Showing posts with label Healthy. Show all posts
Showing posts with label Healthy. Show all posts

Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe [Video]


Easy Baked Chickpea Falafel Recipe. Falafels are usually deep fried patties made of chickpeas or other beans and are a popular snack in the region around Middle East. These vegan and gluten free falafels are made from chickpeas and are baked. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

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baked chickpea falafel wraps

We love falafels and hummus. If we could swim in a tub of hummus, we would. The silky-smooth, nutty savory goodness is meant for slathering and swimming in, it really is. Hummus is something I make quite often, it is so easy to make and tastes great with so many things. My favorite meal is really just taking some roti or chapati and slathering the hummus and adding a few julienned veggies like carrots, cucumber, tomato and colored peppers and rolling it up to make a delicious wrap. Lunch, done!!
But the thing I love and don't make enough of is Falafels. These crispy balls/patties of chickpeas are so delicious, yet I've generally avoided making them because deep-frying is not something I like to do too often. But all that has changed since I started baking them.

Baked falafels are really easy to make, healthy and freeze well. These baked falafels are made from soaked dried chickpeas, giving them the perfect texture on the inside. The recipe was the batter is the same as the fried ones, just this is baked, so you are not losing out on taste or texture. 

Making these falafels requires a little planning, just enough time to soak the dried chickpeas. They need a good 8-10 hours soak to become soft and achieve the right texture. If you have this planning done, then you really don't need to do much. The soaked chickpeas are drained, and blended with coriander leaves, onion, cumin, red chilli powder or paprika, salt and oil to get a stiff batter that can be shaped. The falafels are shaped into a patty as they bake better that way instead of a ball.

These baked falafels are the perfect addition to buddha bowls, curries, pita pockets and wraps.

baked chickpea falafel wraps


How to freeze baked falafels?

Once the falafels are baked, allow them to cool completely. Once cooled, you can either place them in a ziploc bag in a layer and freeze them horizontally or place in a freezer friendly plastic box and freeze. These will easily stay good for 1-2 weeks. 

To use frozen falafels, microwave on high until they are warm on the inside. I like to leave them out on the kitchen counter for 1-2 hours before I microwave. You can also pan fry them until they are warm on the inside.

My Falafel Wrap

 The pictures I have posted is of the falafel wrap I built with the baked falafels. 

The wrap has the following:
- Homemade pita bread
- Hummus
- Pickled onions
- Shredded red cabbage
- Cherry tomatoes
- Coriander leaves
- Crumbled feta cheese

The options are limitless, you can add different sauces like tzatziki or tahini or even mayo. Pickled radish or carrots will taste great too. Roasted veggies is another way to go. Mint, parsley or your favorite herbs. Pita bread can be replaced with a regular wholewheat roti or even a leftover restaurant garlic naan. Cheese is optional, use your favorite vegan or non vegan soft cheese if you desire. 

baked chickpea falafel wraps

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 up to.


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



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Baked Falafel Recipe | How to make baked falafels | Easy falafels recipe

baked chickpea falafel wrapsBaked Falafels are baked patties made of chickpeas, coriander, spices and aromatics. Falafels are popular snack in the region around Middle East. These vegan and gluten free. They are healthier than the deep fried ones. Baked falafels are a perfect addition to buddha bowls, wraps and pita pockets.

Recipe Type:  Appetizer
Cuisine:            Middle Eastern
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                14-15 Falafels

Ingredients:


1.5 cups dried Chickpeas (Kabuli Chana | Chhole)
1 large Onion
5-6 Garlic cloves
1 cup Coriander leaves
1 Tbsp Cumin Powder
1 Tbsp Coriander Powder
1 tsp Red Chilli Powder
0.25 tsp Baking Soda
6 Tbsp Olive Oil
Salt to taste

Method:


1. Soak the dried chickpeas in water for 8 hours or overnight.
2. In the morning, drain the water completely and add to a blender.
3. Add chopped onions, garlic, coriander leaves, baking soda, cumin powder, coriander powder, red chilli powder, salt and 2-3 Tbsp olive oil. Blend to a coarse batter, you should be able to shape the falafels.
4. If the batter feels wet, add in 1-2 Tbsp Corn starch or corn flour to help it bind.
5. Shape the falafels and place in a single layer on a greased baking sheet.
6. Bake for 25-30 minutes at 180 degree celsius or until done.
7. Serve hot with hummus or use in buddha bowl, wrap or pita pocket.
8. Look at notes above if you are planning to freeze the falafels.





