Showing posts with label Wholewheat. Show all posts
Showing posts with label Wholewheat. Show all posts

10 Savory Vegetarian/Vegan Breakfasts ready in under 30 minutes

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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.

1) Churmuri Soosla [Vegan]


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.

susla oggarne murmura kadle puri puffed rice breakfast vegan


2)  Bread Upma [Vegan]


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.



3) Tomato Omelet [Vegan] 


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.


4) Wheat Dosa | Savory Wholewheat Pancakes [Vegan]


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.

savory wholewheat pancake goduma dosa godi dosai vegan indian breakfast

5) Breakfast Bruschetta [Vegan]


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.

Vegan Tomato Onion Avocado Olive Mint Coriander Italian Sourdough Baguette Bread Sandwich

6) Chutney Sandwich [Vegan Option Available]


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.

How to make chutney sandwich recipe, coriander chutney recipe, vegan sandwich, easy sandwich recipe

7) Vegan Zucchini Frittata [Vegan]


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.

How to make vegan frittata recipe at One Teaspoon Of Life How to make vegetarian vegan omelet recipe at www.oneteaspoonoflife.com

8) Beetroot Chickpea Pancake [Vegan]


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.

How to make vegan beetroot besan dosa beetroot paratha recipe at www.oneteaspoonoflife.com

9) Instant Ragi Dosa  [Vegan Option Available]


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. 

How to make instant ragi dosa or finger millet crepe at www.oneteaspoonoflife.com

10) Instant Rava Dosa [Vegan Option Available] 


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.

how to make crisp rava dosa recipe, how to make instant rava dosa, sooji dosa recipe, semolina pancake recipe at www.oneteaspoonoflife.com


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! 


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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Baked Papdi | Carom and Cumin Crackers

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Guilt free baked popular Indian snack made from wholewheat flour and spices...

popular Indian snack - baked flat discs made of four and spices

Hiya folks!!

This is my first outstation post in a long time. As you must have read here, I am not in Bangalore, but at my in-laws place near Mangalore on the West Coast. I've been enjoying my time off but definitely not the heat. We can feel the full effect of summer out here. I'm just thankful for the bursts of rain at night which make it cool enough for me to sleep.

And of course, the ice creams!! If you have come to Mangalore and missed the ice creams here, you have missed out on a lot of deliciousness. From when I can remember, Mangalore had the best ice creams ever!! I never miss a chance to hog on those when I'm out here.

While the ice creams are tempting, this post is not even remotely related to ice creams, but I could really not get them out of my head. This post is about a much healthier snack - Papdis, that have been baked. Papdi are just flat discs made from wholewheat flour and flavored with some spices. Traditionally these are deep fried, but I baked them, just to keep them guilt free. And they tasted just as delicious, but now I can eat a lot more without worrying.

popular Indian snack - baked flat discs made of four and spices


Papdis can either be eaten as a tea time or mid day snack or can be added to other dishes, most popularly - Chaats. Chaat is a collection of Indian street food and many of them use papdis as the building blocks for them. They are the crunch element of the dish. They are added to Masala Puri, Papdi Chaat, Sev Puri etc. You can either make plain papdi, where you don't add any spices but personally I like ajwain (carrom) and jeera (cumin) a lot, so I never skip them out.

Also, I suggest get on to making papdis fast and log onto the blog soon. I have a new recipe planned that uses these crunchy papdis in a simple yet fabulously delicious dish.

Until then, goodbye from the West Coast!


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


popular Indian snack - baked flat discs made of four and spices

popular Indian snack - baked flat discs made of four and spices


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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Baked Papdi


popular Indian snack - baked flat discs made of four and spicesFlat round discs made with flour and spices, a popular vegan Indian snack.

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     60 minutes
Cook time:     14-20 minutes
Total time:     80 minutes
Yield:                75 papdi


Ingredients:


0.5 cup Wholewheat Flour (50 gms)
0.5 cup All Purpose Flour (50 gms)
0.5 tsp Carrom seeds
0.5 tsp Cumin seeds
3 tsp Oil
0.5 tsp Salt
0.75 cup Water
Oil for brushing
Wholewheat flour for dusting

Method:


