I am definitely the breakfast lover category. If you are in the same category, welcome my friend!!
If not, why is it that you would rather skip this meal - crunched for time? not hungry in the morning? don't have good breakfast options? I'm here to solve some of these problems for you through this teeny weeny post. I am also forever crunched for time, you see while I love breakfast, I am not an early riser and most of my morning is spent scrambling to get ready to catch my bus to office. I give myself exactly 60 minutes from wake up to run for bus. Also, I am absolutely against cereal for breakfast, I believe it is just sugar. So it is always a savory breakfast for me. I have hence, compiled a short list of 10 breakfasts that you can make in under 30 minutes for those busy mornings. Also, a few of them can be prepped the previous night or even, prepared the previous night. Just reheat and enjoy in the morning.
Churmuri Soosla is a stir fry made from salted puffed rice (not the cereal), onions, tomatoes and turmeric. It is then topped with lime juice and roasted gram powder. This makes for a very good after school snack or evening tea time snack too.
My favorite way to use up old bread is to stir fry it with spices, onion and tomato. You can make this bread upma with fresh bread as well. Quick and easy recipe.
Omelet always means Eggs, except in this case. Tomato omelet is made from chickpea flour or besan. Add lots of tomato to it and some spices for taste. Pour them onto a hot pan and cook them just like you would cook an omelet. Serve it with bread or eat it just like that, the choice is yours.
This one is very similar to the Tomato Omelet above, but this Dosa is made with whole wheat flour or atta instead of chickpea flour. Serve this with some coconut chutney or sambar in pure South Indian style.
If you love bread for breakfast, you will love this bruschetta. One is a classic bruschetta with onions and tomatoes while the other is a take on avocado toast with avocados and green olives.
My favorite picnic breakfast of all times - bread with one slice smeared with butter and another with a simple coriander-coconut chutney. Use vegan butter to make it vegan or just skip the butter. The chutney can be prepared the previous night if you want to cut down on time in the morning. Make the sandwiches when you plan to eat them to avoid a soggy mess.
Frittatas can be vegan too! Try out this vegan frittata made with chickpea flour or besan and baby zucchinis for added health. Load it up with your favorite veggies to make it healthier.
This is just a different take on the tomato omelet mentioned above. Here the tart tomatoes are replaced with sweet grated beet roots that add that wonderful pink hue to the pancakes. For a quicker breakfast prep in the morning, grate the beet root the previous night and save time.
Instant Ragi Dosa is a very healthy breakfast option as it uses finger millet or ragi flour. Ragi is rich in nutrients and very good for healthy. Ragi flour is mixed with fine semolina or cream of wheat with spices, onions and herbs to make a very runny batter. he only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.
Again, this is very similar to the Instant Ragi Dosa, but made with rice flour. A popular breakfast in Bangalore, this recipe will teach you how to make it at home with a lot less oil. The only dairy element in there is yogurt to add a little sourness to the dosa, you can either skip it or replace it with vegan yogurt to make this recipe vegan.
If you tried these recipes, 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 these recipes, do not forget to share it with your friends and family!
Toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds!!
Happy Tuesday! I hope all of you had an awesome fun filled weekend. I sure did. In fact, I had a fun filled week!
If you follow me on Instagram, you would know, I was out vacationing the last week in Karkala at my in-law's place. I met a lot of relatives, ate a lot of good food and visited a lot of places. And my favorite among them was this beautiful little Jain temple at Varanga. Set amidst a lake and surrounded by greenery, it was mesmerizing. The temple is 850 years old!!! Check out the pics on Instagram.
There was also a TV serial shooting going on there, so we had some of our own fun directing it among ourselves, we created so many story lines in a short span on 10 minutes. Don't you just love making up your own movies? I definitely do.
Now back to my recipe - Dahi Bread Chaat. I asked a few of my readers who I know personally what they would like me to publish, and a few of them wanted quick snacks, so here it is. This Dahi Bread Chaat is my take on Dahi Bhalla, only it is super instant. No soaking, no grinding, no frying. Healthy and ready in a jiffy. Could you ask for more?
Dahi Bread Chaat is made by layering a few goodies like papdis and boiled chickpeas along with plain toasted bread and soaking them in generous portions of dahi (yogurt), tamarind chutney and green chutney. A dash of spice and a sprinkle of fresh pomegranate seeds and you have a delicious healthy snack to squash that evening hunger. The recipes for baked papdi, yogurt, tamarind chutney and mint-coriander chutney are all available on the blog, however, you can also buy them in stores or online here- Date and Tamarind Chutney, Mint Chutney,
Dahi Bread Chaat is the perfect dish, if you are personally catering to a small group of friends or family or kitty parties. It requires minimal prep and can be assembled quickly, so you won't be spending all your time in the kitchen instead of mingling with your loved ones. This is also ideal as an after school snack for kids.
To make this dish vegan, use any vegan yogurt such as soy yogurt or cashew yogurt.
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!
Dahi bread chaat - Indian street food with toasted bread layered with crispy papdi and boiled chickpeas, topped with sweet yogurt, a mix of chutneys,spices and pomegranate seeds.
4 slices Brown Bread 1 cup cold Yogurt 0.5 cup boiled Chickpeas 12-15 Papdi 3 Tbsp Date Tamarind Chutney 3 Tbsp Mint Coriander Chutney 0.5 cup Pomegranate Seeds 1.5 tsp powdered Sugar 1 tsp Red Chilli Powder 1 tsp Cumin Powder 1 tsp Chaat Masala 2 Tbsp finely chopped Coriander leaves Salt to taste
Method:
1. Whisk the yogurt and add the powdered sugar to it. Mix well and chill till you are ready to assemble the chaat. 2. Toast the bread and cut the bread into 9 small pieces. 3. Divide the papdi and layer in the plates that you will be serving the chaat in. The following instructions are to be repeated for each plate. 4. Place the bread over the papdi. 5. Add the chickpeas to the plate. 6. Now spoon the whisked yogurt over the plate. 7. Drizzle the sweet date and tamarind chutney and the spicy mint coriander chutney. 8. Sprinkle red chilli powder, cumin powder and chaat masala. 9. Sprinkle salt as required. 10. Add fresh pomegranate seeds. 11. Garnish with the chopped coriander leaves and serve.