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Chhole Chaat Recipe | Chickpea Salad [Video]


Chhole Chaat or Chickpea Salad recipe with video instructions. Chhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Spicy, tangy and super delicious, perfect for weeknight dinners and Summer lunches. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

In a hurry? Jump to Video or Jump to Recipe

vegan healthy glutenfree chickpea salad

I literally spent the second half of the 90s eating this salad and hiding it from my parents.

My school did not have a playground, which wasn't much of an issue for someone like me who hated outdoor activities. Give me a book any day. But the school authorities didn't think like me and felt we needed to play sports. Arrrghhh. Yes, so they leased out grounds at a walkable distance from the school and we were mandated to participate in all the games for our age group.

vegan healthy glutenfree chickpea salad


I especially disliked the sports week which culminated into a Sports Day that included parents and relatives coming to watch the finals. The only highlight of the sports week was this Chhole Chaat. I know, I took a long time to reach the point. So on the way from the school to the ground was the children's park and this old man sat outside it with a big cane basket. He shouted "Bhel Bhel" as we walked by and how could we not sample it. He used the black chana mostly and not these white Kabuli Chana or Chickpeas. He would put the chana in a disposable bowl made of dried leaves along with onions, tomatoes, some black colored spices (I now assume this was the chaat masala, black salt, and cumin powder), and a generous squeeze of lime. It was the best salad/snack I had ever eaten - spicy, tangy, and just plain delicious. More so, cause we ate it secretly. Our parents would forbid us to eat from street vendors due to concerns of hygiene, but I believe it just helped us build our immunity.

This Chhole Chaat is trying to replicate that delicious "Bhel" or chaat that I ate in the 90s. The only difference is I used Kabuli chana or chhole or white chickpeas as against the black chana that the street vendor used. But it is still equally delicious.

This Chhole Chaat makes for a perfect weeknight dinner when you want something healthy and yet do not want to slog over the stove for hours. In fact, this does not require the stove at all if you have preboiled chickpeas. I usually soak dried chickpeas and boil them over the weekend as a part of my meal prep for the week. This Chhole Chaat also carries well in a lunch box and makes for a good cold lunch on a hot Summer afternoon. I eat it as an evening after-work snack at times too.

Suggestions to fit other diets:

  • To adapt the recipe to suit a Jain diet, skip the onions and onions. Capsicum, cucumber and/or sweet corn can be added instead.

vegan healthy glutenfree chickpea salad


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 up to.

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



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Chhole Chaat Recipe | Chickpea Salad


vegan healthy glutenfree chickpea saladChhole Chaat is a simple, quick and delicious salad made with boiled chickpeas and a handful of ingredients. Chhole Chaat is vegan, plant-based and gluten-free. It can be adapted to a Jain diet.

Recipe Type:  Salad
Cuisine:            North Indian
Prep Time:     15 minutes
Cook time:     0 minutes
Total time:     15 minutes
Yield:                Serves 2

Ingredients:


4 cups Chickpeas, boiled
1 large Onion, finely chopped
1 Potato, boiled and chopped
1 Tomato, finely chopped
1 Green Chilli, finely chopped
2 Tbsp Coriander leaves, chopped
1-2 tsp Cumin Powder
1 tsp Chaat Masala
0.5 Lime
Black salt to taste
Salt to taste

Method:


1. Add the chickpeas, onion, tomato, potato, green chilli and coriander leaves to a large bowl. If you don't want a spicy salad, skip the chillies. Alternately, it can be replaced with red chilli powder or paprika.
2. Add black salt, salt, cumin powder, chaat masala and lime juice to taste.
3. Mix well and serve.


vegan healthy glutenfree chickpea salad



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Nuchhina Unde Recipe | Nuchinunde Recipe | Steamed Lentil Dumplings [Video]


Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy. 

In a hurry? Jump to Video or Jump to Recipe


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video

So, I just read a quote somewhere, "I start my new year resolutions in February, January was just a trial month". I'm beginning to believe in that.

I had so many plans for 2019 and it has been slowly going down the drain. January may have well been my most hectic and tiring month of all time. I had planned to go off sugar, something I've been wanting to do for so long. But I just caved it once the stress rose. Guilty as charged, I am a stress eater and when stressed I crave chocolate, like any other woman on the planet. So yes, I gave in to my chocolate cravings. It also did not help that a colleague of mine got me special candy because I helped him shop last time he was over in India. How does one just ignore such a nice gesture. Very soon 1 candy turned to 20 and I had no control over myself. I had to send the bag over to my sisters. Multiple weddings in January didn't help either. February just started today, let's hope I make this one count.