1. Take wholewheat flour, all purpose flour, carrom seeds and cumin seeds in a large bowl.
2. Add the oil and salt. You may need less/more salt, so add it little by little.
3. Start by adding half the water and knead the dough. Add more water by the spoonful as required.
4. The dough should have a stiff consistency.
5. Cover and rest the dough for 20-30 minutes.
6. Divide the dough into 2 balls and roll one of them out until it is 1 millimeter thick.
7. Use a cookie cutter to cut the dough into papdis. You can also use a bottle /box cover to do the same. 
8. Do the same with the second ball of dough.
9. Preheat the oven to 180 degree Celsius.
10. Grease a baking sheet and place the papdis on it in one layer. They should not overlap.
11. Using a fork, prick holes into the papdis.
12. Brush oil over them and bake until golden.
13. Mine took 14-15 minutes to bake. If the papdis are rolled out thin they will start burning, so I suggest checking on them after 12 minutes.
14. Allow the papdis to cool completely before storing in an air tight box.



popular Indian snack - baked flat discs made of four and spices



If you liked this, you may also like:

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How to make sun dried potato chips recipe, batate sandige recipe, aloogadde sandige recipe, aloo chips, aloo sandge recipe, how to make aloo papad recipe, potato chips recipe at www.oneteaspoonoflife.com
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Eggless Blueberry Muffin Recipe [Video Recipe]

Yum

This is the ONLY recipe you will ever need for Eggless Blueberry Muffins! Moist, dense and basically just perfect, these Blueberry muffins will win over your loved ones.


Eggless Blueberry Muffins with streusel topping



Eggless Blueberry Muffins with streusel topping


These Blueberry Muffins got voted Number 1!!! Seriously!! By my biggest food critic, my sister.

I've got a perfect sister. Don't get me wrong, I'm not calling her perfect (after all only one of us can be perfect, and I'm the "one"), but that she plays her part of being the older sister perfectly. When we were younger, the 5 year age gap between us seemed so wide. I annoyed her incessantly -  I followed her around, I copied her all the time. I had to have the exact same dress she bought. I loved using her stuff. I basically just wanted to be her. Then we moved to a phase where I think neither could stand the other very long - we had millions of wars, some could pass off as world wars. And then overnight, we became the best of friends. Just like that. We knew what the other was thinking, we did not even have to finish our sentences. The age gap seems non existent now. 

Back to the perfect sister bit - she smothers me with love, she's always been protective but she's also annoyingly critical. So when she ate these Blueberry Muffins and she ranked number 1 on her list of favorite baked desserts, I was super excited. And I knew I had to share it with you guys. Wouldn't you want to try my number ONE Blueberry Muffins?

Eggless Blueberry Muffins with streusel topping


And it is the perfect season for these muffins. Spring is in the air, the freshest and plumpest of the berries are making their way to the markets.

This isn't really a new recipe. I actually made these muffins for the first time 5 years ago and then for some reason, never made it again. I've had it on the blog for the past 5 years with sad little photos that did not make justice to the deliciousness of these Blueberry Muffins. Back then I had used canned blueberries as I could not find fresh ones. But this time it was all fresh fruit in my muffins. I have to say, the fresh ones triumph over the canned ones any day. I got these wonderful berries for a steal at Namdhari's Fresh. They were on sale for almost half the price. So if you are based in Bangalore, check out your closest outlet and they may still be available at that price. 


Eggless Blueberry Muffins with streusel topping

These muffins are vegetarian and are baked without using egg or egg replacer, yet they were moist and perfectly dense, just as muffins are meant to be. I topped these muffins with a simple streusel made from butter, vanilla, white and brown sugar which is totally optional but definitely recommended. 

Also, in the video recipe, you will see a small difference in color in the wet ingredient mix, this is because I made these muffins twice, once with melted butter and once with oil. And I kinda messed up a part of my video when I made them with butter, so I had to re-shoot that part of the video when I remade the muffins with oil. You can use either butter or oil, but I highly recommend butter, as it adds more richness to the muffins.

Psst... Want to know what else made it to Gee's list? This Persian Love Cake and then the Almond brownies.

Eggless Blueberry Muffins with streusel topping


One of my pics from 5 years ago

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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Blueberry Muffin


Eggless Blueberry Muffins with streusel toppingEggless Blueberry muffins made using fresh blueberries and wholewheat flour. Streusel topped Blueberry muffins.