I had also resolved to blog more. But I've actually been blogging less than ever. It's not that I haven't had the time. It's just been one of those fortnights where I want to crawl into bed and watch reruns of TV shows. Currently hooked on to My Kitchen Rules and Come Dine with Me. 

So what have you been up to recently? How was January? 

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


So for all the sugar I ate in January, I'm trying to compensate with these healthy steamed lentil dumplings. It suits all sorts of diets - vegan, plant based, high protein, low fat etc. So you really have no excuse not to try it. If you thought just because it fit all those diets, it does not have flavor, think again! Because if you are a dill lover like me, this one is all Dilly. Pun unintended. 

These nucchina unde or lentil dumplings were a breakfast my mom used to make. The first time I tried them I fell in love with them. To make the dumplings, you need to soak mixed lentils for a few hours. You can also leave them soaking overnight. Then drain and grind them coarse. Add in the dill along with coconut, ginger and chilly for added flavor. Shape into dumplings and steam until done. And if you aren't in such a healthy mood, just deep fry them to make Masala Vadas. Tastes great both ways.

No matter how you make it, don't forget to serve it along with spicy Chutney.

nuchina unde nuchinunde steamed lentil dumplings dal vada recipe with video


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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Nuchina Unde Recipe


Nuchchina Unde or Nuchinunde are steamed lentil dumplings from South India. The dumplings are made from mixed lentils and flavored with herbs like curry leaves and dill. The lentil dumplings are vegan and healthy.

Recipe Type:  Snacks, Breakfast
Cuisine:            South Indian
Prep Time:     4 hours
Cook time:     15 minutes
Total time:     4 Hours 15 Minutes
Yield:                11-12

Ingredients:


0.75 cup Toor Dal or Pigeon Pea lentils
0.5 cup Chana Dal or Split chickpeas
1 cup chopped Dill leaves
1 Green Chilli
0.5 tsp Ginger
5-6 Curry leaves, finely chopped
0.25 cup grated Coconut
A pinch of Asafoetida
Salt to taste

Method:


1. Wash the toor dal and chana dal. Soak the dals in water for 4-6 hours.
2. Drain out the water and coarsely grind the dals without adding any water to the mixer.
3. Remove the dal mixture into a large bowl and add finely chopped green chilli, finely chopped curry leaves, chopped dill leaves, ginger paste, asafoetida (hing) and salt.
4. Mix well until combined and shape into dumplings. If the batter feels watery, add a little besan or chickpea flour.
5. Steam for 10-12 minutes until done.
6. Serve hot with chutney.




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Ghugni Masala | Kala Chana Masala [Video]


Ghugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

In a hurry? Jump to Video or Jump to Recipe

Black Chickpea Curry


What's a better way to start of a week than with a healthy meal? And this Ghugni Masala or Kala Chana Masala is as healthy as it gets.

Kala Chana or Ghugni are desi black chickpeas. If you aren't Indian, there is a possibility you haven't seen the black chickpeas. Black chickpeas are smaller, denser and have a rougher skin than their cousin, the more popular, white chickpeas. Black chickpeas have more fiber and a lower glycemic index and make it perfect for someone trying to lose weight or just lead a healthier life. 

Also, I just love them!

Black Chickpea Curry

I enjoy eating the black chickpeas way more than the lighter variety, also known locally as Kabuli Chana. And what I love even more than the black chickpeas? the water it is cooked in or the aqua faba. The black chickpeas release a lot of umami into the water that they were boiled in, making it perfect for using in curries. Which is why in this curry, we don't use regular water, we use the water in which the chickpeas were boiled. The water adds color as well as an oomph to the curry. 

Ghugni Masala is a very simple curry to make and stores brilliantly in the fridge. 

The curry is simply made by simmering boiled black chickpeas in a masala made from pureed onions and tomatoes that have been flavored with 4 simple spice powders - coriander powder, turmeric powder, red chilli powder and garam masala. Whole spices are also used in the recipe to make the dish even more fragrant. If you don't have all the whole spices, just use what you have.

Kala Chana Masala fits right into the vegan diet as well as a gluten free diet. To make the dish fit the plant based diet, just replace the oil with water.

Kala Chana Masala tastes best when served with Naan bread or Roti, but you can also serve it with rice. In case serving with rice, adjust the consistency of the gravy.