Recipe Type:  Dessert / Breakfast
Cuisine:          International
Prep Time:     20 minutes
Cook time:     25 minutes
Yield:              12


Ingredients:


0.75 cup Blueberries (about 80 gms)
0.75 cup All Purpose Flour (about 100 gms)
0.75 cup Whole wheat flour (about 100 gms)
0.75 cup Milk powder or Dairy whitener (about 80 gms)
0.75 cup Powdered sugar (about 100 gms)
75 gms Butter
1.25 cups Milk (about 125-150 ml)
2 tsp Baking powder (about 8 gms)
0.5 tsp Baking soda
1 tsp Vanilla extract
1 tbsp Apple Cider Vinegar
0.25 tsp Salt 
3-4 tbsp Streusal topping


To make Streusal Topping:


2 tbsp Cold Butter
1.5 tbsp All purpose Flour
2 tsp Jaggery powder or Brown Sugar
1 tsp Powdered Sugar

Method:


1. Mix together all purpose flour, whole wheat flour, milk powder, salt, baking powder and baking soda until combined. You can sift these too.
2. Whisk together melted butter, vanilla extract and 0.5 cups milk until combined. Add the apple cider vinegar and mix well.
3. Add in half the dry ingredients and whisk until combined without any lumps.
4. Add in the remaining flour and milk and mix until you have a smooth batter.
5. Fold in the blueberries.
6. Line a muffin tray with paper liners.
7. Spoon the batter into the liners until they are 3/4th full.
8. If making the streusal, mix together cold butter, flour, brown sugar and powdered sugar with your fingers until it forms a coarse mixture like powdered cookies.
9. Sprinkle the muffins with about 0.5 tsp each.
10. Bake for 22-25 minutes in a preheated oven at 180 degree C
11. Serve warm.


P.S: This is a winner everywhere. It is a top post on IndiBlogger :)
Top post on IndiBlogger, the biggest community of Indian Bloggers

Eggless Blueberry Muffins with streusel topping


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Baked chapati chip | Baked wholewheat nachos

Yum
Chips are irresistible, and of those, I love Nachos. Loaded with beans and cheese or with simple guacamole, they are simply my favorite kind of chips. I made these cause I really wanted to eat nachos. I searched far and wide for masa harina, the flour from which tortillas are made in Mexico. But nobody carries it here. In fact, I cannot even find makki ka atta in Bangalore to make makki roti :( So I stuck to what I had. I always have chapatti atta at home. Chapati is essentially Indian flatbread that resemble tortillas. You can deep fry the chips or bake them. I baked them and they turned out crisp and equally tasty. And incidentally I had a nice ripe butterfruit / avocado in the fridge to make some yummy guacamole. 1 chapati makes around 25-30 chips.














Baked chapati chip | Baked wholewheat nachos


Baked whole wheat chips/nachos
Baked whole wheat nachos
Recipe Type:  Snacks
Cuisine:          Mexican
Prep Time:     30 minutes
Cook time:     30 minutes
Yield:              75-100

Ingredients:

1 cup Whole wheat flour/ atta (This may make 3-4 chapatis)
Whole wheat flour for dusting
1 tsp Olive oil per chapati
A pinch Salt
Water

Method:

  • Take the whole wheat flour in a large bowl. Add water by the tbsp. and start kneading. Knead until you get a soft smooth dough. The dough should not be shaggy and stick to your hands.
  • Preheat the oven to 180 degree Celsius.
  • Take a small lemon sized dough ball.
  • Dust the counter surface with whole wheat flour and roll out the chapati as thin as you can. I suggest making a fresh chapati instead of using a leftover one. You can use leftover dough though.
  • Heat a tava/griddle on the gas stove, reduce the flame once the tava is hot. Put the chapati on the tava and cook until small bubbles appear on one side.
  • Flip the chapati and cook on the other side.
  • Remove from heat. Allow it to cool for 5 mins.
  • Cut into triangles.
  • Place on a baking sheet. Do not let them overlap each other. Drizzle olive oil and sprinkle the salt.
  • Bake for 6-8 mins until browned and crisp.
  • Enjoy with guacamole or salsa.
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Almond Chocolate Brownie (Eggless)

Yum

I absolutely LOVE, LOVE and more LOVE these Eggless Almond Chocolate Brownies. They are chocolate-y (Oh ya!) to the core and they have crunchy Almonds, what's not to love?


How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com


I'm definitely a chocoholic at heart, soul, fingers and toes. I've never been able to resist a good piece of chocolate. Dark, Milk, White, I'm game for any type of chocolate. All that talk of chocolate is enough to make me wanna crave one this instant. I wonder how people save their chocolate for later. As for me, if I know there is a chocolate around the house, I can think of at least 10 reasons why it should be in my mouth and not on the shelf.

I'm also totally NUTS about nuts. I'm always stocked with Almonds, Cashew nuts, Pistachios, and sometimes Walnuts. They are the best in-between-meals snacks I can think of. I carry a handful in my bag all the time to munch on in the bus.