Black Chickpea Curry

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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Ghugni Masala | Kala Chana Masala


Black Chickpea CurryGhugni Masala is a vegan and healthy curry made from black chickpeas or kala chana. The chickpeas are simmered in a masala made from pureed onions, tomatoes and spices. A perfect gluten free accompaniment to roti or naan bread.

Recipe Type:  Main
Cuisine:            Indian
Prep Time:     8 hours
Cook time:     30 minutes
Total time:     8 Hours 30 Minutes
Yield:                2-3

Ingredients:


1 cup Black Chickpeas or Kala Chana
2 medium Onions
2 medium Tomatoes
1 tsp Ginger Garlic Paste
0.5 tsp Mustard Seeds
0.5 tsp Cumin Seeds
1 Bay leaf
2 Cloves
1 Mace
1" Cinnamon
1 tsp Coriander Powder
0.5 tsp Turmeric Powder
1 tsp Red Chilli Powder
0.5 tsp Garam Masala
1 Tbsp Coriander leaves (finely chopped)
1 Tbsp Kasuri Methi (Optional)
2 Tbsp Vegetable Oil
Salt to taste
Water as required

Method:


1. Soak the dried black chickpeas overnight. Pressure cook them the next day with 0.5 tsp salt until they are cooked.
2. Puree the onion and tomatoes separately.
3. Heat oil in a pan and add mustard seeds.
4. Once the mustard seeds splutter, add the bay leaf, cloves, mace, cinnamon and cumin seeds.
5. Add the ginger garlic paste and saute until fragrant.
6. Add the onion paste and saute until slightly browned.
7. Now add the tomato paste and all the spice powders and cook on low heat for 5-7 minutes while stirring frequently.
8. Add 1 cup of water in which the chickpeas were cooked.
9. Add salt to taste.
10. Cover and cook on low heat for 5-7 minutes.
11. Add kasuri methi and mix well.
12. Garnish with the chopped coriander leaves.
13. Serve hot with roti or naan bread.





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Instant Oats Idli Recipe [Video]


Oats Idli is a steamed cake made of oats and semolina. It is a healthy take on the popular South Indian breakfast of rice idli.

steamed idli made from oats, instant oats idli

So what have you guys been up to? I know I missed posting last week, but I won't make any excuses. I'm just happy I managed to get a post this week.

But in between we got a lot of new additions to the house. 

In came some mango wood wall shelves that helped us drag out all our travel memoirs. I'm so happy I now get to display all the souvenirs we've collected over the years. If you've missed reading about our recent travels, you can now read them here

We also finally got a dining table!!! Since we never ate at the table, I never missed having one. But now that I have one, I love it. We had so many discussions and measurements until we finalized on a teak rectangle four seater. I cannot believe we contradicted each other on pretty much everything about the table - the size, the color, the shape. I wonder how we ever buy anything!! Now all I have to ensure is that the table is clutter free.

steamed idli made from oats, instant oats idli

Straying back to our recipe of the day - Oats Idli. If you've ever been around a South Indian, you have to know how much we love our idlis. Idlis are light fluffy steamed rice cakes made by steaming a batter made from fermenting ground rice and black lentils. While that is healthy too, I now have a healthier version for you, and on the plus side, a quicker version too. 

Raise your hand if you hate oats but still want to include them in your diet for all the health benefits it gives you. That is exactly what inspired me to make these idlis. Raj hates oats, he'll only eat them if he doesn't know it is in the dish. So these oat idlis were the perfect place to hide them. These idlis are made with oats and semolina (cream of wheat) instead of the rice and lentils. Sour yogurt or curd is used to give it the slightly fermented taste. 

To make the idlis light and fluffy, I used Fruit Salt or Eno. To ensure that you don't end up with hard idlis, always have the steamer hot and ready for steaming before adding in the fruit salt to the batter. Once you add the fruit salt, don't over mix, just make sure it is combined and add it to the plate or bowl you want to steam the idlis in.

While I used rolled oats this time, I have made it in the past with oat meal too. Use either one of them to get the same results - Soft fluffy healthy Oats idlis. Serve them with traditional coconut chutney and piping hot sambar for best results.

steamed idli made from oats, instant oats idli



Psst... All the pics in this photo are clicked on our new table :)


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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Oats Idli Recipe


steamed idli made from oats, instant oats idliOats idli is a steamed cake made from oats and semolina. It is a healthier version of the popular south Indian breakfast of rice idli. This is an instant recipe and does not require any fermenting.

Recipe Type:  Breakfast
Cuisine:            South Indian
Prep Time:     30 minutes
Cook time:     15 minutes
Total time:     45 minutes
Yield:                10 idlis

Ingredients:


1 cup rolled Oats or Oat meal
0.5 cup fine Semolina (chiroti rava) or cream of wheat
1 cup sour Yogurt or curd
0.75 cup grated Carrot
2 Tbsp chopped Coriander leaves
10-12 Cashewnuts
1.5 Tbsp Oil
1 tsp Mustard seeds
1 finely chopped Green Chilli
1 Tbsp Chana Dal
1.5 tsp Fruit Salt or Eno
1 Tbsp chopped Curry leaves
Salt to taste
Water as required

Method:


1. Powder the oats until smooth.
2. Heat 1 Tbsp oil in a pan and add mustard seeds.
3. Once they splutter, add in chopped curry leaves and chana dal. Saute for 30-45 seconds.
4. Add in split cashew nuts and fry until the cashews brown slightly.
5. Add the semolina and saute for 4-5 minutes until the semolina is fragrant.
6. Add in the powdered oats and fry for 2-3 minutes.
7. Remove from heat and allow to cool completely.
8. Add grated carrot, chopped coriander leaves, salt and whisked yogurt to the dry ingredients.
9. Mix well and keep aside for 10-15 minutes. If the batter feels very dry, add a little water. The consistency of the batter is slightly thicker than usual idli batter.
10. Heat up the steamer and grease the idli plate or small bowls.
11. Add the fruit salt and a little water and mix well until combined.
12. Pour spoonful of batter onto the greased idli plate or bowls.
13. Steam for 10-12 minutes.
14. Demould and serve hot with chutney or sambhar.





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Vegan Mushroom Leek Soup Recipe


Vegan Mushroom and Leek Soup flavored with garlic and pepper. Perfect for cold night when you want to make soup instantly.



vegan soup made with mushrooms and leek

It's a fabulous Friday, again! Hope you guys have something fun planned for the weekend.

I have planned to sleep my entire weekend off. I cannot wait to hit the bed. This week felt like such a long week. I'm glad it is ending and I get 2 days to rejuvenate and gear up for 2 more weeks of long weekdays.

Since I was short of time this whole week, I've been looking at making quick nutritious meals like this Vegan Mushroom Leek Soup. And it was so perfect for the rainy weather that has wrapped over Bangalore like a blanket. Rainy weather, hot soup and a good episode of Masterchef Australia, is there anything more a foodie needs?

vegan soup made with mushrooms and leek


This soup is one of those instant soups that do not come out of a packet or tin, but can be whipped up at home in a very short time. To make this delicious creamy vegan soup, all we need to do is sweat the leek along with some garlic and then add in the mushrooms. Once the mushrooms are cooked, we blend the soup and add in required seasoning. I kept the seasoning simple, just salt and pepper.

You can add in almond milk or regular milk to make this soup creamier. Cheese tastes awesome too. Flavor it with herbs that oregano or thyme, if you'd like a little variety in your soup. Serve it with some buttered croutons when you want to impress your guests or just get your picky kids to eat soup.

And if you know if the debate about whether we eat soup or drink soup has been settled, leave me a comment!!

vegan soup made with mushrooms and leek


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 Facebook, Twitter, Instagram, Pinterest and Google+ or you can subscribe to One Teaspoon Of Life and receive all the latest updated via Email



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Vegan Mushroom Leek Soup


vegan soup made with mushrooms and leekMushroom and Leek soup is a vegan, low calorie, healthy, gluten free soup that can be made instantly. This soup can be modified to fit into a plant based diet.

Recipe Type:  Soup
Cuisine:            International
Prep Time:     10 minutes
Cook time:     20 minutes
Total time:     30 minutes
Yield:                Serves 2

Ingredients:


1 Leek
200 gms Mushrooms
4-5 Garlic cloves
3 tsp Extra Virgin Olive Oil
Salt to taste
Pepper to taste
Water as required

Method:


1. Wash or wipe the mushrooms clean and chop them. Discard the outer tough layer of the leeks and the top green portion. Wash the leek and then slice tit.
2. Heat oil in a deep pot and fry chopped garlic until fragrant. Add the sliced leek and saute for 6-7 minutes on low to medium heat until the leeks soften.
3. Now add the mushrooms and a pinch of salt and cook them until the mushrooms are cooked. Remove from heat and allow to cool a little.
4. Blend into a puree with a little water. You can blend it either smooth or chunky based on your like. 
5. Return the soup to the pot to reheat. Add water if the soup is too thick. Add salt and pepper to taste.
6. Serve hot with crusty bread.



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