How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com


They say chocolate is good for you, they say nuts are good for you, I say these Almond Chocolate Brownies are really good for you. May not be calorie wise but spirit wise, big Thumbs up!! Nothing like an awesome brownie to raise your spirits and make you feel like you are flying high up in the sky.

Everyone has their favorite brownie recipe. This recipe is mine. These Eggless Almond Chocolate Brownies have become a birthday regular for me. I've made it twice in a row now and I'm still amazed how something so easy to make can be so wonderful in taste. 

One would think Brownies are for kids, but I feel the older I get, the more I want them. 


How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com


This recipe makes cakey brownies that are not sickly sweet. The semi sweet dark chocolate (my favorite kind of chocolate) gives this Brownie that slight bitter darkness and not making it sickly sweet. I'm not really a fudgy sweet brownie kinda girl. 

This recipe is eggless aka vegetarian, however, it is not vegan. The condensed milk replaces the eggs as the wet ingredient. If you can find vegan sweetened condensed milk, then you can make these brownies vegan. To make these brownies, I recommend buying good quality cooking chocolate. If you cannot find it, you can use any dark chocolate bar that has more than 50% chocolate (70% is better). 

I've used wholewheat flour in the brownie, you may replace it with all purpose flour or maida.

Remember not to aerate the batter too much, else, you will end up with a chocolate cake and not a brownie. Also, do not over mix the batter, you will get a tough brownie. 

How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.com

If you liked this, you may also like:

Almond Chocolate Brownie (Eggless)


How to make eggless almond chocolate brownie recipe at www.oneteaspoonoflife.comEggless chocolate and almond brownies

Recipe Type:  Dessert
Cuisine:          International
Prep Time:     30 minutes
Cook time:     60 minutes
Yield:              9


Ingredients:


1.25 cups Whole Wheat Flour(appx. 160gms)
2 Tbsp Corn Flour
1.5 tsp Baking Powder
0.5 tsp Baking Soda
150 gms semi sweet Dark Chocolate
2 Tbsp Powdered Sugar / Icing Sugar
0.5 tin Milk Maid
50gms Unsalted Butter
0.5 cup Milk
1 tsp Vanilla Essence
10-12 Almonds

Method:


Sift together the whole wheat flour, corn flour, baking powder and baking soda at least twice
In a pan, put in the dark chocolate, broken into pieces and until the chocolate melts.
Add 0.25 cups of  milk to improve the consistency. Stir well to get a smooth sauce and keep aside to cool.
Cream together the butter and the sugar in a bowl. Whisk it for around 3-4 mins.
Add the milkmaid, vanilla essence and the dark chocolate and mix well until combined.
Add the flour in parts and mix well.
Preheat the oven to 180 degree Celsius.
Grease a shallow square pan and dust it with flour.
Pour the batter into the pan and sprinkle chopped almonds over it.
Bake for 45-50 mins.
Serve with chocolate sauce, ice cream or with Love.
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Wholewheat Tomato & Basil bread

Yum
I often miss having the Mediterranean veggie sandwich at Panera bread for lunch. Since we don't have any Panera Bread's out here, I cannot enjoy their tomato and basil bread. Which is what set me on a path to create my own. I found several recipes on the net, but I modified them to suit me. I am not so keen on cooking with maida(flour) so I use atta (whole wheat flour) more often. I also had no parmesan cheese as the recipes asked for. Also, I added the oats and the fennel just as an experiment which worked successfully. This was a yummy breakfast today morning with oodles of butter....

Tomato & Basil bread



Before first rise

After first rise


After baking
Crust & crumb
Ingredients:
Whole wheat flour / Atta – 1.5 cups
Oats – ½ cup
Tomato – 1
Basil leaves – 10-12
Fennel seeds / Saunf – 1 tbsp
Olive oil – 1 tsp
Active dry yeast – 1 tsp
Red chilli flakes – 1 tbsp
Tomato ketchup – 1-2 tbsp
Water – ¼ cup
Salt – ½ tsp
Method:
Puree the tomato and mince the basil
Warm the water and dissolve the yeast in it
Add the tomato puree, basil, crushed fennel seeds, red chilli flakes, tomato ketchup, oats and salt and mix well
Add the flour and knead until the dough is smooth and elastic. I kneaded for around 15 mins.
Grease a vessel with olive oil and place the dough in it. Turn the dough so that it is covered in oil. Cover the vessel and allow it to proof for 2 hours or until doubled in size.
Knead again for 1 min and place in the loaf tin or the baking sheet and allow it to rise for another 1 hour.
Preheat the oven to 240 degree Celsius.
Bake for around 20-25 mins.
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